Homemade cottage cheese recipes how to cook. Milk curd: step-by-step recipes. The technology of obtaining grains and step-by-step recipes for cottage cheese from milk


Cottage cheese - the most delicious, because it is always fresh and natural. You can prepare it in different ways. The quality of milk depends on the final result. Someone likes fat cottage cheese, with an oily structure, and someone likes a dietary product, with a small amount of fat and sourish taste.

How to cook cottage cheese for every taste - in detail in the recipes.

Step-by-step recipes for homemade curd made from milk - the basic technological principles

Cottage cheese is obtained from natural (whole) milk. As you know, milk contains natural milk protein - casein. At a temperature of 10-12 ° C, the milk matures within 12-15 hours. During this time, the structure of the protein changes, the process of natural fermentation begins.

Then the milk is heated. There is a separation of serum and the formation of a clot: under the influence of temperature, casein fibers are curtailed (reduced), pushing fluid (serum) out of the cells. Under production conditions, this process is called pasteurization. It occurs at 63-65 ° C for 20 minutes. With increasing temperature pasteurization time is reduced.

In fact, the coagulation of milk occurs at a lower temperature - 40-45 ° C, but in dairy plants, where huge volumes of dairy raw materials collected from different farms are processed, the temperature of pasteurization is increased due to sanitary standards. When there is absolute confidence in the observance of sanitary standards during milking, in the sterility of dishes and the satisfactory maintenance of the animal, homemade milk  You can simply warm up before the separation of the serum, and then remove it from the stove and let it stand until complete cooling.

There is a pattern: the higher the temperature of pasteurization of milk, the worse the quality of the curd. That is why sour boiled milk never forms a normal clot, although, again, under production conditions, soft cheeses are obtained from milk processed by high-temperature pasteurization. But for this there are special technologies.

For homemade cottage cheese, you can use some industrial secrets. Some of the details of industrial technology for making homemade curd from milk can be found in step-by-step recipes and useful tips.

Step-by-step recipe for homemade cottage cheese from fresh milk

Ingredients:

Homemade milk 3.5 liters (1 bottle)

Sourdough - the amount depends on the type of fermented milk product or enzyme

Calcium chloride 5% 5 mg (1 ampoule)

Preparation Procedure:

1. The first stage is the normalization of milk. Of course, it is difficult to get milk of the necessary fat content using home methods, but approximately the process can be adjusted. The main thing is that milk should be whole. Fat affects taste and texture. Industry Releases skim cheese, with fat content of 9% and 18%. Choose your option and skim the cream as necessary.

2. Pour the milk into the pan and heat to 35-40 ° C.

3. Enter the leaven into the warm milk and stir for 5-7 minutes. Leave the pan on. room temperature. Simultaneously add calcium chlorideto speed up the coagulation of milk.

Usually, souring of milk without fermentation occurs within 7-8 hours. During this time, the acidity increases, the product is enriched with lactic acid bacteria, acquires a characteristic taste. This is an acidic method of cooking homemade cottage cheese. He is more natural.

Adding sour cream and other dairy products speeds up the process by 2 times. Sour cream, yogurt, whey or sour milk - this is the most optimal way of souring milk at home - these products will be found in every home. Only one prerequisite: fermented milk products must be prepared by thermostatic method, from whole milk.

If desired, replace dairy products with pepsin or other enzymes. This is the second acid-rennet method of making homemade cottage cheese from milk, which can be applied by replacing sour cream with the enzyme in the second step-by-step recipe paragraph.

4. When a clot appears, place the pot on the stove and warm the raw material again, stirring at a temperature of no more than 40-42 ° C. With strong heating the quality of the curd will deteriorate. Fat and calcium in this will go into the serum, and the cheese clot will noticeably decrease in volume, will become dry. However, this option is also acceptable, but he is an amateur.

5. Break the tight clot into small fractions to speed up the separation of the liquid.

6. Place a sieve or colander on a tray, the capacity of which should be at least 3.5 liters, so that the whey does not overflow over the edge of the dish. Cover the sieve with gauze folded in four layers and carefully, gradually pour the fermented milk.

7. When the main whey volume is drained, tie the ends of the gauze napkin and hang it over the pan for a while to seal the cheese bunch and remove excess moisture from the product.

