How to cook tender cottage cheese quickly
I realized the need to make fresh cottage cheese when I had little children and such plenty of baby food as it is today I could only dream of. And though nowadays shop shelves are crammed with the most different baby cottage cheese, I go on making curds for my son myself as it is far healthier than any other best bought curd. And the most important point – it’s always fresh! So to get a classical home-made cottage cheese from milk you usually need to spend about two days and at the same time it can be a bit sour for the baby. However, mothers of babies have already invented a great number of recipes of “quick” cottage cheese, one of which I’m going to share.
- Heat-treated milk – 2 pints (1 liter)
- Butter milk – 1/2 pints (250 ml)
- Napkin or piece of gauze
I usually use heat-treated milk. You may take homemade milk, but it should better be boiled previously, especially if you make the cottage cheese for a child. Prepared milk pour into a saucepan and heat up in order it becomes warm, but by no means hot. Pour fresh butter milk into the warm milk, mix well and leave for half an hour.
Then heat up the milk once again until the saucepan becomes hot and again leave it to cool down till it becomes warm. While doing this the milk is well-mixed with butter milk and becomes a bit thick. Within about couple of hours, heat and mix the milk a few times more leaving it each time to cool down a little and infuse.
During this time the cottage cheese mass should separate from whey and gathered on the top. If this didn’t happen within 2 hours you may heat the milk stronger. When the curd has collected on the top let the milk cool down to warm one.
While doing that we prepare a colander: put it above some capacity and cover it with double layer of gauze.
Carefully drop the contents of the saucepan in the colander and let it trickle down for half an hour. The curd we got has consistence of a thick cream, it’s pleasant not sour taste and is ideal for feeding of babies.
If you need to get drier cottage cheese, tie together the opposite ends of the gauze and hang up the little sack in order to let the whey drain better.
When the whey stops dropping carefully take out the piece of fresh homemade cottage cheese from the gauze. Such cottage cheese is different from traditional one because it’s almost not sour and is softer.
The whey may be used for cooking of dough for pies, pancakes, fritters. You can cook a soup with the whey. I simply drink it.
- If you need to prepare more dry cotton cheese the time spent on the second step reduces. That means we pour the butter milk into the milk, mix thoroughly, put on a stove and wait until the milk curdles and the cottage cheese separates.
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