To boil milk, you need to know some rules and techniques.
In order to exclude milking of milk, the pan should be rinsed with cold water, then pour milk and put on a stove with medium fire.
To prevent milk souring after boiling, you need to throw a piece of sugar into the pan. Close with a lid. Когда молоко нагреется и будет близко к закипанию, его необходимо каждые 2-3 минуты мешать ложкой (в этом случае молоко не подгорит точно). When a peculiar dairy park and bubbles appear along the edges of the pan, you need to remove the lid, prepare a stand and a tackle. From this moment it should be monitored when the milk begins to rise. After waiting for this, you need to quickly remove the pan from the stove and put it on the stand (using the tacks). If, nevertheless, milk rises very quickly and there is no time to remove it from fire, for some reason, then you must try to stop it by blowing at it. You need to blow until the milk drops. At the same time, you need to quickly place it, turn off the fire and remove milk from the stove as soon as possible.
If the milk is thrown, then you can make yogurt (very tasty and healthy drink) from it). There are two ways to cook yogurt. The first way. It is necessary to put in a glass a half -spoon of sour cream, then pour milk into a glass, mix well. Then close the glass on top and put in a warm place.
The second method. Just pour milk into the dish, cover with a lid and put in heat.
From fresh milk, yogurt will be ready every other day, and from the non -stewed and sour – in a few hours.
From the prepared yogurt (if it is enough) cottage cheese is prepared.
To do this, you need a yogurt, in a small saucepan (with a volume of 1-1.5 liters), put on a slow fire (for 5-6 minutes) and warm until the time of yogurt begins. This will be noticeable by the formation of serum along the edges of the saucepan (a liquid with a barely noticeable greenish tint) and small grains of cottage cheese. After the start of the processing process, you still need to hold a saucepan on the stove for 2-3 minutes, in no case letting the yogurt boil. Then you need to remove the saucepan from the stove and let it cool for two to three hours.
While the wiring mass cools, it is necessary to prepare a colander, gauze should be put in it. The colander itself will interfere in an empty pan (the size of the pan should be no less than the one in which the wagged mass is located).
After preparatory work, pour the spurred yogurt into a colander. The serum will merge into the pan, and the cottage cheese will remain in a colander. For some time it is necessary to leave a colander in this position to give the opportunity to drain the whole serum.
Serum can be used to prepare a pancake or pancakes. The serum is also very good as a drink, especially in summer (chilled serum is no worse than kvass). Use serum and to wash the hair. Therefore, it should not be poured into the sink.
The quality of the cottage cheese depends on the yogurt. If the yogurt is reorganized or, conversely, who was missing, then the cottage cheese will turn out to be tasteless.
Cottage cheese should be eaten at once and fresh. It is stored little and quickly loses its nutritional and tasteful qualities. The cottage cheese remaining after eating should be put in a cup or other dishes, take it with a spoon. Then cover with a plastic or wet paper on top and refrigerate. So you can save it for the day. After that, it must be eaten for sure, otherwise it will deteriorate and will be completely tasteless.
Cottage cheese with very large grains should be rubbed with a wooden spoon and only then use as an independent dish or as an additive to other dishes.