How to make cottage cheese from natural cow's milk. Cottage cheese at home from milk

To make the process more understandable, we have prepared a step-by-step recipe with a photo. You can safely add any of the proposed options to your culinary piggy bank, and indulge your homemade natural cottage cheese both in its pure form and with various additives. It is prepared from milk, kefir, curdled milk and other dairy products.

Heat treatment will take place at not too high temperatures. As a rule, the technology uses a water bath. To do this, the pan with raw materials is placed in a bowl of water. At a high processing temperature and an increase in the duration of the process, the curd deteriorates its qualities. It becomes hard and dry.

For cooking you will need utensils:

• Glass jar;
• 2 pans of different diameters;
• Colander or sieve.

And also prepare a flap of natural fabric or gauze folded in several layers.

Before straining, wet the fabric (gauze) with boiled water and wring it out, and then nothing will stick to it.

For the preparation of homemade cottage cheese, milk is taken from under a cow or store-bought. In the first case, the yield is greater, the product is fatter, and from store-bought pasteurized milk it is softer and more tender.

When buying raw materials in a store, choose milk with a short shelf life and a fat content of at least 3.6%.

Whey is a by-product of making homemade cottage cheese. It has nutritional value in itself, and it also works great as a base for dough. So do not pour it out, but use it to make pies and okroshka.

How to cook cottage cheese at home from homemade and store milk: a step by step recipe

Cottage cheese is a fermented milk product, it is obtained from sour milk, so the first stage of preparation is fermentation. For this reason, long-term storage milk is not suitable, it simply does not turn sour. We take in polyethylene (by the way, it is cheaper). Be sure to look at the date of manufacture - only fresh milk is suitable for us.

On a note

You can skim the cream from farm milk, but if you want to boil full-fat cottage cheese, you do not need to do this.

Step by step preparation:

We talked about how to cook delicious coarse-grained cottage cheese at home from whole sour milk, gave a step-by-step recipe, but you can do without a water bath. A saucepan with yogurt is simply placed on a low fire and heated. Be sure to keep an eye on it so it doesn't burn. After curdling, proceed as described above.

From kefir: fresh and frozen

You can quickly make cottage cheese from kefir. The yield will be less than from curdled milk, but the taste is no worse. We skip the ripening stage and immediately put the dishes with kefir in a water bath. Don't forget to stir. The remaining whey can also be used, for example, to make pancakes or donuts on it.

The heating temperature of kefir should not exceed 60 ° C, otherwise the curd will turn out tough.

A glass jar is great for making homemade cottage cheese from kefir in a water bath, just remember to put a towel on the bottom of the pan so that it does not burst when heated. The process will be similar to the sterilization of preservation, with the difference that it is not necessary to bring to a boil. The jar is convenient in that it is not necessary to interfere with the mass, and the readiness will be easy to track by separating the whey from the curd mass. It is very visible through the glass.

A completely different technology is used for frozen kefir curd. In this case, heat treatment is not carried out.

Cooking steps:

1. Put a pack of kefir in the freezer.
2. After it freezes, remove from the freezer, remove the packaging.
3. Place frozen kefir in a colander lined with a damp cloth or gauze folded in 2-3 layers. Place a colander over a bowl or saucepan.
4. Leave to defrost at room temperature for at least 5 hours. The time depends on the air temperature.
5. When all the ice has thawed, drain the mass remaining on the gauze, transfer it to a glass or plastic container.

Cottage cheese from pre-frozen kefir turns out to be dietary, tender and soft, without grains. The consistency is like a cream. The taste depends on the quality of the original product.

If the room is cool, the defrosting process may take up to 10 hours. It is convenient to put the bag in the freezer in the evening, and put kefir ice on gauze in the morning. Then fresh homemade cottage cheese will be ready for dinner.

In a slow cooker: with sour cream and sourdough

In a slow cooker, cottage cheese is made from kefir, fermented baked milk or sour cow or goat milk. If you have fresh milk and sour cream, then with the help of a miracle saucepan you can also make a delicious product, only it will take more time, the process will drag on for about 12 hours, and possibly longer.

We will need such products;

• Milk - 10 glasses;
• Sour cream - ½ cup.

