When cooking kefir, cottage cheese does not turn out. Recipes for homemade cottage cheese from kefir

Delicious and juicy cottage cheese you can create from regular kefir but this one is liquid dairy product must be good quality, otherwise the curd protein will not coagulate in it. To create 300-350 g of cottage cheese you will need about 1 liter of kefir of any fat content. If you are preparing cottage cheese for children, it is best to use medium or high fat kefir. The curd is prepared in a water bath - this is a prerequisite to ensure that the milk mass does not boil or gurgle. Remember that the resulting product will need to be consumed within 24 hours, since kefir cottage cheese has a very limited shelf life. All spices, such as salt or sugar, are added after the dish is created.

You will need:

1 liter of kefir.

Preparation

1. If you purchased chilled kefir, let it warm up at room temperature about 30 minutes - this will reduce the duration of heat treatment and the protein in kefir will coagulate evenly. In chilled kefir in a water bath, the protein will curl at the edges, but not in the middle. Pour the kefir into a small saucepan.

2. Pour water into a pan of slightly larger diameter and place the pan with kefir in it so that only its bottom is immersed in water. Place the structure on the stove and turn on medium heat. Bring the water in a large saucepan to a boil and simmer the pan with kefir in a water bath for about 15 minutes.

3. During this time, you will see that the whey has been released and the protein has completely coagulated. Gently stir the middle of the mixture with a spoon to make sure it is completely curdled, and remove the pan from the stove and from the water bath.

4. Line a colander with a double or triple layer of gauze. At this stage, the number of layers of gauze material and its density are very important, since small grains of cottage cheese can simply “pass” through them, especially if the kefir was of low quality. Pour the curdled mixture into a colander and leave for 5-10 minutes to drain all the whey.

5. Then gather the gauze layer into a bag, tie the ends and hang it over a bowl or sink. Leave for 30 minutes if you want juicy cottage cheese, or for 1 hour for a drier product.

Culinary Etude 02.02.2018

Why make cottage cheese from kefir if there is a huge selection of everything in stores? different cottage cheese? You know, I'm always interested in touching the most ancient skills of humanity, whether it's baking bread, making wine, cheese, or churning butter at home. Even if there is no particular need for this. But a piece of your soul goes into everything you made with your own hands. And this is already magic...

Kefir cottage cheese prepared at home is tastier and more tender than the store-bought, uniform variety. consumer properties"brother". Today we will look at how to make such delicious homemade cottage cheese from ordinary kefir using various in simple ways. The presenter of the column, Irina Rybchanskaya, will share her secrets with us.

Dear readers of Irina Zaitseva’s blog! About ten years ago I made cottage cheese from kefir several times a week. All my family loves fresh homemade cottage cheese. I knew how to make cottage cheese at home using several simple recipes.

Then we moved to live in the village closest to the city. And there all the neighbors kept cows and produced wonderful cottage cheese. There is a great need to do this delicious product I haven’t experienced it myself.

Someone always treated me to wonderful country cottage cheese, and in return I gave away something I had baked with my own hands. Surprisingly, almost no one in the village had ovens for baking bread.

Moving to the city made me remember how to cook amazing cottage cheese from yogurt and ordinary kefir, purchased at the nearest supermarket. The fact is that we love very much all year round eat cottage cheese with berries in the morning, so it should always “live” in the refrigerator.

How to make cottage cheese from kefir in the easiest “lazy” way

My dad once introduced this method into our lives. Mom once went to advanced training courses. Dad was left alone with me - a three-year-old inquisitive girl with an excellent appetite. That’s when he figured out how to make homemade cottage cheese with minimal human participation in the technological process.

Ingredients and accessories

Kefir;
container for kefir that can withstand high temperatures;
a saucepan, the volume of which is two and a half to three times larger than the volume of the kefir container;
metal sieve with handle;
gauze.

How to cook

Pour kefir into a suitable container. I took the high one glass tumbler for microwave.

Pour water into a saucepan and place a glass of kefir in it. The water should be at the same level as the kefir. If there is not enough water, add more. Remove the container with kefir from the pan.

Bring the water to 100°C, place the dishes with kefir in it, and stop heating. Leave it like this until the water cools to 25-30°C.

