Homemade cottage cheese cheese
Delicious lightly salted cheese is the perfect appetizer for any buffet or festive table. You can take it with you on a trip, to work, to a picnic. Serve the cheese cold with various vegetables and baked goods.
Prepare the indicated ingredients. Cottage cheese and milk can be used with any fat content.
Pour milk into a saucepan or cauldron. Put the cottage cheese there and add salt. Place the container on the stove, including medium heat.
Stir and bring almost to a boil. Thanks to the curd, the milk will curdle and there will be a curd mass on top, and whey on the bottom. Turn off the heat.
Cover the strainer with a double layer of gauze or a linen, cotton napkin. Pour the contents of the container into a strainer. The whey will merge into a container under a strainer, and the cottage cheese will remain in gauze. Gather the cloth by the edges and hang it in the form of a bun over the sink for 15-20 minutes to drain excess liquid.
Then put it in a deep bowl. Melt the butter in a ladle or in a frying pan and pour into a container for cottage cheese. Stir gently and taste, the mass should be slightly salty.
Lubricate a food container or small bowl with butter or vegetable oil and tamp the curd mass into it. Close the lid and refrigerate for at least 4-6 hours, preferably overnight.
Then carefully remove the cheese from the container and cut into slices. Serve with fresh vegetables, herbs, black olives, etc.