Cottage cheese at home

Cottage cheese at home is an excellent option for a healthy and complete breakfast, afternoon snack or late dinner. This product goes well with various jams, fruits and berries, and in order to prepare it, no special equipment is required, you just need a little free time, milk, kefir or yogurt.

How to make cottage cheese from milk at home?

We prepare tender homemade cottage cheese that can be given even to the little ones. This product contains a huge amount of calcium, which is necessary for children during periods of intensive growth, as well as for adults during viral infections.

1. 
   It is very easy to prepare cottage cheese at home. Pour fresh cow's milk, ideally country milk, into a saucepan of a suitable size and leave on the table at room temperature for about one day.
2. 
   After 24 hours, place the container with sour milk in the oven for an hour and a half at a temperature of 120 degrees.
3. 
   Carefully remove and let cool to 20-25 degrees.
4. 
   Line a colander with gauze and pour the resulting mixture.
5. 
   We roll up the gauze and tie it into a knot and hang it over the sink. As soon as the whey stops draining, the cottage cheese is completely ready for use. Bon appetit!

Delicate homemade kefir cottage cheese

Having only one liter of kefir on hand, you can easily prepare tender and homogeneous cottage cheese that can compete with any store-bought product. This curd is ideal for cheesecakes and even dressing vegetable salads, if you adhere to proper nutrition.

Cooking time – 30 hours

Cooking time - 20 minutes.

Portions – 260 gr.

Ingredients:

• Kefir 3.2% - 1 l.

Cooking process:

1. To prepare tender cottage cheese, you should choose tasty and fatty kefir, with a minimum fat content of 3.2%.

2. Place a pack of kefir in the freezer overnight, and the next morning take it out and cut the packaging.

3. Place a colander on top of the pan and cover it with gauze in several layers. Place a block of frozen kefir on cheesecloth and leave to melt at room temperature.

4. After a few hours, all the whey will drain, it must be drained and used at your discretion.

5. The tender cottage cheese is ready, and you can serve it with garlic and herbs, or with jam. Bon appetit!

Homemade cottage cheese from milk and kefir

Homemade cottage cheese has a “pure composition”, is rich in calcium, and also has excellent taste characteristics and a delicate aroma. In addition, this product is very similar to Ricotta cheese, which allows it to be used for desserts.

Cooking time – 3 hours 30 minutes

Cooking time - 15 minutes.

Portions – 550 gr.

Ingredients:

• Kefir 3.2% - 1 l.
• Milk 3.6% - 2 l.
• Sour cream 20% - 200 ml.

Cooking process:

1. Pour the milk into a saucepan of a suitable size, put it on the fire and bring to a boil.

2. Pour 1 liter of kefir into the bubbling milk.

3. Next – 200 milliliters of sour cream.

4. Remove the container from the heat, stir, cover with a lid and wait 15-20 minutes until the dairy products curdle and the whey separates.

5. Line a colander with gauze and, using a slotted spoon, transfer the milk flakes and squeeze lightly with your hands. Afterwards, we tie the gauze like a bag and hang it. Let it drain for 1.5-3 hours.

6. After the time has passed, transfer to a bowl and serve. Bon appetit!

How to make delicious cottage cheese from sour milk?

Everyone has long known that one of the most nutritious and healthy dairy products is cottage cheese. And cottage cheese, prepared at home from natural village milk, will also be the most delicious and aromatic.

Cooking time – 1 hour 15 minutes

Cooking time - 15 minutes.

Portions – 400 gr.

Ingredients:

• Milk – 3 l.

Cooking process:

1. For this recipe we need sour milk, but if you have fresh milk, no problem. Remove the jar from the refrigerator and leave it on the counter at room temperature for 2 days.

2. After a couple of days, the milk turns sour - pour it into a pan of a suitable size, mix well and put on the stove. Heat to 40 degrees over low heat.

3. As soon as the milk warms up, remove the pan from the heat and, using a slotted spoon, observe how the flakes separate from the whey.

