How to make cottage cheese from milk at home recipe. Fresh milk cottage cheese at home

To make the process more understandable, we have prepared a step-by-step recipe with a photo. You can safely add any of the proposed options to your culinary piggy bank, and indulge homemade natural cottage cheese both in pure form and with various additives. It is prepared from milk, kefir, yogurt and other dairy products.

Heat treatment will take place at not too high temperatures. As a rule, the technology uses a water bath. For this, a saucepan with raw materials is placed in a bowl of water. At a high processing temperature and an increase in the duration of the process, the curd deteriorates its quality. It becomes tough and dry.

For cooking you need utensils:

Glass jar;
2 pots of different diameters;
Colander or strainer.

And also prepare a flap of natural fabric or gauze folded in several layers.

Before straining, wet a cloth (gauze) with boiled water and wring it out, and then nothing will stick to it.

To prepare homemade cottage cheese, they take milk from a cow or store milk. In the first case, the yield is greater, the product is fatter, and from store-bought pasteurized milk - softer and more tender.

When buying raw materials in the store, choose milk with a short shelf life and a fat content of at least 3.6%.

Whey is a by-product of making homemade cottage cheese. It has nutritional value by itself, and it also behaves well as a base for dough. So do not pour it out, but use it to make pies and okroshka.

How to make cottage cheese at home from homemade and store milk: a step-by-step recipe

Cottage cheese is a fermented milk product, it is obtained from sour milk, therefore the first stage of preparation is fermentation. For this reason, long-term storage milk will not work, it simply will not turn sour. We take it in polyethylene (by the way, it is cheaper). Be sure to look at the date of manufacture - only fresh milk is suitable for us.

On a note

You can skim the cream off farm milk, but if you want to boil fatty cottage cheese, you don't need to.

Step by step cooking:

We talked about how to properly cook delicious coarse-grained cottage cheese at home from whole sour milk, gave a step-by-step recipe, but you can do without a water bath. A saucepan with curdled milk is simply put on low heat and heated. Be sure to watch so that it does not burn. After curdling, proceed as described above.

Kefir: fresh and frozen

You can quickly make cottage cheese from kefir. The yield will be less than from yogurt, but the taste is no worse. We skip the fermentation stage and immediately put the dishes with kefir in a water bath. Remember to stir. The leftover whey can also be used, for example, to make pancakes or crumpets on it.

The heating temperature of kefir should not exceed 60 ° C, otherwise the cottage cheese will turn out to be tough.

A glass jar is great for making homemade yogurt cottage cheese in a water bath, just do not forget to put a towel on the bottom of the pan so that it does not burst when heated. The process will be similar to the sterilization of preservation, with the difference that you do not need to bring it to a boil. The can is convenient in that it is not necessary to interfere with the mass, and readiness can be easily tracked by the separation of whey from the curd mass. This is very clearly visible through the glass.

A completely different technology is used for frozen kefir curd. In this case, no heat treatment is carried out.

Cooking steps:

Put a pack of kefir in the freezer.
After it freezes, take it out of the freezer, remove the packaging.
Place the frozen kefir in a colander lined with a damp cloth or cheesecloth folded in 2-3 layers. Place a colander over a bowl or saucepan.
Leave to defrost at room temperature for at least 5 hours. The time depends on the air temperature.
When all the ice is thawed, strain the remaining mass on the gauze, transfer it to a glass or plastic container.

Cottage cheese from pre-frozen kefir turns out to be dietary, tender and soft, without grains. The consistency resembles a cream. The taste depends on the quality of the original product.

If the room is cool, the defrosting process can take up to 10 hours. It is convenient to put the bag in the freezer in the evening and put the kefir ice on cheesecloth in the morning. Then fresh homemade cottage cheese will be ready for dinner.

In a slow cooker: with sour cream and sourdough

In a slow cooker, cottage cheese is prepared from kefir, fermented baked milk or sour cow or goat milk. If there is fresh milk and sour cream, then with the help of a miracle saucepan you can also make a delicious product, only it will take more time, the process will take about 12 hours, and possibly even longer.

We will need such products;

Milk - 10 glasses;
Sour cream - ½ cup.

