Fatty milk curd. Recipes for homemade cottage cheese from milk

Cottage cheese is a product containing milk protein separated from whey. It is obtained with the help of lactic acid bacteria or with the help of calcium chloride. But the latter is not a fermented milk product in the strict sense of the word.

The process of making cottage cheese at home is different from the factory one, but as for taste, homemade cottage cheese is devoid of spiciness and seems more dietary. Therefore, for example, with a stomach ulcer, not store-bought cottage cheese is recommended, but homemade.

Cooking cottage cheese at home - recipe number 1

What you need:

• For 0.5 l of raw or pasteurized cow's milk - 25 g of lemon juice. Calorie content 100 grams 60 kcal.

How to cook: Pour the milk into a bowl, squeeze the prepared lemon juice into it and stir. Cover the container with a lid and leave it for about 8 hours. After receiving the curd, pour off the whey, squeeze out the curd mass and cool it.

The disadvantage of this method is that milk is suitable only natural. It is available in stores, but it is expensive.

Alternative recipe for cottage cheese at home No. 2

This method is fast.

What you need: For 0.5 liters of milk, you will need a few tablespoons of kefir (you can use sour cream or yogurt).

Cooking method. Pour milk into a saucepan, add kefir and put on fire. When the milk boils, it will begin to curdle. Stir it with a spoon until the curdling process is complete and you can see the curd. Put the curd in a colander to drain the whey. Place the mass in gauze and squeeze it properly. The curd is ready.

What happens during the preparation of cottage cheese

Classic cottage cheese is prepared as follows: milk is fermented with a special streptococcal sourdough. At home, as you can see, a tablespoon of an "improvised" oxidizing agent is added to milk as a starter. Bacteria begin to multiply rapidly and form an acidic environment in which the protein precipitates into a curdled sediment. This process takes place at a temperature of approximately 20 degrees Celsius and lasts approximately 6-8 hours. (method 1st). After separating the whey, the curd must be cooled so that the reproduction process stops and the curd does not turn out too sour.

Method number 3 for making homemade cottage cheese (using hot water)

Making cottage cheese at home can have some nuances. To speed up the separation of whey, the clot is boiled by pouring hot water at a temperature of 60-65 degrees. Pour in slowly, in a quiet stream, constantly stirring the clot, and then leave it alone for 15 minutes. During this time, he pops up.

If you are preparing a small amount of cottage cheese, you can not add water. Instead, heat the product in a water bath. If you pour in water, observe the temperature regime: hot water should not be more than 40 degrees, otherwise the cottage cheese will turn out to be too dry. Put the mass that has separated from the whey on cheesecloth in a colander and leave for 10 minutes. After that, the cottage cheese can be put in the refrigerator.

The unique composition of cottage cheese

In its composition, cottage cheese is unique. It contains up to 17%! protein, this is more than in some varieties of meat. In addition, a wide variety of microorganisms live in very concentrated quantities in cottage cheese. For this reason, it is considered a heavy product for the digestive system and cannot be stored for a long time.

Shelf life of cottage cheese: no more than 3 days and no higher than 6 degrees.

We can say that cottage cheese has a poorly controlled microflora, it contains not only extremely useful, but also pathogenic microorganisms. This does not allow using it in the diet of people suffering from dysbacteriosis. Nevertheless, cottage cheese is a product of extreme value and is indispensable in the diet menu for many diseases.

If acidophilus is added to cottage cheese, it turns into a food with medicinal properties, which is prescribed for anemia, exhaustion, diarrhea and dysentery.

The article used the materials of the book. Boytsov and Liflyandsky "How to defeat dysbacteriosis".

How to cook cottage cheese at home © Magic food.ru

Being a lover of cottage cheese and everything that can be made from it, I often go to the store to buy another portion of this wonderful fermented milk product. But, unfortunately, recently the quality of industrially produced cottage cheese has become very disgusting. Either an acidic product will come across, then a dry one, then it’s just tasteless. Another thing is homemade cottage cheese, cooked with your own hands. Here its quality is incomparable with store-bought products. Moreover, more and more often on the accompanying labels you can find the inscription "curd product", which is prepared by mixing all kinds of vegetable and animal fats, but not from natural milk. In addition, cottage cheese at home is much more tender and, importantly, tastier. And no one will add any additives in the form of fats, preservatives to it.

This is its main advantage over the store product.

For the preparation of cottage cheese, it is advisable to use homemade milk - it will turn out much tastier. But if this is not possible, we take store-bought milk, stock up on patience and begin to conjure.

