Composition / ingredients
Cooking method
1. Pour the milk into an enameled saucepan, put it on the stove (high heat).
2. Put sour cream in the milk and mix.
3. As soon as the whey begins to separate and cottage cheese flakes appear, pour lemon juice into a saucepan, stir well.
4. Heat the contents of the pan for a minute.
5. Fold the mass into a colander, covered with several layers of gauze. Let the serum drain.
6. Then wrap the cottage cheese in cheesecloth and send it under pressure for 1-1.5 hours.
7. Prepare the brine: dissolve the salt in water.
8. Cut the cheese into large cubes, put them in a bowl and pour the brine for 30-60 minutes.
Homemade cheese is ready and you can try it. You need to store the cheese in the refrigerator, hermetically sealed, in brine.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Goat's milk - 68 kcal/100g
