Composition / ingredients
Step-by-step cooking
Step 1:
Pour the milk into a slow cooker and heat it to 30 degrees Celsius. Turn it off when the milk is hot enough. Add rennet enzyme to milk. Stir the mixture with a spoon for 2 minutes. Leave the mixture for about 4 hours. Rennet enzyme will begin to interact with milk and turn it into cottage cheese.
Step 2:
After the time has passed, open the slow cooker and chop the cottage cheese with a knife. Make several incisions in one direction, and then several incisions in the opposite direction.
Step 3:
Add salt. Turn it on and heat it up to 50 degrees. Stir while heating so that the curd separates from the whey. Stop as soon as the curd separates and the whey looks yellowish-greenish. Do not overcook, otherwise the grainy cottage cheese will be hard.
Step 4:
Strain the cottage cheese through a sieve lined with gauze.Rinse the cottage cheese with water and leave it to drain.Stir the cottage cheese from time to time to speed up the process.
Step 5:
Put the cottage cheese in clean jars and add cream.Add salt to taste.Let it brew for 12 hours in the refrigerator.During this time, the cottage cheese will absorb the cream and will be very tasty 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
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Salt - 0 kcal/100g
- Sourdough - 29 kcal/100g
