A huge number of healthy and tasty products are made from fresh whole milk. There is an opinion that the higher its fat content, the more healing it is. But on the contrary, it is recommended to consume milk and products made from it with low fat content. In this case, reverse is used. What product is this? You will find the answer to this question in this article.

Milk skimming process

Fresh food usually has a fat content of 3-6%. Cream is separated from it through special processing (separation). The amount of fat in them ranges from 8%. And the reverse is the liquid separated as a result of processing, that is, it has a white translucent appearance. But it cannot be said that this product contains no fat at all. It exists, but in very small doses - up to 0.5%.

What is made from skim milk?

In agriculture, skim milk is used for feeding young pigs and cattle. It is, of course, inferior in nutritional value to whole milk, but, due to the low protein content in its composition, it is easier to digest and assimilate.

Skim milk is a product that is used in the production of dry and low-fat yogurt and kefir. It can be made light and airy at home, as described in the next part of the article.

Skim cottage cheese: recipe

Pour 3 liters of milk, passed through a separator, into a saucepan and put on fire. After boiling, cook it for a quarter of an hour. Next, cool the milk in a cold water bath (up to 30 degrees). Then put the product in a warm place and leave it to sour naturally without using any starter culture. When a thick “cap” appears on top of the workpiece, and whey underneath it, it’s time to make cottage cheese. To do this, drain the liquid onto cheesecloth suspended over the pan. Let the whey drain and place the bag of cottage cheese under pressure for an hour. Then transfer the product into a container with a lid. Delicious and healthy cottage cheese is ready. This product contains about 4% fat. Store it in the refrigerator for no more than 2-3 days.

You can prepare a variety of dishes from this cottage cheese: casseroles, creams, fillings for pies, dumplings, pancakes. It is very useful to eat it fresh. To diversify the taste, you can add a little honey or homemade jam to it.

As you can see, skimmed milk is also a valuable dairy product. For people who are recommended to eat a diet, it is simply irreplaceable when preparing low-fat preparations.

Cottage cheese prepared independently at home is considered many times higher quality than its store-bought counterpart, since it does not contain additives in the form of preservatives or stabilizers.

Content:

Cottage cheese is a perfect food product that combines all the beneficial properties of dairy products. High-quality cottage cheese provides the body with easily digestible protein, fats, vitamins, amino acids and minerals (calcium, potassium, phosphorus). It is useful for pregnant and lactating women, for young growing organisms, people with increased physical activity and the elderly.

Features of preparing cottage cheese

The modern method of preparing cottage cheese at home, which cannot be said about the industry, has not undergone any changes at all and is no different from the process that our ancestors used. Still, this nutritious fermented milk product is obtained from well-heated curdled milk (sour milk), placed in a linen bag to separate the dense part (cottage cheese) from the liquid part (whey).

Classic cottage cheese recipe at home

There is an ideal “long-term recipe” when the extraction of a valuable product goes on its own, without your direct intervention. The whole process is simple, and you can get cottage cheese from milk on the second or third day after its natural ripening, when under the influence of temperature factors the whey is separated from the curdled milk due to the action of living lactic acid bacteria.

To get 1 kg of cottage cheese, prepare:

• 3 liters of fresh, preferably homemade, milk;
• 2 spacious containers: one larger, the other smaller;
• colander;
• clean cotton paper cloth or thick gauze.

Instructions for making cottage cheese at home:

1. Pour the milk into a sealed container, do not disturb it, leave it to sour for a couple of days (the speed of fermentation will depend on temperature factors).
2. Afterwards, place the container with the fermented, already dense, mixture over low heat in a water bath. Cook, stirring gently, for 15-20 minutes until curds form.
3. As soon as the slightly heated mass separates into cottage cheese and whey, leave it alone until it cools completely.
4. Next, prepare a spacious dish, place a colander on it, which is covered with a thick, clean cotton cloth (a sieve is not suitable for such manipulation).
5. Pour the mixture onto the prepared cloth, tie it in a knot and hang it over the prepared container so that the separated whey can drain into it. As soon as the whey stops dripping, the cottage cheese is ready.

