Description
Delicate curd without lumps, ideal for preparation of curd, baking and of course just for Breakfast... I Read the suggested recipes cottage cheese in a slow cooker and reviews of it... I have a completely different cooking technique... Try it!!!
Ingredients
-
Milk
2 l
-
Yogurt
1 l
Cooking
The process is long, but the reward - a gorgeous mouth-watering cheese. Now, pour milk and yogurt into the bowl multivarki. Put the mode "Yogurt" for 10 hours.
During this time, the milk skachivaetsya at the tender young yogurt. As I understand the process.
Upon completion of the program "Yogurt" turn on the heat to 60* degrees Celsius for 30 minutes. In this period begins to separate serum. At the end of the programme turn off the slow cooker and leave it there for 6-8 hours. I leave for the night.
In a colander spread out a towel, put a colander on a bowl or other suitable container and pour the curd into durlag. You can just put the skimmer or the easy spoon with holes.
The curds were weighed in a towel to drain excess liquid. If you want watery cheese deal in 2 hours, if dry, then 3-4 hours until it stops dripping whey. Finally, put the cheese in the fridge for an hour. I remove the towel, you can immediately shift into a suitable container.
That's all. Cheese is ready!!! He is extremely gentle and absolutely no lumps and "resinously". The product yield 700-850 g of cottage cheese from 2 liters of milk and 1 liter of yogurt.
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