The advantages of “your own” cottage cheese over purchased ones become clear to anyone who has ever tried a home-made product “made of gauze” - natural, granular and delicate in taste.
Firstly, it will always be fresher, because it can be eaten almost immediately, secondly, you know exactly what milk it was made from and what was put there, thirdly, gentle cooking technology allows you to save vitamins and other useful substances (phosphorus, calcium).
The only drawback of this method is that cottage cheese cannot be stored for a long time, but for a natural product this is rather a plus. The probability that the product will fail is quite low - the cooking method is simple, and the nuances can be mastered in practice.
Choosing milk
Milk for cottage cheese is preferable to natural whole milk. Cottage cheese, as you know, is a fermented milk product, but the source material does not have to be sour. You can also cook from fresh milk if you add kefir (100 ml per 1 liter) or sour cream (1 tablespoon per 1 liter) there.
The fat content of milk depends on your preference. If you are cooking for a child, you can take special milk for children.
How to cook cottage cheese from milk: a recipe
Pour the sour milk into a saucepan, heat over low heat, without bringing to a boil - the milk should curdle. Put a sieve with gauze on a pan, put curdled milk into it, whey will drain into the pan, and the cottage cheese will remain in the gauze.
Calcined cottage cheese: recipe
You will need:
- 1 liter of milk
- 2-3 tbsp 10% calcium chloride solution (sold in pharmacies).
Cooking method.
Pour the milk into a saucepan, heat it, but do not bring it to a boil, pour in calcium chloride one tablespoon at a time, stirring each time, then bring everything to a boil, remove from the stove, let it cool and put the cottage cheese in a sieve with several layers of gauze. More than 100 g of such cottage cheese per day is not recommended.
Lemon curd (very soft)
You will need:
- 1 liter of milk
- juice of 1/2 lemon.
Place milk in a saucepan over low heat. As soon as it starts to boil, throw in a few grains of citric acid or add lemon juice. The fire must be turned off immediately - the milk will curdle instantly.
Let the milk cool, then strain it, laying it on a colander lined with several layers of gauze. The disadvantage of such cottage cheese is that it cannot be used for baking, although it turns out to be very tender.
Delicate homemade cottage cheese
You will need: 2 liters of natural milk.
Take natural fresh milk, pour it into a saucepan, cover with a lid and leave at room temperature for 30 hours - the milk should turn sour and turn into yogurt. Put the resulting on the weakest fire, heat, without bringing to a boil and without interfering. When small bubbles appear and the pot is hot to touch, turn off the stove.
Leave the pan for 8-10 hours at room temperature. The whey separated from the curd should be transparent after the time has elapsed. Put the cottage cheese on cheesecloth folded in several layers, hang it over the sink and stand until the last drops for about an hour. You can store such cottage cheese for 3-5 days.
How to cook homemade cottage cheese
- It is very important not to boil the cottage cheese during cooking, otherwise it will turn out rough and will crumble a lot.
- It is undesirable to use enamelware for making cottage cheese.
- You do not need to stir the milk - then the cottage cheese will turn out to be grainy.
- Milk should be heated on low heat.
- It is not recommended to keep the cottage cheese in gauze for a long time when drying - 1-2 hours maximum, otherwise it will be too dry.
Homemade cottage cheese is the most delicious, because it is always fresh and natural. You can cook it in different ways. The final result depends on the quality of milk. Someone likes fat cottage cheese, with an oily structure, and someone likes a dietary product, with a small amount of fat and a sour taste.
How to cook cottage cheese at home for every taste - in detail in the recipes.
Step-by-step recipes for homemade cottage cheese from milk - basic technological principles
Cottage cheese is obtained from natural (whole) milk. As you know, milk contains a natural milk protein - casein. At a temperature of 10-12°C, milk matures within 12-15 hours. During this time, the structure of the protein changes, and the process of natural fermentation begins.
