People have been eating cottage cheese since ancient times. There is a belief that this dish first appeared by accident: whey spilled out of sour milk. In Rus', in the old days, cottage cheese was called “sour cheese,” which is probably why we still call cottage cheese pancakes syrniki. Previously, it was prepared exclusively from yogurt; now many ways of preparing this product are known.

Nowadays, it is not difficult to buy cottage cheese both in the market and in stores. But hardly anyone will disagree with the fact that it has a lot of advantages. First of all, it preserves vitamins and microelements. And besides, which is important, it tastes different from store bought. Let's look at several ways at home.

Real cottage cheese

This product is prepared from You must be absolutely sure of its quality and freshness, since it cannot be boiled - real cottage cheese does not tolerate high temperatures. For example, a product made from skim milk will have a fine-grained structure.

Milk in a three-liter jar is placed in a warm place. In order for it to ferment faster, put a small piece of rye bread. Milk turns into curdled milk after a day if the process occurs in summer, and after 3 days if in winter. There is no need to stir it at this time. The readiness of curdled milk can be determined by the bubbles that should rise to the top and form “passages”.

After this, you need to carefully skim off the cream and pour the yogurt into a large saucepan. If the milk was of high quality and the curdled milk turned out good, it does not flow freely. That is, in order to pour it, the jar needs to be shaken periodically. If the yogurt pours easily, the curd will not be as tasty and will not have the desired structure.

Place the pan on low heat for 10 minutes until the mass is at the required temperature. You can check it in two ways. Touch the container in two places - near the top and near the bottom. The top of the pan should be slightly warm, and at the bottom it should be much warmer, but not hot. You can stir your yogurt with a spoon from bottom to top and dip your finger into the pan; the mass should be slightly warm. If the desired temperature is not yet available, cook it for another 5 minutes. The main thing is not to overheat the curdled milk, as in this case the curd will taste unpleasant, hard and fine-grained.

Now you can turn off the heat and leave the pan to cool overnight. By morning the mass will separate, there will be cottage cheese on top and whey on the bottom. The mixture should be poured into a large bowl lined with gauze. The gauze is then tied and suspended over the whey collection container. When it drains, homemade cottage cheese from milk will be ready.

You can not heat the yogurt, but place it on several layers of gauze immediately after ripening. But for this it must be homogeneous and thick, otherwise it may all seep through the gauze. Cottage cheese prepared according to this recipe at home turns out incredibly tender; it is not recommended to use it for baking, as it will spread. From 3 liters of milk, this recipe yields about 700 grams of cottage cheese.

There are also simpler recipes. Homemade cottage cheese You can also make it from store-bought milk with the addition of sour cream. For this you will need:

Sour cream - a glass;
- milk - a glass;
- sugar;
- Rye bread.

First, mix a tablespoon of sour cream in a glass of milk. Add a piece of rye and leave the mixture warm overnight. In the morning, carefully take out the bread so that it does not crumble. The sour milk is filtered through gauze folded three times. The cottage cheese is ready.

In order to receive large quantity cottage cheese, you need to pour a pack of milk into an enamel pan, add sour cream (2-3 spoons), mix and also leave overnight. In the morning, heat on the stove until the sour milk becomes warm (do not boil). Turn off the heat, after 2-3 hours, when the milk has curdled, you need to strain it.

IN ready dish add a spoonful of sour cream and a little sugar. You can store the cottage cheese for up to three days in the refrigerator.

As you can see, making cottage cheese at home is not at all difficult. This dish will undoubtedly appeal to all household members, and especially children.

The benefits and nutritional properties of cottage cheese are difficult to overestimate. This product saturates the human body with calcium, proteins, amino acids and other nutrients. We are used to buying it in stores and markets, although we know that you can easily make cottage cheese from milk at home. Your own product is always better than a store-bought or market product, because it does not contain flavorings, preservatives or other chemical additives. Learn how to make cottage cheese for your family and you'll be able to make sweet homemade casseroles, amazing pies and fluffy cheesecakes!

