Cottage cheese with grains
A source of protein and calcium, this cottage cheese product supports bone and muscle health. Its delicate texture and light creamy flavor make it ideal for breakfasts or desserts.
Pasteurization of Milk
The process of making cottage cheese starts with pasteurizing the milk.
For this, it is necessary to heat the milk (10 liters) to 68 degrees and maintain it at this temperature for 10 minutes. Then, cool the milk to 33 degrees by placing the pot in cold water in the sink.
Adding Ingredients
Next, add calcium chloride (1 g) to the milk. Calcium is pre-dissolved in 30 ml of water, then the solution is poured into the milk and thoroughly mixed.
Also, add rennet diluted in water (30 mg). For 10 liters of milk, you will need 0.4 g of rennet.
Mix the ingredients well and start the timer, stopping the movement of the milk. After mixing, leave the milk at rest, turn off the heat, and place a lid on the milk’s surface.
When the lid stops floating in the milk, note the time. Multiply the resulting minutes by three and wait for the specified time.
Cutting the Curd
After that, carefully cut the curd first horizontally, then vertically with a step of 1 cm.
After 5 minutes, cut horizontally with the same step.
After waiting another 5 minutes, start gently stirring the curd. Then place it on low heat and heat it to 46 degrees, stirring gently all the time.
Filling the Molds
Once the desired temperature is reached, fill the molds with the cheese and perform flips after 5 minutes, 15 minutes, 30 minutes, 1 hour, and the last from 2 to 8 hours.
Before each flip, make sure the cheese is detaching from the mold’s walls and wash your hands with soap.
After curd formation and ensuring its firmness, wash your hands and pour the mass through a cheesecloth to separate the whey.
Wait for the whey to drain completely and place the cheesecloth with the cheese in cold clean boiled water.
Gently knead the cheesecloth with the cheese to remove any whey residues, and repeat the procedure in a second pot with clean water.
To complete the process, transfer the cheese to a suitable container, pour in cream (500 ml), and add 15 g of salt (for 5 liters of milk) to give the final product a finished taste.
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