Cottage cheese in the multi-store "Redmond". How to cook cottage cheese in a multivariate?

Home cottage cheese in the multivarke "Redmond" is prepared quickly, but it turns out much tastier and more useful than a similar product sold in stores. It's worth it Note that today there are an incredible number of recipes, thanks to which you can independently make this milky grain ingredient. Depending on the chosen method, the cottage cheese may be wet, dry, sour, sweet, etc. Which of the options is more acceptable for baking or ordinary tea drinking is up to you. We will present a few quick and simple recipes.

How to cook cottage cheese in a multivark of fatty yogurt?

It is not a secret for anyone that such a product has a huge amount of useful microelements that favorably affect the condition of our bones, hair, nails, etc. That's why it's recommended to use only home-made cottage cheese to improve one's own health and digestion.

So, we need:

• Kefir maximum fat content - 1 l;
• Fine table salt (you can use granulated sugar) - add to taste.

Cooking process

Cottage cheese in the multi-store "Redmond" from kefir is done literally in half an hour. It is also worth noting that the higher the fat content of the sour-milk drink, the more granular product will be obtained at the outlet. So, one liter of 4% kefir gives about 200 g of the most delicious cottage cheese.

To prepare such an ingredient, you should pour the sour milk drink into the bowl of the device, and then add a little salt or sugar, close the lid tightly and install the milk porridge program for half an hour. After this time, fatty yogurt should be divided into whey and cottage cheese. To separate a coarse-grained product, the contents of the multivark should be filtered through a multilayer gauze. Then we form from the tissue a peculiar bag (inside is the curd mass) and we stand in a suspended state for several hours. During this time, the serum completely drains, leaving a ready-to-eat curd in the sachet.

Serve this product to the table preferably with sour cream and granulated sugar.

Step-by-step cooking of cottage cheese in the "Redmond" multivark of milk

Homemade cottage cheese, made on the basis of a milk drink, turns out fresh and slightly moist. This product is ideal for dietary and baby food. By the way, the whey, formed as a result of the preparation of cottage cheese, is not recommended to be poured, because on its basis it is possible to bake the most delicious pancakes, lavish pies and soft bread. In addition, such a liquid of the fairer sex is often used as a lotion, improving the skin condition and complexion.

As you can see, the cottage cheese in the multivark "Redmond" turns out not only tasty, but also useful in all respects.

So, for the preparation of such a product we will need:

• Milk fresh maximum fat content - 1 l;
• Sour cream is thick (you can take a little sour) - 3 large spoons.

Preparation of yogurt

So, how to cook the cottage cheese in a multivariate from a fat milk drink? First of all, you need to make homemade curdled milk. To do this, even in the evening it is necessary to pour the milk into a glass jar, and then add a few spoons of sour cream into it and mix thoroughly. After that, the dishes should be covered with a lid and left in the warmth for the whole night. This short time is quite enough to ensure that the contents of the jar are completely pro-acid and transformed into curdled milk. If desired, sour cream in milk can not be added at all (especially during the hot season). But if you decide to make cottage cheese in the winter, then the mentioned product is still recommended, since without it the process of milk ripening will be longer.

After obtaining a thick sour-milk drink, you can safely go to its heat treatment.

How correctly to make a cottage cheese?

Cottage cheese in the multi-store "Redmond" according to the recipe is prepared a little longer than in the previous version. To do this, the made sour-milk drink should be poured into the bowl of the device, and then set it in the heating mode for 60 minutes. If after this time the serum is not sufficiently separated, then the exposure time in the same program is recommended to be increased by another half an hour. Then the finished product should be completely poured into a multilayer gauze, and then suspend the bag and wait for the complete flow of the liquid.

After this treatment, the cottage cheese in the multivark ("Redmond 4525" or any other modification) gets a little wet. If it is put under pressure and held in this position for about a day, the dairy product will turn out to be fresh and dryish.

Recipe for homemade cottage cheese with calcium

To make cottage cheese in the Redmond multivariate with calcium, you need to buy:

• Milk fat (can be slightly sour) - 1 l;
• Calcium chloride - 2 ampoules.

Preparation of coarse-grained cottage cheese

The technology of preparing such a product differs little from previous versions. The only nuance is the use of medication. So, fatty milk should be poured into the bowl of the multivark, and then add to it calcium and mix everything thoroughly. After that, the kitchen unit needs to be put in a quenching mode for 40 minutes. After waiting for the end of the program, check if the milk has curdled well. If not, you will need to increase the processing time. After the appearance of the separated whey, the contents of the bowl should be thrown back on a dense cheesecloth and letting all the liquid drain. Next, the bag of cottage cheese remains suspended over a bowl and held in this position for about two hours. Delicious granular product is ready for use!

Curd from yogurt

The presented recipe practically does not differ from the above-described methods. To make this curd, you must mix a liter of fatty milk with a few large spoons of natural yogurt, and then heat the mass in a multivark (30 minutes) and hold at room temperature for three hours. After this time, the milk beverage should be re-heat treated. To do this, the kitchen appliance is recommended to be set in a quenching mode for 40 minutes, after which the curdled milk should be thrown back into the cheesecloth and letting drain all liquid.