We make our own delicious and healthy goat milk cottage cheese. Six simple ways to make homemade cottage cheese Cottage cheese from sour milk at home

1. Cottage cheese can be made in two ways: with and without heat. This is a matter of taste and convenience. However, cottage cheese without heating turns out a little more tender.

2. If you make cottage cheese from milk, use country milk. Especially if the recipe calls for it to sour. But you can also use store-bought milk of any fat content. The fatter it is, the fattier the cottage cheese will be, accordingly.

3. You can also take kefir of any fat content. can only be used if you heat it up.

4. The quantity and taste of cottage cheese depend on the quality of the original product. So, when buying milk or kefir, you shouldn’t skimp.

5. You can cook cottage cheese either in a saucepan or in a water bath. This is again a matter of convenience. You will find a description of the cooking process in a water bath in the recipe for kefir cottage cheese.

6. It is better to heat dairy products in an aluminum or stainless steel pan with a thick bottom. Enameled dishes are not suitable: everything in them can burn.

7. Place the cottage cheese in a colander lined with several layers of gauze. Place a saucepan or some other container under the colander to allow the whey to drain into it.

8. If you leave the cottage cheese in a colander for a couple of hours or even less, it will turn out moist.

9. To make the cottage cheese dry and crumbly, you need to tie the ends of the gauze and hang the knot over the sink or pan for several hours or even overnight. The time depends on your preferences: the longer the whey drains, the drier the curd will be.

10. To keep the cottage cheese in shape, you can put it under pressure.

11. Homemade cottage cheese can be stored in the refrigerator for no more than four days.

This is the traditional way of making cottage cheese.

Ingredients

• 2 liters of milk.

Preparation

Leave the milk in a warm place for 1-3 days. Don't stir it. The time depends on the room temperature: the warmer it is, the faster the milk will sour. To speed up the process, you can add 2 tablespoons of sour cream or a piece of black milk to the milk.

Milk should not turn sour in the refrigerator. There it will acquire an unpleasant odor and may begin to taste bitter. If you notice that the milk in the refrigerator is starting to sour, it is better to take it out so that it can sour in suitable conditions.

The sour milk will look like a soft, thick jelly, and whey will begin to appear around it. Place the milk in a saucepan and place over low heat.

Cook, stirring occasionally. Do not overheat the milk, it should be slightly warm. After 10–15 minutes from the start of cooking, curds will begin to form in the pan. Remove the pan from the heat and let stand for the same amount of time. Then transfer the cottage cheese to a colander and leave to drain.

2. Homemade cottage cheese made from milk without heating

The finished cottage cheese will be more tender than in the first case.

Ingredients

• 2 liters of milk.

From the specified amount you will get about 400 g of cottage cheese.

Preparation

Let the milk sour as in the first method. Do not heat the thickened mass, but immediately place it on cheesecloth.

Thanks to lemon juice, milk will turn sour much faster.

Ingredients

• 2 liters of milk;
• 1 lemon.

From the specified amount you will get about 350 g of cottage cheese.

Preparation

Pour the milk into the pan. If you use country milk, then you need to bring it to a boil and reduce the heat. If the milk is already pasteurized, then simply heat it, but do not boil.

Ingredients

• 1 liter of kefir.

Preparation

You will need two pans of different diameters. One of them should fit freely into the other. Fill a large saucepan halfway with water. Bring water to a boil over high heat.

Pour kefir into another pan. After boiling, place a small saucepan in a large one and heat the kefir over low heat.

Kefir should break down into curds and whey. When this happens, remove the pan from the heat and leave for 10 minutes. Place the curd in a colander and let the whey drain.

And from frozen kefir you will get the most delicate airy curd, reminiscent of cream cheese. It can be mixed with herbs, salted and used for cooking.

Ingredients

• 1 liter of kefir.

From the specified amount you will get about 200 g of cottage cheese.

Preparation

It is best to take kefir in a bag: the bottle may crack when frozen, and petrified kefir will be difficult to remove from it. If you only have bottled kefir on hand, simply pour it into a plastic bag and tie it very tightly.

Place the bag in the freezer overnight. Kefir should look like a piece of ice. If after 10–12 hours the kefir still does not become hard as a rock, it means it is of poor quality. This product will produce liquid cottage cheese, more reminiscent of sour cream.

Carefully cut the bag, place the contents in a colander and wrap in gauze.

Leave the kefir at room temperature until completely defrosted.

How to make homemade cottage cheese from sour milk

To prepare, I only need 3 liters of fresh cow's milk.