Next, the milk is heated. Whey is separated and a clot is formed: under the influence of temperature, casein fibers fold (shrink), pushing fluid (whey) out of the cells. In industrial terms, this process is called pasteurization. It occurs at 63-65°C for 20 minutes. Raising the temperature will shorten the pasteurization time.
In fact, milk coagulation occurs at a lower temperature - 40-45 ° C, but at dairy plants, where huge volumes of raw milk collected from different farms are processed, an increase in pasteurization temperature is due to sanitary standards. When there is absolute certainty that the milking is hygienic, that the utensils are sterile, and that the animal is well maintained, homemade milk can simply be warmed up until the whey begins to separate, and then removed from the stove and allowed to stand until completely cooled.
There is a pattern: the higher the pasteurization temperature 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 there are special technologies for this.
To get homemade cottage cheese, you can use some industrial secrets. Some details of the industrial technology for making homemade cottage cheese from milk are in step-by-step recipes and useful tips.
Step-by-step recipe for homemade cottage cheese from fresh milk
Ingredients:
Homemade milk 3.5 l (1 bottle)
Sourdough - the amount depends on the type of fermented milk product or enzyme
Calcium chloride 5% 5 mg (1 ampoule)
Cooking order:
1. The first stage is the normalization of milk. Of course, it is difficult to obtain milk of the required fat content by home methods, but you can approximately adjust the process. The main thing is that the milk is whole. Fat content affects taste and texture. The industry produces fat-free cottage cheese, with a fat content of 9% and 18%. Choose your option and skim off the cream as needed.
2. Pour the milk into a saucepan and heat to 35-40°C.
3. Enter the starter into warm milk and stir for 5-7 minutes. Leave the saucepan at room temperature. Add calcium chloride at the same time to speed up the curdling of the milk.
Usually, milk souring without fermenting occurs within 7-8 hours. During this time, acidity increases, the product is enriched with lactobacilli, acquires a characteristic taste. This is an acidic way of making homemade cottage cheese. He is more natural.
Adding sour cream and other fermented milk products speeds up the process by 2 times. Sour cream, yogurt, whey or yogurt is the best way to ferment milk at home - these products can be found in every home. Only one prerequisite: fermented milk products must be prepared in a thermostatic way, from whole milk.
If desired, replace fermented milk 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 an enzyme in paragraph two of the step-by-step recipe.
4. When a clot appears, put the pan on the stove and heat the raw material again, stirring, at a temperature of no more than 40-42 ° C. If heated too much, the quality of the curd will deteriorate. At the same time, fat and calcium will pass into the whey, and the cheese clot will noticeably decrease in volume and become dry. However, this option is also acceptable, but it is not for everyone.
5. Break the resulting dense clot into small fractions to speed up the separation of the liquid.
6. Place a sieve or colander on a tray with a capacity of at least 3.5 liters so that the whey does not overflow the rim of the dish. Cover the sieve with cheesecloth folded in four layers, and carefully, gradually pour the fermented milk.
7. When the main volume of whey has drained, tie the ends of the gauze napkin and hang it over the pan for some more time to compact the cheese clot and remove excess moisture from the product.
From the indicated amount of homemade milk, you can get 350 - 400 g of fresh cottage cheese.
Step-by-step recipe for homemade curd from sour milk
Ingredient:
Homemade curdled milk
It happens that the milk has already turned sour, and it needs to be “put into action”. If the product has not been boiled, then it is quite suitable for making homemade cottage cheese. This milk does not require any special additives.
Cooking:
1. Curdled 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 homemade cottage cheese from milk.
2. The next step is to separate the whey. Also, as in the first step-by-step recipe, install a sieve on a pan of a suitable volume, and pour the heated yogurt through the gauze layer.
3. Let the whey drain to the desired curd moisture level. You can leave the cottage cheese in this position, and to speed up the process of separating the 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 paneer, Indian homemade curd made from milk. To coagulate casein, Indians use the juice of sour fruits - homemade rennet cheese is obtained, with a delicate taste and dense texture. This cheese is not salty, like cheese or feta, so it looks more like cottage cheese.