Remove the dishes from the water. We see that a curd has formed and the whey has separated.

Place a sieve lined with gauze folded in four layers over a clean saucepan. We pour out our brew, trying not to break the clot too much.

Let it drip until most of the whey has drained away.

We tie the gauze with the cottage cheese into a bag and hang it for the final “digging out”.

Place the finished cottage cheese in a clean container in the refrigerator for 2-10 hours so that it is finally “ripe”. We usually skip this operation. We made it and ate it right away.

My comments

If you do it this way large number cottage cheese, then the container for kefir must first be sterilized in any convenient way.
The resulting product is very gentle. It can be flavored with chopped herbs and used as a “spread” on bread. It is very tasty with any berries and a little sugar, with honey, raisins, and candied fruits.

How to cook cottage cheese from kefir in a water bath

Cooking cottage cheese is not difficult. It is important not to overheat the kefir so that the resulting product turns out to be tender and not “rubbery” in consistency.

It is easiest to regulate the heating if it is done in a water bath. In addition, with direct heating there is a risk of the mass burning.

If it is impossible to cook cottage cheese in a water bath, the process is carried out using a special “divider”. This burner guard prevents sticking.

If you are preparing cottage cheese for the first time, then take a small amount of raw materials - 500 ml is enough to try.

Ingredients and accessories

Kefir;
two pans of different diameters - the smaller one is placed in the larger one and held on the handles;
gauze;
a sieve or colander with small holes;
wooden spoon or spatula.

How to cook

Pour water into a large container (about half full). Try on the smaller pan, make sure that it fits normally into the larger one and that its bottom touches the water. If necessary, add water.

Boil water in a larger bowl. When boiling is reached, reduce the flame to the minimum level and insert the container with kefir.

Mix kefir over low heat for about half an hour. Carefully move the resulting clot flakes from the middle to the edges - this way the mass will heat up more evenly.

After thirty minutes, stop heating, remove the vessel from the stove, and leave until the water cools to 25-30 ° C.

Place the cooked cottage cheese on a sieve, in which four layers of gauze are placed. Let the bulk of the whey drain out. Next, we make a bag out of gauze, tie the corners, and tie it over some container for drainage.

Finished product Store in the refrigerator in a clean container for no more than two days.

Recipe for homemade cottage cheese made from milk and kefir

Ingredients and equipment for the first method

One liter of milk;
250 ml kefir;
a saucepan or saucepan with a thick bottom;
gauze;
sieve or colander;
culinary thermometer.

How to make at home

Bring raw village or farm milk to a temperature of 70°C on a medium burner flame.

Pour kefir into the milk, stirring the mixture. Reduce heat by half. Heat the mixture for thirty to thirty-five minutes.

A fairly dense clot should appear. If you lightly run a spoon over its surface from the center to the edges of the dish, a stripe of greenish-yellow whey will appear.

Do not heat it further. Remove the dishes from the stove and let the contents cool to room temperature. This process should not be greatly accelerated. With slow cooling, individual curd flakes will merge into larger ones, as a result of which the yield of curd will be slightly greater than with rapid cooling.

Place clean gauze, folded in four, in a sieve or colander, place the structure on a bowl or pan with a displacement of at least 1.5 liters, carefully pour the curd mass with whey onto the gauze, allow the whey to drain freely.

When most of the whey has drained, we tie the edges of the gauze, make a knot, hang it over a bowl or place it under a small press. Homemade cottage cheese is ready.

Ingredients and accessories for the second method

One liter of pasteurized milk (3-3.6%);
One liter of kefir (I make it from 2.6%; we don’t sell fattier ones);
a saucepan with a thick bottom;
sieve;
gauze.

How to do

Pour the milk into a thick-bottomed container with a capacity of at least three liters, add a liter of kefir there, and mix gently with a whisk. No need to beat. If the milk is raw, first boil it, then cool it to 25°C, and only then ferment it with kefir.

Let the milk sour under the influence of the fermented milk product. The process will take about a day or a little more (the souring time depends on the quality of the starting products and the room temperature).

