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 is an ideal breakfast, the basis for pastries and desserts, and it should be prepared from sour milk (curdled milk), which helps to dispose of the spoiled product in time.

To prepare curdled milk and cottage cheese, only homemade milk should be taken from it, 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 (curdled milk), in contrast to purchased milk, which quickly peroxides and acquires an unpleasant odor.

A simple recipe for cottage cheese from curdled milk

So, after acquiring a 3-liter jar of homemade milk, it's time to figure out how to make cottage cheese from yogurt. After your milk has turned sour to a state of curdled milk (this takes about a day in summer and up to two days in winter), you should put the jar in a pot of 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 conservation. Pour warm water into the pan 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. In the morning, tender cottage cheese will be waiting for you.

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 yogurt 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.

It is important for mothers that children receive all the most useful in the diet, and therefore factory-made sour-milk products are increasingly being replaced by home-made ones. For example, cottage cheese is excellent at home from raw and boiled milk, fresh whole natural cow's milk and from a purchased pasteurized store product. There are many different recipes that can teach us how to make the most delicious, environmentally friendly cottage cheese by boiling and even non-thermal methods.

How is cottage cheese made from milk?

Today, in the age of widespread use of genetically modified goods, the dangers of which are trumpeted from all over, trust in factory products is fading before our eyes. It becomes scary not so much for himself, but for the children.

That is why more and more people are striving to purchase a natural rural assortment of dairy products. Villagers and farm owners deftly manage milk, preparing a lot of tasty and healthy products from it. However, many townspeople are not even aware that it is quite simple to get the same cottage cheese from milk with their own hands, the main thing is to know the algorithm of this process.

So how do you make your own organic cottage cheese?

Homemade cottage cheese from village milk

First you need to decide what kind of milk homemade cottage cheese is made from. Undoubtedly, homemade fresh milk from milk cows is the best raw material for curdling.

Such cottage cheese is soft, tender, juicy and very nutritious. From 1 liter of milk you can get up to 300 g of fresh cottage cheese.

Even if homemade milk has been passed through a separator, skimmed milk is still a great solution for making fat-free cottage cheese.

Homemade cottage cheese from store milk

However, very often city hostesses are visited by the question, is it possible to make homemade cottage cheese from store-bought milk, because in the conditions of the city it is not always possible to buy farm goods?

Yes, of course, you can resort to factory milk, it curdles perfectly and here it’s not even so important whether the raw material is fresh or boiled. At home, even from low-fat, pasteurized and lactose-free milk, you can cook a good curd product.

To obtain 1 kg of cottage cheese, at least 4 liters of milk are required.

How does the curdling process take place?

Everything is simple here. To begin with, milk must be allowed to sour and curdle, that is, turn into yogurt.

This can be done in various ways, from simply keeping the drink warm for about a day, and ending with the use of various natural ferments (sour cream, kefir, bifidumbacterin), acids (citric acid, vinegar, lemon juice) and chemicals (calcium chloride).

Further, fermented milk is subjected to thermal and cryo-treatment, as a result of which the curdled milk breaks up into two fractions, one of which is cottage cheese. That's all science. Everything looks pretty easy and simple, and even without visual video tutorials.

Let's now put the theoretical knowledge into practice.

Ingredients

• — 5 l + -
• Kefir - 1 l + -

Making homemade cottage cheese from milk

This recipe for making homemade cottage cheese can rightly be called classic or even traditional, because this is how this product has been prepared from time immemorial, mainly from natural cow's milk.

In order to cook homemade cottage cheese, we need both milk and kefir as a starter.

1. Pour milk into a saucepan and put on fire. It must be heated over medium heat with occasional stirring so that it does not burn.
2. As soon as the milk boils, pour all the kefir into it and, continuing to cook, actively mix the whole mass from top to bottom so that the starter is evenly distributed throughout the entire volume of milk.
3. After a few minutes, you will notice that the milk has curdled, and the protein grains have risen to the top - this is the cottage cheese itself that has separated from the whey.
4. Now we need to filter it from the whey liquid, for which we line a sieve installed on an empty pan with gauze folded two or three times and drain all the contents of the pan through it.
5. The cottage cheese remained in gauze, and the whey was in a glass container. We tie the edges of the fabric in the form of a bag and hang it up so that the excess whey is completely glassed from the curd.

