In this article we will tell you how to cook delicious cottage cheese from kefir, yogurt, milk or cream, at home.

Homemade cottage cheese - the best recipes. How to cook homemade cottage cheese correctly and tasty.

Since childhood, we all know firsthand the benefits of cottage cheese for the human body. First of all, cottage cheese is one of the main sources of animal protein and calcium. Protein is necessary for our muscles, and calcium helps to strengthen and properly form the musculoskeletal system. That is why cottage cheese must be present in the daily diet of young children, as well as elderly people.
  Of course, modern department stores offer us a fairly extensive selection of cottage cheese from a variety of manufacturers, of different structures, consistency and fat content. But will such cottage cheese be most useful for our body? There are justifiably big doubts. Indeed, unscrupulous manufacturers often use all kinds of preservatives and thickeners to make cottage cheese to make the product suitable for long-term storage. In addition, to add fat to the curd, it is mixed at best with butter, and at worst with cheap margarine or spread. Of course, such a product will not bring any benefit to a fragile children's body. Then the question arises, where can I get fresh quality cottage cheese, which will be not only tasty, but also most useful? The answer suggests itself - to cook cottage cheese at home.
In fact, cooking home-made cottage cheese is as easy as shelling pears, even a novice housewife and a young mom will cope with this task. Moreover, there are a lot of ways to cook cottage cheese at home. Homemade cottage cheese is prepared from milk or from kefir, or from a mixture of these products. Also, for the preparation of cottage cheese, sour cream, yogurt, natural yogurt and any other sour-milk products are sometimes used. Of course, ideally, milk should be rustic, but only rural residents can afford cottage cheese from homemade milk. In urban conditions, it is quite possible to cook a delicious cottage cheese from store milk. The fat content of milk can be chosen according to your taste, the taste and texture of the finished cottage cheese will directly depend on this. Cooking cottage cheese yourself, you will surely be sure of its freshness and benefits.

How to cook homemade curd from yogurt
  We all know very well that sour milk is called sour milk in common people. If you want to make yogurt from homemade milk, then you only need to put it in a warm place for a day. But store milk needs to be “helped” with fermentation. There are several ways to ferment milk. Most often, a little fermented milk product, for example, kefir or sour cream, is added to milk. Here you can also resort to the grandmother's method - throw a crust of brown bread into milk and put the jar in a warm place. In an apartment, this place is most often a battery.
  Further, if the milk is fermented well, and the yogurt turns out to be dense and thick, then you just have to pour the contents of the jar into a colander, covered with gauze, and wait until all the whey has drained. You can hang a bag of gauze over the sink to speed up the process.
  From purchased milk, yogurt is obtained sparingly, the already skimmed milk is poured into a saucepan and heated over low heat until the whey separates. You will immediately notice it. It is very important not to let the milk boil, otherwise the cottage cheese will turn out rubber and tasteless. Once the whey has separated, immediately discard the cottage cheese in a colander. If you like dense and dry cottage cheese, then wrap the curd mass in gauze folded in several layers, and put the load on top.

How to cook calcined cottage cheese at home
Calcined cottage cheese differs from ordinary cottage cheese in that it contains much more calcium, in addition, it has low acidity, which makes it ideal for young children and people who follow a therapeutic diet. Since calcium helps strengthen the skeletal system and teeth, it is highly recommended that calcified cottage cheese be included in the diet of people of advanced age. In order not to disrupt the mineral metabolism in the body, you need to use such cottage cheese moderately. The daily rate of calcined cottage cheese for an adult is one hundred grams.
  So, for the preparation of calcined cottage cheese, you will need the following ingredients:
  1. Fresh milk - 1 liter.
  2. Lactic calcium - 6 grams.
  The amount of ingredients you can increase at will, depending on how much ready-made cottage cheese you want to get at the exit. Calcium lactic acid can now be purchased at any pharmacy, it is sold in powder form. You will need to dilute this powder with water. For six grams of powder, on average, take three teaspoons of water. Pour the milk into a saucepan, put on a slow fire and bring to a boil. As soon as the milk boils, remove the pan from the heat and gradually begin to pour the diluted calcium lactic acid. At the same time, milk must be stirred intensively. You will see that milk gradually begins to curl up, whey will separate. Now we discard the contents of the pan in a colander, wait until all the whey has drained, and enjoy the most useful fresh cottage cheese.
  From one liter of milk you get about one hundred and fifty grams of cottage cheese.

