Cottage cheese with minimal fat content is recommended for people who play sports, watch their figure or try to lose weight. The proteins contained in the product are involved in the formation of muscle fibers. And calcium strengthens the bone and cardiovascular system, protecting against atherosclerosis and osteoporosis. Dietary cottage cheese is sold in any supermarket, but the homemade version, prepared with your own hands, is much healthier than store-bought.

Procurement of raw materials

The low-calorie product is made from skim milk. At the factories, the raw materials undergo heat treatment, and then they are passed through a machine that separates the cream. This is how the basis for dietary cottage cheese is obtained.

At home they work differently. If the milk is not store-bought, but natural, purchased at the market, it must be pasteurized. The workpiece is heated to 80–90 degrees. E. coli and bacteria die only at high temperatures. Place a piece of rye bread or cracker in warm milk. The additive starts the fermentation process and accelerates the souring of the raw material.

Homemade kefir is placed in the refrigerator for 8–12 hours. At low temperatures, the cream is separated from the raw materials. A yellowish or creamy crust forms, which is carefully removed with a spoon. The raw materials for making dietary cottage cheese are ready.

Of course, the process takes from 2 to 4 days. It’s easier to buy ready-made skim milk or kefir. These products do not need to be infused or pasteurized. Just pour it into a saucepan, heat it up and add the ingredients that separate the whey from the curd.

Labor-intensive process

People who want to consume only natural products will have to get a saucepan with a thick bottom. It is in such a container that it is most convenient to prepare low-fat cottage cheese. The sour milk, separated from the cream, is poured into a container and placed on low heat. You can also use a steam bath. The cottage cheese will be tender and crumbly.

How to understand that fermented milk raw materials are ready? A large lump of white or cream color forms, which begins to separate from the serum on its own. The workpiece is placed on low heat, because at too high a temperature the tender mass curls up and becomes hard, like pieces of rubber.

Homemade kefir is stirred periodically so that the curd is better separated from the liquid base. When the whey becomes transparent and small flakes turn into large lumps, filter the product. The colander is covered with clean gauze, folded 3-5 times, and the mixture is slowly poured into a container. If whey is needed to prepare okroshka or other dishes, place a pan under the mesh container.

The fabric containing the curd is tied and hung on a tap or a stick, which is placed across the sink. The mixture is left for 3–4 hours to allow the remaining liquid to drain. If you need a dry and crumbly product, leave the workpiece in a colander, cover it with cling film or a plastic bag, and place a press on top.

Quick option

Girls who want to eat only fresh cottage cheese will need a microwave. Sour skim milk is stored in the refrigerator for 3 to 5 days. You can prepare a large pan of natural raw materials and divide it into several parts.

To get a portion of fresh cottage cheese, you need to pour diet kefir into a glass jar, cover it with a lid made of the same material and put it in the microwave. Turn on the maximum temperature and set the timer for 2-3 minutes. This is enough for the sour milk to curdle and separate from the whey. All that remains is to strain the cottage cheese using cheesecloth or a fine-mesh colander, season with pieces of fresh fruit and serve for breakfast or lunch.

Methods with store-bought milk

It is more difficult to prepare a dietary product from store-bought raw materials than from natural ones. Packaged milk contains additives that increase shelf life. They are the ones who slow down the process of fermentation and souring of the product.

There are two ways to obtain cottage cheese from purchased raw materials. For the first option, you will need a saucepan and some low-fat yogurt or kefir. The product contains lactic acid bacteria, which will help break down the mass into whey and cottage cheese.

Place the pan with milk on low heat. When the temperature of the product reaches 60–70 degrees, yogurt or kefir is poured into it. For 1 liter of base, 100–150 ml of starter. Some housewives use sour cream, but the fatty additive increases the calorie content of cottage cheese by 10–15%.

Stir the mixture with a plastic or wooden spoon. Gradually the milk will begin to curdle. The curd separated from the whey is filtered using a colander and gauze. It is squeezed out in the same way as a product made from natural milk.

The second option is suitable for people who lack calcium due to constant dieting and drying. You will need a base - fresh skim milk. And liquid calcium chloride, which you buy at the pharmacy. The pan with the raw materials is placed in a steam bath and wait until the drink becomes hot. The product is stirred with a wooden spoon and the preparation is poured. For 1 liter of pasteurized milk you will need an ampoule of calcium chloride.

