home » Fruits and berries » Cook cottage cheese at home from sour milk. How to make homemade cottage cheese from sour milk. Homemade cottage cheese recipe

Cook cottage cheese at home from sour milk. How to make homemade cottage cheese from sour milk. Homemade cottage cheese recipe

How many times has the milk gone sour? Do not worry! If you buy good pasteurized one, it will make excellent cottage cheese! By the way, I recommend buying this kind of milk; it can be stored for about a week, but if it turns sour, it definitely won’t go to waste! By the way, sour milk is delicious to eat anyway! Well, I got off topic, now about it).

Curd from curdled milk

Making cottage cheese from sour milk is the simplest and most popular method. It has been made in this way in everyday conditions since ancient times in villages. Any milk is suitable for this recipe, be it store-bought or homemade from a cow. The more milk, the more ready-made cottage cheese you will get.

Housewives who decide to make cottage cheese from homemade ingredients for the first time are advised to start with 1 liter of milk. The output will be small, but then, during the next attempts, you will make adjustments if the first result suddenly does not please you.

So, to make cottage cheese at home you will need:

curdled milk
pot
colander
gauze

The cooking process is extremely simple:

Pour the sour milk into a saucepan and place it on the lowest heat.
Heat the contents of the bowl to 50° - exactly until the whey begins to separate from the curd.
After this, the pan must be immediately removed from the heat. Some housewives bring the contents to a boil - this is not recommended at all, since such “material” can result in a very hard curd mass, more like rubber
The next step: fold the gauze into 2-4 layers, place it in a colander so that the edges hang from the walls and the bottom of the colander remains closed.

Place a colander over the pan and carefully pour the milk mixture into it
Wait until all the whey has drained
You don’t have to throw away the whey - it’s perfect for okroshka, and you can also use it to knead good dough for pies
Final step: transfer the cooking result from gauze to a plate

A tasty and healthy product made from homemade dairy ingredients is ready!

Important nuances

It would be useful to remind you of the conditions that will help you get the most delicious homemade cottage cheese:

Cottage cheese made from natural village milk will be much tastier and richer
It is better not to let milk sour in the refrigerator, since at low temperatures it is more likely to spoil and acquire an unpleasant odor rather than turn into curdled milk

If you need to speed up the process of turning milk into curdled milk, then for these purposes it is better to add a small amount of fermented milk starter, a little sour cream or a piece of cottage cheese. It is highly not recommended to use kefir or yogurt for these purposes - these products are suitable for making kefir and specifically yogurt, which has nothing to do with yogurt
It is better to prepare cottage cheese from fresh curdled milk - it will turn out tender, have a pleasant taste and can be stored in the refrigerator for up to 5 days

Homemade cottage cheese recipe

In order to make cottage cheese at home, you will need 2-3 liters of milk. Ideally, it should be marketable, but if this is not possible, then you can buy it in a store. In this case, you should choose milk with the maximum percentage of fat content - in this case, the cottage cheese will not be dry. The milk should be poured into a glass jar, covered with a clean piece of gauze or cotton cloth and placed in a warm place to ferment. This process may take several days, however, as a rule, already on the second day the raw materials for cottage cheese, or simply yogurt, are ready. This can be determined by the peeling of the whey, which in the form of a transparent yellowish liquid sinks to the bottom of the jar, while the curdled milk rises to the top. In this case, there is no need to add lemon juice or vinegar to the milk to speed up this process, since all extraneous components will negatively affect the taste characteristics of the cottage cheese.

When the curdled milk is ready, you need to pour it into a small saucepan and mix thoroughly. After this, you should take a larger pan into which a little water is poured. Place a bowl of yogurt in it and place this simple device on the stove. The result is a steam bath, in which homemade cottage cheese should be prepared. Some people prefer not to complicate their lives and bring sour milk to a boil in one pan. However, in this case, there is a very high probability that the curd grains will stick to the walls of the dish and burn. Therefore, it is better not to take risks and cook cottage cheese in a steam bath.

The heat on the stove should be minimal, and when heating the curdled milk, it should be stirred constantly. As the water boils in the large pan, the small one will begin the process of peeling off the whey again. At the same time, yellowish flakes will float on its surface - the future curd mass. As soon as this happens, the small pan must be removed from the stove, covered with a lid and cooled in any container filled with water. It should be borne in mind that if this is done prematurely, the whey will not have time to properly separate from the curd, and it will turn out sour. In turn, if you leave the curdled milk on fire, the curd will turn out “rubbery” and taste very unpleasant.

The next step is to carefully strain the resulting mass and remove the whey from it. For these purposes, a sieve is ideal, on the bottom of which you should lay a piece of gauze folded in several layers. It should be large enough to be tied later. Now you need to place the white flakes from the pan onto the cheesecloth with a tablespoon and wait about half an hour until the whey has completely drained. After this, all that remains is to tie the gauze, lightly squeeze the resulting mass, and then put it in any dish. The cottage cheese should turn out very tender and crumbly, with a pleasant sweetish taste. For those who like thick cottage cheese, you can press it. To do this, the resulting mass should not be immediately put into a bowl, you need to place it together with gauze in a pan, put a wooden cutting board on top, on which any weight is placed, and put the cottage cheese in the refrigerator. It will be ready in a few hours.

