Fat-free cottage cheese made from homemade milk. Fresh tasty cottage cheese at home. How to make from pasteurized milk and kefir

Cottage cheese at home

What dairy animal is in your yard - a goat, a cow, a dairy sheep, a buffalo, a camel? Yes, whatever it is, you can cook fresh, tasty and good cottage cheese from any milk using the technology that I have tested over many years.

I make cottage cheese from cow's milk. Immediately after milking, I filter it through four layers of gauze and set it in a moderately cool place for 5–6 hours to settle. For low-fat cottage cheese, I remove the cream in a separate bowl, and heat the milk to the temperature of fresh milk. For fermentation, I add a spoonful - another sour cream, mix it together, close the lid, wrap it with newspaper and a warm blanket. After 6-8 hours, when it becomes thick, I take a slotted spoon and, without stirring the milk too much, I control whether it curdles quite well. If it’s just right, then I cut the clot to the bottom along the length and across every 3-4 centimeters. Subsequently, I carefully install it on the stove, placing 2 grates - flame dividers - and making the smallest fire.

In the cut places of the clot, when heated, a greenish whey appears. After a while, the clot will begin to rise up. Its temperature indicators should not be more than 60–65 °, otherwise the clot will weld. I remove the dishes from the stove and cool them so that the grains of the protein contained in the cottage cheese increase in volume.

I take a sieve, cover it with clean gauze, set it over a basin, a bucket (only not galvanized) and carefully put cottage cheese into the sieve with a slotted spoon. In 3-4 hours, the serum completely flows out. Note that if the whey is cloudy and not greenish, it means that the curdled milk has not had time to ripen, and next time keep this in mind.

I carefully wash all the dishes after each use. If, for the sake of forcing the fermentation of the next portion of milk, pour it into a dish from under the cottage cheese, then a putrefactive process will begin and the milk can simply be spoiled. So the dishes should be washed well with soda (one teaspoon per liter of water). Gauze, in order not to turn yellow, I rinse initially with whey, then with cold and hot water.

Fat-free cottage cheese is perfect for feeding children and adults who should not eat any fats. It is a highly perishable product and is best kept frozen. If you have a lot of cottage cheese left and you can’t use it at a time, then cut it into pieces the right sizes put in a bag and freeze. Freeze it is allowed only 1 time.

I do fatty cottage cheese in the same way, with the only difference that I do not remove the cream from the milk, but warm it up, stirring it several times along the bottom. The final event - the removal of whey, is carried out only when the curd and whey are completely cooled, otherwise all the sour cream from the curd will go into the whey.

I do not put cottage cheese under the press. It is enough to move the mass from place to place, and it will compact perfectly.

Serum is also a valuable product. It contains all the mineral salts of milk and can be used to make various drinks (kvass) and other dishes, especially in the summer, as well as for livestock feed.

Whole cow's milk tastes amazing. It is also good for health. People who cannot tolerate high-fat foods or are on a diet opt ​​for skim milk. How to make low-fat milk at home, as well as how it is defatted in production, will be discussed further.

Peculiarities

Skimmed milk is a product containing 0.1% fat. It can be obtained using a special apparatus designed to separate cream from milk (separator). Skimmed cow's milk is consumed as a finished food product or used as a component in the preparation of various dishes, such as omelettes, pastries, cocktails.

Skimmed milk retains many vitamins and healing components that a person needs for a full life. The composition of such a product includes potassium, magnesium, copper, calcium, iron and many other elements. The fat-free product also contains vitamins D, C, A, B, E, etc. This set of vitamins helps to actively strengthen the human immune system. At the same time, the calorie content of the product is only 35 kilocalories per 100 grams.

Industrial degreasing technology

The procedure for defatting a product in a dairy consists of several steps.