And for this action we need only milk, the fat content of which should not be lower than 3.2%.

I used 2 liters of this product and got about 300 g of finished cottage cheese as a result.
It takes a total of two days to obtain such a valuable product from fresh milk. The cooking process itself takes no more than 20 minutes.

How to make homemade cottage cheese from whole cow's milk according to the photo steps of the recipe at home?

So, pour fresh milk - it can also be sour - into a three-liter glass jar, close the lid and put it in some secluded warm corner of the kitchen.

I placed the filled container on a hanging cabinet above the stove. After almost two days, the milk turned sour, dividing into two parts: yogurt and translucent whey.

We take a pan with a height not lower than the filling level of the jar and put a napkin folded in several layers on the bottom.

We set the filled jar in the center of the pan and, filling it with cold water, put it on fire.

In the process of heating, mix the contents of the jar twice.

We put a colander on another pan and cover it with gauze rolled up in three layers.

When the water begins to boil, turn off the fire and take out the glass container. The curdled milk curdled into grains, and the whey acquired a yellowish tint.

If you continue the cooking process for a few more minutes, the cottage cheese will turn out to be very dry and tasteless. Pour the contents of the jar into a colander lined with gauze, and give a little time for the bulk of the whey to drain.

Then we tie the gauze into a knot and hang it to drain the excess moisture, substituting some kind of vessel.

Ready homemade cottage cheese can be seasoned with any favorite delicacy - condensed milk, sugar - and enjoy its delicate texture and wonderful taste with pleasure.

Homemade cottage cheese on the site

It is always nice to experience the pleasure of the fruits of their own labors.
Enjoy your meal!

To cook cottage cheese at home, it is not necessary to have the skills of a professional chef. 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 fat content as needed.

It seems that it is not worth talking about the advantages of a home-made product over store-bought counterparts. Nevertheless, there are those who will say: they say, why waste time and prepare a sour-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 home-made cottage cheese. In your kitchen, you can cook as much product as the family needs at a given time.

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

Cottage cheese from milk and kefir

In cooking, both home-made kefir (fermented with the help of milk fungi) and store-bought kefir 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, covered with a lid (there should be a gap of 1-2 centimeters). During daylight hours, milk should turn sour. If you put fermented in the morning, you can have dinner with a natural product of your own preparation.

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

When the water in the bottom of the pan boils, the fire must be reduced to a minimum. After 40-60 minutes, the clot will begin to lag behind the walls. After 90-100 minutes, a large curd lump is formed, and the amount of whey will double. After 2 hours, the clot will get heavier and settle to the bottom of the pan. The contents of the latter must be thoroughly mixed.

The cottage cheese should be boiled for another 30 minutes to form separate lumps.

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

If the hostess followed the recipe, homemade cottage cheese made from kefir and milk should turn out to be moderately moist, coarse-grained and not sour.

Mix it with sour cream, Greek yogurt or jam for a wonderful breakfast. A sour-milk dish is perfect for making dumplings, casseroles or cheesecakes.

homemade cheese

Having a certain set of products in the refrigerator, you can cook cheese that is not inferior in taste to the Rossiysky store. In terms of utility, the home version will obviously outperform the industrial one.

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 cottage cheese with a fork until pureed. Gently introduce it into the milk, reduce the heat to a minimum, stir constantly until the curd turns into a dense clot, and the whey separates from the milk. As a rule, the process takes several minutes.

The curd clot leans back into a colander lined with gauze. The liquid must drain completely. After half an hour, it is necessary to manually squeeze out the remaining whey.

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

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

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

Here is such a simple recipe. Homemade cheese from cottage cheese and milk turns out, albeit not exactly the same as store-bought, but it is quite possible to diversify the menu with it. From half a kilo 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 is a pity to pour it out? Prepare a new dish! For example, make homemade cottage cheese from sour milk.

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

Cooking technology

So here is the detailed recipe. Homemade cottage cheese from sour milk in a slow cooker is easy to cook!

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 the cooking mode and leave for 10 minutes.

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

That's all! Feel free to take this recipe for homemade cottage cheese from milk, proven by many housewives, into your piggy bank. A step by step recipe is a great help for beginner cooks. They scrupulously compare all points, measure the required amount of ingredients. However, it is not at all necessary to strictly follow the instructions. 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 sour milk.

Goat's milk as a basis for the preparation of fatty cottage cheese

This product is a real elixir of health. In the store you will have to pay a decent amount for it, so it's 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's milk. Then tender tasty cottage cheese will appeal not only to adults, but also to children.

