Responsible hostess shows how to cook cottage cheese without a gram of chemistry

Disappointed with the quality of purchased dairy products, housewives increasingly began to think, How to cook homemade cottage cheese yourself. Since there are many ways of cooking, they have to decide which one to stop at. Today we will share a few of them.



For the easiest way to make homemade cottage cheese, you will need only one ingredient. This is a good sour milk (the more the better).

Preparation

1. We pour sour milk into a pan and start heating it. Be careful not to overheat the mass. The softer you want to get cottage cheese, the lower the heating temperature should be. Sour milk should occasionally stir smooth movements, watching the process of separating whey from curd mass.
2. Turn off the stove and let the mass cool down a little so as not to scald.
3. We put the gauze in several layers and filter the resulting cottage cheese over some container. We do not pour whey: it can then be useful for baking.
   
   
   
   
4. We leave the gauze with cottage cheese to drain overnight. In 10 hours you will have fresh homemade cottage cheese.

Accelerated method of cooking cottage cheese Ingredients

• 3 liters of milk
• 120 ml lemon juice (or 2 tsp citric acid)

Preparation

1. We heat the milk with a small heat to make it a little warmer.
2. We begin to gradually introduce lemon juice into the milk, constantly stirring. From citric acid, the mass will begin to curl.
3. We do not heat milk much: the lower its temperature, the more tender the cottage cheese will turn out.
   
   
   
   
4. When the cottage cheese is separated from the serum, strain it through gauze, folded in 2-3 layers.
5. Leave the cottage cheese to drain overnight.

We make cheese on leaven Ingredients

• 3 liters of milk
• leaven

Preparation

1. The milk must be boiled and cooled to 40 degrees. It is better to use enameled dishes.
2. Add to warm milk starter and mix thoroughly.
3. The container is wrapped in an old towel and well wrapped. Leave to ferment. The process can last up to 20 hours.
4. The resulting mass is set to heat up on a slow heat. Constantly stirring and watching so that it does not overheat.
   
   
   
   
5. Separated from the whey cottage cheese filter through several layers of gauze and leave to drain until the morning.

How to make homemade cottage cheese: another recipe We heat cottage cheese with fresh milk!

The ingredients

• 3 liters of fresh milk
• 6 liters of sour milk

Preparation

1. In a large pan pour 3 liters of fresh milk, let it boil and remove from the stove.
2. In boiled fresh milk immediately pour 6 liters of sour and stir. Put the pan aside so that the serum with the formed cottage cheese cools.
3. We fold the gauze in several layers and filter the mass over a large pan.
   
   
   
   
4. Leave the cottage cheese to drain until morning.

Also cottage cheese can be made on kefir with sour cream. Recipe below!

The ingredients

• 4.5 litres of milk
• 250ml kefir
• 400ml sour cream
• 1-2 tbsp. l vinegar without impurities (lemon juice)

Preparation

1. The milk is poured into a pan and heated on the stove.
2. As soon as we see that the milk wants to boil, we add sour cream and kefir to the pan. Stir the mass carefully.
3. Gradually pour lemon juice or vinegar into the warm milk mixture, constantly stirring. From the acid, the milk will clot, and the cottage cheese will be separated from the whey. Let the mass cool down a little.
   
   
   
   
4. We fold the gauze in several layers and filter the serum.
5. Leave the cottage cheese to drain until morning.

Try to cook cottage cheese at home, and you will see that it is very simple. Good luck!