There is no arguing about the benefits and taste of homemade cottage cheese. But rather than wait long for the milk to turn sour and the initial product - yogurt - is ready, you can make cottage cheese immediately from fresh milk.
To make cottage cheese from fresh milk, prepare 3 liters of whole cow or goat milk and 1 large lemon, or a pack of citric acid, or calcium chloride at the rate of 10 ml per liter of milk. If you take milk from a store, choose one with a higher fat content. Natural cow's milk has an average fat content of 3 to 4%. Goat milk has a much higher fat content - 5-8%.
1. Pour the prepared milk into a saucepan with a volume of more raw materials, because when heated, the curd forms a "cap", and put to boil over medium heat.
2. Bring food to a boil. Make sure that the milk does not "run away".
3. Remove from heat and pour into the hot one either the juice of one lemon, or calcium chloride, or pour a pack of (small) citric acid.
4. Close the saucepan and let stand for 15-20 minutes.
5. At this time, prepare a colander or sieve with 2-3 layers of gauze embedded in it.
6. After the specified time has passed, carefully pour the contents of the pan into cheesecloth.
7. Gathering the cheesecloth in a bundle by the ends, hang the curd over the sink to drain the whey.
Your curd is ready. If you are in doubt about calcium chloride, I will tell you that this method of making curd for the first complementary foods for infants was recommended in Soviet times in children's consultations.
