How to make cottage cheese from sour milk at home? This question is of interest to a large number of housewives whose milk 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 tasty dough for pancakes or pancakes. However, this option is only suitable for you if you have soured a small amount of milk. But what to do if about 2-3 liters have deteriorated? Of course, delicious and nutritious home-made 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 a delicious cottage cheese, and there is no desire to go to the store, we suggest making a home-made product yourself. But in order to carry out the plan, it is imperative to have a sufficient amount of sour milk available. It is from it that you can make natural and very delicious coarse-grained cottage cheese.

So, we need:

• sour milk - about 2 l;
• large wide basin;
• 3 liter saucepan - 2 pcs.;
• multilayer gauze - 1 pc.;
• cold water (from the tap) - 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. This requires taking a large and wide basin, and then pouring ordinary cold water from the tap into it. After that, put a smaller pan in the liquid. It requires first to pour all the sour milk.

After the described actions are carried out, the entire structure should be put on high 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, the 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 the sour milk, the pan must be immediately removed from the water bath. Next, on a different (empty) dish you need to put a colander. On it should be laid a multilayer gauze. After this, the warmed-up sour milk must be completely poured into a colander and the liquid drained into an empty pan. If desired, gauze can be tied with a rope and suspended above the dishes.

After 2-4 hours, the cottage cheese from sour milk will be completely ready. It needs to be laid out 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 more and more often use for these purposes a popular kitchen device - a multicooker.

If you do not have such a device, then it's time to think about purchasing it. This is due to the fact that using a slow cooker to make cottage cheese at home is much easier and simpler. You do not need to organize a water bath for a long time, and then carefully monitor that the product does not boil, but only slightly warms up.

So, before you make cottage cheese from sour milk with a device such as a slow cooker, we need to prepare the following:

• sour milk - about 2 l;
• slow cooker with heating function;
• 3 L pot - 2 pcs.;
• multilayer gauze - 1 pc.;
• colander and a large spoon.

Cooking method

To heat treat 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 it, then it is necessary to take a smaller amount of the main ingredient), and then tightly close 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 cooking homemade cottage cheese. However, too long to withstand sour milk in such a program should not be. Fifteen to twenty minutes will be enough.

After the specified time, the multicooker should open and see if the product flakes have separated from the whey. If not, 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 pan, put in it a colander, on which you want to lay a multilayer gauze. After the product is completely ready, it must be poured onto a wire mesh and allowed to drain. When the main volume of serum is in a kind of tray, you can make a bag 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 with sour cream, sugar and tea, as well as used as an additional ingredient to create delicious and nutritious pastries.

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 make it so as to obtain a dairy product. Indeed, not everyone has this drink soured in large quantities (at best - 1 glass). It should be noted that contributing to this is not so difficult.

Thus, in order to get sour milk, it is necessary to buy it in an amount of 2 liters (preferably homemade), and then pour it into a glass jar, close it with a plastic lid and leave it at room temperature for 2-3 days. After the specified time, you will definitely notice that the dairy product curled up. After that, it can be safely used to prepare a delicious home-made cottage cheese.

You can cook cottage cheese both from fresh and from sour milk. In the latter case, the stale milk will not disappear and will be beneficial. Cottage cheese will turn out not only not less useful, but also tasty. There are many recipes for making cottage cheese from sour milk. We will talk about the most popular of them.

  How to make curd from sour milk - useful tips

Before proceeding with the preparation of cottage cheese from sour milk, it is important to remember several important rules. They will help you cook delicious and healthy cottage cheese.

• For the preparation of cottage cheese, it is better to use homemade sour milk.
• In order to get a more aromatic cottage cheese at the exit, just add a little fresh milk at the very beginning of cooking.
• To make sour milk, you need to put it on the fire and after cooking add a little lemon juice.
• To obtain dry cottage cheese, you need to increase the time of draining the sourdough.

  Sour milk curd according to the classic recipe

Ingredients:

• Sour milk 2 l.
• Water.

