Sour milk cottage cheese is a tasty, nutritious and incredibly healthy product that even an inexperienced cook can handle. Only once, having tried to make cottage cheese with your own hands, will you forever refuse the purchased alternative, because the taste characteristics are radically different. And also, there are no additives in the homemade product, so homemade cottage cheese can easily be offered to even the smallest ones, because the main property is its high calcium content.
How to make homemade cottage cheese from sour milk?
How to make homemade cottage cheese from sour milk? This is the kind of request that is very often found in search engines, although the answer to it is very simple and you will find it in this step-by-step recipe, with photographs showing the entire cooking process.
- Cow's milk 6 (liters)
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Pour the milk in equal parts into three-liter jars, slightly short of the hanger. Leave at room temperature for several days to allow the product to sour. -
Pour the component into a pan of a suitable size, mix thoroughly and send over low heat. -
With constant stirring, heat the milk until the whey separates. We do not allow boiling. -
Line a sieve or colander with two layers of gauze and pour out the contents of a heat-resistant dish. -
Lifting the edges, tie a knot and set the pressure - leave for 4-10 hours. -
After the time has passed, remove the cottage cheese into a glass container with a lid and place it in the refrigerator for storage. -
Or we immediately take a sample. Bon appetit!
Curd made from sour milk with heating
Cottage cheese from sour milk with heating is a simple and fairly quick way to prepare a tender and incredibly tasty fermented milk product that is good on its own, even without adding jam, jams or fresh fruit. Having prepared cottage cheese yourself just once, you will stop buying it in stores forever!
Cooking time – 48 hours
Cooking time - 15 minutes.
Portions – 6.
Ingredients:
- Sour milk – 3 l.
Cooking process:
Step 1. Using a tablespoon, remove the sour cream layer from the sour milk.
Step 2. Using a long knife, reaching the bottom, cut the mass crosswise.
Step 3. Place a towel on the bottom of the pan and place a jar of yogurt, pour in water so that the liquid is level with the sour milk in the jar - turn on moderate heat. We don't use the lid.
Step 4. Warm up the dairy product to 35-40 degrees, lowering your finger into the middle of the jar of curdled milk, turn off the heat and leave the jar for the curd to rise. Remove from the burner and leave until completely cool.
Step 5. Fold the gauze in two layers and pour the cottage cheese and whey into the fabric.
Step 6. We tie the gauze into a knot and hang it over a bowl overnight. This time is enough for the excess whey to drain off.
Step 7. The next morning the mass has become much denser, decreased in volume - everything is ready.
Step 8. Remove the cottage cheese from the cheesecloth and taste it.Bon appetit!
Cottage cheese from sour milk without heating
Cottage cheese from sour milk without heating is so easy to prepare that even a child can handle this process! The recipe uses only one component - milk, which should be completely frozen and then allowed to thaw naturally - voila, homemade cottage cheese is ready to eat!
Cooking time – 24 hours
Cooking time - 5 minutes.
Portions – 2.
Ingredients:
- Sour milk – 2 l.
Cooking process:
Step 1. Measure out two liters of sour milk.
Step 2. Pour the product into a whole and dry bag - tie it tightly. For convenience, you can pour the milk into two bags.
Step 3. Place the milk in the freezer for 12-14 hours until completely frozen.
Step 4. Place the resulting “ice” in a colander with gauze, and place a pan down into which the whey will drain.
Step 5. After about 5 hours, squeeze out the mixture and put it into bowls.
Step 6. Serve the natural curd and enjoy. Bon appetit!
Sour milk cottage cheese in a slow cooker
Cottage cheese made from sour milk in a slow cooker is an incredibly tasty and healthy product, which you will spend a minimum of time preparing, and as a result you will get real taste pleasure without a single harmful chemical additive.
Cooking time – 13 hours
Cooking time - 10 min.
Portions – 3-4.
Ingredients:
- Sour milk – 2.5 l.
Cooking process:
Step 1. Remove the cooled sour milk from the refrigerator.
Step 2. Pour the product into the multicooker bowl and start “heating” for 20 minutes.
Step 3. Leave the main component covered overnight to thicken.
Step 4. In the morning, warm up the milk again on the same program and again for 20 minutes.
Step 5.After the sound signal, put the resulting mass on a sieve, cover with a lid and leave for several hours.
Step 6. As soon as the excess whey has drained off, we proceed to the meal. Bon appetit!
Sour goat milk curd
Cottage cheese made from sour goat milk is a real storehouse of useful macro- and microelements. In addition, this product does not cause allergic reactions and is easily digestible. Be sure to try making this cottage cheese, and you will come back to this recipe again and again!
Cooking time – 3 hours
Cooking time – 7 min.
Portions – 2.
Ingredients:
- Sour goat milk – 1 l.
- Salt – 3 pinches.
Cooking process:
Step 1. Pour a liter of sour milk into an enamel-coated pan, heat over low heat, but do not boil.
Step 2. Place a colander in another deep container and cover it with several layers of gauze, letting the edges extend beyond the dish.
Step 3. Pour the warm mass onto a cloth and wait until the whey drains (we use it to prepare pancakes or other dishes of your choice).
Step 4. Then we collect the edges of the gauze into a knot and hang it over the bowl for several hours.
Step 5. Lightly add some salt to the thick cottage cheese, mix and start eating. Cook and enjoy not only the result, but also the process!
