Homemade cottage cheese: cooking, dishes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What to do with natural cow's milk, if there is a lot of it, but you no longer have the strength to drink full-fat milk? Try making your own cottage cheese! It is easy to prepare natural grained cottage cheese according to our recipes. Choose one of the proposed options and get started! The finished product can be consumed immediately or baked from it cheesecakes, casseroles, cookies, buns or cheesecakes.

Description

Homemade grained cottage cheese looks like a grainy mass without liquid. The color is white or creamy white. Individual grains slightly stick to each other, but remain intact. The smell of cottage cheese is characteristic sour-milk.

There are many different ways to make homemade cottage cheese. They are united by only one thing - they are based on the fermentation of milk. With the help of which this process can take place (additives per 1 liter of milk):

• calcium chloride - 1.5 tbsp. l.;
• table vinegar - 30 ml or 1/5 tbsp. (250 g glass);
• lemon juice - 2 tbsp. l. juice;
• curdled milk - 50 ml;
• sour milksourdough - 1/2 tablet.

The last - sour-milk sourdough, buy only in pharmacies and specialized stores.

Make fat or fat-free cottage cheese. For a low-fat version, cream is first removed from milk. This can be done with a special separator or milk can be left in the refrigerator. Then the cream will rise up and it will be easy to drain or remove with a ladle.

The fat content of milk is easy to measure - how many centimeters the cream has settled in a jar, so many percent of the fat content of the product.

More tasty and he althy fat cottage cheese with cream. Its energy value (calorie content) is higher, but this does not mean that cottage cheese is not used in dietary dishes. It is added in small quantities to cheesecakes, pie dough.

It is important to note that in no case do they use milk that has sour spontaneously for cooking cottage cheese. Such a mass may contain mold and other pathogens. Be sure to artificially ferment milk to make curds. The benefits of such a product leave no doubt.

First way: in a saucepan with curdled milk

What ingredients to take:

• 3L cow's milk;
• 1 tbsp homemade curdled milk;

How to cook:

• Boil milk and leave to cool.
• Mix milk with other ingredients and place on the kitchen counter for a couple of hours. The room should be warm.
• Put the pot on the stove (you can dowater bath - so the milk will definitely not burn) on a slow fire. Stir the mass and wait for heating. Gradually, the mass will begin to become flaky and reverse - a light transparent liquid.

When all the milk has curdled, remove from heat and let cool. Pour the mass onto cheesecloth. The fabric can be taken and denser. Place it on a sieve or in a large bowl beforehand. Gather the fabric with the milk mass on top and tie. Hang up so that all the liquid is glass. This process may take days.

Pour dry cottage cheese into a clean bowl and store in the refrigerator. You can put oppression on him.

Homemade cottage cheese is ready to eat or use to prepare other dishes.

For cooking, be sure to take high-quality yogurt or kefir of any fat content.

Second way: in a jar of sour milk sourdough

What ingredients to take:

• sourdough lactic acid bacteria - 1 tablet;
• homemade milk - 2 l.

How to cook:

1. Bring milk to a boil and let cool to 35-40°C at room temperature.
2. Remove the creamy film from the surface of the milk.
3. Stir the milk with the tablet and pour into a jar. Close tightly with silicone lid.
4. Pack the jar in a layer of paper, then with a warm towel and leave it on the kitchen table.
5. After the fermentation time (this is from 5 to 12 hours depending onair temperature) pour thick curdled milk into a clean saucepan.
6. On low heat bring to a flocculent sediment and the appearance of a light liquid. Let the mass cool and put it on a sieve. When the water drains, the curd will be ready.

This method has its drawbacks. The lactic acid bacteria contained in the tablet multiply very actively. If you keep the jar warm, the mass will become sour due to overpopulation with bacteria. To prevent this, you need to pull out a jar of yogurt from the heat in a timely manner. Then you should immediately remove the reverse - a light liquid in which beneficial bacteria live.

How to make cottage cheese faster? To ferment milk, use a pressure cooker or slow cooker. So you can set the desired temperature and time if there is a multicook function in the multicooker. In a pressure cooker, the milk mass is heated on the stove and you need to look after it, but the process will still go much faster.

What spices can I use?

Curd is prepared with sweet, s alty or spicy flavors.

Suitable for sweet curd:

• vanilla;
• cinnamon;
• anise.

To s alty:

• ground pepper;
• cardamom;
• nutmeg;
• confectionery poppy.

To spicy:

• star anise;
• carnation;
• spicy herbs (fresh or dried).

Recipe for cottage cheese pancakes

What ingredients to take:

• homemadecottage cheese - 400 g;
• chicken egg - 1 pc.;
• sugar - 3 tbsp. l.;
• s alt - a couple of pinches;
• wheat flour - 5 tbsp. l.

How to make cottage cheese pancakes:

1. Mix cottage cheese with egg, sugar and s alt. Stir thoroughly so that the consistency is homogeneous.
2. Add 3 tbsp. l. sifted flour and mix again. You can use your hands.
3. Pour the rest of the flour onto a cutting board. Pinch off a piece of cottage cheese dough and roll the balls in your hands. Bread them in flour and give them a rounded flattened shape.
4. Immediately put the products in a hot pan with oil. Take it any - lean or a mixture with butter.
5. Ready cheesecakes are recommended to get wet with a paper towel to remove excess fat.

Syrniki recipe can be varied. Add to the dough for them according to your taste and preferences:

• soft curd cheese;
• sweet cheese (mozzarella, brie, mascarpone)
• berries (fresh or frozen);
• dried pieces of berries or fruit;
• spices or seasonings;
• chopped or dried herbs;
• jams or preserves as fillings.

Frozen berries should be rolled in flour or potato starch before being added to curd dough.

Another natural grained cottage cheese can be used to make dumplings, puddings, pie fillings, pancakes and cheesecakes, homemade cheeses and curd mass.

Foodvalue and calories

Product	Proteins, g	Fats, g	Carbohydrates, g	Energy value, kcal
Homemade cottage cheese	17, 6	6, 4	11, 3	166, 0
Homemade cottage cheese pancakes (see recipe above)	13, 5	5, 0	32, 5	224, 7

Home-made grained cottage cheese is obtained naturally, without the addition of thickeners and preservatives. And even more so without a substitute for milk fat - soy. You can safely give cottage cheese to your children and cook various desserts from it.

Storage

Homemade cottage cheese is one of those products whose shelf life is minimal. Just a couple of days after cooking, the product will begin to deteriorate.