Cottage cheese is a real storehouse of calcium and other useful substances. Therefore, this product should be present in the diet of every person, and especially expectant mothers and young children. You can make cottage cheese at home.
Pick your recipe
You will need
- - kefir;
- - a sieve;
- - colander;
- - gauze;
- - pots;
- - water;
- - wooden spatula;
- - culinary thermometer.
Instruction manual
1
Place the package of kefir (it is better to use the baby) in the freezer and keep it there until the kefir completely freezes. Take out the package with frozen kefir, open it and turn the contents onto a fine sieve. After a few hours (kefir should completely thaw), a tender and rather tasty curd will remain in the sieve.
2
There is another way. Pour kefir into a small saucepan. You can also use sour milk for the preparation of cottage cheese - yogurt, which, incidentally, is also often popularly called "kefir". Pour more water into the pan and put it on the fire.
3
When the water in a large saucepan boils, put a saucepan with kefir in it, that is, make a "water bath". Reduce the heat to a minimum. After a few minutes, kefir will begin to curl.
4
Carefully move the clot of curdled kefir from the center of the pan to one of its edges. This is necessary kefir "mass warmed up well.
5
After about ten minutes, the temperature of kefir should be 60 degrees (this can be checked using a culinary thermometer), so it's time to remove the pan from the stove. You don’t need hot water anymore, you can pour it out, but put the pot with “kefir” mass for half an hour in a cool place.
6
Put cheesecloth in a colander and pour the cooled "kefir" mass into it, after substituting a container under the colander (for example, it could be a pan in which there was water before).
7
Tie the edges of the gauze together: as a result, you should get a bag that is suspended over a container with serum. After a couple of hours, the curd will be ready.
note
Remember: cottage cheese made from naturally sour milk is not recommended for young children. Such cottage cheese may contain harmful flora.
Useful advice
Do not heat kefir for more than 60 degrees, because, firstly, beneficial bacteria will die in it, and secondly, cottage cheese from such kefir will turn out tough.
- Curd for children
- how to cook cottage cheese from kefir