Cottage cheese is a product containing a large amount of calcium and other nutrients. Therefore, he must certainly be present in the diet of any person, especially pregnant women and young children. You can make a curd yourself, right at home. Let's consider with you several ways of making cottage cheese from yogurt at home.
Homemade cottage cheese from yogurt
Ingredients:
- kefir - 1 liter.
Preparation
Now tell you how to make cottage cheese from yogurt. Take the packaging of homemade kefir and put it in the freezer. We keep it there for several hours until kefir completely freezes. After that, carefully take it out, carefully open it and spread the contents on a fine sieve. After the kefir is completely thawed, in the sieve you will have a tender and delicious homemade cottage cheese.
Curd from kefir for babies
Ingredients:
- kefir - 1 liter.
Preparation
We will analyze one more way how to cook cottage cheese from kefir. Take a small pot and pour kefir into it. Then we take a bigger container, pour in water and put it on the fire. When it boils, carefully place a saucepan with kefir in it, that is, make a "water bath". After that, we reduce the fire to a minimum and wait for a few minutes, when the yogurt starts to curl up. Carefully push the curled clot from the center of the pan to the edge, heat for another 10 minutes and remove the pan from the plate.
Hot water we no longer need, so carefully pour it, but the dishes with "kefir" mass we remove for 30 minutes in a cool place. Now we take a colander, we put gauze on it and pour out the cooled "kefir" mass, having previously substituted any capacity for the colander. We tie the edges of the gauze neatly with each other: as a result, we should get a small tight bag, which hangs over a container with serum. After about a couple of hours, a tasty, delicate and healthy cottage cheese will be completely ready.
Curd from kefir in a multivariate
Ingredients:
- kefir - 1 liter.
Preparation
So, for the preparation of cottage cheese, we pour kefir into the bowl of the multivarquet, we set the "Multi-cook" mode on the device, set the temperature at 80 degrees and the time is 10 minutes. After the sound signal, open the lid and see that in the bowl there was curd and whey. You can also make cottage cheese in "Heated" mode, setting the time for 7-8 minutes, but then you need to keep the multivark cover open during cooking. Then gently strain the cottage cheese through gauze, folded several times. As a result of 1 liter of kefir, about 250-270 grams of cottage cheese and whey are obtained, which can then be used for baking pancakes and bakery products. Ready cottage cheese is stored in the refrigerator, but no longer than 5 days.
Curd from milk and yogurt
Ingredients:
- milk - 1 l;
- kefir - 1 liter.
Preparation
In a boiling milk pour in a liter of kefir and immediately turn off the fire. Leave the milk-kefir mixture for an hour to cool: during this time, whey will leave. Then we throw everything back on the cheesecloth. That's all, home made cottage cheese is ready. It turns out very tasty, gentle, but not sour.
Curd from kefir
Ingredients:
- milk - 1 l;
- sour cream - 5 tbsp. spoons;
- kefir - 1 tbsp.
Preparation
So, pour a liter of milk in a bucket, put a few spoons of sour cream, pour kefir and remove the dishes with the resulting mass in a warm place for about 10 hours. During this time, the milk will turn sour and you will have a lot very similar to thick yogurt. After this, put this mixture in a water bath and cook until folding. Then we throw it back on gauze with a quick movement, and as soon as the whey drains, you will see that you have turned out a delicate and delicious curd.