To make the process clearer, we have prepared step by step recipe with 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.
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. 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 suits us fresh milk.
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.
A glass jar is great for making homemade kefir cottage cheese 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 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 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, dilute the sour cream in a small amount of milk, and then pour the liquid mixture into a 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 ready-made cottage cheese v suitable dishes 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:
- 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.
How to make cottage cheese from sour milk at home? This question is of interest a large number of hostesses whose dairy product has deteriorated, and it is a pity to throw it away.
Of course, not only cottage cheese can be made from it, but also, for example, knead delicious dough for pancakes or pancakes. However, this option is only suitable for you if you have sour a small amount of milk. But what to do if about 2-3 liters have deteriorated? Of course, delicious and nutritious homemade cottage cheese!
It should be especially noted that such a product, prepared independently, can not only be eaten with sour cream and sugar, but also bake cheesecakes from it, make cheesecakes, pies and other products.
Step by step video recipe
If you want to enjoy delicious cottage cheese, but you don’t want to go to the store, then we suggest doing home product on one's own. But in order to carry out the plan, it is necessary to have a sufficient amount of sour milk available. It is from it that you can make natural and very tasty coarse-grained cottage cheese.
So, we need:
- sour milk - about 2 liters;
- large wide pelvis;
- pan for 3 l - 2 pcs.;
- multilayer gauze - 1 pc.;
- water (from the tap) cold - about 1.5 liters;
- colander and a large spoon.
Cooking process
Before preparing cottage cheese from sour milk at home, you should prepare all the necessary equipment in advance. To do this, you need to take a large and wide basin, and then pour the usual cold water from the tap. After that, you need to put a smaller pan in the liquid. It is required to first pour all the sour milk into it.
After the described actions are performed, the entire structure should be put on a strong fire. After waiting for the liquid to boil between the walls of the dishes, it is necessary to regularly stir the fermented milk product and make sure that it does not boil. If this happens, then, most likely, curd from sour milk will turn out to be dry, hard and tasteless. In this regard, this process should be carefully monitored.
Final stage
After you notice that whey begins to separate in sour milk, the pan must be immediately removed from the water bath. Next, you need to place a colander on another (empty) dish. It should be lined with multilayer gauze. After that, the heated sour milk must be completely poured into a colander and allowed to drain the liquid into an empty pan. If desired, gauze can be tied with a string and hung over the dishes.
After 2-4 hours, the curd from sour milk will be completely ready. It needs to be put on a plate and served with sour cream and sugar.
How to make cottage cheese from sour milk using a slow cooker?
Many people know how to cook cottage cheese at home from sour milk using a stove for this. After all, this method was recently used by our mothers and grandmothers. However, modern housewives are increasingly using a popular kitchen device for these purposes - a slow cooker.
If you do not have such a device in stock, then it would be time to think about purchasing it. This is due to the fact that with the help of a slow cooker it is much easier and easier to make cottage cheese at home. There is no need for you to organize a water bath for a long time, and then carefully monitor that the product does not boil, but only warms up slightly.
So, before we make cottage cheese from sour milk using a device such as a slow cooker, we need to prepare the following:
- sour milk - about 2 liters;
- multicooker with heating function;
- 3 l pot - 2 pcs.;
- multilayer gauze - 1 pc.;
- colander and a large spoon.
Cooking method
To thermally process a sour product, you do not need much time if you use a slow cooker. About 2 liters of sour milk should be poured into its bowl (if the volume does not allow, then it is necessary to take a smaller amount of the main ingredient), and then close tightly and set the heating mode. It should be noted that almost all modern multicookers have such a program.
The temperature of this mode is ideal for making homemade cottage cheese. However, sour milk should not be kept for too long in such a program either. Fifteen to twenty minutes will be enough.
After the specified time has passed, the multicooker should be opened and see if the product flakes have separated from the whey. If not, then it is advisable to continue heating for another 5-8 minutes. If you have achieved the desired result, then you can proceed to the next step.