Preparation:

Pour milk into the multicooker bowl.
Add sour cream, stir. To make this easier, dilute the sour cream in a little milk, and then pour the liquid mixture into a bowl.
Set the "Heating" mode, leave for half an hour.
After 2 hours, turn on the heating again, but for 15 minutes.
It is more convenient to put the cottage cheese at night, then the yogurt will be ready in the morning.
For curdling at the final stage, turn on the multicooker in the "Heating" mode for 1 hour.
Now it remains to throw the thick mass onto cheesecloth. Pre-fold it several times and put it in a colander, and place it over the pan.
Wait for all the serum to drain.
Do not try to speed up the process by stirring the mixture with a spoon. Leave it alone, as a last resort - tighten the edges of the gauze alternately from all sides.
As usual, transfer the prepared curd to a suitable dish and refrigerate.

Instead of sour cream, you can use any fermented milk product: kefir, fermented baked milk, yogurt.

You can prepare a tasty and healthy fermented milk product with special ferments in 8 hours. An excellent result is obtained with the BakZdrav sourdough. The instruction is attached to it very detailed. In a multicooker, this is done like this:

Pour the leaven into the cooled boiled milk, stir.
Pour the mixture into the multicooker bowl, turn on the "Yogurt" mode. If not, then set the temperature to 35-40 ° C, leave for 8 hours.
Using a spatula, cut a dense layer right in the bowl into rectangles with a side of 2 cm (do not stir, just pick it up), set the temperature to 60 ° C, cook for 15 minutes.
Strain through cheesecloth, cool.

Refrigerate for at least 2 hours, then serve. Children like this curd very much. It is stored in the refrigerator for no more than 3 days. If you add berries, fruits or raisins to it and pour over the syrup, you get a wonderful dessert.

Homemade cottage cheese with calcium chloride

If you need to increase the calcium content, then a pharmacy drug calcium chloride 10% is used for this. It is sold in ampoules and bottles. Observe precautions when using the ampoule.

To prevent glass from accidentally getting into the product, draw up the drug with a syringe with a needle.

Milk - 300 ml;
Calcium chloride - 1 tsp

How to cook:

Boil milk
Add calcium chloride, after which the milk begins to curdle.
Throw on cheesecloth, drain.

This technology achieves two goals. Firstly, the preparation is very fast, no preparatory measures are required. Secondly, cottage cheese is enriched with calcium, which is necessary for the normal functioning of the body.

Calcified cottage cheese is often prescribed for children; it is useful for the elderly as a prevention of osteoporosis.

We have given several options for how to cook cottage cheese at home. This can be done quickly with calcium chloride or without heat treatment by freezing and then thawing kefir. A very tasty and tender curd is obtained in a slow cooker. And then there is the classic way that our grandmothers used. In each case, the consistency will be different, and the taste will also be different, so you need to try and choose what your family will like.

Today I want to propose a recipe for making very tender and tasty cottage cheese from fresh milk at home. The yield of finished products depends on the quality of the milk itself, on its fat content and density. The higher the density of the milk, the more cottage cheese you get. I prepared cottage cheese from three liters of natural village milk, I got 700 grams. It is not difficult to make such a curd, but it turns out to be useful, soft and very tasty. By the way, many housewives who prepare cottage cheese for sale make it this way. I advise!

Ingredients

To make cottage cheese from fresh milk at home, you will need:
milk (it is better to take homemade) - 3 liters.

Cooking steps

Place the milk in a warm place, preferably near the stove or oven. Leave until completely sour, do not cover with a lid, you can cover with gauze. "Moves" are formed on the walls of the jar (as in the photo), you do not need to stir. Cover the bottom of a high saucepan with gauze or a rag folded several times so that the jar does not burst when heated. Pour cold water into a saucepan and put a jar of sour milk in it (the water in the pan should almost reach the "shoulder" of the jar).

Cover the colander with gauze folded in 2-3 layers, pour out the contents of the jar. Be sure to place a small saucepan or bowl under the colander to drain the whey into.

Homemade cottage cheese from fresh milk turns out to be very tasty, soft, not overheated. The remaining whey is very useful, especially for the female body, it can be drunk, used for making okroshka, added to the dough for bread, pancakes, pies and buns.

