Possibilities of a yogurt maker with the function of making cottage cheese and sour cream. Yoghurt maker with the function of making cottage cheese: the principle of operation and an overview of the best models for home use
Such a useful device as a home yogurt maker can be used not only for cooking classic yoghurts, but also for other dairy products. Yoghurt makers are also designed for cooking cottage cheese, fermented baked milk, sour cream at home.
When cooking on your own, you can not worry about the quality of the product, taking fresh proven ingredients for this. And the recipe for how to cook cottage cheese in a yogurt maker is very simple.
Different yogurt makers can be equipped with separate cups or a bowl. Cottage cheese can be made in any container, the only difference is that it will be more convenient to drain the liquid from a large one at the end of the process. Before starting work, it is necessary to process the molds so that the finished product can be stored longer.
The bowl must be doused with boiling water to remove germs from its surface. If the device is equipped with cups, they must first be sterilized in the microwave. Also, the lid of the apparatus can be doused with hot steam.
Some models of yogurt makers with the function of making sour cream and cottage cheese come with special molds with holes for draining liquid. If available, it is more convenient to use such a container.
Components
Depending on your preferences, you can choose different ingredients for cooking. Delicious cottage cheese can be made using the following components:
- fresh cow's milk;
- pasteurized or baked milk;
- homemade goat milk.
If it is possible to get goat's milk, try to make curd from it - it will turn out to be very tender. Raw milk must first be boiled. After that, it is allowed to cool to room temperature and combined with sourdough.
Baked or pasteurized store-bought milk does not need to be boiled. They need to be warmed up a little. 35-40 degrees.
The following ingredients can be used as a starter:
- special dry sourdough, sold in a pharmacy;
- homemade sour cream;
- thick homemade curdled milk;
- ready-made natural yoghurt product prepared in advance;
- calcium chloride, you can buy at the pharmacy.
Recipe
The sequence of actions for making cottage cheese in a yogurt maker is as follows:
- Dilute the starter in the prepared milk. Stir well so that it is completely dissolved in the liquid. If sour cream or curdled milk is used, first mix these ingredients with a small amount of milk until smooth. After that, they can be added to the main part of the ingredients.
- Pour the mixture into the containers of the yoghurt maker.
- Set the device to the time specified in the instructions. It usually takes about 12-15 hours.
- Remove containers when finished.
- Drain the resulting mixture on a sieve to drain the whey. Cover the bottom of the sieve with gauze. When the liquid has drained, wrap the cheesecloth and hang it over a bowl into which the remaining liquid will drip.
In the course of preparation, the initial components are divided into two fractions: whey and curd mass directly. To obtain dry cottage cheese, they must be separated from each other.
At the end of this process, the contents can be squeezed out a little with your hands to highlight the last whey. The less liquid remains in the finished product, the drier it will be. From a liter of ingredients, approximately 70 grams of cottage cheese is obtained.
Put the finished cottage cheese in the refrigerator for 4 hours. After this time, it can be eaten raw or cooked from it in other dishes.
Yoghurt maker with curd program
If the model is designed for making cottage cheese, the process changes slightly:
- Prepare a special bowl with holes for draining whey. Take 800-900 ml of pre-processed milk and combine with 100 grams of homemade cottage cheese. Add 20-30 ml of freshly squeezed lemon juice there.
- Mix the ingredients, you can use a blender for this. Transfer the mass to the form and put it in the yogurt maker.
- Turn on the appliance to the desired cooking mode. When the product is cooked, remove the bowl and squeeze out the whey using the drain function. This procedure must be repeated several times, depending on the desired consistency of the curd.
- Cool the finished product in the refrigerator for four hours.
Additives
To make a curd dessert, you can add to the finished mixture:
- fresh berries;
- pieces of fruit;
- berry, fruit or chocolate syrup;
- dried fruits, nuts;
- jam.
All ingredients are added to the finished curd after it has cooled. You can also cook other delicious dishes from homemade cottage cheese: cottage cheese cream, cheesecakes, casseroles, stuffed pancakes.
Making cottage cheese with a yogurt maker at home is easy. During cooking, you can slightly change the standard recipe to get products of different density and saturation.