We filter the product
While the sour milk is heated in a slow cooker, you should take a deep saucepan, place a colander in it, on which you want to lay out a multilayer gauze. After the product is completely ready, it must be poured onto the mesh and allowed to drain. When the bulk of the serum is in a kind of tray, you can make a bag out of gauze and hang it over a colander.
After keeping the product in this state for about 3-5 hours, it should be removed from the net and put on a plate. This completes the preparation of homemade cottage cheese. It can be served at the table along with sour cream, sugar and tea, and also used as additional ingredient to create delicious and nutritious baked goods.
How to make sour milk?
We talked about how to make cottage cheese from sour milk using a slow cooker and a stove. However, some housewives are often interested in the question of how to do so in order to get a fermented milk product. After all, not everyone this drink sour in large quantities (in best case- 1 glass). It should be noted that it is not so difficult to contribute to this.
Thus, in order to get sour milk, you need to buy it in an amount of 2 liters (preferably homemade), and then pour it into glass jar, close with a plastic lid and leave at room temperature for 2-3 days. After the specified time, you will definitely notice that the dairy product has curdled. After that, it can be safely used to make delicious homemade cottage cheese.
Hello, dear visitors, I am glad that you have visited the page of the blog "about sweets"!
Recently, after watching TV, I doubted the benefits of one of my most beloved and respected products - cottage cheese. Fears began to cause store goods. After spending folk methods checking the composition, I found that seven out of ten items are of insufficient quality. Manufacturers in pursuit of profit sacrifice the benefits of products and our health. I will not dwell on specific brands, here we are not talking about them.
There is a proverb: "If you want to do something well, then do it yourself." And really, no one wants to deceive themselves. So I set out to make my own cottage cheese. This process seemed to me something very complicated, lengthy and financially costly. But in reality, everything turned out to be exactly the opposite.
Therefore, I strongly advise you not to be afraid and try it. Just rely on my experience, follow the instructions, and you will prepare a wonderful, healthy, budget and very tasty homemade product, the composition of which is known for sure.
So let's get to the recipe...
Nutritional value of the dish per 100 gr.
BJU: 13/17/10.
Kcal: 240.
GI: medium.
AI: high.
Cooking time: 15 minutes.
Servings: 700 g.
Dish ingredients.
- Sour milk or curdled milk - 4 liters.
Recipe.
If you accidentally sour a large amount of milk, like mine, this product can be revived and very tasty and healthy homemade cottage cheese can be made from it.
We place our main and only ingredient in a thick-walled saucepan and heat over low or medium heat, avoiding burning. To evenly separate the whey for 5-10 minutes, stir the liquid until it warms up. In no case do not bring the milk to a boil, otherwise the cottage cheese will turn out "rubber".
Now let's prepare the equipment for decanting whey: put a colander on a deep container, put gauze folded several times on top of it (I have four layers of fabric).
When curdled flakes begin to appear on the surface, turn off the stove.
The product remaining inside the bag is our homemade, tender and very delicious cottage cheese.
It has a slightly sour taste, so it can be used on its own, seasoned with sour cream and herbs, or spread on a piece of bread, or as a main ingredient curd dough for lazy dumplings or cottage cheese cookies.
There are many recipes for making cottage cheese at home, and today I will share one of them with you. Delicate, juicy, moderately crumbly, with pleasant sourness, tasty and healthy cottage cheese we will make from sour milk, which, if desired, can be replaced with kefir. You can eat it just like that, flavored with sour cream, natural honey or jam. And if you want, make cheesecakes, desserts, cookies or other pastries from homemade cottage cheese.
By the way, the site already has 2 options for how to make cottage cheese in a cold way (that is, without heating) - see and. In this case, we will subject the fermented milk product to a slight heat, that is, we will prepare home-made cottage cheese in a hot way. As a result, from 1 liter of sour milk (2.5% fat content), I get about 230 grams of cottage cheese. If you take raw materials of lower fat content, there will be less cottage cheese and vice versa.
Ingredients:
Cooking step by step with photos:
To prepare homemade cottage cheese in a hot way, we only need sour milk, which, if desired, you can safely replace with kefir. As I wrote above, the fatter original product, the more by weight and fat content, and also the finished curd will be more tender.
