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19.09.2019

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In this article, I want to tell you how to cook delicious cottage cheese from skimmed milk at home and what other ways there are to make a low-fat product from whole homemade milk.

Cooking cottage cheese from skim milk at home
Temperature regime for heating home-made low-fat cottage cheese
Preparation of semi-fat cottage cheese from winnowed milk
Low-fat cottage cheese made from whole milk

At home, cottage cheese can be prepared from homemade milk:

with zero fat from skimmed milk;
bold from skim milk mixed with whole milk;
low-fat whole milk.

Acidity and structure of homemade low-fat cottage cheese is changing depending on the conditions for the souring of skimmed milk / whole milk, the method and temperature regime when thawing the clot.

Cooking cottage cheese from skim milk at home

The technology for making cottage cheese from skimmed milk is simple. Milk is driven through a separator, dividing into cream and skim milk. The return is poured into jars and set to sour.
I recommend, after distillation, to cool skim milk to 18 - 19 degrees and leave to soure at an ambient temperature of 20 - 22 degrees. Under such a temperature regime, the reverse turns sour slowly, the curd ripening time will increase and the curd will turn out with a delicate sweet and sour taste. Curd prepared from such a clot is divided into pieces, layers.
Important! At an ambient temperature above 22 - 23 degrees, the reverse quickly turns sour and the curd turns out crumbly, hard, the yield of the finished product decreases.

Temperature regime for heating home-made low-fat cottage cheese

It is convenient to drown homemade cottage cheese in jars. The mechanism is described in detail in the article ...
Depending on what kind of cottage cheese you want to get (dry or wet), change:

heating intensity.
The maximum allowable temperature.
Warm-up time.

If the back turned sour at a temperature above 23 degrees and the clot rose up, you need to warm it delicately, over medium heat. To obtain wet cottage cheese from such a clot, the maximum heating temperature is 45 degrees. For dry - 55 degrees.
If the clot is evenly distributed in the jar and has decreased to a maximum of one third, you can warm it over medium heat to 50 - 55 degrees, if you want a more tender, moist curd, and up to 60 if you need dry.
How much do you need to heat the clot and how to determine when to pull the jar out of hot water? I talked about this in detail in the article ...
Advice! When preparing any kind of cottage cheese, I recommend cutting the clot for a more even heating of the middle.

Preparation of semi-fat cottage cheese from winnowed milk

Skimmed milk can be used to make semi-fat cottage cheese. To do this, whole milk is added to the return immediately after separation. Mix two parts of skim milk and one part of homemade milk, which should be cold. Leave to sour at a temperature of 22 - 23 degrees.
Cottage cheese from such milk is obtained in pieces or layers. It is elastic and does not crumble. Low-fat cottage cheese is heated at a temperature of 50 - 60 degrees over medium heat.
After reaching the set temperature, the fire is reduced to a minimum and the clot is heated until cooked. The longer the cottage cheese is heated, the harder and drier it will be.

Low-fat cottage cheese made from whole milk

But not every house has a separator. Is it possible to cook low-fat cottage cheese from whole milk at home without separation? Certainly!
Let's put the jar in a very cold place (but not to freeze) for a couple of days. The top will settle and almost all the milk fat will turn into cream. We collect them carefully. The more carefully you remove the top, the less greasy the resulting cottage cheese will be.Cream will be a great addition to your morning coffee or tea.
Since milk is very cold, it can be sour at 22 - 24 degrees and it will take more time for the curd to ripen. Such cottage cheese is heated over moderate heat until it reaches 50-60 degrees, and then it is kept over low heat until cooked. Cottage cheese from such milk turns out to be tender, very similar to fatty.

Important! Sour milk for any kind of homemade cottage cheese should be away from heat sources.
Dear friends. Next time we meet, we'll talk about how
Copyright © Natalia Ivashchenko. November 01, 2015

The long-forgotten taste of absolutely natural cottage cheese, its undoubted benefits encourage an increasing number of people to try to cook it with their own hands.

Even the most delicious store-bought cottage cheese necessarily contains artificial additives, there may be less or more of them, depending on the standards used at the manufacturer's enterprise. At best, these will be relatively harmless preservatives and flavorings, at worst, milk fat substitutes.

Such experiments with what is one of the staple foods cannot be healthy.

For the nutrition of children, for example, such “curd products” are only theoretically suitable, so many people who are not indifferent to the health and proper nutrition of their children and themselves have begun to be interested in the possibility of making cottage cheese, yogurts, and cheeses with their own hands at home.

Cottage cheese is nothing more than fermented milk from which whey has been removed. It can be prepared traditionally or separately.

Traditionally prepared cottage cheese can be fermented with sourdough starters (acid) or with the addition of pepsin (rennet). According to the degree of fat content of the original product, it is divided into several types: fat-free, low-fat, classic, fatty.