Ingredients:
Milk 6 l
Lemon juice 100 ml
Cooking order:
1. Heat homemade milk to 40-50°C.
2. Squeeze the juice from a fresh lemon.
3. Pour it in a thin stream at the edge of the pan on the stove, while stirring the milk in one direction.
4. Continue stirring until a firm curd forms.
5. Let the mass cool, and pour through a gauze layer laid on a colander. You can transfer the clot to gauze with a slotted spoon.
6. Fold the edges of the gauze to the center. Place a plate on the cheese mass, and on it - a jar filled with water. The curd should be compressed.
7. Transfer the finished head to a tightly closed container. Refrigerate for 10-12 hours to ripen. Cut the paneer into pieces when serving. It is very good for making salads and desserts, as a filling for dumplings and pies.
At the milk heating stage, you can add herbs and spices to get an original snack. Suitable hot peppers, garlic, ground coriander, cardamom, mint.
Step-by-step recipes for homemade cottage cheese from milk - useful tips and secrets
Not every housewife has a lactometer to determine the fat content of milk. There is a way out: 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. The fat mass has a slightly creamy tint, and it differs in color from white milk. It remains to measure the volume of fat mass and determine the percentage of milk and fat. If in a bottle with a volume of 3 liters, the third part is a fat “top”, milk has a fat content of about 10%. This is a good indicator of the quality of milk.
Homemade cow's milk has the highest fat content in the cold season, when animals are transferred to winter maintenance. In such milk, the fat content reaches 12%. If you need to cook fat-free cottage cheese, put the milk in the refrigerator for 7-8 hours, then remove the cream - the raw material for the cottage cheese is ready.
To accelerate the coagulation of milk protein, add calcium chloride to the raw milk. This additive is also used in the dairy industry. It allows you to increase the volume of cheese grain, enriches dairy products with calcium, which passes into whey during pasteurization of milk. Calcium chloride is a cheap drug that is sold 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 a solution. Chloride is an absolutely harmless drug, but you should not abuse it. As the great healer said, medicine differs from poison only in dosage.
Goat milk is a very valuable and dietary product. It contains less fat than cow's milk, but goat's milk is also less clotting due to the structure of milk protein. High-quality home-made goat's milk curd can only be obtained using the acid-rennet fermentation method.
The dairy industry produces cottage cheese made from reconstituted (powdered) milk, skim milk, but these methods for home-made cottage cheese are complex and require the use of special household appliances and appliances.
Today I want to offer a recipe for making at home a very tender and tasty cottage cheese made from fresh milk. The yield of finished products depends on the quality of the milk itself, on its fat content and density. The higher the density of milk, the more curd you will get. I cooked cottage cheese from three liters of natural village milk, I got 700 grams. This curd is not difficult to make, but it turns out to be healthy, soft and very tasty. By the way, many housewives who prepare cottage cheese for sale do it that way. I advise!
Ingredients
To prepare cottage cheese from fresh milk at home, you will need:
milk (it is better to take homemade) - 3 liters.
Cooking steps
Put the milk in a warm place, preferably near the stove or oven. Leave until completely sour, do not cover with a lid, you can cover with gauze. "Moves" are formed on the walls of the jar (as in the photo), it is not necessary to mix. Cover the bottom of a high pan with gauze or a cloth folded several times so that the jar does not burst when heated. Pour cold water into the pan and put a jar of sour milk in it (the water in the pan should reach almost to the “shoulders” of the jar).
Cover the colander with gauze folded in 2-3 layers, pour the contents of the jar. Do not forget to put a small saucepan or bowl under the colander into which the whey will drain.
Cottage cheese made at home from fresh milk turns out to be very tasty, soft, not overheated. The remaining whey is very useful, especially for the female body, it can be drunk, used to make okroshka, added to the dough for bread, pancakes, pies and buns.