Pour the fermented milk product into a suitable saucepan and put it on the stove. On medium heat, warm the sour milk (kefir), stirring until it warms up. It is important that the liquid warms up evenly throughout the volume, otherwise everything will curl up faster from below.
When the milk (kefir) becomes almost hot and light steam appears on top, it is important not to miss the moment. Do not let the contents of the dishes boil - then the homemade cottage cheese will turn out to be too dry and hard. We need the milk to curdle, turning into small clots and whey.
This is what the future cottage cheese looks like when it has practically curled up. As you can see from the photo, a yellowish serum began to separate. Turn off the heat, close the pan with a lid and let it stand for about 5 minutes. During this time, the contents will delaminate and you can work with it further.
We take a deep container, insert a sieve into it, put gauze on top in 3-4 layers. Pour the contents of the saucepan into the cheesecloth. Whey will drain into the bowl (3 minutes is enough), and homemade cottage cheese will remain in the gauze.
Good day, dear readers! Want to learn how to make the gloomiest morning pleasant? For this you need a good, proper and healthy breakfast. Cup fragrant coffee or tea crumbly cottage cheese with greens or bright pieces of fruit… Do you feel how your mood becomes sunny, it seems that you have enough energy to accomplish the greatest things? How to cook cottage cheese at home from sour milk so that the morning is good?
Why cottage cheese should be homemade
We all know how little good and how many harmful substances are contained in shop product, which can not always be called cottage cheese. I especially do not want to give purchased dairy products to children - at best, it simply will not bring any benefit, at worst, babies develop incomprehensible allergic reactions.
Homemade cottage cheese is a complete absence of chemistry, combined with mother's care, sincerity. If you cook it yourself, you are sure that all hygiene norms and rules are observed, which is not always the case at large manufacturing enterprises. And the taste is much better! Each of you, dear readers, can create your own unique recipe.
Believe me, it’s not difficult to cook a delicious dairy product on your own, I will share with you all the secrets and subtleties. More lovers of losing weight without offending their own taste buds, can read about .
At home, it can be prepared from yogurt, kefir. But there are a few basic rules that will help you cook properly. the perfect dish for the whole family.
Subtleties of cooking
- The first time you need to take 1 liter of milk - the product will turn out a little, but it will be easier to adjust the process next time.
- Milk should turn sour at room temperature - in the refrigerator it will simply disappear, acquire bad smell. How long does it take for milk to sour enough? If the house is warm - about a day. If you decide to cook cottage cheese in the summer, then you can leave the milk for the night, and start cooking in the morning.
- If the milk is not heated enough, the whey will not separate well, the product will turn out sour. If you like this taste, then remove the pan from the heat early.
- If the milk is overheated, then the final product will turn out to be tough, very granular.
- Milk must be taken at home. If you, dear readers, think that low-fat dairy products are healthier, then you are mistaken. The low fat content prevents the complete absorption of calcium and phosphorus from dairy products. If you still want to make a skimmed product, you can use pasteurized milk with low content fat.
- If you like dry curd product, then it is better to dry it in limbo - so more liquid flows down.
By the way, have you asked yourself the question - why are syrniki called that way, because we cook them from cottage cheese. Since ancient times, the Slavs have been preparing cottage cheese from sour milk, but they called it cheese, all dishes based on it are cheese.
Well, are you ready? Then let's get started. Main Rule good cooks and hostesses - never despair! If the dish did not work the first time, you must definitely try to make it again. Perhaps the first time was just not your day or not the right mood. I believe in you, so we start cooking together a delicious and healthy dairy product at home.
The easiest ways
Our ancestors fermented milk and cooked dairy products in a Russian oven. We can use a pot or oven for cooking.
Classic recipe - cooking cottage cheese in a saucepan
To prepare a homemade curd product, you will need a minimum of equipment - a colander, clean gauze, a saucepan.
How to cook :
- Pour the milk into a saucepan, set the heat to low.
