6 Simple Ways - Lifehaker

11 main rules of delicious homemade cottage cheese

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

2. If you make cottage cheese from milk, take a rustic. Especially if it should be disconnected by the recipe. But you can use and shop milk of any fat content. What it is greasy, accordingly, the curd will be fat.

3. Kefir can also be taken any fat. Overdue kefir can only be used if you warm it up.

4. The amount and taste of cottage cheese depends on the quality of the source product. So when buying milk or kefir should not be missed.

5. Cooking cottage cheese can both in a saucepan and water bath. This is again a matter of convenience. Description of the process of cooking in a water bath You will find in the recipe of cottage cheese from kefir.

6. Heat the dairy products better in aluminum or stainless steel saucepan. Enameled dishes will not fit: everything can go in it.

7. Cottage cheese is laid out on a colander, covered with several layers of gauze. Under the colander put a saucepan or any other capacity, so that the serum flows there.

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

9. To make cottage cheese dry and crumbly, you need to tie the ends of the gauze and hang the nodules over the sink or pan for several hours or even all night. Time depends on your preferences: the longer the serum flows, the land will be cottage cheese.

How to make cottage cheese

10. And so that the cottage cheese has a shape, you can put it under jet.

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

1. Milk cottage cheese

This is a traditional way to prepare cottage cheese.

Ingredients

About 400 g of cottage cheese will be obtained from the specified quantity.

Cooking

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

Milk should not be skis in the refrigerator. There it will acquire an unpleasant smell and can begin to progress. If you have noticed that the milk in the refrigerator begins to scribe, it is better to get it up so that it is skilled in suitable conditions.

Sour milk will be like a soft thick jelly, and serum will begin around it. Put milk in a saucepan and put on a weak fire.

Milk cottage cheese

Cook by periodically stirring. Do not overheat milk, it should be a bit warm. After 10-15 minutes from the beginning of cooking in a saucepan, a cottage cheese throat will be formed. Remove the saucepan from the fire and let stand as much time. Then put your cottage cheese on the colander and leave to drain.

2. Homemade milk cottage cheese without heating

Finished cottage cheese will be more gentle than in the first case.

Ingredients

About 400 g of cottage cheese will be obtained from the specified quantity.

Cooking

Give the milk to flicker, as in the first way. Do not heat the thickened mass, but immediately leak on the gauze.

3. Homemade cottage cheese of milk and lemon

Thanks to the lemon juice, the milk scores much faster.

Ingredients

About 350 g of cottage cheese will be obtained from the specified quantity.

Cooking

Pour milk into a saucepan. If you are using rustic milk, then it must be brought to a boil and reduce fire. If the milk is already pasteurized, then simply warm it up, but do not boil.

Slot juice from lemon - you should get about 60 ml. Then the thin jet pour the lemon juice into the milk and mix. It will almost immediately begin to separate the serum and the curd bunches will appear. As soon as it happens, remove the saucepan from the fire.

Homemade cottage cheese of milk and lemon

Leave it for a few minutes so that the mixture is slightly cold. Put the cottage cheese to the colander and give the serum drain.

Homemade cottage cheese of milk and lemon

4. Homemade cottage cheese of milk and kefir

Kefir also contributes to rapid milk. From such a mixture it turns out a very soft and gentle product.

Ingredients

About 300 g of cottage cheese will be obtained from the specified quantity.

Cooking

Heat milk almost to boil. When the first bubbles appear, remove the saucepan from the fire and pour kefir. Stir and leave to complete cooling.

After that, the saucepan will appear serum and bunches of cottage cheese. They need to be exactly the same as in all other ways, put on a colander, covered with gale.

5. Home Cottage cheese from kefir

Of the heated kefir, it turns out quite dense and crumbly cottage cheese.

Ingredients

About 200 g of cottage cheese will be from the specified quantity.

Cooking

You will need two pots of different diameters. One of them should be freely placed in another. Fill a large pan with water half. Bring water to boiling on high heat.

Pour kefir to another pan. After boiling, put a small saucepan into a large and heat kefir on a weak heat.

Kefir's homemade cottage cheese

Kefir should get on the cottage cheese and serum. When it happens, remove the saucepan from the fire and leave for 10 minutes. Put the cottage cheese to the colander and give the serum drain.

6. Homemade cottage cheese from frozen kefir

And from the frozen kefir you will get a gentle air cottage cheer, resembling cream cheese. It can be mixed with greens, satteniate and use for cooking sandwiches.

Ingredients

About 200 g of cottage cheese will be from the specified quantity.

Cooking

It is best to take a kefir in the package: a bottle can crack during freezing, and the petrified kefir will be difficult to extract from it. If only a bottle kefir is at hand, just recover it into the cellophane package and make very tightly.

Remove the package in the freezer for the night. Kefir should be similar to a piece of ice. If after 10-12 hours a kefir will not be solid as a stone, it means that it is poor quality. From such a product, there will be liquid cottage cheese, resembling more sour cream.

Carefully cut the package, lay out the contents on the colander and wrap in the gauze.

How to make homemade cottage cheese from kefir

Leave kefir at room temperature until completely defrosting.

How to make cottage cheese from kefir

Read also

6 simple homemade cottage cheese recipes

1. Milk cottage cheese

💮 Ingredients

2 l of milk.

About 400 g of cottage cheese will be obtained from the specified quantity.

💮 Ready

Leave the milk in a warm place for 1-3 days. Do not mix it. The time depends on the temperature in the room: the warmer, the faster the milk will be sick. To speed up the process, you can add 2 tablespoons of sour cream or a piece of black bread into the milk. Milk should not be skis in the refrigerator. There it will acquire an unpleasant smell and can begin to progress. If you have noticed that the milk in the refrigerator begins to scribe, it is better to get it up so that it is skilled in suitable conditions. Sour milk will be like a soft thick jelly, and serum will begin around it. Put milk in a saucepan and put on a weak fire. Cook by periodically stirring. Do not overheat milk, it should be a bit warm. After 10-15 minutes from the beginning of cooking in a saucepan, a cottage cheese throat will be formed. Remove the saucepan from the fire and let stand as much time. Then put your cottage cheese on the colander and leave to drain.

