Curd cheese made from sour cream

Step-by-step preparation

Cooking time: 12 hr 15 mins

1. STEP 1

   

   How to make curd cheese from sour cream? Very simple and fast! First, prepare the necessary ingredients to your taste. I took Activia yogurt, but another similar natural yogurt with bifidobacteria would also work.

2. STEP 2

   

   Sour cream is suitable with a fat content of 20% or higher. The more fat and sour cream, the tastier the cheese will be. I have sour cream with 25% fat content. It will be especially tasty with village sour cream.

3. STEP 3

   

   For the recipe, you need strictly natural yogurt, without additives, containing starter culture and live bifidobacteria. Therefore, read the information on the label very carefully. If there are no living bacteria in the yogurt, the sour cream will not ferment and you will not make cheese.

4. STEP 4

   

   Place full-fat sour cream in a bowl. Add natural yogurt and stir. The mass will liquefy.

5. STEP 5

   

   Add salt and stir. I advise you not to add all the salt at once. First add half, stir and taste. Then, if necessary, add salt. Since the degree of saltiness, sweetness, bitterness, pungency, acidity, pungency is individual for everyone, always add spices, herbs and seasonings, focusing on your taste!

6. STEP 6

   

   Pour in lemon juice and stir. Lemon juice will give the cheese a light, pleasant sourness. If you wish, you can not add it at all.

7. STEP 7

   

   Place a colander or sieve over a deep bowl.

8. STEP 8

   

   Cover it with a cotton towel or a large piece of gauze folded in 4-6 layers so that the edges hang down. Pour the sour cream mixture into a colander.

9. STEP 9

   

   Fold the overhanging edges of the towel over the cheese mixture.

10. STEP 10

    

    Place a saucer or small plate on top. Place a filled one-liter jar on it. Place the cheese in the refrigerator for 12 hours. Whey should separate from the sour cream and drain to the bottom of the bowl.

11. STEP 11

    

    After the specified time has passed, unwrap the towel. The cheese turned out soft and tender. It can be spread on sandwiches, as well as in pies and desserts.

12. STEP 12

    

    Store the finished cheese in a sealed container in the refrigerator. Bon appetit!