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. To make cottage cheese, we need 2 liters of milk, a clean gauze napkin, two pots that fit one into the other, and a little patience. This process takes me about a day, but on the other hand, the cottage cheese turns out to be great.

Pour the milk into a saucepan, cover it with a lid and put it in a warm place - near a stove or radiator - for 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 next morning 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 saucepan with sour milk in a large saucepan, but about the same height, and fill the gap between the sides of the saucepans with water.

Now you need to put the pots with milk and water on low heat and not leave the stove for a minute. As the water boils, you will see the sour milk move away from the edges of the pan, a yellowish liquid will come out. Here it is urgent to remove the pots from the heat, take out 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 tie the edges of the gauze together and hang the knot so that the serum gradually drips 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 challenge is to get rid of the excess. In order to better prepare cottage cheese from a curd, it is cut into rectangular pieces in a saucepan, and only then transferred to cheesecloth.

It is important to properly separate the whey.

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

If you are not hot enough, 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 plate scalded with boiling water on a cheesecloth with cottage cheese and place a load on top.

After getting the curd, many throw away the whey. And in vain! You can get jelly, fruit and berry jellies and even kvass from whey.

Here's how, for example, you can do whey jelly... We take 120 g of sugar for 1 kg of whey. 30 g of gelatin and 80-100 g of berries from jam. Sugar is added to the gauze strained through several layers and heated whey. Better in the form of a whey syrup. Then, after half an hour, add gelatin. The mixture is heated to near boiling. After that, berries from jam are added there and hot jelly is poured into molds.

Try it, delicious!

To make the process more understandable, we have prepared a step-by-step recipe with a photo. You can safely add any of the proposed options to your culinary piggy bank, and spoil your homemade natural cottage cheese both in pure form and with various additives. It is prepared from milk, kefir, yogurt and other dairy products.

Heat treatment will take place at not too high temperatures. As a rule, the technology uses a water bath. For this, a saucepan with raw materials is placed in a bowl of water. At a high processing temperature and an increase in the duration of the process, the curd deteriorates its quality. It becomes tough and dry.

For cooking you need utensils:

• Glass jar;
• 2 pots of different diameters;
• Colander or strainer.

And also prepare a piece of natural fabric or gauze folded in several layers.

Before straining, wet a cloth (gauze) with boiled water and wring it out, and then nothing will stick to it.

To prepare homemade cottage cheese, they take milk from a cow or store milk. In the first case, the yield is greater, the product is fatter, and from store-bought pasteurized milk - softer and more tender.

When buying raw materials in a store, choose milk with a short shelf life and a fat content of at least 3.6%.

Whey is a by-product of making homemade cottage cheese. It has nutritional value in itself, and it also behaves well as a base for dough. So do not pour it out, but use it to make pies and okroshka.

How to make cottage cheese at home from homemade and store milk: a step-by-step recipe

Cottage cheese is a fermented milk product, it is obtained from sour milk, therefore the first stage of preparation is fermentation. For this reason, long-term storage milk will not work; it simply will not turn sour. We take it in polyethylene (by the way, it is cheaper). Be sure to look at the date of manufacture - only fresh milk is suitable for us.

On a note

You can skim the cream off farm milk, but if you want to cook fatty cottage cheese, you don't need to.

Step by step cooking:

We talked about how to properly cook delicious coarse-grained cottage cheese at home from whole sour milk, gave a step-by-step recipe, but you can do without a water bath. A saucepan with sour milk is simply put on low heat and heated. Be sure to watch so that it does not burn. After curdling, proceed as described above.

Kefir: fresh and frozen

You can quickly make cottage cheese from kefir. The yield will be less than from yogurt, but the taste is no worse. We skip the fermentation stage and immediately put the dishes with kefir in a water bath. Don't forget to stir. The leftover whey can also be used, for example, to make pancakes or crumpets on it.

The heating temperature of kefir should not exceed 60 ° C, otherwise the cottage cheese will turn out to be tough.

A glass jar is perfect for making homemade yogurt cottage cheese in a water bath, just do not forget to put a towel on the bottom of the pan so that it does not burst when heated. The process will be similar to the sterilization of conservation, with the difference that you do not need to bring it to a boil. The can is convenient in that it is not necessary to interfere with the mass, and readiness can be easily tracked by the separation of the whey from the curd mass. This is very clearly visible through the glass.