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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 does not go 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 that every mommy will definitely find 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 upon a time 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 long cold winters.

Cottage cheese can be called a perfect food product, in which all the useful 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 also 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 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, so it is easier to control the process of separating the whey. 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 the 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.

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The benefits and nutritional properties of cottage cheese can hardly be overestimated. 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 one, because it does not contain flavors, preservatives and other chemical additives. Learn to make cottage cheese for your family and make sweet homemade casseroles, awesome pies and fluffy cheesecakes!

Features of cooking cottage cheese at home

If you decide to seriously take up the independent preparation of cottage cheese, immediately get ready for the fact that the first two or three attempts will not be entirely successful. Regardless, you must not stop. First of all, familiarize yourself with the main features of making a homemade dairy product:

Heat treatment should not be excessive. If during the cooking process you go too far with the temperature, you will end up with a not very attractive product in the form of lumps, which you hardly want to eat.
Heat treatment should not be weak. Undercooked raw materials are sour milk-curd curd, from which whey separates very poorly.
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 is easier than lightweight, the set of products and equipment is minimal, the cooking time is no more than an hour. However, there are many different ways to make homemade cottage cheese. If you are going to seriously do this, try all the known recipes to choose the one that you like the most.

Classic recipe from sour milk

The traditional way of making curd from sour milk at home is known to many. This recipe requires the following:

sour milk (fat percentage not less than 2.5) - 3 liters;
kefir (fat-free is not suitable) - 620-640 ml;
medium-sized saucepan;
thin cloth.

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

Pour 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, 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 warmed up to the required temperature in a colander fixed in a large whey container. Let it drain a little.
Without wringing out, tie the corners of the fabric into a knot, fix it over the container into which the serum has dripped, in a suspended state.
Wait a few hours for the remaining liquid to disappear.

From fresh cow's milk and sour cream

A quick recipe for making cottage cheese based on fresh milk and sour cream will be appreciated by mothers of young children. The product prepared according to this scheme will be tender and, most importantly, healthy! In a word, the way it is needed for babies. To make such a curd, you will need:

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

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

Bring milk to a boil.
Pour in sour cream.
To stir thoroughly.
Wait until it boils again.
Transfer the contents of the pan to a sieve.
Wait for the serum to drain.
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 be upset. The traditional technique can be easily replaced with 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 skim milk). If this interests you, write down the recipe. So, you will need:

pasteurized store 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 flavor.
Put the container on a fire of minimum intensity. While 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 heat.
Warm up until large lumps form.
Throw the contents of the container onto a fine sieve, drain the whey.

From powdered milk and lemon

Can a lemon be a constituent part of a dairy product like cottage cheese? How can you! A small content of freshly squeezed lemon juice makes the curd mass very tasty and tender. If you are interested in this idea, write down what it takes to implement it:

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

Step-by-step cooking:

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

Such cottage cheese is noticeably different in taste. That being said, it is just as useful as the classic version. Baked milk makes the curd mass more tender and lighter, 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 milk) - 1 500 ml;
natural yogurt or fermented baked milk - 200 ml;
salt - 4-5 g;
pot;
multicooker;
colander;
gauze.

Cooking process:

Combine milk with yogurt or fermented baked milk in a medium-sized saucepan.
Mix thoroughly.
We send it to the multicooker, run 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 is fermented.
We move the milk mixture into a saucepan, put it in a water bath.
Heat until the whey begins to separate. Let it cool.
We discard the cottage cheese in a colander with gauze. Strain until you get cottage cheese of a suitable density.

How to cook from goat 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 amount at a time, you need to know how much cottage cheese is obtained from 1 liter of milk in order to prepare a saucepan 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 from 1000 ml. So, let's go directly to the recipe. For cooking you will need:

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

Cooking baby curd:

Pour milk into a saucepan and place on a medium-high heat burner.
Bring to a boil
We remove from the fire.
Leave the boiled milk for 45-50 minutes to cool down.
Put it on the fire again, heat it to 75-85 ° C, add an ampoule of calcium chloride.
We continue to keep on fire. After 2-3 minutes, the curd will begin to curl up right in front of our eyes. At this moment, the fire must be turned off.
Let it brew for about a quarter of an hour, and then put it on cheesecloth.
Drain the whey and get the long-awaited goat curd!

Check out the recipes for how to cook.

Video recipe: how to cook delicious cottage cheese at home

Homemade cottage cheese is the tastiest because it is always fresh and natural. You can prepare it in different ways. The final result depends on the quality of the milk. Someone likes fatty cottage cheese with a buttery structure, while someone likes a dietary product with a small amount of fat and a sour taste.

How to cook cottage cheese at home for every taste - in detail in the recipes.

Step-by-step recipes for homemade milk cottage cheese - basic technological principles

Cottage cheese is obtained from natural (whole) milk. As you know, milk contains a natural milk protein - casein. At a temperature of 10-12 ° C, milk matures within 12-15 hours. During this time, the structure of the protein changes, and the process of natural fermentation begins.

Then the milk is heated. The whey is separated and a clot is formed: under the influence of temperature, the casein fibers curl (contract), pushing the liquid (whey) out of the cells. In a production environment, this process is called pasteurization. It occurs at 63-65 ° C for 20 minutes. As the temperature rises, the pasteurization time is shortened.

In fact, milk coagulation occurs at a lower temperature - 40-45 ° C, but at dairy factories, where huge volumes of milk raw materials collected from different farms are processed, the increase in pasteurization temperature is due to sanitary standards. When there is absolute confidence in the observance of sanitary standards during milking, in the sterility of the dishes and the satisfactory maintenance of the animal, homemade milk can simply be warmed up until the whey begins to separate, and then removed from the stove and let it stand until completely cooled.

There is a regularity: the higher the temperature of milk pasteurization, the worse the quality of the curd grains. This is why sour boiled milk never forms a normal curd, although, again, under production conditions, soft cheeses are obtained from milk processed by high-temperature pasteurization. But there are special technologies for this.

There are some trade secrets you can use to make homemade cottage cheese. Some details of industrial technology for making homemade cottage cheese from milk are in step-by-step recipes and useful tips.

Step-by-step recipe for homemade cottage cheese from fresh milk

Ingredients:

Homemade milk 3.5 l (1 bottle)

Starter culture - the amount depends on the type of fermented milk product or enzyme

Calcium chloride 5% 5 mg (1 ampoule)

Cooking procedure:

1. The first stage is milk normalization. Of course, it is difficult to obtain milk of the required fat content using home methods, but the process can be approximately adjusted. The main thing is that the milk is whole. Fat content affects taste and texture. The industry produces low-fat cottage cheese, with a fat content of 9% and 18%. Choose your option and skim as needed.

2. Pour the milk into a saucepan and heat to 35-40 ° C.

3. Add starter culture to warm milk and stir for 5-7 minutes. Leave the pot at room temperature. Add calcium chloride at the same time to speed up milk clotting.

Usually, milk souring without adding sourdough occurs within 7-8 hours. During this time, acidity increases, the product is enriched with lactobacilli, acquires a characteristic taste. This is an acidic way of making homemade cottage cheese. It is more natural.

Adding sour cream and other fermented milk products speeds up the process 2 times. Sour cream, yogurt, whey or curdled milk is the most optimal way to ferment milk at home - these products can be found in every home. There is only one prerequisite: fermented milk products must be cooked in a thermostatic way, from whole milk.

If desired, replace fermented milk products with pepsin or other enzymes. This is the second, acid-rennet method of making homemade cottage cheese from milk, which can be used by replacing sour cream with an enzyme in the second step of the step-by-step recipe.

4. When a curd appears, place the pan on the stove and heat the raw material again, stirring, at a temperature of no more than 40-42 ° C. With strong heating, the quality of the curd will deteriorate. At the same time, fat and calcium will pass into whey, and the curd will noticeably decrease in volume and become dry. However, this option is also acceptable, but it is not for everybody.

5. Break the formed dense clot into small fractions to speed up the separation of the liquid.

6. Place a strainer or colander on a pallet with a capacity of at least 3.5 liters so that the whey does not overflow over the edge of the dish. Cover the sieve with cheesecloth folded in four layers and slowly pour in the fermented milk.