Cooking:

1. Pour milk into the multicooker bowl.
2. Add sour cream, stir. To make this easier, dilute the sour cream in a small amount of milk, and then pour the liquid mixture into a bowl.
3. Set the "Heating" mode, leave for half an hour.
4. After 2 hours, turn on the heating again, but for 15 minutes.
5. It is more convenient to put cottage cheese at night, then in the morning the yogurt will be ready.
6. For curdling at the final stage, turn on the multicooker in the “Heating” mode for 1 hour.
7. Now it remains to fold the thick mass onto gauze. Pre-fold it several times and put it in a colander, and place it over the pan.
8. Wait until all the serum has drained.
9. Do not try to speed up the process by stirring the mass with a spoon. Leave it alone, in extreme cases - tighten the edges of the gauze alternately from all sides.
10. As usual, transfer the finished cottage cheese to a suitable dish and refrigerate.

Instead of sour cream, you can use any fermented milk product: kefir, fermented baked milk, yogurt.

With special starter cultures, you can prepare a tasty and healthy fermented milk product in 8 hours. An excellent result is obtained with BakZdrav sourdough. The instructions are very detailed. In the multicooker, this is done like this:

1. Pour the leaven into the cooled boiled milk, stir.
2. Pour the mixture into the bowl of the multicooker, turn on the “Yogurt” mode. If it is not there, then set the temperature to 35-40 ° C, leave for 8 hours.
3. With a spatula, cut the dense layer right in the bowl into rectangles with a side of 2 cm (do not mix, but only pick), set the temperature to 60 ° C, cook for 15 minutes.
4. Strain through cheesecloth, cool.

Place in the refrigerator for at least 2 hours, after which you can serve. Children like this cheesecake very much. It is stored in the refrigerator for no more than 3 days. If you add berries, fruits or raisins to it and pour over syrup, you get a wonderful dessert.

Homemade cottage cheese with calcium chloride

If you need to increase the calcium content, then the pharmaceutical preparation calcium chloride 10% is used for this. It is sold in ampoules and bottles. Be careful when using the ampoule.

To prevent the glass from accidentally getting into the product, draw up the preparation with a syringe with a needle.

• Milk - 300 ml;
• Calcium chloride - 1 tsp

How to cook:

1. boil milk
2. Add calcium chloride, after which the milk will begin to curdle.
3. Throw on cheesecloth, drain.

With this technology, two goals are achieved. Firstly, the preparation is very fast, no preparatory measures are required. Secondly, cottage cheese is enriched with calcium, which is necessary for the normal functioning of the body.

Calcined cottage cheese is often prescribed for children, it is useful for older people as a prevention of osteoporosis.

We have given several options for how to cook cottage cheese at home. This can be done quickly with calcium chloride or without heat treatment by freezing and then thawing kefir. Very tasty and tender cottage cheese is obtained in a slow cooker. And there is also a classic way that our grandmothers used. In each case, the consistency will be different, and the taste will also be different, so you need to try and choose what your family will like.

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!

The process of making cottage cheese at home takes a minimum amount of time, cost and effort.

However, the product that you prepare yourself will differ significantly from similar competitors offered by modern manufacturers to customers.

Homemade cottage cheese contains much more useful substances, which, unfortunately, are present in the minimum amount in factory versions.

1. In no case should yogurt be brought to a boil - the curd will turn out dry and tasteless.

2. The longer the whey drains, the denser and drier the curd is.

3. It is necessary to discard the cottage cheese in a colander only when the whey is well separated, otherwise the cottage cheese will turn out sour.

4. Experienced housewives never drain whey down the sink. On its basis, you can cook delicious pancakes, pancakes, jelly, kvass or jelly.

As you can see, there are quite a few ways and recipes for making homemade cottage cheese. All of them are simple and will not take much of your precious time. So cook cottage cheese at home and feed your kids with a tasty and healthy product.

Homemade cottage cheese recipes

Village cottage cheese

To make a classic village cottage cheese, you will need 2 liters of fresh homemade milk, a clean gauze napkin, two pots that fit one into the other.

Milk should be poured into a smaller saucepan, covered with a lid and put in a warm place, for example, near a radiator, for such a time during which the milk should turn sour. Usually it's somewhere around a day. For taste and acceleration of souring, you can add 2-3 tbsp. spoons of low-fat sour cream. Then place the pot with sour milk in a large pot, but about the same height, and fill the gap between the walls of the pots with water.

