Cottage cheese is an extremely healthy and nutritious product. However, every day it is becoming increasingly difficult to find on the shelves of supermarkets, indeed, a natural product. In this regard, many housewives have long mastered the technology of making home-made cottage cheese. If you are thinking about switching to a home product, but do not have the necessary skills and knowledge, we suggest that you familiarize yourself with the information presented below in the article.

Fundamental rules

Regardless of the method of cooking homemade cottage cheese, it is recommended to follow certain rules.

• Dairy products selected as raw materials must be fresh and of high quality. Do not try to cook homemade cottage cheese from powdered milk. In theory, this is possible, but the result is extremely doubtful.
• Fermented dairy products should be in a place with a warm temperature. Fermentation in the refrigerator is undesirable. This is due to the fact that, instead of going into a sour milk condition, milk only acquires an unpleasant aroma and goes out. If you purchased fresh milk and did not have time to consume it, the oxidation process is inevitable.

Therefore, it is advisable to immediately get it out of the refrigerator and give it the opportunity to ferment at room temperature. So you have the opportunity to cook sour cream or cottage cheese.

• The process of preparing sour milk or yogurt involves the exclusion from the process of intensive shaking and stirring the contents. And in order to speed up the process, it is recommended to put a small piece of cottage cheese, a tablespoon of fat sour cream or pour sour milk in the recently purchased whole cow's milk. Lactobacilli, which are in the above ingredients, will accelerate the oxidation process in milk.
• In no case can you add various yogurts, kefir and other dairy products to the prepared yogurt. Adding these ingredients will not only help to speed up the souring process, but also the result is not yogurt, but the product whose ingredient was added.
• When heating dairy products, it is not recommended to use pots made of enamel.
• Excessively high temperature conditions adversely affect the taste of home-made cottage cheese. When sour milk is heated to a temperature of more than thirty-seven degrees, the product turns out to be extremely harsh and has an unpleasant taste texture.

Further storage of home-made cottage cheese is a rule that will help to keep your work for a long time. Putting the cottage cheese on storage should be on the very top shelf of the refrigerator, closer to the freezer. There are specialized containers called Fresh-Box. The temperature inside each container is stable from one to three degrees above zero, the minimum humidity is observed. The use of such boxes will significantly extend the shelf life of home-made cottage cheese.

Vacuum packaging allows you to store the product in the refrigerator for up to thirty days. When located in the coldest place, the product is subject to consumption within the next four to five days after manufacture.

To cook cottage cheese from yogurt at home correctly, our recommendations will help you step by step. Cooking it, for example, in a slow cooker, is simple, you need to warm it until the mixture is viscous.

Product Preparation

As a raw material for the preparation of homemade cottage cheese, milk is used. The decision to cook the cottage cheese from milk purchased at the supermarket is a bad idea. The fact is that any whole cow's milk undergoes obligatory pasteurization (single heating at high temperature conditions). From the production of dairy products, dry granular cottage cheese is obtained, which has mediocre taste. The manufacture of cottage cheese, which takes place at home, varies significantly with what is happening at the industrial enterprise. Industrial pasteurization involves the warming of milk to six hundred and thirty degrees. And this process is referred to as lengthy processing.

Instant pasteurization is the process of warming milk to nine hundred degrees. Lactobacilli begin to die at a temperature regime sustained from thirty-seven to four hundred and fifty degrees. Therefore, after heat treatment, it is impossible to ferment milk naturally. The high temperature regime used for pasteurization of dairy products “kills” all the nutrients in dairy products. But most importantly, the product loses the ability to curl, which is the main criterion for the preparation of cottage cheese.

The dilemma between observing sanitary standards and at the same time cooking curd from yogurt on your own is quite simply solved. Many people are concerned about the issue of obtaining a natural product, while not getting infected with dangerous pathogenic microbes that are part of dairy products. However, not everyone knows that lactobacilli have the ability to produce lactate (lactic acid).

Raw cow milk contains ninety-five bacteria that are not useful to the human body and four percent of beneficial lactobacilli. But even this small amount is enough to provide the product with an acidic environment, while getting rid of all pathogenic bacteria.

