Curd at home - the simplest recipes for preparing a useful product

Cottage cheese at home will please lovers of good and delicious sour-milk products. The freshly prepared fresh cheese itself does not contain harmful preservatives and is prepared by ripening from quality milk or kefir without undergoing any heat treatment than surpassing its store "colleagues".

How to make cottage cheese at home?

Homemade cottage cheese is a fermented milk product obtained from milk fermented with fermented milk bacteria, from which part of the whey is removed. Milk for fermentation is placed in a warm place. The resulting clot is separated from the serum by heating or decanting, and is suspended in the gauze to remove excess fluid. Curd at home can be prepared in two ways. Each of which has its secrets.

1. You can cook cottage cheese without heat treatment. The fermented mass is separated by pouring through gauze or a cone-shaped bag. With this method, cottage cheese turns tender and juicy and is suitable for consumption in raw form.
2. The way to separate the bunch by heating allows you to cook the cottage cheese faster. The main thing is not to overexpose the product on fire, otherwise it will acquire a very sour taste and will lose its softness. This product is ideal for baking.
3. You should know that the caloric content of cottage cheese directly depends on the fat content of milk, and the acidity - on the correctly expressed serum.

Curd from kefir at home

Curd from kefir is simple cooking. To get a quality product you need to buy kefir and properly process it. The principle is based on the fact that kefir is heated in a water bath before stratification. The resulting mass is placed in a screen, covered with gauze, and drained for three hours.

Ingredients:

• kefir - 800 ml.

Preparation

1. Take two pans. In a smaller container pour kefir. In large - pour the water.
2. Place the dishes with kefir in a large saucepan and slowly heat.
3. After 15 minutes, the serum will separate from the bulk.
4. Put a thick mass in a sieve, covered with gauze.
5. Put the sieve in a deep plate and put the cottage cheese on the press.
6. Curds in the home will be ready in 3 hours.

How to make a cottage cheese from milk?

Cottage cheese from milk is one of the popular ways. Raw milk is set aside for a day in a warm place, where it sour due to lactic acid bacteria. Then the mass is heated to 60 degrees and, after cooling, it is separated from the serum by means of gauze. If homemade milk is involved in cooking, you need to be sure of its quality.

Ingredients:

• whole milk - 3 liters.

Preparation

1. Pour milk into the pan and set aside for a day in a warm place.
2. Sour milk gradually heat up to 60 degrees.
3. Wait for the whey to separate from the whey. Cool down.
4. Transfer the cottage cheese into the cheesecloth, let the liquid drain.
5. Hang the gauze bag to speed up the decantation.
6. Curd classic at home will be ready in 3 hours.

How to make cottage cheese from sour milk?

Curd at home from sour milk is an excellent way to recycle a spoiled product. Often, sour milk is used in baking, but the best thing is to make a cottage cheese. It is not only tastier, more useful and better than the store, but also favorably different in price. The recipe is extremely unpretentious and identical with the previous ones.

Ingredients:

• the sour milk is 2 liters.

Preparation

1. Put the milk in a water bath.
2. Warm up for 15 minutes.
3. Once the milk is divided into mass and serum, remove from heat.
4. Transfer the mass into gauze and strain for 2, 5 hours.

Curd from goat milk

Goat curd is an incredibly useful product that has surpassed the cottage cheese from milk. Despite the high caloric content, it is easily digested, has valuable bacteriological qualities and does not cause allergies. There are many recipes for its preparation, this one is authentic and deserves special attention.

Ingredients:

• goat's milk - 2 liters.

Preparation

1. Liters of milk put on a day in the heat to get yogurt.
2. Wait for the remaining liter.
3. At the appearance of foam, pour the curdled milk and mix.
4. Remove the boiling mixture from the fire, separate the clot from the serum.
5. Curd goat at home, mash to a homogeneous consistency.

Curd from the back

Homemade cottage cheese, the preparation of which differs in the variety of recipes, will help to make dietary versions of the product. Low-fat dairy products are prepared from the reverse. The latter is obtained as a result of separating the cream from the milk by separation. It is similar in all to whole milk, except for the amount of fat, which is 0.5%.

Ingredients:

• reverse (skim milk) - 5 liters;
• water 250 ml;
• citric acid - 10 g.

Preparation

1. Dissolve citric acid in water.
2. Bring back to the boil and pour the solution into it.
3. Remove the foam.
4. After 3 minutes, remove the clot.
5. Transfer to a sieve.
6. Curd at home will be ready in 12 hours.

How to cook cottage cheese from yogurt?

Cottage cheese curd is prepared in hot water at home . Seedling is heated twice in the liquid, gradually increasing the temperature and waiting for the separation of whey from the mass. Ready cottage cheese is thrown on gauze for 6 hours. Given that the taste of cottage cheese depends on the curdled milk, it is better to use homemade milk for its production.

Ingredients:

• milk - 4 liters.

Preparation

1. Leave the milk for souring.
2. Place the resulting curdled milk in warm water.
3. Heat to 40 degrees and leave.
4. Change the curdled milk into a new container and warm until the whey separates from the curd mass.
5. Finished soft curd on the cheesecloth for 6 hours.

Curds in the microwave

Preparing cottage cheese at home will turn into an easy and pleasant process if you use a microwave oven. For cottage cheese suitable for yourself made yogurt or fatty yogurt. All you need is to place a sour milk base in the microwave and set a low power of 400 W for 10 minutes, so as not to overdry the cottage cheese.

Ingredients:

• kefir with fat content of 3,2% - 800 ml.

Preparation

1. Pour the yogurt into the jar and put in the microwave for 10 minutes at a power of 400 W.
2. The correct result will be clear whey and thick cottage cheese.
3. Chill the cooled curd on the sieve for 2 hours.

Cottage cheese in yogurtnitsa

Children's cottage cheese is an important component in the ration of kids, requiring quality. Yogurtnitsa can easily and easily make a cottage cheese, in the quality of which you can not doubt. The principle of operation is simple: milk with leaven warms up 6 hours before ripening. The fermented product is heated in a water bath and, after cooling, is filtered.

Ingredients:

• pasteurized milk - 1 l;
• leaven.

Preparation

1. Pasteurized milk boil and cool.
2. Add the sourdough and pour over the jars.
3. Put into the yogurt for 5 hours.
4. Disconnect and leave for another 3 hours.
5. Put the jars on a water bath, warm up to 60 degrees and cool for 40 minutes.
6. Put the contents in gauze and hang.
7. Cottage cheese for children will be ready in 2.5 hours.

Curd in the multivariate

Cottage cheese in the multivark of milk A has a delicate consistency. Such properties of cottage cheese are obtained due to uniform burning at a temperature of 70 degrees. The function "Heated" does not allow curds to boil and be digested. The multivark is very convenient, because the process from fermentation to the final result occurs in one bowl.

Ingredients:

• milk - 2 liters;
• sour cream - 70 g.

Preparation

1. Heat the milk in the "Baking" mode for 3 minutes.
2. Add sour cream and set aside for 12 hours.
3. Turn on the "Heating" mode for 2 hours.
4. Separate the whey from the cottage cheese.