Homemade cottage cheese, cooking secrets. Kefir or yogurt

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 made from milk, curdled milk, yogurt, milk and sour cream, milk and kefir. Use cottage cheese you can also, in, for dumplings, casseroles, cheesecakes and breakfast.

We will prepare cottage cheese according to 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 transfer the curd mass to 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 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. We move the sour milk to the fire and warm it 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 it on 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. The curd mass is ready when the whey stops standing 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.

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.

Curd is extremely beneficial for human body, at the same time, you can cook a lot of healthy and tasty dishes 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 morning next day it will definitely be ready, although it 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 large saucepan, but about the same height, and fill the gap between the walls of the pans with water.

Now you need to put the pans with milk and water on slow fire and never 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 it with a tablespoon original product. 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 - the most valuable product, which 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 plastic bag.

So, we decided on milk. Now you can start cooking the curd. Milk should be poured in three liter jar or immediately into the pan for further souring. Better take enamel pan or stainless steel.

Milk will turn into curdled milk the next day if it happens in summer, or on the third day in winter time of the year. 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.

Sour milk (preferably rustic) in a saucepan put on water bath and heat until whey forms. 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.

More 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 saucepan. of stainless steel 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 cling film and put in the refrigerator to chill.

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 obtain fatty 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 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.

To cook cottage cheese at home, you do not need to have the skills professional chef. Just look at the list useful advice and tomorrow you can please the household natural product. Cottage cheese is prepared from store or farm milk, selecting fat content as needed.

About the benefits home product in front of store counterparts, it seems, it’s not worth talking about. Nevertheless, there are those who will say: they say, why waste time and prepare a sour-milk dish yourself, when you can go to the nearest supermarket and choose a product to your liking? The answer is simple: in cottage cheese own production there are no preservatives and additives harmful to the body. In your kitchen, you can cook as much product as the family needs at a given time.

Different ingredients can be used to create the same dish. most popular and available recipes are presented below.

Cottage cheese from milk and kefir

In preparation it can be used as kefir home cooking(fermented with the help of milk fungi), and store-bought. Taste finished product will not differ.

Main Ingredients:

1. Milk - 2 liters.
2. Kefir - 250 milliliters.

The recipe for homemade cottage cheese from milk and kefir involves a list of simple manipulations.

First you need to bring milk to a boil and cool to room temperature. Pour in kefir and leave on the table, covered with a lid (there should be a gap of 1-2 centimeters). During daylight hours, milk should turn sour. If you put fermented in the morning, you can have dinner with a natural product of your own preparation.

A large dense clot is formed. This means that the workpiece can be worked on. Please note: the quality of cottage cheese largely depends on the temperature at which the milk curdles. The indicator should not be higher than 95 degrees. Otherwise, the sour-milk dish will turn out to be fine-grained and tough. The recipe for cottage cheese (as you can see, it is not so difficult to cook it from milk at home) involves a careful selection of dishes for a water bath. It should have a thick bottom and a good lid.

When the water in the bottom of the pan boils, the fire must be reduced to a minimum. After 40-60 minutes, the clot will begin to lag behind the walls. After 90-100 minutes, a large curd lump is formed, and the amount of whey will double. After 2 hours, the clot will get heavier and settle to the bottom of the pan. The contents of the latter must be thoroughly mixed.

The cottage cheese should be boiled for another 30 minutes to form separate lumps.

Throw the finished product into a colander and wait for the whey to completely glass. It is not necessary to pour it out. It turns out beautiful pancake dough, as well as dressing for okroshka.

If the hostess followed the recipe, homemade cottage cheese made from kefir and milk should turn out to be moderately moist, coarse-grained and not sour.

Mix it with sour cream Greek yogurt or jam - and get lovely breakfast. A sour-milk dish is perfect for making dumplings, casseroles or cheesecakes.

homemade cheese

Having a certain set of products in the refrigerator, you can cook cheese that is not inferior in taste properties shop "Russian". As far as utility is concerned, home version will obviously surpass the industrial one.

