Homemade cottage cheese from curdled milk recipe. How to make cottage cheese

Recently, the dairy industry has not been very happy with us - wherever you look, reconstituted milk is everywhere. Therefore, in order to eat not only tasty, but also healthy, you have to make cottage cheese from milk at home.

It is not so difficult, you just need to get good milk - either store-bought, intended for baby food or farm. And I will tell you how to make cottage cheese from sour milk or yogurt. I will give two proven recipes at once, choose the one that you like best.

What to look for when choosing milk? On the reputation of the manufacturer and the expiration date. The smaller the last parameter, the more likely it is that the product is natural.

Curd from sour milk at home

2 liters of farm milk (or other credible)
2 tbsp sour cream of any fat content

I know two ways to cook cottage cheese at home: with and without heating. The first option takes less time, the cottage cheese is dense, suitable for making cheesecakes, casseroles and other cheesecakes.

Without heating, we get a very tender, I would say juicy product, this cottage cheese is suitable for consumption in in kind with and without additives.

Of course, the division is conditional, and from tender cottage cheese you can cook thermally processed dishes. For such purposes, it needs to be squeezed out of the whey a little stronger. With this task oppression perfectly copes.

You can not ferment milk with sour cream, as described below, but make cottage cheese from sour milk on your own, without human help.

How to cook homemade cottage cheese from curdled milk

Pour milk into a saucepan with a thick bottom, add sour cream and stir with a whisk, but without fanaticism - no need to whisk. The goal is to evenly distribute sour cream throughout the volume of liquid.

Cover the dish with a lid and leave in a warm place for a day, maybe a little more. As a result, we get a wonderful curdled milk. How to understand that it is already possible to cook cottage cheese from sour milk fermented at home? The clot should be dense and tremble like jelly, and whey will begin to exfoliate at the walls of the pan.

We put the dishes on the stove, the fire is minimal. After 10-15 minutes, the curd begins to curdle, separating from the whey. At this point, I mix the mass a little for more uniform heating (literally 4-5 movements from the edges to the center). Otherwise, at the walls, the clot heats up more than in the middle, which affects the quality of the curd.

Important! We do not bring to a boil, the fire is minimal all the time, this is the key moment to make homemade cottage cheese from milk tender. Otherwise, boiled yogurt will turn into rubber lumps.

Keep the pan on low heat for another 10-15 minutes. Then gently stir again - just a few movements from the walls to the center of the dishes, no need to try to break the clots into small pieces, just mix the product to equalize the temperature inside the entire volume. Remove the pan from the heat, close the lid and leave for another 10 minutes.

Immediately after this, we discard the curdled mass in a colander lined with 2-3 layers of gauze. Let the serum drain for 2 hours. Options: tie the ends of the gauze and hang the cottage cheese over the sink. When the main part of the liquid drains, to speed up the process, the cottage cheese can be put under pressure. To do this, cover the product with the ends of gauze and put a load on top. Thus, the outflow of serum will accelerate.

This recipe for making cottage cheese at home from milk requires a certain amount of time: about 24 hours for cooking yogurt and about 3 hours for heating and plumbing. Total 27 hours.

Do not be alarmed, it will take a little less than an hour for your time, the rest of the process proceeds independently, without your participation.

How to make cottage cheese from sour milk without heating

As in the previous recipe, before making cottage cheese from milk, it must be fermented and turned into yogurt.

Pour two tablespoons of sour cream with half a glass of milk and shake thoroughly with a fork. Only then mix the resulting mixture with the total volume of milk.
We remove the dishes with future yogurt in a warm place. In a day, the milk will completely turn sour, turning into a dense milk clot and yellowish whey. Sometimes the souring process can take a little longer, up to 30 hours. The duration of the process depends on the ambient temperature. The warmer, the faster.
This time we will not heat anything. Usually, in rural life, the clot is weighed in a canvas or gauze bag. But you can get by with a more everyday set: a saucepan, a colander and gauze in 2-3 layers.
Weighing without heating is exactly the technique that will help make yogurt cottage cheese very tender and juicy.
We take large saucepan, put a colander on top, gauze in it. Pour sour milk into a colander lined with a cloth and remove the structure with the product in the cold (refrigerator, balcony). Whey from cottage cheese will drain for 10-12 hours.

If you plan to use cottage cheese for cooking other dishes, then I recommend making it a little drier. To do this, cover the curd mass in a colander with the edges of gauze and put a small oppression on top, I use a jar of water. Hold the curd under pressure for a few more hours.

