Cooking cottage cheese at home. How to make grainy cottage cheese

Cottage cheese is a very useful and valuable fermented milk product. Unfortunately, we are not always able to purchase it from the people who make it, and the cottage cheese from the store is not always of high quality. But you want to please yourself and your loved ones with real homemade cottage cheese. But you can always make it at home.

The benefits of cottage cheese

Thanks to its beneficial properties, it supports our body. After all, it contains a huge amount of protein. It is protein that we need for proper digestion and healthy functioning of the body. Thanks to him, our nervous system and bones. It is especially necessary to eat cottage cheese for children, the elderly and pregnant women, as well as suffering diabetes people with disorders of the gastrointestinal tract.
Cottage cheese helps our stomach to establish microflora, suppress putrefactive bacteria. As for its assimilation, it is the easiest of all. fermented milk products.
Also, cottage cheese must be eaten by those who have damaged bones, suffered an illness, are losing weight, building up their muscle mass. In general, cottage cheese is needed by everyone, both sick and healthy.
In baby food, too, can not do without cottage cheese. Already from six months, cottage cheese is introduced into complementary foods for a child. It helps the skeletal system of babies develop properly, ensures the proper functioning of the children's intestines, and helps to have healthy teeth. The best is cottage cheese, which is made from goat milk. Such cottage cheese is hypoallergenic, because it does not contain lactose at all.

Of course, the easiest way is to go and just buy cottage cheese in the store, but for sure it is useful, it is best to cook it at home. It can be made from milk or kefir.

Recipes for making cottage cheese at home

Making cottage cheese at home is not a big problem. The most important thing is to separate the whey in a timely manner when the curdled milk is heated. Because if you overheat, you get hard curd. And if removed too early, the curd will be sour.

Even if you don't succeed the first time, don't despair. This is a matter of practice. Next time it will definitely work. Always start your tests with a small amount of milk, for example, one litre. The amount of cottage cheese that you get directly depends on the amount of milk and its fat content.

Cottage cheese from milk at home

First, take one liter of milk. Pour it into a saucepan and leave it in a dark place until it turns sour. It usually takes about a day room temperature.
Then we put sour milk on the stove or on water bath. It depends on how easy it is for you to control the process. During the cooking process, you will see how the curd pieces move away and the whey is completely separated. This may take 30 to 40 minutes. Everyone is different.
Then, having collected all the cottage cheese, put it on a clean cheesecloth and hang it by the corners or just leave it in a colander. As soon as all the liquid has drained, the curd is ready.
Even if you do not have the opportunity to purchase fresh milk from farmers, you can still make cottage cheese at home. This can even be done with pasteurized milk, which is sold in every store.

Homemade cottage cheese from kefir

The same goes for kefir. good cottage cheese. To prepare it, take kefir (preferably the freshest) and heat it in a saucepan for about 30 minutes. Then leave it in the same pan until it cools completely. And after that, filter everything through a sieve or gauze. You will get no less tender and tasty cottage cheese.

Storage conditions for cottage cheese

It is necessary to store homemade cottage cheese at a temperature of 2 to 6 degrees Celsius. The shelf life of this product should not exceed 14 days. It is desirable to pack cottage cheese as tightly as possible. Alternatively, you can, of course, freeze it, thereby extending the shelf life of this product. But it is better to eat it while it is fresh, or just cook from it. favorite dish your family.

The most popular cottage cheese dishes

There are options for recipes that are prepared on the basis of cottage cheese. great amount. The most popular are:

Creative casseroles.
Vareniki with cottage cheese.
Syrniki.
Sweet curd.
Cheesecakes with cottage cheese.
Easter.

Most of these dishes are suitable for baby food. Cottage cheese, which you cook at home, will diversify your daily diet well.

Be sure to make cottage cheese at home. You will not be able to buy such cottage cheese anywhere. Be sure to please yourself and your beloved household with curd snacks. It will be not only tasty, but also very useful!

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 make 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 - 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.

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, long-term storage milk is not suitable, it simply does not turn sour. We take in polyethylene (by the way, it is cheaper). Be sure to look at the date of manufacture - only fresh milk is suitable for us.

