To cook cottage cheese at home, it is not necessary to have the skills of a professional chef. It is enough to familiarize yourself with the list of useful recommendations and tomorrow you can please the household with a natural product. Cottage cheese is prepared from store or farm milk, selecting fat content as necessary.
It seems that it is not worth talking about the advantages of a home product over store counterparts. Nevertheless, there are those who say: they say, why waste time and prepare a sour-milk dish yourself, when you can go to the nearest supermarket and choose the product to taste? The answer is simple: in the cottage cheese of its own production there are no preservatives and additives harmful to the body. In your kitchen you can cook as much product as your family needs at a given time.
Various ingredients can be used to create the same dish. The most popular and affordable recipes are presented below.
Cottage cheese from milk and kefir
In the preparation can be used as home-made kefir (fermented with the help of milk fungi), and store. The taste of the finished product will not differ.
The main ingredients:
- Milk - 2 liters.
- Kefir - 250 milliliters.
Cooking recommendations
The recipe for home-made cottage cheese from milk and kefir involves the implementation of a list of simple manipulations.
First you need to bring the milk to a boil and cool to room temperature. Pour kefir and leave it on the table, covering it with a lid (a gap of 1-2 centimeters should remain). During daylight hours, milk should turn sour. If you set to ferment in the morning, you can have dinner with a natural product of your own preparation.
A large dense clot forms. This means that you can continue to work with the workpiece. Please note: the quality of cottage cheese is largely dependent on the temperature at which the milk is curdled. The indicator should not be higher than 95 degrees. Otherwise, the sour-milk dish will turn out fine-grained and tough. The cottage cheese recipe (it is not so difficult to make it from milk at home, as you can see) involves a careful selection of dishes for a water bath. It should have a thick bottom and cover well with a lid.
When the water at the bottom of the pan boils, the fire must be reduced to a minimum. After 40-60 minutes, the clot will begin to lag behind the walls. After 90-100 minutes, a large curd lump forms, and the amount of serum doubles. After 2 hours, the clot becomes heavier and settles to the bottom of the pan. The contents of the latter must be thoroughly mixed.
The cottage cheese should be boiled for another 30 minutes to form separate lumps.
Discard the finished product in a colander and wait until the whey is completely glass. Pouring it is optional. It makes a wonderful pancake dough, as well as dressing for okroshka.
If the hostess adhered to the recipe, homemade cottage cheese from kefir and milk should turn out to be moderately moist, coarse-grained and not acidic.
Mix it with sour cream, Greek yogurt or jam - and get a wonderful breakfast. A sour-milk dish is perfect for making dumplings, casseroles or cheesecakes.
Cottage cheese
Having a certain set of products in the refrigerator, you can cook cheese that is not inferior in taste to the store "Russian". In terms of utility, the home option will obviously outperform the industrial one.
So, try making homemade cheese from cottage cheese and milk. The recipe involves the use of the following ingredients:
- Fresh cottage cheese (coarse-grained) - 500 grams.
- Cow's milk - ½ liter.
- Butter - 50 grams.
- Chicken egg (smaller) - 1 piece.
- Salt is half a teaspoon.
- Baking soda - on the tip of a knife.
Cooking method
Pour milk into a saucepan, put on medium heat. Mash the cottage cheese with a fork until mashed. Gently introduce it into milk, reduce the heat to a minimum, stir constantly until the curd turns into a dense clot, and whey separates from milk. As a rule, the process takes several minutes.
Curd clump leans back into a colander covered with gauze. The fluid should drain completely. After half an hour, it is necessary to manually squeeze out the remaining serum.
When the cottage cheese is still warm, it's time to cook the cheese. For these purposes, you need to choose the right inventory: either a modern pan with a non-stick coating, or an aluminum tested by time.
On low heat, oil is heated, crumbled cottage cheese is placed on it, salt and soda are added. In a separate bowl, beat the egg until smooth, pour into the pan. Important! The last ingredient should not be cooked, so the container should not be hot. All components are intensively mixed.
When the curd takes in the egg and butter, it slowly begins to melt. When the mixture turns into a homogeneous mass, the pan should be removed from the heat and put the hot cheese in a bowl. After cooling, the product is ready for use.
Here is such a simple recipe. Home-made cheese from cottage cheese and milk is obtained not exactly the same as store cheese, but it is quite possible to diversify the menu with it. From a pound of cottage cheese, 300 grams of hard cheese is obtained.
