How to make cottage cheese?

Curd cheese is obtained by fermentation of cream with lactic acid bacteria, thanks to this taste comes out gentle, bright creamy, and the consistency is soft. The product contains a lot of phosphorus, calcium, amino acids and vitamins, so nutritionists recommend to use it as often as possible, especially children, future and nursing mothers and people of old age. There are many ways to cook cheese at home, moreover, making it from rustic dairy supplies, it turns out a delicious, nutritional and useful meal. Consider the most successful recipes.

1
How to make peasant curd cheese?

This cheese is distinguished by the speed of manufacture and classic cottage cheese.

Necessary:

Kefir and sour cream - 0.5 kg
Salt - 1/2 h. L.
Greens - Half Bunch

Cooking process:

Heat kefir to a warm state, connect it with sour cream and sprinkle.
Rolled liquid break into a colander shining with a linen ragon. Do not forget to substitute a bowl for the collection of serum.
After an hour, you start a cloth with a nodule, hang up in the kitchen for dummy. Time - two hours.
When the cottage cheese mass becomes rather dense (take it), remove the nodes. Put it in a plate, cover the saucer, put the jar with water to it - get the oppression.
Send a facility for 12 hours to the fridge. Finished cheese spill with chopped greens and serve with fresh bread to tea, soup or to potato muffin.

2
How to make simple curd cheese?

With shortcoming time, use the rapid recipe for cooking cheese.

Take:

Cottage cheese - 300 g
Butter cream - 100 g
Half sweet pepper
Parsley, Dill, Basil - two twigs
Cover garlic
Salt - in preference

Make:

Wake up in a mixer cottage cheese with butter, add crushed pepper, greenflower, garlic. Sung wash, mix and shift the resulting mass in the pile. Remove into the refrigerator, it turn out in an hour, cut the pieces and try.

3
How to make curd cheese Ricottu?

The Italians cut Ricott from residual serum and get a low-calorie product, but our hostesses make cheese fat, preparing it from whole milk.

Would need:

Milk - 2.5 l
Sugar - 1.5 tbsp. l.
Salt - incomplete teaspoon
Lemon juice - 5 tbsp. l.

Cooking:

Heat in a skeleton of milk to 50º. Enter salt and sugar into it, and when they dissolve - sour juice. Step up for about 2 minutes, disconnect the fire, leave the tank on the stove to the rod.
After half an hour in the cooled substance, curd bunches will appear. Catch them into the sieve, laid by three-layer gauze.
Wait a quarter of an hour while the cottage cheese is formed, then tie a marblee with a cule and hang out in a convenient place.
After 30 minutes, remove the cheese, put in the form and - in the refrigerator for two hours.
Ricotta cheese is perfect with fruits, brown rice, fruit, in seasonal salad and just smeared on crisp crumbs.

4
How to make cottage cheese mascarpone?

Creamy cheese is made elementary, and the products are the simplest.

It will take:

Sour cream 30% - 400 g
Yogurt milk - 280 g
Salt, lemon juice - 1/2 h. L.

Progress:

Mix in a cup all components. Above the deep mire to the colander, the bottom of which is shining with a flax towel.
Pour sour cream billet into the brush and cover it, wrapped with a converter towel.
Put the coined semi-finished product on the plate, on it - a saucer, and from above - a half-liter jar with water (overt) and hide in the refrigerator. After 12 hours, deploy the canvas - in front of you a compressed cottage cheese mass, which is tasty in cheesecake, frozen desserts or on sandwiches with greens, bell pepper and fresh tomatoes.

So, attach a little effort and you have an excellent cheese, which is overshadowing in quality store cheese products and will be eaten in a few minutes with grateful households.