Cottage cheese is a fermented milk product that contains a high percentage of protein content. It is very versatile, as it can be used by itself, and can be part of many dishes. Also distinguished by the fact that it is very quickly and easily digested. It is made by milk fermentation.
Composition per 100 grams:
• proteins - 16 grams;
• carbohydrates - 1.8 grams;
• fat - 1.5 grams.
Unique and useful properties:
• used in the treatment of diseases of the liver and intestines
• Calcium and phosphorus contained in this product are beneficial to bones, teeth and the nervous system;
• iron is useful for increasing blood hemoglobin levels;
• Vitamin A improves eyesight, Vitamin D is useful during the growth period of the body, B vitamins are involved in the metabolism of proteins and carbohydrates.
Cottage cheese is also useful for small children, but it is important not to overdo it. The daily rate should be 50 grams per day.
General principles for cooking home-made cottage cheese made from milk and kefir
Cottage cheese should always be prepared from fresh, high-quality products. Failure to comply with the rules and regulations can lead to the opposite effect, that is, the use of cottage cheese can cause gastrointestinal upset or poisoning.
Cooking cottage cheese (homemade) from milk and kefir is a waste-free production, which you can see by reading our recipes. The proportion will be approximately the following: from three liters of milk you get 1 kg of cottage cheese. It all depends on the quality of the ingredients.
With the addition of cottage cheese they prepare:
• cheese mass;
• Easter and more.
Recipe 1. Cake from milk and kefir “Sissy”
• milk - 1 l;
• kefir - 1l.
From the specified number of products, 300 grams of curd is obtained. He is gentle and not sour. Suitable even for cooking curd mass. If you change the proportions in this recipe - 2 liters of milk and 0.5 liters of kefir, you will get homemade Adyghe cheese. Preparation:
1. Pour the required amount of milk into a saucepan and bring to a boil.
2. As soon as we see the foam that rises, pour kefir.
3. Stir the contents so that the yogurt is evenly distributed, and turn off the burner.
4. Remove the pan from the stove and leave to cool.
5. When the resulting kefiro-milky mixture has cooled, it will clearly see whey and curd.
6. Next, filter the curd through a sieve, colander or cheesecloth.
Recipe 2. A simple recipe for cottage cheese (homemade) made from milk and kefir
It is similar to the previous recipe with the only difference that kefir-milk mixture should be heated for a long time on the stove.
• milk - 500 ml;
• kefir - 400 ml.
1. Pour the required amount of milk into the pan and set on moderate heat.
2. Make sure that the milk “does not run away”.
3. When blisters and froth begin to appear on the milk, gradually pour kefir.
4. Stirring occasionally, bring the mixture to the state when the serum begins to appear.
5. We warm the resulting mixture further. We must form large grains of cottage cheese mixed with whey.
6. Turn off the gas, and turn the resulting milk-kefir mixture on a colander or gauze to drain excess liquid.
7. Bring homemade cottage cheese to the state you need. If dry cottage cheese is needed, then squeeze it out; if it is juicy, let the liquid flow independently.
8. The resulting curd can be consumed with fruit.
Recipe 3. The classic recipe for cottage cheese (homemade) made from milk and kefir
• milk (2.5% fat) - 4 liters;
• kefir - 600 ml.
1. We heat the entire amount of milk to a temperature of 35-40 degrees. The best thermometer will be your own finger.
2. Kefir is pre-mixed with a small amount of milk so that there are no lumps. The resulting mixture is poured into the main amount of milk, close the lid and put in a warm place for ripening. Depending on a variety of factors (for example, the quality of milk and ferments), the process can take from 10 hours to 2 days. 3. The result should be one big lump, which is slightly separated from the walls of the dish. This is yogurt, which is used to prepare other various dishes.
4. Then take the pan with the resulting liquid, put it on medium heat, close the lid. Then the heating process goes through two stages:
1) Gradually the clot will begin to condense, and a transparent serum will appear on the sides. This time we heat for 15 to 20 minutes at a temperature of 60 ° C, then turn it off and leave it to cool completely. This stage is necessary to increase the yield of the finished product.
