How to make cottage cheese from milk and kefir. Recipes for making cottage cheese from kefir at home

It just so happened that in the country where I live, at one time there was no good cottage cheese. Now it has appeared, but out of habit, I often make it at home. The advantage of homemade cottage cheese is that whey remains, with which you can prepare okroshka, bake bread, pancakes and pancakes.

I usually make cottage cheese at night. That is, at 7-10 pm I mix the products, and in the morning, when the mass has fermented, I make cottage cheese. It turns out that the mass ferments for about 10-15 hours. I’m not in a hurry here: I set it at 8 pm, and made the cottage cheese at 10-11 am.

You need to take natural milk, with a short shelf life (I have milk with 3.8% fat content). And the kefir is fresh. It has been verified that if you take slightly expired kefir, the cottage cheese will not turn out.

So, to prepare homemade cottage cheese from milk and kefir, we will prepare the products according to the list.

Pour milk and kefir into a saucepan. Mix.

That's all, actually. Cover with a lid and go to bed.

What do we see in the morning? The result was the most delicate yogurt. It is very tasty!!! Usually I set aside a couple of tablespoons of this mixture for myself, and make cottage cheese from the rest.

We put the pan on medium gas and do not move far from the stove. You will see flakes begin to form along the edge. Stir. There will be more and more flakes. The mass should not be hot, but slightly warm. But even if you overexposed it, it’s okay. In this case, the cottage cheese will turn out to be more grainy and dry, which is not bad! The flakes will rise to the surface, and the whey will be at the bottom.

Today I brought the mass to the condition as in the photo. The mass was slightly warm and moist, the whey was mixed with flakes.

Once you have reached the desired consistency, remove from heat. Place a colander on the pan and add gauze folded in several layers into it. Pour the curd mass and let the whey drain. This will take about 30 minutes.

The output will be almost 1 liter of whey...

And 270 gr. cottage cheese.

By the way, if you pour the whey into a jar and close it with a lid, it can be stored in the refrigerator for three weeks! Same with cottage cheese: it can be stored for two weeks in a closed container.

Homemade cottage cheese made from milk and kefir is ready. We serve it for breakfast with whatever your heart desires, or use it in desserts, creams, etc.

Bon appetit!

With the birth of a child or having decided to eat more healthily and healthily, housewives are thinking about how to make their own cottage cheese from kefir at home. Coping with this seemingly impossible task is quite easy. During the cooking process, you can use only the usual kitchen utensils (saucepan and colander) or resort to the help of modern gadgets (multi-cooker, microwave oven, yogurt maker).

Homemade kefir cottage cheese according to the classic recipe involves fermenting the fermented milk product in a water bath, which allows for uniform heating of the mixture. Additional tools you will need during the cooking process include a culinary thermometer, a piece of gauze, a colander and two saucepans of the appropriate capacity. The amount of the main ingredient - kefir - sufficient for one serving of cottage cheese is 1200 ml.

Step-by-step preparation:

1. We are preparing a water bath, for which a large pan needs to be filled with water so that the smaller one subsequently touches the bottom of the surface of the boiling water. Heat water to active boiling.
2. Pour kefir into another pan and place it in a water bath.
3. Heat the product with periodic stirring until curds form. It is important not to overheat the kefir so that the finished cottage cheese does not become hard. When the contents of the upper pan reach a temperature of 55 - 65°C, it is removed from the heat.
4. In the pan, the curds should stand for another 30 - 45 minutes in a cool place. Then line the colander with gauze folded in two or three times, pour kefir into it and leave (possibly under pressure) so that all the whey drains out.

The finished cottage cheese is stored in an airtight container in the refrigerator for several days.

With added milk

Cottage cheese made from kefir and milk is very tasty and easy to prepare. The ratio of these two products differs in different recipes, but the method below allows you to do without a thermometer.

For a serving of 300 - 350 g of finished product you will need:

• 1000 ml kefir of any fat content;
• 1000 ml milk.

How to make cottage cheese from kefir with milk:

1. Pour milk into a saucepan of suitable volume and place it on the fire. It is imperative to choose a container in which the milk will not burn. Bring this homemade cottage cheese ingredient to a boil.
2. Remove the freshly boiled milk from the heat and immediately pour kefir into it. Stir the composition to evenly distribute the components in it and leave to cool, covering with a lid.
3. After cooling, the mixture will separate into whey and cottage cheese, which can only be drained into a colander or fine sieve lined with gauze. When all the whey has drained, homemade cottage cheese will be ready to eat.

