Even my husband said that the cheese-delicious.
I prepare his milk from the store, easy-on-One, two, three!
To prepare for this recipe Curd I receive most regular store milk (pasteurized with high fat content).
to leaven-The plain yogurt from the store (you can use any milk product).
4 liters of milk necessary to take 1 cup of yogurt.
Transgress for cooking.
Take the pot and rinse it with water. Pour in the milk and heated it to 36 degrees.
I define his hand over the pan, if warm, then warmed milk. For accuracy, you can use a thermometer with a probe.
Turn off the fire. Add to the milk yogurt, stir, cover.
If milk doubt, it is better to boil and cool to 40 degrees (not less than 36 degrees). Hand pan must be warm.
Shops milk I did not boil (it is already pasteurized).
All mix well, cover with a lid. Sheltering pan warm blanket and leave in a warm place so 5 hours (longer than 6-7 hours is obtained in the cold season).
After 5 hours open. Milk should turn sour whey and will (get curdled).
Again put the pan on low heat, and do not depart, stir constantly.
Yogurt will need to be heated to separate the serum. When the curd flakes begin to coalesce into the grain, so ready.
Checks 4 liters of natural milk yield 1 kg 1.2 kg curd. Everything depends on the fat content of milk and on the season.
When the cow is eating a juicy green grass, the milk fat yields, and cheese is greater.
From the store's milk cheese is obtained less.
Give curd cool slightly. At this time, we prepare the container, which will drain the whey.
Take colander blanketed gauze towel or thin, and merge serum.
We take a cut of gauze and gently squeeze the curds and whey are giving time to drain.
It is better not to make cottage cheese too dry and leave it a little serum. Then during storage, podsyhaya, cottage cheese will absorb the excess.
Serum I do not pour out, and cook pancakes out of it, which can be obtained on the delicious delicious.
Ready to shift the curds in any capacity and storing them.
For storing cheese, I use a glass jar with a lid and pour the curd whey.
So cheese dries, and stays longer fresh and delicious! Bon Appetit!
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