How to cook cottage cheese from milk at home - a recipe with a photo. Goat's milk as a basis for the preparation of fatty cottage cheese

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 preservation. 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.

Content:

Cottage cheese is a perfect food product, which combines all the beneficial properties of dairy products. High-quality cottage cheese provides the body with easily digestible protein, fats, vitamins, amino acids and minerals (calcium, potassium, phosphorus). It is useful for pregnant and lactating women, for young growing organisms, people with increased physical activity and the elderly.

Features of cooking cottage cheese

The modern way of making cottage cheese at home, which cannot be said about the industry, has absolutely not undergone any changes and is no different from the process used by our ancestors. Still, this nutritious fermented milk product is obtained from well-warmed yogurt (sour milk), placed in a linen bag to separate the dense part (cottage cheese) from the liquid (whey).

Classic cottage cheese recipe at home

There is an ideal "long-playing recipe" when the extraction of a valuable product goes on its own, without your direct intervention. The whole process is simple, and you can get cottage cheese from milk on the second or third day after its natural fermentation, when, under the influence of temperature factors, whey will separate from yogurt due to the action of live lactic acid bacteria.

To get 1 kg of cottage cheese, cook:

• 3 liters of fresh, preferably homemade, milk;
• 2 capacious containers: one is bigger, the other is smaller;
• colander;
• clean cotton cloth or thick gauze.

Instructions for making cottage cheese at home:

1. Pour the milk into a resealable container, do not disturb it, leave it to sour for a couple of days (the rate of fermentation will depend on temperature factors).
2. After a container with a fermented, already dense, mixture, put on a slow fire in a water bath. Cook, stirring gently, for 15-20 minutes until curd clots form.
3. As soon as the slightly heated mass exfoliates into cottage cheese and whey, set it aside until it cools completely.
4. Next, prepare a capacious dish, place a colander on it, which is covered with a thick cotton clean cloth (a sieve is not suitable for such manipulation).
5. Pour the mass onto the prepared cloth, tie it in a knot and hang it over the prepared container so that the separated whey can drain into it. As soon as the whey stops dripping, the curd is ready.

How to make curd quickly

If you don't have the time of 2-3 days, try to make "instant" curd, while you can "play" with the final result of the taste of the product and its characteristics. You will get a solid consistency of cottage cheese when the curdled milk drains for a day, soft tender cottage cheese is prepared almost immediately - by the usual mechanical squeezing of the whey by hand. The fat content and the amount of product at the output will depend on the percentage of fat content of the original components.

To get 200 g of cottage cheese, you will need the following ingredients:

• 500 ml of milk;
• 500 ml of kefir.

The cooking process looks like this:

1. Pour the milk into a container of sufficient capacity (at least 1.5 liters) and bring it to a boil.
2. As soon as the moment comes when the milk begins to boil, reduce the strength of the fire and immediately begin pouring kefir into the boiling liquid in a thin stream.
3. Then add a little fire and start to slowly stir the mass.
4. When the coagulation process begins (separation of whey from protein), turn off the heat, cover the dish with a lid and leave the mixture alone for a while (coagulation will still occur in the cooling workpiece).
5. Then do everything as usual: throw the cooled mass on a dense gauze and, tying it in a knot, hang it to drain the serum.

The subtleties of cooking cottage cheese at home

You can cook cottage cheese at home from both homemade whole milk and pasteurized store milk. A rural cow's milk product will be fatter, more delicate in taste, and cheaper in cost. Cottage cheese from milk from the counter will turn out to be more fat-free, light, fine-grained, less tender and twice as expensive.

Whatever milk you choose initially for making cottage cheese, there are certain nuances, without knowing which you may end up with a low-quality product:

• Souring milk should be natural, without your intervention and in no case in the refrigerator.
• During the warming up of already sour milk, the main thing is not to overheat it, since if the curdled milk is exposed to excessive temperature, the curd will turn out to be fine-grained, and its taste will be hard and dry.
• If, on the contrary, you do not bring the semi-finished product to the required temperature while heating it in a water bath, you will get a rubber mass at the output, which tastes completely different from cottage cheese.
• The green color of whey, which occurs when sour milk is heated, indicates that the yogurt has “ripened” enough.

It is worth considering that the final mass of the cooked product will also differ: the yield of cottage cheese from three liters of homemade milk will be much larger (about 1 kg) than from the same amount of store-bought milk (600-700 g).

Types of cottage cheese

Like the rest of the fermented milk products, according to the production technology, it is customary to classify cottage cheese. With this product, they do it according to the method of preparation (separate and traditional) and according to the fat content.