A completely different technology is used for frozen kefir curd. In this case, no heat treatment is carried out.

Cooking steps:

1. Put a pack of kefir in the freezer.
2. After it freezes, take it out of the freezer, remove the packaging.
3. Place the frozen kefir in a colander lined with a damp cloth or cheesecloth folded in 2-3 layers. Place a colander over a bowl or saucepan.
4. Leave to defrost at room temperature for at least 5 hours. The time depends on the air temperature.
5. When all the ice is thawed, drain the mass remaining on the gauze, transfer it to a glass or plastic container.

Cottage cheese from pre-frozen kefir turns out to be dietary, tender and soft, without grains. It resembles cream in consistency. The taste depends on the quality of the original product.

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

In a slow cooker: with sour cream and sourdough

In a slow cooker, cottage cheese is prepared from kefir, fermented baked milk or sour cow or goat milk. If there is fresh milk and sour cream, then with the help of a wonderful saucepan you can also make a delicious product, only it will take more time, the process will take about 12 hours, and possibly longer.

We will need such products;

• Milk - 10 glasses;
• Sour cream - ½ cup.

Preparation:

1. Pour milk into the multicooker bowl.
2. Add sour cream, stir. To make this easier, dilute the sour cream in a little milk, and then pour the liquid mixture into a bowl.
3. Set the "Heating" mode, leave for half an hour.
4. After 2 hours, turn on the heating again, but for 15 minutes.
5. It is more convenient to put the cottage cheese at night, then in the morning the yogurt will be ready.
6. For curdling at the final stage, turn on the multicooker in the "Heating" mode for 1 hour.
7. Now it remains to throw the thick mass onto cheesecloth. Pre-fold it several times and put it in a colander, and place it over the pan.
8. Wait for all the serum to drain.
9. Do not try to speed up the process by stirring the mixture with a spoon. Leave it alone, as a last resort - tighten the edges of the gauze alternately from all sides.
10. As usual, transfer the prepared curd to a suitable dish and refrigerate.

Instead of sour cream, you can use any fermented milk product: kefir, fermented baked milk, yogurt.

You can prepare a tasty and healthy fermented milk product with special ferments in 8 hours. An excellent result is obtained with the BakZdrav sourdough. The instruction is attached to it very detailed. In a multicooker, this is done like this:

1. Pour the leaven into the cooled boiled milk, stir.
2. Pour the mixture into the multicooker bowl, turn on the "Yogurt" mode. If not, then set the temperature to 35-40 ° C, leave for 8 hours.
3. Using a spatula, cut a dense layer right in the bowl into rectangles with a side of 2 cm (do not stir, just pick it up), set the temperature to 60 ° C, cook for 15 minutes.
4. Strain through cheesecloth, cool.

Place in the refrigerator for at least 2 hours, after which you can serve. Children like this curd very much. It is stored in the refrigerator for no more than 3 days. If you add berries, fruits or raisins to it and pour over the syrup, you get a wonderful dessert.

Homemade cottage cheese with calcium chloride

If you need to increase the calcium content, then a pharmacy drug calcium chloride 10% is used for this. It is sold in ampoules and bottles. Observe precautions when using the ampoule.

To prevent the glass from accidentally getting into the product, draw up the drug with a syringe with a needle.

• Milk - 300 ml;
• Calcium chloride - 1 tsp

How to cook:

1. Boil milk
2. Add calcium chloride, after which the milk begins to curdle.
3. Throw on cheesecloth, drain.

This technology achieves two goals. Firstly, the preparation is very fast, no preparatory measures are required. Secondly, cottage cheese is enriched with calcium, which is necessary for the normal functioning of the body.

Calcified cottage cheese is often prescribed for children; it is useful for the elderly as a prevention of osteoporosis.

We have given several options for how to cook cottage cheese at home. This can be done quickly with calcium chloride or without heat treatment by freezing and then thawing kefir. A very tasty and delicate curd is obtained in a slow cooker. And then there is the classic way that our grandmothers used. In each case, the consistency will be different, and the taste will also be different, so you need to try and choose what your family will like.