Sequencing:

• Take 2 pots (one should be smaller than the other). Pour milk into a small pan.
• Pour some water into a large pot. Place a container of milk on this pan. This is necessary so that the milk stood in a water bath.
• Turn on a medium heat and start heating sour milk in a water bath. It is important that the temperature of the pan is heated gradually. This will result in more juicy cottage cheese.
• Wait for the water to boil in a large pan, on which stands a pan with sour milk. Immediately after boiling, it will be possible to see how small flakes formed in milk. You need to wait until the green serum begins to form. Once this happens, remove the milk pan from the heat.
• Put cheesecloth in a colander and pour the entire contents of a small pan, and wait until all the liquid has drained.

  Sour milk curd in the microwave

Ingredients:

• Skimmed milk 2 l.
• Kefir 2 l. - optional.

Sequencing:

• Pour the sour milk into a special bowl. If desired, add a little kefir and mix thoroughly.
• Put a bowl of sour milk in the microwave and turn it on at 750 watts. Put the milk in the microwave for 10 minutes.
• Strain milk through cheesecloth gauze.
• Put the cottage cheese in a separate bowl and leave for 7-9 hours.

  Sour milk curd in a slow cooker

Ingredients:

• Sour milk 1.5-2 liters.
• Kefir at will.

Sequencing:

• Pour the sour milk into the multicooker bowl. Put the crock-pot on the "Heating" mode. Then wait until the milk in it is heated to 40 degrees. Milk should be heated in a slow cooker for 40-50 minutes.
• Put several layers of gauze or cotton on a colander. Pour there the sour milk from the multicooker and let the excess liquid drain. In about 10-15 minutes, all excess fluid will drain.
• Transfer the cottage cheese to a separate container and let the cottage cheese brew for 5-7 hours.

Cottage cheese cooked according to the above recipes is very juicy, aromatic and tasty. Immediately after the cottage cheese is infused, you can serve it to the table. As additional additives to it, you can add fruits, nuts and dried fruits. Also, if desired, you can add a little honey, sugar or cinnamon (you can still use additional spices). This will allow not only to get a very tasty and fragrant dish, but also to remove the aroma of sour milk, which can remain after the preparation of cottage cheese.

How to cook homemade cottage cheese from sour milk

For cooking, I need only 3 liters of fresh cow's milk.

I pour sweet milk into the pan without closing the lid, leave it in the room for souring. To speed up the process, you can add a tablespoon of sour cream or a crust of rye bread. This process will take up to 2 days. I note that the warmer the room, the faster the souring will occur. You can cover the pan with gauze.

When the milk turns sour (or sour), acquires a dense jelly-like consistency, it is time to cook. I mix yogurt and put on a slow fire.

As I heat the curd, I mix it. I wait for the contents to warm to a temperature of about 40 degrees and remove from heat. By this time, sour milk is already divided into a dense white curd mass and a clear yellowish whey. How correctly warmed cottage cheese should look at this moment can be seen in the photo.

It is very important not to overheat it, otherwise the home-made cottage cheese will turn out tough. I do not use a thermometer, I just dip my finger in heated sour milk (it should not be hot) and focus on the appearance of the product.

Having removed from the fire, I pour it into a sieve. Leave aside to glass serum. Stir occasionally.

After an hour, a healthy and tasty home-made cottage cheese remains in the dishes. From sour milk at home, you can make it, as you see, easily and simply. It remains just to shift the cottage cheese on a plate.

From a three-liter can of fresh milk, we got about 400 grams of home-made cottage cheese. It can be eaten in any form: with herbs and salt, sour cream, honey or fruit.

And, from home-made cottage cheese, wonderful pastries and desserts are obtained.

I hope my recipe comes in handy. Indeed, the proper preparation of cottage cheese at home is easy!

Dairy products purchased at the store often contain dyes, antibiotics, and other harmful substances. However, some dairy delicacies can be prepared independently, for example, cottage cheese. So, you can be sure of the quality and benefits of the product.

The benefits and harms of the product

Cottage cheese is a source of easily assimilated calcium, which strengthens the human skeletal system. Calcium is the building block of bones and teeth. When using a fermented milk product, the risk of caries is reduced, and trips to the dentist become less frequent.