The readiness of “kefir” curdled milk is easy to determine: shake the dishes from side to side. The contents should sway like good jelly, and not splash like liquid.

Place the container on low heat and heat it up. In about twenty minutes the process of protein folding will begin. Continue heating for another twenty minutes. All the serum should be gone by this time (the process lasts only forty minutes). The mass will not boil - we simmered it over very low heat.

The hot mass can be immediately thrown onto a sieve with gauze, but it is better to leave it to cool and then send it for straining - this way the yield of cottage cheese will be slightly larger.

Homemade cottage cheese made from kefir and cream. Oven recipe

One of the most simple recipes. You will definitely like it. Especially if you have small children who require your constant attention. You won't have to be on duty at the stove at all.

Ingredients and accessories

One liter of kefir;
500 ml cream (I take 10%);
stainless steel saucepan;
sieve;
gauze.

How to do

Mix kefir in a saucepan with cream using a whisk.

Place in the oven at 150°C. We walk for forty-five minutes, chat with the baby or read our favorite book. We don’t watch “Game of Thrones” - it’s addictive. Having woken up on the fifth episode you watched, you can find an indistinct “something” in the oven, little suitable for further processing. Fans of the series will understand me. Sorry for getting distracted at such length.

After the required time has passed, turn off the oven, remove the saucepan, and let its contents recover for about fifteen minutes. Then strain through cheesecloth. Then make a gauze bag and leave it overnight to drain slowly. Why at night? This way there is less chance of unauthorized and extracurricular consumption - kefir cottage cheese with cream is very tasty.

How to make cottage cheese from kefir in a slow cooker

I suggest you look good video, which clearly and clearly tells how to make delicious cottage cheese in a slow cooker from the most ordinary kefir.

Cottage cheese from frozen kefir at home

I have known the recipe for cottage cheese from the freezer for about forty years. Arabs from Jordan lived with my husband in a student dormitory room. They suffered without their favorite labane, a salty yoghurt spread made from sheep's milk.

In St. Petersburg in the seventies, we had never heard of yogurt at all. And even made from sheep's milk. But inventive Jordanians have adapted to preparing a version of their favorite cottage cheese from Soviet fatty kefir, placed in the freezer of a scarce Orsk-6 refrigerator, and then defrosted in a colander on gauze.

The whey slowly drained, and wonderful “raw” cottage cheese remained on the gauze. It could be rolled into soft balls, additionally dried in the refrigerator and eaten with food brought from Provence olive oil and strange dry herbs.

With the birth of a child or having decided to eat more healthily and healthily, housewives are thinking about how to make their own cottage cheese from kefir at home. Coping with this seemingly impossible task is quite easy. During the cooking process, you can use only the usual kitchen utensils (saucepan and colander) or resort to the help of modern gadgets (multi-cooker, microwave, yogurt maker).

Homemade kefir cottage cheese according to the classic recipe involves fermenting the fermented milk product in a water bath, which allows for uniform heating of the mixture. Additional tools you will need during the cooking process include a culinary thermometer, a piece of gauze, a colander and two saucepans of the appropriate capacity. The amount of the main ingredient - kefir - sufficient for one serving of cottage cheese is 1200 ml.

Step-by-step preparation:

We are preparing a water bath, for which a large pan needs to be filled with water so that the smaller one subsequently touches the bottom of the surface of the boiling water. Heat water to active boiling.
Pour kefir into another pan and place it in a water bath.
Heat the product with periodic stirring until curds form. It is important not to overheat the kefir so that the finished cottage cheese does not become hard. When the contents of the upper pan reach a temperature of 55 - 65°C, it is removed from the heat.
In the pan, the curds should stand for another 30 - 45 minutes. cool place. Then line the colander with gauze folded in two or three times, pour kefir into it and leave (perhaps under pressure) so that all the whey drains out.

The finished cottage cheese is stored in an airtight container in the refrigerator for several days.

With added milk

Cottage cheese made from kefir and milk is very tasty and easy to prepare. The ratio of these two products is different recipes is different, but the method below allows you to do without a thermometer.

For a serving of 300 - 350 g of finished product you will need:

1000 ml kefir of any fat content;
1000 ml milk.

