Cottage Cheese from Sour Cream and Lemon
Description
The appetizer is quick and easy to prepare. This curd cheese is ideal for making cheesecakes and casseroles, or for serving with boiled pasta or roasted vegetables. You can turn it into a sauce by adding various spices and olive or sunflower oil. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use sour cream of any fat content, and fresh lemon juice can be replaced with concentrated.
- 2
Step 2
Place the sour cream in a saucepan or pot with a non-stick bottom. Squeeze the lemon juice into it, removing the seeds.
- 3
Step 3
Place the container on the stove and warm it to about 60–70 degrees, but do not boil! The sour cream will become thin.
- 4
Step 4
Line a sieve or colander with a double layer of cheesecloth or a cotton towel. Place the sour cream on the cloth, wrap it up, and tie the edges. You can hang it like this so the liquid can drain. Leave at room temperature for 10-12 hours.
- 5
Step 5
During this time, the mixture will thicken slightly, and about 80-100 ml of liquid will drain from it. Carefully unfold the cloth and taste the cheese.
- 6
Step 6
Serve it chilled or add sugar to balance the lemon tartness.