There are many recipes for making cottage cheese at home, and today I will share one of them with you. Tender, juicy, moderately crumbly, with a pleasant sourness, we will make tasty and healthy cottage cheese from sour milk, which can be replaced with kefir if desired. You can eat it just like that, flavored with sour cream, natural honey or jam. If you want, make cheesecakes, desserts, cookies or other baked goods from homemade cottage cheese.

By the way, the site already has 2 options for how to make cottage cheese in a cold way (that is, without heating) - see and. In this case fermented milk product We will apply low heat, that is, we will prepare homemade cottage cheese using a hot method. As a result, from 1 liter of sour milk (2.5% fat), I get about 230 grams of cottage cheese. If you take raw materials with lower fat content, there will be less cottage cheese and vice versa.

Ingredients:

Cooking the dish step by step with photos:

To prepare homemade cottage cheese using the hot method, we only need sour milk, which you can safely replace with kefir if you wish. As I wrote above, the fattier the original product, the greater the weight and fat content, and the more tender the finished curd will be.

Pour the fermented milk product into a saucepan of suitable volume and place on the stove. Heat the sour milk (kefir) over medium heat, stirring until it warms up. It is important that the liquid is heated evenly throughout the entire volume, otherwise everything will curl faster from below.

When the milk (kefir) becomes almost hot and light steam appears on top, it is important not to miss the moment. Do not let the contents of the dish boil - then the homemade cottage cheese will turn out too dry and hard. We want the milk to curdle into small curds and whey.

This is what the future cottage cheese looks like when it is almost curdled. As you can see from the photo, yellowish whey began to separate. Turn off the heat, cover the pan with a lid and let it stand for 5 minutes. During this time, the contents will separate and you can continue working with it.

We take a deep container, insert a sieve into it, and lay gauze on top in 3-4 layers. Pour the contents of the pan into cheesecloth. The whey will drain into the bowl (3 minutes is enough), and the homemade curd will remain in the gauze.

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

And if there are children in your house, then cottage cheese should always be in your refrigerator. This product is also useful for dietary purposes and for 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 from food have a beneficial effect on all vital functions as a whole, such a product should be included in the diet regularly.

This homemade cottage cheese can, without a doubt, be added to children’s meals. Every mother makes sure that her child receives the best, his food is natural and nutritious, so homemade fermented milk product the choice of the best mothers.

Even an inexperienced housewife can prepare cottage cheese at home. There are many cooking options. The choice will depend on what product you want to get, whether you want a thicker curd or, conversely, a more dietary one. You can also adjust the consistency yourself. ready-made dish, make it, for example, more crumbly or soft.

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

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

Preparing cottage cheese is a long process, but in fact, at each stage you will need to do a few manipulations, which will take little time. The rest of the cooking process will be done for you by lactic acid bacteria.

You can use any milk to make homemade cottage cheese. It can be homemade or store-bought pasteurized. The main condition for the ingredient used:

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

Cottage cheese can be made from absolutely any milk. You can curd an excellent product from pasteurized milk and even from lactose-free milk. 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 sours

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

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

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

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

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

How to make homemade cottage cheese for a child

It’s easy to make cottage cheese from milk for a child; you don’t even need to ferment the milk.

Take milk and kefir. You can take any quantity, depending on the desired amount of cottage cheese. The main thing is that there is two times less kefir than milk.

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

If desired, you can add fruits or berries and beat it with a blender. You can also add yogurt or sugar. Using this 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 will 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 directly into a saucepan for further ripening. The dishes can be enameled or stainless steel.

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

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

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

If you want crumbly cottage cheese, then you need to leave the mixture in gauze for more time to drain. long time, for example, at night.

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

Recipe for cottage cheese in a water bath

We have already discussed how to make curdled milk from milk. Therefore, for this recipe you need take ready-made yogurt, made in any way you like and put in a pan.

Next, you need to take a pan that will fit the container with yogurt, and pour water into it. But this must be done so that the water does not come into contact with the bottom of the smaller pan. We put the finished structure of two pans on the fire and bring the water to a boil. After a few minutes, the whey will begin to separate.

You can turn up the heat a little, but watch so that the curdled milk does not boil. It is necessary to wait until curd clumps appear and sink to the bottom of the pan.

