Homemade cottage cheese is much healthier than what is sold in stores, since it does not contain all kinds of additives that are included in most of the options offered in supermarkets. Making cottage cheese at home is not difficult at all, but this procedure is not quick.
It is necessary
- - two liters of milk;
- - two tablespoons of sour cream.
Instructions
Step 1
Pour the sour milk into a glass jar, add two tablespoons of thick sour cream to it and stir. Cover the jar with a lid or a piece of gauze and put in a warm place for about 12 hours (during this time, the sour milk will turn into sour milk).
It is worth noting that it is not necessary to add sour cream to a fermented milk product, however, this significantly speeds up the conversion of milk into yogurt.
Step 2
As soon as the fermented milk product in the form of curdled milk is obtained, you can proceed directly to its heat treatment. To do this, carefully pour the yogurt into the multicooker bowl, close the lid of the device, and then set the "heating" mode for about 60 minutes.
If you heat sour milk in the same way, then the milk will simply curdle.
Step 3
After the lapse of time, open the lid of the multicooker and check the condition of the product: if the whey is not separated enough, then continue the heating procedure for another 30 minutes, then let it stand for at least an hour.
Step 4
Take a large enough piece of cheesecloth, roll it up to make at least four layers, place the cheesecloth in a colander, and pour the contents of the multicooker bowl onto the cheesecloth. Gently grab the gauze by the edges and hang the resulting bag so that the excess liquid (serum) is glass. Healthy and tasty cottage cheese in a slow cooker is ready.