Cottage cheese is a unique dairy product from which you can cook a lot of delicious dishes, or you can use it raw. But in the store it is not always possible to find a quality product that has the proper taste and contains a set of healing components. Therefore, it is worth considering how to cook cottage cheese at home.
Composition and properties
Cottage cheese is the most common solid dairy product that has been made in different parts of the world since ancient times. At home, it was traditionally made from sour milk or curdled milk by separating the liquid whey from the solid particles in a hot or cold way. Modern factory methods differ from folk recipes, store-bought cottage cheese can lose many valuable components, although it is an airy homogeneous mass, pleasant to look at, but not necessarily to taste.
The composition of BJU (proteins, fats, carbohydrates) varies for different varieties of cottage cheese. The fact is that according to the standards it is customary to subdivide this product into 3 categories of fat content: fatty (more than 18%), bold or dietary (9-18%), low-fat (2-9%).
Depending on this, the standard composition of the BJU and the calorie content of the dairy product are as follows:
- fatty: proteins - 15 g, fats - 18 g, carbohydrates - 2.8 g, calorie content 236 kcal / 100 g;
- bold: proteins - 18 g, fats - 9 g, carbohydrates - 3 g, calories 169 kcal / 100 g;
- lean: proteins - 22 g, fats - 3 g, carbohydrates - 3.3 g, calories 120 kcal / 100 g.
Cottage cheese prepared at home, like other fermented milk products, contains lactic acid and lactose. These components, together with some enzymes, have a beneficial effect on the stomach and digestion. Of the vitamins, A, C and D, as well as group B, can be noted. There are also useful chemical elements in the product: calcium, phosphorus, iron.
The benefits of cottage cheese are enormous, it is definitely recommended for children during the growth period, the elderly, with fractures, diseases of the kidneys, liver and stomach, rickets, cardiovascular diseases, pregnant and lactating women. Finally, it is simply a nutritious dish that can be used regularly in the diet with little to no contraindications.
As a source of iron, amino acids and several vitamins, cottage cheese is very useful for enriching bone tissue, stabilizing the nervous system, and preventing metabolism. It has been proven that this product contributes to the generation of growth hormone, which is important in childhood and adolescence. Studies show that cottage cheese burns excess fat and helps with weight loss. It also helps to build muscle mass, therefore it is widely popular among weightlifters, it is an excellent prophylactic against atherosclerosis.
Found cottage cheese and external use: it is used as compresses for blows, cuts, bruises, burns. As a cosmetic, it is also used in the form of creams or masks for the face and body. As you can see, this is a truly versatile product.
The harm of cottage cheese is largely unproven, except for the excessive consumption of the fattest varieties containing large amounts of animal fats and cholesterol.
This is a quality homemade product. The same cannot be said for the many questionable curd products with chemical ingredients that are available in many stores.
Cooking features
There are several ways to cook cottage cheese at home. All of them include the following steps: the creation of curdled milk from whole milk, heat treatment, extraction and removal of excess liquid. For manufacturing, an ordinary pan and a stove, a water bath, a slow cooker or a microwave oven are suitable. There is also a cold method of production without heat treatment.
In order to make curdled milk from fresh milk, it is best to use glass or earthenware, enameled or galvanized pans for subsequent cooking, and any suitable container, for example, plastic containers, for further storage. For wringing, you need a piece of clean gauze, for example, medical.
There are several traditional ways to let fresh milk ferment and make curdled milk out of it. The main thing is to add an ingredient containing yeast or acid to promote fermentation. It can be a piece of rye cracker, a couple of tablespoons of sour cream or a glass of kefir, half a teaspoon of vinegar or citric acid. If you use not store-bought, but homemade cow or goat milk, then for reliability it is better to boil it.
It is necessary to store the preparation of homemade yogurt in a warm place: near the stove, radiators, behind the refrigerator. Sunlight should not be allowed to enter, as useful vitamin C is destroyed from it. Three days are enough for full exposure under such conditions.
