Cottage cheese is a versatile food product rich in vitamins and microelements. It is eaten as a stand-alone dish and is also used as an ingredient in tender casseroles, pies and cookies. You can buy it ready-made or make it yourself. Homemade cottage cheese from milk turns out to be no less tasty, and it is not at all difficult to cook it. You just need to choose the recipe you like and follow it strictly.

To prepare such a product, you will need 3 liters of fresh cow's milk and the juice of one lemon. Many housewives will be interested in how much cottage cheese is obtained from 1 liter of milk. Not at all, not more than 150 grams, so the amount of raw materials should be selected taking into account the desired volume of the final product.

How to cook:

1. Milk is poured into a high saucepan and put on high heat so that the liquid warms up quickly. During heating, it is important to stir the milk with a spoon or slotted spoon so that it does not burn.
2. After the first signs of boiling appear, the fire is kept to a minimum and lemon juice is added. Almost immediately, you can see how the milk begins to curdle.
3. The gas is turned off and the resulting composition is sent to a colander, previously covered with gauze.
4. The whey is squeezed out, and the resulting curd mass remaining in the gauze is placed under the load.
5. After a few hours, when all the whey is drained, the curd will be ready for use.

Homemade cottage cheese from milk should be kept cool for no more than 3 days, it can be used as a filling for dumplings or made into casseroles.

Cooking with the addition of kefir

This recipe is based on pasteurized milk and kefir. This way of cooking will appeal to busy women who don't have time to look for real farm produce.

The following ingredients are required:

• 60 ml of milk;
• 450 ml of kefir;
• 5 g of salt.

The preparation is as follows:

1. Pour milk into a saucepan, add salt and simmer over low heat.
2. After that, pour in kefir and, as soon as whey appears, turn off the heating.
3. Mix the resulting mass and put on fire again. Wait until large curdled lumps begin to form.
4. When this happens, the resulting mass is spread in cheesecloth, squeezed and placed under a press.

Kefir-based curd is immediately ready to eat.

Goat milk recipe

Goat milk is a healthy and nutritious product that surpasses cow milk in its properties.

However, it is more capricious at work, so it can be difficult for beginners to prepare cottage cheese from it.

You will need the following ingredients:

• 1 liter of goat milk;
• 10 ml of calcium chloride.

The execution of the goat milk recipe looks like this:

1. Milk is poured into a saucepan, put on medium heat, allowed to boil and removed from the stove.
2. Allow to cool for about 50 minutes, after which they are heated again to a temperature of 85 degrees. Calcium chloride is added.
3. As soon as the mixture begins to curdle, turn off the fire and let it settle for no more than 15 minutes.
4. The mass is thrown onto cheesecloth, the serum is allowed to drain.

Delicious and useful product ready.

How to make curd from sour milk

Cooking curd from sour milk is the classic option that housewives use most often.

To prepare it you will need:

• 3 liters of sour milk with a fat content of at least 2.5%;
• three glasses of kefir (it must be fat).

We prepare homemade cottage cheese from sour milk as follows:

1. Pour milk and kefir into a saucepan and put on medium heat, heat to 40 degrees.
2. As soon as the whey begins to separate, the curd mass is thrown onto cheesecloth and the liquid is allowed to drain.
3. The finished product is not placed under a press, but suspended in such a way that all the serum is glass in a few hours.

Store such a product in the refrigerator for no more than 3 days.

The fastest cooking method

Such curd can be eaten immediately. There is no need to cook the milk mixture for a long time, and then hold the resulting mass under pressure. But for its preparation, you need to use farm products, which will significantly improve the taste of the finished cottage cheese.

For cooking you will need:

• 200 ml of milk (lean milk will not work);
• 50 g sour cream, 30% fat.

How to cook:

1. Pour milk into a saucepan and bring to a boil over medium heat. Then pour in sour cream.
2. The mixture is thoroughly mixed and allowed to boil a second time.
3. The curdled mass is thrown onto cheesecloth or a fine sieve and the whey is allowed to drain.

After a few minutes, the dish can already be served.

Product for children

Such cottage cheese can be started to be introduced as complementary foods for babies, as well as given to older children for breakfast.

It is important to use the freshest ingredients for its preparation and not to store the product for future use.

For baby cottage cheese, you only need one ingredient - baby kefir.

Prepare it as follows:

1. The required amount of kefir is slowly heated in a water bath.
2. As soon as the product begins to curl, it is thrown into a colander or cheesecloth and the whey is allowed to drain.

After the resulting mass has cooled, it can be immediately given to the child.

