Cottage cheese made from melted milk

Ready-made melted milk is quite difficult to find on sale, so we start cooking cottage cheese from the preparatory stage. Bring fresh milk to a boil. Ideally, if it is a home-made product, then the cottage cheese will turn out to be more fatty and saturated in taste, but store-bought is also quite suitable.

So, let's start cooking. Bring the milk to a boil, pour it into a ceramic, glass or clay container. If there is a lid, cover it, and put it in the oven, preheated to 100 degrees. The process of heating milk is quite long, but the tender, delicious and fragrant cottage cheese in the final is worth it.

The heating will last about four hours. Every 30 minutes, open the oven and stir the milk, lowering the resulting foam to the bottom. After the specified time, the milk will acquire a warm yellowish tint. We take the container out of the oven and cool it to 30-40 degrees. If there is no thermometer, we focus on room temperature.

Add sour cream to the milk, stir with a whisk or fork until completely dissolved and leave to ferment. The completion of the process is indicated by the formation of a dense clot, usually it takes 10-15 hours, but the time may vary depending on the temperature in the room.

We put the pan with the curd billet on the fire and warm it up before the process of separating the whey begins. Remove from the heat and filter the cottage cheese through cheesecloth until the bulk of the whey drains.

We tie the corners of the gauze and hang the knot. If this is not possible, you can press the load on top. In half an hour the cottage cheese is ready. It goes well with jam and other fillers, and if you hold it longer, it turns into the most delicate curd cheese.

Bon appetit and successful culinary experiments!