Cottage cheese (pressure cooker Steba DD1 Eco)

[Tanya]

Tanya, well, after two hours, look in, if ok, then turn it off))

Girls, but I do it faster. I pour kefir and milk into a milk cooker, put it on the stove and after 10 minutes everything is rolled up.
The most delicious cottage cheese is obtained if you take kefir and milk 1: 1.
I bought calcium chloride, I'm afraid to overdo it, so as not to bitter. What is the output of the finished product?

And I made cottage cheese for Easter in steba DD 2XL. She poured two liters of kefir and a liter of milk from soft bags. All 2.5% fat. Put the heating 65 * for 2 hours. And went to bed. As she squeaked, she turned off and continue to sleep. In the morning, still hot cottage cheese (as in a thermos until the evening nothing cools down), I set it down to drain without oppression. By Friday evening I received 833 g of the most delicate cottage cheese)))). Thanks for the recipe!

And I have chosen a regime for myself. 65 grams and 2 hours, was a little watery. I set the temperature to 67 degrees and the time to 2 hours and 20 minutes. It turned out perfect. It stood for another hour in the Shtebe and then until it cooled completely. The curd turned out to be correct, the curd is the most tender. Much more comfortable than on the stove. Yes, I did it from 2 liters of kefir. This time the kefir was Morshansky, New Isis in soft packaging, good.

I decided to make cottage cheese, and my Shtebochka, it seems, I put it on the heating, this is how I made yogurt and sour cream. Time changes, but temperature does not. Only 70 degrees gives out. I had to agree. Mash, what should I do? I began to sort out programs where the temperature can be changed - 70 and that's it. 20 minutes have passed - the pace walks from 85 to 68 degrees
The tempo went up to 90, I turned it off and turned it back on. Again, 70 degrees jumped out, but now it normally decreases by pressing the program button to the 67 degrees I need. What was it???

[Anna]

Anna, it seems there was a glitch.
Watch her. Maybe the button was pressed badly?

No, I pressed the button several times. I had to pull it out of the socket, and I just reset the program. But in the end, everything ended well: the cottage cheese turned out to be tasty, soft, it turned out to be 800g from 3 bags (900ml each, probably) of 20r milk from 2 packs of Valio 750 kefir 25r each (all promotional). I drank a cup of kefir 1.5 - in short, 4 liters, we will count. Milk 1.5%, kefir 1%. 800g of cottage cheese turned out for 110r. And 3 liters of whey, which I distributed among the neighbors
Now, if someone counted the fat content of the resulting product to me

[Anna]

Anna, great cottage cheese !!

[Anna]

Anna, great cottage cheese !!

How about fat - can you count? I'm tight with math

Yeah, and I'm kind of smart, yes))

It is necessary to ask Omelok about fat content))

I all came so smart .. and not alone, but with Google.

How to calculate the fat content of homemade cottage cheese

Here is what the owner of the site says where I took the recipe for how to calculate the fat content of the resulting product:
If kefir is fat-free, the resulting product will be the same. From 1% kefir you get somewhere 3.5% fat, and from 2.5% - already more than 8. It is very easy to count, because all the fat remains in the curd, like protein, and almost only carbohydrates drain into the whey along with water ... I.e:
Find out how many grams of fat you have by multiplying the percentage of fat by the net weight in milliliters and dividing by 100. That is, for example: 1% (fat content of kefir) * 1000 ml / 100. We have 10 g of fat in a standard bag of kefir.
Weigh the resulting cottage cheese, usually up to 300 g. All 10 g of fat are in it.
Divide the amount of fat (10) by the amount of cottage cheese (300 g) and multiply by 100%. We get 3.3%)))

Now we are smart too !!

A wonderful option for making cottage cheese. 🔗 True, I gave up making kefir.Probably it's time to start putting kefir and making cottage cheese.

You just need to set it to 67 degrees. Once I forgot, I set it to 70 degrees - and a dense cottage cheese turned out. And at 67 - just to my taste. I make from 1% kefir.

[Anna]

Anna, by the way, you can put it on 60 grams, it just will be longer))

[Anna]

Anna, by the way, you can put it on 60 grams, it just will be longer))

It's clear. The main thing is not higher.

