How to make cottage cheese from sour milk at home? This question interests a large number of housewives who have spoiled the dairy product, and it is a pity to throw it out.

Of course, not only cottage cheese can be made from it, but also, for example, knead tasty dough for pancakes or pancakes. However, this option will suit you only if you have sour a small amount of milk. But what to do, if spoiled about 2-3 liters? Of course, delicious and nutritious cottage cheese!

It should be particularly noted that such a product, cooked on its own, can be not only eaten with sour cream and sugar, but also baked cheesecakes from it, made cheesecakes, pies and other products.

Step by step video recipe

If you want to enjoy delicious curds, and there is no desire to go to the store, then we suggest making a homemade product yourself. But in order to carry out our plans, it is imperative to have a sufficient amount of sour milk available. It is from it that you can make a natural and very tasty coarse-grained cottage cheese.

So, we need:

• sour milk - about 2 liters;
• big wide pelvis;
• 3 liter saucepan - 2 pcs .;
• multi-layer gauze - 1 pc .;
• cold water (from the tap) - about 1.5 liters;
• colander and a large spoon.

Cooking process

Before you cook cottage cheese from sour milk at home, you should prepare in advance all the necessary equipment. To do this, you need to take a large and wide basin, and then pour into it ordinary, cold tap water. After that, it is necessary to put a smaller pan into the liquid. It requires prior to pour all the sour milk.

After the described actions are performed, the whole structure should be put on a strong fire. After waiting for the liquid to boil between the walls of the dish, it is necessary to regularly interfere with the fermented milk product and ensure that it does not boil. If this happens, then, most likely, cottage cheese from sour milk will be dry, tough and tasteless. In this regard, this process should be carefully monitored.

Final stage

After you notice that the whey begins to separate in the sour milk, the pan should be immediately removed from the water bath. Next on another (empty) dishes you want to put a colander. Multiple gauze should be laid on it. After this, the heated, sour milk should be completely poured into a colander and let the liquid drain into an empty saucepan. If desired, gauze can be tied with a string and hung over the dishes.

After 2-4 hours, the yoghurt curd will be fully prepared. It is required to lay out on a plate and serve to the table along with sour cream and sugar.

How to make cottage cheese from sour milk using a slow cooker?

Many people know how to make cottage cheese at home from sour milk, using a cooker. After all, this method was recently used by our mothers and grandmothers. However, modern housewives are more and more often using for this purpose a popular kitchen device - a slow cooker.

If you do not have such a device, then it is time to think about purchasing it. This is due to the fact that using a multicooker to make cottage cheese at home is much easier and simpler. You do not need to organize a water bath for a long time, and then carefully monitor that the product does not boil, but only slightly warmed up.

So, before making the cottage cheese from sour milk using a device such as a slow cooker, we need to prepare the following:

• sour milk - about 2 liters;
• multicooker with heating function;
• 3 L pot - 2 pcs .;
• multi-layer gauze - 1 pc .;
• colander and a big spoon.

Cooking method

To thermally process the sour product, you will not need much time if you use a slow cooker. In its bowl should be poured about 2 liters of sour milk (if the volume does not allow, then you need to take a smaller amount of the main ingredient), and then tightly close and set the heating mode. It should be noted that such a program exists in almost all modern multicookers.

The temperature of this mode is ideal for cooking homemade curd. However, too long to withstand sour milk in such a program also should not be. It will be enough for fifteen to twenty minutes.

After the specified time, the multicooker should be opened and see if the product flakes separated from the whey. If not, it is advisable to continue heating for another 5-8 minutes. If you have achieved the desired result, then you can proceed to the next stage.

Strain the product

While sour milk is heated in a slow cooker, you should take a deep pan, put a colander in it, on which you want to lay out a multi-layer gauze. After the product is fully prepared, it must be poured onto the mesh and allowed to drain. When the main volume of whey is in a kind of pan, you can make a bag of gauze and hang it over a colander.

After keeping the product in this state for about 3-5 hours, it should be removed from the mesh and put on a plate. On this cooking homemade cottage cheese is completed. It can be served with sour cream, sugar and tea, as well as used as an additional ingredient to create delicious and nutritious baking.

How to make sour milk?

We told about how to make cottage cheese from sour milk using a slow cooker and a cooker. However, some housewives are often interested in the question of how to do so in order to get a fermented milk product. After all, not everyone has this drink sour in large quantities (at best - 1 cup). It should be noted that contributing to this is not so difficult.

Thus, to get sour milk, you need to buy it in an amount of 2 liters (preferably homemade), and then pour it into a glass jar, cover it with a plastic lid and leave it at room temperature for 2-3 days. After the specified time, you will definitely notice that the dairy product is curled up. After that, it can be safely used to make delicious homemade cottage cheese.