Continue stirring the mixture until small flakes form a large lump. The contents of the pan are poured into a colander lined with gauze. The cottage cheese is left under pressure for 2–3 hours. Served with dried fruits, nuts or herbs and vegetables.

Kefir starter

Young housewives are not always able to prepare tender and crumbly cottage cheese. It is enough to remove the workpiece from the stove 5 minutes later than it should, and the product will become hard and rubbery. Of course, this ingredient will make delicious cheesecakes or casseroles, but you can’t serve it in its pure form for breakfast.

In order not to spoil the cottage cheese, you can use a recipe with kefir or yogurt starter. You will need a low-fat component that does not contain sweeteners or flavoring additives. As well as pasteurized or natural milk.

The base for the cottage cheese is brought to a boil in a steam bath. Remove and place the pan in a bowl of cold water. When the workpiece becomes warm, add 1-2 cups of kefir to it. Thanks to lactic acid bacteria and a sharp temperature change, the milk will quickly reach the correct consistency. That is, a lump of curd will form and separate from the whey. All that remains is to drain the mixture into a colander lined with gauze and hang it over the sink to drain excess liquid from the product.

You can make soft and airy cheese for sandwiches and healthy desserts from unsweetened yogurt or kefir. Buy a low-fat product. It is better that the packaging is cardboard. Kefir is placed in the freezer for 5-6 hours and wait until the workpiece is completely hardened. The pack is cut and the fermented milk lump is poured into gauze. Hang over the sink and leave for 4-7 hours. During this period, the kefir will melt and the excess liquid will drain off. Only the air mass will remain. It is recommended to add pieces of pineapple or grapefruit to it. Fruits contain substances that trigger metabolism and break down fat deposits.

Low-fat cottage cheese is prepared from pasteurized and natural milk, as well as kefir. The workpiece is subjected to heat treatment, mixed with starter cultures and frozen. The resulting product is used to prepare cheesecakes, diet cakes and casseroles, salads and sandwiches. 100 g of homemade low-fat cottage cheese contains only 100 kcal, so dishes made from this component are light and suitable even for people who dream of losing a few kilograms.

Video: delicious, low-fat homemade cottage cheese

The long-forgotten taste of absolutely natural cottage cheese and its undoubted benefits encourage more and more people to try making it with their own hands.

Even the most delicious store-bought cottage cheese necessarily contains artificial additives; there may be less or more of them, depending on the standards used at the manufacturer’s enterprise. At best, these will be relatively harmless preservatives and flavoring additives, at worst – milk fat substitutes.

Such experiments with what is one of the staple foods cannot be beneficial for health.

For feeding children, for example, such “curd products” are only theoretically suitable, so many people who are concerned about the health and proper nutrition of their children and themselves have begun to become interested in the possibility of making cottage cheese, yoghurts, and cheeses with their own hands at home.

Cottage cheese is nothing more than fermented milk from which the whey has been removed. It can be prepared traditionally or separately.

Traditionally prepared cottage cheese can be fermented using starter cultures (acidic) or with the addition of pepsin (rennet). According to the degree of fat content of the original product, it is divided into several types: low-fat, low-fat, classic, fat.

Separately prepared cottage cheese differs in that skim milk is used for it. The resulting granular mass is mixed with cream before use.

A little about the benefits of dairy products

The value of cottage cheese in the human diet has long been unquestioned. Calcium, easily digestible milk protein, zinc, amino acids make this food product irreplaceable and necessary for both adults and children.

Regular consumption of cottage cheese normalizes the intestinal microflora, suppressing the development of pathogenic bacteria and preventing putrefactive processes. It provides the necessary level of hemoglobin.

The optimal product for people with weakened immune systems, promotes rapid restoration of strength, including after illness. Low-fat cottage cheese is recommended to be consumed if you need to build muscle mass or lose excess weight.

Cottage cheese is also included in the mandatory diet for children. It can be given as early as six months; it will ensure proper growth of bones and teeth, improve intestinal function and increase the digestibility of food.

Goat milk cottage cheese is especially good for children because it does not cause allergic reactions.

For those who have stomach problems, goat milk cottage cheese will become not only food, but also medicine. This is one of the best natural remedies for treating gastritis.

We will tell you further how to make natural cottage cheese at home.

Classic recipe

If you want to enjoy a natural product without additives and with a guaranteed amount of nutrients, you can try making cottage cheese at home. It's not as difficult as it might seem.

