What is curd made from. How to cook homemade cottage cheese from whole cow's milk? How is cottage cheese made from milk?

20.09.202127.05.2017

It is important for mothers that children receive all the most useful in the diet, and therefore factory-made sour-milk products are increasingly being replaced by home-made ones. For example, cottage cheese is excellent at home from raw and boiled milk, fresh whole natural cow's milk and from a purchased pasteurized store product. There are many different recipes that can teach us how to make the most delicious, environmentally friendly cottage cheese by boiling and even non-thermal methods.

How is cottage cheese made from milk?

Today, in the age of widespread use of genetically modified goods, the dangers of which are trumpeted from all over, trust in factory products is fading before our eyes. It becomes scary not so much for himself, but for the children.

That is why more and more people are striving to purchase a natural rural assortment of dairy products. Villagers and farm owners deftly manage milk, making it a lot of delicious and useful products. However, many townspeople are not even aware that it is quite simple to get the same cottage cheese from milk with their own hands, the main thing is to know the algorithm of this process.

So how do you make your own organic cottage cheese?

Homemade cottage cheese from village milk

First you need to decide what kind of milk homemade cottage cheese is made from. Undoubtedly, homemade fresh milk from milk cows is the best raw material for curdling.

Such cottage cheese is soft, tender, juicy and very nutritious. From 1 liter of milk you can get up to 300 g of fresh cottage cheese.

Even homemade milk was passed through the separator, the reverse will still be an excellent solution for making low-fat cottage cheese.

Homemade cottage cheese from store milk

However, very often city hostesses are visited by the question, is it possible to do cottage cheese from store-bought milk, because in the conditions of the city it is not always possible to buy farm goods?

Yes, of course, you can resort to factory milk, it curdles perfectly and here it’s not even so important whether the raw material is fresh or boiled. At home, even from low-fat, pasteurized and lactose-free milk, you can cook a good curd product.

To obtain 1 kg of cottage cheese, at least 4 liters of milk are required.

How does the curdling process take place?

Everything is simple here. To begin with, milk must be allowed to sour and curdle, that is, turn into yogurt.

It can be done different ways, starting from the banal keeping the drink warm for about a day, and ending with the use of various natural starter cultures (sour cream, kefir, bifidumbacterin), acids (citric acid, vinegar, lemon juice) and chemicals (calcium chloride).

Further, fermented milk is subjected to thermal and cryo-treatment, as a result of which the curdled milk breaks up into two fractions, one of which is cottage cheese. That's all science. Everything looks pretty easy and simple, and even without visual video tutorials.

Let's now put the theoretical knowledge into practice.

Ingredients

— 5 l + -
Kefir - 1 l + -

Making homemade cottage cheese from milk

This recipe for making homemade cottage cheese can rightly be called classic or even traditional, because this is how this product has been prepared for centuries, mainly from natural cow's milk.

In order to cook homemade cottage cheese, we need both milk and kefir as a starter.

Pour milk into a saucepan and put on fire. It must be heated over medium heat with occasional stirring so that it does not burn.
As soon as the milk boils, pour all the kefir into it and, continuing to cook, actively mix the whole mass from top to bottom so that the starter is evenly distributed throughout the entire volume of milk.
After a few minutes, you will notice that the milk has curdled, and the protein grains have risen to the top - this is the cottage cheese itself that has separated from the whey.
Now we need to filter it from the whey liquid, for which we line a sieve installed on an empty pan with gauze folded two or three times and drain all the contents of the pan through it.
The cottage cheese remained in gauze, and the whey was in a glass container. We tie the edges of the fabric in the form of a bag and hang it up so that the excess whey is completely glassed from the curd.

The curd is ready! Now you can cook cheesecakes with it, and stuff it, or just mix it with sugar and raisins and eat it for breakfast.

Among the great multitude various options obtaining cottage cheese naturally exists and an express recipe that will tell us how to quickly cook cottage cheese at home from fresh and boiled milk from the store.

To do this, we do not even need sourdough, but we will use a pharmacy drug called calcium chloride. In this way, even in Soviet times mothers strove to make their children enriched with calcium homemade kefir and cottage cheese.

These products are not only very tasty, but also able to strengthen teeth and bones, normalize the functioning of the nervous system and have a beneficial effect on the circulatory system.

Ingredients

Pasteurized milk - 0.5 l;
Calcium chloride 10% solution - 1.5 tablespoons;

Preparation of calcined cottage cheese

The prepared products are just enough to prepare one serving of cottage cheese for a child.

So, we heat the milk in a saucepan to 40 ° C, after which, with vigorous stirring, we introduce a ten percent solution of calcium chloride into the liquid.
Then bring the milk to a boil, and cook until the mass curdles. Next, remove the brew from the stove and, after cooling, we fold the curd into a strainer. After 15 minutes, the excess liquid will drain, and the cottage cheese can be eaten.

In this recipe, you should strictly adhere to the stated proportions, because if you add too much CaCl 2 to milk, then the cottage cheese will be bitter, which neither children nor adults will definitely like.

Absolutely healthy people can consume any dairy products without fear of own health, however, for persons with lactose deficiency, the acceptable dairy assortment is very limited.

And if you can still find lactose-free products in megacities, then for small towns this is sometimes an outlandish product. And therefore, people with such a diagnosis have no choice but to cook special cottage cheese at home on their own, since such milk is available today in almost every major market.

And in order to make the product even more useful, instead of sourdough we will resort to the help of bifidobacteria, and we will not boil sour milk, but we will use the sparing cryo curdling method.

Ingredients

lactose-free milk - 1 l;
Bifidumbacterin - 2 ampoules;

Making homemade lactose-free cottage cheese

First, we need to bring the milk to a boil, then cool it to 38 ° C and pour it into a thermos, where we also add diluted bifidumbacterin.
After 10-16 hours, a luxurious lactose-free kefir and enriched with bifidobacteria is formed in a thermos. To preserve all the benefits of this product, we do not use fire, but a freezer to prepare cottage cheese.
So, pour kefir into a bag and send it to freezer 8 hours, and best of all at night. And in the morning we take out the bag, cut it, take out the ice floe and put it on a sieve lined with three-layer gauze. In the process of thawing, the whey will drain through the holes, and the most delicate, juicy and soft cottage cheese will remain in a gauze bag.

Yes, no doubt, this method takes a lot of time, but having enjoyed the taste of this curd and having taken the lion's share of the benefits, we really understand that it's worth it and then cooking cottage cheese at home from any kind of milk will become your constant occupation in the kitchen.