How to create homemade cottage cheese from milk or kefir

How to create homemade cottage cheese from milk or kefir. 6 common methods

You won't find such delicious cottage cheese in the store.

11 basic rules for delicious homemade cottage cheese

1. Cottage cheese can be created using 2 methods: with and without heating. This is a matter of taste and convenience. But cottage cheese without heating comes out a little more tender.

2. If you make cottage cheese from milk, use rustic milk. Especially if the recipe calls for it to turn 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 the drink with any fat content. An expired drink can only be used in this case if you heat it.

4. The quantity and taste of cottage cheese depend on the properties of the initial 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 manufacturing process in a water bath in the recipe for kefir cottage cheese.

6. It is better to heat milk 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 so that the whey can 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 soggy.

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 all night (that is, in the dark) . 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.

1. Homemade cottage cheese from milk

This is the usual method of making curd.

Ingredients

2 liters of milk.

The indicated amount will yield about 400 g of cottage cheese.

Manufacturing

Leave the milk in a warm place for 1–3 days. Don't stir it. The time depends on the temperature in the room: 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 bread to the milk.

Milk does not have to sour in the refrigerator. There it will acquire a nasty smell and may begin to taste bitter. If you see that the milk in the refrigerator is starting to sour, it is better to take it out so that it sours 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 on low heat.

Cook, stirring occasionally. Do not overheat the milk; it should be slightly warm. After 10–15 minutes from the start of cooking, clots of cottage cheese 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.

The indicated amount will yield about 400 g of cottage cheese.

Manufacturing

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

3. Homemade cottage cheese made from milk and lemon

Thanks to lemon juice, the milk will sour even faster.

Ingredients

2 liters of milk;
1 lemon.

The indicated amount will yield about 350 g of cottage cheese.

Manufacturing

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.

Squeeze the juice out of the lemon - you should have approximately 60 ml. Then pour lemon juice into the milk in a thin stream and stir. In fact, the whey will immediately begin to separate and curd clots will appear. Once this happens, remove the pan from the heat.

Leave it for a couple of minutes so that the mixture cools slightly. Place the curd in a colander and let the whey drain.

4. Homemade cottage cheese made from milk and kefir

The drink also promotes quick curdling of milk. This consistency produces a very soft and gentle product.

Ingredients

1 liter of milk;
1 liter of kefir.

The indicated amount will yield about 300 g of cottage cheese.

Manufacturing

Heat the milk until almost boiling. When the first bubbles appear, remove the pan from the heat and pour in the drink. Stir and leave until completely cool.

After this, whey and curds will appear in the pan. They need to be placed literally in the same way as in all other methods in a colander covered with gauze.

5. Homemade cottage cheese from kefir

Heated kefir produces fairly dense and crumbly cottage cheese.

Ingredients

1 liter of kefir.

The indicated amount will yield about 200 g of cottage cheese.

Manufacturing

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

6. Homemade cottage cheese from frozen kefir

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 to make sandwiches.

Ingredients

1 liter of kefir.

The indicated amount will yield about 200 g of cottage cheese.

Manufacturing

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

Place the bag in the freezer overnight (that is, in the dark) . The drink should become like a piece of ice. If after 10–12 hours the drink still does not become hard as granite, it means it is bad. From such a product you will get a watery cottage cheese, reminiscent of sour cream.

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

Leave the drink at room temperature until completely defrosted.

6 common methods for making homemade cottage cheese

Cottage cheese can often be found in the diet of athletes, although it is useful not only for building muscles. Cottage cheese is a fermented milk product that is obtained by fermenting milk or kefir and then removing the whey.

We share useful tips and methods for making cottage cheese at home. Minimum ingredients and time, maximum taste. You've never tried such delicious cottage cheese before!

Useful tips

There are two methods for making cottage cheese at home: with and without heating. Any method is good in its own way: it’s all about your taste preferences and the criteria in which you prepare the cottage cheese. With all this, it is important to know that cottage cheese prepared without heating produces the most tender mixture.

Both country and store-bought milk is suitable for making cottage cheese True, rustic sours better and faster, so there are fewer problems with it. It also has a corresponding taste, which will reveal itself wonderfully in cottage cheese. When choosing, keep in mind: the fattier the milk, the fattier the drink will be. It's the same with kefir.

Delicious homemade cottage cheese cannot be made from cheap milk or cottage cheese. We recommend not to save money and choose a very high-quality product.

As for the production method, homemade cottage cheese can be prepared in a saucepan or in a water bath . These methods do not have trivial advantages over each other. It all depends on your taste preferences and convenience.

If you decide to prepare homemade cottage cheese using the heating method, we recommend that you carefully choose the utensils. This is important, because in enamel dishes everything can burn. Use utensils made of aluminum or stainless steel. This way your product will literally turn out exactly as you intended.

Before placing the cottage cheese in a colander, cover it with several layers of gauze (the structure of tissues of living organisms is studied by the science of histology) or cardboard towels. A colander is usually placed in a saucepan. The resulting whey will flow into it.

