- Milk - 1 Liter
- Eggs - 4 pieces
- Sour cream 20% fat. - 500 Grams
- Salt - 2 items. spoons
In a saucepan, bring the milk to a boil. Lightly stir the milk with a spoon or a whisk so that it does not burn and do not stick to the bottom. Whisk the eggs and salt. Add the sour cream. Beat until you get a smooth, even texture. Pour the egg mixture into boiling milk. Cook, stirring, exactly 7 minutes. The colander is covered with gauze. Pour the contents of the pan into a colander. All the liquid drains, and in the gauze you will have cottage cheese. Collect gauze from the edges to the center, squeeze as much of the curd as possible. Marl with cottage cheese we put on a plate and we press from above with any press. Leave it under the press for 5-6 hours in a cool dry place (I do not recommend it in the refrigerator, but it should not be in the heat either). Actually, that's all. Cottage cheese in the home is ready, you can cut and serve on the table snacks. The refrigerator is stored for up to a week.
Servings: 6