Sour milk curd in a slow cooker
Sour milk has a pronounced odor, therefore, it cannot be consumed in its pure form. What to do if the useful product is sour, and it’s a pity to pour it out? Cook a new dish! For example, make homemade cottage cheese from sour milk.
The recipe involves the use of only one ingredient - sour cow's milk fat content of 2.5% in the amount of 1 liter. The yield of the finished product from a given amount of raw material is 150 grams.
Cooking technology
So, below is a detailed recipe. Homemade cottage cheese from sour milk in a slow cooker is easy to cook!
Step 1. Pour milk into the bowl of the appliance.
Step 2. Turn on the heating mode, set the timer for 20 minutes.
Step 3. Open the lid, switch to cooking mode and leave for 10 minutes.
Step 4. In the bowl, curd protein and translucent liquid - whey will be noticeable. The latter must be completely drained. Here, a sieve will come to the aid of the hostess.
That's all! Feel free to take this recipe of home-made cottage cheese from milk, proven by many housewives, into your piggy bank. A step-by-step recipe is a great help for beginners. They meticulously compare all items, measure the required amount of ingredients. However, it is not necessary to adhere to the instructions so strictly. It is entirely permissible, if you have a large family, to increase the estimated mass of the finished dish by adding fresh milk, kefir or sour cream to the sour.
Goat milk as a basis for cooking fatty cottage cheese
Such a product is a true elixir of health. In the store you have to pay a decent amount for it, so it’s better to cook it yourself. The process is quite simple and the power of the average hostess. The main thing is to choose high-quality raw materials - goat milk. Then delicate tasty cottage cheese will appeal not only to adults, but also to children.
The main ingredient is goat milk in an amount of 2 liters.
Cooking process
To start cooking cottage cheese, milk must be fermented. In the summer this process will be faster, in the winter - a little longer. It is enough to pour milk into a jar and leave overnight at room temperature. Cover the neck with an inverted lid so that the product "breathes". Nearby is a kettle with hot water. Two vessels are covered with a clean kitchen towel.
The next morning, the milk turns sour, it looks like a dense dense mass with a slight separation of serum.
Further, the recipe for homemade cottage cheese (from milk) involves the use of a small pan with a thick bottom, on which a clean double towel is stacked. This will protect the jar from collapse when exposed to extreme heat.
So, the jar is placed in a pan, warm water is poured there (according to the level of filling of the jar). As soon as the water boils, remove the fire, and leave the jar in hot water for half an hour. Throughout the time, the contents of the jar is not recommended.
As you can see, the recipe is also quite simple. Homemade cottage cheese from goat milk is prepared in the same way as from cow milk, no nuances. The solid mass rises, and the serum remains below. Few people know that a turbid liquid contains a record amount of calcium, so it is very useful to periodically use it.
So, the contents of the can are carefully poured into a colander, under which a container for collecting serum is installed. To remove the liquid from the cottage cheese as much as possible, cover it with a plate and place a load on top, for example, a liter jar filled with water. Leave the structure without movement for 30-40 minutes.
Delicate high-calorie cottage cheese is ready. If you clearly follow the recipe, homemade cottage cheese from milk taken in a small volume (2 liters), it turns out 350-400 grams.
Low fat cottage cheese for those who strive for a perfect figure
Today, more and more people adhere to proper nutrition, refusing fast food, harmful fatty foods and enriching their diet with vegetables, fruits and sour-milk products.
To help those who care about their health and keep their weight under control, the following cottage cheese recipe. From milk at home, you can cook a healthy low-calorie product with a minimum fat content.
The main ingredients:
- Milk (fat content 1%) - 1 liter.
- Juice half lemon / citric acid, diluted in water.
100 grams of the finished product contains only 78 kcal.
Description of the cooking process
We suggest you resort to the help of so many now many hostesses of the multicooker for simplicity and speed up the process of obtaining homemade cottage cheese (from milk). The recipe is so simple that the whole process can be described in just a few words. Pour the main ingredient into the bowl, in the "Frying" mode, heat until the first signs of boiling, but do not boil.
Pour lemon juice in a thin stream, stir constantly, so that the milk protein curls evenly.
Prepare cheesecloth, lay the protein mass on it, let the excess fluid drain. Done!