• Fresh products are poured into cans and cooled so that their shelf life is significantly increased. After that, the milk is sent to the factory for processing.
• At the factory, it goes through a stage of processing on a separator for cleaning from bacteria and dirt at a temperature of 45 degrees Celsius.
• Then the product is driven through special apparatus for the separation of cream and skimmed milk, which is also called "reverse". As a result, the fat content is reduced to 0.1%.
• After that, the reverse goes through another processing to create a more homogeneous structure.
• An obligatory step is pasteurization, which consists in heating the product to 65-90 degrees Celsius for re-cleaning of contaminants.
• At the final stage of production, the product is cooled and poured into special containers. Then it is sent for sale to retail outlets.

On packs of pasteurized milk, a shelf life of up to 7 days is usually indicated at a temperature of 2 to 5 degrees Celsius. With an increase in temperature, the shelf life of the product is reduced.

Skimming milk at home

According to the generally accepted typology, the reverse has a fat content of 0.1% or less. Therefore, it is important to note that it will not be possible to obtain such a low percentage of fat content at home due to the lack of special equipment used in the dairy.

Various methods can be used to obtain a fat-free product. The hot method gives faster results, while the cold method has a slower effect. Let's consider them in more detail.

hot way

Whole milk should be poured into a saucepan with a thick bottom. On a low heat, you need to bring the product to a boil, after which you should remove the pan from the heat and cool its contents. With this approach, the cream will go up, they can be removed with a spoon. So you get a product with a lower degree of fat content.

cold way

If there is not enough milk, then you can pour it into a container with a wide neck, or into a deep plate. The container should be placed in the refrigerator for 10-12 hours. During this period, a natural process of separation of milk and fatty parts will occur. Then the cream can also be simply skimmed off with a clean spoon.

At home, you can cook obrat with a mixer. Pour whole milk into a tall container, lower the mixer there and turn on the highest speed. After a while you will be able to see small lumps. This is how the process of separating fat occurs. After that, you will only need to strain the liquid through cheesecloth. The result is butter and skimmed milk.

The long-forgotten taste of absolutely natural cottage cheese, its undoubted benefits encourage an increasing number of people to try to cook it with their own hands.

Even the most delicious store-bought cottage cheese necessarily contains artificial additives, there may be less or more of them, depending on the standards used at the manufacturer's enterprise. At best, these will be relatively harmless preservatives and flavorings, at worst, milk fat substitutes.

Such experiments with what is one of the staple foods cannot be healthy.

For children, for example, such “curd products” are only theoretically suitable, so many people who are not indifferent to health and proper nutrition their children and themselves, began to be interested in the opportunity to make cottage cheese, yoghurts, cheeses with their own hands at home.

Cottage cheese is nothing more than fermented milk from which whey has been removed. It can be prepared traditionally or separately.

Traditionally prepared cottage cheese can be fermented with sourdough starters (acid) or with the addition of pepsin (rennet). According to the degree of fat content of the original product, it is divided into several types: fat-free, low-fat, classic, fatty.

Separately prepared cottage cheese is different in that skimmed milk is used for it. The resulting granular mass is mixed with cream before use.

A little about the benefits of a dairy product

The value of cottage cheese in the human diet has not been questioned for a long time. Calcium, easily digestible milk protein, zinc, amino acids make this food indispensable and necessary for both adults and children.

Regular consumption of cottage cheese normalizes the intestinal microflora, inhibiting the development of pathogenic bacteria and preventing putrefactive processes. It provides the necessary level of hemoglobin.

The optimal product for people with a weakened immune system, promotes rapid recovery, including after illness. Low-fat cottage cheese is recommended to consume if you need to increase muscle mass or lose excess weight.

Cottage cheese is also included in the mandatory diet for babies. It can be given already from six months, it will ensure the correct growth of bones, teeth, perfectly debug the work of the intestines and increase the digestibility of food.

Goat milk cottage cheese is especially good for children, since it does not cause allergic reactions.

For those who have stomach problems, goat's milk curd will become not only food, but also medicine. It is one of the best natural remedies for gastritis.

How to make natural cottage cheese at home, we will tell further.

