Cottage cheese is the most valuable product that can be found on the table in almost every home, especially if it has small children. But is it always possible to be sure of the naturalness of this product, especially if it is purchased in a store? Isn't it easier to cook cottage cheese on your own at home from milk?
How to make cottage cheese (classic recipe)
It is necessary:
- milk - 3 l.
Cooking time: 1-3 days for souring, 20 minutes for cooking.
Calorie - 160 kcal.
To make a delicious and fresh cottage cheese, you need milk. Of course, if possible, it is better to use natural milk, not from the store. You can buy it in the nearest village or on the market, as well as in dairy mates - special devices where you can buy fresh milk brought from dairy farms.
If you can not buy natural milk, you can use the milk purchased in the store. There is no difference in what this milk is stored: in a bottle, in a pack or in a plastic bag.
So, with milk decided. Now you can start cooking curds. Milk should be poured into a three-liter jar or immediately into the pan for further souring. It is better to take an enamel pot or stainless steel.
Milk will turn into clabber the next day, if it happens in the summer, or on the third day in the winter season. You can check the availability of sour milk by sticking a spoon into it. Ready yogurt is a homogeneous dense mass. In store-bought milk, yogurt rises closer to the surface, and whey remains at the bottom.
Now you can put the pot on the fire, but do not bring to a boil. Remove the dishes from the stove can, when the curd is separated from the whey.
For the next step, a high saucepan, a colander and gauze, taken in four layers, are taken. The resulting whey mass is drained into a colander. Gradually, the serum flows into the pan, and cheese remains in gauze.
When all liquid leaves, it can be shifted in a plate or other capacity. Curd turns out gentle, with layers.
If you overdo the time of draining the whey (for example, leaving the curd in a colander on a gauze for the whole night), it may turn out to be dryish, crumbly. About 600-800 g of curd can be obtained from the initial volume of milk.
Milk curd with lemon juice
It is necessary:
- homemade milk - 2 l;
- lemon - 1 pc. or 1/3 tsp of citric acid.
Cooking time: half an hour.
Calorie - 170 kcal.
If you need to quickly cook the cottage cheese from milk at home, you can use lemon, more precisely, its juice. A pot of milk is put on the fire, and at this time juice is squeezed out of the lemon.
As soon as the milk starts to boil, you should immediately pour lemon juice into it. Instead, you can take citric acid, after diluting it in a ½ cup of warm water.
Then you need to pour in lemon juice or citric acid and wait for the milk to start rolling. So the pot can be removed from the heat. The resulting mass is drained into a colander for draining serum. The resulting curd is tender, soft, pasty. But it is absolutely not suitable for baking.
Sour-milk curd recipe at home
It is necessary:
- milk - 2 l.
Cooking time: 20 minutes.
Calorie - 159 kcal.
The technology of cooking cottage cheese from sour milk is the same. The available sour milk (it can be kefir from the store) is poured into the pan and started to be heated so that the whey is separated from the curd. After that, the liquid is drained into a covered with gauze colander in a saucepan. Cottage cheese can be eaten.
Cottage cheese made from milk with sour cream
Some housewives prefer to add sour cream to their milk in order to get a more delicate and fatty product.
This cottage cheese can be prepared for small children who are just starting to get acquainted with dairy products.
How to make homemade cottage cheese from milk and sour cream? There are two ways to prepare such a product.
First way
It is necessary:
- milk - 1 cup;
- sour cream - 0.5 tablespoons.
Preparation time: 18 hours - for souring, 40 minutes - for preparation.
Calorie - 193 kcal.
First boil the milk, then add sour cream. All this in a small saucepan is placed in a warm place overnight. In the morning, sour milk should be heated on the fire until the whey separates. Then fold back on a folded napkin for draining serum. Curd ready. It turns out gentle. finely grained.
Second way
It is necessary:
- milk (sour) - 3 l;
- sour cream - 500 g
Cooking time: 20 minutes.
Calorie - 193 kcal.
Sour milk (preferably rustic) in a saucepan, put in a water bath and heated to the formation of whey. Then you should pour the sour cream, but do not stir the mass with a spoon, so as not to disturb the structure of the curd. Then pour on the gauze napkin, put on a colander. It turns out fat and very tasty cottage cheese.
Cottage cheese and milk cheese
You can make cheese yourself from milk.
The first method (without eggs)
It is necessary:
- milk - 1 l;
- cottage cheese - 1 kg;
- butter - 100 g;
- soda - 1 tsp;
- salt - to taste.
Cooking time: one hour.
Calories - 336 kcal.
Cottage cheese should be whipped with a blender and add to boiling milk. Regularly stirring with a spoon, wait for the boil and cook for about 10 minutes over medium heat.
Removing the pan from the heat, you need to pour the contents on the gauze spread out in a colander. To make the liquid faster than glass, gauze must be taken by the edges and tightened with a rope.
Still hot cheese should be shifted to another container, add softened butter, salt and soda for greater porosity of the cheese. Again need to beat a blender.
Put the resulting mass into a stainless steel pot and set on fire. Cheese mass, continuously stirring, you need to heat so much that the contents away from the walls of the dish.
Then the pan should be removed from the heat to cool. The warm mass is transferred to a container lubricated with oil, covered with cling film and put into the refrigerator for solidification.
The second method (with the addition of eggs)
It is necessary:
- milk - 2 l;
- cottage cheese - 2 l;
- eggs - 2 pcs .;
- butter - 200 g;
- soda - 1 tablespoon;
- salt - to taste.
Cooking time: one hour.
Calories - 339 kcal.
To make homemade cheese, put cottage cheese in a pan and pour milk into it, then put it on the stove. Stir evenly with a spoon to prevent the cottage cheese from sticking to the bottom, heat the mass to form a whey. Then you need to fold the mass on the folded piece of gauze for draining the liquid.
In the stainless steel bowl put the resulting cheese, add eggs, softened butter, soda and salt to taste. Now you can start cooking cheese. The mass should be constantly stirred with a wooden spoon.
Once it becomes viscous, sticky, you can remove from heat. Then hot cheese should be poured into a cup or container and cover with cling film as soon as it cools a little. To obtain a more dense structure, the cheese can be pressed down with a press. After 3 hours you can eat cheese.
Important to remember
- To get fat cottage cheese, it is better not to remove cream from the village milk;
- It is better to keep cottage cheese and homemade cheese in glass or enamel dishes, covered with a lid, but in no case in a plastic bag. So cottage cheese will retain its freshness longer;
- You can freeze the cottage cheese, putting it in the freezer, but it will not be so useful;
- If it is impossible to store homemade cheese in the refrigerator, it is possible to extend the period of its freshness by wrapping it with a clean cotton cloth, previously soaked in salt water and carefully wrung out. It is better to keep such cheese in a dark cool place;
- From the whey remaining after making the curd, you can make pancakes or knead the dough.
Everybody can make cottage cheese or cheese from milk at home. For this you need only the desire, time and following the technology of preparation.
With another option to make home cottage cheese from milk can be found in the following video.
