With the advent of the child or having decided to eat more correctly and wholesomely, the housewives think about how to cook yogurt cottage cheese on their own at home. Cope with this seemingly overwhelming task quite easily. In the cooking process, you can use only the usual kitchen equipment (pot and colander) or resort to using modern gadgets (crock-pot, microwave, yogurt maker).

Classic recipe

According to the classic recipe, home-made kefir cottage cheese involves fermenting a sour-milk product in a water bath, which allows to obtain uniform heating of the mixture. Of the additional tools in the cooking process, you will need a culinary thermometer, a piece of gauze, a colander and two pans of the corresponding displacement. The amount of the main ingredient - kefir - sufficient for one serving of cottage cheese, is 1200 ml.

Step by step cooking:

  1. We are preparing a water bath for which a large pot needs to be filled with water so that the smaller one subsequently touches the bottom of the surface of the boiled water. Heat the water to an active boil.
  2. Pour kefir into another pan and send it to a water bath.
  3. Warm the product with periodic stirring until curd clots form. It is important not to overheat kefir so that the finished curd does not become hard. When the contents of the upper pan reach a temperature of 55 - 65 ° C, it is removed from the fire.
  4. In the pan, curd clots should stand for another 30 - 45 minutes in a cool place. Then the colander should be covered with gauze folded two to three times, pour kefir into it and leave (possibly under oppression) so that all the whey leaves.

Ready cottage cheese is stored in an airtight container in the refrigerator for several days.

With milk

Very tasty and uncomplicated in terms of cooking turns out cottage cheese from kefir and milk. The ratio of these two products in different recipes is different, but the method below allows you to do without a thermometer.

For a portion of 300 - 350 g of the finished product you will need:

  • 1000 ml of kefir of any fat content;
  • 1000 ml of milk.

How to make cottage cheese from kefir with milk:

  1. Pour milk into a pot of suitable volume and put it on fire. The container must be chosen one in which the milk will not burn. Bring this ingredient of homemade cottage cheese to a boil.
  2. Remove boiling milk from the heat and immediately pour kefir into it. Stir the composition to evenly distribute the components in it and leave to cool, covering it with a lid.
  3. After cooling, the mixture is divided into whey and cottage cheese, which remains only to be discarded on a colander lined with gauze or a fine sieve. When all whey drains, homemade cottage cheese will be ready to eat.

How to make in a slow cooker

The rich functionality of modern multicookers allows you to use them to cook delicious home-made cottage cheese from kefir, without fear of violating the temperature regime. "Smart assistant" will not allow the mixture to overheat.

The simplest option, which allows you to get about 250 g of finished cottage cheese, requires a slow cooker and 1000 ml of kefir of selected fat content.

We prepare kefir cottage cheese in a slow cooker as follows:

  1. Rinse the multicook with cold water and pour kefir into it.
  2. Next, cover the gadget’s lid and start the “Multipovar” option for 60 minutes, setting the temperature at 80 ° С.
  3. For devices that do not have such a program, there will be a slightly different way of cooking. The multicooker lid should be left open while turning on “Preheating” for one hour.
  4. After an hour, the cottage cheese will be almost ready, it will only need to be poured onto a prepared colander or sieve and wait until all the liquid has separated.

Homemade frozen kefir cottage cheese

Kefir is protected not only by its heating, but also by strong cooling, therefore it can be prepared not only in a slow cooker, but also in a freezer.

It is worth noting that the curd obtained in this way is much more useful than prepared in another way, since the lactic acid bacteria that die when heated remain alive after freezing.

In the process of cooking, only 1 - 2 packs of kefir in a cardboard or plastic bag, tetrapack will be required.

The method of preparation of frozen kefir:

  1. Kefir directly in the bag to send to the freezer until it freezes completely. It is very convenient to do this in the morning, so that in the evening go to the next stage, and in the morning already enjoy fresh cottage cheese.
  2. Next, the product that turned into ice with the help of scissors or a knife should be freed from packaging, put on a colander lined with gauze and left over the pan, where the whey will drain, covered with a lid.

Microwave cooking

Another device with which you can cook homemade yogurt cottage cheese is a microwave.

But in it it will not work to stir up more than 1.5 liters of kefir, and for this volume the cooking technology will be as follows:

  1. Pour kefir into a container suitable for use in a microwave oven, put it in a microwave oven and turn on the device in the “Defrost” or “Fast Defrost” mode for 30 minutes. Instead of these options, you can use any other product that does not heat above 80 degrees.
  2. Every 10 minutes, the device should be stopped and mixed with kefir. At the end of the work of the gadget, the cottage cheese can only be squeezed with the help of gauze.

Cooking in a jar

Close to the classical method of preparation and home-made kefir cottage cheese made in a jar. In this case, the same water bath is used, only the container (jar) with kefir is immersed in water by 2/3, and not just touched by its bottom.

Of the products and kitchen utensils in the cooking process, you will need:

  • kefir;
  • glass jar;
  • a small linen or cotton towel;
  • pan;
  • water;
  • colander;
  • gauze.

The sequence of actions:

  1. Pour kefir into a clean and dry glass jar.
  2. Cover the bottom of the pan with a towel so that the glass does not burst.
  3. In the center of the pan, set a container with kefir, then add so much water that the jar plunged into it by 2/3.
  4. Send the resulting design to heat on the smallest fire. So kefir should be languished until the moment when it is visually divided into cottage cheese and whey.
  5. After this, the cottage cheese needs to be thrown into a colander with gauze for a couple of hours.

In a yogurt maker with curd function

In household appliances stores, you can also find special gadgets that allow you to cook kefir cottage cheese at home. Most often, these are yogurt makers with such a function.

Such a device may have one large bowl for cottage cheese or several cups with filter inserts. The process of preparing a dairy product, depending on the model, can last up to half an hour when heated to 80 degrees, or 12 to 24 hours when heated to 36 degrees.

The subtleties of cooking home-made cottage cheese for each particular gadget may vary, and will be described in detail in the instruction manual, but the main steps will be as follows:

  1. Pour kefir into a bowl or cups.
  2. Install them on the holder and run the corresponding option "Curd".
  3. After the beep, turn the cups or cup 90 degrees so that the serum glass. After these manipulations, the cottage cheese is ready.

Homemade cottage cheese, of course, wins in terms of taste and useful properties of a store product. But it is worth remembering that it is impossible to store it for more than 3 to 4 days. But you can safely use it as an independent dish or as a filling for baking and other desserts.

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