As you can see, this recipe for cottage cheese from milk at home is more time-consuming: in total, it may take 34-36 (sometimes 40) hours to get a product of good quality. Again, do not be afraid, in this case you will spend even less personal time than in the previous version - about half an hour.

Cottage cheese yield from 2 liters of milk: 400-500 gr. This is very, very inexpensive for a quality product.

Everyone knows about the wonderful qualities of cottage cheese and its benefits for our body. But not everyone knows how to make cottage cheese at home.

Curd is extremely beneficial for human body, at the same time, you can cook a lot of healthy and tasty dishes from cottage cheese. To make cottage cheese, we need 2 liters of milk, a clean gauze napkin, two pans that fit one into the other, and a little patience. This process takes me about a day, but the curd turns out well.

Pour the milk into a saucepan, cover it with a lid and put it in a warm place - near the stove or radiator - for such a time during which the milk should turn sour. If you, say, put milk in the morning, then you can be sure that by the morning of the next day it will definitely be ready, although everything also depends on the quality of the milk.

Sometimes, for taste, I add a couple of tablespoons of kefir or low-fat sour cream to the pan. Then I put the pan with sour milk in a large pot, but about the same height, and fill the gap between the walls of the pots with water.

Now you need to put the pans with milk and water on slow fire and never leave the stove for a minute. As the water boils, you will see spoiled milk will move away from the edges of the pan, a yellowish liquid will come out. Here it is necessary to urgently remove the pans from the fire, remove the smaller pan and cool the semi-finished product.

Then everything is simple. You put a gauze napkin on the bottom of the sieve and carefully spread it with a tablespoon original product. I tie the edges of the gauze together and hang the knot so that the serum gradually drains from it. What remains on the gauze bandage is the cottage cheese.

It is important to remember that there is still a lot of water in fermented milk. The goal is to get rid of the excess. To better prepare cottage cheese from a clot, it is cut into rectangular pieces in a saucepan, and only then they are transferred to gauze.

Making cottage cheese at home is not difficult

It is important to separate the whey correctly.

Overheat the water - the cottage cheese will come out crumbly.

If you do not warm it up, it will be difficult to separate the whey, and the curd will become sour.

If you want to get a denser cottage cheese, then put a kitchen board scalded with boiling water on cheesecloth with cottage cheese and place a load on top.

After getting the curd, many people throw away the whey. But in vain! From whey you can get jelly, fruit and berry jellies and even kvass.

Here's how, for example, you can do whey jelly. For 1 kg of whey we take 120 g of sugar. 30 g of gelatin and 80-100 g of berries from jam. Sugar is added to the whey filtered through several layers of gauze and heated. Better in the form of a syrup prepared with whey. Then, after half an hour, pour gelatin. The mixture is heated almost to a boil. After that, berries from jam are added there and hot jelly is poured into molds.

Try it, very tasty!

The process of making cottage cheese at home takes minimum quantity 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, in the factory options there is a minimum amount.

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. Based on it, you can prepare delicious pancakes, pancakes, kissel, 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

For making classic cottage cheese you will need 2 liters of fresh homemade milk, a clean gauze napkin, two pans 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. Exit 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 a refrigerator in a glass or enamelware, after putting a couple of pieces of sugar in it. Homemade cottage cheese can be stored in freezer within one month, but at the same time its taste qualities change 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 leave 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 to taste fresh fruits, you can cook 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 vivo- place dishes with milk and crust rye bread to a warm place, for example - to the battery. However, if you have fat milk, you can thus first cook 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. No need to wait until the milk clots become too dense - your curd will then be too grainy. Strain the whey through cheesecloth - this whey can then be used 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 into suitable microwave oven bowl with 2 liters of milk, heat it 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.

Favor and nutritional properties cottage cheese is hard to overestimate. This product saturates the human body with calcium, proteins, amino acids and other nutrients. We are used to buying it in stores and markets, although we know that you can easily make cottage cheese from milk at home. own product always better than store or market, because it does not contain flavorings, preservatives and other chemical additives. Learn how to make cottage cheese for your family and make sweet homemade casseroles, amazing pies and fluffy cheesecakes!

