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 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 It won’t work: 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 Stored in the refrigerator for no more than four days.
This traditional way 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 room temperature: 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 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.
Sour milk will taste like soft milk thick jelly, and serum 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 are using village 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 a large saucepan halfway 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 tender 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 make liquid cottage cheese, rather 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.
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 in a natural way, and the cottage cheese itself will be more tasty, 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 testing the milk with your finger, it should be very hot) we need to turn the heat to minimum, add it to the milk citric acid or squeezed lemon juice and stir with a slotted spoon.
After adding acid, you will see how, almost immediately, the milk will curdle and formations will form on its surface. curd flakes. 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 load. 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, you can even see in the photo that the cottage cheese turned out delicious.
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.
I don’t know about you, but buy it in our supermarkets real cottage cheese has become quite problematic, mostly for sale curd product. Even if it is written that it is cottage cheese, one has doubts whether it is good... Because in our family this is enough popular product I wondered how to make cottage cheese at home.
I recently talked about this useful product and its beneficial effects on our body, if you missed it, read it. And, of course, our body will only benefit from good cottage cheese.
There were quite a few ways to prepare homemade cottage cheese, I have already tried a couple of recipes, so I will share my experience and tell you about other methods so that you can choose the one you like best.
No matter how you make homemade cottage cheese, there is general tips, which are better to take into account in order to do everything correctly, and the cottage cheese turns out tasty and tender.
- If you have never made homemade cottage cheese, then you should not start with large volumes, as it may not work the first time; you still need a certain skill.
- I advise you to keep the process of preparing cottage cheese under control and not to leave the stove, since excessive heat treatment will make the cottage cheese hard and dry, and if it is not enough, the whey will be difficult to separate. A sign that it needs to be removed from the heat is the appearance of yellowish whey and characteristic curd clots. There is not and cannot be a clear recipe indicating the cooking time, since much depends on the degree of heating and on the quality of the original product. After doing it several times, you will already understand how best to do it, everything comes with experience.
- To make cottage cheese, you can use either homemade or farm milk, or store-bought milk. If you make it from the store, then buy it from for the shortest possible time shelf life and pasteurized, not sterilized. From one liter of pasteurized milk you can get about 200 grams. cottage cheese, from whole milk a little more than 220 - 250, depending on the fat content.
- You also need to take into account that the fat content of farm milk is quite high. If for some reason you need skim cheese, then buy low-fat milk or skim the cream from full-fat milk.
- When you separate the whey from the curd, it is important not to overdo it during the squeezing process - the more moisture is removed, the drier the curd will be. Although sometimes you need drier cottage cheese if you make cheesecakes or other baked goods 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 save it for more long term, 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 best recipe and forward.
Homemade cottage cheese from milk
I tried this recipe first because some of the milk I bought had turned sour. At first I wanted to use it in baking - it turns out good with sour milk, but then I remembered that I wanted to try making cottage cheese from yogurt. I had farm milk and I knew for sure that it would make high-quality yogurt.
Store-bought milk does not always naturally ferment as it should.
Ingredients:
- in this method there is only one - milk
Homemade cottage cheese recipe from milk:
- She poured the milk into a jar and covered it with a napkin. For making yogurt it is better to use glass jar or earthenware, since metal utensils can affect the quality of the curdled milk and make it not very tasty. It should be covered not with a lid, but with a cotton cloth, which allows air to pass through and speeds up the ripening process.
- I put it in a warm place and after about a day the milk turned into curdled milk. But this process can take longer, it all depends on the temperature in the room. Another tip - do not place a can of milk under straight Sun rays- it will turn sour, of course, faster, but it can deteriorate and turn green.
- There were tips to do it in a water bath or over low heat. I chose the second option. I put the pan with sour milk on the stove. As soon as the milk began to curdle and the whey separated, I turned off the heat.
- When the milk cooled, I drained it through a colander, after covering it with gauze. I didn’t really follow the advice, because they said that I needed 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 cheesecloth and, as soon as the excess liquid drained, 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, so I decided to find another recipe. Although for faster ripening it is recommended to put sour cream in the milk (1 tbsp per liter of milk) or a piece of stale rye bread, and there are also ready-made starters that are sold in pharmacies. In this case, the milk may become curdled overnight. But you still have to wait. I found a quicker recipe and really liked it.