What is cottage cheese

By fat content, cottage cheese is divided into:

• fat-free (% fat up to 1.8);
• lean (fat content less than 3%);
• bold (9%);
• classic (from 4-18%);
• fatty (% fat content not less than 18).

The traditional way of making cottage cheese is acidic (prepared on the basis of skimmed milk using sourdough) and acid rennet (pasteurized milk is used, in this case the sourdough is supplemented with the enzyme pepsin).

With a separate method, grained skimmed cottage cheese is obtained, which is prepared from separated skimmed milk. In this way, when adding cream, you can get cottage cheese of any fat content.

Making cottage cheese from milk

At home, all the specifics and technology for making cottage cheese from milk are the same and uncomplicated. Milk is pasteurized, cooled and seasoned with sourdough (kefir, sour cream, yogurt, fermented baked milk). Standard proportions: 3-4 tablespoons of sourdough are used for 1 liter of milk.

The prepared mixture is mixed and placed for 8-10 hours in a warm place. After that, the curd clot is separated from the whey. Ready-made cottage cheese can be flavored with sour cream, if you want to get a higher-calorie product, cream or fruit.

Kefir cottage cheese at home

Curd made from kefir will have a delicate, soft texture, but have a sour taste. It will be good to use such cottage cheese for preparing a variety of curd products or as an independent dish with the addition of fruits or sweet jam. The preparation of cottage cheese from kefir is similar to the process of obtaining it from milk: kefir is subject to heat treatment, after which the curd is separated from whey.

The recipe for obtaining cottage cheese from frozen kefir is considered interesting: place a lump of sour milk frozen in the freezer at room temperature in a cloth bag. A few hours later, after the process of separating the liquid from the solid part, you will receive a long-awaited tasty product.

How to cook fat-free cottage cheese at home

Cottage cheese made from skimmed milk is a dietary and at the same time a full-fledged energy product containing all useful substances. Fat-free cottage cheese is ideal for people on a low-fat diet, with less than 1.8% fat per 100g.

Pasteurized non-fat or 1% milk is used for this process. The entire cooking procedure is similar to obtaining cottage cheese from ordinary milk, the only difference is that the fermentation of such a product in a natural way will be much longer, therefore, to speed up the process, starter cultures in the form of low-fat yogurt or kefir are used. To sour one liter of milk, you need 2-3 tbsp. l. leaven.

How to make grainy cottage cheese

A variety of ordinary cottage cheese - granular cottage cheese - is a dietary low-calorie food that has no contraindications. It is prepared from pasteurized skimmed milk with the use of a special ferment - calcium chloride. The special taste of this product is achieved due to the saturation of fat-free curd grains with milk cream and salt.

To prepare such cottage cheese at home, you will need products:

• 1 liter of skim milk;
• 1.5 st. l. calcium chloride;
• 6 art. l. cream (the fat content of the cooked cottage cheese will depend on the initial% fat content of the cream);
• salt to taste.

The cooking process is quick and easy:

1. In a non-enameled container, heat the milk well, almost bringing it to a boil.
2. After turning off the heat, add calcium chloride and mix thoroughly.
3. The composition must stand for a while to separate the curd grains from the liquid.
4. Separate curd from whey.
5. Salt the already dry product and add cream. Grainy homemade cottage cheese is ready.

Making cottage cheese

On your own, you can try to make another healthy and nutritious dairy product - cottage cheese cheese.

To do this, you will need the following products:

• 200 g homemade fatty cottage cheese;
• 200 ml of milk;
• a mixture of one egg and 50 g of butter;
• 0.5 tsp soda;
• salt, spices to taste.

Homemade cheese is prepared like this:

1. Place homemade cottage cheese (it is better if it is grainy, with a low whey content) in a bowl, pour it with milk and bring the whole mixture to a boil.
2. After boiling, reduce the heat, stirring gently, make sure that the entire contents of the saucepan are evenly heated.
3. As soon as whey separates in the dish, discard the resulting curd lump in a colander or a dense layer of gauze.
4. Transfer the dry curd mass to a cauldron, in which you will then cook the cheese.
5. Add a mixture of butter, eggs, soda and salt to the semi-finished product. Stir.
6. Next, cook the whole mass over low heat for 5-8 minutes, stirring constantly.
7. The readiness of the cheese is easy to determine: it will stretch, become sticky, viscous and begin to lag behind the walls of the cauldron.
8. Pour the hot cheese into the prepared mold and leave to harden.

How to cook cottage cheese at home - look at the video:

After preparing homemade cottage cheese, you will have a useful product - whey, which can be used both in cooking for preparing various pastries, and in home cosmetology.