Classic recipe

If you want to enjoy a natural product without additives and with a guaranteed amount of nutrients, you can try making cottage cheese at home. It's not as difficult as it might seem.

For the final product to be highest quality, it is better to purchase natural milk.

For 1 kg of cottage cheese you will need at least 3 liters of milk.

Milk is simply put in a warm place for natural souring - clods should form. After souring (the sooner the better), the product is placed on the stove on a small fire.

It is better to immediately place the purchased milk in a saucepan, but if you had to pour it, you need to do this carefully, do not shake the resulting yogurt.

You also need to heat it carefully, do not move away from the stove, literally do not take your eyes off the contents. As soon as the whey separates, the pan must be removed. Do not bring to a boil, otherwise the product will be spoiled.

After cooling the pan to room temperature, strain the curd mass. Gauze is laid out in a sieve or an ordinary colander in several layers (the dimensions of the gauze should be larger than the diameter of the sieve).

Whey can be used for baking or making desserts - so you need to substitute a container under the sieve.

After the entire mass is poured, the gauze is tied, and the resulting bundle with almost ready-made curd is suspended until the whey drains completely.

You should not speed up the process, if you squeeze out the remaining whey with your hands, the cottage cheese will turn out to be too dry. As soon as the drops stop falling, homemade natural cottage cheese is ready for use.

To speed up the fermentation process, you can add a couple of tablespoons of kefir or sour cream to the milk, and to prevent boiling, heat the pot with sour milk in a water bath, that is, place it in another pot, larger in size, filling it with water. This will provide a more even and gentle heating.

A slightly different way classic cooking described in the video:

Grain cottage cheese at home

There is another product with an unsurpassed taste, very delicate - grained (granular) cottage cheese. How it is very easy to make it at home will be discussed further.

For the first try, you need to take:

• A liter of milk;
• One and a half tablespoons of calcium chloride;
• A little salt.

Milk is better to take low-fat. On a small fire, milk is heated to 50 0 C (to accurately determine the temperature, you can purchase a thermometer for liquids), and then calcium chloride must be poured into it (while stirring gently).

Curdling of milk will happen right before our eyes, but you need to wait for the formation of grains, and only then the pan must be removed from the heat.

The resulting product must cool, and to make it happen faster, it can be put in cool water.

It should be noted that the stirring process started earlier should not be interrupted even for a second, then the whey will quickly and evenly separate from the curd.

The cottage cheese is filtered through gauze (as described above), at this stage it can be salted.

The resulting dietary product is low in calories, high in calcium and phosphorus, is an excellent food for pregnant women and children, as well as for all lovers of dairy products.

Recipe for a fat-free kefir product

An even more delicate type of cottage cheese, which is easy and simple to prepare, is kefir cottage cheese. The easiest way to get such a delicacy at home is to buy a regular package of kefir and freeze it.

When it freezes, take it out, remove the packaging (for this you can douse it with warm water), put it on the already familiar gauze in a sieve and let it thaw and drain.

As a result, the gauze will not a large number of the finest curd.

Such low-fat cottage cheese can be given to small children and feast on themselves.

You can also simply heat it in a water bath, stirring constantly. It will drain for about two hours.

How to make calcined cottage cheese

Having started eating homemade products, it is difficult to stop, so the list of kitchen experiments can also be supplemented with calcined cottage cheese.

As the name implies, this type of dairy product has a high calcium content, which means it is suitable for pregnant, lactating women, it is useful for children, for the elderly, as a prevention of osteoporosis.

It is prepared according to the classic recipe, which was presented above. That is, you need to prepare:

• Milk (calculate the amount, keeping in mind that the finished cottage cheese will turn out three times less);
• Calcium chloride (pharmacy 10% solution, for each liter of milk - no more than 3 tablespoons) or calcium lactate (calculated at 6 g - this is one teaspoon per liter).

When the curdled milk is put on fire, calcium chloride is added and mixed. The rest of the steps are done in exactly the same way as in the very first cottage cheese recipe in this article.