Features of making cottage cheese at home

If you decide to seriously start making cottage cheese yourself, immediately prepare for the fact that the first two or three attempts will not be entirely successful. Despite this, you should not stop. First of all, familiarize yourself with the main features of preparing a homemade dairy product:

1. Heat treatment should not be excessive. If during the cooking process you overdo it with the temperature, the end result will be a not very attractive product in the form of lumps, which you are unlikely to want to eat.
2. Heat treatment should not be weak. Undercooked raw material is a sour milk-curd curd, from which the whey is very poorly separated.
3. The best raw material for making homemade cottage cheese is natural farm milk.

How to make homemade cottage cheese from milk

The technology for making cottage cheese at home is simple and straightforward. Judge for yourself: preliminary preparation is easy, the set of products and equipment is minimal, preparation time is no more than an hour. However, there are many in various ways make homemade cottage cheese. If you are going to get serious about this, try all the known recipes to choose the one you like the most.

Classic recipe for sour milk

The traditional method of making cottage cheese from sour milk at home is known to many. This recipe requires the following:

• sour milk (fat percentage not less than 2.5) – 3 l;
• kefir (low-fat is not suitable) – 620-640 ml;
• medium sized saucepan;
• thin cloth.

How to make natural cottage cheese from sour milk - step-by-step preparation:

1. Pour sour milk into a saucepan and place on medium heat.
2. Bring to a temperature of 35-40°C. At this point, you will notice that the whey begins to separate.
3. While the milk is heating up, you need to prepare a colander. To do this, you need to cover it with fabric folded in 6-8 layers. The edges should hang freely.
4. Place the milk, heated to the desired temperature, in a colander secured in a large whey container. Let it drain a little.
5. Without squeezing, tie the corners of the fabric into a knot, secure it above the container into which the whey has flowed, in a suspended state.
6. Wait a few hours for the remaining liquid to drain away.

Made from fresh cow's milk and sour cream

Quick recipe making cottage cheese based on fresh milk and sour cream will be appreciated by mothers of small children. The product prepared according to this scheme will be tender and, most importantly, healthy! In a word, just as needed for infants. To make this cottage cheese you will need:

• milk (farm milk, from a cow) – 200 ml;
• sour cream (fat content 25-30%) – 50 g;
• small metal container;
• sieve.

The process of making baby cottage cheese using fresh milk and sour cream at home:

1. Bring milk to a boil.
2. Pour in sour cream.
3. To stir thoroughly.
4. Wait until it boils again.
5. Transfer the contents of the pan to a sieve.
6. Wait until the whey drains.
7. After 5 minutes the product will be ready for use.

How to make from pasteurized milk and kefir

If you can’t buy real cow’s milk to make homemade cottage cheese, don’t worry. The traditional method can easily be replaced with an alternative one. What does it mean? And the fact that in some cases natural whole milk can be replaced with a sufficient amount of store-bought pasteurized (not skim) milk. If you're interested, write down the recipe. So, you will need:

• pasteurized store-bought milk – 600-650 ml;
• kefir – 400-450 ml;
• salt – 4-5 g;
• small saucepan;

1. Pour milk into a saucepan.
2. Add a pinch of salt for taste.
3. Place the container on low heat. Stirring constantly until foam and bubbles appear.
4. Add kefir.
5. When the whey appears, remove the pan from the heat and mix its contents thoroughly.
6. Place on low heat.
7. Heat until large lumps form.
8. Place the contents of the container into a fine sieve and drain the whey.

From milk powder and lemon

Can lemon be an integral part of such a dairy product as cottage cheese? How could he! A small amount of freshly squeezed lemon juice makes the curd mass very tasty and tender. If you are interested in this idea, write down what it will take to implement it:

• reconstituted milk (diluted dry powder) – 3 liters;
• lemon juice – 50-60 g;
• medium sized saucepan;
• colander;
• gauze.