- It is necessary to heat the liquid until the whey begins to separate. I would recommend using a thermometer for the first time - optimum temperature milk 50 degrees. If there is no thermometer, it is better to cook milk in a water bath, or use special metal fire distributors for burners.
- We remove the saucepan from the fire.
- We put the gauze in 3-4 layers, put it in a colander, stir it over a capacious container, pour out the milk mixture.
That's actually all the main steps. We leave our blank for 7–10 hours: during this time, the whey will drain completely. You don’t need to throw it away - it can be used for (by the way, you can cook it with fresh cucumbers even in winter), pie dough, or homemade beauty recipes.
We transfer the finished product to a plate. To please yourself and your child, add some fresh or dried berries, a drop of honey - enjoy the taste, praise ourselves for the work done.
Cottage cheese from the oven - a modern version of an old Slavic recipe
It is easy to cook in the oven. This, of course, is not a Russian oven, but the product turns out to be as similar as possible to the one that our ancestors ate, ideal for baby food and desserts. I was lucky to try cottage cheese from a Russian oven - it tastes amazing, non-acidic, and the light aroma of baked milk just makes me dizzy.
In the process of languishing, the cottage cheese acquires a pasty consistency. If you do not like grainy products, then this recipe is for you.
- To begin with, we need to pour the sour milk into the correct container - it must be clay, or made of refractory glass.
- We put the dishes with milk in a cold oven, set the temperature to 130-150 degrees - you will have 50 minutes to calmly do other things.
- Then we turn off the oven, leave the milk in it until it cools completely. I put milk in the evening, leave it all night.
- In the morning, throw the finished mass into a colander with gauze, leave for 6-7 hours.
Do you know, dear readers, that cottage cheese is indispensable for weight loss? It is especially useful for those who cannot resist the evening gluttony. A small portion will give a feeling of satiety, speed up metabolic processes in the body.
Cooking cottage cheese with kitchen helpers
A microwave oven and a slow cooker make cooking delicious meals much easier. dairy product at home, save time and energy.
In the microwave
To cook cottage cheese quickly, you can use microwave oven. Some believe that cooking in the microwave is harmful, that this appliance is only intended for lazy housewives. I do not agree with this statement. If we, modern women, can make our daily household chores a little easier, then it’s a sin not to take advantage of this!
So let's get ready useful product in the microwave. To do this, we need to mix sour milk with equal amount kefir is the optimal proportion, but you can safely experiment. I once tried to mix milk and natural yogurt- I really liked the result, the final product turned out to be incredibly tender and airy.
To cook cottage cheese quickly, we need to follow 3 simple steps :
- Pour the milk mixture into a fireproof bowl, put it in the microwave.
- Set the maximum power, in 10 minutes our useful product will be ready.
- Pour the milk into a colander, which must first be covered with a thin cotton cloth.
Everything, after 6–9 hours, delicious cottage cheese is ready.
Homemade cottage cheese: photo
In a slow cooker
Do you like to cook in a slow cooker like I do? The first time after acquiring this wonderful device, I cooked everything in it - from soups to pies. Now the ardor has subsided somewhat, but still the multicooker remains my faithful assistant. I like to cook cottage cheese in it - there is a minimum of actions on my part, and the result is amazing.
The main advantage of this cooking method is that you do not need to monitor the temperature. :
- Pour sour milk into the bowl of the multicooker, set the “heating” mode for 40–60 minutes.
- After that, we need to throw the liquid into a colander with gauze, leave it for 10 hours. This is enough time to prepare delicious pancakes on whey, and for the filling we will use our delicious homemade cottage cheese.
What to do if there is no sour milk, but you really want cottage cheese? It's simple - bring the milk to a boil, add 30-40 ml lemon juice, remove the saucepan from the heat. Curdled milk should be thrown into a colander, after 4 hours you can enjoy a delicious product.
I hope that I was able to convince you that cooking cottage cheese on your own is not at all difficult? But remember, your product does not contain preservatives and other chemicals, so you can store it in the refrigerator for no more than 5 days. You can make a wonderful one on it - it’s hard to get hungry, and the kilograms are melting!
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