Probably everyone has heard about the health benefits of dairy products. Such food is an excellent source of calcium and easily digestible protein, contains many vitamins and other elements necessary for the normal functioning of organs and systems. It’s not for nothing that many pediatricians advise introducing milk into the baby’s diet as early as six to eight months. Unfortunately, it is difficult to purchase truly high-quality dairy products in modern stores, but many of them can be prepared independently. Let's clarify how to make cottage cheese at home quickly.

How to make cottage cheese quickly and easily?

To prepare this dairy product you will need a minimum of ingredients. There is no need to use pepsin or purchase starter cultures; you just need to stock up on one liter of fresh milk, half a teaspoon of salt and three tablespoons of lemon.

In a fairly large saucepan, combine the milk and salt. Bring this mixture almost to a boil, but do not let it boil. Turn off the stove and pour lemon juice into the milk, stirring. As a result, the milk will curdle into flakes. Leave it for five to seven minutes, during which time stir several times. If you want the finished cottage cheese to be especially pleasant creamy taste, add a tablespoon of heavy cream to the mixture.

Line a bowl with gauze folded in two or three layers. Pour the curd mixture onto it. Carefully tie the edges of the gauze with a bag and lift it up. Place in a colander or even hang to drain excess liquid (whey). The more time the cottage cheese releases liquid, the drier and denser it will be as a result.

In general, it will take you forty-five to sixty minutes to prepare juicy, tasty, tender and very healthy cottage cheese. Write down this method as the easiest and quick recipe tender homemade cottage cheese.

How to quickly make cottage cheese so that it is very, very tasty?

To cook quickly homemade cottage cheese you need to prepare two liters of kefir (2.5% fat content) and two liters of milk (also 2.5% fat content).

Rinse the appropriate size pan cold water. Pour milk and kefir into it. Stir the resulting mixture. Cover the pan with a lid and place it on the stove on the largest burner. Cook on low heat for half an hour.

Wait until the mixture in the pan begins to separate the clear whey. Stir the future cottage cheese with a spoon, carefully turning it from bottom to top. Cover again and leave for another twenty minutes. But under no circumstances let the whey boil.

Leave the future cottage cheese covered until it cools completely, then carefully remove it with a slotted spoon and place it in a colander. Leave in the refrigerator for three hours.
For taste, add condensed milk to the cottage cheese before use, but you don’t have to do this or add any other ingredients.

A slightly longer option for making homemade cottage cheese

To prepare such cottage cheese, you should stock up on one and a half liters of milk and a couple of tablespoons of sour cream.

Combine a liter of milk with sour cream in a suitable sized jar. Leave it in a fairly warm place so that the milk sours.
Then pour half a liter of fresh milk into a saucepan, bring almost to a boil and pour the prepared mixture of sour milk into it. Stir well and simmer over low heat for fifteen minutes. Then cover with a lid and leave until cool.

Pour the resulting mixture into a colander, covering it with gauze. Hang the bag with the future cottage cheese and leave it for an hour or two to drain the whey.

Quick kefir curd

If you do not need classic crumbly cottage cheese, but soft cottage cheese or even curd cream, pay attention to this simple recipe. To prepare such a product, it is worth preparing kefir. Add salt or sugar to it, if desired, based on your taste preferences. Pour the kefir into a suitable container and place it in the freezer until it freezes completely.

Place frozen kefir in gauze folded in several layers and hang. As it defrosts, all the kefir whey will drain out of it, and you will be left with a delicious soft curd. If you put frozen kefir on a sieve rather than hanging it, you will get a wonderful curd cream.

Another recipe for “lazy” cottage cheese
This recipe is a variation on the theme of using acid to speed up the souring of milk. You need to prepare three liters of ordinary store-bought milk (but not pasteurized) and two hundred milliliters of vinegar.

Pour the milk into a clean saucepan and place over medium heat. After the milk has warmed up well, but has not yet boiled, pour the prepared vinegar into it while stirring constantly. As you stir, you will be able to see the milk begin to flake out. Reduce the heat to minimum power, cover the container with a napkin and leave to warm up. After about three to four hours, you will notice that the round curd pancake will sink a little, and its surface will begin to become covered with whey. At this point, you need to turn off the heat under the pan. Cool the mixture and pour it into a colander, covering it with gauze folded in several layers. Leave for half an hour or an hour, then squeeze thoroughly in a gauze bag and use the finished cottage cheese for its intended purpose.