From the specified amount of homemade milk, you can get 350 - 400 g of fresh cottage cheese.

Step-by-step recipe for homemade sour milk curd

Ingredient:

Homemade yogurt

It happens that the milk is already sour, and it must be "put into action." If the product has not been boiled, then it is quite suitable for making homemade curd. For this milk does not require any special additives.

Cooking:

1. Sour milk must be heated. When the temperature rises to 40 ° C, the milk protein coagulates. All this has already been described above, in the basic technological principles for obtaining cottage cheese from milk.

2. The next step is the separation of serum. Also, as in the first step-by-step recipe, set a strainer on a pan of suitable size, and pour the warmed yogurt through the gauze layer.

3. Let the whey drip to the required moisture level of the curd. You can leave the cottage cheese in this position, and to speed up the process of separation of whey hang it in gauze.

Step-by-step recipe for homemade cottage cheese from milk (with lemon juice)

This is a step-by-step recipe for cooking "paneer", Indian cottage cheese made from milk. Indians use sour fruit juice to coagulate casein - homemade rennet cheese with a delicate flavor and a dense texture is obtained. This cheese is not salty, like brynza or feta, so it looks more like cottage cheese.

Ingredients:

Milk 6 L

Lemon juice 100 ml

Preparation Procedure:

1. Heat homemade milk to 40-50 ° C.

2. Squeeze the juice from fresh lemon.

3. Pour it in a thin stream at the edge of the pot on the stove, while stirring the milk in one direction.

4. Do not stop stirring until a tight clot forms.

5. Allow the mass to cool, and strain through a gauze layer laid on a colander. You can shift the clot in gauze using skimmers.

6. Roll the edges of the gauze to the center. Place a plate on the cheese mass and a jar filled with water on it. Cottage cheese should be pressed.

7. Transfer the finished head to a tight-fitting container. Store in the refrigerator for ripening for 10-12 hours. Paneer when serving cut into pieces. It is very good for making salads and desserts, as a filling for dumplings and pies.

At the stage of heating the milk, you can add spices and spices to get the original snack. Hot pepper, garlic, ground coriander, cardamom, mint will do.

Step-by-step recipes for homemade curd from milk - tips and secrets

Not every housewife has a lactometer to determine the fat content of milk. There is a solution: you can approximately set the percentage of fat content by volume. For example: in a bottle - 3 liters of milk. Put it in the refrigerator overnight. By morning, the fat will rise up, as its molecules are lighter and larger than the liquid. Oily mass has a slightly creamy tint, and it differs in color from white milk. It remains to measure the amount of fat mass and determine the percentage ratio of milk and fat. If the bottle, with a volume of 3 liters, the third part - fat "inches", milk has a fat content of about 10%. This is a good indicator of the quality of milk.

Home-made cow's milk has the highest fat content in the cold season, when animals are transferred to winter housing. In such milk, fat content reaches 12%. If you need to cook low-fat cottage cheese, put the milk in the refrigerator for 7-8 hours, then remove the cream - the cheese raw material is ready.

To speed up the coagulation of milk protein, add calcium chloride to raw milk. This additive is used in the dairy industry. It allows you to increase the volume of curd, enriches dairy products with calcium, which, when pasteurized milk turns into whey. Calcium chloride is a cheap drug that is dispensed in any pharmacy without prescriptions. 0.5 ml of a 5% solution is sufficient per liter of milk. This is literally 2-3 drops of the solution. Chloride is an absolutely harmless drug, but you should not abuse it. As the great healer said, medicine differs from poison only by dosage.

Goat milk is a very valuable and dietary product. It contains less fat than cow's milk, but clotting also goat milk  below, due to the structure of milk protein. Qualitative cottage cheese  from goat milk can be obtained only using the acid-rennet souring method.

The dairy industry produces cottage cheese made from reconstituted (dry) milk, skim milk, but these methods are for home made  cottage cheese are complex, require the use of special household appliances and accessories.

First of all, to be sure that your finished product will not have pathogenic bacteria, milk is pasteurized. It is better to do it in a water bath and milk is good, and you will not worry that it will burn. Milk, constantly stirring, heat to 62-63 degrees, keep this temperature for 15-20 minutes, then quickly cool ...