How to quickly make cottage cheese at home
I will offer you two recipes instant cooking cottage cheese - from milk and kefir, and also from milk and lemon. Both farm milk and store-bought milk are suitable for making cottage cheese using these methods. But I can only say about the taste of the cottage cheese about the recipe with kefir - tender and tasty, and I used store-bought milk. I haven't tried it with lemon yet.
Cottage cheese made 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 in this recipe the milk is brought to a boil, cottage cheese prepared in this way can be given to children and even infants.
Cottage cheese made from milk and lemon
Ingredients:
- milk - 1 l.
- lemon - 1/2 pcs.
Recipe for cottage cheese made from milk and lemon:
- Bring milk to a boil
- Add the juice from half a lemon into boiling milk; 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 a certain category of people require a higher calcium content - children, pregnant women, nursing mothers, elderly people, people suffering from atherosclerosis, anemia, kidney and liver diseases.
To replenish calcium in the body, you can include calcined cottage cheese in your diet, but not more often than 2 - 3 times a week. This 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
Homemade calcined cottage cheese recipe
- Heat milk to 40 0.
- Add calcium chloride to milk and mix well.
- Bring the 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 in tablets, which can also be purchased in pharmacies. The recipe is as follows: 8 - 10 tablets per 1 liter of milk. Grind the tablets into powder and add to milk, brought to a boil. Mix well, once the milk has curdled, strain it.
How to make grain cottage cheese at home
Our supermarkets sell cottage cheese, which is very popular among customers - it is a tender and tasty grain 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 cottage cheese with lemon juice:
- Pour milk into a saucepan, place on the stove and bring to a boil.
- Remove the pan from the heat, add citric acid to the milk and stir for several minutes.
- Cover the pan with a cotton napkin and leave for 4 hours to allow the whey to separate.
- Strain as soon as the whey has drained, without removing the curd from the gauze, rinse it with cold boiled water and squeeze to get dry cottage cheese.
- Transfer the cottage cheese to a bowl, add salt, cream, mix well.
Homemade kefir cottage cheese
Another interesting recipe cottage cheese without heat treatment- you can use kefir or yogurt.
- If curdled milk homemade, then pour it into a plastic container and put it in the freezer. Kefir can be frozen in store-bought packaging.
- Place frozen yogurt or kefir in a colander with gauze.
- Hang the thawed mass in gauze over some container and hold until all the whey has drained.
- Of course, it won’t be possible to cook it quickly this way - while it thaws and drains, in total, they say, it takes about 8 hours.
Homemade cottage cheese is the most delicious because it is always fresh and natural. You can cook it different ways. The final result depends on the quality of the milk. Some people like cottage cheese fatty, with an oily structure, while others like it dietary product, With a small amount fat and sour taste.
Read more about how to make cottage cheese at home to suit every taste in the recipes.
Step-by-step recipes for homemade cottage cheese from milk - basic technological principles
Cottage cheese is made from natural (whole) milk. As you know, milk contains natural milk protein – casein. At a temperature of 10-12°C, milk ripens within 12-15 hours. During this time, the structure of the protein changes, and the process of natural ripening begins.
Then the milk is heated. Whey is separated and a clot is formed: under the influence of temperature, casein fibers coagulate (contract), pushing liquid (whey) out of the cells. IN production conditions this process is called pasteurization. It occurs at 63-65°C for 20 minutes. As the temperature increases, the pasteurization time shortens.
In fact, milk coagulation occurs at a lower temperature - 40-45 ° C, but in dairy plants, where huge volumes of raw milk collected from different farms, the increase in pasteurization temperature is due to sanitary standards. When there is absolute confidence in compliance sanitary standards during milking, sterility of utensils and satisfactory maintenance of the animal, homemade milk you can simply heat it until the whey begins to separate, and then remove it from the stove and let it stand until completely cooled.
There is a regularity: the higher the milk pasteurization temperature, the worse quality cheese grain. That's why it's sour boiled milk never forms a normal curd, although, again, under production conditions, milk processed by high-temperature pasteurization is obtained soft cheeses. But there are special technologies for this.
To make homemade cottage cheese, you can use some industrial secrets. Some details industrial technology for making homemade cottage cheese from milk - 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 sour dairy 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 obtain milk of the required fat content using home methods, but the process can be approximately adjusted. The main thing is that the milk is whole. Fat content affects taste and consistency. The industry produces low-fat cottage cheese with 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. Add the starter into warm milk and stir for 5-7 minutes. Leave the pan at room temperature. At the same time, add calcium chloride to speed up the curdling of the milk.