I don't know about you, but it has become quite problematic to buy real cottage cheese in our supermarkets, mainly a cottage cheese product is sold. Even if it is written that cottage cheese, he doubts whether it is good ... Since this is a fairly popular product in our family, I wondered how to make cottage cheese at home.
I recently talked about this useful product and its beneficial effects on our body, if you missed it, read it. And, of course, our body will only benefit from good cottage cheese.

There were quite a few ways to make homemade cottage cheese, I have already tried a couple of recipes, so I will share my experience and tell you about other methods so that you would choose the one that you like best.

Whichever way you make homemade cottage cheese, there are general tips that are best taken into account in order to do everything right, and the cottage cheese turned out to be tasty and tender.

• If you have never made homemade cottage cheese, then you should not start with large volumes, since it may not work the first time, a certain skill is still needed.
• I advise you to keep the process of preparing the cottage cheese under control and not leave the stove, since excessive heat treatment will make the cottage cheese hard and dry, and if it is insufficient, the whey will not separate well. A sign that you need to remove from heat is the appearance of yellowish whey and characteristic curd curds. There is and cannot be a clear recipe where the cooking time is indicated, since much depends on the degree of heating and on the quality of the original product. Having done it several times, you yourself will already understand how to do it better, come with experience.
• To make cottage cheese, you can use both homemade or farm milk, and store milk. If you make from a store, then buy with the shortest shelf life and pasteurized, not sterilized. From one liter of pasteurized milk, you can get about 200 gr. cottage cheese, from whole milk a little more than 220 - 250, depending on the fat content.
• It should also be borne in mind that the fat content of farm milk is quite high. If for some reason you need low-fat cottage cheese, then buy low-fat milk or skim the cream from high-fat milk.
• When you separate the whey from the cottage cheese, it is important not to overexpose during the pressing process - the more moisture leaves, the drier the cottage cheese will be. Although sometimes you need drier cottage cheese if you will make cheese cakes or other pastries from it. So adjust the time yourself, if you need soft and moist cottage cheese, it is enough to hold it for 30 - 40 minutes, for drier cottage cheese you need 2 - 3 hours.
• The shelf life of homemade cottage cheese is 3 - 4 days. If there is a need to store it for a longer period, then the curd can be frozen by putting it in a bag or plastic container. After defrosting, it will be just as tasty and healthy, but re-freezing will make it an already useless product.

I hope the advice did not scare you and you still try to make cottage cheese at home. Choose the best recipe and go.

Milk cottage cheese at home

I tried this recipe first because some of the milk I bought turned sour. At first I wanted to put it in baking - it turns out good with sour milk, but then I remembered that I wanted to try to make cottage cheese from yogurt. I had farm milk and I knew for sure that the yogurt would be of high quality.

Store-bought milk is not always naturally fermented as it should.

Ingredients:

• in this way he alone is milk

Homemade cottage cheese recipe from milk:

1. She poured the milk into a jar and covered it with a napkin. To prepare curdled milk, it is better to use a glass jar or earthenware, since metal dishes can affect the quality of the curdled milk and make it not very tasty. It should not be covered with a lid, but with a cotton cloth, which allows air to pass through and speeds up the fermentation process.
2. I put it in a warm place and about a day later, curdled milk was obtained from the milk. But this process can take longer, it all depends on the temperature in the room. Another tip - do not put a can of milk in direct sunlight - it will turn sour, of course, faster, but it can deteriorate and turn green.
3. There were advice to do it in a water bath or over low heat. I chose the second option. She put a saucepan of sour milk on the stove. As soon as the milk began to curdle and the whey separated, I turned off the heat.
4. When the milk cooled down, I poured it through a colander, after covering it with gauze. I did not follow the advice very much, as they said that it was necessary to hang a gauze bag over the container so that excess liquid would drain. I needed soft and tender cottage cheese for food, not for baking, so I left the cottage cheese in a colander in gauze and as soon as the excess liquid was glass, I put the cottage cheese in a bowl.

