There is one interesting way to prepare cottage cheese, which is quite high in fat and has a pleasant texture.
This time we will do without freezing kefir. You will need sour cream and milk. It is better to cook with homemade milk, but it will be just as good with store-bought milk.
The simplest recipe for making cottage cheese.
To prepare you will need:
- sour cream;
- milk;
- salt (optional and to taste).
How to cook
If you have sour milk, that's good. If not, add some sour cream or another fermented milk product to fresh milk and then leave it warm.
Heat the sour milk to 40 degrees and, when the whey separates, add sour cream to the resulting mixture.
There is no need to stir anything after this, otherwise the structure of the cottage cheese will be disrupted.
Salt in this recipe is optional and is added depending on taste preferences.
After this, we cover a colander or sieve with gauze, pour the cottage cheese into it, straining out the whey, and leave the mass suspended in the gauze for about 40 minutes.
Once the serum stops being released, you can use the product as directed.