2. Homemade milk cottage cheese without heating

Finished cottage cheese will be more gentle than in the first case.

💮 Ingredients

2 l of milk.

About 400 g of cottage cheese will be obtained from the specified quantity.

💮 Ready

Give the milk to flicker, as in the first way. Do not heat the thickened mass, but immediately leak on the gauze.

3. Homemade cottage cheese of milk and lemon

Thanks to the lemon juice, the milk scores much faster.

💮 Ingredients

2 l of milk;

1 lemon.

About 350 g of cottage cheese will be obtained from the specified quantity.

💮 Ready

Pour milk into a saucepan. If you are using rustic milk, then it must be brought to a boil and reduce fire. If the milk is already pasteurized, then simply warm it up, but do not boil.

Slot juice from lemon - you should get about 60 ml. Then the thin jet pour the lemon juice into the milk and mix. It will almost immediately begin to separate the serum and the curd bunches will appear. As soon as it happens, remove the saucepan from the fire. Leave it for a few minutes so that the mixture is slightly cold. Put the cottage cheese to the colander and give the serum drain.

4. Homemade cottage cheese of milk and kefir

Kefir also contributes to rapid milk. From such a mixture it turns out a very soft and gentle product.

💮 Ingredients

1 l of milk;

1 l kefir.

About 300 g of cottage cheese will be obtained from the specified quantity.

💮 Ready

Heat milk almost to boil. When the first bubbles appear, remove the saucepan from the fire and pour kefir. Stir and leave to complete cooling. After that, the saucepan will appear serum and bunches of cottage cheese. They need to be exactly the same as in all other ways, put on a colander, covered with gale.

5. Home Cottage cheese from kefir

Of the heated kefir, it turns out quite dense and crumbly cottage cheese.

💮 Ingredients

1 l kefir.

About 200 g of cottage cheese will be from the specified quantity.

💮 Ready

You will need two pots of different diameters. One of them should be freely placed in another. Fill a large pan with water half. Bring water to boiling on high heat. Pour kefir to another pan. After boiling, put a small saucepan into a large and heat kefir on a weak heat.

Kefir should get on the cottage cheese and serum. When it happens, remove the saucepan from the fire and leave for 10 minutes. Put the cottage cheese to the colander and give the serum drain.

6. Homemade cottage cheese from frozen kefir

And from the frozen kefir you will get a gentle air cottage cheer, resembling cream cheese. It can be mixed with greens, satteniate and use for cooking sandwiches.

💮 Ingredients

1 l kefir.

About 200 g of cottage cheese will be from the specified quantity.

💮 Ready

It is best to take a kefir in the package: a bottle can crack during freezing, and the petrified kefir will be difficult to extract from it. If only a bottle kefir is at hand, just recover it into the cellophane package and make very tightly. Remove the package in the freezer for the night. Kefir should be similar to a piece of ice. If after 10-12 hours a kefir will not be solid as a stone, it means that it is poor quality. From such a product, there will be liquid cottage cheese, resembling more sour cream. Carefully cut the package, lay out the contents on the colander and wrap in the gauze. Leave kefir at room temperature until completely defrosting.

11 main rules of delicious homemade cottage cheese.

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

2. If you make cottage cheese from milk, take a rustic. Especially if it should be disconnected by the recipe. But you can use and shop milk of any fat content. What it is greasy, accordingly, the curd will be fat.

3. Kefir can also be taken any fat. Overdue kefir can only be used if you warm it up.

4. The amount and taste of cottage cheese depends on the quality of the source product. So when buying milk or kefir should not be missed.

5. Cooking cottage cheese can both in a saucepan and water bath. This is again a matter of convenience. Description of the process of cooking in a water bath You will find in the recipe of cottage cheese from kefir.

6. Heat the dairy products better in aluminum or stainless steel saucepan. Enameled dishes will not fit: everything can go in it.

7. Cottage cheese is laid out on a colander, covered with several layers of gauze. Under the colander put a saucepan or any other capacity, so that the serum flows there.

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

9. To make cottage cheese dry and crumbly, you need to tie the ends of the gauze and hang the nodules over the sink or pan for several hours or even all night. Time depends on your preferences: the longer the serum flows, the land will be cottage cheese.

10. And so that the cottage cheese has a shape, you can put it under jet.

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

Bon Appetit!

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Cooking cottage cheese at home

Cottage cheese is an ideal dietary food that combines the valuable features of dairy products. It can be bought in the store, and it is better to make it yourself: you will spend the minimum of ingredients and time, but the finished product when fulfilling all the recommendations will give maximum benefit and taste.

What is needed for the manufacture of cottage cheese?

There are two ways to get a product at home: with heating and without. There is no predominance of one option in front of others: everything obeys taste differences and preferences.

Make cottage cheese

Requires the relevant dishes:

  • Pashers - different diameter of aluminum, stainless steel;
  • colander - stuck marchs;
  • bowl where prepared cottage cheese is put on;
  • glass jar.

Cooking the product at home can be from pair or shop milk. Shop is taken with high fat content.

Product made of milk:

  • pair - it will turn out to be fatty, gentle to taste;
  • Pasteurized - degreased, fine-grain, not mild.

In the manufacture of cottage cheese, there are obvious nuances:

  1. The script should be natural.
  2. Do not leave Prostokow for more than 3 days.
  3. Do not use enameled dishes.
  4. During the heating of the skyshel milk, follow the temperature.
  5. Heating semi-finished product on a water bath, only water is brought to a boil.
  6. Green shade of sludge - Prostokwash perfectly "doser".
  7. The humidity of the product is adjusted by the running time.