Homemade cottage cheese does not contain preservatives or stabilizers; it does not last very long, but at the same time it has wonderful taste. From the proposed recipes, you can choose the option that suits you.

Everyone knows about the wonderful qualities of cottage cheese and its benefits for our body. But not everyone knows how to make cottage cheese at home.

Cottage cheese is extremely beneficial for the human body, and a lot of healthy and tasty dishes can be prepared from cottage cheese. To make cottage cheese, we need 2 liters of milk, a clean gauze cloth, two pans one inside the other, and a little patience. This process takes me about a day, but the cottage cheese turns out great.

Pour the milk into a saucepan, cover it with a lid and place it in a warm place - near a stove or radiator - for the time required for the milk to sour. If you, say, put milk in the morning, then you can be sure that by the morning of the next day it will definitely be ready, although everything also depends on the quality of the milk.

Sometimes for taste I add a couple of tablespoons of kefir or low-fat sour cream to the pan. Then I place the pan with sour milk in a large pan, but about the same height, and fill the gap between the walls of the pan with water.

Now you need to put the pots with milk and water on low heat and not leave the stove for a minute. As the water boils, you will see how the sour milk will move away from the edges of the pan and a yellowish liquid will appear. Here you need to urgently remove the pans from the heat, take out the smaller pan and cool the semi-finished product.

Then everything is simple. You place a gauze napkin at the bottom of the sieve and carefully place the original product on it with a tablespoon. I tie the edges of the gauze together and hang the bundle so that the serum gradually drips from it. What remains on the gauze bandage is the cottage cheese.

It is important to remember that fermented milk still contains a lot of water. The task is to get rid of the excess amount. To better prepare cottage cheese from a curd, cut it into rectangular pieces in a saucepan, and only then transfer them to cheesecloth.

It is important to properly separate the whey.

If you overheat the water, the cottage cheese will come out crumbly.

If it is not heated enough, it will be difficult to separate the whey and the curd will become sour.

If you want to get a denser cottage cheese, then you need to place a kitchen board scalded with boiling water on the cheesecloth with cottage cheese and place a weight on top.

After making curd, many people throw away the whey. But in vain! From whey you can get jelly, fruit and berry jellies and even kvass.

Here's how, for example, you can do whey jelly. For 1 kg of whey we take 120 g of sugar. 30 g gelatin and 80-100 g berries from jam. Sugar is added to the heated whey, strained through several layers of gauze. It is better in the form of syrup prepared with whey. Then, after half an hour, add gelatin. The mixture is heated almost to a boil. After this, berries from the jam are added and hot jelly is poured into molds.

Try it, very tasty!

Everyone in our family loves cottage cheese. It's a pleasure to make. Exist different ways preparing cottage cheese at home, for example, cottage cheese can be made from kefir, from sour milk curdled when heated, and even from sour cream (store-bought). For myself, I found the perfect recipe for fatty, tender cottage cheese, which I want to tell you about.

Very important point - delicious cottage cheese obtained from homemade milk. Buying homemade milk is always more interesting; firstly, you can collect the cream from it. To do this, it must stand in the refrigerator for several hours. The cream will rise to the top and can be easily removed. I usually make about 700-800 grams of finished cottage cheese from 3 liters of homemade milk.

Next important point. We have already said that for cottage cheese you need sour milk. Regarding souring, I would like to say that it should sour at room temperature, and not in the refrigerator. Otherwise the cottage cheese will be light unpleasant smell. Therefore, if the milk begins to sour and you intend to make cottage cheese from it, then it is better to remove it from the refrigerator and leave it at room temperature. How long will it take to sour? In winter, usually about a day. In the summer, in the heat, in just a couple of hours. Don't overcook the milk! As soon as it turns sour, immediately start working on the cottage cheese, otherwise it will turn sour and the cottage cheese will turn out sour.