Usually, milk sours without adding starter culture within 7-8 hours. During this time, acidity increases, the product is enriched with lactobacilli, and acquires a characteristic taste. This - acid method making homemade cottage cheese. It 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 most optimal way to ferment milk at home - these products can be found in every home. Only one obligatory condition: dairy products must be prepared thermostatically from whole milk.
If desired, replace fermented milk products with pepsin or other enzymes. This is the second, acid-rennet method for preparing homemade cottage cheese from milk, which can be used by replacing sour cream with enzyme in step two of the step-by-step recipe.
4. When a clot appears, place the pan on the stove and heat the raw materials again, stirring, at a temperature of no more than 40-42°C. With strong heating, the quality of the cottage cheese will deteriorate. Fat and calcium will go into whey, and the cheese curd will noticeably decrease in volume and become dry. However, this option is also acceptable, but it’s not for everybody.
5. Break the resulting dense clot into small fractions to speed up the separation of 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 bulk of the whey has drained, tie the ends of a gauze napkin and hang it over the pan for some more time to compact the cheese curd and remove excess moisture from the product.
From the specified amount of homemade milk you can get 350 - 400 g fresh cottage cheese.
Step-by-step recipe for homemade cottage cheese from sour milk
Ingredient:
It happens that the milk has already turned sour, and it needs to be “put into use.” 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.
Preparation:
1. The curdled milk needs to be heated. When the temperature rises to 40°C, milk protein coagulates. All this has already been described above, in the main technological principles making homemade cottage cheese from milk.
2. The next step is to separate the whey. Just as in the first step-by-step recipe, place a sieve on a saucepan of suitable volume, and pour the heated yogurt through a gauze layer.
3. Allow the whey to drain to the required moisture level of the curd. You can leave the curd 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 made from milk (with lemon juice)
This is a step-by-step recipe for making paneer, Indian homemade cottage cheese made from milk. To curdle casein, Indians use sour fruit juice - it turns out homemade rennet cheese, With delicate taste and dense consistency. This cheese is not salty, like feta cheese or feta cheese, so it is 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 out 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. Do not stop stirring until a thick clot forms.
5. Let the mixture cool and pour through a layer of gauze placed in a colander. You can transfer the curd into cheesecloth using a slotted spoon.
6. Fold the edges of the gauze towards the center. Place a plate on the cheese mass and a jar filled with water on it. The cottage cheese should be compressed.
7. Place the finished head into a tightly sealed container. Place in the refrigerator to ripen for 10-12 hours. Paneer is cut into pieces when serving. It is very good for preparing salads and desserts, as a filling for dumplings and pies.
At the milk heating stage you can add spices and spices to get original snack. Will fit 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 solution: you can approximately determine the percentage of fat content by volume. For example: a bottle contains 3 liters of milk. Place it in the refrigerator overnight. By morning, the fat will rise to the top, since its molecules are lighter and larger than liquid. The fatty mass has a slightly creamy tint and is different in color from white milk. All that remains is 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”, the milk has a fat content of about 10%. This is a good indicator of milk quality.
Domestic cow's milk has the highest fat content in the cold season, when animals are transferred to winter housing. This milk contains 12% fat content. If you need to prepare low-fat cottage cheese, put the milk in the refrigerator for 7-8 hours, then skim off the cream - the raw materials for the cottage cheese are ready.
To speed up 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 grains, enriches dairy products with calcium, which passes into whey during pasteurization of milk. Calcium chloride is a cheap drug that is available at any pharmacy without a prescription. Per liter of milk, 0.5 ml of a 5% solution is sufficient. This is literally 2-3 drops of solution. Chloride is an absolutely harmless drug, but it should not be abused. 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 also coagulability goat milk lower, due to the structural features of milk protein. High-quality homemade goat milk cottage cheese can only be obtained using the acid-rennet ripening method.
The dairy industry produces cottage cheese made from reconstituted (powdered) milk, skim milk, but these methods for making cottage cheese at home are complex and require the use of special household appliances and devices.
Probably everyone has heard about the health benefits of dairy products. Such food is great source calcium and easily digestible protein, contains many vitamins and other elements necessary for the normal functioning of organs and systems. It’s not for nothing that many pediatricians advise introducing milk into the baby’s diet as early as six to eight months. Unfortunately, it is difficult to purchase truly high-quality dairy products in modern stores, but many of them can be prepared independently. Let's clarify how to make cottage cheese at home quickly.
