Cottage Cheese from Baked Milk
Description
Delicious cream-colored cottage cheese with a baked-milk flavor is an excellent option for breakfast or dinner. Once you try this cottage cheese, you will make it very often. And you will not regret the time spent at all—trust me. Recipe. It can be served warm or chilled.
Instructions
- 1
Step 1
If you have baked milk, skip this step. To make baked milk yourself, bring fresh milk to a boil. Use milk with a short shelf life.
- 2
Step 2
Pour the milk from the saucepan into a ceramic dish and place it in an oven preheated to 100°C. You can cover it with a lid or leave it uncovered. Simmer the milk in the oven for about 3–4 hours. Every 20–30 minutes, push the foam that forms on the milk down to the bottom.
- 3
Step 3
Then add sour cream to the milk cooled to 35–40°C, stir, and leave to culture until a firm curd forms.
- 4
Step 4
Place the sour scalded milk over the heat and watch for the moment when it begins to curdle and the whey starts to separate. Remove the pot from the heat.
- 5
Step 5
Line a colander with cheesecloth folded into two layers and pour in the contents of the pot. Wait until most of the whey has drained off.
- 6
Step 6
Then tie the ends of the cheesecloth into a knot and hang the curd cheese so the remaining whey drains off and the cheese becomes firmer. You can place a weight on top.
- 7
Step 7
And in about 30 minutes your cottage cheese is ready. If you let it sit longer, it will become firmer and you can slice it.