Composition / ingredients
Cooking method
1. The first thing to do is to scald the bowl of a slow cooker with boiling water.
2. In a small container, pour a little milk (about 50 ml), pour the starter, stir thoroughly.
3. Well, now pour the bulk of milk and milk with sourdough into a sterile bowl, mix.
4. Select the "Yogurt" program, set the cooking time to 8 hours.
5. The resulting thick mass will be heated on the "Multi-cooker" mode at 90 degrees (do not boil! we only warm it up, and instead of a "Multi-cooker" you can also use "Heating" or "Milk porridge") and only with the lid open.
6. Cheesecloth folded 2-3 times, put in a colander and filter the milk mass. When all the whey drains, we hang the cottage cheese over the pan and leave it for 15-30 minutes (the time depends on the desired result, for example, I like wetter cottage cheese, so I hang it for 15-20 minutes, and if the cottage cheese needs drier, then of course we increase the time).
From the specified amount of ingredients, I get almost 400 grams of cottage cheese.
Well, everything worked out)
You can cook leafy cakes, desserts, pies or just serve with sour cream)
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sourdough - 29 kcal/100g
