You will need
  • - yogurt;
  • - sieve;
  • the colander;
  • - gauze;
  • - pots;
  • water;
  • - wooden shovel;
  • - cooking thermometer.
Place the package of kefir (better to use baby) in the freezer and keep it there for as long as the yogurt is completely frozen. Remove the packaging from the frozen yogurt, open it and turn the contents into a fine sieve. After several hours (the yogurt should be completely thawed) in the sieve will remain tender and quite tasty cottage cheese.
There is another way. Pour the yogurt into a small pan. You can also use for making cottage cheese sour milk – sour milk, which, incidentally, is also often popularly referred to as "yogurt." In a pan pour a little more water and put it on the fire.
When water in large pot boils, place in a saucepan with the yogurt, i.e. do a "water bath". Turn down the heat to low. After a few minutes, the yogurt will begin to curl.
Carefully slide the curled up lump of yogurt from the center of the pot to one of its edges. This needs to be done to ensure that all "kefir" the ground is well warmed.
After about ten minutes the temperature of the yogurt should be 60 degrees (you can check this using a cooking thermometer), so it's time to remove the pan from the heat. The water is hot, you won't need, it is possible to pour, but the pot of "kefir" ground place for half an hour in a cool place.
Lay in a colander cheesecloth and pour it into the cooled "kefir" weight, pre-substituting a colander some capacity (for example, it could be the pot in which it has been water).
The edges of the cheesecloth tie together: the result is a bag, which hang over the container of serum. After a couple of hours , the curd will be ready.