Homemade cottage cheese

From childhood, parents tell us that we need to eat cottage cheese. It is a unique source of calcium and protein that the body needs for proper growth. But this does not mean that cottage cheese is indicated for use only in childhood. Adults, especially those who look after themselves and play sports, also need cottage cheese. To strengthen bones and build muscle mass. But is the purchased product so good? The topic of this article is how to cook cottage cheese at home.

Homemade cottage cheese from milk

The easiest way to make this tasty and healthy product is from milk. Even the most inexperienced housewife can easily cope with this task. It is best to use country milk, fresh from a cow. But in the absence of such a store is also suitable. So, we managed to get high-quality village cow milk. What to do next?

And then everything is simple:

1. Skim the heavy cream off the surface of the milk.
2. Heat milk over low heat to 38 degrees.
3. Move to a warm place for fermentation, usually near the battery.
4. To speed up the fermentation process, which is more suitable for purchased milk, add a natural fermenting agent - a couple of tablespoons of sour cream, a crust of black bread, pharmacy lactic acid bacteria.
5. Wrap the jar with the future cottage cheese with a rag and newspapers and put it in a warm place for half a day.
6. After 8-10 hours, check how the milk has turned sour, for this, carefully, without interfering, look.
7. If a large clot has formed, it must be carefully cut into several pieces.
8. Place the pot on the stove and turn on the smallest heat.
9. When heated, fermentation occurs faster, whey is released.
10. Attention! Do not bring to a boil.
11. As soon as the whey has acquired a green-yellow hue, turn off the heat and leave the pan to cool.
12. In the meantime, prepare a colander and cheesecloth.
13. Place a colander in a clean saucepan, and put cheesecloth folded in several layers on top. The ends of the gauze should hang down.
14. Pour the product carefully into a colander, the whey will drain, and the curd will remain in the gauze.
15. The stronger the whey drains, the denser and harder the curd will be. You can roll the cheesecloth into a knot and press down with a load, for the greatest density of the product.

Cottage cheese in a slow cooker

To prepare homemade treats using a multicooker, you need:

1. Prepare sour milk.
2. Pour the extract into the multicooker bowl.
3. Select the "Baking" mode in the menu, temperature 80 degrees, cooking time - 10 minutes.
4. If the kitchen assistant does not have such a mode, you can simply set "Heating", just keep in mind that this procedure will take more time, up to 1 hour.
5. Drain the whey using a colander and cheesecloth.
6. The curd is ready.

Please note - if the whey is cloudy or white, this indicates that it has not yet ripened. You can't make cottage cheese with this whey. Do not throw away the leaked whey, it can be used in the preparation of dough for pancakes, pancakes.

Curd mass at home

Ready-made homemade cottage cheese can be "diluted" with different fillers to make a treat for children. Here, every hostess can completely trust her imagination. Don't forget to sugar and add sour cream and butter - kids love sweets!

Possible fillers for homemade curd mass:

• nuts;
• raisins;
• oat flakes;
• honey;
• any berries and fruits to taste and season;
• candied fruit.