Homemade cottage cheese made from milk and sour cream

Simple and delicious recipe... To prepare it, you should buy products from farmers in order to fully enjoy the creamy taste of the curd.

In order for a self-prepared product to be not only tasty, but also healthy, you should adhere to some rules and know little tricks:

The most important secret is that making cottage cheese takes time. It's not worth making a product in a hurry. You can get either an undercooked mass, or a slightly edible rubbery substance.

1. The quality of the raw materials. Milk, sour cream, kefir must be of excellent quality; it is best to buy these products from farmers. Then the output will be a really tasty and healthy product.
2. It is important not to overheat the raw materials during the cooking process. If the temperature is too high, then the cottage cheese will acquire an unappetizing lumpy appearance, and the taste will also deteriorate.
3. At the same time, the raw material cannot be heated insufficiently. In this case, a complete separation of the whey from the curd mass will not occur, and the product will have the appearance of a clot, which is unlikely to be eaten.
4. It is best to use clean gauze to separate the curd mass from the whey and further drain it. Thanks to its fine-mesh structure, it will be possible to squeeze out all excess liquid, and the material itself is natural and does not contain dyes or flavors that could pass to the final product.

Considering all the above features, every housewife, even not very experienced, can make cottage cheese from milk. There is nothing difficult in preparing it yourself at home. It is only important to strictly adhere to the recipe and cook from high quality ingredients. Then a homemade product will easily replace the store product in the daily diet.

Probably, every person 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 is not for nothing that many pediatricians advise introducing milk into the diet of the baby as early as six to eight months. Unfortunately, it is difficult to buy really high-quality dairy products in modern stores, but many of them can be prepared on your own. Let's clarify how to make cottage cheese quickly at home.

How to make curd quickly and easily?

To prepare such a dairy product, you need a minimum of ingredients. You do not need to use pepsin and 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.

Combine the milk and salt in a fairly large saucepan. Bring this mixture to a near boil, but do not let it boil. Turn off the stove and pour into the milk lemon juice while stirring. As a result, the milk will curl up into flakes. Leave it on for five to seven minutes, during which time stir it several times. If you want the finished cottage cheese to have a particularly pleasant creamy taste, add a tablespoon of heavy cream to the mass.

Cover the bowl with gauze, folded in two or three layers. Pour the curd mixture over it. Gently 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 will give up the liquid, the drier and denser it will be as a result.

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

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

To make quick homemade cottage cheese, you need to prepare two liters of kefir (2.5% fat) and two liters of milk (also 2.5% fat).

Rinse a suitable sized saucepan cold water... Pour milk and kefir into it. Stir the resulting mixture. Place the lid on the pot and place it on the stovetop on the largest burner. Incubate on fire at minimum power for half an hour.

Wait until the mixture in the saucepan begins to separate the clear whey. Stir the future cottage cheese with a spoon, turning it gently from bottom to top. Cover again and let sit for another twenty minutes. But never let the whey boil.

Leave the future cottage cheese under the lid until it cools completely, then carefully catch it with a slotted spoon and put it in a colander. Leave in the refrigerator for three hours.
For taste, add condensed milk to the cottage cheese before use, but you can skip 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 to sour milk.
Then pour half a liter of fresh milk into a saucepan, bring it 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 to cool.

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

Quick yogurt curd

If you don't want the classic crumbly curd, but soft curd or even curd cream, take a look at this simple recipe. To prepare such a product, it is worth preparing kefir. Add salt or sugar to it, if desired, focusing on your taste preferences. Pour the kefir into a suitable container and send it to the freezer so that it freezes completely.

Put frozen kefir in several layers of cheesecloth and hang. As it defrosts, all the kefir whey will drain from it, and you will have a delicious soft curd. If you throw the ice cream kefir on a sieve, and not hang it up, you get a wonderful curd cream.

Another recipe for "lazy" cottage cheese
This recipe is a variation on the use of acid to speed up milk souring. You need to prepare three liters of regular store 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 boiled yet, pour the prepared vinegar into it with constant stirring. As you stir, you can see the milk start to flake. Reduce heat to low power, cover container with a napkin and leave to warm. After about three to four hours, you will notice that the round curd pancake will drop slightly, and its surface will begin to be covered with serum. At this stage, you need to turn off the heat under the pan. Cool the mass and dump it into a colander, covering it with gauze folded in several layers. Leave for half an hour or an hour, then squeeze it out well in a gauze bag and use the finished cottage cheese as directed.

Homemade cottage cheese does not contain conservatives and stabilizers, it is not stored for so long, but at the same time it has excellent taste. From the proposed recipes, you can choose the option that is right for you.