If you don’t want to wait until the milk starts to sour on its own, then “help” it. Add something sour to the milk: a piece of cottage cheese, sour cream, sour milk or lemon juice.

Place the sour milk in a saucepan in a water bath. Heat to about 40 degrees. This temperature will be enough to remove the whey. We did it, and now the delicious part. To make the cottage cheese tender, fatty and tasty, we will perform several manipulations. Take sour cream and salt.

Add sour cream to milk.

Do not stir so as not to disturb the structure of the curd.

Add a pinch of salt if you like your cottage cheese salted.

And pour everything onto a linen, gauze or waffle napkin.

We tie it with a bag and hang it for 40 minutes so that all the whey drips off.

After 40 minutes, you can untie and enjoy homemade fatty cottage cheese.

Another photo of homemade cottage cheese. Bon appetit!

To prepare Easter cakes and cottage cheese, you need cottage cheese, you want it to be of high quality, without chemical additives and fillers.

That's why, the best option There will be cooking cottage cheese at home, quickly, tasty and healthy. Homemade cottage cheese can be made from milk, curdled milk, yogurt, milk and sour cream, milk and kefir. You can also use homemade cottage cheese for dumplings, casseroles, cheesecakes and breakfast.

We will prepare cottage cheese according to the following recipes:

Homemade cottage cheese from yogurt and sour cream

We need: % fat content of any product

• 1 kg yogurt
• 500 g sour cream
• 500 g milk

Preparation:

1. Place all the ingredients in a thick-bottomed saucepan, mix and place on low heat. Bring to a boil, but do not boil, turn off and leave to cool.

2. Prepare another container to accommodate the colander; place gauze on it in several layers, so that the edges hang down.

3. Transfer the curd mass to a colander, collect it in a bag and let the whey drain for 1 hour. You can make loops out of gauze and hang them over a bowl.

Important: It is necessary to take into account that the more time the moisture drains from the cottage cheese, the drier it will be.

Delicate curd made from milk and kefir, two options

1st option

Delicate, soft curd for children, making soufflé.

We need:

• 3.5 liters of fresh milk 2-3.5% fat
• 0.5 l kefir
• 1 piece lemon, juice

Preparation:

1.Pour the milk into a saucepan and bring to a boil.

2. Mix kefir with lemon juice from 1 lemon, mix and pour into milk and heat again to a boil, but do not boil. Let stand for 10 minutes and transfer to a colander with gauze,

leave for 10 minutes and spread with gauze.

The whey can be used for pies and other baked goods, and you can also drink it, it is very useful.

2nd option

This curd mass turns out to be very soft and tender, well suited for children.

We need:

• 2 liters of fresh homemade milk
• 1 l kefir

Preparation:

1.Put the milk on the fire and boil. Pour kefir into boiling milk, stir and turn off the heat, cover with a lid. Let stand for 20 minutes until the cheesecake separates from the curd mass.

2. Prepare a container with a colander, pour the resulting mass and let the moisture drain, 2 hours.

Cottage cheese can be stored in a glass container in the refrigerator for 3-4 days.

Curd from curdled milk

We need:

• 3.5 liters fresh milk

Preparation:

1. Place the milk in a warm place for 2 days to sour. The whey should be separated from the curd mass.

2. Place the sour milk on the fire and heat it over low heat to 80 degrees. In order for the mass to warm up, you need to move it a little with a spatula.

3. Prepare a bowl, colander and 2-layer gauze. Pour the mixture into a colander and let it drain a little, stirring with a spoon. We collect the ends of the gauze, tie them crosswise and hang them by tying them to the handle of the kitchen furniture (as an example), placing a bowl to drain the whey. Leave for 5 hours until moisture stops flowing.

Can be stored in the refrigerator, covered, in a glass container for up to 1 week.

Homemade yogurt cottage cheese

We need:

• 2 kg yogurt with 2% fat. From this amount of yogurt you get 900 g of cottage cheese and 1 liter of whey.

Preparation:

1. Pour the yogurt into a saucepan and place on very low heat, cover with a lid and keep for 20-25 minutes.

Then stir and heat for another 1.5 hours.

2. Prepare dishes, colander, gauze, in several layers. Pour the heated yogurt into a colander

and hang for 1 hour or overnight.

