The essence of milk curdling is the folding of milk protein. To achieve this and get cottage cheese, you can wait for the milk to sour in a warm place or speed up the process by adding some oxidizing component - it can be sour cream, kefir, calcium chloride or even lemon. There are different ways to make cottage cheese at home.
It is necessary
-
- milk;
- calcium chloride;
- kefir.
Instructions
Step 1
One of the traditional ways to make homemade cottage cheese is to leave the milk in a warm place until it turns sour. This usually takes about a day. Wait until the milk not only tastes sour, but shrinks, that is, separates from the walls of the dishes. To speed up this process, add 1 - 2 tablespoons of sour cream or sour milk, or kefir to the milk. Then place the jar or can of fermented milk in a large saucepan of boiling water, cover and leave until the water in the saucepan has cooled. After that, you need to discard the curd: put cheesecloth folded in four into a colander and carefully drain the whey. Hang the curd in cheesecloth by the edges and let the excess liquid drain (about 10-15 minutes). Then put cheese in cheesecloth in a bowl, press down, put in a cold place for 2-3 hours. Usually in this way 600-700 grams of cottage cheese is obtained from three liters of milk.
Step 2
Cottage cheese can also be prepared from pure kefir or any fermented milk product. To do this, put kefir over low heat and bring to a boil. Then remove from heat, let stand and cool, discard the resulting curd on a sieve or cheesecloth.
Step 3
Another way is to pre-freeze kefir, then defrost and fold it onto a sieve or cheesecloth. In this way, curd is also obtained.
Step 4
Lactic acid products such as kefir can not be boiled, but heated in a water bath. To do this, pour kefir into a small container and place it in a larger saucepan or bowl. Pour water into this saucepan, bring to a boil and simmer for about 20 minutes. In a water bath, the kefir itself does not boil, but only is brought to a high temperature.
Step 5
Calcium chloride, which you can buy at pharmacies, also curdles milk. Add calcium chloride to boiling milk and discard on cheesecloth, as described above. You need about three tablespoons of calcium chloride per liter of milk.
