Manufacturing curd from ancient times they studied in Russia in every home. Curd was made from milk using a separator. Unfortunately, these traditions have long gone, and now such cottage cheese is prepared only in distant villages.

But don't be upset. Do you have a slow cooker, milk and some free time? Then you shouldn't go to the village, you can cook delicious homemade cottage cheese yourself. On the shelves of modern stores, there is a large selection of the most diverse curd: fat-free, soft, grainy, with fillers.

Of course, it's much easier to go out and buy ready-made cottage cheese. But where is the guarantee that this product is made from high-quality and fresh products in compliance with all technologies and is safe for health? You can be sure of this only when you have prepared cottage cheese yourself.

You can make cottage cheese in a multicooker using the program "Milk porridge", "Yogurt", which are, for example, in Redmond or on the program "Extinguishing" and "Heating".

There are many recipes for making cottage cheese at home, but the main components are milk, most often sour. How to make sure that curd from sour milk does not have a sour taste? To do this, you need to keep sour milk for a long time so that it turns into yogurt. There are no specific dates, it all depends on the quality of the milk and the temperature at which it will be stored.

Silky cottage cheese

Products:

• 2 liters of milk
• 100 g of kefir (can be replaced with yogurt or sour cream)

Preparation:

Amount of product received: about 500 g

Homemade "Grainy" cottage cheese with calcium in a multicooker Polaris

Products:

• 1 liter of full fat milk
• 2 ampoules of calcium chloride

Preparation:

The amount of obtained cottage cheese - about 250 g.

Cooking homemade cottage cheese in a slow cooker. Recipe with video.

Curd with sourdough

Products

• 1.5 liters of milk
• 1 sachet of starter culture

Everyone knows that this is one of the healthiest foods that must be present in the diet of every person who wants to be healthy and look great. When buying cottage cheese in a store, many housewives are often disappointed. But there is a way out - to learn how to make delicious cottage cheese at home. It's not difficult at all. Homemade cottage cheese it turns out much tastier than the purchased one. You can cook it from milk, kefir, yogurt. And, as always, our assistant - a multicooker will help us with this. Cottage cheese prepared with it is suitable for both baby and diet food. And in no case pour out the resulting whey, you can bake delicious pancakes, fluffy pies and tall bread on it. And by washing with serum, you will get a wonderful complexion.

Ingredients:

• 1 liter of milk
• 2 tablespoons of sour cream (or 3-4 tablespoons of kefir)

How to cook cottage cheese in a slow cooker:

In the evening, add sour cream or kefir to a jar of milk. Stir well, cover and place in a warm place. In winter I put it by the battery, in summer I just put it on the table.

In summer there is enough night for milk to turn into kefir (yogurt). In summer, you don't even need to add sour cream to milk at all, milk itself sour overnight, and in the cold season, the process of fermentation (fermentation) of milk takes longer.

Gently pour the finished kefir into the multicooker bowl. Using the "OFF" button, set the "heating" mode and mark 1 hour on the clock.

After this time, turn off the multicooker, remove the bowl and carefully put all the curd in a sieve covered with gauze in several layers.

Tie a knot and hang cheesecloth with cheese, so that all the serum is glass. You can vary the density of the curd yourself.

Time: 45-60 min.

Servings: 2-3

Difficulty: 2 out of 5

Recipe for appetizing milk cottage cheese in a slow cooker

Cottage cheese is an obligatory menu item for any person, regardless of age, and the need for this product in the diet of young children is not even discussed.

You can buy this wonderful fermented milk product in the market or in a store. In either case, there is a chance to buy a product that is not suitable for the goals of the hostess.

For example, a marketed product may have an unpleasant odor. With the store, too, not everything is so simple. It can be too wet or, on the contrary, dry.

And a cunning manufacturer in the pursuit of revenue can “cheat” with the date of production. You feel much more confident if you know exactly what you are going to feed your family.

Therefore, the preparation of homemade cottage cheese sometimes displaces its purchase (which is especially important if there are kids among the consumers of the product, for whom freshness is of paramount importance). The most convenient way to make cottage cheese is in a slow cooker, and we will tell you why.

The idea of \u200b\u200bmaking a fermented milk treat at home is far from new. Both our mothers and grandmothers resorted to this. Another thing is that in our time there is clever technology that makes work easier.

The most luxurious cottage cheese is obtained in the rustic oven, where it languishes for a while. It is impossible to recreate such conditions in an apartment. But, knowing the main principles, you can try to cook a healthy product.

The classic option is to make curd from sour milk. The yogurt is heated in a water bath until the mass separates into whey and curd flakes.

After that, all this is filtered off, resulting in the desired product. On the stove, the process can be quite difficult: you need to withstand a certain temperature, do not overheat (otherwise the cottage cheese will turn out to be dry). At the same time, if the temperature is low, the mass will not curdle at all.

With special equipment, things are much more fun. Homemade cottage cheese in a slow cooker always turns out to be the consistency you need, because each mode has its own temperature (we will tell you below how to make a meal using different programs).

