|4 bags (1L)|
Plain yogurt/fresh lemon juice
|1 can (250ml)/50ml|
Homemade Cottage & whey two cheeses to consume the whey
Prepare the ingredients. I used whole milk and homemade yogurt, unique to the Green Sea, any whole milk and plain yogurt you want is fine.
Mix milk + yogurt in a milk pan, heat over low heat while stirring, and remove from heat when boiling. /If you use lemon, heat the milk until the sides of the pan are bubbling. If using lemon, heat the milk until it bubbles around the edges of the pan and remove from heat.
Add the fresh lemon juice and stir slowly. Let stand for a moment to form white curds and whey.
Strain the white curds through a mesh strainer with gauze to separate the whey, then wrap the gauze around the whey and place a plastic bag with water on top to drain the whey thoroughly.
While straining the cheese, the whey is brought to a boil in a milk pan and then continued to heat over low heat, simmering until it thickens. This is a really long process, and you have to keep stirring later, so be patient.
The finished cottage cheese is about 230g. This cheese is more familiar to you, similar to cream cheese, can be eaten directly or make cheesecake, I have made heavy cheesecake and light cheesecake. Cheesecake recipe, check if you need to.
Strain the whey about 900 grams, and the finished whey cheese about 70 grams. This cheese is hard cheese, if the amount of whey is larger can be boiled to caramel color, the finished product cold a bit like caramel, but soft and rich.