Cottage cheese is a universal food product rich in vitamins and minerals. It is eaten as an independent dish, and also used as an ingredient for delicate casseroles, pies and cookies. You can buy it ready or make it yourself. Cottage cheese at home from milk is no less tasty, and it is not at all difficult to cook it. It is only required to choose the recipe you like and follow it strictly.

Classic cottage cheese from milk at home

To prepare such a product, you need 3 liters of fresh cow's milk and the juice of one lemon. Many housewives will be interested in how much cottage cheese is obtained from 1 liter of milk. Not a lot at all, no more than 150 grams, so the amount of raw materials should be selected taking into account the desired volume of the final product.

How to cook:

  1. Milk is poured into a high saucepan and put on a big fire so that the liquid warms up quickly. During heating, it is important to stir the milk with a spoon or slotted spoon so that it does not stick.
  2. After the first signs of boiling appear, the fire is minimized and lemon juice is added. Almost immediately, you can observe how the milk begins to curl.
  3. The gas is turned off and the resulting composition is sent to a colander, previously covered with gauze.
  4. Squeeze the whey, and the resulting curd mass remaining in the gauze is put under the load.
  5. After a few hours, when all the whey drains, the curd will be ready for use.

Home-made cottage cheese made of milk should be stored in cool no more than 3 days, it can be used as a filling for dumplings or make casseroles from it.

Cooking with the addition of kefir

This recipe is based on pasteurized milk and kefir.This cooking method will appeal to busy women who do not have time to look for real farm products.

The following ingredients will be required:

  • 60 ml of milk;
  • 450 ml of kefir;
  • 5 g of salt.

Cooking is as follows:

  1. Pour milk into a saucepan, add salt and let it simmer over low heat.
  2. After this, pour kefir and, as soon as serum appears, turn off the heat.
  3. Stir the resulting mass and put on fire again. You should wait until large curdled lumps begin to form.
  4. When this happens, the resulting mass is spread in cheesecloth, squeezed and put under a press.

Kefir-based cottage cheese is immediately ready for use.

Goat Milk Recipe

Goat milk is a healthy and nutritious product that surpasses cow in its properties.

However, it is more moody at work, so it may be difficult for beginners to cook cottage cheese from it.

The following ingredients will be needed:

  • 1 liter of goat milk;
  • 10 ml of calcium chloride.

The execution of a goat milk recipe looks like this:

  1. Milk is poured into a saucepan, set on medium heat, allowed to boil and removed from the stove.
  2. Allow to cool for about 50 minutes, after which they are again heated to a temperature of 85 degrees. Calcium chloride is added.
  3. As soon as the mixture began to curl, the fire was turned off and allowed to stand for no more than 15 minutes.
  4. The mass is thrown back on cheesecloth, the serum is allowed to drain.

A tasty and healthy product is ready.

How to make cottage cheese from sour milk

Cooking cottage cheese from sour milk is a classic option that housewives use most often.

To prepare it you will need:

  • 3 liters of sour milk with a fat content of at least 2.5%;
  • three glasses of kefir (it should be fat).

We prepare homemade cottage cheese from sour milk as follows:

  1. Pour milk and kefir into a pan and put on medium heat, heat to 40 degrees.
  2. As soon as the whey begins to separate, the curd mass is folded onto cheesecloth and the liquid is allowed to drain.
  3. The finished product is not placed under the press, but suspended so that all the glass serum in a few hours.

Such a product is stored in the refrigerator for no more than 3 days.

The fastest way to cook

Such cottage cheese can be eaten immediately. There is no need to boil the milk mixture for a long time, and then keep the resulting mass under oppression. But for its preparation you need to use farm products, which will significantly improve the taste of the finished cottage cheese.

For cooking you will need:

  • 200 ml of milk (lean will not work);
  • 50 g of sour cream with a fat content of 30%.

How to cook:

  1. Milk is poured into a saucepan and brought to a boil over medium heat. Then pour the sour cream.
  2. The mixture is thoroughly mixed and allowed to boil a second time.
  3. The curdled mass is folded onto cheesecloth or a fine sieve and the whey is drained.

After a few minutes, the dish can already be served.

Product for children

Such cottage cheese can be started as a complementary meal for babies, as well as given to older children for breakfast.

It is important to use the freshest ingredients possible for its preparation and not to procure the product for future use.

For baby cottage cheese, you need only one ingredient - baby kefir.

Prepare it as follows:

  1. The right amount of kefir is slowly heated in a water bath.
  2. As soon as the product begins to curl, it is thrown back into a colander or cheesecloth and the whey is allowed to drain.

After cooling the resulting mass, you can immediately give it to the child.

Homemade cottage cheese made of milk and sour cream

A simple and tasty recipe. To prepare it, you should buy products from farmers in order to fully enjoy the creamy taste of cottage cheese.

To prepare it you will need:

  • 1.5 liters of milk;
  • 2 tablespoons of sour cream.

Prepare the product as follows:

  1. Pour 1 liter of milk into a clean and dry jar, add sour cream. The mixture is placed in a warm place for souring.
  2. The next day, the remaining milk is poured into the pan, brought to a boil and the resulting sour mixture is poured.
  3. Reduce the fire, cover the pan with a lid and simmer its contents on low heat for no more than 15 minutes.
  4. The curdled mass can only be thrown back on cheesecloth, suspended and let the serum drain.

The product is ready to eat.

Secrets of self-made cottage cheese

 

In order for a self-cooked product to be not only tasty, but also useful, you should adhere to some rules and know little tricks:

The most important secret - cooking cottage cheese takes time. To do in a hurry the product is not worth it. You can get either an undercooked mass, or a slightly edible rubbery substance.

  1. The quality of the raw materials. Milk, sour cream, kefir should be of excellent quality, it is best to buy these products from farmers. Then the output will be a really tasty and healthy product.
  2. It is important not to overheat the raw materials during cooking. If the temperature is too high, the cottage cheese will take on an unappetizing lumpy appearance, and taste will also deteriorate.
  3. At the same time, raw materials cannot be insufficiently heated. In this case, a complete separation of whey from the curd mass will not occur, and the product will look like a clot, which is unlikely to be consumed.
  4. It is best to use pure gauze to separate the curd from the whey and further drain it. Thanks to its fine-mesh structure, it will be possible to squeeze out all the excess liquid, and the material itself is natural and does not contain dyes or flavors that could transfer to the final product.

Given all the above features, each housewife, even not very experienced, can make cottage cheese from milk. In its independent preparation at home there is nothing complicated. It is only important to strictly adhere to the recipe and cook from high quality ingredients. Then a home-made product can easily replace a grocery store in a daily diet.

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