Separately prepared cottage cheese is different in that skimmed milk is used for it. The resulting granular mass is mixed with cream before use.

A little about the benefits of a dairy product

The value of cottage cheese in the human diet has not been questioned for a long time. Calcium, easily digestible milk protein, zinc, amino acids make this food indispensable and necessary for both adults and children.

Regular consumption of cottage cheese normalizes the intestinal microflora, inhibiting the development of pathogenic bacteria and preventing putrefactive processes. It provides the necessary level of hemoglobin.

The optimal product for people with a weakened immune system, promotes rapid recovery, including after illness. Low-fat cottage cheese is recommended to consume if you need to build muscle mass or lose excess weight.

Cottage cheese is also included in the mandatory diet for babies. It can be given already from six months, it will ensure the correct growth of bones, teeth, perfectly debug the work of the intestines and increase the digestibility of food.

Goat milk cottage cheese is especially good for children, since it does not cause allergic reactions.

For those who have stomach problems, goat's milk curd will become not only food, but also medicine. It is one of the best natural remedies for gastritis.

How to make natural cottage cheese at home, we will tell further.

Classic recipe

If you want to enjoy a natural product without additives and with a guaranteed amount of nutrients, you can try making cottage cheese at home. It's not as difficult as it might seem.

In order for the final product to be of the highest quality, it is better to purchase natural milk.

For 1 kg of cottage cheese you will need at least 3 liters of milk.

Milk is simply put in a warm place for natural souring - clods should form. After souring (the sooner the better), the product is placed on the stove on a small fire.

It is better to immediately place the purchased milk in a saucepan, but if you had to pour it, you need to do this carefully, do not shake the resulting yogurt.

You also need to heat it carefully, do not move away from the stove, literally do not take your eyes off the contents. As soon as the whey separates, the pan must be removed. Do not bring to a boil, otherwise the product will be spoiled.

After cooling the pan to room temperature, strain the curd mass. Gauze is laid out in a sieve or an ordinary colander in several layers (the dimensions of the gauze should be larger than the diameter of the sieve).

Whey can be used for baking or making desserts - so you need to substitute a container under the sieve.

After the entire mass is poured, the gauze is tied, and the resulting bundle with almost ready-made curd is suspended until the whey drains completely.

You should not speed up the process, if you squeeze out the remaining whey with your hands, the cottage cheese will turn out to be too dry. As soon as the drops stop falling, homemade natural cottage cheese is ready for use.

To speed up the fermentation process, you can add a couple of tablespoons of kefir or sour cream to the milk, and to prevent boiling, heat the pot with sour milk in a water bath, that is, place it in another pot, larger in size, filling it with water. This will provide a more even and gentle heating.

A slightly different way of classical cooking is described in the video plot:

Grain cottage cheese at home

There is another product with an unsurpassed taste, very delicate - grained (granular) cottage cheese. How it is very easy to make it at home will be discussed further.

For the first try, you need to take:

A liter of milk;
One and a half tablespoons of calcium chloride;
A little salt.

Milk is better to take low-fat. On a small fire, the milk is heated to 50 0 C (to accurately determine the temperature, you can purchase a thermometer for liquids), and then calcium chloride must be poured into it (while stirring gently).

Curdling of milk will happen right before our eyes, but you need to wait for the formation of grains, and only then the pan must be removed from the heat.

The resulting product must cool, and to make it happen faster, it can be put in cool water.

It should be noted that the stirring process started earlier should not be interrupted even for a second, then the whey will quickly and evenly separate from the curd.

The cottage cheese is filtered through gauze (as described above), at this stage it can be salted.

The resulting dietary product is low in calories, high in calcium and phosphorus, is an excellent food for pregnant women and children, as well as for all lovers of dairy products.

Recipe for a fat-free kefir product

An even more delicate type of cottage cheese, which is easy and simple to prepare, is kefir cottage cheese. The easiest way to get such a delicacy at home is to buy a regular package of kefir and freeze it.

When it freezes, take it out, remove the packaging (for this you can douse it with warm water), put it on the already familiar gauze in a sieve and let it thaw and drain.

As a result, a small amount of the most delicate cottage cheese will remain on the gauze.

Such low-fat cottage cheese can be given to small children and feast on themselves.

You can also simply heat it in a water bath, stirring constantly. It will drain for about two hours.

How to make calcined cottage cheese

Having started eating homemade products, it is difficult to stop, so the list of kitchen experiments can also be supplemented with calcined cottage cheese.

As the name implies, this type of dairy product has a high calcium content, which means it is suitable for pregnant, lactating women, it is useful for children, for the elderly, as a prevention of osteoporosis.

