Homemade cottage cheese recipe from sour milk. How to make cottage cheese from sour milk: useful tips

There are many recipes for making cottage cheese at home, and today I will share one of them with you. Tender, juicy, moderately crumbly, with a pleasant sourness, tasty and healthy cottage cheese we will make from sour milk, which, if desired, can be replaced with kefir. It can be eaten just like that, flavored with sour cream, natural honey or jam. And if you want, make cheesecakes, desserts, cookies or other pastries from homemade cottage cheese.

By the way, the site already has 2 options for how to make cottage cheese in a cold way (that is, without heating) - see and. In this case, we will subject the fermented milk product to a slight heat, that is, we will prepare home-made cottage cheese in a hot way. As a result, from 1 liter of sour milk (2.5% fat content), I get about 230 grams of cottage cheese. If you take raw materials of lower fat content, there will be less cottage cheese and vice versa.

Ingredients:

Cooking step by step with photos:

To prepare homemade cottage cheese in a hot way, we only need sour milk, which, if desired, you can safely replace with kefir. As I wrote above, the fatter the original product, the more weight and fat content, and the more tender the finished curd will be.

Pour the fermented milk product into a suitable saucepan and put it on the stove. On medium heat, warm the sour milk (kefir), stirring until it warms up. It is important that the liquid warms up evenly throughout the volume, otherwise everything will curl up faster from below.

When the milk (kefir) becomes almost hot and light steam appears on top, it is important not to miss the moment. Do not let the contents of the dishes boil - then the homemade cottage cheese will turn out to be too dry and hard. We need the milk to curdle, turning into small clots and whey.

This is what the future cottage cheese looks like when it has practically curled up. As you can see from the photo, a yellowish serum began to separate. Turn off the heat, close the pan with a lid and let it stand for about 5 minutes. During this time, the contents will delaminate and you can work with it further.

We take a deep container, insert a sieve into it, put gauze on top in 3-4 layers. Pour the contents of the saucepan into the cheesecloth. Whey will drain into the bowl (3 minutes is enough), and homemade cottage cheese will remain in the gauze.

Recently, a video was shown on the news - cottage cheese burning in a spoon.

This is one of the most "magic" tricks.

After watching such news, you want to go to the outback to find safe products that will not flare up in a blue flame in a spoon, and after eating them you will not have to worry about your health.

After all, cottage cheese is a source of calcium, the first natural complementary foods for babies.

This product is considered dietary, and therefore it is recommended to use it in the postoperative period, with injuries, to replenish calcium in the body. But, when it burns, what kind of health can we talk about?

Refusing a tasty and healthy product is not an option, so we are looking for and finding an opportunity to purchase real milk in order to make homemade cottage cheese from sour milk, and from it - cheesecakes, casseroles, delicious desserts, stuffing for pies, dumplings - everything your heart desires, while not worrying about your health.

Homemade curd from sour milk - basic technological principles

Making your own cottage cheese is not at all difficult. If there is a firm intention to eat natural and environmentally friendly products, it is necessary to solve the first two problems: where to buy raw materials, that is, milk, and prepare materials and equipment that may be needed for the production of homemade curd from sour milk.

About milk as the main raw material for homemade curd from sour milk

Of course, cottage cheese can also be obtained from milk, which is sold in bags, provided that it is natural, and not reconstituted from a dry powder, with a shelf life of no more than 36 hours. You can even get cottage cheese from pasteurized milk if you add rennet and calcium chloride to it in order to at least “revive” it a little and return the calcium ions lost during pasteurization, which bind casein (milk protein).