How to cook cottage cheese at home from kefir
  Cooking cottage cheese from kefir is now very common. There are two ways to make kefir cottage cheese. We will consider each of them in detail.
  The first way.
  For cooking, you will need fresh or slightly sour kefir. Kefir must be poured into a jar or pan and put in a warm place. After the kefir begins to curd, put the pan in a water bath and heat until the whey separates. Then, as usual, discard the cottage cheese in a colander or hang in a gauze bag.
  If you have no time to wait until kefir is sour, then just warm it over low heat, not bringing to a boil. After separation of the serum, we proceed in the same way as described above.
  The second way.
A very simple way to cook homemade cottage cheese from kefir, which does not require any extra effort and body movements from you. The main condition - kefir should be in a cardboard box. You need to remove such a box of kefir for the night in the freezer of the refrigerator. In the morning, remove the box from the freezer, cut the cardboard. Put frozen kefir in a sieve or colander. After a few hours, you will receive the most tender curd of very soft consistency.

How to cook homemade cottage cheese from fresh milk
  If you have no time to wait until milk turns into yogurt, then you can cook cottage cheese and fresh milk. So, pour the milk into a saucepan, put on a slow fire and warm to a boil. Then gradually pour the vinegar into the boiling milk. Any vinegar can be taken, the main thing is that it is 9%. Two tablespoons of vinegar are taken per liter of milk. Within about one minute, the milk is curdled, the serum will separate. As soon as this happened, the pan should immediately be removed from the heat, not allowing boiling. Next, discard the cottage cheese in a colander, wait until the whey drains. This very convenient and quick way to cook cottage cheese at home will take you a maximum of twenty minutes of free time. The presence of vinegar does not affect the taste of cottage cheese.

How to cook homemade cottage cheese in the microwave
  Here is another quick recipe for making cottage cheese at home. Here you can use both kefir and sour milk. You can even mix both products in equal proportions. In a word, everything that is available in the refrigerator at the moment will do. So, dairy products are poured into a glass dish suitable for use in a microwave oven. We put in the oven for ten minutes. Power should be maximum. After the specified time, we take out the dishes, discard the finished curd on a colander.

How to cook homemade cottage cheese in a slow cooker
Now the crock-pot has become an indispensable assistant for the vast majority of housewives. In addition to all the main dishes, it is also possible to cook home-made cottage cheese perfectly and effortlessly. You will need sour milk, you can ferment it purposefully or you can purchase one in the store at a discounted price. Pour milk into the bowl of the multicooker, turn on the “Baking” mode, set the time to ten minutes and the temperature to eighty degrees. After that, you just have to drain the serum. If suddenly in your multicooker there is no "Baking" mode, then set the "Heating" mode. In this case, the cooking time will need to be increased. In the "heating" mode, the cottage cheese will be ready in about one hour.

How to cook homemade cottage cheese in the oven
  Surely in childhood, many of us watched as grandmothers in villages cooked cottage cheese in a Russian oven in clay pots. Unfortunately, in a city apartment, we cannot afford such luxury. But we can cook a delicious cottage cheese according to my grandmother's recipe in the oven.
  To prepare homemade cottage cheese in the oven, you will need the following ingredients:
  1. Kefir - 2 liters.
  2. Milk - 1 liter.

How to cook cottage cheese in the oven:
  Milk can be replaced with cream, then the curd is even more tender and tasty. So, kefir and milk are poured into a pan suitable for use in the oven. Mix everything thoroughly until smooth. Preheat the oven to one hundred and fifty degrees. We put the container with dairy products in the oven for forty minutes. After the time has passed, we remove the pan from the oven and leave it for twenty minutes. Then drain the whey and eat the curd. From such a quantity of ingredients you should get about seven hundred grams of cottage cheese. If you want to get fat cottage cheese, then kefir and milk should be with a high percentage of fat content.