Calories: Not specified
Cooking time: Not indicated
What could be more pleasant than preparing healthy and tasty food for your baby, for example, cottage cheese in a yogurt maker. Neither fatigue nor a large amount of work become an obstacle to small culinary "masterpieces". After all, it is so important to ensure the constant supply of necessary substances to a new, growing organism, as it contains many useful vitamins and minerals.
Calcium is the key to strong bones and new teeth. And its most accessible source within reach is cottage cheese. To cook, there are many affordable and not complicated ways, but the most correct, perhaps, would be cottage cheese, prepared with a special starter and a yogurt maker, which helps maintain a constant temperature necessary to turn milk into a healthy fermented milk product.
In this master class, we will tell and show how to cook cottage cheese in a yogurt maker. Before you start cooking cottage cheese in a yogurt maker, be sure to tune in a positive mood and start in a good mood, while preparing milk and sourdough. Milk can be taken from two sources: it can be homemade (bazaar) or bought in a store. And then follow our recipe for cottage cheese in a yogurt maker.
Compound:
- milk 1 liter;
- sourdough for cottage cheese - 1 bottle.
Recipe with photo step by step:
To make delicious cottage cheese, you need fresh milk.
The starter for your future fermented milk product can be found in pharmacies, health food stores, or on the shelf near dairy products in large supermarkets. 
If you use homemade milk, then before using it, you should first boil it and then cool it a little (dipping your finger into a white liquid, you should not burn yourself, but feel a pleasant warmth).
Add some milk or water to the sourdough starter bottle, stir until smooth and pour it into the milk. 
Thoroughly mix the milk so that the starter is completely distributed. 
Pour milk into cups or pour into a special container for making cottage cheese (if you have one in the kit).
It is important to know and remember: all utensils that are used for cooking must be sterile, therefore, before work, they should be rinsed with boiling water. 
Install the cups in the yogurt maker, pour water inside if your model of yogurt maker requires it, cover with a lid and connect to the mains. 
Check for readiness from time to time, usually it takes 4 to 6 hours to get a mixture of uniform density. 
Place "all liquid curd" in a saucepan and place on a steam bath. Heat for about 30-40 minutes until small flakes are obtained or until the process of division into whey and curd is clearly visible. 
Spread cheesecloth or other suitable cloth on a sieve and pour the contents of the pan into it. The whey will leave, and wrap the curd in a bundle. 
Hang the bundle over a container that is suitable for collecting serum and leave until it stops dripping. You can additionally squeeze a little with your hands. 
By the amount of whey removed, you can control the dryness of the curd.
From one liter of homemade milk you will get 70 grams of cheese. 
Ready-made cottage cheese can be eaten with fruit, or it can be used to prepare various curd desserts, for example, make
Such a useful device as a home yogurt maker can be used not only for cooking classic yoghurts, but also for other dairy products. Yoghurt makers are also designed for cooking cottage cheese, fermented baked milk, sour cream at home.
When cooking on your own, you can not worry about the quality of the product, taking fresh proven ingredients for this. And the recipe for how to cook cottage cheese in a yogurt maker is very simple.
Different yogurt makers can be equipped with separate cups or a bowl. Cottage cheese can be made in any container, the only difference is that it will be more convenient to drain the liquid from a large one at the end of the process. Before starting work, it is necessary to process the molds so that the finished product can be stored longer.
The bowl must be doused with boiling water to remove germs from its surface. If the device is equipped with cups, they must first be sterilized in the microwave. Also, the lid of the apparatus can be doused with hot steam.
Some models of yogurt makers with the function of making sour cream and cottage cheese come with special molds with holes for draining liquid. If available, it is more convenient to use such a container.
Components
Depending on your preferences, you can choose different ingredients for cooking. Delicious cottage cheese can be made using the following components:
- fresh cow's milk;
- pasteurized or baked milk;
- homemade goat milk.
If it is possible to get goat's milk, try to make curd from it - it will turn out to be very tender. Raw milk must first be boiled. After that, it is allowed to cool to room temperature and combined with sourdough.