The best raw material for cottage cheese is fresh, natural, only from a cow or a goat, aged no more than 12 hours. It is clear that for urban residents - this is a luxury. Try to find milkmen who will be happy to deliver milk at the appointed time directly to the house, or discuss what days you can meet them at the market. Immediately agree that you will buy only evening milking milk - it is more fat, by the morning in a bottle with such milk the line of demarcation between cream and milk is very clearly visible, by which it will be possible to approximately judge the fat content of milk. If you want to get fat-free cottage cheese, then you can remove the cream and make sour cream or butter from it, or you can use it for other culinary purposes. Good homemade milk is when you can see that the cream takes up 1/3 of the volume of the bottle, that is, three liters of milk contain about 30% cream, so one liter contains about 10%. But this is only the fattest, visible part, and in fact, the fat content of cow's milk can reach 50-55%. Having removed the cream from the surface of the bottle, one should not think that skimmed milk remains in the container. It just got a little smaller. If you need to get a fat-free vorog, then you can’t do without a separator. But about him - a little later.

Goat milk is less fatty, its biochemical composition is more in line with those enzymes of the human body that are involved in the process of digestion and assimilation of milk. Therefore, if you manage to find natural goat's milk, then do not refuse the opportunity to make cottage cheese out of it, especially since you can, if desired, make Ricotta, Chevre and other delicacies from such cottage cheese.

Goat milk is a very healthy product containing natural antibiotics. It is recommended for children with artificial feeding; milk mixtures are prepared on its basis. The only difficulty is the specific smell of the product, which is often found with improper care of the animal. So, when buying goat milk, smell it without being shy.

What is needed for a homemade cheese factory?

It is no longer a secret to anyone that until the Petrine era, cottage cheese was called cheese, because it was obtained in a raw way. But even for this method of making homemade cottage cheese from sour milk, some materials and devices will be needed.

Are you planning to make cottage cheese from skimmed or goat's milk? Then you need to stock up on milk starters and calcium chloride. Universal starter - pepsin. To obtain a more creamy and delicate taste - lipase. Finding special rennet for the preparation of fermented milk products is not a problem; there are specialized stores for this. True, the cost of one gram of lactobacilli is sometimes surprising. The second acquisition option is a pharmacy, but in this case, each time you will have to independently calculate the rate, because the prescription for pharmacy drugs is somewhat different.

To separate milk fat and obtain homemade cottage cheese from skimmed milk, special equipment is indispensable. Here you will need a separator - a cream separator. The issue of its acquisition must be addressed in a comprehensive manner, together with the issue of profitability. Of course, if you only wanted to make cottage cheese on your own once, then you should not clutter up the kitchen with useless and expensive appliances. But in principle, a separator is a useful thing, if only because it greatly facilitates the work of separating cream and allows you to get a more accurate and high-quality result.

If you decide that there is no need to purchase such equipment, then the easiest way to remove cream from the surface of milk is to use the principle of communicating vessels. This experience in a physics lesson at school is probably remembered by many. We take the second jar and set it below the level of the milk jar, in which cream floats on the surface. We insert a tube into each container (in a jar of milk it must touch the bottom), create a vacuum inside it, and the milk flows into an empty bowl below. As soon as only cream remains in the upper bowl, we take out the tube. Then each of the products is processed separately.

If you leave the milk as it is, then making homemade cottage cheese from sour milk is not at all difficult: the product contains everything you need to ferment it, and therefore, apart from suitable dishes and gauze napkins, nothing is needed to separate the whey. In this way, cottage cheese has been cooked for centuries.

What volume of dishes to choose is decided based on the required amount of the finished product. A kilogram of cottage cheese requires 10 liters of whole cow's milk, 12 liters of skimmed cow's milk, and up to 14 liters of goat's milk. Dishes must not be oxidized. If you decide that milk should be pasteurized, then, in addition to volume, you need to pay attention to the presence of a non-stick coating. In the process of making cottage cheese, a by-product remains - whey. For her, too, you need to prepare sterile jars, because, despite the fact that, according to technological rules, whey is considered a waste product, it still remains a valuable food product. It can be added to the dough, instead of water, and the dough will only benefit from this. On whey, you can cook okroshka if there is no kvass, and such okroshka can be given to children.

The main stages of cooking cottage cheese

Actually, having dealt with all the preparatory moments, it remains to get acquainted with the algorithm for the direct preparation of homemade cottage cheese from sour milk. This order is simple.

