Homemade cottage cheese - delicious recipes and step by step cooking. How to make homemade cottage cheese, video and photo

If you are a fan of homemade dairy recipes, then this article is for you. Delicate homemade cottage cheese - perfect breakfast, the basis for baking and desserts, while it should be prepared from sour milk (curdled milk), which helps to dispose of the spoiled product in time.

For the preparation of yogurt and cottage cheese, only homemade milk, there are reasons for this: firstly, cottage cheese from such milk turns out to be fatter and tastier, and secondly, homemade milk turns sour correctly, forming a jelly-like mass (yogurt), unlike purchased milk, which quickly peroxides and acquires an unpleasant odor.

A simple recipe for cottage cheese from curdled milk

So, after acquiring 3 liter jar homemade milk, it's time to figure out how to make cottage cheese from yogurt. After your milk has turned sour to the state of curdled milk (it takes about a day in summer and up to two days in winter), you should put the jar in a saucepan with hot water on the stove. At the same time, make a cross-shaped incision in yogurt to the very bottom so that the product sours more evenly. As soon as the contents of the jar warm up to a temperature of about 35-40 degrees (it is better to use a thermometer to determine), the fire can be turned off, and the curdled milk should be left to warm up evenly.

We rearrange the heated product into a new pan, the bottom of which is covered with a rag or a special rug used during preservation. Pour into a saucepan warm water and put the yogurt on the fire. Now it remains only to wait, because it is impossible to judge exactly how much homemade curd from curdled milk is cooked - it all depends on milk and heat. A sign of readiness will be whey, which is very clearly separated from the curd mass. As soon as the cottage cheese separates, let the mass cool completely, and recline it on cheesecloth. Usually, 6-8 hours in limbo is enough for the curd to get rid of excess whey without losing softness, but if you like drier curd, extend the time for another 4-6 hours or put curd from yogurt under pressure.

How to cook cottage cheese from yogurt in a slow cooker?

Ingredients:

• milk - 3 l;
• sour cream - 200 g.

Cooking

In order to speed up the process of souring milk, it should be mixed with sour cream and left warm. As soon as the milk has curdled and curdled milk has formed, pour it into the multicooker bowl and set the "Heating" mode for 30 minutes. After the time has elapsed, we discard the curd mass on a colander covered with gauze, tie the ends of the gauze and leave to drain from excess whey. The time that the curd mass should spend in limbo, everyone calculates for himself: if you want to get more moist curd, leave it for 4-6 hours, drier curd will be ready in 8-12 hours.

How to make cottage cheese from curdled milk?

There is also a less time-consuming process of making cottage cheese. IN this case you can take ready-made store-bought yogurt and leave it to drain in the evening. Will be waiting for you in the morning tender cottage cheese.

For cooking, we only need a bag of half a liter - a liter, depending on how much product you want to get at the exit. Homemade curdled milk can be poured into a simple plastic bag. So, before preparing cottage cheese from yogurt, we freeze the yogurt itself right in the package, and transfer the resulting lump into a gauze bag. We tie the edges of the bag and hang the contents over a saucepan into which the whey will drain. After 8-10 hours, the excess whey will drain completely, and you will have a tender curd mass for breakfast or an excellent base for sweet dishes.

Probably, this product is in any house. Especially if there are children or elderly people in the family, those who care about their and their family's health, or who are trying to lose weight. But sometimes we, buying this product in a store and trusting it, do not think about what it is made of and how it is made. Meanwhile, the contents of store packs and packages are very doubtful. And therefore, the desire of many to make cottage cheese at home is understandable. Because it is not only simple, but also useful, and so delicious. And everyone knows what the curd was made of and using safe technology.

What products to make cottage cheese: rules for making homemade cottage cheese

People who are accustomed not to deny themselves anything natural, striving to lead healthy lifestyle life, came up with more than one way. After all, cottage cheese is made from different dairy products. This is either milk, or kefir, go curdled milk, sour cream or even fermented baked milk.

IMPORTANT: If you want cottage cheese to turn out delicious at home and retain all its usefulness, take ONLY FRESH milk or products from it and only from a trusted brand. Better yet, straight from the cow!

Cottage cheese at home from curdled milk - a step by step recipe with a photo

But, whatever base product, the rules for preparing any of them are approximately the same. The main thing in this process is the timely and correct separation of whey. After all, excessive overheating will make the cottage cheese hard, and underheating will make it more difficult to separate the cottage cheese, and indeed, it will be sour. So let's get ready!