How to make it in a slow cooker

The rich functionality of modern multicookers allows you to use them to prepare delicious homemade cottage cheese from kefir without fear of disturbing the temperature regime. The “smart assistant” will prevent the mixture from overheating.

The simplest option, which allows you to get approximately 250 g of finished cottage cheese, requires a multicooker and 1000 ml of kefir of the selected fat content.

Prepare cottage cheese from kefir in a slow cooker as follows:

1. Rinse the multi-pan with cold water and pour kefir into it.
2. Next, close the lid of the gadget and run the “Multi-cook” option for 60 minutes, setting the temperature at 80°C.
3. For devices that do not have such a program, the cooking method will be slightly different. The multicooker lid should be left open, while turning on “Warming” for one hour.
4. In an hour, the cottage cheese will be almost ready; you just need to pour it into a prepared colander or sieve and wait until all the liquid has separated.

Homemade cottage cheese from frozen kefir

Curdling of kefir is promoted not only by heating it, but also by strong cooling, so it can be prepared not only in a slow cooker, but also in the freezer.

It is worth noting that the cottage cheese obtained in this way is much healthier than that prepared in another way, since lactic acid bacteria, which die when heated, remain alive after freezing.

During the preparation process, you will only need 1 - 2 packages of kefir in a cardboard or plastic bag or tetra pack.

Method for preparing frozen kefir:

1. Place the kefir directly in the bag in the freezer until completely frozen. It is very convenient to do this in the morning, so that in the evening you can move on to the next stage, and in the morning you can enjoy fresh cottage cheese.
2. Next, the product that has turned into ice should be removed from the packaging using scissors or a knife, transferred to a colander lined with gauze and left over the pan, where the whey will drain, covered with a lid.

Cooking in the microwave

Another device with which you can prepare homemade cottage cheese from kefir is a microwave oven.

But it will not be possible to curdle more than 1.5 liters of kefir, and for this volume the preparation technology will be as follows:

1. Pour the kefir into a container suitable for use in a microwave oven, place it in the microwave oven and turn on the device in the “Defrost” or “Accelerated Defrost” mode for 30 minutes. Instead of these options, you can use any other option that does not heat the food above 80 degrees.
2. Every 10 minutes the device should be stopped and the kefir stirred. When the gadget is finished working, all you have to do is squeeze out the cottage cheese using gauze.

Cooking in a jar

Homemade kefir cottage cheese made in a jar is also close to the classic method of preparation. In this case, the same water bath is used, only the container (jar) with kefir is immersed 2/3 in water, and not just touching it with the bottom.

From the products and kitchen equipment during the cooking process you will need:

• kefir;
• glass jar;
• a small linen or cotton towel;
• pot;
• water;
• colander;
• gauze.

Sequence of actions:

1. Pour the kefir into a clean and dry glass jar.
2. Cover the bottom of the pan with a towel to prevent the glass from breaking.
3. Place a container with kefir in the center of the pan, then add enough water so that the jar is 2/3 immersed in it.
4. Send the resulting structure to heat over low heat. So kefir should be simmered until it visually separates into cottage cheese and whey.
5. After this, the cottage cheese should be placed in a colander with gauze for a couple of hours.

In a yogurt maker with the function of making cottage cheese

In household appliance stores you can also find special gadgets that allow you to prepare cottage cheese from kefir at home. Most often these are yogurt makers with this function.

Such a device may have one large bowl for cottage cheese or several cups with filter inserts. The process of preparing a dairy product, depending on the model, can last up to half an hour when heated to 80 degrees or 12 - 24 hours when heated to 36 degrees.

The subtleties of preparing homemade cottage cheese for each specific gadget may differ and will be described in detail in the instruction manual, but the main steps will be as follows:

1. Pour kefir into a bowl or glasses.
2. Place them on the holder and launch the corresponding “Cottage Cheese” option.
3. After the sound signal, turn the cups or bowl 90 degrees to allow the whey to drain. After these manipulations, the cottage cheese is ready.

Homemade cottage cheese certainly outperforms the store-bought product in its taste and beneficial properties. But it is worth remembering that it cannot be stored for more than 3–4 days. But you can safely use it as an independent dish or as a filling for baked goods and other desserts.

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 or as part of many dishes. It is also distinguished by the fact that it is very quickly and easily absorbed. 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 liver and intestinal diseases

The calcium and phosphorus contained in this product are beneficial 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 good for small children, but it is important not to overdo it. The daily norm should be 50 grams per day.

