Make cottage cheese at home very easy with your own hands and in this article you will find the most best recipes cooking a delicious product - including a very simple one step by step recipe homemade cottage cheese from milk and low-fat kefir.
Anyone, even the most expensive shop product, will be inferior in taste and natural quality to homemade.
There are many methods for making cottage cheese at home, both old and new. It can be made from sourdough, milk, kefir, even yogurt will do. The classic way of making cottage cheese is based on milk.
Classic recipe with photo. Most fast way do delicious cottage cheese from milk:
MORE RECIPES (CHILDREN'S COTTAGE CHEESE, CREAM CHEESE, FROM KEFIR) AND USEFUL TIPS .
Allow fresh milk to sour a little. There is no need to create special conditions for this process, just put a container with it in the kitchen. Room temperature is fine. When the house is cool, you need to rearrange the jar closer to the battery or the window.
When a thick white consistency with lumps appears, you can safely proceed to the following steps. The longer the souring period, the more acidic the curd will turn out. For the first two days, do not touch the jar, then look to find the desired consistency.
Carefully slowly pour the acidic liquid into the pan, without shaking it. Put the pan on a small fire and do not remove until all the whey has peeled off. Make sure that the milk does not overheat, it should not be boiled - the finished product will have a rubbery taste.
When the fire is turned off, let the substance cool and take a colander. Gauze will be needed, which must be folded a couple of times and lowered into a colander. The area of \u200b\u200bthe folded gauze piece should be larger than the dish itself, so that the rag edges hang from it.
The consistency has cooled, put it in cheesecloth. Down under the colander, it is advisable to substitute a deep plate for whey. If it is completely glass, tie the edges of the gauze and hang it over the container. It is not recommended to squeeze the product with your hands, it will become completely dry. When the serum stops dripping from the gauze, the substance can be obtained, this is ready-made cottage cheese.
When using yogurt instead of milk, start to act with them the same way as with sour milk. Colorings or additives are not allowed in yogurt.
Now you know how to make delicious and healthy cottage cheese at home. Miscellaneous recipes will help to diversify your morning diet and pamper your children
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 in homemade natural cottage cheese as in pure form, so 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.
Also prepare the flap natural fabric or gauze folded in several layers.
Wet cloth (gauze) before straining boiled water and wring out, and then nothing will stick to it.
To prepare homemade cottage cheese, take milk 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. She herself has nutritional value, besides perfectly behaves as a basis for the test. 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 milk long-term storage won't fit, it just won't 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
Cream can be skimmed off farm milk, but if you want to boil fatty cottage cheese, you don't 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 on 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.
Great for making homemade kefir cottage cheese in a water bath glass jar, just do not forget to lay 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 not carried out.
Cooking steps:
- Put a pack of kefir in the freezer.
- After it freezes, remove from the freezer, remove the packaging.
- 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.
- Let it defrost for at least 5 hours room temperature. The time depends on the air temperature.
- 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 prepared from kefir, fermented baked milk or sour cow or goat milk. If there is fresh milk and sour cream, then with the help of a miracle saucepan you can also make 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:
- Pour milk into the multicooker bowl.
- Add sour cream, stir. To make this easier to do, dilute sour cream in a small amount milk, and then pour the liquid mixture into the bowl.
- Set the "Heating" mode, leave for half an hour.
- After 2 hours, turn on the heating again, but for 15 minutes.
- It is more convenient to put cottage cheese at night, then in the morning the yogurt will be ready.
- For curdling at the final stage, turn on the multicooker in the “Heating” mode for 1 hour.
- 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.
- Wait until all the serum has drained.
- Do not try to speed up the process by stirring the mass with a spoon. Leave her alone, last resort- tighten the edges of the gauze alternately from all sides.
- As usual, transfer the finished curd to suitable dishes and refrigerate.
You can use any instead of sour cream. fermented milk product: kefir, ryazhenka, 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:
- Chilled boiled milk add yeast, stir.
- 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.
- 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.
- 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:
- boil milk
- Add calcium chloride, after which the milk will begin to curdle.
- 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 normal functioning organism.
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 obtained in a multicooker. And still exists classic way used by our grandmothers. 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.
The most delicious cottage cheese is obtained only from homemade milk with good fat content. It is very easy to independently adjust the level of moisture, friability, softness of cottage cheese, depending on personal preferences. In addition, you can be completely sure of its high quality. The by-product of production will be whey, which is very useful for the body in itself, and is also used in some dough recipes or as a base for okroshka instead of kvass. In this article, we will tell you how to make cottage cheese from milk, how to choose the right milk, how to ferment it, how to work with yogurt and how to get delicious homemade cottage cheese from sour milk.
The process of preparing cottage cheese, of course, takes a lot of time, but in fact, at each stage, one or two simple manipulations are required, the rest will be done by lactic acid bacteria and time.
For the preparation of cottage cheese, we will use homemade fresh cow's milk. good quality without any impurities or additives. If you don’t have the opportunity to buy homemade milk, then you can use store-bought milk, but you also need to choose it correctly, so store-bought milk for making cottage cheese:
milk should be high fat content of 3.2%;
milk should not contain preservatives or antibiotics, very often they are found in milk with an increased shelf life.