So, what is the preparation of products in the preparation of cottage cheese, you will learn further. You must understand that the higher the fat content of milk, the higher will be the percentage of fat and the curd. Whole homemade milk is one of the most high-calorie and fatty foods among other dairy products. Its fat content varies from twenty-five to thirty percent. Therefore, in order to obtain a dietary (non-fat) product, remove the cream that has fallen into the sediment.To do this, pour the milk into a glass container so that all the milk fat floats up.

There is a trick that will help you quickly and easily collect all the cream. In a glass container with milk, you must enter a plastic tube. The tube from the medical system for drip injection is perfect for this. Make sure the tube is so long as to reach the bottom. The other end of the tube is lowered into any free container that would be located just below the container with milk. Next, milk is pumped until it is empty in the first container. From the settled fat in the future you can get sour cream. And the resulting dietary milk is poured into a pan for further fermentation.

Recipes

Since cottage cheese is a fermented milk product, we can conclude that it is made from sour milk. Therefore, for starters, we need to carry out the process of ripening dairy products. However, there are some nuances. Milk with a significant shelf life is not suitable. Therefore, give preference to a product that is sold in plastic bags, their cost, by the way, is much lower.

Despite the fact that milk will undergo fermentation, it is necessary to purchase exclusively fresh, and not sour, product. Do not forget to specify the expiration date indicated on the package.

So, the recipe for cottage cheese is as follows.

1. A glass jar of milk is placed in a warm place, where there is no possibility of direct sunlight. Therefore, when deciding to place the jar on the window sill, it is necessary to cover it with a towel or a piece of cloth. In no case do not cover the jar with a lid, otherwise the milk will not be able to "breathe".
2. After two to three days, you will receive homemade yogurt - sour milk. The duration of the fermentation depends on: the amount of fat contained, the temperature of the environment and the freshness of the purchased milk. The resulting yogurt is transferred to a container of enamel or stainless steel.
3. Next, in a deep saucepan filled with water, put the container with the resulting yogurt. A water bath is placed on one of the burners of the stove and turned on to medium heat. It is necessary to wait until the contents are hot. If necessary, stir the yogurt periodically.
4. Sour milk is heated for about fifteen to twenty minutes. Make sure that the yogurt does not start to boil.
5. As soon as you notice the appearance of the first lumps, remove the saucepan from the heat and place in a cool place. Allow the contents to cool.
6. The cooled mass is filtered using a metal strainer or colander. When the whole whey drink drains from the curd, it is necessary to strain it again with a gauze cloth or a natural piece of cloth.
7. After removing all the whey, the curd is ready to eat.

If you are a fan of homemade dairy recipes, then this article is for you. Gentle homemade cottage cheese is an ideal breakfast, the basis for baking and desserts, while it should be cooked from sour milk (yogurt), which helps to dispose of spoiled product on time.

For the preparation of yogurt and cottage cheese, only homemade milk should be taken from it, there are reasons for this: firstly, cottage cheese from such milk turns out to be fatter and tastier, and secondly, homemade milk sours properly, forming a jelly-like mass (yogurt), unlike purchased milk, which quickly peroxides and gets an unpleasant odor.

A simple recipe for curd yogurt

So, after acquiring a 3-liter jar of homemade milk, it is time to figure out how to make curd from yogurt. After your milk has turned sour to a condition of yogurt (it takes about a day in the summer and up to two days in the winter), you should put the jar in a pan with hot water on the stove. In this case, make a cross-shaped incision in the yogurt to the very bottom, so that the product turns sour more evenly. As soon as the contents of the can are warmed to a temperature of about 35-40 degrees (it is better to use a thermometer to determine), the fire can be turned off, and the yogurt should be left to warm evenly.

