Dairy products have long ceased to belong to the category of "cheap". And they are needed first of all for children and elderly people - just those who have no extra money. And it is all the more offensive when a can of milk brought from the market for testing turns out to be a can of yogurt. Don't throw it away, make homemade cottage cheese. So you use acidified milk and get a healthy product.
It is necessary
-
- for baby curd:
- 1 liter whole milk;
- 1 glass of kefir.
- For quick curd:
- 1 liter of milk;
- 1 tablespoon lemon juice or citric acid on the tip of a knife.
Instructions
Step 1
Not all milk is suitable for making homemade cottage cheese. If a box of long-term milk is lying around in the refrigerator, it will most likely have to be thrown away. During the sterilization process, almost all bacteria that are involved in fermenting milk are destroyed. Therefore, it does not turn sour, but goes out. Slightly sour milk must be placed in a warm place so that it sour completely. It is good to cook cottage cheese from milk, in which a dense fermented milk layer has settled. Put the sour milk on a low heat and heat until it is completely curdled. You do not need to boil the milk, otherwise you will get a very hard and tasteless cottage cheese. Set aside the pan for 0.5-1 hour, then strain the curd. This can be done through a sieve, after placing a layer of gauze in it. Drain the serum, and squeeze the resulting curd with gauze. If you need dry cottage cheese, you can briefly put a gauze bag under the press. Homemade cottage cheese is ready.
Step 2
If you want to make curd for your baby, you need to take only fresh milk, without preservatives. Boil it and leave to cool to a temperature of 30-35 ° C. Pour a glass of yogurt into warm milk (it is better if yogurt was bought in a children's dairy kitchen) and leave to sour at room temperature. Start boiling the cottage cheese without waiting for strong souring. In the future, the cooking process is no different, except that the cheesecloth and sieve must be scalded with boiling water. Use the resulting curd within 24 hours, or better - immediately after cooking.
Step 3
To prepare "quick" curd, pour milk into a saucepan and set to heat. Pour citric acid on the tip of a knife or a little lemon juice into hot milk - it will curdle. Wait for a milk clot to form and strain it. You will get a very soft, delicate curd. Eat it immediately after cooking with a little sour cream and honey.