The curd is ready! Now you can cook cheesecakes with it, and stuff it, or just mix it with sugar and raisins and eat it for breakfast.

Among the huge variety of different options for obtaining cottage cheese, there is naturally an express recipe that will tell us how to quickly cook cottage cheese at home from fresh and boiled milk from the store.

To do this, we do not even need sourdough, but we will use a pharmacy drug called calcium chloride. By this method, back in Soviet times, mothers tried to make homemade kefir and cottage cheese enriched with calcium for their children.

These products are not only very tasty, but also able to strengthen teeth and bones, normalize the functioning of the nervous system and have a beneficial effect on the circulatory system.

Ingredients

• Pasteurized milk - 0.5 l;
• Calcium chloride 10% solution - 1.5 tablespoons;

Preparation of calcined cottage cheese

The prepared products are just enough to prepare one serving of cottage cheese for a child.

• So, we heat the milk in a saucepan to 40 ° C, after which, with vigorous stirring, we introduce a ten percent solution of calcium chloride into the liquid.
• Then bring the milk to a boil, and cook until the mass curdles. Next, remove the brew from the stove and, after cooling, we fold the curd into a strainer. After 15 minutes, the excess liquid will drain, and the cottage cheese can be eaten.

In this recipe, you should strictly adhere to the stated proportions, because if you add too much CaCl 2 to milk, then the cottage cheese will be bitter, which neither children nor adults will definitely like.

Absolutely healthy people can consume any dairy products without fear for their own health, however, for people with lactose deficiency, the acceptable range of dairy products is very limited.

And if you can still find lactose-free products in megacities, then for small towns this is sometimes an outlandish product. And therefore, people with such a diagnosis have no choice but to cook special cottage cheese at home on their own, since such milk is available today in almost every major market.

And in order to make the product even more useful, instead of sourdough we will resort to the help of bifidobacteria, and we will not boil sour milk, but we will use the sparing cryo curdling method.

Ingredients

• lactose-free milk - 1 l;
• Bifidumbacterin - 2 ampoules;

Making homemade lactose-free cottage cheese

1. First, we need to bring the milk to a boil, then cool it to 38 ° C and pour it into a thermos, where we also add diluted bifidumbacterin.
2. After 10-16 hours, a luxurious lactose-free kefir and enriched with bifidobacteria is formed in a thermos. To preserve all the benefits of this product, we do not use fire, but a freezer to prepare cottage cheese.
3. So, pour kefir into a bag and send it to the freezer for 8 hours, and best of all at night. And in the morning we take out the bag, cut it, take out the ice floe and put it on a sieve lined with three-layer gauze. In the process of thawing, the whey will drain through the holes, and the most delicate, juicy and soft cottage cheese will remain in a gauze bag.

Yes, no doubt, this method takes a lot of time, but having enjoyed the taste of this curd and having taken the lion's share of the benefits, we really understand that it's worth it and then cooking cottage cheese at home from any kind of milk will become your constant occupation in the kitchen.

Everyone knows about the wonderful qualities of cottage cheese and its benefits for our body. But not everyone knows how to make cottage cheese at home.

Cottage cheese is extremely useful for the human body, while a lot of healthy and tasty dishes can be prepared from cottage cheese. To make cottage cheese, we need 2 liters of milk, a clean gauze napkin, two pans that fit one into the other, and a little patience. This process takes me about a day, but the curd turns out well.

Pour the milk into a saucepan, cover it with a lid and put it in a warm place - near the stove or radiator - for such a time during which the milk should turn sour. If you, say, put milk in the morning, then you can be sure that by the morning of the next day it will definitely be ready, although everything also depends on the quality of the milk.

Sometimes, for taste, I add a couple of tablespoons of kefir or low-fat sour cream to the pan. Then I put the pan with sour milk in a large pot, but about the same height, and fill the gap between the walls of the pots with water.