You should not keep a blank for curdled milk in the refrigerator, since the milk does not ferment, but simply deteriorates over time.
How to choose raw materials?
Many recognize that rural cow's milk is most suitable for making high-quality cottage cheese. It is the fattest, retains all the beneficial ingredients and does not contain additives that prevent fermentation. Not every city dweller can afford it, then it is quite possible to use a store-bought one, but there are a number of nuances here.
- You need to choose a product with a fat content of at least 3.6%.
- Do not buy milk with a long shelf life, most likely they contain antibiotics that prevent fermentation.
- Do not be lazy to look at the production and expiration dates, purchase only fresh raw materials.
Pasteurized milk from the store is good because in any case it will not be as fat as natural. Cottage cheese from it turns out to be dietary and low-calorie, this is especially true for those people who are on a diet and avoid eating extra calories.
Village milk is usually boiled before cooking curdled milk and cottage cheese. Boiled or baked milk loses a number of wonderful properties, in particular, even at a temperature of +50 degrees, some useful enzymes and vitamins burn out. But they are unlikely to be present in a store product either, factory processing is even more merciless.
To give homemade cottage cheese a special taste, not only curdled milk is used, but other ingredients are also of dairy origin. It can be in various ratios of fermented baked milk, kefir, yogurt. There are recipes for starter culture with sour cream, which serves as an oxidizing agent for fresh milk.
From the whey left after straining the solid product, you can cook delicious okroshka or dough for pancakes or dumplings.
Best Recipes
For the simplest do-it-yourself cottage cheese recipe, 3 liters of ready-made yogurt are taken, poured into a five-liter saucepan and put on a slow fire. The mass is heated, but not brought to a boil, it needs to be stirred from time to time. When large lumps emerge, it is necessary to remove the container from the fire, let it cool and gradually pour it into a colander with gauze folded in 4 layers, push large lumps with a spoon. Under the flowing liquid, you need to put a separate bowl or pan. After the serum drains, tie the gauze into a knot and wring it out thoroughly.
The squeezed curd mass is suspended in a bundle on a rope. Instead, you can use a press: cover the top of the curd with a flat plate and press down with a load for several hours.
Instead of boiling, you can cook cottage cheese in a water bath. To do this, a large pot of water is taken, a smaller container with yogurt is placed on top. After boiling, it is necessary to withstand the mass for a couple of 15-20 minutes, stirring occasionally.
Very quickly you can cook cottage cheese in the microwave. To do this, 1 liter of curdled milk is poured into a glass or porcelain container with high sides, it is placed in the microwave oven in an open form, the power is set to 350 - 400 watts. It takes 10 minutes to cook, after which the curd mass floats to the surface, and the whey remains at the bottom. The consistency is quite dry, it can not be squeezed out in gauze.
And this dairy product is also simply prepared in a slow cooker. Pour 2-3 liters of curdled milk into a 5-liter bowl, set the heating mode and hold for half an hour for a juicy consistency or 45 minutes for a dry and crumbly one. After cooking, place the mass in a colander and let cool.
Without heat treatment, homemade cottage cheese is prepared as follows. Yogurt is poured into any suitable container and placed in the freezer until completely frozen. Then it is taken out and leans back into a colander lined with gauze, which is placed on a bowl for draining whey. Next, you need to wait until the mixture has completely melted and the liquid has drained. The result is a soft and crumbly product.
Instead of curdled milk, you can take fat-free kefir to make delicious curd. It is poured into a glass transparent container and placed in a warm dark place. When whey is formed in the mass, you need to put the container in a water bath and heat it for 15 minutes, then separate the cottage cheese and strain on cheesecloth.
A delicious dessert for children can be prepared by heating 3 liters of milk to a boil, then adding 1.5 liters of kefir. Then, over low heat, the mass is heated for 10 minutes with stirring. When it curdles, then it must be cooled and strained through a colander with gauze.