Put both pans on a slow fire and do not leave the stove for a minute. As the water boils, the sour milk will move away from the edges of the pan, a yellowish liquid will come out. At this moment, it is urgent to remove the pans from the fire, remove the smaller pan and cool the semi-finished product. Then put a gauze napkin on the bottom of the sieve and carefully spread curdled milk on it with a tablespoon. 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. To get a denser cottage cheese, a load must be placed on cheesecloth with cottage cheese.

Preparation of calcined cottage cheese

The product made in this way will have a low level of acidity, so it is ideal for dietary and baby food. The main feature of the preparation of cottage cheese is the addition of calcium lactate (diluted with water) at the stage of boiling milk with constant stirring (3 teaspoons per 2 liters of milk). The powder can be purchased at pharmacies. The output of the finished product will be 300-400 grams. Further, the technology is similar to the methods described above.

Ready-to-eat cottage cheese is stored in the refrigerator in a glass or enamel bowl, after putting a couple of pieces of sugar in it. Homemade cottage cheese can be stored in the freezer for one month, but its taste changes slightly. It is strictly not recommended to store the product in plastic bags. If the cottage cheese suddenly becomes sour, then it must be mixed with fresh milk in equal proportions and left for 60-90 minutes. After that, the cottage cheese is placed in cheesecloth (cotton bag) and put under pressure.

Cold method of making homemade cottage cheese

Ingredients:

• 0.5 l kefir
• 1 tsp Sahara
• 1 tsp Sahara
• 1 tsp Sahara
• 50 g prunes

Cooking method:

In addition to cooking cottage cheese in a hot way, there is also cooking cold cottage cheese, such cottage cheese is more like a cream. Great for feeding babies from a young age. In addition, many different dried fruits are suitable for it.

It will take 25 minutes to prepare the dish:

To prepare cottage cheese in this way, you need frozen kefir, you can put it in the freezer until it freezes, you can also leave it there overnight so as not to wait for freezing during the day.

After complete freezing, remove the bag and defrost the contents without using any aids, boiling water or warm air. Pass the kefir through a fine sieve.

Hang the resulting mass for 20 minutes, it can also be used in baking.

Cold curd is ready. Now you need to add sugar, dried fruits to it, you can add fresh fruits to taste, you can prepare a healthy and vitamin-rich dessert.

Making cottage cheese with lemon

Take skimmed milk and pour it into a large container. Take a lemon and squeeze it into milk (for 1 liter of milk - a little more than half a lemon) and mix. This is necessary so that the milk curdles faster. You can, of course, wait until the milk turns sour in natural conditions - place the dishes with milk and a crust of rye bread in a warm place, for example - to the battery. However, if you have fatty milk, you can thus first prepare homemade yogurt, remove its fat from the surface, and then, when it stands (it usually takes 1-2 days), cook cottage cheese. As a starter, you can also use purchased kefir or yogurt (literally a spoon) or the previous starter or whey. If milk is left to sour without leaven, the process of putrefactive fermentation may begin.

You will see how the milk begins to curdle, and the whey becomes transparent. You don't have to wait until the milk clots become too dense - your curd will then be too grainy. Strain the whey through cheesecloth - you can then use this whey to make homemade diet bread or pancakes; put the cottage cheese in a separate container and you can eat.

Quick homemade cottage cheese recipe

Necessary:

• 2 liters of milk
• 2 jars (250 g) natural yogurt

How to cook:

1. Pour 2 liters of milk into a microwave-safe dish, heat it up to the desired temperature (about 40°). Add 2 jars of natural yogurt and leave in a warm place until the milk curdles and turns into a thick curdled milk. Usually it takes 10-12 hours, but it depends on the room temperature.

2. Put the bowl with curdled milk in the microwave oven for 15 minutes at a maximum power of 800 W - the contents will heat up, warming up evenly, and curl up - curdle. A clear serum will clearly come off.

3. Carefully transfer the curdled lump into a colander lined with gauze, located above the pan (to collect whey), trying not to break the integrity of the lump.

