Curd home "feature". Special because it prepares very quickly, it turns out all right the first time a gentle, soft, little yellow, and certainly never be digested.
INGREDIENTS
Milk 2.5% -2l.
Kefir 3.5% -1l.
Sour 25% -200gr.
COOKING METHOD
The pan is poured 2 liters of milk fat I 2.5%, bring to boiling milk.
Milk boils pour 1 liter of yogurt 3.5% fat, 200 grams of sour cream add the fatter the better, I have a fat content of 25%.
Fire turn off the cooking is no longer needed, mix, milk curdle immediately.
Close the lid and leave for 20-30 minutes. It took 30 minutes, it turns out that's a cheese, it is thrown back in a colander.
Let us give the curds to drain, can be hung, and leave it at 1.5 for 2 hours.
If you want more cheese dry, it can be put under the press. I love the soft cheese, so I give a little to stand up completely, about 1 hour. Cottage cheese turns gentle, soft, sweet taste.
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Details and cooking detail you can see in my very brief video below.
Bon Appetit!