On a note

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 in a water bath. Don't forget to stir. The remaining whey can also be used, for example, to make pancakes or donuts on it.

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

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 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.
Leave to defrost at room temperature for at least 5 hours. 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. Taste depends on quality. original product.

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

In a slow cooker: with sour cream and sourdough

In a slow cooker, cottage cheese is made from kefir, fermented baked milk or sour cow or goat milk. If 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.

Instead of sour cream, you can use any sour 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.

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Health 03.10.2014

Dear readers, today we will talk about how to cook cottage cheese at home. Probably, in every family, almost a day is not complete without this product. And we eat cottage cheese itself, and cook from it different dishes. Including everyone's favorite, probably cheesecakes. But let's ask ourselves the question: "The cottage cheese that we buy in the store, is it good for us?" I think that everyone will agree that home-made cottage cheese and purchased cottage cheese cannot be compared in quality, right? And if someone has small children, then the issue is not discussed at all. I think that every mother will definitely find time and cook homemade cottage cheese for her children. There is no chemistry in it, our love is invested in the process of making cottage cheese, so I propose today to talk in more detail about how you can cook cottage cheese yourself at home.

For the Slavic peoples, cottage cheese has long occupied one of the main places in the diet, they ate it almost every day, knowing about its benefits to the body. Yes, and there was a lot of milk, and since there was nowhere to store it, it fermented quickly, so curd was prepared from yogurt. Once in Russia, cottage cheese was called cheese, and all dishes prepared from it were called cheese, so the name of our favorite cheesecakes came to us from ancient times.

In those days, peasant farms also made homemade hard cheese, it was prepared from pressed cottage cheese, which was placed in a hot oven, again sent under pressure, and again into the oven, and this was done several times. As a result, the cottage cheese turned into a dry, dense mass, which was stored for a very long time, literally helping out many families during the long cold winters.

Cottage cheese can be called a perfect food product, in which all the beneficial properties of milk are concentrated, and especially if the cottage cheese is homemade, cooked at home.

How to cook cottage cheese at home

When we prepare cottage cheese ourselves, we are sure of its quality, and the taste of home-made cottage cheese is unusually pleasant, and it is not difficult to cook it. There are several ways, you can cook cottage cheese from milk, or from kefir, but there are certain general rules, without which high-quality cottage cheese will not work.

It is very important to separate the whey in time when heating yogurt, if it is overheated, the curd will turn out hard, it will crumble, and if the fermented milk is not heated enough, the whey will not separate well and the curd will turn sour.

Do not worry if the first time something goes wrong for you, skills, as always, come with experience, over time this process will seem very simple to you.

For any recipe, take 1 liter of milk to start and try to cook. As I have already said, it is important to remove the cottage cheese from the stove in time so that it turns out to be especially tender, and this can only be achieved with practice. The amount of cottage cheese is difficult to predict, it depends on the fat content and quality of milk.

Cottage cheese at home from milk. Recipe. A photo

Liter of raw fresh milk pour into a saucepan, close the lid and put in a dark place, at normal room temperature, the milk turns sour in about a day.

Pour the milk into a saucepan and put it under the lid in a dark place until it turns sour.

Next, it is best to use a water bath by placing a saucepan with sour milk in another, large saucepan, so it is easier to control the process of whey separation. But sometimes I put a saucepan with curdled milk directly on the stove, substituting a special metal stand under it, reduce the heat to a minimum and do not leave the stove so as not to overheat.

We put a saucepan with yogurt in a water bath.

Watch when the curdled milk moves away from the edges of the pan, a yellowish whey appears, and characteristic curd clots appear, it takes about 25-30 minutes, then remove the pan from the stove and leave to cool.

Keep on fire until curd clots appear and the whey is completely separated (it took me 35 minutes)

Throw the cooled cottage cheese in a colander, but it is better on a clean gauze napkin, the corners of which are tied and hung so that the whey drains. The cheesecake will be delicious!

Pour the contents into a colander, squeeze a little.