This fortified dairy product is easy to digest, so remember that the daily norm for an adult does not exceed 100 g. Before you start giving it regularly to a small child, it is better to consult a doctor.

Making cheese at home

Having decided to diversify your diet with products of your own production, you should not stop and add homemade cheese to the list of products. It is quite possible to make cheese from cottage cheese at home, however, to obtain the expected quality, everything must be done strictly according to the recipe, then family gourmets will have nothing to complain about.

First you need to try to cook the simplest curd cheese. For him you need:

• Milk - a half-liter jar;
• Half a kilo of fat cottage cheese (do not specify that it is better to buy natural dairy products, for example, farm products);
• A little butter- 50 g is a heaping tablespoon plus just a tablespoon;
• Salt;
• A teaspoon of baking soda.

There are not so many ingredients and there is complete confidence in the absolute naturalness of the prepared cheese. There will be no additives, no substitutes. This alone can inspire you to buy. useful experience, and after success and on subsequent exploits.

So, granular cottage cheese is ground in a fairly large saucepan, then boiling milk is added and, with stirring (where without it!), Cook for about 10 minutes over low heat. If you cook longer, the cheese will be firmer.

Then, in a familiar way, the resulting semi-finished product must be allowed to drain, but now that everything has drained, you should strongly squeeze the gauze knot with your hands. After that, the mass is placed in a clean pan, it must be salted, oil and soda added.

Then - on a small fire, for a couple of minutes, no more. And stir!

Gradually, the cheese will begin to lag behind the walls of the pan, then it must be removed from the heat and set to cool (cooling is slow, with room temperature). The final touch is that the mass is shaped, it is placed in a glass or ceramic container (it must be oiled in advance) and placed in the refrigerator for an hour and a half.

You can use homemade cottage cheese as you like, this is a completely complete product, it is especially good for making hot sandwiches and pizza. This cheese melts when heated, giving dishes and snacks a long-forgotten taste and look.

For those who are unable to refuse fresh cheese, but at the same time dream of losing weight, it should be prepared from low-fat cottage cheese. This, by the way, will be just good for health, because the constant use of products with milk fat contributes to the development of atherosclerosis.

Let's see how to make cheese from cottage cheese using this method in the next video clip:

There is an even faster and easier way to make cheese at home. For him you need:

• Milk;
• Kefir;
• Salt;
• Spices, nuts, dried herbs.

The first two ingredients are taken in a ratio of 3/1 (for example, for 3 liters of milk - a liter of kefir), and salt - to taste.

The milk is heated, but not to a boil, kefir and salt are immediately added, mixed and kept on fire for a few more minutes. At this moment, if there is a desire to do something unusual, you can add nuts, dried herbs, dry seasonings to the curd semi-finished product.

The resulting curdled mass must be filtered through gauze and then, without removing it from gauze, placed in a mold for pressing (it can be an ordinary colander, lay a towel under it), press down with a small load on top.

In a few hours, the curd cheese will be ready. The longer it is under pressure, the denser it will be.

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Are there any contraindications for use?

There are few direct contraindications to the use of cottage cheese. It is contraindicated in people with milk protein intolerance, kidney disease (large amount of protein) and atherosclerosis (if cottage cheese is fatty, it increases cholesterol). Gastritis and ulcers also do not allow the constant use of cottage cheese.

However, quite healthy people should still follow some rules. Excessive passion for cottage cheese, especially calcined, can lead to an imbalance of minerals in the body.

Also, the level of acidity of the stomach can change, the work of the intestines can be disrupted. No need to eat cottage cheese high temperature, cough, asthma, skin diseases.

Only very fresh cottage cheese should be eaten, ideally it should be eaten immediately when ready.

In order for the cooking process to be easy and the result of the work to meet expectations, you must strictly follow the cooking technology indicated in the recipe, and also take into account a few tips below.

When making cottage cheese, do not allow milk to boil (this applies to classic recipes), otherwise the product itself will subsequently be dry and rough. It is preferable to use whole natural milk.