It is prepared according to the classic recipe, which was presented above. That is, you need to prepare:

Milk (calculate the amount, keeping in mind that the finished cottage cheese will turn out three times less);
Calcium chloride (pharmacy 10% solution, for each liter of milk - no more than 3 tablespoons) or calcium lactate (calculated at 6 g - this is one teaspoon per liter).

When the curdled milk is put on fire, calcium chloride is added and mixed. The rest of the steps are done in exactly the same way as in the very first cottage cheese recipe in this article.

This fortified dairy product is easy to digest, so it must be remembered that its daily norm for an adult does not exceed 100 g. Before you start giving it regularly to a small child, it is better to consult a doctor.

Making cheese at home

Having decided to diversify your diet with products of your own production, you should not stop and add homemade cheese to the list of products. It is quite possible to make cheese from cottage cheese at home, however, to obtain the expected quality, everything must be done strictly according to the recipe, then family gourmets will have nothing to complain about.

First you need to try to cook the simplest curd cheese. For him you need:

Milk - a half-liter jar;
Half a kilo of fat cottage cheese (do not specify that it is better to buy natural dairy products, for example, farm products);
A little butter - 50 g - this is a heaping tablespoon plus just a tablespoon;
Salt;
A teaspoon of baking soda.

There are not so many ingredients and there is complete confidence in the absolute naturalness of the prepared cheese. There will be no additives, no substitutes. This alone can inspire you to gain useful experience, and after success, to further exploits.

So, granular cottage cheese is ground in a fairly large saucepan, then boiling milk is added and, with stirring (where without it!), Cook for about 10 minutes over low heat. If you cook longer, the cheese will be firmer.

Then, in a familiar way, the resulting semi-finished product must be allowed to drain, but now that everything has drained, you should strongly squeeze the gauze knot with your hands. After that, the mass is placed in a clean pan, it must be salted, oil and soda added.

Then - on a small fire, for a couple of minutes, no more. And stir!

Gradually, the cheese will begin to lag behind the walls of the pan, then it must be removed from the heat and set to cool (cooling is slow, at room temperature). The final touch is that the mass is shaped, it is placed in a glass or ceramic container (it must be oiled in advance) and placed in the refrigerator for an hour and a half.

You can use homemade cottage cheese as you like, this is a completely complete product, it is especially good for making hot sandwiches and pizza. This cheese melts when heated, giving dishes and snacks a long-forgotten taste and look.

For those who are unable to refuse fresh cheese, but at the same time dream of losing weight, it should be prepared from low-fat cottage cheese. This, by the way, will be just good for health, because the constant use of products with milk fat contributes to the development of atherosclerosis.

Let's see how to make cheese from cottage cheese using this method in the next video clip:

There is an even faster and easier way to make cheese at home. For him you need:

Milk;
Kefir;
Salt;
Spices, nuts, dried herbs.

The first two ingredients are taken in a ratio of 3/1 (for example, for 3 liters of milk - a liter of kefir), and salt - to taste.

The milk is heated, but not to a boil, kefir and salt are immediately added, mixed and kept on fire for a few more minutes. At this moment, if there is a desire to do something unusual, you can add nuts, dried herbs, dry seasonings to the curd semi-finished product.

The resulting curdled mass must be filtered through gauze and then, without removing it from the gauze, placed in a mold for pressing (it can be an ordinary colander, lay a towel under it), press down with a small load on top.

In a few hours, the curd cheese will be ready. The longer it is under pressure, the denser it will be.

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You can make delicious cheese from milk with your own hands if you study the recipes in You will succeed!

And you will learn how you can deliciously cook rice porridge with milk. Bon Appetit!

Are there any contraindications for use?

There are few direct contraindications to the use of cottage cheese. It is contraindicated in people with milk protein intolerance, kidney disease (large amount of protein) and atherosclerosis (if cottage cheese is fatty, it increases cholesterol). Gastritis and ulcers also do not allow the constant use of cottage cheese.

However, quite healthy people should still follow some rules. Excessive passion for cottage cheese, especially calcined, can lead to an imbalance of minerals in the body.

Also, the level of acidity of the stomach can change, the work of the intestines can be disrupted. Do not eat cottage cheese at high temperature, cough, asthma, and skin diseases.

Only very fresh cottage cheese should be eaten, ideally it should be eaten immediately when ready.

In order for the cooking process to be easy and the result of the work to meet expectations, you must strictly follow the cooking technology indicated in the recipe, and also take into account a few tips below.

In the manufacture of cottage cheese, milk should not be allowed to boil (this applies to classic recipes), otherwise the product itself will subsequently be dry and rough. It is preferable to use whole natural milk.

It is necessary to use dishes made of stainless steel or enameled with an intact coating.

