Homemade cottage cheese – delicious recipes and step-by-step cooking. How to make homemade cottage cheese, video and photos

The content of the article

• Features of the preparation of cottage cheese at home
• How to make homemade cottage cheese from milk
• Classic sour milk recipe
• From fresh cow’s milk and sour cream
• How to make pasteurized milk and kefir
• From milk powder and lemon
• How to cook from baked milk in a slow cooker
• How to cook with goat milk with calcium chloride for children
• Video recipe: how to cook delicious cottage cheese at home

The benefits and nutritional properties of cottage cheese are difficult to overestimate. This product saturates the human body with calcium, proteins, amino acids and other nutrients. We are used to buying it in stores and markets, although we know that you can easily cook cottage cheese from milk at home. Own product is always better than store or market, because it does not contain flavorings, preservatives or other chemical additives. Learn how to cook cottage cheese for your family and you can make sweet homemade casseroles, delicious pies and airy cheesecakes!

Features of the preparation of cottage cheese at home

If you decide to seriously engage in the independent preparation of cottage cheese, immediately get ready for the fact that the first two or three attempts will not be entirely successful. Regardless, you should not stop. First of all, get acquainted with the main features of homemade dairy product preparation:

1. Heat treatment should not be excessive. If during the cooking process you go too far with the temperature, the output will be a not very attractive product in the form of lumps, which you hardly want to eat.
2. Heat treatment should not be weak. Undercooked raw materials are a sour milk curd clot, from which the serum is very poorly separated.
3. The best raw material for making homemade cottage cheese is natural farm milk.

How to make homemade cottage cheese from milk

The technology for preparing cottage cheese at home is simple and straightforward. Judge for yourselves: preliminary preparation is easier than light, the set of products and equipment is minimal, the cooking time is no more than an hour. Nevertheless, there are many different ways to make homemade cottage cheese. If you are going to seriously do this, try all the known recipes to choose the one that you like the most..

Classic sour milk recipe

The traditional way of making cottage cheese from sour milk at home is known to many. This recipe requires the following:

• sour milk (fat content not less than 2.5) – 3 l;
• kefir (fat-free does not fit) – 620-640 ml;
• medium-sized pan;
• thin cloth.

How to make natural cottage cheese from sour milk – step-by-step preparation:

1. Pour sour milk into a saucepan, put on medium-high heat.
2. Bring to a temperature of 35-40 ° C. At this point, you will notice that the serum begins to separate..
3. For the time that the milk will heat up, you need to prepare a colander. To do this, cover it with a cloth folded in 6-8 layers. The edges should hang freely..
4. The milk heated to the desired temperature is thrown into a colander fixed in a large serum container. Give a little drain.
5. Without squeezing, tie the corners of the fabric into a knot, fix it in a suspended state over the container into which the serum drained.
6. Wait a few hours for the remaining fluid to drain..

From fresh cow’s milk and sour cream

A quick recipe for making cottage cheese based on fresh milk and sour cream will be appreciated by mothers of young children. A product prepared according to this scheme will be tender and, most importantly, useful! In a word, such as is necessary for babies. To make such cottage cheese, you will need:

• milk (farm, from under the cow) – 200 ml;
• sour cream (fat content 25-30%) – 50 g;
• metal capacity of small volume;
• sieve.

The process of making baby curds using fresh milk and sour cream, at home:

1. Bring milk to a boil.
2. Pour sour cream.
3. To stir thoroughly.
4. Wait for boiling again..
5. Transfer the contents of the pan to a sieve.
6. Wait for the serum to drain.
7. After 5 minutes, the product will be ready for use..

How to make pasteurized milk and kefir

If there is no way to get real cow’s milk for making homemade cottage cheese – do not worry. The traditional technique can easily be replaced by an alternative. What does it mean? And the fact that in some cases natural whole milk can be replaced with a sufficient amount of pasteurized store (not fat-free). If this is interesting to you, write down the recipe. So you will need:

• pasteurized shop milk – 600-650 ml;
• kefir – 400-450 ml;
• salt – 4-5 g;
• small volume pan;

How to make cottage cheese from milk – step-by-step cooking instructions:

1. Pour milk into the pan.
2. Add a pinch of salt for taste.
3. Put the container on fire of minimum intensity. Constantly mixing, wait for the appearance of foam and bubbles.
4. Add kefir.
5. When whey appears, remove the pan from the heat, mix its contents thoroughly.
6. Put on minimum fire.
7. Warm up until large lumps form.
8. Pour the contents of the container onto a fine sieve, drain the whey.

From milk powder and lemon

Can lemon be an integral part of such a dairy product as cottage cheese? How else can! A small content of freshly squeezed lemon juice makes the curd mass very tasty and tender. If you are interested in this idea, write down what is required to implement it:

• reconstituted milk (diluted dry powder) – 3 liters;
• lemon juice – 50-60 g;
• medium-sized pan;
• colander;
• gauze.

Step-by-step preparation:

1. We put a pan with milk on a medium-intensity fire.
2. After waiting for the moment when the foam begins to rise, turn off the fire, add freshly squeezed lemon juice, mix well, leave for exactly a quarter of an hour.
3. Pour the contents of the pan onto a colander covered with several layers of gauze.
4. Tie the corners of the gauze so that you get a bag. Hang over the sink so that the glass serum.
5. After half an hour, the product will be ready for use..

How to cook from baked milk in a slow cooker

Such cottage cheese is noticeably different in taste. Moreover, it is as useful as the classic version. Baked milk makes the curd mass more tender and light, which allows it to be used for a wide variety of desserts. To prepare such a product, you will need:

• baked milk (recommended to use homemade) – 1,500 ml;
• natural yogurt or fermented baked milk – 200 ml;
• salt – 4-5 g;
• pan;
• slow cooker;
• colander;
• gauze.

Cooking process:

1. In a medium-sized pan, combine milk with yogurt or fermented baked milk.
2. Mix thoroughly.
3. We send to the slow cooker, start the “Yogurt” mode for half an hour.
4. After we hear a signal about the end of cooking, leave for 12-14 hours, so that the mass is fermented.
5. We move the milk mixture into the pan, put in a water bath.
6. Heat until the serum begins to separate. Let it cool.
7. Throw the cottage cheese into a colander with gauze. Strain until the curd is of suitable density.

How to cook with goat milk with calcium chloride for children

This recipe for cottage cheese from milk at home is suitable for those who have experience in such matters. Goat milk is a somewhat capricious product, so it will not be easy for a newcomer to cope with it. If you intend to cook a large quantity at a time, you need to know how much cottage cheese is obtained from 1 liter of milk in order to prepare a suitable pan and a large sieve in advance. As a rule, the output is 26-29% of the original volume – that is, 260-290 grams with 1000 ml. So, we pass directly to the recipe. To prepare you will need:

• fresh goat milk – 1 l;
• calcium chloride solution – 1 ampoule (10 ml);
• pan;
• colander;
• gauze.

Cooking children’s cottage cheese:

1. Pour milk into the pan, put on the burner with medium-intensity fire.
2. Bring to a boil
3. Remove from heat.
4. Leave the boiled milk for 45-50 minutes to cool.
5. Re-set on fire, heat to 75-85 ° C, add the ampoule of calcium chloride.
6. We continue to keep on fire. After 2-3 minutes, the curd begins to curl right before our eyes. At this point, the fire must be turned off.
7. Let it brew for about a quarter of an hour, and then throw it back on gauze.
8. Drain the whey and get the long-awaited goat curd!

Video recipe: how to cook delicious cottage cheese at home