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 overnight 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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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 delicious 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, with 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.

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

Over thousands of years of interaction with dairy products, man has learned to make various types of cottage cheese and a lot of tasty and nutritious dishes with its participation - both the first and second, and at the same time desserts. Culinary experts count more than 150 dishes that can be prepared with cottage cheese! Most of the dishes are dietary and are used in baby food. Many of them are medicinal and suitable for baby food. In addition, cottage cheese goes well with a large number of products - milk, sour cream, cream and kefir, sugar, jam, vegetables, berries and fruits.

The technology for preparing cottage cheese provides it with excellent healing and nutritional properties. This is a dietary product with high energy and nutritional value. It is perfectly absorbed by the human body at any age and improves the functioning of the digestive system.

In the finished cottage cheese you will find a set of useful amino acids, minerals (calcium, magnesium, phosphorus, iron, folic acid, lecithin, choline) and vitamin B2. This product is considered ideal for feeding children and adults, helps form bone and cartilaginous tissues of the skeleton, improves metabolism, kidney and heart function, fights anemia and atherosclerosis, and stimulates the process of hematopoiesis.

Souring fatty cottage cheese is a simple and straightforward process: it is prepared from full-fat whole milk. There is no need to wait for the milk to sour on its own - just add a little kefir or sour cream to it and put it on the fire, but do not bring it to a boil. The milk will curdle within a few minutes and the process of separating the curds from the whey will speed up.

Calcined cottage cheese is perfectly prepared from cold pasteurized or boiled milk, to which you need to add a solution of calcium chloride, then make it sour - and unleavened cottage cheese is ready!

Fat cottage cheese contains from 9 to 18% fat and has a high calorie content - 2200 Kcal, that is, higher than that of beef! Low-fat cottage cheese has a fat content of less than 9% and a calorie content of no more than 1090 Kcal.

Preparing low-fat dietary cottage cheese requires skim milk - it is much easier to find in a regular city store than normal fat milk, so there should be no problems with raw materials.

Good low-fat cottage cheese is prepared at home using a certain technology. First, you pasteurize the milk, destroying harmful microorganisms - boil or heat it to 80°C and hold for about 15 minutes.

Then quickly cool the pasteurized milk to 30 degrees in a cold water bath, after which you ferment the cooled milk. You can do this using bio-ferment or a small amount of sour cream, but if you want to get low-fat cottage cheese, it is best to ferment it naturally, that is, wait until the milk sours on its own. Just remember to place the pan with milk in a warm place.

All you have to do is wait for a dense clot to appear, which forms at the top, and the whey falls down. And be careful - an under-fermented curd will produce perishable cottage cheese of poor quality, and an over-fermented one will produce a too sour product.

Strain out the remaining whey through a sieve or cheesecloth and cool the resulting product. Your cottage cheese is ready. Now you can add flavorings to it at your discretion - salt, sugar, cinnamon, vanilla, etc.

Don't forget that homemade low-fat cottage cheese is made from milk that is fermented with special microbes. Therefore, cottage cheese is an excellent environment for the life of microorganisms, the action of which does not stop once the cottage cheese is ready. Literally after a day or two, the cottage cheese sours to the point of unsuitability and becomes dangerous for consumption. It is not recommended to keep it in the refrigerator for more than two days.

Cottage cheese made from raw, unboiled milk or accidentally sour pasteurized milk is especially dangerous, because it may contain microorganisms that are dangerous to human health. Therefore, try to eat only fresh cottage cheese that you have just prepared, or be sure to heat treat cottage cheese that has been in the refrigerator for some time!

The long-forgotten taste of absolutely natural cottage cheese and its undoubted benefits encourage more and more people to try making it with their own hands.

Even the most delicious store-bought cottage cheese necessarily contains artificial additives; there may be less or more of them, depending on the standards used at the manufacturer’s enterprise. At best, these will be relatively harmless preservatives and flavoring additives, at worst – milk fat substitutes.

Such experiments with what is one of the staple foods cannot be beneficial for health.

For feeding children, for example, such “curd products” are only theoretically suitable, so many people who are concerned about the health and proper nutrition of their children and themselves have begun to become interested in the possibility of making cottage cheese, yoghurts, and cheeses with their own hands at home.

Cottage cheese is nothing more than fermented milk from which the whey has been removed. It can be prepared traditionally or separately.

Traditionally prepared cottage cheese can be fermented using starter cultures (acidic) or with the addition of pepsin (rennet). According to the degree of fat content of the original product, it is divided into several types: low-fat, low-fat, classic, fat.

Separately prepared cottage cheese differs in that skim milk is used for it. The resulting granular mass is mixed with cream before use.

A little about the benefits of dairy products

The value of cottage cheese in the human diet has long been unquestioned. Calcium, easily digestible milk protein, zinc, amino acids make this food product irreplaceable and necessary for both adults and children.

Regular consumption of cottage cheese normalizes the intestinal microflora, suppressing the development of pathogenic bacteria and preventing putrefactive processes. It provides the necessary level of hemoglobin.

