1. Cottage cheese can be made in two ways: with and without heat. This is a matter of taste and convenience. However, cottage cheese without heating turns out a little more tender.
2. If you make cottage cheese from milk, use country milk. Especially if the recipe calls for it to sour. But you can also use store-bought milk of any fat content. The fatter it is, the fattier the cottage cheese will be, accordingly.
3. You can also take kefir of any fat content. can only be used if you heat it up.
4. The quantity and taste of cottage cheese depend on the quality of the original product. So, when buying milk or kefir, you shouldn’t skimp.
5. You can cook cottage cheese either in a saucepan or in a water bath. This is again a matter of convenience. You will find a description of the cooking process in a water bath in the recipe for kefir cottage cheese.
6. It is better to heat dairy products in an aluminum or stainless steel pan with a thick bottom. Enameled cookware is not suitable: everything in it can burn.
7. Place the cottage cheese in a colander lined with several layers of gauze. Place a saucepan or some other container under the colander to allow the whey to drain into it.
8. If you leave the cottage cheese in a colander for a couple of hours or even less, it will turn out moist.
9. To make the cottage cheese dry and crumbly, you need to tie the ends of the gauze and hang the knot over the sink or pan for several hours or even overnight. The time depends on your preferences: the longer the whey drains, the drier the curd will be.
10. To keep the cottage cheese in shape, you can put it under pressure.
11. Homemade cottage cheese can be stored in the refrigerator for no more than four days.
This is the traditional way of making cottage cheese.
Ingredients
- 2 liters of milk.
Preparation
Leave the milk in a warm place for 1-3 days. Don't stir it. The time depends on the temperature in the room: the warmer it is, the faster the milk will sour. To speed up the process, you can add 2 tablespoons of sour cream or a piece of black milk to the milk.
Milk should not turn sour in the refrigerator. There it will acquire bad smell and it may start to taste bitter. If you notice that the milk in the refrigerator is starting to sour, it is better to take it out so that it can sour in suitable conditions.
The sour milk will look like a soft, thick jelly, and whey will begin to appear around it. Place the milk in a saucepan and place over low heat.
Cook, stirring occasionally. Do not overheat the milk, it should be slightly warm. After 10–15 minutes from the start of cooking, curds will begin to form in the pan. Remove the pan from the heat and let stand for the same amount of time. Then transfer the cottage cheese to a colander and leave to drain.
2. Homemade cottage cheese made from milk without heating
The finished cottage cheese will be more tender than in the first case.
Ingredients
- 2 liters of milk.
From the specified amount you will get about 400 g of cottage cheese.
Preparation
Let the milk sour as in the first method. Do not heat the thickened mass, but immediately place it on cheesecloth.
Thanks to lemon juice, milk will turn sour much faster.
Ingredients
- 2 liters of milk;
- 1 lemon.
From the specified amount you will get about 350 g of cottage cheese.
Preparation
Pour the milk into the pan. If you use country milk, then you need to bring it to a boil and reduce the heat. If the milk is already pasteurized, then simply heat it, but do not boil.
Ingredients
- 1 liter of kefir.
Preparation
You will need two pans of different diameters. One of them should fit freely into the other. Fill large saucepan half with water. Bring water to a boil over high heat.
Pour kefir into another pan. After boiling, place a small saucepan in a large one and heat the kefir over low heat.
Kefir should break down into curds and whey. When this happens, remove the pan from the heat and leave for 10 minutes. Place the curd in a colander and let the whey drain.
And from frozen kefir you will get the most delicate airy curd, reminiscent of cream cheese. It can be mixed with herbs, salted and used for cooking.
Ingredients
- 1 liter of kefir.
From the specified amount you will get about 200 g of cottage cheese.
Preparation
It is best to take kefir in a bag: the bottle may crack when frozen, and petrified kefir will be difficult to remove from it. If you only have bottled kefir on hand, simply pour it into a plastic bag and tie it very tightly.
Place the bag in the freezer overnight. Kefir should look like a piece of ice. If after 10–12 hours the kefir still does not become hard as a rock, it means it is of poor quality. This product will produce liquid cottage cheese, more reminiscent of sour cream.
Carefully cut the bag, place the contents in a colander and wrap in gauze.
Leave the kefir at room temperature until completely defrosted.
