Health 03.10.2014

Dear readers, today we will talk about how to cook cottage cheese at home. Probably, every family practically does not spend a day 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 the 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 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 the long cold winters.

Cottage cheese can be called a perfect food product, in which all the beneficial 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 make cottage cheese 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 on 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 1L 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. 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, it will be easier to control the whey separation process. 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 curds appear and the whey is completely separated (it took me 35 minutes)

Throw the cooled cottage cheese in a colander, but better on a clean gauze napkin, the corners of which tie and hang 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 was 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 prepare 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 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 cottage cheese from kefir, 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.

And for the soul, we will listen to you today A. Petrov. Music from the movie "Autumn Marathon" A familiar melody. How good she is. I want to listen and listen ...

I wish everyone a great mood, healthy recipes, cook everything with Love and wisdom.

In our time, every fifth Russian suffers from hypertension. And in the whole world it is one of the most common diseases. I have a lot of friends ...

How to prolong youth with the help of melt water? The fact that melt water helps to preserve beauty and youth was known many centuries ago. She has always been considered ...

Dear readers, today I propose to talk about the beneficial properties of chickpeas, recipes and how to cook chickpeas. Chickpea - the name itself is downright mysterious ...

It is important for the mother that the children receive everything that is most useful in the diet, and therefore factory-made fermented milk products are increasingly being replaced with home-made ones. For example, cottage cheese is excellent at home from raw and boiled milk, fresh whole natural cow milk and from a purchased pasteurized store product. There are many different recipes that can teach us how to make the most delicious, environmentally friendly curd by cooking and even non-thermal method.

How is cottage cheese made from milk

Today, in an age of widespread use of genetically modified goods, the dangers of which are trumpeted from all over, trust in factory products is melting before our eyes. It becomes scary not so much for oneself as for the children.

That is why more and more people tend to purchase a natural rural range of dairy products. Villagers and farm owners are adept at handling milk, making a variety of delicious and healthy products from it. However, many townspeople do not even realize that getting the same cottage cheese from milk with their own hands is quite simple, the main thing is to know the algorithm of this process.

So how do you make your own eco-friendly curd?

Homemade cottage cheese from village milk

First you need to decide what kind of milk homemade cottage cheese is made from. Undoubtedly, homemade steamed milk from milking Burenka is the best raw material for curdling.

Such curd turns out to be soft, tender, juicy and very nutritious. From 1 liter of milk yield, you can get up to 300 g of fresh cottage cheese.

Even if homemade milk was passed through a separator, return will still be an excellent solution for making low-fat cottage cheese.

Homemade cottage cheese from store milk

However, very often city hostesses are asked whether it is possible to make homemade cottage cheese from store milk, because in a city it is not always possible to buy farm goods?

Yes, of course, you can resort to factory milk, it is perfectly curdled and here it is not even so important whether the raw material will be fresh or boiled. At home, even from low-fat, pasteurized and lactose-free milk, you can cook a good curd product.

To obtain 1 kg of cottage cheese, you will need at least 4 liters of milk.

How does the curling process take place?

Everything is simple here. To begin with, milk must be allowed to turn sour and curd, that is, turn into yogurt.

This can be done in various ways, ranging from the banal keeping the drink warm for about a day, and ending with the use of various natural starters (sour cream, kefir, bifidumbacterin), acids (citric acid, vinegar, lemon juice) and chemicals (calcium chloride).

Further, the fermented milk undergoes thermal and cryo processing, as a result of which the yogurt breaks up into two fractions, one of which is cottage cheese. That's all science. Everything looks pretty easy and simple, and even without visual video tutorials.

Let's now put theoretical knowledge into practice.

Ingredients

• - 5 l + -
• Kefir - 1 l + -

Making homemade cottage cheese from milk

This recipe for making homemade cottage cheese can rightfully be called classic or even traditional, because this is how this product has been prepared from time immemorial, mainly from natural cow's milk.

In order to cook homemade cottage cheese, we need both milk and kefir as a leaven.

