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Health 03.10.2014

Dear readers, today we will talk about how to make cottage cheese at home. Probably every family hardly goes a day without this product. We eat the cottage cheese itself and prepare various dishes from it. Including, probably, everyone’s favorite cheesecakes. But let’s ask ourselves the question: “The cottage cheese that we buy in the store, is it good for us?” I think everyone will agree that homemade cottage cheese and store-bought cottage cheese cannot be compared in quality, right? And if anyone has small children, then the issue is not discussed at all. I think every mother will definitely find time and prepare homemade cottage cheese for her children. There is no chemistry in it, our love is put into the process of making cottage cheese, so today I propose to talk in more detail about how you can make cottage cheese yourself at home.

Among the Slavic peoples, cottage cheese has occupied one of the main places in the diet for a long time; they ate it almost every day, knowing about its benefits for the body. And there was a lot of milk, and since there was nowhere to store it, it fermented quickly, so cottage cheese was made from yogurt. Once upon a time in Rus', cottage cheese was called cheese, and all dishes prepared from it were called cheese, so the name of our favorite cheesecakes came to us from ancient times.

In those days, peasant farms also made homemade hard cheese; it was made from pressed cottage cheese, which was placed in a hot oven, put under the press again, and again into the oven, and this was done several times. As a result, the cottage cheese turned into a dry dense mass, which was stored for a very long time, literally helping out many families during the long cold winters.

Cottage cheese can be called a perfect food product, in which all the beneficial properties of milk are concentrated, and especially if the cottage cheese is homemade, prepared at home.

How to make cottage cheese at home

When we prepare cottage cheese ourselves, we are confident in its quality, and the taste of homemade cottage cheese is unusually pleasant, and it is not at all difficult to prepare. There are several ways, you can make cottage cheese from milk, or from kefir, but there are certain general rules, without which you will not get high-quality cottage cheese.

It is very important to separate the whey in time when heating curdled milk; if it is overheated, the curd will turn out hard, it will crumble, and if the fermented milk is not heated enough, the whey will not separate well and the curd will turn out sour.

Don’t worry if something goes wrong the first time, skills, as always, come with experience, and over time this process will seem very simple to you.

For any recipe, first take 1 liter of milk and try to cook it. As I already said, it is important to remove the cottage cheese from the stove in time so that it turns out especially tender, and this can only be achieved with practice. The amount of cottage cheese is difficult to predict; it depends on the fat content and quality of the milk.

Homemade cottage cheese made from milk. Recipe. Photo

Pour a liter of raw fresh milk into a saucepan, close the lid and place in a dark place; at normal room temperature, the milk sours in about a day.

Pour the milk into a saucepan and place it under the lid in a dark place until it ferments.

Next, it is best to use a water bath, placing a saucepan with sour milk in another, larger saucepan, this makes it easier to control the process of separating the whey. But sometimes I put a saucepan with yogurt directly on the stove, placing a special metal stand under it, reduce the heat to minimum and do not leave the stove so as not to overheat.

Place the saucepan with yogurt in a water bath.

Watch when the yogurt moves away from the edges of the pan, yellowish whey appears, and characteristic curd clots appear, this takes about 25-30 minutes, then remove the pan from the stove and leave until it cools.

Keep it on the fire until curd clots appear and the whey is completely separated (it took me 35 minutes)

Drain the cooled cottage cheese in a colander, but preferably onto a clean gauze napkin, tie the corners of it and hang it so that the whey drips off. The cottage cheese will be very tasty!

Pour the contents into a colander and squeeze a little.

This is how the cottage cheese turned out.

And this is the serum left.

The most delicious and healthy cottage cheese is made from raw milk, but when I don’t have the opportunity to buy farm milk, I make pasteurized cottage cheese, which turns out to be an excellent product that is much tastier than store-bought milk.

Making cottage cheese at home from kefir

To prepare cottage cheese, take a liter of kefir, it is advisable that the kefir is fresh; for better separation of the whey, you can add a spoonful of sugar syrup, but this is not necessary.

Place the kefir in an enamel bowl in a water bath and heat it over low heat for about half an hour, then leave it covered to cool. During this time, the curd will finally separate from the whey, and we again pour all this onto a sieve or cheesecloth and get a delicate, nutritious product.