How to make cottage cheese from kefir with milk:

Pour milk into a saucepan of suitable volume and place it on the fire. It is imperative to choose a container in which the milk will not burn. Bring this ingredient homemade cottage cheese to a boil.
Remove the freshly boiled milk from the heat and immediately pour kefir into it. Stir the mixture to distribute the components evenly and leave to cool, covering with a lid.
After cooling, the mixture will separate into whey and cottage cheese, which can only be drained into a colander lined with gauze or a fine sieve. When all the whey has drained, homemade cottage cheese will be ready to eat.

How to make it in a slow cooker

The rich functionality of modern multicookers allows you to use them to prepare delicious homemade cottage cheese from kefir without fear of disturbing temperature regime. The “smart assistant” will prevent the mixture from overheating.

The simplest option, allowing you to get approximately 250 g ready-made cottage cheese, requires a multicooker and 1000 ml of kefir of the selected fat content.

Prepare cottage cheese from kefir in a slow cooker as follows:

Rinse the multi-pot cold water and pour kefir into it.
Next, close the lid of the gadget and run the “Multi-cook” option for 60 minutes, setting the temperature at 80°C.
For devices that do not have such a program, the cooking method will be slightly different. The multicooker lid should be left open, while turning on “Warming” for one hour.
In an hour, the cottage cheese will be almost ready; you just need to pour it into a prepared colander or sieve and wait until all the liquid has separated.

Homemade cottage cheese from frozen kefir

The curdling of kefir is promoted not only by heating it, but also by strong cooling, so it can be prepared not only in a slow cooker, but also in the freezer.

It is worth noting that the cottage cheese obtained in this way is much healthier than that prepared in another way, since lactic acid bacteria, which die when heated, remain alive after freezing.

During the preparation process, you will only need 1 - 2 packages of kefir in a cardboard or plastic bag or tetra pack.

Method for preparing frozen kefir:

Place the kefir directly in the bag in the freezer until completely frozen. It is very convenient to do this in the morning, so that in the evening you can move on to the next stage, and in the morning you can enjoy fresh cottage cheese.
Next, the product that has turned into ice should be removed from the packaging using scissors or a knife, transferred to a colander lined with gauze and left over the pan, where the whey will drain, covered with a lid.

Cooking in the microwave

Another device with which you can prepare homemade cottage cheese from kefir is a microwave oven.

But it will not be possible to curdle more than 1.5 liters of kefir, and for this volume the preparation technology will be as follows:

Pour kefir into a container suitable for use in microwave oven, put it in the microwave oven and turn on the device in the “Defrost” or “Accelerated Defrost” mode for 30 minutes. Instead of these options, you can use any other option that does not heat the food above 80 degrees.
Every 10 minutes the device should be stopped and the kefir stirred. When the gadget is finished working, all you have to do is squeeze out the cottage cheese using gauze.

Cooking in a jar

Close to classical way preparations and homemade kefir cottage cheese made in a jar. In this case the same water bath, only the container (jar) with kefir is immersed 2/3 in water, and not just touching it with the bottom.

From the products and kitchen equipment during the cooking process you will need:

kefir;
glass jar;
a small linen or cotton towel;
pot;
water;
colander;
gauze.

Sequence of actions:

Pour the kefir into a clean and dry glass jar.
Cover the bottom of the pan with a towel to prevent the glass from breaking.
Place a container with kefir in the center of the pan, then add enough water so that the jar is 2/3 immersed in it.
Send the resulting structure to heat over the lowest heat. So kefir should be simmered until the moment when it visually separates into cottage cheese and whey.
After this, the cottage cheese should be placed in a colander with gauze for a couple of hours.

In a yogurt maker with the function of making cottage cheese

In stores household appliances You can also find special gadgets that allow you to prepare cottage cheese from kefir at home. Most often these are yogurt makers with this function.

Such a device may have one large bowl for cottage cheese or several cups with filter inserts. The process of preparing a dairy product, depending on the model, can last up to half an hour when heated to 80 degrees or 12 - 24 hours when heated to 36 degrees.

