2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
At home you can make cottage cheese, which will be much tastier than the one in the store. If you use homemade milk from a proven manufacturer, the curd will be thicker and fatter, and if you use pasteurized milk, it will be softer.
Pour three liters of fresh milk into a large jar and cover with a clean piece of cloth so that the milk is not exposed to direct light.
Put it in a warm place. After two or three days, the milk will be cut and whey will be released over it. In the milk, vertical channels are formed from the fact that air bubbles rise upwards.
Put the skim milk in a saucepan and simmer for three minutes. Stir very carefully and check that it is slightly warm. If the middle is still cold, simmer for another five minutes.
The curd should not be overheated as it will become too tough. The mass cools and stratifies into a thick layer of cottage cheese on top and whey below. The serum is not discarded as it can be used for many useful hair masks.
To drain the curd from the whey, put everything in a saucepan covered with a clean cloth, which is tied and hung over a container to collect the whey. When the whey stops dripping, the curd is ready.
Milk can be turned into cottage cheese in a day. It takes two liters of milk, which is poured into a saucepan, cover with a lid and leave in a warm place until the milk is sour. After one day, the milk is crossed. For a more delicate taste, add two tablespoons of cream.
The pot of skim milk is placed in a larger pot, and the distance between them is filled with water. Put on low heat and after boiling the water a thick mass separates from the edges of the pan and a yellowish liquid appears.
Immediately remove the pots, remove the smaller one and cool it by immersing it in cold water. Pour everything into a large piece of gauze and tie to drain over a bowl.
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