Today, more than ever, cooking with your own hands is topical. What is the matter? Do we really need to return to subsistence farming in the 21st century? Not at all. However, mass production of food products has led to an unprecedented decline in their quality. And everyone who wants to protect themselves and their families from “chemistry” in food products should, if possible, make their own products.
Pick your recipe
Among the analyzer systems of our body, the taste is probably second only to the visual. From childhood, we remember the special taste of fresh cherries, ripe apples, and, of course, the taste of real butter and cottage cheese. Today we know how to create these wonderful living products on our own.
Nowadays, when the use of chemical additives is gaining momentum, there is a special desire to protect yourself and your family from this scourge by eating live food - high-quality natural products and enjoying their beautiful pristine taste.
Therefore, it is advisable for each housewife to know how to make cottage cheese and butter at home.
The raw material for homemade butter and cottage cheese is milk from a real cow, which lives in a cozy village with caring owners, consumes pure fragrant herbs and gratefully presents us with a high-quality color product of absolute purity.
So, for the production of homemade butter and cottage cheese, we take homemade milk purchased at the market or from trusted sellers of dairy products. Pour milk into a glass or ceramic dish and place in a moderately warm place to make it sour. In a day or two, it will be clearly divided into sour cream and yogurt. We collect them in separate vessels and allow another day to stand.
Consider the most affordable manual process for cooking oil, although if desired, it can be mechanized using a mixer at slow speeds or a special home churn, which can be purchased in online stores. To accelerate the result, you can buy ready-made sour cream from rural producers.
We take half a liter of sour cream, warmed, if necessary, to room temperature - up to 20-25 degrees C (you can put a jar of sour cream in warm water). If the sour cream is very thick, add some milk or water.
Now we take a glass liter jar (preferably with a screw cap), pour the sour cream into this large jar and shake it for 15-30 minutes (if you are bored with shaking the jar evenly, you can wave it as you like, do physical exercises with the jar in your hands, etc.; breaks are allowed).
When the butter has beaten well, drain the liquid, squeezing it slightly with a spoon, transfer the oil to an environmentally friendly dish and enjoy the unusual taste of real butter.
For the preparation of cottage cheese from the curdled milk, liquid should clearly stand out. Next, we strain the liquid a little, take gauze, folded in several layers, or a thin cloth and lay it on a colander (or sieve). We put a saucepan in a colander to collect the liquid. When our design is ready, pour the sour milk on gauze and put in the refrigerator.
We wait until the liquid drains completely into the pan, and the force of universal gravitation will perfectly help us in this. If Newton calculated everything correctly, then after 12 hours the liquid should completely separate. Its remains are easily squeezed out manually and, as a result, we get a spherical piece of excellent live cottage cheese.
Bon appetit and good health!