Milk fermentation

This process takes place when the raw material is heated to 30-35°C. Rennet is added to fresh milk. Protein folding occurs. Within 5-6 hours, a dense clot is formed, which is cut with a knife or string into smaller pieces to speed up the separation of whey.

It should be taken into account that when enzymes are added to fresh milk, the mass of cottage cheese increases, since whey is separated more efficiently and quickly than when fermenting milk in a natural way.

Without the addition of rennet and calcium chloride to pasteurized milk, the volume of finished curd is significantly reduced, and the curd is dry and fine-grained.

Serum separation

The dense clot formed after fermentation is collected with a slotted spoon from the pan and transferred to a colander for further draining of the whey. Upon receipt of dry and fine grain, the colander must be replaced with a sieve or line its surface with an additional gauze cloth. Next, you need to install a sieve on a pallet and let the whey drain. Ready cottage cheese after 3-4 hours, depending on its consistency and humidity, is transferred to sterile containers or bags and stored in the refrigerator or used for culinary purposes.

Recipe 1. Homemade cottage cheese from sour milk, whole

Raw material:

Farm cow's milk 5.5 l

Lemon juice 100 ml

Output: 0.5 kg

Cooking technology:

Pour fresh, unpasteurized milk into a saucepan and heat to 35-38°C. When heating, it is desirable to constantly stir the milk to ensure the same heating temperature. Whisking constantly, pour in the lemon juice. The milk should curdle. Turn off the stove and leave the clot until completely compacted. Then cut it into squares with a knife and transfer to a colander. After 3 hours, the cottage cheese will be ready. It can be consumed in this form, but if you continue the cooking process and, wrapping the product in gauze, put it under pressure, then the next day you will get Paneer, a popular Indian cheese.

Recipe 2. Homemade cottage cheese from sour milk, fresh skimmed

Raw material:

Cow's milk, skimmed 12.0 l

Lipase 2.4 mg

Calcium chloride 1.5 mg

Cooking technology:

Pour the separated milk (reverse), without cream, into a large saucepan, heat over low heat to 35 ° C.

Dilute abomasum and calcium chloride in 50 ml of warm milk or water, pour them into warmed milk and continue heating it until curdling begins, stirring gently. Turn off the heat and wait for a thick clot to form. Cut it open and remove from the surface of the whey into a prepared colander (line with cheesecloth and place on a tray). After compacting the curd mass, transfer the finished curd to a container.

Recipe 3. Homemade curd from sour milk, whole pasteurized

Raw material:

Milk (10%), cow's 10 l

Calcium chloride 2.0 mg

Pepsin 1.5 mg

Cooking technology:

If you pasteurize milk on your own, at home, then it must be heated for 7-10 minutes, to a temperature of 85-90 ° C, but do not let the milk boil. After pasteurization, cool to 35 ° C and then proceed according to the technology described in recipe No. 2. If chilled pasteurized milk is used to prepare cottage cheese, then, on the contrary, it must first be warmed up before adding the starter.

Recipe 4. Homemade curd from sour milk - how to make cottage cheese from yogurt?

Raw material:

Homemade curdled milk 6 l

Fresh milk 4 l

Rennet 2.0 mg

Cooking technology:

Pour fresh milk into a saucepan (12 l), put on low heat and heat, gradually pouring in yogurt, after mixing it thoroughly to break up the clots. Add the prepared starter solution. Having kept the milk mixture at a temperature of 35 ° C, turn off the stove after 10 minutes. After cooling, cut and collect the clot, transfer it to a container prepared for straining.

Recipe 5. Homemade curd from sour milk, goat

Raw material:

Whole milk 3 l

Lipase 1.0 mg (or serum - 150 ml)

Calcium chloride 1.2 mg

Technology:

Pour the milk into a saucepan (3.5-4.0 l). Add whey left over from the previous preparation of cottage cheese to it or dilute calcium chloride and lipase separately in warm water. Add to milk and put it for a day in a warm place for ripening.