Ingredients

• 750 ml curdled milk

How to cook homemade cottage cheese - my grandmother's recipe

Yogurt is fermented milk. I got it randomly. I forgot about the bottle of milk I started. It soared. I kept him warm all day. I got sour milk. But it can also be done in another way. Leave the milk in a closed container in a dark place in the kitchen. A day is enough. Or put a tablespoon of sour cream per liter of milk, and continue, as in my situation. But I got this beauty.

Step 1. Curdled milk

Yes, curdled milk turned out to be noble, dense. As I was convinced later, such a consistency is just perfect ... Now the curdled milk should be gently transferred to the pan, where the cottage cheese will be prepared.

Step 2. Curdled milk in a saucepan

I’ll just warn you right away - you will need two pans. One is small, in which we already have curdled milk, and the second is larger, so that the first fits into it. Pour water into the larger one (so that the smaller one does not reach the bottom).

IMPORTANT: You can do without a water bath, that is, put a saucepan with yogurt directly on the fire, reducing it as much as possible. But in this case, you need to carefully monitor the process, because the cottage cheese can turn out rubber, that is, inedible.

Step 3. Serum on a steam bath

So, in order to avoid overheating, which is real on direct fire, we put a small bowl in a large one. Then we send it to the fire. Bring water to a boil. This will be a water bath. After a few minutes, you will see how a yellowish tint of serum begins to appear.

Step 4. Watching the Serum Separation

IMPORTANT: You must not allow the yogurt to boil!

But that is not all. It is important to wait for a certain moment. We need to turn up the fire a bit. Then, without leaving for a second and without taking your eyes off the curdled milk, wait until such curd clots appear. They will gradually sink to the bottom.

Step 5. Cottage cheese clots

Let's take the pot off the fire. Let the whey cool down. And then there are several ways. The first is to filter the cottage cheese through a thick towel or through a strainer.

Step 6. Strain through a sieve

But to get the desired mass, you still need to do some manipulations. Let's say you did with a strainer. Hold longer cottage cheese in it, and you can also press down with a spoon on top. And I did it with a strainer, and then threw it all on a towel to wring it out.

Step 7. Wring out the whey

IMPORTANT: If after the first attempt with a small amount sour milk decide to make a larger portion, then this process will be facilitated by hanging a towel (gauze). Just hold on until the whey separation stops.

And you will get such a beauty!

Step 8. Curd is ready

How to cook cottage cheese from kefir

Kefir should only be fresh. And another piece of advice - take the one that is not liquid, but the one that is thicker, with a consistency reminiscent of my curdled milk. Pouring a liter of kefir into an enameled bowl, send it to water bath. Keep on low heat for at least 30 minutes. Cover with lid, let cool. And after the same algorithm - gauze or strainer. Or both.

Delicious homemade cottage cheese recipe

Yes, and it happens. Someone loses weight, someone is contraindicated excess fat, someone's liver or pancreas does not allow such a luxury. Therefore, I advise you to buy non-farm milk - it has a high percentage of fat content. And for fat-free cottage cheese, you need low-fat milk. You can get 1% milk in the store, or if you take homemade milk from someone, ask them - they will make you skimmed milk. You can defend the milk and skim the cream several times.

Then you need to ferment the milk. But get ready for the fact that the process will go on for more than one day, as with yogurt. Therefore, put a couple of tablespoons in a liter of raw materials fat-free kefir. And then everything is the same as in previous recipes. By the way, fat-free homemade cottage cheese will turn out not as loose as with regular milk, but everything useful will be preserved in it!

Make cottage cheese at home very easy with your own hands and in this article you will find the most best recipes cooking delicious product- including very simple step by step recipe homemade cottage cheese from milk and low-fat kefir.
Anyone, even the most expensive shop product, will be inferior in taste and natural quality home.

There are many methods for making cottage cheese at home, both old and new. It can be made from sourdough, milk, kefir, even yogurt will do. Classic way making cottage cheese is based on milk.

Classic recipe with photo. Most fast way do delicious cottage cheese from milk:

MORE RECIPES (CHILDREN'S COTTAGE CHEESE, CREAM CHEESE, FROM KEFIR) AND USEFUL TIPS .

