Cottage cheese on dry sourdough

Before you start cooking cottage cheese, dishes and inventory should be thoroughly washed and scalded with boiling water.
1. Cool 1 liter of boiled milk to a temperature of 30-35C.
2. Add the contents of one sachet of sourdough to the milk and mix thoroughly.
3. Put the fermented milk in a yogurt maker or slow cooker, close the lid and start the desired mode. In most slow cookers, this is the "Heating" mode, in addition, there is a special "Yogurt" mode.
4. Milk is fermented on average in 8-9 hours. During this time, the bacteria contained in the starter culture turn the milk into a milk clot. After the formation of a clot, the yogurt maker or slow cooker must be turned off. If there is no clot, the fermentation should be extended for 30-60 minutes, and then checked again.
5. The finished clot should be heated in a saucepan with clean water (i.e. in a water bath) to 32-35C to obtain a fine-grained curd mass of cottage cheese or to 45-55C for coarse-grained cottage cheese.
6. The water bath with the product should be left for a while until the serum is separated. Then the finished cottage cheese is squeezed in cheesecloth.
7. Before eating, homemade cottage cheese should be cooled.

The finished product can be kept in the refrigerator for no longer than 3 days.