The next day, put a pot of water on the stove. To do this, prepare a larger pot than the milk container. In a water bath, heat the sour milk until whey rises to the surface (it has a greenish tint). In goat's milk, the milk clot settles to the bottom, unlike cow's, due to the structural features of the protein. Turn off the stove and let the future curd cool naturally.

To separate the whey, prepare a sieve or cheesecloth folded in half, as goat's cheese grain is smaller and softer. Pour the contents of the pot into the prepared filter placed on the drip tray. Adjust the humidity of the curd at your own discretion, leaving the right amount of whey in the curd.

Recipe 6. Homemade curd from sour milk - an unusual recipe

Raw material:

Whole milk, homemade 3.0 l

Curdled milk 2 l

Cooking:

Pour the milk into a heat-resistant dish and pasteurize it without covering it with a lid. When a film forms on the surface, place the pan in an oven preheated to 85-90 ° C and hold until a golden crust forms. Turn off the oven and remove the pot when it has cooled down to 40°C. Carefully remove the crust and add curdled milk to the baked milk. Leave the mixture for a day. After that, put on the stove and heat at 30 ° C for fifteen minutes. Cool again and pour into the prepared sieve.

The cottage cheese will have a pleasant taste of baked milk.

Homemade curd from sour milk - tips and tricks

After making cottage cheese, leave some of the whey for the next time: this way you can save on the purchase of starter cultures and enzymes.

Of course, you can wait for the milk to turn sour naturally, but as a result of such fermentation, the curd turns out to be worse in taste. In addition, the longer milk sours, the more likely it is for unwanted microorganisms to get into it, which can spoil not only the taste of cottage cheese, but also harm health.

Store-bought dairy products often contain dyes, antibiotics, and other harmful substances. However, some dairy treats can be prepared on their own, such as cottage cheese. So, you can be sure of the quality and usefulness of the product.

The benefits and harms of the product

Cottage cheese is a source of easily digestible calcium, which strengthens the human skeletal system. Calcium is a building block of bones and teeth. When using a fermented milk product, the risk of caries is reduced, and trips to the dentist become less frequent.

The composition of cottage cheese also includes other useful elements: magnesium, phosphorus, potassium, sodium, vitamins A, B, C and D. Together, they support the good functioning of the immune system and strengthen the cardiovascular system. These substances are indispensable for men's and women's health.

During pregnancy, the female body needs more micro and macro elements. Vitamins and minerals contained in the fermented milk product are involved in the formation of the baby's skeletal system and prevent the development of osteoporosis in the expectant mother. Cottage cheese improves the condition of hair and nails, which are essential attributes of female beauty.

For men, this product is valuable primarily for its high protein content. Which normalizes the production of male sex hormones responsible for potency. But protein is also involved in the process of building muscle mass, so this product is highly valued by athletes, especially bodybuilders.

Good cottage cheese for the gastrointestinal tract. The live bacteria contained in its composition improve the process of digestion of food, normalize the intestinal microflora and its peristalsis. Regular consumption of cottage cheese cleanses the body of toxins.

Although sour milk curd is useful, there are still some contraindications to its use.

• Individual intolerance to the curd product. Cottage cheese is contraindicated for people suffering from an allergic reaction to lactose.
• A high-fat product should be used with caution in people with liver and pancreas diseases. With such ailments, it is better to choose low-fat cottage cheese.
• Homemade cottage cheese is a perishable product, its shelf life should not exceed 3 days. After this time, the product can not be eaten.

When using a curd product, the main thing is not to overeat, the body itself will tell you when enough is enough. Nutritionists advise limiting its use to 250 g per day.

Basic cooking rules

Before you cook homemade cottage cheese, you should correctly approach the choice of the original product. Cottage cheese can be cooked from both village and store milk. Rustic is more recommended, it is fatter and more curd comes out of it. Store-bought milk can also be used, but its fat content should be at least 3.5%.

The shelf life of store-bought milk should not exceed seven days. The product with a long shelf life contains antibiotics that prevent souring. Such milk may not ferment as it should for making cottage cheese. You should also not take sour milk in the store, cottage cheese can turn out with a bitter taste.

