How to make cottage cheese?
Everyone knows that cottage cheese is not only a delicious dairy product, but also very useful. In our article we will look at various recipes and subtleties of cooking cottage cheese. If you want to make cottage cheese at home - this article is written specifically for you. Especially it will be useful to those who have small children. Indeed, during this period of life, a small person needs to consume enough protein and calcium for normal growth. After all, the rate of calcium in the body guarantees a person healthy, strong bones and teeth. So, let's talk about how to make cottage cheese in different ways.
How to make cottage cheese from milk
It is desirable that the milk was home. Go to the market and buy fresh, homemade milk. After all, it is significantly different from the store. It is possible, of course, to cook such a cottage cheese from store milk, but it will not be as tasty as homemade. The more you buy milk, the more you get curd. Therefore, its exact amount does not play a big role. However, for the first time, take a little milk - about one liter.If suddenly the cottage cheese does not turn out so tasty, as we would like, then it will be a bit and milk will not be a pity. In the future, proceed from the fact that approximately three hundred grams of cottage cheese can come out of three liters of milk.
For starters, milk should be left in the room for a few days (not in the fridge) so that it will sour. It is from sour milk that cottage cheese will be made. Milk should reach the stage when scooping it with a spoon, the consistency will be such that the shape of this thick is practically not lost. You will immediately understand what I am talking about when you see it. Such milk is made, approximately, after two days of inactivity. Keep in mind, the longer it will sour, the more naturally the sour curd itself will turn out.
When the milk is sour, pour it into a saucepan of a suitable size. Milk should not be mixed at this stage. Put the saucepan on a low fire and periodically gently stir the contents until the milk is warm and the whey separates.
Try not to digest the curd, because it will become tight and eating it will be quite difficult. Therefore, as soon as the mixture becomes warm, turn off the stove. While the pot cools down, prepare the gauze and colander.We fold gauze about 3-4 times and lay it on the bottom of a colander. The edges of the gauze should hang over the side of the colander. We skip the mixture into a saucepan through a colander with gauze, so that the curd remains in gauze, and the whey is drained into some other container that you will prepare in advance. Without squeezing serum out of the curd, we tie gauze on a knot and hang it for a couple of hours above the capacity with the whey. As soon as the whey stops dripping, the curd is considered ready.
The remaining whey can be used during baking pancakes or even just to drink it.
How to make cheese from kefir
I am pleased to present to your attention a very interesting recipe for making curd from store yogurt.
- Buy in the store kefir in a paper rectangular package (bio kefir) with a fat content of 3.2%;
- Freeze it in the freezer;
- Once the yogurt is completely frozen and solid, remove the paper;
- Put a brick of kefir on the gauze. Under gauze, of course, there must be some capacity;
- As soon as the kefir will thaw, you will get a very tasty and tender curd.
How to make cottage cheese with calcium
In order to cook cottage cheese with calcium, you will need milk, which is stored no more than five days (this is important), as well as calcium chloride.The last drug is sold in a pharmacy, it should be stored in the refrigerator.
Take 250 ml of milk, boil it and immediately, as soon as you remove the milk from the fire, add one teaspoon of calcium chloride to it. As soon as the milk is curdled, put the curd on a cheesecloth and squeeze a little. Cool the curd and serve.
How to make cottage cheese for babies
Now you will learn how to make cottage cheese for the child. This cottage cheese should be prepared from a special children's kefir, which you can find in many grocery stores. Pour such kefir into the enameled container and put on low heat. Literally two or three minutes, put the formed curd on the gauze. As you can see, nothing complicated, kefir is ready.
For a child, you can also make a curd from milk. Adding there calcium chloride (10% solution), which is sold in pharmacies. Such a curd is made using the same technology as kefir. No further additives should be added to such a curd.
Now, thanks to such simple recipes, you can make homemade cottage cheese. Having thus pleased himself and his whole family. Cottage cheese, cooked at home, never compares with the store.Having prepared it once, you will do it all the time.