Delicious Homemade Cottage Cheese from Milk and Sour Cream
This wonderful recipe for a wholesome staple absolutely belongs on your menu. I grew up in the countryside, used to real, delicious homemade cottage cheese. Now I live in the city, and I don't care for the cottage cheese you find in stores — it always tastes a little sour and bears almost no resemblance to the real homemade cottage cheese of my childhood. So I dug out my grandmother's recipe and use it to make the most delicious homemade cottage cheese. If you've never tried it, take a little time and make some for yourself — just to see how different it is from the store-bought kind. Cottage cheese is wonderfully tasty: eat it with sour cream or a little sugar, spread it on bread, or stir it into pasta. As long as it's genuinely good cottage cheese, you won't be able to step away from the bowl.
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- First, bring the milk to a boil, then cool it quickly to about 104°F (40°C). Stir in the sour cream (or whatever you're using as a starter), and leave the milk to sour until it sets like clabber. Heat the soured milk slowly until the whey begins to separate. Line a colander with cheesecloth, pour in the curds, then gather up the cloth, tie it, and hang it so all the liquid can drain. After 5–6 hours, your delicious homemade cottage cheese is ready.
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
- Sour cream 30% fat - 340 kcal/100g
- Sour cream 25% fat - 284 kcal/100g
- Sour cream 20% fat - 210 kcal/100g
- Sour cream 10% fat - 115 kcal/100g
- Sour cream - 210 kcal/100g
