How to make cottage cheese at home? Cottage cheese at home - a recipe. Home-made goat cheese.

There are products whose taste we know from childhood. These include cottage cheese - the undisputed king of the dairy kingdom. So, it would seem, there is nothing easier than to cook cottage cheese at home. Anyone who cares about his or her health and loved ones can afford it. Moreover, the home product is much healthier and tastier than the purchased one. However, despite the seeming simplicity of the process, few people do it regularly.

How to cook homemade cottage cheese

At home, the very preparation of this fermented milk product takes several days. This is the easiest classic recipe assumes the presence of only good fat cow homemade milk - and nothing else is needed! Milk purchased in the supermarket is not suitable, as it is pasteurized. From three liters of good milk, less than a kilogram of cottage cheese is produced. Note, from the store product, serum is often not completely drained, which leads to an increase in weight and a reduction in shelf life. We can produce quite dry and crumbly cottage cheese!

Cooking technology

Just leave a jar of milk covered in gauze in the kitchen for souring. The process will start by itself, do not add anything to the milk! If the apartment is not warm enough, you need to put the can near the stove or the battery. When white lumps are thick, the sour raw materials are ready for further transformations (the longer it costs, the more sour it is, if you like this). First, leave the raw material sour for two days. In time, you will already know when to stop the starter process, adjusting the time so that the most delicious curd is obtained.

Then the raw materials are slowly poured into the pan (trying not to shake) and set on the smallest fire. Heat until the serum separates. It is impossible to boil! Keep on fire too! If you bring to a boil, then our cottage cheese will be more like rubber than a delicate and tasty product. Moreover, during boiling all useful microflora dies.

After we remove the future cottage cheese from the stove, let it cool for a while. Prepare a colander for further action. We take the gauze, fold it several times and put it in the center of the colander. Through this filter, we pass the mass that has cooled down. Substitute a bowl under the colander to use the expressed serum. When the liquid is completely drained, the edges of the gauze need to be tied up, and the structure should be suspended above the bowl until the liquid stops dripping. Hand pressing is prohibited! Everything should happen naturally. Extract the mass. Cottage cheese is ready! This is the most common answer to the question of how to make cottage cheese at home.

Kefir or yogurt

You can try to make cottage cheese from kefir, yogurt at home. The cooking process is the same as in the first recipe, but instead of milk, we use either one or the other. The fat content of the obtained cottage cheese will depend on the fat content of kefir, and the yogurt, of course, must be natural, “live”, without dyes and fruit additives. Better then we put in our cottage cheese pieces of fresh fruit.

For baby

The child begins to give cottage cheese from five to six months - in a carefully pounded form, at the very beginning of feeding. The dose gradually grows to 30 grams, so do not prepare a curd on a global scale. By the year, the daily rate is only 50 grams. Do not give such small children cottage cheese, which is sold in the markets, as it has a short implementation period, and the fat content is not quite suitable. Better cook cottage cheese at home.

Recipe 1. In a water bath

You need to take kefir (from the dairy kitchen), pour it into the pan and put it on water bath (up to 70 degrees). Keep at this temperature until a tight clot is formed. Next, pour the whey and wipe through a sieve (remember small amounts - from 500 grams of kefir should get about 50-70 grams of cottage cheese, just the daily portion for the baby). You do not need to harvest in future, it is better to make fresh tomorrow!

Recipe 2. Delicate curd

Add a little kefir to the milk and bring the mixture to a boil, but do not boil! Fold back on the sieve. Curd ready. He is very gentle in this way. To taste there you can add a spoonful of fruit puree.

Recipe 3. Frosting

It is necessary to freeze a pack of kefir in a soft package in the freezer. Then we cut the polyethylene, put it in a sieve, defrost it, strain it. Cottage cheese is ready!

Recipe 4. With a pharmaceutical additive

We boil milk, pour 10% calcium chloride into the hot one (we buy at the pharmacy) at the rate of: a tablespoon per glass of milk. It immediately begins to wrinkle. Defend to make the glass excess liquid. We rub through a sieve. You can dilute with boiled milk.

Dietary

If you are going to make low-fat cottage cheese at home, you must either immediately take the low-fat milk as a basis, or remove it from the milk souring cream in the process of cooking. This is a non-greasy diet product for those who are weight-conscious or diets.

