How to make homemade cottage cheese from the milk or yogurt. 6 Simple Ways

11 main rules of delicious cottage cheese

1. Cottage cheese can be done in two ways: with and without heating. It is a matter of taste and convenience. However, without heating the cheese turns a little more tender.

2. If you do cottage cheese from the milk, take the rustic. Especially if a prescription it should turn sour. But you can use, and magazine milk of any fat content. Than it is fatter, so, consequently, we get fatter cheese.

3. Kefir is also possible to take any fat. expired yogurt It can only be used if it will be heated.

4. The amount of cheese flavor and depend on the quality of starting material. So when buying milk or yogurt skimp not worth it.

5. Cooking cheese as possible and in the pan, and on a water bath. This again is a matter of convenience. Description of the cooking process in a water bath, you can find the recipe of cheese from kefir.

6. Heat dairy products is better in a pan made of aluminum or stainless steel with thick bottom. Enamelware will not work: everything in it will burn.

7. Cottage cheese spread on a colander, the laid several layers of cheesecloth. Under colander put the pan or any other container to go dripping whey.

8. If you leave the cottage cheese in a colander for a few hours or even less, he will get wet.

9. To make the curd dry and crumbly, it is necessary to tie the ends of the cheesecloth and hang the bundle over a sink or a pan for a few hours or even overnight. The time depends on your preferences: the whey drains longer the land is cottage cheese.

10. And to hold the curd form, you can put it under the yoke.

11. Cottage cheese is stored in the refrigerator for no more than four days.

1. Cottage cheese from milk

This is the traditional way of cooking cheese.

Ingredients

• 2 liters of milk.

Of this amount obtained about 400 g of curd.

preparation

Leave the milk in a warm place for 1-3 days. Do not stir it. The time depends on the room temperature: the warmer the milk turn sour quickly. To expedite the process, you can add milk 2 tablespoons of sour cream or a slice of black of bread.

Milk should not turn sour in the fridge. There it will acquire an unpleasant odor and can start to taste bitter. If you notice that the milk in the refrigerator starts to turn sour, it is better remove it so that it turned sour in suitable conditions.

Sour milk is like a soft thick jelly, and serum will start to appear around it. Put the milk in a saucepan and place on low heat.

Cook, stirring periodically. Do not overheat the milk, it should be slightly warm. After 10-15 minutes from the beginning of a cooking pan clots begin to form curd. Remove the pan from the heat and let stand still as much time. Then shift the curd in a colander and let drain.

2. Cottage cheese from the milk without heating

Ready curd is more gentle than in the first case.

Ingredients

• 2 liters of milk.

Of this amount obtained about 400 g of curd.

preparation

Give the milk turn sour, as in the first method. Thickened mass of heat, and immediately flip on the gauze.

3. Cottage cheese from the milk and lemon

Thanks to the lemon juice milk turn sour much faster.

Ingredients

• 2 liters of milk;
• 1 lemon.

Of this amount about 350 g obtained curd.

preparation

Pour the milk into a saucepan. If you are using rustic milk, it is necessary to bring to a boil and reduce heat. If the milk already pasteurized, just warm it up, but do not boil.

squeeze out lemon the juice - you should have about 60 mL. Then a thin stream, pour the lemon juice into the milk and mix well. Almost immediately begin to separate whey and curd will clots. Once this happens, remove the pan from the heat.

Leave it for a few minutes, the mixture has cooled slightly. Put the cheese in a colander and let the whey drain.

4. Cottage cheese from milk and yogurt

Kefir also promotes rapid curdling milk. obtained is very soft and gentle product from such a mixture.

Ingredients

• 1 liter of milk;
• 1 liter of yogurt.

Of this amount obtained about 300 grams of curd.

preparation

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

After that, there will be a pot of curd and whey clots. They have to be exactly the same as in all other ways, put in a colander covered with gauze.

5. Cottage cheese from kefir

From the heated yogurt becomes quite dense and crumbly cottage cheese.

Ingredients

• 1 liter of yogurt.

Of this amount obtained about 200 g of curd.

preparation

You will need two pots of different diameters. One of them should be placed freely in the other. Fill a large pot with water half. Bring water to a boil on a high flame.

In another pan pour kefir. After boiling, put in a small saucepan and heat a large yogurt on low heat.

Kefir should disintegrate into curds and whey. When this happens, remove the pan from the heat and leave for 10 minutes. Put the cheese in a colander and let the whey drain.

6. Cottage cheese of frozen yogurt

And from the frozen yogurt you get the most gentle air curd-like cream cheese. It can be mixed with herbs, and salt the use for cooking sandwiches.

Ingredients

• 1 liter of yogurt.

Of this amount obtained about 200 g of curd.

preparation

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

Remove the bag in the freezer overnight. Kefir should be like a piece of ice. If after 10-12 hours of kefir and does not become hard as stone, so he poor quality. From such a product will turn out runny cheese, reminiscent of rather sour.

Carefully cut the bag, put the contents in a colander and wrap in cheesecloth.

Kefir Leave at room temperature until complete defrosting.

see also

• How to cook a homemade cheese →
• Homemade cream cheese →
• How to cook homemade yogurt →