How to Make Cottage Cheese

Cottage cheese appeared in ancient times, and by the way, quite by accident. This happened when serum accidentally flowed out of recently sour milk. Then in Ancient Rus, his (cottage cheese) was called "sour cheese", whence the popular name "syrnik" happened. At that time, caring housewives knew how to make cottage cheese from yogurt.

There are various traditions on the use of cottage cheese. He is fond of eating salty, combined with sour cream, cream, honey, fruits and berries, and even with red wine. It is often used as a filling for baking.

Home cottage cheese is more than a lot of dairy products, because it contains much more protein, which is easily broken down and quickly absorbed. In addition, cottage cheese is useful for those people who have chronic diseases of the digestive organs. It also helps to gain muscle mass and reduce the waist.

Containing iron, phosphorus and magnesium, cottage cheese is very useful. And lipotropic substances act favorably on the liver. Cottage cheese in dietary and children's food is recommended not by chance, because cottage cheese competes fully with meat, but it is much better, faster and easier to digest by the human body.

Cottage cheese products sold in stores are usually made with significant additions of sugar, and it hinders the absorption of such necessary calcium. Therefore, homemade, personally cooked cottage pretends to the real benefit, and not just to the place of another kind of dessert.

If you are interested in how to make yogurt from kefir, then you know that you can cook it yourself without difficulty.

How to cook cottage cheese

One of the methods

It will take 2 liters. Milk, clean gauze, 2 pots (always of different sizes) and a sieve. Pour the milk into a pan (the one that is smaller), cover with a lid, and in a warm place we leave (or near the battery, or near the burning hotplate). It is necessary to wait until it gets off to a good start. It takes about a day. This will be our yogurt.

To add flavor to cottage cheese and speed up the process of souring milk, add 2 tbsp. L. Low-fat sour cream. When it turns sour, we put a saucepan and kefir in a saucepan and pour water into it to the brim. Then we heat on a slow fire. As soon as the water begins to boil, kefir will begin to move away from the stenochek and a yellowish liquid will appear. At this time, you need to quickly remove the pan from the tiles.

"Milk" a pan to take out and cool a little. Take a sieve (or colander) and put on his bottom gauze. In it lay out the curdled milk. As a result, the whey dries, and soon in the gauze will be only cottage cheese. To make it much denser, you need to put a heavy load on cheesecloth with cottage cheese.

Another way, how to make yogurt from yogurt

To do this, place a packet of kefir in the freezer until it freezes. Then pull out, cut the package and put in a colander with gauze. After several hours this ice block will be defrosted, the serum will flow out and only the curd will remain - gentle, soft and above all - home. You can also put a colander with kefir ice on a water bath, then the process will be faster.

And the last way, how to cook cottage cheese from yogurt

Take 2 liters of fresh milk and 1 liter of kefirchik for dressing. Milk pour into a saucepan and until 70-80 C warm (you can not boil, because of boiling milk does not work cottage cheese). Then add the yogurt, stirring, kefir and somewhat reduce the heat. In 10-15 minutes. The formation of small curd flakes will begin. After this, you must stop heating and cool the contents of the pan. This can all be done on a "water bath".

The taste of cottage cheese can be easily changed, depending on the fatness of yogurt, the time of its aging ("old" kefir curd makes it more sour), as well as the ratio of yogurt and milk.

Knowing how to make cottage cheese from kefir, you can enjoy it admirably, eating it with sour cream, milk, and preparing from it a variety of dishes: cheese cakes, puddings, fillings for dumplings, curd cheese, confectionery , curd mass.

It should be remembered that cottage cheese belongs to a group of perishable products. In a refrigerator it should be stored no more than 2-3 days.