You will need
  • - 600 grams low-fat cottage cheese;
  • - 500 ml of skim milk;
  • - 1 egg;
  • 2 g of baking soda;
  • - 3/4 tsp of salt.
Low-fat cottage cheese to put in the pot and add the milk. The resulting mass is rubbed to a smooth consistency with immersion blender.
Put to heat the mass, the heating temperature should be low, stirring occasionally. As the heat mass will begin to stratify. It is necessary to continue to heat for another 10 minutes on low heat.
Elastic cheese mass should easily pull away from the whey. Remove curd from heat and pour into a colander. Leave for some time so that excess whey drained and then put back into the pot.
Beat the egg, baking soda and salt. Received the egg mixture to add to the cheese mass, mix with a blender to obtain a homogeneous mass.
Pan put heat on low heat, stirring occasionally, until the mixture stops sticking to the sides of the pan. Heat until a dense clump.
To take the desired shape, cover with cling film and put the cheese mixture a little tamping. Leave to cool in the fridge for 5 hours.