Purchased cottage cheese can never be compared to homemade cottage cheese. That is why I offer you a recipe for its preparation from village milk. Of course, this will take a lot of time, but the result will pleasantly surprise you.
It is necessary
- - country milk - 3 l;
- - curdled milk - 1 tablespoon.
Instructions
Step 1
Having removed the cream from the milk, add the yogurt to it. If there is no yogurt, then you can use sour cream. Cover the jar with this mixture with a clean kitchen towel and place it in a warm place for about a day. It is difficult to say the exact time of souring because it all depends on the temperature of the room. As a result, you should get a rather thick mass, similar in consistency to jelly.
Step 2
Now place the jar of sour milk in a suitable sized saucepan. Just remember to install any stand under it first. This is necessary so that the jar does not crack when heated.
Step 3
Now pour so much hot water into the same dish so that its level is at the level of the jar's hangers. In this state, place the pot and jar on the stove and heat over very low heat for 60 minutes.
Step 4
When steam starts to rise above the water, watch the curdled milk more carefully. If the whey begins to separate from the thick mass, then remove the jar of curdled milk from the pan with water and cool it to room temperature.
Step 5
Cover a fairly deep dish with gauze folded in two layers. Transfer the cooled milk mass into it. After tying the fabric, hang it over a bowl and leave it that way for about 8-10 hours.
Step 6
After the time has elapsed, remove the thick milk mass from the gauze. Homemade cottage cheese from village milk is ready!