Almost everyone likes it when the cottage cheese comes out dry and crumbly . How to achieve such a mixture of your favorite product? The ends of the gauze with which you lined the colander need to be tied and hung over the pan for several hours or overnight (that is, in the dark) . All this time, whey will drain from the curd, which means it will become drier.

If you do not plan to eat all the cottage cheese right away, then you need to know the rules for storing it . Homemade product can be stored in the refrigerator for no more than 4 days.

Ordinary recipes for homemade cottage cheese

If store-bought options don’t suit you, it’s time to learn how to make cottage cheese at home. At first glance it may seem that this product is quite difficult to prepare. In practice, everything is different: you will need a minimum of ingredients and time. Don't be afraid and feel free to experiment.

We'll tell you what ingredients you can use to make the most delicious homemade cottage cheese.

Milk

Milk 2 l

From this amount of milk you can prepare approximately 400 grams of homemade cottage cheese.

Start with the preliminary step: leave the milk in a warm place for 1-3 days. The milk must turn sour. There is no need to stir it. The warmer the room, the faster it will turn sour. The refrigerator is not suitable for these purposes: the milk may have a bitter taste and a nasty smell. How can you tell if your milk has gone sour? The mixture becomes like a thick jelly, with whey appearing around it.

When the milk has turned sour, pour it into a suitable saucepan and place over low heat. Cook the milk, stirring occasionally. You will see the result in 10-15 minutes: clots of cottage cheese will begin to form in the pan. Remove the cottage cheese from the heat and leave on the stove for another 10-15 minutes. Ready! Then transfer the cottage cheese to a colander and allow the whey to drain.

Milk without heating

Milk 2 l

If you like cottage cheese that is the most tender and soft in the mixture, then try to cook it without the help of a stove and high temperatures. It’s even easier to prepare this kind of cottage cheese. First, leave the milk at room temperature and wait for it to sour. Then “skip” one step and immediately place the thickened mass in a colander lined with gauze. Leave the cottage cheese for some time to drain the whey.

Milk and lemon

Milk 2 l
Lemon 1 pc.

This recipe will definitely appeal to those who don’t like to wait a long time. With the help of lemon, the milk will sour even faster, which means it will reach the mixture faster, from which you can make homemade cottage cheese.

This method is not bad in that no preparatory preparation is required. Pour milk into a saucepan and place on fire. If you use village milk, you must first boil it. If the milk is pasteurized, just warm it well, but do not boil.

Meanwhile, squeeze the juice from the lemon. For this amount of milk you will need approximately 60 ml of juice. Pour lemon juice into hot milk in a narrow stream and stir. In fact, the reaction will start instantly, and curds will begin to form from the milk. Turn off the heat and remove the pan from the stove. Cool the cottage cheese slightly and transfer it to a colander to drain the whey.

Homemade cottage cheese

Homemade cottage cheese for babies 4.2 2

Homemade cottage cheese for infants is a good complementary food that starts at 7 months (for some babies - at 4). You can quickly prepare such a dessert using milk and kefir. . further

Homemade cottage cheese from sour milk 4.6 1

To make homemade cottage cheese, you only need one ingredient - sour milk, in other words, yogurt. Homemade cottage cheese is much tastier and healthier than store-bought cottage cheese. . further

Sheep milk cottage cheese

I recommend that all lovers of milk products try to prepare delicious and necessary cottage cheese from sheep's milk without the help of others. For breakfast or light dinner - an ideal snack. . further

Baked milk cottage cheese 4.4

Tender and very tasty cottage cheese can be made from baked milk. The process is not fast, but you will never regret the time spent just after tasting this creamy, tender cottage cheese. . further

Ryazhenka cottage cheese 3.3

I usually like cottage cheese made from milk. But the introduction of kefir, sour cream or fermented baked milk surprised me very much, but the result amused me with its taste. I’ll tell you how to make cottage cheese from fermented baked milk. . further

Cottage cheese at home in a slow cooker

I really don’t like taking cottage cheese at the market, and even more so in the store. Therefore, I will share a recipe for making cottage cheese at home in a slow cooker, which I use all the time. It will be delicious, strong and safe! . further

Cottage cheese from sour milk in a multicooker 5.0

How to prepare tasty, safe homemade cottage cheese for your baby? If you have a slow cooker, making homemade natural cottage cheese will become a reality. This simple recipe will help you. . further

Homemade cottage cheese from kefir 4.4

It is often difficult to find cottage cheese of suitable quality in the market or in a store. I will teach you how to create it simply at home. See for yourself how simple it is. . further

Cottage cheese at home 4.6

Cottage cheese at home cannot be compared with the cottage cheese sold in hypermarkets. Homemade is much tastier and fresher. Well, it’s always more pleasant to eat something made with your own hands . further