Baked or pasteurized store-bought milk does not need to be boiled. They need to be warmed up a little. 35-40 degrees.
The following ingredients can be used as a starter:
- special dry sourdough, sold in a pharmacy;
- homemade sour cream;
- thick homemade curdled milk;
- ready-made natural yoghurt product prepared in advance;
- calcium chloride, you can buy at the pharmacy.
Recipe
The sequence of actions for making cottage cheese in a yogurt maker is as follows:
- Dilute the starter in the prepared milk. Stir well so that it is completely dissolved in the liquid. If sour cream or curdled milk is used, first mix these ingredients with a small amount of milk until smooth. After that, they can be added to the main part of the ingredients.
- Pour the mixture into the containers of the yoghurt maker.
- Set the device to the time specified in the instructions. It usually takes about 12-15 hours.
- Remove containers when finished.
- Drain the resulting mixture on a sieve to drain the whey. Cover the bottom of the sieve with gauze. When the liquid has drained, wrap the cheesecloth and hang it over a bowl into which the remaining liquid will drip.
In the course of preparation, the initial components are divided into two fractions: whey and curd mass directly. To obtain dry cottage cheese, they must be separated from each other.
At the end of this process, the contents can be squeezed out a little with your hands to highlight the last whey. The less liquid remains in the finished product, the drier it will be. From a liter of ingredients, approximately 70 grams of cottage cheese is obtained.
Put the finished cottage cheese in the refrigerator for 4 hours. After this time, it can be eaten raw or cooked from it in other dishes.
Yoghurt maker with curd program
If the model is designed for making cottage cheese, the process changes slightly:
- Prepare a special bowl with holes for draining whey. Take 800-900 ml of pre-processed milk and combine with 100 grams of homemade cottage cheese. Add 20-30 ml of freshly squeezed lemon juice there.
- Mix the ingredients, you can use a blender for this. Transfer the mass to the form and put it in the yogurt maker.
- Turn on the appliance to the desired cooking mode. When the product is cooked, remove the bowl and squeeze out the whey using the drain function. This procedure must be repeated several times, depending on the desired consistency of the curd.
- Cool the finished product in the refrigerator for four hours.
Additives
To make a curd dessert, you can add to the finished mixture:
- fresh berries;
- pieces of fruit;
- berry, fruit or chocolate syrup;
- dried fruits, nuts;
- jam.
All ingredients are added to the finished curd after it has cooled. You can also cook other delicious dishes from homemade cottage cheese: cottage cheese cream, cheesecakes, casseroles, stuffed pancakes.
Making cottage cheese with a yogurt maker at home is easy. During cooking, you can slightly change the standard recipe to get products of different density and saturation.
I get asked quite often about my kitchen appliances, so I decided to introduce a new tag and write about my "helpers" from time to time. Since I love to cook, I choose the technique carefully, thoughtfully, having studied a lot of reviews. I hope that my reviews can also be useful to someone.
And today I want to talk about the tefal multidelis 3 in 1 yogurt maker, which I recently got.
I have been using a miracle machine that can cook not only yogurt, but also cottage cheese and dairy desserts for a little less than a month, but I have already managed to discover both its advantages and disadvantages. The latter, it must be admitted, are very few.
General impressions
I am satisfied with the yogurt maker, as she really knows how to do a lot. With its help, I cook cottage cheese, yogurt, curd cream, dairy desserts, sour cream, paneer cheese. I read that people use the apparatus for making kefir and fermented baked milk. I wouldn't be surprised if the appliance can cook something else. I would even say that it is incorrect to call it a yogurt maker, since its functionality goes far beyond the preparation of this product.
Outwardly, the device looks very stylish, we take up little space (20 x 30 cm), and thanks to the rectangular shape, the space in the closet is used rationally.
I have a model with 6 cups, which is very convenient for me, since I use the yogurt maker alone. But for more "mouths" I recommend a model with 12 cups.
It is often written about cups that their lids are tight, difficult to open, difficult, etc. Maybe due to the lack of long nails, or maybe why I don’t experience any difficulties, although I can agree that the unscrewed option would be more convenient, but for me personally this is not at all critical.
