Today will show you how I make homemade cottage cheese. Very delicate, it is not sour, taste like cream cheese in jars, such as ricotta. For the curd Easter I always use only a cottage, in any case, do not shop! And just as delicious with sour cream... In addition, the recipe well, very simple.
The pan poured 3 liters of milk. The milk is fattier, the better. I usually use this recipe for homemade milk. But if you can not buy a home, you can out of the store, the main thing that is not long-term storage.
Besides milk still need a yogurt and lemon juice. I add kefir to 2 full tablespoons and mix. If the milk store, then for better curdling it is necessary to add at least 3 tablespoons of lemon juice.
Milk bring to the boil. Immediately pour yogurt with lemon juice. I stirred well and set aside. Boil is not necessary. After 20 minutes, strain through cheesecloth cottage cheese (I put it in four layers) and give to drain the serum.
15 minutes later the curd was ready. It turns out approximately 800 If I need more dry cottage cheese, then I will wring a little more. But the main thing is not to overdo it =)
Here's a curd is obtained. Try to cook. I'll wait for your feedback about this recipe!
Bon Appetit!