How to make sourdough for cottage cheese at home?
Cottage cheese must be consumed by adults and children, it is a product that must be present in the diet of each of us.It can be eaten both fresh with sour cream, and used as an ingredient for making salads. The pastry with cottage cheese, pancakes is popular.
Its ferment
Today, you can buy this product in supermarkets, and before that, the hostesses prepared it themselves. For many microelements and proteins contained in cottage cheese, play an important role, its use is especially favorable for children, who urgently need calcium.
Make it without ferment will not work, however, a few centuries ago, women knew the recipe for how to make cottage cheese without it. It was necessary just to wait until the milk sour in a natural way so that it became suitable in the future. The pitchers were exposed to the sun, in the winter they were placed near the stove. The process took a little time, sometimes a couple of days, before you could get quality raw materials for cooking the product. Today, to make life easier for housewives, they use leaven.
Buy at the pharmacy
The easiest way to find a leaven is to purchase it at a pharmacy. Renin, bifidobacterin and pepsin are supplied in powders and ampoules, all of which are excellent for making curd. A pharmacy ampoule is added to the fresh milk in the amount indicated according to the instructions and can be heated. When the temperature rises, the folding process begins when the serum separates from the protein. The thick is then deposited on the gauze so that it can drain, and then the curd is ready to eat.
In industry, cottage cheese is prepared using rennet ferment, while the milk does not interfere while it is rolled up.
Lemon use
Fastest milk rolls up from lemon. It can be added to a heated to 70 degrees drink and left to cool. Within a few minutes, the squirrel will begin to separate, and the whole process will end without the effort of the hostess. Then the mass is drained through cheesecloth. Most importantly, do not overdo it with citrus juice, because it has a characteristic flavor and can change the taste of cottage cheese.
Heat the milk is not on an open fire, but preferably steamed, because the mass will be more tender, and with a bright taste. About 400 g of cottage cheese come out from about a liter of milk, but if the fat content is higher, then there may be more.
Other types of product
An excellent starter is kefir, which should be as fresh as possible. Its origin is of no importance, therefore a store-made product, or made at home, is allowed. To ferment milk, therefore, is quite simple, curd mass is formed quickly.
Some housewives use lactic acid calcium as a starter; a couple of grams is enough for a liter of milk.
As for sour cream, it is better not to use it. The main reason - the stabilizer, which is in the composition. It turns milk into jelly, but not into cottage cheese. If you have homemade sour cream, you can add it to fresh milk, but a tablespoon is enough for a liter of product.
Vinegar is also likely to be used as a starter, but you should act strictly according to the recipe. With five liters of milk taken, only 50 g of vinegar 9% should be taken. The product is brought to 80 degrees, removed from the fire, and only then ferment is poured into it. Be sure to stir while the curd is forming. From this expense, you get about a kilogram of cottage cheese or a little more.
It is worth remembering that vinegar has a pronounced smell and taste, so adding it more, in the hope that the process will go faster, is not recommended.
How to get granulated cottage cheese?
Milk must be subjected to heat treatment, so it is heated to 70 degrees. Now you need to cool it to 30 degrees, only then you can add the leaven. It is best to take sour milk or kefir. From the original product pour in 5% of the starter.
Maintain the temperature for two hours, but in no case do not interfere with milk. Now you need to add 1 ml of abomasum and mix until the mass becomes homogeneous.Some interfere with calcium chloride milk, but not in large quantities. Do not overdo cottage cheese, because it can get sour taste.
We heat the liquid to 40 degrees, if we feel to taste that, despite the efforts, there is a sour taste, then we pour out half of the whey and just add warm water. The resulting grain is washed, wait until it cools to 15 degrees, and add salt and cream. If you follow simple recommendations, any housewife will be able to make at home a quality and healthy cottage cheese.
Learn more about how to make sourdough for cottage cheese at home, you will learn from the following video.