4. Place a colander or sieve in the sink and drain the contents of the pan. Leave for about one hour so that all the whey drains out.

5.After the time has passed, homemade cottage cheese is completely ready for use. If desired, decorate with fruits or berries. Bon appetit!

Homemade goat milk cottage cheese

A simple and very quick way to make homemade goat milk cottage cheese, which will not take much of your time, and you will certainly be pleased with the result. Such a product must be in the diet of both children and adults, because cottage cheese contains a huge amount of calcium.

Cooking time – 35 min.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Goat milk – 3 l.
• Lemon – 2 pcs.

Cooking process:

1. First of all, prepare the lemon juice. To do this, rinse two lemons thoroughly under running water, dry them with paper towels, cut them in half and try to squeeze out all the juice they contain. Afterwards, filter the resulting liquid through a fine sieve.

2. At this time, pour the milk into a saucepan and put it on the stove.

3. Into slightly warmed milk, add lemon juice in a thin stream and mix thoroughly with a slotted spoon.

4. As soon as the flakes begin to separate, note the time and simmer over low heat for about 10 minutes, stirring continuously so that the mass does not “run away” and does not burn.

5. Line a colander or sieve with several layers of gauze and, after time, pour the contents of the pan onto the cloth.

6. We tie the ends of the gauze in a knot and hang this bag over the sink so that the whey can drain there. We wait about an hour and then transfer it to a bowl. Bon appetit!

A simple and delicious recipe for yogurt cottage cheese

If you don’t trust store-bought products, cook them yourself, because there’s nothing complicated about it! We prepare tender and aromatic cottage cheese from just one ingredient - yogurt, spending a minimum of time, effort and money on it.

Cooking time – 2 days.

Cooking time - 5 minutes.

Portions – 180 gr.

Ingredients:

• Curdled milk 3.2% - 500 ml.

Cooking process:

1. Place the packaging of the dairy product in the freezer and forget about it for 48 hours.

2. After 2 days, take out the curdled milk, cut the packaging and place the frozen briquette in a colander previously lined with gauze. Leave for several hours until completely defrosted.

3. If you want to use the whey for your own purposes, place a pan under a colander and all the liquid will collect in it. After 3-4 hours, all the whey will drain off, and we will get an incredibly tender curd.

4. Transfer the finished gauze product to a dish.

5. Brew aromatic tea and serve the cottage cheese to the table. Bon appetit!

Delicious cottage cheese made from sour cream and milk

Just once, having prepared homemade cottage cheese from the simplest ingredients, you will forever give up purchased dairy products. Cottage cheese made with your own hands in a matter of hours cannot be compared with what stores offer us - taste, consistency and aroma - all this is incomparable and a homemade product, of course, wins.

Cooking time – 15 hours

Cooking time - 20 minutes.

Portions - 1 kg.

Ingredients:

• Milk – 4 l.
• Sour cream – 3-4 tbsp.

Cooking process:

1. To prepare homemade cottage cheese, you should use milk with a fat content of at least 2.5%. Pour the full-fat milk into a saucepan and heat to 40 degrees, add sour cream and mix thoroughly until smooth.We close the milk mass with a lid and leave it on the table to “sour”, depending on the quality of the milk - this process takes from 10 to 48 hours. Over time, we get a jelly-like clot.

2. Return the pan to the fire, the flame should be slightly less than medium and heat for 15-20 minutes. Next, remove the container from the stove and leave until completely cool.

3. After the mass has cooled completely, heat it again and wait until the curd breaks up into flakes and the whey becomes almost transparent, and turn it off. Immediately pour into a colander or sieve lined with several layers of gauze.

4. Tie the gauze into a knot and hang it over the sink, leaving it in this position for several hours so that all excess whey drains away.

5. After 3-4 hours, transfer the finished cottage cheese into a bowl and enjoy. Bon appetit!

How to make homemade cottage cheese from milk and lemon?