1. Pour milk into a saucepan and put on fire. You need to heat it over medium heat with occasional stirring so that it does not burn.
2. As soon as the milk boils, pour all the kefir into it and, continuing to cook, actively mix the entire mass from top to bottom so that the leaven is evenly distributed throughout the milk volume.
3. After a few minutes, it will be possible to notice that the milk curdled, and the protein grains went up - this was the cottage cheese that separated from the whey.
4. Now we need to filter it from the whey liquid, for which we line the sieve installed on an empty pan with gauze folded in two or three times and drain the entire contents of the pan through it.
5. The curd remained in the gauze, and the whey was put into the container. We tie the edges of the fabric in the form of a bag and hang it so that the excess serum is completely drained from the curd.

The curd is ready! Now you can make cheese cakes with it, and, stuff, or simply mix with sugar and raisins and eat for breakfast.

Among the huge variety of different options for obtaining cottage cheese, there is naturally an express recipe that will tell us how you can quickly make cottage cheese from fresh and boiled milk from the store at home.

For this, we do not even need a leaven, but we will use a pharmacy preparation called calcium chloride. By this method back in Soviet times mothers aspired to make homemade kefir and cottage cheese enriched with calcium for their children.

These products are not only very tasty, but also able to strengthen teeth and bones, normalize the nervous system and have a beneficial effect on the circulatory system.

Ingredients

• Pasteurized milk - 0.5 l;
• Calcium chloride 10% solution - 1.5 tbsp;

Preparation of calcined curd

Prepared products are just enough to prepare one portion of curd for a child.

• So, we heat the milk in a saucepan to 40 ° C, after which, with vigorous stirring, we introduce a ten percent solution of calcium chloride into the liquid.
• Then we bring the milk to a boil and cook until the mass curdles. Next, remove the brew from the stove and, after cooling, discard the curd on a strainer. After 15 minutes, the excess liquid will drain off and the curd can be eaten.

In this recipe, you should strictly adhere to the stated proportions, because if you add too much CaCl 2 to the milk, then the cottage cheese will taste bitter, which will definitely not be liked by either children or adults.

Absolutely healthy people can consume any dairy products without fear for their own health, however, for persons with lactose deficiency, the permissible range of dairy products is very limited.

And if in megalopolises you can still find lactose-free goods, then for small towns this is sometimes an outlandish product. And therefore, people with such a diagnosis have no choice but to cook special cottage cheese at home on their own, since there is such milk today in almost every large market.

And in order to make the product even more useful, instead of sourdough we will resort to the help of bifidobacteria, and we will not cook fermented milk, but will use the gentle cryo curdling technique.

Ingredients

• Lactose-free milk - 1 l;
• Bifidumbacterin - 2 ampoules;

Making homemade lactose-free cottage cheese

1. First, we need to bring the milk to a boil, after which we cool it to 38 ° C and pour it into a thermos, where we also add diluted bifidumbacterin.
2. After 10-16 hours in a thermos, a luxurious lactose-free kefir enriched with bifidobacteria is formed. To preserve all the benefits of this product, we do not use fire, but a freezer to prepare cottage cheese.
3. So, we pour kefir into a bag and send it to the freezer for 8 hours, and best of all at night. And in the morning we take out the bag, cut it, take out the ice floe and put it on a sieve lined with three-layer gauze. During thawing, the whey will drain through the holes, and the most delicate, juicy and soft curd will remain in the gauze bag.

Yes, undoubtedly, this method takes a lot of time, but after enjoying the taste of this curd and drawing the lion's share of the benefits, we really understand that it is worth it and then making curd at home from any kind of milk will become your constant occupation in the kitchen.

Many of you know that cottage cheese is one of the healthiest foods, 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 Slavic is translated as "milk made solid." 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's very simple. Today I want to tell you how to make homemade cottage cheese from milk, so that it tastes like 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 properly prepare cottage cheese for your child. And I will share with you a new recipe for making cottage cheese in the oven at home.

The most important secret in the preparation of cottage cheese is this fresh and high-quality milk, so that the cottage cheese turns out like a grandmother's, it is better to use homemade milk, and not store milk, but if there is no way to purchase homemade then we will use store milk, about 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?

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

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

Method number 2
Take baby kefir. 0.5 liters will suffice. Put it in a water bath and watch the water. To get a delicate curd, it should not boil too much. After 15 minutes, you need to discard the resulting mass on cheesecloth so that the serum is glass. 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 the saucepan and set aside immediately. After squeezing out the whey, get calcined curd. The less liquid remains in the curd, the higher the concentration of protein and fat 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 store cottage cheese correctly.

