Cottage cheese is a real storehouse of calcium and other useful substances. Therefore, this product should be present in the diet of every person, especially expectant mothers and young children. You can also make curd at home.
It is necessary
- - kefir;
- - sieve;
- - colander;
- - gauze;
- - pots;
- - water;
- - wooden spatula;
- - culinary thermometer.
Instructions
Step 1
Place a package of kefir (it is better to use a child's one) in the freezer and keep it there until the kefir is completely frozen. Take out the package with frozen kefir, open it and turn the contents into a fine sieve. After a few hours (the kefir should completely thaw), a delicate and rather tasty curd will remain in the sieve.
Step 2
There is also another way. Pour kefir into a small saucepan. You can also use sour milk for making curd - yogurt, which, by the way, is also often called “kefir” by the people. Pour water into a pot and put it on fire.
Step 3
When the water in a large saucepan boils, place a saucepan with kefir in it, that is, make a "water bath". Reduce heat to low. After a few minutes, the kefir will begin to curl up.
Step 4
Gently push the curdled kefir ball away from the center of the pan to one of its edges. This is a necessary kefir mass warmed up well.
Step 5
After about ten minutes, the temperature of the kefir should be 60 degrees (you can check this with a cooking thermometer), so it's time to remove the pan from the stove. You will not need hot water, you can pour it out, but place the pan with the “kefir” mass in a cool place for half an hour.
Step 6
Place gauze in a colander and pour the cooled "kefir" mass into it, having previously substituted some container under the colander (for example, it can be a saucepan in which there was water before).
Step 7
Tie the edges of the gauze together: as a result, you should get a bag, which you hang over the container with serum. After a couple of hours, the curd will be ready.
