Today it is very difficult to find a truly natural and delicious cottage cheese in the trade network. But you can cook it yourself at home from kefir. Having a multivarker will greatly simplify the task and make the process of obtaining cottage cheese more attractive and affordable.
How to make cottage cheese from kefir in a multivariate - recipe
Ingredients:
- kefir with a high percentage of fat content - 2 liters;
Preparation
In order to get the most delicious product at the outlet, we choose the most fatty kefir for its preparation. Pour it into the multicastry, turn on the "Milk porridge" mode, the time is set at the same time for thirty minutes. After the signal, open the lid of the device, mix the contents of the bowl and pour it on a sieve, on which we pre-lay a folded triple or four-fold gauze cut. Then we bind the gauze with a sack and hang it over a sink or a large bowl for a while to give the serum a good flow.
The moisture content of the product can be regulated by a longer or shorter exposure time of the product in a suspended state. The longer it drains, the more it will eventually be drier.
Serum, obtained from the preparation of cottage cheese, can be used as a basis for the preparation of delicious pancakes, pancakes or any other homemade baking.
Homemade cottage cheese in a multivark of milk and yogurt
Ingredients:
- kefir with fat content of 2,5% - 1,5 l;
- Milk fat content of 2.5% - 1 L;
- sour cream with a fat content of 25% - 45 g;
Preparation
To prepare the cottage cheese in a multivarker, you can use not only kefir in its pure form, as in the previous recipe, but also its mixture with milk and a small amount of sour cream. The technology of cooking such a curd is somewhat different, and the taste is a little softer and more tender.
Pour kefir and milk into the multikastril, add about three full teaspoons of sour cream, mix thoroughly and close the lid of the device. Set it to the function "Quenching" and set the time for twenty minutes. At the end of the allotted time, stir the contents of the bowl, again cover the lid and set the mode "Heating", selecting the display time of 90 minutes. After this, we give a little more time to cool the mixture in a multicast, and then filter through a folded four-fold gauze and weigh it in a pouch bound from it for a while to drain the milk whey.
Soft homemade cottage cheese in a multivark of milk and yogurt
Ingredients:
- kefir with fat content of 2.5% - 100 ml;
- Milk fat content of 2.5% - 2 liters.
Preparation
This recipe assumes the production of a soft product with a barely perceptible granularity. For its implementation, we pour milk into the multicast and heat it up, setting the device to "Bake" mode for four minutes. Do not heat the milk for longer than the stated time, since a sufficiently high temperature at this stage can cause an undesirable result.
Now in warm milk add kefir, mix well and leave the mixture for twelve hours, it is more convenient at night.
After that, turn on the multi-device and set it to the "Heating" function. We maintain the lactic acid mass in this mode from one and a half to two hours. After an hour and a half we get a very delicate creamy result, and after holding for another thirty minutes, a certain granularity will be caught with the soft structure of the finished curd.
Further, as in the previous versions, we throw the curdled mass into a colander with the stitched gauze, tie it and hang it to separate the whey.