From what to cook the cottage cheese? Learn how to prepare cottage cheese from yoghurt, kefir or sour cream

Homemade cottage cheese is a healthy dietary fermented milk product. You can learn about how to do it yourself on this article. Here is described how and from what to cook the cottage cheese at home. Having studied all the information below, everyone can make a valuable food product in his kitchen.

Stage number 1. Preparation of products

From what to cook the cottage cheese? Understand the list of ingredients. Delicious, flavorful and crumbly homemade cheese (that's what cottage cheese was called in the old days) can be made only from natural cow's milk. It is allowed to use goat, but it has its own specific smell, which is also transferred to products made from it. The fatter milk will be, the more nutritious and calorie will be the cottage cheese. Everything, no more ingredients for cooking homemade cheese will not be needed. Some hostesses recommend adding a few spoonfuls of sugar to the milk. This is necessary in order to speed up the souring process. But that the cottage cheese has turned out natural, it is desirable to "not hurry" it, and to give milk to sour naturally. How to cook cottage cheese from milk? This is discussed later.

Stage № 2. Milk turns into yogurt

Milk put in a warm place (but not under direct sunlight) for a day. The lid on the jar should not be worn tightly, the neck should just be covered. Mix the contents of the container, shake it during the souring of milk can not, otherwise you can get a loose cheese bunch. When the milk turns into curdled milk, the time will come to process it further. How do you know that the product is sour as needed? Take a closer look at the jar. In the milk fluid should be bubbles of air. Spoon the contents of the can. Ready-made yogurt will have a thick consistency, similar to jelly.

Stage number 3. Heat treatment

Now you know what to make cottage cheese from. From milk, which as a result of sourness turns into yogurt. It is poured into a clean enamel or stainless pan and put on a very weak fire. Preheat the workpiece for 10 minutes and turn off the plate. Leave the dairy product until completely cool. During this time, the serum will separate from the cottage cheese. You will see how the grains of homemade cheese float in a transparent liquid of a yellowish hue. This is whey, by the way, is also a valuable dietary product that can be used for making dough, okroshki, marinades for meat.

Step 4. Separate the cottage cheese from whey

On the bucket, put on a pouch made of gauze or cotton fabric. In it, drain the sour milk from the pan. At once all the whey will not go into the bucket. Tie a knot in a bag and hang it. It is convenient to do in the bathroom, above which is the clothesline. Gradually, the serum will come down, and in the textile handbag there will be a home curd, which is completely ready for use or cooking dishes from it.

"Quick" cottage cheese: recipe

If you have fresh milk, and you need to get the cottage cheese as quickly as possible, it is recommended to use the method of its preparation described in the next instruction.

3 liters of milk, heat on low heat for 10 minutes. Meanwhile, from two lemons, small in size, squeeze out the juice. In a thin trickle pour it into the milk, without stopping to mix. Leave the workpiece for 5 minutes. Next, enter into it another juice from one lemon. Milk begins to curl. When the workpiece has cooled, drain it through gauze and hang it.

How to cook cottage cheese from industrial kefir ?

There are two ways to get home cottage cheese from the purchased kefir - warm and cold. Consider both of them.

Warm way

Kefir from the package is poured into a jar or saucepan. Leave it in a warm place for several hours. When the serum begins to separate, transfer the container to a water bath. Preheat the workpiece for 5 minutes. Then cool it and pour it through the tissue bag as described in the previous section.

Cold way

Collecting information about what to make cottage cheese from, think of yogurt. It is about that which is sold in plastic bags in every dairy department of supermarkets. If you buy homemade milk or curdled milk is not possible, it is the shop kefir that can help you in this situation. Let's consider a way of preparation of cottage cheese by preliminary cooling of a dairy product. Pack a packet of kefir in the freezer for two days. Then take it out and cut it. Frozen yogurt put in a colander with small holes or a sieve and place it over a pot or bucket. As the melting of the serum will go to the bottom of the container. In the colander there will be a gentle white cottage cheese.

Calcined cottage cheese: we make a useful product at home

The product, prepared according to the following description, is characterized by low acidity, which is especially recommended for children's and dietary nutrition. In order to prepare the curd from sour milk, enriched with Ca, you will need actually lactic calcium in the amount of 3 teaspoons (12 g), 20 grams of boiled cold water and 2 liters of whole milk.

Cooking method

Calcium is dissolved in water. Milk bring to a boil and remove from heat. In it, pour out a drop by drop solution of calcium, while stir the contents of the container all the time. During this process, milk will curdle. Leave the product until it has cooled down completely. Next, separate the cottage cheese from the whey previously described. In order for the fluid to move faster, you can put a bag of sour milk product under oppression. From two liters of milk you will get 300-400 grams of cottage cheese.

Can I make a homemade cheese from sour cream?

Prepare the cottage cheese from sour cream is unlikely you will succeed. This fatty dairy product is even a pity to process it. When the sour cream is heat treated, whey with a high content of healthy fats will separate, and there will be no cheese curd as such. Sour cream is used to make a home-made butter by whipping. But it is also used in the preparation of cottage cheese as an additional ingredient to curdled milk or yogurt. In this way, the fermented milk product is enriched with fat.