Made from goat milk

This is a wonderful universal product for all age categories. In regions where goat milk and dairy products made from it are regularly consumed, people are less sick, they are not disturbed by excess weight and insomnia. This is due to the unique properties of this milk, which can be consumed and allergy sufferers, and people suffering from diseases of the stomach and heart. Goat cheese at home is also quite simple. There are several popular recipes for people who decided to learn how to make cottage cheese at home.

On serum

Need to take six liters goat milk (the output will be one kilogram of mass). Put to ferment in heat. To speed up the process, add about a glass of acid whey. The souring process lasts a day in the summer and up to 3 days in the winter. When the pieces of mass are separated, the raw material is ready. For the convenience of further action, we pour into two three-liter jars (this can be done immediately). Sour milk is then heated in a water bath (up to 70 degrees) for about half an hour. As a result, the whey goes down and the curd floats up. Banks pull out of pots, give cool. The cooled raw material is filtered through cheesecloth. You can drain the serum with a rubber tube, and then filter it. Gauze is tied with a knot and hung up for the night. In the morning goat cheese is ready.

In the slow cooker

How to make cottage cheese at home, if you already have a slow cooker, so fashionable lately? Buy three liters of goat's milk, add a glass of kefir, mix and place in a warm place for ripening (usually for a day). Sour milk should be thick with large feathers. Pour the liquid into the multicooker bowl without stirring. We put on the mode "heating" for three hours. Strain through a fine sieve. Cottage cheese is ready!

On the bread crust

Uncomplicated, affordable even for a novice in cooking method. It is necessary to improve the process of souring milk to add a small crust of rye bread there. At the end of the process, we extract it from yogurt. Next, follow the basic recipe.

As you can see, for those who decide to learn how to make cottage cheese at home, there are many recipes that allow you to make this delicious and healthy product.

Why sour milk. 5 most frequent reasons.

Normal raw freshly myloko is stored not sour, when room temperature not less than 1 day, in the refrigerator for at least 3 days (usually 5-7 days) Prevent rapid souring of milk, its protective substances - immunoglobulins, leukocytes, lysozyme, lactoferrins and others. They have antibacterial properties: they inhibit the growth of pathogenic bacteria in fresh milk.

If the milk turns sour or curtailed when boiling before the specified shelf life - it is necessary to establish the cause of causing spoilage of milk and eliminate it.

5 the most common causes of souring milk

1. Mastitis, an inflammatory disease of the udder - always accompanied by rapid souring of milk, a short shelf life of the product. This is due to the fact that during inflammation of the udder, a huge number of pathogenic bacteria enter the milk, causing a change in its composition and properties. Mastitis can be acute and chronic, and without treatment can take years.

What to do: Be sure to pass the milk on the tank. analysis and in cases of detection of mastitis conduct antibiotic treatment. On what research will help to establish whether there is mastitis or not; and how to choose the right treatment, read the website in the articles "Treatment of mastitis"

2. Ovarian follicular cyst. In this disease, milk not only quickly sours and coagulates during boiling, but also acquires a bitter taste. In addition, the yield is significantly reduced, and most importantly, the sexual cycle is disturbed. Goat constantly comes to hunt. Hunting continues pathologically for 1–2 weeks (instead of 1–3 days), and the interval between hunts is reduced to 7–12 days, instead of the norm, 21 days.

What to do: Complex treatment helps very well - the use of 2 homeopathic preparations: ovariovita and mastometrina. You can only treat with ovariovitis - which also gives excellent results. But if there is an opportunity to use two drugs at once simultaneously. Both drugs can be mixed and injected in the same syringe.

The treatment is carried out according to the following scheme:Ovovit 2.5 ml. intramuscularly (for large goats weighing from 75kg - 3 ml.) Mastometrin 2.5 ml. intramuscularly (for large goats - 3 ml.)

1 week - daily 1 time per day

2 week - every other day once a day

3 - week - in 2 days once a day

4 - week - in 3 days once a day

5- 6 - 7 - weeks 2 times a week 1 time a day

In the course of treatment you need 5 bottles of 10 ml. As a rule, the goat stops coming into the hunt and the taste of milk is normalized already on the 1st week of treatment (it is not uncommon for the hunt to stop on the 2nd or 3rd day of the introduction of ovariovitis), but the whole course must be carried out completely 7 weeks.

Very rarely, cysts can be re-formed (especially in older animals) then the treatment is repeated.

