Cottage cheese is made in different countries of the world, including Turkey. At the same time, housewives use different recipes and cooking techniques for this amazing, tasty and healthy fermented milk product. Turkish homemade cottage cheese is distinguished by its special tenderness and pleasant sourness; only two ingredients are taken for its preparation.
According to the recipe, you need two liters of sour milk and one medium-sized lemon. Sour milk is poured into a saucepan and put on a small fire. Juice is squeezed out of the lemon and the seeds are removed if they get into it.
Lemon juice is added to a saucepan with sour milk on the stove over the fire. It is important to heat this mixture very slowly so that the curd will be tender and soft.
As soon as the milk boils, remove the pan with it from the stove and leave it to cool. During cooling, the curd gathers into lumps and the whey is separated. It can also be used in cooking, for example, for making dough for pancakes, pancakes, pies.
After the cottage cheese is at the bottom, strain it. This is easy to do - you need a colander and gauze (instead of a colander, a strainer will do). The bottom is covered with gauze and the contents of the pan are decanted there. The curd will remain in the gauze.
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Delicious cottage cheese with pleasant sourness is ready. For those who like this product more dry, it is enough to hang it in the same gauze for a while, so that all the serum escapes.
Continuing the topic read, how to determine if dairy products contain palm oil.
A source: https://novate.ru/blogs/120121/57427/
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