The subtleties of preparing homemade cottage cheese for each specific gadget may differ and will be described in detail in the instruction manual, but the main steps will be as follows:

Pour kefir into a bowl or glasses.
Place them on the holder and run the corresponding “Cottage Cheese” option.
After the sound signal, turn the cups or bowl 90 degrees to allow the whey to drain. After these manipulations, the cottage cheese is ready.

Homemade cottage cheese certainly wins in its own way taste qualities And beneficial properties from a store product. But it is worth remembering that it cannot be stored for more than 3–4 days. But you can safely use it as independent dish or as a filling for baked goods and other desserts.

Making cottage cheese from kefir at home is not at all difficult. A little time, a minimum of effort, and you will get a very healthy fermented milk product. You can safely offer it even to kids, because you can be completely confident in its freshness and quality.

How to make cottage cheese from kefir?

Cottage cheese from kefir is very simple and quick to prepare. But to make the final product tasty, you need to know a few simple rules. The recommendations below will help you make homemade cottage cheese as tasty and healthy as possible.

Under no circumstances should the kefir mass be brought to a boil, otherwise the curd will turn out rubbery.
The heated mass must first be cooled and then strained.
Cottage cheese made from kefir is more sour. And if you use milk and kefir, then the taste original product it will be more tender.
The fattier the kefir used, the softer and more tender the cottage cheese will be.

Even a beginner who is just learning the basics can make cottage cheese from milk and kefir. culinary arts. The best way to start is preparatory activities in the evening. Then the milk and kefir will infuse until the morning, and all that remains is to warm the mixture and strain the curd. From specified quantity The ingredients will be about 300 g of cottage cheese and 1 liter of whey.

Ingredients:

homemade milk – 1 liter;
kefir – 350 ml.

Preparation

Pour milk and kefir into the pan and leave overnight.
In the morning, place the pan on low heat and stir until white flakes begin to separate from the whey. In this case, the contents of the pan should not be hot, but warm.
Cover a colander with gauze, pour the resulting mixture into it and leave to let the whey drain. This will take about half an hour.

Cottage cheese from frozen kefir is probably the easiest to prepare. The finished product is very plastic and delicate. There are no grains in it. It is not dry, but moderately moist. The consistency of this cottage cheese resembles thick cream. From 3 liters of kefir, the output will be about 600 g of cottage cheese and 2 liters of whey.

Ingredients:

kefir – 3 liters.

Preparation

Kefir is poured into containers with a lid or into bags and placed in the freezer until the kefir is completely frozen.
Take out the kefir ice, place them on thick cotton cloth and tie it.
The resulting structure is hung, and a bowl for the whey is placed down.
In about a day, cottage cheese from frozen kefir will be ready at home.

If it happens that kefir has stagnated in the refrigerator and it has turned sour, there is no need to be upset, and especially not to throw it away. You can make wonderful cottage cheese from expired kefir. The only thing is that its taste may be a little sour, but this is not a problem. This point can be corrected by adding sugar, honey or jam to taste.

Ingredients:

sour kefir - 2 liters.

Preparation

Pour kefir into a saucepan and place it in another large saucepan with water.
Place the structure on a small fire and heat it up.
When the water in the bottom pan boils, the kefir will begin to curdle.
As soon as the whey has separated, the smaller pan is removed and its contents are poured into a colander lined with gauze.
As soon as the whey drains, kefir cottage cheese at home will be ready for use.

Kefir is very easy to make using a yogurt maker. It's very fast and convenient. One point - the power of all devices is different, so exact time, which is required for kefir to curdle, is difficult to determine. It is important to monitor the process here - as soon as white flakes begin to rise to the surface and whey appears, then the mass is ready for filtering.

Ingredients:

low-fat kefir – 1 liter.

Preparation

Kefir is poured into the containers of the device and left for 1-2 hours.
As soon as the whey begins to separate, the contents of the jars are poured into a colander lined with gauze and left until the whey drains.
After this, the cottage cheese made from low-fat kefir will be completely ready for use.

Cottage cheese from kefir can be prepared in the microwave in a matter of minutes. Less troublesome and fast way There is no such thing as making cottage cheese. You just need to focus on the technical characteristics of your device. If the microwave is powerful, then the heating time of kefir can be reduced, because it is important that the mass does not boil.