But I don’t like the fact that there are only 6 cups in the set, because if you cook yogurt in them, then until you eat it (or pour it), you can’t cook something else in the machine. In addition, if you want to cook only 1-2 cups of any product, then you still need to place all the containers in the machine. I'm thinking about buying additional cups at the service center.
Preparation of yoghurts
This is the feature I've had the most trouble with. My yogurt turned out on the third attempt, but really successful, probably from 5-6.
But I'll start from the very beginning. To make yogurt, you need milk and sourdough. The latter can be either store-bought yogurt or a pharmacy product. In addition, yogurt prepared in the same yogurt maker can be used as a starter, but with one clarification. You can not constantly use your yogurt as a starter. Every 5-6 cycles you need to take a fresh purchase.
I did not buy bacteria in a pharmacy, but chose a store-bought product. And here I will notice right away that not every yogurt and far from every milk makes a really good product.
I was able to achieve the best results when using German yogurt in a can (I don’t remember the name) and B.Yu.Aleksandrov milk. From these products, yogurt always turns out perfect for me. It turns out a little worse from the same yogurt and Prostokvashino milk or from B.Yu. Aleksandrov milk and homemade yogurt. Other tested yogurts and milk did not cope with the task of making yogurt for me - the yogurt turned out to be grainy and with a high content of whey.
The second point is the manufacturer's recommendation to use room temperature products. In this scenario, my yogurt is stratified from any products. As soon as I disobeyed the manufacturer and began to take food directly from the refrigerator, things went much more fun.
Fruits and berries can be added to yogurt, but not fresh, as in this case the product will not cook. For me, it’s better to add them to an already finished product so as not to abuse sugar, using fresh fruits, and not jam or syrups.
Yogurt is prepared at 43 °C.
Principle: a jar of yogurt is mixed with 750 ml of milk or cream, poured into jars and sent to the machine for an average of 8 hours. The longer it cooks, the thicker and more acidic the yogurt will be.
Cottage cheese
In its pure form, I first tried cottage cheese, probably a month or two ago. And I really didn't like him. Therefore, I was sure that I would use homemade cottage cheese exclusively for cooking any dishes. But now I have changed my mind. I liked the cottage cheese from the yogurt maker by itself.
It turns out that my cottage cheese is always excellent. I cooked just cottage cheese, and curd cream with additives (with cheese, pesto) and even once made paneer cheese from this cottage cheese. The main nuance that I understood only empirically is that lemon juice should be added, strictly measuring, and not by eye, otherwise the final product may turn out sour. Otherwise, there are no complaints.
Cottage cheese is prepared at a temperature of 36 ° C
Principle: mix 100 g of cottage cheese, 1 tbsp. lemon juice (or less) and 750 ml of milk or cream. Special glasses (plastic cups with holes) are placed in the cups of the yogurt maker and the milk mixture is poured. After that, all cups are placed in the apparatus for an average of 14 hours. After the time has elapsed, leaky plastic glasses are taken out of the glass cups and hung by special "ears" on the glass ones. This allows the whey to drain and get the curd.
Dairy desserts
Getting ready to cheer. Classic creme brulee, creme caramel and other baked custards and puddings. At the heart of all dairy recipes is one base - milk, sugar and eggs.
But even here there are nuances.
Firstly, the recipes in the tefal recipe book are slightly different from the classic ones - in proportions and in the fact that they offer to whip the cream into foam. I myself have not tried to do these recipes, but one friend did not succeed. I prepare all desserts of this kind according to the scheme "for 100 ml of milk / cream 1 yolk and 10 g of sugar", and then variations with filler, flavoring, etc.
Secondly, many people feel an egg taste, but this is generally typical for such desserts. It is solved very simply - in this case, you need to cook desserts only on yolks.
Thirdly, the classic creme brulee cannot be cooked here, since you cannot use a cooking burner with these glass molds.
Otherwise, the device is just a salvation for those who love dairy desserts, but can not stand messing around with a steam or water bath.
Desserts are prepared at 85°C.