It is necessary to use dishes made of stainless steel or enameled with an intact coating.

It is necessary to heat the milk on a very small fire, and for a change, you can try not to mix the original product.

There are a number of tips from experts on making cottage cheese, where it is recommended not to stir the product at all, that is, let it curdle at a natural pace. It is recommended not only not to squeeze the cottage cheese with your hands, but also not to overexpose it in gauze (no more than 2 hours), otherwise it will be dry.

If you want to get a denser cottage cheese, then you should place a weight on a bundle with a mass, for example, a jar of water on a plank. The whey must come out clearly, otherwise the dairy product will be sour.

As for storage, we must remember that cottage cheese is one of the most perishable products, so it should be consumed immediately, but if you still have to store it in the refrigerator, then no more than 2 days, and you do not need to pack it in polyethylene. You can, as they did in the old days, wrap it in white linen.

There is another way - to subject it to a quick freeze, and then store at -18 C. In this case, the shelf life of the product increases to 2 months. If it is frozen quickly, it does not lose its taste and usefulness.

Making cottage cheese and cheese at home, of course, takes more time than buying them in the store. But the very idea of ​​eating natural, homemade dairy products is so good that you will hardly have to regret the time and effort spent.

Finally, we suggest that you familiarize yourself with another way to cook cottage cheese at home. The process itself is quite interesting, and the result is excellent. Watch the video below:

Over the millennia of communication with dairy products, a person has learned to make various types of cottage cheese and a lot of delicious and nutritious dishes with his participation - both the first and second, and at the same time desserts. Culinary experts have more than 150 dishes that can be prepared with cottage cheese! Most of the dishes are dietary and are used in baby food. Many of them are medicinal and suitable for baby food. In addition, cottage cheese goes well with a large number of products - milk, sour cream, cream and kefir, sugar, jam, vegetables, berries and fruits.

The technology of making cottage cheese provides it with excellent healing and nutritional properties. This is a dietary product with high energy and nutritional value. It is perfectly absorbed by the human body at any age, improves the functioning of the digestive system.

In ready-made cottage cheese, you will find a set of useful amino acids, minerals (calcium, magnesium, phosphorus, iron, folic acid, lecithin, choline) and vitamin B2. This product is considered ideal for feeding children and adults, helps to form bone and cartilage tissues of the skeleton, improves metabolism, kidney and heart function, fights anemia and atherosclerosis, and stimulates the process of hematopoiesis.

Souring fatty cottage cheese is a simple and understandable process: it is prepared from full-fat whole milk. No need to wait until the milk turns sour on its own - just add a little kefir or sour cream to it and put it on the fire, but do not bring it to a boil. The milk will curdle within a few minutes and the process of separating the curd from the whey will speed up.

Calcined cottage cheese is perfectly prepared from cold pasteurized or boiled milk, to which you need to add a solution of calcium chloride, then make it sour - and the unleavened cottage cheese is ready!

Fat cottage cheese contains from 9 to 18% fat and has a high calorie content - 2200 Kcal, that is, higher than that of beef! Fat-free cottage cheese has a fat content below 9% and a calorie content of not more than 1090 kcal.

The preparation of low-fat diet cottage cheese requires skim milk - it is much easier to find it in an ordinary city store than normal full-fat milk, so there should be no problems with raw materials.

A good fat-free cottage cheese is prepared at home using a certain technology. First, you pasteurize the milk, destroying harmful microorganisms - boil or heat it to 80 ° C and hold for about 15 minutes.

Then pasteurized milk is quickly cooled to 30 degrees in a cold water bath, after which the cooled milk is fermented. You can do this with a bio-ferment or a small amount of sour cream, but if you want to get fat-free cottage cheese, it's best to ferment it naturally, that is, wait until the milk turns sour on its own. Just remember to put the pot of milk in a warm place.

You just have to wait for the appearance of a dense clot, which forms at the top, and the serum falls down. And be careful - an under-fermented clot will give a perishable curd of poor quality, and an over-fermented curd will turn out to be too sour.