It is necessary to heat the milk on a very small fire, and for a change, you can try not to mix the original product.

There are a number of tips from experts on making cottage cheese, where it is recommended not to stir the product at all, that is, let it curdle at a natural pace. It is recommended not only not to squeeze the cottage cheese with your hands, but also not to overexpose it in gauze (no more than 2 hours), otherwise it will be dry.

If you want to get a denser cottage cheese, then you should place a weight on a bundle with a mass, for example, a jar of water on a plank. The whey must come out clearly, otherwise the dairy product will be sour.

As for storage, we must remember that cottage cheese is one of the most perishable products, so it should be consumed immediately, but if you still have to store it in the refrigerator, then no more than 2 days, and you do not need to pack it in polyethylene. You can, as they did in the old days, wrap it in white linen.

There is another way - to subject it to a quick freeze, and then store at -18 C. In this case, the shelf life of the product increases to 2 months. If it is frozen quickly, it does not lose its taste and usefulness.

Making cottage cheese and cheese at home, of course, takes more time than buying them in the store. But the very idea of eating natural, homemade dairy products is so good that you will hardly have to regret the time and effort spent.

Finally, we suggest that you familiarize yourself with another way to cook cottage cheese at home. The process itself is quite interesting, and the result is excellent. Watch the video below:

Updated 1 year ago

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When for some reason it is not possible to buy low-fat or even the most ordinary cottage cheese, but there is a need for it, you can cook a home-made dairy product with a low percentage of fat on your own. Information on how to degrease cottage cheese remains relevant for everyone who wants to part with extra pounds without depriving their body of essential vitamins and nutrients.

The desire to degrease cottage cheese at home can appear if you want to eat less fat, but at the same time continue to saturate your body with calcium, phosphorus and magnesium, as well as other trace elements that this type of dairy product has.

In order to degrease cottage cheese and prepare your figure for the summer season, you will need a set of the following products: milk with a low percentage of fat content; lemon juice; boiling water. For self-preparation of low-fat cottage cheese, you will also need to take gauze and an enamel pan.

Degreasing cottage cheese is also recommended for those people who are on a diet, and it is easy to do this by preparing a healthy dish for yourself. From one liter of milk, only about two hundred and fifty grams of fermented milk products are obtained. Based on these proportions, it is necessary to take the appropriate amount of milk.

To degrease cottage cheese, you need to use the appropriate milk for its preparation, which is poured into an enamel bowl. Lemon juice is then added to it at the rate of half a citrus per liter of milk. You can degrease the cottage cheese and get a tasty product by pouring boiling water, which should be a little more than the volume of milk.

In an attempt to degrease cottage cheese, it is recommended to use boiling water. By stirring the liquid in the container, you can watch how it will curl up, but you should not wait for the moment when the flakes become more dense, because then the cottage cheese will be too dry and grainy.

After watching the curdling mass a little, it should immediately be filtered through several gauze layers when the flakes become slightly dense. Whey can be used to prepare other dishes, and in order to degrease the cottage cheese, it must be allowed to cool, to drain the remaining liquid.

You can degrease cottage cheese in another way, but it will take more time. To do this, boil the milk and let it cool well, using a water bath with a water temperature of no more than thirty degrees. After that, you need to add a little low-fat sour cream there. You can completely degrease cottage cheese if, while fermenting it, you wait for souring without using additional ingredients.

Continuing to cook the cottage cheese, the pan is sent to heat, and they are waiting for a dense clot to appear, which will form on top. Well fermented, but without overzealousness, the clot is decanted using gauze or a sieve. The resulting product is cooled to obtain a tasty and healthy low-fat homemade cottage cheese.

To change the taste of the resulting dish, you can apply salt, a little sugar, cinnamon or your favorite seasonings. It is also important to remember that homemade cottage cheese obtained by sourdough should not be stored in the refrigerator for more than two days, so you need to cook in small portions.

Recipes for homemade cottage cheese from sour milk

It is unlikely that anyone will argue about the advantage of home-made cottage cheese over store-bought. The presence of this product in the daily diet guarantees strong bones, teeth, hair and nails for all family members - from the smallest babies to people of advanced age. The shelf life of cottage cheese prepared at home is no more than 2 days in the refrigerator. The industrial version of the product can be stored, according to the inscriptions on the packaging, for several weeks, which confirms the presence of a large army of preservatives in the curd.

The main rule when doing such a thing is attentiveness in the very process of warming up yogurt. Underheated raw materials will result in too sour and wet cottage cheese, overheated - will make the finished product dry.

1 liter of fresh milk from a neighbor's cow;
a pan of the appropriate size and another, slightly larger;
colander;
loose cotton fabric, such as gauze.