Features of cooking cottage cheese at home

If you decide to seriously engage in self-cooking of cottage cheese, immediately get ready for the fact that the first two or three attempts will not be entirely successful. Despite this, you must not stop. First of all, familiarize yourself with the main features of making a homemade dairy product:

Heat treatment should not be excessive. If during the cooking process you overdo it with the temperature, the result will be a not very attractive product in the form of lumps, which you are unlikely to want to eat.
Heat treatment should not be weak. Undercooked raw materials are a sour milk curd clot, from which whey is very poorly separated.
The best raw material for making homemade cottage cheese is natural farm milk.

How to make homemade cottage cheese from milk

The technology for making cottage cheese at home is simple and straightforward. Judge for yourself: preliminary preparation- lighter than the lungs, the set of products and equipment is minimal, the cooking time is no more than an hour. However, there are many various ways make homemade curd. If you're going to be serious about it, try everything. famous recipes to choose the one you like the most.

Classic sour milk recipe

The traditional way cooking cottage cheese from sour milk at home is known to many. This recipe requires the following:

sour milk (fat content of at least 2.5) - 3 l;
kefir (fat-free is not suitable) - 620-640 ml;
medium sized saucepan;
thin cloth.

How to make natural cottage cheese from sour milk - step-by-step preparation:

Pour sour milk into a saucepan, put on medium heat.
Bring to a temperature of 35-40°C. At this point, you will notice that the serum begins to separate.
While the milk is heating up, you need to prepare a colander. To do this, it is necessary to cover it with a cloth folded in 6-8 layers. The edges should hang freely.
Throw the milk, heated to the desired temperature, into a colander fixed in a large container for whey. Let it drain a little.
Without squeezing, tie the corners of the fabric into a knot, fix it over the container into which the serum drained, in a suspended state.
Wait a few hours for the rest of the liquid to drain.

From fresh cow's milk and sour cream

Quick Recipe making cottage cheese based on fresh milk and sour cream will be appreciated by mothers of small children. The product prepared according to this scheme will be tender and, most importantly, useful! In a word, such as it is necessary for babies. To make this cottage cheese, you will need:

milk (farm, from under a cow) - 200 ml;
sour cream (fat content 25-30%) - 50 g;
metal container of small volume;
sieve.

The process of making baby curd using fresh milk and sour cream, at home:

Bring milk to a boil.
Pour in sour cream.
To stir thoroughly.
Wait for it to boil again.
Transfer the contents of the pot to a sieve.
Wait until the serum drains.
After 5 minutes, the product will be ready for use.

How to make from pasteurized milk and kefir

If it is not possible to purchase a real cow's milk for cooking homemade cottage cheese - do not worry. The traditional method can be easily replaced by an alternative one. What does it mean? And what is natural in some cases whole milk can be replaced with a sufficient amount of store-bought pasteurized (not fat-free). If you are interested, write down the recipe. So, you will need:

pasteurized shop milk - 600-650 ml;
kefir - 400-450 ml;
salt - 4-5 g;
small saucepan;

Pour milk into a saucepan.
Add a pinch of salt for taste.
Put the container on the fire of minimum intensity. Constantly stirring, wait for the appearance of foam and bubbles.
Add kefir.
When the whey appears, remove the pan from the heat, mix its contents thoroughly.
Put on minimum fire.
Heat until large lumps form.
Throw the contents of the container on a fine sieve, drain the whey.

Powdered milk and lemon

Can a lemon be an integral part of such a dairy product as cottage cheese? How else can! A small amount of freshly squeezed lemon juice makes the curd mass very tasty and tender. If you are interested in this idea, write down what will be required to implement it:

reconstituted milk (diluted dry powder) - 3 liters;
lemon juice - 50-60 g;
medium sized saucepan;
colander;
gauze.

Step by step preparation:

We put the pan with milk on the fire of medium intensity.
After waiting for the moment when the foam begins to rise, turn off the fire, add freshly squeezed lemon juice, actively mix, leave for exactly a quarter of an hour.
Pour the contents of the pan into a colander lined with several layers of gauze.
We tie the corners of the gauze so that we get a bag. We hang it over the sink so that the glass serum.
After half an hour, the product will be ready for use.

This cottage cheese is noticeably different palatability. It is just as useful as classic version. Baked milk makes the curd mass more tender and light, which allows it to be used for a wide variety of desserts. To prepare such a product, you will need:

baked milk (it is recommended to use homemade) - 1,500 ml;
natural yogurt or ryazhenka - 200 ml;
salt - 4-5 g;
pot;
multicooker;
colander;
gauze.

