how to make cottage cheese from milk. dose of calcium chloride

1. Oh, I don't remember now. But such curd is very healthy, tender and tasty! They give it to kids! My mom made this for me when I was a kid.
   Instruction

   How to make cottage cheese from calcium chloride

   The easiest way to make homemade cottage cheese is with the use of additional chemicals in the food industry. So, for example, calcium chloride is very popular in home production. With its help, cottage cheese is prepared as follows: heat raw milk to about 40 degrees, market, village milk is best. But you can use any other - pasteurized, sterilized and lactose-free. The latter, as the main material for the preparation of a dietary product, is suitable for those people who have been diagnosed with intolerance to cow's milk protein - lactose. And do not forget that the fat content of the final mass, which means taste and friability, directly depends on the type of milk that you use to make cottage cheese.

   Milk must be stirred constantly. At the same time, without stopping, pour a ten percent solution of calcium chloride into it. It can be easily found and bought in every pharmacy. Don't overdo it! Experts assure: 1-1.5 tablespoons of the drug is enough for 0.5 liters of milk. If you put too much of it, then the cottage cheese will turn out too bitter.

   Bring the milk to a boil. When the mass curls up, remove the container from the heat and cool the resulting mass. In order to get the final product, take a cheesecloth or a sieve with a very fine mesh, and put the curd mass on them. This is necessary so that the glass is excess water, and the curd becomes crumbly.

   Improve your health with homemade cottage cheese. After all, it is not only much tastier than purchased, but also more useful. Such a product is an excellent source of calcium, it strengthens the teeth and bones of a person. Calcium also normalizes the functioning of the nervous system, activates fermentation and helps blood coagulation processes. But doctors do not recommend eating more than 100 grams per day of homemade calcified cottage cheese, because this can lead to a violation of mineral metabolism.

2. For the first time, I didn’t put 05 liters of 1 ampoule, but now, after reading Antonina’s comment, I did as you wrote and it worked, thank you.
3. Thanks a lot! I did my son, but I forgot (either I was young, or my memory was full of holes, but 33 years have passed)
4. Dose of WHAT??? O_o .. For the first time I hear about a similar method of making cottage cheese ...)))
5. I don’t know what is happening with potassium chloride, but cottage cheese is made from sour milk, the whey of which is squeezed out. curd is produced.
6. To make sour milk, you must first wait until it turns sour. And with chloride, you can immediately make from fresh
7. Two tablespoons per litre.
8. I do: for 1 liter of milk - 3 amp. chloride, After filtering in warm whey, I make hand baths. Nails have become stronger and the skin of the hands is softer, especially in winter.

Cottage cheese made from milk without additives is a healthy product. It contains vitamins and microelements that have a positive effect on all systems of human organs. But how to make cottage cheese from calcium chloride? A few simple tips will help you prepare a healthy treat.

• Servings: 4
• Cooking time: 30 minutes

Recipe for cottage cheese from calcium chloride

Dairy products are the main component of the health of the nervous and skeletal systems. Such food, although “too tough” for adults, is not always quickly absorbed by a child. Calcium chloride cottage cheese for children comes to the rescue.

For the recipe you will need:

pasteurized milk - 500 ml;

calcium chloride - 1 tbsp. a spoonful of powder.

Cooking method:

Warm milk up to 40 degrees;

Pour in the powder, gently stir the mixture;

leave the pot with milk on the fire until boiling and immediately remove from the stove;

Cool and separate the curd from the whey, put the curd mass on gauze and strain the excess liquid through a sieve.

The treat is ready. Calcium chloride can be purchased at a pharmacy without a prescription. To prevent the dairy product from turning out bitter in taste, do not add a lot of powder.

The harm and benefits of cottage cheese from calcium chloride

This dish is allowed for consumption at any age. This feature is explained by the following properties of the product:

cottage cheese with a mineral supplement is easily digested;

This microelement accelerates neuromuscular conduction;

calcined cottage cheese increases blood clotting;

calcium improves kidney function;

dairy product lowers blood pressure;

Calcium increases the production of hemoglobin in anemia.

The list of contraindications to the use of such cottage cheese is small:

lactose intolerance;

excessive intake (more than 300 g per week).

Also, when storing this product, it is worth remembering that after the expiration date, the cottage cheese is quickly populated by pathogenic microorganisms, the use of such a product is fraught with poisoning.

