|Milk — 3 liters|
There are two ways to prepare homemade cottage cheese: with heat treatment and without.
How to make Homemade cottage cheese
For the first time I thought about cooking homemade cottage cheese as a complementary food for an infant. Some prepare it for themselves as an ideal snack. After all, homemade cottage cheese is ideal in combination with sugar, raisins, dried apricots, nuts, cinnamon, cocoa, pepper, cucumbers, as well as all berries and fruits. The only thing is to eat it quickly. This is a perishable product.
Leave the milk to sour in a warm place for a few days. There is no need to interfere with it. The warmer the room, the faster the process will go. To speed up the milk, you need to add a crust of black bread or sour cream.
The milk will be ready when it acquires the consistency of jelly, and the whey will separate. Put the milk in a saucepan and put it on low heat.
Cook, stirring occasionally. Do not overheat the milk, it should be a little warm. After 10-15 minutes from the start of cooking, curd clots will begin to form in the pan. Remove the pan from the heat and let it stand for the same amount of time. Then transfer the cottage cheese to a colander and leave to drain.