Health 03.10.2014
Dear readers, today we will talk about how to make cottage cheese at home. Probably every family hardly goes a day without this product. We eat the cottage cheese itself and prepare various dishes from it. Including, probably, everyone’s favorite cheesecakes. But let’s ask ourselves the question: “The cottage cheese that we buy in the store, is it good for us?” I think everyone will agree that homemade cottage cheese and store-bought cottage cheese cannot be compared in quality, right? And if anyone has small children, then the issue is not discussed at all. I think every mother will definitely find time and prepare homemade cottage cheese for her children. There is no chemistry in it, our love is put into the process of making cottage cheese, so today I propose to talk in more detail about how you can make cottage cheese yourself at home.
U Slavic peoples Since ancient times, cottage cheese has occupied one of the main places in the diet; people ate it almost every day, knowing about its benefits for the body. And there was a lot of milk, and since there was nowhere to store it, it fermented quickly, so cottage cheese was made from yogurt. Once upon a time in Rus', cottage cheese was called cheese, and all dishes prepared from it were called cheese, so the name of our favorite cheesecakes came to us from ancient times.
In those days, peasant farms also made homemade hard cheese; it was made from pressed cottage cheese, which was placed in a hot oven, put under the press again, and again into the oven, and this was done several times. As a result, the cottage cheese turned into a dry dense mass, which was stored for a very long time, literally helping out many families during the long cold winters.
Cottage cheese can be called perfect product nutrition in which all the beneficial properties of milk are concentrated, and especially if the cottage cheese is homemade, prepared at home.
How to make cottage cheese at home
When we prepare cottage cheese ourselves, we are confident in its quality, and the taste of homemade cottage cheese is unusually pleasant, and it is not at all difficult to prepare. There are several ways, you can make cottage cheese from milk, or from kefir, but there are certain general rules, without which high-quality cottage cheese will not be produced.
It is very important to separate the whey in time when heating curdled milk; if it is overheated, the curd will turn out hard, it will crumble, and if the fermented milk is not heated enough, the whey will not separate well and the curd will turn out sour.
Don’t worry if something goes wrong the first time, skills, as always, come with experience, and over time this process will seem very simple to you.
For any recipe, first take 1 liter of milk and try to cook it. As I already said, it is important to remove the cottage cheese from the stove in time so that it turns out especially tender, and this can only be achieved with practice. The amount of cottage cheese is difficult to predict; it depends on the fat content and quality of the milk.
Homemade cottage cheese made from milk. Recipe. Photo
Pour a liter of raw fresh milk into a saucepan, close the lid and place in a dark place; at normal room temperature, the milk sours in about a day.
Pour the milk into a saucepan and place it under the lid in a dark place until it ferments.
Next, it is best to use a water bath, placing a saucepan with sour milk in another, larger saucepan, this makes it easier to control the process of separating the whey. But sometimes I put a saucepan with yogurt directly on the stove, placing a special metal stand under it, reduce the heat to minimum and do not leave the stove so as not to overheat.
Place the saucepan with yogurt in a water bath.
Watch when the yogurt moves away from the edges of the pan, yellowish whey appears, and characteristic curd clots appear, this takes about 25-30 minutes, then remove the pan from the stove and leave until it cools.
Keep it on the fire until curd clots appear and the whey is completely separated (it took me 35 minutes)
Drain the cooled cottage cheese in a colander, but preferably onto a clean gauze napkin, tie the corners of it and hang it so that the whey drips off. The cottage cheese will be very tasty!
Pour the contents into a colander and squeeze a little.
This is how the cottage cheese turned out.
And this is the serum left.
The most delicious and healthy cottage cheese comes from raw milk, but when I don’t have the opportunity to buy farm milk, I make pasteurized cottage cheese, which turns out to be an excellent product that is much tastier than store-bought milk.
Making cottage cheese at home from kefir
To prepare cottage cheese, take a liter of kefir, it is advisable that the kefir is fresh; for better separation of the whey, you can add a spoonful of sugar syrup, but this is not necessary.
Place the kefir in an enamel bowl in a water bath and heat it over low heat for about half an hour, then leave it covered to cool. During this time, the curd will finally separate from the whey, and we again pour all this onto a sieve or cheesecloth and get a delicate, nutritious product.
Cottage cheese at home. Video
For those who don’t quite understand the process of making cottage cheese from kefir, I invite you to watch the video.
