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

How to make cottage cheese (classic recipe)

Necessary:

• milk - 3 l.

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

Caloric content - 160 kcal.

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

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

So, we decided on the milk. Now you can start making curd. Milk should be poured into a three-liter jar or directly into a saucepan for further souring. Better to take an enamel pan or stainless steel.

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

The saucepan can now be put on fire, but not brought to a boil. You can remove the dishes from the stove when the cottage cheese has separated from the whey.

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

When all the liquid is gone, it can be transferred to a plate or other container. The curd turns out to be tender, with layers.

If you overexpose the draining time of the whey (for example, leaving the cottage cheese in a colander on gauze overnight), it can turn out to be dry and crumbly. From the initial volume of milk, it is possible to obtain about 600-800 g of curd.

Milk cottage cheese with lemon juice

Necessary:

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

Cooking time: half an hour.

Calorie content - 170 kcal.

If you need to quickly prepare cottage cheese from milk at home, you can use lemon, or rather, its juice. A saucepan with milk is put on the fire, and at this time the juice is squeezed out of the lemon.

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

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

Sour milk cottage cheese recipe at home

Necessary:

• milk - 2 l.

Caloric content - 159 kcal.

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

Milk cottage cheese with sour cream

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

Such curd can be prepared for little children who are just starting to get acquainted with dairy products.

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

The first way

Necessary:

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

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

Calorie content - 193 kcal.

First, boil the milk, then add sour cream to it. All this is placed in a small saucepan in a warm place overnight. In the morning, sour milk must be heated over a fire until the whey is separated. Then fold it onto a napkin folded in four to drain the whey. The curd is ready. It turns out to be gentle. fine-grained.

Second way

Necessary:

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

Cooking time: 20 minutes.

Calorie content - 193 kcal.

Put sour milk (preferably rustic) in a saucepan on water bath and heat until whey is formed. Then you should pour in sour cream, but do not stir the mass with a spoon, so as not to disrupt the structure of the curd. Then pour it onto a gauze napkin placed in a colander. It turns out a fatty and very tasty curd.

Homemade cheese made from cottage cheese and milk

You can make cheese from milk yourself.

The first method (no eggs)

Necessary:

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

Caloric content - 336 kcal.

Beat curd with a blender and add to boiling milk. Stir regularly with a spoon, wait for a boil and cook for about 10 minutes over medium heat.

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

After removing the pan from the heat, you need to pour the contents onto the cheesecloth spread in a colander. To make the liquid faster than glass, the gauze must be taken by the edges and twisted with a tourniquet.

More hot cheese should be transferred to another container, add softened butter, salt and soda for greater porosity of the cheese. Beat again with a blender.

Transfer the resulting mass to a stainless steel pan and put on fire. Cheese mass, stirring continuously, you need to heat so much that the contents move away from the walls of the dishes.

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

The second method (with the addition of eggs)

Necessary:

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

Cooking time: one hour.

Caloric content - 339 kcal.

For cooking homemade cheese put cottage cheese in a saucepan and pour milk into it, then put it on the stove. Stir evenly with a spoon so that the curd does not stick to the bottom, heat the mass until whey is formed. Then the mass must be thrown onto a piece of gauze folded in half to drain the liquid.

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

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

Important to remember

1. To get fatty cottage cheese, it is better not to remove the cream from the village milk;
2. It is better to store cottage cheese and homemade cheese in glass or enamel dishes, covered with a lid, but in no case in a plastic bag. So the cottage cheese will keep its freshness longer;
3. You can freeze cottage cheese by placing it in freezer, but at the same time it will no longer be so useful;
4. If it is impossible to store homemade cheese in the refrigerator, you can extend its freshness by wrapping it in a clean cotton cloth, previously soaked in salt water and wrung out thoroughly. It is better to keep such cheese in a cool dark place;
5. From the whey left after making the curd, you can make pancakes or knead the dough.

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

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

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

Therefore, 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 products any

• 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 the colander, put cheesecloth on it in several layers, so that the edges hang down.

3. Transfer to a colander curd mass, collect in a bag and let the whey drain for 1 hour. Can be looped out of gauze and hung over a bowl.

Important: It must be taken into account that the more time the moisture drains from the cottage cheese, the drier it will be.

Delicate curd made from milk and kefir two options

1st option

Delicate, soft curd for children, 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 curd separates from the curd mass.

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

As you know, cottage cheese is usually made from milk. But, using my recipe, there is no need to wait for the milk to turn sour in a natural way, and the cottage cheese itself will be tastier, not sour. And most importantly, you can easily and quickly prepare such cottage cheese at home. And so, we master the recipe for making homemade cottage cheese from fresh (often they say sweet), not sour milk... Step-by-step photos will help you more accurately understand what is happening and how.

Ingredients for curd:

Milk (fresh) - 3 liters;

Citric acid - 1 tbsp. lies. (or the juice of one medium lemon).

How to make cottage cheese from milk at home

Starting to cook, I usually immediately prepare a sieve onto which we will throw the curd and a piece of clean gauze folded in two layers. The size of the gauze should be such that the sieve can be completely covered.

The next thing to do is pour the milk into a stainless steel or aluminum pan, put it on the stove, turning on high heat.

We need to heat milk, practically, to a boil. During the heating process, I usually stir the milk with a slotted spoon to prevent frothing from forming.

As soon as the milk reaches a boil (you can understand by tasting the milk with your finger, it should be very hot), we need to make a minimum heat, add citric acid or juice squeezed from lemon to the milk and stir with a slotted spoon.