Cooking cottage cheese at home:

Leave the milk for a day in a warm place for fermentation.
Drain the resulting yogurt into a saucepan.
Put on the fire larger dishes filled with water by a third.
Place a saucepan with sour milk in it.
Heat until the lumps of cottage cheese are visible from the whey and from the walls of the dish, without allowing the product to boil.
The time required for the complete separation of milk into whey and curd is always different, since the composition of the raw materials is never the same. Usually such a process takes from 25 to 30 minutes, but this is not accurate. Gradually, each hostess gains by experience her own interval between the start of heating and the end of the procedure.
In a colander, put the gauze evenly so that the ends of the cloth hang outward.
Pour the slightly cooled whey with cottage cheese onto cheesecloth, leave for a while to drain the liquid.
Carefully tie the mass into a knot and hang over the sink or put under the press. The press should not be too heavy so as not to crush the lumps of finished curd, its main goal is the gradual, maximum removal of liquid from the product.

Ready-made cottage cheese made from sour milk can be eaten fresh, or you can add raisins, candied fruits and sugar to make an excellent filling for sweet pastries or cheesecakes.

Farm or homemade milk usually has a high percentage of fat, which is not always good if you are overweight or due to certain health problems. In this case, skimmed milk of industrial production should be taken as the feedstock.

Necessary products and tools:

liter of pasteurized milk;
two pots of different sizes;
gauze;
colander.

Preparation of dietary cottage cheese:

Pour the low-fat pasteurized milk into a smaller container and set aside in a warm place to sour. Such a product ferments much longer, therefore, to speed up the process, a piece of bread is placed in it.
Place the container with sour milk in a large pot of water and put on fire.
Keep the structure on a slow heating for about half an hour, until the whey is completely separated from the curd clots.
Lay gauze on a colander, carefully pour the curd mixture.
Allow excess liquid to drain, tie the ends of the fabric so that the curd is inside the gauze knot, and hang it over the sink to drain the curd completely.

Homemade low-fat cottage cheese prepared in this way is very tender, slightly different in taste from the usual product for everyone, and is especially loved by kids.

Everyone who is on a diet or follows a healthy diet prefers low-fat foods. In this article, you will learn how to make fat-free cottage cheese at home so that it turns out not only healthy, but also tasty. Several proven recipes will allow you to do exactly what you need with minimal financial and time costs.

Taking care of your health is manifested not only in the use of low-fat products, because, most importantly, they must be natural.

Today, many unscrupulous manufacturers “flavor” fat-free cottage cheese with vegetable fats, starch and other additives to make its consistency thicker and more tender.

But having made fat-free cottage cheese at home, we will definitely know that there is nothing superfluous and harmful in it. Moreover, it is impossible to degrease it at home. If the manufacturer has already declared 9 or 25% fat on the label, then they will remain so.

Before preparing your cottage cheese, let's roughly orient in the ratio of ingredients: the proportions are approximately 3: 1, that is, about 300 g of the finished product will come out of 1 liter of milk or kefir.

Accordingly, to get 1 kg of fat-free cottage cheese, it is enough for us to ferment 3 liters of milk.

Well, shall we try to cook?

Fat-free cottage cheese from milk with sourdough

Cooking

Since industrially skimmed milk contains almost no calcium, there will be little benefit from cottage cheese made from it.

It also makes no sense to cook cottage cheese from pasteurized, so we will cook it from village raw milk, but with a little secret.

How to skim fresh milk

We buy 1 liter of farm milk, pour it into a saucepan and put it in the refrigerator to stand for 2-3 hours.

During this time, a thin film of cream forms on the surface.
We take them out with a spoon.

If the milk is high fat, it may not even be a film, but a good layer of cream - from a glass to half a liter. They will be visible by color: the cream will stand out at the top of the jar in a more creamy color.

If the cottage cheese is prepared without sourdough, from naturally sour milk, the defatting procedure is carried out similarly to the first method.

The only difference is that we will remove not liquid, but already thickened cream from kefir.

Ready cottage cheese will turn out very tender and tasty.

Fat-free cottage cheese without sourdough

Instead of adding kefir to milk, we can wait for it to turn sour naturally.

To do this, pour a liter of raw milk into a saucepan, close it with a lid and leave it.
A night is usually enough for milk to ferment at room temperature. But if the house is very cold, it is better to put it to the battery.
To prepare fat-free cottage cheese without sourdough, we use a special fire divider. By placing metal coasters on the stove, we can create the optimal temperature for heating sour milk. So it does not overheat, and, at the same time, it curls up well.
We put a pan with sour milk in a water bath, put a divider under a large pan and put everything on fire.

After about 25-35 minutes, the mass will curdle - whey and dense light-colored clots will appear. After that, keep everything on fire for another 3-4 minutes and remove. Let cool and squeeze, as in the previous recipe: recline in a colander and let drain for several hours.