The cottage cheese also includes other useful elements: magnesium, phosphorus, potassium, sodium, vitamins A, B, C, and D. Together, they support the good functioning of the immune system and strengthen the cardiovascular system. These substances are irreplaceable for male and female health.

During pregnancy, the female body needs more micro and macro elements. The vitamins and minerals that are found in the fermented milk product participate in the formation of the baby’s skeletal system and prevent the development of osteoporosis of the expectant mother. Cottage cheese improves the condition of hair and nails, which are integral attributes of female beauty.

For men, this product is valuable primarily for its high protein content. Which normalizes the production of male sex hormones responsible for potency. But protein is also involved in the process of building muscle mass, therefore this product is highly appreciated by athletes, especially bodybuilders.

Good cottage cheese for the gastrointestinal tract. The living bacteria contained in it improve the process of digestion of food, normalize the intestinal microflora and its peristalsis. Regular consumption of cottage cheese cleanses the body of toxins.

Although cottage cheese made from sour milk is useful, there are still some contraindications to its use.

• Individual intolerance to the curd product. Cottage cheese is contraindicated for people suffering from an allergic reaction to lactose.
• A high fat product should be used with caution in people with liver and pancreas diseases. With such ailments, it is better to choose low-fat cottage cheese.
• Homemade cottage cheese is a perishable product, its shelf life should not exceed 3 days. After this time, the product cannot be eaten.

When using a curd product - the main thing is not to overeat, the body itself will tell you when it is enough. Nutritionists advise limiting its use to 250 g per day.

Basic cooking rules

Before you cook homemade cottage cheese, you should correctly approach the choice of the source product. Cottage cheese can be cooked from both village and store milk. The village is more recommended, it is fatter and more cottage cheese is obtained at the exit from it. Store milk can also be used, but its fat content should be at least 3.5%.

Shelf life of store milk should not exceed seven days. The product with a long shelf life contains antibiotics that prevent souring. Such milk may not ferment as it should for the manufacture of cottage cheese. You should also not take sour milk in the store, cottage cheese can turn out with a bitter taste.

Cottage cheese made from goat milk is more tasty and saturated. It contains more nutrients, and such a product is healthier. But it’s more difficult to cook from goat’s milk; this milk is more sensitive to cooking errors. Therefore, it is better for beginners in this business to use cow's milk.

Curd is prepared from sour milk or yogurt. Therefore, fresh milk must first be prepared. It is not recommended to make yogurt in metal utensils, metal has a bad effect on souring processes.It is better to put the liquid in a glass or clay container. An ordinary three-liter jar is well suited for this.

Pour the milk into a jar, cover with gauze or any breathing cloth and leave for ripening. The process is affected by air temperature, so, in a warm place, milk can ferment in 1 day, and in a cool place - this can increase up to 4 days. Therefore, for faster ripening, it is necessary to put a jar of milk near a warm battery.

To understand whether the milk is fermented enough, carefully inspect the contents of the can.

There should be a stratification of the product into a thick milk clot and yellowish whey.

Recipes

Cooking cottage cheese takes from 3 to 12 hours. At the same time, your participation in cooking is minimal, all the processes of turning cottage cheese from milk occur independently. To cook a healthy product at home you will need:

• pan;
• gauze;
• spoiled milk;
• colander;
• a large spoon or slotted spoon.

For the production of 1 kg of cottage cheese will take about 4 liters of milk. The fatter the milk, the more cottage cheese will be at the exit. The classic recipe consists of two stages: heat treatment of the product and separation of the mass from the whey.

At the first stage we put on a fire a pan with sour milk. We set the heating of the stove to be minimal, since boiling of the product is unacceptable during the entire heat treatment. This is a key point in the preparation of cottage cheese, the pan should not be heated more than 50 ° C. If yogurt boils, then its tender clots will become hard, similar to rubber, and such a product can be discarded.

If installed in minimum mode, the stove still heats very much. You can use the water bath method. To do this, put the pot with yogurt in a bowl of water, and put the entire structure on medium heat. So to prevent boiling sour milk will be easier.