Step-by-step preparation:

1. Place a saucepan with milk over medium heat.
2. After waiting until the foam begins to rise, turn off the heat, add freshly squeezed lemon juice, stir vigorously, and leave for exactly a quarter of an hour.
3. Pour the contents of the pan into a colander lined with several layers of gauze.
4. We tie the corners of the gauze to make a bag. We hang it over the sink to drain the whey.
5. In half an hour the product will be ready for use.

This cottage cheese differs noticeably in taste. At the same time, it is as useful as classic version. Baked milk makes the curd mass more tender and light, which allows it to be used for a wide variety of desserts. To prepare this product, you will need:

• Baked milk (homemade is recommended) – 1,500 ml;
• natural yoghurt or fermented baked milk – 200 ml;
• salt – 4-5 g;
• pot;
• multicooker;
• colander;
• gauze.

Cooking process:

1. In a medium-sized saucepan, combine milk with yogurt or fermented baked milk.
2. Mix thoroughly.
3. We put it in the multicooker, start the “Yogurt” mode for half an hour.
4. After we hear the signal that cooking is complete, leave for 12-14 hours for the mixture to ferment.
5. Transfer the milk mixture to a saucepan and place in a water bath.
6. Heat until the whey begins to separate. Let it cool.
7. Place the cottage cheese in a colander with gauze. Strain until you get cottage cheese of suitable density.

How to cook goat milk with calcium chloride for children

This recipe for cottage cheese made from milk at home is suitable for those who have experience in such matters. Goat milk is a somewhat capricious product, so it will not be easy for a beginner to cope with it. If you intend to cook a large number of at a time, you need to know how much curd is obtained from 1 liter of milk in order to prepare a suitable size pan and a large sieve in advance. As a rule, the output is 26-29% of the original volume - that is, 260-290 grams per 1000 ml. So, let's go directly to the recipe. To prepare you will need:

• fresh goat milk – 1 l;
• calcium chloride solution – 1 ampoule (10 ml);
• pot;
• colander;
• gauze.

Preparing children's cottage cheese:

1. Pour the milk into a saucepan and place it on a medium-high heat burner.
2. Bring to a boil
3. Remove from heat.
4. Leave the boiled milk for 45-50 minutes to cool.
5. Put it back on the fire, heat it to 75-85°C, add an ampoule of calcium chloride.
6. We continue to keep it on fire. After 2-3 minutes, the cottage cheese will begin to curl right before our eyes. At this moment the fire must be turned off.
7. Let it brew for about a quarter of an hour, and then put it on cheesecloth.
8. We drain the whey and get the long-awaited goat curd!

Check out the recipes on how to cook.

Video recipe: how to make delicious cottage cheese at home

If a person cares about his health, then he should consume fermented milk products, including cottage cheese. Yes, just not bought in stores, but at the market and then from trusted housewives, or cook at home at least once a week. But not everyone knows how to prepare it, so in this article I will describe in more detail the secrets of grandmothers and how to properly prepare this product, which is so important for our body.

What products are needed to make homemade cottage cheese?

To prepare cottage cheese of impeccable quality, you will first need homemade milk containing fat, and the yield of the finished product will also be greater. It is better to take fresh or slightly sour milk, but already sour milk is not recommended, as it contains unwanted bacteria. As additions and depending on the recipe, you can add kefir or yogurt.

In order to accelerate the process of coagulation (clotting) and separation of whey, it is possible to use citric acid, vinegar, but special preparations purchased in pharmacies will be more reliable and useful. This is rennet, which is obtained from the ventricle of young calves or lambs, pepsin, calcium chloride, bifidobacterin and a number of others. The proportions of the additive are written in the instructions.

It seems to us that this is a troublesome task, it will take a lot of time, but if you have experience in cooking, then everything is not so difficult, only after each stage of preparation you need to wait time.

Components:

• homemade milk - 4 liters.