Cottage cheese from sour milk in a slow cooker

Ingredients:

Sour milk 1.5-2 l.
Kefir optional.

Sequencing:

Pour the sour milk into the multicooker bowl. Set the multicooker to the “Warming” mode. Then wait until the milk in it warms up to 40 degrees. The milk should be heated in the slow cooker for 40-50 minutes.
Place several layers of cheesecloth or cotton cloth over the colander. Pour the sour milk from the multicooker into it and let the excess liquid drain. In about 10-15 minutes, all excess liquid will drain.
Transfer the cottage cheese to a separate container and let the cottage cheese brew for 5-7 hours.

Cottage cheese prepared according to the given recipes turns out to be very juicy, aromatic and tasty. Immediately after the cottage cheese has infused, you can serve it to the table. As additional additives, you can add fruits, nuts and dried fruits to it. You can also add a little honey, sugar or cinnamon if you wish (you can also use additional spices). This will not only allow you to get a very tasty and aromatic dish, but also remove the aroma of sour milk that may remain after preparing the cottage cheese.

If you want to get grainy and dry cottage cheese, then increase the time for draining the starter. For those who like soft curds, it will be enough to keep the dough in gauze for 4-5 hours;
Any sour milk is suitable for preparation, but it is better to choose homemade milk;
Do not use milk that has soured after the expiration date in the refrigerator;
Do not throw away the whey, this is also a valuable and useful product. Can be consumed as a drink or added to pancake batter. There are recipes for facial skin care based on serum;
If you don’t have sour milk, but you need cottage cheese in the near future, then a knowledgeable recipe will help. Pour milk into a saucepan and put on fire. As soon as a slight foam appears on the surface, you need to add lemon juice and stir everything. Sour milk must be removed from the heat immediately. Next, you can prepare cottage cheese by simply throwing the curdled milk into cheesecloth. But you will still have to wait at least 4 hours;
For your first attempt at making cottage cheese, you need to take a little milk. So that later, if something goes wrong or you don’t like the final product, you can correct your mistakes on the next portion of milk;
It is important not to overcook the curdled milk, otherwise the curd will turn out hard like chewing gum.

Homemade cottage cheese makes delicious casseroles, dumplings and cheesecakes. Don’t be lazy in the evening to work a little on the yogurt so that you get a healthy and tasty breakfast in the morning.

Dishes made from sour milk and cottage cheese

Often, after going through the refrigerator's stock, we find dairy products that have expired or are about to expire. It would be a shame to throw it away. What to do with such a find?

The baked goods made from sour milk and cottage cheese are simply first-class.

Sour milk pancakes with cottage cheese

Ingredients:

Sour milk – 1 l;
Granulated sugar – 55 g;
Salt – ½ tsp;
Eggs category “1” – 3 pcs.;
High-grade wheat flour – 0.5 kg;
Baking soda – 1 tsp. without slide;
Cottage cheese – 300 g;
Sour cream – 2 tbsp;
Refined sunflower oil – 60 ml;

Preparation:

Place all ingredients into the blender bowl except cottage cheese and 1.5 tbsp. sugar and beat until smooth, then bake the pancakes.
For the filling, mix the cottage cheese with the remaining granulated sugar and sour cream.
Place 1.5 tbsp in the center of the pancake. curd filling and fold the edges of the flatbread into an envelope, after which we fry the pancake with the filling in oil on both sides so that it becomes crispy and can hold its shape.

You can also place 1.5 tbsp on the edge of the pancake in a line. cottage cheese and roll it into a tube. And if you apply cottage cheese to the entire surface of the cake and then roll it up, then we will get an original tea roll.

Curd cheesecakes

Ingredients:

Selected egg – 1 pc.;
Cottage cheese – 1 tbsp;
Granulated sugar – 20 g;
Vanilla sugar – 5 g;
Semolina – 45 g;
Salt - a pinch;
Corn flour - 3 tbsp;

Preparation:

Grind the eggs with sugar, vanilla and salt and semolina. Now the semolina should be given time to brew and swell, after which we add cottage cheese to it. Mix the above ingredients into a fairly thick, homogeneous dough.
We form round “cutlets” from the dough, which should be rolled in flour and fried in oil over medium heat on both sides.

Cheesecakes are an excellent option for a hearty breakfast.

