After reading the headline, many could wonder about why to make a home-made cottage cheese, if there are so many kinds of ready-made product in a wide sale. There are several reasons for this: the taste of cottage cheese could be missed by all those who live abroad and can not easily find this product on the shelves of local markets, but in addition, home-made cottage cheese is more natural, does not contain additives, and the whole technological process you can easily control yourself . Below we will make cottage cheese from yogurt at home.
Cottage cheese from frozen kefir at home
The first variation of the recipe does not require any heat treatment of the product, on the contrary, the action of low temperatures is necessary. Cottage cheese on this technology comes out gentle and somewhat resembles cream cheese.
For preparation it is better to take kefir of the maximum fat content, which will give the most delicious cottage cheese at the output. Buy the dairy product in a cardboard box (so it is most convenient) and send it to the freezer until the contents have completely solidified. When kefir turns into a block of ice, cut the cardboard and shift the lump to a gauze covered with gauze. Leave the yogurt defrosting. During the defrost, the excess whey will drain down (they can be stored for baking), and the kefir will be collected with a thick lump on the gauze cut. Usually the product is ready after 12 hours.
The recipe for cottage cheese from yogurt at home
Another recipe for cottage cheese is similar to the technology of making cottage cheese from yogurt. During heating with acid, the protein from dairy products is folded, separating from the whey. All that remains is to remove the finished curd from the surface. Due to the presence of natural acid in kefir, the addition of lemon juice or vinegar is not required.
Pour kefir into enameled dishes and put on fire. It is convenient to have at hand a culinary thermometer , with which you can easily track the moment, in which the curd will curdle (this is about 60-70 degrees). It is not necessary to heat kefir above, otherwise the cottage cheese will turn out to be hard and will creak on the teeth. When the clots are separated from the serum, transfer them to a cobbler-stained gauze and leave to drain for an hour. Preparing cottage cheese from kefir at home is over, then you can mix it with salt and greens, serve with jam and sour cream or use as a base for your favorite recipes.
How to cook cottage cheese from yogurt at home?
The basis of this recipe will be a mixture of milk, cream and yogurt. Kefir in this case will help the milk protein curdle, and the milk will make the final product more tender, fat and give a pleasant creamy taste.
From the volume of products below, you will get a lot of cottage cheese, but you can vary the proportions by decreasing or increasing the total quantity.
Ingredients:
- milk - 3,7 l;
- kefir - 900 ml;
- cream - 575 ml.
Preparation
Before you make cottage cheese from yogurt in