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 a glass jar;
- pan;
- 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.

A jar of fresh milk does not need to be refrigerated, 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 are formed by bubbles of 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 jar must be covered with a small piece of 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 for 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 the larger the pieces of 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!

Before you start cooking, you need to know some of the subtleties that must be observed in order to get delicious cottage cheese:

1. If a fermentation recipe is used, then village milk should be preferred.
2. For cooking, it is better to take an aluminum container, or stainless steel, in an enamel pan, the milk will burn.
3. The moisture content of the resulting curd can be adjusted by the duration of whey decantation. If you need a dry and crumbly product, then you can leave it in gauze all night.
4. Expired kefir can be used, but only if the heating method is used.
5. The taste of cottage cheese depends on the original product.

Homemade cottage cheese can be stored in the refrigerator, but not more than 4 days.

Classic way

It is not necessary to wait for the milk to turn sour, you can make cottage cheese at home from fresh milk. How to cook it is shown in a step by step recipe.

Ingredients:

• milk 3.2% - 5 l;
• kefir 3% - 400 ml.

Cooking:

• We combine milk with kefir, mix and leave for 24 hours at room temperature.

• The next day, the milk fermented, you can set aside 300 ml in a separate jar, so that later you can use this ferment instead of kefir. It must be stored in the refrigerator.

• We put the pot with the sourdough on a small fire for 20 minutes, make sure that the curd rises to the top, and the whey falls down.

• Periodically stir the sourdough, do not allow it to boil.

• Then we wait for the mixture to cool, then we filter it through cheesecloth.

• We hang cheesecloth with cottage cheese, place a cup under it and wait until all the liquid has drained.

Although the cooking process is quite long, but the result is worth it, the cottage cheese is tender and very tasty.

Grandma's method

This step-by-step recipe will show you how to cook cottage cheese at home using the grandmother's method, while we will cook from cow's milk, not store-bought.

Cooking:

• We buy a 3-liter jar of homemade milk and leave it for three days in a warm place.

• When it turns sour, then on the surface you can see a layer of sour cream, it must be collected in a separate jar.

• Take a large saucepan, put a small towel on the bottom, put a jar of sour milk on it, pour water and put it on fire. We cover the top of the jar with gauze.

• We wait until the water in the pan starts to boil, but does not boil, then turn off the fire.

• Leave the jar in the pan for another 10-15 minutes.

• Then we filter the mixture through cheesecloth.

It is necessary to hang gauze with cottage cheese so that whey drains for 2-3 hours. The cottage cheese is not dry, moderately fatty, about 400 g of cottage cheese will come out of this amount of milk.

In order for the milk to warm up well, there is such a folk way - you need to cut it crosswise with a knife right in the jar.

Curd made from milk and lemon juice

We will learn how to cook cottage cheese at home from store-bought milk, and a step-by-step recipe with a photo will help with this.

Ingredients:

• milk 3.8% - 2 l;
• lemon - 1 pc.

Cooking:

• Cut the lemon in half and squeeze the juice out of it, you will need 80 ml.

• Pour milk into a saucepan, add lemon juice and put on fire.

• Cook, stirring, watch when the whey separation begins, do not let the milk mixture boil.

• Then turn off the fire and leave for 10 minutes, brew.

• Line a colander with cheesecloth and strain the mixture.

In the finished cottage cheese, the taste of lemon will not be felt. At the output, we get 350 grams of tender cottage cheese and 1.2 liters of healthy whey.

Cottage cheese in the microwave

You can cook cottage cheese from milk at home in a matter of minutes using a microwave for this. How to do this is shown in a step-by-step recipe.

Ingredients:

• milk - 400 ml;
• sour cream - 4 tbsp.

Cooking:

• Take a deep container, pour milk into it, add sour cream and mix well. The dish must be tall because the milk will rise.
• We put the cup in the microwave, setting the power to 600 watts for 15 minutes.
• Strain the mixture through a fine sieve.

This method is convenient to use when you need to quickly prepare yourself a healthy breakfast.

For reference!

The remaining whey should not be poured out, it is a very tasty and healthy drink. Its regular use reduces the risk of heart disease, improves immunity. In addition, a glass of whey can replace a late dinner.

Curd in the oven

At home, you can cook cottage cheese in the oven, we need 3 liters of milk.