More delicious and saturated is the cottage cheese from goat's milk. It contains more nutrients, and such a product is healthier. But cooking with goat's milk is more difficult, this milk is more sensitive to cooking errors. Therefore, it is better for beginners in this business to use cow's milk.

Cottage cheese is made from sour milk or curdled milk. Therefore, fresh milk must be prepared in advance. It is not recommended to make curdled milk in metal utensils, metal has a bad effect on fermentation processes. It is better to place the liquid in a glass or clay container. An ordinary three-liter jar is well suited for this.

Pour the milk into a jar, cover with gauze or any breathable cloth and leave to ferment. The process is influenced by air temperature, so, in a warm place, milk can ferment in 1 day, and in a cool place, this can increase up to 4 days. Therefore, for faster fermentation, it is necessary to place a jar of milk near a warm battery.

To understand if the milk has fermented enough, carefully inspect the contents of the jar.

The product should separate into a thick milk clot and yellowish whey.

Recipes

Cooking cottage cheese takes from 3 to 12 hours. At the same time, your participation in cooking is minimal, all the processes of turning cottage cheese from milk occur independently. To prepare a healthy product at home, you will need:

• pot;
• gauze;
• spoiled milk;
• colander;
• large spoon or skimmer.

It takes about 4 liters of milk to make 1 kg of cottage cheese. The fatter the milk, the more cottage cheese will be at the exit. The classic cooking recipe consists of two stages: heat treatment of the product and separation of the mass from the whey.

At the first stage, we put a pan with sour milk on the fire. We set the heating of the plate to the minimum, since boiling of the product is unacceptable during the entire heat treatment. This is a key point in the preparation of cottage cheese, the pot should not be heated more than 50 ° C. If curdled milk boils, then its tender clots will become hard, like rubber, and such a product can be thrown away.

If the stove is set to the minimum mode, it still heats up a lot. You can use the water bath method. To do this, put a pan with yogurt in a basin of water, and put the whole structure on medium heat. This will make it easier to prevent the sour milk from boiling.

During the whole process, the contents of the pan must be stirred several times with a slotted spoon. This must be done carefully, without breaking the formed lumps. After 25 minutes, when the clots begin to settle, and the whey becomes greenish, the raw curd is ready. Turn off the stove, remove the pan to the side and let the resulting mass cool.

We proceed to the second stage of cooking cottage cheese. We cover the colander with gauze in 2 layers, and transfer the cooled yogurt into it. The colander must be placed in a deep pot or fixed over the sink. The whey will begin to drain, leaving lumps of fresh cottage cheese in the gauze.

After 2-3 hours, the bulk of the whey will drain, and the product will be ready. To obtain a drier product, the future cottage cheese must be put under a press. To do this, close the product with the edges of the gauze and place a load on it. This will remove excess moisture from the curd.

In rural life, the recipe for making cottage cheese without heating is more often used. To do this, put a colander in a deep saucepan, cover the bottom with gauze, and sour milk is poured into this design. Next, the pan with the contents must be removed in the refrigerator for 14 hours to separate the whey. Cottage cheese obtained without preheating is more tender and lighter.

In the preparation of cottage cheese, you can use kefir. To do this, pour 1 liter of milk into the pan, put on fire and bring to a boil. As it boils, remove from heat and pour in 1 liter of kefir. Cool and drain in a colander to drain the whey. This method is good because the milk does not need to be fermented beforehand. Cottage cheese obtained in this way is more acidic.

You can make calcined cottage cheese at home. To do this, 2 teaspoons of calcium chloride must be diluted in 1 liter of milk. It is better to do this before fermenting milk. Calcium chloride can be purchased at any pharmacy: a product enriched with it will be even more useful.

There is a recipe for making baby cottage cheese, which is good as a complementary food for babies. It is prepared from kefir according to the classic recipe with heating, but instead of sour milk, you need to take any children's kefir.

