The process of making cottage cheese at home takes a minimum amount of time, cost and effort.

However, the product that you prepare yourself will differ significantly from similar competitors offered by modern manufacturers to customers.

Homemade cottage cheese contains much more useful substances, which, unfortunately, are present in the minimum amount in factory versions.

1. In no case should yogurt be brought to a boil - the curd will turn out dry and tasteless.

2. The longer the whey drains, the denser and drier the curd is.

3. It is necessary to discard the cottage cheese in a colander only when the whey is well separated, otherwise the cottage cheese will turn out sour.

4. Experienced housewives never drain whey down 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 much of your precious time. So cook cottage cheese at home and feed your kids with a tasty and healthy product.

Homemade cottage cheese recipes

Village cottage cheese

To make a classic village cottage cheese, you will need 2 liters of fresh homemade milk, a clean gauze napkin, two pots that fit one into the other.

Milk should be poured into a smaller saucepan, covered with a lid and put in a warm place, for example, near a radiator, for such a time during which the milk should turn sour. Usually it's somewhere around a day. For taste and acceleration of souring, you can add 2-3 tbsp. spoons of low-fat sour cream. Then place the pot with sour milk in a large pot, but about the same height, and fill the gap between the walls of the pots with water.

Put both pans on a slow fire and do not leave the stove for a minute. As the water boils, the sour milk will move away from the edges of the pan, a yellowish liquid will come out. At this moment, it is urgent to remove the pans from the fire, remove the smaller pan and cool the semi-finished product. Then put a gauze napkin on the bottom of the sieve and carefully spread curdled milk on it with a tablespoon. Tie the edges of the gauze together and hang the knot so that the serum gradually drains from it. What remains on the gauze bandage is the cottage cheese. To get a denser cottage cheese, a load must be placed on cheesecloth with cottage cheese.

Preparation of calcined cottage cheese

The product made in this way will have a low level of acidity, so it is ideal for dietary and baby food. The main feature of the preparation of cottage cheese is the addition of calcium lactate (diluted with water) at the stage of boiling milk with constant stirring (3 teaspoons per 2 liters of milk). The powder can be purchased at pharmacies. The output of the finished product will be 300-400 grams. Further, the technology is similar to the methods described above.

Ready-to-eat cottage cheese is stored in the refrigerator in a glass or enamel bowl, after putting a couple of pieces of sugar in it. Homemade cottage cheese can be stored in the freezer for one month, but its taste changes slightly. It is strictly not recommended to store the product in plastic bags. If the cottage cheese suddenly becomes sour, then it must be mixed with fresh milk in equal proportions and left for 60-90 minutes. After that, the cottage cheese is placed in cheesecloth (cotton bag) and put under pressure.

Cold method of making homemade cottage cheese

Ingredients:

• 0.5 l kefir
• 1 tsp Sahara
• 1 tsp Sahara
• 1 tsp Sahara
• 50 g prunes

Cooking method:

In addition to cooking cottage cheese in a hot way, there is also cooking cold cottage cheese, such cottage cheese is more like a cream. Great for feeding babies from a young age. In addition, many different dried fruits are suitable for it.

It will take 25 minutes to prepare the dish:

To prepare cottage cheese in this way, you need frozen kefir, you can put it in the freezer until it freezes, you can also leave it there overnight so as not to wait for freezing during the day.

After complete freezing, remove the bag and defrost the contents without using any aids, boiling water or warm air. Pass the kefir through a fine sieve.

Hang the resulting mass for 20 minutes, it can also be used in baking.

Cold curd is ready. Now you need to add sugar, dried fruits to it, you can add fresh fruits to taste, you can prepare a healthy and vitamin-rich dessert.

Making cottage cheese with lemon

Take skimmed milk and pour it into a large container. Take a lemon and squeeze it into milk (for 1 liter of milk - a little more than half a lemon) and mix. This is necessary so that the milk curdles faster. You can, of course, wait until the milk turns sour in natural conditions - place the dishes with milk and a crust of rye bread in a warm place, for example - to the battery. However, if you have fatty milk, you can thus first prepare homemade yogurt, remove its fat from the surface, and then, when it stands (it usually takes 1-2 days), cook cottage cheese. As a starter, you can also use purchased kefir or yogurt (literally a spoon) or the previous starter or whey. If milk is left to sour without leaven, the process of putrefactive fermentation may begin.

You will see how the milk begins to curdle, and the whey becomes transparent. No need to wait until the milk clots become too dense - your curd will then be too grainy. Strain the whey through cheesecloth - you can then use this whey to make homemade diet bread or pancakes; put the cottage cheese in a separate container and you can eat.

