One carton = 5 packs (3 grams of starter culture) = 3,5 kg of finished product.
Cottage curd is a delicious and very important product for baby and diet food. Included in the composition of milk such necessary elements as phosphorus and calcium, are in an optimal balanced ratio. They are easily digestible, thus promote harmonious development and growth of skeleton, muscles and other tissues in a young child. The cheese used for the sick and weakened children, to correct nutrition. Also, cheese is mandatory for nursing mothers and pregnant women, as the curd fully satisfies the need for protein and minerals for this category of women. And if excess weight is really the most indispensable product, a task which with the help of essential amino acids (methionine), to prevent the development of fatty liver.
Cooked at home curd has a number of advantages. First, it is more delicate and of high quality. Second, it is best stored in the fridge, it contains more vitamins and calcium that strengthens bones and teeth. It is worth noting also the fact that cooking of the curd yourself, you can be sure that the resulting product has no contaminants.
Bacterial composition: producer Lactococcus lactis subsp. diacetilactis, producer Lactococcus lactis subsp. cremoris, producer Lactococcus lactis subsp. lactis.
how to cook cottage curd:
Boiled for 5 minutes, the milk is cooled to a temperature of 32 – 36 ºC. Fermentation of milk is carried out immediately after cooling. Storage prepared by the fermentation of milk are not allowed.
Sterilized (UHT) milk before the fermentation is heated to a temperature of 32 – 36 ºC.
Leaven contribute in the prepared milk 1 package (1 – 3) liters of milk. Milk with a yogurt culture is thoroughly mixed immediately and 15 min after application, and allowed to stand for 8 - 12 hours at a temperature (32 - 35) °C until the formation of a clot.
The resulting bundle is heated in a water bath to a temperature of 50 ºC – 60 ºC, and removing with heating, allowed to stand for 30 – 40 minutes, cool in cold water bath to room temperature and then poured into a colander or sieve lined with a clean cloth of gauze, linen cloth or non-woven material. For better separation of whey, the clot is recommended to cut with a knife. After separation of the whey, the curd is ready to use. For storage of finished curd to shift into a clean container with a lid and store in the refrigerator at a temperature between +2 ºC to +6 ºC no more than 3 days.
