Homemade cottage cheese
1 serving
30 minutes
Homemade cottage cheese is a true art of Russian cuisine, allowing the creation of a delicate and natural product without preservatives. This recipe has been passed down through generations, preserving the traditions of dairy product preparation. By adding kefir or lemon juice, milk acquires a pleasant tang and transforms into a soft curd mass. Its taste is light, fresh, with a delicate creamy texture, perfect for breakfasts, desserts, or baking. Homemade cottage cheese is widely used in Russian cuisine: it is added to syrniki, casseroles or simply eaten with sour cream and honey. This simple preparation method allows everyone to feel like a culinary master.
1
We take a liter of milk and pour it into a pot.
- Milk: 1 l
2
Bring to a boil (until the first 'bubble').
3
Add 2 tablespoons of kefir for fermentation to curdle it. Also, for the same purpose, I squeezed in a slice of lemon.
- Kefir: 2 tablespoons
- Lemon: 1 piece
4
We are observing how it is folding.
5
We leave it for a while to let the serum separate.
6
Then we take a sieve, line the bottom with cheesecloth for cleanliness, and leave it, for example, overnight.
