How to cook cottage cheese from curdled milk?

If you are a fan of homemade dairy products, then this article is for you. Delicate home-made cottage cheese is an ideal breakfast, a basis for baking and desserts, while it should be cooked from the sour milk (curdled milk), which helps to dispose of the damaged product in time.

For the preparation of curdled milk and cottage cheese from it it is necessary to take only homemade milk, the reasons for this are: firstly, the curd from this milk is fatter and tastier, and secondly, the home milk correctly sour, forming a jelly mass (curdled milk), in contrast to purchased milk, which quickly peroxides and gets an unpleasant smell.

A simple curd cheese recipe

So, after buying a 3 liter jar of homemade milk, it's time to figure out how to make curd cheese from curdled milk. After your milk is sour to the point of curdling (it takes about a day in summer and up to two days in winter), put the jar in a pan with hot water on the stove. In this case, make a cross-cut in the yogurt to the bottom, so that the product is more uniform. Once the contents of the can warm up to a temperature of the order of 35-40 degrees (it is better to use a thermometer to determine), the fire can be turned off, and the curdled milk should be left to warm up evenly.

The heated product is rearranged to a new pan, the bottom of which is covered with a rag or special rug used during conservation. Fill the pan with warm water and put the curdled milk on the fire. Now it remains only to wait, for it is precisely to judge how much to cook the curd cheese from curdled milk can not be - everything depends on milk and heat. A sign of readiness is serum, which is very clearly separated from the curd mass. As soon as the cottage cheese separates, let the mass cool down completely, and throw it back on the cheesecloth. Usually, 6-8 hours in a suspended state is enough to ensure that the cottage cheese gets rid of excess whey without losing its softness, but if you like cottage cheese dry - extend the time for another 4-6 hours or put the curd from the curdled milk under the press.

How to cook cottage cheese from yogurt in a multivariate?

Ingredients:

Preparation

In order to accelerate the process of souring milk, it should be mixed with sour cream and left in the warmth. As soon as the milk curdled and curdled, we pour it into the bowl of the multivarquet and set the "Heating" mode for 30 minutes. After the time has elapsed, we recline the curd mass onto the colander-lined colander, bind the ends of the gauze and leave the cottage cheese to drain from excess whey. The time that the curd mass should hold in a suspended state, each calculates itself: you want to get a more moist curd - leave for 4-6 hours, the cottage cheese will be drier will be ready in 8-12 hours.

How to make a curd from curdled milk?

There is also a less laborious process of cooking cottage cheese. In this case, you can take the ready-made shop curd and leave it to drain from the evening. In the morning you will be waited by a gentle cottage cheese.

For cooking, we need only a bag of curdled milk in a half liter-liter, depending on how much product you want to get out. Homemade curdled milk can be poured into a simple plastic bag. So, before preparing the curd from the yogurt, the curdled milk itself is frozen right in the package, and the resulting block is transferred to the gauze pouch. The edges of the bag we tie and hang the contents over a saucepan into which the whey will drain. After 8-10 hours the surpluses of the serum completely drain, and you will be waited by a gentle curd mass for breakfast or a wonderful base for sweet dishes.