How to make cottage cheese from the proof milk

You can cook cottage cheese from both fresh and proxy milk. In the latter case, the milk will not disappear and will benefit. Cottage cheese will not only be no less useful, but also tasty. There are a lot of recipes for the preparation of cottage cheese from the Black Milk. We will tell about the most popular of them.

1
How to make cottage cheese from the Black Milk - Useful Tips

Before you begin to prepare cottage cheese from the Black Milk, it is important to remember several important rules. They will help you prepare delicious and useful cottage cheese.

For cooking cottage cheese, it is better to use homemade black milk.
In order to get more fragrant cottage cheese at the exit, it is enough to add a little fresh milk at the very beginning of cooking.
To make the black milk, you need to put it on fire and after cooking add a bit of lemon juice.
To obtain dry cottage cheese, it is necessary to increase the break time of the show.

2
Cottage cheese from the Black Milk on the Classic Recipe

Ingredients:

Black milk 2 l.
Water.

Sequencing:

Take 2 pans (one of them should be less than another). In a small saucepan, pour milk.
Pour a little water into a large saucepan. Put a milk container on this pot. It is necessary so that the milk stood on a water bath.
Turn on the middle fire and begin to warm up the black milk on the water bath. It is important that the temperature of the saucepan is heated gradually. This will allow to obtain more juicy cottage cheese as a result.
Wait for water boiling in a large pot on which there is a saucepan with proximed milk. Immediately after boiling, it will be possible to see how small flakes were formed in milk. You need to wait until the green serum starts to form. As soon as it happens, remove the saucepan with milk from the fire.
Put on the colander gauze and pour all the contents of a small pan, and wait until all the liquid strokes.

3
Cottage cheese from the black milk in the microwave

Ingredients:

Skyd milk 2 l.
Kefir 2 l. - optional.

Sequencing:

Pour the black milk into a special bowl. If you wish, add a little kefir and mix everything thoroughly.
Put the bowl with the black milk in the microwave and turn it on the power of 750 W. Put milk into the microwave for 10 minutes.
Perfoliate milk through a gauze fixed on the river.
Put cottage cheese in a separate container and leave for 7-9 hours.

4
Cottage cheese from the Black Milk in Multicooker

Ingredients:

Scrolling milk 1.5-2 liters.
Kefir at will.

Sequencing:

Pour the black milk into the multicooker bowl. Put a multicooker on the "Preheating" mode. Then wait until the milk in it is warm up to 40 degrees. Milk should be heated in a multicooker 40-50 minutes.
Put several layers of gauze or cotton fabric on the colander. Pour the buysh milk from the multicooker there and allow a drain of an extra liquid. In about 10-15 minutes, all excess fluid stalks.
Place your cottage cheese in a separate container and give cottage cheese to strengthen for 5-7 hours.

Cottage cheese prepared by the above recipes is obtained very juicy, fragrant and tasty. Immediately after the cottage cheese can be given to the table. Fruits, nuts and dried fruits can be added as additional additives. Also, if you wish, you can add a little honey, sugar or cinnamon (you can still use additional spices). This will allow not only to get a very tasty and fragrant dish, but also to remove the aroma of the proceed milk, which can stay after the preparation of cottage cheese.