3. Disbolism, development of ketosis - acidification of the body. It occurs due to the abundance of grain feed in the diet (bran, oats, mixed feed, crushed meat, bread), as well as the consumption of large amounts of acidic fruits - most often apples and silage. The disease appears in goats with a predisposition to ketosis, namely, the special nature of cicatricial digestion. Therefore, with the same ration, ketosis does not develop in all goats.

In addition to the rapid souring of milk, the disease manifests a noticeable deterioration in appetite - the goat does not eat the grain feed well or refuses it completely.

What to do: The treatment comes down primarily to changing the diet: excluding all types of grain feed for 3-4 weeks, adding sugar, soda, and milk daily to the diet. Introduction to the diet of fresh sweet vegetables - pumpkins, carrots beet (sugar and fodder) - 2-3 kg. for one appointment.

Intravenous - 0.5% solution of glucose 150-200 ml (subcutaneously) within 5-7 days. Intramuscularly - 8 ml catosal. Once a day 10 days in a row. In addition, the means improving the work of the stomach - ASD-2, scar massage. Read more about the treatment of ketosis on the website in the February article of the "Rural Calendar"

4. Non-observance of sanitary rules is a very frequent reason for the rapid deterioration of milk! For example, if milk is drained during milking or filtered (after milking) into a clean but wet jar, it will sour quickly.

Straining is a separate topic! Milk must be filtered through 3-4 layers of folded wide bandage (or gauze). Thoroughly wash the bandage (gauze) after each use and change it every 3-4 days or boil. Poorly filtered milk, even from a healthy goat will not be long

And of course, it is necessary to observe hygiene during milking.

Here are the main ones. SANITARY RULES

1. To milk a goat in a special clean dressing gown, on a head - a scarf, hands clean.

2. Before milking (and after) the udder is washed clean. warm waterwiped with a clean towel - each goat has its own.

3. The first streams of milk are given in a separate special mug and poured out.

4. You only need to milk the baby cream or a special milking cream. DO NOT USE FOR DILING - MILK, OIL, FATS, VASELINE.

5. Before milking, do not distribute hay and do not store in the barn - the smallest particles of hay and dust remain in the air, are deposited in the milk, contaminate it - thereby causing rapid spoilage.

6. ATTENTION IMPORTANT! After milking, take the milk out of the shed immediately, strain it and put it in the fridge. Do not leave the milk in the light and at room temperature. THAN FASTER AFTER MILKING THE MILK IS COOLED IN THE REFRIGERATOR, THE MORE THAN IT IS KEPT.

5 Flowering herbs. From July to mid-August, the active flowering of some herbs can change the composition and acidity of milk, reducing its shelf life and causing premature souring (for 2-3 days of storage in the refrigerator). With the cessation of flowering, the second half of August, the shelf life of milk increases.

Cottage cheese is a very useful and tasty product that must be present on your table. This is especially important if the family has small children. It turns out to make cottage cheese from goat milk at home alone is not at all easy. Enough to know a few rules and secrets.

Traditional sour goat cheese

Goat milk is much more valuable than dairy, thanks to its healing properties. It enhances immunity and improves health, curing many diseases. This wonderful product is useful for people of all ages, and especially for kids. In those regions where goat's milk and its products are daily present in the diet, people get sick much less often, and overweight problems are much less.

Cottage cheese from goat milk does not cause allergic reactions, it is easier absorbed by the body, it is useful in many diseases of the gastrointestinal tract, joints, respiratory tract, as well as in insomnia.

Goat's curd cheese is not only tasty, but also very useful product.

For traditional cottage cheese, simple enough to prepare, you will need:

1 liter of goat milk;
3 pinches of salt.

Goat's milk, if it is fresh, takes a long time to sour. To speed up this process, boil the milk and add a little salt to it. After that, cover the container with a lid or gauze and leave for a day in a warm place. This is enough to sour milk. The warmer, the faster it is curdled, that is divided into whey and almost ready cottage cheese.

Pour the sour milk into an enamel bowl and set on low heat to heat slightly. No need to bring to a boil, otherwise the cottage cheese will be boiled and unpleasant to taste.
Take a deep bowl, put in a colander covered with gauze folded 2-3 times. The fabric should be wider than the colander, so that it is enough to strain the curd.
Pour well-heated sour milk into a colander. Wait until all the whey goes through the gauze into the bowl. Gather the edges of the gauze, raise the curd mass and allow the remaining liquid to drain.
After that, hang a bag of cottage cheese for about 1-2 hours over deep dishes: during this time, the last whey will drain, and your curd will be finally ready for use.

