What to cook cottage cheese from? Learn how to make cottage cheese from sour milk, kefir or sour cream

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

Homemade cottage cheese is a useful dietary fermented milk product. How to make it yourself, readers can learn from this article. Here it is described how and from what to cook cottage cheese at home. By studying all the information below, everyone can make a valuable food product in their kitchen.

Stage 1. Food preparation

What to cook cottage cheese from? Let's go over the list of ingredients. Delicious, fragrant and crumbly homemade cheese (this is what cottage cheese was called in the old days) can only be made from natural cow's milk. It is also allowed to use goat, but it has its own specific smell, which is also transmitted to products made from it. The fatter the milk, the more nutritious and high-calorie the cottage cheese will turn out. That's it, no more ingredients for making homemade cheese are required. Some hostesses recommend adding a few tablespoons of sugar to milk. This is necessary in order to speed up the souring process. But tothe cottage cheese turned out to be natural, it is advisable not to "rush" it, but to let the milk sour naturally. How to make cottage cheese from milk? We will talk about this further.

Step 2. Milk turns into kefir

Put the milk in a warm place (but not in direct sunlight) for a day. The lid on the jar should not be put on tightly, the neck should just be covered. It is impossible to mix the contents of the container, shake it while the milk is souring, otherwise you may get a loose cheese clot. When the milk turns into curdled milk, it's time to process it further. How do you know if a product is sour the right way? Take a look at the jar. Air bubbles should be released in the milk liquid. Scoop out the contents of the jar with a spoon. Ready curdled milk will have a thick consistency similar to jelly.

Step 3. Heat treatment

Now you know how to make cottage cheese. From milk, which, as a result of souring, turns into yogurt. Pour it into a clean enameled or stainless steel pan and put it on a very low heat. Preheat the workpiece for 10 minutes and turn off the stove. Leave the dairy product to cool completely. During this time, the whey will separate from the curd. You will see how grains of homemade cheese float in a clear yellowish liquid. This is whey, by the way, it is also a valuable dietary product that can be used to make dough, okroshka, marinades for meat.

Stage number 4. Separate the curd from whey

Onbucket, put on a bag made of gauze or cotton fabric. Pour the sour-milk mass from the pan into it. All the whey will not go into the bucket at once. Tie a knot in the bag and hang it up. It is convenient to do this in the bathroom, over which the clothesline is located. Gradually, the whey will come down, and homemade cottage cheese will remain in the textile bag, which is completely ready to eat or cook dishes from it.

"Quick" cottage cheese: recipe

If you have fresh milk and need to get the curd as soon as possible, it is recommended to use the preparation method described in the following instructions.

3 liters of milk, heat over low heat for 10 minutes. Meanwhile, squeeze the juice from two small lemons. Pour it into the milk in a thin stream, stirring constantly. Leave the workpiece for 5 minutes. Next, add the juice from one lemon into it. The milk will begin to curdle. When the workpiece has cooled, drain it through cheesecloth and hang it up.

How to make commercially produced cottage cheese from kefir?

There are two ways to get homemade cottage cheese from purchased yogurt - warm and cold. Consider them both.

Warm way

Pour yogurt from the package into a jar or saucepan. Leave it in a warm place for several hours. When the whey begins to separate, transfer the container to a water bath. Preheat the workpiece for 5 minutes. Then cool it and drain it through a cloth bag as described in the previous part of the article.

Coldway

When gathering information about what to make cottage cheese from, think about kefir. It is about the one that is sold in plastic bags in every dairy department of supermarkets. If it is not possible to buy homemade milk or yogurt, then store-bought kefir can help you out in this situation. Consider the method of preparing cottage cheese by pre-cooling the dairy product. Put a bag of kefir in the freezer for two days. Then take it out and cut it. Put frozen kefir in a colander with small holes or a sieve and place it over a saucepan or bucket. As it melts, the whey will sink to the bottom of the container. Tender white cottage cheese will remain in the colander.

Calcified cottage cheese: making a he althy product at home

The product prepared according to the following description has a low acidity, which is especially recommended for baby and diet food. In order to make sour milk curd enriched with Ca, you will need 3 teaspoons (12 g) of calcium lactate proper, 20 grams of boiled cooled water and 2 liters of whole milk.

Cooking method

Dissolve calcium in water. Bring milk to a boil and remove from heat. Pour a calcium solution into it drop by drop, while stirring the contents of the container all the time. During this process, the milk will curdle. Leave the resulting product to cool completely. Next, separate the curd from the whey as previously described.way. To make the liquid drain faster, you can put a bag with a fermented milk product under oppression. Two liters of milk will make 300-400 grams of cottage cheese.

Can you make homemade cheese from sour cream?

It is unlikely that you will be able to cook cottage cheese from sour cream. This fatty dairy product is even a pity to process it. During the heat treatment of sour cream, whey with a high content of he althy fats will separate, and there will be no cheese clot as such. Sour cream is used to make homemade butter by whipping. But it is also used in the preparation of cottage cheese as an additional ingredient for yogurt or kefir. In this way, the fermented milk product is enriched with fat.