How to cook cottage cheese?

Even an inexperienced hostess inexperienced in culinary subtleties can cook cottage cheese at home. This is a simple matter. In order for the curd to succeed it is only necessary to know and carefully observe the technology of its preparation.

How to cook homemade cottage cheese

It may sound somewhat banal, but real cottage cheese can be made only from real homemade milk. High-quality cottage cheese is obtained from whole cow's milk from its own cow or from milk purchased from thrush in the market. Store-sterilized milk for making cottage cheese is not suitable for several reasons. First, it is very reluctant to turn sour. Secondly, even if it is possible to get cottage cheese from it, its cost will be too high, and the dietary qualities of such a product will be very doubtful. It is worth undertaking the preparation of home-made cottage cheese only if there is at least three liters of natural cow's milk available, since from such a quantity of it you get only about 800 grams.finished product.

How to cook homemade cheese on the classic technology

What does that require

  • Milk - whole, natural, fresh, unboiled - 3 liters.
  • Three-liter glass jar.
  • A large piece of fine linen or gauze.
  • A small piece of cloth.
  • Colander.
  • Large tall saucepan.
  • Enamelled bucket.
  • Wooden spatula
  • A wooden stick about 50 cm long and thick in a finger.

Cooking Instructions:

  1. Pour the milk into a scalded glass jar, cover it with a clean, small piece of linen and place in a warm place in the kitchen.
  2. Wait for the milk to turn sour. The speed of souring depends on the room temperature. In the summer, it may turn sour the very next day; in the winter, this process will take three to four days.
  3. First, determine the readiness of sour milk visually. When it thickens and acquires a jelly-like consistency, and carbon dioxide bubbles become visible through the glass walls of the jar, to be sure, you can taste yogurt. Using a teaspoon, move the sour cream layer upwards and scoop up the yogurt from the bottom of the jar. If it already has a pleasant sour taste, start making cottage cheese right away.Do not keep sour milk warm, otherwise the curd will be too sour.
  4. If you want to get a dietary skinny cottage cheese, remove the top layer of sour cream from yogurt. However, we consider it our duty to warn that the cottage cheese made from unbaked milk is much softer and tastier.
  5. Then you can do in two ways.

Method one (for those who are not in a hurry)

  • With a wooden spatula, gently gently mix the yogurt to ensure that the milk fat on top of it is evenly distributed in it.
  • Take a large saucepan, put a rag folded several times on its bottom, put a jar of yogurt on the rag.
  • Fill the pot with water by gently pouring it along the side of the pot so that water does not get into the jar. The water level should reach the hangers of the can.
  • Put the saucepan on a medium heat and heat the sour milk in a water bath, stirring occasionally with a spatula.
  • Warm up the yogurt until the yellow curd flakes begin to rise on its surface. After that, turn off the heat and remove the jar from the pan.

Method two (fast)

  • Pour the sour milk directly into the pan (enameled or stainless steel) and put it on the smallest fire.
  • Heat sour milk, often stirring it with a wooden spatula. During the mixing, be sure to run the spatula across the bottom of the pan so that the curd flakes that form do not stick to it. In no case it is impossible to boil yogurt! Cottage cheese from boiled yogurt turns out rough and, as it were, rubber.
  • As soon as the sour milk coagulates and whey separates from them, remove the pan from the heat.

Cooking Instructions:

  1. Cool the yogurt cool at room temperature to a warm state.
  2. Take a large colander, set it over an enamel bowl. Spread the colander walls with a pre-boiled cloth or gauze. Gauze lay in two - three layers, canvas - in one layer. The edges of the fabric should hang down from the colander.
  3. Pour the cooled yogurt into a colander and wait until most of the whey is drained into the bowl.
  4. Lift up and gather together all four corners of the fabric. Tie them with a clean rope. Tie a knot of cottage cheese with a wooden stick and hang it over the bucket, putting the stick on the edges of the bucket.If you can not hang cottage cheese over a bucket, you can squeeze it in another way.
  5. In this case, leave the bundle with cottage cheese in a colander, hardened over a tall bowl so that it does not touch its bottom. Place a plate on top of the curd and place a liter jar of water on it as a yoke.
  6. Wait until the whey stops dripping from the nodule and drains completely into the bucket or bowl. This will take at least six hours. If you like thick, strongly pressed cottage cheese, add to this time another two or three hours. After that, untie the bundle, put the cottage cheese with a spoon in a clean jar, cover it with a lid and put the cottage cheese in the refrigerator.
  7. Do not dispose of the remaining whey after spinning. Pour it into the jar and put it in the fridge too. Use it to knead yeast dough. Pies, pancakes and pancakes cooked with whey are tastier than those made with whole milk.