Making low-fat homemade cottage cheese
As a rule, farm milk is quite fatty, and cottage cheese is also obtained from it with high content fat, this must be taken into account if, for any indication, a low-fat diet is recommended to you.
Low-fat cottage cheese can also be prepared at home, but it requires low-fat milk. There is pasteurized one percent milk on sale, and you need to make low-fat cottage cheese from it.
This kind of milk takes much longer to ferment, and to speed up the process you just need to add two tablespoons of kefir to a liter of milk. Otherwise, we do everything the same as with regular milk, the cottage cheese will not be so loose, but tasty and containing all the useful substances.
Low-fat cottage cheese is good for anyone who has problems with overweight, who have problems with the liver, pancreas, so as not to overload them.
How long can cottage cheese prepared at home be stored?
You can store this cottage cheese for 3 days in the refrigerator. Now imagine how much extra there is in store-bought cottage cheese, if it has a shelf life of 2-3 weeks, or even more. It's all chemistry. It is up to everyone to decide whether to buy such cottage cheese or prepare cottage cheese at home.
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Cottage cheese is a universal food product, rich in vitamins and microelements. It is eaten as an independent dish, and is also used as an ingredient for delicate casseroles, pies and cookies. You can buy it ready-made or make it yourself. Cottage cheese made from milk at home is no less tasty, and preparing it is not at all difficult. All you need to do is choose the recipe you like and follow it strictly.
Classic cottage cheese made from milk at home
To prepare such a product you will need 3 liters of fresh cow's milk and juice of one lemon. Many housewives will be interested in how much cottage cheese is made from 1 liter of milk. Not a lot at all, no more than 150 grams, so the amount of raw materials should be selected taking into account the desired volume of the final product.
How to cook:
- Milk is poured into a high saucepan and placed on big fire so that the liquid warms up quickly. While heating, it is important to stir the milk with a spoon or slotted spoon so that it does not burn.
- After the first signs of boiling appear, turn the heat to minimum and add lemon juice. Almost immediately you can see the milk begin to curdle.
- The gas is turned off and the resulting composition is sent to a colander, previously covered with gauze.
- The whey is squeezed out, and the resulting curd mass remaining in gauze is placed under a weight.
- After a few hours, when all the whey has drained, the cottage cheese will be ready for use.
Homemade cottage cheese made from milk should be stored in a cool place for no more than 3 days; it can be used as a filling for dumplings or made into casseroles.
Cooking with the addition of kefir
This recipe is based on pasteurized milk and kefir. This cooking method will appeal to busy women who don’t have time to look for real farm products.
The following ingredients will be required:
- 60 ml milk;
- 450 ml kefir;
- 5 g salt.
The preparation is as follows:
- Pour milk into a saucepan, add salt and let it boil over low heat.
- After this, pour in kefir and, as soon as the whey appears, turn off the heat.
- Mix the resulting mass and put it back on the fire. You should wait until large curdled lumps begin to form.
- When this happens, the resulting mass is placed in gauze, squeezed out and placed under a press.
Kefir-based cottage cheese is immediately ready for use.
Goat milk recipe
Goat milk is a healthy and nutritious product that is superior in properties to cow milk.
However, it is more capricious to work with, so it may be difficult for beginners to make cottage cheese from it.
You will need the following ingredients:
- 1 liter goat milk;
- 10 ml calcium chloride.
The goat milk recipe looks like this:
- Milk is poured into a saucepan, placed over medium heat, allowed to boil and removed from the stove.
- Allow to cool for about 50 minutes, then heat again to a temperature of 85 degrees. Add calcium chloride.
- As soon as the mixture begins to curdle, turn off the heat and let it sit for no more than 15 minutes.
- The mass is folded onto cheesecloth and the serum is allowed to drain.
A tasty and healthy product is ready.
How to make cottage cheese from sour milk
Making cottage cheese from sour milk is classic version, which housewives use most often.
To prepare it you will need:
- 3 liters sour milk fat content not less than 2.5%;
- three glasses of kefir (it should be full-fat).
We prepare homemade cottage cheese from sour milk as follows:
- Pour milk and kefir into a saucepan and place on medium heat, heat to 40 degrees.
- As soon as the whey begins to separate, the curd mass is placed on cheesecloth and the liquid is allowed to drain.
- The finished product is not placed under a press, but suspended in such a way that all the whey is drained in a few hours.
