Calcined cottage cheese differs from ordinary cottage cheese in that at the cooking stage one of the pharmacy calcium preparations is added to it. Most often, calcium chloride, in a professional language called "10 percent solution of calcium chloride." Another drug used for these purposes is calcium lactic acid, produced in powder.
Pick your recipe
You will need
-
- Whole milk;
- Calcium;
- 3 liter can;
- Colander;
- Gauze;
- Bowl;
- Plate.
Instruction manual
1
Buy whole milk. Pour into a glass 3-liter jar, put in a dark place for 3 days. Never mix, shake or disturb. A good layered cottage cheese is obtained if you follow all the technological stages of its production - from fermentation to cooking. When a fairly thick-looking curdled milk is formed, carefully separate the upper fat layer - this is sour cream. Remove it with a wooden spoon, being careful not to touch the layer below. Curdled milk with cutting movements, as if cutting crosswise.
2
Prepare an enamel pan for a water bath. To do this, put a wooden lattice or a rag folded in several layers on a natural unpainted fabric. Pour water, place a jar of yogurt. If water does not reach half a 3-liter can, pour it on. If there is an excess of water - remove excess water. Otherwise, it may get inside during boiling.
3
Add 3 tbsp. Of yogurt in 2 liters. calcium chloride, as an option - put 7 g of lactic acid. Boil in a water bath for about half an hour. Then remove from the stove, carefully, without shaking, without trying or stirring, remove the jar from the pan and leave to cool. When the jar has cooled to room temperature, drain the cottage cheese into a colander. Do not tamp, trying to speed up the process of draining the serum, this is useless.
4
Serve calcined cottage cheese cooked using this technology for breakfast or dinner. A child needs only a portion of 70-80 g, an adult - about 130 g. If desired, you can add a few fresh berries. But do not add condensed milk, jam or honey. Sweet additives do not go well with calcined cottage cheese.