Drain the remaining whey through a sieve or cheesecloth and cool the resulting product. Your curd is ready. Now you can add flavoring seasonings to it at your discretion - salt, sugar, cinnamon, vanilla, etc.

Do not forget that homemade low-fat cottage cheese is obtained from milk, which is fermented by special microbes. Therefore, cottage cheese is an excellent environment for the vital activity of microorganisms, the action of which does not stop when the curd is ready. Literally in a day or two, the cottage cheese turns sour to a state of unsuitability and becomes dangerous for eating. Even in the refrigerator for more than two days, it is not recommended to keep it.

Cottage cheese made from raw unboiled milk or accidentally sour pasteurized milk is especially dangerous, because it can contain microorganisms that are dangerous to human health. Therefore, try to eat only fresh cottage cheese that you have just cooked or be sure to heat treat cottage cheese that has been in the refrigerator for some time!

Recipes for homemade cottage cheese from sour milk

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It is unlikely that anyone will argue about the advantage of home-made cottage cheese over store-bought. The presence of this product in the daily diet guarantees strong bones, teeth, hair and nails for all family members - from the smallest babies to people of advanced age. The shelf life of cottage cheese prepared at home is no more than 2 days in the refrigerator. The industrial version of the product can be stored, according to the inscriptions on the packaging, for several weeks, which confirms the presence of a large army of preservatives in the curd.

Making cottage cheese from homemade milk

The main rule when doing such a thing is attentiveness in the very process of warming up yogurt. Underheated raw materials will result in too sour and wet cottage cheese, overheated - will make the finished product dry.

• 1 liter of fresh milk from a neighbor's cow;
• a pan of the appropriate size and another, slightly larger;
• colander;
• loose cotton fabric, such as gauze.

Cooking cottage cheese at home:

1. Leave the milk for a day in a warm place for fermentation.
2. Drain the resulting yogurt into a saucepan.
3. Put on the fire larger dishes filled with water by a third.
4. Place a saucepan with sour milk in it.
5. Heat until the lumps of cottage cheese are visible from the whey and from the walls of the dish, without allowing the product to boil.
6. The time required for the complete separation of milk into whey and curd is always different, since the composition of the raw materials is never the same. Usually such a process takes from 25 to 30 minutes, but this is not accurate. Gradually, each hostess gains by experience her own interval between the start of heating and the end of the procedure.
7. In a colander, put the gauze evenly so that the ends of the cloth hang outward.
8. Pour the slightly cooled whey with cottage cheese onto cheesecloth, leave for a while to drain the liquid.
9. Carefully tie the mass into a knot and hang over the sink or put under the press. The press should not be too heavy so as not to crush the lumps of finished curd, its main goal is the gradual, maximum removal of liquid from the product.

Ready-made cottage cheese made from sour milk can be eaten fresh, or you can add raisins, candied fruit and sugar to make an excellent filling for sweet pastries or cheesecakes.

How to make low fat cottage cheese at home

Farm or homemade milk is usually high in fat, which is not always good if you are overweight or due to certain health problems. In this case, skimmed milk of industrial production should be taken as the feedstock.

Necessary products and tools:

• liter of pasteurized milk;
• two pots of different sizes;
• gauze;
• colander.

Preparation of dietary cottage cheese:

1. Pour the low-fat pasteurized milk into a smaller container and set aside in a warm place to sour. Such a product ferments much longer, therefore, to speed up the process, a piece of bread is placed in it.
2. Place the container with sour milk in a large pot of water and put on fire.
3. Keep the structure on a slow heating for about half an hour, until the whey is completely separated from the curd clots.
4. Lay gauze on a colander, carefully pour the curd mixture.
5. Allow excess liquid to drain, tie the ends of the fabric so that the cottage cheese is inside the gauze knot, and hang it over the sink to completely drain the cottage cheese.

Homemade low-fat cottage cheese prepared in this way is very tender, slightly different in taste from the usual product for everyone, and is especially loved by kids.