Cottage cheese at home. Video

For those who don’t quite understand the process of making cottage cheese from kefir, I invite you to watch the video.

Making low-fat homemade cottage cheese

As a rule, farm milk is quite fatty, and the cottage cheese produced from it is also high in fat; this must be taken into account if, for any indication, a low-fat diet is recommended to you.

Low-fat cottage cheese can also be prepared at home, but it requires low-fat milk. There is pasteurized one percent milk on sale, and you need to make low-fat cottage cheese from it.

This kind of milk takes much longer to ferment, and to speed up the process you just need to add two tablespoons of kefir to a liter of milk. Otherwise, we do everything the same as with regular milk, the cottage cheese will not be so loose, but tasty and containing all the useful substances.

Low-fat cottage cheese is good for everyone who has problems with excess weight, who has problems with the liver, pancreas, so as not to overload them.

How long can cottage cheese prepared at home be stored?

You can store this cottage cheese for 3 days in the refrigerator. Now imagine how much extra there is in store-bought cottage cheese, if it has a shelf life of 2-3 weeks, or even more. It's all chemistry. It is up to everyone to decide whether to buy such cottage cheese or prepare cottage cheese at home.

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

Ingredients:

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

How to make cottage cheese from milk at home:

To make good cottage cheese, it is best to use natural homemade or farm milk. The pasteurized store-bought product probably won't work. The quality and purity of milk should not cause you any doubts, because milk cannot be boiled - good cottage cheese does not tolerate high temperatures.

A jar of fresh milk does not need to be placed in the refrigerator, it should be in a warm place. After 2-3 days, the milk should turn into curdled milk. When the curdled milk is ready, you will be able to see vertical “movements”. They are formed by bubbles of carbon dioxide rising upward. Ready yogurt resembles jelly, easily separating from the walls of the jar. It is extremely important to ensure that the milk does not acidify, otherwise the cottage cheese will turn out very sour.

If the milk was of high quality, then a fairly large amount of cream will form on the surface of the resulting curdled milk, which needs to be skimmed off. The more of them left, the fattier the cottage cheese will be. This is how you can achieve the desired fat content of the final product.

The jar of curdled milk must be placed in a saucepan, which is set on fire (very low) and on the bottom of which a thick cloth folded in several layers has been previously placed. You need to pour water into the pan so that it reaches the middle of the jar.

To warm up the curdled milk better, you should take a knife with a long blade and cut it crosswise. The jar must be covered with a small piece of gauze. The curdled milk should be in the pan until the water begins to boil, but under no circumstances boil. This process will take approximately an hour. After this, you need to turn off the fire and leave the jar of yogurt, from which the whey has already separated, in hot water for another 10 minutes.

In the meantime, you need to prepare a container into which the whey will be poured, and a colander covered with a fairly large piece of gauze, folded 3-4 times, or a thick cotton cloth. The cottage cheese will remain in it. You need to carefully shake out the contents of the jar in order to preserve the integrity of the product as much as possible, because the larger the pieces of curdled milk, the tastier the cottage cheese will be.

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

You cannot squeeze the cottage cheese by hand, because the structure of the product may be damaged and it will turn out dry and grainy. The serum should drain on its own. The cottage cheese will be ready when the gauze completely stops dripping.

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

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

The process of making cottage cheese at home takes a minimum amount of time, cost and effort.

However, the product that you prepare yourself will be significantly different from similar competitors that modern manufacturers offer customers.

Homemade cottage cheese contains much more useful substances, which, unfortunately, are present in minimal quantities in factory versions.

1. Under no circumstances should curdled milk be brought to a boil - the cottage cheese will turn out dry and tasteless.

2. The longer the whey drains, the denser and drier the curd becomes.

3. You only need to discard the curd in a colander when the whey has separated well, otherwise the curd will turn out sour.

4. Experienced housewives never pour whey down the sink. Using it you can prepare delicious pancakes, pancakes, jelly, kvass or jelly.

As you can see, there are quite a few ways and recipes for making homemade cottage cheese. All of them are simple and will not take up much of your precious time. So prepare cottage cheese at home and feed your kids a tasty and healthy product.

Homemade cottage cheese recipes

Village cottage cheese

To make classic country cottage cheese, you will need 2 liters of fresh homemade milk, a clean gauze napkin, and two pans, one inside the other.