The number of cottage cheese from homemade milk will be greater than from the same amount of shop.

Principles of manufacturing cottage cheese

The whole process is simple. Make it after brewing in insulated conditions at home. The duration of temperature is due to the time of the year:

  • In the summer - 1 day;
  • In winter - 2-3 days.

After a small warm-up of the prokovashchi, folding, flowing and sludge, cottage cheese mass is obtained. Add to milk for rapid folding added:

  • Runs, rye bread;
  • Components:
    • citric acid;
    • lemon juice;
  • calcium chloride.

Recipes

At first glance, the independent production of cottage cheese is complex. There are a lot of different recipes. Select one to start one (if you do not have experience), which will seem the simplest. Next can be experimenting.

Milk (paired and pasteurized)

The algorithm of actions in the manufacture of cottage cheese of two types of milk is the same. The difference is only in the number of obtained, final product.

Ingredients:

  • whole milk - 3 l;
  • Shop - 3 l (3.6% fat).

Manufacturing process:

  1. Pour into banks. Banks with milk
  2. Leave in warm for 3 days. Leave in warmer
  3. Prostokowa shift into the pan. Pour in saucepan
  4. Put on a small fire for 10 minutes. Put on fire
  5. Stir the contents.
  6. Check the mass temperature. Do not overheat Prostokvash above 40 oC, as cottage cheese in this case will turn out to be harsh, fine-grained.
  7. Leave the mass to cool and flaw. Leaving
  8. Flip and hang up the mass to the steak sucks. Throw off

From milk without heating

Delicious and gentle cottage cheese will be without heating the product. For the manufacture you will need 2 l of fresh milk.

Manufacturing process:

  1. Leave the milk in heat for 3 days.
  2. Skinny milk swell, suspend - this is the process of removing sludge.
  3. Cottage cheese is ready.

From milk and lemon

Cottage cheese, manufactured by such a recipe, reminds its taste of peasant. Prepared from milk with a high percentage of fatty.

Ingredients:

  • Milk - 2 l (3, 2>%);
  • citric acid - 0.3 h. spoons.

Manufacturing process:

  1. Heat milk to 37 ° C.
  2. Mass drop.
  3. Wait 1 hour. After that, you can proceed to the use of the product.

Milk and kefir

The rapid friction of milk will help in this case kefir and thereby help you save time. With such a mixing, the product is obtained, in terms of the quality, no lagging behind the above.

Ingredients:

  • Shop milk - 5 l (3.2%);
  • kefir - 750 ml (3%);
  • Salt to taste.

Manufacturing process:

  1. Pour milk into a saucepan, add salt.
  2. Heat on small fire, stirring.
  3. Add kefir.
  4. Continue to heat, stirring, before the formation of large clots.
  5. Throw away the resulting mass and drain the serum.

In more detail, the actions algorithm is presented in video:

Only from kefira

Using this simple recipe, you can also make cottage cheese independently, which will only please your taste and quality of you and households.

Ingredients:

  • kefir - 1 l;
  • greens - at will;
  • Sea salt - to taste.

Manufacturing process:

  1. Pour kefir in a saucepan, heat on low heat.
  2. Bring the mass to boiling - 70 ° C.
  3. Cool down.
  4. Separate the mass from sludge.

A more detailed algorithm of actions is presented in the video:

From frozen kefir

Cottage cheese is much more gentle than the one that can be done on the above recipes. To taste, he resembles a cream rather. At the same time, the manufacturing process is also simple.

For the manufacture, it will take 900 ml kefir with a fat content of 3.2%.

Manufacturing process:

  1. Put kefir in the freezer for a day.
  2. Remove, cut the mass and leave for 4 hours it is deflated.
  3. Hall.

A more detailed actions algorithm is presented in video:

Out of sour milk

Appetizing and moderately scattering nutritious cottage cheese. For the manufacture it will take 2 liters of sour milk, which bissed naturally. Make sure that in such a state of milk was no more than a day.

Cooking:

  1. Pour milk into a saucepan, warm up to 56 ° C.
  2. Throw away the resulting mass, sweat.
  3. When the serum stalks (approximately an hour) the product is ready for consumption.

From the fuel milk

Appetizing, cream shade cottage cheese - an excellent idea for morning or evening meals. Ingredients:

  • Milk funeral - 2 l;
  • Sour cream - 200 g

Production of fuel milk (in case there is no ready available):

  1. Capture fresh milk. Boil milk
  2. Pour into ceramic dishes.
  3. Put in the oven heated to 100 ° C. Put in the oven
  4. Leave tomorrow for 3-4 hours.
  5. Lower (or assemble) foam.
  6. Cool the fuel milk to 35 ° C.

Curd manufacturing process:

  1. Add sour cream into the fulemid milk, mix, leave to joys up for 3-4 hours. Add sour cream
  2. Heat - let the serum separated. Make sure that the temperature does not rise above 40 ° C. Heat
  3. Remove from the stove and fold the contents. Throw off
  4. After waiting for the separation of sludge, suspend the mass. Suspend

From goat milk

Goat milk products enhance immunity and favorably affect the body. Cottage cheese does not provoke allergies, it is easier recycled by the body. Ideal for people with lactose intolerance.

Ingredients:

  • Goat milk - 1 l;
  • Salt - 3 chips.

Manufacturing process:

  1. Boil milk, add salt, break to the jar.
  2. Close the jar, put in warmth for a day.
  3. Drain the dwelled milk, put the lot on a small fire, slightly warm.
  4. Catch off the resulting mass.
  5. After an hour, press the mass.

Is it possible to make granular cottage cheese?

It turns out cottage cheese with a soft, slightly stray flavor, low fatty percent.