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

Making cottage cheese with kefir

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

Kefir should be:

• Fresh.
• Thick as yogurt.

So, having poured 1 liter of kefir into the desired container, put it on water bath. On medium heat, or even less, keep the liquid for about 30 minutes. Next, cover and let cool.

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

Method for preparing low-fat homemade cottage cheese

This recipe is suitable for dietary nutrition , breakfast with low-fat homemade cottage cheese will be healthy and will not harm your figure.

For such cottage cheese, the milk must also be low-fat. Milk with 1% fat content can be bought in the store. You can buy homemade or store-bought milk with a fat content of 3.2% and skim off the cream several times during the settling process.

To ferment such milk, you need to put 2 tablespoons of low-fat kefir into a liter of raw materials used. This will significantly speed up the fermentation process.

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

Ready skim cheese will not be as loose as usual, but it retains everything beneficial features this fermented milk product.

Making cottage cheese from milk at home is not difficult and anyone can do it. The main thing is desire, free time and a recipe that will be followed exactly. Without a doubt, buy finished product simpler and faster, but it is difficult to predict in advance whether it will be beneficial and whether it will be tasty. You prepare homemade cottage cheese from obviously fresh and quality ingredients, and, therefore, the result will please you in any case. Homemade cottage cheese – healthy and nutritious. This product is suitable for feeding the most demanding consumers: for children, the elderly, and for those who watch their figure.

Today we will look at homemade cottage cheese, recipes you will find its preparation in our article.

This delicate and slightly sour product is very popular in our country. This is not at all surprising: cottage cheese is tasty, nutritious and absolutely indispensable in preparing favorite dishes of all times and peoples - cheesecakes, dumplings and cheesecakes.

Making cottage cheese uses valuable dairy elements such as fat and protein. At the industrial level, cottage cheese is made from pasteurized milk. It is fermented using a cultured starter, consisting of beneficial lactic acid bacteria necessary for cottage cheese. This is a guarantee highest quality food product.

Can only be consumed directly as food fresh cottage cheese, made from pasteurized milk. It should be remembered that cottage cheese is a favorable area for the life support of various microorganisms. It is not for nothing that cottage cheese is poorly stored and its quality deteriorates significantly after a short period of time. In the cold or home refrigerator Store-bought cottage cheese can be kept for no more than one or two days. Particular care must be taken when handling cottage cheese made from unprocessed milk.

It is likely to contain unwanted and sometimes even harmful microorganisms. The cottage cheese that you bought at the market or made from fresh milk should not be consumed before preliminary heat treatment. It is necessary to warm the cottage cheese well high temperature, that is, use it for making spring rolls, cheesecakes, dumplings.

Homemade cottage cheese - This richest source energy and storehouse useful vitamins and microelements. Adding cottage cheese to daily diet guarantees the maintenance of women's and children's health, and for men this great product will become indispensable for restoring physical strength after a hard day at work. Today you can buy cottage cheese in any store, but cottage cheese prepared at home is still considered the healthiest and most delicious.

How to make homemade cottage cheese: a simple cottage cheese recipe at home

Most simple recipe for making cottage cheese requires the use of curdled milk. Everything is very simple: pour the milk into a saucepan, cover with a clean cotton cloth and leave for several days in a warm place (the number of days depends on room temperature in an apartment or house). IN winter period The transformation of curdled milk from milk will take about 3-5 days, in the summer – up to 2-3 days. You can speed up the process by adding more regular milk kefir or sour cream (per one liter - one hundred milliliters of kefir or one tablespoon of sour cream).

After some time, when the milk has fermented to the state of curdled milk, it is necessary to separate the whey from the future cottage cheese. To do this, place the saucepan on the stove and heat the mixture. Boiling is strictly prohibited. In just a couple of minutes, the whey will be forced to separate from the curd. We determine readiness this way: put your finger in the middle of the mixture, if it is slightly warm, it’s ready. Then we make a bag from several layers of wide bandage, gauze or thin cotton and pour the contents of the saucepan into it. The bag must be hung so that the mixture can drip for twelve to fifteen hours. If you want drier cottage cheese, you can add pressure.

Make cottage cheese at home from yogurt or kefir bought in a store

To make cottage cheese at home, choose necessary ingredients:

Kefir or curdled milk pure form;

Milk and kefir (or yogurt) in a 1:1 ratio;

Milk and kefir (or yogurt) in a ratio of 2:1;

Milk and kefir (or yogurt) in a ratio of 1:2.