Cheesecakes

Ingredients:

Sour milk – 1 l;
Granulated sugar – 3 tbsp;
Salt – 1 tsp;
Dry baker's yeast – 2 tsp;
Refined sunflower oil – ½ tbsp.;
Baking powder for dough – 1-2 tsp;
Cottage cheese – 300 g;
Egg category “o” – 1 pc.;
Corn starch – 1 tbsp;
High-grade wheat flour – 0.6 kg;

Preparation:

Sift the flour into a deep wide-bottomed container and mix with salt, sugar (1 tbsp) and yeast, then add milk and ½ part of sunflower oil to the dry mixture.
Knead the dough into a smooth, dense, elastic, but soft dough and leave it warm under a napkin for 2 hours to rise.
At this time, prepare the filling. Grind the cottage cheese with granulated sugar, starch and eggs until smooth.
When the dough has risen, separate lumps the size of a tennis ball from it and roll them into fairly plump cakes, in the center of which we place 1.5 tbsp. cottage cheese and seal the edges tightly, enclosing the filling inside the dough. Turn the pie over, seam side down, and make a round hole on the top from which the cottage cheese will peek out.
The cheesecakes should be baked for 25-30 minutes at a temperature of 180-200°C.

And a few more recipes from homemade cottage cheese...

How to make nalistniki with cottage cheese
A selection of children's dishes made from cottage cheese
Cheesecakes with boiled condensed milk
Salty curd cheese with herbs
Recipe for lavash pie with cottage cheese

The cheesecakes turn out fabulously delicious. So we learned how to put milk that has expired to good use. Now you know all the secrets of how to make homemade cottage cheese from sour milk and kefir, and what dishes can be prepared from such refrigerated finds.

How to cook cottage cheese from sour milk in the microwave

If, after cleaning out the refrigerator, you find slightly stale dairy products, then you should not rush to dispose of them, because you can make very tasty cottage cheese with your own hands from sour milk.

This recipe is especially good for pathological lazy people, because the microwave will take over the entire cooking process.

Ingredients:

Sour milk – 1 l;

Preparation:

Pour the milk into a heat-resistant container without a lid and place it in the microwave for 10 minutes at full power.
After the allotted time, remove the dishes from the oven and drain the curdled mass through a strainer.

The cottage cheese is ready. If you mix it with 2 tbsp. sour cream and sprinkle with granulated sugar, you will get a wonderful breakfast for those with a sweet tooth.

You can diversify the flavor palette of homemade cottage cheese with dried fruits, nuts, jams, honey, vanilla, chocolate chips and other aromatic additives.

Cooking homemade cottage cheese in the oven

Another way to prepare delicious homemade cottage cheese is to cook it in the oven.

1. Take the sour milk and pour it into an enamel pan. You can, of course, leave it in the jar, but the jar should be at room temperature. And put this jar in a plate or saucepan. This is necessary if the jar suddenly bursts in the oven. This happens sometimes. But I prefer to immediately pour the sour sauce into the saucepan.

2. Place the pan in an unheated oven and turn it on to the lowest temperature.

3. Periodically look at the mixture in the saucepan. As soon as the curd flakes and whey begin to separate. Turn off the oven and wait for the mixture to cool.

4. Remove the pan from the oven and pour into a colander as described earlier.

5. Here is the delicious baked cottage cheese and it’s ready. Bon appetit!

Description of the dish

Hello, dear visitors, I’m glad that you visited the blog page “about treats”!

Recently, after watching TV, I doubted the benefits of one of my most beloved and respected products - cottage cheese. Store-bought goods began to cause concern. Having checked the composition using traditional methods, I discovered that seven out of ten items are of insufficient quality. Manufacturers, in pursuit of profit, sacrifice the benefits of their products and our health. I won’t dwell on specific brands; we’re not really talking about them here.

There is a proverb: “if you want to do something well, then do it yourself.” And indeed, no one wants to deceive themselves. So I set out to make cottage cheese myself. This process seemed to me something very complex, lengthy and financially costly. But in reality everything turned out to be exactly the opposite.

Therefore, I strongly advise you not to be afraid and try it. Just rely on my experience, follow the instructions, and you will prepare a wonderful, healthy, budget-friendly and very tasty homemade product, the composition of which is known for sure.

The fastest recipe

If you urgently need to prepare homemade cottage cheese, you can use a proven recipe that allows you to get 0.5 kg of the most delicate ricotta in just an hour.

We will need:

3 liters of fresh homemade or store-bought pasteurized milk;
a generous pinch of salt;
3 – 4 tbsp. l. lemon juice or 2 tsp. citric acid.

Sequencing:

Rinse the pan with cold water, pour milk into it, salt, add lemon juice/crystalline acid.
Heat the resulting mixture over low heat or a water bath, stirring occasionally.
We continue the previous stage until “flakes” appear and the whey is completely separated.
Place the cottage cheese on cheesecloth and leave for 45 - 60 minutes to drain the liquid.

You can use a slightly different technology - bring the milk to a boil, remove from the stove, only then salt it and pour in lemon juice. Next, you need to stir the mixture and wait 7 minutes until the liquid begins to coagulate into flakes.

At this point, it would be nice to add a tablespoon of heavy cream, which will make the taste of the finished cottage cheese especially tender and creamy.

After the required time has passed, to separate the ricotta from the whey, as with all other methods, it is recommended to use a colander and cheesecloth.

Delicious cottage cheese made from sour goat milk

The technologies for preparing cottage cheese from cow's and goat's milk are identical. The only difference is that the latter is more valuable. It improves immunity and has healing properties. That is why cottage cheese made from it is easily digestible, low-allergenic, and maximally saturated with vitamins and microelements. It’s just that it sometimes takes a lot of time for goat’s milk to turn sour. That is why experienced housewives speed up this process by boiling and adding salt.