General principles for preparing homemade cottage cheese from milk and kefir

Cottage cheese should always be prepared from fresh, high-quality ingredients. Failure to comply with the rules and regulations can lead to the opposite effect, that is, consumption of cottage cheese can cause gastrointestinal upset or poisoning.

Making cottage cheese (homemade) from milk and kefir is a waste-free production, as you will see by reading our recipes. The proportion will be approximately as follows: from three liters of milk you will get 1 kg of cottage cheese. It all depends on the quality of the ingredients.

With the addition of cottage cheese the following is prepared:

Syrniki;

Casserole;

Donuts;

Curd mass;

Vareniki;

Cheesecakes;

Easter and more.

Recipe 1. Cottage cheese from milk and kefir “Nezhenka”

Compound:

Milk – 1 l;

Kefir – 1l.

From the specified amount of products, 300 grams of cottage cheese are obtained. It is tender and not sour. Suitable even for making curd mass. If you change the proportions in this recipe - 2 liters of milk and 0.5 liters of kefir, you will get homemade Adyghe cheese.

Cooking method:

1. Pour the required amount of milk into a saucepan and bring to a boil.

2. As soon as we see the foam rising, add 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 resulting kefir-milk mixture has cooled, whey and cottage cheese will be clearly visible in it.

Recipe 2. A simple recipe for cottage cheese (homemade) from milk and kefir

It is similar to the previous recipe, with the only difference being that the kefir-milk mixture must be heated on the stove for a long time.

Compound:

Milk – 500 ml;

Kefir – 400 ml.

Cooking method:

1. Pour the required amount of milk into a saucepan and place on moderate heat.

2. Make sure that the milk does not “run away”.

3. When bubbles and foam begin to appear on the milk, gradually pour in kefir.

4. Stirring occasionally, bring the mixture until whey begins to appear.

6. Turn off the gas, and place the resulting milk-kefir mixture in a colander or cheesecloth to drain off excess liquid.

7. Bring homemade cottage cheese to the desired state. If you need dry cottage cheese, then squeeze it out; if it is juicy, then let the liquid drain on its own.

8. The resulting cottage cheese can be consumed with fruit.

Recipe 3. Classic recipe for cottage cheese (homemade) made from milk and kefir

Compound:

Milk (2.5% fat) – 4 l;

Kefir – 600 ml.

Cooking method:

1. Heat the entire amount of milk to a temperature of 35-40 degrees. The best thermometer is 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 main amount of milk, close the lid and place in a warm place for ripening. Depending on a wide variety of factors (for example, the quality of milk and starter), the process can take from 10 hours to 2 days.

3. The result should be one large lump, which is slightly separated from the walls of the dish. This is yogurt, which is used to prepare various other dishes.

4. Then take a pan with the resulting liquid, put it on medium heat, and close the lid. The heating process then goes through two stages:

1) Gradually the clot will begin to thicken, and transparent whey will appear on the sides. This time we heat for 15 - 20 minutes at a temperature of 60°C, then turn it off and leave until it cools completely. This stage is necessary to increase the yield of the finished product.

2) Let's move on to stage 2. We continue to heat the mass, while the clot should break up into separate lumps. Do not let it boil, as the curd may overcook and become dry and crumbly. With the final result, the entire mass will disintegrate like flakes, and the serum will become transparent and slightly greenish in color. At this time, turn off the oven and leave the mixture to cool to room temperature. –

Recipe 4. Cottage cheese (homemade) from sour milk

For this recipe, you can use any milk that has been sour.

Compound:

Milk – 1 liter.

Cooking method:

1. Pour the sour milk into a saucepan and start heating.

2. Bring to a temperature of 50°C. We watch how the curd whey begins to separate.

3. After this, remove the pan from the heat. Do not bring to a boil. If you do it in the opposite way, that is, bring the milk to a boil, the cottage cheese will turn out hard and rubbery.

4. We complete the preparation procedure in the standard way. Place 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 make khachapuri from it, for example.

Compound:

Kefir – 1 liter;

Salt - to taste;

Greens are at your discretion.

Cooking method:

1. Pour kefir into a saucepan.

2. Place the container on the 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 strain the cottage cheese through cheesecloth.

6. After about an hour, you can salt the cottage cheese and add finely chopped herbs to it.

Recipe 6. Grandma’s recipe for making cottage cheese from milk and kefir

Compound:

Milk – 3 liters

Kefir or yogurt – 300 grams

Cooking method:

1. Pour milk into a saucepan and heat to a temperature of +30°C.

2. Add kefir. If you want the cottage cheese to be richer, you can replace the yogurt 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 dense clot, which is recommended to be cut into equal parts

5. The process of preparing cottage cheese will be carried out in a water bath. To do this, place a smaller pan in a larger pan filled with hot water. Leave the dishes on low heat and make sure that the water does not boil.

