Farmhouse cottage cheese
Soft, wholesome homemade cottage cheese. You can eat this homemade cottage cheese as is or use it to make syrniki (cheese pancakes). It also works well in cheese-based frostings.
Cooking method
-
Step 1:
All you need to make farmhouse cottage cheese is milk.
-
Step 2:
Pour the fresh farm milk into a jar and let it sit for 2 days. During that time the cream will rise to the top, and you can skim it off into a separate container.
-
Step 3:
For convenience, pour the curdled milk into a 3-quart jar. Take a large pot, lay a towel on the bottom, and set the jar inside. Pour water into the pot so it fully covers the curds. Bring the water to a boil and turn off the heat. Cover the pot with a lid and let it sit for 1 hour.
-
Step 4:
As a result, the curds and whey will separate.
-
Step 5:
Tip the curds into a cheesecloth.
-
Step 6:
Hang the cheese for 1–2 hours to let the whey drain off.
-
Step 7:
Transfer the cottage cheese to a bowl and refrigerate it for storage. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