How to make cottage cheese quickly

If you don’t have time for 2-3 days, try making “instant” cottage cheese, where you can “play” with the final result of the taste of the product and its characteristics. You will get a solid consistency of cottage cheese when the curdled milk drains for a day; soft, tender cottage cheese is prepared almost immediately - by the usual mechanical squeezing of the whey by hand. The fat content and amount of the output product will depend on the fat content of the original ingredients.

To get 200 g of cottage cheese you will need the following ingredients:

• 500 ml milk;
• 500 ml kefir.

The cooking process looks like this:

1. Pour the milk into a container of sufficient capacity (at least 1.5 liters) and bring it to a boil.
2. As soon as the milk begins to boil, reduce the heat and immediately begin pouring kefir into the boiling liquid in a thin stream.
3. Then add a little heat and begin to slowly stir the mass.
4. When the process of coagulation (separation of whey from protein) begins, turn off the heat, cover the dish with a lid and leave the mixture alone for a while (the curdling process will still occur in the cooling workpiece).
5. Next, do everything as usual: throw the cooled mass onto thick gauze and, tying it in a knot, hang it to drain the whey.

Subtleties of making cottage cheese at home

You can make cottage cheese at home from either homemade whole milk or pasteurized store-bought milk. A product made from rural cow's milk will be fattier, more delicate in taste and cheaper in cost. Cottage cheese made from milk from the counter will be less fat, lighter, fine-grained, less tender and twice as expensive.

Whatever milk you initially choose for making cottage cheese, there are certain nuances, without knowledge of which you may end up with a low-quality product:

• Milk souring should be natural, without your intervention and under no circumstances in the refrigerator.
• When heating already sour milk, the main thing is not to overheat it, since if the curdled milk is exposed to excessive temperature, the curd will turn out to be fine-grained, and its taste will be hard and dry.
• If, on the contrary, you do not bring the semi-finished product to the required temperature while heating it in a water bath, you will end up with a rubber mass that tastes completely different from cottage cheese.
• The green color of the whey, which appears when sour milk is heated, indicates that the curdled milk has “ripened” sufficiently.

It is worth considering that the final mass of the prepared product will also differ: the yield of cottage cheese from three liters of homemade milk will be much greater (about 1 kg) than from the same amount of store-bought milk (600-700 g).

Types of cottage cheese

Like other fermented milk products, cottage cheese is usually classified according to production technology. With this product, this is done according to the method of preparation (separate and traditional) and according to the fat content.

What kind of cottage cheese is there?

Based on fat content, cottage cheese is divided into:

• low fat (% fat up to 1.8);
• low-fat (fat content less than 3%);
• bold (9%);
• classic (from 4-18%);
• fatty (% fat content not less than 18).

The traditional method of preparing cottage cheese is acidic (prepared on the basis of skim milk using a starter) and acid-rennet (pasteurized milk is used, in this case the starter is supplemented with the enzyme pepsin).

With the separate method, grain-free skim cottage cheese is obtained, which is prepared from separated skim milk. Using this method, by adding cream, you can get cottage cheese of any fat content.

Making cottage cheese from milk

At home, all the specifics and technology for preparing cottage cheese from milk are the same and simple. The milk is pasteurized, cooled and seasoned with starter (kefir, sour cream, yoghurt, fermented baked milk). Standard proportions: 3-4 tablespoons of starter are used for 1 liter of milk.

The prepared mixture is mixed and placed in a warm place for 8-10 hours. Afterwards, the curd curd is separated from the whey. The finished cottage cheese can be flavored with sour cream, if you want a product with more calories, cream or fruit.

Homemade kefir cottage cheese

Cottage cheese made from kefir will have a delicate, soft consistency, but have a sour taste. It would be good to use such cottage cheese for preparing a variety of cottage cheese products or as an independent dish with the addition of fruit or sweet jam. The preparation of cottage cheese from kefir is similar to the process of obtaining it from milk: kefir can be heat treated, after which the cottage cheese is separated from the whey.

An interesting recipe for making cottage cheese from frozen kefir is considered: place a lump of sour milk frozen in the freezer at room temperature in a fabric bag. A few hours later, after the process of separating the liquid part from the solid part is completed, you will receive the long-awaited tasty product.

