Homemade cottage cheese is an excellent source of calcium and microelements important for the body. Making cottage cheese yourself is quite simple, but you need to know the specifics of the main stages.
It is necessary
- –Fat milk (3-6%);
- –Fat kefir (at least 3%);
- –Fat sour cream (at least 20%).
Instructions
Step 1
When purchasing dairy products for a recipe, pay attention to the expiration date, as the freshness of the ingredients is an important factor in making homemade cottage cheese. If possible, buy products from private traders. So you will be sure of the naturalness of milk, kefir and sour cream.
Step 2
Take a saucepan, pour in 2 liters of milk and place on the burner. Wait for it to boil completely. This will be indicated by small bubbles on the surface. Be careful not to pour milk out of the pot.
Step 3
Add 1.5 liters of kefir and 240 ml of sour cream to boiling milk. Stir with vigorous movements. The milk will begin to curdle quickly and will appear on the surface in small pieces. This is the future cottage cheese. Turn off the stove and leave the mixture to infuse for 15 minutes.
Step 4
The next step is to remove liquid from the curd. You can use cheesecloth or a clean, thin towel to do this. Place a cloth on the bottom of a colander and pour out the whey, then wait for the excess liquid to drain.
Step 5
Place the curd under the press for 4-6 hours. As a result, you will get the most delicate dairy product that can be consumed both independently and in combination with sour cream, jams, honey, etc.
