Most of the products that are on the shelves in supermarkets can hardly be called natural. Homemade cottage cheese and sour cream, cooked on your own, are much healthier than food sold in stores.
Homemade cottage cheese from milk
Ingredients: milk (fat) - 3 liters.
Milk must be poured into a glass jar and left to sour in a warm place. This process usually takes one to three days, depending on the time of year and temperature. Then the product must be poured into a saucepan and put on low heat.
To make the milk sour faster, you can add a crust of black bread to it.
The resulting curdled milk should be heated for about 10 minutes, not boiling. After that, let the sour milk cool right in the pan. It will slowly separate into whey and clots. The resulting mass must be put in a colander covered with gauze. The liquid should drip into the pre-set pot. To make all the whey from the curd glass, the ends of the gauze need to be tied and the resulting bag hung over the dishes for about an hour.
It is better not to pour out the liquid remaining after cooking. It can be used for baking or simply drunk. Also, on the basis of such a whey, excellent okroshka is obtained.
Cottage cheese from milk and kefir
- milk - 1 liter;
- kefir (low-fat) - 1 liter.
The milk should be heated over low heat until frothy. Then you need to add kefir to this product, mix well and remove from the stove. The resulting mass must be put in a colander, covered with gauze, and left until all the liquid has drained. The curds remaining on the fabric are cottage cheese.
Homemade sour cream
Ingredients:
- milk - 2 liters;
- ready-made sour cream - 250 grams.
Boil the milk and add sour cream to it. Then you should wait until the serum begins to separate. The resulting mass must be laid out in a sieve covered with several layers of gauze. When all the liquid has drained, you need to put the product in the refrigerator. You will get about 1 liter of sour cream, 250 grams of which can be saved for another batch.
Cream sour cream
Ingredients:
- milk (natural) - any amount.
Cream begins to appear on cow's milk after several hours of storage. They should be carefully removed with a spoon and placed in a separate bowl. This mass must be placed in a warm place for about a day in order for the liquid to stand out. Then you need to remove the sour cream from the whey. Beat them well and refrigerate for several hours. You will get thick homemade sour cream, which is not sold in stores.
This product can be stored for a maximum of five days. But it is so delicious that it is unlikely to stay in the refrigerator for so long.