To ensure the final product is of the highest quality, it is better to purchase natural milk.

For 1 kg of cottage cheese you will need at least 3 liters of milk.

The milk is simply placed in a warm place for natural souring - lumps should form. After souring (the faster the better), the product is placed on the stove over low heat.

It is better to immediately place the purchased milk into the pan, but if you had to pour it, you need to do this carefully and do not shake the resulting curdled milk.

You also need to heat it carefully, do not move away from the stove, literally do not take your eyes off the contents. As soon as the whey separates, remove the pan. Do not bring to a boil, otherwise the product will be spoiled.

After cooling the pan to room temperature, strain the curdled mass. Place gauze in several layers in a sieve or regular colander (the size of the gauze should be larger than the diameter of the sieve).

The whey can be used for baking or making desserts - so you need to place a container under the sieve.

After the entire mass has been poured, the gauze is tied, and the resulting bundle with almost finished cottage cheese is hung until the whey has completely drained.

There is no need to speed up the process; if you squeeze out the remaining whey with your hands, the curd will turn out too dry. As soon as the drops stop falling, homemade natural cottage cheese is ready for use.

To speed up the ripening process, you can add a couple of tablespoons of kefir or sour cream to the milk, and to prevent boiling, heat the pan with sour milk in a water bath, that is, place it in another larger pan, filling it with water. This will ensure more even and gentle heating.

A slightly different method of classic cooking is described in the video:

Homemade cottage cheese

There is another product with unsurpassed taste, very delicate - granular (grainy) cottage cheese. We will discuss below how it is very easy to make at home.

For the first attempt you need to take:

  • A liter of milk;
  • One and a half tablespoons of calcium chloride;
  • A little salt.

It is better to take low-fat milk. Over low heat, the milk is heated to 50 0 C (to accurately determine the temperature, you can purchase a thermometer for liquids), and then calcium chloride must be poured into it (while stirring gently).

The milk will curdle right before your eyes, but you need to wait until the grains form, and only then remove the pan from the heat.

The resulting product must cool, and to make this happen faster, it can be placed in cool water.

It should be noted that the previously started stirring process should not be interrupted for a second, then the whey will quickly and smoothly separate from the curd.

The cottage cheese is filtered through cheesecloth (as described above), at this stage it can be salted.

The resulting dietary product is low in calories, high in calcium and phosphorus, and is an excellent nutrition for pregnant women and children, as well as for all dairy product lovers.

Recipe for low-fat kefir product

An even more delicate type of cottage cheese, which is easy and simple to prepare, is kefir cottage cheese. The easiest way to obtain such a delicacy at home is to buy a regular package of kefir and freeze it.

When it freezes, take it out, remove the packaging (to do this, you can pour warm water over it), put it on the already familiar gauze in a sieve and let it thaw and drain.

As a result, a small amount of delicate curd will remain on the gauze.

This low-fat cottage cheese can be given to small children and enjoyed by yourself.

You can simply heat it in a water bath, stirring continuously. It will drain for about two hours.

How to make calcined cottage cheese

Once you start eating homemade products, it is difficult to stop, so the list of kitchen experiments can be supplemented with calcined cottage cheese.

As the name suggests, this type of dairy product has a high calcium content, which means it is suitable for pregnant and lactating women, useful for children, for the elderly, and as a preventive measure for osteoporosis.

It is prepared according to the classic recipe presented above. That is, you need to prepare:

  • Milk (calculate the amount, keeping in mind that the finished cottage cheese will be three times less);
  • Calcium chloride (pharmacy 10% solution, for each liter of milk - no more than 3 tablespoons) or calcium lactic acid (calculated at 6 g - this is one teaspoon per liter).

When the yogurt is put on fire, calcium chloride is added and mixed. The remaining steps are performed exactly the same as in the very first cottage cheese recipe in this article.

This fortified milk product is easily digestible, so we must remember that the daily intake for an adult does not exceed 100 g. Before you start giving it regularly to a small child, it is better to consult a doctor.

Making cheese at home

Having decided to diversify your diet with products of your own production, you should not stop and add homemade cheese to the list of products. Making cheese from cottage cheese at home is quite possible, but to obtain the expected quality you need to do everything strictly according to the recipe, then family gourmets will have nothing to complain about.

