Not all producers please clients with high quality of dairy products today. Many people try to buy milk in the small markets, from private sellers and in farmer benches. From such product it is always possible to make tasty cottage cheese, as at the grandmother in the village.
Before fermentation it is the best of all to pasteurize milk to increase a period of storage of cottage cheese and to make it is more better. For pasteurization milk is poured in small ware and placed in a pan with the boiling water to heat to temperature of 75-85 degrees. It is better to control extent of heating by means of the special thermometer. After pasteurization, milk is cooled to 30-32 degrees in the summer and 35-37 — in the winter, and then bring in it ferment (for example, milk acidified the day before). On each liter of liquid take 30-50 g of ferment. Having stirred milk, ware is wrapped up and removed to the warm place.
At this stage it is important to monitor fermentation process. Nedobrodivshy milk will give not enough cottage cheese, and from perekisshy it will turn out dry and sour. An ideal clot surely homogeneous and dense, on a break - equal and brilliant (it is checked, having removed a piece vertically shipped spoon). Having removed foam and the top layer, the clot in greenish serum is heated on a water bath, accurately stirring slowly. The top limit of heating — 60 degrees: the is hotter a product, that to the land will turn out cottage cheese, the stronger it will begin to crumble. Already on 40 degrees mark 2-3 minutes then remove curds from a water bath and shift in a colander. Cottage cheese can be eaten when serum flows down.
It is possible to receive 1 kg of cottage cheese from 7 liters of integral or 9 liters of skim milk. It is possible to store it in the fridge up to two weeks, at the use to add sugar, oil, berries, cocoa, nuts, salt, caraway seeds, cucumbers.