It is made faster than from milk, since we have a ready-made fermented product in front of us. We buy 1 liter with a low fat content - pour no more than 2.5% into a saucepan or other container and put it in a water bath.

We warm up for about 30 minutes and, in the same way as in the previous recipe, we recline to drain. Then we squeeze and hold for another hour and a half, so that all the whey comes off.

There are several ways to cook low-fat cottage cheese, but there are a number of rules, following which the product will turn out delicious from any ingredients.

In no case should the cottage cheese be overheated so that it does not turn out to be tough and crumbling. As soon as the whey is separated from the protein clots, it must be removed from the heat.

If you drain the curd too early, without waiting for the whey to separate completely, it will turn out sour, even if you let it drain well.

Whatever we decide to make low-fat cottage cheese at home, remember that it should only be stored in the refrigerator and no longer than a few days.

If the portion turned out to be too large, the cottage cheese can be frozen in portions of 150 - 200 g. We put it in small bags and put it in the freezer.

After defrosting, it will not lose its positive properties and pleasant taste, but it is not recommended to re-cool it so much.

Now that you know how to make fat-free cottage cheese at home, it remains only to try to cook it, because there is nothing difficult about it!

Try it, friends, and share your remarks or additions in the comments.

homemade milk - 2 liters, a 3-liter saucepan, a piece of gauze folded in several layers, a colander.

I want to note that not everyone has the opportunity to purchase high-quality homemade milk. In this case, you can use store-bought milk. The main thing is that it was fat. Take with a high percentage of fat. Do not forget that the consistency of such cottage cheese and the taste will turn out differently than homemade.

So, homemade milk can be poured into a saucepan or a wide bowl. I usually use a three liter jar. This milk also turned sour in a jar, but we drank part of the curdled milk, but from the rest I made cottage cheese.

Leave milk for souring at room temperature, covered with a light cloth. I usually do it in the evening. In the summer, milk turns sour in a day. In winter, this process can take up to two days. But, then choose a warm place for milk - the ideal option is a battery.

It might be too long for you! Then you can speed up the process of souring milk by adding a couple of tablespoons of sour cream or sour milk to warm milk (room temperature). I do not advise adding yogurt, you will get the same yogurt. Only homemade and in large volume.

Well, my milk is sour. It's time to cook cottage cheese from it. Yes, cottage cheese made from fresh curdled milk can be stored in the refrigerator for up to 5 days. Of course, even after these days it can be consumed in food. But, it is better to put this cottage cheese on baking. For example, fry cheesecakes, bake a casserole, and much more.

When the milk is sour, sour cream forms on top. I'm filming it. From a 3-liter jar, it turns out to collect about 300-400 gr. sour cream. But when the milk has sour in the pan, a smaller layer of sour cream is formed. I also collect it and bake wonderful muffins for my home, or you can cook a pie in a slow cooker. Or these pies.

Look at the consistency of sour milk - you just want to climb in and scoop it up with a spoon. Mmm!

We put this bowl on fire, on a very small fire. For the first 5 minutes, do not touch the bowl, but then you need to take a skimmer or a spoon and start stirring our yogurt quietly. To warm it all up, stir the contents of the bowl or pan from time to time. Many cut it with a knife, but I'm so used to doing it with a slotted spoon that it turns out no worse.

You need to heat the pan with yogurt to 70 ºС. (putting your hands on the pan will make you hot). My two liters warmed up for 20 minutes. If you have a larger volume of yogurt, you will need more time accordingly. Approximately 40 minutes. And again, do not forget to mix it. And do it without fanaticism.

It is important not to overheat the curdled milk or not to warm it up. From overheated yogurt, dryish cottage cheese will turn out. And from not warmed up - you will get the wrong cottage cheese. In addition, the serum will last no more than a day. It will start to stink and be unusable. And, here, properly heated cottage cheese has a transparent greenish whey and it can stand in your refrigerator for more than a month. Do you want a recipe for what to cook with whey? Please. Pancakes, bread, you can just drink, correcting the stomach.

How do you know when cottage cheese is ready? It settles to the bottom of the pan, and the whey turns out to be a greenish transparent hue. We turn off the fire and leave our container alone until it cools completely.

After cooling, the upper whey can be drained into jars, but the rest of the pan, together with the cottage cheese, is poured into a colander lined with gauze.

Here is the serum.

I needed wet cottage cheese, so I could not stand it under the press or under my own weight. I started it right away (I cooked melted cheese).

But if you hang the cottage cheese and leave it for 12 hours (substitute a bowl for the flowing whey), all the whey will drain and you will get a cool homemade grainy cottage cheese!

