It is no secret that home-made cottage cheese is incomparable with that purchased in the store, no matter how lauded and advertised the latter. This delicious product in large quantities contains protein, many times higher than its amount in other dairy products. The protein present in home-made cottage cheese is perfectly absorbed by the body and breaks down very quickly. This product is equally useful for those who want to build muscle, and for those who dream of a thin waist. In addition, its use will benefit people suffering from chronic diseases of the digestive tract. How to cook cottage cheese at home?
First of all, it is worth remembering that for this purpose, the presence of natural milk is mandatory, otherwise only time and products will be wasted. To get cottage cheese, you need to cook:
- homemade milk - 2 liters;
- pots, different in size, so that one is placed in another - 2 pieces;
- gauze napkin of impeccable cleanliness;
- sieve.
Before you cook the cottage cheese, you must also be patient, about a day, but the result, believe me, will be worth it.
- Strained milk is poured into a pan of smaller diameter and left in a warm place, tentatively, for a day - until the milk is fermented. When this happens, it directly depends not only on the season, but also on the quality of the cow's product. Nevertheless, if set in the evening, by the evening of the next day, the necessary result should be expected.
- How to cook cottage cheese of excellent quality? To improve the taste of future cottage cheese and to speed up the souring, sometimes a few spoons of low-fat sour cream or kefir are added to the pan.
- A pan with sour milk is placed in a large pan, but the same height as the first. Carefully pour water into the gap between the walls of the two pots.
- Place the pots on low heat and do not lose control of the cottage cheese process for a minute. At the moment when the sour milk begins to boil and moves away from the wall of the pan, and the resulting space is filled with a yellowish liquid, the pots are urgently removed, the smaller ones are removed from the larger and the semi-finished product is cooled.
- How to cook cottage cheese further is not difficult. The bottom of the sieve is lined with gauze and very carefully and gradually spread the initial product on it with a tablespoon. Further, having tied the edges of the gauze napkin, the resulting nodule is suspended so that excess serum is separated from it. The residual product is cottage cheese.
You need to know that the cottage drowned at home contains a large amount of liquid, and it must be skillfully disposed of. For the best preparation of cottage cheese from the clot obtained from boiling, it must be cut into pieces directly in the pan and only then transferred to a gauze napkin.
The correct separation of serum is the key to obtaining a product of excellent quality.
- In the case when the semi-finished product is not warmed up in water, home-made cottage cheese will turn out acidic, and it will be difficult to separate the whey.
- If, on the contrary, it is overheated, the cottage cheese will crumble.
- To obtain a cottage cheese of dense consistency, put on a bundle of cottage cheese a clean kitchen plate on which a load is placed, the so-called “oppression”.
The resulting whey is also suitable for cooking. It makes wonderful kvass, jelly, jelly, and okroshka on whey will not leave anyone indifferent at all.
Once you have learned how to cook cottage cheese, and comparing its indescribable taste with what you tried before, you will understand that it is better to use natural products prepared by yourself than to purchase in stores of dubious quality and put your health at risk.