Curd with rennet

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   Pour the milk into the slow cooker and heat to 30 degrees Celsius. Turn off when the milk is hot enough. Add rennet to milk. Stir the mixture with a spoon for 2 minutes. Leave the mixture for about 4 hours. The rennet will begin to react with the milk and turn it into curd.

2. STEP 2

   

   After time has passed, open the multicooker and chop the cottage cheese with a knife. Make a few cuts in one direction and then a few cuts in the opposite direction.

3. STEP 3

   

   Add salt. Turn on and heat to 50 degrees. Stir while heating to separate the curds from the whey. Stop as soon as the curds separate and the whey looks yellow-greenish. Do not overcook, otherwise the grainy curd will be hard.

4. STEP 4

   

   Strain the cottage cheese through a sieve lined with gauze. Rinse the cottage cheese with water and leave it to drain. Stir the cottage cheese from time to time to speed up the process.

5. STEP 5

   

   Place the cottage cheese in clean jars and add cream. Salt to taste. Let it brew for 12 hours in the refrigerator. During this time, the cottage cheese will absorb the cream and it will be very tasty. Bon appetit!