Cottage cheese with pepsin
Composition / ingredients
4
Servings:
Cooking method
1. Pepsin is dissolved in water (you need very little water, literally a teaspoon), leave for 15 minutes.
2. Calcium chloride is also dissolved in cooled boiled water.
3. Pour the milk into an enameled saucepan, send it to the fire, heat it to a temperature of 35-42 degrees.
4. Pour a calcium solution into warm milk, and then a pepsin solution, mix.
5. Leave for 30-35 minutes under a closed lid.
6. We throw the curd mass into a colander lined with gauze, squeeze out the cottage cheese.
Such cottage cheese can be used for culinary purposes, eaten just like that with sour cream and given to children.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Salt - 0 kcal/100g
- Pepsin - 38 kcal/100g
