Homemade Cottage Cheese in a Multicooker
Description
A delicious appetizer for any gathering. The milk must be pasteurized or boiled, then cooled to the required 40 degrees. From 2 liters of milk you get 350–400 grams of cottage cheese. Store it in the refrigerator in a glass container. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Warm the milk in the multicooker to 40 degrees.
- 2
Step 2
2. Pour a couple of spoons of warm milk into the bottle with dry bacteria, shake, and pour into the multicooker. Let it ferment in "Yogurt" mode for 8-10 hours or at a temperature of 35-40 degrees.
- 3
Step 3
3. After 8-10 hours, transfer the resulting mixture to a saucepan and cook over low heat for half an hour. The mixture must not come to a boil, so stir it constantly.
- 4
Step 4
4. When the whey begins to separate, check if the cottage cheese is ready. The consistency should be grainy. Turn off the heat and let the contents of the pot cool.
- 5
Step 5
5. Turn the cooled cottage cheese out into a sieve, then move the sieve to another container so the cottage cheese does not touch the whey.
- 6
Step 6
6. You can use cheesecloth to press out excess whey if you prefer drier cottage cheese. That's it :)