Delicious homemade milk curd: recipe, cooking features and recommendations

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

To cook cottage cheese at home, it is not necessary to have the skills of a professional chef. It is enough to familiarize yourself with the list of useful recommendations and tomorrow you can please your household with a natural product. Cottage cheese is prepared from store or farm milk, selecting fat content as needed.

It seems not worth talking about the advantages of a homemade product over store-bought counterparts. Nevertheless, there are those who will say: they say, why waste time and prepare a sour-milk dish yourself when you can go to the nearest supermarket and choose a product to your liking? The answer is simple: there are no preservatives and additives harmful to the body in home-made cottage cheese. In your kitchen, you can cook as much product as the family needs at a given time.

Different ingredients can be used to create the same dish. The most popular and available recipes are presentedbelow.

Cheese from milk and kefir

In cooking, both home-made kefir (fermented with milk fungi) and store-bought kefir can be used. The taste of the finished product will not differ.

Main ingredients:

1. Milk - 2 liters.
2. Kefir - 250 milliliters.

Cooking tips

The recipe for homemade cottage cheese made from milk and kefir involves a list of simple manipulations.

First you need to bring the milk to a boil and cool to room temperature. Pour in kefir and leave on the table, covered with a lid (there should be a gap of 1-2 centimeters). During daylight hours, milk should turn sour. If you put fermented in the morning, you can dine with a natural product of your own preparation.

A large dense clot forms. This means that the workpiece can be worked on. Please note: the quality of cottage cheese largely depends on the temperature at which the milk curdles. The indicator should not be higher than 95 degrees. Otherwise, the sour-milk dish will turn out to be fine-grained and tough. The recipe for cottage cheese (as you can see, it is not so difficult to cook it from milk at home) involves a careful selection of dishes for a water bath. It should have a thick bottom and a good lid.

When the water in the bottom of the pot boils, the fire must be reduced to a minimum. After 40-60 minutes, the clot will begin to lag behind the walls. After 90-100minutes, a large curd lump is formed, and the amount of whey will double. After 2 hours, the clot will get heavier and settle to the bottom of the pan. The contents of the latter must be thoroughly mixed.

Cottage cheese should be boiled for another 30 minutes to form separate lumps.

Throw the finished product in a colander and wait for the whey to completely glass. It is not necessary to pour it out. It makes excellent pancake dough, as well as dressing for okroshka.

If the hostess followed the recipe, homemade cottage cheese from kefir and milk should turn out moderately moist, coarse-grained and not sour.

Mix it with sour cream, Greek yogurt or jam for a great breakfast. A fermented milk dish is perfect for making dumplings, casseroles or cheesecakes.

Homemade cheese

Having a certain set of products in the refrigerator, you can cook cheese that is not inferior in taste to the Rossiysky store. In terms of utility, the domestic version will obviously outperform the industrial one.

So, try making homemade cheese from cottage cheese and milk. The recipe calls for the following ingredients:

1. Fresh cottage cheese (coarse-grained) - 500 grams.
2. Cow's milk - ½ liter.
3. Butter - 50 grams.
4. Chicken egg (smaller) - 1 piece.
5. S alt - half a teaspoon.
6. Baking soda on the tip of a knife.

Cooking method

In the potpour milk, put on medium heat. Mash cottage cheese with a fork until pureed. Gently introduce it into the milk, reduce the heat to a minimum, stir constantly until the curd turns into a dense clot, and the whey separates from the milk. The process usually takes a few minutes.

The curd clot leans back into a colander covered with gauze. The liquid must drain completely. After half an hour, you must manually squeeze out the remaining whey.

When the cottage cheese is still warm, it's time to cook the cheese. For these purposes, you need to choose the right equipment: either a modern non-stick pan or a time-tested aluminum one.

Oil is melted over low heat, crumbled cottage cheese is placed on it, s alt and soda are added. In a separate bowl, beat the egg until smooth, pour into the pan. Important! The last ingredient should not be cooked, so the container should not be hot. All components are intensively mixed.

When the curd absorbs the egg and butter, it slowly begins to melt. When the mixture turns into a homogeneous mass, the pan should be removed from the heat, and the hot cheese should be put in a bowl. After cooling, the product is ready to use.

This is such a simple recipe. Homemade cheese from cottage cheese and milk turns out, albeit not exactly the same as store-bought, but it is quite possible to diversify the menu with it. Half a kilo of cottage cheese makes 300 grams of hard cheese.