This is how the curd turned out.

And that was the serum.

The most delicious and healthy cottage cheese is obtained from raw milk, but when I don’t have the opportunity to buy farm milk, I cook pasteurized cottage cheese, it turns out an excellent product that is much tastier than purchased.

Cooking cottage cheese at home from kefir

To prepare cottage cheese, take a liter of kefir, it is desirable that the kefir is fresh, for a better separation of whey, you can add a spoon sugar syrup, but this is optional.

Kefir in enamelware put in a water bath and heat over low heat for about half an hour, then leave under the lid to cool. During this time, the cottage cheese will finally separate from the whey, and we again pour all this onto a sieve or gauze and get a delicate nutritious product.

Curd at home. Video

For those who do not quite understand the process of making cottage cheese from kefir, I invite you to watch the video.

Preparation of fat-free cottage cheese

As a rule, farm milk is quite fatty, and cottage cheese is also obtained from it with high content fat, this should be taken into account if, for any reason, you are recommended a low-fat diet.

Low-fat cottage cheese can also be made at home, but it requires low-fat milk to make it. On sale there is pasteurized one percent milk, and from it you need to cook low-fat cottage cheese.

Such milk ferments much longer and to speed up the process, you just need to add two tablespoons of kefir to a liter of milk. For the rest, we do everything in the same way as with regular milk, the cottage cheese will turn out not so loose, but tasty and containing all the useful substances.

Fat-free cottage cheese is good to use for anyone who has problems with overweight who have problems with the liver, pancreas, so as not to overload them excessively.

How long can cottage cheese be stored at home?

You can store this cottage cheese for 3 days in the refrigerator. Now imagine how much extra in total store-bought cottage cheese there is, if it has a shelf life of 2-3 weeks, or even more. All this is chemistry. It is up to everyone to decide whether to buy such cottage cheese or still cook cottage cheese at home.

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An excellent delicacy and an invaluable product containing calcium. Homemade cottage cheese is loved by adults and children. It can be used to make countless delicious meals and sweet desserts. Regular use useful for any age, especially when it comes to the product home cooking. To protect your family as much as possible, it is advisable to choose only proven recipes. How to make cottage cheese at home useful advice and many simple recipes you will find in our article.

The composition of cottage cheese is rich in natural proteins and a record content of calcium. In addition, you can choose a product with a minimum fat content, which is important for baby food. Ideally human body should receive it at least once every two days, and for children and the elderly, cottage cheese is simply a necessary product.

In modern supermarkets there is a huge selection of a wide variety of dairy products, including cottage cheese. Buying products from trusted manufacturers, you can provide your family with everything you need, but in some cases it is better to cook cottage cheese yourself. This is especially important for babies digestive system which is just beginning to adapt to new products for it.

How to cook cottage cheese at home

It will be optimal to use homemade milk and dairy products for these purposes. Making homemade cottage cheese is easy, even for an inexperienced hostess. In addition, the process does not take much time, which is ideal for ever-busy moms.

specificity curd products it is believed that they are usually consumed without prior heat treatment.

This creates a certain threat, because bacteria develop well in such an environment. That is why it is necessary to use boiled or pasteurized milk. The main nuances of home cooking are described below.

Secrets of successful cooking:

Cottage cheese can be obtained from almost any dairy product. Apart from traditional recipe from milk, you can use kefir, yogurt, yogurt, sour cream or cream as raw materials. The fat content and calorie content of homemade cottage cheese directly depends on the raw materials, therefore diet cottage cheese for baby food, it is better to cook from regular milk.
If you have chosen a recipe with natural fermentation of the milk mass, the main thing is not to overcook it for too long. Otherwise, the curd will get sour taste, which will make it not too suitable for desserts or baby food.
The pharmacy has special starter cultures for this purpose. With their help, you can quickly ferment milk and cook yogurt, curdled milk and other fermented milk products. In addition to the speed of preparation, such starter cultures contain additional substances: vitamins, bifidobacteria, and so on. The disadvantage will be an increase in the cost of products, and ordinary homemade cottage cheese can be made without extra spending.
The first complementary foods for infants can be made from homemade cottage cheese. For this, only non-sour milk and kefir are used.