Ingredients:

kefir – 500 ml.

Preparation

Kefir is poured into a container and placed in the microwave, set to maximum power, for 10 minutes.
During this time, white flakes will rise to the surface and the whey will separate.
Drain the resulting mixture into a colander with gauze, and when the whey drains, the kefir cottage cheese will be ready in the microwave at home.

Making cottage cheese from kefir and milk using the oven is an old recipe. Only earlier, for these purposes, they used not an oven, but a Russian stove. The products are heated evenly in it, and the output is incredibly tasty cottage cheese. You can prepare it simply from kefir, but with the addition of milk, the product turns out tastier.

Ingredients:

kefir – 2 liters;
full fat milk – 1 liter.

Preparation

Kefir is poured into a large saucepan, poured in there for 40 minutes, and then removed and left to infuse for 20 minutes.
The gauze is folded into 2 layers, the contents of the pan are poured into it, tied, hung and a container for the whey is placed.
After 8-10 hours, your own cottage cheese made from kefir will be ready to serve.

With the help of modern kitchen appliances Cooking cottage cheese has become much more convenient, faster and easier. and even a child can prepare kefir in a slow cooker, because it’s not at all difficult. From the amount of ingredients indicated in the recipe you will get about 400 g of very tasty homemade cottage cheese.

Ingredients:

kefir – 100 g;
milk – 2 liters.

Preparation

The milk is poured into the bowl of the appliance and heated in the “Baking” mode for 4 minutes.
Pour in kefir and stir.
Leave it overnight.
Turn on the multicooker to “Heat” for 2 hours.
After this time, the bowl is removed from the device and placed in a container with cold water to allow its contents to cool.
Then pour the mass into gauze folded 2-3 times and leave until all the whey has drained.

The cottage cheese that is started should be as fresh and high quality as possible. Therefore, it is best to prepare it yourself. Kefir cottage cheese for babies is tender and soft. And to make it have a creamy structure, you can then rub it through a sieve.

A wonderful delicacy and an invaluable product containing calcium. Homemade cottage cheese is loved by adults and children. Countless quantities can be prepared from it. delicious dishes and sweet desserts. Regular use useful for any age, especially when it comes to the product homemade. To protect your family as much as possible, it is advisable to choose only proven recipes. How to make cottage cheese at home, useful recommendations and a lot simple recipes you will find in our article.

The composition of cottage cheese is rich in natural proteins and a record calcium content. In addition, you can choose a product with minimal fat content, which is important for baby food. Ideally human body should receive it at least once every two days, and for children and the elderly, cottage cheese is simply a necessary product.

Modern supermarkets have a huge selection of a wide variety of dairy products, including cottage cheese. By purchasing products from trusted manufacturers, you can provide your family with everything they need, but in some cases it is better to make cottage cheese yourself. This is especially important for children, digestive system who is just beginning to adapt to new products for her.

How to make cottage cheese at home

It would be optimal to use homemade milk and dairy products for these purposes. Making homemade cottage cheese is as easy as shelling pears, even for an inexperienced housewife. In addition, the process will not take much time, which is ideal for always busy mothers.

Specifics curd products it is believed that they are usually consumed without prior heat treatment.

This creates a certain threat, because bacteria develop well in such an environment. This is why it is necessary to use boiled or pasteurized milk. The main nuances of home cooking are described below.

Secrets of successful cooking:

Cottage cheese can be obtained from almost any dairy product. Besides traditional recipe from milk, you can use kefir, yogurt, yogurt, sour cream or cream as raw materials. The fat and calorie content of homemade cottage cheese directly depends on the raw materials, therefore dietary cottage cheese For baby food, it is better to prepare it from regular milk.
If you have chosen a recipe with natural fermentation of the milk mass, the main thing is not to let it sit for too long. Otherwise, the cottage cheese will acquire sour taste, which will make it not very suitable for desserts or baby food.
The pharmacy has special starter cultures for these purposes. With their help, you can quickly ferment milk and prepare yogurt, curdled milk and other fermented milk products. In addition to the speed of preparation, such starters contain additional substances: vitamins, bifidobacteria, etc. The disadvantage will be the increase in the cost of products, and ordinary homemade cottage cheese can be made without extra expenses.
The first complementary food for infants can be made from homemade cottage cheese. For this, only non-sour milk and kefir are used.

