Home made pot cheese (classic curd)

This recipe I got from my friend Klara from Vancouver and I did some technological changes in it to achieve best yield and quality of pot cheese (I’m able to prepare from 4L of milk about 1kg of pot cheese). Its preparation is quite simple and easy. The base for pot cheese is sour milk, but what is very important – milk has to be fermented by ambient (room) temperature and not in a fridge, because it would become bitter taste.

Ingredients:

4L milk (3,25%)
2 tbsp vinegar
4 tbsp sour cream

Directions:

1. Pour milk from a jar into a big pot, add vinegar and sour cream and stir well. Cover with clean cloth (to protect milk from dust or small insect).
2. Process of milk fermentation is done in 2 days (you will see small loupes). In this moment heat the liquid to approx. 45°C (the best way how to measure the temperature is you forefinger – if the feeling is really hot, but you can still stir with the finger – that is the right temperature) and pour this thick liquid into a big strainer (lined with cheese cloth) over a pot (to catch whey – it is great source of vitamins - B1, B2, B5, B6, B9, B12, H, C, E and minerals – magnesium, phosphorus, calcium, potassium, natrium and zinc; can be stored in glass jars in the fridge and use internal or external).
 
3. Let the mixture drain away over night.
  
4. Pot cheese can be store in a glass dose in the fridge.