How to cook homemade cottage cheese - tips and tricks
  1. In no case can you bring the yogurt to a boil - the cottage cheese will turn out dry and tasteless.
  2. The longer the whey drains, the denser and drier the curd turns out.
  3. Throw the cottage cheese into a colander only when the whey is well separated, otherwise the cottage cheese will turn out acidic.
  4. Experienced housewives never drain the serum into the sink. On its basis, you can cook delicious pancakes, pancakes, jelly, 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 away much of your precious time. So cook the cottage cheese at home and feed your kids a tasty and healthy product.

How to cook cottage cheese at home, said Ekaterina Novosyolova

Good day to everyone who has just looked!

I started making homemade cottage cheese when my baby began to introduce this product into complementary foods.
When buying everything that our market offers, parents are often afraid to poison a child with a poor-quality product, and they are alarmed by the long shelf life of products intended for babies.
I theoretically knew how to cook cottage cheese on my own and at home (my grandmother lived in the village and regularly cooked cottage cheese myself from fresh cow's milk), but I had no idea how to do it in a city apartment and use dairy products from the store.
But having a desire will quickly master everything.
My friends, cooking it is easy!
And you can do this from anything, if there is no homemade milk, you can use the storefront, but you should choose the producer who is more trusted. Milk must be left at room temperature to form a yogurt.
You can cook cottage cheese from kefir. That is, there are a lot of ways to make it.
I try to produce this healthy sour-milk product from milk, which has become curdled milk. After all, it often happens that you do not have time to use up milk, and its shelf life will soon come to an end. Immediately putting it in a warm place, for a day you can get a good and thick yogurt, which is perfect for cottage cheese.
We need only a box or a package of milk, already sour, well, or kefir.
You can cook as much as you like, a little will be obtained from this amount of milk, so it’s worth counting for what purposes cottage cheese is needed.

In addition to the main ingredient, we need a small saucepan, colander and clean gauze, and it is better to use sterile if the cottage cheese is intended for a small child.

Pour the yogurt into a saucepan, put it on a slow fire.
You can’t go anywhere, otherwise you can overexpose and miss the cooking process without turning off the fire on time.

Look, such water will be separated. The liquid is divided into 2 fractions. As soon as our curdled milk and the upper one begin to boil, the liquid layer will separate from the lower dense mass, turn off the fire.
You can immediately cook a colander by throwing gauze on it in several layers.

Pour the contents of the pan into this gauze.
The whey drains into a deep bowl, and the curd remains in gauze.

Serum, if desired, can be used in okroshka or bake pancakes on it. Well, or just a drink, because it is useful. True, I do not know if there is such a benefit from store milk. In summer, she goes to okroshka, and in winter only to pancakes.

Let the water drain to the end, slowly squeezing the edges of the gauze.
When the cottage cheese ceases to be wet, we release it from the material; put in a plate or bowl.

Add sugar to taste.

The taste of such home-made cottage cheese is very pleasant and gentle, it is not sour at all, but sugar will not hurt a little.

And here he is ready! Still warm, fresh and can be eaten, both in pure form and with additives.
A banana or some famous berry is suitable for the baby. In a twisted form, with the help of a blender you get a smooth curd puree with fruits. But you can further use the cottage cheese, having prepared a dessert from it, cheese cakes for example.
Or dumplings, who love with cottage cheese. Personally, this time I decided to bake pancakes, but on the remaining serum. I wrapped the cottage cheese in them and served with sour cream.
Now I don’t buy cottage cheese in the store. If more is needed, then I take a few boxes of milk and cook in the right amount. It’s so simple.

Delicious, inexpensive, homemade cottage cheese in a few minutes.
Try it, if you haven’t cooked it yourself, it’s very simple and fast!
It took me 20 minutes of time, from the beginning to the very end, when the cottage cheese was already ready and lay in a bowl of sugar.
Well, it’s up to you to decide how to dispose of it!
Enjoy your meal!

Time for preparing: PT00H20M 20 min.

Estimated Serving Cost: 55 rub

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

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

What to look for when choosing milk? On the reputation of the manufacturer and the expiration date. Than the last parameter is less, there is a greater probability that the product is natural.

