Preparation of cottage cheese at home

Cottage cheese - a unique in its nutritional properties, a product that is useful to almost everyone. It is especially necessary at an early age, when an active growth of a child occurs, teeth begin to appear, and the need for calcium and protein is high, and, as you know, cottage cheese is one of the best sources of both. Unfortunately, in our time it is difficult to be confident in the quality of store products, and the child needs only the best, fresh and natural. There are, of course, special children's products, but they are sometimes unreasonably expensive, and this is not always affordable for young parents, especially if the baby is on artificial feeding. Solve the problem will help prepare the cottage cheese at home from milk or kefir necessary fat content.

In order to make cottage cheese at home, you need either sour milk, or already ready kefir. If you stayed on milk, then it's best to buy the most ordinary milk in packs, because, firstly, it has several fat options, and you can choose the right one, and secondly, it will surely go sour as opposed to milk in cardboard packages, Thirdly, it is pasteurized and, accordingly, safe, but, for example, homemade milk for cooking cottage cheese is usually not boiled, and such cottage cheese does not guarantee absolute safety. If you decide to make cottage cheese at home from kefir, then kefir in packages will also be the best choice. Milk can be fermented in the usual way, adding some sour milk product to it and waiting for some time, or you can speed up the process by heating this mixture on low heat until it is completely curtailed. It is advisable to wait a little before that the milk curdles for sure.

In order to cook cottage cheese at home, you need to heat kefir or sour milk in a special way so that it does not boil and warm evenly - so the cheese will turn out to be tender and delicious. There are several ways to do this. The most reliable is a water bath, but you can also in the oven, putting a jar of leaven there. In any case, you will have to closely monitor the milk and not miss the moment when the cottage cheese completely separates from the whey, and it, in turn, will not start to boil, otherwise the cottage cheese will turn out to be tough. If you have decided that your option - cooking cottage cheese at home, then this moment you need to learn to determine with maximum accuracy. Then the dishes should be removed from the fire and wait until the whey is completely exfoliated, and the whole mass rises completely upward. After that, it is necessary to strain the serum through gauze, better, folded into several layers, and the cheese is ready. You can hang cheesecloth with cottage cheese for a while, so that the excess liquid of the glass - then the cottage cheese will turn out to be more dry.

For those who can not use acidic foods, as well as those who need increased calcium intake, you can prepare a calcined cheese. It is made from regular milk by heating it with the addition of a solution of calcium chloride. The preparation of cottage cheese at home under this recipe is as follows: two tablespoons of calcium chloride are taken per liter of milk and added to milk heated to 40-50 degrees, and the resulting mixture is brought to a boil. Typically, the milk is curdled immediately after adding the solution, and if this does not happen, then add a little more until it does not fold. At the same time, you need to constantly try it after each addition, otherwise a bitter taste may appear, and the calcium content will be excessive, which is also bad. In order for the cottage cheese to turn out, you need to buy unboiled milk, for example, in packages. The calcined curd is very delicate and has a very pleasant creamy taste, and small children eat it with pleasure.

The most delicious cottage cheese is, of course, made from homemade milk. Very little children and people with certain diseases, of course, it does not fit, but if there are no contraindications, and confidence in the absolute safety of milk is, it is best to prepare the cottage cheese from it. Preparation of cottage cheese at home from whole milk can occur in any of the above ways. If the jar of milk is left to sour without stirring, and then placed to prepare the cottage cheese in the oven - you will get a delicious cottage cheese with large pieces: this will not work out from any store milk.