How to make homemade cottage cheese
Once I made my home cottage cheese, I stopped buying it in stores. Because even in the coolest supermarket, the most expensive farm cottage cheese will not be as fragrant and gentle as it is cooked at home. So, I will tell you how to make a tasty cottage cheese from cow or goat milk. The following questions often arise for those who cook cottage cheese for the first time. I will answer them. 1. What kind of milk to make homemade cottage cheese? Suitable as whole milk, and pasteurized or sterilized. The best and quickest sour whole milk. A little pasteurized or sterilized. UHT milk is not suitable, as it is absolutely dead. If it turns sour, it is absolutely not the bacteria that are needed for cottage cheese. Milk can be taken and cow, and goat. 2. Do I need to boil milk before putting on souring? If you take milk from a healthy cow, from trusted people, then boiling is not necessary.It will only be necessary to sterilize the finished cottage cheese. If you buy whole milk on the market, it is better to bring the milk to a boil and turn it off when the first bubbles appear on the surface. The main thing is not to overheat the milk, otherwise the curd will not taste good. 3. How much milk should sour? 2 to 4 days. It is necessary to wait for the light green water - whey to depart from the milk. The smell should be pleasant, sour-milky, without bitterness. 4. What to do with serum? Drink and drink again. This is an incredibly healing product! Useful and tasty, it continues to be up to 2 days. From the third day to the week, the whey can be used for cosmetic purposes or for making pancakes, pies, etc. So, let's start cooking homemade curd. 1. Take a can of milk and put in a warm place. My milk is good on the table next to the stove.2. After 2-4 days the milk will turn sour. A layer of sour cream will appear on top, and a greenish transparent serum will be on the bottom and along the walls of the jar. Someone takes sour cream and eats separately. I give it to cats.Although it is very tasty in itself, I'm not a sour cream lover. If you leave the sour cream, the curd will be more bold, and the final whey will be not transparent, but dull-white. But this is no less useful. 3. Take a deep saucepan, put any cloth on the bottom, for example, a towel (so that the pot does not burst). We put a jar of cottage cheese in a saucepan and add water. It is desirable that the water level reaches the level of cottage cheese in the bank, but if it does not work out, then at least half the cans. We turn on a low fire and hold the jar for about 30 minutes so that the curd is sterilized. The water should be slightly bubbled, but not boiling, otherwise the cottage cheese will be cooked and will be as rubber. 3. We take out the jar from the pan. There are two ways to separate cottage cheese from whey. In any case, we will need gauze about 30 by 30 cm, folded in 2-4 layers. - our grandmothers used the first method. They hung a gauze bag with cottage cheese over the pan, the whey flowed, and the curd remained. I prefer this method: - take an ordinary steamer and put gauze on the top pan with holes. On cheesecloth pour cottage cheese from the jar. Serum will drain into the bottom pan,and the curd will remain in gauze.4. Serum drains for about 30-40 minutes. Do not speed up the process, squeezing a gauze bag. From strong pressure, the curd will begin to leak and drain with the whey. The result will be less than the finished product. Let the serum drain itself. Taste it. It is sour, and most importantly, incredibly useful for the whole body! She is good to wash, wash your hair. This is an indispensable tool for intimate hygiene. No store gel with lactic acid can replace whey! Especially for women who are suffering from a thrush.5. Cottage cheese at home is surprisingly tender, juicy and fragrant.
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