How to cook cottage cheese at home?

Dairy products occupy a special place in human life. Milk is not only protein, calcium, but also a complex of vitamins and lactic acids necessary for the full work of our body. Among all the huge variety of dairy products, you can identify the most basic - it's milk, sour cream, cottage cheese, butter, cream. Byproducts of dairy production include whey and buttermilk (skimmed milk, which is obtained as a result of removing cream from milk). After knocking down the butter, too, a delicious dairy product is produced, the Tatars call it "Aryan", well, maybe someone else calls it so.

Particular attention should be paid to cottage cheese, because among all listed in it the highest content of protein and calcium. It is very useful for children and adults, especially for those who have problems with the musculoskeletal system.

Surely many are interested in how to make cottage cheese at home. I also found this interesting, so I decided to study this process. Although how to get cottage cheese in an industrial setting, I know from and to, as this is part of my profession. Now I'll tell you how to make cottage cheese at home.

There are a lot of ways, we will consider the most accessible of them.

1) We need any amount of yogurt fresh or curdled, I have 1.5 liters of kefir. Take a large saucepan, pour a little water into it and bring it to a boil. We need it as a water bath. In a saucepan less pour our yogurt and put in a large. Now we wait, when the whey starts to separate, while we watch that the yogurt does not boil, otherwise we will get a hard cottage cheese. The whole process lasts about half an hour, sometimes a little longer. Then the whole mass is poured onto a large sieve (with small holes), and wait, when all the whey drains. You can do otherwise: use a bag of gauze, but here the whey drains longer and the curds slightly self-press. According to this recipe it turns out to be tender and tasty.

How to prepare cottage cheese at home you now know, consider the way with milk.

2) We need a package of milk, two tablespoons with top of sour cream. Milk bring to a boil (but do not boil), then cool to room temperature and mix with sour cream. We put at night in a warm place. By morning you will get a fermented mixture. We heat it in a water bath and get cottage cheese. Now you can safely teach your relatives how to make cheese from milk.

In industrial conditions, calcium chloride is used for the production of cottage cheese . It promotes the rapid folding of milk.

In general, by tradition, our grandmothers knew how to cook cottage cheese at home. As a rule, everyone in the village kept a cow. Milk was not always drunk, it was sour. It was this sour milk of the grandmother who heated up and received cottage cheese, the most natural and home-made. At times milk was deliberately left to sour to cook a cottage cheese from it.

Today, very few people contain a cow, you can buy milk in any store. Therefore, you can do for yourself cottage cheese. By the way, from cottage cheese you get wonderful cheesecakes. You can cook a variety of sweet curds (especially happy kids, and adults do not mind eating).

Well obtained from curd cheese snack, it is very easy to cook. We take our fresh cottage cheese, mix it with salt (who wants a salty - we put more salt, who is not very - less). Mix everything as a dough and spread it into a mold or an ordinary plate. We press and wait for a couple of days when the cheese ripens. As a result, something like Adygeya cheese turns out (by the way, it is traditionally made from sheep's milk).

As for whey, it is possible to prepare various drinks from it, for example, mix it with sugar, juice of any berries - and a refreshing drink that goes well in the heat is ready.

Well, now you will definitely give a detailed answer to the question of how to make cottage cheese at home, and what it is useful for our body.