The optimal product for people with weakened immune systems, promotes rapid restoration of strength, including after illness. Low-fat cottage cheese is recommended to be consumed if you need to build muscle mass or lose excess weight.

Cottage cheese is also included in the mandatory diet for children. It can be given as early as six months; it will ensure proper growth of bones and teeth, improve intestinal function and increase the digestibility of food.

Goat milk cottage cheese is especially good for children because it does not cause allergic reactions.

For those who have stomach problems, goat milk cottage cheese will become not only food, but also medicine. This is one of the best natural remedies for treating gastritis.

We will tell you further how to make natural cottage cheese at home.

Classic recipe

If you want to enjoy a natural product without additives and with a guaranteed amount of nutrients, you can try making cottage cheese at home. It's not as difficult as it might seem.

To ensure the final product is of the highest quality, it is better to purchase natural milk.

For 1 kg of cottage cheese you will need at least 3 liters of milk.

The milk is simply placed in a warm place for natural souring - lumps should form. After souring (the faster the better), the product is placed on the stove over low heat.

It is better to immediately place the purchased milk into the pan, but if you had to pour it, you need to do this carefully and do not shake the resulting curdled milk.

You also need to heat it carefully, do not move away from the stove, literally do not take your eyes off the contents. As soon as the whey separates, remove the pan. Do not bring to a boil, otherwise the product will be spoiled.

After cooling the pan to room temperature, strain the curdled mass. Place gauze in several layers in a sieve or regular colander (the size of the gauze should be larger than the diameter of the sieve).

The whey can be used for baking or making desserts - so you need to place a container under the sieve.

After the entire mass has been poured, the gauze is tied, and the resulting bundle with almost finished cottage cheese is hung until the whey has completely drained.

There is no need to speed up the process; if you squeeze out the remaining whey with your hands, the curd will turn out too dry. As soon as the drops stop falling, homemade natural cottage cheese is ready for use.

To speed up the ripening process, you can add a couple of tablespoons of kefir or sour cream to the milk, and to prevent boiling, heat the pan with sour milk in a water bath, that is, place it in another larger pan, filling it with water. This will ensure more even and gentle heating.

A slightly different method of classic cooking is described in the video:

Homemade cottage cheese

There is another product with unsurpassed taste, very delicate - granular (grainy) cottage cheese. We will discuss below how it is very easy to make at home.

For the first attempt you need to take:

• A liter of milk;
• One and a half tablespoons of calcium chloride;
• A little salt.

It is better to take low-fat milk. Over low heat, the milk is heated to 50 0 C (to accurately determine the temperature, you can purchase a thermometer for liquids), and then calcium chloride must be poured into it (while stirring gently).

The milk will curdle right before your eyes, but you need to wait until the grains form, and only then remove the pan from the heat.

The resulting product must cool, and to make this happen faster, it can be placed in cool water.

It should be noted that the previously started stirring process should not be interrupted for a second, then the whey will quickly and smoothly separate from the curd.

The cottage cheese is filtered through cheesecloth (as described above), at this stage it can be salted.

The resulting dietary product is low in calories, high in calcium and phosphorus, and is an excellent nutrition for pregnant women and children, as well as for all dairy product lovers.

Recipe for low-fat kefir product

An even more delicate type of cottage cheese, which is easy and simple to prepare, is kefir cottage cheese. The easiest way to obtain such a delicacy at home is to buy a regular package of kefir and freeze it.

When it freezes, take it out, remove the packaging (to do this, you can pour warm water over it), put it on the already familiar gauze in a sieve and let it thaw and drain.

As a result, a small amount of delicate curd will remain on the gauze.

This low-fat cottage cheese can be given to small children and enjoyed by yourself.

You can simply heat it in a water bath, stirring continuously. It will drain for about two hours.

How to make calcined cottage cheese

Once you start eating homemade products, it is difficult to stop, so the list of kitchen experiments can be supplemented with calcined cottage cheese.

As the name suggests, this type of dairy product has a high calcium content, which means it is suitable for pregnant and lactating women, useful for children, for the elderly, and as a preventive measure for osteoporosis.

It is prepared according to the classic recipe presented above. That is, you need to prepare:

• Milk (calculate the amount, keeping in mind that the finished cottage cheese will be three times less);
• Calcium chloride (pharmacy 10% solution, for each liter of milk - no more than 3 tablespoons) or calcium lactic acid (calculated at 6 g - this is one teaspoon per liter).

When the yogurt is put on fire, calcium chloride is added and mixed. The remaining steps are performed exactly the same as in the very first cottage cheese recipe in this article.

This fortified milk product is easily digestible, so we must remember that the daily intake for an adult does not exceed 100 g. Before you start giving it regularly to a small child, it is better to consult a doctor.

Making cheese at home

Having decided to diversify your diet with products of your own production, you should not stop and add homemade cheese to the list of products. It is quite possible to make cheese from cottage cheese at home, but to obtain the expected quality you need to do everything strictly according to the recipe, then family gourmets will have nothing to complain about.

