You will need
    • milk;
    • sour cream;
    • a ladle;
    • pan;
    • the pouch of tissue.
Instruction
1
Chill the milk. In the old days this was typically done in the cellar, but it's perfect and modern refrigerator. If you just stood in the fridge for the milk and sour — not upset. If it was not for long, for the cheeseand it will fit (especially if in a vessel with milk formed a sufficiently dense clot).
2
If you prepare the curd out of the ordinary, not soured milk, put in a starter. Enough 1-2 tablespoons of sour cream. Place the milk in a warm place and wait until it is sour. The most important thing is to determine the readiness, but this can only be done experimentally. Do not worry if the first time you get nadkusannoe or perekalennoe milk. In the first case the cheeseand get a little bit, but it will be quite tasty. In the second case, the cheese can be too acidic.
3
Remove the clot, put it in a bucket. Place a ladle in a pot of hot water so that cooking can be had in a water bath. Make medium heat and cook the clot.
4
Pour the contents of the scoop in a fabric bag. Press the bag and let the whey drain out. Time depends on the consistency of cheese you want. In principle, he is ready, but if you leave the whey to drain overnight, the cheese will be drier and crumbly.
5
In the same way you can prepare curd from sour milk or yogurt. In this case, the leaven need not be put.