Several ways to make cottage cheese from kefir (or yogurt):

Warm way:

Further steps are the same as in the first recipe: the mixture should be heated until the whey begins to separate from the curd, then place it in a colander lined with multi-layer gauze, roll up the bag and hang it overnight.

Cold way :

Leave the kefir in the package (bag or packet) in freezer for several nights. After the allotted time, we take it out of the pack, place the frozen kefir in a colander, which we first cover with gauze. When all the whey has drained away, you will be left with a very nice and healthy cottage cheese.

Three historically established culinary recipes for making cottage cheese:

Skyr is cottage cheese made from milk and kefir (or curdled milk) in a 1:1 ratio: boil the milk briefly, add a liter of kefir, leave on the lowest heat for three minutes.

Ezhegey is cottage cheese made from milk and kefir (or curdled milk) in a 1:2 ratio: the cooking method excludes boiling. The milk is heated, curdled milk is added, the heat is immediately turned off and the mass is left to cool.

Calcined homemade cottage cheese from milk

The cottage cheese according to this recipe has low acidity, so it is recommended to give it to children.

How to make homemade cottage cheese?

We will need:

Milk – 1 liter,

Calcium lactic acid – one and a half teaspoons (6 grams).

Calcium lactic acid can be purchased at any pharmacy store in powder form. Dissolve it in a small volume of water, for example, three to four tablespoons of water. Then fresh milk bring to a boil, turn off the heat and add at constant

stirring dissolved calcium lactic acid.

The milk will curdle. Afterwards, cool the mass and strain through cheesecloth or thin cotton to separate the future curd from the whey. To keep the cottage cheese dry and crumbly, hang it overnight or put it under pressure. One pack of milk will make a standard pack of cottage cheese.

Cooking cottage cheese at home is possible using any of the recipes given, it will depend on your desires and capabilities. But under any conditions, preparing homemade cottage cheese is simple, economical and even enjoyable.

A few tips you can follow make cottage cheese at home even tastier:

The milk must be fermented, otherwise the final product will be bland and weak;

It is important not to ferment the milk, otherwise the cottage cheese will turn out sour;

The whey should separate completely;

To obtain cottage cheese with a dense consistency, place the mass under wooden pressure;

You can store homemade cottage cheese in the refrigerator, wrapping it in a dry, clean towel.

Homemade cottage cheese

Having mastered cottage cheese home recipe , you can move on to the next level - making cheese. So for hard cheese you will need the following ingredients:

One liter of milk;

One kilogram of cottage cheese;

A pair of eggs;

One hundred grams of butter;

Salt and soda - one tsp each.

Preparation:

1.In a saucepan, mix cottage cheese with milk, heat over low heat, stirring constantly;

2.When it starts to boil, place the cottage cheese in a colander. If the holes are large enough, then the bottom of the colander can be covered with gauze to preserve maximum amount cottage cheese. To better separate the whey, the curd can be slightly crushed with a spoon;

3.Put the resulting cottage cheese back into the saucepan, add butter there;

4.In a separate plate, mix eggs, soda, salt (you can add any seasonings or herbs to taste here) and add this mixture to a saucepan with butter and cottage cheese;

5. Turn on the minimum heat and boil the mixture until the mass begins to become thick, homogeneous and viscous. Don't worry: first the lactic acid will react with the soda and the mass will increase significantly in size. Stir constantly, otherwise the cheese will constantly burn;

6.On average, it will take no more than ten minutes to cook. After a minute or two, the cheese will begin to melt, when the mass becomes homogeneous, remove the pan from the heat.

7.Place the finished cheese in the refrigerator. When it hardens, then homemade cheese will

ready. You can try!

Making cottage cheese and cottage cheese at home x - it's very simple and fast, and how useful! Homemade cottage cheese can be combined with sour cream, any dried fruits, nuts, seeds, fruits, berries, bran, juices and fermented milk yoghurts. This is very tasty breakfast for children and their parents!

If regular bottled water starts to turn sour, don’t throw it away, you can prepare it yourself homemade cottage cheese. Using this recipe for thrifty housewife You can make cottage cheese yourself at home. From 1200 ml of milk with 2.5% fat content, about 250-270 grams of cottage cheese and 800 ml of whey are obtained.

