How to make cottage cheese from sour milk. Homemade curd from sour milk is a natural product with your own hands. Methods for making homemade curd from sour milk

How to make homemade curd from sour milk

For cooking, I need only 3 liters of fresh cow's milk.

I pour sweet milk into the pan, without closing the lid, leave it in the room for souring. To speed up the process, you can add a tablespoon of sour cream or a crust of rye bread. This process will take up to 2 days. I note that the warmer the room, the faster the souring will occur. You can cover the pan with gauze.

When the milk turns sour (or sour), acquires a dense jelly-like consistency, it's time to cook. I mix the yogurt and put it on a slow fire.

I stir the yogurt as it heats up. I wait for the contents to warm up to a temperature of about 40 degrees and remove from heat. By this time, the sour milk has already separated into a dense white curd mass and a transparent yellowish whey. How properly warmed cottage cheese should look at this moment can be seen in the photo.

It is very important not to overheat it, otherwise home-made cottage cheese will turn out tough. I do not use a thermometer, I just dip my finger into the heated sour milk (it should not be hot) and focus on the appearance of the product.

Remove from heat and pour into a sieve. I'll leave it aside so that the glass serum. I mix from time to time.

After an hour, healthy and tasty homemade cottage cheese remains in the dishes. You can make it from sour milk at home, as you can see, easily and simply. It remains only to transfer the cottage cheese to a plate.

From a three-liter jar of fresh milk, about 400 grams of homemade cottage cheese came out. It can be eaten in any form: with herbs and salt, sour cream, honey or fruits.

And yet, homemade cottage cheese makes wonderful pastries and desserts.

I hope my recipe is useful to you. After all, the correct preparation of cottage cheese at home is simple!

To make the process more understandable, we have prepared a step-by-step recipe with a photo. You can safely add any of the proposed options to your culinary piggy bank, and indulge your homemade natural cottage cheese both in its pure form and with various additives. It is prepared from milk, kefir, curdled milk and other dairy products.

Heat treatment will take place at not too high temperatures. As a rule, the technology uses a water bath. To do this, the pan with raw materials is placed in a bowl of water. At a high processing temperature and an increase in the duration of the process, the curd deteriorates its qualities. It becomes hard and dry.

For cooking you will need utensils:

  • Glass jar;
  • 2 pans of different diameters;
  • Colander or sieve.

And also prepare a flap of natural fabric or gauze folded in several layers.

Before straining, wet the fabric (gauze) with boiled water and wring it out, and then nothing will stick to it.

For the preparation of homemade cottage cheese, milk is taken from under a cow or store-bought. In the first case, the yield is greater, the product is fatter, and from store-bought pasteurized milk it is softer and more tender.

When buying raw materials in a store, choose milk with a short shelf life and a fat content of at least 3.6%.

Whey is a by-product of making homemade cottage cheese. It has nutritional value in itself, and it also works great as a base for dough. So do not pour it out, but use it to make pies and okroshka.

How to cook cottage cheese at home from homemade and store milk: a step by step recipe


Cottage cheese is a fermented milk product, it is obtained from sour milk, so the first stage of preparation is fermentation. For this reason, long-term storage milk is not suitable, it simply does not turn sour. We take in polyethylene (by the way, it is cheaper). Be sure to look at the date of manufacture - only fresh milk is suitable for us.

On a note

You can skim the cream from farm milk, but if you want to boil full-fat cottage cheese, you do not need to do this.


Step by step preparation:


We talked about how to cook delicious coarse-grained cottage cheese at home from whole sour milk, gave a step-by-step recipe, but you can do without a water bath. A saucepan with yogurt is simply placed on a low fire and heated. Be sure to keep an eye on it so it doesn't burn. After curdling, proceed as described above.

From kefir: fresh and frozen


You can quickly make cottage cheese from kefir. The yield will be less than from curdled milk, but the taste is no worse. We skip the ripening stage and immediately put the dishes with kefir in a water bath. Don't forget to stir. The remaining whey can also be used, for example, to make pancakes or donuts on it.

The heating temperature of kefir should not exceed 60 ° C, otherwise the curd will turn out tough.

A glass jar is great for making homemade cottage cheese from kefir in a water bath, just remember to put a towel on the bottom of the pan so that it does not burst when heated. The process will be similar to the sterilization of preservation, with the difference that it is not necessary to bring to a boil. The jar is convenient in that it is not necessary to interfere with the mass, and the readiness will be easy to track by separating the whey from the curd mass. It is very visible through the glass.

A completely different technology is used for frozen kefir curd. In this case, heat treatment is not carried out.