Ingredients:

  • whole milk - 1 l;
  • The rennet enzyme is 4 drops or in the form of a powder (see the instruction on the package);
  • Salt - 0.5 h. spoons;
  • Cream - 6 tbsp. spoons.

Manufacturing process:

  1. Heat the milk to 30 ° C. Make milk
  2. Add the renewed enzyme. Add enzyme
  3. Stir.
  4. Leave the mixture for 4 hours. Leave the mixture
  5. Cut the mixture. Cut out
  6. Report salt.
  7. Lightly warm on low heat, while stirring constantly.
  8. As soon as the sucks will acquire a yellowish tint, turn off the fire.
  9. Flip the mass, put in cold for 2 hours. Throw off
  10. Place your cottage cheese, make cream, mix. Shift

How to make cottage cheese in a slow cooker?

Using a multicooker, you can get a high-quality dietary product. Making cottage cheese can be made of sour milk or kefir.

Steam milk before use is advisable to pasteurize.

For brewing milk, for example:

  • special start (60 ml per 1 liter);
  • kefir;
  • sour cream;
  • ryazhenka;
  • cream;
  • yogurt.

Recipe for making milk cottage cheese in a slow cooker

Ingredients:

  • milk - 3 l;
  • Explosion - 12 tbsp. spoons.

Manufacturing process:

  1. Pour into the bowl of multicooker milk.
  2. Specify in the settings:
    • position - "Cooking";
    • temperature - 80 ° C;
    • Duration - 30 minutes.
  3. Enter a solder, stirring.
  4. After 30 minutes go, change the settings by setting up on a slow cooker:
    • Temperature - 85 ° C;
    • Duration - 2 hours;
    • Click "Start".
  5. As soon as cottage cheese in a slow cooker is prepared - fold the mixture.
  6. Suspend - so removed sucks.

Cottage cheese - light, sour colors, is suitable for a healthy diet.

Recipe for making cottage cheese from kefir in a slow cooker

Ingredients:

  • kefir - 1 l;
  • Salt to taste.

Manufacturing process:

  1. Pour kefir into the bowl.
  2. Specify in the multicooker settings:
    • position - "Cooking";
    • A variety - "Dairy porridge";
    • Duration - 30 min.
  3. After 30 minutes, open the bowl and mix the resulting one.
  4. Chelit.

The cooking process is presented in more detail in the video:

Adding calcium chloride

In pasteurized milk, the low calcium content value. The regression of the ability is observed to coat, its duration increases, the exit is weak grain. To compensate for losses, calcium chloride is introduced.

The amount of the added calcium chloride is indicated in the manufacturer's instructions.

Made by this method of cottage cheese, with a reduced level of acidity, ideal for the dietary diet. It has a positive impact:

  • on the functioning of the nervous system;
  • participates in the blood coagulation process;
  • activates enzyme, metabolic processes;
  • strengthens teeth, nails;
  • Showing anemia.

Cottage cheese making nuances using starters

The method of cooking on the solder is troublesome, but if you approach the manufacturing process, considering all the nuances, it turns out a quality product.

It tastes nelevated, characteristic absence of typical kissing. The structure of the same type and not such a grainy.

Manufacture Nuances:

  1. The optimal temperature for cropping is 30 ° C - lactic acid bacteria fall into the reproduction environment.
  2. At low temperatures, it will take more time settling.
  3. To dissolve the start-up (ampoule), use boiled water.
  4. The better mixing the solder in milk, the simpler it will be a rowing.
  5. The greater the amount of milk, the more it takes the time for brewing.
  6. After driving the milk of the bunch, he heat up to 55-60 ° C. This is the limit for the life of lactic acid bacteria. As soon as you heat up to the desired temperature, turn off.
  7. Move dishes with Rodvaya undesirable.

And what if you try to make cottage cheese in a water bath?

In this way it turns out soft, nutritious homemade cottage cheese. Recipe manufacturer is simple.

Prepared from:

  • milk with a high fatness percentage;
  • kefir from 3.2%;
  • Prostokvashi.

Subject to these recommendations, a quality product is obtained:

  1. To accelerate the rod in solid milk, pour 2 tbsp. Spoons of kefir.
  2. So that the serum is better separated, add 1 tbsp. Spoon of sugar syrup.
  3. Do not bring to the boil to boil.
  4. After boiling water, turn off the fire, defend it warm.
  5. Repeat procedure.
  6. Serum acquires a yellowish green shade.

Terms and conditions of storage

Cottage cheese will quickly deteriorate. It is necessary to know the allowable storage time for:

  • weight - suitable for consumption during the day;
  • Cottage cheese of their own manufacture - 48 hours;
  • simple cottage cheese - 72 hours;
  • pasteurized - 5 days;
  • Cottage cheese in the package - 15 days.

Cottage cheese - the Ecoproduct required in the diet is the original source of calcium and other beneficial substances. And the pleasure of the result of the transformation of his own milk in cottage cheese is immeasurable, any measurements and numbers.

Cottage cheese is a product that should be in the diet not only children, but also adults, since it is a source of calcium and other beneficial substances. But the quality of the store product does not always suit, so you can make cottage cheese at home. It and eat pleasant and for baking is suitable, as well as it will be delicious cottage cheese Easter.

The cooking process is simple, but that the result is pleased, you need to consider some nuances that you will learn about in the article. For the manufacture you will need milk. It can be homemade, farm or shop. If you do from the store, then buy not sterilized milk, but pasteurized with the least shelf life.

TVOROG-V-Domashnih-USlovijah

From one liter of pasteurized milk, it is possible to get around 180-200 gr. Cottage cheese, from solid milk 220-250, depending on fatness.

The shelf life of the home product is 3-4 days. If there is a need to save it for a longer period, then you can freeze it, putting into a package or plastic container. After defrost, it will be as tasty and useful, but re-frost will make it a useless product.