Quick, tender cottage cheese made from milk, sour cream and lemon juice

We need:

1st method:

• 3 liters of fresh homemade milk
• 1 tbsp. sour cream 15%
• 70 ml lemon juice

Preparation:

1. Let the milk warm up until well warm (50 degrees).

2. Squeeze juice from lemon.

3. Mix milk with sour cream and add lemon juice, mix. Put it back on the fire and stir constantly. We turn off the fire a little.

4. If we want to get a tender product, then as soon as the whey begins to separate, remove from heat. If we need a coarser grainy cottage cheese, we continue to boil further until it boils. Boil for 5 minutes over low heat. Cool slightly and drain through cheesecloth in a colander. The curd mass is ready when the whey stops secreting.

2nd method:

We need:

• 1 liter of milk
• 1/2 tsp. salt
• 3 tbsp. lemon juice
• 1 tbsp. cream 20-33%, optional

Preparation:

1.Salt the milk and let it heat up. Bring to a boil, but do not boil.

Cottage cheese is a valuable product that can be found on the table in almost every home, especially if there are small children. But can you always be sure of the naturalness of this product, especially if it is purchased in a store? Isn’t it easier to make your own cottage cheese at home from milk?

Necessary:

• milk – 3 l.

Preparation time: 1-3 days for souring, 20 minutes for cooking.

Calorie content – ​​160 kcal.

To make delicious and fresh cottage cheese, you will need milk. Of course, if possible, it is better to use natural milk, not from the store. You can buy it in the nearest village or market, as well as in milk machines - special machines in which you can buy fresh milk brought from dairy farms.

If it is not possible to buy natural milk, then you can use milk purchased at the store. It makes no difference what this milk is stored in: in a bottle, in a pack or in plastic bag.

So, we decided on milk. Now you can start preparing the cottage cheese. Milk should be poured into a three-liter jar or directly into a saucepan for further souring. It is better to take an enamel pan or made of stainless metal.

The milk will turn into curdled milk the next day if it happens in the summer, or on the third day in the winter season. You can check the readiness of the curdled milk by sticking a spoon into it. Ready yogurt is a homogeneous dense mass. In store-bought milk, the curdled milk rises closer to the surface, while the whey remains at the bottom.

Now you can put the pan on the fire, but do not bring it to a boil. You can remove the dishes from the stove when the curds separate from the whey.

For the next step, take a tall pan, a colander and gauze folded in four layers. The resulting whey mass is poured into a colander. Gradually, the whey drains into the pan, and the curd remains in the gauze.

When all the liquid has gone, you can transfer it to a plate or other container. The curd turns out tender, with layers.

If you wait too long for the whey to drain (for example, by leaving the curd in a colander on gauze overnight), it may turn out to be dry and crumbly. From the initial volume of milk it is possible to obtain approximately 600-800 g of curd.

Cottage cheese made from milk with lemon juice

Necessary:

• homemade milk – 2 l;
• lemon – 1 pc. or 1/3 teaspoon citric acid.

Cooking time: half an hour.

Calorie content – ​​170 kcal.

If you need to quickly make cottage cheese from milk at home, you can use lemon, or rather, its juice. The pan with milk is placed on the fire, and at this time the juice is squeezed out of the lemon.

As soon as the milk begins to boil, you should immediately pour lemon juice into it. Instead you can take citric acid, after diluting it in ½ cup of warm water.

Then you need to pour in lemon juice or citric acid and wait until the milk begins to curdle. This means the pan can be removed from the heat. Pour the resulting mass into a colander to drain the whey. The resulting curd is tender, soft, and pasty. But it is completely unsuitable for baking.

Homemade sour milk cottage cheese recipe

Necessary:

• milk – 2 l.

Calorie content - 159 kcal.

The technology for making cottage cheese from sour milk is the same. The available sour milk (it can be kefir from the store) is poured into a saucepan and started to be heated so that the whey is separated from the curd. After this, the liquid is poured into a colander covered with gauze in a saucepan. You can eat cottage cheese.

Cottage cheese made from milk with sour cream

Some housewives prefer to add sour cream to milk when preparing cottage cheese to obtain a more tender and fatty product.

This cottage cheese can be prepared for small children who are just starting to get acquainted with dairy products.

How to make homemade cottage cheese from milk and sour cream? There are two ways to prepare such a product.

First way

Necessary:

• milk - 1 cup;
• sour cream – 0.5 tablespoon.

Preparation time: 18 hours for souring, 40 minutes for cooking.

Calorie content - 193 kcal.

First you should boil the milk, then add sour cream to it. Place all this in a small saucepan in a warm place overnight. In the morning, sour milk must be heated over a fire until the whey separates. Then place it on a napkin folded in four to drain the whey. The curd is ready. It turns out tender. finely grained.

Second way

Necessary:

• milk (sour) - 3 l;
• sour cream - 500 g.

Cooking time: 20 minutes.

Calorie content - 193 kcal.

Place sour milk (preferably country milk) in a saucepan in a water bath and heat until whey forms. Then you should pour in the sour cream, but do not stir the mixture with a spoon, so as not to disturb the structure of the cottage cheese. Then pour it onto a gauze napkin placed in a colander. The result is a fatty and very tasty cottage cheese.

Homemade cheese made from cottage cheese and milk

You can make your own cheese from milk.

First method (without eggs)

Necessary:

• milk – 1 l;
• cottage cheese – 1 kg;
• butter - 100 g;
• soda - 1 teaspoon;
• salt - to taste.

Calorie content - 336 kcal.

Beat the cottage cheese with a blender and add to boiling milk. Stirring regularly with a spoon, wait until it boils and cook for about 10 minutes over medium heat.

If you cook the cheese for more than 10 minutes, it will be hard; if you cook it for less, the cheese will turn out soft.

After removing the pan from the heat, you need to pour the contents onto cheesecloth spread in a colander. To make the liquid faster than glass, you need to take the gauze by the edges and twist it with a rope.

The still hot cheese should be transferred to another container, add softened butter, salt and soda to make the cheese more porous. You need to beat with a blender again.

Transfer the resulting mass into a stainless steel pan and put on fire. The cheese mass, stirring continuously, needs to be heated so much that the contents move away from the walls of the dish.

Then the pan should be removed from the heat to cool. The warm mass is transferred to a container greased with oil, covered with cling film and put in the refrigerator to harden.

Second method (with the addition of eggs)

Necessary:

• milk – 2 l;
• cottage cheese – 2 l;
• eggs – 2 pcs.;
• butter - 200 g;
• soda – 1 tablespoon;
• salt - to taste.

Cooking time: one hour.

Calorie content - 339 kcal.

To make homemade cheese, put cottage cheese in a saucepan and pour milk into it, then put it on the stove. Stirring evenly with a spoon so that the curd does not stick to the bottom, heat the mixture until whey forms. Then the mass needs to be thrown onto a piece of gauze folded in half to drain the liquid.

Place the resulting cottage cheese in a stainless steel bowl, add eggs, softened butter, soda and salt to taste. Now you can start cooking the cheese. The mixture should be constantly stirred with a wooden spoon.

As soon as it becomes viscous and sticky, you can remove it from the heat. The hot cheese should then be poured into a cup or container and covered with cling film once it has cooled slightly. To obtain a denser structure, the cheese can be pressed with a press. After 3 hours the cheese can be eaten.

Important to remember

1. To get full-fat cottage cheese, it is better not to skim the cream from village milk;
2. It is better to store cottage cheese and homemade cheese in glass or enamel containers, covered with a lid, but under no circumstances in a plastic bag. This way the cottage cheese will retain its freshness longer;
3. You can freeze cottage cheese by putting it in the freezer, but it will no longer be as healthy;
4. If it is impossible to store homemade cheese in the refrigerator, you can extend its freshness by wrapping it in a clean cotton cloth, previously soaked in salt water and thoroughly wrung out. It is better to keep such cheese in a cool, dark place;
5. From the whey remaining after making cottage cheese, you can make pancakes or knead dough.

Anyone can make cottage cheese or cheese from milk at home with their own hands. All you need is desire, time and adherence to cooking technology.

Another option for making cottage cheese from milk at home can be found in the following video.