Sour milk curd at home

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

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

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

Of course, the division is arbitrary, and you can cook thermally processed dishes from tender cottage cheese. For such purposes, it needs to be squeezed out of the serum a little harder. This oppression perfectly copes with this task.

Milk can not be fermented with sour cream, as described below, but to make cottage cheese from sour milk independently, without the help of a person.

How to cook homemade curd from yogurt

Pour milk into a pan with a thick bottom, add sour cream and stir with a whisk, but without fanaticism - do not beat. The goal is to evenly distribute sour cream throughout the volume of liquid.

Cover the dishes and leave in a warm place for a day, maybe a little more. As a result, we have a wonderful yogurt. How to understand that it is already possible to cook cottage cheese from sour milk, fermented at home? The clot should be dense and trembling like jelly, and the serum will begin to peel off at the walls of the pan.

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

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

Keep the pan on low heat for another 10-15 minutes. Then again, gently stir - literally a few movements from the walls to the center of the dish, do not try to break the clots into small pieces, just mix the product to equalize the temperature inside the whole volume. Remove the pan from the heat, close the lid and leave for another 10 minutes.

Immediately after this, we fold the curd mass onto a colander, laid out with 2-3 layers of gauze. Leave to drain the serum for 2 hours. Options: tie the ends of the gauze and hang the cottage cheese over the sink. When the bulk of the liquid drains, to speed up the process, the cottage cheese can be put under oppression. To do this, cover the product with the ends of gauze and lay the load on top. Thus, the outflow of serum will accelerate.

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

Do not worry, it will take your time a little less than an hour, the rest of the process proceeds on its own, without your participation.

How to make curd from sour milk without heating

As in the previous recipe, before you make cottage cheese from milk, you need to ferment it and turn it into yogurt.

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

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

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

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

When it comes to home-made cottage cheese, a long row appears on the collective farm market with jars of sour cream, large bottles of milk, fresh butter and large basins, saucepans, plastic containers with cottage cheese: buttery with a creamy tint, snow-white with small grains of grains, medium - milk abundance for every taste.

The same picture, but near the milk window of the supermarket, for some reason, does not cause such an appetite, despite the colorful packaging, a clear, geometric layout of the goods and neat, smiling saleswomen. You take a pack of cottage cheese, and the parchment packaging is sticky! Or, no, not so. You pick up a plastic jar of cottage cheese, and it says that the shelf life is 2 weeks, and this is not the most awesome version of the inscription. You return home with the firm conviction that you are carrying a "pig in a poke" for dinner. Natural dairy product cannot be stored for more than 3 days. Of course, not everything is so terrible. It happens that luck: both the manufacturer is conscientious, and the seller is interested in attracting buyers.

But in the market they will give you a try and talk about life, and, in the meantime, you can find out in which meadow the cow grazed from which milk was made, what it was fed with and when it was vaccinated. Well, this is a real choice, as they say, with taste and sense. Good homemade cottage cheese is always in great demand. If you are late, and it is over - no big deal. There is still some milk left, and the village women are always in a hurry to return home early - they have a large farm, a lot of work. Therefore, after bargaining and buying 5-10 liters of milk, you will also remain in the gain - they will certainly be inferior in price. We return home and begin to conjure, or rather, create: it is this word that is etymologically linked to the word “cottage cheese”.

Homemade curd from curdled milk - preparation of raw materials

Raw materials, in this case, are called milk purchased on the market. We do not consider options for preparing cottage cheese from milk purchased in the store, since even natural whole milk, but in the original packaging, will not give the desired result. In production conditions, milk is subjected to obligatory pasteurization at high temperature. As a result, low-quality dry curd grain is obtained from such milk.

Home-made cottage cheese is different from industrial methods of milk processing.  Pasteurization of milk occurs at a temperature from 630C (long-term processing) to 900C (instant pasteurization). Lactic acid bacteria die at 37-450C. That is, after warming the milk, its fermentation in a natural way becomes impossible. In addition to the fact that during high-temperature processing, milk loses almost all of its valuable vitamins and amino acids, it loses its ability to clot, and it is this quality of the product that underlies the preparation of cottage cheese.

