Home-made cottage cheese: cooking, dishes

What to make of natural cow’s milk if there is a lot of it, and there is no strength to drink fat milk? Try to make cottage cheese yourself! It’s easy to make natural cottage cheese according to our recipes. Choose one of the proposed options and get started! The finished product can be consumed immediately or baked from it cottage cheese pancakes, casserole, cookies, rolls or cheesecakes.

Description

Homemade cottage cheese looks like a granular mass without liquid. Color is white or creamy white. Individual grains stick slightly to each other, but remain whole. The smell of cottage cheese is characteristic sour-milk.

There are many different ways to cook homemade cottage cheese. They are united by only one thing - they are based on the fermentation of milk. With what this process can go (additives per 1 liter of milk):

• calcium chloride - 1.5 tbsp. l .;
• table vinegar - 30 ml or 1/5 tbsp. (a glass of 250 g);
• lemon juice - 2 tbsp. l juice;
• yogurt - 50 ml;
• sour-milk sourdough - 1/2 tablet.

The last - sour-milk sourdough, get exclusively in pharmacies and specialty stores.

Fatty or fat-free cottage cheese is made. For the non-greasy version, cream is first removed from milk. This can be done with a special separator or milk can be defended in the refrigerator. Then the cream will rise up and it will be easy to drain or remove them with a ladle.

The milk fat content is easy to measure - how many centimeters the cream was left in the can, so many percent of the fat content of the product.

Tasty and healthy fat curd with cream. Its energy value (calorie content) is higher, but this does not mean that cottage cheese is not used in dietary dishes. It is added in a small amount to cheesecakes, dough for pies.

It is important to note that in no case do they use milk that has spoiled spontaneously to cook the curd. Such a mass may contain mold and other pathogens. Be sure to artificially ferment the milk to make granular cottage cheese. The benefit of such a product leaves no doubt.

The first way: in a pan with yogurt

What ingredients to take:

• 3 liters of cow's milk;
• 1 tbsp. homemade curdled milk;

How to cook:

• Boil milk and leave to cool.
• Mix milk with other ingredients and place on the kitchen table for a couple of hours. The room should be warm.
• Put the pot on the stove (you can make a water bath - so the milk does not burn for sure) on a slow fire. Stir mass and wait for heating. Gradually, the mass begins to become flocculent and a reverse is formed - a clear, transparent liquid.

When all the milk has become clots, remove from heat and let cool. Pour the mass onto cheesecloth. The fabric can be taken denser. Pre-place it on a sieve or in a volumetric bowl. Gather a cloth with a milk mass on top and tie. Suspend all glass fluid. This process can take a day.

Transfer dry cottage cheese to a clean bowl and store in the refrigerator. You can put oppression on him.

Corn curd at home is ready to eat or use for cooking other dishes.

For cooking, be sure to take high-quality yogurt or kefir of any fat content.

The second way: in a jar of sour-milk sourdough

What ingredients to take:

• fermented sour milk bacteria - 1 tablet;
• homemade milk - 2 l.

How to cook:

1. Bring the milk to a boil and let cool to 35-40 ° C at room temperature.
2. Peel off the creamy film from the surface of the milk.
3. Mix milk with a tablet and transfer to a jar. Close tightly with a silicone lid.
4. Pack the jar in a layer of paper, then with a warm towel and leave it on the table in the kitchen.
5. After the ripening time (5 to 12 hours, depending on the air temperature), pour the thick yogurt into a clean saucepan.
6. On low heat, bring to a flocculent precipitate and the appearance of a light liquid. Allow to cool and fold to a sieve. When the water drains, the curd will be ready.

This method has its drawbacks. The sour-milk bacteria that are contained in the tablet multiply very actively. If the jar is kept warm, the mass will become acidic due to overpopulation by bacteria. To prevent this, you need to timely remove the jar of yogurt from the heat. Then, reverse should be removed right away - a clear liquid in which beneficial bacteria live.

How to make cottage cheese faster? Use a pressure cooker or a slow cooker to ferment milk. So you can set the desired temperature and time in the presence of the multi-cook function in the multicooker. In a pressure cooker, the milk mass is heated on the stove and you need to look after it, but the process will still go much faster.

What spices can I take?

Curd is cooked with a sweet, salty or spicy taste.

For sweet cottage cheese fit:

• vanilla;
• cinnamon;
• anise.

To salty:

• ground pepper;
• cardamom;
• nutmeg;
• confectionery poppy.

To the spicy:

• star anise;
• cloves;
• spicy herbs (fresh or dried).

Homemade cottage cheese cottage cheese recipe

What ingredients to take:

• homemade cottage cheese - 400 g;
• chicken egg - 1 pc.;
• sugar - 3 tbsp. l .;
• salt - a couple of pinches;
• wheat flour - 5 tbsp. l

How to cook cottage cheese pancakes from grained cottage cheese:

1. Mix cottage cheese with egg, sugar and salt. Mix thoroughly so that the consistency is uniform.
2. Add 3 tbsp. l sifted flour and mix again. You can with your hands.
3. Pour the rest of the flour onto a chopping board. Pinch off a piece of cottage cheese dough and roll the balls in your hands. Bread them in flour and give them a rounded flat shape.
4. Put the items on the hot frying pan with butter right there. Take it any - lean or a mixture with butter.
5. Ready cheesecakes are recommended to get wet with a paper towel to remove excess fat.

The recipe for cheesecakes can be varied. Add to the dough for them to your liking and preferences:

• soft curd cheese;
• sweet cheese (mozzarella, brie, mascarpone)
• berries (fresh or frozen);
• sun-dried pieces of berries or fruits;
• spices or seasonings;
• chopped or dried greens;
• jams or preserves as a filling.

Frozen berries before adding to the curd dough should be rolled in flour or potato starch.

Even natural grained cottage cheese can be used for making dumplings, puddings, fillings for pies, pancakes and cheesecakes, home-made cheeses and curds.

Nutritional value and calorie content

Home-made cottage cheese turns natural without additives of thickeners and preservatives. And even more so without soy milk substitute. Feel free to give cottage cheese to your children and cook various desserts from it.

Storage

Homemade cottage cheese refers to those products whose shelf life is minimal. Just a couple of days after cooking, the product will begin to deteriorate.