Cooking cottage cheese at home recipes. How to make homemade cottage cheese from milk

Probably, this product is in any house. Especially if there are children or elderly people in the family, those who care about their and their family's health, or who are trying to lose weight. But sometimes we, buying this product in a store and trusting it, do not think about what it is made of and how it is made. Meanwhile, the contents of store packs and packages are very doubtful. And therefore, the desire of many to make cottage cheese at home is understandable. Because it is not only simple, but also useful, and so delicious. And everyone knows what the curd was made of and using safe technology.

What products to make cottage cheese: rules for making homemade cottage cheese

People who are used to not denying themselves anything natural, trying to lead a healthy lifestyle, have come up with more than one way. After all, cottage cheese is made from different dairy products. This is either milk, or kefir, go curdled milk, sour cream or even fermented baked milk.

IMPORTANT: If you want cottage cheese to turn out delicious at home and retain all its usefulness, take ONLY FRESH milk or products from it and only from a trusted brand. Better yet, straight from the cow!

Cottage cheese at home from curdled milk - a step by step recipe with a photo

But, whatever the base product, the rules for preparing any of them are approximately the same. The main thing in this process is the timely and correct separation of whey. After all, excessive overheating will make the cottage cheese hard, and underheating will make it more difficult to separate the cottage cheese, and indeed, it will be sour. So let's get ready!

Ingredients

• 750 ml curdled milk

How to cook homemade cottage cheese - my grandmother's recipe

Yogurt is fermented milk. I got it randomly. I forgot about the bottle of milk I started. It soared. I kept him warm all day. I got sour milk. But it can also be done in another way. Leave the milk in a closed container in a dark place in the kitchen. A day is enough. Or put a tablespoon of sour cream per liter of milk, and continue, as in my situation. But I got this beauty.

Step 1. Curdled milk

Yes, curdled milk turned out to be noble, dense. As I was convinced later, such a consistency is just perfect ... Now the curdled milk should be gently transferred to the pan, where the cottage cheese will be prepared.

Step 2. Curdled milk in a saucepan

I’ll just warn you right away - you will need two pans. One is small, in which we already have curdled milk, and the second is larger, so that the first fits into it. Pour water into the larger one (so that the smaller one does not reach the bottom).

IMPORTANT: You can do without a water bath, that is, put a saucepan with yogurt directly on the fire, reducing it as much as possible. But in this case, you need to carefully monitor the process, because the cottage cheese can turn out rubber, that is, inedible.

Step 3. Serum on a steam bath

So, in order to avoid overheating, which is real on direct fire, we put a small bowl in a large one. Then we send it to the fire. Bring water to a boil. This will be a water bath. After a few minutes, you will see how a yellowish tint of serum begins to appear.

Step 4. Watching the Serum Separation

IMPORTANT: You must not allow the yogurt to boil!

But that's not all. It is important to wait for a certain moment. We need to turn up the fire a bit. Then, without leaving for a second and without taking your eyes off the curdled milk, wait until such curd clots appear. They will gradually sink to the bottom.

Step 5. Cottage cheese clots

Let's take the pot off the fire. Let the whey cool down. And then there are several ways. The first is to filter the cottage cheese through a thick towel or through a strainer.

Step 6. Strain through a sieve

But to get the desired mass, you still need to do some manipulations. Let's say you did with a strainer. Hold longer cottage cheese in it, and you can also press down with a spoon on top. And I did it with a strainer, and then threw it all on a towel to wring it out.

Step 7. Wring out the whey

IMPORTANT: If after the first attempt with a small amount of curdled milk you decide to make a larger portion, then this process will be facilitated by hanging a towel (gauze). Just hold on until the whey separation stops.

And you will get such a beauty!