The milk needs to be poured into a smaller saucepan, covered with a lid and placed in a warm place, for example, near a radiator, for such a time that the milk should sour. Usually this is about a day. For taste and to speed up souring, you can add 2-3 tbsp to the pan. spoons of low-fat sour cream. Then place the pan with sour milk in a large pan, but approximately the same in height, and fill the gap between the walls of the pans with water.

Place both pans on low heat and do not leave the stove for a minute. As the water boils, sour milk will move away from the edges of the pan and a yellowish liquid will appear. At this moment, you urgently need to remove the pans from the heat, remove the smaller pan and cool the semi-finished product. Then place a gauze napkin on the bottom of the sieve and carefully place the curdled milk on it with a tablespoon. Tie the edges of the gauze together and hang the bundle so that the whey gradually drips from it. What remains on the gauze bandage is the cottage cheese. To get a denser cottage cheese, you need to place a weight on the cheesecloth with cottage cheese.

Preparation of calcined cottage cheese

The product made in this way will have a low acidity level, so it is ideal for dietary and baby food. The main feature of preparing cottage cheese is the addition of calcium lactic acid (diluted with water) at the boiling stage of milk with constant stirring (3 teaspoons per 2 liters of milk). The powder can be purchased at pharmacies. The yield of the finished product will be 300-400 grams. Further, the technology is similar to the methods described above.

Ready-to-eat cottage cheese is stored in the refrigerator in a glass or enamel container, after putting a couple of pieces of sugar in it. Homemade cottage cheese can be stored in the freezer for one month, but its taste will change slightly. It is strictly not recommended to store the product in plastic bags. If the cottage cheese suddenly becomes sour, then it must be mixed with fresh milk in equal proportions and left for 60-90 minutes. After this, the cottage cheese is placed in gauze (cotton bag) and placed under a press.

Cold method of making homemade cottage cheese

Ingredients:

• 0.5 l kefir
• 1 tsp Sahara
• 1 tsp Sahara
• 1 tsp Sahara
• 50 g prunes

Cooking method:

In addition to preparing cottage cheese using the hot method, there is also a way to prepare cottage cheese cold; such cottage cheese is more like a cream. Excellent for feeding babies from a young age. In addition, many different dried fruits go with it.

It will take 25 minutes to prepare the dish:

To prepare cottage cheese in this way, you need frozen kefir; you can put it in the freezer before freezing, or you can also leave it there overnight so as not to wait for freezing during the day.

After complete freezing, remove the bag and defrost the contents without using any auxiliary means, boiling water or warm air. Pass kefir through a fine sieve.

Hang the resulting mass for 20 minutes; it can also be used for baking.

Cold-processed cottage cheese is ready. Now you need to add sugar, dried fruits to it, you can add fresh fruits to taste, you can prepare a healthy and vitamin-rich dessert.

Making cottage cheese using lemon

Take skim milk and pour it into a large container. Take a lemon and squeeze it into milk (for 1 liter of milk - a little more than half a lemon) and mix. This is necessary so that the milk curdles faster. You can, of course, wait for the milk to sour under natural conditions - place the dish with milk and a crust of rye bread in a warm place, for example, near a radiator. However, if you have full-fat milk, you can first prepare homemade yogurt in this way, remove the fat from its surface, and then, when it has stood (this usually takes 1-2 days), prepare cottage cheese. As a starter, you can use store-bought kefir or yogurt (literally a spoon) or the previous starter or whey. If you leave milk to sour without starter, the process of putrefactive fermentation may begin.

You will see how the milk begins to curdle and the whey becomes transparent. There is no need to wait until the milk curds become too dense - your curd will then be too grainy. Strain the whey through cheesecloth - you can then use this whey to make homemade diet bread or pancakes; put the cottage cheese in a separate container and you can eat it.

Quick homemade cottage cheese recipe

Necessary:

• 2 liters of milk
• 2 jars (250 g) natural yoghurt

How to cook:

1. Pour 2 liters of milk into a microwave-safe container and heat it to the desired temperature (about 40°). Add 2 jars of natural yoghurt and leave in a warm place until the milk curdles and you get a thick yogurt. This usually takes 10-12 hours, but it depends on the room temperature.