After adding acid, you will see how, almost immediately, the milk curdles and curd flakes form on its surface. Turn off the gas under the pan.

The curd is heated, now we need to place the sieve on an empty pan and drain the curd.

The whey flows into the pan, and the grains of cottage cheese remain on the gauze. Let's wait until all the liquid is drained and pour it into a bottle.

The ends of the gauze with still wet cottage cheese must be wrapped (the cottage cheese turns out, as it were, in a gauze bag). So that the cottage cheese is not so wet, put a flat plate on top of the gauze roll, on which we place the load. For this purpose, I used a bottle of serum. The structure is clearly visible in the photo.

After an hour, we remove the oppression and take out healthy, fresh and tasty homemade cottage cheese from the gauze. Look, even in the photo you can see that the curd turned out to be delicious.

Such cottage cheese can simply be served with sugar, sour cream or jam. Also, it is perfect for cheese cakes or can be an excellent filling for baked goods or dumplings.

Add a spoonful of yogurt or sour cream to a jar of milk. You can first remove the cream from the milk, since they will still peel off during fermentation. Cover the jar of milk with a towel or napkin and leave it in a warm place for about a day.

The souring time depends on the room temperature. You should get a thick, jelly-like curdled milk (if you bought a can of curdled milk or you have a whole can of milk sour - skip these steps).

When the yogurt is ready, to the bottom large casserole put the stand you have. There are special ones for sterilizing blanks, but you can just put on the bottom several tin lids, forks, spoons, etc. This is necessary so that the jar does not crack when heated. For example, I used a hob from a gas stove.

We put a jar of curdled milk in a saucepan on a support and gently pour hot water on a hanger. (I got a little smaller, the pan is too small. But this did not affect the quality of the cottage cheese!)

Put the pot and jar on the smallest burner on the smallest heat and heat for about 1 hour.

When steam begins to rise above the water surface, we begin to check our curdled milk more often. The whey should clearly begin to separate from the thick fraction. Then take the jar out of the pan and cool to room temperature.

We hang the cottage cheese in gauze for 8-10 hours, substituting a bowl for whey.

After 8-10 hours, the cottage cheese will decrease in volume, thicken, but retain its softness.

Enjoy! Bon Appetit!

Probably, this product is in any home. Especially if the family has children or elderly people, those who care about the health of themselves and their families, or who are trying to lose weight. But sometimes we, buying this product in a store and trusting it, do not think about what and how it is made. Meanwhile, the contents of the grocery packs and bags are highly questionable. And therefore, the desire of many to make cottage cheese at home is understandable. Because it is not only simple, but also healthy, and so delicious. And everyone also knows what it is made of and the curd was prepared 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, striving to lead a healthy lifestyle, have come up with more than one way. After all, curd is prepared from different dairy products. This is either milk, or kefir, go yogurt, sour cream or even fermented baked milk.

IMPORTANT: If you want the cottage cheese to turn out tasty 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!

Homemade cottage cheese from curdled milk - a step-by-step recipe with a photo

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

Ingredients

• 750 ml curdled milk

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

Sour milk is fermented milk. I did it arbitrarily. I forgot about the milk bottle I started. It turned sour. I kept him warm for a day. I got yogurt. But it can be done in another way. Leave the milk in a sealed container in a dark place in the kitchen. Day is enough. Or put a tablespoon of sour cream on a liter of milk, and continue, as in my situation. But I got this beauty.

Step 1. Sour milk

Yes, the yogurt turned out to be notable, dense. As I became convinced later, the consistency is just perfect ... Now the yogurt should be gently transferred to a saucepan, where the cottage cheese will be prepared.

Step 2. Sour milk in a saucepan

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

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 to be rubbery, that is, inedible.

Step 3. Steam bath serum

So, so that overheating does not turn out, which is real on direct fire, we put a small dish in a large one. Then we send her to the fire. Bring water to a boil. This will be a water bath. After a few minutes, you will see a yellowish serum begin to appear.

Step 4. Observe the separation of the serum

IMPORTANT: You must not allow the yogurt to boil!

But that is not all. It is important to wait for a certain moment. We need to increase the fire a little. 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. Curd curd

Remove the pan from the heat. Let the whey cool. And then there are several ways. The first is to filter the curd through a thick towel or through a strainer.

Step 6. Filter through a sieve

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

Step 7. Squeeze 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 keep it on until the serum stops separating.

And you will get such beauty!

Step 8. The curd is ready

How to make yogurt curd

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

A delicious recipe for making low-fat homemade cottage cheese

Yes, it happens. Someone is losing weight, someone is contraindicated in excess fat, someone's liver or pancreas 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 low-fat curd, you also need low-fat milk. You can get 1% milk at the store, or if you get homemade milk from someone, ask them to make you skim milk. You can stand 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 take more than one day, as with yogurt. Therefore, in a liter of raw materials, put a couple of tablespoons fat-free kefir... And then everything is the same as in the previous recipes. By the way, low-fat homemade cottage cheese will turn out to be not as loose as with ordinary milk, but everything useful will be preserved in it!

How is homemade cottage cheese stored? Good question! After all, this is not a store, which can lie in the refrigerator for several weeks. And then you have to eat it in three days. Therefore, immediately decide on the right amount cottage cheese. By the way, from 750 ml of curdled milk I got only 170 g of cottage cheese. I didn't cook cheese cakes, dumplings or casseroles. The cottage cheese was so delicious without anything, just like the whey - sweet and incomparable!