Composition / ingredients
Step-by-step cooking
Step 1:
We take a bottle of milk and a bottle of kefir. The higher the percentage of fat content, the fatter the cottage cheese will turn out
Step 2:
Bring the milk to the first bulek. Do not boil!
Step 3:
Pour kefir in a thin stream. As soon as the serum begins to separate, turns off the stove
Step 4:
Cover with a lid and a towel and leave in a warm place for an hour to ripen
Step 5:
Here is our future cottage cheese
Step 6:
Take a high saucepan, place a colander on it, line it with gauze in 3-4 layers and pour the curd mixture into it. Leave in a cool place for 2-3 hours
Step 7:
We shift the cottage cheese into plates, add berries or sour cream, or varenitsa to it.... And we get pleasure and vitamins. Bon appetit!
Since I came across this recipe on the Internet, both I and all my friends and acquaintances have been making cottage cheese according to this recipe.
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
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