So, try making homemade cheese from cottage cheese and milk. The recipe involves the use of the following ingredients:

1. Fresh cottage cheese (coarse-grained) - 500 grams.
2. Cow's milk - ½ liter.
3. Butter - 50 grams.
4. Chicken egg (smaller) - 1 piece.
5. Salt - half a teaspoon.
6. Baking soda - on the tip of a knife.

Cooking method

Pour milk into a saucepan, put on medium fire. Mash cottage cheese with a fork until pureed. Gently introduce it into the milk, reduce the heat to a minimum, stir constantly until the curd turns into a dense clot, and the whey separates from the milk. As a rule, the process takes several minutes.

The curd clot leans back into a colander lined with gauze. The liquid must drain completely. After half an hour, it is necessary to manually squeeze out the remaining whey.

When the cottage cheese is still warm, it's time to boil the cheese. For these purposes, it is necessary to choose the right equipment: either a modern pan with a non-stick coating, or a time-tested aluminum pan.

Oil is heated on low heat, crumbled cottage cheese is placed on it, salt and soda are added. In a separate bowl, beat the egg until smooth, pour into the pan. Important! The last ingredient should not be cooked, so the container should not be hot. All components are intensively mixed.

When the curd absorbs the egg and butter, it will slowly begin to melt. When the mixture turns into a homogeneous mass, the pan should be removed from the heat, and the hot cheese should be put in a bowl. After cooling, the product is ready for use.

Here is such a simple recipe. homemade cheese from cottage cheese and milk it turns out, albeit not exactly the same as the store, but it is quite possible to diversify the menu with it. From half a kilo of cottage cheese, 300 grams of hard cheese is obtained.

Curd from sour milk in a slow cooker

sour milk has pronounced odor, therefore, to use pure form it cannot be. What to do if a useful product is sour, but it is a pity to pour it out? Prepare a new dish! For example, make from sour milk homemade curd.

The recipe involves the use of only one ingredient - sour 2.5% in an amount of 1 liter. Exit finished product from a given amount of raw materials is 150 grams.

Cooking technology

So below is detailed recipe. Homemade cottage cheese from sour milk in a slow cooker is easy to cook!

Step 1. Pour milk into the bowl of the appliance.

Step 2. Turn on the heating mode, set the timer for 20 minutes.

Step 3. Open the lid, switch to the cooking mode and leave for 10 minutes.

Step 4. In the bowl will be noticeable curd protein and translucent liquid - serum. The latter must be completely drained. Here a sieve will come to the aid of the hostess.

That's all! Feel free to take this recipe for homemade cottage cheese from milk, proven by many housewives, into your piggy bank. Step by step recipe- a great help for beginner cooks. They scrupulously compare all points, measure required amount ingredients. However, it is not at all necessary to strictly follow the instructions. It is perfectly acceptable if you big family, increase the estimated mass ready meal by adding fresh milk, kefir or sour cream to sour milk.

Goat's milk as a basis for the preparation of fatty cottage cheese

Such a product is real elixir health. In the store you will have to pay a decent amount for it, so it's better to cook it yourself. The process is quite simple and within the power of the average hostess. The main thing is to choose high-quality raw materials - goat's milk. Then gentle delicious cottage cheese not only adults, but also children will like it.

The main ingredient is goat's milk in the amount of 2 liters.

Cooking process

To start cooking cottage cheese, milk must be fermented. In the summer this process will go faster, in winter - a little longer. It is enough to pour the milk into a jar and leave it overnight at room temperature. Cover the neck with an inverted lid so that the product “breathes”. A kettle is placed next to hot water. Two vessels are covered with a clean kitchen towel.

In the morning, the milk turns sour, becomes like a dense, thick mass with a slight separation of whey.

Further, the recipe for homemade cottage cheese (from milk) involves the use of a small saucepan with a thick bottom, on which a clean towel folded in half is placed. This will protect the jar from breaking under strong heat.

So, the jar is placed in a saucepan, poured there warm water(according to the filling level of the jar). As soon as the water boils, remove the fire, and leave the jar in hot water for half an hour. It is not recommended to mix the contents of the jar throughout the entire time.

As you can see, it's also a pretty simple recipe. Homemade cottage cheese goat milk prepared in the same way as from cow, no nuances. The solid mass will rise up, and the whey will remain below. Few people know that the cloudy liquid contains a record amount of calcium, so it is very useful to use it periodically.

So, the contents of the jar are carefully poured into a colander, under which a container is placed to collect the whey. In order to remove the liquid from the curd as much as possible, it must be covered with a plate, and a load should be placed on top, for example, a liter jar filled with water. Leave the structure without movement for 30-40 minutes.

Delicate high-calorie cottage cheese is ready. If you strictly follow the recipe, home-made cottage cheese from milk taken in a small volume (2 liters), you get 350-400 grams.

Fat-free cottage cheese for those who strive for the perfect figure

Today more and more people are following proper nutrition, giving up fast food, junk fatty foods and enriching your diet with vegetables, fruits and dairy products.

To help those who care about their health and keep weight under control, next recipe cottage cheese. From milk at home you can cook healthy low-calorie product With minimum content fat.

Main Ingredients:

1. Milk (fat content 1%) - 1 liter.
2. Juice of half a lemon/ lemon acid, diluted in water.

100 grams of the finished product contains only 78 kcal.

Description of the cooking process

We suggest you resort to the help of so many multicooker hostesses today to simplify and speed up the process of obtaining homemade cottage cheese (from milk). The recipe is so simple that the whole process can be described in just a few words. Pour the main ingredient into a bowl, heat in the “Frying” mode until the first signs of boiling, but do not boil.

Pour in the lemon juice in a thin stream, stirring constantly so that the milk protein coagulates evenly.

Prepare gauze, put on it protein mass, allow excess liquid to drain. Ready!

Homemade cottage cheese made from natural cow's milk, will cost almost half the price of the store. It lacks chemical additives and antibiotics, which increase the shelf life of raw materials. To get useful and safe product own production, you will have to go through three stages: turning milk into yogurt, heat treatment and separating the mass from whey.

Raw material selection

What base to use for cottage cheese? There is an opinion that store-bought pasteurized milk is “dead” and not suitable for such purposes. It is better to go to the market or visit familiar farmers where you can get hold of a natural cow product.

Packaged milk is suitable for making cottage cheese if there is no other raw material, but some nuances should be taken into account when choosing it:

1. Do not buy options with long term storage. They necessarily contain antibiotics that do not allow raw materials to turn sour.
2. Choose a product with a fat content of 3.6% or more.
3. Remember that about 200 g of cottage cheese is obtained from 1 liter of packaged raw materials.

Pasteurized milk is more expensive than homemade milk sold on the market. Manufacturers subject the product to heat treatment, so when it is reheated, it will lose 60 - 70% of its nutrients.

Packaged raw materials also have several advantages:

1. Cottage cheese from shop milk has a soft and delicate texture. It is not as grainy as the whole cow variant.
2. It is enough to knead the product with a fork to turn it into an airy homogeneous mass, which is ideal for baking. No need to grind the fermented milk component with a blender or through a sieve.
3. Pasteurized milk curd is suitable for people who are afraid to eat extra calories. The product turns out to be dietary, with minimal fat content and a delicate creamy taste.

1. Natural raw materials contain a lot of calcium and other minerals that are useful for both adults and children.
2. Cottage cheese is fatty, with a characteristic sour taste.
3. Liter whole milk- this is 250–300 g of a fermented milk product plus cream, which can be removed from raw materials on the first or second day of settling.

The whey left after straining the cottage cheese is used to make okroshka, added to the dough for dumplings or pies.

Milk preparation

If you are not sure about the quality cow product, it is recommended to boil it. High temperatures kill E. coli and pathogenic bacteria. You can heat cottage cheese from sour milk, or rather, from yogurt, so the raw materials must be brought to the correct consistency.

Dishes
Pour the whole or pasteurized product into glass jar or earthenware jug. Iron pots and other containers are not suitable for settling milk. Fermentation starts oxidative processes, and the raw material acquires an unpleasant aftertaste.

Banks are not clogged, but only covered with a towel or rag on top. The lid, unlike the fabric, does not allow air to pass through, which accelerates the fermentation of the product. The rag also protects the raw material from ultraviolet radiation. Milk exposed to the sun not only quickly turns sour, but can also turn green and spoil, especially if it is a pasteurized variety.

How to speed up fermentation
To get curdled milk in 1-2 days, a piece of rye or black cracker is added to the raw material. Suitable and fresh bread, because the main thing is the yeast contained in the supplement. Mushrooms activate fermentation, and milk turns sour in 12–24 hours, depending on the freshness of the product itself.

In boiled raw materials, cooled down to 40–38 degrees, it is recommended to add 1–2 tablespoons of sour cream or 150–250 ml of kefir. The products contain lactic bacteria, which are responsible for fermentation. Better to use homemade sour cream or kefir, not store-bought.

The third option is citric acid or table vinegar. A spoonful of the additive is diluted in 3-4 liters warm milk. Stir thoroughly and leave for 1-2 hours. The raw material turns into curdled milk almost instantly. Whey obtained from milk with vinegar should not be drunk or used to make okroshka. The product increases the acidity of the stomach, irritates the walls and can burn the mucous membrane. An alternative to vinegar is freshly squeezed lemon juice.

Pasteurized milk is mixed with dry bacteria or liquid cultures, which are sold in pharmacies and large supermarkets. The additive is activated only in heat, so the raw material is preheated. Bacteria turn milk into curdled milk in just 6-8 hours.

Right place
Containers with the workpiece should be warm:

• next to the battery;
• near the stove;
• you can lean the bank against hot pot or teapot;
• put next to the back of the refrigerator.

Milk quickly turns sour in the bathroom, because it is always warm there. The main thing is that it does not fall on the container with the product sunlight, due to which vitamin C evaporates and the taste of future cottage cheese worsens.

Important: In the refrigerator, fermentation processes are inhibited, and milk does not turn into yogurt, but simply becomes unusable.

pasteurized or whole product do not stir, beat, beat or shake. You need to wait until the milk separates into a yellowish-greenish whey and large white breasts. If small flakes float in the container, it means that the process is not finished yet. On average, from 1 to 3 days is enough for the raw material to reach the correct consistency, and it can be thawed.

Heat treatment

Gently pour the curdled milk into a large saucepan: for 3 liters of the product, you should take dishes with a volume of 5 liters or more. Cottage cheese rises a little during cooking and can run away if the container is too small.

Place the pot on an electric gas stove, turn on the minimum temperature. Yogurt needs to be heated, but not brought to a boil. It is recommended to regularly check the temperature of the liquid with your fingers: dip the index or middle one into the raw materials and wait 2-3 seconds. If it is too hot, turn down the power or turn off the stove.

Stir the future cottage cheese with a wooden or iron spoon, but not too often. When large lumps float to the surface, set the pan aside and let cool slightly. It remains to strain the cottage cheese and squeeze out the excess whey.

There is also steam option heat treatment. Heat up in large saucepan water, and put a smaller container into it, into which yogurt is poured. Warm up for 15-20 minutes, until small flakes come together into a large breast, reminiscent of jelly in consistency.

Microwave option
The method will appeal to girls who want to spend a minimum of time preparing a healthy product.

1. Transfer the curdled milk to a liter jar or a baking dish in a microwave with high sides.
2. Set the power within 360 - 400 W.
3. Timer for 10 minutes, do not cover the jar with anything.
4. Ready cottage cheese will float to the surface, and the whey will become transparent greenish. If it has a milky tint, you need to turn on the microwave for another 2-3 minutes.

It remains to strain the cottage cheese when it cools down. You do not need to squeeze the mass, it will turn out to be rather dry.

Tip: If you put the microwave on maximum power, the process will not speed up. Weight from high temperatures dries up and burns around the edges.

Recipe in the oven
A convenient and easy way to heat cottage cheese is to put it in the oven. To get lean fermented milk product, use only yogurt. If you need fatty cottage cheese, sour milk is mixed with sour cream: for 3 liters of the first ingredient, approximately 1–1.5 liters of the second.

Pour the products into an enamel pan, cover. Preheat the oven to 145-150 degrees, simmer the yogurt for 45 minutes. Turn off, leave inside until cool. Separate from the whey, let it brew and can be consumed.

Cottage cheese from a multicooker

• Pour the sour milk into a bowl.
• Select "Heat" mode.
• Set a timer for half an hour if you need dry crumbly cottage cheese, then for 45 minutes.
• Throw the mass into a colander. After cooling, you can use.

No more than 2-3 liters of sour milk are poured into a 5-liter bowl. If there is too much yogurt, during cooking it will run away and flood the slow cooker.

We filter correctly

You will need a clean saucepan or a large bowl, a dense piece of cloth or gauze, which is folded in at least 4 layers. Attach a colander to the container, put a rag inside so that its edges hang from the bowl by 4–5 cm.

Pour the curd gradually, pushing big chunks spatula. When the whole mass is in a colander, it needs to be lightly tamped and knocked into one lump. Tie gauze like a bag and hang on a hook or rope. Substitute a bowl or pan under the cottage cheese, into which the remaining liquid will drain.

You can not hang gauze, but put a press on top:

• one and a half liter bottle of water;
• grindstone;
• two kilogram dumbbell.

Cover the cottage cheese on top with foil or a plate. If you like a soft “wet” product, 20-40 minutes is enough. To get dry crumbly cottage cheese, you need to hold the press for 2-3 hours. Store the finished mass in the refrigerator. Preferably consumed within 3-4 days home product spoils quickly.

The method works with any milk: whole, sterilized, pasteurized, or even lactose-free options. Raw materials do not need to be defended, it is enough to heat up to 40 degrees and pour in the powder of 10% calcium chloride.

For 500 ml of base, take 1 tbsp. l pharmaceutical preparation. Stir the milk until calcium is completely dissolved, wait until it boils. The mass will curl up and lumps will float to the surface. Cool the workpiece and strain.

Important: You can eat no more than 100 g of cottage cheese prepared with calcium chloride per day, otherwise the mineral metabolism in the body will be disturbed.

Option without heat treatment

Pour the yogurt into a plastic container or glass bowl and put it in the freezer. Wait until the mass freezes and turns into a solid white breast. Remove the yogurt and put in a colander lined with gauze. When the mass has melted, hang it over a bowl and wait until all the whey has drained. Gentle and puffed curd, reminiscent of mascarpone, ready to eat.

Curd mass for the little ones

Pour 3 liters of milk into a saucepan, bring to a boil

1. Add 1.5 l of kefir
2. Switch stove to minimum fire
3. Hold for 10 minutes, stirring gently
4. When the mass is curtailed, cool and fold on cheesecloth
5. Mix cottage cheese with bananas, apples or other fruits. Blend in blender until smooth
6. Delicious and healthy dessert ready for kids and adults.

Homemade cottage cheese is one of the most useful products that can be consumed at least every day. It will strengthen teeth, bones, immunity and improve mood. And the preparation of curd mass from whole or pasteurized milk will take only 40-50 minutes, not counting the time spent on the purchase and upholding of raw materials.

Video: how to cook cottage cheese at home