If you have never done this, then you should not start with large volumes, as a certain skill is still needed.

Cottage cheese at home from sour milk

The way simple, known for a long time, is the only one, you need to wait for a day to skill my milk before making cottage cheese from it.

TVOROG-V-Domashnih-USlovijah-iz-kislogo-moloka

For this recipe, there may always be a shop milk, since it is not fried as it should be frowning as it should. Good high-quality prostropriety is obtained from home or farm milk.

Ingredients:

  • In this way he is one - milk

How to cook:

For cooking, it is better to use a glass jar or clay dishes, since the metal dishes can affect the quality of the prokobivashi and make it not very tasty.

  1. Pour milk into the jar, cover it, but not a lid, and a x / b napkin, which passes the air and speeds up the rush process.
  2. Put in a warm place and somewhere through a day from milk should turn out to be prokobvash. But this process can last a little more, it all depends on the room temperature. Do not put a jar with milk for rolling under the right sun rays - it will, of course, faster, but can spoil and green.
  3. Pour a prostrip into a saucepan, put on the stove and turn on a weak fire. As soon as the milk starts to roll and separate the serum, remove from the stove. Give cool at room temperature. RECEPT-TVOROGA-IZ-KISLOGO-MOLOKA
  4. Butt the coland of gauze, put it over some kind of dishes and merge the rolled milk. Serum stalks, and in garle there will remain a gentle soft cottage cheese for food. If you want to get a dry product, you can form a bag of gauze, hang it over some kind of capacity and hold a suspended form to glass all excess fluid. DAT-STECH-SYVOROTKE

For faster beds, it is recommended to put in the milk sour cream (1 tbsp. Per liter of milk) or a piece of smooth rye bread. In this case, the milk can become good overnight.

How to make cottage cheese at home from milk and kefir

For cooking this way, you can use store products - cottage cheese is delicate and tasty.

TVOROG-V-Domashnih-USLOVIJAH-IZ-Moloka-I-Kefira

Since the milk is brought to a boil in this recipe, then cottage cheese, prepared in this way, can be given to children and even infants.

Ingredients:

  • Milk - 1 liter
  • kefir - 0.5 liters
  • Salt - 0.5 h. l.

Cooking method:

  1. The bottom of the pan, in which you boil milk, rinse with cold water. Pour milk, add salt, put on the stove. Bring to a boil periodically stirring.
  2. As soon as the milk boils, slow down, pour kefir and mix well.
  3. Keep on fire for a short time, watch it not to boil. As soon as serum starts separated, remove from the fire. Place a saucepan in cold water and cool for 10-15 minutes. OtStudit-Kastrjulju.
  4. Catch up and strain through colander, shining gauze. Procedit-Cherez-Marlju

Keep the cooking process under control and do not move away from the stove, since excessive heat treatment will make cottage cheese hard and dry, and with insufficient it will be badly separated by serum.

A sign of what should be removed from the fire - the appearance of yellowish serum and characteristic cottage cheese clots. A clear recipe, where the cooking time is not indicated and can not be, since much depends on the degree of heating and on the quality of the source product. Having made several times, you will understand yourself at what point you need to shoot a saucepan from fire.

Simple recipe for homemade cottage cheese from milk and lemon

This recipe is similar to the previous one, but instead of kefir, lemon juice is used here. Lemon Acid makes the process of cooking cottage cheese, simple and fast.

TVOrog-V-Domashnih-USLOVIJAH-IZ-Moloka-S-Limonom

Ingredients:

  • Milk - 1 l.
  • Half lemon

Recipe:

  1. Pour the milk into the pan, put on the stove, bring to a boil.
  2. To boiling milk to squeeze juice from the halves of lemon. As soon as the milk rushes, remove from the fire. Vyzhat-Sok-Limona
  3. Cool, putting a saucepan in cold water. Then strain through the gauze. Procedit.

Preparing cottage cheese at home from frozen kefir

At this recipe, cottage cheese is prepared without heat treatment. You can use not only kefir, but also weed.

TVOrog-V-Domashnih-USLOVIAH-IZ-Zamorozhennogo-Kefira

Required products:

  • Frozen kefir or Prostokvash

How to do:

If the procure of home cooking, then break it into the plastic container and put in the freezer. Kefir can be frozen in the shopping packaging.

  1. Overgrown Prostokvasha or kefir free from packaging and put in a colander with gauze. Zamorozhennyj-kefir.
  2. When the product knows, then collect the ends of the gauze into the bag and hang it over any container. Keep all the serum yet.
  3. Although this recipe is not from a series of fast, the whole process can take about 8 hours, but the result is a very tender curd mass, similar to mascarpone. KAK-SDELAT-TVOROG-V-DOMASHNIH-USLOVIJAH

Grain Cottage cheese from cow's milk with citric acid and cream

Our supermarkets sell a product that uses buyers is very popular - it is a gentle and delicious grain cottage cheese and can also be made at home.

Domashnij-zernjonyj-tvorog

Ingredients:

  • Milk - 1 l.
  • Lemon acid - 0.5 h.
  • Salt - 0.5 h. l.
  • Fat cream - 6 tbsp. l.

Recipe:

  • Pour the milk into the pan, put on the stove, bring to a boil. Remove from the stove, add citric acid and mix well. Cover the saucepan X / B cloth, leave an hour for 4, so that the serum is separated.
  • Strain through gauze. As soon as serum stalks, without removing cottage cheese of gauze, rinse with cold boiled water and squeeze. It should have turned out dry.
  • Ship in a bowl, add salt, pour cream, mix well.

Simple homemade calcined cottage cheese recipe

Of course, cottage cheese and so contains calcium, but some category of people require an increased calcium content. These are children, pregnant women, nursing mothers, elderly, people suffering from atherosclerosis, anemia, kidney and liver diseases.