How to make low-fat cottage cheese at home

Cottage cheese made from skim milk is a dietary and at the same time complete energy product containing all useful substances. Low-fat cottage cheese is ideal for consumption by people on a fat-restricted diet; 100 g of this product contains less than 1.8% fat.

Pasteurized low-fat or one percent milk is used for this process. The entire preparation procedure is similar to producing cottage cheese from regular milk, the only difference is that the fermentation of such a product naturally will take much longer, so to speed up the process, starters in the form of low-fat yogurt or kefir are used. To sour one liter of milk you will need 2-3 tbsp. l. sourdough

How to make grainy cottage cheese

A variety of ordinary cottage cheese - granular cottage cheese - is a dietary low-calorie food that has no contraindications. It is prepared from skim pasteurized milk using a special starter - calcium chloride. The special flavor of this product is achieved by saturating low-fat curd grains with milk cream and salt.

To make this cottage cheese at home, you will need the following products:

• 1 liter of low-fat milk;
• 1.5 tbsp. l. calcium chloride;
• 6 tbsp. l. cream (the fat content of the prepared cottage cheese will depend on the initial % fat content of the cream);
• salt to taste.

The cooking process is quick and simple:

1. In a non-enamel container, heat the milk well, almost bringing it to a boil.
2. Then, turning off the heat, add calcium chloride and mix thoroughly.
3. The composition must stand for a while so that the curd grains separate from the liquid.
4. Separate the curds from the whey.
5. Salt the already dry product and add cream. Homemade granular cottage cheese is ready.

Making cheese from cottage cheese

You can try making another healthy and nutritious dairy product yourself - cottage cheese.

To do this you will need the following products:

• 200 g homemade fat cottage cheese;
• 200 ml milk;
• a mixture of one egg and 50 g of butter;
• 0.5 tsp. soda;
• salt, spices to taste.

Homemade cheese is prepared like this:

1. Place homemade cottage cheese (it is better if it is grainy and has a low whey content) in a bowl, pour milk over it and bring the whole mixture to a boil.
2. Once boiling, reduce the heat, stirring gently, making sure that the entire contents of the pan are heated evenly.
3. As soon as the whey separates from the bowl, discard the resulting lump of curd in a colander or thick layer of gauze.
4. Transfer the dry curd mass into a casserole, in which you will then cook the cheese.
5. Add a mixture of butter, eggs, soda and salt to the semi-finished product. Stir.
6. Next, cook the whole mass over low heat for 5-8 minutes, stirring constantly.
7. It is easy to determine the readiness of the cheese: it will stretch, become sticky, viscous and begin to lag behind the walls of the cauldron.
8. Pour the hot cheese into the prepared form and leave to harden.

How to make cottage cheese at home - watch the video:

After making homemade cottage cheese, you will be left with a useful product - whey, which can be used both in cooking for preparing various baked goods, and in home cosmetology.

This product is probably in every home. Especially if there are children or elderly people in the family, those who care about their own and their family’s health, or who are trying to lose weight. But sometimes, when we buy this product in a store and trust it, we don’t think about what and how it is made. Meanwhile, the contents of store packs and bags are very doubtful. Therefore, it is understandable that many people want to make cottage cheese at home. Because it’s not only simple, but also healthy and delicious. And everyone knows what the curd is made from and using safe technology.

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

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

IMPORTANT: If you want cottage cheese to be tasty at home and retain all its benefits, take ONLY FRESH milk or products made from it and only from a trusted brand. And even better - straight from the cow!

Homemade cottage cheese from yogurt - step-by-step recipe with photos

But, whatever the base product, the rules for preparing any of them are approximately the same. The main thing in this process is the timely and correct separation of whey. After all, excessive overheating will make the 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 properly prepare homemade cottage cheese - my grandmother's recipe

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

Step 1. Curdled milk

Yes, the curdled milk turned out to be excellent and dense. As I later became convinced, the consistency is simply ideal... Now the curdled milk needs to be gently transferred into a saucepan, where the cottage cheese will be prepared.