Having only two products on hand: milk and lemon, you can easily prepare tender and airy cottage cheese that will not contain any chemical elements or dyes. This product can be given even to children under one year old, if the milk is boiled before cooking.

Cooking time – 1 hour 15 minutes

Cooking time - 15 minutes.

Portions – 700 gr.

Ingredients:

• Milk – 3 l.
• Citric acid – 1 tbsp. l. (or juice of one medium lemon).

Cooking process:

1. Immediately prepare a colander in which the whey will drain from the curd - cover the container with gauze in several layers.

2. Pour the milk into a saucepan and place on maximum heat.

3.When the milk almost starts to boil, reduce the flame, add the juice of one medium lemon or one tablespoon of citric acid and mix everything thoroughly using a slotted spoon.

4. As soon as flakes begin to form, pour the entire contents of the pan into a colander. If you plan to use whey, then place a deep container under a colander.

5. After 15-20 minutes, the whey will drain, and wrap the edges of the gauze on top of the cottage cheese and tie it into a knot.

6. Place a plate of a suitable diameter on top and apply pressure; a three-liter jar filled with liquid copes well with this task.

7. After 50-60 minutes, remove the press, untie the gauze and enjoy the fluffy curd. Bon appetit!

Quick homemade cottage cheese made from milk and vinegar

The ideal option for a healthy and satisfying snack or dessert, both for adults and for children, is cottage cheese, and, of course, if you prepare it yourself at home, the finished product will be much tastier and more aromatic than store-bought. And also, you will spend less than 10 minutes on preparation!

Cooking time - 15 minutes.

Cooking time - 5 minutes.

Portions – 140 gr.

Ingredients:

• Milk – 1 l.
• Apple cider vinegar - 2 - 3 tbsp. l.

Cooking process:

1. Pour one liter of cow's milk into a saucepan, place it on the stove and heat to about 40 degrees.

2. When the milk becomes hot enough, add apple cider vinegar and reduce the flame a little.

3. Depending on the quality of the milk, a third spoon of vinegar may be required. Whether it’s enough or not is very easy to understand; the milk should immediately begin to curdle.

4. Mix well.

5. The flakes have started to separate from the whey.

6. Stir everything thoroughly again.

7.In just a few minutes, all the milk will disintegrate into flakes floating in the whey.

8. When the liquid acquires a greenish tint, remove the pan from the heat.

9. Let it brew for another 1-2 minutes.

10. Cover the colander with a clean cotton towel or gauze folded in several layers and pour the entire contents of the pan.

11. If you like wet cottage cheese, then it is enough for the mass to stand in a sieve for about 2-3 minutes, but if you prefer a dry product, you will have to wait at least 15 minutes.

12. Place the fluffy curd into bowls and, if desired, add fresh and chopped fruit. Bon appetit!

Tender and tasty ryazhenka cottage cheese

There is nothing easier than making tender cottage cheese from just one ingredient – ​​fermented baked milk. To prepare this product you don't need anything other than a freezer and the ability to wait. The taste of the finished cottage cheese is very similar to “Ricotta” or cottage cheese.

Cooking time – 25 hours

Cooking time - 5 minutes.

Portions – 330 gr.

Ingredients:

• Ryazhenka 4% - 1 l.

Cooking process:

1. Place the package of fermented baked milk in the freezer and safely forget about it overnight or for 10-12 hours.

2. Remove the frozen briquette from the pack.

3. Line a sieve or colander with several layers of gauze, place it in a deep saucepan and place fermented baked milk on the gauze.

4. You can not pour the whey that has drained into the pan, but make pancakes, ayran or okroshka from it.

5. After a few hours, the product will completely melt and turn into a tender curd mass.

6. Cover the future cottage cheese with the edges of gauze, put it under pressure and put it in the refrigerator for another 10-12 hours.

7. After time, we obtain tender cottage cheese completely ready for use.

8.At your discretion, the mixture can be supplemented with fresh basil, green onions or parsley. Bon appetit!