Cottage cheese at home from milk can be prepared using different methods. The method usually used natural fermentation, but for a quick result, it is better to boil milk or other raw materials, and then cool quickly. Such temperature drops contribute to the rapid formation of semi-solid clots, from which the final product is obtained.

On average, to prepare one kilogram of cottage cheese, you need about five to six liters of milk.

Homemade cottage cheese recipes

Such processes are not difficult, because this product can be obtained different ways. Usually zealous housewives use substandard dairy products, for example, sour milk or kefir residues and milk mixtures. If you need to get enough a large number of cottage cheese, for example, for baking delicious pies or making cheesecake, you can buy homemade milk in advance and make cottage cheese yourself. To taste, such a product will significantly exceed the store version, so it is better to take a little time to prepare it than risk buying a low-quality or suspicious composition.

Often manufacturers add special substances that slow down processes and contribute to long-term storage. If it is not possible to cook cottage cheese on your own, it is better to choose products with a minimum shelf life produced at a nearby enterprise. You should not buy super-pasteurized milk for making cottage cheese. Any natural product such an appointment simply cannot be stored for up to six months, and without a temperature regime. Cottage cheese made from powdered milk also has a grainy texture and often an unpleasant bitter aftertaste.

A few quick and easy recipes are given in our article. With their help, you can easily prepare this useful product on one's own.

Recipe for homemade cottage cheese from milk

It is advisable to purchase whole homemade milk. If you are sure of its quality, you can not use boiling. To prepare, you need to leave the milk in a glass container for a day or two. To enhance the fermentation process, you can use special starter cultures that are sold in pharmacies or supermarket departments. The "home" method will be the addition of kefir, sour cream or just a piece of black bread.

Cottage cheese prepared in this way tastes no different from factory production, its consistency can be adjusted independently. But its main advantage is natural composition without foreign impurities and strict observance of all hygiene standards and storage conditions.

Kefir cottage cheese at home

You can make delicious cottage cheese from any dairy product, but for this you need to start fermentation processes. It is optimal to use sour milk or ready-made kefir. The fat content of cottage cheese will depend on the original product.

On the other hand, dietary product will not give enough raw materials for the formation of curd lumps, so it is better to choose medium-fat kefir.

Algorithm for making cottage cheese from kefir:

The mixture is heated over low heat. Do not boil, otherwise the curd will turn out too dry.
After solid clots begin to form on the surface of the mixture, it is necessary to set it aside from the stove.
Pass the resulting liquid through several layers of gauze.
A “bag” of cottage cheese is hung over a container in order to glass the whey. For the same purposes, oppression is often used, then the structure of the curd will turn out to be denser.
The resulting product can be used immediately, or can be stored for several days in the refrigerator. To do this, it is advisable to wrap it in a dry cotton towel or napkin, but do not use a plastic bag.

You can take a mixture of milk and kefir, as well as add any other dairy product. For young children, it is best to keep the ratio of milk and kefir within 2: 1. Additionally, you can use calcined powder, which is also sold in pharmacies. Its use is often advised when there is a lack of calcium in the body, but it should not be abused, so as not to increase the load on the kidneys.

The main condition of safety- pre-boiling, if there are doubts about the quality.

For happy owners of reliable sources of supply homemade milk there will be no such problem, the original products can not be boiled.

Curd at home from sour milk

If sour milk is found in the refrigerator, and there is no time for baking, you can use it for cooking delicious cottage cheese. To do this, pour the milk into a suitable container and put on slow fire. An increase in the temperature of the liquid will provoke a gradual thickening and the formation of curd lumps. Almost bringing the mixture to a boil, you must quickly move the container and cover with a lid. This must be done for better formation of the curd mass.

After the milk has cooled to a comfortable temperature, it is necessary to lay several layers of clean gauze on the bottom of a metal colander and decant the resulting mixture. The whey that was formed during the thawing of cottage cheese can also be used to make cold milk soups (okroshka) or pastries. All semi-solid residues will linger at the bottom of the colander, so it remains to carefully squeeze out the excess liquid and hang cheesecloth for the final draining of the whey. For these purposes, you can use the press, leaving the curd lump right in the colander.