Allow fresh milk to sour a little. special conditions you do not need to create for this process, just put a container with it in the kitchen. Room temperature quite suitable. When the house is cool, you need to rearrange the jar closer to the battery or the window.

When a thick white consistency with lumps appears, you can safely proceed to the following steps. The longer the souring period, the more acidic the curd will turn out. For the first two days, do not touch the jar, then look to find the desired consistency.

Carefully slowly pour the acidic liquid into the pan, without shaking it. Put the saucepan on small fire and do not remove until all the serum has peeled off. Make sure that the milk does not overheat, it should not be boiled - finished product will have a rubbery taste.

When the fire is turned off, let the substance cool and take a colander. Gauze will be needed, which must be folded a couple of times and lowered into a colander. The area of ​​\u200b\u200bthe folded gauze piece should be larger than the dish itself, so that the rag edges hang from it.

The consistency has cooled, put it in cheesecloth. Down under the colander, it is advisable to substitute a deep plate for whey. If it is completely glass, tie the edges of the gauze and hang it over the container. It is not recommended to squeeze the product with your hands, it will become completely dry. When the whey stops dripping from the gauze, the substance can be obtained, this is the finished cottage cheese.

When using yogurt instead of milk, start to act with them the same way as with sour milk. Colorings or additives are not allowed in yogurt.

Now you know how to make delicious and healthy cottage cheese at home. Miscellaneous recipes will help to diversify your morning diet and pamper your children

Making cottage cheese from milk at home is a completely simple process. And the resulting product will be both healthier and tastier than cottage cheese purchased on the market or in a supermarket.

Ingredients:

3 liters of milk poured into glass jar;
- pot;
- colander;
- gauze.

How to make cottage cheese from milk at home:

To make good cottage cheese, it is best to use natural homemade or farm milk. A pasteurized product from the store will most likely not work. The quality and purity of milk should not cause you any doubts, because milk cannot be boiled - good cottage cheese does not tolerate high temperatures.

A jar of fresh milk does not need to be refrigerated, it should be in a warm place. After 2-3 days, the milk should turn into curdled milk. When the curdled milk is ready, you can see the vertical "moves". They form bubbles. carbon dioxide rising up. Ready yogurt resembles jelly, easily separated from the walls of the jar. It is extremely important to make sure that the milk does not peroxide, otherwise the cottage cheese will turn out to be very sour.

If the milk was of high quality, then enough a large number of cream to be skimmed off. The more of them left, the fatter the cottage cheese will turn out. In this way, you can achieve the fat content of the final product you need.

A jar of yogurt must be placed in a saucepan, which is on fire (very weak) and on the bottom of which a thick rag, folded in several layers, is previously placed. Pour water into the pan so that it reaches the middle of the jar.

To warm up the curdled milk better, you should take a knife with a long blade and cut it crosswise. The bank needs to cover small piece gauze. The curdled milk should be in the pan until the water starts to boil, but in no case should it boil. This process will take approximately one hour. After that, the fire must be turned off and the jar of yogurt, from which the whey has already separated, should be left in hot water another 10 minutes.

In the meantime, you need to prepare a dish into which the whey will be poured, and a colander covered with a sufficiently large piece of gauze folded 3-4 times, or with a thick cotton cloth. The curd will remain in it. It is necessary to shake out the contents of the jar carefully in order to preserve the integrity of the product as much as possible, because, than more pieces curdled yogurt, the tastier the cottage cheese will turn out.

Next, the edges of the gauze must be lifted up, tied and hung over a container into which the whey will drain. You can tie cheesecloth with cottage cheese, for example, to the handle of a kitchen drawer, and put a container for whey on a stool under it.

It is impossible to squeeze the cottage cheese with your hands, because the structure of the product may be damaged, and it will turn out dry and grainy. The serum should drain itself. The cottage cheese will be ready when it absolutely stops dripping from the gauze.

From 3 liters of milk, you can get from 500 to 800 g of cottage cheese. It depends on the fat content of milk, and on the moisture content of the final product. Cottage cheese prepared according to this recipe turns out to be quite dense, but not dry, moderately fatty and with a very pleasant, milky, not sour smell.

From this homemade cottage cheese you can make delicious homemade cheesecakes according to our recipe!