Cooking steps:

  1. Put a pack of kefir in the freezer.
  2. After it freezes, remove from the freezer, remove the packaging.
  3. Place frozen kefir in a colander lined with a damp cloth or gauze folded in 2-3 layers. Place a colander over a bowl or saucepan.
  4. Leave to defrost at room temperature for at least 5 hours. The time depends on the air temperature.
  5. When all the ice has thawed, drain the mass remaining on the gauze, transfer it to a glass or plastic container.

Cottage cheese from pre-frozen kefir turns out to be dietary, tender and soft, without grains. The consistency is like a cream. The taste depends on the quality of the original product.

If the room is cool, the defrosting process may take up to 10 hours. It is convenient to put the bag in the freezer in the evening, and put kefir ice on gauze in the morning. Then fresh homemade cottage cheese will be ready for dinner.

In a slow cooker: with sour cream and sourdough


In a slow cooker, cottage cheese is made from kefir, fermented baked milk or sour cow or goat milk. If you have fresh milk and sour cream, then with the help of a miracle saucepan you can also make a delicious product, only it will take more time, the process will drag on for about 12 hours, and possibly longer.

We will need such products;

  • Milk - 10 glasses;
  • Sour cream - ½ cup.

Cooking:

  1. Pour milk into the multicooker bowl.
  2. Add sour cream, stir. To make this easier, dilute the sour cream in a small amount of milk, and then pour the liquid mixture into a bowl.
  3. Set the "Heating" mode, leave for half an hour.
  4. After 2 hours, turn on the heating again, but for 15 minutes.
  5. It is more convenient to put cottage cheese at night, then in the morning the yogurt will be ready.
  6. For curdling at the final stage, turn on the multicooker in the “Heating” mode for 1 hour.
  7. Now it remains to fold the thick mass onto gauze. Pre-fold it several times and put it in a colander, and place it over the pan.
  8. Wait until all the serum has drained.
  9. Do not try to speed up the process by stirring the mass with a spoon. Leave it alone, in extreme cases - tighten the edges of the gauze alternately from all sides.
  10. As usual, transfer the finished cottage cheese to a suitable dish and refrigerate.

Instead of sour cream, you can use any fermented milk product: kefir, fermented baked milk, yogurt.


With special starter cultures, you can prepare a tasty and healthy fermented milk product in 8 hours. An excellent result is obtained with BakZdrav sourdough. The instructions are very detailed. In the multicooker, this is done like this:

  1. Pour the leaven into the cooled boiled milk, stir.
  2. Pour the mixture into the bowl of the multicooker, turn on the “Yogurt” mode. If it is not there, then set the temperature to 35-40 ° C, leave for 8 hours.
  3. With a spatula, cut the dense layer right in the bowl into rectangles with a side of 2 cm (do not mix, but only pick), set the temperature to 60 ° C, cook for 15 minutes.
  4. Strain through cheesecloth, cool.

Place in the refrigerator for at least 2 hours, after which you can serve. Children like this cheesecake very much. It is stored in the refrigerator for no more than 3 days. If you add berries, fruits or raisins to it and pour over syrup, you get a wonderful dessert.

Homemade cottage cheese with calcium chloride


If you need to increase the calcium content, then the pharmaceutical preparation calcium chloride 10% is used for this. It is sold in ampoules and bottles. Be careful when using the ampoule.

To prevent the glass from accidentally getting into the product, draw up the preparation with a syringe with a needle.

  • Milk - 300 ml;
  • Calcium chloride - 1 tsp

How to cook:

  1. boil milk
  2. Add calcium chloride, after which the milk will begin to curdle.
  3. Throw on cheesecloth, drain.

With this technology, two goals are achieved. Firstly, the preparation is very fast, no preparatory measures are required. Secondly, cottage cheese is enriched with calcium, which is necessary for the normal functioning of the body.

Calcined cottage cheese is often prescribed for children, it is useful for older people as a prevention of osteoporosis.

We have given several options for how to cook cottage cheese at home. This can be done quickly with calcium chloride or without heat treatment by freezing and then thawing kefir. Very tasty and tender cottage cheese is obtained in a slow cooker. And there is also a classic way that our grandmothers used. In each case, the consistency will be different, and the taste will also be different, so you need to try and choose what your family will like.

By 06.10.2015

How often do we buy milk with sourness in the store. Either the expiration date has expired, or it was stored incorrectly, but it is no longer possible to drink it, at the risk of getting an upset stomach. Do not rush to pour the spent money down the drain. Nothing bad has happened to the milk yet, the fermentation process has just started. For the human body, only the first and last stages of the fermentation of a dairy product are digestible: when there is no fermentation yet and when it has just ended.