Step 8. Curd is ready

How to cook cottage cheese from kefir

Kefir should only be fresh. And another piece of advice - take the one that is not liquid, but the one that is thicker, with a consistency reminiscent of my curdled milk. Pouring a liter of kefir into an enameled bowl, send it to water bath. Keep on low heat for at least 30 minutes. Cover with lid, let cool. And after the same algorithm - gauze or strainer. Or both.

Delicious homemade cottage cheese recipe

Yes, and it happens. Someone is losing weight, someone is contraindicated in excess fat, someone has a liver or pancreas that does not allow such a luxury. Therefore, I advise you to buy non-farm milk - it has a high percentage of fat content. And for fat-free cottage cheese, you need low-fat milk. In the store you can take one percent milk or, if you take from someone homemade milk, ask - they will make you skim milk. You can defend the milk and skim the cream several times.

Then you need to ferment the milk. But get ready for the fact that the process will go on for more than one day, as with yogurt. Therefore, put a couple of tablespoons of fat-free kefir in a liter of raw materials. And then everything is the same as in the previous recipes. By the way, fat cottage cheese it will turn out not as loose as with regular milk, but everything useful will be preserved in it!

How is cottage cheese stored? Good question! After all, this is not store-bought, which can lie in the refrigerator for several weeks. And then in three days it will have to be eaten. Therefore, immediately decide the right amount cottage cheese. By the way, out of 750 ml of curdled milk I got only 170 g of cottage cheese. I did not cook cheesecakes, dumplings or casseroles. The cottage cheese was so tasty without anything, just like the whey - sweet and incomparable!

Among fermented milk products, the most delicious and most nutritious is cottage cheese.

And if there are children in your house, then the cottage cheese should always be in your refrigerator. This product is also useful for dieters and people with health problems.

It contains proteins and fats, as well as mineral elements, such as:

• Iron
• Calcium
• Phosphorus
• Magnesium

And since the above substances that the body receives with food have a positive effect on all vital activity in general, such a product should be in the diet regularly.

Such homemade cottage cheese can, no doubt, be added to the diet of children. Every mother makes sure that her child gets the best, his food is natural and nutritious, so home fermented milk product selection of the best moms.

Even an inexperienced housewife can cook cottage cheese at home. There are many cooking options. The choice will depend on what product should be obtained, whether you want fatter cottage cheese or, conversely, more dietary. You can also adjust the consistency yourself. ready meal, make it, for example, more crumbly or soft.

Homemade milk with good fat content- the main component of a delicious curd. After cooking, waste remains in the form of whey, which, if desired, can also be used in cooking. Such whey is natural and useful, it can be added to the dough or used in okroshka.

How to choose the main ingredient and what are the conditions for obtaining curdled milk? We will talk about this in detail in this article.

Cooking cottage cheese is a long process, but in fact at each stage you will need to do a little manipulation, which will take little time. The lactic acid bacteria will do the rest in the cooking process for you.

Milk for making homemade cottage cheese can be used any. It can be both homemade and store-bought pasteurized. The main condition for the ingredient used:

1. Increased fat. If this is store-bought milk, then the fat content should be at least 3.2%.
2. Milk cannot contain preservatives and antibiotics, so purchased milk should have the shortest shelf life;
3. Milk should be of high quality and fresh.

Cottage cheese can be made from absolutely any milk. Pasteurized milk and even lactose-free milk can make an excellent product. And if this is village milk that was used by the separator, then cottage cheese can also be made from the so-called waste. The main condition is that the product is fresh and of high quality.

From 1 liter of milk, you can get a maximum of 300 grams of finished cottage cheese.

How milk turns sour

The process of obtaining curdled milk is quite simple.. At the very beginning, the milk should turn sour well. The result should be sour milk. There are many ways, for example, you can:

If you decide to use the standard method - keep warm, then you can do this in the following way: put a jar of milk in a warm place, for example, near the battery and leave it there for about a day. To make the process faster, you can put a crust of black bread in a jar.