According to the chosen recipe for making homemade cottage cheese from milk, we prepare it as follows:

1. Pour the selected milk according to quality into a ceramic bowl and place in a warm place for two days. Cover the top with a clean napkin. IN summer time do not allow peroxidation, as the original product will be sour.

2. During the process of souring the milk, you can add rye crackers or pieces of bread, add a little lemon juice or pour in kefir.

3. When two layers are formed: the dense part and the liquid. The liquid is whey, and the upper part will be a thick mass.

5. Pour the resulting clot into a colander covered with gauze and strain.

6. Tie the gauze into a knot and hang it so that all the liquid can be strained out. If you want the curd to be drier, then you need to put a weight on the knot.

7. The cottage cheese is ready, can be consumed either on its own or with the addition of jam, herbs, sour cream, etc.

2. How to cook homemade cottage cheese

Due to the fact that there are still many complaints about the quality of store-bought dairy products, I prefer to cook cottage cheese at home using various recipes. My piggy bank is replenished with new and new recipes. I try to cook the cottage cheese so that it is not sour, has an amazingly delicate texture, is crumbly, moist and even has a subtle aroma of vanilla!

Components:

• whole milk - 2 liters (fat content not less than 2.8%);
• kefir - 1 liter (fat content 3.5%);
• vanilla - 1 pod.

By savory recipe how to cook homemade cottage cheese, prepare it like this:

Pour two liters of milk into a wide saucepan with a thick bottom and begin to heat it over medium heat for about an hour. Do not change the temperature.

After 40 minutes, when a film begins to form on the surface, this indicates that the milk is beginning to curdle.

Then, after 10 minutes, the curdling process is more noticeable; carefully pour all the kefir along the walls of the dish. The separation into cottage cheese and whey begins, add a whole vanilla pod and bring to the point of boiling.

When the first bubbles appear, turn off the heat and begin to collect the cottage cheese in a sieve with a wooden spatula. All the curd is on top, and at the bottom is clear whey, which I pour into jugs and store in the refrigerator. It is an excellent liquid base for baking.

I got 500 grams of the most delicate cottage cheese. Using a wooden spatula, carefully stir the curd to remove excess liquid; it is better to do this several times.

I leave the cottage cheese and vanilla in a sieve overnight and cover the sieve with gauze. In the morning you can add a handful of raisins, make coffee and enjoy a wonderful breakfast. What else do you need?

3. Homemade cottage cheese with sugar

Components:

• milk - two three liter cans;
• sugar - 300 grams.

By simple recipe Prepare homemade cottage cheese with sugar like this:

1. First, take the freshest homemade milk - this condition must be observed.

2. Pour the milk into a thick-walled container and place it close to heat for a day and a half (do not stir).

3. After this time, the liquid and dense parts will peel off.

4. Then put this saucepan on low heat, add a little sugar and heat, but do not boil or stir.

5. Turn off the heat and leave until the cottage cheese has completely cooled and ripened, possibly until the next morning.

6. Throw the resulting product onto a sieve, put it on gauze and leave it hanging for several hours.

7. Ready homemade cottage cheese can be given to children, used for cold appetizers and salads. It is not recommended to store for a long time. Refrigerate for no more than three days.

Components:

• milk - 1.5 liters;
• kefir - 1.5 liters.

By homemade recipe How to make homemade cottage cheese with milk and kefir:

1. Pour milk and kefir in equal proportions into a very clean container.

2. Place the pan on the lowest heat setting and heat for about 45 minutes.

3. As soon as we notice the separation of the whey from the curd and the curd layer is clearly visible, then turn it off.

4. Throw it through several layers of gauze, get whey and ready-made cottage cheese.

5. We hang the gauze bag and hold it for two or more hours. If you need soft cheese, then 2 hours is enough, and if it’s a little dry, then you need to keep it longer.

5. Delicious homemade cottage cheese

Every housewife has her own favorite recipes, but I am sharing with you the recipe that I use all the time, it is perfect, not greasy and tasty. Let's try and cook with me!