But what about sanitary standards, and how to cook curd from yogurt at home to get a natural product and, at the same time, protect yourself from pathogenic microbes?

The answer to this question lies in the ability of sour milk bacteria to produce lactic acid. Raw cow's milk contains 96% of harmful microorganisms and 4% of lactobacilli, but these four percent are enough to create an acidic environment and destroy pathogenic microorganisms.

If it is so easy to get rid of pests, then why is milk being pasteurized in factories? Everything is simple. Tons of milk are brought to dairies, they are collected on farms and in private farms, pouring everything together into large tanks. With such volumes, it is difficult to keep track of the purity of the raw materials, especially since milk is a perishable product and it is necessary to bring it for processing quickly. A housewife buys milk from one seller. It is no accident that at the beginning of the article it was mentioned in such detail about personal communication with the seller in the market.

What else is the process of preparing milk and how to cook curd from yogurt at home?

Depending on the fat content in milk, cottage cheese can also be of different fat content. Whole homemade milk may contain up to 30% fat. Therefore, if you want the cottage cheese to be dietary (non-fat) or bold, then you need to remove the cream. Let the milk settle in a glass bottle so that the oily particles float to the surface. Creaming at home is convenient in the following way: a plastic tube is inserted into the bottle with settled milk (the tube from the medical system for drip injections is suitable). The tube should touch the bottom. Lower the second end into another container, located at a level lower than the bottle. Transfer milk to another bowl until only the oily portion remains in the bottle. You can make sour cream from cream, and leave the skim milk that has been drained, leave the pan for ripening and further preparing the cottage cheese.

This completes the preparation of milk for cooking homemade curd from yogurt. We turn to the question of the main technological aspects of obtaining cottage cheese.

Homemade curd milk curd - fermentation of milk

Milk will turn sour by itself, if you put the container for several hours in a warm place. Then what is it about? That it is possible, for example, to accelerate this process.

In fresh milk to obtain yogurt (without this product, curd cannot be obtained in any way) add for fermentation:

Lemon juice or a solution of citric acid - one tablespoon per liter of warm (25-370C) milk;

Sour-milk products - sour cream, kefir, ready-made yogurt, natural yogurt. In this case, the milk is also preheated to create the most favorable conditions for the life of lactic acid bacteria;

Special starter cultures - they can be purchased at a pharmacy or specialized points of sale (acidophilus, acedin-pepsin, Lactone and others). They are added to milk according to the attached instructions for use.

Yogurt is ready, only this is half the battle. We turn to the main goal - to obtain cottage cheese from it.

Homemade curd from curdled milk - the main technological moments

First you need to know that milk is about 80% water, and only 20% are solids. From here - from a liter of milk you can get no more than 200 g of cottage cheese, and if milk is skimmed, then the weight of the finished product decreases in proportion to the proportion of fat in the composition of milk. As you know, fat also consists of water and retains moisture, which implies that the cottage cheese from skim milk will turn out to be dry, with a lower serum content. As they say, it’s a matter of taste, but if you need to get low-fat cottage cheese with a sufficient degree of moisture, then you need to strictly observe technological points.

Fermented milk needs to be warmed up, but not overheated so that milk protein does not curl to a rubber consistency. During warming up the yogurt, the mass must be constantly stirred to ensure uniform heating. The temperature of heating at home is rarely determined using a thermometer, but approximately the separation of milk protein begins at 500C. At this time, the solid mass begins to rise to the surface of the pan. In order not to dry the cottage cheese, turn off the stove and cool the serum together with the formed clot to 20-250С. After you can start pressing. It is very convenient for this purpose to line with a gauze a colander mounted above a container for draining whey. Pour the contents of the heated pan through a colander. Part of the serum drains immediately, easily separating from the clot. The whey remaining in the almost finished cottage cheese is separated by pressing, controlling the humidity of the finished product at its discretion. To do this, tie the ends of the lined gauze and hang the cottage cheese over the dishes for further draining of the liquid. In the same way, but using oppression, they get rennet cheese: the cottage cheese tied in a gauze napkin is placed under the oppression to get pressed cottage cheese.

