How to make curd at home

Buy whole milk, if you want to cook at home a nice layered cheese. Pour into a 3-liter glass jar, which was pre-pasteurized, so it does not have pathogenic microorganisms. Glass, close glass cover. Leave at room temperature for 3-4 days. In any case, not cast, do not stir, do not stir and do not check.

Remove the sour cream, which peel off the top layer, which is a thickened cream. For cream, take a glass jar with a plastic lid. In warm time of the year of 3 liters of milk makes about 400-450 g excellent sour cream. In the cold – less. This is caused by the change of "diet" of cows from which the milk. By the way, black cow at any time of the year, give milk less fatty than brown, so characteristic of the breed.

Prepare a water bath - housesare these cheese is done with it. To do this, take a pot, the height exceeding the height of the 3-liter jar. At the bottom lay a folded in several layers matter. It is advisable to use natural not dyed fabric, but if there are none, you can take a cotton or calico, which has a picture. Pour about half of the pan of water. Put a jar of yogurt on the "water bath". Important point: in no case do not mix yogurt and even try not to shake when immersed in a pot of water. Otherwise the cheese, which is made at home, layered fail.

Bring water bath to a boil, reduce heat, making it minimal. Set a timer for 40-45 min. after the specified time jar at homethe last night with cheese remove from pan, set aside to cool. When completely cold, place in a colander. Drain layered the cheese needs at least 3-4 hours. The duration depends a bit dry or the product you want. Do not pour the serum, it is also high in vitamins and minerals.