I don’t know about you, but in our supermarkets it has become quite problematic to buy real cottage cheese, mainly the cottage cheese product is sold. Even if it is written that cottage cheese, it takes doubt whether it is good ... Since this is a fairly popular product in our family, I wondered how to make cottage cheese at home.
I recently talked about this useful product and its beneficial effect on our body, if you missed it, read it. And, of course, our body will benefit only from good cottage cheese.
There were quite a few ways to make homemade cottage cheese, I have already tried a couple of recipes, so I will share my experience and talk about other ways so that you choose the one that you like best.
No matter how you make homemade cottage cheese, there are general tips that you should take into account in order to do everything right, and the cottage cheese turned out delicious and tender.
- If you have never made homemade cottage cheese, then you should not start with large volumes, since it may not work the first time, a certain skill is still needed.
- I advise you to keep the process of cooking cottage cheese under control and not leave the stove, as excessive heat treatment will make the cottage cheese hard and dry, if insufficient, the whey will not separate well. A sign that it is necessary to remove from the fire is the appearance of a yellowish whey and characteristic curd clots. There is no and cannot be a clear recipe, where the cooking time is indicated, since a lot depends on the degree of heating and on the quality of the original product. Having done it several times, you yourself will already understand how best to do it, everything will come with experience.
- For the manufacture of cottage cheese, you can use both homemade or farm milk, and store-bought. If you are going to make from a store, then buy with the shortest shelf life and pasteurized, not sterilized. From one liter of pasteurized milk, you can get about 200 gr. cottage cheese, from whole milk a little more than 220 - 250, depending on the fat content.
- It should also be borne in mind that the fat content of farm milk is quite high. If for some reason you need low-fat cottage cheese, then buy low-fat milk or skim the cream from full-fat milk.
- When you separate the whey from the cottage cheese, it is important not to overexpose during the spinning process - the more moisture leaves, the drier the cottage cheese will be. Although sometimes you need drier cottage cheese if you will make cheesecakes or other pastries from it. So adjust the time yourself, if you need soft and moist cottage cheese, it is enough to hold it for 30-40 minutes, for drier cottage cheese it will take 2-3 hours.
- The shelf life of homemade cottage cheese is 3-4 days. If there is a need to keep it for a longer period, then the cottage cheese can be frozen by putting it in a bag or plastic container. After defrosting, it will be just as tasty and healthy, but re-freezing will make it a useless product.
I hope the tips didn’t scare you and you still try to make cottage cheese at home. Choose the best recipe and go.
Cottage cheese from milk at home
I tried this recipe first because some of the milk I bought turned sour. At first I wanted to put it in baking - it turns out good with sour milk, but then I remembered that I wanted to try to make cottage cheese from yogurt. I had farm milk and I knew for sure that yogurt would turn out to be of high quality.
Store-bought milk does not always ferment properly.
Ingredients:
- in this way he is alone - milk
Recipe for homemade cottage cheese from milk:
- She poured milk into a jar and covered it with a napkin. To prepare curdled milk, it is better to use a glass jar or earthenware, as metal utensils can affect the quality of curdled milk and make it not very tasty. It should not be covered with a lid, but with a cotton cloth that allows air to pass through and speeds up the fermentation process.
- I put it in a warm place and somewhere in a day yogurt turned out of milk. But this process can take longer, it all depends on the temperature in the room. Another tip - do not put a jar of milk in direct sunlight - it will turn sour, of course, faster, but it can deteriorate and turn green.
- There were tips to do in a water bath or over low heat. I chose the second option. She put the pot of sour milk on the stove. As soon as the milk began to curdle and whey separated, I turned off the heat.
- When the milk had cooled, I drained it through a colander, after covering it with gauze. I didn’t really follow the advice, because they said that you need to hang a gauze bag over the container so that excess liquid would drain. I needed soft and tender cottage cheese for eating, not for baking, so I left the cottage cheese in a colander in gauze and, as soon as the excess liquid was glass, I put the cottage cheese in a bowl.