We rearrange the heated product in a new pan, the bottom of which is covered with a rag or a special rug, used during conservation. Pour warm water into the pan and put the yogurt on the fire. Now it remains only to wait, because it is impossible to judge exactly how much to cook homemade cottage cheese from yogurt - it all depends on milk and heat. A sign of readiness will be whey, which is very clearly separated from the curd mass. As soon as the cottage cheese separates, let the mass cool completely, and recline it on cheesecloth. Usually, 6-8 hours in limbo is enough for the cottage cheese to get rid of excess whey without losing softness, but if you like the cottage cheese dry, extend the time for another 4-6 hours or put the cottage cheese from yogurt under the press.

How to cook curd from yogurt in a slow cooker?

Ingredients:

• milk - 3 l;
• sour cream - 200 g.

Cooking

In order to speed up the process of souring milk, it should be mixed with sour cream and left warm. As soon as the milk has curdled and yogurt has formed, pour it into the bowl of the multicooker and set the mode to "Heating" for 30 minutes. After time, we discard the curd mass on a colander covered with gauze, tie the ends of the gauze and leave to drain from excess serum. Everyone calculates the time that the curd mass should be in a suspended state: if you want to get more moist curd, leave it for 4-6 hours, the curd will be ready to dry in 8-12 hours.

How to make curd from yogurt?

There is also a less laborious process of cooking cottage cheese. In this case, you can take a ready-made store yogurt and leave it to drain in the evening. In the morning, gentle cottage cheese will be waiting for you.

For cooking, we need only a bag of half a liter - a liter, depending on how much product you want to get at the output. Homemade yogurt can be poured into a simple plastic bag. So, before you make cottage cheese from yogurt, freeze the yogurt itself directly in the package, and transfer the resulting block to a gauze bag. We tie the edges of the bag and hang the contents over the saucepan into which the serum will drain. After 8-10 hours, the excess whey completely drains, and you will be waiting for a gentle curd mass for breakfast or an excellent base for sweet dishes.

People used cottage cheese in antiquity. There is a belief that for the first time this dish appeared by chance: whey spilled from sour milk. In ancient times, cottage cheese was called "sour cheese", which is probably why we still call the cottage cheese pancakes. Previously, it was prepared exclusively from yogurt, now there are many ways to prepare this product.

Nowadays it is not difficult to buy cottage cheese both in the market and in stores. But hardly anyone will disagree with the fact that it has a lot of advantages. First of all, vitamins and minerals are stored in it. And besides, importantly, it differs from the store to taste. Let's look at a few ways at home.

Real cottage cheese

This product is prepared from. In its quality and freshness it is necessary to be absolutely sure, since it cannot be boiled - real cottage cheese does not tolerate high temperatures. For example, a product made from separated milk will have a fine-grained structure.

Milk in a three-liter jar is placed in a warm place. In order for it to ferment faster, they put a small piece of rye bread in it. Milk turns into yogurt in a day, if the process occurs in the summer, and after 3 days - if in the winter. It is not necessary to mix it at this time. The preparedness of yogurt can be determined by the bubbles, which should rise up and form “moves”.

After this, you need to carefully remove the cream, pour the yogurt into a large saucepan. If the milk was of high quality and the yogurt turned out to be good, it does not pour freely. That is, in order to overfill it, the jar needs to be shaken periodically. If yogurt easily pours, the cottage cheese will turn out not so tasty and will not have the desired structure.

The pan is put on low heat for 10 minutes, until the mass is at the required temperature. There are two ways to check it. Touch the container in two places - closer to the top and near the bottom. At the top, the pan should be slightly warmer, and at the bottom - much warmer, but not hot. You can, stirring the yogurt with a spoon from the bottom up, lower your finger into the pan, the mass should be slightly warm. If the desired temperature is not yet available, cook it for another 5 minutes. The main thing is not to overheat the curdled milk, since the cottage cheese in this case will be unpleasant in taste, hard and fine-grained.

Now you can turn off the fire, leave the pan to cool overnight. By morning, the mass will separate, the cottage cheese will be on top, and the whey will be on the bottom. The mass must be poured into a large bowl covered with gauze. Then the cheesecloth is tied and suspended over a serum collection container. When it drains, homemade cottage cheese from milk will be ready.