Such manipulations allow you to get goat sour milk literally in a day, provided it is ripened in a warm place. Next, you can choose how to make cottage cheese from sour goat milk: in a slow cooker, microwave, or using regular heating.

Having secured the proposed proven recipes, you can easily master the simple technology of making homemade cottage cheese and delight your family with delicious and healthy culinary masterpieces.

Secrets of making delicious homemade cottage cheese

To make delicious homemade cottage cheese, you need to remember a couple of secrets.

1. The most delicious and healthy cottage cheese is made from homemade village milk. If it is not possible to purchase such milk, then you can take store-bought milk, only with a higher percentage of fat content. And certainly not in tetra pack bags.

2. Curd can be made from any milk. Homemade goat's milk cottage cheese is very tender and tasty. However, the goat must be clean and the milk must not have any foreign odors.

3. The advice about milk also applies to kefir.

4. The longer you strain the cottage cheese, the drier it will turn out.

5. Homemade cottage cheese should be stored in the refrigerator for no more than 4 days.

6. Leave the milk to sour in the room. If it is left to sour in the refrigerator, it may acquire a slight bitterness.

This is how you can easily and simply prepare a tasty and healthy delicacy. Homemade cottage cheese is much superior to store-bought cheese in taste. Once you’ve made it at home, you no longer want to buy a store-bought fake.

How to make homemade cottage cheese from yogurt

Pour milk into a saucepan with a thick bottom, add sour cream and stir with a whisk, but without fanaticism - no need to whisk. The goal is to evenly distribute the sour cream throughout the entire volume of liquid.

Cover the dish with a lid and leave in a warm place for a day, maybe a little more. As a result, we get excellent yogurt. How do you understand that you can already make cottage cheese from sour milk fermented at home? The curd should be dense and quiver like jelly, and the whey will begin to flake off at the sides of the pan.

Place the dishes on the stove, low heat. After 10-15 minutes, the curd begins to curdle, separating from the whey. At this point, I stir the mass a little for more uniform heating (literally 4-5 movements from the edges to the center). Otherwise, the curd near the walls heats up more than in the middle, which affects the quality of the curd.

Important! We do not bring it to a boil, the heat is minimal all the time, this is the key point to make homemade cottage cheese from milk tender. Otherwise, the boiled curdled milk will turn into rubber lumps

Keep the pan on low heat for another 10-15 minutes. Then carefully stir again - literally a few movements from the walls to the center of the dish, no need to try to break the clots into small pieces, just mix the product to equalize the temperature inside the entire volume. Remove the pan from the heat, close the lid and leave for another 10 minutes.

Immediately after this, place the curdled mass in a colander lined with 2-3 layers of gauze. Let the whey drain for 2 hours. Options: tie the ends of the cheesecloth and hang the curd over the sink. When the bulk of the liquid has drained, to speed up the process, the cottage cheese can be placed under pressure. To do this, cover the product with the ends of the gauze and place a weight on top. Thus, the outflow of serum will accelerate.

This recipe for making cottage cheese at home from milk requires a certain amount of time: about 24 hours to prepare the curdled milk and about 3 hours to heat and weigh. Total 27 hours.

Don’t be alarmed, it will take a little less than an hour of your time; the rest of the process will proceed independently, without your participation.

Hello, dear visitors, I’m glad that you visited the blog page “about treats”!

So let's get to the recipe...

Nutritional value of the dish per 100 grams.

BJU: 13/17/10.

Kcal: 240.

GI: average.

AI: high.

Cooking time: 15 minutes.

Number of servings: 700 g.

Ingredients of the dish.

Sour milk or curdled milk - 4 l.

Recipe of dish.

If you accidentally have a large amount of milk sour, like me, this product can be revived and you can make very tasty and healthy homemade cottage cheese from it.

Place our main and only ingredient in a thick-walled saucepan and heat over low or medium heat, avoiding burning. To separate the whey evenly, stir the liquid for 5-10 minutes until it warms up. Do not bring the milk to a boil under any circumstances, otherwise the curd will turn out rubbery.

Now let’s prepare the equipment for expressing the whey: place a colander in a deep container, and on top of it we place gauze folded several times (I have four layers of fabric).

When curdled flakes begin to appear on the surface, turn off the stove.

Gradually pour the entire contents of the pan into the prepared structure.

The product remaining inside the bag is our homemade, tender and very tasty cottage cheese.

It has a slightly sour taste, so it can be used on its own, seasoned with sour cream and herbs, or spread on a piece of bread, or as the main ingredient in curd dough for lazy dumplings or curd cookies.

Store-bought dairy products often contain dyes, antibiotics and other harmful substances. However, you can prepare some dairy treats yourself, such as cottage cheese. So, you can be sure of the quality and benefits of the product.

Benefits and harms of the product

Cottage cheese is a source of easily digestible calcium, which strengthens the human skeletal system. Calcium is a building element of bones and teeth. When consuming fermented milk products, the risk of caries decreases, and trips to the dentist become less frequent.

