Composition / ingredients
Step-by-step cooking
Step 1:
Mix the milk with sour cream and mix everything thoroughly.
Step 2:
Put on a slow fire and stir constantly. We check with a thermometer so that the liquid does not heat up by more than 75 degrees. Pour in the lemon juice and mix again. During this time, the liquid in the pan will curdle. The most important thing is not to let it boil.
Step 3:
Immediately turn off the fire and leave to cool. In a suitable dish, you can take a colander, spread in several layers of gauze soaked in water.
Step 4:
And we already pour into it what we got from the milk mixture.
Step 5:
Leave for an hour, let all the excess liquid flow out properly. If she doesn't have enough time, we'll extend it for another hour.
Step 6:
Then squeeze the resulting cheese. If you do it too hard, the cheese will turn out more dense. Personally, I like to leave it tender.
Everything received homemade cheese stored in the refrigerator or immediately used for cooking other interesting dishes.
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
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Lemon juice - 16 kcal/100g