Now you need to put the pans with milk and water on a slow fire and do not leave the stove for a minute. As the water boils, you will see how the sour milk will move away from the edges of the pan, a yellowish liquid will come out. Here it is necessary to urgently remove the pans from the fire, remove the smaller pan and cool the semi-finished product.

Then everything is simple. You put a gauze napkin on the bottom of the sieve and carefully spread the original product on it with a tablespoon. I tie the edges of the gauze together and hang the knot so that the serum gradually drains from it. What remains on the gauze bandage is the cottage cheese.

It is important to remember that there is still a lot of water in fermented milk. The goal is to get rid of the excess. To better prepare cottage cheese from a clot, it is cut into rectangular pieces in a saucepan, and only then they are transferred to gauze.

It is important to separate the whey correctly.

Overheat the water - the cottage cheese will come out crumbly.

If you do not warm it up, it will be difficult to separate the whey, and the curd will become sour.

If you want to get a denser cottage cheese, then put a kitchen board scalded with boiling water on cheesecloth with cottage cheese and place a load on top.

After getting the curd, many people throw away the whey. But in vain! From whey you can get jelly, fruit and berry jellies and even kvass.

Here's how, for example, you can do whey jelly. For 1 kg of whey we take 120 g of sugar. 30 g of gelatin and 80-100 g of berries from jam. Sugar is added to the whey filtered through several layers of gauze and heated. Better in the form of a syrup prepared with whey. Then, after half an hour, pour gelatin. The mixture is heated almost to a boil. After that, berries from jam are added there and hot jelly is poured into molds.

Try it, very tasty!

Cottage cheese has been eaten by people since ancient times. There is a belief that for the first time this dish appeared by chance: whey poured out of sour milk. In Rus', in the old days, cottage cheese was called "sour cheese", which is probably why we still call cheesecakes today. Previously, it was prepared exclusively from yogurt, now there are many ways to prepare this product.

Nowadays it is not difficult to buy cottage cheese both in the market and in stores. But hardly anyone will disagree with the fact that it has a lot of advantages. First of all, vitamins and microelements are stored in it. And besides, which is important, it differs from the store in taste. Let's look at a few ways at home.

Real cottage cheese

This product is prepared from In its quality and freshness, you must be absolutely sure, since it cannot be boiled - real cottage cheese cannot stand high temperatures. For example, a product made from skimmed milk will have a fine-grained texture.

Milk in a three-liter jar is placed in a warm place. In order for it to ferment faster, a small piece of rye bread is placed in it. Milk turns into curdled milk in a day if the process occurs in summer, and after 3 days - if in winter. It is not necessary to stir it at this time. The readiness of curdled milk can be determined by the bubbles, which should rise up and form “moves”.

After that, you need to carefully remove the cream, pour the yogurt into a large saucepan. If the milk was of high quality and the curdled milk turned out to be good, it does not flow freely. That is, in order to pour it, the jar periodically needs to be shaken. If curdled milk pours easily, the cottage cheese will not be as tasty and will not have the desired structure.

The pan is put on low heat for 10 minutes, until the mass is at the required temperature. You can check it in two ways. Touch the container in two places - closer to the top and near the bottom. The top of the pot should be slightly warm, while the bottom should be much warmer, but not hot. You can, while stirring the yogurt with a spoon from the bottom up, lower your finger into the pan, the mass should be slightly warm. If the desired temperature is not yet available, cook it for another 5 minutes. The main thing is not to overheat the curdled milk, as the cottage cheese in this case will be unpleasant in taste, hard and fine-grained.

Now you can turn off the fire, leave the pan to cool overnight. By morning, the mass will exfoliate, there will be cottage cheese on top, whey on the bottom. Pour the mixture into a large bowl lined with cheesecloth. The gauze is then tied and hung over a container to collect the serum. When it drains, homemade milk curd will be ready.

Yogurt can not be heated, but folded onto gauze folded in several layers immediately after fermentation. But for this, it must be homogeneous and thick, otherwise it may all seep through the gauze. Cottage cheese prepared according to this recipe at home turns out to be incredibly tender, it is not recommended to use it for baking, as it will spread. From 3 liters of milk according to this recipe, about 700 grams of cottage cheese is obtained.

