Cooking cheese in home conditions

Cottage cheese people used to eat in ancient times. There is a belief that for the first time this dish appeared accidentally: whey was poured from the sour milk. In Russia in the olden days, curd was called "sour cheese", probably, that's why we still call cheese cakes as cheese cakes. Previously, it was prepared exclusively from yogurt, now there are many ways to prepare this product.

Nowadays it is not difficult to buy cottage cheese both in the market and in stores. But hardly anyone will disagree with the fact that cooked cottage cheese at home has a lot of advantages. First of all, it preserves vitamins and microelements. And besides, importantly, it differs from store to taste. Let's look at several ways how to make cottage cheese at home.

This cottage cheese

This product is made from rustic milk. In its quality and freshness it is necessary to be absolutely sure, since it can not be boiled - this cottage cheese does not tolerate high temperatures. For example, a product made from separated milk will have a fine-grained structure.

Milk in a three-liter can is placed in a warm place. In order for it to squander more quickly, a small piece of rye bread is put in it. Milk turns into curdled milk every other day, if the process takes place in the summer, and after 3 days - if in winter. It is not necessary to mix it at this time. The readiness of curdled milk can be determined by the bubbles, which must rise up and form "moves".

After that, you need to carefully remove the cream, turn the curdled milk into a large saucepan. If the milk was high quality and the yogurt turned out good - it does not flow freely. That is, in order to pour it, the bank periodically needs to be shaken. If the curdled milk flows easily, the cottage cheese will not turn out so tasty and will not have the desired structure.

The pan is put on a weak fire for about 10 minutes, until the mass is at the desired temperature. You can check it in two ways. Touch the container in two places - closer to the top and near the bottom. At the top of the pan should be a little warm, and at the bottom - much warmer, but not hot. It is possible, stirring curdled milk with a spoon from below upwards, to lower a finger into the pan, the mass should be slightly warm. If the right temperature yet, cook it for 5 more minutes. The main thing is not to over-heat the yogurt, since the cottage cheese in this case will be unpleasant to the taste, hard and fine-grained.

Now the fire can be turned off, leave the pan to cool for the night. By morning, the mass will exfoliate, there will be cottage cheese on top, bottom - whey. Mass should be poured into a large bowl, covered with gauze. Then gauze is tied and suspended above the collection tank. When it drains, the cottage cheese from the milk will be ready.

Seedling can not be heated, but folded onto a layer of gauze folded in several layers immediately after ripening. But for this, it must be uniform and dense, otherwise it can all seep through the gauze. Cottage cheese prepared at such a recipe at home It turns out to be incredibly tender, it is not advised to use it for baking, as it will spread. From 3 liters of milk, this recipe produces about 700 grams of cottage cheese.

There are also simpler recipes. Homemade cottage cheese can be made from milk, bought in the store, with the addition of sour cream. To do this, you will need:

- sour cream - glass;
- Milk - glass;
- Sugar;
- Rye bread.

First, a spoonful of sour cream should be stirred in a glass of milk. Add the same piece of rye bread (stale). Leave the mixture warm for the night. In the morning, bread is taken out carefully so that it does not crumble. The acidified milk is filtered through a folded three times cheesecloth. Cottage cheese is ready.

In order to get more cottage cheese, you need to pour a pack of milk in an enamel pot, add the sour cream (2-3 spoons), mix and leave for the night. In the morning, preheat on the stove until the acidified milk is warm (do not boil). Turn off the fire, after 2-3 hours, when the milk is curdled, it must be filtered.

In the prepared dish add a spoonful of sour cream and a little sugar. You can store the curd until three days in the refrigerator.

As you can see, cottage cheese at home is not difficult to cook at all. This dish, of course, will appeal to all household members, especially children.