Cottage cheese also contains other useful elements: magnesium, phosphorus, potassium, sodium, vitamins A, B, C and D. Together, they support good immune function and strengthen the cardiovascular system. These substances are indispensable for men's and women's health.

During pregnancy, the female body needs more micro- and macroelements. The vitamins and minerals contained in fermented milk products are involved in the formation of the baby’s skeletal system and prevent the development of osteoporosis in the expectant mother. Cottage cheese improves the condition of hair and nails, which are integral attributes of female beauty.

For men, this product is valuable primarily for its high protein content. Which normalizes the production of male sex hormones responsible for potency. But protein is also involved in the process of building muscle mass, so this product is highly valued by athletes, especially bodybuilders.

Cottage cheese is good for the gastrointestinal tract. The living bacteria contained in its composition improve the process of digestion of food, normalize the intestinal microflora and its peristalsis. Regular consumption of cottage cheese cleanses the body of toxins.

Although cottage cheese made from sour milk is healthy, there are still some contraindications to its use.

Individual intolerance to curd product. Cottage cheese is contraindicated for people suffering from an allergic reaction to lactose.
The high-fat product should be consumed with caution by people with liver and pancreas diseases. For such ailments, it is better to choose low-fat cottage cheese.
Homemade cottage cheese is a perishable product; its shelf life should not exceed 3 days. After this time, the product cannot be eaten.

When consuming a curd product, the main thing is not to overeat, the body itself will tell you when it’s enough. Nutritionists advise limiting its consumption to 250 g per day.

Basic cooking rules

Before preparing homemade cottage cheese, you should choose the right starting product. Cottage cheese can be made from both village and store-bought milk. The rustic one is more recommended, it is fattier and produces more cottage cheese. Store-bought milk can also be used, but its fat content should be at least 3.5%.

The shelf life of store-bought milk should not exceed seven days. The product with a long shelf life contains antibiotics that prevent souring. Such milk may not ferment as needed for making cottage cheese. You should also not buy sour milk from the store; the cottage cheese may taste bitter.

Cottage cheese made from goat's milk is tastier and richer. It contains more nutrients and is healthier. But cooking with goat's milk is more difficult; this milk is more sensitive to cooking errors. Therefore, it is better for beginners in this business to use cow's milk.

Cottage cheese is made from sour milk or yogurt. Therefore, fresh milk must be prepared in advance. It is not recommended to make yogurt in metal containers; metal has a bad effect on the ripening process. It is better to place the liquid in a glass or clay container. An ordinary three-liter jar is well suited for this.

Pour the milk into a jar, cover it with gauze or any breathable fabric and leave it to ferment. The process is affected by air temperature, so in a warm place milk can ferment in 1 day, and in a cool place this can increase to 4 days. Therefore, for faster ripening, you need to place a jar of milk near a warm radiator.

To determine whether the milk has fermented sufficiently, carefully examine the contents of the jar.

The product should separate into a thick milk curd and yellowish whey.

Recipes

Cooking cottage cheese takes from 3 to 12 hours. At the same time, your participation in cooking is minimal; all processes of converting cottage cheese from milk occur independently. To prepare a healthy product at home you will need:

pot;
gauze;
spoiled milk;
colander;
large spoon or slotted spoon.

It will take approximately 4 liters of milk to make 1 kg of cottage cheese. The fattier the milk, the more curd there will be. The classic cooking recipe consists of two stages: heat treatment of the product and separation of the mass from the whey.

At the first stage, put a saucepan with sour milk on the fire. We set the heating of the stove to a minimum, since boiling of the product is unacceptable during the entire heat treatment. This is a key point in preparing cottage cheese; the pan should not be heated above 50°C. If the curdled milk boils, its tender curds will become hard, like rubber, and such a product can be thrown away.

If the stove is set to minimum mode it still heats up a lot. You can use the water bath method. To do this, place a saucepan with yogurt in a bowl of water, and put the entire structure on medium heat. This will make it easier to prevent the sour milk from boiling.

During the entire process, the contents of the pan must be stirred several times using a slotted spoon. This must be done carefully, without breaking the resulting lumps. After 25 minutes, when the clots begin to settle and the whey turns greenish, the curd raw material is ready. Turn off the stove, put the pan aside and let the resulting mass cool.

Let's move on to the second stage of preparing cottage cheese. Line a colander with 2 layers of gauze and transfer the cooled yogurt into it. The colander must be placed in a deep pan or secured above the sink. The whey will begin to drain, leaving lumps of fresh cottage cheese in the gauze.

After 2–3 hours, the bulk of the whey will drain off and the product will be ready. To obtain a drier product, the future cottage cheese must be placed under a press. To do this, cover the product with the edges of gauze and place a weight on it. This will remove excess moisture from the cottage cheese.

In rural life, a recipe for making cottage cheese without heating is more often used. To do this, place a colander in a deep pan, cover the bottom with gauze, and pour sour milk into this structure. Next, the pan with the contents must be placed in the refrigerator for 14 hours to separate the whey. Cottage cheese obtained without preheating is more tender and lighter.