Step 2. Curdled milk in a saucepan

I’ll just warn you right away - you will need two pans. One is small, in which we already have yogurt, and the second is larger, so much so that the first one fits in 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 the saucepan with yogurt directly on the fire, reducing it as much as possible. But in this case, you need to monitor the process very carefully, because the cottage cheese may turn out rubbery, that is, inedible.

Step 3. Serum in a steam bath

So, to avoid overheating, which is real on direct fire, we place a small vessel in a large one. Then we send it to the fire. Bring water to a boil. This will be a water bath. After a few minutes, you will see the serum begin to appear yellowish.

Step 4. Observe the separation of whey

IMPORTANT: You must not allow the curdled milk to boil!

But that is not all. It is important to wait for a certain moment. We need to turn up the heat 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 curds

Remove the pan from the heat. Let the serum cool. And then there are several ways. The first is to strain the cottage cheese through a thick towel or a strainer.

Step 6. Strain through a sieve

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

Step 7. Squeeze out the whey

IMPORTANT: If, after the first attempt with a small amount of curdled milk, you decide to make a larger portion, then this process will be made easier by hanging a towel (gauze). Just keep it there until the whey stops separating.

And you will get such beauty!

Step 8. Cottage cheese is ready

How to make cottage cheese from kefir

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

A delicious recipe for making low-fat homemade cottage cheese

Yes, this happens too. Some people are losing weight, others are contraindicated from having excess fat, while others have a liver or pancreas that does not allow such luxury. Therefore, I advise you to buy non-farm milk - it has a high percentage of fat content. And for low-fat cottage cheese you also need low-fat milk. You can get one percent milk at the store, or if you get homemade milk from someone, ask - they will 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, put a couple of tablespoons of low-fat kefir into a liter of raw materials. And then everything is the same as in the previous recipes. By the way, low-fat homemade cottage cheese will not be as loose as with regular milk, but it will retain everything useful!

Cottage cheese can be made from whole milk, semi-skimmed and skimmed. That's what they do, having their own cow and homemade milk.

You can skim milk from milk, you can pass it through a separator and also get cream, and you can make cottage cheese from skim or low-fat milk.

Cottage cheese is prepared only from fermented milk - sour. To make good quality cottage cheese, milk must be pasteurized before fermentation, heated in a water bath to 80 degrees.

Then cool the heated milk to 36 degrees and ferment it in an amount of 3-5% of the amount of prepared milk. Wrap the fermented milk in a blanket and place in a warm place.

Fermented milk should be in the form of a dense curd; the whey should not separate. For making cottage cheese spoiled milk The serum should be of a uniform consistency with a shiny surface; the serum should be transparent and greenish in color. If the milk is poorly fermented, the curd will turn out to be grains and there will be little of it; fermented milk will produce sour curd and too dry.

Carefully transfer the fermented milk with a large spoon or just a plate into another pan, trying not to catch the whey. Place the pan with milk in a water bath. Of course, you can just put it on the fire, but it’s better to cook the cottage cheese in a water bath. The water temperature is not higher than 55 degrees, the milk curd must be constantly carefully stirred so that it warms up evenly; when heated, the sour milk curdles, forming cottage cheese.

When the temperature of the milk curd reaches 40 degrees, if it is not possible to measure the temperature, the readiness of the curd can be determined visually. The entire fermented milk curd will curdle and look like curd lumps floating in the whey, which means it’s time to remove from the heat. Often temperature is not a decisive indicator; the readiness of the cottage cheese depends on the acidity of the milk, density and fat content.

The finished hot cottage cheese must be removed and placed in a linen bag or gauze bag made of several layers. Hang the bag of cottage cheese so that the whey drains from it. Then put the cottage cheese in a bowl and cover so that it does not dry out. Cottage cheese made from full-fat milk is tasty, sweet with a specific milky aroma. Low-fat cottage cheese is sour. You can store cottage cheese in the cellar or refrigerator for several days.

To prepare one kilogram of full-fat cottage cheese at home, you need 7-8 kilograms of whole milk; to prepare low-fat cottage cheese, you need 9-10 kilograms of skim milk.