First you need to try to make the simplest cottage cheese. It requires:

  • Milk - half-liter jar;
  • Half a kilo of full-fat cottage cheese (do not specify that it is better to buy natural dairy products, for example, farm-made ones);
  • A little butter - 50 g - this is a heaped tablespoon plus just a tablespoon;
  • Salt;
  • A teaspoon of baking soda.

There are not so many ingredients and there is complete confidence in the absolute naturalness of the cheese being prepared. There will be no additives, no substitutes. This alone can inspire you to gain useful experience, and after success, to further exploits.

So, the grainy cottage cheese is ground in a fairly large saucepan, then boiling milk is added and, with stirring (where without it!), cook for about 10 minutes over low heat. If you cook longer, the cheese will become harder.

Then, in the already familiar way, the resulting semi-finished product must be allowed to drain, but now, when everything has drained, you should strongly squeeze the gauze knot with your hands. After this, the mass is placed in a clean pan, it must be salted, oil and soda added.

Then put it on low heat for a couple of minutes, no more. And stir!

Gradually, the cheese will begin to lag behind the walls of the pan, then it must be removed from the heat and set to cool (cool slowly, at room temperature). The final touch is that the mass is shaped, placed in a glass or ceramic container (it must be coated with oil in advance) and placed in the refrigerator for an hour and a half.

You can use homemade cottage cheese in any way you like; it is a completely complete product, and it is especially good for making hot sandwiches and pizza. This cheese melts when heated, giving dishes and snacks a long-forgotten taste and appearance.

For those who cannot refuse fresh cheese, but at the same time want to lose weight, it should be prepared from low-fat cottage cheese. This, by the way, will simply be good for health, because constant consumption of foods with milk fats contributes to the development of atherosclerosis.

Let's see how to make cheese from cottage cheese using this method in the next video:

There is an even faster and easier way to make cheese at home. For it you need:

  • Milk;
  • Kefir;
  • Salt;
  • Seasonings, nuts, dried herbs.

The first two ingredients are taken in a 3/1 ratio (for example, for 3 liters of milk - a liter of kefir), and salt - to taste.

The milk is heated, but not to a boil, kefir and salt are immediately added, mixed and kept on fire for a few more minutes. At this point, if you want to do something unusual, you can add nuts, dried herbs, and dry seasonings to the curdled semi-finished product.

The resulting curdled mass must be strained through cheesecloth and then, without removing it from the gauze, placed in a mold for pressing (this can be an ordinary colander, lay a towel under it), press down on top with a small weight.

In a few hours, the curd cheese will be ready. The longer it is under pressure, the denser it will be.

Magic cakes - this is how they look from the outside. No, not because they are somehow unreal. They just win love for themselves with terrible force. You probably already guessed it! Touch the French charm and sophistication!

You can make delicious cheese from milk with your own hands if you study the recipes in You Will Succeed!

And you will learn how you can deliciously cook rice porridge with milk. Bon appetit!

Are there any contraindications for use?

There are few direct contraindications to consuming cottage cheese. It is contraindicated for people with milk protein intolerance, kidney disease (large amounts of protein) and atherosclerosis (if the cottage cheese is fatty, it increases cholesterol). Gastritis and ulcers also do not allow constant consumption of cottage cheese.

However, even completely healthy people should still follow some rules. Excessive consumption of cottage cheese, especially calcined cottage cheese, can lead to an imbalance of minerals in the body.

The level of stomach acidity may also change and intestinal function may be disrupted. You should not eat cottage cheese if you have a high fever, cough, asthma, or skin diseases.

Only very fresh cottage cheese should be eaten; ideally, it should be eaten immediately when ready.

In order for the cooking process to be easy and the result of your work to meet your expectations, you need to strictly follow the cooking technology specified in the recipe, and also take into account a few tips given below.

When making cottage cheese, you should not allow the milk to boil (this applies to classic recipes), otherwise the product itself will subsequently be dry and rough. It is preferable to use whole natural milk.

You must use stainless steel or enameled cookware with an intact coating.

You need to heat the milk over very low heat, and for variety, you can try not stirring the original product.

There are a number of tips from experts on making cottage cheese, where it is recommended not to stir the product at all, that is, let it curdle at a natural pace. It is recommended not only not to squeeze the cottage cheese with your hands, but also not to soak it in gauze (no more than 2 hours), otherwise it will be dry.