6. The cottage cheese must be cooked until it separates from the walls of the pan and whey appears. You should not cook it further, as this will only worsen the taste of the product.

7. After the cottage cheese is ready, it must be strained through a sieve or colander. It is advisable to keep the product under pressure.

8. At the end, put the cottage cheese in a cool place and cool to room temperature.

9. The cottage cheese is ready.

Recipe 7. Homemade cottage cheese made from milk in 5 minutes

Compound:

Lemon juice – 120 ml or 17 grams of crystalline citric acid;

Pasteurized milk – 3 liters.

Cooking method:

1. Squeeze the juice of 3 lemons using any convenient method.

2. Pour all the milk into the pan. It is advisable to rinse the dishes with cold water before use to prevent the milk from burning.

3. You can immediately add lemon juice.

4. It is better to heat the resulting mixture in a water bath, stirring occasionally.

5. Gradually, cottage cheese flakes appear in the milk. Continue heating until the whey separates.

6. Turn off the heat and let sit for 10 minutes until the curd forms.

7. After 10 minutes, drain the cottage cheese into a colander with gauze on it.

8. Wait for the whey to drain. From 3 liters of milk you get 0.5 kg of cottage cheese.

9. Leave the cottage cheese for another hour and serve the finished dish.

Tips for making homemade cottage cheese from milk and kefir

2. Milk must be natural or pasteurized. You cannot make cottage cheese from powdered milk at home.

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 sour milk, sour cream or cottage cheese to fresh milk.

6. To speed up the process, the finished product must be placed in gauze and squeezed. So, it can be consumed immediately.

7. Liquid - whey that will drain from your cottage cheese, it is advisable to collect it in a separate bowl. In the future, it can be used to make pancakes or pancakes. This whey is suitable for okroshka.

Enjoy delicious and healthy cottage cheese made from milk and kefir, prepared at home!

Cottage cheese is one of the lightest foods recommended for dietary nutrition. However, when buying it in a store, we cannot always be completely sure that this product is actually useful. In some cases, these products can only be called cottage cheese conditionally. Meanwhile, when speaking about the benefits of cottage cheese, nutritionists mean real cottage cheese, and not a milk-containing soy product. If you are not sure of the quality of the cottage cheese that is on store shelves, you can prepare it yourself. Such cottage cheese will certainly be not only healthy, but also tender, tasty, and fresh. In this article we will tell you how to make cottage cheese from milk and kefir at home.

General rules

The first attempts at making homemade cottage cheese with your own hands may turn out to be unsuccessful if you do not know a few simple rules.

• Cottage cheese made from whole milk will be tastier and healthier than from reconstituted milk. Moreover, it is sometimes completely impossible to make a healthy fermented milk product at home from low-quality “powdered” milk.
• The more protein there is in milk, the more curd it will make. Milk with low fat content is more often protein-rich. For this reason, it is better to give preference to low-fat kefir and milk.
• Cottage cheese at home can be made from sour milk, kefir, or a mixture of them. It is impossible to make it from fresh milk, so the milk must be given time to sour. This process can be accelerated artificially. To do this, you need to add a spoonful of any fermented milk product to the milk: sour cream, yogurt, kefir, yogurt. You will have to wait 6-8 hours for souring, after which you can start preparing the cottage cheese. If during this time a thick top layer has formed on the milk, remove it and whip it, this is cream that can replace sour cream.
• Milk will turn sour immediately if you squeeze lemon juice into it.
• When using a recipe for making cottage cheese from milk and kefir, it is better to use fresh milk.
• Try not to heat milk and kefir too much, as in this case you will end up with a product that is not the healthiest. Optimal heating is ensured by using a water bath, when a container of milk or kefir is placed in a larger container of boiling water.
• Remove the container with milk and kefir from the heat as soon as they curdle. If you keep them on the stove, the curd will turn out dry and hard.
• Some people advise adding fresh milk at the last stage of cooking to make the curd less sour. This is not the best idea, since as a result of such manipulations the product becomes “rubbery”, although it actually tastes blander.

Finally, I would like to advise you not to pour out the whey that separates during the preparation of cottage cheese - it is also very useful. It can also be used not only for culinary purposes, but also for cosmetic purposes. So, serum for hair care is very useful.