Homemade cottage cheese made from milk, or rather from yogurt, turned out delicious, but I didn’t really like waiting a day or more, I decided to find another recipe. Although, for faster fermentation, it is recommended to put sour cream (1 tablespoon per liter of milk) or a piece of stale rye bread into milk, and there are also ready-made ferments that are sold in a pharmacy. In this case, the milk can become curdled overnight. But still you have to wait. I found a quicker recipe and I really liked it.
How to quickly make cottage cheese at home
I will offer you two quick recipes for cottage cheese - from milk and kefir, and also from milk and lemon. For the preparation of cottage cheese in these ways, both farm milk and store milk are suitable. But what kind of cottage cheese it tastes like, I can only say about the recipe with kefir - tender and tasty, and I used store-bought milk. Haven't tried it with lemon yet.
Cottage cheese from milk and kefir
Ingredients:
- milk - 1 liter
- kefir - 0.5 liters
- salt - 0.5 tsp
How to make cottage cheese from milk and kefir:
Since milk is brought to a boil in this recipe, cottage cheese prepared in this way can be given to children and even babies.
Milk and lemon curd
Ingredients:
- milk - 1 l.
- lemon - 1/2 pc.
Recipe for cottage cheese from milk and lemon:
- Bring milk to a boil
- In boiling milk, survive the juice from half a lemon, as soon as the milk curdles, remove from heat.
- Cool and strain.
How to make calcined cottage cheese
Of course, cottage cheese already contains calcium, but some categories of people require an increased content of calcium - children, pregnant women, nursing mothers, the elderly, people suffering from atherosclerosis, anemia, kidney and liver diseases.
To replenish calcium in the body, calcined cottage cheese can be included in the diet, but not more often than 2-3 times a week. Such healthy cottage cheese can be prepared at home by adding calcium chloride, which is sold in pharmacies.
Ingredients:
- milk - 1 l.
- calcium chloride (calcium chloride) - 2 tbsp. l. liquid or 6 gr. dry calcium
Recipe for homemade calcined cottage cheese
- Heat milk to 40 0.
- Add calcium chloride to milk, mix well.
- Bring milk to a boil, stirring constantly. As soon as the milk boils, remove from heat and allow the product to cool.
- Strain through cheesecloth.
Calcium chloride can be replaced with calcium lactate tablets, it can also be bought at pharmacies. The recipe is as follows: 8 - 10 tablets per 1 liter of milk. Grind the tablets into powder and add to the milk, brought to a boil. Mix well, as the milk curdles, strain it.
How to make grained cottage cheese at home
In our supermarkets, cottage cheese is sold, which is very popular with buyers - this is a tender and tasty grained cottage cheese, and it can also be made at home.
Ingredients:
- milk - 1 l.
- citric acid - 1/2 tsp
- salt - 1/2 tsp
- heavy cream - 6 tbsp. l.
Recipe for Cottage Cheese with Lemon Juice:
- Pour milk into a saucepan, put on the stove and bring to a boil.
- Remove the pan from the heat, add citric acid to the milk and stir for a few minutes.
- Cover the pan with a cotton napkin and leave for 4 hours to separate the whey.
- Strain as soon as the whey drains, without removing the cottage cheese from the gauze, rinse it with cold boiled water and squeeze it out to make dry cottage cheese.
- Transfer the cottage cheese to a bowl, add salt, cream, mix well.
Homemade cottage cheese from kefir
Another interesting recipe for cottage cheese without heat treatment - you can use kefir or yogurt.
- If homemade yogurt, then pour it into a plastic container and put it in the freezer. Kefir can be frozen in store packaging.
- Frozen curdled milk or kefir put in a colander with gauze.
- Suspend the thawed mass in gauze over some container and hold until all the whey has drained.
- Cooking quickly in this way, of course, will not work - until it thaws, until it drains, in total, they say, it takes 8 hours.
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