Important! Milk must not be stirred during the entire fermentation time. When thick lumps and bubbles appear in the jar, the mixture is ready. At the end of fermentation, yogurt will look like jelly. To check the yogurt for readiness, stick a spoon into it, if the ingredient is ready, then it will be a thick mass.

If the milk was bought in a store, then the curdled milk will rise closer to the surface, and the whey will be at the bottom.

Make sure that the yogurt does not stand for too long, otherwise it will oversour, and the finished curd product will turn out sour.

How to cook homemade cottage cheese for a child

Making cottage cheese from milk for a child is easy, milk does not even need to be sour.

We take milk and kefir. You can take any quantity, depending on the desired amount of cottage cheese. The main thing is that kefir should be half as much as milk.

Pour milk into a saucepan and bring to a boil. Pour kefir into the heated liquid, and boil for 10 minutes over low heat. As soon as the milk curdles, the resulting mass must be poured into cheesecloth and allowed to drain well. What happened inside the gauze is ready-made cottage cheese for the crumbs.

If desired, you can add fruits or berries and beat it with a blender. You can also add yogurt or sugar. Using such cottage cheese, you can bake cottage cheese or casserole. All these dishes will be incredibly tasty and will only benefit your child.

Classic homemade cottage cheese recipe

We need 3 liters of milk. Approximately 1-3 days will be spent on souring.

After you have decided on the choice of milk, taking into account all the recommendations and brought it home, you need to pour it into a clean jar or immediately into a saucepan for further fermentation. Dishes can be enameled or stainless steel.

After that, the curdled milk is heated, as a result of which the fermented milk breaks up into two components, one of which is cottage cheese.

So, put the pan on the stove, but do not wait for the boil. When the white flakes separate from the whey, remove the pan from the heat.

Next, we take a colander and put clean gauze into it, folded several times and drain the whole mass. When all the whey drains, the finished curd mass will remain in the cheesecloth. Such cottage cheese will be tender, with a layer.

If you want crumbly cottage cheese, then you need to leave the mass in gauze to drain for a longer time, for example, at night.

From three liters of milk, you will end up with about 600-800 grams of a fermented milk product.

Curd recipe in a water bath

We have already discussed how to get yogurt from milk. So this recipe needs take ready-made yogurt made in any way you like and put in a saucepan.

Next, you need to take a pot that would fit dishes with curdled milk, and pour water into it. But you need to do this so that the water does not come into contact with the bottom of the smaller pan. We put the finished structure of two pots on the fire and bring water to a boil. After a few minutes, the serum will begin to separate.

You can add a little fire, but watch out so that the yogurt does not boil. It is necessary to wait until the curd clots appear, sinking to the bottom of the pan.

The process of thermal exposure is completed and you can remove the pan from the heat, let the resulting liquid cool.

Cooking cottage cheese on kefir

If there is no milk in your refrigerator, and you don’t want to go far to the store, but there is a pack of kefir, then you can also make a delicious curd product from it.

Kefir should be:

• Fresh.
• Thick, like curdled milk.

So, pouring 1 liter of kefir into the right dish, put it in a water bath. On medium heat, or even less, keep the liquid for about 30 minutes. Next, cover with a lid and let cool.

The curd is ready. The pumping procedure is the same, through gauze or a sieve.

How to make fat-free cottage cheese

This recipe is perfect for diet food , breakfast with low-fat homemade cottage cheese will be useful and will not harm the figure.

For such cottage cheese, milk must also be skimmed. Milk with 1% fat can be bought at the store. You can buy homemade or store-bought milk with a fat content of 3.2% and, in the process of settling, remove the cream from above several times.

To ferment such milk, you need to put 2 tablespoons of fat-free kefir in a liter of raw materials used. So the fermentation process will noticeably accelerate.

From 1 liter of curdled milk you get about 250 grams of cottage cheese.

Ready skim cheese will not be as loose as usual, but it retains all beneficial features this dairy product.

