Cottage Cheese from Ryazhenka

Description

Perfect for the table and with drinks. The cottage cheese turned out much softer than when made from milk. You can use any fat percentage, as well as baked ryazhenka—in that case the cottage cheese will not be white. Homemade cottage cheese is excellent for baking or a healthy breakfast. Store it in the refrigerator in a container with a lid so the cottage cheese does not dry out. Serve the appetizer with your meal.

Instructions

1. 1

   Step 1

   Pour the milk and ryazhenka into a saucepan, stir, and place it on the heat.

2. 2

   Step 2

   Do not bring the mixture to a boil (under no circumstances!), cook over medium heat until characteristic flakes form.

3. 3

   Step 3

   Add soy sauce, honey, a cinnamon stick, and a star anise to the pot.

4. 4

   Step 4

   Turn off the heat and cover the pot with a lid; leave until cooled. Remove the anise and cinnamon.

5. 5

   Step 5

   Line a colander with cheesecloth folded into 2–3 layers, pour the resulting liquid into it, gather the edges and tie a knot, and hang the bag.

6. 6

   Step 6

   When all the liquid has drained off, transfer the cheesecloth bag to a bowl, place a small weight on top, and refrigerate overnight.

7. 7

   Step 7

   In the morning, take the bowl out of the refrigerator, remove the press, and unwrap the cheesecloth. Transfer the cottage cheese to a container and enjoy.