When preparing calcined cottage cheese, give preference to a low-fat version of the dairy product, otherwise even a small amount of such food with regular use can increase cholesterol levels. Take the dish in small portions, store the cottage cheese in the refrigerator for no more than two days.

Healthy food recipes: Calcined curd is a fermented milk product, to which one of the pharmaceutical preparations is added ...

Almost all fermented milk products contain calcium, which is so necessary for every adult, and especially for children. Calcium-containing foods should be consumed by everyone, however, in certain cases, the usual diet should be supplemented by including it in the menu at home. This product is famous for its high content of calcium, and in order not to harm our health with its excess, we will learn as much as possible about cottage cheese.

What is calcined cottage cheese

The concept of "calcined cottage cheese" is familiar to many, however, what exactly the product is is not known to everyone. In fact, calcined cottage cheese is a fermented milk product, to which one of the pharmaceutical preparations is added - a solution of calcium chloride (in droppers, ampoules, vials) or calcium lactate in powder.

Such calcium-containing supplements are sold in all pharmacies and are easily dispensed without a prescription. However adding them to cottage cheese in unlimited quantities is not worth it. Firstly, an excess of such a macronutrient is harmful to health, and, secondly, it will negatively affect the taste - homemade cottage cheese will start to taste bitter.

Dosage of calcium chloride in cottage cheese

To prepare cottage cheese with calcium chloride, buy a 10% solution of calcium chloride at the pharmacy.Add it to the product, adhering to the following proportions:

For 0.5 liters of milk you have:

• 1 st. l. liquid calcium chloride;
• or 3 g of dry calcium chloride.

When you cook homemade calcined cottage cheese - always stick to these proportions. If you take more milk, then the dosage should be increased:

• 1 liter of milk will account for 2 tbsp. l. liquid (6 g powdered) calcium;
• for 2 l - 4 tbsp. l. ampoule (12 g dry) preparation, etc.

It is not recommended to use cottage cheese with calcium chloride more often 2-3 times a week.

What are the benefits of calcined cottage cheese

A macronutrient such as calcium is essential for our body. It is involved in the formation and strengthening of teeth, bone tissue, and the substance also has a beneficial effect on neuromuscular conduction and the process of blood coagulation.

Moreover, calcined curd is a dietary product that is easily absorbed by the human body at any age.

Curd prepared with calcium chloride is especially useful for the following groups of people:

• babies up to a year (complementary feeding with cottage cheese from calcium chloride is carried out only after consultation with a pediatrician);
• children aged 1 year and older;
• teenagers;
• pregnant, lactating;
• To old people;
• anyone who suffers from calcium deficiency, kidney disease, liver disease, atherosclerosis, anemia, and hypertension.

In addition to children, pregnant women, the elderly, calcined cottage cheese is also given to dogs. Indications for the use of such a product in dogs are the same as in humans. You can make cottage cheese from calcium chloride for a puppy or an adult dog in the same way as for a baby. Recipes for homemade calcined cottage cheese are given below.

How to cook calcined cottage cheese at home

If you are planning to do product for baby, then use exclusively pasteurized milk. If you are preparing a fermented milk medicine for adults or seniors, then take homemade milk (cow or goat). For a baby, it will be too fat.

Recipe number 1. How to make calcined cottage cheese for a baby

Adhering to the generally accepted proportions (1 tablespoon of liquid calcium chloride per 0.5 l of pasteurized milk), we prepare calcined cottage cheese according to the following scheme:

1. We warm the milk over low heat, bringing the mass to 40 ° C.
2. Add liquid (or powdered) calcium to the dairy product (stirring).
3. Bring the milk to a boil (do not boil), without stopping stirring it. As soon as the milk begins to boil, immediately remove the pan from the heat, give the contents time to cool.
4. We discard the cooled curd mass on a sieve covered with two-layer gauze so that the whey is glass. In order to speed up this process - cover the cottage cheese with clean gauze and remove the curd mass under oppression.

As soon as the whey drains, the product can be considered ready.

Do not pour out the resulting whey, it contains even more calcium than the curd itself, so much can be cooked on its basis in the future.

Serum can also be used as a moisturizing agent for dry cottage cheese. If your finished pressed product becomes dry, pour a little calcined whey over it before serving.

It is not recommended to store ready-made homemade cottage cheese with calcium for longer than 2 days.

