How to make cottage cheese from milk?

Curd refers to a small number of products,which can be easily and simply cooked at home, and the result will not be worse, if not better than that of specialized enterprises. The main problem for a person who decided to make a cottage cheese at home is to find real milk in the city. The author of these lines once unsuccessfully tried to ferment the milk, purchased in the store, squeezing into it a lemon. Therefore, for the production of high-quality cottage cheese, one must have normal milk from a cow, not a milk drink, which our industry produces under the brand milk.

Output of finished curd with a liter of milk - about 300grams, so to get a kilogram of product you need to have a little more than 3 liters of normal milk. The question is, how to make cottage cheese from milk? First of all, it is necessary to give milk to sour, nature allows it to be done in many ways, in general, any milk will turn sour sooner or later, even if not take any action. In case the process should be speeded up: put a piece of black bread in a milk, a spoonful of sour cream, a shop leaven, a little kefir or curdled milk, just squeeze a lemon into the milk. Not all at once, one of the described actions is quite enough.

It should be borne in mind that it is better to take cottage cheesemilk with high fat content, cottage cheese will turn out more gentle and natural. We turn milk into a fermented milk product by one of the methods described above. The reaction will begin immediately, but full sagging will take a day. The longer the sour milk stands, the acid it becomes. Thus, you can choose which cottage cheese to cook with light acidity or with a more pronounced sour taste.

We pass directly to the question, as frommilk to make the cottage cheese. To avoid scorching, it is best to heat sour milk on a steam bath. In one pan, pour the water, put it on the stove, and insert into it a saucepan of smaller diameter. Now the milk is not exactly burned. When the temperature rises, the sour milk is divided into two fractions - yellowish liquid, whey and white solid flakes - this is what cottage cheese consists of. Our task is to separate the whey from the flakes. We put several layers of gauze on the bottom of the colander and pour the contents of the pan into it. If you need a serum for any purpose, then put a suitable container under the colander. In the serum, by the way, it is very good to store salted cheese such as brynza or suluguni. Do not overheat sour milk, do not bring it to a boil. From overheating, the cottage cheese particles become hard, like rubber.

So, we already know in part how from milkmake cottage cheese, but it's not all. Gauze bag, which is next curd, in any case can not wring - just hang it and give the serum to drain naturally. When all the whey drains, the cottage cheese is ready.

You see, the problem is how to make cottage cheese from milk,is solved elementary. It should be noted especially that store the cottage cheese only in the refrigerator. Cottage cheese is a favorable environment for many types of bacteria, which are not always beneficial to humans and can cause illness.

The next question is how to make the calcinedcottage cheese? For its preparation you need to go to the pharmacy and buy calcium chloride. It is sold in ampoules. It is poured in the process of making cottage cheese. The main thing, be careful not to overdose the calcium content. A half liter of milk is added one tablespoon, excess calcium makes the cottage cheese bitter. The resulting product is very useful for children and the elderly. Consume it should be moderately, not more than 100 grams per day. A larger daily intake of calcined cottage cheese can lead to a metabolic disorder. That's all about how to make a cottage cheese at home.