Cook cottage cheese from milk at home. How to cook homemade cottage cheese from whole cow's milk

As you know, cottage cheese is very rich in calcium, so dishes with cottage cheese will be very useful for children. Especially if you learn how to make cottage cheese at home. if you have Small child, you just need to know how to cook cottage cheese for a baby. Although, of course, you can also buy good homemade cottage cheese on the market. The recipe for homemade cottage cheese will make you a little fiddly, but the end result is definitely worth it. You can cook cottage cheese in a slow cooker, cottage cheese in a microwave, cottage cheese in a yogurt maker. Very carefully you should approach the question of how to cook cottage cheese for babies. There are several options for how to cook cottage cheese. Often cottage cheese is made from kefir, which must be heated to make it curdle, it turns out simple and delicious cottage cheese at home. Homemade cottage cheese recipe can also use spoiled milk. To evenly and desired temperature warm milk or kefir, you can use the microwave and cook cottage cheese in the microwave. You can additionally enrich the cottage cheese with calcium using calcium chloride and cook calcined cottage cheese. A recipe from 600 ml of milk and 6 ml of calcium chloride allows you to prepare 100 g of cottage cheese. Now about how to cook cottage cheese in a yogurt maker. It is best to see how to make cottage cheese in a yogurt maker in the photo. We recommend cottage cheese recipes with photos to those who still have little experience in the culinary field.

If your children have already grown up, you do not have to master the preparation of cottage cheese at home, having obtained the right cottage cheese, you can cook some cottage cheese dishes for children. In addition, dietary cottage cheese dishes, especially low-fat, are often consumed by those who are on a diet. What can be cooked from cottage cheese delicious? We give a hint: with the help of a blender, cottage cheese and some fruits, you can cook a great curd dessert. famous dessert tiramisu is also made from cottage cheese, but special, because mascarpone is also cottage cheese. Recipes for cottage cheese dishes allow you to cook not only sweet dishes. Great snack- cottage cheese with garlic and herbs, it can be spread on bread or crackers.

The easiest cottage cheese recipe is cottage cheese with honey. But of course there are more complicated recipes with cottage cheese. For example, many people love dumplings with cottage cheese, nalistniki with cottage cheese. Other recipes from cottage cheese are cottage cheese dumplings, cheesecakes. Common dishes from cottage cheese in the oven are various cottage cheese casseroles and cottage cheese (cheese) dough. In principle, all these recipes will be the answer to the question of what to cook from cottage cheese quickly, since cottage cheese cooks very quickly. Browse our cottage cheese dishes in a slow cooker and cottage cheese dishes in the microwave, which are just invented to save you time. For the same purpose, choose cottage cheese recipes with photos, cottage cheese recipes with photos, cottage cheese dishes with photos, these cottage cheese recipes have an important quality - visibility.

To make cottage cheese at home, any specialized equipment is not required, respectively, the cost of manufacturing process will be minimal. As a rule, for the manufacture of cottage cheese it is enough to have:

two pots of different sizes;
skimmer;
sieve.

At the same time, the simplest recipe completely allows you to get by with one pan and gauze. It is advisable to use aluminum pans, not enameled ones, because in enamel pots milk may burn slightly when heated, which will adversely affect the taste of the final product.

Raw material

The main raw material for making cottage cheese is milk, but kefir can also be used. Some recipes will require additional ingredients eg sour cream. All products used must be natural.- pasteurized milk, which can be purchased at the store, cannot be used.

room

No special space requirements for the organization home production, of course not - an ordinary kitchen is quite suitable, the main thing is that it is clean and that there is enough space for work.

Expanding production

If you want to make not only ordinary, but also skim cheese, you will need a milk separator - a special apparatus that separates milk into skimmed milk and cream. There are also separators for working with cottage cheese. They separate fermented milk into curd and whey. But such equipment, as a rule, is used only in industrial production.

Technology and recipes

As we wrote above, there are a huge number of recipes for making cottage cheese, and each of them involves its own technology. Let's describe a couple of the simplest of them - they allow you to make the product as quickly as possible.

Recipe #1

Fresh milk should be poured into a small saucepan, and put in a warm place - you can just leave it on the table. The pan must be kept warm for at least 30 hours, without touching the milk during this entire period - this will worsen the quality of the curd clot.

After the specified time, the milk will turn into curdled milk and whey liquid. Now you need to put the pan on the stove on a very small fire. Yogurt must be heated, but it should not be brought to a boil. To better control the temperature, you can use a water bath - put a pot of fermented milk in another larger pot of water, and the water should not reach more than the middle of the pan with curdled milk.

