Homemade cottage cheese
When a household has a cow, then the problem of purchasing dairy products is solved for a long time. From milk in an ordinary kitchen you can produce everything for which it is the basis. This includes cottage cheese, butter, and kefir with fermented baked milk. Cheese made from cottage cheese with some additives deserves the best epithets.
It can come out either soft or quite hard. The second option will lend itself perfectly to slicing with a thin knife.
For 400-600 gr. cheese you will need:
- 1 kg of homemade cottage cheese;
- 1 liter of milk;
- 2 gr. salt;
- 2 teaspoons of soda;
- 100 gr. butter;
- 2 eggs.
The cooking process is not easy and requires time and special attention.
1. Pour crushed cottage cheese into a small enameled pan and fill it with milk.
2. Heat the saucepan until the whey separates and the curd forms lumps.
3. Place the product in an iron colander with a fine mesh, wait a minute until the whey completely stops flowing into the bowl underneath.
4. Transfer the curd mass to an aluminum flat pan and add all other ingredients.
5.Place the container on low gas and at the same time thoroughly mix the mixture in it, trying to break up all the lumps. This will take about 20 minutes.
6. Prepare a container for cheese, grease its inside with oil and pour the viscous product into it.
To quickly cool the cheese, place the tray with it in the refrigerator for two hours. That's it, we have coped with the difficult task of preparing natural homemade cheese.
It can be spread on bread, cut cold and used to form sandwiches.
It can come out either soft or quite hard. The second option will lend itself perfectly to slicing with a thin knife.
For 400-600 gr. cheese you will need:
- 1 kg of homemade cottage cheese;
- 1 liter of milk;
- 2 gr. salt;
- 2 teaspoons of soda;
- 100 gr. butter;
- 2 eggs.
The cooking process is not easy and requires time and special attention.
1. Pour crushed cottage cheese into a small enameled pan and fill it with milk.
2. Heat the saucepan until the whey separates and the curd forms lumps.
3. Place the product in an iron colander with a fine mesh, wait a minute until the whey completely stops flowing into the bowl underneath.
4. Transfer the curd mass to an aluminum flat pan and add all other ingredients.
5.Place the container on low gas and at the same time thoroughly mix the mixture in it, trying to break up all the lumps. This will take about 20 minutes.
6. Prepare a container for cheese, grease its inside with oil and pour the viscous product into it.
To quickly cool the cheese, place the tray with it in the refrigerator for two hours. That's it, we have coped with the difficult task of preparing natural homemade cheese.
It can be spread on bread, cut cold and used to form sandwiches.
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