Today, as never before, cooking food with your own hands is relevant. What's the matter? Do we really need to return to subsistence farming in the 21st century? Not at all. However, the mass production of food products has led to an unprecedented decline in their quality. And everyone who wants to protect himself and his family from the "chemistry" in food should, if possible, make food with his own hands.
Among the analyzing systems of our body, gustatory is probably the second after the visual. Since childhood, we remember the special taste of fresh cherries, ripe apples, and, of course, the taste of real butter and cottage cheese. Today we know how to create these wonderful living products ourselves.
Nowadays, when the use of chemical additives is gaining momentum, there is a special desire to protect yourself and your family from this scourge by eating live food - high-quality natural products and enjoying their wonderful pristine taste.
The raw material for homemade butter and cottage cheese is milk from a real cow who lives in a cozy village with caring owners, consumes pure fragrant herbs and gratefully endows us with a high-quality product of absolute purity color.
So, for the production of homemade butter and cottage cheese, we take homemade milk bought on the market or from trusted sellers of dairy products. Pour milk into glass or ceramic dishes and put in a moderately warm place to sour. In a day or two, it will clearly divide into sour cream and yogurt. We collect them in separate vessels and let them stand for another day.
Consider the most affordable manual process for preparing butter, although if desired, it can be mechanized using a mixer at slow speeds or a special homemade butter churn, which can be purchased in online stores. To speed up the result, you can buy ready-made sour cream from rural producers.
We take half a liter of sour cream, heat it, if necessary, to room temperature - up to 20-25 degrees C (you can put a jar of sour cream in warm water). If the sour cream is very thick, add some milk or water.
Now we take a glass liter jar (preferably with a screw cap), pour the sour cream into this large jar and shake for 15-30 minutes (if you are bored of shaking the jar evenly, you can wave it as you like, do physical exercises with the jar in your hands, etc.; breaks are allowed).
When the butter has already beaten well, drain the liquid, squeezing it slightly with a spoon, transfer the oil to an environmentally friendly dish and enjoy the extraordinary taste of real butter.
To prepare cottage cheese from curdled milk, the liquid should clearly stand out. Next, we strain out the liquid a little, take gauze folded in several layers, or a thin cloth and put it on a colander (or sieve). Place a pan under the colander to collect the liquid. When our design is ready, pour the yogurt onto the cheesecloth and put it in the refrigerator.
We are waiting for the liquid to completely drain into the pan, and the force of gravity will perfectly help us in this. If Newton calculated everything correctly, then in 12 hours the liquid should completely separate. We easily squeeze out its remains by hand and, as a result, we get a spherical piece of excellent live cottage cheese.