Cooking:

1. Pour the milk into a saucepan and leave it warm until you get a good curdled milk.
2. Preheat the oven to 100°C and put the pan with the mixture in it.
3. It is necessary to follow the process until the whey separates, on average it will take an hour and a half.
4. When the mixture has cooled, strain it through cheesecloth.

Cottage cheese is more tender than when making it on the stove.

How to get cottage cheese without heat treatment

If you cook cottage cheese without heating, then it turns out to be an airy consistency, so that even sour cream can not be added to it. To do this, pour sour milk into a plastic bag, to be sure, you need to take two, tie it in a knot. We put the bag of milk in the freezer for a day so that it is completely frozen.

Then, put a colander in a high container, cover it with gauze, put a milk ice on it and leave it to thaw for several hours. When the ice is completely melted, there will be cottage cheese in the cheesecloth, and whey will drain into the pan. At the end, you can squeeze the cottage cheese with your hands.

Note!

Pasteurized milk will not make much cottage cheese, as it is already skimmed and contains little protein.

The benefits of homemade cottage cheese

In addition to the fact that homemade cottage cheese is an unusually tasty product, it is also very beneficial for human health, mainly due to the high content of calcium.

What gives the regular use of cottage cheese:

1. Saves you from going to the dentist.
2. Due to the fact that the bones become stronger, the risk of fractures during a fall is reduced.
3. The nail plate will be strengthened, and the hair will become radiant.
4. Metabolism will improve, thanks to scratching, the body is rejuvenated.
5. Prevention of oncological diseases.
6. Cottage cheese has a beneficial effect on the heart muscle, strengthens blood vessels, and normalizes blood clotting.
7. Cottage cheese is indispensable for pregnant women, as well as nursing mothers.
8. Strengthens the whole body, makes it immune to infectious diseases.
9. Activates mental activity, improves memory.
10. Improves bowel function.

It does not contain lactose, so people with milk allergies can consume cottage cheese.

Being engaged in the creation of a dairy product with your own hands, you can be sure of its composition and useful properties.

1. Cottage cheese can be made in two ways: with and without heat. This is a matter of taste and convenience. However, cottage cheese without heating is a little more tender.

2. If you make cottage cheese from milk, take a rustic one. Especially if according to the recipe it should turn sour. But you can use store-bought milk of any fat content. The fatter it is, the fatter the curd will be.

3. Kefir can also be taken in any fat content. can only be used if you heat it up.

4. The quantity and taste of cottage cheese depend on the quality of the original product. So when buying milk or kefir, you should not skimp.

5. You can cook cottage cheese both in a saucepan and in a water bath. Again, this is a matter of convenience. You will find a description of the cooking process in a water bath in the recipe for kefir cottage cheese.

6. It is better to heat dairy products in a heavy-bottomed aluminum or stainless steel pan. Enamelware is not suitable: everything in it can burn.

7. Cottage cheese spread on a colander covered with several layers of gauze. Place a saucepan or some other container under the colander so that the whey flows there.

8. If you leave the cottage cheese in a colander for a couple of hours or even less, then it will turn out wet.

9. To make cottage cheese dry and crumbly, you need to tie the ends of gauze and hang the bundle over the sink or pan for several hours or even all night. The time depends on your preference: the longer the whey drains, the drier the curd will be.

10. And in order for the cottage cheese to keep its shape, you can put it under oppression.

11. Homemade cottage cheese is stored in the refrigerator for no more than four days.

This is the traditional way of making cottage cheese.

Ingredients

• 2 liters of milk.

Cooking

Leave the milk in a warm place for 1-3 days. Don't mix it up. The time depends on the temperature in the room: the warmer, the faster the milk will sour. To speed up the process, you can add 2 tablespoons of sour cream or a piece of black to the milk.

Milk should not go sour in the refrigerator. There it will acquire an unpleasant odor and may begin to taste bitter. If you notice that the milk in the refrigerator is starting to turn sour, it's best to take it out so that it sours in the right conditions.

The sour milk will look like a soft, thick jelly, and whey will begin to appear around it. Pour the milk into a saucepan and place over low heat.

