I haven't bought cottage cheese for a long time, but I make myself from kefir. The recipe is very simple, no fuss. You will spend no more than 5 minutes of your time making homemade cottage cheese.
Preparation:
We need 1 liter of kefir, the more fat the better.
Pour kefir into a saucepan and put on the stove, the heat is moderate, not too strong.
As it warms up, the kefir will begin to exfoliate - the whey will separate. As soon as it appears, remove it from the stove; you do not need to bring it to a boil.
We throw the cottage cheese onto cheesecloth folded in several layers, or any other non-dense fabric, tie it in a knot. We hang it up and leave it for 6-10 hours (you can overnight) so that the serum will drain.
After the whey is completely drained, cottage cheese remains in the gauze. It turns out to be dense, crumbly (grains) and very tasty.
It can be used for making cheese cakes, dumplings, casseroles and any other dishes.
Write in the comments: do you buy cottage cheese or do it yourself, like me?
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