Quick homemade cottage cheese recipe

Necessary:

• 2 liters of milk
• 2 jars (250 g) natural yogurt

How to cook:

1. Pour 2 liters of milk into a microwave-safe dish, heat it up to the desired temperature (about 40°). Add 2 jars of natural yogurt and leave in a warm place until the milk curdles and turns into a thick curdled milk. Usually it takes 10-12 hours, but it depends on the room temperature.

2. Put the bowl with curdled milk in the microwave for 15 minutes at a maximum power of 800 W - the contents will heat up, warming up evenly, and curl up - curdle. A clear serum will clearly come off.

3. Carefully transfer the curdled lump into a colander lined with gauze, located above the pan (to collect whey), trying not to break the integrity of the lump.

4. Let the main whey drain, then hang the bundle with cottage cheese for a while so that the whey glass is better.

Once I made homemade cottage cheese, I stopped buying it in stores. Because even in the coolest supermarket, the most expensive farm cottage cheese will not be as fragrant and tender as home-cooked. So, I will tell you how to make delicious cottage cheese from cow or goat milk yourself.
The following questions often arise among those who cook cottage cheese for the first time at home. I will answer them.
1. What kind of milk is homemade cottage cheese made from?
Suitable as whole milk, and pasteurized or sterilized. Whole milk sours best and fastest. A little longer pasteurized or sterilized. UHT milk is not suitable, because it is absolutely dead. If it turns sour, then it is absolutely not the bacteria that are needed for cottage cheese.
You can take both cow's and goat's milk.
2. Do I need to boil milk before putting it on souring?
If you take milk from a healthy cow, from trusted people, then boiling is not necessary. It will only be necessary to sterilize the finished cottage cheese.
If you buy whole milk in the market, it is better to bring the milk to a boil and turn it off when the first bubbles appear on the surface. The main thing is not to overheat the milk, otherwise the cottage cheese will turn out tasteless.
3. How much should milk sour?
From 2 to 4 days. It is necessary to wait for the light green water - whey - to leave the milk. The smell should be pleasant, sour milk, without bitterness.
4. What to do with serum?
Drink and drink again. This is an incredibly healing product! Useful and tasty, it continues to be up to 2 days. From the third day to a week, the serum can be used for cosmetic purposes or for making pancakes, pies, etc.
So, let's start making homemade cottage cheese.
1. We take a can of milk and put it in a warm place. My milk sours well on the table next to the stove.

2. After 2-4 days, the milk will turn sour. A layer of sour cream will appear on top, and a greenish transparent serum will appear at the bottom and along the walls of the jar. Someone removes sour cream and eats separately. I give it to cats. Although it is very tasty on its own, I am not a fan of sour cream. If you leave the sour cream, the curd will turn out to be fatter, and the final whey will not be transparent, but cloudy white. But that doesn't make it any less useful.
3. We take a deep pan, put any cloth on the bottom, for example, a towel (so that the jar does not burst). We put a jar of cottage cheese in a saucepan and add water. It is desirable that the water level reaches the level of the cottage cheese in the jar, but if this does not work out, then at least half the jar. We turn on a low fire and hold the jar for 30 minutes so that the curd is sterilized. At the same time, the water should bubble slightly, but not boil, otherwise the cottage cheese will boil and will be like rubber.
3. We take out the jar from the pan. There are two ways to separate curd from whey. In any case, we need gauze about 30 by 30 cm, folded in 2-4 layers.
- Our grandmothers used the first method. They hung a gauze bag with cottage cheese over the pan, the whey drained, but the cottage cheese remained. I prefer this way:
- take an ordinary double boiler and put gauze on the top saucepan with holes. Pour cottage cheese from a jar onto cheesecloth. The whey will drain into the bottom pan, and the curd will remain in the gauze.

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 you can cook a lot of healthy and tasty dishes from cottage cheese. To make cottage cheese, we need 2 liters of milk, a clean gauze napkin, two pans that fit one into the other, and a little patience. This process takes me about a day, but the curd turns out well.

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

Now you need to put the pans with milk and water on a slow fire and do not leave the stove for a minute. As the water boils, you will see how the sour milk will move away from the edges of the pan, a yellowish liquid will come out. Here it is necessary to urgently remove the pans 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 carefully spread the original product on it with a tablespoon. I tie the edges of the gauze together and hang the knot so that the serum gradually drains from it. What remains on the gauze bandage is the cottage cheese.