I pour the sweet milk into the pan without covering it with a lid and leave it in the room to sour. To speed up the process, you can add a tablespoon of sour cream or a crust of rye bread. This process will take up to 2 days. I note that the warmer the room, the faster souring will occur. You can cover the pan with gauze.

When the milk sours (or sours) and acquires a dense jelly-like consistency, it’s time to cook. I stir the yogurt and put it on low heat.

As the yogurt heats up, I stir it. I wait until the contents heat up to a temperature of about 40 degrees and remove from the heat. By this time, the sour milk will have already separated into a dense white curd mass and transparent yellowish whey. What properly heated cottage cheese should look like at this moment can be seen in the photo.

It is very important not to overheat it, otherwise the homemade cottage cheese will turn out tough. I don’t use a thermometer, I just dip my finger into heated sour milk (it shouldn’t be hot) and focus on the appearance of the product.

After removing from the heat, pour into a sieve. I'll leave it aside to let the whey drain. I stir from time to time.

After an hour, healthy and tasty homemade cottage cheese remains in the bowl. As you can see, you can make it from sour milk at home, easily and simply. All that remains is to simply transfer the cottage cheese to a plate.

A three-liter can of fresh milk yielded about 400 grams of homemade cottage cheese. It can be eaten in any form: with herbs and salt, sour cream, honey or fruit.

Also, homemade cottage cheese makes wonderful pastries and desserts.

I hope that my recipe is useful to you. After all, proper preparation of cottage cheese at home is easy!

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As you know, a good housewife never wastes anything, even if the milk is a little sour, it doesn’t matter. You can make very tasty and healthy homemade cottage cheese from sour milk. We’ll tell you in our article how to make homemade cottage cheese from sour milk, step by step and with photographs.

1. We take natural milk (I had 2 liters, I divided it into two preparations in liter jars).

​ It is very important to use natural milk, preferably country milk, from a cow. Normalized and powdered milk can give an unpredictable effect, and the benefits of such cottage cheese will be much less.

1. Leave for about a day at room temperature.

​ This is necessary for the milk to sour a little; as a result, the milk should have a strong sour smell, but the whey should not yet separate.

1. Pour the sour milk into a glass jar.

I used a liter jar. You should not fill the jar entirely, up to the neck, otherwise it will be inconvenient for you to stir the product during the process of making homemade cottage cheese.

1. Take a large pan made of any material.

The jar should fit freely into the pan and not hit the edges; there should be enough water in the pan so that all the future cottage cheese is below the water level.

1. Place a regular towel in two or three layers on the bottom of the pan.

This will prevent the jar from hitting the bottom of the pan and causing the jar to break.

1. Pour cold water into the pan, place the jar of sour milk inside on a towel.

Check yourself again: the jar must fit freely into the pan, there must be a towel at the bottom, the water level must be higher than the level of sour milk.

1. Turn on the gas, bring the water in the pan to a boil, reduce the gas and simmer the cottage cheese in a water bath, stirring.

First, the whey will separate from the curd and from now on you can turn off the curd at any time, it’s a matter of taste, I experimented with the cooking duration, for me it’s ideal to cook for about 10 minutes after separating the whey, then the curd turns out less dry and grainy, you can just eat it or use for baking.

1. Turn off the gas and let the cottage cheese cool.

You don’t have to do this, but pouring hot cottage cheese is not a very pleasant experience.

1. Take a colander and put several layers of gauze in it.

The better the separation process goes, the more you will like the result. If you want to store the whey, place a container under the colander. I leave the whey only for cosmetic purposes; I don’t like whey-based baking.

1. Drain the cooled homemade cottage cheese into a colander with gauze and leave for half an hour.

During this time, all the whey will drain down; you can help this process if you stir the curd a couple of times.

Here is your own and that’s it, a detailed and simple recipe for making homemade cottage cheese from sour milk is right in front of your eyes. Experiment, this cottage cheese goes well in desserts and baked goods, you can also eat it with fresh berries or just with sugar.

Bon appetit!

How to make cottage cheese from sour milk at home? This question is of interest to a large number of housewives whose dairy product has spoiled, and it is a pity to throw it away.

Of course, you can use it not only to make cottage cheese, but also, for example, to knead delicious dough for pancakes or pancakes. However, this option is only suitable for you if you have a small amount of milk that has gone sour. But what to do if about 2-3 liters have spoiled? Of course, delicious and nutritious homemade cottage cheese!