Components:

• homemade milk - 4.5 liters;
• any sour cream (you can also use store bought) - 650 grams;
• salt - according to preference.

According to our favorite recipe, we prepare delicious homemade cottage cheese like this:

Buy homemade milk, put it in the refrigerator for five hours, then skim off the cream. From the amount of milk taken, about one kilogram of cottage cheese is obtained.

Then put the milk in a warm place to sour. In winter it will take longer to sour, but in summer three hours is enough. If you want to help milk in the souring process, then add a few spoons of ready-made cottage cheese or sour milk.

Pour it through a linen towel, wait for the liquid to drain, and then wrap it in a bundle and store it in a suspended state for five hours. The result was a tender and fatty cottage cheese.

6. Homemade cottage cheese on sourdough with carrots

IN Lately We at home are so hooked on homemade cottage cheese that now I can’t live without it, and believe it or not, I collect various recipes, ask people who live in the village or other experts in this skill. So, a friend of mine used to live in a rural area and told me that when preparing cottage cheese, they also added carrots. In order to enrich it with vitamins and so that it has a yellowish tint, which indicates that the cottage cheese is made from good homemade milk.

Components:

• homemade milk - 3 liters;
• sourdough - according to instructions;
• root vegetables - 2 pieces;
• salt - 4 teaspoons.

By original recipe Homemade cottage cheese with sourdough with carrots is prepared as follows:

Now I cook the same way, but with the addition of the domestic Bakzdrav starter culture, which works great in terms of fermentation.
I heat the milk, add peeled and washed pieces of carrots, salt and bring to a low boil, set aside for 40 minutes and let it brew. Next, I add the starter according to the instructions and set it to mature for 12 hours.

When the mass resembles the consistency of yogurt, lightly heat it in a water bath to form a clot. I put it in a gauze bag and hang it in a convenient place to drain the liquid. I throw away the carrots. The cottage cheese is ready.

7. Video - How to make homemade cottage cheese from store-bought milk

Until we meet again on the pages of my website, write, ask, I will answer all questions with great pleasure.

If you are a fan of homemade dairy recipes, then this article is for you. Delicate homemade cottage cheese is an ideal breakfast, the basis for baking and desserts, and it should be prepared from sour milk (yogurt), which helps to dispose of the spoiled product in a timely manner.

To prepare yogurt and cottage cheese from it, you should take only homemade milk, there are reasons for this: firstly, cottage cheese from such milk turns out fattier and tastier, and secondly, homemade milk sours correctly, forming a jelly-like mass (yogurt), unlike store-bought milk, which quickly acidifies and acquires an unpleasant odor.

A simple recipe for yogurt cottage cheese

So, after purchasing a 3-liter jar of homemade milk, it’s time to figure out how to make cottage cheese from yogurt. After your milk has soured to curdled milk (this takes about a day in summer period and up to two days in winter) you should place the jar in a pan with hot water on the stove. At the same time, make a cross-shaped cut in the curdled milk to the very bottom so that the product sours more evenly. As soon as the contents of the jar warm up to a temperature of about 35-40 degrees (it is better to use a thermometer to determine), the fire can be turned off and the curdled milk can be left to warm up evenly.

We move the heated product into a new pan, the bottom of which is covered with a rag or a special mat used during preservation. Pour warm water into the pan and put the curdled milk on the fire. Now all that remains is to wait, because it is impossible to judge exactly how long to cook homemade cottage cheese from yogurt - it all depends on the milk and the heat. A sign of readiness will be the whey, which is very clearly separated from the curd mass. As soon as the curd separates, let the mixture cool completely and place it on cheesecloth. Usually, 6-8 hours in a suspended state is enough for the cottage cheese to get rid of excess whey without losing softness, but if you like drier cottage cheese, extend the time for another 4-6 hours or put the yogurt cottage cheese under a press.

How to cook cottage cheese from yogurt in a slow cooker?