If you want to get a denser cottage cheese, then you should place a weight on the bundle with the mass, for example, a jar of water on a board. The whey must come off clearly, otherwise the dairy product will be sour.

As for storage, we must remember that cottage cheese is one of the most perishable foods, so it should be consumed immediately, but if you still have to store it in the refrigerator, then no more than 2 days, and there is no need to pack it in plastic. You can, as they did in the old days, wrap it in white linen cloth.

There is another way - to quickly freeze it and then store it at -18 C. In this case, the shelf life of the product increases to 2 months. If it is frozen quickly, it does not lose its taste and usefulness.

Making cottage cheese and cottage cheese at home, of course, takes more time than buying them in a store. But the very idea of ​​consuming natural, homemade dairy products is so good that you are unlikely to regret the time and effort spent.

Finally, we invite you to familiarize yourself with another method of preparing cottage cheese at home. The process itself is quite interesting, and the result is excellent. Watch the video below:

How to skim milk at home? It turns out that there are several methods by which you can reduce the fat content of milk, making it more dietary.

How to skim milk by settling

The settling method is the method that is used most often. It makes it possible to remove the cream from the milk, after which it becomes less fatty.

How to skim milk

The procedure looks like this:

  1. Fresh milk should be poured into a saucepan or large bowl (this will make skimming the cream easier).
  2. Place the container in the refrigerator overnight. In 10–12 hours, the cream will separate from the milk mixture naturally.
  3. Take a clean spoon and carefully skim off all the cream. They are suitable for consumption.

The milk that remains in the pan will be low-fat. It needs to be poured into a clean jar and stored in the refrigerator.

How can you skim milk using the hot method?

This method is called “hot” degreasing. What is meant? Milk is poured into a saucepan and placed on low heat. It is better to use an aluminum or glass pan. After all, milk burns in enamel dishes.

When the milk comes to a boil, turn off the heat and remove the pan from the stove. Allow the milk to cool completely. During this time, the cream will rise to the top and can be carefully removed.

How to skim homemade milk with a mixer

Those who do not know how to skim homemade milk can resort to this method. It requires the use of a mixer. The procedure looks like this:

  • the milk is placed in a convenient container with high sides;
  • the mixer is lowered into it, after which the maximum speed is turned on;
  • after a while you will be able to see how pieces of butter separate from the milk (they will begin to stick to the whisk and remain on the walls of the container);
  • when the oil is completely separated, you need to strain the milk mixture through cheesecloth;
  • the oil that remains in the gauze is suitable for consumption.

If you don’t have a mixer, you can use a three-liter jar! Milk is poured into it, after which the jar is closed with a nylon lid. You should sit comfortably and place the jar on your knee, after which you need to roll it back and forth with sharp movements. After 15-20 minutes the butter will separate from the milk.

If you don’t yet know how to skim milk at home, you can use one of the methods described above. This will not take much time, but only desire and compliance with all the rules of a particular method.

A huge number of healthy and tasty products are made from fresh whole milk. There is an opinion that the higher its fat content, the more healing it is. But on the contrary, it is recommended to consume milk and products made from it with low fat content. In this case, reverse is used. What product is this? You will find the answer to this question in this article.

Milk skimming process

Fresh food usually has a fat content of 3-6%. Cream is separated from it through special processing (separation). The amount of fat in them ranges from 8%. And the reverse is the liquid separated as a result of processing, that is, it has a white translucent appearance. But it cannot be said that this product contains no fat at all. It exists, but in very small doses - up to 0.5%.

What is made from skim milk?

In agriculture, skim milk is used for feeding young pigs and cattle. It is, of course, inferior in nutritional value to whole milk, but, due to the low protein content in its composition, it is easier to digest and assimilate.

Skim milk is a product that is used in the production of dry and low-fat yogurt and kefir. It can be made light and airy at home, as described in the next part of the article.

Skim cottage cheese: recipe

Pour 3 liters of milk, passed through a separator, into a saucepan and put on fire. After boiling, cook it for a quarter of an hour. Next, cool the milk in a cold water bath (up to 30 degrees). Then put the product in a warm place and leave it to sour naturally without using any starter culture. When a thick “cap” appears on top of the workpiece, and whey underneath it, it’s time to make cottage cheese. To do this, drain the liquid onto cheesecloth suspended over the pan. Let the whey drain and place the bag of cottage cheese under pressure for an hour. Then transfer the product into a container with a lid. Delicious and healthy cottage cheese is ready. This product contains about 4% fat. Store it in the refrigerator for no more than 2-3 days.