Yogurt can not be heated, and tossed on folded in several layers of cheesecloth immediately after ripening. But for this, it must be uniform and thick, otherwise the whole can leak through the cheesecloth. Cottage cheese cooked according to this recipe at home is incredibly tender, it is not advised to use it for baking, as it will spread. From 3 liters of milk, this recipe produces about 700 grams of cottage cheese.

There are simpler recipes. Home-made cottage cheese can also be made from milk bought in a store with the addition of sour cream. To do this, you will need:

Sour cream - a glass;
  - milk - a glass;
- sugar;
- Rye bread.

First, a tablespoon of sour cream should be stirred in a glass of milk. Add the same slice of rye. Leave the mixture warm overnight. In the morning, the bread is carefully removed so that it does not crumble. Sour milk is filtered through three times folded cheesecloth. Curd is ready.

In order to get more cottage cheese, you need to pour a pack of milk into an enameled pan, add sour cream (2-3 tablespoons), mix and also leave overnight. In the morning, heat on the stove until the acidified milk is warm (do not boil). Turn off the fire, after 2-3 hours, when the milk is curdled, it must be filtered.

A spoonful of sour cream and a little sugar are added to the finished dish. You can store the curd for up to three days in the refrigerator.

As you can see, it is not at all difficult to cook cottage cheese at home. Such a dish will undoubtedly appeal to all households, and especially children.

Cottage cheese is a very useful dairy product for children and adults, which can be independently made at home from yogurt (sour milk), the main thing is to know the sequence of its preparation, as well as how much time and how to cook the cottage cheese, which we will discuss in more detail in this article.

How much to cook cottage cheese (yogurt for cottage cheese)

As such, cottage cheese (sour milk) is not boiled, much less boiled, and heated over low heat in a saucepan, so that the curd mass is separated from the whey and becomes more elastic.

• How much to cook cottage cheese in a pan?  Curd, or rather yogurt (sour milk) is cooked for only 2-3 minutes on low heat at a temperature of 70-80 degrees (do not boil), and then immediately cool.

Note: it is important when cooking cottage cheese not to bring sour milk to a boil (preferably an average of 70 degrees), since if it is overheated or boiled, the cottage cheese will be stiff and will crumble, if not heated, it will be difficult to separate the whey from the cottage cheese and in the end, it may be more acidic.

Having learned how to cook curdled milk for cottage cheese, we will further consider the features of cooking in a pan, so that in the end we get a tasty and healthy homemade cottage cheese.

How to cook cottage cheese at home from yogurt (sour milk)

For the preparation of cottage cheese, we need sour cow's milk (yogurt). If there is only fresh milk (both homemade and store-bought), then you can make yogurt in just a day by simply placing it in a glass container in a warm place at home (visually, when the milk is sour, there will be a white mass on top, and on the bottom of the container yellowish water). Let's take a step-by-step look at how to make curd from sour milk at home and consider how to cook it properly in a pan:

• For the preparation of cottage cheese, in addition to yogurt, you will also need 2 pans (one will be inserted into the other), gauze and a sieve.
• Pour yogurt into a smaller pan and put this pan in a large volume. Pour water into a large pan so that its level is about the same, or slightly higher than the level of sour milk in a small pan.
• We put a large pot on a small fire and heat until the water becomes hot (up to 70-80 degrees), but does not boil, while it is important to monitor the process all the time so as not to miss the moment of heating to the desired temperature. At the required temperature, sour milk is boiled for only a few minutes, after which it is left off the stove and waiting until it cools down.
• We put gauze in a sieve and carefully transfer the boiled yogurt for cottage cheese. We connect the edges of the gauze, after which it is desirable to hang it (for example, over a tap in the sink) so that whey flows from boiled yogurt. This process can take at least 6 hours (many leave overnight).
• That's all! Delicious homemade cottage cheese is ready.

Note: it’s important not to squeeze the boiled yogurt by hand, but to wait for the whey to drain from it through cheesecloth in a natural way, so that the cottage cheese turns out to be tasty and the desired consistency. You can also not pour the whey itself, but use it, for example, to prepare baked goods.

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.

The approximate cost of a portion: 55 rub