1. Cottage cheese can be made in two ways: with and without heat. This is a matter of taste and convenience. However, cottage cheese without heating is a little more tender.

2. If you make cottage cheese from milk, take a rustic one. Especially if according to the recipe it should turn sour. But you can use store-bought milk of any fat content. The fatter it is, the fatter the curd will be.

3. Kefir can also be taken in any fat content. can only be used if you heat it up.

4. The quantity and taste of cottage cheese depend on the quality of the original product. So when buying milk or kefir, you should not skimp.

5. You can cook cottage cheese both in a saucepan and in a water bath. Again, this is a matter of convenience. You will find a description of the cooking process in a water bath in the recipe for kefir cottage cheese.

6. It is better to heat dairy products in a heavy-bottomed aluminum or stainless steel pan. Enamelware is not suitable: everything in it can burn.

7. Cottage cheese spread on a colander covered with several layers of gauze. Place a saucepan or some other container under the colander so that the whey flows there.

8. If you leave the cottage cheese in a colander for a couple of hours or even less, then it will turn out wet.

9. To make cottage cheese dry and crumbly, you need to tie the ends of the gauze and hang the knot over the sink or pan for several hours or even all night. The time depends on your preference: the longer the whey drains, the drier the curd will be.

10. And in order for the cottage cheese to keep its shape, you can put it under oppression.

11. Homemade cottage cheese is stored in the refrigerator for no more than four days.

This is the traditional way of making cottage cheese.

Ingredients

• 2 liters of milk.

Cooking

Leave the milk in a warm place for 1-3 days. Don't mix it up. The time depends on the temperature in the room: the warmer, the faster the milk will sour. To speed up the process, you can add 2 tablespoons of sour cream or a piece of black to the milk.

Milk should not go sour in the refrigerator. There it will acquire an unpleasant odor and may begin to taste bitter. If you notice that the milk in the refrigerator is starting to turn sour, it's best to take it out so that it sours in the right conditions.

The sour milk will look like a soft, thick jelly, and whey will begin to appear around it. Pour the milk into a saucepan and place over low heat.

Boil, stirring occasionally. Do not overheat the milk, it should be slightly warm. After 10-15 minutes from the start of cooking, curd clots will begin to form in the pan. Remove the pan from the heat and let stand for the same amount of time. Then put the cottage cheese in a colander and let it drain.

2. Homemade cottage cheese from milk without heating

Ready cottage cheese will be more tender than in the first case.

Ingredients

• 2 liters of milk.

From the indicated amount, about 400 g of cottage cheese will be obtained.

Cooking

Let the milk sour, as in the first method. Do not heat the thickened mass, but immediately fold it onto gauze.

Thanks to lemon juice, milk will turn sour much faster.

Ingredients

• 2 liters of milk;
• 1 lemon.

From the specified amount, about 350 g of cottage cheese will be obtained.

Cooking

Pour milk into a saucepan. If you are using country milk, then bring it to a boil and reduce the heat. If the milk is already pasteurized, then just warm it up, but do not boil it.

Ingredients

• 1 liter of kefir.

Cooking

You will need two pots of different sizes. One of them should fit freely into the other. Fill a large saucepan halfway with water. Bring water to a boil over high heat.

Pour kefir into another saucepan. After boiling, put a small saucepan in a large one and heat the kefir over low heat.

Kefir should break up into curd and whey. When this happens, remove the pan from the heat and let it sit for 10 minutes. Transfer the cottage cheese to a colander and let the whey drain.

And from frozen kefir you will get the most delicate airy curd, reminiscent of cream cheese. It can be mixed with herbs, salted and used for cooking.

Ingredients

• 1 liter of kefir.

From the indicated amount, about 200 g of cottage cheese will be obtained.

Cooking

It is best to take kefir in a bag: the bottle can crack when frozen, and it will be difficult to extract the petrified kefir from it. If only bottled kefir is at hand, simply pour it into a plastic bag and tie it very tightly.

Place the bag in the freezer overnight. Kefir should become like a piece of ice. If after 10-12 hours kefir does not become hard as a stone, then it is of poor quality. From such a product, liquid cottage cheese will be obtained, resembling rather sour cream.

Carefully cut open the bag, put the contents in a colander and wrap in cheesecloth.

Leave kefir at room temperature until completely defrosted.

To cook cottage cheese at home, it is not necessary to have the skills of a professional chef. It is enough to familiarize yourself with the list of useful recommendations and tomorrow you can please your household with a natural product. Cottage cheese is prepared from store or farm milk, selecting fat content as needed.

