cottage cheese
Cottage cheese separates fat and protein from milk, so please use regular milk. Originally, milk and whipped cream are mixed in a 2:1 ratio, and lemon juice is used instead of vinegar, but I think it's the simplest and cheapest way to make it, so I'll upload it with the simplest method.
4 serving
Within 30 minutes
쉐프cookie
Ingredients
  • Milk
  • Salt
    1/2ts
  • Vinegar
    1~3spoon
Cooking Steps
STEP 1/8
First, add a little salt to the milk and boil it over medium heat.
STEP 2/8
When the milk reaches a temperature of about 50 degrees before boiling, lower the heat to low (about 50 degrees, you feel a little hot when you soak your fingers), add vinegar, and stir gently to separate the whey and protein as shown in the picture. When separated, turn off the heat and stir a little more.
STEP 3/8
Pour it into a small bowl
STEP 4/8
Please filter out the whey.
STEP 5/8
What you see in the bowl below is a separate whey. The filtered whey can be used as a nutrient for pots or for pancake batter, but if you don't need to use it, just throw it away.
STEP 6/8
If the whey falls out, lump it together like it's slightly salty, and the cottage cheese shows a pretty appearance. That's it. Isn't it really easy? And after you make it, mix the whipped cream well, pickle it, and store it to enjoy a moist and more savory flavor of ricotta cheese. If you don't have whipped cream, add a little milk and keep it moist in the refrigerator.
STEP 7/8
Cottage cheese is added to salad, spaghetti, pizza, etc. to enhance the taste, texture, and visual.
STEP 8/8
And you can pour a little bit of whipped cream to make it moist and put it on the bread. It's savory and delicious. It will be a great experience if you make your own cheese with milk that you don't want to waste it will be a great experience.
Add vinegar according to the amount of milk.
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