If the fermented milk is overheated, the cottage cheese may turn out to be excessively hard., because of which it will crumble, and if the curdled milk is not heated enough, the curd will certainly turn out sour, since the whey will not separate well enough.

During heating, the milk mass should not be stirred with a spoon - this will disrupt the process of whey separation. During reheating, check the temperature periodically by simply touching the pot to prevent overheating. You need to heat until the characteristic curd clots and transparent whey appear, that is, about half an hour. After that, the pan must be removed from the heat and left to cool - it will take about six to eight hours until it cools completely.

Then you need to put the cottage cheese on a sieve with a slotted spoon, or drain the contents of the pan into a jar through gauze, after which you should leave the cottage cheese for a while to drain it. If the cottage cheese was transferred to gauze, it must be hung over a sink or bathtub, if it is in a sieve, it must be installed above any container so that the liquid has a place to drain. Before fully prepared the cottage cheese should drain for about an hour and a half: if left for a longer period, the product may become excessively dry.

Recipe #2

This technology allows you to get ready-made cottage cheese even faster.

Milk should be poured into a jar, put a few tablespoons of sour cream or kefir there (about 50 grams per liter of milk), and left in a warm place for ripening. Addendum fermented milk products will give curd special taste, and besides, it will significantly speed up this process - depending on the temperature, fermentation can take from 12 hours to a day. During fermentation, do not stir the milk.

When the milk mixture turns into curdled milk, you will need to take a clean pan, put a jar in it and pour in such an amount of water that it is approximately on the same level as the curdled milk. After that, the jar must be removed, and the pan put on fire. Bringing the water to a boil, turn off the heat and put in a saucepan with hot water jar of fermented milk. The jar should be covered with a lid and left for about half an hour.

After the specified time, the jar must be removed from the water and allowed to stand for another 40-45 minutes. After that, the contents of the jar should be poured onto gauze and the resulting curd clot should be hung over the bathtub or sink for two hours.

Profitability

Based on the fact that it takes about three liters of milk to produce one kilogram of cottage cheese, a small farm with two cows that produce up to ten liters of milk per day can produce an average of six kilograms of cottage cheese daily. The average cost of one kilogram of medium-fat cottage cheese on the market is 250 rubles. Low-fat cottage cheese costs about 300 rubles per kilogram. Net profit per month, thus, will be about 45-50 thousand rubles. Additional profit can be obtained by selling by-products production - whey and, if a separator was used in the processing of milk, cream.

There are no particular difficulties in the production of cottage cheese at home, and it can bring significant profit, while taking very little time. This perfect option to receive additional income from personal subsidiary plots.

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

Features of cooking cottage cheese at home

If you decide to get serious self-cooking cottage cheese, immediately get ready for the fact that the first two or three attempts will not be entirely successful. Despite this, you must not stop. First of all, get acquainted with the main features of cooking at home dairy product:

Heat treatment should not be excessive. If during the cooking process you overdo it with the temperature, the result will be a not very attractive product in the form of lumps, which you are unlikely to want to eat.
Heat treatment should not be weak. Undercooked raw materials are a sour milk curd clot, from which whey is very poorly separated.
The best raw material for making homemade cottage cheese is natural farm milk.

How to make homemade cottage cheese from milk

The technology for making cottage cheese at home is simple and straightforward. Judge for yourself: preliminary preparation- lighter than the lungs, the set of products and equipment is minimal, the cooking time is no more than an hour. However, there are many various ways make homemade curd. If you're going to be serious about it, try everything. famous recipes to choose the one you like the most.

Classic sour milk recipe

The traditional way cooking cottage cheese from sour milk at home is known to many. This recipe requires the following:

sour milk (fat content of at least 2.5) - 3 l;
kefir (fat-free is not suitable) - 620-640 ml;
medium sized saucepan;
thin cloth.

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

Pour the sour milk into a saucepan, put on medium heat.
Bring to a temperature of 35-40°C. At this point, you will notice that the serum begins to separate.
While the milk is heating up, you need to prepare a colander. To do this, it is necessary to cover it with a cloth folded in 6-8 layers. The edges should hang freely.
Throw the milk, heated to the desired temperature, into a colander fixed in a large container for whey. Let it drain a little.
Without squeezing, tie the corners of the fabric into a knot, fix it over the container into which the serum drained, in a suspended state.
Wait a few hours for the rest of the liquid to drain.

From fresh cow's milk and sour cream

Quick Recipe making cottage cheese based on fresh milk and sour cream will be appreciated by mothers of small children. The product prepared according to this scheme will be tender and, most importantly, useful! In a word, such as it is necessary for babies. To make this cottage cheese, you will need:

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

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

Bring milk to a boil.
Pour in sour cream.
To stir thoroughly.
Wait for it to boil again.
Transfer the contents of the pot to a sieve.
Wait until the serum drains.
After 5 minutes, the product will be ready for use.

