How to make curd from milk

Delicious homemade curd pales in comparison to what you buy in the store. From the village of milk from a good cow cheese turns out layered and moist, and if you do a normal purchase curd from milk, cottage cheese structure is fine-grained.

You will need

• • Milk
  • gauze
  • folded in three layers
  • pan
  • large sieve
  • yogurt.

Instruction

1. Cheese from domestic milk.
   In a glass jar with fresh milk, place a crust of black bread to the milk constantly and turned into yogurt. Skieuse milk Bank not stir, not to disturb the layered structure of the cheese.
2. Pour the curdled milk into a saucepan and put on a minimal heat. After 10 minutes, carefully stir the mass, lifting up the deeper layers. Touch the fingertips of yogurt, it should be warm but not hot. Turn off the heat. The mass should cool down.
3. Put a large sieve over a saucepan. In a sieve put the gauze so that the gauze hanging outside. Pour into a sieve, the resulting mass. The whey will drain into the pan. Tie the edges of the gauze knot and hang the remaining within the clot over a saucepan. The curd will be ready when whey ceases to seep through the gauze.
4. Cheese from store milk and yogurt.
   Pour 1 liter of milk into a saucepan and put on fire. When the milk boils, reduce heat to medium fire, pour the milk 0.5 liters of yogurt. Turn off the heat and do not stir.
   Leave for 2 hours for separation of the curd from the whey.
5. Drain the whey into the pot through a sieve, which put gauze. The curds remain in the cheesecloth. Tie ends of cheesecloth and hang it over a saucepan. Let the remaining whey drain out.