Cottage cheese quickly deteriorates: it turns sour in warmth, 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 extend the shelf life of cottage cheese, you can place it in an enamel pot by adding a couple of lumps of sugar. In case of spontaneous souring of cottage cheese, it cannot be eaten directly due to the possible presence of pathogenic bacteria. It is necessary to make cheese cakes or other curd products from it, which are heat-treated.
If the cottage cheese has become too sour, you can add fresh milk in equal amounts to it, and leave for an hour. Then, throwing it back on a strainer, let the water drain and put a load on it. The curd will then become less sour.

How do I make delicious cottage cheese in the oven.

When preparing cottage cheese at home, personally verified, it never turns out perfect. Either you digest it, the cottage cheese becomes grains, or you don’t cook it, it turns out to be a smudge without taste.
Having set the goal, the real correct way of making cottage cheese at home was found.

We take a jar of sour homemade milk, after removing a layer of cream, since the cottage cheese will turn out to be fatty and tasty. We put the jar in any enamel bowl or ladle or tray to make it deeper.

For what? Just in case the jar cracks. (fear not, this is a very rare occurrence)
We put a tray with a jar on the wire rack in a cold oven, no matter if it is electric or gas.
We turn on the oven to the lowest temperature, I have the smallest scale of 50 degrees on my electric oven.
We set for a start for 10 minutes and observe when the curd mass rises in the jar, and the layer of whey will be two or three fingers below. I keep a liter jar for about 15 minutes, constantly feeling if the jar is warm, then I can turn the temperature up to make it faster. But this is when you have a three-liter can and you don't want to wait 30 minutes.

When the whey has gone, turn off the oven, do not touch it until the contents cool.
Well, after that, you know, you can hang it on a colander with gauze for draining the liquid.
And also, if you like cottage cheese drier, keep it in the oven longer, so that the whey goes away more. Adjust yourself.

You don't need to have the skills of a professional chef to make cottage cheese at home. It is enough to familiarize yourself with the list of useful recommendations and tomorrow you can please your household with a natural product. Cottage cheese is prepared from store or farm milk, selecting the fat content as needed.

It seems that it is not worth talking about the advantages of a home product over store counterparts. Nevertheless, there are those who will say: why waste time and cook a fermented milk dish yourself, when you can go to the nearest supermarket and choose a product to your liking? The answer is simple: there are no preservatives and additives harmful to the body in the cottage cheese of our own production. In your kitchen, you can cook as much food as the family needs at a given time.

Different ingredients can be used to create the same dish. The most popular and affordable recipes are presented below.

Cottage cheese from milk and kefir

In preparation, both homemade kefir (fermented with milk fungi) and store-bought ones can be used. The taste of the finished product will not differ.

Main Ingredients:

1. Milk - 2 liters.
2. Kefir - 250 milliliters.

The recipe for homemade cottage cheese from milk and kefir involves a list of simple manipulations.

First you need to bring milk to a boil and cool to room temperature. Pour in kefir and leave on the table, covering it with a lid (there should be a gap of 1-2 centimeters). During daylight hours, the milk should turn sour. If you put it to ferment in the morning, you can have dinner with a natural homemade product.

A large, dense clot forms. This means that you can continue to work with the workpiece. Please note: the quality of the curd largely depends on the temperature at which the milk is curdled. The indicator should not be higher than 95 degrees. Otherwise, the fermented milk dish will turn out to be fine-grained and tough. The recipe for cottage cheese (making it from milk at home, as you can see, is not so difficult) involves a careful selection of dishes for a water bath. It should have a thick bottom and a good cover.

When the water in the bottom of the pot boils, turn the heat down to minimum. After 40-60 minutes, the clot will begin to lag behind the walls. After 90-100 minutes, a large curd ball will form, and the amount of whey will double. After 2 hours, the curd will become heavier and settle to the bottom of the pan. The contents of the latter must be thoroughly mixed.

Boil the curd for another 30 minutes to form separate lumps.

Throw the finished product in a colander and wait until the whey is completely glass. It is not necessary to pour it out. It makes an excellent pancake dough, as well as a dressing for okroshka.

