You will need
- sour cream
To obtain, in the end, 100 grams of cottage cheese take 150-200 ml of fresh milk. If the child is very small, the milk best to first boil and cool slightly. Unboiled need slightly warmed in the microwave or on the fire.
Take a small glass jar, wash and place on the bottom two tablespoons of sour cream. In order that the cheese was more delicate and soft, the cream have to choose with less fat. The best option is 20 percent.
Pour the sour cream prepared with milk in a ratio of 1:3. Without mixing, put the jar in a warm place for 10-12 hours. In the winter you can put the container directly into the battery. In the summer time for the coagulation of milk requires less 5-6 hours.
Wait until the milk will curdle and thicken. The resulting mass directly in the Bank you need to put in a small saucepan, boil in a water bath. It is necessary that water in which to simmer your cheese, was a little more than consistency, which is in the Bank. Cooking time one hour. When curd in the Bank will settle on the surface and formed a cloudy broth, it's time to turn off the gas.
Remove jar from pan and let cool slightly. Do not wait to curd has cooled completely, otherwise the curd will be solid. Then strain through a sieve or cheesecloth, drain all unnecessary water. Cottage cheese lightly sprinkle with sugar. He's ready.
Advice 2: How to make kefir cottage cheese
Cottage cheese – is a real storehouse of calcium and other nutrients. Therefore, this product should be present in the diet of each person, and especially expectant mothers and young children. To make cottage cheese can at home.
You will need
- - yogurt;
- - sieve;
- the colander;
- - gauze;
- - pots;
- - wooden shovel;
- - cooking thermometer.
Place the package of kefir (better to use baby) in the freezer and keep it there for as long as the yogurt is completely frozen. Remove the packaging from the frozen yogurt, open it and turn the contents into a fine sieve. After several hours (the yogurt should be completely thawed) in the sieve will remain tender and quite tasty cottage cheese.
There is another way. Pour the yogurt into a small pan. You can also use for making cottage cheese sour milk – sour milk, which, incidentally, is also often popularly referred to as "yogurt." In a pan pour a little more water and put it on the fire.
When water in large pot boils, place in a saucepan with the yogurt, i.e. do a "water bath". Turn down the heat to low. After a few minutes, the yogurt will begin to curl.
Carefully slide the curled up lump of yogurt from the center of the pot to one of its edges. This needs to be done to ensure that all "kefir" the ground is well warmed.
After about ten minutes the temperature of the yogurt should be 60 degrees (you can check this using a cooking thermometer), so it's time to remove the pan from the heat. The water is hot, you won't need, it is possible to pour, but the pot of "kefir" ground place for half an hour in a cool place.
Lay in a colander cheesecloth and pour it into the cooled "kefir" weight, pre-substituting a colander some capacity (for example, it could be the pot in which it has been water).
The edges of the cheesecloth tie together: the result is a bag, which hang over the container of serum. After a couple of hours , the curd will be ready.
Remember: cheese is made from sour natural way of milk, to give to young children is not recommended. This cheese may contain harmful flora.
Is the advice useful?
Do not heat the yogurt more than 60 degrees, because, firstly, it will die beneficial bacteria, and second, the curds from such a yogurt will work hard.
Baby cottage cheese can be made on the basis of children's fruit puree or mother's milk.
If the child doesn't eat cheese, add a little fruit puree. So the curd will become more interesting taste and will love your baby.