  • No matter how many varieties of cottage cheese are sold in stores and in the markets, you will not find a taste like homemade, soft, grainy, skimmed and creamy, like homemade. The most delicate substance, which literally melts in the mouth - "mother's" curd, so loved by children .... And adults, if they get a little. Pour milk in perfect ...

  • Milk (1 l) is poured into the jar. Add sour cream and set to sour in heat. After about a day the mixture will sour. Pour 0.5 liters of milk into a saucepan, bring it almost to the boil and pour our "kefir". Tomim on low heat for about 15 minutes, close the lid. Pour neatly into a colander with gauze. (I left for the night because I did it late in the evening) ...

  • Cooking cottage cheese at home will describe the most natural way, without any ferments and additives. Some add baking soda to make the milk sour faster, but I think this is wrong. Everything should be natural. In a large enamel container you need to pour out the milk and put it sour. This process may take ...

  • Milk should be natural, cottage cheese from milk powder at home will not work. The fatter milk, the tastier (but calorie) the final product will be. If you have milk "from under the cow", it must first be boiled and cooled, then there is no difference between the "live" and the shop (though from a tetrapack) milk. So: milk ...

  • Kefir put in the freezer and freeze well. Cut the packaging and lay out the frozen kefir on the gauze. Tie up, hang and wait for it to defrost. After thawing, the whey will drain, and the curd will remain in gauze. The whole process took me about a day. Enjoy your meal.

  • Send a package of kefir in the freezer for a day. Then free the resulting ice cake from the package and leave to thaw on gauze over a bowl on the table overnight. you want. It's very nice to add fruit or jam. Pies and in Tiramisu ...

  • We don’t have cottage cheese, only shop milk, but we want cottage cheese! I take 3-5 liters of milk and 1 liter of kefir. Milk bring to a boil, remove from heat and pour kefir. To mix not with circular motions, but from below lifting up. Cottage cheese will be collected in a pile, and some water (whey) will be greenish. I put paper polonents in a colander, put it on ...

  • Put a pack of yogurt (without opening it!) In the freezer for 2 days. Then, take out a pack, free the sour milk from the paper packaging (it is released easily). Put the colander on the pan, put in it frozen yogurt and leave overnight. In the morning, take out the finished cottage cheese (about 180 g), and use the resulting whey ...

  • Pour the kefir into the pan, bring to a boil. Boil for 5 minutes until the cottage cheese separates from the whey. Then strain everything through cheesecloth, the more you squeeze it, the drier the curd will be. Squeezed, cooled cottage cheese ready. Bon appetit. You can make pancakes from the remaining whey or put yeast dough. In the pan in the photo the remaining serum ....

  • In 1.5 liter of milk, pour 2 cups of kefir, stir. Pour the resulting liquid into the MV pan. Set the mode "Milk porridge". (approximately 1 hour of time is obtained). On a signal to turn off the MW. Pour the curd mass onto a sieve covered with a double layer of gauze. Let the serum drain.

  • 2 liters (1 gallon) of milk, but not the kind that can be stored for a long time. 1 liter (0.5 gallon) kefir (Buttermilch) 3-4 tablespoons of sour cream. Heat the milk so that it is slightly warm, add kefir and sour cream, mix and leave to sour overnight. In the morning, put on a weak fire and wait until the water is gone (15-25 minutes). Turn off the gas and leave to cool when ...

    • To cook cottage cheese at home, it is not necessary to have the skills of a professional chef. Enough to get acquainted with the list of useful recommendations and tomorrow you can please the household natural product. Prepare cottage cheese from shop or farm milk, selecting fat content as needed.

    On the advantages of home products to store counterparts, it seems, we should not say. Nevertheless, there will be those who say: they say, why waste time and cook a fermented milk dish yourself, when you can go to the nearest supermarket and choose a product to your taste? The answer is simple: in the cottage cheese of its own production there are no preservatives and additives harmful for the body. 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 presented below.

    Cottage cheese made from milk and kefir

    In the preparation can be used as homemade kefir (fermented with the help of dairy fungi), and store. The taste of the finished product will not be different.

    Main ingredients:

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


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

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

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

    When the water in the bottom of the pan boils, the fire must be reduced to the minimum. After 40-60 minutes the clot will begin to lag behind the walls. After 90-100 minutes a large curd is formed, and the amount of whey will double. After 2 hours, the clot becomes heavy and settles 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 individual lumps.