Hello, dear visitors, I am glad that you went to the blog page "about snacks"!

In recent times, watching TV, I began to doubt the benefits of one of the most beloved and respected products of me - cottage cheese. Fears began to cause store goods. Having conducted a composition check with popular methods, I found that seven out of ten names are not of sufficient quality. Manufacturers in pursuit of profit sacrifice the benefits of products and our health with you. I will not dwell on specific brands, this is not exactly about them.

There is such a proverb: “if you want to do something well, then do it yourself”. And indeed, no one wants to deceive himself. Therefore, I set out to cook cottage cheese on my own. This process seemed to me to be something very complicated, lengthy and costly. But in reality, everything turned out to be exactly the opposite.

Therefore, I strongly advise not to fear and try. Just rely on my experience, follow the instructions, and you will prepare a wonderful, useful, budget and very tasty homemade product, the composition of which is known for certain.

So proceed to the recipe ...

Nutritional value of a dish on 100 gr.

BJU: 13/17/10.

Kcal: 240

GI: average.

AI: high.

Time for preparing:  15 minutes.

Servings:  700 g.

Ingredients dishes.

• Milk sour or yogurt - 4 liters.

Recipe.

If you accidentally sour a large amount of milk, like mine, this product can be reanimated and make a very tasty and healthy cottage cheese from it.

We place our main and only ingredient in a thick-walled pot and heat it on low or medium heat, avoiding burning. To evenly separate the serum, stir the liquid for 5-10 minutes until it warms up. In no case do not bring the milk to a boil, otherwise the curd will turn out to be "rubber."

Now let's prepare the equipment for decanting serum: put a colander on a deep container, put a gauze rolled up several times over it (I have four layers of cloth).

When on the surface will begin to appear cheesy flakes, turn off the stove.

The product remaining inside the bag is our homemade, tender and very tasty cottage cheese.

It has a slightly sour taste, so it can be used both independently, seasoned with sour cream and greens, or spread on a slice of bread, or as the main ingredient of cottage cheese dough for lazy dumplings or cottage cheese cookies.

Cottage cheese is a fermented milk product obtained from fermented milk with the removal of whey. This is a useful product, a source of calcium and phosphorus, which is easily absorbed by the body.

Now you can buy cottage cheese without any problems in any grocery store, but the store goods cannot be compared with those obtained from home-made products. The preparation of this fermented milk product at home is a guarantee of confidence in the quality and freshness of the finished product, since the entire cooking process is controlled by the owner herself.

At home, cottage cheese is not as difficult to make as it seems at first glance. There are several ways to prepare it: from fresh milk (using the “Calcium-Chlorine” preparation), yogurt, kefir, using different starters.

Curdled curd cheese

Making cottage cheese from sour milk is the easiest and most popular way. In this way it was made in domestic conditions since ancient times in the villages. For this recipe, any milk will suit, even if it is purchased, even homemade, from under the cow. The more milk, the more will turn out ready cottage cheese.

Housewives who decide to cook the cottage cheese from homemade ingredients for the first time, it is recommended to start with 1 liter of milk. The output will be small, but then, in the next attempts, you will make adjustments if the first result suddenly does not please.

So, for cooking cottage cheese at home you will need:

• sour milk
• pan
• colander
• gauze

The cooking process is extremely simple:

• Sour milk pour into the pan, put it on the slowest fire
• Heat the contents of the bowl to 50 ° - exactly until the separation from the serum clot begins.
• After that, the pan must be immediately removed from the fire. Some housewives bring the contents to a boil - this is not recommended, as such a "material" is fraught with obtaining a very hard curd mass, more like rubber
• The next step: in 2-4 layers, fold the gauze, place it on a colander so that the edges hang down from the walls, and the bottom of the colander remains closed

• Place the colander over the pan and pour in a gently milky mass
• Wait until all the serum is drained.
• You can not throw out the whey - it will fit perfectly for okroshka, you can also knead a good patty dough on it
• The final step: shift the result of cooking gauze to the plate

Delicious and healthy product from home dairy components is ready!

Important nuances

It will not be out of place to remind you of the conditions that will help you get the most delicious home-made cottage cheese:

• Cottage cheese from natural village milk, will be much tastier and fatter
• It is better to give sour to milk not in the refrigerator, since in conditions of low temperatures it will rather spoil and acquire an unpleasant smell, rather than turn into sour milk.