Throughout the process, the contents of the pan must be stirred several times using a slotted spoon. This must be done carefully, without breaking the lumps formed. After 25 minutes, when the clots begin to settle, and the serum becomes a greenish tint, the curd raw material is ready. Turn off the stove, remove the pan to the side and let the resulting mass cool.

We pass to the second stage of preparation of cottage cheese. We cover the colander with gauze in 2 layers, and transfer the cooled yogurt into it. The colander must be placed in a deep pot or secured above the sink. The whey will begin to drain, leaving lumps of fresh cottage cheese in gauze.

After 2-3 hours, the bulk of the whey drains, and the product is ready. To obtain a drier product, the future cottage cheese must be put under the press. To do this, cover the edges of the gauze product and put a load on it. So excess moisture will be removed from the curd.

In rural life, the recipe for making cottage cheese without heating is more often used. To do this, put a colander in a deep pan, cover the bottom with gauze, pour sour milk into this design. Next, the pan with the contents must be removed in the refrigerator for 14 hours to separate the whey. Curd obtained without preheating is more tender and light.

In the preparation of cottage cheese, you can use kefir. To do this, pour 1 liter of milk into the pan, put on fire and bring to a boil. As it boils, remove from heat and pour 1 liter of kefir. Cool and recline in a colander to drain the whey. This method is good in that the milk does not need to be fermented first. The cottage cheese obtained in this way is more acidic.

You can make calcined cottage cheese at home. To do this, 2 teaspoons of calcium chloride must be diluted in 1 liter of milk. It is better to do this before fermenting milk. Calcium chloride can be purchased at any pharmacy: the product enriched with it will be even more useful.

There is a recipe for making baby cottage cheese, which is good as a food for babies. It is prepared from kefir according to the classic recipe with heating, only instead of sour milk you need to take any baby kefir.

This recipe is not so much a dish as a way to prepare an ingredient for future use. Most often it is bought in stores, but there is a way of souring milk. Each housewife can make this, because the recipe is quite easy, and one might even say very banal. The most important thing is to have sour milk on hand, and it will be very easy to make a delicious product from it. Many housewives call such cottage cheese from sour milk more useful than purchased, because the cooking process is controlled by them themselves, and all the ingredients are of high quality and are present in the right amount. But very often, in order to make a home-made sour-milk product, there is no time or effort, so you have to buy ready-made one. One way or another, in the arsenal of any housewife there should be a recipe for how to make cottage cheese from sour milk, so that, on occasion, show off culinary skill not only in the preparation of delicious dishes, but also such dairy products.

Our cooking method does not contain a lot of ingredients. All you need is sour milk. It should be noted that if you are making cottage cheese for the first time, then you do not need to take more than a liter. Without a hand, you can remain dissatisfied with the result and only regret the product spent in large quantities. Therefore, for starters, you can prepare about 700 ml of milk "per sample", and if you like the result, then in the future already think about how to make curd from sour milk in large quantities.

Now we tell the process of creating this culinary masterpiece itself

For cooking, you need to use only well-sour milk. To do this, you can leave it for several days without putting it in the refrigerator. About the second day you will get a thick mass like kefir. Most housewives call her "sour." It is with him that we will work, and talk about how to make cottage cheese from sour milk.

So, pour the resulting "sour" into the pan, trying not to mix. We put on a slow fire and wait for the serum to separate. As soon as we feel that the mass has warmed up, turn off the gas and remove the pan. In no case can you bring to a boil, because then instead of cottage cheese you get a rubber mixture, which will be very problematic to use.

As soon as the "sour" is slightly cooled, put on a colander a piece of gauze, rolled up several times, and pour the contents of the pan. After this, you need to tie gauze, leaving the resulting cottage cheese in order to glass all the liquid. The process lasts for a couple of hours.

Remove the finished cottage cheese from gauze and transfer to a container for storage. Serum can be used as an ingredient for pancakes, muffins or buns, or just a drink. To taste, it resembles liquid kefir and will also be very useful for the body due to the content of useful vitamins.

Now you know the recipe for how to make cottage cheese from sour milk. It turns out to be very satisfying, and most importantly - useful.