You can use kefir to make cottage cheese. To do this, pour 1 liter of milk into a saucepan, put on fire and bring to a boil. Once it boils, remove from heat and pour in 1 liter of kefir. Cool and place in a colander to drain the whey. This method is good because the milk does not need to be fermented first. Cottage cheese obtained in this way is more sour.

You can make calcined cottage cheese at home. To do this, 2 teaspoons of calcium chloride must be diluted in 1 liter of milk. It is better to do this before fermenting the milk. Calcium chloride can be purchased at any pharmacy: a product enriched with it will be even more useful.

There is a recipe for making baby cottage cheese, which is good as complementary food for babies. It is prepared from kefir according to the classic recipe with heating, only instead of sour milk you need to take any children's kefir.

Before making cottage cheese, you should listen to useful tips.

The amount of protein in the final product depends on the fat content of the milk. Therefore, if you want to make cottage cheese more nutritious, take high-fat milk.
To ferment milk faster, add a piece of rye bread to the container. Its composition includes yeast, which accelerates the fermentation process.
To prepare casseroles or cheesecakes, it is better to use cottage cheese made according to a recipe with heating; it is denser. Cottage cheese cooked without heating is best consumed as an independent dish.
If you doubt the safety of village milk, then before the ripening procedure it must be brought to a boil. The main thing is not to overdo it; when it boils, you must immediately remove it from the heat.

The whey remaining after preparing the curd delicacy is also useful. You can drink it and make cosmetic masks for your face and hair from it.
It is better not to store cottage cheese in plastic bags. Glass or enamel containers are more suitable for storage.
If you want to increase the shelf life of cottage cheese, you can freeze it. But it is worth considering that the taste of such a product will be lower.

Cottage cheese is a living product; you need to cook it with love and a good mood. This way it will be even healthier and tastier.

You will learn more about how to make cottage cheese from sour milk at home in the following video.

You can make cottage cheese from both fresh and sour milk. In the latter case, the stale milk will not be wasted and will be beneficial. The cottage cheese will turn out not only no less healthy, but also tasty. There are many recipes for making cottage cheese from sour milk. We will tell you about the most popular of them.

How to make cottage cheese from sour milk - useful tips

Before you start making cottage cheese from sour milk, it is important to remember a few important rules. They will help you prepare delicious and healthy cottage cheese.

To make cottage cheese, it is better to use homemade sour milk.
In order to get a more aromatic cottage cheese at the end, just add a little fresh milk at the very beginning of cooking.
To make sour milk, you need to put it on the fire and after cooking add a little lemon juice.
To obtain dry cottage cheese, you need to increase the drainage time of the starter.

Cottage cheese from sour milk according to the classic recipe

Ingredients:

Sour milk 2 l.
Water.

Sequencing:

Take 2 pans (one of them should be smaller than the other). Pour the milk into a small saucepan.
Pour some water into a large saucepan. Place a container of milk on this pan. This is necessary for the milk to stand in a water bath.
Turn on medium heat and start heating the sour milk in a water bath. It is important that the temperature of the pan heats up gradually. This will result in a juicier cottage cheese.
Wait for the water to boil in a large saucepan on which there is a saucepan with sour milk. Immediately after boiling, you will see small flakes forming in the milk. You need to wait until the green serum begins to form. As soon as this happens, remove the pan of milk from the heat.
Place cheesecloth in a colander and pour out the entire contents of a small pan, and wait until all the liquid has drained.

Cottage cheese from sour milk in the microwave

Ingredients:

Sour milk 2 l.
Kefir 2 l. - optional.

Sequencing:

Pour the sour milk into a special bowl. If desired, add a little kefir and mix everything thoroughly.
Place the bowl of sour milk in the microwave and turn it on at 750 W. Microwave the milk for 10 minutes.
Strain the milk through cheesecloth attached to a colander.
Place the cottage cheese in a separate container and leave for 7-9 hours.

Cottage cheese from sour milk in a slow cooker

Ingredients:

Sour milk 1.5-2 l.
Kefir optional.

Sequencing:

Pour the sour milk into the multicooker bowl. Set the multicooker to the “Warming” mode. Then wait until the milk in it warms up to 40 degrees. The milk should be heated in the slow cooker for 40-50 minutes.
Place several layers of cheesecloth or cotton cloth over the colander. Pour the sour milk from the multicooker into it and let the excess liquid drain. In about 10-15 minutes, all excess liquid will drain.
Transfer the cottage cheese to a separate container and let the cottage cheese brew for 5-7 hours.

Spoiled products do not always go in one direction - to the trash, because some of them can be put to good use in the kitchen. For example, milk has soured at home, hence the question, is it possible, and if so, how to properly make homemade cottage cheese from sour or slightly sour milk? We have answers to all questions, and in this article we will look at some quite interesting options for turning spoiled milk into fresh, delicious curd.

Cottage cheese itself is a fermented milk product, so expired milk is the main raw material for this product. And it doesn’t matter whether it’s cow milk, goat milk, sheep milk, or even horse milk, any milk is suitable for curdling.

