Cottage cheese is a fermented milk product that contains a high percentage of protein. It is very versatile, as it can be used on its own, and can be part of many dishes. It is also different in that it is very fast and easy to digest. It is made by milk fermentation.
Composition per 100 grams:
• proteins - 16 grams;
• carbohydrates - 1.8 grams;
• fats - 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 favorable for bones, teeth and the nervous system;
• iron is useful for increasing hemoglobin levels in the blood;
• Vitamin A improves vision, 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 the preparation of homemade cottage cheese from milk and kefir
Cottage cheese should always be prepared from fresh, quality products. Failure to comply with the rules and regulations can lead to the opposite effect, that is, to the fact that the use of cottage cheese can cause an upset gastrointestinal tract or poisoning.
Cooking cottage cheese (homemade) from milk and kefir is a waste-free production, as you will see by reading our recipes. The proportionality will be approximately the following: from three liters of milk 1 kg of cottage cheese will turn out. It all depends on the quality of the ingredients.
With the addition of cottage cheese are prepared:
• cheesecakes;
• casserole;
• donuts;
• curd mass;
• cream;
• cake;
• vareniki;
• cheesecakes;
• Easter and more.
Recipe 1. Cottage cheese from milk and kefir "Nezhenka"
Composition:
• milk - 1 l;
• kefir - 1l.
From the specified number of products, 300 grams of cottage cheese is obtained. He is gentle and not sour. Suitable even for preparing curd mass. If you change the proportions in this recipe - 2 liters of milk and 0.5 liters of kefir, you get homemade Adyghe cheese.
Cooking method:
1. Pour the necessary amount of milk into the pan and bring to a boil.
2. As soon as we see the foam that rises, pour in the kefir.
3. Stir the contents so that the kefir is evenly distributed, and turn off the burner.
4. Remove the pan from the stove and leave to cool.
5. When the obtained kefir-milk mixture cools down, whey and cottage cheese will be clearly visible in it.
6. Next, filter the cottage cheese through a sieve, colander or cheesecloth.
Recipe 2. A simple recipe for cottage cheese (homemade) from milk and kefir
It is similar to the previous recipe with the only difference that the kefir-milk mixture must be heated for a long time on the stove.
Composition:
• milk - 500 ml;
• kefir - 400 ml.
Cooking method:
1. Pour the required amount of milk into the pan and put on moderate heat.
2. Make sure that milk "does not run away."
3. When bubbles and foam begin to appear on the milk, gradually pour the kefir.
4. Periodically stirring, we bring the specified mixture to the state when the serum begins to appear.
5. Warm the mixture further. We should form large grains of cottage cheese mixed with whey.
6. Turn off the gas, and throw the resulting milk-kefir mixture into a colander or cheesecloth so that the glass is excess liquid.
7. Bring homemade cottage cheese to your desired state. If you need dry cottage cheese, then squeeze it, if juicy, then let the liquid drain on its own.
8. The resulting cottage cheese can be consumed with fruit.
Recipe 3. The classic recipe for cottage cheese (homemade) from milk and kefir
Composition:
• milk (2.5% fat content) - 4 l;
• kefir - 600 ml.
Cooking method:
1. We heat the entire amount of milk to a temperature of 35-40 degrees. The best thermometer will be your own finger.
2. Pre-mix kefir with a small amount of milk so that there are no lumps. Pour the resulting mixture into the bulk of the 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 sourdough), the process can take from 10 hours to 2 days.
3. In the end, you should get one big lump, which is slightly separated from the walls of the dishes. This is yogurt, which is used to prepare various other dishes.
4. Then we take the pan with the resulting liquid, put it on medium heat, close the lid. Further, the heating process goes through two stages:
1) Gradually, the clot will begin to condense, and a clear serum will appear on the sides. This time we warm for 15-20 minutes at a temperature of 60 ° C, then turn it off and leave it to cool completely. This step 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 clods. Do not boil, as the cottage cheese can be digested and become dry and crumbly. With the end result, the whole mass will disintegrate like 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 resulting mixture into a colander, which is covered with gauze. When the initial volume of serum drains, we tie the gauze into a knot and hang it over the container for 4-5 hours.