Recipe number 2. How to make cottage cheese from calcium lactate

If the pharmacy does not have calcium chloride in ampoules or bottles, then you can easily replace it with calcium lactate tablets. The cooking technology will not change from this, only the amount and type of calcium chloride in the finished product will change:

1. Bring a liter of milk to a boil, remove the pan from the stove.
2. Tablets (8-10 pcs.) We grind into powder, add them to milk.
3. We wait until the milk is curdled, then we throw the curd mass onto cheesecloth.
4. When the whey drains - calcined cottage cheese can be consumed. In order for the product to have a more pleasant taste (this is especially important if you are planning to give cottage cheese to a child), stir it with homemade yogurt, berries, vegetable or fruit puree.

How to make puppy cottage cheese with calcium chloride

The technology for preparing calcined curd for a puppy is very similar to the traditional preparation of a product for children and adults. The only difference is that we will cook not purely on the basis of milk, but on a combination of milk and kefir.

Ingredients:

• Kefir - 1 l;
• Milk - 1 l;
• 10% solution of calcium chloride - 2 ampoules of 10 ml (2 tablespoons).

Preparation of calcined cottage cheese:

1. We mix kefir and milk, put the resulting mixture on moderate heat, slowly warm the mass. Do not stir the product during heating.
2. As soon as curd flakes appear on the surface of the fermented milk mixture, we add a solution of calcium chloride to the mass.
3. Bring the contents to a boil, but do not let it boil.
4. After that, remove the pan from the heat, cool the curd mass.

With the help of a slotted spoon, we take out the resulting curd flakes, pressing them a little to the edge of the pan, and transfer everything to cheesecloth. As soon as the remaining liquid drains, cottage cheese with calcium can be given to the puppy.

Features of feeding a puppy with calcined cottage cheese

Both humans and dogs should not overuse this product. In large quantities, calcium is harmful to health.

Therefore, puppies should also be given cottage cheese no more than 2-3 times a week and according to the age of the dog:

• for puppies up to 1 month, 20 g per day is enough;
• a dog aged 2-3 months needs no more than 50 g per day;
• dogs from 3 months and older are recommended to give approximately 100 g per day.

Preparing calcined cottage cheese at home is no more difficult than regular one. All the ingredients are available and it takes a little time to prepare. Adhere to the correct dosage, storage conditions and terms - and then your calcined product will always bring you only benefit.

Oddly enough, but in our time, when the shelves of pet stores are bursting with an abundance of various vitamins, mineral supplements and nutritional supplements, it is quite difficult to choose what is right for your dog, and at the same time not run into a fake or low-quality drug.