Boil, stirring occasionally. Do not overheat the milk, it should be slightly warm. After 10-15 minutes from the start of cooking, curd clots will begin to form in the pan. Remove the pan from the heat and let stand for the same amount of time. Then put the cottage cheese in a colander and let it drain.

2. Homemade cottage cheese from milk without heating

Ready cottage cheese will be more tender than in the first case.

Ingredients

• 2 liters of milk.

From the indicated amount, about 400 g of cottage cheese will be obtained.

Cooking

Let the milk sour, as in the first method. Do not heat the thickened mass, but immediately fold it onto gauze.

Thanks to lemon juice, milk will turn sour much faster.

Ingredients

• 2 liters of milk;
• 1 lemon.

From the specified amount, about 350 g of cottage cheese will be obtained.

Cooking

Pour milk into a saucepan. If you are using country milk, then bring it to a boil and reduce the heat. If the milk is already pasteurized, then just warm it up, but do not boil it.

Ingredients

• 1 liter of kefir.

Cooking

You will need two pots of different sizes. One of them should fit freely into the other. Fill a large saucepan halfway with water. Bring water to a boil over high heat.

Pour kefir into another saucepan. After boiling, put a small saucepan in a large one and heat the kefir over low heat.

Kefir should break up into curd and whey. When this happens, remove the pan from the heat and let it sit for 10 minutes. Transfer the cottage cheese to a colander and let the whey drain.

And from frozen kefir you will get the most delicate airy curd, reminiscent of cream cheese. It can be mixed with herbs, salted and used for cooking.

Ingredients

• 1 liter of kefir.

From the indicated amount, about 200 g of cottage cheese will be obtained.

Cooking

It is best to take kefir in a bag: the bottle can crack when frozen, and it will be difficult to extract the petrified kefir from it. If only bottled kefir is at hand, simply pour it into a plastic bag and tie it very tightly.

Place the bag in the freezer overnight. Kefir should become like a piece of ice. If after 10-12 hours kefir does not become hard as a stone, then it is of poor quality. From such a product, liquid cottage cheese will be obtained, resembling rather sour cream.

Carefully cut open the bag, put the contents in a colander and wrap in cheesecloth.

Leave kefir at room temperature until completely defrosted.

How to properly and easily make cottage cheese from milk at home?

Hello! Albert Valitov is with you again! Today I will tell you how to make cottage cheese from milk at home - this is the most useful snack for kids, jocks or old people.

After all, we all understand that this way of preparing this natural product is the best alternative to the purchased one.

Since in the supermarket you can overlook the deadlines or buy a low-quality product. And in the market, “cunningly made” sellers under the guise of homemade can slip you outright bullshit.

On this occasion, they specifically have their own special "troubles".

Firstly, they may not be able to squeeze the granular mass well for weight gain, and we will purchase a perishable product due to the increased whey content.

Secondly, it is the mixing of milk of various varieties and qualities along with unsold cottage cheese, which is already becoming obsolete in terms of time.

It is clear that no one wants to lose their money, but the output is quite decent, why not do it: there are a lot of suckers on the market - they will buy this too. In general, they have a lot of sophistication about this, from which it becomes bad. But we will go the other way.

Therefore, today it will be a really right decision - to make cottage cheese yourself at home. It is reliable, useful, tasty and cool. After all, this is the product that adults and children need. And so, let's go!

Revealing all cards

Cooking cottage cheese at home is a separate chapter of culinary technology. There are some special secrets here that I will share with you.

If you want to have delicious cottage cheese, then do not be lazy, go to the market, buy fresh whole milk, but first try it to make sure of its taste.

Of course, the best option would be fresh milk from a trusted milkman.

Then, in order to protect yourself and your family from unnecessary problems, you should boil it in a stainless pan and let it cool to a temperature slightly above room temperature.

This is so that the lowered finger in a saucepan with boiled milk feels pleasant warmth.

This is where we start to act.

The next step will be fermentation. Here you can go in several ways. It can be left in a warm place for 30 hours, but this is somehow a bit long.

Or, adding to the original base, and this is per liter of boiled milk:

• A piece of black bread;
• a spoonful of sour cream;
• Special leaven;
• A glass of kefir.

And here on the last point I will make a small emphasis. Here, of course, you can use kefir of any fat content, and even fat-free, it will also make cottage cheese. But the main thing is that kefir is natural.