2) Go to stage 2. We continue to heat the mass, while the clot should break up into separate lumps. Do not allow boiling, as the cottage cheese can be digested and become dry and crumbly. In the final result, the whole mass will disintegrate as flakes, and the serum will become transparent and slightly greenish. At this time, turn off the oven and leave to cool the mixture to room temperature. -
5. Next, pour the mixture into a colander, which is covered with gauze. When the initial volume of serum is drained, we tie the gauze into a knot and hang it over the container for 4-5 hours.
Recipe 4. Cottage cheese (homemade) from sour milk
For this recipe, you can take any milk that is sour.
• milk - 1 liter.
1. Pour the boiled milk into the pan and start to warm it up.
2. We bring to a temperature of 50 ° C. Watch how the whey curd begins to separate.
3. Then remove the pan from the heat. Do not bring to a boil. If you do the opposite way, that is, bring the milk to a boil, then the curd will be hard and rubber.
4. Finish the cooking procedure in the standard way. Put gauze in a colander and let the curd drain.
Recipe 5. Cottage cheese (homemade) from kefir
Similar to the previous recipe, there is a recipe for making kefir curd. In such a cottage cheese, you can even add greens and cook, for example, khachapuri from it.
• kefir - 1 liter;
• salt - to taste; • greens - at the discretion.
1. Pour the kefir into the pan.
2. Put the container on fire and bring to a temperature of 60-70 degrees.
3. The mass should be divided into whey and curd. Stir gently from top to bottom.
4. When the desired result is achieved, turn off the hotplate and leave the pan to cool to room temperature.
5. Then filter curd through cheesecloth.
6. After about an hour, cottage cheese can be salted and finely chopped greens added to it.
Recipe 6. Grandma's recipe for making cottage cheese from milk and yogurt
• Milk - 3 liters
• Kefir or sour milk - 300 grams
1. Pour milk into a pan and heat it to a temperature of + 30 ° C.
2. Add kefir. If you want the curd turned out to be more bold, you can replace the clabber with sour cream.
3. Cover the pot with a clean cloth and place in a warm place for about a day.
4. As a result, you should have a tight clot that is recommended to be cut into equal parts.
5. The process of cooking cottage cheese will be carried out in a water bath. To do this, put a smaller pot into a larger pot in which hot water is poured. We leave the dishes on a small fire and make sure that the water does not boil.
6. Cottage cheese should be cooked until it is separated from the walls of the pan and whey will appear. Further cooking is not worth it, because it only worsens the taste of the product.
7. After the curd is ready it must be drained through a sieve or colander. It is desirable to hold the product under the yoke.
8. At the end put the cottage cheese in a cool place and cool to room temperature.
9. Cottage cheese is ready.
Recipe 7. Cottage cheese made from milk in 5 minutes
• lemon juice - 120 ml or 17 grams of crystalline citric acid;
• pasteurized milk - 3 liters.
1. Squeeze out the juice of 3 lemons in any convenient way.
2. Pour all the milk into the pan. It is advisable to rinse the dishes with cold water before use to prevent the milk from burning. 3. Immediately add lemon juice.
4. It is better to heat the mixture obtained in a water bath, stirring occasionally.
5. Gradually, cottage cheese flakes appear in the milk. We continue to heat until the serum separates.
6. Turn off the fire and finish standing for 10 minutes so that the cheesecake will gather.
7. After 10 minutes, fold cottage cheese on a colander, which is gauze.
8. We are waiting for the serum to drain. From 3 liters of milk, 0.5 kg of cottage cheese is obtained.
9. Leave the cottage cheese for another hour and serve the finished dish.
Tips for cooking homemade curd cheese made from milk and kefir
1. It is recommended to store such cottage cheese for 3-5 days in the refrigerator.
2. Milk must be natural or pasteurized. From cottage cheese powder milk at home will not work.
3. From the fat content of milk depends not only the taste of the final product, but also caloric content.
4. To quickly get sour milk, you need to add a little sour milk, sour cream or cottage cheese to fresh milk.
5. It is recommended to cook cottage cheese from milk and kefir in the evening, so that during the night it stacks and in the morning a healthy breakfast awaits your family.
6. To speed up the process, the finished product must be put in gauze and pressed. So, it can be used immediately.
7. Liquid - whey, which will drain from your cottage cheese, it is desirable to collect in a separate bowl. In the future, it can be used to make pancakes or fritters. This serum is suitable for okroshka.
Enjoy delicious and healthy cottage cheese made from milk and kefir cooked at home!