Making cottage cheese from milk at home is easy and anyone can do it. The main thing is desire, free time and a recipe that will be exactly followed. Without a doubt, it is easier and faster to purchase a finished product, but it will be difficult to predict whether it will be useful and whether it will be tasty. You cook homemade cottage cheese from obviously fresh and high-quality ingredients, and, therefore, the result will please you in any case. Homemade cottage cheese - useful and nutritious. Such a product is suitable for the nutrition of the most demanding consumers: for children, the elderly, for those who follow their figure.

While the milk turns sour, it is not necessary to mix it. The milk mass will become dense, bubbles will form on top. As soon as the milk turns sour, lightly mix the milk mass.

Put the saucepan with the milk mixture in a water bath. I just put the saucepan with the mixture in a larger pot of water. From the moment the water boils, keep the pan in a water bath over low heat for about 10 minutes. During this time, gently mix the mixture from bottom to top several times. The serum will begin to separate. The main thing is not to overheat and not overexpose the mixture, in this case the cottage cheese will turn out to be tough.

For some time, leave the gauze with cottage cheese in a colander to drain excess whey, and then tie the gauze in a knot, and put a load on top.

In this form, leave the cottage cheese from cow's milk for 6-8 hours. If you like soft and not grainy cottage cheese, then you can reduce the pressing time. Transfer the finished homemade cottage cheese to a jar or bowl and store in the refrigerator.

That's so delicious tender cottage cheese from milk, cooked at home, turned out for me. I love cottage cheese with grains, so I often overcook it under pressure, but this is a matter of taste.

Enjoy your meal!

Once I made homemade cottage cheese, I stopped buying it in stores. Because even in the coolest supermarket, the most expensive farm cottage cheese will not be as fragrant and tender as home-cooked. So, I will tell you how to do it yourself delicious cottage cheese cow or goat milk.
The following questions often arise among those who cook cottage cheese for the first time at home. I will answer them.
1. What kind of milk is homemade cottage cheese made from?
Suitable as whole milk, and pasteurized or sterilized. Whole milk sours best and fastest. A little longer pasteurized or sterilized. UHT milk is not suitable, because it is absolutely dead. If it turns sour, then it is absolutely not the bacteria that are needed for cottage cheese.
You can take both cow's and goat's milk.
2. Do I need to boil milk before putting it on souring?
If you take milk from a healthy cow, from trusted people, then boiling is not necessary. It will only be necessary to sterilize the finished cottage cheese.
If you buy whole milk in the market, it is better to bring the milk to a boil and turn it off when the first bubbles appear on the surface. The main thing is not to overheat the milk, otherwise the cottage cheese will turn out tasteless.
3. How much should milk sour?
From 2 to 4 days. It is necessary to wait for the light green water - whey - to leave the milk. The smell should be pleasant, sour milk, without bitterness.
4. What to do with serum?
Drink and drink again. This is an incredibly healing product! Useful and tasty, it continues to be up to 2 days. From the third day to a week, the serum can be used for cosmetic purposes or for making pancakes, pies, etc.
So, let's start making homemade cottage cheese.
1. We take a can of milk and put it in a warm place. My milk sours well on the table next to the stove.

2. After 2-4 days, the milk will turn sour. A layer of sour cream will appear on top, and a greenish transparent serum will appear at the bottom and along the walls of the jar. Someone removes sour cream and eats separately. I give it to cats. Although it is very tasty on its own, I am not a fan of sour cream. If you leave the sour cream, the curd will turn out to be fatter, and the final whey will not be transparent, but cloudy white. But that doesn't make it any less useful.
3. We take a deep pan, put any cloth on the bottom, for example, a towel (so that the jar does not burst). We put a jar of cottage cheese in a saucepan and add water. It is desirable that the water level reaches the level of the cottage cheese in the jar, but if this does not work out, then at least half the jar. We turn on a low fire and hold the jar for 30 minutes so that the curd is sterilized. At the same time, the water should bubble slightly, but not boil, otherwise the cottage cheese will boil and will be like rubber.
3. We take out the jar from the pan. There are two ways to separate curd from whey. In any case, we need gauze about 30 by 30 cm, folded in 2-4 layers.
- Our grandmothers used the first method. They hung a gauze bag with cottage cheese over the pan, the whey drained, but the cottage cheese remained. I prefer this way:
- take an ordinary double boiler and put gauze on the top saucepan with holes. Pour cottage cheese from a jar onto cheesecloth. The whey will drain into the bottom pan, and the curd will remain in the gauze.