Ways to make cottage cheese from milk, kefir

There are many ways to make homemade cottage cheese from milk, kefir, or a mixture of both. Here are the simplest and most popular ones.

• In a water bath. Pour kefir or sour milk into a small saucepan, lower it into a larger saucepan filled with water. Place over low heat until the water boils. Stir the fermented milk product until it returns and the whey begins to separate. Remove from heat. Line a colander with several layers of gauze and pour the contents of a smaller pan into it. press it down with something or tie it in gauze. Place or hang over the pan and leave for several hours. Take the finished cottage cheese and whey.
• On the stove. Pour a liter of milk into an enamel pan. Bring to a boil over low heat. As soon as the milk boils, pour in the kefir and stir. Heat, stirring, until mixture curdles. Next, you need to proceed exactly as described in the previous recipe. There are other ways to make homemade cottage cheese from milk and kefir, but the one we have given is the simplest and most reliable.
• In the microwave. Pour the sour milk into a microwave-safe container, put it in the microwave and turn it on for another 15 minutes, selecting a power of 750 W. The time indicated is for two liters of milk. Then everything is done in the same way as indicated in the previous recipes.
• In a slow cooker. Pour 2 liters of sour milk or 2 liters of fresh milk into the multicooker container, adding 100 ml of kefir to it. Set the timer for 2 hours, turning on the heating mode. Place on cheesecloth and let the water drain.
• In the freezer. According to this recipe, cottage cheese can be made at home only from kefir. It is placed in the freezer directly in the bag for at least 8 hours (but no more than a day). Having taken it out, cut the pack, take out the frozen kefir, divide it into pieces and place them in a colander on cheesecloth. When it defrosts and the whey drains from it, a tender curd will remain in the colander.

When preparing cottage cheese from milk and kefir at home, two liters of starting products yield 0.3-0.4 kg of cottage cheese. Bon appetit!

Hello, my dear readers! They brought me village milk yesterday, I put it on the table and forgot. I decided to drink coffee today, and wow! - the milk in the cup has curdled: it has turned sour. Of course, the coffee had to be poured out. But it’s a shame to waste almost three liters of natural cow’s milk. So I decided to make homemade cottage cheese.

I can imagine very well how to make cottage cheese from milk and kefir (I’ve done it more than once!). But, here the case is special - I need to tell you all the possible options. I decided to play it safe and once again study all my sources in case I forgot something, or maybe I’ll discover something new for myself...

And indeed! Cottage cheese, it turns out, can be made from homemade and from store-bought, from fresh and from sour, from cow’s and goat’s milk. And the recipes! In addition to the standard fermentation and keeping milk at room temperature, followed by cooking cottage cheese in a water bath, there are many methods using household appliances: cottage cheese can be made in a slow cooker, microwave, and even in the freezer.

Well, that’s all the lyrics, let’s move on to specifics.

Before preparing cottage cheese at home, here are a few basic recommendations.

• The milk taken for preparation must be whole and natural.
• If the milk is store-bought, the shelf life should be minimal - 3 days, otherwise it will contain preservatives.
• The cooking utensils should not be enamel and rinse them with cold water before use. Then the milk will have less chance of burning.
• If you heat milk in a water bath, there is no chance of burning at all.
• The best cottage cheese is made from fresh, boiled milk, fermented with kefir, sour cream or even a piece of bread.
• When heating the curdled milk, do not bring it to a boil, but only heat it until the curd clots begin to “snap off”. Otherwise you won’t get soft cottage cheese.
• For better separation of whey, you can put the cottage cheese in gauze under pressure.

Well, I told you all the secrets... Now you don’t even need to read the rest, because the cooking process itself is incredibly simple:

Classic version

Pour warm, boiled milk into a saucepan, add a couple of tablespoons of sour cream to 3 liters of milk for fermentation. If the sour cream is liquid, you can use three spoons: you won’t spoil the cottage cheese with sour cream! The main thing is that it is fresh. We cover our product with a lid.

Now put it in a warm place. It is not at all necessary to wait until the milk begins to leave the walls; it is enough for it to sour.

Well, is it sour? Now, pour the curdled milk into the prepared pan and put it in the bathhouse (I often do without it). The water in the outer pan begins to boil, and in the yogurt the thick mass gradually moves away from the edges and moves to the center. Here it is important not to overheat our semi-finished product, otherwise we will get dry, hard cottage cheese.