Store this product in the refrigerator for no more than 3 days.
The fastest cooking method
This cottage cheese can be eaten immediately. There is no need to cook the milk mixture for a long time and then keep the resulting mass under pressure. But to prepare it you need to use farm products, which will significantly improve the taste of the finished cottage cheese.
To prepare you will need:
- 200 ml milk (lean milk will not work);
- 50 g sour cream with 30% fat content.
How to cook:
- Milk is poured into a saucepan and brought to a boil over medium heat. Then pour in sour cream.
- The mixture is thoroughly mixed and allowed to boil a second time.
- The curdled mass is placed on cheesecloth or a fine sieve and the whey is allowed to drain.
After a few minutes, the dish can already be served.
Product for children
This cottage cheese can be introduced as complementary food to babies, and can also be given to older children for breakfast.
It is important to use the freshest possible ingredients for its preparation and not to prepare the product for future use.
For children's cottage cheese you only need one ingredient - children's kefir.
It is prepared as follows:
- The required amount of kefir is slowly heated in a water bath.
- As soon as the product begins to coagulate, place it in a colander or cheesecloth and allow the whey to drain.
After the resulting mass has cooled, it can be given to the child immediately.
Homemade cottage cheese made from milk and sour cream
A simple and delicious recipe. To prepare it, you should buy products from farmers in order to fully enjoy the creamy taste of cottage cheese.
In order for a self-prepared product to be not only tasty, but also healthy, you should follow some rules and know some little tricks:
Most main secret– Cooking cottage cheese takes time. There is no need to make a product in a hurry. You can end up with either an undercooked mass or an inedible rubber-like substance.
- Quality of raw materials. Milk, sour cream, kefir must be of excellent quality; it is best to buy these products from farmers. Then the end result will be a truly tasty and healthy product.
- It is important not to overheat the raw materials during the cooking process. If the temperature is too high, the cottage cheese will take on an unappetizing, lumpy appearance. taste qualities will also get worse.
- At the same time, the raw material cannot be heated enough. In this case, the whey will not be completely separated from the curd mass, and the product will have the appearance of a clot that you are unlikely to want to eat.
- To separate the curd mass from the whey and drain it further, it is best to use clean gauze. Thanks to its fine mesh structure, it will be possible to squeeze out all excess liquid, and the material itself is natural and does not contain dyes or flavors that could transfer to the final product.
Taking into account all the features described above, every housewife, even the least experienced, can make cottage cheese from milk. There is nothing complicated about preparing it yourself at home. It is only important to strictly adhere to the recipe and cook from high-quality ingredients. Then the homemade product will easily supplant the store-bought one in the daily diet.
The most delicious cottage cheese is obtained only from homemade milk with good fat content. It is very easy to independently regulate the level of humidity, friability, and softness of the cottage cheese, depending on personal preferences. In addition, you can be completely confident in its high quality. A by-product of production will be whey, which in itself is very beneficial for the body, and is also used in some dough recipes or as a base for okroshka instead of kvass. In this article we will tell you how to make cottage cheese from milk, how to choose the right milk, how to ferment it, how to work with curdled milk and how to get delicious homemade cottage cheese from sour milk.
The process of preparing cottage cheese, of course, takes a lot of time, but in fact at each stage you need to perform one or two simple manipulations, the rest will be done by lactic acid bacteria and time.
To make cottage cheese we will use homemade fresh cow's milk good quality, without any impurities or additives. If you are unable to buy homemade milk, then you can use store-bought milk, but you also need to choose it correctly, so store-bought milk for making cottage cheese:
milk should have a high fat content of 3.2%;
Milk should not contain preservatives or antibiotics; very often they are contained in milk with an extended shelf life.
Taste Info Dairy desserts
Ingredients
- gauze or linen/cotton towel
How to make cottage cheese from milk
Stage 1: Working with milk
First you need to evaluate the quality of the milk. If a layer of cream is clearly visible on the surface of the milk in a jar or bottle, then the yield of cottage cheese will be greater. 
Such milk must be poured into glass, clay or ceramic containers, where the souring process will take place. 
Metal containers are not suitable! Place the jar of milk in a dark place for about two days, preferably closer to a heat source, for example, in a cabinet next to a working refrigerator or stove. In the refrigerator itself, the milk will not sour, but will only spoil! After a couple of days, you need to check the container, in which you can no longer see milk, but good country yogurt.
