Cottage cheese is a product, undoubtedly useful. It contains calcium, phosphorus, which is so necessary for us for the health of teeth and bone tissue. In addition, vitamin A is present in curds, which increases the body's resistance to viruses, and vitamin B2 improves eyesight and has a beneficial effect on the skin. In general, there is no dispute. Cottage cheese should be present in our diet. Of course, you can buy it in a store or on the market, or you can do it yourself. In this article we will tell you how to make cottage cheese in a multivariate.
Curd from kefir in a multivariate
Ingredients:
- kefir 3.2% fat content - 1 l;
- salt or sugar - to taste.
Preparation
Kefir poured into the bowl of the multivark and choose the "Heating" mode and the temperature of 70 degrees, when the yogurt was heated we set the mode "Maintaining heat" and the time is 30 minutes. The idea is that the yogurt should not boil, it should just languish. If it boils, then the delicious cottage cheese will not work. At the end of this time, we open the multivark, kefir must be converted into whey and cottage cheese. Filter the contents through a colander with several layers of gauze, we put the curd into a plate. Salt or sugar is added to taste. And do not rush the whey, you can use it to make delicious pancakes.
Cottage cheese from milk in a multivariate
Ingredients:
- milk - 1 l;
- live yogurt - 3 tbsp. spoons.
Preparation
In the saucepan of the multivarka pour out the milk, we add yogurt to it. Similarly, you can use sour cream for sourdough or buy a ready-made starter from the pharmacy. It does not matter. For us, the main thing is for milk to squander. We turn the multivark on the "Heating" mode for half an hour. When the alarm sounded, do not open the multivark, and leave the clock at 3. And then turn on the "Quenching" mode for 40 minutes. Now open the multivark and look at the milk - it should curl up, that is, divide into serum and cottage cheese. If this did not happen, then turn it on again and in the same mode we cook the cottage cheese for another 20 minutes. When the process has started, and the milk has curdled, we filter the contents of the pot through gauze. If you want to get the cottage cheese dry, then tie the gauze in a knot and hang it to make the glass serum. Now a delicious treat is ready for use, you can add sugar, jam or honey at your discretion.
Homemade cottage cheese in a multivarquet made from milk with calcium chloride
Ingredients:
- milk - 1 l;
- calcium chloride - 2 ampoules.
Preparation
The preparation of cottage cheese in a multivariate for this recipe will take you very little time. Milk poured into the multivark, add to it 2 ampoules of calcium chloride. Turn on the "Quenching" mode and cook until the milk boils. As soon as the boiling process begins, milk should be curdled. Now you can filter it. This cottage cheese is doubly useful, because it is additionally enriched with calcium. But to store such cottage cheese is not recommended, it is better to prepare a portion, which you eat for 1 time.
Cooking curd multivarquet from sour milk
Sometimes it happens that milk is pissed. Do not be discouraged and do not rush it out. We will tell you the recipe for cooking cottage cheese in a multivark of such milk. So, we pour the acidified milk into the multivark capacity. Turn on the "Heating" mode, after it turns off, turn on the "Heat" mode for 20 minutes. Now let the contents cool down. Then strain the serum with the curd through a fine sieve or gauze. Cottage cheese is ready. Only there is one nuance: it can be eaten only after heat treatment. That is, you can safely prepare from it syrniki, casseroles, lazy vareniki or other dishes, where cheese will be processed by heat.