Kalcinirovannyj-TVorog.

For calcium filling in the body, calcined cottage cheese can be included in the diet, but not more than 2-3 times a week.

Such a useful product can be prepared at home, adding calcium chloride, which is sold in pharmacies.

Ingredients:

  • Milk - 1 l.
  • Calcium chloride - 2 tbsp. l. liquid or 6 grams. Dry calcium

Hloristenij-kalcij-dlja-tvoroga

Description of the recipe:

  1. Pour the milk into the pan, put on the stove and warm up to 40 degrees. Without removing from the slab, add calcium chloride, mix well.
  2. Bring milk to a boil, stirring constantly. As soon as it boils, remove from the fire and give the product to cool. Strain through gauze.

Calcium chloride can be replaced with calcium lactate in tablets, it can also be bought in pharmacies. The recipe is: 8 - 10 tablets per 1 liter of milk. Tablets will be confused into powder and add to the milk brought to a boil. Mix well, how milk is focusing, strain it.

Video about how to cook cottage cheese

Homemade natural, alive, useful cottage cheese is not at all difficult if you have high-quality milk and ready goal. Dry the whole process of cooking in the video.

Whatever recipe you choose, it is important not to redistribute cottage cheese in the press process - the more moisture goes, the land it will work. Although sometimes it needs a dry product if you prepare cheese or other baking from it.

Adjust the time from needs if you need a soft and wet product, it is enough to hold 30-40 minutes, it will take 2-3 hours for a prerequisite.

Make cottage cheese at home easy. Recipes are simple, and their diversity will allow you to choose the one that suits you more. Rejoice yourself and your loved ones with a tasty and useful product.

Bon Appetit!

Greeting you reader of my blog!

Market cottage cheese home made of milk, as a rule, contains a significant amount of fluid that enterprising sellers are not fully pressed and left to increase weight. Serum gives cottage cheese a few other taste, and excessive moisture significantly reduces its storage. If you prepare a dairy product yourself, then the taste, fatness, and humidity can be selected at your discretion, depending on the goals for which it is prepared.

11 main rules of delicious homemade cottage cheese

  1. Cottage cheese can be made in two ways: with heating and without. This is a matter of taste and convenience. However, cottage cheese without heating turns out a little more tender.
  2. If you make cottage cheese from milk, take a rustic. Especially if it should be disconnected by the recipe. But you can use and shop milk of any fat content. What it is greasy, accordingly, the curd will be fat.
  3. Kefir can also be taken any fat. Overdue kefir can only be used if you warm it up.
  4. The amount and taste of cottage cheese depends on the quality of the source product. So when buying milk or kefir should not be missed.
  5. Cooking cottage cheese can also be in a saucepan, and in a water bath. This is again a matter of convenience. Description of the process of cooking in a water bath You will find in the recipe of cottage cheese from kefir.
  6. Heat dairy products better in aluminum or stainless steel saucepan with a thick bottom. Enameled dishes will not fit: everything can go in it.
  7. Cottage cheese laid on a colander, covered with several layers of gauze. Under the colander put a saucepan or any other capacity, so that the serum flows there.
  8. If you leave cottage cheese in colander for a couple of hours or even less, then it will be wet.
  9. To make cottage cheese dry and crumbly, you need to tie the ends of the gauze and hang the nodules over the sink or pan for several hours or even all night. Time depends on your preferences: the longer the serum flows, the land will be cottage cheese.
  10. And so that the cottage cheese the shape, you can put it under the jet.
  11. Homemade cottage cheese is stored in the refrigerator no more than four days.

Babushkin Method

Making cottage cheese yourself from homemade milk

This step-by-step recipe will show how to prepare cottage cheese at home by the grandmother's method, while we will prepare from cow's milk, and not shop.

Cooking:

  1. We buy a 3-liter jar of home milk and leave it for three days in a warm place.
  2. When it skeins, it will be possible to see the coated layer on the surface, it must be collected in a separate jar.
  3. Take a big saucepan, put a small towel to the bottom, we will put the jar with the Cross Milk, pour water and put on fire. Next to the jar covering gauze.
  4. We are waiting for the water in a saucepan to boil, but does not boil, then turn off the fire.
  5. We leave the jar in a saucepan for another 10-15 minutes.
  6. Then they filter the mixture through the gauze.

It is necessary to suspend gauze with cottage cheese, so that the serum flows over 2-3 hours. Cottage cheese is not dry, moderately fat, from such a quantity of milk is about 400 g of cottage cheese.

So that the milk warmed well, there is such a people's way - it is necessary to cut it with a knife straight in the bank.

Cottage cheese of milk and lemon juice

We learn how to make cottage cheese at home from shop milk, and will help in this step-by-step recipe with photos.

Ingredients:

  • Milk 3.8% - 2 l;
  • Lemon - 1 pc.

Cooking:

  1. Lemon cut in half and squeeze juice from it, you will need 80 ml.
  2. Pour milk into a saucepan, add lemon juice and put on fire.
  3. Cook, stirring, follow when serum separation will begin, we do not give a dairy mixture to boil.
  4. Then turn off the fire and leave for 10 minutes, it is broken.
  5. Coland to gravel marks and filter the mixture.

In the finished Court of Cottle, the lemon flavor will not be felt. At the exit, we get 350 grams of gentle cottage cheese and 1.2 liters of useful serum.

Still snacks: how to roll birch juice in home ceases - very tasty, refreshing, natural-natural drink, which will have to taste and children and adults ....

Simple homemade cottage cheese recipes

If shopping options do not suit you, it's time to master the preparation of cottage cheese at home. At first glance it may seem that this product is quite difficult to cook. In practice, everything is wrong: you will need a minimum of ingredients and time. Do not be afraid and boldly experiment.

We tell out which ingredients you can cook delicious homemade cottage cheese.

