Making homemade cheese is a fun process. The taste of the final product can be varied by adding additives to suit the tastes of family members. The easiest way to make curd cheese at home. It can be served with breakfast, added to salads, and also makes an excellent filling for a pie.
It is necessary
-
- milk 3 l;
- curdled milk 150 ml;
- butter 1-2 tbsp. spoons;
- salt
- spices to taste.
Instructions
Step 1
Prepare curd. To do this, pasteurize milk at a temperature of 75-85 ° C in a water bath for 5 minutes. Let it cool down to a temperature of 32-37 ° C.
Step 2
Add sourdough to warm milk - yogurt. It can be replaced with kefir or sugar-free yogurt. Kefir with bifidobacteria is also suitable. Wrap the fermented milk container in a terrycloth towel. Place in a warm place for 6-8 hours.
Step 3
Check the readiness of the clot. Use a spoon to gently scoop up a little mass If the break of the clot is even, with a shiny surface, and the emitted serum is greenish and transparent, you can start curdling.
Step 4
Place the dishes with the lactic acid mass in a water bath with a water temperature of 50-55 ° C. To make the curd evenly warm in several places, make punctures with a wide knife. When the temperature of the curd reaches 40 ° C, soak it for another 3 minutes in a water bath.
Step 5
Place a linen napkin in a colander. Transfer the resulting mass to it to separate the whey.
Step 6
Salt the finished cottage cheese, then pass the mass 1-2 times through a meat grinder with a fine grid. Add mild butter to it. Mix thoroughly.
Step 7
Wrap the mixture in a heavy linen or cotton cloth. Place the bundle between two cutting boards. Put oppression on top. Its weight should not exceed the weight of the curd mass. Remove the oppression after 8 hours. Unroll the cheese and refrigerate.