You can prepare a variety of dishes from this cottage cheese: casseroles, creams, fillings for pies, dumplings, pancakes. It is very useful to eat it fresh. To diversify the taste, you can add a little honey or homemade jam to it.

As you can see, skimmed milk is also a valuable dairy product. For people who are recommended to eat a diet, it is simply irreplaceable when preparing low-fat preparations.

Hello, friends!

In this article I want to tell you how to make delicious skim milk cottage cheese at home and what other ways there are to prepare a low-fat product from whole homemade milk.

  • Making skim milk cottage cheese at home
  • Temperature conditions for heating homemade low-fat cottage cheese
  • Preparation of semi-fat cottage cheese from winnowed milk
  • Low-fat cottage cheese made from whole home milk
At home, you can make cottage cheese from homemade milk:
  • with zero fat content from skim milk;
  • semi-fat from skim milk mixed with whole milk;
  • low-fat made from whole milk.
Acidity and structure of homemade low-fat cottage cheese is changing depending on the conditions for souring skim milk/whole milk, the method and temperature conditions when heating the curd.

Making skim milk cottage cheese at home

The technology for preparing cottage cheese from skim milk is simple. The milk is passed through a separator, separating it into cream and skim milk. The skim milk is poured into jars and left to sour.
I recommend that after distillation, cool the skim milk to 18 - 19 degrees and leave it to sour at an ambient temperature of 20 - 22 degrees. At this temperature, the skim milk sours slowly, the ripening time of the curd will increase and the curd will have a delicate sweet and sour taste. The curd prepared from such a clot is divided into pieces and layers.
Important! At ambient temperatures above 22 - 23 degrees, the skim milk quickly sours and the cottage cheese turns out crumbly, hard, and the yield of the finished product decreases.

Temperature conditions for heating homemade low-fat cottage cheese

It is convenient to heat homemade cottage cheese in jars. The mechanism is described in detail in the article...
Depending on what kind of cottage cheese you want (dry or wet), change:
  1. Heating intensity.
  2. Maximum permissible temperature.
  3. Warm-up time.
If the skim milk sours at a temperature above 23 degrees and the curd rises to the top, you need to heat it gently over medium heat. To obtain moist cottage cheese from such a curd, the maximum heating temperature is 45 degrees. For dry - 55 degrees.
If the curd is evenly distributed in the jar and has reduced to a maximum of one third, you can heat it over medium heat to 50 - 55 degrees if you want a more tender, moist cottage cheese, and up to 60 if you want dry.
How long should the curd be heated and how to determine when to remove the jar from the hot water? I talked about this in detail in the article...
Advice! When preparing any type of cottage cheese, I recommend cutting the curd to heat the middle more evenly.

Preparation of semi-fat cottage cheese from winnowed milk

You can make semi-fat cottage cheese from skim milk. To do this, whole milk is added to the return immediately after separation. Mix two parts skim milk and one part homemade milk, which should be cold. Leave to sour at a temperature of 22 - 23 degrees.
Cottage cheese from such milk is obtained in pieces or layers. It is elastic and does not crumble. Low-fat cottage cheese is heated at a temperature of 50 - 60 degrees over medium heat.
After reaching the set temperature, reduce the heat to minimum and heat the curd until cooked. The longer the curd is heated, the harder and drier it will be.

Low-fat cottage cheese made from whole home milk

But not every home has a separator. Is it possible to prepare low-fat cottage cheese from whole milk at home without separation? Certainly!
Let's put the jar in a very cold place (but so as not to freeze) for a couple of days. The top will settle and almost all the milk fat will turn into cream. We collect them carefully. The more thoroughly you remove the top, the less fatty the resulting cottage cheese will be.Cream will be a great addition to your morning coffee or tea.
Since milk is very cold, it can be soured at 22 - 24 degrees and it will take longer for the curd to ripen. This cottage cheese is heated over moderate heat until it reaches 50-60 degrees, and then kept over low heat until ready. Cottage cheese from such milk turns out tender, very similar to fat.

Important! For any type of homemade cottage cheese, you need to sour milk away from heat sources.
Dear friends. At our next meeting, we'll talk about how they do it.
Copyright © Natalya Ivashchenko. November 01, 2015