By the way, do not pour out the whey: you can make excellent pancakes and pastries on it!

Cooking in different ways

Take 0.5 liters of goat's milk, pour it into a jar and heat it in a water bath. After that, it will sour for at least 2 days, but we will accelerate this process by adding one tablespoon of sour cream. After the air bubbles start to rise from the milk (that is, yogurt has formed), put the jar in a water bath and heat it again on low heat for about 15 minutes.

Drain the resulting mass through a colander covered with gauze. Suspend the resulting bag of curd for a few hours to serum glass. You can slightly press the gauze to the liquid leaves faster.

Goat milk containers should be kept in a warm room to speed up the ripening.

The following recipe is similar to the very first in this article, the traditional. But it is more complicated and will require more time from you. But the cheese will be original and especially tasty.

Take 1 liter of fresh goat milk and hold it in a warm place overnight. Milk will begin the process of souring.
In the morning, take another 1 liter of fresh milk, put on the fire. When the foam starts to rise on the milk, pour in the young yogurt. Boil this mixture and remove the pan from the fire at the moment when a yellowish-greenish liquid forms on top.
Drain the whey, and gently lay the curd in the prepared dish. Knead it with a spoon so that the remaining whey is separated.

This curd is called skir, he came to us from the Norwegian cuisine. It has a delicate texture and a peculiar pleasant taste.

If you have a slow cooker, the process of cooking goat cheese curds will be much easier.

In a container with 3 liters of fresh milk, add 1 cup of kefir, mix thoroughly and leave in a warm place for a day. It should make thick thick sour milk with thick flakes. Pour it into the multicooker bowl without stirring - the curd will turn out grainy and more appetizing. Turn on the heating mode for about 3 hours. After that, it is enough to drain the whey, and your curd is ready!

It is no secret that many mothers try to include cottage cheese in the daily diet of their children. But not every child loves this product in its usual form. You can “outwit” your baby and cook small portions of yogurt curd for him.

Take a 0.5 liter of bio-yoghurt from goat milk. Preheat the oven, turn it off and put the yogurt package in there. It should be there for at least 6 hours while the oven cools down. Within an hour, the yogurt will thicken and start rolling into flakes. After 6 hours, you need to strain the resulting mass. This cottage cheese on consistency resembles sour cream.

Note! Glaze for filtering cottage cheese should be absolutely clean. The colander is better to use stainless steel or enameled. You can also use wicker baskets. But all utensils should be perfectly clean.

If the temperature in the room where you make the curd is below 25 degrees, the milk may spoil instead of souring. Therefore, we try to speed up the fermentation by adding whey from the previous curd.

Use for filtering the curd only clean dishes and cheesecloth.

You must be sure of the quality of fresh milk from which you are going to make cottage cheese. If there is no certainty, it is better to boil the milk.

As we have said, the serum does not need to pour out - it is useful to you not only in the preparation of many dishes, but also for cosmetic purposes. But do not forget that you need to store it in the refrigerator for no more than 10 days.

After you cook your goat's cottage cheese, try to use it for 3 days, otherwise it may spoil. But if the goat cheese freeze, its taste will not decrease.

Video about cooking goat milk curd at home

Goat curd is an incredibly useful product containing a lot of substances necessary for the body. Now you know that making it your own hands at home is not at all difficult, and surely include it in the diet of your family. If you have experience in the preparation of such curd, share with us in the comments. Bon appetit and good luck to you!

If you are interested in regularly presenting such a useful food product as cottage cheese on your table, and you have no doubt about its quality, especially if you have small children, then it is much easier, safer and more beneficial to cook cottage cheese yourself at home.

Having learned in detail from our master class how to cook goat milk curd at home, you will be surprised at how simple it is, and even more surprised at why you have not done this before.

Most importantly, before you start cooking cottage cheese, buy fresh tasty milk for this purpose. There can be three options: store pasteurized milk, whole cow milk and the most useful health milk, this is goat milk. In principle, the preparation of cottage cheese from any kind of milk is the same, only the result is different, but there is a unifying result of such preparations, the cottage cheese, in any case, is much more delicious than shop. In this master class we will tell you how to cook cottage cheese at home from goat milk, as the most useful for children and diet. As we have said, homemade cottage cheese from other types of milk is prepared in the same way.