2. Place the bowl of yogurt in the microwave for 15 minutes at maximum power 800 W - the contents will heat up, warming up evenly, and curdle. The clear serum will clearly come off.

3. Carefully transfer the curdled lump into a colander lined with gauze, located above the pan (to collect the whey), being careful not to damage the integrity of the lump.

4. Let the main whey drain, then hang the bundle with cottage cheese for a while so that the whey drains better.

How to make cottage cheese at home?
Homemade cottage cheese is much healthier than store-bought cottage cheese. The true composition of the latter often remains a mystery to the consumer. Why feed your children something unclear when you can give your child delicious homemade cottage cheese, the ingredients of which you are sure of. Don't know how to make cottage cheese yourself at home? Even a novice housewife can do this, it’s nothing complicated, but as a result you will not only get a healthy product, but also take care of the health of your family.
There are a lot of recipes for making cottage cheese at home. You just have to choose the one that suits you the most, there is a classic, grandma’s version, or you can make it in a slow cooker. Only proven recipes and excellent results.

Homemade cottage cheese from milk - a classic recipe

Grandmothers used this recipe to make cottage cheese at home, and it will remain relevant for a long time. All you need for preparation is good quality milk, ideally country milk. If you can’t buy a farm product, use one that has a shelf life of several days.
Ingredients:
Milk – 3 l
Preparation:

The preparation process for this recipe takes several days. Place the can of milk in a warm place until it turns into curdled milk. If the room is warm, 2 days will be enough; if it is cooler, the process will take 3-4 days.
If you have country milk, cream will form on the surface. They can be removed or left, then the fat content of the cottage cheese will be higher. Curdled milk from natural milk is obtained as a single mass, whereas when using store-bought milk, the curdled milk is collected on top, and whey remains at the bottom.
Carefully pour the curdled milk into a saucepan and place on the stove, turn the heat to low, stir occasionally. After 15-20 minutes, the whey will begin to actively separate.
Prepare a colander in advance, place it on the pan and cover it with gauze. Pour the contents of the pan into a colander, tie a gauze and let the liquid drain well. The cottage cheese is ready.
If you like more moist cottage cheese, leave it in gauze for 3-4 hours; you need it dry, “forget” about it all night. Whey is great for making pancakes, pancakes or bread.
This cottage cheese can be given to a child without fear, and if you are going to introduce it into complementary foods for an infant, do not make the cottage cheese too fatty. It will turn out great too.
The following recipe is very interesting and simple, and you will learn how to make cottage cheese from kefir.

Cottage cheese from frozen kefir

Here, in general, no effort is required to prepare it. The recipe is simple and easy. All you need to do is buy a package of kefir (in soft packaging) and put it in the freezer overnight.
Next, remove the kefir from the freezer, cut and discard the packaging and transfer the kefir to a colander lined with gauze. Don't forget to place a pan under it. The kefir has melted and everything is ready. There is no need to press anything. It turns out very tasty and tender cottage cheese. If you add fruit and give it to your child, he will not distinguish it from store-bought cottage cheese.
Such cottage cheese cannot be subjected to heat treatment! It is very moist and tender, so do not use it for cheesecakes and casseroles. It is best to simply eat it for dessert, adding honey or fresh berries, or use it to make cream.

Sourdough cottage cheese

Cottage cheese according to this recipe is prepared much faster than the classic one, but in addition to milk, you will need a special vivo starter.
If you use country milk, you must first boil it and heat it to a temperature of 40 C. Pasteurized milk can simply be heated to the required temperature.

Ingredients:
Milk – 2.5 -3 l
Vivo starter – 1 pc.
Preparation:
Prepare milk depending on what kind of milk you have: store-bought or natural farm milk. Take one bottle of starter, pour a little milk into it and shake. Add the starter to the warm milk and mix well. Cover the pan with a lid and set aside for 6-8 hours.
During this time, the milk will turn into curdled milk. Place a saucepan with milk on the stove over medium heat, stirring occasionally, for 20 minutes. You will see for yourself how the whey begins to separate from the curd mass. Remove from heat and cool to room temperature.
Place the mixture in a colander and leave for a while to drain the whey. The cottage cheese turns out very tender and tasty.
If you have a slow cooker, the following recipe is for you.