Homemade cottage cheese from milk, or rather from yogurt, turned out delicious, but I didn't really like waiting a day or more, I decided to find another recipe. Although for faster fermentation, it is recommended to put sour cream (1 tbsp. L. Per liter of milk) or a piece of stale rye bread in milk, as well as there are ready-made sourdoughs that are sold at the pharmacy. In this case, the milk can become sour milk overnight. But you still have to wait. I found a quicker recipe and liked it very much.

How to quickly make cottage cheese at home

I will offer you two recipes for instant cottage cheese - from milk and kefir, and also from milk and lemon. Both farm milk and store milk are suitable for preparing cottage cheese in these ways. But what the cottage cheese tastes like, I can only say about the recipe with kefir - delicate and tasty and I used store milk. I haven't tried it with lemon yet.

Milk and kefir cottage cheese

Ingredients:

• milk - 1 liter
• kefir - 0.5 liters
• salt - 0.5 tsp.

How to make cottage cheese from milk and kefir correctly:

Since milk is brought to a boil in this recipe, the cottage cheese prepared in this way can be given to children and even babies.

Milk and lemon curd

Ingredients:

• milk - 1 l.
• lemon - 1/2 pc.

Recipe for cottage cheese from milk and lemon:

1. Bring the milk to a boil
2. In boiling milk, survive the juice from half a lemon, as soon as the milk curdles, remove from the heat.
3. Cool and drain.

How to make soda curd

Of course, cottage cheese already contains calcium, but a certain category of people need a high calcium content - children, pregnant women, nursing mothers, the elderly, people suffering from atherosclerosis, anemia, kidney and liver diseases.

To replenish calcium in the body, you can include calcified cottage cheese in the diet, but not more often than 2 - 3 times a week. Such a healthy cottage cheese can be prepared at home by adding calcium chloride, which is sold in pharmacies.

Ingredients:

• milk - 1 liter.
• calcium chloride (calcium chloride) - 2 tbsp. l. liquid or 6 gr. dry calcium

Homemade Calcified Curd Recipe

1. Heat milk to 40 0.
2. Add calcium chloride to milk, mix well.
3. Bring milk to a boil, stirring constantly. As soon as the milk boils, remove from heat and let the product cool.
4. Strain through cheesecloth.

Calcium chloride can be replaced with calcium lactate tablets, and can also be bought at pharmacies. The recipe is as follows: 8 - 10 tablets per 1 liter of milk. Grind the tablets into powder and add to the milk, brought to a boil. Stir well, as the milk curdles, strain it.

How to make cottage cheese at home

Our supermarkets sell cottage cheese, which is very popular with customers - this is a delicate and tasty granulated cottage cheese and it can also be made at home.

Ingredients:

• milk - 1 liter.
• citric acid - 1/2 tsp
• salt - 1/2 tsp.
• heavy cream - 6 tbsp. l.

Recipe for cottage cheese with lemon juice:

1. Pour milk into a saucepan, place on the stove and bring to a boil.
2. Remove the pan from heat, add citric acid to the milk and stir for a few minutes.
3. Cover the pan with a cotton napkin and leave for 4 hours to separate the whey.
4. Strain as soon as the whey is drained, without removing the cheese from the gauze, rinse it with cold boiled water and squeeze it out to make a dry curd.
5. Transfer the curd to a bowl, add salt, cream, mix well.

Homemade kefir cottage cheese

Another interesting recipe for cottage cheese without heat treatment - you can use kefir or yogurt.

1. If homemade curdled milk, pour it into a plastic container and put it in the freezer. Kefir can be frozen in store packaging.
2. Put frozen yogurt or kefir in a colander with gauze.
3. Hang the thawed mass in gauze over some container and keep until all the whey is drained.
4. Of course, it will not work to cook quickly in this way - while it thaws, while it drains, in total, they say, it takes 8 hours.

The benefits and nutritional properties of cottage cheese can hardly be overestimated. This product saturates the human body with calcium, proteins, amino acids and other nutrients. We are used to buying it in stores and markets, although we know that you can easily make cottage cheese from milk at home. Your own product is always better than a store or market one, because it does not contain flavors, preservatives and other chemical additives. Learn to make cottage cheese for your family and make sweet homemade casseroles, awesome pies and fluffy cheesecakes!

