Cottage cheese – fermented milk product. It is a source of calcium, phosphorus, iron, vitamins A, In, With, D. Odnako, buying cottage cheese in shop, it isn't always possible to receive a useful and quality product. Therefore if you have an opportunity to buy whole home-made milk, cook cottage cheese.
Way No. 1: on a water bath
For a start it is necessary to make curdled milk. Boil 2 liters of whole home-made milk. Let's it cool down up to the temperature 38-40os. It is possible to take temperature the ordinary mercury thermometer, having carefully washed it with dishwashing liquid. Then add a small drinking bowl of ferment to milk. If there is no special ferment for curdled milk, it is possible to use store kefir or yogurt without sugar and other additives. Choosing fermented milk product, pay attention to its structure. It is important that in it there were natural components and a minimum of preservatives. As a rule, at such kislomolochka very small period of storage.
Mix milk with ferment a wooden spoon, cover with a napkin and leave at the room temperature at 6-8 hours. Put the turned-out curdled milk on a water bath. Wait several minutes until cottage cheese separates from whey. Then pour everything in a small kapron sieve or on several layers of a sterile gauze. As soon as all liquid flows down, cottage cheese is ready-to-serve. From 2 liters of curdled milk about one small bowl of cottage cheese will turn out.
Way No. 2: freezing
Make curdled milk according to the recipe, as in the first way. Then pour it on small bowls and put in the freezer for the night. Take out the turned-out pieces of ice from ware in the morning and shift to the kapron sieve established on a pan. Leave at the room temperature approximately per day. When curdled milk thaws and all liquid will flow down in a pan, on a sieve there will be dense uniform curds which are tasting like something average between cottage cheese and yogurt. Such product perfectly is suitable for the first feeding up to pretty children as it turns out absolutely without grains. For taste it is possible to add a little fruit puree to it. The cottage cheese received by means of freezing is often called "alive". The term of its storage is no more than 2-3 days. For preparation of cottage cheese it is necessary to follow several rules. Curdled milk shouldn't be sour, otherwise also cottage cheese will turn out sour. If instead of kapron to use a metal sieve cloth, the product will have not absolutely pleasant metallic off-flavor. Doing cottage cheese on a water bath, it is important not to overdo curdled milk on a plate, otherwise he will turn out too tough. By the way, after receiving cottage cheese, you don't hurry to pour out whey. From it it is possible to make pancakes, fritters, a mannik and also kissel or kvass.