In principle, nothing other than milk is required to prepare cottage cheese, but time is our most valuable resource, and in order to save it we will resort to some tricks that speed up the curdling process. Namely, we will use starter cultures and heat treatment.

Over the history of culinary art, many different ways of producing cottage cheese from sour or fresh milk at home have been discovered.

In the classic version, preparing cottage cheese is as follows.

Homemade sour milk should be left in a warm, dark place for a day in a container that is not hermetically sealed, but only covered with gauze or a loose lid.
After 24 hours of such simmering, the milk is converted into curdled milk. To accurately determine the sour maturity of milk yield, you need to make sure that air bubbles are released in the milk mass, and that the sour milk itself has a dense, jelly-like thick consistency.
It is from such raw materials that cottage cheese should be cooked at a minimum temperature for 12 minutes.
After cooling, the fermented milk product will be divided into two fractions: whey and curd, which can be separated from each other by decanting the liquid through a filter (a colander lined with gauze).
The curd will remain on the gauze, which should be tied in a bag and hung so that the remaining whey continues to drain for another hour. However, even at this stage you can enjoy the tender cottage cheese.

We are in no hurry to pour out the whey. This is quite a healthy dietary product - a valuable source of easily digestible calcium, which is perfect for making whey drinks, kvass, okroshka dressing, brine for feta cheese, marinade for kebabs and the basis for kneading dough for pies and pancakes.

In addition, homemade cottage cheese from sour milk that has already been converted into kefir can be prepared using a cryo or thermo recipe.

This is a fairly simple procedure that does not require any special skills from the hostess, and we can cope with such a kitchen without any video lessons. Here you don’t have to use village raw materials; you can get by with simple store-bought kefir.

Thermo method

Pour kefir into ceramic, enamel, plastic or glass containers and leave in a warm place for several hours. We want the whey liquid to separate from the milk protein.
After this, cook the kefir composition in a water bath for about 8 minutes.
Afterwards, turn off the heat, cool the brew and place the separated curd lumps in a colander with a gauze mesh or on a regular flour sieve.

Thermal curd is ready.

Cryo method

This recipe is the simplest, since in principle you don’t need to do anything here.

Place the packaged kefir in the freezer compartment for two days.
After 48 hours, cut the bag and remove the kefir ice onto a sieve lined with gauze.

During the thawing process, the liquid along with the whey will drain, and the most delicate and most healthy snow-white curd will remain in the sieve.

This is how we were able to prepare excellent cottage cheese at home without much effort.

Everyone knows about the benefits of goat milk, which is why many people use it, despite the specific smell.

For those who, by chance, came into possession of such a valuable product, but cannot drink it, we suggest making homemade cottage cheese from goat’s milk and this recipe will become our guide on this culinary journey.

To get 1 kg of excellent granular curd, we need 6 liters of milk and 1 glass of sour whey. If there is no whey, then you can prepare a starter from 1 glass of warmed milk and 2 tbsp. cottage cheese.
So, pour the milk into three-liter jars, and add ½ cup of starter or whey to each of them to speed up the process of ripening the milk.
At a temperature of 20-25 o C, goat curdled milk will be ready within 24 hours.

Now we need a large saucepan, the bottom of which must be lined with a cloth napkin and jars of fermented milk raw materials placed on top of it.

Place the pan on the stove, carefully fill the container with water so that it reaches the jars’ shoulders and turn on the heat to low.
Warm up the sour goat milk in this way for about 20 minutes. During this time, you can mix the composition gently from bottom to top a couple of times. It should be noted that with such a gentle method of cooking cottage cheese, all the benefits of the product are preserved to the maximum.
After a third of an hour, you can notice that the protein mass began to separate from the yellowish-transparent whey and rise up. This means that the cottage cheese is almost ready.
All that remains is to pass the brew through cheesecloth and, tying the curd in a bag, hang it up and let it drain for half an hour.

People who are particularly sensitive to odors may resort to using aromatic additives in cottage cheese, such as garlic, spices or herbs. However, as many goat breeders assure, it is possible to remove specific flavors from the milk of meadow goats by removing the cream from it, and only then proceeding to making curds.

This recipe is especially good for pathological lazy people, because the microwave will take over the entire cooking process.

Ingredients

Sour milk – 1 l;

Preparation

Pour the milk into a heat-resistant container without a lid and place it in the microwave for 10 minutes at full power.
After the allotted time, remove the dishes from the oven and drain the curdled mass through a strainer.

The cottage cheese is ready. If you mix it with 2 tbsp. sour cream and sprinkle with granulated sugar, you will get a wonderful breakfast for those with a sweet tooth.

You can diversify the flavor palette of homemade cottage cheese with dried fruits, nuts, jams, honey, vanilla, chocolate chips and other aromatic additives.

Kitchen gadgets have greatly simplified the life of housewives, taking the bulk of the worries of modern ladies onto their electronic shoulders. A multicooker today is an integral attribute in any kitchen, and to improve its functionality, recipe books are updated with new recipes every day.