Good day, dear readers! Want to learn how to make the gloomiest morning pleasant? For this you need a good, proper and healthy breakfast. A cup of fragrant coffee or tea, crumbly cottage cheese with herbs or bright pieces of fruit... Do you feel how your mood becomes sunny, it seems that you have enough energy to accomplish the greatest things? How to cook cottage cheese at home from sour milk so that the morning is good?

Why cottage cheese should be homemade

We all know how little good and a lot of harmful substances are contained in a store-bought product, which can not always be called cottage cheese. I especially don’t want to give purchased dairy products to children - at best, it simply will not bring any benefit, at worst, babies develop incomprehensible allergic reactions.

Homemade cottage cheese is a complete absence of chemistry, combined with mother's care, sincerity. If you cook it yourself, you are sure that all hygiene norms and rules are observed, which is not always the case at large manufacturing enterprises. And the taste is much better! Each of you, dear readers, can create your own unique recipe.

Believe me, it’s not difficult to cook a delicious dairy product on your own, I will share with you all the secrets and subtleties. Even lovers of losing weight, without offending their taste buds, can read about.

At home, it can be prepared from yogurt, kefir. But there are a few basic rules that will help you prepare the perfect dish for the whole family.

Subtleties of cooking

1. The first time you need to take 1 liter of milk - the product will turn out a little, but it will be easier to adjust the process next time.
2. Milk should sour at room temperature - in the refrigerator it will simply disappear, it will acquire an unpleasant odor. How long does it take for milk to sour enough? If the house is warm - about a day. If you decide to cook cottage cheese in the summer, then you can leave the milk for the night, and start cooking in the morning.
3. If the milk is not heated enough, the whey will not separate well, the product will turn out sour. If you like this taste, then remove the pan from the heat early.
4. If the milk is overheated, then the final product will turn out to be tough, very granular.
5. Milk must be taken at home. If you, dear readers, think that low-fat dairy products are healthier, then you are mistaken. The low fat content prevents the complete absorption of calcium and phosphorus from dairy products. If you still want to make a low-fat product, you can use low-fat pasteurized milk.
6. If you like a dry curd product, then it is better to dry it in a suspended state - this way more liquid flows down.

By the way, have you asked yourself the question - why are syrniki called that way, because we cook them from cottage cheese. Since ancient times, the Slavs have been preparing cottage cheese from sour milk, but they called it cheese, all dishes based on it are cheese.

Well, are you ready? Then let's get started. The main rule of good cooks and housewives is never despair! If the dish did not work the first time, you must definitely try to make it again. Perhaps the first time was just not your day or not the right mood. I believe in you, so we start cooking together a delicious and healthy dairy product at home.

The easiest ways

Our ancestors fermented milk and prepared fermented milk products in a Russian oven. We can use a pot or oven for cooking.

Classic recipe - cooking cottage cheese in a saucepan

To prepare a homemade curd product, you will need a minimum of equipment - a colander, clean gauze, a saucepan.

How to cook :

1. Pour the milk into a saucepan, set the heat to low.
2. It is necessary to heat the liquid until the whey begins to separate. I would recommend using a thermometer for the first time - the optimum temperature of milk is 50 degrees. If there is no thermometer, it is better to cook milk in a water bath, or use special metal fire distributors for burners.
3. We remove the saucepan from the fire.
4. We put the gauze in 3-4 layers, put it in a colander, stir it over a capacious container, pour out the milk mixture.

That's actually all the main steps. We leave our blank for 7–10 hours: during this time, the whey will drain completely. You don’t need to throw it away - it can be used for (by the way, you can cook it with fresh cucumbers even in winter), pie dough, or homemade beauty recipes.

We transfer the finished product to a plate. To please yourself and your child, add some fresh or dried berries, a drop of honey - enjoy the taste, praise yourself for the work done.

Cottage cheese from the oven - a modern version of an old Slavic recipe

It is easy to cook in the oven. This, of course, is not a Russian oven, but the product turns out to be as similar as possible to the one that our ancestors ate, ideal for baby food and desserts. I was lucky to try cottage cheese from a Russian oven - it tastes amazing, non-acidic, and the light aroma of baked milk just makes me dizzy.

