Homemade cottage cheese
4 servings
60 minutes
In stores, homemade cottage cheese lives on the shelves with healthy food, and this is understandable: it is in demand both by adherents of healthy eating and by those who simply love good plump cheesecakes. It is good that it is easy to prepare, and to put the process on stream. The main thing is to take good milk, ideally - village, fresh, from a trusted cow, but store-bought pasteurized milk will also do. The recipe requires lemon: it is responsible for separating the whey.
1
Pour the milk into a pot, heat it but do not boil if it is pasteurized. If the milk is from the farm, it should be brought to a boil.
- Milk: 2 l
2
Squeeze lemon juice.
- Lemon: 1 piece
3
Pour the juice into the hot milk in a thin stream and stir.
- Lemon: 1 piece
- Milk: 2 l
4
When the serum starts to separate (this will happen almost immediately), remove the pot from the heat. Let it cool for 15-20 minutes.
5
Transfer the cottage cheese to a sieve or colander lined with several layers of cheesecloth. Let the whey drain, which may take several hours. Transfer the finished cottage cheese to a container and consume within 3 days. From 2 liters of milk, you will get about 400 grams of cottage cheese.