On the basis of homemade cottage cheese, cheese cakes, cookies, pies and dumplings with cottage cheese filling are prepared. Also, a product of our own production is tasty in itself, suitable for breakfast in its pure form or as an additive to muesli and cereals.
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Ingredients:
Milk - 800 ml
Lemon juice - 20 ml
Step by step recipe:
When planning to make cottage cheese from milk at home on your own, take the products on the list.
After you get a complete product, season with vanilla or regular sugar if desired, mix with honey, jam or berries for a sweet serve. In addition, the appetizer version is good: garlic, various herbs, pickles such as olives, capers, as well as mushrooms and spicy herbs. You can make a spread for open sandwiches, bruschetta, all kinds of tartlets and canapes.
First of all, from milk (the fat content is at your discretion - it will also affect the fat content of the cottage cheese itself), you should get sour milk, that is, yogurt. It is the fermented milk drink that will become the basis for the future cottage cheese and separated whey.
To ferment in milk, toss in a fresh lemon (circle or two) or pour in lemon juice. Dry semi-finished fermentation products and regular kefir are also suitable for these purposes.
Let the sour milk sour. Soak in a warm place. Time ranges from a few hours to two to three days at room temperature. In a warm environment, milk, of course, will turn sour even without activators, you just need to wait longer. In any case, curdled milk is needed for cottage cheese.
We put the thickened drink (sour milk) on the fire. The lower the heating temperature and the longer the heating time, the softer the cottage cheese comes out. If you hurry, quickly bring to a boil, then it will become hard, rubbery.
Watch, let the curd flakes curl and the whey separate.
As soon as the liquid boils, remove from heat. We leave it alone for 10 minutes, for the best gluing of the lumps.
Pour the entire composition through a colander covered with gauze in several layers or other suitable cloth (substitute a container for collecting the whey from below). For maximum moisture separation, tie and hang a knot of curd. Drain off the remaining whey for about 30 minutes.
Serve delicious homemade cottage cheese made from milk, for example, with nuts and dried fruits for an afternoon snack or breakfast.
Bon Appetit!
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