COTTAGE CHEESE

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When there is a cow in the household, then the problem of buying dairy products is solved for a long time. From milk in an ordinary kitchen you can produce everything, the basis of which it is. This is cottage cheese, and butter, and kefir with fermented baked milk. The best epithets worthy of cheese, cooked from cottage cheese with some additives.
It can come out both soft and hard enough. The second option will lend itself perfectly to slicing with a thin knife.
For 400-600 gr. cheese will need:
- 1 kg of homemade cottage cheese;
- 1 liter of milk;
- 2 gr. salts;
- 2 teaspoons of soda;
- 100 gr. butter;
- 2 eggs.

The cooking process is not easy and requires time and attention.
1. In an enameled small saucepan, pour the cottage cheese, chopped up with a beef, and fill it with milk.

2. We heat the saucepan until the whey is separated and the cottage cheese is knocked down.

3. We discard the product on an iron colander with a fine mesh, wait a minute until the complete cessation of whey run into a bowl under it.

4. Transfer the curd into an aluminum flat pan, add all other ingredients.

5. We put the container on a small gas and at the same time thoroughly mix the mixture in it, trying to break all the lumps. It takes about 20 minutes.

6. We prepare a container for cheese, grease its inside with oil and pour a viscous product into it.

To quickly cool the cheese, put the tray with it in the refrigerator for two hours. That’s all, we have coped with a difficult task - making natural homemade cheese.
It can be spread on bread, cut cold and used to shape sandwiches.