There are also simpler recipes. Homemade cottage cheese can also be made from store-bought milk with the addition of sour cream. For this you will need:

Sour cream - a glass;
- milk - a glass;
- sugar;
- Rye bread.

First, a tablespoon of sour cream should be stirred in a glass of milk. Add a piece of rye to the same place. Leave the mixture warm overnight. In the morning, the bread is carefully removed so that it does not crumble. Sour milk is filtered through three times folded gauze. The curd is ready.

In order to get more cottage cheese, you need to pour a pack of milk into an enamel pan, add sour cream (2-3 tablespoons), mix and also leave overnight. In the morning, heat on the stove until the sour milk is warm (do not boil). Turn off the fire, after 2-3 hours, when the milk curdles, it needs to be filtered.

A spoonful of sour cream and a little sugar are added to the finished dish. You can store cottage cheese for up to three days in the refrigerator.

As you can see, cottage cheese is not at all difficult to cook at home. This dish is sure to please all households, especially children.

Cottage cheese is a valuable product that can be found on the table in almost every home, especially if there are small children in it. But is it always possible to be sure of the naturalness of this product, especially if it is bought in a store. Isn't it easier to make your own cottage cheese at home from milk?

Necessary:

• milk - 3 l.

Cooking time: 1-3 days - for souring, 20 minutes - for cooking.

Calorie content - 160 kcal.

To prepare a delicious and fresh cottage cheese, you need milk. Of course, if possible, it is better to use natural milk, not from the store. You can buy it in the nearest village or on the market, as well as in milk machines - special devices where you can buy fresh milk brought from dairy farms.

If it is not possible to buy natural milk, then you can use milk bought in a store. It makes no difference what this milk is stored in: in a bottle, in a pack or in a plastic bag.

So, we decided on milk. Now you can start cooking the curd. Milk should be poured into a three-liter jar or immediately into a saucepan for further souring. It is better to take an enamel pan or stainless steel.

Milk will turn into curdled milk the next day if it happens in the summer, or on the third day in the winter season. You can check the readiness of yogurt by putting a spoon into it. Ready curdled milk is a homogeneous dense mass. For store-bought milk, the curdled milk rises closer to the surface, while the whey remains at the bottom.

Now the pan can be put on fire, but do not bring to a boil. You can remove the dishes from the stove when the curd separates from the whey.

For the next step, a tall saucepan, a colander and cheesecloth, folded in four layers, are taken. The resulting whey mass is poured into a colander. Gradually, the whey drains into the pan, and the cottage cheese remains in the gauze.

When all the liquid is gone, it can be transferred to a plate or other container. The curd is tender, with layers.

If you overdo the whey drain time (for example, by leaving the cottage cheese in a colander on gauze all night), it can turn out to be dryish, crumbly. From the initial volume of milk, it is possible to obtain approximately 600-800 g of cottage cheese.

Milk curd with lemon juice

Necessary:

• homemade milk - 2 l;
• lemon - 1 pc. or 1/3 teaspoon citric acid.

Cooking time: half an hour.

Calorie content - 170 kcal.

If you need to quickly cook cottage cheese from milk at home, you can use a lemon, or rather, its juice. A saucepan of milk is put on fire, and at this time juice is squeezed out of a lemon.

As soon as the milk begins to boil, immediately pour lemon juice into it. Instead, you can take citric acid, after diluting it in ½ cup of warm water.

Then you need to pour in lemon juice or citric acid and wait until the milk begins to curdle. So the pot can be removed from the heat. Drain the resulting mass into a colander to drain the whey. The resulting curd is tender, soft, pasty. But it is absolutely not suitable for baking.

Recipe for cottage cheese from sour milk at home

Necessary:

• milk - 2 liters.

Calorie content - 159 kcal.

The technology for making cottage cheese from sour milk is the same. The available sour milk (it can be kefir from the store) is poured into a saucepan and heated to separate the whey from the curd. After that, the liquid is poured into a colander covered with gauze in a saucepan. You can eat cottage cheese.

Milk curd with sour cream

Some housewives prefer to add sour cream to milk when preparing cottage cheese in order to get a more tender and fatty product.

