How to Make Cottage Cheese from Soured Milk
Homemade cottage cheese — for health and pleasure! Make it for your little one and for yourself! Homemade cottage cheese is very easy to make. The main thing is to use good milk — fresh farm milk — and the cottage cheese is sure to be delicious and extremely good for you. From the amount of milk given here you'll get almost 0.5 kg of wonderful cottage cheese!
ninaola
Recipe author
How to Make Cottage Cheese from Soured Milk
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 %
2 g
Fats 33 %
3 g
Carbohydrates 44 %
4 g
60 kcal
GI:
100
/
0
/
0
- To make good cottage cheese, the soured milk should have a jelly-like consistency. Keep in mind that the longer the milk sours, the more sour the cottage cheese will taste. Gently pour the milk into a saucepan without stirring. Set the pan over low heat. The soured milk should warm up but not get hot. Wait until the milk separates into whey and curds. Wait for the contents of the pan to cool, then pour it into a colander lined with several layers of cheesecloth. Once the liquid has drained, wrap the cottage cheese in the cheesecloth — snugly, but without squeezing. Hang the wrapped cottage cheese for a few hours (until the whey stops dripping from it). Your homemade cottage cheese is ready. Here's to your good health!
Caloric content of the products possible in the composition of the dish
- Sour milk - 60 kcal/100g
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