This method will allow you to use those products that were previously simply thrown away as unnecessary. Curd from sour milk tastes no different, the main thing is that the milk is just sour, and not completely gone. You can experiment a little by mixing the mixture with yogurt or adding fruit filler. If you do not want to use such a product in its pure form, there is always the opportunity to use it for baking, for example, by preparing a delicious casserole.

Homemade goat milk curd

The algorithm for preparing such a product is practically no different from the "classic" recipe using cow's milk. characteristic feature such a product will have a slightly specific taste, but in terms of the content of calcium and other useful substances it will not be inferior to the traditional. It will be an excellent alternative for congenital indigestibility of cow's milk. In addition, such products will be useful for young children and are perfect for the first complementary foods.

Goat milk must first be fermented a little. In order to ensure the maximum naturalness of the process, we put a crust of black bread in a container with milk. A day later, the milk has already become yogurt and has acquired a slightly heterogeneous consistency. For convenience, you can use a water bath. When the container is placed in boiling water, care must be taken that the milk does not boil. After 15 - 20 minutes, you can throw the resulting mixture into a colander and then put it under pressure, the cottage cheese is ready.

Quick and original methods of making cottage cheese

Even with minimal effort, it is possible to obtain this product at home. For those who are always busy with other things, we offer a selection of the fastest methods for making cottage cheese at home.

The initial mixture: put milk, yogurt, kefir or a set of fermented milk products in a suitable container. Then put everything in the microwave and set the maximum power. Cooking time - around 10 minutes, you can periodically look at the mixture.

When the curd mass becomes thick and heterogeneous, you can safely filter. Using this method, you can quickly prepare breakfast for a child, especially since in a family with babies there is usually no shortage of original dairy products. Many mothers even try to make cottage cheese from breast milk, only in this case it is better to use a traditional stove, and not a microwave oven.

Freezing of the original product

The original recipe for making cottage cheese from kefir is to freeze the original product. For convenience, kefir is used in a cardboard box. In the evening, such a package is placed in the freezer, and in the morning it is laid out to defrost at room temperature.

For a quick result, it is advisable to open the package, move the contents into a sieve and leave it indoors. After a while, the mixture will thaw and the result will be the most delicate cottage cheese of a soft consistency. This method is good in that almost no effort is expended on cooking.

Of course, such recipes are now not complete without the use of an indispensable modern assistant - a multicooker. With its help, you can also quickly cook cottage cheese, especially if it has a special “yogurt” program. Empirically, the hostess figured out other ways.

You can set the “baking” mode (about 80º C) or just heating (the temperature depends on the brand of equipment). In the first case, cooking will take 10 - 15 minutes, with heating - about an hour. With the automatic yogurt cooking function, the production speed will also depend on the multicooker model.

Using a conventional oven

Using conventional oven, you can also pamper your household with homemade cottage cheese. Pour the milk-curd mixture into a suitable container and heat to 150º C for half an hour. After that, drain the whey, the curd is ready. Extraordinarily tasty curd dessert can be cooked in clay pots.

To do this, add sour cream or cream, a little sugar to pre-fermented milk and set for a similar time and temperature regime. Cottage cheese prepared according to this recipe is different pleasant taste and soft texture. As an option it could be delicious dessert for dinner, especially since cooking requires minimal effort.

Homemade cottage cheese is the perfect food for any occasion. The kids love it delicate taste, and for adults - a rich composition and the possibility of using for diverse dishes.

It can be used to make desserts, used in baking and added to salads. A “classic” dish, beloved since childhood, is cottage cheese with sugar and sour cream, and the taste of kindergarten cottage cheese casserole most still associate with the best moments in life. You can cook this healthy product at home, it does not require special culinary skills or sophisticated equipment. Using the recipes of our article, you can easily master this simple technology and be able to pamper your family and friends with delicious and healthy dishes.