It is important to remember that there is still a lot of water in fermented milk. The goal is to get rid of the excess. To better prepare cottage cheese from a clot, it is cut into rectangular pieces in a saucepan, and only then they are transferred to gauze.

Making cottage cheese at home is not difficult

It is important to separate the whey correctly.

Overheat the water - the cottage cheese will come out crumbly.

If you do not warm it up, it will be difficult to separate the whey, and the curd will become sour.

If you want to get a denser cottage cheese, then put a kitchen board scalded with boiling water on cheesecloth with cottage cheese and place a load on top.

After getting the curd, many people throw away the whey. But in vain! From whey you can get jelly, fruit and berry jellies and even kvass.

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

Many of you know that cottage cheese is one of the most useful products, and this product must be present in the diet of every person. Of course, if you strive to be healthy, beautiful and young.

There is an opinion that the word "cottage cheese" from the Old Slavonic is translated as "milk made hard." Often buying cottage cheese in our stores, we remain disappointed. But there is always a way out. So you need to cook the cottage cheese yourself, in fact it is very simple. Today I want to tell you how to make homemade cottage cheese from milk, so that it would taste like a grandmother's.
And so you will learn the secret of how to properly store cottage cheese so that it is always fresh and tasty, or how to refresh and make slightly sour cottage cheese taste good. Also from today's article you will learn how to cook cottage cheese for your child. And I will share with you a new recipe for cooking cottage cheese in the oven at home.

The most important secret in cooking cottage cheese is fresh and high-quality milk, so that the cottage cheese turns out like a grandmother’s, it’s better to use homemade milk, and not store-bought, but if it’s not possible to get home-made then we will use store-bought, on how to choose it correctly, and how to understand whether it is natural or not, look at the video.

How to cook cottage cheese for a child at home?

Curd is a welcome guest in the children's menu. Every mother knows about its benefits for the growing body of the child.
But nutritionists do not recommend giving children under three years old "adult" cottage cheese bought in the market or in a store. And what could be tastier than homemade cottage cheese, prepared by the caring hands of a mother and seasoned with her love!
Therefore, today you will learn three simple ways how to cook cottage cheese at home for your child.

Method number 1
Boil 1 liter. milk, preferably rustic, real. In the cooled milk, add 2 tbsp. spoons of sourdough and mix well. Pour this mixture into a thermos or place in a warm place. After 12 hours, sour milk should be heated in a water bath until the whey begins to separate. Immediately remove the pan from the heat and discard the cottage cheese in a colander or sieve - as you wish. As soon as all the liquid drains, healthy cottage cheese is ready to eat!

Method number 2
Take baby kefir. 0.5 liters will be enough. Put it in a water bath and watch the water. To get a tender cottage cheese, it should not boil much. After 15 minutes, you need to throw the resulting mass onto gauze so that the whey is glassed. Let the curd cool down and you're done!

Method number 3
Take 0.5 l. milk and bring to a boil. Add 10 ml. calcium chloride (one ampoule) into a saucepan and immediately set it aside. After squeezing the whey, get calcined cottage cheese. The less liquid remains in the curd, the higher the concentration of protein and fat will be in it.
It is advisable to feed babies up to a year with freshly prepared cottage cheese. If there is a need for storage, remember that the main enemy of cottage cheese is air. Therefore, in the refrigerator, keep it in an enamel or glass container with a lid. For older children, the product can be stored for two days.

Use homemade cottage cheese in your diet every day and let your child grow up healthy and strong!

How to properly store cottage cheese.

Cottage cheese quickly deteriorates: it turns sour in heat, mold appears in it in dampness. Therefore, it must be kept in the refrigerator, moreover, no more than two or three days. It is best to put it in a glass or porcelain dish with a lid, or pre-wrap the curd in parchment paper.

To prolong the shelf life of cottage cheese, it can be placed in an enamel pan, adding a couple of pieces of sugar there. In case of spontaneous souring of cottage cheese, it cannot be directly eaten due to the possible presence of pathogenic bacteria. It is necessary to prepare from it cheesecakes or other curd products that undergo heat treatment.
If the cottage cheese has become too sour, fresh milk can be added to it in equal amounts, and left for an hour. Then, throwing it on a strainer, let the water drain and put a load on it. The curd will then become less acidic.

How do I make delicious cottage cheese in the oven.

Cooking cottage cheese at home, personally tested, never turns out perfect. Then you digest it, the cottage cheese becomes grains, then you don’t cook it, it turns out a slurry without taste.
Having set a goal, the real right way to make cottage cheese at home was found.