Homemade cottage cheese - recipe

I don’t know about you, but in our supermarkets it has become quite problematic to buy real cottage cheese; they mainly sell cottage cheese products. Even if it is written that it is cottage cheese, one has doubts whether it is good... Because in our family this is enough popular product I wondered how to make cottage cheese at home.
I recently talked about this useful product and its beneficial effects on our body, if you missed it, read it. And, of course, our body will only benefit from good cottage cheese.

There were quite a few ways to prepare homemade cottage cheese, I have already tried a couple of recipes, so I will share my experience and tell you about other methods so that you can choose the one you like best.

No matter how you make homemade cottage cheese, there is general tips, which are better to take into account in order to do everything correctly, and the cottage cheese turns out tasty and tender.

• If you have never made homemade cottage cheese, then you should not start with large volumes, as it may not work the first time; you still need a certain skill.
• I advise you to keep the process of preparing cottage cheese under control and not to leave the stove, since excessive heat treatment will make the cottage cheese hard and dry, and if it is not enough, the whey will be difficult to separate. A sign that it needs to be removed from the heat is the appearance of yellowish whey and characteristic curd clots. There is not and cannot be a clear recipe indicating the cooking time, since much depends on the degree of heating and on the quality of the original product. After doing it several times, you will already understand how best to do it, everything comes with experience.
• To make cottage cheese, you can use either homemade or farm milk, or store-bought milk. If you make it from the store, then buy it with the shortest shelf life and pasteurized, not sterilized. From one liter of pasteurized milk you can get about 200 grams. cottage cheese, from whole milk a little more than 220 - 250, depending on the fat content.
• You also need to take into account that the fat content of farm milk is quite high. If for some reason you need low-fat cottage cheese, then buy milk with low fat content or skim the cream off the full-fat milk.
• When you separate the whey from the curd, it is important not to overdo it during the squeezing process - the more moisture is removed, the drier the curd will be. Although sometimes you need drier cottage cheese if you make cheesecakes or other baked goods from it. So adjust the time yourself, if you need soft and moist cottage cheese, it is enough to hold it for 30 - 40 minutes, for drier cottage cheese it will take 2 - 3 hours.
• The shelf life of homemade cottage cheese is 3 - 4 days. If there is a need to save it for more long term, then the cottage cheese can be frozen by placing it in a bag or plastic container. After defrosting it will be just as tasty and healthy, but re-freezing will make it a useless product.

I hope the tips didn’t scare you and you still try to make cottage cheese at home. Choose best recipe and forward.

Homemade cottage cheese from milk

I tried this recipe first because some of the milk I bought had turned sour. At first I wanted to use it in baking - it turns out good with sour milk, but then I remembered that I wanted to try making cottage cheese from yogurt. I had farm milk and I knew for sure that it would make high-quality yogurt.

Store-bought milk does not always naturally ferment as it should.

Ingredients:

• in this method there is only one - milk

Homemade cottage cheese recipe from milk:

1. She poured the milk into a jar and covered it with a napkin. For making yogurt it is better to use glass jar or pottery, as metal utensils can affect the quality of curdled milk and make it not very tasty. It should be covered not with a lid, but with a cotton cloth, which allows air to pass through and speeds up the ripening process.
2. I put it in a warm place and after about a day the milk turned into curdled milk. But this process can take longer, it all depends on the temperature in the room. Another tip - do not place a can of milk in direct sunlight - it will, of course, turn sour faster, but it can spoil and turn green.
3. There were tips to do it in a water bath or over low heat. I chose the second option. I put the pan with sour milk on the stove. As soon as the milk began to curdle and the whey separated, I turned off the heat.
4. When the milk cooled, I drained it through a colander, after covering it with gauze. I didn’t really follow the advice, because they said that you need to hang a gauze bag over the container so that it would drain excess liquid. I needed soft and tender cottage cheese for eating, not for baking, so I left the cottage cheese in a colander in cheesecloth and, as soon as the excess liquid had drained, I put the cottage cheese in a bowl.