We have purchased milk that is already on its way from the first to the last stage. Therefore, it is no longer possible to drink it, but this milk, pasteurized somewhere at the factory, and then forgotten on the counter or in the refrigerator, can turn out to be an excellent healthy natural product.

Ingredients

  • Milk
  • Liter glass jar
  • Deep saucepan - with sides above a liter jar
  • Colander
  • Plate
  • Bowl
  • Gauze

Step by step cooking process at home

  1. Pour the sour milk into a liter glass jar, cover with a napkin and leave in a warm, dark place until completely soured. You should get a full-fledged yogurt. If the jar is not shaken, then in a day the milk flakes will rise up, as in the photo. To speed up the souring, you can put a crust of black bread, a spoonful of sour cream or kefir in a jar.
  2. Prepare a deep saucepan. Place a linen towel or napkin on its bottom. If this is not done and the jar is placed immediately on the bottom of the pan, the glass may crack from the heat.

  3. Place the jar on a towel, and then carefully pour cold water into the pan up to the shoulders of the jar. If you put a jar in already poured water, it is difficult to calculate the correct amount of liquid. DO NOT MIX the contents of the jar. It's okay if the edge of the water doesn't line up with the edge of the liquid in the jar. 2-3 cm will not greatly adjust the heat balance.

  4. Cover the jar with a plate. Choose its diameter so that the pan is as closed as possible. Heat the water to a boil. Reduce heat and leave on stove for 5-10 minutes. During this time, the protein in the jar will curl up enough. The density of the future cottage cheese depends on the duration of the heat treatment.

    5. If you bring the steam bath to a boil and immediately turn it off, the curd will be tender and soft. If you leave the jar in boiling water for 10 minutes, you will get fine-grained dry curd as a result.

  5. Remove jar from pot and let cool. Don't break the coagulated clumps in the jar.

  6. Place a colander over a bowl and line it with a double layer of clean cheesecloth.
  7. Drain the contents of the jar into a colander. Cottage cheese should not spread in a shapeless mass, but lie in a colander in whole lumps.

  8. Form a knot, gather the ends of the gauze together, fasten them and hang them somewhere so that excess liquid is glassed from the curd. I tie the gauze with a rubber band, and on it I hang the bag on the tap over the kitchen sink in the evening. I take it out in the morning and serve it for breakfast.

  9. The whey left in the bowl contains so much useful, nutritious and tasty that its fate can be very diverse.

  10. Someone wipes her skin in the face and décolleté area, thereby prolonging their youth outwardly, someone prepares delicious dishes (pancakes, okroshka, pies, etc.), and someone just drinks this yummy, with pancakes, rejuvenating from the inside.
  11. This is how much cottage cheese is obtained from a liter of sour milk. Approximately 150 grams.

    12. Recipe to load

    In Soviet times, when everything, including butter, was on coupons, our parents whipped it from liquid (almost kefir) sour cream. If you drive 1 liter of sour cream for 1.5 hours in a three-liter jar, you will get exactly 200 g of butter and a white liquid - reverse. The butter was washed with cold water, and the return was put in a water bath, as we had done with sour milk, and low-fat cottage cheese was obtained from it. On the translucent whey left from the curd, pancake dough was made. Pancakes were smeared with freshly whipped butter and freshly squeezed cottage cheese was wrapped in them. The zero-waste technology used by our mothers to simply feed their families can now be used to eat natural products, and not their surrogates.

Hello, dear visitors, I am glad that you have visited the page of the blog "about sweets"!

Recently, after watching TV, I doubted the benefits of one of my most beloved and respected products - cottage cheese. Fears began to cause store goods. After checking the composition with folk methods, I found that seven out of ten items are of insufficient quality. Manufacturers in pursuit of profit sacrifice the benefits of products and our health. I will not dwell on specific brands, here we are not talking about them.

There is a proverb: "If you want to do something well, then do it yourself." And really, no one wants to deceive themselves. So I set out to make my own cottage cheese. This process seemed to me something very complicated, lengthy and financially costly. But in reality, everything turned out to be exactly the opposite.

Therefore, I strongly advise you not to be afraid and try it. Just rely on my experience, follow the instructions, and you will prepare a wonderful, healthy, budget and very tasty homemade product, the composition of which is known for sure.

So let's get to the recipe...

Nutritional value of the dish per 100 gr.

BJU: 13/17/10.

Kcal: 240.

