Cottage cheese in a yogurt maker

1. Pour the milk into a saucepan and bring to a boil. Milk for cottage cheese is better to take fatter - from 3.2% and as high as possible. The best cottage cheese is obtained from homemade milk.

2. Then leave the milk to cool down to a warm state - to a temperature of about 30-38 degrees Celsius.

3. As soon as the milk has cooled sufficiently, pour part of it into a cup or other small container.

4. Pour a special starter culture for fermented milk products into a bowl with milk, then stir it thoroughly and completely dissolve it in the liquid. Sourdough can be purchased in specialty stores or supermarket departments or ordered online.

5. Pour the sourdough milk into a saucepan with milk and mix the contents well again.

6. Pour the resulting milk mixture into jars or special yogurt molds and leave for at least 6 hours, or you can stay overnight.

7. After the specified time, pour the milk mixture into a saucepan and set it on a water bath. Heat the milk mixture over low heat for half an hour or a little more, until small white flakes appear on the surface, and the cottage cheese begins to separate from the whey.

8. Transfer the resulting mixture to a clean gauze laid in several layers, tie it with a bag and squeeze out the serum. At the same time, you can adjust the consistency and fat content of homemade cottage cheese. If you drain all the whey and squeeze the gauze bag well, then the cottage cheese will turn out dry. If you just hang a gauze bundle and wait for the whey to drain itself into another dish, then in this case the cottage cheese will turn out to be fatter and juicier.

9. Put the resulting cottage cheese in a bowl, where it will be more convenient to store it, and put it in the refrigerator for cooling.

From the amount of milk specified in this recipe, approximately 700 grams of homemade cottage cheese is obtained.

Bon appetit!