Ready cottage cheese at home: 8 proven recipes

It is not necessary to buy curd for a child in a supermarket, it can be made at home! The quality of cottage cheese will primarily depend on the milk you use, so be especially strict about its choice.

To obtain cheese, you need to purchase a special sourdough starter, which is sold in almost every supermarket today. But you can do without it, I used 1-2 tablespoons of ordinary store-bought kefir (or sour cream) as a leavening agent.

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RECIPE #1

1. Milk should be brought to a boil and cooled to 35-37 °C.
2. Then add special sourdough or 2 tablespoons of ordinary kefir and put it for some time in a warm place until sour milk is obtained.
3. After the milk has soured, it is placed in a water bath and slowly mixed, waiting for the separation of the mass into whey and curd. In no case should you heat milk very strongly, and even more so boil it - the milk protein will turn into hard, tasteless grains.
4. As soon as the curd separates from the whey, it is collected from the surface with a spoon and thrown onto cheesecloth to drain the remaining liquid.

In some recipes, it is recommended not to heat milk until the separation of protein and liquid, but only to heat it to 60-80 °C. In this case, the cheese is formed during the cooling of the milk and turns out to be especially tender. If desired, the ready-made cheese can be made denser: for this, cheesecloth with it is placed under the press for some time.

Source: freepik

RECIPE #2

Cottage cheese can be prepared on the basis of homemade kefir.

1. To obtain 50 g of cottage cheese, you need about 300 ml of kefir. It is slowly heated in a water bath until simmering and thrown on a sieve.
2. To make the cottage cheese as soft as possible, it is better to beat it in a blender or rub it through a sieve.

RECIPE #3

In some cases, fresh cottage cheese is needed to feed a baby. To prepare it, a solution of calcium chloride is added to milk. The drug is sold in a pharmacy, it does not pose any danger to the health of the child.

1. For 300 ml of milk, you will need about 3 ml of the drug. Milk, as in the first recipe, is boiled, cooled to 37 degrees and calcium chloride is poured in, stirred well and heated again until the protein coagulates.
2. The formed curd is discarded on a sieve.

Source: freepik

RECIPE #4

Sometimes there is milk left in the house that we do not have time to use, and it simply turns sour. So, it is precisely such sour milk that can be used to make cheese.

Remember, if the milk has already started to sour, it must be taken out of the refrigerator and left at room temperature, otherwise the milk will have an unpleasant smell, and the taste of the final product will be spoiled.

1. Let the milk sour and remove the upper layer of sour cream from it.
2. Make cross-shaped incisions in the resulting plain curd, carefully cut through the entire mass to the end of the jar.
3. At the bottom of a deep saucepan, put a kitchen towel folded in several layers (so that the jar does not burst), pour water to the same level as the milk in the jar and put the saucepan on medium heat.
4. When the sour milk warms up, the curd begins to separate from the whey. Make sure that the temperature does not rise above 40 degrees. If you overheated the mixture, remove the can from the water and let it cool at room temperature.
5. After cooling, pour it into cheesecloth rolled up in several layers. If you like dry cottage cheese, just leave it in a suspended state for a longer time.

Source: freepik

RECIPE #5

Another quick recipe for making cheese from milk with the addition of lemon juice or vinegar. Both of these ingredients accelerate the process of milk coagulation.

1. To make 500 g of cheese, you will need: 4 liters of milk, 4 tablespoons of lemon juice (or vinegar), a pinch of salt.
2. Heat the milk with a pinch of salt in a large saucepan, stirring occasionally. As soon as the milk begins to boil and bubbles appear on the surface, remove the saucepan from the heat. Add lemon juice to hot milk and leave for 10 minutes.
3. Put several layers of gauze in a sieve and drain the resulting mixture. Collect the whey in a separate dish, and the cottage cheese should be suspended in a gauze bag for several hours.

If the strained whey is white, you can try to cook another portion of cottage cheese. Just repeat the procedure.

Source: freepik

RECIPE #6

An unexpectedly light cottage cheese, reminiscent of cream cheese, can be prepared from frozen kefir. Kefir is best taken in plastic bags and of the highest fat content. About 1 g of cottage cheese is obtained from 200 liter of kefir.

1. Put the package with kefir overnight in the freezer. After about 10-12 hours, kefir should become like a piece of ice.
2. Carefully cut the bag and put it in a sieve covered with gauze. Leave kefir at room temperature until completely thawed.

RECIPE #7

And these products make cottage cheese, very similar to ricotta. From 2 liters of milk, 1 liter of kefir and 200 grams of sour cream, you will get approximately 500-600 grams of the finished product.

1. Bring the milk to a boil in a large saucepan and pour the kefir into the boiling milk. Then add sour cream and thoroughly mix everything again.
2. Turn off the stove and let the mass stand for 15-20 minutes so that it curls. Then we pour the mixture into a colander and hang it so that the excess liquid comes out.

All products should be of maximum fat content.

Source: freepik

RECIPE #8

Many housewives today use multicookers at home. This method of cooking cottage cheese is convenient because you do not need to control the temperature, it will be done by a domestic helper. In addition, any fermented milk products or their mixtures can be used in this recipe.

1. Kefir, the remains of sour cream, ryazhenka, sour cream are placed in the bowl of the multicooker, you can add fat milk.
2. Select the program "Heating", "Milk Porridge" or "Multicooker" and leave the mixture to heat up. After about 30 minutes, open the lid and mix.
3. We carefully throw the resulting curd on cheesecloth and let it drain.

Approximately 2-400 g of cottage cheese is obtained from 450 liters of a mixture of fermented milk products.

Bon appetit!

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