Cottage cheese from an ancient recipe
Dairy Products / / August 12, 2017
- Access to popular recipes cooking curd
- at home furnaces, presses for pressing, clay and iron utensils
- Culinary skills and strict adherence to the advice of the popular culinary
cheese - a product produced from fractions of milk fermented (sour).However, this is not the only version of its receipt.Cottage cheese from an ancient recipe and tastier purchased.
not know how to make cheese according to an old recipe?It's very simple: first, sour milk curd to the state.To accelerate souring milk put in a warm place for the night;it can add a little yogurt, sour cream, citric acid or a crust of bread.Then, a container of yogurt or sour milk is placed in a large bowl of cold water.This - "water bath", which is put on the fire.Sour is heated in the container until the yellowish liquid on the surface, but in any case not to boil - otherwise cheese get tough.Insufficient warm yogurt make it too sour.Then the clot, and separate serum by mass placed in a cheesecloth
People's formulation offers a natural process of getting ottsezhivaniem cheese whey.Thick yogurt obtained by natural fermentation of milk can be heated if you are interested in dry cottage cheese, and can be used for the formation of curd without heating.In this case, the whey is drained into a tight linen bag and hung on for 5-6 hours on a clean pot.Whey drained, and the residue is curd from which residues can now be overcome fluid pressure.Curd will tender, soft.This cheese does not crumble and break off thick layers.
These two recipes allow to obtain curds several times faster than it turns out at the factory mode of production with the addition of starter cultures.And most importantly - cheese comes out very tasty and crumbly, it is perfect for baby food.
There are other ways to produce cheese that does not require ottsezhivany, draining of whey and washing dishes.They are also worthy of attention and provide an excellent finished product, which in taste can not be compared to any one store cheese, if it is, of course, is not produced by national prescription.
Another popular recipe offers the manufacture of cheese their "fragile" yogurt - enough to hold a gallon of milk overnight in a warm place before the acidification process.Then take a liter of fresh milk, boil it and pour the yogurt into it young at the time of boiling foam.Boil the resulting mixture was less than two minutes until the yellow-green liquid on the surface.Now drain the whey, and the remaining clot put in a container, and mash with a spoon until completely separate the serum.You got famous Skira - fresh curd with sweet and sour milk, which has a special pleasant taste, aroma and creamy texture inelastic.
If fresh and sour milk you take in the ratio of 2: 1, you can get a cheese-irimshik.Before separating the serum, simply boil the mixture of sweet and sour milk for five minutes.
If the same proportion is the other - 2 liters of yogurt you pour in boiling a liter of sweet milk and boil the mixture over one minute - you get another version of the national cheese - cheese-ezhegey.Whey separates from the curd almost immediately after mixing milk and yogurt, and then it should be easy to drain.Both of these exotic species cheese flavored teaspoon of salt and add 30-50 grams of butter, until the mixture is still warm.
In folk recipes have cottage cheese options add sour cream as a leaven.A tablespoon of sour cream, pour in a liter of thick or simply boiled and cooled milk, yogurt gives very fast.Put milk and sour cream in a warm place, and after a while you get a "gustyanku" ( "guslyanku"), which will be different from a simple sour taste and mass density.It is used to make cheese, which will have a very special taste.
adding to a liter of warm milk cup sour cream, 3-4 hours you will receive a fermented baked milk or "varenets" - it turns out Varentsov original cottage cheese, whey after spinning.
Thick chilled milk, which added to a glass of sour cream, wrapped up in a quilt and left for 8-10 hours.Remove the cover and get a great taste of yogurt - Bulgarian yoghurt katyk from which is then obtained an excellent cheese with a wonderful unique taste.The resulting katyk need to add a few times for fermentation of milk to get the culture of the Bulgarian bacillus.It is supported in a state of life with daily new fermentation katyk katyk old, and after a month you will get a real taste of katyk.On the basis of this ferment, which gives a minimum serum, then milk and preparing beautiful irimshik ezhegey.
If he katyk decant serum, you get a unique suzma - a cross between sour cream, cottage cheese and butter.Suzma unusually tasty and useful, and its value is that if it is diluted katyk - you can get the cream, and drain the heating and repeatedly brought to the cottage cheese or whipped butter.Suzma added to the first dish, spread on sandwiches, used as a filling for cheese cakes and cheese component pastes.
One of the old folk recipes for the preparation of offers of cottage cheese in the oven.Sour poured into the pot and put in a warm oven for a few hours.Then yogurt is drained into a linen bag, serum decanted and cheese falls under the press.The taste of this cheese is very different from the usual taste of cottage cheese - it is much richer and more fragrant, and most importantly - cleaner and healthier.If this cottage again put in a warm oven for a few hours, and then again to press under the pressure, then the resulting dry curd pour melted butter in a pot - it can be stored for months without refrigeration.