First you need to try to make the simplest cottage cheese. It requires:

• Milk - half-liter jar;
• Half a kilo of full-fat cottage cheese (do not specify that it is better to buy natural dairy products, for example, farm-made ones);
• A little butter - 50 g - this is a heaped tablespoon plus just a tablespoon;
• Salt;
• A teaspoon of baking soda.

There are not so many ingredients and there is complete confidence in the absolute naturalness of the cheese being prepared. There will be no additives, no substitutes. This alone can inspire you to gain useful experience, and after success, to further exploits.

So, the grainy cottage cheese is ground in a fairly large saucepan, then boiling milk is added and, with stirring (where without it!), cook for about 10 minutes over low heat. If you cook longer, the cheese will become harder.

Then, in the already familiar way, the resulting semi-finished product must be allowed to drain, but now, when everything has drained, you should strongly squeeze the gauze knot with your hands. After this, the mass is placed in a clean pan, it must be salted, oil and soda added.

Then put it on low heat for a couple of minutes, no more. And stir!

Gradually, the cheese will begin to lag behind the walls of the pan, then it must be removed from the heat and set to cool (cool slowly, at room temperature). The final touch is that the mass is shaped, placed in a glass or ceramic container (it must be coated with oil in advance) and placed in the refrigerator for an hour and a half.

You can use homemade cottage cheese in any way you like; it is a completely complete product, and it is especially good for making hot sandwiches and pizza. This cheese melts when heated, giving dishes and snacks a long-forgotten taste and appearance.

For those who cannot refuse fresh cheese, but at the same time want to lose weight, it should be prepared from low-fat cottage cheese. This, by the way, will simply be good for health, because constant consumption of foods with milk fats contributes to the development of atherosclerosis.

Let's see how to make cheese from cottage cheese using this method in the next video:

There is an even faster and easier way to make cheese at home. For it you need:

• Milk;
• Kefir;
• Salt;
• Seasonings, nuts, dried herbs.

The first two ingredients are taken in a 3/1 ratio (for example, for 3 liters of milk - a liter of kefir), and salt - to taste.

The milk is heated, but not to a boil, kefir and salt are immediately added, mixed and kept on fire for a few more minutes. At this point, if you want to do something unusual, you can add nuts, dried herbs, and dry seasonings to the curdled semi-finished product.

The resulting curdled mass must be strained through cheesecloth and then, without removing it from the gauze, placed in a mold for pressing (this can be an ordinary colander, lay a towel under it), press down on top with a small weight.

In a few hours, the curd cheese will be ready. The longer it is under pressure, the denser it will be.

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You can make delicious cheese from milk with your own hands if you study the recipes in You Will Succeed!

And you will learn how you can deliciously cook rice porridge with milk. Bon appetit!

Are there any contraindications for use?

There are few direct contraindications to consuming cottage cheese. It is contraindicated for people with milk protein intolerance, kidney disease (large amounts of protein) and atherosclerosis (if the cottage cheese is fatty, it increases cholesterol). Gastritis and ulcers also do not allow constant consumption of cottage cheese.

However, completely healthy people should still follow some rules. Excessive consumption of cottage cheese, especially calcined cottage cheese, can lead to an imbalance of minerals in the body.

The level of stomach acidity may also change and intestinal function may be disrupted. You should not eat cottage cheese if you have a high fever, cough, asthma, or skin diseases.

Only very fresh cottage cheese should be eaten; ideally, it should be eaten immediately when ready.

In order for the cooking process to be easy and the result of your work to meet your expectations, you must strictly follow the cooking technology specified in the recipe, and also take into account a few tips given below.

When making cottage cheese, you should not allow the milk to boil (this applies to classic recipes), otherwise the product itself will subsequently be dry and rough. It is preferable to use whole natural milk.

You must use stainless steel or enameled cookware with an intact coating.

You need to heat the milk over very low heat, and for variety, you can try not stirring the original product.

There are a number of tips from experts on making cottage cheese, where it is recommended not to stir the product at all, that is, let it curdle at a natural pace. It is recommended not only not to squeeze the cottage cheese with your hands, but also not to soak it in gauze (no more than 2 hours), otherwise it will be dry.

If you want to get a denser cottage cheese, then you should place a weight on the bundle with the mass, for example, a jar of water on a board. The whey must come off clearly, otherwise the dairy product will be sour.

As for storage, we must remember that cottage cheese is one of the most perishable foods, so it should be consumed immediately, but if you still have to store it in the refrigerator, then no more than 2 days, and there is no need to pack it in plastic. You can, as they did in the old days, wrap it in white linen cloth.

There is another way - to quickly freeze it and then store it at -18 C. In this case, the shelf life of the product increases to 2 months. If it is frozen quickly, it does not lose its taste and usefulness.

Making cottage cheese and cottage cheese at home, of course, takes more time than buying them in a store. But the very idea of ​​consuming natural, homemade dairy products is so good that you are unlikely to regret the time and effort spent.

Finally, we invite you to familiarize yourself with another method of preparing cottage cheese at home. The process itself is quite interesting, and the result is excellent. Watch the video below: