Since I'm participating in the MC with Orsika starters, you need to tell how you prepared the cheese. It will be very easy to have on hand a bag of starter and pasteurized milk at room temperature. Milk with starter culture is mixed to dissolve the yeast, a jar with a lid, placed in a thermos Oursson filled with hot water ( t 100*) and put in a warm place with a temperature of 35-40 degrees. Convenient to do it at night.

In the morning you get this clot. Cut it with a knife into cubes right in the same capacity, the cube needs to be 1.5 to 2 sq. cm

Put the container in a water bath heated to 50-60 degrees, aged at this temperature for 10-15 minutes. Then spread on a gauze or cloth. By the way, the serum can be collected and cook it the soup or the dough for pancakes. Or just drink chilled.

I have personally made, a special "basket" for making curd and cheese, it leaves a great serum, so without the gauze.

After otagowane I was left with 185 g of cottage cheese. By the way, the humidity of cottage cheese you can adjust yourself depending on the duration of uzivanie serum. But if the top load, you can achieve a completely dry cheese. But I need a soft, delicate curd. Now put it to cool in the fridge. Agree, the whole procedure is not complicated, having a ferment from Orsika now every woman will be able to provide your family with delicious and most importantly - natural and fresh dairy products. You'll be sure that your yoghurt or fermented baked milk and other dairy products do not contain harmful additives and dyes, but only useful for body bacteria.

Back to the making of our dessert. The nuts will procitem with a rolling pin, so I can save some graininess and at the same time they will acquire a pleasant oiliness, which is impossible to achieve in blender.

Cheese, nuts, cream, sugar, vanilla and cocoa mix immersion blender, a little whisking.

Spread whipped cottage cheese in bowl, decorate with fresh strawberries, mint leaves and chocolate drops.