    Discard the finished product in a colander and wait for the whey to be completely glass. Pouring it is optional. It turns out great pancake dough, as well as dressing for okroshka.

    If the hostess adhered to the recipe, cottage cheese made from kefir and milk should be moderately moist, coarse-grained and not sour.

    Mix it with sour cream, Greek yogurt or jam - and get a wonderful breakfast. Sour-milk dish is perfect for cooking dumplings, casseroles or cheesecakes.

    Cottage cheese


    Having a certain set of products in the refrigerator, you can make cheese that is not inferior in taste to the “Russian” store. As for utility, the home version will obviously outperform the industrial one.

    So, try making homemade cheese from cottage cheese and milk. The recipe involves the use of the following ingredients:

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

    Cooking method

    Pour milk into a saucepan, put on medium heat. Cottage cheese mash with a fork to a state of mashed potatoes. Gently introduce it into the milk, reduce the heat to the minimum, constantly stir until the curd turns into a dense clot, and the whey is not separated. As a rule, the process takes several minutes.

    Curd clot reclines in a colander, covered with gauze. The fluid must drain completely. After half an hour, you must manually squeeze out the remains of the serum.

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

    Oil is heated on a low heat, crushed curd is placed on it, salt and soda are added. In a separate bowl you need to beat the egg until smooth, pour into the pan. Important! The last ingredient should not be boiled, so the container should not be red-hot. All components are intensively mixed.

    When the cottage cheese 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 hot cheese put in a bowl. After cooling, the product is ready for use.

    Here is such a simple recipe. Cottage cheese  from cottage cheese and milk it turns out, albeit not exactly the same as shopping, but it is quite possible to diversify the menu. A pound of cottage cheese makes 300 grams of hard cheese.

    Curd made from sour milk in a slow cooker


    Sour milk has a pronounced smell, therefore, it cannot be consumed in its pure form. What to do if a useful product sour, and pour it a pity? Cook a new dish! For example, make cottage cheese from sour milk.

    The recipe involves the use of only one ingredient - sour 2.5% in an amount of 1 liter. The yield of the finished product from the specified amount of raw material is 150 grams.

    Cooking technology

    So, below is a detailed recipe. Home-made cottage cheese from sour milk in a slow cooker is easier to cook!

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

    Step 2. Enable the heating mode, set the timer to 20 minutes.

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

    Step 4. In the bowl will be visible curd protein and translucent liquid - whey. The latter must be completely drained. Here a sieve will come to help the hostess.

    That's all! Feel free to take this recipe of homemade cottage cheese made from milk to your piggy bank. Step-by-step recipe is a great help for novice chefs. They meticulously compare all items, measure the required number of ingredients. However, it is not at all necessary to strictly adhere to 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 fat cottage cheese

    Such a product is a real elixir of health. The store will have to pay a decent amount for it, so it’s best to cook it yourself. The process is quite simple and the strength of the average mistress. The main thing is to choose high-quality raw materials - goat milk. Then the gentle delicious cottage cheese will appeal not only to adults, but also to children.

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

    Cooking process

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

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

    Next, 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. This will protect the can from damage when it is very hot.


    So, the jar is placed in the pot, there it is poured warm water  (in terms of filling the banks). As soon as the water boils, remove the fire, and leave the jar in hot water for half an hour. During the whole time the contents of the jar are not recommended.

    As you can see, this is also a fairly simple recipe. Homemade cottage cheese made from goat milk is prepared exactly the same way as from cow milk, no nuances. The solid mass will rise up, and the serum will remain below. Few people know that a turbid 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 is set the capacity to collect the serum. To remove the liquid from the curd as much as possible, it is necessary to cover it with a plate, and install a load from above, for example, a liter jar filled with water. Leave the structure without movement for 30-40 minutes.

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

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


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

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

    Main ingredients:

    1. Milk (1% fat) - 1 liter.
    2. The 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 offer you to resort to the help of so many of the hostesses of the multicooker so today for simplicity and speeding up the process of obtaining homemade curd (from milk). The recipe is so simple that the whole process can be described in just a few words. Pour the main ingredient into the bowl, in the “Frying” mode, heat to the first signs of boiling, but do not boil.


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

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