Cottage cheese

1 serving


Boiled milk is poured into a saucepan and put in a warm place for the night, adding 1- 2 liters of milk to 3 tbsp. spoons of rustic milk. By the evening of the next day, our cook will see that the milk is sour. A saucepan of sour milk is placed in a large dish so that there is water between their walls. In other words, a smaller pot should "swim" in a larger one, supported only by handles. All this "unit" is put on the stove, on the weakest fire. When the water boils, after 7 - 10 minutes, a yellowish liquid forms in a smaller pan between its walls and the mass of skimmed milk. It's serum. After that, the "unit" is removed from the fire and cooled to room temperature. What became of milk? Its mass compacted, resembling jelly, air bubbles formed inside - the result of the "work" of lactic acid bacteria. Now it remains to cut the mass, like a pie into segments and put it in gauze very carefully. Then, binding the ends of the matter, hang overnight over an empty pan to form cottage cheese. With the exact observance of this technology, cottage cheese turns out to be wonderful! Here our cook may have questions again. Fuss with cottage cheese a lot, but will they eat it? After all, many do not like cottage cheese. . . That's right, men together. For two reasons. First, few of them know that cottage cheese proteins contain essential amino acids - methionine and choline. It is rich in calcium and phosphorus salts, which strengthen bones, and are necessary for normal circulation and the activity of the heart, nervous system. Secondly, it is not at all necessary to eat cottage cheese, simply sprinkled with sugar sand. This product is an excellent basis for preparing many dishes. . . - What, for example?