It isn't difficult to make cottage cheese and though a lot of milk is spent for it, the result always pleases fans. However, to make hard cheese in house conditions, it is necessary to get a press, otherwise it won't be possible to remove surplus of liquid in any way.
It is required to you
- press;
- form for cheese;
- big clay pot;
- colander;
- long knife;
- 8 bricks;
- 2 big pieces of a gauze;
- 2 cups of a fresh milk (for ferment);
- 5 l of cow's milk;
- 4 tablespoons of a desi;
- 3/4 tsps of baking soda;
- 2/3 cups of sour cream;
- 1/4 tsps of salt.
Instruction
1. Make ferment: leave 2 cups of milk at the room temperature for day.
2. Add ferment to 4.5 l of warm milk, cover capacity and leave in the warm place for 12 hours.
3. Place the container with the turned milk in big, filled with warm water. Put them on small fire, use the thermometer to monitor water heating: it is necessary to warm up water up to 38 wasps in 30-40 minutes and to maintain this temperature until weight reaches sufficient density.
4. Define the moment when weight can be knifed, and cut cottage cheese with a long knife on cubes of 3 × 3 cm, directly in a pan, then a long spoon mix them, trying not to rumple and not to allow adhesion of cubes. Check pieces for density: carefully squeeze fingers and quickly release. If the piece easily breaks on a part, doesn't stick to hands, then it is possible to finish heating (usually heating continues from 40 to 60 minutes).
5. Merge serum through a colander, cover a gauze a form for cheese (any capacity with holes in day), place curds there. Tie the ends of a gauze from above, put a form under a press. Put 4 bricks on the top board of a press, then add on one brick each ten minutes, allowing to flow down freely to serum. In conclusion leave weight under cargo of 8 bricks for an hour.
6. Get weight from a form, add a desi and baking soda, chop a knife in a small crumb well to mix with oil and soda. Lay in a clay pot, having densely pressed weight to a bottom, leave in the warm place for 2.5 hours.
7. Add sour cream and salt to weight, mix. Shift in a form for heating (smaller container with cheese in bigger, filled with warm water). Put on slow fire, mix before full connection of sour cream with weight. Then pour mix in the pot greased with fat and put on cold. Mature cheese within 2-3 months.