Such cottage cheese can be prepared for small children who are just starting to get acquainted with dairy products.

How to make homemade cottage cheese from milk and sour cream? There are two ways to prepare such a product.

First way

Necessary:

• milk - 1 cup;
• sour cream - 0.5 tablespoon.

Cooking time: 18 hours for souring, 40 minutes for cooking.

Calorie content - 193 kcal.

First, boil the milk, then add sour cream to it. All this in a small saucepan is placed in a warm place for the whole night. In the morning, sour milk should be heated over a fire until the whey separates. Then recline on a napkin folded four times to drain the serum. The curd is ready. It turns out soft. fine-grained.

Second way

Necessary:

• milk (sour) - 3 l;
• sour cream - 500 g.

Cooking time: 20 minutes.

Calorie content - 193 kcal.

Put sour milk (preferably rustic) in a saucepan in a water bath and heat until whey is formed. Then you should pour in the sour cream, but do not stir the mass with a spoon, so as not to disturb the structure of the cottage cheese. Then pour onto a gauze napkin placed in a colander. It turns out fatty and very tasty cottage cheese.

Homemade cheese from cottage cheese and milk

You can make your own cheese from milk.

The first way (without eggs)

Necessary:

• milk - 1 l;
• cottage cheese - 1 kg;
• butter - 100 g;
• soda - 1 teaspoon;
• salt - to taste.

Calorie content - 336 kcal.

Beat cottage cheese with a blender and add to boiling milk. Stirring regularly with a spoon, wait for a boil and cook for about 10 minutes over medium heat.

If you cook the cheese for more than 10 minutes, it will be hard, if you cook it for less, the cheese will turn out soft.

After removing the pan from the fire, you need to pour the contents onto cheesecloth spread on a colander. To make the liquid faster than glass, gauze must be taken by the edges and twisted with a tourniquet.

Still hot cheese should be transferred to another container, add softened butter, salt and soda for greater porosity of the cheese. Blend again with a blender.

Transfer the resulting mass to a stainless steel saucepan and put on fire. The cheese mass, stirring constantly, must be heated so much that the contents move away from the walls of the dish.

Then the pan should be removed from the heat to cool. The warm mass is transferred to a container greased with oil, covered with cling film and put in the refrigerator to solidify.

The second way (with the addition of eggs)

Necessary:

• milk - 2 l;
• cottage cheese - 2 l;
• eggs - 2 pcs.;
• butter - 200 g;
• soda - 1 tablespoon;
• salt - to taste.

Cooking time: one hour.

Calorie content - 339 kcal.

To prepare homemade cheese, put cottage cheese in a saucepan and pour milk into it, then put it on the stove. While stirring evenly with a spoon so that the curd does not stick to the bottom, heat the mass until whey forms. Then the mass must be folded onto a piece of gauze folded in half to drain the liquid.

Put the resulting cottage cheese into a stainless steel bowl, add eggs, softened butter, soda and salt to taste. Now you can start cooking cheese. The mass should be constantly stirred with a wooden spoon.

As soon as it becomes viscous, sticky, you can remove it from the fire. The hot cheese should then be poured into a cup or container and covered with cling film once it has cooled slightly. To obtain a denser structure, the cheese can be pressed down with a press. After 3 hours, the cheese can be eaten.

Important to remember

1. To get fat cottage cheese, it is better not to remove cream from village milk;
2. It is better to store cottage cheese and homemade cheese in glass or enamel dishes, covered with a lid, but in no case in a plastic bag. So the cottage cheese will retain its freshness longer;
3. You can freeze cottage cheese by putting it in the freezer, but at the same time it will no longer be so useful;
4. If it is not possible to store homemade cheese in the refrigerator, you can extend its freshness by wrapping it in a clean cotton cloth, previously soaked in salt water and thoroughly wrung out. It is better to keep such cheese in a dark, cool place;
5. From the whey left after making the cottage cheese, you can make pancakes or knead the dough.

Everyone can make cottage cheese or cheese from milk at home with their own hands. To do this, you only need desire, time and following the cooking technology.

Another option to make cottage cheese from milk at home can be found in the next video.