Cottage cheese from milk in a multicooker 4.5

I would like to tell you how to create cottage cheese from milk in a slow cooker! This recipe is suitable for cases when you have a lot of milk at home, which is time to be “appropriated” somewhere so that it doesn’t spoil! . further

Cottage cheese from pasteurized milk 2.5

Dairy products are irreplaceable assistants for our digestion! They also contain calcium and a lot of benefits. And now I will tell you how to make cottage cheese from pasteurized milk. The most delicious! . further

Goat milk cottage cheese 3.6

Making homemade cottage cheese is not at all difficult. If your baby is allergic to cow's milk, he will really like goat's milk cottage cheese. . further

Homemade cottage cheese 3.7

It often happens that purchased milk curdles and is no longer suitable for consumption in this form. This usually happens in the summer: the heat will affect the product. But don't be upset! We will prepare cottage cheese. . further

Cottage cheese for dumplings 5.0

Cottage cheese for dumplings is used as the inside. If you cook it incorrectly, the dish will turn out very dry or bland. Therefore, it is important not only to correctly knead the dough, but also the filling. . further

Granular cottage cheese 4.6

Cottage cheese bought in a store will never be as tasty as the one made at home, so I try to create it on my own. I'll tell you how to make grainy cottage cheese. . further

Cottage cheese from sour milk in a multicooker 4.5

Do you have a lot of sour milk accumulated and you don’t know what to do with it? If you are a happy owner of a multicooker, prepare delicious homemade cottage cheese - this recipe is especially for you. . further

Cottage cheese from milk and kefir 5.0

Do you like cottage cheese? Try to cook it yourself at home. It's simple and useful! . further

Homemade cottage cheese in a multicooker 5.0

I offer a recipe for making homemade cottage cheese in a slow cooker. The taste of this cottage cheese is reminiscent of real country cottage cheese. Significantly different from store-bought dairy products. . further

Homemade cottage cheese 3.0

It’s very difficult to choose high-quality cottage cheese, which is why I often make it without the help of others. Homemade is in no way inferior to store-bought. I’ll tell you how to make homemade cottage cheese. . further

Homemade cottage cheese from milk 4.2

How to make homemade cottage cheese from milk? Very simple! It will take you only half an hour to make the most delicate, fresh cottage cheese. This kind of cottage cheese is a good dessert, it is necessary and indescribably tasty. . further

Homemade cottage cheese from milk and kefir 1.5

I would like to offer you a very simple option on how to make homemade cottage cheese from milk and kefir - natural and very tender. It is perfect for the diet of children and adults. . further

Homemade cottage cheese for kids 3.8

I offer you a very simple recipe for homemade cottage cheese for babies, which is perfect for first feeding, breakfast or afternoon snack. Delicious, natural and healthy! . further

Cottage cheese from store-bought milk 3.5

It is very easy to prepare cottage cheese at home. We will use store-bought milk with a fat content of 3.2. About 200 grams of cottage cheese and whey come out of 1 liter of milk. . further

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You should study recipes with homemade cottage cheese in order to have time to prepare equally delicious dishes before it loses its freshness: casserole, dumplings, dumplings, cheesecakes, cheesecake, ravioli, dumplings, gnocchi.
As you know, the milk product is rich in calcium, which is why it is useful for both children and adults.
It is especially important to give homemade milk to children, including infants. The product is also suitable for those who are on a serious diet, even in the form of a light and satisfying dessert. Dishes made from homemade cottage cheese are not only sweets and desserts. An excellent appetizer for a festive table is cottage cheese with garlic and herbs, which looks great in a lavash roll or in a multi-layer sandwich cake. The usefulness of the product lies in its unique composition. It contains casein, a nutritious and filling protein from milk. It is rich in mineral composition, which helps strengthen bone and muscle tissue (the structure of tissues of living organisms is studied by the science of histology) . Vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and amino acids have a positive effect on the functioning of internal organs. And lactic acid bacteria are assistants to the digestive system, improving digestive peristalsis. Unlike the well-known supplier of protein - meat, this product is much easier and faster to digest without the risk of disturbing cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the body.

Cottage cheese at home

A collection of homemade cottage cheese recipes with step-by-step photos and instructions. We will tell you and show you how to create cottage cheese at home (from milk, kefir, sour cream, cream, etc.).

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Homemade cottage cheese recipes

Ingredients

Homemade milk – 3 liters

Store-bought sour cream – 500 g

Salt – 1 tsp. (optional)

Ingredients

Sour milk – 3 liters

Ingredients

Milk of any fat content – 1.5 liters;

Sourdough – 1 sachet;

Drink – 1 – 1.5 liters.

Ingredients

Ryazhenka fat content 4% – 900 g

Milk 4-9% fat – 900 g

Ingredients

Baked milk (fat content 3.2%) – 2 l

Sour cream (fat content 20%) – 150 g

Ingredients

Goat milk – 1 l

Ingredients

Ryazhenka 4% – 1 liter

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