If you put milk to sour in an open sunny place, it can turn sour very quickly; you need to carefully monitor it, since milk peroxidizes very quickly in the sun. 
Properly sour milk turns into a dense, thick mass that separates from the whey. This moment needs to be controlled, because Less acidified milk will produce less cottage cheese, and peroxidized milk will produce cottage cheese that is not as tasty; it will be more sour. 
To make milk sour faster, you can add:
a piece of black bread;
a spoonful of sour cream or kefir;
lemon juice or citric acid.
Stage 2: Working with curdled milk
The curdled milk needs to be heated in a saucepan over low heat; I cook the cottage cheese on an electric stove and use the lowest heat possible. Can be heated in a water bath, i.e. in one pan larger size Place a smaller saucepan with curdled milk.
In order to make cottage cheese, sour milk must be heated, and not brought to a boil, i.e. the temperature should be approximately 40 degrees. 
During the cooking process, the easiest way to check the heating of the product is with your finger. If you feel a pleasant warmth and not a burning temperature, then everything is fine. The process lasts about 15-20 minutes. The longer the yogurt is heated, the harder the curd will be. It is advisable to constantly stir the yogurt, or rather, distribute the jelly-like mass throughout the entire volume of the product. 
Large parts of sour milk will heat up less well, and cooking will be uneven.
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Stage 3: Working with cottage cheese
We practically talked about how to make cottage cheese from milk; essentially, after heating, the cottage cheese is ready. All that remains is to separate it from the whey. To do this, use a sieve and a clean kitchen towel or gauze folded in several layers. The sieve should be placed over a deep container and lined with a cloth.
After the curd mass is poured into such a structure, most of the whey is filtered into a bowl, and the curd itself remains inside the sieve on the cloth.
But such cottage cheese still contains a lot of whey, so it must be hung in the same towel for the final decantation of the liquid. Under the improvised bag of cottage cheese, of course, you need to place a plate or cup, where some more whey will accumulate.
In this form, the cottage cheese “hangs” for several hours. The longer the whey is expressed, the drier the curd becomes.
Wonderful, tender, healthy homemade cottage cheese made from milk is ready!
As you know, cottage cheese is usually made from milk. But using my recipe, there is no need to wait for the milk to sour naturally, and the cottage cheese itself will be more tasty and not sour. And most importantly, you can prepare such cottage cheese at home simply and quickly. And so, we master the recipe for making homemade cottage cheese from fresh (often said sweet), not sour milk. Step-by-step photos will help you more accurately understand what is happening and how.
Ingredients for cottage cheese:
Milk (fresh) – 3 liters;
Citric acid – 1 tbsp. lie (or juice of one medium lemon).
How to make cottage cheese from milk at home
When starting to cook, I usually immediately prepare a sieve into which we will discard the cottage cheese and a piece of clean gauze folded in two layers. The size of the gauze should be such that it can completely cover the sieve.
The next thing to do is pour the milk into a stainless steel or aluminum pan and place it on the stove with high heat.
We need to heat the milk almost to a boil. During the heating process, I usually stir the milk with a slotted spoon to prevent foam from forming.
As soon as the milk reaches a boil (you can tell by tasting the milk with your finger, it must be very hot) we need to turn the heat to minimum, add citric acid or squeezed lemon juice to the milk and stir with a slotted spoon.
After adding acid, you will see how, almost immediately, the milk will curdle and curd flakes will form on its surface. The gas under the pan must be turned off.
The cottage cheese is heated, now we need to place a sieve on an empty pan and strain the cottage cheese.
The whey drains into the pan, and grains of cottage cheese remain on the gauze. Let's wait until all the liquid has drained and pour it into the bottle.
The ends of the gauze with the still wet cottage cheese need to be wrapped (the cottage cheese comes out as if in a gauze bag). So that the cottage cheese is not so wet, we place a flat plate on top of the gauze bundle, on which we place a weight. For this purpose, I used a bottle of serum. The design is clearly visible in the photo.
After an hour, we remove the oppression and take out healthy, fresh and tasty homemade cottage cheese from the gauze. Look, even in the photo you can see that the cottage cheese turned out appetizing.
This cottage cheese can simply be served with sugar, sour cream or jam. Also, it is perfect for cheesecakes or can be an excellent filling for baked goods or dumplings.