It should be especially noted that such a product, prepared independently, can not only be eaten together with sour cream and sugar, but also baked into cheesecakes, cheesecakes, pies and other products.

How to make cottage cheese from sour milk: the easiest way

If you want to enjoy delicious cottage cheese, but don’t want to go to the store, then we suggest making a homemade product yourself. But in order to carry out your plan, you must have a sufficient amount of sour milk available. It is from this that you can make natural and very tasty coarse-grained cottage cheese.

So, we need:

• sour milk - about 2 liters;
• large wide pelvis;
• 3 l saucepan - 2 pcs.;
• multilayer gauze - 1 pc.;
• cold water (from the tap) - about 1.5 l;
• colander and large spoon.

Cooking process

Before preparing cottage cheese from sour milk at home, you should prepare all the necessary equipment in advance. To do this, you need to take a large and wide basin, and then pour regular cold tap water into it. After this, you need to place a smaller pan in the liquid. You need to first pour all the sour milk into it.

After the described actions have been completed, the entire structure should be placed on high heat. After waiting for the liquid to boil between the walls of the dish, you need to regularly stir the fermented milk product and make sure that it does not boil. If this happens, then most likely the curd made from sour milk will turn out dry, hard and tasteless. In this regard, this process should be carefully monitored.

Final stage

Once you notice that whey begins to separate from the sour milk, the pan must be immediately removed from the water bath. Next, you need to place a colander on another (empty) dish. It should be covered with multi-layer gauze. After this, the heated sour milk must be completely poured into a colander and the liquid allowed to drain into an empty pan. If desired, the gauze can be tied with a string and hung over the dishes.

After 2-4 hours, the sour milk cottage cheese will be completely ready. It needs to be put on a plate and served along with sour cream and sugar.

How to make cottage cheese from sour milk using a multicooker?

Many people know how to make cottage cheese at home from sour milk using a stove. After all, this method was recently used by our mothers and grandmothers. However, modern housewives are increasingly using a popular kitchen device for these purposes - a multicooker.

If you don’t have such a device, then it’s time to think about purchasing it. This is due to the fact that using a multicooker to make cottage cheese at home is much easier and simpler. There is no need for you to organize a water bath for a long time, and then carefully monitor that the product does not boil, but only slightly warms up.

So, before making cottage cheese from sour milk using a device such as a multicooker, we need to prepare the following:

• sour milk - about 2 liters;
• multicooker with heating function;
• 3 l saucepan - 2 pcs.;
• multilayer gauze - 1 pc.;
• colander and large spoon.

Cooking method

To thermally treat a sour product, you will not need much time if you use a multicooker. Pour about 2 liters of sour milk into its bowl (if the volume does not allow, then you need to take a smaller amount of the main ingredient), and then close it tightly and set the heating mode. It should be noted that almost all modern multicookers have such a program.

The temperature of this mode is ideal for making homemade cottage cheese. However, you should not keep sour milk in such a program for too long. Fifteen to twenty minutes will be enough.

After the specified time has passed, open the multicooker and see if the product flakes have separated from the whey. If not, then it is advisable to continue heating for another 5-8 minutes. If you have achieved the desired result, then you can proceed to the next stage.

Strain the product

While the sour milk is being heated in the multicooker, you should take a deep saucepan and place a colander in it, on which you need to lay out multilayer gauze. After the product is completely ready, it must be poured onto the mesh and allowed to drain. When the bulk of the whey is in a kind of tray, you can make a bag out of gauze and hang it over a colander.

After keeping the product in this state for about 3-5 hours, it should be removed from the mesh and placed on a plate. This completes the preparation of homemade cottage cheese. It can be served along with sour cream, sugar and tea, and can also be used as an additional ingredient to create delicious and nutritious baked goods.

How to make sour milk?

We talked about how to make cottage cheese from sour milk using a multicooker and a stove. However, some housewives are often interested in the question of how to make a fermented milk product. After all, not everyone turns this drink sour in large quantities (at best - 1 glass). It should be noted that facilitating this is not so difficult.

Thus, to get sour milk, you need to buy it in an amount of 2 liters (preferably homemade), and then pour it into a glass jar, close with a plastic lid and leave at room temperature for 2-3 days. After the specified time has passed, you will definitely notice that the dairy product has curdled. After this, you can safely use it to make delicious homemade cottage cheese.