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how to degrease cottage cheese

How to degrease cottage cheese at home

In chapter Cooking in. to the question How to degrease cottage cheese yourself at home? For example, with 2%, make the percentage even smaller? given by the author *@ Catherine @ * The best answer is that low-fat cottage cheese is made from skim milk. The fat content of the finished cottage cheese cannot be changed to a lower level (please add butter or sour cream to a higher one)

2% is only 2 grams of fat from 100 grams of cottage cheese, just half a teaspoon of butter. There is no need to go crazy with diets; a little fat (milk) will not cause much harm to the body, and the liver will function normally.

Katya, if you are afraid of gaining weight, eat less cottage cheese. Replace it with meat or lard and you will be full.

Pour warm water over the cottage cheese, rinse carefully and strain through a strainer. The fat will remain in the water.

much less then

dilute with something with even less fat, such as yogurt. depending on what form you want to use it. just eat 2 times less and you will get the result. if for the filling, dilute green onions, your favorite herbs, you can use gelatin to make jelly with cottage cheese, it will turn out approximately like cheese, it’s also tasty, for this jelly it is better to use milk, start heating it as for cottage cheese, add your cottage cheese, and leave it to milk turned out to be whey. the cottage cheese will become more tasty, there will be more of it, make jelly from the whey, with cottage cheese. the remaining whey can also be made into jelly in another form. , come up with how to eat it, I liked it with tea, as a snack, instead of cheese.

Recipes for homemade cottage cheese from sour milk

Home page » Miscellaneous » Recipes for homemade cottage cheese from sour milk

It is unlikely that anyone will argue about the advantages of homemade cottage cheese over store-bought ones. The presence of this product in the daily diet guarantees strong bones, teeth, hair and nails for all family members - from the smallest babies to the elderly. The shelf life of cottage cheese prepared at home is no more than 2 days in the refrigerator. The industrial version of the product can be stored, according to the labels on the packaging, for several weeks, which confirms the presence of a large army of preservatives in the cottage cheese.

Making cottage cheese from homemade milk

The main rule when doing this kind of work is to be attentive during the process of warming up the curdled milk. Underheated raw materials will result in too sour and moist cottage cheese, while overheated ones will make the finished product dry.

• 1 liter of fresh milk from a neighbor's cow;
• a saucepan of the appropriate size and another, slightly larger one;
• colander;
• loose cotton fabric, such as gauze.

Making cottage cheese at home:

1. Leave the milk for a day in a warm place to ferment.
2. Pour the resulting yogurt into a saucepan.
3. Place a larger bowl on the fire, one-third filled with water.
4. Place a saucepan with sour milk in it.
5. Heat until lumps of curd are visible from the whey and from the walls of the dish, without allowing the product to boil.
6. The time required to completely separate milk into whey and curd is always different, since the composition of the raw materials is never the same. Typically this process takes from 25 to 30 minutes, but this is not certain. Gradually, each housewife experimentally develops her own interval between the start of heating and the end of the procedure.
7. Place the cheesecloth in a colander evenly so that the ends of the fabric hang out.
8. Pour the slightly cooled whey and cottage cheese onto the cheesecloth and leave for a while to drain.
9. Carefully tie the mixture into a knot and hang it over the sink or place it under a press. The press should not be too heavy so as not to crush the lumps of the finished cottage cheese; its main goal is the gradual, maximum removal of liquid from the product.

Ready-made cottage cheese from sour milk can be eaten fresh, or you can add raisins, candied fruits and sugar to make an excellent filling for sweet pastries or cheesecakes.

How to make low-fat cottage cheese at home

Farm or homemade milk usually has a high percentage of fat, which is not always good if you are overweight or due to certain health problems. In this case, industrially produced skim milk should be taken as the starting material.

Required products and tools:

• liter of pasteurized milk;
• two pans of different sizes;
• gauze;
• colander.

Preparation of dietary cottage cheese:

1. Pour pasteurized low-fat milk into a smaller container and place in a warm place to sour. This product takes much longer to ferment, so to speed up the process, add a piece of bread to it.
2. Place the container with sour milk in a large saucepan with water and put on fire.
3. Keep the structure on low heat for about half an hour, until the whey is completely separated from the curd clots.
4. Line a colander with cheesecloth and carefully pour the curd mixture.
5. Allow excess liquid to drain, tie the ends of the fabric so that the curd is inside the gauze knot, and hang it over the sink to drain the curd completely.