1. Curd can be made in two ways: with and without heating. This is a matter of taste and convenience. However, the cottage cheese is slightly softer without heating.

2. If you are going to make cottage cheese from milk, take a rustic one. Especially if, according to the recipe, it should turn sour. But you can also use store milk of any fat content. The fatter it is, the correspondingly fatter the cottage cheese will turn out.

3. You can also take kefir of any fat content. can only be used if you heat it.

4. The quantity and taste of the curd depend on the quality of the original product. So when buying milk or kefir, you should not skimp.

5. You can cook cottage cheese both in a saucepan and in a water bath. This is again a matter of convenience. You will find a description of the cooking process in a water bath in the recipe for yogurt curd.

6. Heat dairy products in a heavy-bottomed aluminum or stainless steel pan. Enameled dishes will not work: everything in them can burn.

7. Curd is spread in a colander, covered with several layers of gauze. Place a saucepan or some other container under the colander so that the whey will drain there.

8. If you leave the curd in a colander for a couple of hours or less, it will be moist.

9. To make the curd dry and crumbly, you need to tie the ends of the gauze and hang the knot over a sink or saucepan for several hours or even overnight. The time depends on your preference: the longer the whey drains, the drier the curd will be.

10. And to keep the cottage cheese in shape, you can put it under oppression.

11. Homemade cottage cheese is stored in the refrigerator for no more than four days.

This traditional way making cottage cheese.

Ingredients

• 2 liters of milk.

Preparation

Leave the milk in a warm place for 1-3 days. Don't stir it. The time depends on the temperature in the room: the warmer, the faster the milk will turn sour. To speed up the process, you can add 2 tablespoons of sour cream or a piece of black to the milk.

Milk should not turn sour in the refrigerator. There it will acquire bad smell and may start to taste bitter. If you notice that the milk starts to turn sour in the refrigerator, it is better to take it out so that it sour under suitable conditions.

Spoiled milk will look like a soft, thick jelly, and serum will start to appear around it. Place the milk in a saucepan and place over low heat.

Cook, stirring occasionally. Do not overheat the milk, it should be a little warm. After 10-15 minutes from the start of cooking, curd curds will begin to form in the saucepan. Remove the pan from heat and let stand for the same amount of time. Then transfer the curd to a colander and let drain.

2. Homemade cottage cheese from milk without heating

The finished cottage cheese will be more tender than in the first case.

Ingredients

• 2 liters of milk.

From the specified amount, about 400 g of cottage cheese will be obtained.

Preparation

Let the milk sour, as in the first method. Do not heat the thickened mass, but immediately fold it onto cheesecloth.

Thanks to the lemon juice, the milk will turn sour much faster.

Ingredients

• 2 liters of milk;
• 1 lemon.

From the specified amount, about 350 g of cottage cheese will be obtained.

Preparation

Pour milk into a saucepan. If you are using country milk, then bring it to a boil and reduce the heat. If the milk is already pasteurized, then just warm it up, but do not boil it.

Ingredients

• 1 liter of kefir.

Preparation

You will need two pots of different diameters. One of them should fit freely into the other. Fill a large saucepan halfway with water. Bring water to a boil over high heat.

Pour kefir into another saucepan. After boiling, place a small saucepan in a large one and heat the kefir over low heat.

Kefir should break down into cottage cheese and whey. When this happens, remove the pan from the heat and let sit for 10 minutes. Transfer the curd to a colander and let the whey drain.

And from frozen kefir you will get the most delicate airy curd, reminiscent of cream cheese. It can be mixed with herbs, salted and used for cooking.

Ingredients

• 1 liter of kefir.

From the specified amount, about 200 g of cottage cheese will be obtained.

Preparation

It is best to take kefir in a package: the bottle may crack when frozen, and the petrified kefir will be difficult to remove from it. If you only have bottled kefir at hand, just pour it into a plastic bag and tie it very tightly.

Place the bag in the freezer overnight. Kefir should look like a piece of ice. If after 10-12 hours the kefir still does not become as hard as a stone, it means that it is of poor quality. From such a product, liquid cottage cheese will turn out, more like sour cream.

Cut open the bag carefully, put the contents in a colander and wrap in cheesecloth.

Leave the kefir at room temperature until completely thawed.

An excellent delicacy and priceless calcium-containing product. Homemade cottage cheese is loved by adults and children. Countless quantities can be prepared from it. delicious dishes and sweet desserts. Regular consumption is good for all ages, especially when it comes to the product homemade... In order to protect your family as much as possible, it is advisable to choose only proven recipes. How to make cottage cheese at home, you will find useful recommendations and many simple recipes in our article.

The composition of the curd is rich in natural proteins and a record calcium content. In addition, you can choose a product with a minimum 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 elderly people, cottage cheese is simply a necessary product.

In modern supermarkets there is a huge selection of a wide variety of dairy products, including cottage cheese. Buying products from trusted manufacturers, you can provide your family with everything you need, but in some cases it is better to cook cottage cheese yourself. This is especially important for babies whose digestive system is just beginning to adapt to new products for it.

How to cook cottage cheese at home

It will 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 does not take long, which is ideal for busy moms.

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

This poses a certain threat, because bacteria grow well in such an environment. That 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. In addition to traditional recipe from milk, you can use kefir, yogurt, yogurt, sour cream or cream as raw materials. The fat and calorie content of homemade cottage cheese directly depends on the raw materials, therefore, it is better to prepare diet cottage cheese for baby food from ordinary milk.
• If you have chosen a recipe with natural fermentation of milk mass, the main thing is not to overexpose it for too long. Otherwise, the curd will taste sour, making 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 yoghurt, yogurt and other fermented milk products. In addition to the speed of preparation, such starter cultures contain additional substances: vitamins, bifidobacteria, and so on. The disadvantage will be an increase in the cost of products, and ordinary homemade cottage cheese can be made without unnecessary expenses.
• The first complementary foods for infants can be made from homemade cottage cheese. For this, only non-sour milk and kefir are used.

Homemade cottage cheese from milk can be prepared using different methods. Usually the natural fermentation method is used, but for a quick result it is better to boil milk or other raw materials, and then cool it quickly. Such temperature changes contribute to the early 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 in different ways. Usually zealous housewives use substandard dairy products, for example, sour milk or kefir leftovers and milk mixtures. If you need to get enough a large number of cottage cheese, for example, for baking delicious pies or making cheesecakes, you can buy homemade milk in advance and make cottage cheese yourself. In taste, such a product will significantly surpass the store version, so it is better to devote a little time to its preparation than to risk buying a low-quality or suspicious composition.

Manufacturers often add special substances that slow down the processes and promote long-term storage. If it is not possible to cook cottage cheese on your own, it is better to choose products with a minimum shelf life, produced at a nearby enterprise. You shouldn't buy super-pasteurized milk for making cottage cheese. Any natural product of this purpose simply cannot be stored for up to six months, and without a temperature regime. Powdered milk cottage cheese also has a grainy texture and an often unpleasant bitter aftertaste.

Several quick and easy-to-use recipes are given in our article. With their help, you can easily cook this healthy product yourself.

Homemade cottage cheese recipe from milk

It is advisable to purchase whole homemade milk. If you are sure of its quality, you can skip boiling. For cooking, you must leave the milk in a glass container for a day or two. To enhance the fermentation process, you can use special starter cultures that are sold in pharmacies or supermarket departments. The "home" method will be adding kefir, sour cream or just a piece of black bread.

The cottage cheese prepared in this way does not differ in taste from factory production, its consistency can be adjusted independently. But its main advantage is its natural composition without impurities and strict adherence to all hygiene standards and storage conditions.

Kefir cottage cheese at home

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

Algorithm for making cottage cheese from kefir:

• The mixture is heated over low heat. You cannot boil, otherwise the cottage cheese will turn out to be too dry.
• After solid clots begin to form on the surface of the mixture, it is necessary to set it aside from the stove.
• Pass the resulting liquid through several layers of gauze.
• A "bag" with cottage cheese is suspended above the container in order to glass the whey. For the same purposes, oppression is often used, then the structure of the curd will turn out to be more dense.
• The resulting product can be used immediately, or can be stored for several days in the refrigerator. 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, as well as add any other dairy product. For kids 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 advised 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 for safety- preliminary boiling, if there are doubts about the quality.

For the happy owners of reliable sources of homemade milk, this will not be a problem, the starting products need not be boiled.

Homemade cottage cheese from sour milk

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

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

This method will allow you to use those products that were previously simply thrown away as unnecessary. Sour milk cottage cheese has no differences in taste, the main thing is that the milk is just 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 its pure form, there is always the opportunity to bake it, for example, preparing a delicious casserole.

Goat milk cottage cheese at home

The cooking algorithm for 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 the content of calcium and other nutrients it will not be inferior to the traditional one. It will be an excellent alternative in case of congenital indigestibility of cow's milk. In addition, such products will be useful for young children and are perfect for the first feeding.

Goat milk must first be fermented a little. In order to ensure the maximum naturalness of the process, we put 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 that the milk does not boil. After 15 - 20 minutes, the resulting mixture can be thrown into a colander and then put under oppression, the cottage cheese is ready.