By the way, if you want to speed up the souring process, then you can add two large spoons of full-fat kefir to fresh milk, mix the products thoroughly, close the jar with a lid, wrap it in a blanket and leave it near the radiator for a day. After this time, you will have tasty and rich kefir. You can use it just like that, and make coarse-grained cottage cheese from it using any of the methods described above.

Let's sum it up

Now you know not only how to make cottage cheese from spoiled milk yourself, but also how to deliberately sour such a product.

It should be especially noted that from two liters of this drink you can get about 350-500 g of fresh cottage cheese. As a rule, its fat content and graininess depend entirely on the fat content of the original raw material.

It should also be said that during the preparation of cottage cheese it is under no circumstances recommended to pour out the whey. After all, this is a very healthy drink that can be added to okroshka (instead of kvass), and also made into pancakes, pancakes and other baked goods.

By 10/06/2015

How often do we buy sour milk in the store? Either the expiration date has expired, or it was stored incorrectly, but you can no longer drink it, risking an upset stomach. Don't rush to pour your spent money down the drain. Nothing bad has happened to the milk yet, the fermentation process has just started. Only the first and last stages of fermentation of a dairy product are digestible for the human body: when there is no fermentation yet and when it has just ended.

We purchased milk that is already on its way from the first to the last stage. Therefore, you can no longer drink it, but this milk, pasteurized somewhere in a factory and then forgotten on the counter or in the refrigerator, can make an excellent healthy natural product.

Ingredients

• Milk
• Liter glass jar
• Deep saucepan - with sides higher than a liter jar
• Colander
• Plate
• A bowl
• Gauze

Step-by-step cooking process at home

1. Pour the sour milk into a liter glass jar, cover with a napkin and leave in a warm, dark place until it sours completely. You should get full-fledged yogurt. If you don’t shake the jar, then after a day the milk flakes will rise up, as in the photo. To speed up souring, you can put a crust of black bread, a spoonful of sour cream or kefir in the jar.
2. Prepare a deep saucepan. Place a linen towel or napkin on its bottom. If this is not done and the jar is placed directly on the bottom of the pan, the glass may crack from the high temperature.



3. Place the jar on a towel, and then carefully pour cold water into the pan up to the shoulders of the jar. If you place a jar in already filled water, it is difficult to correctly calculate the amount of liquid. DO NOT MIX the contents of the jar. It's okay if the edge of the water doesn't match the edge of the liquid in the jar. 2-3 cm will not greatly adjust the thermal balance.



4. Cover the jar with a plate. Select its diameter so that the pan is as closed as possible. Heat the water to a boil. Reduce heat and leave on the stove for 5-10 minutes. During this time, the protein in the jar will sufficiently coagulate. The density of the future cottage cheese depends on the duration of heat treatment.



If you bring the steam bath to a boil and immediately turn it off, the curd will be tender and soft. If you leave the jar in boiling water for 10 minutes, the result will be fine-grained dry cottage cheese.

5. Remove the jar from the pan and let cool. Do not break up any curdled clumps in the jar.



6. Place a colander over a bowl and line it with a double layer of clean cheesecloth.
7. Drain the contents of the jar in a colander. The cottage cheese should not spread out in a shapeless mass, but lie in a colander in solid lumps.



8. Form a knot, gather the ends of the gauze together, fasten them and hang them somewhere so that excess liquid drains from the curd. I tie the gauze with an elastic ring and use it to hang the bag on the faucet over the kitchen sink in the evening. In the morning I take it off and serve it for breakfast.



9. The whey remaining in the bowl contains so many useful, nutritious and tasty things that its fate can be very varied.



10. Some people wipe their skin on the face and décolleté with it, thereby prolonging their youth in appearance, some prepare delicious dishes (pancakes, okroshka, pies, etc.), while others simply drink this yummy snack with pancakes, rejuvenating from the inside.
11. This is how much cottage cheese comes out of a liter of sour milk. Approximately 150 grams.



Recipe included

In Soviet times, when everything, including butter, was on coupons, our parents whipped it from liquid (almost kefir) sour cream. If you drive 1 liter of sour cream in a three-liter jar for 1.5 hours, you will get exactly 200 g of butter and a white liquid - return. The butter was washed with cold water, and the skim milk was put in a water bath, just like we did sour milk earlier, and low-fat cottage cheese was obtained from it. Pancake dough was made using the translucent whey remaining from the cottage cheese. The pancakes were greased with freshly whipped butter and freshly squeezed cottage cheese was wrapped in them. The waste-free technology used by our mothers to simply feed the family can today be used to eat natural products rather than their substitutes.