How to make from pasteurized milk and kefir

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

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

Pour milk into a saucepan.
Add a pinch of salt for taste.
Put the container on the fire of minimum intensity. Constantly stirring, wait for the appearance of foam and bubbles.
Add kefir.
When the whey appears, remove the pan from the heat, mix its contents thoroughly.
Put on minimum fire.
Heat until large lumps form.
Throw the contents of the container on a fine sieve, drain the whey.

Powdered milk and lemon

Can a lemon be an integral part of such a dairy product as cottage cheese? How else can! A small amount of freshly squeezed lemon juice curd mass very tasty and tender. If you are interested in this idea, write down what will be required to implement it:

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

Step by step preparation:

We put the pan with milk on the fire of medium intensity.
After waiting for the moment when the foam begins to rise, turn off the fire, add freshly squeezed lemon juice, actively mix, leave for exactly a quarter of an hour.
Pour the contents of the pan into a colander lined with several layers of gauze.
We tie the corners of the gauze so that we get a bag. We hang it over the sink so that the glass serum.
After half an hour, the product will be ready for use.

This cottage cheese is noticeably different palatability. It is just as useful as classic version. Baked milk makes the curd mass more tender and light, which allows it to be used for a wide variety of desserts. To prepare such a product, you will need:

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

Cooking process:

In a medium-sized saucepan, combine milk with yogurt or fermented baked milk.
Mix thoroughly.
We send it to the slow cooker, start the “Yogurt” mode for half an hour.
After we hear the signal about the end of cooking, we leave it for 12-14 hours so that the mass ferments.
Transfer milk mixture to a saucepan water bath.
Heat until the whey begins to separate. Let's cool down.
We throw the cottage cheese into a colander with gauze. We decant until we get the cottage cheese of a suitable density.

How to cook goat's milk with calcium chloride for children

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

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

Preparing children's cottage cheese:

Pour milk into a saucepan, put on a burner with a medium-intensity fire.
Bring to a boil
We take it off the fire.
We leave boiled milk for 45-50 minutes to cool.
We put it on fire again, heat it up to 75-85 ° C, add an ampoule of calcium chloride.
We keep on fire. After 2-3 minutes, the curd will begin to curl right before our eyes. At this point, the fire must be turned off.
Let it brew for about a quarter of an hour, and then we throw it on cheesecloth.
Drain the whey and get the long-awaited goat cottage cheese!

Check out recipes on how to cook.

Video recipe: how to cook delicious cottage cheese at home

126

Health 03.10.2014

Dear readers, today we will talk about how to cook cottage cheese at home. Probably, in every family, almost a day is not complete without this product. And we eat cottage cheese itself, and cook from it different dishes. Including everyone's favorite, probably cheesecakes. But let's ask ourselves the question: "The cottage cheese that we buy in the store, is it good for us?" I think that everyone will agree that home-made 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 that every mother will definitely find time and cook homemade cottage cheese for her children. There is no chemistry in it, our love is invested in the process of making cottage cheese, so I propose today to talk in more detail about how you can cook cottage cheese yourself at home.

At Slavic peoples Since ancient times, cottage cheese has occupied one of the main places in nutrition, they ate it almost every day, knowing about its benefits for the body. Yes, and there was a lot of milk, and since there was nowhere to store it, it fermented quickly, so curd was prepared from yogurt. Once in Rus', cottage cheese was called cheese, and all dishes prepared from it were called cheese, so the name of our favorite cheesecakes came to us from ancient times.

In those days, peasant farms also made homemade hard cheese, it was prepared from pressed cottage cheese, which was placed in a hot oven, again sent under pressure, and again into 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 during 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 prepare cottage cheese ourselves, we are sure of its quality, and the taste of home-made cottage cheese is unusually pleasant, and it is not difficult to cook it. There are several ways, you can cook cottage cheese from milk, or from kefir, but there are certain general rules, without which high-quality cottage cheese will not work.

It is very important to separate the whey in time when heating yogurt, 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 sour.

Don't worry if something goes wrong for the first time, skills, as always, come with experience, over time this process will seem very simple to you.

For any recipe, take 1 liter of milk to start and try to cook. As I have 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 with practice. The amount of cottage cheese is difficult to predict, it depends on the fat content and quality of milk.

Cottage cheese at home from milk. Recipe. Photo

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

Next, it is best to use a water bath by placing a saucepan with sour milk in another, large saucepan, so it is easier to control the process of whey separation. But sometimes I put a saucepan with yogurt directly on the stove, substituting a special metal stand, I reduce the fire to a 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, a yellowish whey appears, and characteristic curd clots appear, it takes about 25-30 minutes, then remove the pan from the stove and leave to cool.