In the process of languishing, the cottage cheese acquires a pasty consistency. If you do not like grainy products, then this recipe is for you.

1. To begin with, we need to pour the sour milk into the correct container - it must be clay, or made of refractory glass.
2. We will put the dishes with milk in a cold oven, set the temperature to 130-150 degrees - you will have 50 minutes to calmly do other things.
3. Then we turn off the oven, leave the milk in it until it cools completely. I put milk in the evening, leave it all night.
4. In the morning, throw the finished mass into a colander with gauze, leave for 6-7 hours.

Do you know, dear readers, that cottage cheese is indispensable for weight loss? It is especially useful for those who cannot resist the evening gluttony. A small portion will give a feeling of satiety, speed up metabolic processes in the body.

Cooking cottage cheese with kitchen helpers

A microwave oven and a slow cooker greatly simplify the preparation of a delicious dairy product at home, saving time and effort.

In the microwave

To cook cottage cheese quickly, you can use the microwave. Some believe that cooking in the microwave is harmful, that this device is intended only for lazy housewives. I do not agree with this statement. If we, modern women, can make our daily household chores a little easier, then it’s a sin not to take advantage of this!

So, we are preparing a healthy product in the microwave. To do this, we need to mix sour milk with an equal amount of kefir - this is the optimal proportion, but you can safely experiment. I once tried to mix milk and natural yogurt - I really liked the result, the final product turned out to be incredibly tender and airy.

To cook cottage cheese quickly, we need to follow 3 simple steps :

1. Pour the milk mixture into a fireproof bowl, put it in the microwave.
2. Set the maximum power, in 10 minutes our useful product will be ready.
3. Pour the milk into a colander, which must first be covered with a thin cotton cloth.

Everything, after 6–9 hours, delicious cottage cheese is ready.

Homemade cottage cheese: photo

In a slow cooker

Do you like to cook in a slow cooker like I do? The first time after acquiring this wonderful device, I cooked everything in it - from soups to pies. Now the ardor has subsided somewhat, but still the multicooker remains my faithful assistant. I like to cook cottage cheese in it - there is a minimum of actions on my part, and the result is amazing.

The main advantage of this cooking method is that you do not need to monitor the temperature. :

1. Pour sour milk into the bowl of the multicooker, set the “heating” mode for 40–60 minutes.
2. After that, we need to throw the liquid into a colander with gauze, leave it for 10 hours. This time is enough to cook delicious whey pancakes, and for the filling we will use our delicious homemade cottage cheese.

What to do if there is no sour milk, but you really want cottage cheese? It's simple - bring the milk to a boil, add 30-40 ml of lemon juice, remove the pan from the heat. Curdled milk should be thrown into a colander, after 4 hours you can enjoy a delicious product.

I hope that I was able to convince you that cooking cottage cheese on your own is not at all difficult? But remember, your product does not contain preservatives and other chemicals, so you can store it in the refrigerator for no more than 5 days. You can make a wonderful one on it - it’s difficult to get hungry, and the kilograms are melting!

Do not forget to subscribe to updates - I have a lot of useful and interesting information for you. Let's learn how to cook delicious and healthy food together!

How to make cottage cheese from sour milk at home? This question is of interest to a large number of housewives whose dairy product has deteriorated, and it is a pity to throw it away.

Of course, you can make not only cottage cheese from it, but also, for example, knead delicious dough for pancakes or pancakes. However, this option is only suitable for you if you have a small amount of milk sour. But what to do if about 2-3 liters have deteriorated? Of course, delicious and nutritious homemade cottage cheese!

It should be especially noted that such a product, prepared independently, can not only be eaten with sour cream and sugar, but also bake cheesecakes from it, make cheesecakes, pies and other products.

Step by step video recipe

If you want to enjoy delicious cottage cheese, but you don’t want to go to the store, then we suggest making a homemade product yourself. But in order to carry out the plan, it is necessary to have a sufficient amount of sour milk available. It is from it that you can make natural and very tasty coarse-grained cottage cheese.