If the hostess adhered to the recipe, homemade yogurt and milk cottage cheese should turn out to be moderately moist, coarse-grained and not sour.

Combine it with sour cream, Greek yogurt or jam for a delicious breakfast. The fermented milk dish is perfect for making dumplings, casseroles or cheesecakes.

Homemade cheese

Having a certain set of products in the refrigerator, you can make cheese that is not inferior in taste to the store-bought "Rossiyskiy" cheese. In terms of utility, the home option will clearly outperform the industrial option.

So, try making homemade cheese from cottage cheese and milk. The recipe involves the use of the following ingredients:

1. Fresh cottage cheese (coarse-grained) - 500 grams.
2. Cow's milk - ½ liter.
3. Butter - 50 grams.
4. Chicken egg (smaller) - 1 piece.
5. Salt - half a teaspoon.
6. Baking soda - on the tip of a knife.

Cooking method

Pour milk into a saucepan, put on medium heat. Mash the curd with a fork until puree. Gently introduce it into the milk, reduce the heat to minimum, stir constantly until the curd turns into a dense curd, and the whey separates from the milk. Typically, the process takes a few minutes.

The curd curd is folded back into a colander covered with gauze. The liquid should drain completely. After half an hour, it is necessary to manually squeeze out the remaining whey.

When the curd is still warm, it's time to cook the cheese. For these purposes, you need to choose the right equipment: either a modern pan with a non-stick coating, or a time-tested aluminum one.

Oil is heated over low heat, crumbled cottage cheese is placed on it, salt and soda are added. In a separate bowl, you need to beat the egg until smooth, pour into a saucepan. Important! The last ingredient should not be cooked, so the container should not be hot. All components are intensively mixed.

When the curd has absorbed the egg and butter, it will slowly begin to melt. When the mixture turns into a homogeneous mass, remove the pan from the heat and put the hot cheese in a bowl. After cooling, the product is ready for use.

Here's a simple recipe. Homemade cheese from cottage cheese and milk turns out, albeit not exactly the same as the store one, but it is quite possible to diversify the menu with it. From a pound of cottage cheese, 300 grams of hard cheese is obtained.

Curd from sour milk in a slow cooker

Sour milk has a pronounced smell, therefore, it cannot be consumed in its pure form. What to do if a useful product is sour, but it's a pity to pour it out? Prepare a new dish! For example, make homemade cottage cheese from sour milk.

The recipe provides for the use of only one ingredient - sour 2.5% in the amount of 1 liter. The output of the finished product from a given amount of raw materials is 150 grams.

Cooking technology

So, below is a detailed recipe. Making homemade cottage cheese from sour milk in a multicooker is as easy as shelling pears!

Step 1. Pour milk into the bowl of the appliance.

Step 2. Turn on the heating mode, set the timer for 20 minutes.

Step 3. Open the lid, switch to cooking mode and leave for 10 minutes.

Step 4. Curd protein and a translucent liquid - whey will be visible in the bowl. The latter must be completely drained. Here a sieve will come to the rescue of the hostess.

That's all! Feel free to take this recipe of homemade cottage cheese from milk, tested by many housewives, into your piggy bank. A step-by-step recipe is a great help for novice cooks. They scrupulously check all points, measure out the required amount of ingredients. However, it is not at all necessary to adhere to the instructions so strictly. It is quite acceptable, if you have a large family, to increase the estimated mass of the finished dish by adding fresh milk, kefir or sour cream to the sour.

Goat milk as a basis for making fatty cottage cheese

Such a product is a real health elixir. In the store, you will have to pay a decent amount for it, so it is better to cook it yourself. The process is quite simple and within the power of the average hostess. The main thing is to choose high-quality raw materials - goat milk. Then the delicate tasty cottage cheese will appeal not only to adults, but also to children.

The main ingredient is goat milk in the amount of 2 liters.

Cooking process

To start cooking cottage cheese, milk must be fermented. In summer this process will take place faster, in winter it will take a little longer. It is enough to pour the milk into a jar and leave it at room temperature overnight. Cover the neck with an inverted lid to allow the product to "breathe". A kettle with hot water is placed next to it. Cover the two vessels with a clean tea towel.