4. Let the main whey drain, then hang the bundle with cottage cheese for a while so that the whey glass is better.

Homemade cottage cheese is the most delicious, because it is always fresh and natural. You can cook it in different ways. The final result depends on the quality of milk. Someone likes fat cottage cheese, with an oily structure, and someone likes a dietary product, with a small amount of fat and a sour taste.

How to cook cottage cheese at home for every taste - in detail in the recipes.

Step-by-step recipes for homemade cottage cheese from milk - basic technological principles

Cottage cheese is obtained from natural (whole) milk. As you know, milk contains a natural milk protein - casein. At a temperature of 10-12°C, milk matures within 12-15 hours. During this time, the structure of the protein changes, and the process of natural fermentation begins.

Next, the milk is heated. Whey is separated and a clot is formed: under the influence of temperature, casein fibers fold (shrink), pushing fluid (whey) out of the cells. In industrial terms, this process is called pasteurization. It occurs at 63-65°C for 20 minutes. Raising the temperature will shorten the pasteurization time.

In fact, milk coagulation occurs at a lower temperature - 40-45 ° C, but at dairy plants, where huge volumes of raw milk collected from different farms are processed, an increase in pasteurization temperature is due to sanitary standards. When there is absolute certainty that the milking is hygienic, that the utensils are sterile, and that the animal is well maintained, homemade milk can simply be warmed up until the whey begins to separate, and then removed from the stove and allowed to stand until completely cooled.

There is a pattern: the higher the pasteurization temperature of milk, the worse the quality of the curd. That is why sour boiled milk never forms a normal clot, although, again, under production conditions, soft cheeses are obtained from milk processed by high-temperature pasteurization. But there are special technologies for this.

To get homemade cottage cheese, you can use some industrial secrets. Some details of the industrial technology for making homemade cottage cheese from milk are in step-by-step recipes and useful tips.

Step-by-step recipe for homemade cottage cheese from fresh milk

Ingredients:

Homemade milk 3.5 l (1 bottle)

Sourdough - the amount depends on the type of fermented milk product or enzyme

Calcium chloride 5% 5 mg (1 ampoule)

Cooking order:

1. The first stage is the normalization of milk. Of course, it is difficult to obtain milk of the required fat content by home methods, but you can approximately adjust the process. The main thing is that the milk is whole. Fat content affects taste and texture. The industry produces fat-free cottage cheese, with a fat content of 9% and 18%. Choose your option and skim off the cream as needed.

2. Pour the milk into a saucepan and heat to 35-40°C.

3. Enter the starter into warm milk and stir for 5-7 minutes. Leave the saucepan at room temperature. Add calcium chloride at the same time to speed up the curdling of the milk.

Usually, milk souring without fermenting occurs within 7-8 hours. During this time, acidity increases, the product is enriched with lactobacilli, acquires a characteristic taste. This is an acidic way of making homemade cottage cheese. He is more natural.

Adding sour cream and other fermented milk products speeds up the process by 2 times. Sour cream, yogurt, whey or yogurt is the best way to ferment milk at home - these products can be found in every home. Only one prerequisite: fermented milk products must be prepared in a thermostatic way, from whole milk.

If desired, replace fermented milk products with pepsin or other enzymes. This is the second, acid-rennet method of making homemade cottage cheese from milk, which can be applied by replacing sour cream with an enzyme in paragraph two of the step-by-step recipe.

4. When a clot appears, put the pan on the stove and heat the raw material again, stirring, at a temperature of no more than 40-42 ° C. If heated too much, the quality of the curd will deteriorate. At the same time, fat and calcium will pass into the whey, and the cheese clot will noticeably decrease in volume and become dry. However, this option is also acceptable, but it is not for everyone.

5. Break the resulting dense clot into small fractions to speed up the separation of the liquid.

6. Place a sieve or colander on a tray with a capacity of at least 3.5 liters so that the whey does not overflow the rim of the dish. Cover the sieve with cheesecloth folded in four layers, and carefully, gradually pour the fermented milk.

7. When the main volume of whey has drained, tie the ends of the gauze napkin and hang it over the pan for some more time to compact the cheese clot and remove excess moisture from the product.

From the indicated amount of homemade milk, you can get 350 - 400 g of fresh cottage cheese.