4. Serum drains for about 30-40 minutes. Do not speed up the process by squeezing the gauze bag. From strong pressure, the curd will begin to seep and drain along with the whey. The result will be less finished product. Let the serum drain on its own. Taste it. It is sour, and most importantly, incredibly useful for the whole body! It is good to wash your face, wash your hair. This is an indispensable tool for intimate hygiene. No store-bought lactic acid gel can replace whey! Especially for women who suffer from thrush.

Making cottage cheese from milk at home is a completely simple process. And the resulting product will be both healthier and tastier than cottage cheese purchased on the market or in a supermarket.

Ingredients:

3 liters of milk poured into glass jar;
- pot;
- colander;
- gauze.

How to make cottage cheese from milk at home:

To make good cottage cheese, it is best to use natural homemade or farm milk. A pasteurized product from the store will most likely not work. The quality and purity of milk should not cause you any doubts, because milk cannot be boiled - good cottage cheese does not tolerate high temperatures.

A jar of fresh milk does not need to be refrigerated, it should be in a warm place. After 2-3 days, the milk should turn into curdled milk. When the curdled milk is ready, you can see the vertical "moves". They are formed by bubbles of carbon dioxide rising up. Ready yogurt resembles jelly, easily separated from the walls of the jar. It is extremely important to make sure that the milk does not peroxide, otherwise the cottage cheese will turn out to be very sour.

If the milk was of high quality, then a sufficiently large amount of cream is formed on the surface of the resulting yogurt, which must be skimmed off. The more of them left, the fatter the cottage cheese will turn out. In this way, you can achieve the fat content of the final product you need.

A jar of yogurt must be placed in a saucepan, which is on fire (very weak) and on the bottom of which a thick rag, folded in several layers, is previously placed. Pour water into the pan so that it reaches the middle of the jar.

To warm up the curdled milk better, you should take a knife with a long blade and cut it crosswise. The jar must be covered with a small piece of gauze. The curdled milk should be in the pan until the water starts to boil, but in no case should it boil. This process will take approximately one hour. After that, the fire must be turned off and the jar of yogurt, from which the whey has already separated, should be left in hot water another 10 minutes.

In the meantime, you need to prepare a dish into which the whey will be poured, and a colander covered with a sufficiently large piece of gauze folded 3-4 times, or with a thick cotton cloth. The curd will remain in it. It is necessary to shake out the contents of the jar carefully in order to preserve the integrity of the product as much as possible, because, than more pieces curdled yogurt, the tastier the cottage cheese will turn out.

Next, the edges of the gauze must be lifted up, tied and hung over a container into which the whey will drain. You can tie cheesecloth with cottage cheese, for example, to the handle of a kitchen drawer, and put a container for whey on a stool under it.

It is impossible to squeeze the cottage cheese with your hands, because the structure of the product may be damaged, and it will turn out dry and grainy. The serum should drain itself. The cottage cheese will be ready when it absolutely stops dripping from the gauze.

From 3 liters of milk, you can get from 500 to 800 g of cottage cheese. It depends on the fat content of milk, and on the moisture content of the final product. Cottage cheese prepared according to this recipe turns out to be quite dense, but not dry, moderately fatty and with a very pleasant, milky, not sour smell.

From this homemade cottage cheese you can make delicious homemade cheesecakes according to our recipe!