• If it is necessary to speed up the process of turning milk into clabber, then for these purposes it is better to add a small amount of fermented milk sourdough, a little sour cream or a piece of curd. It is not recommended to use kefir or yoghurt for this purpose - these products are suitable for making kefir and yoghurt, which has nothing to do with yogurt
• Cooking cottage cheese is better from fresh yogurt - it will turn out gentle, will have a pleasant taste and will be able to be stored in the refrigerator for up to 5 days

Kefir Curd

You can please your homemade with a really tasty curd by preparing it on a kefir basis. Recipes for this abound. One method is similar to the above recipe on fermented milk basis.

Good day, dear readers! Want to learn how to make the gloomiest morning enjoyable? For this you need a good, proper and healthy breakfast. A cup of fragrant coffee or tea, crumbly curd with greens or bright pieces of fruit ... Feel how your mood becomes sunny, it seems that there is enough energy to accomplish the greatest things? How to cook cottage cheese at home from sour milk to make the morning good?

Why curd should be homemade

We all know how little good and a lot of harmful substances are contained in the store product, which can not always be called cottage cheese. I especially do not want to give purchased dairy products to children - at best, it simply will not bring any benefit, at worst - babies develop incomprehensible allergic reactions.

Cottage cheese is a complete lack of chemistry in combination with my mother's care, sincerity. If you prepare it yourself, you are surely sure that all hygienic norms and rules are observed, which is not always the case at large manufacturing plants. And the taste is much better! Each of you, dear readers, can create your own unique recipe.

Believe me, it’s quite easy to make a tasty dairy product by yourself, I’ll share with you all the secrets and subtleties. Another lover to lose weight without offending their taste buds, can read about.

At home, it can be prepared from yogurt, kefir. But there are several basic rules that will help to properly prepare the perfect dish for the whole family.

Cooking subtleties

1. The first time you need to take 1 liter of milk - the product will turn out a little, but this way it will be easier to correct the process next time.
2. Milk should turn sour at room temperature - in the refrigerator it will just disappear, acquire an unpleasant smell. How long does it take to milk enough sour? If the house is warm - about a day. If you decide to cook cottage cheese in the summer, you can leave the milk for the night, and start cooking in the morning.
3. If it is not enough to heat the milk, the whey will be poorly separated, the product will be sour. If you like this taste, then remove the pan from the fire early.
4. If the milk is overheated, then the final product will turn out to be hard, strongly granular.
5. Milk needs to be taken home. If you, dear readers, think that low-fat dairy products are more beneficial to health, then you are mistaken. Low fat content prevents the complete absorption of calcium and phosphorus from dairy products. If you still want to make a low-fat product, you can use pasteurized low-fat milk.
6. If you like dry cottage cheese product, it is better to dry it in a suspended state - so the liquid flows more.

By the way, did you ask yourself the question - why cheesecakes are called that way, after all, we cook them from curd. For a long time, the Slavs made cottage cheese from sour milk, but they called it cheese, all dishes based on it were cheese.

Well, are you ready? Then let's get started. The main rule of good cooks and housewives - never despair! If the dish does not work out the first time, you must definitely try to make it again. Perhaps the first time was just not your day or that mood. I believe in you, so we start cooking together a tasty and healthy dairy product at home.

The easiest ways

Our ancestors were fermenting milk and preparing dairy products in a Russian oven. We can use the cooking pan or oven.

The classic recipe - cook cottage cheese in a pan

To cook homemade curd product, you need a minimum of fixtures - a colander, clean gauze, a pan.

How to cook :

1. Pour milk into the pan, set the minimum fire.
2. It is necessary to heat the fluid until the serum begins to separate. I would recommend at first to use a thermometer - the optimum temperature of milk is 50 degrees. If there is no thermometer, it is better to prepare milk in a water bath, or use special metal fire distributors for the burners.
3. Remove the pot from the heat.
4. Gauze folded in 3-4 layers, laid in a colander, stir it over a capacious container, pour the milk mixture.

That's all the main actions. We leave our preparation for 7–10 hours: during this time the serum will completely drain. You do not need to throw it away - it can be used for (by the way, you can cook it with fresh cucumbers even in winter), pastry dough, or homemade beauty recipes.

The finished product is transferred to the plate. To please yourself beloved and child, add some fresh or dried berries, a drop of honey - enjoy the taste, praise ourselves for the work done.

Curd from the oven - a modern version of the ancient Slavic recipe

It is easy to cook in the oven. This, of course, is not a Russian oven, but the product turns out to be as close as possible to that which our ancestors ate, ideal for baby food and desserts. I was lucky to try a cottage cheese from a Russian stove - its taste is amazing, not sour, and the light aroma of baked milk just makes your head spin.