So, we need:

• sour milk - about 2 liters;
• large wide pelvis;
• pan for 3 l - 2 pcs.;
• multilayer gauze - 1 pc.;
• water (from the tap) cold - about 1.5 liters;
• colander and a large spoon.

Cooking process

Before preparing cottage cheese from sour milk at home, you should prepare all the necessary equipment in advance. To do this, you need to take a large and wide basin, and then pour ordinary cold water from the tap into it. After that, you need to put a smaller pan in the liquid. It is required to first pour all the sour milk into it.

After the described actions are performed, the entire structure should be put on a strong fire. After waiting for the liquid to boil between the walls of the dishes, it is necessary to regularly stir the fermented milk product and make sure that it does not boil. If this happens, then, most likely, curd from sour milk will turn out to be dry, hard and tasteless. In this regard, this process should be carefully monitored.

Final stage

After you notice that whey begins to separate in sour milk, the pan must be immediately removed from the water bath. Next, you need to place a colander on another (empty) dish. It should be lined with multilayer gauze. After that, the heated sour milk must be completely poured into a colander and allowed to drain the liquid into an empty pan. If desired, gauze can be tied with a string and hung over the dishes.

After 2-4 hours, the curd from sour milk will be completely ready. It needs to be put on a plate and served with sour cream and sugar.

How to make cottage cheese from sour milk using a slow cooker?

Many people know how to cook cottage cheese at home from sour milk using a stove for this. After all, this method was recently used by our mothers and grandmothers. However, modern housewives are increasingly using a popular kitchen device for these purposes - a slow cooker.

If you do not have such a device in stock, then it would be time to think about purchasing it. This is due to the fact that with the help of a slow cooker it is much easier and easier to make cottage cheese at home. There is no need for you to organize a water bath for a long time, and then carefully monitor that the product does not boil, but only warms up slightly.

So, before we make cottage cheese from sour milk using a device such as a slow cooker, we need to prepare the following:

• sour milk - about 2 liters;
• multicooker with heating function;
• 3 l pot - 2 pcs.;
• multilayer gauze - 1 pc.;
• colander and a large spoon.

Cooking method

To thermally process a sour product, you do not need much time if you use a slow cooker. About 2 liters of sour milk should be poured into its bowl (if the volume does not allow, then it is necessary to take a smaller amount of the main ingredient), and then close tightly and set the heating mode. It should be noted that almost all modern multicookers have such a program.

The temperature of this mode is ideal for making homemade cottage cheese. However, sour milk should not be kept for too long in such a program either. Fifteen to twenty minutes will be enough.

After the specified time has passed, the multicooker should be opened and see if the product flakes have separated from the whey. If not, then it is advisable to continue heating for another 5-8 minutes. If you have achieved the desired result, then you can proceed to the next step.

We filter the product

While the sour milk is heated in a slow cooker, you should take a deep saucepan, place a colander in it, on which you want to lay out a multilayer gauze. After the product is completely ready, it must be poured onto the mesh and allowed to drain. When the bulk of the serum is in a kind of tray, you can make a bag out of gauze and hang it over a colander.

After keeping the product in this state for about 3-5 hours, it should be removed from the net and put on a plate. This completes the preparation of homemade cottage cheese. It can be served at the table along with sour cream, sugar and tea, and can also be used as an additional ingredient to create delicious and nutritious pastries.

How to make sour milk?

We talked about how to make cottage cheese from sour milk using a slow cooker and a stove. However, some housewives are often interested in the question of how to do so in order to get a fermented milk product. After all, not everyone has this drink sour in large quantities (at best, 1 glass). It should be noted that it is not so difficult to contribute to this.

Thus, in order to get sour milk, it must be bought in an amount of 2 liters (preferably homemade), and then poured into a glass jar, closed with a plastic lid and left at room temperature for 2-3 days. After the specified time, you will definitely notice that the dairy product has curdled. After that, it can be safely used to make delicious homemade cottage cheese.