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

Cooking process

To start cooking cottage cheese, milk must be fermented. In summer, this process will be faster, in winter - a little longer. It is enough to pour the milk into a jar and leave overnight at room temperature. Cover the neck with an inverted lid so that the product “breathes”. There is a kettle with hot water next to it. Two vessels are covered with a clean kitchen towel.

In the morning, the milk turns sour, becomes 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 placed. This will protect the jar from breaking under strong heat.

So, the jar is placed in a saucepan, warm water is poured there (according to the fill level of the jar). 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 mix the contents of the jar throughout the entire time.

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

So, the contents of the jar are carefully poured into a colander, under which a container is placed to collect the whey. In order to remove the liquid from the curd as much as possible, it must be covered with a plate, and a load should be placed on top, for example, a liter jar filled with water. Leave the structure without movement for 30-40 minutes.

Delicate high-calorie cottage cheese is ready. If you strictly follow the recipe, home-made cottage cheese from milk taken in a small volume (2 liters), you get 350-400 grams.

Fat-free cottage cheese for those who strive for the perfect figure

Today, more and more people adhere to proper nutrition, refusing fast food, junk 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. From milk at home, you can prepare a healthy low-calorie product with a minimum fat content.

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 multicooker hostesses today to simplify and speed up the process of obtaining 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, heat in the “Frying” mode until the first signs of boiling, but do not boil.

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

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

The most delicious cottage cheese is obtained only from homemade milk with good fat content. It is very easy to independently adjust the level of moisture, friability, softness of cottage cheese, depending on personal preferences. In addition, you can be completely sure of its high quality. The by-product of production will be whey, which is very useful for the body in itself, and is also used in some dough recipes or as a base for okroshka instead of kvass. In this article, we will tell you how to make cottage cheese from milk, how to choose the right milk, how to ferment it, how to work with yogurt and how to get delicious homemade cottage cheese from sour milk.
The process of preparing cottage cheese, of course, takes a lot of time, but in fact, at each stage, one or two simple manipulations are required, the rest will be done by lactic acid bacteria and time.
For the preparation of cottage cheese, we will use homemade cow's fresh milk of good quality, without any impurities and additives. If you don’t have the opportunity to buy homemade milk, then you can use store-bought milk, but you also need to choose it correctly, so store-bought milk for making cottage cheese:
milk should be high fat content of 3.2%;
milk should not contain preservatives or antibiotics, very often they are found in milk with an increased shelf life.

Taste Info Dairy desserts

Ingredients

• gauze or linen/cotton towel

How to make cottage cheese from milk

Stage 1: Working with milk
First you need to evaluate the quality of milk. If a layer of cream is clearly visible on the surface of the milk in a jar or bottle, then the yield of cottage cheese will be greater.

Such milk must be poured into glass, earthenware or ceramic dishes, where the souring process will take place.


Metal containers are not suitable! Place the jar with milk for about two days in a dark place, preferably closer to a heat source, for example, in a cabinet next to a working refrigerator or stove. In the refrigerator itself, milk will not turn sour, but will only spoil! After a couple of days, you need to check the container in which you can already see not milk, but good rustic yogurt.
If you put milk for souring in an open sunny place, it can turn sour very quickly, you need to carefully monitor it, as it peroxides milk in the sun very quickly.

Properly sour milk turns into a dense thick mass, which exfoliates from the whey. This moment needs to be controlled, because. from unsour milk, a smaller amount of cottage cheese will be obtained, and from peroxidized milk, the cottage cheese will turn out not so tasty, it will turn out more sour.


In order for milk to sour faster, you can add to it:
a piece of black bread;
a spoonful of sour cream or kefir;
lemon juice or citric acid.
Stage 2: Working with curdled milk
Yogurt needs to be heated in a saucepan over low heat, I cook cottage cheese on an electric stove and use the most minimal fire. You can warm up in a water bath, i.e. in one larger pot, put a smaller pot with yogurt.
In order to make cottage cheese, sour milk needs to be warmed up, and not brought to a boil, i.e. temperature should be around 40 degrees.




During cooking, the heating of the product is easiest to check with your finger. If a pleasant warmth is felt, and not a burning temperature, then everything is in order. The process takes about 15-20 minutes. The longer the curdled milk is heated, the tougher the cottage cheese will come out. It is advisable to constantly stir the curdled milk, or rather, distribute the jelly-like mass throughout the entire volume of the product.


Large parts of sour milk warm up worse, and cooking will go unevenly.

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