Friends, according to this recipe, I cook homemade cottage cheese for my family. If you cook with me - you are great and thank you very much for that!

But what about the second recipe for making cottage cheese? No, I haven't forgotten. The process of souring milk for the future cottage cheese is the same. It’s just that curdled milk is kept and warmed up not on a stove or in a water bath, but in an oven. This recipe was shared with me by my friend, from whom I always buy homemade (excellent) sour cream for my cakes to order. She makes it for sale, so she cooks it right away in a big batch. Bricks are installed at the bottom of the gas oven.

On these bricks he sets jars (4 three liter) with sour milk and covers them with lids (without rubber bands). Turns on the fire almost to the fullest and withstands them there for about an hour. After that, the fire turns off, but the jar does not reach, but leaves it to a warm state.

Friends, I hope the recipe was useful for you. I wish you all pleasant troubles in the kitchen and do not forget to leave your comments!

P.S. Friends, note: to keep the cottage cheese longer in the refrigerator, put a couple of pieces of sugar on it. Store cottage cheese in a glass container with a lid. Either in foil or thick parchment.

Taking care of your health is manifested not only in the use of low-fat products, because, most importantly, they must be natural.

Today, many unscrupulous manufacturers “flavor” fat-free cottage cheese with vegetable fats, starch and other additives to make its consistency thicker and more tender.

How much cottage cheese comes out: proportions

Accordingly, to get 1 kg of fat-free cottage cheese, it is enough for us to ferment 3 liters of milk.

Well, shall we try to cook?

Fat-free cottage cheese from milk with sourdough

Ingredients

— 3 l + -

Cooking

Since industrially skimmed milk contains almost no calcium, there will be little benefit from cottage cheese made from it.

It also makes no sense to cook cottage cheese from pasteurized, so we will cook it from village raw milk, but with a little secret.

How to skim cottage cheese at home

How to skim fresh milk

We buy 1 liter of farm milk, pour it into a saucepan and put it in the refrigerator to stand for 2-3 hours.

During this time, a thin film of cream forms on the surface.
We take them out with a spoon.

How to skim sour milk

If the cottage cheese is prepared without sourdough, from naturally sour milk, the defatting procedure is carried out similarly to the first method.

The only difference is that we will remove not liquid, but already thickened cream from kefir.

How to cook fat-free cottage cheese at home

We put the milk on fire.
We warm it up to the temperature of the steam room, but not higher than 45 ° C and add the starter - 1-2 tbsp. kefir or yogurt without additives.
We mix everything, close the pan with a lid and wrap it with warm blankets or newspapers, or both - our task is to keep warm so that the milk is completely fermented.
We keep it like this for 5-6 hours, then open it and see how thick it is. If a dense mass is obtained, before putting it on fire, we make several cuts deep down to the bottom with a wooden spatula.
Serum will begin to appear during the warming process. In no case should it be brought to a boil, otherwise the cottage cheese will simply boil. We keep it on a very low heat for about 30-35 minutes until the whey is completely separated.
Remove from heat and let cool at room temperature - this will allow the curd to swell and its grains will become larger.

Ready cottage cheese will turn out very tender and tasty.

Fat-free cottage cheese without sourdough

Instead of adding kefir to milk, we can wait for it to turn sour naturally.

To do this, pour a liter of raw milk into a saucepan, close it with a lid and leave it.
A night is usually enough for milk to ferment at room temperature. But if the house is very cold, it is better to put it to the battery.
To prepare fat-free cottage cheese without sourdough, we use a special fire divider. By placing metal coasters on the stove, we can create the optimal temperature for heating sour milk. So it does not overheat, and, at the same time, it curls up well.
We put a pan with sour milk in a water bath, put a divider under a large pan and put everything on fire.

Fat-free cottage cheese from kefir

We warm up for about 30 minutes and, in the same way as in the previous recipe, we recline to drain. Then we squeeze and hold for another hour and a half, so that all the whey comes off.

There are several ways to cook low-fat cottage cheese, but there are a number of rules, following which the product will turn out delicious from any ingredients.

Temperature

In no case should the cottage cheese be overheated so that it does not turn out to be tough and crumbling. As soon as the whey is separated from the protein clots, it must be removed from the heat.

Time

If you drain the curd too early, without waiting for the whey to separate completely, it will turn out sour, even if you let it drain well.

How to store homemade fat-free cottage cheese

Whatever we decide to make low-fat cottage cheese at home, remember that it should only be stored in the refrigerator and no longer than a few days.

If the portion turned out to be too large, the cottage cheese can be frozen in portions of 150 - 200 g. We put it in small bags and put it in the freezer.

After defrosting, it will not lose its positive properties and pleasant taste, but it is not recommended to re-cool it so much.