Curd from sour milk in a slow cooker

Sour milk haspronounced smell, therefore, it can not be consumed in its pure form. What to do if a useful product is sour, but it is a pity to pour it out? Prepare a new dish! For example, make homemade cottage cheese from sour milk.

The recipe involves the use of only one ingredient - sour cow's milk with a fat content of 2.5% in the amount of 1 liter. The output of the finished product from a given amount of raw materials is 150 grams.

Cooking technology

So, below is the detailed recipe. Homemade cottage cheese from sour milk in a slow cooker is easy to cook!

Step 1. Pour the milk into the bowl of the appliance.

Step 2. Turn on the heating mode, set the timer for 20 minutes.

Step 3. Open the lid, switch to simmer mode and leave for 10 minutes.

Step 4. Curd protein and a translucent liquid - whey will be visible in the bowl. The latter must be completely drained. Here a sieve will come to the aid of the hostess.

That's it! Feel free to take this recipe for homemade cottage cheese from milk, proven by many housewives, into your piggy bank. A step by step recipe is a great help for beginner cooks. They scrupulously compare all points, measure the required amount of ingredients. However, it is not at all necessary to strictly follow the instructions. It is quite acceptable, if you have a large family, to increase the estimated mass of the finished dish by adding fresh milk, kefir or sour cream to sour milk.

Goat milk as a basis for making fatty cottage cheese

This product is a real elixir of he alth. In the shopyou will have to pay a decent amount for it, so it is better to cook it yourself. The process is quite simple and within the power of the average hostess. The main thing is to choose high-quality raw materials - goat's milk. Then tender tasty cottage cheese will appeal not only to adults, but also to children.

The main ingredient is goat's milk in the amount of 2 liters.

Cooking process

To start cooking cottage cheese, milk must be fermented. In summer, this process will be faster, in winter - a little longer. It is enough to pour the milk into a jar and leave overnight at room temperature. Cover the neck with an inverted lid so that the product “breathes”. There is a kettle with hot water next to it. The two vessels are covered with a clean kitchen towel.

In the morning the milk turns sour, becomes like a dense thick mass with a slight separation of whey.

Further, the recipe for homemade cottage cheese (from milk) involves the use of a small saucepan with a thick bottom, on which a clean towel folded in half is placed. This will protect the jar from being destroyed by high heat.

So, the bank is placed in a saucepan, warm water is poured there (according to the filling level of the jar). As soon as the water boils, remove the fire and leave the jar in hot water for half an hour. It is not recommended to mix the contents of the jar throughout the entire time.

As you can see, this is also a pretty simple recipe. Homemade goat's milk cottage cheese is prepared in the same way as cow's milk, no nuances. The solid mass will riseup, and the serum will remain at the bottom. Few people know that the cloudy liquid contains a record amount of calcium, so it is very useful to use it periodically.

So, the contents of the jar are carefully poured into a colander, under which a container is placed to collect the whey. In order to remove the liquid from the curd as much as possible, it must be covered with a plate, and a load should be placed on top, for example, a liter jar filled with water. Leave the structure without movement for 30-40 minutes.

Delicate high-calorie cottage cheese is ready. If you strictly follow the recipe, homemade cottage cheese from milk, taken in a small volume (2 liters), turns out 350-400 grams.

Fat-free cottage cheese for those who strive for a perfect figure

Today, more and more people adhere to proper nutrition, refusing fast food, junk fatty foods and enriching their diet with vegetables, fruits and dairy products.

To help those who care about their he alth and keep weight under control, the following cottage cheese recipe. From milk at home, you can prepare a he althy low-calorie product with a minimum fat content.

Main ingredients:

1. Milk (fat content 1%) - 1 liter.
2. Juice of half a lemon/citric acid diluted in water.

100 grams of the finished product contains only 78 kcal.

Description of the cooking process

We invite you to resort to the help of so many multicooker hostesses today to simplify and speed up the processobtaining homemade cottage cheese (from milk). The recipe is so simple that the whole process can be described in just a few words. Pour the main ingredient into a bowl, heat in the "Frying" mode until the first signs of boiling, but do not boil.

Pour in the lemon juice in a thin stream, stirring constantly so that the milk protein coagulates evenly.

Prepare gauze, put the protein mass on it, let the excess liquid drain. Done!