Ingredients:

• milk - 3 l;
• sour cream - 200 g.

Preparation

In order to speed up the process of souring milk, it should be mixed with sour cream and left warm. As soon as the milk has curdled and yogurt has formed, pour it into the multicooker bowl and set the “Warming” mode for 30 minutes. After the time has passed, place the curd mass in a colander lined with gauze, tie the ends of the gauze and leave the excess whey to drip off. The time that the curd mass should spend in a suspended state is calculated by everyone: if you want to get a wetter curd, leave it for 4-6 hours, drier curd will be ready in 8-12 hours.

How to make cottage cheese from yogurt?

There is also a less labor-intensive process for making cottage cheese. In this case, you can take ready-made store-bought yogurt and leave it to drain in the evening. In the morning, tender cottage cheese will be waiting for you.

To prepare, we only need a half-liter sachet - a liter, depending on how much product you want to get out. Homemade yogurt can be poured into plain plastic bag. So, before making cottage cheese from yogurt, we freeze the yogurt itself directly in the package, and transfer the resulting lump into a gauze bag. We tie the edges of the bag and hang the contents over a saucepan into which the whey will drain. After 8-10 hours, the excess whey will completely drain, and you will have a delicate curd mass for breakfast or an excellent base for sweet dishes.

A wonderful delicacy and an invaluable product containing calcium. Homemade cottage cheese is loved by adults and children. Countless quantities can be prepared from it. delicious dishes and sweet desserts. Regular consumption is beneficial for any age, especially when we're talking about about the product homemade. To protect your family as much as possible, it is advisable to choose only proven recipes. How to make cottage cheese at home, useful recommendations and you will find many simple recipes in our article.

The composition of cottage cheese is rich in natural proteins and a record calcium content. In addition, you can choose a product with minimal fat content, which is important for baby food. Ideally, the human body should receive it at least once every two days, and for children and the elderly, cottage cheese is simply a necessary product.

Modern supermarkets have a huge selection of a wide variety of dairy products, including cottage cheese. By purchasing products from trusted manufacturers, you can provide your family with everything they need, but in some cases it is better to make cottage cheese yourself. This is especially important for children, digestive system who is just beginning to adapt to new products for her.

How to make cottage cheese at home

It would be optimal to use homemade milk and dairy products for these purposes. Making homemade cottage cheese is as easy as shelling pears, even for an inexperienced housewife. In addition, the process will not take much time, which is ideal for always busy mothers.

The specificity of curd products is that they are usually consumed without preliminary heat treatment.

This creates a certain threat, because bacteria develop well in such an environment. This is why it is necessary to use boiled or pasteurized milk. The main nuances of home cooking are described below.

Secrets of successful cooking:

• Cottage cheese can be obtained from almost any dairy product. Besides traditional recipe from milk, you can use kefir, yogurt, curdled milk, sour cream or cream as raw materials. The fat and calorie content of homemade cottage cheese directly depends on the raw materials, therefore dietary cottage cheese For baby food, it is better to prepare it from regular milk.
• If you have chosen a recipe with natural fermentation of the milk mass, the main thing is not to let it sit for too long. Otherwise, the cottage cheese will acquire a sour taste, which will make it not very suitable for desserts or baby food.
• The pharmacy has special starter cultures for these purposes. With their help, you can quickly ferment milk and prepare yogurt, curdled milk and other fermented milk products. In addition to the speed of preparation, such starters contain additional substances: vitamins, bifidobacteria, etc. The disadvantage will be the increase in the cost of products, and ordinary homemade cottage cheese can be made without extra expenses.
• The first complementary food for infants can be made from homemade cottage cheese. For this, only non-sour milk and kefir are used.

Cottage cheese at home from milk can be prepared using different methods. Usually the natural fermentation method is used, but for quick results it is better to boil milk or other raw materials and then quickly cool. Such temperature changes contribute to the rapid formation of semi-solid clots, from which the final product is obtained.

On average, to prepare one kilogram of cottage cheese you will need about five to six liters of milk.

Homemade cottage cheese recipes

Such processes are not complicated, because this product can be obtained different ways. Usually, thrifty housewives use substandard dairy products, for example, sour milk or leftover kefir and milk mixtures. If you need to get a fairly large amount of cottage cheese, for example, to bake delicious pies or make cheesecake, you can buy homemade milk in advance and make the cottage cheese yourself. The taste of such a product will be significantly superior to the store-bought version, so it is better to spend a little time preparing it than to risk buying a low-quality or suspicious composition.

Manufacturers often add special substances that slow down processes and promote long-term storage. If it is not possible to prepare cottage cheese yourself, it is better to choose products with minimum period storage produced at a nearby facility. You should not buy super-pasteurized milk to make cottage cheese. Any natural product of this type simply cannot be stored for up to six months, and without temperature conditions. Cottage cheese made from powdered milk also has a grainy consistency and often an unpleasant bitter taste.

Several quick and simple technology recipes are given in our article. With their help, you can easily prepare this healthy product yourself.

Homemade cottage cheese recipe from milk

It is advisable to purchase homemade whole milk. If you are confident in its quality, you don’t need to use boiling. To prepare, you need to leave the milk in a glass container for a day or two. To enhance the fermentation process, you can use special starter cultures, which are sold in pharmacies or supermarket departments. A “homemade” method would be to add kefir, sour cream or just a piece of black bread.

The taste of cottage cheese prepared in this way is no different from factory production; its consistency can be adjusted independently. But its main advantage is its natural composition without foreign impurities and strict compliance with all hygienic standards and storage conditions.

Homemade kefir cottage cheese

You can make delicious cottage cheese from any dairy product, but to do this you need to start the fermentation processes. It is optimal to use sour milk or ready-made kefir. The fat content of the cottage cheese will depend on the original product.

On the other hand, a dietary product will not provide enough raw materials for the formation of curd lumps, so it is better to choose kefir of medium fat content.

Algorithm for making cottage cheese from kefir:

• The mixture is heated over low heat. Do not boil, otherwise the cottage cheese will turn out too dry.
• Once solid clumps begin to form on the surface of the mixture, you need to remove it from the stove.
• Pass the resulting liquid through several layers of gauze.
• The “bag” of cottage cheese is suspended above the container to drain the whey. For the same purposes, oppression is often used, then the structure of the cottage cheese will be more dense.
• The resulting product can be used immediately or can be stored in the refrigerator for several days. To do this, it is advisable to wrap it in a dry cotton towel or napkin, but do not use a plastic bag.

You can take a mixture of milk and kefir, and also add any other dairy product. For children younger age It is best to keep the ratio of milk and kefir within 2:1. Additionally, you can use calcined powder, which is also sold in pharmacies. Its use is often recommended when there is a lack of calcium in the body, but it should not be abused so as not to increase the load on the kidneys.

The main condition of safety- pre-boiling if there is any doubt about the quality.

For the lucky owners of reliable sources of supplies of homemade milk, there will be no such problem; the original products will not need to be boiled.

Homemade cottage cheese from sour milk

If you find sour milk in the refrigerator, and there is no time for baking, you can use it to prepare delicious cottage cheese. To do this, pour the milk into a suitable container and put it on low heat. An increase in the temperature of the liquid will cause gradual thickening and the formation of curd lumps. Having almost brought the mixture to a boil, you must quickly move the container and cover with a lid. This must be done for better formation of the curd mass.

After the milk has cooled to a comfortable temperature, place several layers of clean gauze on the bottom of a metal colander and strain the resulting mixture. The whey that is formed when cottage cheese is heated can also be used to prepare cold milk soups (okroshka) or baked goods. All semi-solid residues will linger at the bottom of the colander, so all that remains is to carefully squeeze out the excess liquid and hang the gauze for the final drainage of the whey. For these purposes, you can use a press, leaving the curd lump directly in the colander.

This method will allow you to use those products that were previously simply thrown away as unnecessary. Cottage cheese made from sour milk does not have any differences in taste, the main thing is that the milk is simply sour and not completely gone. You can experiment a little by mixing the mixture with yogurt or adding fruit filling. If you do not want to use such a product in pure form, there is always the opportunity to use it for baking, preparing, for example, a delicious casserole.

Homemade goat milk cottage cheese

The algorithm for preparing such a product is practically no different from the “classic” recipe using cow's milk. Characteristic feature such a product will have a slightly specific taste, but in terms of calcium content and other useful substances it will not be inferior to the traditional one. This will be an excellent alternative for congenital indigestibility of cow's milk. In addition, such products will be useful for children. early age and are perfect for first feeding.

Goat milk must first be fermented a little. In order to ensure maximum naturalness of the process, place a crust of black bread in a container with milk. A day later, the milk had already become sour milk and acquired a slightly heterogeneous consistency. For convenience, you can use a water bath. When the container is placed in boiling water, care must be taken to ensure that the milk does not boil. After 15 - 20 minutes, you can drain the resulting mixture in a colander and then put it under pressure, the cottage cheese is ready.

Quick and original methods for making cottage cheese

Even with minimal effort, it is possible to obtain this product at home. For those who are always busy with other things, we offer a selection of the most quick methods making cottage cheese at home.

Place the initial mixture: milk, yogurt, kefir or a set of fermented milk products in a suitable container. Then put everything in the microwave and set the power to maximum. Cooking time is around 10 minutes, you can periodically look at the mixture.

When the curd mass becomes thick and heterogeneous, you can safely strain. Using this method, you can quickly prepare a child’s breakfast, especially since in a family with children there is usually no shortage of raw dairy products. Many mothers even try to make cottage cheese from breast milk, only in this case it is better to use a traditional stove rather than a microwave oven.

Freezing the original product

The original recipe for making cottage cheese from kefir is freezing the original product. For convenience, kefir is used in a cardboard box. In the evening, such a bag is placed in the freezer, and in the morning it is laid out to defrost at room temperature.

For quick results, it is advisable to open the package, transfer the contents to a sieve and leave indoors. After some time, the mixture will thaw and the result will be the most delicate cottage cheese with a soft consistency. This method is good because almost no effort is spent on preparation.

Of course, such recipes now cannot be done without the use of an indispensable modern assistant - a multicooker. With its help, you can also quickly prepare cottage cheese, especially if it has a special “yogurt” program. Housewives have experimentally figured out other methods.

You can set the “baking” mode (about 80º C) or just heating (the temperature depends on the brand of equipment). In the first case, cooking will take 10 - 15 minutes, when heated - about an hour. With the automatic yogurt preparation function, the production speed will also depend on the multicooker model.

Using a conventional oven

Using a conventional oven, you can also pamper your household with homemade cottage cheese. Pour the milk and curd mixture into a suitable container and heat to 150º C for half an hour. After this, drain the whey, the cottage cheese is ready. An unusually delicious curd dessert can be prepared in clay pots.

To do this, add sour cream or cream, a little sugar to the pre-fermented milk and set for the same time and temperature. Cottage cheese prepared according to this recipe has a pleasant taste and delicate texture. Alternatively it could be delicious dessert for dinner, especially since preparation requires minimal effort.

Homemade cottage cheese is a wonderful food for any occasion. Children love its delicate taste, and adults love its rich composition and the ability to use it for a variety of dishes.

It can be used to make desserts, used in baking and added to salads. A “classic” dish, loved since childhood, is cottage cheese with sugar and sour cream, and the taste of kindergarten cottage cheese casserole Most people still associate it with the best moments in life. You can prepare this healthy product at home; this does not require special culinary skills or complex equipment. Using the recipes in our article, you can easily master this simple technology and be able to pamper your family and friends with delicious and healthy dishes.