Fast and original methods of 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 fastest methods for making cottage cheese at home.

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

When the curd mass becomes thick and heterogeneous, you can safely filter it. Using this method, you can quickly prepare breakfast for a child, especially since there is usually no shortage of original dairy products in a family with babies. Many mothers even try to make cottage cheese from breast milk, but in this case it is better to use a traditional stove, and not a microwave oven.

Freezing the original product

The original recipe for making cottage cheese from kefir is the freezing of 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 for defrosting at room temperature.

For a quick result, it is advisable to open the bag, transfer the contents to a sieve and leave it indoors. After a while, the mixture will thaw and the result will be the most delicate soft cottage cheese. This method is good because practically no effort is spent on cooking.

Of course, such recipes are now not complete without the use of an irreplaceable modern assistant - a multicooker. It can also be used to quickly prepare cottage cheese, especially if it has a special yoghurt program. Empirically, the hostesses figured out other methods.

You can set the “baking” mode (about 80 ° С) or just heating (the temperature depends on the brand of equipment). In the first case, cooking will take 10 - 15 minutes, with heating - about an hour. With the automatic yoghurt 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 up to 150º С for half an hour. After that, drain the whey, the curd 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 put it for a similar time and temperature regime... The curd cooked according to this recipe has a pleasant taste and delicate texture. Alternatively, it can be a delicious dessert for dinner, especially since preparation requires minimal effort.

Homemade cottage cheese is a great food for any occasion. Children like its delicate taste, and adults like its rich composition and the possibility of using it for a variety of dishes.

It can be used in desserts, baked goods, and added to salads. The "classic" dish loved since childhood is cottage cheese with sugar and sour cream, and most people still associate the taste of kindergarten cottage cheese casserole with the best moments in life. You can cook this healthy product at home; this does not require special culinary skills or sophisticated equipment. Using the recipes of our article, you can easily master this simple technology and can pamper your family and friends with delicious and healthy dishes.

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

So, the best option will be cooking cottage cheese at home, fast, tasty and healthy. Homemade cottage cheese can be made from milk, yogurt, yogurt, milk and sour cream, milk and kefir. You can also use homemade cottage cheese, in, for dumplings, casseroles, cheese cakes and breakfast.

We will cook cottage cheese according to the following recipes:

Homemade cottage cheese from yogurt and sour cream

We need:% fat content of any food

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

Preparation:

1.In a saucepan with a thick bottom, put all the ingredients, mix and put on low heat. Bring to a boil, but do not boil, turn off and leave to cool.

2. Prepare another container to fit a colander, put cheesecloth 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. Can be looped out of gauze and hung over a bowl.

Important: It should be borne in mind that the more time the moisture drains from the curd, the drier it will be.

Delicate curd made from milk and kefir two options

1st option

Delicate, soft curd for children, soufflé making.

We need:

• 3.5 liters of fresh milk 2-3.5% fat
• 0.5 l of kefir
• 1 pc 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 cheesecloth.

Serum can be used for pies and other baked goods, and it can also be drunk, 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 liter of kefir

Preparation:

1. Put milk on 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 cheese is separated 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 glassware, in the refrigerator for 3-4 days.

Curd from curdled milk

We need:

• 3.5 l fresh milk

Preparation:

1. Put milk for 2 days in a warm place for souring. The whey must separate from the curd mass.

2. Sour milk is transferred to the fire and heated over low heat to 80 degrees. In order for the mass to warm up, you need to wiggle it a little with a spatula.

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

You can store it in the refrigerator, under the lid, in a glass container for up to 1 week.

Homemade yogurt cottage cheese

We need:

• 2 kg of yogurt with a fat content of 2%. From this amount of yogurt, 900 g of cottage cheese and 1 liter of whey are obtained.

Preparation:

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

Then mix and heat for another 1.5 hours.

2. Prepare dishes, a colander, cheesecloth, 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 way:

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

Preparation:

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

2. Squeeze the juice from the lemon.

3. Mix milk with sour cream and add lemon juice, mix. Put on fire again and stir constantly. We remove the fire a little.

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

2nd way:

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 heat. Bring to a boil, but do not boil.

2. Remove from heat and put lemon juice, stir. Stirring occasionally, stand for 5-7 minutes. At this stage, if desired, you can add cream to increase the fat content of the curd.

3. Put a colander in a bowl, cover with 2-layer gauze and transfer the curd mass. We collect gauze in a bag. Pour the excess whey into another dish, you can use it further, and leave the cottage cheese to strain for 45 - 60 minutes.

Bon Appetit!