7. When the bulk of the whey has drained, tie the ends of a gauze napkin and hang it over the pan for a while to tighten the cheese curd and remove excess moisture from the product.

From the specified amount of homemade milk, you can get 350 - 400 g of fresh cottage cheese.

Step-by-step recipe for homemade sour milk cottage cheese

Ingredient:

Homemade yogurt

It so happens that the milk has already turned sour, and it must be "put into action". If the product has not been boiled, then it is quite suitable for making homemade cottage cheese. No special additives are required for such milk.

Preparation:

1. Sour milk must be heated. When the temperature rises to 40 ° C, the milk protein is curtailed. All this has already been described above, in the basic technological principles of obtaining homemade cottage cheese from milk.

2. The next step is to separate the serum. Also, as in the first step-by-step recipe, place a sieve on a saucepan of a suitable size, and pour the warmed sour milk through the gauze layer.

3. Allow the whey to drain to the desired moisture level of the curd. You can leave the curd in this position, and hang it in gauze to speed up the process of separating the whey.

Step-by-step recipe for homemade milk cottage cheese (with lemon juice)

This is a step-by-step recipe for making paneer, Indian homemade cottage cheese from milk. For curdling casein, the Indians use the juice of sour fruits - they get homemade rennet cheese, with a delicate taste and dense texture. This cheese is not salty like feta cheese or feta, so it looks more like cottage cheese.

Ingredients:

Milk 6 l

Lemon juice 100 ml

Cooking procedure:

1. Preheat homemade milk to 40-50 ° C.

2. Squeeze the juice out of the fresh lemon.

3. Pour it in a thin stream at the edge of a saucepan on the stove, while stirring the milk in one direction.

4. Do not stop stirring until a thick lump forms.

5. Allow the mass to cool, and pour through a gauze layer placed in a colander. You can put the clot into cheesecloth using a slotted spoon.

6. Fold the edges of the gauze towards the center. Place a plate on the cheese mass, and on it - a jar filled with water. The curd should be compressed.

7. Transfer the finished head into a tightly closing container. Refrigerate for 10-12 hours to ripen. Paneer is cut into slices when serving. It is very good for preparing salads and desserts, as a filling for dumplings and pies.

At the stage of heating the milk, you can add herbs and spices to create an original snack. Hot peppers, garlic, ground coriander, cardamom, mint will do.

Step-by-step recipes for homemade milk cottage cheese - useful tips and secrets

Not every housewife has a lactometer to determine the fat content of milk. There is a way out: you can approximately set the percentage of fat content by volume. For example: a bottle contains 3 liters of milk. Put it in the refrigerator overnight. By morning, fat will rise upward, as its molecules are lighter and larger than liquid. The fat mass has a slightly creamy shade and is different in color from white milk. It remains to measure the volume of fat mass and determine the percentage of milk and fat. If in a bottle with a volume of 3 liters, the third part is fatty "vershok", the milk has a fat content of about 10%. This is a good indicator of milk quality.

Homemade cow's milk has the highest fat content in the cold season, when animals are transferred to winter housing. In such milk, the fat content reaches 12%. If you need to cook low-fat cottage cheese, put the milk in the refrigerator for 7-8 hours, then remove the cream - the raw materials for the cottage cheese are ready.

To speed up the clotting of milk protein, add calcium chloride to the milk raw material. This additive is also used in the dairy industry. It allows you to increase the volume of cheese grains, enriches dairy products with calcium, which, when pasteurized, turns into whey. Calcium chloride is a cheap drug that is sold over the counter at any pharmacy. For a liter of milk, 0.5 ml of a 5% solution is enough. This is literally 2-3 drops of solution. Chloride is an absolutely harmless drug, but it should not be abused. As the great healer said, a medicine differs from a poison only in dosage.

Goat milk is a very valuable and dietary product. It contains less fat than cow's milk, but the coagulability of goat's milk is lower, due to the peculiarities of the structure of milk protein. High-quality homemade cottage cheese from goat milk can only be obtained using the acid-rennet fermentation method.

The dairy industry produces cottage cheese made from reconstituted (dry) milk, skim milk, but these methods for making cottage cheese at home are complicated and require the use of special household appliances and devices.