House cottage cheese

Very tasty house cottage cheese can be prepared easily even if you never prepared cottage cheese in house conditions. House cottage cheese, naturally, is better store: You are sure of its quality and naturalness, tastes and freshness. Fat content and taste of cottage cheese in many respects depend on milk therefore choose good, it is the best of all - house milk.
Warm up milk to 80 degrees to kill harmful microorganisms, cool, pour in the glass or enameled capacity and add to milk a spoon of sour cream or a little kefir (live). Leave milk with ferment for one or two days in the warm place that there was a stvorazhivaniye.
In a big bowl you will boil water - such quantity into which the container with the turned sour milk will be included completely. Place the container with curds in hot water, cover densely that water cooled down slowly, and leave for about 30-40 minutes. During this time cottage cheese will turn in a lump, having separated from serum.
It is the best of all to decant serum, merging cottage cheese in a gauze sack (the gauze is put in 3-4 layers and sew edges). Merge accurately contents of container with cottage cheese in a gauze, fix it and let's flow down to serum. If you want to receive cottage cheese more densely, leave a sack with cottage cheese to hang for 8-10 hours if you want soft cottage cheese, remove a sack 5-6 hours later. House cottage cheese is stored in the refrigerator in enameled or glasswares.