Ingredients for making homemade curd:

goat milk - 3 liters,
sour cream - 2 tbsp. l

How to cook cottage cheese at home, cooking:

Immediately it should be noted that homemade cottage cheese, made from goat milk, fermented with sour cream, is so tasty that they can be tasted like cream - paste, grain is almost absent. To achieve just such a result, it is important not to overdo the fermented milk on the fire, then you will get the most delicate cottage cheese, a ready-to-eat delicacy that does not require additional “seasoning”.

1) So, pour the milk into an enameled pan and set it on fire, heat it up to about 40 o C. Photo 1.

2) In warm milk lay out sour cream, very thoroughly stir it in the milk. For a more uniform distribution in the milk, you can pre-dilute the sour cream in a small amount of milk, and then pour it into the pan. Photo 2.

By the way, in order to get cottage cheese at home, you can ferment milk with ready yogurt or kefir, again, the taste of such cottage cheese will differ from cottage cheese, fermented with sour cream. In order to understand what kind of home-made cottage cheese taste suits you best, you need to try out all the proposed options, and the household will only be happy for such a series of experiments, as they will be lucky enough to feast on home-made cottage cheese.

3) Continuing to describe how to cook cottage cheese at home, proceed to the next step, namely, after we have warmed up the milk, close the pan with the lid and, wrapping it with something heat-retaining, leave it for eight hours or overnight. The next day, we check our fermented milk with a spoon, if the milk mass is strongly compacted, then, stirring it, put it on a small fire.

Twenty minutes later it is necessary to mix fermented milk, there are two options: if you want to get fine-grained cottage cheese, then you should mix it boldly and thoroughly. If you are interested in receiving large flakes of cottage cheese, then mix it carefully, producing movements with a large spoon only up and down. Photo 3.

We mixed the milk thoroughly, making movements and in a circle, including at the same time checking the temperature of yogurt, just by putting a finger in it, the mass should be unbearably hot. If you use a special thermometer, then the temperature of sour milk should be about 80 - 85 o C, turn off the fire in this case, close the pan with a lid and put it in a spacious container filled with cold water.

4) After the saucepan with the warmed yogurt has cooled to the temperature of cold water (if necessary, you can make two or three changes of water), pour the mass into a deep colander, laid tight, but well permeable with liquid, cloth. Photo 4.

5) We tie the fabric on top and, leaving the whole mass in a colander, put everything in the fridge for a day, periodically draining the separated serum. Photo 5.

Goat milk is a wonderful dietary product with unrivaled quality characteristics. However, not everyone loves him because of the specific taste and smell. It is much more pleasant to eat dairy products made from it, for example, cottage cheese. It saves everything beneficial features fresh milk. It is perfectly absorbed by adults and children, helps strengthen the immune system and enrich calcium.

Features of cooking goat curd at home

To make goat milk curd on your own, you need to know a few rules:

For the manufacture of the product take not quite fresh milk.
The air temperature in the room where it will be fermented must be at least 25 ° C.
To speed up the process, milk is supplemented with leaven — sour cream, whey, and natural yogurt.
From 3 liters of milk is obtained about 0.5 kg of cottage cheese.
Goat cottage cheese is eaten for 2-3 days. In some cases, it is frozen. At the same time, it does not lose its beneficial properties.

Cooking goat cheese at home

Ingredients:

goat milk - 3 liters;
serum - 0.5 cups or sour cream - 1-2 tbsp. l

Cooking:

Milk is poured into a three-liter jar, added to the leaven and put in the warmest place in the kitchen for souring. This process is long - from 2 to 3 days.
After separation of the whey and curd mass, the jar with the contents is placed in a water bath and slightly heated. It is necessary to compact the curd. It will take no more than 20 minutes.
On a sieve or colander put a clean gauze, folded in three, and throw the contents of the jar on it. The ends of the canvas are tied up, the resulting bag is hung on a hook, a container is placed under which the serum will flow.
Serum is collected and used in the next preparation of cottage cheese, in home baking, cosmetic procedures or just drink.
After 4-5 hours, the curd mass in gauze will turn into a crumbly, fragrant and very tasty dish.

Cottage cheese from goat's milk is eaten fresh with jam, candied fruits, simply sprinkled with sugar. Cheese cakes and casseroles are made from it. In dietary nutrition, such a product is much more preferable than regular one made from cow's milk.

Milk products from goat milk are expensive. Therefore, it is more profitable for lovers of cottage cheese to independently produce it from whole milk.