Homemade low-fat cottage cheese prepared in this way is very tender, slightly different in taste from the product everyone is familiar with, and is especially loved by children.

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Hello, friends!

In this article I want to tell you how to make delicious skim milk cottage cheese at home and what other ways there are to prepare a low-fat product from whole homemade milk.

• Making skim milk cottage cheese at home
• Temperature conditions for heating homemade low-fat cottage cheese
• Preparation of semi-fat cottage cheese from winnowed milk
• Low-fat cottage cheese made from whole homemade milk

At home, you can make cottage cheese from homemade milk:

• with zero fat content from skim milk;
• semi-fat from skim milk mixed with whole milk;
• low-fat made from whole milk.

Acidity and structure of homemade low-fat cottage cheese is changing depending on the conditions for souring skim milk/whole milk, the method and temperature conditions when heating the curd.

Making skim milk cottage cheese at home

The technology for making cottage cheese from skim milk is simple. The milk is passed through a separator, separating it into cream and skim milk. The skim milk is poured into jars and left to sour.
I recommend that after distillation, cool the skim milk to 18 - 19 degrees and leave it to sour at an ambient temperature of 20 - 22 degrees. At this temperature, the skim milk sours slowly, the ripening time of the curd will increase and the curd will have a delicate sweet and sour taste. The curd prepared from such a clot is divided into pieces and layers.
Important! At ambient temperatures above 22 - 23 degrees, the skim milk quickly sours and the cottage cheese turns out crumbly, hard, and the yield of the finished product decreases.

Temperature conditions for heating homemade low-fat cottage cheese

It is convenient to heat homemade cottage cheese in jars. The mechanism is described in detail in the article...
Depending on what kind of cottage cheese you want (dry or wet), change:

1. Heating intensity.
2. Maximum permissible temperature.
3. Warm-up time.

If the skim milk sours at a temperature above 23 degrees and the curd rises to the top, you need to heat it gently over medium heat. To obtain moist cottage cheese from such a curd, the maximum heating temperature is 45 degrees. For dry - 55 degrees.
If the curd is evenly distributed in the jar and has reduced to a maximum of one third, you can heat it over medium heat to 50 - 55 degrees if you want a more tender, moist cottage cheese, and up to 60 if you want dry.
How long should the curd be heated and how to determine when to remove the jar from the hot water? I talked about this in detail in the article...
Advice! When preparing any type of cottage cheese, I recommend cutting the curd to heat the middle more evenly.

Preparation of semi-fat cottage cheese from winnowed milk

You can make semi-fat cottage cheese from skim milk. To do this, whole milk is added to the return immediately after separation. Mix two parts skim milk and one part homemade milk, which should be cold. Leave to sour at a temperature of 22 - 23 degrees.
Cottage cheese from such milk is obtained in pieces or layers. It is elastic and does not crumble. Low-fat cottage cheese is heated at a temperature of 50 - 60 degrees over medium heat.
After reaching the set temperature, reduce the heat to minimum and heat the curd until cooked. The longer the curd is heated, the harder and drier it will be.

Low-fat cottage cheese made from whole homemade milk

But not every home has a separator. Is it possible to prepare low-fat cottage cheese from whole milk at home without separation? Certainly!
Let's put the jar in a very cold place (but so as not to freeze) for a couple of days. The top will settle and almost all the milk fat will turn into cream. We collect them carefully. The more thoroughly you remove the top, the less fatty the resulting cottage cheese will be.Cream will be a great addition to your morning coffee or tea.
Since milk is very cold, it can be soured at 22 - 24 degrees and it will take longer for the curd to ripen. This cottage cheese is heated over moderate heat until it reaches 50-60 degrees, and then kept over low heat until ready. Cottage cheese from such milk turns out tender, very similar to fat.

Important! For any type of homemade cottage cheese, you need to sour milk away from heat sources.
Dear friends. At our next meeting, we'll talk about how they do it.
Copyright © Natalya Ivashchenko. November 01, 2015