Homemade Cottage Cheese

You can, of course, buy cottage cheese in the store, but homemade is always cooked to the conscience - especially if you buy high-quality milk for it in the market or in the store. And, of course, add a drop of attention and kindness!

Ingredients

• unsterilized milk - 3 l
• yogurt natural "live" or yogurt - 1/2 l

Directions

1. Pour milk into a perfectly clean saucepan, heat slightly (to about 40 ° C), add yogurt or yogurt to it, stir, close the lid, leave to ferment for 8-12 hours. As a result, fermented milk should be quite thick.
2. Place the saucepan of fermented milk in a water bath in a large saucepan half filled with cold water. Heat over low heat until boiling water in a large saucepan, reduce heat to low and cook for 15–20 minutes. Make sure that the mass in a smaller saucepan does not boil in any case, otherwise the curd will turn out to be rubber. Turn off the heat, leave the pan with cottage cheese in the water until it cools completely.
3. Drain the contents of the pan into a colander lined with a waffle towel, linen napkin or several layers of cheesecloth, placed on the pan. As the whey drains, gently stir the curd mass several times to obtain an even consistency (so that the curd does not turn out drier at the edge than in the center). This will take at least 2 hours.
4. Tie the edges of the fabric to form a pouch and hang it over the sink to drain the remaining serum for 30 minutes. A small amount of moisture should remain in the cottage cheese - this only makes it tastier.