Do you cook the cottage cheese yourself? If not, why not? It's quite simple, and, by the way, it can be more profitable than buying a ready-made one.
It is necessary
- - pasteurized milk;
- - a slow cooker / saucepan and (preferably) a kitchen thermometer;
- - fine mesh sieve / gauze, linen or cotton fabric.
Instructions
Step 1
We take any pasteurized milk with a short shelf life. UHT and sterilized are not suitable. We leave the milk for a couple of days at room temperature. It is better to leave the milk sour in a sealed package so that the wrong microorganisms will not get into it, which can ruin everything.
Step 2
After a couple of days, pour the sour milk into a cartoon bowl or a saucepan.
But before pouring everything into one container, we test each package for taste - the milk should not be bitter and there should be no yeast aftertaste. Sometimes it happens that pathogenic microorganisms get into the packaging while still in production, but this is rare for large manufacturers. But if you do come across spoiled milk - do not use it!
Step 3
It is convenient to make cottage cheese in a slow cooker, but in a regular saucepan on the stove it also works great - you just need to monitor the heating and avoid boiling.
The milk must be heated to 80-90 C ° (do not bring it to a boil!) And maintain a high temperature for about 30 minutes so that the protein does not just curl up into flakes, but forms a single dense clot on the surface of the whey. Then you need to leave everything to cool (without interfering) for several hours.
Step 4
Gently transfer the cooled curd to a fine-mesh sieve (you can use gauze, linen or cotton cloth) and leave for several hours to allow excess serum to glass. To speed up the process, you can put a press on top.
Step 5
Ready cottage cheese can be stored in the refrigerator for 1-2 weeks.