Cooking process:

In a medium-sized saucepan, combine milk with yogurt or fermented baked milk.
Mix thoroughly.
We send it to the slow cooker, start the “Yogurt” mode for half an hour.
After we hear the signal about the end of cooking, we leave it for 12-14 hours so that the mass ferments.
Transfer milk mixture to a saucepan water bath.
Heat until the whey begins to separate. Let's cool down.
We throw the cottage cheese into a colander with gauze. We decant until we get the cottage cheese of a suitable density.

How to cook goat's milk with calcium chloride for children

This recipe for cottage cheese from milk at home is suitable for those who have experience in such matters. Goat milk is a somewhat capricious product, so it will not be easy for a beginner to cope with it. If you intend to cook a large number of at a time, you need to know how much cottage cheese is obtained from 1 liter of milk in order to prepare a pan of a suitable size and a large sieve in advance. As a rule, the output is 26-29% of the original volume - that is, 260-290 grams per 1000 ml. So, let's move on to the recipe. For cooking you will need:

fresh goat milk- 1 l;
calcium chloride solution - 1 ampoule (10 ml);
pot;
colander;
gauze.

Preparing children's cottage cheese:

Pour milk into a saucepan, put on a burner with a medium-intensity fire.
Bring to a boil
We take it off the fire.
We leave boiled milk for 45-50 minutes to cool.
We put it on fire again, heat it up to 75-85 ° C, add an ampoule of calcium chloride.
We keep on fire. After 2-3 minutes, the curd will begin to curl right before our eyes. At this point, the fire must be turned off.
Let it brew for about a quarter of an hour, and then we throw it on gauze.
Drain the whey and get the long-awaited goat cottage cheese!

Check out recipes on how to cook.

Video recipe: how to cook delicious cottage cheese at home

Cottage cheese - very useful for children and adults milk product, which you can independently make at home from yogurt (sour milk), the main thing is to know the sequence of its preparation, as well as how much time and how to cook cottage cheese correctly, which we will consider in more detail in this article.

How much to cook cottage cheese (curdled milk for cottage cheese)

As such, cottage cheese (sour milk) is not boiled, much less boiled, but heated over low heat in a saucepan to separate from the whey curd and became more flexible.

How long to cook cottage cheese in a pan? Cottage cheese, or rather curdled milk (sour milk) is boiled for only 2-3 minutes over low heat at a temperature of 70-80 degrees (do not boil), after which it is immediately cooled.

Note: when preparing cottage cheese, it is important not to bring sour milk to a boil (preferably up to 70 degrees on average), since if it is overheated or boiled, the cottage cheese will be tough and will crumble; as a result, it can be more acidic.

Having learned how much to cook yogurt for cottage cheese, we will further consider the features of its cooking in a saucepan, so that in the end we get tasty and healthy homemade cottage cheese.

How to cook cottage cheese at home from curdled milk (sour milk)

To prepare cottage cheese, we need sour cow's milk (yogurt). If there is only fresh milk (both homemade and store-bought), then you can make yogurt from it in just a day, simply by placing it in a glass container in a warm place at home (visually, when the milk turns sour, there will be a white mass on top, and on the bottom of the container yellowish water). Consider step by step how to make cottage cheese from sour milk at home and consider how to cook it properly in a saucepan:

To prepare cottage cheese, in addition to yogurt, you will also need 2 pans (one will be inserted into the other), gauze and a sieve.
Pour the yogurt into a smaller saucepan and put this saucepan into a larger one. Pour water into a large saucepan so that its level is approximately the same, or slightly higher than the level of sour milk in a small saucepan.
We put a large saucepan on a small fire and heat until the water becomes hot (up to 70-80 degrees), but does not boil, while it is important to monitor the process all the time so as not to miss the moment of heating to the desired temperature. At the required temperature, sour milk is boiled for only a few minutes, after which it is set aside from the stove and waited until it cools down.
We put gauze in a sieve and carefully transfer boiled yogurt for cottage cheese into it. We tie the edges of the gauze, after which it is advisable to hang it (for example, over a faucet in the sink) so that the whey flows from the boiled yogurt. This process can take at least 6 hours (many leave it overnight).
That's all! Delicious homemade cottage cheese is ready.

Note: it is important not to squeeze the boiled yogurt by hand, but wait until the whey drains from it through cheesecloth natural way so that the cottage cheese turns out to be tasty and the right consistency. You can also not pour out the whey itself, but use it, for example, for baking.