This is the easiest way to get homemade cottage cheese from yogurt, known to mankind not one hundred, but maybe even a thousand years. Well, of course, I want, as always, variety. Then we apply more complex, but interesting options to the main recipe.

Recipe 1. Curd, fruit

Composition:

Forest berries (in assortment) 300 g

Fat-free cottage cheese 700 g

Fructose 250 g

Water 100 ml

Cooking method:

Sprinkle fructose with strawberries, raspberries, or other berries of your choice and wait for the juice to separate. Mash them, add water and boil for 5-10 minutes. After cooling the fruit mass, wipe it through a sieve to remove grains and peel. Beat cottage cheese with a blender, gradually pouring fruit syrup.

Recipe 2. Cheese, vanilla with raisins - a favorite taste of childhood

Composition:

• Vanillin, crystalline

  Raisins, light

Cooking:

If the cottage cheese is oily and moist, then adding cream is not necessary. Moisten the curd grain with cream (10-15%). Proportions are chosen at our discretion. We combine all the components in a blender, and add the raisins at the end, into the whipped and magnificent curd mass, and mix it thoroughly.

Recipe 3. Cottage cheese snack, spicy

Composition:

Cherry 10 pieces

Curd 200 g

Garlic 10 g

Basil, red

Parsley

Ground hot pepper

Cooking:

Wash the tomatoes, cut the part with the stalk. You can do it beautifully, in a zigzag line. Remove the seed core with a spoon. Chop the greens finely, grate the garlic on the smallest grater. Put cottage cheese in a blender bowl (it is better to use bold), add prepared greens and spices. Paste into the pasta and stuff the tomatoes. On top of stuffed vegetables put hats with ponytails.

Too sour or too dry cottage cheese can be corrected. Pour fresh whole milk into a saucepan and heat it to 35-400С. Put the cottage cheese that needs to be improved in warmed milk and leave for 10-12 hours. After strain through cheesecloth.

For long-term storage, the cottage cheese can be frozen, but first place it in portions in containers and seal it tightly. Immediately after defrosting, cottage cheese should be used. Repeated freezing will turn it into useless biomass.

Cottage cheese for storage can be salted. This method of storing cottage cheese was used by our ancestors. If then you need to cook a dish of sweet cottage cheese, then it can be washed with water and squeezed.

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.

Cottage cheese is extremely useful for the human body, while a lot of healthy and tasty dishes can be prepared from cottage cheese. For the production of cottage cheese, we need 2 liters of milk, a clean gauze napkin, two pans, one in the other, and a little patience. This process takes about a day for me, but on the other hand, the cottage cheese is excellent.

Pour the milk into a saucepan, cover it with a lid and put it in a warm place - near the oven or radiator - for such a time during which the milk should turn sour. If you, say, delivered milk in the morning, you can be sure that by the next morning it will be ready for sure, although it all 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 pan, but about the same height, and fill the gap between the walls of the pots with water.

Now you need to put the pots with milk and water on a slow fire and not leave the stove for a minute. As the water boils, you will see how the sour milk moves away from the edges of the pan, a yellowish liquid comes out. Here it is urgent to remove the pots 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 gently spread the original product on it with a tablespoon. I connect the edges of the gauze with each other and suspend the nodule so that the serum gradually drains from it. What remains on the gauze bandage is cottage cheese.

It is important to remember that there is still a lot of water in fermented milk. The task is to get rid of its excess quantity. To better prepare the curd from the clot, it is cut into rectangular pieces in a pan, and only then they are transferred to cheesecloth.

Making cottage cheese at home is not difficult

It is important to properly separate the serum.

Overheat the water - the curd will come out crumbly.

Underheated - it will be difficult to separate the whey, and the cottage cheese will become sour.

If you want to get more dense cottage cheese, then on a cheesecloth with cottage cheese you need to put a kitchen plate scalded with boiling water and place the load on top.

After receiving the cottage cheese, many throw away serum. But in vain! From whey you can get jelly, fruit and berry jelly and even kvass.

Here's how, for example, you can do whey jelly. For 1 kg of serum we take 120 g of sugar. 30 g of gelatin and 80-100 g of berries from jam. Sugar is added to strained gauze and heated whey. Better in the form of syrup prepared on 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!