Step-by-step recipe for homemade curd from sour milk

Ingredient:

Homemade curdled milk

It happens that the milk has already turned sour, and it needs to be “put into action”. If the product has not been boiled, then it is quite suitable for making homemade cottage cheese. This milk does not require any special additives.

Cooking:

1. Curdled milk must be heated. When the temperature rises to 40°C, the milk protein coagulates. All this has already been described above, in the basic technological principles for obtaining homemade cottage cheese from milk.

2. The next step is to separate the whey. Also, as in the first step-by-step recipe, install a sieve on a pan of a suitable volume, and pour the heated yogurt through the gauze layer.

3. Let the whey drain to the desired curd moisture level. You can leave the cottage cheese in this position, and to speed up the process of separating the whey, hang it in gauze.

Step-by-step recipe for homemade cottage cheese from milk (with lemon juice)

This is a step by step recipe for paneer, Indian homemade curd made from milk. To coagulate casein, Indians use the juice of sour fruits - homemade rennet cheese is obtained, with a delicate taste and dense texture. This cheese is not salty, like cheese or feta, so it looks more like cottage cheese.

Ingredients:

Milk 6 l

Lemon juice 100 ml

Cooking order:

1. Heat homemade milk to 40-50°C.

2. Squeeze the juice from a fresh lemon.

3. Pour it in a thin stream at the edge of the pan on the stove, while stirring the milk in one direction.

4. Continue stirring until a firm curd forms.

5. Let the mass cool, and pour through a gauze layer laid on a colander. You can transfer the clot to gauze with a slotted spoon.

6. Fold the edges of the gauze to the center. Place a plate on the cheese mass, and on it - a jar filled with water. The curd should be compressed.

7. Transfer the finished head to a tightly closed container. Refrigerate for 10-12 hours to ripen. Cut the paneer into pieces when serving. It is very good for making salads and desserts, as a filling for dumplings and pies.

At the milk heating stage, you can add herbs and spices to get an original snack. Suitable hot peppers, garlic, ground coriander, cardamom, mint.

Step-by-step recipes for homemade cottage cheese from milk - useful tips and secrets

Not every housewife has a lactometer to determine the fat content of milk. There is a way out: you can approximately set the percentage of fat content by volume. For example: in a bottle - 3 liters of milk. Put it in the refrigerator overnight. By morning, the fat will rise up, as its molecules are lighter and larger than the liquid. The fat mass has a slightly creamy tint, and it differs in color from white milk. It remains to measure the volume of fat mass and determine the percentage of milk and fat. If in a bottle with a volume of 3 liters, the third part is a fat “top”, milk has a fat content of about 10%. This is a good indicator of the quality of milk.

Homemade cow's milk has the highest fat content in the cold season, when animals are transferred to winter maintenance. In such milk, the fat content reaches 12%. If you need to cook fat-free cottage cheese, put the milk in the refrigerator for 7-8 hours, then remove the cream - the raw material for the cottage cheese is ready.

To accelerate the coagulation of milk protein, add calcium chloride to the raw milk. This additive is also used in the dairy industry. It allows you to increase the volume of cheese grain, enriches dairy products with calcium, which passes into whey during pasteurization of milk. Calcium chloride is a cheap drug that is sold in any pharmacy without prescriptions. 0.5 ml of a 5% solution is sufficient per liter of milk. This is literally 2-3 drops of a solution. Chloride is an absolutely harmless drug, but you should not abuse it. As the great healer said, medicine differs from poison only in dosage.

Goat milk is a very valuable and dietary product. It contains less fat than cow's milk, but goat's milk is also less clotting due to the structure of milk protein. High-quality home-made goat's milk curd can only be obtained using the acid-rennet fermentation method.

The dairy industry produces cottage cheese made from reconstituted (powdered) milk, skim milk, but these methods for home-made cottage cheese are complex and require the use of special household appliances and appliances.

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

Ingredients:

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

How to make cottage cheese from milk at home:

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

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

If the milk was of high quality, then a sufficiently large amount of cream is formed on the surface of the resulting yogurt, which must be skimmed off. The more of them left, the fatter the cottage cheese will turn out. In this way, you can achieve the fat content of the final product you need.

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

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

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

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

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

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

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