Taste Info Dairy desserts
Ingredients
- gauze or linen/cotton towel
How to make cottage cheese from milk
Stage 1: Working with milk
First you need to evaluate the quality of milk. If a layer of cream is clearly visible on the surface of the milk in a jar or bottle, then the yield of cottage cheese will be greater. 
Such milk must be poured into glass, clay or ceramic dishes where the souring process will take place. 
Metal containers are not suitable! Place the jar of milk for about two days in a dark place, preferably closer to a heat source, for example, in a cabinet next to a working refrigerator or stove. In the refrigerator itself, milk will not turn sour, but will only spoil! After a couple of days, you need to check the container in which you can already see not milk, but good rustic yogurt.
If you put milk for souring in an open sunny place, it can turn sour very quickly, you need to carefully monitor it, as milk peroxides in the sun very quickly. 
Properly sour milk turns into a dense thick mass, which exfoliates from the whey. This moment needs to be controlled, because. from unsour milk, a smaller amount of cottage cheese will be obtained, and from peroxidized milk, the cottage cheese will turn out not so tasty, it will turn out more sour. 
In order for milk to sour faster, you can add to it:
a piece of black bread;
a spoonful of sour cream or kefir;
lemon juice or citric acid.
Stage 2: Working with curdled milk
Yogurt needs to be heated in a saucepan over low heat, I cook cottage cheese on electric stove and use the most minimal fire. You can warm up in a water bath, i.e. in one larger pot, put a smaller pot with yogurt.
In order to make cottage cheese, sour milk needs to be warmed up, and not brought to a boil, i.e. temperature should be around 40 degrees. 
During cooking, the heating of the product is easiest to check with your finger. If a pleasant warmth is felt, and not a burning temperature, then everything is in order. The process takes about 15-20 minutes. The longer the curdled milk is heated, the tougher the cottage cheese will come out. It is advisable to constantly stir the curdled milk, or rather, distribute the jelly-like mass throughout the entire volume of the product. 
Large parts of sour milk warm up worse, and cooking will go unevenly.
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Stage 3: Working with cottage cheese
We practically talked about how to make cottage cheese from milk, in fact, after heating, the cottage cheese is ready. It remains only to separate it from the serum. For this, a sieve and a clean kitchen towel or gauze folded in several layers. The sieve must be placed over a deep container and lined with a cloth.
After curd mass poured into such a structure, most of the whey is filtered into the dishes, and the cottage cheese itself remains inside the sieve on the fabric.
But such cottage cheese still contains a lot of whey, so it must be hung in the same towel for the final decanting of the liquid. Under the makeshift bag of cottage cheese, of course, you need to place a plate or cup, where some more whey will accumulate.
In this form, the cottage cheese "hangs" for several hours. The longer the whey is decanted, the drier the curd is.
Wonderful, tender, healthy homemade cottage cheese from milk is ready!
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 delicious and useful 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 cloth, 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 pan with sour milk in large saucepan, but approximately the same in height, and fill the gap between the walls of the pans with water.
Put both pots on slow fire and never leave the stove for a minute. As the water boils spoiled 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 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 freezer within one month, but at the same time taste qualities change a little. 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 prepare homemade curdled milk, remove its fat from the surface, and then, when it stands up (it usually takes 1-2 days), cook the 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 a thick curdled milk is obtained. Usually it takes 10-12 hours, but it depends on the room temperature.
2. Put the bowl with curdled milk in the microwave 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.
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 a slow fire and do not leave the stove for a minute. As the water boils, you will see how the sour milk will move away from the edges of the pan, a yellowish liquid will come out. Here it is necessary to urgently remove the pans from the fire, remove the smaller pan and cool the semi-finished product.
Then everything is simple. You put a gauze napkin on the bottom of the sieve and carefully spread it with a tablespoon original product. I tie the edges of the gauze together and hang the knot so that the serum gradually drains from it. What remains on the gauze bandage is the cottage cheese.
It is important to remember that there is still a lot of water in fermented milk. The goal is to get rid of the excess. To better prepare cottage cheese from a clot, it is cut into rectangular pieces in a saucepan, and only then they are transferred to gauze.
It is important to separate the whey correctly.
Overheat the water - the cottage cheese will come out crumbly.
If you do not warm it up, it will be difficult to separate the whey, and the curd will become sour.
If you want to get a denser cottage cheese, then put a kitchen board scalded with boiling water on cheesecloth with cottage cheese and place a load on top.
After getting the curd, many people throw away the whey. But in vain! From whey you can get jelly, fruit and berry jellies and even kvass.
Here's how, for example, you can do whey jelly. For 1 kg of whey we take 120 g of sugar. 30 g of gelatin and 80-100 g of berries from jam. Sugar is added to the whey filtered through several layers of gauze and heated. Better in the form of a syrup prepared with whey. Then, after half an hour, pour gelatin. The mixture is heated almost to a boil. After that, berries from jam are added there and hot jelly is poured into molds.
Try it, very tasty!