Cottage cheese can be prepared from milk at home using different methods. Usually the natural fermentation method is used, but for quick results it is better to boil milk or other raw materials and then quickly cool. Such temperature changes contribute to the rapid formation of semi-solid clots, from which the final product is obtained.

On average, to prepare one kilogram of cottage cheese you will need about five to six liters of milk.

Homemade cottage cheese recipes

Such processes are not complicated, because this product can be obtained in different ways. Usually thrifty housewives use substandard dairy products, for example, sour milk or leftover kefir and milk mixtures. If you need to get a fairly large amount of cottage cheese, for example, to bake delicious pies or make cheesecake, you can buy homemade milk in advance and make the cottage cheese yourself. The taste of such a product will be significantly superior to the store-bought version, so it is better to spend a little time preparing it than to risk buying a low-quality or suspicious composition.

Manufacturers often add special substances that slow down processes and promote long-term storage. If it is not possible to prepare cottage cheese yourself, it is better to choose products with a minimum shelf life produced at a nearby enterprise. You should not buy super-pasteurized milk to make cottage cheese. Any natural product Such a purpose simply cannot be stored for up to six months, and without temperature conditions. Cottage cheese from powdered milk In addition, it has a grainy consistency and often an unpleasant bitter taste.

Several quick and simple technology recipes are given in our article. With their help, you can easily prepare this useful product on one's own.

Homemade cottage cheese recipe from milk

It is advisable to purchase homemade whole milk. If you are confident in its quality, you don’t need to use boiling. To prepare, you need to leave the milk in a glass container for a day or two. To enhance the fermentation process, you can use special starter cultures, which are sold in pharmacies or supermarket departments. A “homemade” method would be to add kefir, sour cream or just a piece of black bread.

The taste of cottage cheese prepared in this way is no different from factory production; its consistency can be adjusted independently. But its main advantage is natural composition without foreign impurities and strict compliance with all hygienic standards and storage conditions.

Homemade kefir cottage cheese

You can make delicious cottage cheese from any dairy product, but to do this you need to start the fermentation processes. It is optimal to use sour milk or ready-made kefir. The fat content of cottage cheese will depend on the original product.

On the other side, dietary product will not provide enough raw material for the formation of curd lumps, so it is better to choose kefir of medium fat content.

Algorithm for making cottage cheese from kefir:

The mixture is heated over low heat. Do not boil, otherwise the cottage cheese will turn out too dry.
Once solid clumps begin to form on the surface of the mixture, you need to remove it from the stove.
Pass the resulting liquid through several layers of gauze.
The “bag” of cottage cheese is suspended above the container to drain the whey. For the same purposes, oppression is often used, then the structure of the cottage cheese will be more dense.
The resulting product can be used immediately or stored in the refrigerator for several days. To do this, it is advisable to wrap it in a dry cotton towel or napkin, but do not use a plastic bag.

You can take a mixture of milk and kefir, and also add any other dairy product. For children younger age It is best to keep the ratio of milk and kefir within 2:1. Additionally, you can use calcined powder, which is also sold in pharmacies. Its use is often recommended when there is a lack of calcium in the body, but it should not be abused so as not to increase the load on the kidneys.

The main condition of safety- pre-boiling if there is any doubt about the quality.

For the lucky owners of reliable sources of supplies homemade milk there will be no such problem; the starting products will not need to be boiled.

Homemade cottage cheese from sour milk

If you find sour milk in the refrigerator, and there is no time for baking, you can use it to prepare delicious cottage cheese. To do this, pour the milk into a suitable container and place it on slow fire. An increase in the temperature of the liquid will cause gradual thickening and the formation of curd lumps. Having almost brought the mixture to a boil, you must quickly move the container and cover with a lid. This must be done for better formation curd mass.