Features of cooking cottage cheese at home

If you decide to seriously take up the independent preparation of cottage cheese, immediately get ready for the fact that the first two or three attempts will not be entirely successful. Regardless, you must not stop. First of all, familiarize yourself with the main features of making a homemade dairy product:

1. Heat treatment should not be excessive. If during the cooking process you go too far with the temperature, you will end up with a not very attractive product in the form of lumps, which you hardly want to eat.
2. Heat treatment should not be weak. Undercooked raw materials represent a sour milk-curd curd clot, from which whey is very poorly separated.
3. The best raw material for making homemade cottage cheese is natural farm milk.

How to make homemade cottage cheese from milk

The technology for making cottage cheese at home is simple and uncomplicated. Judge for yourself: preliminary preparation is easier than lightweight, the set of products and equipment is minimal, the cooking time is no more than an hour. However, there are many different ways to make homemade cottage cheese. If you are going to seriously do this, try all the known recipes to choose the one that you like the most.

Classic sour milk recipe

The traditional way of making curd from sour milk at home is known to many. This recipe requires the following:

• sour milk (fat percentage not less than 2.5) - 3 liters;
• kefir (fat-free is not suitable) - 620-640 ml;
• medium-sized saucepan;
• thin cloth.

How to make natural curd from sour milk - step-by-step preparation:

1. Pour sour milk into a saucepan, put on medium heat.
2. Bring to temperature 35-40 ° С. At this point, you will notice that the serum begins to separate.
3. While the milk is heating, you need to prepare a colander. For this, it is necessary to cover it with a cloth folded in 6-8 layers. The edges should hang freely.
4. Throw the milk warmed to the required temperature in a colander fixed in a large whey container. Let it drain a little.
5. Without wringing out, tie the corners of the fabric into a knot, fasten it over the container into which the serum has dripped, in a suspended state.
6. Wait a few hours for the remaining liquid to disappear.

From fresh cow's milk and sour cream

A quick recipe for making cottage cheese based on fresh milk and sour cream will be appreciated by mothers of young children. The product prepared according to this scheme will be tender and, most importantly, healthy! In a word, the way it is needed for babies. To make such curd, you will need:

• milk (farm milk, from a cow) - 200 ml;
• sour cream (fat percentage 25-30%) - 50 g;
• small metal container;
• sieve.

The process of making baby curd using fresh milk and sour cream at home:

1. Bring milk to a boil.
2. Pour in sour cream.
3. To stir thoroughly.
4. Wait until it boils again.
5. Transfer the contents of the pan to a sieve.
6. Wait for the serum to drain.
7. After 5 minutes, the product will be ready for use.

How to make from pasteurized milk and kefir

If it is not possible to purchase real cow's milk for making homemade cottage cheese, do not be upset. The traditional technique can be easily replaced with an alternative one. What does it mean? And the fact that in some cases, natural whole milk can be replaced with a sufficient amount of store-bought pasteurized (not skim milk). If this interests you, write down the recipe. So, you will need:

• pasteurized store milk - 600-650 ml;
• kefir - 400-450 ml;
• salt - 4-5 g;
• small saucepan;

1. Pour milk into a saucepan.
2. Add a pinch of salt for flavor.
3. Put the container on a fire of minimum intensity. While constantly stirring, wait until foam and bubbles appear.
4. Add kefir.
5. When the serum appears, remove the pan from the heat, mix its contents thoroughly.
6. Put on minimum heat.
7. Warm up until large lumps form.
8. Throw the contents of the container onto a fine sieve, drain the whey.

Powdered milk and lemon

Can a lemon be a constituent part of a dairy product like cottage cheese? How can you! A small content of freshly squeezed lemon juice makes the curd mass very tasty and tender. If you are interested in this idea, write down what it takes to implement it:

• reconstituted milk (diluted dry powder) - 3 liters;
• lemon juice - 50-60 g;
• medium-sized saucepan;
• colander;
• gauze.