In the process of soaking cottage cheese becomes pasty consistency. If you do not like a grainy product, then this cooking recipe is for you.

1. First we need to pour the sour milk into the right container - it must be clay, or from refractory glass.
2. We put the dishes with milk in a cold oven, set the temperature to 130-150 degrees - you will have 50 minutes to calmly do other things.
3. Then we turn off the oven, leave the milk in it until it cools completely. I put milk in the evening, I leave it all night.
4. In the morning, prepare the prepared mass in a colander with gauze, leave for 6-7 hours.

Do you know, dear readers, that cottage cheese is indispensable for losing weight? It is especially useful to those who can not resist the evening gluttony. A small portion will give a feeling of fullness, will speed up the metabolic processes in the body.

Cooking cheese with kitchen assistants

Microwave and multicooker greatly simplify the preparation of a tasty dairy product at home, save time and energy.

In the microwave

To cook the cottage cheese quickly, you can use the microwave. Some believe that cooking in the microwave is harmful, that this device is intended only for lazy housewives. I do not agree with this statement. If we, modern women, can ease our daily domestic work a little, then it’s a sin not to use it!

So, we prepare a useful product in the microwave. To do this, we need to mix the sour milk with an equal amount of kefir - this is the optimal proportion, but you can safely experiment. I once tried to mix milk and natural yogurt - I really liked the result, the final product turned out to be incredibly gentle and airy.

To cook cottage cheese quickly, we need to do 3 simple steps. :

1. Pour the milk mixture into a refractory cup, put it in a microwave.
2. Set the maximum power, after 10 minutes our useful product will be ready.
3. Pour the milk into a colander, which must first be covered with a thin cotton cloth.

Everything, in 6–9 hours a tasty cottage cheese is ready.

Cottage cheese: photo

In the multicooker

Do you like to cook in a slow cooker, as I love to do? The first time after the acquisition of this wonderful device, I cooked everything in it - from soups to pies. Now the ardor has somewhat subsided, but still the slow cooker remains my faithful assistant. I like to cook in it and cottage cheese - actions on my part at least, and the result is amazing.

The main advantage of this method of cooking - no need to monitor the temperature :

1. Pour the soured milk into the multicooker bowl, set the “heating” mode to 40–60 minutes.
2. After that, we need to fold the liquid into a colander with gauze, leave it for 10 hours. This time is enough to cook delicious pancakes on whey, and for the filling we will use our delicious homemade cottage cheese.

What to do if there is no sour milk, and you really want a curd? It's simple - bring the milk to a boil, add 30–40 ml of lemon juice, remove the pan from the heat. Sour milk should be laid in a colander, after 4 hours you can enjoy a delicious product.

I hope that I was able to convince you that cooking cottage cheese on your own is not at all difficult? But remember, your product does not contain preservatives and other chemicals, so you can store it in the refrigerator for no more than 5 days. It is possible to make a wonderful one on it - it is difficult to get hungry, and kilograms are melting!

Do not forget to subscribe to updates - I still have a lot of useful and interesting information for you. Let's learn how to cook tasty and healthy food together!

How to cook homemade cottage cheese from sour milk

For cooking, I need only 3 liters of fresh cow milk.

Pour the sweet milk into the pan, without closing the lid, leave it in the room for souring. To speed up the process, you can add a tablespoon of sour cream or a crust of rye bread. This process will take up to 2 days time. I note that the warmer the room, the faster souring will occur. You can cover the pan with gauze.

When the milk turns sour (or sour), acquires a dense jelly-like consistency, it's time to cook. Stir the yogurt and put on a slow fire.

As the yogurt is heated, I mix it up. I am waiting for the contents to reach a temperature of about 40 degrees and take it off the fire. By this time, sour milk is already divided into a dense white curd mass and transparent yellow whey. How should look at this moment properly heated cottage cheese can be seen in the photo.

It is very important not to overheat it, otherwise the cottage cheese will turn out hard. I do not use a thermometer, I just drop my finger in heated sour milk (it should not be hot) and focus on the appearance of the product.

Taking it off the heat, pour it into a sieve. Leave aside, so that the glass serum. I mix it up at times.

After an hour, healthy and tasty cottage cheese remains in the pot. From sour milk at home, you can make it, as you can see, easily and simply. It remains only to shift the cottage cheese on a plate.

From a three-liter cans of fresh milk turned out, about 400 grams of homemade cottage cheese. It can be eaten in any form: with greens and salt, sour cream, honey or fruit.

And also, homemade cottage cheese produces wonderful pastries and desserts.

Hope my recipe comes in handy. After all, the proper preparation of cottage cheese at home - it's easy!