Now that you know how to make fat-free cottage cheese at home, it remains only to try to cook it, because there is nothing difficult about it!

Try it, friends, and share your remarks or additions in the comments.

The benefits of low-fat cottage cheese in weight loss have been confirmed by numerous studies. Firstly, this product is rich in vitamins and minerals. In addition to the well-known calcium, it contains phosphorus, as well as magnesium and potassium, the use of which is simply necessary for the proper functioning of all body systems.

Vitamin B and milk protein contribute to the fixation of cartilage and bone tissue, thereby preventing the occurrence of diseases such as osteoporosis and atherosclerosis. Secondly, fat-free cottage cheese is easily absorbed by the body, and its calorie content is only 110 calories per 100 grams. With the help of this product, you can significantly diversify the diet table by including syrniki, casseroles, dumplings or other dishes in the menu.

In industrial conditions, such cottage cheese is made from skimmed milk. First, it undergoes heat treatment - pasteurization. After that, beneficial microflora is added to the prepared milk, placed in special boilers, to start the fermentation process. As a result of this process, milk turns into curd mass. At this stage, maximum attention to every detail is required, because the taste of the finished product depends on what temperature will be in the boiler, at what speed the operator will mix the resulting mass. Then the whey is drained, and the resulting curd is sent along the conveyor line and packaged in special cells. During the next 3-4 hours, the product is placed in a refrigerator. This technology is considered the most environmentally friendly, because thanks to it, it is possible to preserve the maximum amount of useful substances in the curd and achieve a rich taste.

Many adherents of home nutrition would be interested to know how to make fat-free cottage cheese on their own and what rules must be followed in order to get a healthy treat from ordinary milk. If you take the process responsibly, then the product made at home will have a pleasant taste and delicate texture. The main thing to remember is that all ingredients must be fresh, and their composition and conditions for obtaining should not cause any doubt. In addition, the shelf life of natural cottage cheese should not exceed three days. Product stored for more than 72 hours must be heat treated.

As in industrial production, low-fat milk must be used to make low-fat cottage cheese at home. If it was not possible to find such milk, then you can use the usual one. In this case, it must be put in the refrigerator for several hours, and then the cream formed on top is removed. Then the milk will need to be brought to a boil, and then quickly cooled by lowering the pan into a container of cold water. The next step is fermentation. To do this, yogurt or sour cream is added to warm milk with constant stirring. The amount of starter should be 5% of the total volume of milk. The contents of the pan should be gently mixed and put in a warm place, after closing the lid. After a few hours, a thick clot should form. It will need to be transferred to a colander covered with gauze and wait until the whey separation stops completely. The finished curd mass should be placed in the refrigerator. Fat-free cottage cheese can also be obtained in a simpler way. To do this, you should buy low-fat kefir and place the bag or pack in the freezer for 6-8 hours. The frozen piece should be put in cheesecloth, placed in a colander and wait until the whey has completely drained. The resulting cottage cheese will have a very delicate texture.

Among economical housewives, it is widely believed that home-made cottage cheese is easiest to make from sour milk. However, we must not forget that such a curd product in some cases can cause poisoning. In sour milk, due to the peculiarities of its production or storage, bacteria that are harmful to the body sometimes appear. Accordingly, they will also be contained in the cottage cheese made from it. Therefore, people who have frequent digestive disorders, it is better to abandon this method.

Quite often, adherents of a healthy diet ask themselves: "How to degrease cottage cheese bought in a store?". In fact, there are no technical ways to reduce the fat content of finished cottage cheese, but you can still find a way out. As a rule, many lovers of fermented milk products use various additives for cooking: sugar, jam, jam, sour cream, etc. In order for your favorite delicacy not to harm the figure, it is necessary to use cottage cheese in its original form as often as possible, avoiding the addition of sweet or fatty foods. Of course, the taste sensations will be different, but for the body it will only benefit. In addition, you can simply reduce the portion sizes and instead of 200 grams of fat-free cottage cheese, eat 100 grams of the usual one.

Another great way to speed up the process of losing weight will be the preparation of cottage cheese and fruit desserts. For these purposes, pineapples and grapefruits are perfect. Pineapple contains bromelain, an enzyme group that breaks down fats and proteins. Grapefruit is good because it has a positive effect on the level of insulin in the blood, on which fat burning processes directly depend, and also activates the metabolism in the body. To prepare a healthy dessert, it is enough to cut the fruit into slices and mix them with cottage cheese. With the help of such dishes, you can significantly diversify the diet menu and periodically treat yourself to eating full-fat sour-milk products.

Thus, for those who lead a healthy lifestyle and want to maintain a toned figure for many years, fat-free cottage cheese should become one of the most important dishes in the daily diet. By experimenting with various methods of its manufacture, you can create your own unique recipe for curd treats.