Step-by-step cooking:

1. Put the pan of milk on a medium-high heat.
2. After waiting for the moment when the foam starts to rise, turn off the heat, add freshly squeezed lemon juice, stir actively, leave it for exactly a quarter of an hour.
3. Pour the contents of the pan into a colander covered with several layers of gauze.
4. We tie the corners of the gauze so that we get a bag. We hang the serum over the sink to glass.
5. In half an hour, the product will be ready for use.

Such cottage cheese is noticeably different in taste. That being said, it is just as useful as the classic version. Baked milk makes the curd mass more tender and lighter, which allows it to be used for a wide variety of desserts. To prepare such a product, you will need:

• baked milk (it is recommended to use homemade milk) - 1 500 ml;
• natural yogurt or fermented baked milk - 200 ml;
• salt - 4-5 g;
• pan;
• multicooker;
• colander;
• gauze.

Cooking process:

1. Combine milk with yogurt or fermented baked milk in a medium-sized saucepan.
2. Mix thoroughly.
3. We send it to the multicooker, run the "Yogurt" mode for half an hour.
4. After we hear the signal about the end of cooking, we leave it for 12-14 hours so that the mass is fermented.
5. We move the milk mixture into a saucepan, put it in a water bath.
6. Heat until the whey begins to separate. Let it cool.
7. We discard the cottage cheese in a colander with gauze. Strain until you get a cottage cheese of a suitable density.

How to cook from goat milk with calcium chloride for children

This recipe for cottage cheese from milk at home is suitable for those who have experience in such matters. Goat milk is a somewhat capricious product, so it will not be easy for a beginner to cope with it. If you intend to cook a large amount at a time, you need to know how much cottage cheese is obtained from 1 liter of milk in order to prepare a saucepan of a suitable size and a large sieve in advance. As a rule, the output is 26-29% of the original volume - that is, 260-290 grams from 1000 ml. So, let's go directly to the recipe. For cooking you will need:

• fresh goat milk - 1 l;
• calcium chloride solution - 1 ampoule (10 ml);
• pan;
• colander;
• gauze.

Cooking baby curd:

1. Pour milk into a saucepan and place on a medium-high heat burner.
2. Bring to a boil
3. We remove from the fire.
4. Leave the boiled milk for 45-50 minutes to cool down.
5. Put it on the fire again, heat it to 75-85 ° C, add an ampoule of calcium chloride.
6. We continue to keep on fire. After 2-3 minutes, the curd will begin to curl up right in front of our eyes. At this point, the fire must be turned off.
7. Let it brew for about a quarter of an hour, and then put it on cheesecloth.
8. Drain the whey and get the long-awaited goat curd!

Check out the recipes for how to cook.

Video recipe: how to cook delicious cottage cheese at home

Health 03.10.2014

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

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

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

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

How to cook cottage cheese at home

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

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

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

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

Homemade cottage cheese from milk. Recipe. A photo

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

Pour the milk into a saucepan and put it under the lid in a dark place until it sours

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

We put a saucepan with yogurt in a water bath.

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

We keep on fire until curd clots appear and the whey completely separates (it took me 35 minutes)

Throw the cooled cottage cheese in a colander, but better on a clean gauze napkin, tie the corners of which and hang up so that the whey drains. The cottage cheese will turn out to be very tasty!

Pour the contents into a colander, squeeze out a little.

This is how the curd turned out.

And this is the serum.

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

Cooking cottage cheese at home from kefir

To prepare cottage cheese, take a liter of kefir, it is desirable that the kefir is fresh, for a better separation of the whey, you can add a spoonful of sugar syrup, but this is not necessary.

Put the kefir in an enamel bowl in a water bath and heat it over low heat for about half an hour, then leave it under the lid to cool. During this time, the cottage cheese will finally separate from the whey, and we pour it all back onto a sieve or cheesecloth and get a delicate nutritious product.

Cottage cheese at home. Video

Whoever does not quite understand the process of making yogurt cottage cheese, I invite you to watch the video.

Making low-fat homemade cottage cheese

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

Low-fat cottage cheese can also be made at home, but you need low-fat milk to make it. There is pasteurized one percent milk on sale, so you need to make low-fat cottage cheese from it.

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

Low-fat cottage cheese is good for everyone who has problems with being overweight, who have problems with the liver, pancreas, so as not to overload them.

How long can homemade cottage cheese be stored?

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

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