Principle: preparing a mixture for dessert, poured into cups. Water is poured at the bottom of the yogurt maker, cups are placed on top in a suspended state. Desserts take an average of 45 minutes to prepare. After cooling, they are ready for use.
conclusions
The device is good. It costs its money, as it has a lot of functions and it is used very often.
The products are excellent, but it will take a little time to get used to.
I found only 3 flaws.
1. Total 1 set of cups.
2. Do not use a creme brulee cooking burner.
3. I saw reviews where they wrote that there was no recipe book in the kit. Need to check in store.
The source of valuable material for the structure of the bones of the skeleton and healthy teeth is calcium. It is found in large quantities in curd. This product serves as food for babies from six months, and is also recommended for the diet of adults and the elderly.
It is most reliable to cook this valuable fermented milk product at home, because this is the only way to fully control the manufacturing process and guarantee the quality and safety of products.
Yogurt makers have joined the ranks of modern kitchen appliances, which have made this process easy and convenient for moms and busy people. Now everyone can cook homemade cottage cheese.
Useful properties of homemade cottage cheese
What makes this product so beneficial to health? The answer is simple - a composition rich in valuable substances. The milk treat contains a high concentration of calcium and phosphorus, necessary for the heart and skeleton, the iron content normalizes the level of hemoglobin in the blood. Cottage cheese is useful for diseases of the respiratory system, liver and digestive tract, thanks to amino acids. It improves blood properties and metabolism. It has a beneficial effect on the growth and development of the child due to vitamin D, which is also useful for the elderly.
Vitamins and useful minerals in the composition of the fermented milk product:
A;
vitamin B complex;
WITH;
H;
RR;
iron;
potassium and calcium;
magnesium and copper;
sodium;
selenium and sulfur;
phosphorus and fluorine;
chlorine and zinc.
Cottage cheese is unique in its rapid absorption in the body, the protein contained in it is converted faster than that obtained from other sources. And the amino acids methionine and tryptophan improve the functioning of the nervous system.
Ingredients for cottage cheese
To cook a natural dish at home, you will need a minimum set of products and a yogurt maker, which can be provided by a specialized online store of household appliances.
The two main ingredients in homemade cottage cheese are milk and sourdough. Depending on age, you will need baby milk or the most ordinary pasteurized milk. The only exception is homemade milk, which is excessively fatty with unknown ingredients. It is dangerous to use it for the preparation of yoghurts and curd products.
Pasteurized milk must be boiled before use; ultra-pasteurized baby milk does not need to be subjected to additional heat treatment.
The basis of the curd is natural yogurt, prepared in a yogurt maker from milk with the addition of a special bacterial starter.
Sourdough helps convert milk with the help of beneficial bacteria into a fermented milk product, retaining all the valuable properties. Dry bioconcentrates are sold in packages for 1-3 liters of milk in pharmacies and supermarkets.
If for a child the composition of cottage cheese should be as simple as possible, then for adults, sugar, salt or spices can be added to the yogurt mass. And season the finished dish with jam, fruit or candied fruit.
Cooking process in a yogurt maker
The convenience of using a yogurt maker is that all the necessary utensils are included, and the process of fermenting milk takes place in a household appliance, saving space in the kitchen.
First you need to prepare the dishes: pour boiling water over glass jars with lids for yogurt, a container for milk and a ladle. After that, pour the milk into a bowl and boil, in case of using a pasteurized type, or immediately add the starter and mix thoroughly. The blank for yogurt then needs to be poured into jars, close the lids and place in the yogurt maker for the time specified in the instructions for the device: from 5 to 7 hours. After this period, disconnect the device from the mains and, without opening the lid, leave for several hours (from 3 hours).
When the yogurt is completely ready, the jars must be removed from the appliance, placed in a water bath and bring the water to a temperature of 60 ° C over low heat, then turn off the heat and leave the water bath on the stove for 30-40 minutes. Then remove the containers, cool and pour the contents into clean gauze, squeeze out the whey and the natural curd is ready. Children are encouraged to eat a freshly prepared dish. Such cottage cheese can be stored for no more than 36 hours in the refrigerator.
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