Vinegar for the production of cottage cheese

Vinegar - the product is more standardized than lemon. But less natural. It is quite difficult to find vinegar, which would not be enriched with additional ingredients.

Do not use a red wine or balsamic vinegar. He can paint cottage cheese and give a light taste.

Recommendations are the same - Start from the tablespoon.

Delicious recipe for making skiming homemade cottage cheese

Making cottage cheese yourself from homemade milk

Yes, and it happens. Someone lose weight, someone is contraindicated excess fat, someone has a liver or pancreas do not allow such a luxury. Therefore, I advise you to buy a farm milk - he has a high percentage of fatty. And for a low-fat curd need and low-fat milk. In the store, you can take one-promotional milk or if you have someone's homemade milk, ask - they will make you skimmed milk. You can stay milk and remove the cream several times.

Then you need to stop milk. But prepare for the fact that the process will go not one day, like a prostone. Because in a liter of raw materials, put a couple of tablespoons of a skimmed kefir. And then everything is the same as in previous recipes. By the way, low fat cottage cheese will not be so loose as with ordinary milk, but everything will be preserved in it!

If you are looking for a simple instruction, how to quickly make cottage cheese from milk, we are forced to disappoint you: the preparation of cottage cheese is a rather long process.

The "raw materials" for the preparation of homemade cottage cheese usually protrude: kefir, which rolled in the process of boiling milk, as well as milk, bisen at room temperature, - in other words, prokobvash. It is her that we offer to use.

In order for cottage cheese to be useful, tasty and not similar to the store, you must observe several conditions.

  • At first, Prepare cottage cheese only from fresh homemade milk purchased in a village or on a dairy farm. As a rule, from a three-liter jar of cow milk (at best) almost 1 kg of cottage cheese and two times less sour cream. Take milk in the bank.
  • Secondly, Milk needs to be prepared in a special way. Let him stand up for a few hours, and a layer of yellow cream is formed on its surface. The fatty milk, the thicker this layer. Sometimes the owners merge cream in advance and sell milk without them. But still more often the milk before selling, and you do not see the cream. Anyway, as soon as the cream is raised, carefully remove them with a spoon and break into a suitable container. You can not do this: just wait for milk skeys and remove the layer from it no longer cream, but sour cream.
  • Thirdly, It is necessary to organize milk at room temperature. In the refrigerator it does not sharpen, but it flies: he has a suspicious smell and a bitter taste. Even if you were not going to cook cottage cheese, but just bought freshly homemade milk, put it in the refrigerator, and it began to sour, get the bank and move, for example, on the windowsill: so you "save" not yet spoiled finally product and get delicious Prostokvash.

If you purchased milk for making cottage cheese, do not remove it at all. The higher the temperature in the room, the faster the milk is beaten. In the warm season, this process takes no more than 12 hours, in the cold - about a couple of days.

As soon as the Prostokvasch is ready (according to the consistency, it will become similar to soft jelly), take care of cottage cheese.

If you for some reason you cannot immediately go to its manufacture, remove the base milk to the cold. The remaining milk will shortly browse, and cottage cheese from it will be tasteful. At the finished prostone, a gentle, pleasant smell, and at the parshas - satisfied with a sharp and low-apparent. Cottage cheese need to start to do no later than 2-3 days after the rolling of milk.

In order for the milk to go faster, add a couple of spoons of fat homemade sour cream, cottage cheese or skyshemal milk. Microorganisms that live in fermented milk products in the new environment will begin to multiply strongly, which will lead to drying.

If you try to stop milk with kefir or yogurt, then you get these products at the exit. At the dairy plants, special bacteria use to obtain these beverages, which only remotely resemble living in milk. Accordingly, and the taste they give a completely different.

Of the quality, fresh prosthet, cottage cheese is delicate and tasty. It can be stored in the refrigerator no more than 5 days.

How to make cottage cheese at home

Making cottage cheese yourself from homemade milk

You will need:

  • Cow's milk, preferably fat - 2-3 liters,
  • Zakvaska (optional),
  • Thermometer,
  • Milk preparation takes two days, and the preparation of the curd himself is about 15 hours.

Homemade cottage cheese: cooking stages

Remove sour cream

Remove sour cream from finished prostruck. Sour cream, like cream, rises upstairs and forms a rather thick layer on the surface of the spring.

  1. To remove the sour cream, take a neat jar and slightly tilt it above the plate.
  2. Start slowly rotating the jar, gradually increasing the angle of inclination.
  3. When the sour cream begins to separate, do not shout "Hurray! Happened!" On the contrary, it is necessary to maintain maximum concentration and calm. You must comprehendly continue the monotonous rotational movements of the cans and increase the angle of its inclination. Your main task is to prevent the rest of the banks together with sour cream in the plate together with sour cream.
  4. Part of the sour cream is already in a plate. Everything goes according to plan, but it is still early to relax. Follow the breath and confident hand movements, we continue to neatly tilt the jar.
  5. Sour cream gradually moves from the can in a plate. Your hands feel the movement of each sour cream lump in a jar. In the soul, you are proud of yourself, now even mother-in-law opened her mouth and looks at you with admiration.
  6. Yes! You did it! You did everything! Now you can scream "Hurray!"