But once we prepared many things with our own hands and managed to raise beautiful, healthy dogs without sponsoring the chemical industry. Let's remember the old, half-forgotten recipes, perhaps many dog ​​owners will find them useful.
We are talking about calcium - an extremely important macronutrient for the body.
Calcium is essential for dogs to:
Formation of healthy bones and teeth;
Maintaining muscle tone and the mechanism of transmission of nerve impulses;
Ensuring a normal hematopoietic process, namely blood clotting, reproduction.
platelets;
Normal functioning of digestive enzymes;
Support cell metabolism and reproduction of healthy cells.
Calcium stores in the body need to be replenished regularly. And best of all from food - natural sources of calcium. Most of the easily digestible calcium is found in cottage cheese. Calcined cottage cheese is especially useful for puppies and adolescents in the period of active growth, for older dogs that have age-related changes in bone tissue, as well as for pregnant and lactating bitches.
The development of a puppy from birth to the end of lactation mainly depends on the proper nutrition of the mother, since the first two weeks of a newborn puppy, her milk is the only food for him. After this, the baby can already begin to feed. To prevent the development of rickets in a puppy, he can be given calcined cottage cheese.
What is calcined cottage cheese?
From ordinary cottage cheese, calcined, differs in a high content of calcium. To do this, during preparation, one of the pharmacy calcium preparations is added to it. Most often, calcium chloride is used, it costs a penny and is sold in any pharmacy. Ask for a 10% solution of calcium chloride, available in ampoules, vials or droppers. Another drug used for these purposes is calcium lactate, produced in powder.
The benefits of cottage cheese.
Calcined cottage cheese is an excellent source of calcium, which is necessary for the development of the bones and teeth of the animal. In addition, calcium activates some enzymes, can contribute to the normalization of the functioning of the central nervous system, and is involved in the processes of blood coagulation. Calcined cottage cheese is very useful in the diet of a young puppy.
Cooking method.
Preparing calcined cottage cheese like this. In 1 liter of milk, heated to a boil, quickly pour three tablespoons of ten percent calcium chloride, which can be bought at any pharmacy, and mix thoroughly. After curdling the milk, the curd should be separated from the whey and cooled. Puppies up to the age of one month are given no more than twenty grams of calcined cottage cheese daily, from one to three months - no more than fifty grams.
To make the baby eat better, calcined cottage cheese is diluted with whey to a mushy state and one tablespoon of sugar is added. The rest of the serum can be given to the puppy's mother.
Remember - everything is good in moderation, so do not increase the portions, as in this case, a violation of mineral metabolism in the puppy's body may occur.
Other cooking recipes.
A liter of milk usually produces 180-200 grams of cottage cheese. Milk should be natural, not reconstituted from milk powder! You can use cow's milk, but goat's milk is even better. For 0.5 liters of milk, 1 tablespoon (1 ampoule of 10 ml) of 10% calcium chloride or 3 grams of lactic calcium powder is taken.
In a clean bowl, heat the milk to about 40\xB0-50\xB0, then, stirring continuously, pour calcium chloride into the milk or add calcium lactate powder. Continue to heat the milk almost to a boil so that it is hot, but do not boil.
Remove saucepan from heat, stir. After a while, the milk will separate into two fractions - a thick curd mass and a transparent whey. To separate the curd from the whey, strain through cheesecloth folded in several layers. It is most convenient to throw it into a colander covered with gauze. Whey is also saturated with calcium and can be used for food, for example, dilute cottage cheese if it is dry.
Recipe number 3.
We take 1 liter of milk, 1 liter of kefir, 2 tablespoons (2 ampoules of 10 ml each) of 10% calcium chloride, that is, a tablespoon for each liter of liquid.
In a saucepan, mix milk and kefir, put the mixture on a slow fire and heat without stirring. When curd flakes begin to appear, add calcium chloride. Without letting the curd mass boil, remove from heat and cool slightly. We take out the cottage cheese from the pan with a slotted spoon and slightly squeezing it on the edge of the pan.

Learn more about healthy diets here.

(what is the use and how to cook)

The health and development of a puppy, from the first days of birth, largely depends on the quality of nutrition of his mother. And it is not surprising, because at first the puppy can eat only mother's milk, the quality of which is determined by the diet of the nursing animal. After the end of lactation, the puppy is already ready to eat not only milk.

To prevent the development of problems and diseases of the musculoskeletal system (such as rickets), it is necessary to include as many foods as possible in the puppy's diet, which include calcium. To date, there are many products with a high calcium content (sour cream, kefir, cottage cheese, chicken eggs, salmon meat), but among them there is an undoubted leader - calcined cottage cheese.

Calcined cottage cheese, unlike ordinary, contains a much larger amount of calcium, which in turn contributes to healthy growth, maintaining muscle tone, strengthening bones and teeth in a growing animal.

Calcium is also an essential mineral that activates important enzymes and has a positive effect on the central nervous system. Calcium also has a beneficial effect on the properties of blood coagulation in puppies. Puppies can be fed with calcined cottage cheese already from the 18-19th day of life.

How to cook calcined cottage cheese yourself?

Calcined cottage cheese can be easily and simply cooked at home or you can buy a ready-made product in specialized pet stores. It differs from ordinary cottage cheese only in a high content of calcium. To cook calcined cottage cheese, you must follow a simple recipe. First bring 1 liter of milk to a temperature of about 50 degrees, and then add about 2 tablespoons of 10% calcium chloride (two 10 ml ampoules) to the milk.

This drug can be purchased at any pharmacy. After adding calcium chloride, the milk should be thoroughly stirred and, stirring constantly, bring to a boil, but do not boil, but immediately remove from heat. After the milk curdles, the curd mass must be separated from the whey and allowed to cool. To separate the curd from the whey, drain it into a colander covered with gauze.

Puppies who are barely three weeks old should be given up to 20 grams of cottage cheese. Older puppies, from the age of 1 month, should be given about 40-50 grams. Adult dogs are also recommended to cook such cottage cheese, because useful vitamins are not superfluous at any age.

To make your pet happy to eat this healthy product, you can moisten the cottage cheese with whey and add a little sugar. But sugar is added in small quantities, because its excess is harmful to the body.

And remember that calcined cottage cheese, like any other additives, should not be strongly carried away (to prevent an overdose of calcium). 2-3 times a week - the allowable rate of feeding this type of product.