It seems that it is not worth talking about the advantages of a home-made product over store-bought counterparts. 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: there are no preservatives and additives harmful to the body in home-made cottage cheese. 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. The most popular and available recipes are presented below.

Cottage cheese from milk and kefir

In cooking, both home-made kefir (fermented with the help of milk fungi) and store-bought kefir can be used. The taste of the 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 prepare 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 makes excellent 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 for a wonderful 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 to the Rossiysky store. In terms of utility, the home version will obviously outperform 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 heat. 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 turns out, albeit not exactly the same as store-bought, 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 a pronounced smell, therefore, it cannot be consumed in its pure form. 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 homemade cottage cheese from sour milk.

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

Cooking technology

So here is the 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. Curd protein and a translucent liquid - whey will be noticeable in the bowl. 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. A step by step recipe is a great help for beginner cooks. They scrupulously compare all points, measure the required amount of ingredients. However, it is not at all necessary to strictly follow the instructions. It is quite acceptable, if you have a large family, to increase the estimated mass of the finished dish by adding fresh milk, kefir or sour cream to sour milk.

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

This product is a real elixir of 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 tender tasty cottage cheese will appeal not only to adults, but also to children.

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 summer, this process will be faster, in winter - a little longer. It is enough to pour the milk into a jar and leave overnight at room temperature. Cover the neck with an inverted lid so that the product “breathes”. There is a kettle with hot water next to it. 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, warm water is poured there (according to the fill 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 goat's milk cottage cheese is prepared in the same way as cow's milk, 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 adhere to proper nutrition, refusing fast food, junk fatty foods and enriching their diet with vegetables, fruits and dairy products.

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

Main Ingredients:

1. Milk (fat content 1%) - 1 liter.
2. Juice of half a lemon/citric 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 the protein mass on it, let the excess liquid drain. Ready!

Today we will look at homemade cottage cheese, recipes you will find its preparation in our article.

Such a delicate and slightly sour product is very popular in our country. This is not at all surprising: cottage cheese is tasty, nutritious and absolutely indispensable in the preparation of favorite dishes of all times and peoples - cheesecakes, dumplings and cheesecakes.

The production of cottage cheese involves such valuable dairy elements as fat and protein. On an industrial level, cottage cheese is made from pasteurized milk. It is fermented with the help of cultural sourdough, consisting of useful lactic acid bacteria necessary for cottage cheese. This is a guarantee of the highest quality food product.

Only fresh cottage cheese made from pasteurized milk can be consumed directly in food. It should be remembered that cottage cheese is a favorable sphere for the life support of various microorganisms. It is not for nothing that cottage cheese is stored quite poorly and its quality deteriorates significantly after a short period of time. Store-bought cottage cheese can be kept in the cold or in a home refrigerator for no more than one or two days. Especially carefully it is necessary to handle the cottage cheese, which is made from raw milk.

It is likely to contain unwanted, and sometimes even harmful microorganisms. The cottage cheese that you bought on the market or made from fresh milk should not be consumed before preliminary heat treatment. It is necessary to warm the cottage cheese well at a high temperature, that is, use it for making spring rolls, cheesecakes, dumplings.

Homemade cottage cheese- this is the richest source of energy and a storehouse of useful vitamins and minerals. Adding cottage cheese to the daily diet guarantees the maintenance of women's and children's health, and for men, this wonderful product will become indispensable for restoring physical strength after a hard day's work. Today you can buy cottage cheese in any store, but home-cooked cottage cheese is still considered the most useful and delicious.

How to cook homemade cottage cheese: a simple cottage cheese recipe at home

Most easy cheesecake recipe requires the use of curdled milk. Everything is very simple: you need to pour the milk into a saucepan, cover with a clean cotton cloth and leave it for several days in a warm place (the number of days depends on the room temperature in the apartment or house). In winter, the transformation of curdled milk from milk will take about 3-5 days, in summer - up to 2-3 days. You can speed up the process by adding kefir or sour cream to regular milk (one hundred milliliters of kefir or one tablespoon of sour cream per liter).

After some time, when the milk is fermented to the state of curdled milk, it is necessary to separate the whey from the future curd. To do this, put the saucepan on the stove and heat the mixture. Boiling is strictly prohibited. After just a couple of minutes, the whey will be forced to separate from the curd. Readiness is defined as follows: put your finger in the middle of the mixture, if it is slightly warm, it's ready. Then we make a bag of several layers of a wide bandage, gauze or thin cotton and pour the contents of the saucepan into it. The bag must be suspended so that the mixture can drip for twelve to fifteen hours. If you want drier cottage cheese, then you can put oppression.