Homemade cottage cheese made from milk, or rather from yogurt, turned out delicious, but I didn’t really like waiting a day or more, so I decided to find another recipe. Although for faster ripening it is recommended to put sour cream in the milk (1 tbsp per liter of milk) or a piece of stale rye bread, and there are also ready-made starters that are sold in pharmacies. In this case, the milk may become curdled overnight. But you still have to wait. I found a quicker recipe and really liked it.

How to quickly make cottage cheese at home

I will offer you two recipes instant cooking cottage cheese - from milk and kefir, and also from milk and lemon. Both farm milk and store-bought milk are suitable for making cottage cheese using these methods. But I can only say about the taste of the cottage cheese about the recipe with kefir - tender and tasty, and I used store-bought milk. I haven't tried it with lemon yet.

Cottage cheese made from milk and kefir

Ingredients:

• milk - 1 liter
• kefir - 0.5 liters
• salt - 0.5 tsp.

How to make cottage cheese from milk and kefir:

Since in this recipe the milk is brought to a boil, cottage cheese prepared in this way can be given to children and even infants.

Cottage cheese made from milk and lemon

Ingredients:

• milk - 1 l.
• lemon - 1/2 pcs.

Recipe for cottage cheese made from milk and lemon:

1. Bring milk to a boil
2. Add the juice from half a lemon into boiling milk; as soon as the milk curdles, remove from heat.
3. Cool and strain.

How to make calcined cottage cheese

Of course, cottage cheese already contains calcium, but some categories of people require increased content calcium - for children, pregnant women, nursing mothers, elderly people, people suffering from atherosclerosis, anemia, kidney and liver diseases.

To replenish calcium in the body, you can include it in your diet. calcined cottage cheese, but not more often than 2 - 3 times a week. This healthy cottage cheese can be prepared at home by adding calcium chloride, which is sold in pharmacies.

Ingredients:

• milk - 1 l.
• calcium chloride (calcium chloride) - 2 tbsp. l. liquid or 6 gr. dry calcium

Homemade calcined cottage cheese recipe

1. Heat milk to 40 0.
2. Add calcium chloride to milk and mix well.
3. Bring the milk to a boil, stirring constantly. As soon as the milk boils, remove from heat and allow the product to cool.
4. Strain through cheesecloth.

Calcium chloride can be replaced with calcium lactate in tablets, which can also be purchased in pharmacies. The recipe is as follows: 8 - 10 tablets per 1 liter of milk. Grind the tablets into powder and add to milk, brought to a boil. Mix well, once the milk has curdled, strain it.

How to make grain cottage cheese at home

Our supermarkets sell cottage cheese, which is very popular among customers - it is a tender and tasty grain cottage cheese and it can also be made at home.

Ingredients:

• milk - 1 l.
• citric acid - 1/2 tsp.
• salt - 1/2 tsp.
• heavy cream - 6 tbsp. l.

Recipe cottage cheese with lemon juice:

1. Pour milk into a saucepan, place on the stove and bring to a boil.
2. Remove pan from heat, add milk citric acid and stir for several minutes.
3. Cover the pan with a cotton napkin and leave for 4 hours to allow the whey to separate.
4. Strain as soon as the whey has drained, without removing the curd from the gauze, rinse it with cold boiled water and squeeze to get dry cottage cheese.
5. Transfer the cottage cheese to a bowl, add salt, cream, mix well.

Homemade kefir cottage cheese

Another interesting recipe cottage cheese without heat treatment- you can use kefir or yogurt.

1. If curdled milk homemade, then pour it into a plastic container and put it in the freezer. Kefir can be frozen in store-bought packaging.
2. Place frozen yogurt or kefir in a colander with gauze.
3. Hang the thawed mass in gauze over some container and hold until all the whey has drained.
4. Of course, it won’t be possible to cook it quickly this way - while it thaws and drains, in total, they say, it takes about 8 hours.

Lately, the dairy industry has not made us very happy - everywhere you look there is reconstituted milk. Therefore, in order to eat not only tasty, but also healthy, you have to make cottage cheese from milk at home.

This is not so difficult, you just need to get good milk - either store-bought milk intended for baby food, or farm. And I’ll tell you how to make cottage cheese from sour milk or yogurt. I’ll give you two proven recipes at once, choose the one you like best.

What to look for when choosing milk? On the manufacturer's reputation and shelf life. The lower the last parameter, the greater the likelihood that the product is natural.