Cottage cheese in a slow cooker

Making cottage cheese according to this recipe is easy and requires no special effort.
Important! Cottage cheese is prepared using sour cream, so you will need a natural product. Read the ingredients carefully; proper sour cream is prepared only from cream; there should be no vegetable fats. If you take low-quality sour cream, you will only ruin all the products.
Ingredients:
Milk – 2 l
Sour cream – 100 gr.
Preparation:

Pour warm milk into the multicooker bowl, add sour cream and mix well. Turn on the Yogurt program for 7 hours. If your multicooker does not have such a function, the Multicook program will also work. Set the temperature to 38°C, time to 7 hours.
After the specified time has passed, stir the milk, turn on the “Multi-cook” program for 40 minutes, t - 95° C.
Drain the cottage cheese in a colander as usual. The longer the whey drains from it, the drier it will be. If you don't know how long you will need, try the cottage cheese periodically. Usually it takes from 1 to 12 hours. It all depends on what you prefer: slightly moist or drier. It is not afraid of heat treatment, so it makes excellent baked goods. Mix with berries and a tasty and healthy treat for your child is ready. An excellent recipe - making cottage cheese is very simple, and besides, you don’t need constant control.

Cottage cheese made from milk and lemon juice

Very fast way- preparing healthy cottage cheese at home. Use any milk, it doesn’t matter in this recipe. Cottage cheese prepared according to this recipe turns out very tasty, but it is better not to use it for baking. Make light and airy desserts from it.
Ingredients:
Milk – 1 l
Juice of half a lemon
Preparation:

Before you start cooking, squeeze the juice out of the lemon. Place the pan with milk on the stove. Heat it well over low heat. As soon as signs of boiling appear, add lemon juice, stir and remove the pan from the heat. You will see the milk instantly curdle and the whey is separated immediately.
Place the mixture in a colander and allow the whey to drain. Literally after 30 minutes you can eat the cottage cheese. This express recipe will come in handy when you want cottage cheese here and now. Despite the fact that it is prepared literally in a matter of minutes, this does not affect the taste in any way.
You can make equally delicious cottage cheese using the following recipe.

Cottage cheese made from milk and kefir

Another quick recipe. To prepare it, the cheapest milk and the same cheap kefir in soft packages are suitable. It is prepared quickly and simply by analogy with the previous recipe.
Ingredients:
Milk – 2 l
Kefir – 1 l
Preparation:
Pour milk into a saucepan and place on the stove over low heat. There is no need to boil the milk; as soon as you see it starts to boil, pour in the kefir. Stir and remove the pan from the heat.
When the milk has cooled to room temperature, drain in a colander. Give time for the serum to drain. After about an hour, the cottage cheese is ready and can be eaten. If you plan to make cheesecakes from it, leave it in a colander a little longer for about two hours.
The next option for making cottage cheese at home is not exactly a recipe, but the result is excellent.

Curd made from sour milk

This is not a recipe, but rather a food rescue. Let’s say you forgot about milk or bought a lot and didn’t have time to use it, and it turned sour. Why throw it away when you can make delicious and healthy cottage cheese. After all, in essence, the milk for cottage cheese should curdle and sour, as with the classic recipe, but here almost everything is ready. There's just a little bit of effort left.
Ingredients:
Milk. How much. Of course, the more there is, the better.
Preparation:

Pour the sour milk into a saucepan and place on the stove. Make the fire low, do not forget to stir periodically. As soon as the milk begins to warm up, the whey will immediately begin to separate. It will be enough to keep it on the stove for 15-20 minutes. There is no need to bring it to a boil.
Remove the pan from the stove, place in a colander, and allow the whey to drain.
The taste of the cottage cheese will depend on how long you have left the sour milk. If you feel that there is sourness in the finished product, it is better not to give it to your child, but to use it for baking. This cottage cheese tolerates heat treatment very well.

Helpful Tips:
do not heat milk in an enamel pan, it may burn and the taste of the cottage cheese will deteriorate;
To get an excellent result, choose natural village milk; if this is not possible, buy one with a short shelf life;
Whatever recipe you choose, do not boil the milk, otherwise the cottage cheese will turn out hard and tasteless.

We suggest you look:

How to make homemade cheese