After the milk has cooled to a comfortable temperature, place several layers of clean gauze on the bottom of a metal colander and strain the resulting mixture. The whey that is formed when cottage cheese is heated can also be used to prepare cold milk soups (okroshka) or baked goods. All semi-solid residues will linger at the bottom of the colander, so all that remains is to carefully squeeze out the excess liquid and hang the gauze for the final drainage of the whey. For these purposes, you can use a press, leaving the curd lump directly in the colander.

This method will allow you to use those products that were previously simply thrown away as unnecessary. Cottage cheese from sour milk there is no difference in taste, the main thing is that the milk is simply sour and not completely gone. You can experiment a little by mixing the mixture with yogurt or adding fruit filling. If you do not want to use such a product in pure form, there is always the opportunity to use it for baking, preparing, for example, a delicious casserole.

Homemade goat milk cottage cheese

The algorithm for preparing such a product is practically no different from the “classic” recipe using cow's milk. Characteristic feature such a product will have a slightly specific taste, but in terms of calcium content and other useful substances it will not be inferior to the traditional one. It will be an excellent alternative with congenital indigestibility of cow's milk. In addition, such products will be useful for young children and are perfect for first feeding.

Goat milk must first be fermented a little. In order to ensure maximum naturalness of the process, place a crust of black bread in a container with milk. A day later, the milk had already become curdled milk and acquired a slightly heterogeneous consistency. For convenience, you can use a water bath. When the container is placed in boiling water, care must be taken to ensure that the milk does not boil. After 15 - 20 minutes, you can drain the resulting mixture in a colander and then put it under pressure, the cottage cheese is ready.

Quick and original methods for making cottage cheese

Even with minimal effort, it is possible to obtain this product at home. For those who are always busy with other things, we offer a selection of the most quick methods making cottage cheese at home.

Initial mixture: milk, yogurt, kefir or a set fermented milk products place in a suitable container. Then put everything in the microwave and set the power to maximum. Cooking time is around 10 minutes, you can periodically look at the mixture.

When curd mass will become thick and heterogeneous, you can safely filter. Using this method, you can quickly prepare a child’s breakfast, especially since in a family with children there is usually no shortage of raw dairy products. Many mothers even try to make cottage cheese from breast milk, only in this case it is better to use a traditional stove rather than a microwave oven.

Freezing the original product

The original recipe for making cottage cheese from kefir is freezing the original product. For convenience, kefir is used in a cardboard box. In the evening, such a package is placed in freezer, and in the morning it is laid out to defrost at room temperature.

For quick results, it is advisable to open the package, transfer the contents to a sieve and leave indoors. After some time the mixture will thaw and the result will be the most tender cottage cheese soft consistency. The good thing about this method is that it requires virtually no effort to prepare.

Of course, such recipes now cannot be done without the use of an indispensable modern assistant - a multicooker. With its help, you can also quickly prepare cottage cheese, especially if it has a special “yogurt” program. Housewives have experimentally figured out other methods.

You can set the “baking” mode (about 80º C) or just heating (the temperature depends on the brand of equipment). In the first case, cooking will take 10 - 15 minutes, when heated - about an hour. With the automatic yogurt preparation function, the production speed will also depend on the multicooker model.

Using a conventional oven

Using regular oven, you can also pamper your household with homemade cottage cheese. Pour the milk and curd mixture into a suitable container and heat to 150º C for half an hour. After this, drain the whey, the cottage cheese is ready. Extraordinarily delicious curd dessert can be cooked in clay pots.

To do this, add sour cream or cream, a little sugar to the pre-fermented milk and set for the same time and temperature. Cottage cheese prepared according to this recipe is different pleasant taste and delicate consistency. Alternatively it could be delicious dessert for dinner, especially since preparation requires minimal effort.

Homemade cottage cheese is a wonderful food for any occasion. The kids love it delicate taste, and adults - a rich composition and the ability to use for a variety of dishes.

It can be used to make desserts, used in baking and added to salads. A “classic” dish, loved since childhood, is cottage cheese with sugar and sour cream, and the taste of kindergarten cottage cheese casserole Most people still associate it with the best moments in life. You can prepare this healthy product at home; this does not require special culinary skills or complex equipment. Using the recipes in our article, you can easily master this simple technology and be able to pamper your family and friends with delicious and healthy dishes.