Cottage cheese is one of the richest sources of complete protein. There are many ways to prepare such a product at home, but according to my grandmother’s recipe, it turns out to be especially tasty.
How to cook cottage cheese: recipe
The process of making homemade cottage cheese
Of the ingredients, you only need homemade cow’s milk in a volume of 3 liters in a glass jar. It is necessary to decide what kind of curd should be obtained as a result. It can be low fat, medium fat, or high fat. Depending on this, you can remove the cream from the milk when it has settled, or you can leave it.
To cook cottage cheese at home, first you need to leave the milk at room temperature, it should turn sour. You can add a little kefir to the milk – this will speed up the process. As soon as curdled milk has formed in the jar, it is better to make a cruciform incision in it to the very bottom, this will help uniform heating of the mass.
Next, the jar must be placed in a saucepan filled with water. The fire should be medium so that the yogurt is evenly warmed up, and not cooked. You can check the temperature in the jar with your finger. As soon as the temperature reaches 35-40 degrees in the middle, turn off the fire, but leave the jar in the water. If the curdled milk in the middle of the jar has become too hot, it must be removed from the water.
The water in the saucepan must be flush with the milk in the jar.
After the curd begins to separate from the whey, you should leave the jar to cool to room temperature. The finished cottage cheese can be identified by its appearance, since it is significantly reduced in size compared to yogurt.
After that, the cheesecloth folded in half should be put on a narrow pan and make a depression in it, then pour the contents of the jar here. Next, the cheesecloth should be tied in a knot and the curd should be hung overnight, and a bowl should be placed under the dripping whey.
From the resulting serum, you can make pancakes, okroshka or use as a cosmetic
In the morning, there will be less content in the gauze, but you got a real homemade curd as a result. You can leave the cheesecloth hanging longer, then you get a drier curd. On average, 15% of well-squeezed cottage cheese is obtained from the original volume of milk. The prepared product can be stored in the refrigerator for up to 5 days.
Quickly cooked curd
You will need: – 700 ml of milk; – 1 tablespoon vinegar 9%.
If you don’t have time to wait that long, and the milk hasn’t sour yet, you can do it easier. Milk must be heated over a fire to steam temperature, that is, make it slightly warm. Then pour in the vinegar – the milk will immediately curdle. Then, through a prepared cup with gauze, drain the serum, put it under a press. After ten minutes, the cooked curd can be eaten.