GI: medium.

AI: high.

Time for preparing: 15 minutes.

Servings: 700 g.

Dish ingredients.

  • Sour milk or curdled milk - 4 liters.

Recipe of dish.

If you accidentally sour a large amount of milk, like mine, this product can be revived and very tasty and healthy homemade cottage cheese can be made from it.

We place our main and only ingredient in a thick-walled saucepan and heat over low or medium heat, avoiding burning. To evenly separate the whey for 5-10 minutes, stir the liquid until it warms up. In no case do not bring the milk to a boil, otherwise the cottage cheese will turn out "rubber".

Now let's prepare the equipment for decanting whey: put a colander on a deep container, put gauze folded several times on top of it (I have four layers of fabric).

When curdled flakes begin to appear on the surface, turn off the stove.

The product remaining inside the bag is our homemade, tender and very tasty cottage cheese.

It has a slightly sour taste, so it can be used on its own, seasoned with sour cream and herbs, or spread on a piece of bread, or as the main ingredient in curd dough for lazy dumplings or curd cookies.

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 is a little more tender.

2. If you make cottage cheese from milk, take a rustic one. Especially if according to the recipe it should turn sour. But you can use store-bought milk of any fat content. The fatter it is, the fatter the curd will be.

3. Kefir can also be taken in 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 should not skimp.

5. You can cook cottage cheese both in a saucepan and in a water bath. Again, this is 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 a heavy-bottomed aluminum or stainless steel pan. Enamelware is not suitable: everything in it can burn.

7. Cottage cheese spread on a colander covered with several layers of gauze. Place a saucepan or some other container under the colander so that the whey flows there.

8. If you leave the cottage cheese in a colander for a couple of hours or even less, then it will turn out wet.

9. To make 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 all night. The time depends on your preference: the longer the whey drains, the drier the curd will be.

10. And in order for the cottage cheese to keep its shape, you can put it under oppression.

11. Homemade cottage cheese is stored in the refrigerator for no more than four days.

This is the traditional way of making cottage cheese.

Ingredients

  • 2 liters of milk.

Cooking

Leave the milk in a warm place for 1-3 days. Don't mix it up. The time depends on the temperature in the room: the warmer, the faster the milk will sour. To speed up the process, you can add 2 tablespoons of sour cream or a piece of black to the milk.

Milk should not go sour in the refrigerator. There it will acquire an unpleasant odor and may begin to taste bitter. If you notice that the milk in the refrigerator is starting to turn sour, it's best to take it out so that it sours in the right conditions.

The sour milk will look like a soft, thick jelly, and whey will begin to appear around it. Pour the milk into a saucepan and place over low heat.

Boil, stirring occasionally. Do not overheat the milk, it should be slightly warm. After 10-15 minutes from the start of cooking, curd clots will begin to form in the pan. Remove the pan from the heat and let stand for the same amount of time. Then put the cottage cheese in a colander and let it drain.

2. Homemade cottage cheese from milk without heating

Ready cottage cheese will be more tender than in the first case.

Ingredients

  • 2 liters of milk.

From the indicated amount, about 400 g of cottage cheese will be obtained.

Cooking

Let the milk sour, as in the first method. Do not heat the thickened mass, but immediately fold it onto gauze.

Thanks to lemon juice, milk will turn sour much faster.

Ingredients

  • 2 liters of milk;
  • 1 lemon.

From the specified amount, about 350 g of cottage cheese will be obtained.

Cooking

Pour milk into a saucepan. If you are using country milk, then bring it to a boil and reduce the heat. If the milk is already pasteurized, then just warm it up, but do not boil it.

Ingredients

  • 1 liter of kefir.

Cooking

You will need two pots of different sizes. 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 saucepan. After boiling, put a small saucepan in a large one and heat the kefir over low heat.

Kefir should break up into curd and whey. When this happens, remove the pan from the heat and let it sit for 10 minutes. Transfer the cottage cheese to 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 indicated amount, about 200 g of cottage cheese will be obtained.

Cooking

It is best to take kefir in a bag: the bottle can crack when frozen, and it will be difficult to extract the petrified kefir from it. If only bottled kefir is at hand, simply pour it into a plastic bag and tie it very tightly.

Place the bag in the freezer overnight. Kefir should become like a piece of ice. If after 10-12 hours kefir does not become hard as a stone, then it is of poor quality. From such a product, liquid cottage cheese will be obtained, resembling rather sour cream.

Carefully cut open the bag, put the contents in a colander and wrap in cheesecloth.

Leave kefir at room temperature until completely defrosted.

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