And this machine can even make cottage cheese from sour milk. The main thing here is to know how much to cook and at what mode.

Ingredients

Sour milk – 2 l;
Store-bought sour cream – 2 tbsp;

Preparation

First, we need to prepare the milk for curdling; for this we use sour cream as a starter.

Pour warm milk into a jar and mix with sour cream, then leave it to ferment in a warm, dark room for 12 hours.
The use of sourdough is extremely important in relation to store-bought milk, because if it is not soured correctly, it may not turn into sour milk, but simply go bad.
As soon as the milk takes on the structure of a thick mass, we can move on to the next stage - cooking the cottage cheese. To do this, pour the fermented milk mixture into the bowl of the unit, close the lid, set the timer for 60 minutes in the “heat” mode and go about your business.
After 1 hour, we check the state of the curdling process, and if the whey liquid has not separated enough, then continue to cook the curd in the same mode for another 30 minutes.

Upon completion of cooking, remove the bowl from the multicooker and place the cottage cheese in a fine-mesh colander so that the whey and protein mass remain. Then place a plate or saucer on top of the cottage cheese and apply slight pressure for 30-60 minutes. This way the cottage cheese will turn out crumbly, grainy and very tasty.

Detailed recipes for making cottage cheese in a slow cooker can be found here...

Store-bought and country-made fermented milk products cannot be compared, and the thought of real homemade cottage cheese works up a serious appetite.

Well, this recipe for making cottage cheese does not prescribe the use of sour milk; fresh milk would be quite appropriate here.

Ingredients

Fresh milk – 3 l;
Citric acid – 3 tsp;
Salt – 1 – ½ tsp;

Preparation

Heat the milk over medium heat until it boils, then add citric acid and salt diluted in 20 ml of water and mix everything thoroughly.
We continue to cook the milk until the yellowish-transparent whey and protein grains separate into separate fractions.
After this, drain the brew through cheesecloth. We tie the separated cottage cheese into a gauze napkin, put it in a colander or sieve and leave it under pressure for 20 minutes.

Dishes made from sour milk and cottage cheese

Often, after going through the refrigerator's stock, we find dairy products that have expired or are about to expire. It would be a shame to throw it away. What to do with such a find?

The baked goods made from sour milk and cottage cheese are simply first-class.

Sour milk pancakes with cottage cheese

Ingredients

Sour milk – 1 l;
Granulated sugar – 55 g;
Salt – ½ tsp;
Eggs category “1” – 3 pcs.;
High-grade wheat flour – 0.5 kg;
Baking soda – 1 tsp. without slide;
Cottage cheese – 300 g;
Sour cream – 2 tbsp;
Refined sunflower oil – 60 ml;

Preparation

Place all ingredients into the blender bowl except cottage cheese and 1.5 tbsp. sugar and beat until smooth, then bake the pancakes.
For the filling, mix the cottage cheese with the remaining granulated sugar and sour cream.
Place 1.5 tbsp in the center of the pancake. curd filling and fold the edges of the flatbread into an envelope, after which we fry the pancake with the filling in oil on both sides so that it becomes crispy and can hold its shape.

Curd cheesecakes

Ingredients

Selected egg – 1 pc.;
Cottage cheese – 1 tbsp;
Granulated sugar – 20 g;
Vanilla sugar – 5 g;
Semolina – 45 g;
Salt - a pinch;
Corn flour - 3 tbsp;

Preparation

Grind the eggs with sugar, vanilla and salt and semolina. Now the semolina should be given time to brew and swell, after which we add cottage cheese to it. Mix the above ingredients into a fairly thick, homogeneous dough.
We form round “cutlets” from the dough, which should be rolled in flour and fried in oil over medium heat on both sides.

Cheesecakes are an excellent option for a hearty breakfast.

Cheesecakes

Ingredients

Sour milk – 1 l;
Granulated sugar – 3 tbsp;
Salt – 1 tsp;
Dry baker's yeast – 2 tsp;
Refined sunflower oil – ½ tbsp.;
Baking powder for dough – 1-2 tsp;
Cottage cheese – 300 g;
Egg category “o” – 1 pc.;
Corn starch – 1 tbsp;
High-grade wheat flour – 0.6 kg;

Preparation

Sift the flour into a deep wide-bottomed container and mix with salt, sugar (1 tbsp) and yeast, then add milk and ½ part of sunflower oil to the dry mixture.
Knead the dough into a smooth, dense, elastic, but soft dough and leave it warm under a napkin for 2 hours to rise.
At this time, prepare the filling. Grind the cottage cheese with granulated sugar, starch and eggs until smooth.
When the dough has risen, separate lumps the size of a tennis ball from it and roll them into fairly plump cakes, in the center of which we place 1.5 tbsp. cottage cheese and seal the edges tightly, enclosing the filling inside the dough. Turn the pie over, seam side down, and make a round hole on the top from which the cottage cheese will peek out.
Cheesecakes should be baked for 25-30 minutes at a temperature of 180-200 o C.

And a few more recipes from homemade cottage cheese...