If you take kefir from a tetra pack, which is intended for long-term storage, consider that all your efforts are in vain. Since this kefir is not very useful.

Imagine how much all sorts of things swelled there so that a perishable natural product could be stored for a month or even more. And then you still run the risk of really feeling the taste of the preservative in the finished product at the exit.

So, having added the necessary ingredient, the milk is thoroughly mixed with it, and set aside in a warm place for mowing. At the same time, remember that more according to technology, you will not mix anything, leave everything to nature, it will do everything for you.

The main thing here is not to forget to look at the progress of the process, to get a thick mass at the exit of a pleasant smell and to prevent milk peroxidation, otherwise you risk being left without sweet curd.

Now that we have received a decent fermented milk mass, we move on to the main action.

1 way - How my grandmother did

Now I will tell you how to follow in the footsteps of my grandmother and make at home not a putty, but a delicious granular lactic acid product. And so remember.

The finished condensed mass, reminiscent of yogurt, which we got in a saucepan, needs to be put on a gas stove on the smallest fire and start heating, but not to a boil.

Here you need to navigate in such a way that when small bubbles begin to appear along the edge of the curdled milk, and it will be hot to touch the pan with your hand - the gas turns off. Now you need:

1. Nothing to interfere.
2. Set the pan aside until its contents have cooled completely.
3. Give the curd more time to ripen. Usually it is about 8-10 hours.

As a result of the curd ripening, we will see that the curdled milk will thicken into one lump, separate from the walls of the pan, and the whey will be transparent.

Now let's move on to the final step.

Prepare for this:

• Colander;
• A piece of gauze rolled up in several layers;
• Another saucepan, slightly larger than our whey mixture.

After that, we put a colander on the pan, gauze on it, so that its dimensions allow us to tie the resulting curd and hang it to drain. So after all these preparations:

• Gently fold the curd clot onto the gauze;
• Let the serum drain;
• Close or tie gauze;
• We hang the cottage cheese over the sink and hold it until the whey stops dripping from it, this is somewhere in time - an hour.

Everything - the process was successful. Put the finished curd in a bowl or plastic container.

Such a product, prepared at home, can be stored in the refrigerator for three to four days fresh, and it is better to use it immediately for its intended purpose.

Method 2 - How you can use kitchen helpers today

The general introduction of modern technologies makes the life of our women much easier when they are sorely lacking time, but they need to cook something quickly and tasty.

At the same time, a multicooker will be a separate chapter of my story, and how to cook cottage cheese with it. After all, this miracle of technology gives us specific opportunities to best observe all temperature parameters during the cooking process.

After all, using a gas stove, this moment is quite problematic, and relying on your senses of touch is also not a fact.

Therefore, unlike traditional home cooking, the process of preparation for fermentation is fully automated here.

Let me explain with a specific example.

• Pour two liters of milk into the slow cooker along with two glasses of kefir;
• We stir everything with a wooden spoon;
• Close the lid of the device;
• We set the “Heating” mode on the display and turn on this option for half an hour;
• After turning off the multicooker, open the lid, stir the contents of the bowl and leave for 10 hours.

Everything, then the rest of the process is carried out in the traditional mode. The main thing that is interesting is that the cottage cheese from the multicooker turns out to be very tender and awesomely tasty, apparently the observance of technological parameters affects here.

Well, that's all I wanted to tell you about. And also, if you like my opuses, I offer, as a response, a subscription to our updates.

Do not forget to share your impressions on our pages or recommend our blog to your friends.

Good luck to all! Dad)))

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 prepare different dishes from it. 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.

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 to 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 Russia, 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, home-made hard cheese was also made on peasant farms, it was made from pressed cottage cheese, which was put 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 curdled milk is heated, 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.

Do not worry if the first time something goes wrong for you, 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, 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 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 curdled milk directly on the stove, substituting a special metal stand under it, reduce the heat to a minimum and do not leave 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.

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

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.

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 a high fat content, this should be taken into account if, for any indication, a reduced fat diet is recommended for you.

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. Otherwise, we do everything in the same way as with ordinary milk, the cottage cheese will turn out not so loose, but tasty and containing all the useful substances.

Fat-free cottage cheese is good for everyone who has problems with being overweight, who has 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 everything there is in store-bought cottage cheese 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.