Cottage cheese refers to a small number of products that can be easily and simply prepared at home, and the result will not be worse, if not better, than at specialized enterprises. The main problem for a person who decided to make cottage cheese at home is to find real milk in the city. The author of these lines once unsuccessfully tried to ferment milk purchased in a store, squeezing lemon into it. Therefore, for the production of high-quality cottage cheese, you must have normal milk from under the cow, and not the milk drink that our industry produces under the brand name milk.
The yield of finished cottage cheese per liter of milk is about 300 grams, so to get a kilogram of product you need to have a little more than 3 liters of normal milk. The question is how to make cottage cheese from milk. First of all, you need to let the milk sour, nature allows you to do this in many ways, in general, any milk will sour sooner or later, even if no action is taken. If the process needs to be accelerated then: we put in a milk a slice of black bread, a spoonful of sour cream, a sourdough, a little kefir or yogurt, we simply squeeze a lemon into the milk. Not all at once, one of the described actions is enough.
It should be borne in mind that for cottage cheese it is better to take milk with increased fat content, the cottage cheese will turn out to be more tender and natural. We turn milk into a fermented milk product using one of the methods described above. The reaction will begin immediately, but it will take a day to completely turn sour. The longer the sour milk is, the sour it becomes. Thus, you yourself can choose which cottage cheese to cook - with a slight acidity or with a more pronounced sour taste.
We turn directly to the question of how to make cottage cheese from milk. To avoid burning, sour milk is best heated in a steam bath. Pour water into one pan, put it on the stove, and insert a pan of a smaller diameter into it. Now milk will definitely not burn. With increasing temperature, sour milk is divided into two fractions - a yellowish liquid, whey and white hard cereal - this is what cottage cheese consists of. Our task is to separate the whey from the cereal. We put several layers of gauze at the bottom of the colander and pour the contents of the pan into it. If you need serum for any purpose, then substitute a suitable container under the colander. In serum, by the way, it is very good to store salty cheese such as feta cheese and suluguni. Do not overheat sour milk, do not bring it to a boil. From overheating, the curd particles become hard, like rubber.
So, we already partially know how to make cottage cheese from milk, but this is far from all. In no case should you squeeze the gauze bag in which the future cottage cheese is located - you just need to suspend it and let the serum drain naturally. When all the whey drains - the curd is ready.
You see, the problem of how to make cottage cheese from milk is solved elementarily. It should be noted that cottage cheese should be stored exclusively in the refrigerator. Curd is a favorable environment for many types of bacteria, which are not always beneficial for humans and can cause illness.
The next question is how to make calcined cottage cheese? To prepare it, you need to go to the pharmacy and purchase calcium chloride. It is sold in ampoules. It joins in the process of making cottage cheese. Most importantly, be careful not to overdose the calcium content. One tablespoon is added to half a liter of milk, an excess of calcium makes the cottage cheese bitter. The resulting product is very useful for children and the elderly. It should be consumed in moderation, not more than 100 grams per day. A larger daily intake of calcined cottage cheese can lead to metabolic disorders. That's all about how to cook cottage cheese at home.