Cottage cheese from sour milk homemade

Homemade cottage cheese - you know exactly what you put there! Cottage cheese from sour milk homemade is a simple recipe for a delicious and very healthy product. Cooked at home, cottage cheese turns out tender, not sour, crumbly. It contains a large amount of calcium, which is a building element for bones and teeth, so it is especially useful for children and the elderly. You can serve fresh cottage cheese for breakfast or afternoon tea, watering it with sour cream and decorating it with berries or jam. It is also perfect for making cheesecakes, casseroles, dumplings.

katushafin

Recipe author

Cottage cheese made from sour milk at home

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 33 % 3 g

Carbohydrates 44 % 4 g

60 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
To make cottage cheese, we need only one ingredient - sour milk. You can take milk that has turned sour naturally or, as in my case, homemade yogurt, the recipe of which I have in my profile.
Step 2:
Put the pan with milk on a very small fire. it is better to take enameled dishes, not aluminum.
Step 3:
When heated, sour milk begins to curdle even more.
Step 4:
Such clots are formed, the serum is separated.
Step 5:
Heat up further, while it is necessary to make sure that the milk does not burn and does not overheat, otherwise the finished cottage cheese may become rubbery. We warm up to fifty degrees, then turn off the fire and let the milk cool down.
Step 6:
A colander or a sieve is lined with gauze in two layers or, like me, with a linen napkin. We throw our milk into this structure, substituting a bowl for whey under the sieve. When the whey stops dripping, the cottage cheese is ready.

From one liter of milk I got about two hundred and fifty grams of cottage cheese. The fatter the milk you take, the more the finished product will turn out. Milk should not be with a long shelf life, the most delicious delicious cottage cheese will come from whole homemade. But I would recommend it to be boiled according to the recipe of curdled milk, after boiling it. Goat's milk will make the most useful cottage cheese. If your stove warms too much, you can use the method of a water bath to prepare cottage cheese. To do this, a saucepan with sour milk should be placed in a large container with water and heated in this way. But it will take longer. Or pour the milk into a glass jar, put it in a saucepan with water and warm it until the whey leaves. Do not pour out the whey after the cottage cheese! This is a very useful product. You can just drink it or use it when making dough, pancakes and pancakes. Homemade cottage cheese has a short shelf life - only three days.