For baking cakes and cottage cheese easter, cottage cheese is needed, I want it to be of high quality, without chemical additives and fillers.

That's why, the best option there will be cooking cottage cheese at home, quickly, tasty and healthy. Homemade cottage cheese can be prepared from milk, curdled milk, yogurt, milk and sour cream, milk and kefir. You can also use homemade cottage cheese, in, for dumplings, casseroles, cheesecakes and breakfast.

We will cook cottage cheese the following recipes:

Homemade yogurt and sour cream

We need: % fat content of products of any

• 1 kg yogurt
• 500 g sour cream
• 500 g milk

Cooking:

1. In a saucepan with a thick bottom, put all the ingredients, mix and put on low heat. Bring to a boil, but do not boil, turn off and leave to cool.

2. We prepare another container to fit a colander, put gauze on it in several layers, so that the edges hang down.

3. We shift the curd mass into a colander, collect it in a bag and let the whey drain for 1 hour. You can make loops out of gauze and hang over a bowl.

Important: It must be taken into account that the more time moisture drains from the curd, the drier it will be.

Delicate cottage cheese made from milk and kefir two options

1st option

Delicate, soft cottage cheese for children, making soufflé.

We need:

• 3.5 l fresh milk 2-3.5% fat
• 0.5 l kefir
• 1 piece lemon, juice

Cooking:

1. Pour the milk into a saucepan and bring to a boil.

2. Mix kefir with lemon juice from 1 lemon, mix and pour into milk and heat again to a boil, but do not boil. Let stand for 10 minutes and transfer to a colander with gauze,

leave for 10 minutes, and spread with gauze.

Serum can be used for pies and other pastries, and you can also drink it, it is very useful.

2nd option

This curd mass is very soft and tender, well suited for children.

We need:

• 2 liters of fresh homemade milk
• 1 l kefir

Cooking:

1. Put milk on fire and boil. Pour kefir into boiling milk, stir and turn off the heat, cover with a lid. Let stand for 20 minutes until the curd separates from the curd mass.

2. We prepare a container with a colander, pour the resulting mass and let the moisture drain, 2 hours.

Curd can be stored in glassware, in the refrigerator 3-4 days.

Curd from curdled milk

We need:

• 3.5 liters of fresh milk

Cooking:

1. We put milk for 2 days in a warm place, for sourness. The whey should separate from the curd mass.

2. Spoiled milk move to the fire and warm over low heat to 80 degrees. In order for the mass to warm up, you need to move it a little with a spatula.

3. Cooking a bowl, colander and cheesecloth, 2-layer. Pour the mass into a colander and let it drain a little, stirring with a spoon. We collect the ends of the gauze, tie it crosswise and hang it up, tying it to the handle of kitchen furniture (as an example), substituting a bowl for draining the whey. Leave for 5 hours until the moisture stops flowing.

You can store in the refrigerator, covered, in glassware for up to 1 week.

Homemade yogurt curd

We need:

• 2 kg of yogurt with a fat content of 2%. From this amount of yogurt, 900 g of cottage cheese and 1 liter of whey are obtained.

Cooking:

1. Pour the yogurt into a saucepan and put on a very small fire, cover with a lid and hold for 20-25 minutes.

Then mix and heat for another 1.5 hours.

2. Cooking dishes, colander, gauze, in several layers. Pour warmed yogurt into a colander

and hang for 1 hour or overnight.

Quick tender cottage cheese made from milk, sour cream and lemon juice

We need:

1st way:

• 3 liters of fresh homemade milk
• 1 st. sour cream 15%
• 70 ml lemon juice

Cooking:

1. Set the milk to warm up, until well warm (50 degrees).

2. Squeeze the juice from the lemon.

3. Mix milk with sour cream and add lemon juice, mix. Put it back on fire and stir constantly. Let's take the fire down a bit.

4. If we want to receive delicate product, then as soon as the whey begins to separate, remove from heat. If we need a coarser granular cottage cheese, continue to boil further, until boiling. Boil for 5 minutes on low heat. Cool slightly and drain through cheesecloth into a colander. Curd ready when whey stops oozing out.

2nd way:

We need:

• 1 liter of milk
• 1/2 tsp salt
• 3 tbsp lemon juice
• 1 tbsp cream 20 -33%, optional

Cooking:

1. Salt the milk and put it on heat. Bring to a boil, but do not boil.