Step 1

Our first step is making sour milk. To do this, place the milk in a container in which fermentation will take place, add sour cream or kefir (this will make the process go faster), stir. Cover the dishes with clean gauze or a towel and leave in a warm place.

If you want to make cottage cheese in the summer, you don't even need to add kefir, just leave the milk on the table overnight, under the influence of the heat, yogurt is formed in the jar in the morning. But in winter, additional leaven is needed, and the jar is best placed near the battery.

The best cottage cheese is made from fatty milk from the village, so if you have the opportunity, buy it on the market.

Any dish can be used to ferment milk, but the bacteria responsible for acidification work best in glass containers.

Step 2

Transfer the curdled milk to the multicooker bowl. Now is the time to talk about the capabilities of the device. You can cook cottage cheese in a multicooker using several modes.

Here's what you need to know: the higher the curing temperature, the drier you will end up with. Therefore, if you want to cook soft mass, start the “Warm up” program (its temperature is about 70 degrees).

For a denser product, it makes sense to use the course "Multipovar" (80 degrees) or "Milk porridge" (about 85 degrees). Time is 45-60 minutes.

Step 3

After the specified period of time has elapsed, the whey should separate from the curdled mass in the bowl. This means that the cottage cheese in the multicooker is almost ready.

Step 4

Prepare your drainage equipment: a deep bowl and cheesecloth. Cover the bowl with gauze (important: the cut should be folded 2 times). Pour the milk mass into a lined bowl.

Step 5

Pull the cheesecloth by the ends - you get a bag. Hang this homemade pouch by the loose edges to make the whey glass (place a cup, bowl, or small saucepan under the dripping whey).

After the mass has been rid of the excess liquid, the curd becomes firm and usable.

By the way, do not discard the whey: it can be used to make pancakes, pancakes, homemade bread or rolls. And in summer, sour whey will perfectly quench your thirst.

Homemade cottage cheese in a slow cooker has one significant drawback: about 250 g of product is obtained from a liter of milk. This is exactly for one breakfast.

Therefore, if you plan to make cheese cakes or casseroles from homemade milk, the procedure will have to be repeated. And you can store homemade fermented milk treats in a regular plastic container in the refrigerator.

See another version of this dish:

What could be tastier and healthier than home-cooked curd, so crumbly and tender. It is not difficult to make it, having a multicooker and some dairy products at hand.

Homemade cottage cheese from milk in a multicooker is not just a healthy dietary product, but also very high quality. After all, it is guaranteed not to contain harmful additives and impurities that manufacturers add in order to increase the volume.

The main ingredients for cooking can be any dairy products, even sour milk, cream and sour cream will do.

In addition to excellent quality, homemade cottage cheese is much cheaper than store-bought cottage cheese, which significantly saves the family budget.

It is easier and more convenient to use a multicooker for cooking. As a rule, they already contain a special program with the required temperature conditions.

Basic recipe

The main stage in obtaining a curd product is the natural fermentation of the milk base. Curd grains are curdled milk protein that has concentrated all the nutrients and calcium.

If the initial product is fresh milk, it is necessary to add a sourdough to it - a little fermented baked milk, sour cream, ready-made dry fermented milk sourdough.

The number of calories per 100 g of cottage cheese, depending on the fat in the milk:

Cooking steps:

Kefir and milk cottage cheese

Ideal for a kid's breakfast. Milk softens the sour taste of kefir, while kefir acts as a natural fermentation agent.

To obtain 150 g of the finished product you will need:

• kefir 2.5% - 0.5 l;
• milk 2.5% - 0.5 l.

Cooking time - 1 hour.

Calorie content of 100 g of cottage cheese - 160 Kcal.

Consider how you can make cottage cheese from milk and kefir in a slow cooker, in a detailed way. Warm the milk slightly directly in the multicooker saucepan, add the kefir drink, stir and close.

Cook in any mode that allows you to set the temperature to no higher than 90 degrees, for example "Milk porridge". The time required for cooking is 1 hour. The milk base should have time to sour, turning into sour milk, after which the protein will begin to curd.

If you put the products in the multicooker in the evening and set the delayed start, then in the morning you will only have to remove the curd mass from the pan, put it on a sieve, and let the excess moisture drain. You can add fruits, berries, cream, honey, sugar, and the healthiest breakfast dish is ready.

Milk and yogurt cottage cheese in a Redmond slow cooker

In this recipe, yogurt is used as a starter. To prepare about 300 g of cottage cheese, you need:

• 2 liters of milk, fat content 2.5%;
• 200 g of natural yoghurt without sugar and additives.

Cooking time - 2 hours.

The calorie content will be about 160 Kcal / 100 g.

Multicooker Redmond contains the program "Multipovar", which allows you to set the required parameters. Pour the products into a bowl, close the lid, set the temperature to 85 degrees, time - 2 hours. Press start. After the end buzzer, discard the mass in a colander covered with gauze to glass the serum.

Curd from sour milk

It is always a pity to pour out the sour milk, especially if there is a lot of it. A great way to save money is to make a new dish out of it.

