Milk - one of the major food. Having been above children's age, people continue to drink it with pleasure, in many national cuisines there are dozens of various dairy products, such as cream and kefir, yogurt and ice cream, cheeses and butter. If you need to process the large volume of milk, at your service a set of ways and recipes.
It is required to you
- Condensed milk
- - 2 glasses of fresh bonnyclabber;
- - 1 glass of sugar;
- - 4 tablespoons of a desi;
- - 1 teaspoon of extract of vanilla
- Cottage cream cheese
- - 1 liter of fresh bonnyclabber;
- - ¼ cups of apple cider vinegar;
- - thermometer for caramel;
- - gauze;
- - seasonings, spicy herbs, dried fruits, etc. to taste.
Instruction
1. The easiest way for a long time to keep a fresh milk is to freeze it. Pour milk in a high rigid container. Don't pour to the brim – milk when freezing will extend, leave about 5 centimeters. Close densely a cover. Inscribe a marker or paste the label with the indication of date when you remove milk on storage. Remove a container in the freezer. When you defreeze milk, it is better to shake up periodically it to reach uniform smooth consistence. The frozen milk is stored up to 1 month.
2. Make condensed milk – favourite delicacy of millions of children. Take a pan with a thick bottom and mix in it milk and sugar, constantly stirring slowly, bring to the boil and you cook on the slowest fire until milk doesn't uvaritsya half. It will take about 2-3 hours. Add a desi and vanilla, properly vent. Switch off fire, let's milk cool down, pour it on the sterilized banks and if you are going to store long, roll up canning covers. Such milk can be stored about one year.
3. One of the most ancient ways of processing of milk – cottage cream cheese. Using various spicery and additives (dried fruits, dried tomatoes), you will be able to receive every time new, interesting taste. Pour milk in a big pan from stainless steel and allow it to reach room temperature. If you want cheese with low degree of fat content, skim off the cream. Put a pan on fire and bring milk to temperature 85-87os. Pour in apple cider vinegar, continuing to stir slowly. Remove a pan from fire, cover and let's 15-20 minutes stand. During this time cottage cheese will be disconnected from serum. Put a gauze in a colander and merge curds there. Let's serum flow down, make a paper bag of a gauze, suspend over any volume at 2-3 hours. Add spicy herbs, salt, pepper, dried fruits, dried tomatoes to cream cheese. Cottage cream cheese can be stored in the fridge up to 2 weeks.