How to cook curd

Cheese has long been considered a useful fermented milk product, and it can be found in almost all grocery stores. Although it is much more useful to eat cottage cheese because it contains necessary for the health calcium, phosphorus and vitamin A.

You will need

Instruction

To prepare cottage cheese at home, it does not require much effort. Enough to buy fresh milk and spend on cooking a little of your time. First boil the milk, then cool to a temperature of 32-36 degrees. To do this, place the container of milk into a saucepan filled with cold water, and periodically measure temperature alcohol thermometer. The thermometer should not be wooden frames.

Once the milk has cooled down, proceed to the second stage directly to the preparation of cheese. While it can be prepared without leaven, and leaven. To make cottage cheese without the sourdough, cover the container with the cooled milk, cover and leave in a warm place for the night. A day later, place the container with the already podkislit milk in a large pot, filling it with water and put them on the stove. Make low heat and heat the milk until the water in the saucepan begins to boil. At the same time between the milk and the container walls will form the serum is yellowish color. As soon as you see it, remove the pan from the heat. Wait until the resulting thick gelatinous mass has cooled, cut it into several pieces and place on the cheesecloth, folded in half. Tie the cheesecloth with the future of the cheese mass at the corners and hang over an empty bowl. A day later, the gauze forms a cottage cheese.

For preparation of curd with ferment add in the still cooling boiled milk curdled in the proportions of 3 tablespoons to 1 liter of milk. Stir the liquid with a metal spoon, cover the container with a lid and leave in a warm place. Then repeat the process of formation of the serum – heat in a water bath until the formation of a yellowish substance, wait until it cools down and keep in gauze during the day.

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