• sour milk 2.5% - 1 liter.

Cooking time - 30 minutes.

100 g contains 160 Kcal.

About 150 g of cottage cheese will be obtained from a liter. If you need to get more, you can add kefir, sour cream, fresh milk to the milk.

Since the base has already naturally turned into yogurt, the time spent is significantly reduced.

Pour milk into a multicooker container, turn on the heating mode for 20 minutes. Then, with the lid open in the cooking or express mode, heat up for 10 minutes. Separate the resulting curd protein from the sediment.

Low-fat cottage cheese made from milk and lemon

The best product for those who monitor their health and weight.

You will need:

• milk - 1 liter with a fat content of 1%. From this amount, 100-150 g of cottage cheese will be obtained;
• juice of half a lemon, citric acid diluted in water is also suitable.

Cooking time - 15 - 20 minutes.

Caloric content - 78 Kcal.

Step-by-step recipe for curd from sour milk and lemon juice in a slow cooker:

1. Pour milk into a multicooker saucepan, in the "Express" or "Frying" mode, heat until the first signs of boiling. Do not bring to a boil;
2. Pour lemon juice in a thin stream, stirring constantly, the milk protein will immediately curl up and separate from the whey;
3. Gently put the protein mass on the prepared cheesecloth, let the excess liquid drain.

This is the fastest way to get diet curd while preserving all the beneficial properties of milk protein.

Kefir cottage cheese

An easy way to prepare cottage cheese in a slow cooker is to use kefir, fermented baked milk, varenets or yogurt as a base. It is possible to cook from kefir products even when the latter expire, because they will undergo heat treatment, which will result in an excellent curd.

From one liter of a drink of 2.5% fat, you get about 150 g of cottage cheese.

Sourdough is not needed here, since kefir is already sour and curdled itself perfectly.

• pour kefir at room temperature into a bowl;
• cook at 80 degrees for 20-30 minutes with the lid closed;
• after the end, squeeze the cottage cheese with gauze.

Cooking time - 30 min.

Caloric content of 100 g of cottage cheese is not more than 160 Kcal.

Cottage cheese cooked on fermented milk components has a slightly sour taste, turns out to be soft and tender. Suitable for healthy meals for the whole family, as well as as a base for cheesecakes, dumplings, casseroles.

Note to the hostesses

Homemade cottage cheese is suitable for dietary meals for both children and adults. Confidence in quality and the absence of impurities allows it to be used for the first feeding of babies.

After receiving the curd mass, a very valuable milk sludge remains, which should not be poured into the sink in any case. Whey can be drunk raw, made into dough or seasoned with okroshka. As a wash or an ingredient for masks, it enriches the skin and hair with amino acids and vitamins, improves the appearance, and makes it silky.

If you have not yet cooked cottage cheese yourself, then it's time, hostesses, it's time to start! Because the cottage cheese according to this recipe turns out to be silky, creamy. It doesn't require adding sour cream or yogurt for juiciness. It is delicious, and the yield of the product just shocked me - 750 g of cottage cheese from 2 liters of milk and 50 g of kefir!

Ideal cottage cheese for a healthy diet and baby food.

You can cook cottage cheese on the "Stew" program, but on "heating" the curd temperature does not rise above 70 degrees, such a controlled slow heating does not allow the curd to boil and it will never be digested.

I cook in a slow cooker Panasonic SR-TMH 18

It is necessary:

• Milk - 2 liters.
• Kefir (yogurt, yogurt, stetana) - 50-100 g

Preparation:

Pour milk into the multicooker bowl and heat in the "Baking" mode for 3-4 minutes. NO MORE so as not to overheat.

Pour kefir or other fermented milk product into warm milk.

We mix.

We leave for 10-12 hours. Convenient to put on at night.

This is what fermented milk looks like.

We set the multicooker to "heating" by pressing the "stop" button (the indicator light will turn on).

Cooking time - 2 hours. Since there is no timer on the "heating", the time must be noted by yourself.

If you leave it on the heat for only 1.5 hours, you get an even more delicate product, but this is already, cook it if you want it like that.

I would like it to be faster, but in only two hours the clot warmed up evenly. Therefore, for the sake of achieving a good result, we patiently maintain the required time.

After 2 hours of heating, take out the multicooker bowl for speedy cooling.

I have been making cottage cheese myself for a very long time. I tried different methods and I can advise you to cool the curd before you strain it from the whey. At least until warm.

I put the multicooker bowl, or saucepan, in a large bowl of water and change the water a couple of times.

This is the most delicate curd mass that should turn out.

We cover the colander with several layers of gauze or thin fabric and spread our cottage cheese.

We tie the cloth and hang it to drain the serum. I usually leave it on for a couple of hours. I use the whey for baking bread.

If you want a drier product, then place the load on the curd tied in a cloth.

The output, of course, ultimately depends on the milk producer. I have not the most expensive sterilized city store.

Here is such a wonderful cottage cheese turned out in a slow cooker.

The very tenderness!

Enjoy your meal!