The next morning the milk turns sour, it looks like a dense thick mass with a slight separation of whey.

Further, the recipe for homemade cottage cheese (from milk) involves the use of a small saucepan with a thick bottom, on which a clean towel folded in half is laid. This will protect the jar from being damaged by strong heat.

So, the can is placed in a saucepan, warm water is poured into the same (according to the filling level of the can). As soon as the water boils, remove the fire, and leave the jar in hot water for half an hour. It is not recommended to stir the contents of the jar throughout the entire time.

As you can see, it's also a pretty simple recipe. Homemade cottage cheese from goat's milk is prepared in the same way as from cow's milk, there are no nuances. The solid mass will rise up, and the whey will remain below. Few people know that a cloudy liquid contains a record amount of calcium, so it is very useful to consume it periodically.

So, the contents of the jar are carefully poured into a colander, under which a container for collecting whey is installed. To remove the liquid from the curd as much as possible, cover it with a plate, and place a load on top, for example, a liter jar filled with water. Leave the structure motionless for 30-40 minutes.

Delicate high-calorie cottage cheese is ready. If you strictly follow the recipe, homemade cottage cheese from milk, taken in a small volume (2 liters), turns out to be 350-400 grams.

Low-fat cottage cheese for those who strive for a perfect figure

Today, more and more people adhere to proper nutrition, refusing junk food, unhealthy fatty foods and enriching their diet with vegetables, fruits and dairy products.

To help those who care about their health and keep weight under control, the following cottage cheese recipe. You can make a healthy, low-calorie product with a minimum fat content from milk at home.

Main Ingredients:

1. Milk (fat content 1%) - 1 liter.
2. Juice of half a lemon / citric acid diluted in water.

100 grams of the finished product contains only 78 Kcal.

Description of the cooking process

We suggest you resort to the help of so many nowadays multicooker hostesses for simplicity and speeding up the process of getting homemade cottage cheese (from milk). The recipe is so simple that the whole process can be described in just a few words. Pour the main ingredient into a bowl, in the "Frying" mode, heat until the first signs of boiling, but do not boil.

Pour lemon juice in a thin stream, stir constantly so that the milk protein curls evenly.

Prepare cheesecloth, put the protein mass on it, let the excess liquid drain. Ready!

There are many recipes for making cottage cheese at home, and today I will share one of them with you. Delicate, juicy, moderately crumbly, with a pleasant sourness, tasty and healthy curd, we will make from sour milk, which, if desired, can be replaced with kefir. It can be eaten just like that, seasoned with sour cream, natural honey or jam. Or, if you want, make cheese cakes, desserts, cookies or other pastries from homemade cottage cheese.

By the way, the site already has 2 options on how to make cottage cheese in a cold way (that is, without heating) - see and. In this case, we will subject the fermented milk product to a slight heating, that is, we will cook homemade cottage cheese in a hot way. As a result, from 1 liter of sour milk (2.5% fat) I get about 230 grams of cottage cheese. If you take the raw materials of lower fat content, the cottage cheese will be less and vice versa.

Ingredients:

Cooking a dish step by step with a photo:

To prepare homemade cottage cheese in a hot way, we only need sour milk, which, if you wish, you can safely replace with kefir. As I wrote above, the fatter the original product, the more in weight and fat content, and also the finished curd will be softer.

Pour the fermented milk product into a saucepan of a suitable size and put it on the stove. Heat sour milk (kefir) over medium heat, stirring occasionally, until it heats up. It is important that the liquid warms up evenly throughout the volume, otherwise everything from below will curl up faster.

When the milk (kefir) becomes almost hot and light steam appears on top, it is important not to miss the moment. Do not let the contents of the dishes boil - then the homemade cottage cheese will turn out to be too dry and tough. We want the milk to curl up into small curds and whey.

This is what the future cottage cheese looks like when it is practically curled up. As you can see from the photo, a yellowish serum has begun to separate. Turn off the heat, close the pan with a lid and let it stand for about 5 minutes. During this time, the contents will exfoliate and you can work with it further.

We take a deep container, insert a sieve into it, put cheesecloth on top in 3-4 layers. Pour the contents of the pan into cheesecloth. Whey will drain into the bowl (3 minutes will be enough), and homemade curd will remain in the gauze.