Prepare cottage cheese at home from yogurt or kefir bought in a store

To make cottage cheese at home, select the necessary ingredients:

Kefir or curdled milk in its purest form;

Milk and kefir (or curdled milk) in the ratio 1:1;

Milk and kefir (or curdled milk) in a ratio of 2:1;

Milk and kefir (or curdled milk) in a ratio of 1:2.

Several ways to prepare cottage cheese from kefir (or yogurt):

warm way:

Further actions, as in the first recipe: the mixture should be heated until the whey begins to separate from the curd, then we throw it into a colander lined with multilayer gauze, fold the bag and hang it up overnight.

cold way:

Kefir in a package (bag or pack) is left in the freezer for several nights. After the allotted time, we take it out of the pack, put the frozen kefir in a colander, which we first cover with gauze. When all the whey drains, you will be left with a very pleasant and healthy cottage cheese.

Three historically established culinary recipes for making cottage cheese:

Skyr - cottage cheese made from milk and kefir (or yogurt) in a ratio of 1: 1: boil the milk for a short time, add a liter of kefir, leave it on the slowest fire for about three minutes.

Ezhegey - cottage cheese made from milk and kefir (or yogurt) in a ratio of 1: 2: the cooking method excludes boiling. The milk is heated, curdled milk is added, the fire is immediately turned off and the mass is left to cool.

Calcined homemade cottage cheese from milk

Cottage cheese according to this recipe has low acidity, so it is recommended to give it to children.

How to make homemade cottage cheese?

We will need:

Milk - 1 liter,

Calcium lactate - one and a half teaspoons (6 grams).

Calcium lactate can be bought at any drug store in powder form. We dissolve it in a small amount of water, for example, in three to four tablespoons of water. Then bring fresh milk to a boil, turn off the fire and enter at a constant

stirring dissolved calcium lactate.

The milk will curdle. After the mass is cooled, filtered through gauze or thin cotton to separate the future curd from whey. In order for the cottage cheese to be dry and crumbly, we hang it up overnight or put it under oppression. One pack of milk will make a standard pack of cottage cheese.

Cooking cottage cheese at home is possible according to any of the above recipes, it will depend on your desire and capabilities. But under any condition, homemade cottage cheese preparation is simple, economical and even enjoyable.

A few tips to follow make cottage cheese at home even tastier:

Milk must be fermented necessarily, because otherwise the final product will be insipid and weak;

It is important not to oversour the milk, otherwise the cottage cheese will turn out sour;

The whey should separate completely;

To obtain cottage cheese of a dense consistency, place the mass under a wooden oppression;

You can store homemade cottage cheese in the refrigerator, wrapping it in a dry, clean towel.

Homemade cottage cheese

Having mastered homemade cottage cheese recipe, you can move on to the next level - cooking cheese. So, for hard cheese you will need the following ingredients:

One liter of milk;

One kilogram of cottage cheese;

A couple of eggs;

One hundred grams of butter;

Salt and soda - one tsp each

Cooking:

1. In a saucepan, mix cottage cheese with milk, heat over low heat, stirring constantly;

2. When it starts to boil, we throw the cottage cheese into a colander. If the holes are large enough, then the bottom of the colander can be covered with gauze to keep the maximum amount of cottage cheese. To better separate the whey, the curd can be lightly crushed with a spoon;

3. Put the resulting cottage cheese back into the saucepan, add butter there;

4. In a separate plate, mix eggs, soda, salt (you can add any seasonings or herbs to taste here) and add this mixture to a saucepan with butter and cottage cheese;

5. Turn on the minimum fire and boil the mixture until the mass begins to become thick, homogeneous and viscous. Do not worry: first, lactic acid will react with soda and the mass will increase significantly in size. Stir constantly, otherwise the cheese will constantly burn;

6. On average, it will take no more than ten minutes to cook. After a minute or two, the cheese will begin to melt, when the mass becomes homogeneous - remove the saucepan from the heat.

7. We send the finished cheese to the refrigerator. When it hardens, the homemade cheese will

ready. You can try!

Cooking cottage cheese and cheese at home x - it's very simple and fast, but how useful! Homemade cottage cheese can be combined with sour cream, any dried fruits, nuts, seeds, fruits, berries, bran, juices and sour-milk yogurts. This is a very tasty breakfast for children and their parents!

If ordinary bottled starts to turn sour - do not pour it out, you can cook it yourself cottage cheese. With the help of this recipe for an economical housewife, you yourself can cook cottage cheese at home. From 1200 ml of 2.5% fat milk, about 250-270 grams of cottage cheese and 800 ml of whey are obtained.

Homemade cottage cheese - recipe