not a secret that can not be compared with cottage cheese bought in the store, no matter how exalted nor advertised last.This delicious product in a large quantity contains protein, is many times greater than the amount in the other dairy products.The protein is present in the home-made cottage cheese, well absorbed by the body very quickly broken down.This product is equally useful both for those who want to build muscle, and for the dream of a slim waist.In addition, its use will benefit people suffering from chronic diseases of the digestive tract.How to make cheese at home?
First of all, it is worth remembering that for this purpose one must have real milk, otherwise it will only be in vain spent time and products.For cheese must prepare:
- homemade milk - 2 liters;
- pots, different in size, so that the one place to another - 2 pieces;
- Napkins gauze impeccable cleanliness;
- sieve.
Before you cook the curd, it is also necessary to have patience about a day, but the result is, believe me, will be worth it.
- strained the milk is poured into a pot smaller diameter and leave in a warm place, tentatively, for a day - until the milk is not skvasitsya.When this happens depends not only on the time of year, but the quality of the cow's product.However, if you put in the evening, the evening of the next day, we should expect a desired result.
- How to cook cheese of excellent quality?To improve the taste of the future and to speed up the curd acidification sometimes in a saucepan add a few tablespoons of low-fat sour cream or yogurt.
- pan with sour milk is placed in a large pot, but the same height from the first.Carefully pour the water into the resulting gap between the walls of the two pans.
- Place the pan on low heat and do not miss out of control the cooking process cheese for a minute.At a time when the sour milk will boil and move away from the wall of the pan, and the resulting space is filled with a yellowish liquid - quickly remove the pan is removed from the lower most and cooled cake mix.
- How to cook cheese hereinafter - is not difficult.The bottom of the sieve lined with muslin cloth and very gently and gradually spread a tablespoon of it starting material.Further, linking the edge of gauze, the resulting bundle is suspended so that it was separated from the excess whey.The residual product - cheese.
must know that ottoplenny home cottage cheese contains a large amount of liquid, and from the need to skillfully get rid of.For the best cooking of the curd obtained by boiling a bunch of his right in the pot should be cut into pieces and only then move on gauze.
Proper separation of serum - the key to obtain a product of excellent quality.
- When prefabricated subcooled in water - curd home turn acidic, and it will be difficult to separate the serum.
- If, on the contrary, is overheated - cottage cheese will crumble.
- For dense consistency of cottage cheese with cream cheese on a bundle lay a clean kitchen board, on which the goods are placed, so-called "oppression."
resulting serum is also suitable for cooking.Because it turns out a wonderful kvass, jelly, jelly and hash in the serum do not leave anyone indifferent.
Once mastered how to make cheese, and comparing it with a mouthwatering taste of what you have tried before, you will realize that it is better to use natural products, cooked his own, than to buy in the shops of dubious quality and expose your health at risk.