How to make cottage cheese quickly and easily?
To prepare this dairy product you will need a minimum of ingredients. There is no need to use pepsin or purchase starter cultures, you just need to stock up on one liter fresh milk, half a teaspoon of salt and three tablespoons of lemon.
In quite large saucepan combine milk with salt. Bring this mixture almost to a boil, but do not let it boil. Turn off the stove and pour in the milk lemon juice, stirring. As a result, the milk will curdle into flakes. Leave it for five to seven minutes, during which time stir several times. If you want to ready-made cottage cheese had a particularly pleasant creamy taste, add a tablespoon to the mixture heavy cream.
Line a bowl with gauze folded in two or three layers. Pour the curd mixture onto it. Carefully tie the edges of the gauze with a bag and lift it up. Place in a colander or even hang to drain excess liquid (whey). The more time the cottage cheese releases liquid, the drier and denser it will be as a result.
In general, the preparation of juicy, tasty, tender and very healthy cottage cheese it will take you forty-five to sixty minutes. Write down this method as the easiest and quick recipe tender homemade cottage cheese.
How to quickly make cottage cheese so that it is very, very tasty?
To prepare quick homemade cottage cheese, you need to prepare two liters of kefir (2.5% fat content) and two liters of milk (also 2.5% fat content).
Rinse the appropriate size pan cold water. Pour milk and kefir into it. Stir the resulting mixture. Cover the pan with a lid and place it on the stove on the largest burner. Cook on low heat for half an hour.
Wait until the mixture in the pan begins to separate the clear whey. Stir the future cottage cheese with a spoon, carefully turning it from bottom to top. Cover again and leave for another twenty minutes. But under no circumstances let the whey boil.
Leave the future cottage cheese covered until it cools completely, then carefully remove it with a slotted spoon and place it in a colander. Leave in the refrigerator for three hours.
For taste, add condensed milk to the cottage cheese before use, but you don’t have to do this or add any other ingredients.
A little bit more long-term option making homemade cottage cheese
To prepare such cottage cheese, you should stock up on one and a half liters of milk and a couple of tablespoons of sour cream.
Combine a liter of milk with sour cream in a suitable sized jar. Leave it in a fairly warm place so that the milk sours.
Then pour half a liter of fresh milk into a saucepan, bring almost to a boil and pour the prepared mixture of sour milk into it. Stir well and simmer over low heat for fifteen minutes. Then cover with a lid and leave until cool.
Pour the resulting mixture into a colander, covering it with gauze. Hang the bag with the future cottage cheese and leave it for an hour or two to drain the whey.
Quick kefir curd
If you need something other than classic crumbly cottage cheese, and soft cottage cheese or even curd cream, pay attention to this simple recipe. To prepare such a product, it is worth preparing kefir. Add salt or sugar to it, if desired, based on your taste preferences. Pour kefir into suitable container and place in the freezer until completely frozen.
Place frozen kefir in gauze folded in several layers and hang. As it defrosts, all the kefir whey will drain out of it, and you will be left with a delicious soft curd. If you recline frozen kefir on a sieve, rather than hanging, you will get a wonderful curd cream.
Another recipe for “lazy” cottage cheese
This recipe is a variation on the theme of using acid to speed up the souring of milk. You need to prepare three liters of ordinary store-bought milk (but not pasteurized) and two hundred milliliters of vinegar.
Pour the milk into a clean saucepan and place over medium heat. After the milk has warmed up well, but has not yet boiled, pour the prepared vinegar into it while stirring constantly. As you stir, you will be able to see the milk begin to flake out. Reduce the heat to minimum power, cover the container with a napkin and leave to warm up. After about three to four hours you will notice that the round curd pancake will sink a little, and its surface will begin to become covered with serum. At this point, you need to turn off the heat under the pan. Cool the mixture and pour it into a colander, covering it with gauze folded in several layers. Leave for half an hour or an hour, then squeeze thoroughly in a gauze bag and use the finished cottage cheese for its intended purpose.
Homemade cottage cheese does not contain preservatives or stabilizers; it is not stored for very long, but at the same time it has remarkable properties. taste qualities. From the proposed recipes, you can choose the option that suits you.
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