Turn off the heat and remove the resulting curd from the surface with a slotted spoon. Or we wait until the pan has cooled (you can strain it while it’s warm), and filter the resulting mass through cheesecloth. Really, there’s nothing complicated, right?

Advice: Usually gauze gives the cottage cheese a somewhat “medicinal” smell. I prefer to use a linen bag, and my friend makes cottage cheese... in a pillowcase from a small pillow.

Low fat

How to prepare low-fat cottage cheese? Well, of course, from skim milk! To do this, you need to skim the cream from homemade milk or distill it through a separator (thrush milkmaids have such a miracle machine). If you have milk from the supermarket, buy a couple of packets of one percent milk and get going! The cooking process is no different.

Just one note: you didn’t just decide to make low-fat cottage cheese, did you? Probably for dietary purposes? In this case, I advise you to ferment it not with fatty sour cream, but with the same low-fat kefir.

If you want to get a super-healthy product, you can add live bifidobacteria as a starter (for example, you can buy Narine at the pharmacy, which treats dysbacteriosis) - and you don’t need any Activia.

Rich in calcium

This wonderfully tasty and very healthy cottage cheese is ideal for baby food. It can be prepared even for an infant: the main thing is to boil the milk first so that it does not contain bacteria, which are so dangerous for babies.

Bring the milk to a boil and add ten percent calcium chloride or lactic acid (you can buy it at the pharmacy). It is important to observe the proportions here, otherwise either the milk will not curdle completely, or the finished cottage cheese will be bitter.

For a liter of milk, take 2-3 tablespoons of calcium chloride or 3 teaspoons of calcium lactic acid. Further, the technology is unchanged - heat, stirring continuously. Turn off the heat, cool, strain.

Are there other ways to make cottage cheese at home? Of course yes! But this already applies almost only to methods of fermenting the product and heating it (or freezing it!). Judge for yourself:

From kefir

Regular way

Place the kefir in a warm place for 12 hours - for a day (it depends on the kefir). When we see that the whey has separated from the main mass, put the pan in a bathhouse and heat it up. Place the resulting cottage cheese on cheesecloth and leave to drain.

I’ll warn you right away - such cottage cheese will be sour, and I don’t see any benefit in it. It would be much nicer to do this:

Cold way

Place the kefir directly in the package in the freezer. We freeze for three days, remove, tear the packaging and transfer the frozen product into a linen bag (in a colander with gauze), leave to defrost. As it defrosts, the whey will separate and drain, leaving a delicate, tasty curd on the gauze.

From milk and lemon

This option is the most suitable if you don’t want to wait for the milk to ferment. Lemon will do this in a matter of minutes, but for me it’s better to do everything the natural way - acid is acid. So:

We will need a liter of milk and the juice of half a lemon. Pour the milk into a saucepan and heat over low heat. When you see the first signs of boiling, squeeze lemon juice into the pan and turn off the heat. The milk usually curdles immediately, and we cool our product and filter it.

In this video, you can learn all the details of preparing cottage cheese using lemon juice as a starter.

In the microwave

We ferment the milk in the usual way (choose any option outlined above). Place the finished semi-finished product in the microwave for 15 minutes at a power of 700-800 W. Cool, place on cheesecloth and let it drip. For those who like soft cottage cheese, 2-3 hours will be enough, but for those who like dryish cottage cheese, I would advise putting it under pressure. By the way, the most delicious cheesecakes are made from dry cottage cheese.

In a slow cooker

For a liter of milk - 2 tablespoons of kefir and a spoonful of sour cream. Mix the products in the multicooker bowl. Cook in the “stew” mode for 15-20 minutes. Open, stir. Close it and set it to “heat” for 1.5-2 hours. Cool, fold back, squeeze if desired and place under a press.

This is where my recipes for today end and, as always, at the end I want to warn you:

be careful

• If you cook cottage cheese infrequently, do not leave the stove during the cooking process. Watch the formation of the curd so as not to miss the moment when it needs to be removed from the heat
• It is important not to stir the curdled milk during separation, but to cut it into layers.
• Milk taken for making cottage cheese must be either pasteurized or thoroughly boiled, otherwise dangerous microorganisms may remain in it

Bon appetit, my dear cooks! And don’t forget to write down which of the recipes given here you used and which cottage cheese you liked best. I promise to develop the topic of cottage cheese further, I will tell you how the resulting product is useful and how to eat and “spread” it deliciously. So as not to miss all this news, subscribe to updates and invite friends to my blog.

And finally, I bring to your attention another video from which you will learn how to make delicious cheese from our wonderful product at home.