We take a jar of homemade sour milk, having previously removed a layer of cream, since the cottage cheese will turn out to be already fatty and tasty. We put the jar in any enameled bowl or ladle or tray so that it is deeper.

For what? Just in case the jar breaks. (don't be afraid, this is a very rare occurrence)
We put the tray with the jar on the grate in a cold oven, whether it is electric or gas.
We turn on the oven at the lowest temperature, I have the smallest scale of 50 degrees on my electric oven.
We set it for 10 minutes to begin with and observe when the curd mass in the jar rises, and the whey layer is two or three fingers below. I keep a liter jar for about 15 minutes, constantly feeling whether the jar is warm, then you can adjust the temperature to make it faster. But this is when you have a three-liter jar and do not want to wait 30 minutes.

When the whey has departed, turn off the oven, do not touch until the contents have cooled.
Well, after you know, you can hang it in a colander with gauze to drain the liquid.
And yet, if you like drier cottage cheese, keep it in the oven longer so that the whey leaves more strongly. Adjust yourself.

Cottage cheese is a product containing milk protein separated from whey. It is obtained with the help of lactic acid bacteria or with the help of calcium chloride. But the latter is not a fermented milk product in the strict sense of the word.

The process of making cottage cheese at home is different from the factory one, but as for taste, homemade cottage cheese is devoid of spiciness and seems more dietary. Therefore, for example, with a stomach ulcer, not store-bought cottage cheese is recommended, but homemade.

Cooking cottage cheese at home - recipe number 1

What you need:

• For 0.5 l of raw or pasteurized cow's milk - 25 g of lemon juice. Calorie content 100 grams 60 kcal.

How to cook: Pour the milk into a bowl, squeeze the prepared lemon juice into it and stir. Cover the container with a lid and leave it for about 8 hours. After receiving the curd, pour off the whey, squeeze out the curd mass and cool it.

The disadvantage of this method is that milk is suitable only natural. It is available in stores, but it is expensive.

Alternative recipe for cottage cheese at home No. 2

This method is fast.

What you need: For 0.5 liters of milk, you will need a few tablespoons of kefir (you can use sour cream or yogurt).

Cooking method. Pour milk into a saucepan, add kefir and put on fire. When the milk boils, it will begin to curdle. Stir it with a spoon until the curdling process is complete and you can see the curd. Put the curd in a colander to drain the whey. Place the mass in gauze and squeeze it properly. The curd is ready.

What happens during the preparation of cottage cheese

Classic cottage cheese is prepared as follows: milk is fermented with a special streptococcal sourdough. At home, as you can see, a tablespoon of an "improvised" oxidizing agent is added to milk as a starter. Bacteria begin to multiply rapidly and form an acidic environment in which the protein precipitates into a curdled sediment. This process takes place at a temperature of approximately 20 degrees Celsius and lasts approximately 6-8 hours. (method 1st). After separating the whey, the curd must be cooled so that the reproduction process stops and the curd does not turn out too sour.

Method number 3 for making homemade cottage cheese (using hot water)

Making cottage cheese at home can have some nuances. To speed up the separation of whey, the clot is boiled by pouring hot water at a temperature of 60-65 degrees. Pour in slowly, in a quiet stream, constantly stirring the clot, and then leave it alone for 15 minutes. During this time, he pops up.

If you are preparing a small amount of cottage cheese, you can not add water. Instead, heat the product in a water bath. If you pour in water, observe the temperature regime: hot water should not be more than 40 degrees, otherwise the cottage cheese will turn out to be too dry. Put the mass that has separated from the whey on cheesecloth in a colander and leave for 10 minutes. After that, the cottage cheese can be put in the refrigerator.

The unique composition of cottage cheese

In its composition, cottage cheese is unique. It contains up to 17%! protein, this is more than in some varieties of meat. In addition, a wide variety of microorganisms live in very concentrated quantities in cottage cheese. For this reason, it is considered a heavy product for the digestive system and cannot be stored for a long time.

Shelf life of cottage cheese: no more than 3 days and no higher than 6 degrees.

We can say that cottage cheese has a poorly controlled microflora, it contains not only extremely useful, but also pathogenic microorganisms. This does not allow using it in the diet of people suffering from dysbacteriosis. Nevertheless, cottage cheese is a product of extreme value and is indispensable in the diet menu for many diseases.

If acidophilus is added to cottage cheese, it turns into a food with medicinal properties, which is prescribed for anemia, exhaustion, diarrhea and dysentery.

The article used the materials of the book. Boytsov and Liflyandsky "How to defeat dysbacteriosis".

How to cook cottage cheese at home © Magic food.ru