Homemade sour milk cottage cheese

• 2 liters of farm milk (or other reputable milk)
• 2 tbsp. sour cream of any fat content

I know two ways to make cottage cheese at home: with and without heat. The first option takes less time, the cottage cheese is dense, suitable for making cheesecakes, casseroles and other cheesecakes.

Without heating we get very tender, I would say juicy product, this cottage cheese is suitable for consumption in in kind with and without additives.

Of course, the division is conditional, and from tender cottage cheese You can cook thermally processed dishes. For such purposes, it needs to be squeezed out of the whey a little harder. Oppression copes well with this task.

You don’t have to ferment milk with sour cream, as described below, but make cottage cheese from sour milk yourself, without human help.

How to make homemade cottage cheese from yogurt

Pour milk into a saucepan with a thick bottom, add sour cream and stir with a whisk, but without fanaticism - no need to whisk. The goal is to evenly distribute the sour cream throughout the entire volume of liquid.

Cover the dish with a lid and leave in a warm place for a day, maybe a little more. As a result, we get excellent yogurt. How do you understand that you can already make cottage cheese from sour milk fermented at home? The curd should be dense and quiver like jelly, and the whey will begin to flake off at the sides of the pan.

Place the dishes on the stove, low heat. After 10-15 minutes, the curd begins to curdle, separating from the whey. At this point, I stir the mass a little for more uniform heating (literally 4-5 movements from the edges to the center). Otherwise, the curd near the walls heats up more than in the middle, which affects the quality of the curd.

Important! We don’t bring it to a boil, the heat is minimal all the time, this key moment to make homemade cottage cheese from milk tender. Otherwise, the boiled yogurt will turn into rubber lumps.

Keep the pan on low heat for another 10-15 minutes. Then carefully stir again - just a few movements from the walls to the center of the dish, no need to try to break the clots into small pieces, we simply mix the product to equalize the temperature inside the entire volume. Remove the pan from the heat, close the lid and leave for another 10 minutes.

Immediately after this, place the curdled mass in a colander lined with 2-3 layers of gauze. Let the whey drain for 2 hours. Options: tie the ends of the cheesecloth and hang the curd over the sink. When the bulk of the liquid has drained, to speed up the process, the cottage cheese can be placed under pressure. To do this, cover the product with the ends of the gauze and place a weight on top. Thus, the outflow of serum will accelerate.

This recipe for making cottage cheese at home from milk requires a certain amount of time: about 24 hours to prepare the curdled milk and about 3 hours to heat and weigh. Total 27 hours.

Don’t be alarmed, it will take a little less than an hour of your time; the rest of the process will proceed independently, without your participation.

How to make cottage cheese from sour milk without heating

As in previous recipe Before making cottage cheese from milk, it must be fermented and turned into yogurt.

• Pour two tablespoons of sour cream with half a glass of milk and whisk thoroughly with a fork. Only then mix the resulting mixture with the total volume of milk.
• We put the dishes with the future yogurt in a warm place. After a day, the milk will completely sour, turning into a dense milk clot and yellowish whey. Sometimes the souring process can take a little longer, up to 30 hours. The duration of the process depends on the temperature environment. The warmer it is, the faster.
• This time we won't heat anything. Usually, in rural life, the clot is weighed out in a canvas or gauze bag. But you can get by with a more everyday set: a saucepan, a colander and 2-3 layers of gauze.
• Weighing without heating is exactly the technique that will help make yogurt cottage cheese very tender and juicy.
• Let's take it large saucepan, put a colander on top and gauze in it. Pour the sour milk into a colander lined with a cloth and put the structure with the product in the cold (refrigerator, balcony). The whey will drain from the cottage cheese for 10-12 hours.

If you plan to use cottage cheese to prepare other dishes, I recommend making it a little drier. To do this, cover curd mass in a colander with the edges of gauze and place a slight pressure on top, I use a jar of water. Keep the cottage cheese under pressure for a few more hours.

As you can see, this recipe for cottage cheese made from milk at home is more time-consuming: a total of 34-36 (sometimes 40) hours may be required to obtain a product of proper quality. Again, don’t be alarmed, in this case you will spend even less personal time than in the previous option - about half an hour.

Cottage cheese yield from 2 liters of milk: 400-500 g. This is very, very inexpensive for a quality product.