Preparing cottage cheese

  1. So that the prostow is warmed evenly, make in it a long knife deep (up to the bottom) cuts crosswise.
  2. Take a deep saucepan and put a jar into it with a procro thing. So that the bank subsequently did not burst, undress the piece of X / B fabric under it several times.
  3. Pour cold water into the pan - Vrowned with a prostitute in a jar. Turn on weak fire and wait for the temperature of the prostitute in the middle of the bank will reach 35-40 ° C. This will happen in about 10 minutes. Previously, the temperature was checked with her finger, but you can use the thermometer.
  4. Making sure that Prostokvasha warmed up, turn off the plate, but do not deliver the bank: cottage cheese must "go." If the prostroprus has become too hot, immediately remove the jar and let it cool at room temperature. Remember that if the prostow is welded, cottage cheese from it will turn out to be tough and tasteless.
  5. The weight should cool within a few hours. During this time, cottage cheese is separated from the serum. It should become dense, uneven, and decrease in volume. Cottage cheese, like sour cream or cream, rises up. But in some cases, he first lowered to the bottom, and only then pops up.
  6. Ship out gauze (in several layers) colander and place it over empty pan. Drain the cooler mass in the colander or put it in a spoon.
  7. Male tie a nodule and hang over the pots. Pay attention to the fact that cottage cheese should not be too liquid, otherwise it will begin to leak through the gauze along with serum. You do not need to press gauze.
  8. Easy to say: "Suspend the nodules over the pan." And what if it does not work out or just laziness? There is a way out: Leave the knot in colander over the pan. The effect will be the same - verified!
  9. Use merging serum to prepare pancakes or cosmetic masks, and cottage cheese is better used in fresh form, with sour cream or jam. Note that the sooner you remove the gauze, the softer and the more will be curd. If march is passing longer, the product will become dry and grainy.

The taste of properly cooked cottage cheese, regardless of its consistency, is amazing.

Now you know how to make homemade cottage cheese of milk. Having learned to apply these knowledge in practice, you will cease to depend on the manufacturers of dairy products that are far from always care about maintaining the quality of their products at the proper level, and you can raise your relatives from time to time with a real "rustic" cottage cheese, juicy pie and sweet casseurs.

Today I want to offer a recipe for cooking at home very gentle and delicious cottage cheese from fresh milk. The production of finished products depends on the quality of the milk itself, from its fatty and density. The density of milk is higher, the more cottage cheese you will succeed. I prepared cottage cheese of three liters of natural rustic milk, I got 700 grams. This cottage cheer is done, but it turns out useful, soft and very tasty. By the way, many hostesses who prepare cottage cheese for sale, make it that way. I advise!

Cottage cheese from fresh milk

Making cottage cheese yourself from homemade milk

For the preparation of cottage cheese from fresh milk at home, it will be necessary:

  • Milk (better to take homework) - 3 liters.

Stages of preparation

  1. Milk put in a warm place, preferably near the stove or oven. Leave until the complete drying, do not cover the lid, you can cover the gauze. On the walls of the banks are formed "moves" (as in the photo), it is not necessary to mix.
  2. The bottom of the high saucepans are made of gauze or a cloth folded several times so that when heating the bank does not burst. Pour cold water into the pan and put a jar in it with a dumping milk (the water in a saucepan must reach almost to the "shoulders" of banks).
  3. Coland to make gauze folded in 2-3 layers, pour the contents of the can. Under the colander, do not forget to put a small saucepan or a bowl that serum will be fluffing.
  4. Cottage cheese, cooked at home from fresh milk, is obtained very tasty, soft, not floppy. The remaining serum is very useful, especially for the female body, it can be drunk, use to prepare okroshka, add to the dough for bread, pancakes, pies and buns.
  5. To cook cottage cheese at home, it is not necessary to possess the skills of a professional chef. It is enough to get acquainted with the list of useful recommendations and tomorrow you can please the household products with a natural product. Cottle is preparing cottage cheese from store or farm milk, choosing fatty as needed.
  6. On the benefits of the household in front of the stores, it seems to speak. Nevertheless, there are those who will say: they say, why waste time and cook the milk dish yourself when you can go to the nearest supermarket and choose the product to taste?
  7. The answer is simple: there are no preservatives and supplements for the body of its own production. You can cook so much product in your kitchen as a family is required at the moment.
  8. To create the same dish, various ingredients can be used. The most popular and affordable recipes are presented below.

Cottage cheese of milk and kefir

Making cottage cheese yourself from homemade milk

The cooking can be used as home cooking kefir (fermented with milk fungi) and shop. The taste of the finished product will differ.

Basic ingredients:

  1. Milk - 2 liters.
  2. Kefir - 250 milliliters.

Steps

  1. The recipe for homemade cottage cheese from milk and kefir involves the implementation of the list of simple manipulations.
  2. First you need to bring milk to boil and cool to room temperature. Pour kefir and leave on the table, covering the lid (there should be a gap of 1-2 centimeters). For the light day, milk must blame. If you put it in the morning, you can dine it can be a natural product of your own preparation.
  3. A large dense clock is formed. This means that with the workpiece you can work further. Please note: the quality of cottage cheese is largely dependent on the temperature at which the milk is designed.
  4. The indicator should not be above 95 degrees. Otherwise, the dairy dish is fine-grained and hard.
  5. Recipe for cottage cheese (from milk at home to cook it, as you can make sure it is not so difficult) involves careful selection of dishes for a water bath. It should have a thick bottom and well closed with a lid.
  6. When water in the bottom of the pan boils, the fire must be reduced to the minimum. After 40-60 minutes, the cluster will begin to lag behind the walls. After 90-100 minutes, a large cottage cheese comes, and the amount of serum will double. After 2 hours, the clutch hustles and falls on the bottom of the pan. The contents of the latter must be mixed thoroughly.
  7. Cottage cheese should be slapped another 30 minutes to formed individual lumps.
  8. The finished product is thrown into the colander and wait to serum completely glass. To pour it optional. It turns out a beautiful pancake dough, as well as refueling for okroshka.
  9. If the hostess adhered to the recipe, homemade cottage cheese from kefir and milk should turn out to be moderately humid, coarse-grained and not acidic.
  10. Mix it with sour cream, Greek yogurt or jam - and get a wonderful breakfast. The dairy dish is perfect for the preparation of dumplings, casserole or cheesery.

Good luck to you!

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