Keep on fire until curd clots appear and the whey is completely separated (it took me 35 minutes)

Throw the cooled cottage cheese in a colander, but it is better on a clean gauze napkin, the corners of which are tied and hung so that the whey drains. The cheesecake will be delicious!

Pour the contents into a colander, squeeze a little.

This is how the curd turned out.

And that was the serum.

most delicious and healthy cottage cheese comes from exactly raw milk, but when I don’t have the opportunity to buy farm milk, I cook pasteurized cottage cheese, it turns out an excellent product that is much tastier than purchased.

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 whey, you can add a spoon sugar syrup, but this is optional.

We 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 again pour all this onto a sieve or gauze and get a delicate nutritious product.

Curd at home. Video

For those who do not quite understand the process of making cottage cheese from kefir, I invite you to watch the video.

Preparation of fat-free cottage cheese

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

Low-fat cottage cheese can also be made at home, but it requires low-fat milk to make it. On sale there is pasteurized one percent milk, and from it you need to cook low-fat cottage cheese.

Such milk ferments 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 regular milk, the cottage cheese will turn out not so loose, but tasty and containing all the useful substances.

Fat-free cottage cheese is good to use for anyone who has problems with overweight who have problems with the liver, pancreas, so as not to overload them excessively.

How long can cottage cheese be stored at home?

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

And for the soul, we will listen today A. Petrov. Music from the movie "Autumn Marathon" Everyone knows the tune. How good is it. I want to listen and hear...

I wish everyone good mood, healthy recipes cook everything with love and wisdom.

Nowadays, every fifth Russian suffers from hypertension. And all over the 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 useful properties chickpeas, recipes and how to cook chickpeas. Nut - the name itself is directly mysterious ....

Making cottage cheese from milk at home is a completely simple process. And the resulting product will be both healthier and tastier than cottage cheese purchased on the market or in a supermarket.

Ingredients:

3 liters of milk poured into glass jar;
- pot;
- colander;
- gauze.

How to make cottage cheese from milk at home:

To make good cottage cheese, it is best to use natural homemade or farm milk. A pasteurized product from the store will most likely not work. The quality and purity of milk should not cause you any doubts, because milk cannot be boiled - good cottage cheese does not tolerate high temperatures.

Jar with fresh milk Do not put in the refrigerator, it should be in a warm place. After 2-3 days, the milk should turn into curdled milk. When the curdled milk is ready, you can see the vertical "moves". They form bubbles. carbon dioxide rising up. Ready yogurt resembles jelly, easily separated from the walls of the jar. It is extremely important to make sure that the milk does not peroxide, otherwise the cottage cheese will turn out to be very sour.

If the milk was of high quality, then a sufficiently large amount of cream is formed on the surface of the resulting yogurt, which must be skimmed off. The more of them left, the fatter the cottage cheese will turn out. In this way, you can achieve the fat content of the final product you need.

A jar of yogurt must be placed in a saucepan, which is on fire (very weak) and on the bottom of which a thick rag, folded in several layers, is previously placed. Pour water into the pan so that it reaches the middle of the jar.

To warm up the curdled milk better, you should take a knife with a long blade and cut it crosswise. The bank needs to cover small piece gauze. The curdled milk should be in the pan until the water starts to boil, but in no case should it boil. This process will take approximately one hour. After that, the fire must be turned off and the jar of yogurt, from which the whey has already separated, should be left in hot water another 10 minutes.

In the meantime, you need to prepare a dish into which the whey will be poured, and a colander covered with a sufficiently large piece of gauze folded 3-4 times, or with a thick cotton cloth. The curd will remain in it. It is necessary to shake out the contents of the jar carefully in order to preserve the integrity of the product as much as possible, because, than more pieces curdled yogurt, the tastier the cottage cheese will turn out.

Next, the edges of the gauze must be lifted up, tied and hung over a container into which the whey will drain. You can tie cheesecloth with cottage cheese, for example, to the handle of a kitchen drawer, and put a container for whey on a stool under it.

It is impossible to squeeze the cottage cheese with your hands, because the structure of the product may be damaged, and it will turn out dry and grainy. The serum should drain itself. The cottage cheese will be ready when it absolutely stops dripping from the gauze.

From 3 liters of milk, you can get from 500 to 800 g of cottage cheese. It depends on the fat content of milk, and on the moisture content of the final product. Cottage cheese prepared according to this recipe turns out to be quite dense, but not dry, moderately fatty and with a very pleasant, milky, not sour smell.

From this homemade cottage cheese you can make delicious homemade cheesecakes according to our recipe!