Recipe 4. Curd (homemade) from sour milk
For this recipe, you can take any milk that is sour.
Composition:
• milk - 1 liter.
Cooking method:
1. Pour skim milk into a saucepan and start heating.
2. Bring to a temperature of 50C. We monitor how the curd clot of serum begins to separate.
3. After that, remove the pan from the heat. We do not bring to a boil. If you do the opposite, that is, bring the milk to a boil, then the cottage cheese will turn out tough and rubber.
4. We finish the cooking procedure in a standard way. Put cheesecloth 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 cottage cheese from kefir. You can even add greens to such cottage cheese and cook, for example, khachapuri from it.
Composition:
• kefir - 1 liter;
• salt - to taste;
• greens - at the discretion.
Cooking method:
1. Pour kefir into the pan.
2. Place the container on fire and bring to a temperature of 60-70 degrees.
3. The mass should be divided into whey and cottage cheese. Mix gently from top to bottom.
4. When the desired result is achieved, turn off the burner and leave the pan to cool to room temperature.
5. Then filter the cottage cheese through cheesecloth.
6. After about an hour, the cottage cheese can be salted and finely chopped greens added to it.
Recipe 6. Grandmother's recipe for making cottage cheese from milk and kefir
Composition:
• Milk - 3 liters
• Kefir or yogurt - 300 grams
Cooking method:
1. Pour milk into a pan and heat to a temperature of + 30 ° C.
2. Add kefir. If you want the cottage cheese to turn out to be more fat, you can replace the curdled milk with sour cream.
3. Cover the pan with a clean cloth and place in a warm place for about a day.
4. As a result, you should get a tight clot, which is recommended to cut into equal parts
5. The process of preparing cottage cheese will be carried out in a water bath. To do this, put a smaller pan in a larger pan, in which hot water is poured. We leave the dishes on low heat and make sure that the water does not boil.
6. Cottage cheese should be cooked to such a state that it separates from the walls of the pan and whey appears. Further cooking is not worth it, as this will only worsen the taste of the product.
7. After the curd is ready, it must be filtered through a sieve or colander. It is advisable to hold the product under oppression.
8. At the end, put the cottage cheese in a cool place and cool to room temperature.
9. Curd is ready.
Recipe 7. Homemade cottage cheese from milk in 5 minutes
Composition:
• lemon juice - 120 ml or 17 grams of crystalline citric acid;
• pasteurized milk - 3 liters.
Cooking method:
1. In any convenient way squeeze the juice of 3 lemons.
2. Pour all the milk into the pan. It is advisable to rinse the dishes before use with cold water so that the milk does not burn.
3. Immediately add lemon juice.
4. It is better to warm the resulting mixture in a water bath, stirring occasionally.
5. Gradually flakes of cottage cheese appear in the milk. Continue to heat until the serum is separated.
6. Turn off the fire and let it stand for 10 minutes, so that the curd lump gathers.
7. After 10 minutes, we discard the cottage cheese in a colander on which cheesecloth is located.
8. We wait until the serum drains. 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 cottage cheese 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 powdered milk, cottage cheese at home does not work.
3. Not only the taste of the final product, but also the calorie content depends on the fat content of milk.
4. To quickly get sour milk, you need to add a little already 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 it is stacked overnight, and in the morning a healthy breakfast awaits your family.
6. To speed up the process, the finished product must be put in cheesecloth and squeezed. So, it can be consumed immediately.
7. Liquid - whey that will drain from your cottage cheese, it is advisable to collect in a separate bowl. In the future, it can be used to make pancakes or fritters. Such a serum is suitable for okroshka.
Enjoy delicious and healthy cottage cheese from milk and kefir cooked at home!