Recently, I began to make cottage cheese more often in Panas - as you know, there is no multi-cook there. And the normal density of the clot was obtained much longer than in the stock - up to 5 hours it was kept on heating. And yesterday it happened that after an hour of preparation I had to leave home for a long time. After 8-9 hours, I turned it on again for 1 hour - and it turned out to be an excellent dense clot. So this cooking technology also has a right to exist and even saves energy.

[Anna1957]

Anna1957, you can read more about the cooking technology in Panas on what program and all that ...

It's trite on heating. And look at the clot so that it thickens. It took me a lot of time compared to Shteba - up to 5 hours. But yesterday it happened by accident with a long pause - and the serum is like a tear. I haven't weighed it yet, while it is being dug up.

Added on Tuesday 19 Jul 2016 12:30 pm

He stopped dripping. Weighed - 999g. There were 3 frogs of milk (I don’t know - 900 or 800 ml, now there are already such) and 2 boxes of kefir, 1 liter of Piskarevsky. In my opinion - a decent result. Once it was even more than 1 kg. If we take into account that milk from Narodnoye is 1.5% at 16r / l, I take kefir there at 29r 1%, but yesterday it was not there and took 36r - it still turns out 2 times cheaper than the store one. I'm not even talking about the taste. I made my own sybaritic cocktail with a pear - the impression that you were eating cream Although the cottage cheese is in fact fat-free. Well, or a little more, but less than 5%, the fat content was considered higher there.

I do it in Shteba on heating and in Polaris on a 70 g multi-cooker for 1.5 hours, sometimes longer. Usually from soft kefir of proven firms, the cottage cheese is excellent. And then she took an unknown soft kefir, it was also written on kefir fungi, such a disgusting result. There was no clot, just sour semolina. I can't even imagine what they stuffed into that kefir. The second time I have this.

[Florichka]

Florichka, Irin, I make from soft kefir by freezing. Those I put the bag in the freezer, when it turned into a block of ice, then I take out the bag from the ice, put it in a sieve and it melts, turns into cottage cheese, and whey flows down into the bowl))
My husband loves such cottage cheese and whey very much, he buys soft kefir himself and wears it for me))

Yes, that's a good way. The main thing is to choose the right kefir. And I also somehow froze sour cream + fermented baked milk + kefir, 0.5 l each, then on a sieve and thus got "mascarpone" for cheesecake.

Girls, daughter made yogurt from Vivo's sourdough and it stood a little. We added sour cream and put it in Shteba at 70 degrees for 2 hours, do you think you get cottage cheese?

It will work out. This is exactly what I do.

I make cottage cheese regularly. Last time there was another milk, in the name something about Burenka. The clot did not form at all. After 3 hours in Shtebe, I simply brought it to a boil on gas. In the morning, the serum still separated. leaked. But the curd turned out to be less than usual - 600 grams out of ~ 4 liters.

[Ira,]

It will work out. That's what i do

Ira, everything worked out! The daughter said that it turned out just awesome cottage cheese !!! She made yogurt from 2 liters of milk, then added 3 tbsp. l. sour cream. The result is 500 grams of cottage cheese.

Girls, tell me, if you make cottage cheese from milk and kefir, do you need to ferment milk first?

Once again I made cottage cheese yesterday, however, there was very little kefir. Now it's cold in the apartment, so I put it first in the bathroom, in the warmth, so that it sour. Then according to the usual algorithm. The clot did not work. Squeezed the juice of half a lemon and set it for another 1.5 hours. So nothing came of it, the milk continues to look like milk, there is no sour taste.What to do next? I didn’t boil it, but in fact pasteurized it. Maybe add more kefir and a new one? The first time I see milk that does not curdle from kefir and lemon juice, and even when heated to 68 degrees I take the same thing all the time.

Thank you, Mashulenka! Delicious cottage cheese turned out. I put it on at night (heating 65 g for 2 hours, then stood in the cartoon until morning)

I take the same amount of kefir, and the cottage cheese yield is always different. Why?

[Iri55]

Iri55, but do you take kefir from the same company? I usually wrap the House in the village 3.2 in fat. It turns out fine. With a fat content of kefir, 1 percent of cottage cheese is less. I took cottage cheese with a fat content of 3.2 from other firms, and the amount of cottage cheese is also less. Something like this.

House in the village 3.2 fat. It turns out fine. With a fat content of kefir, 1 percent of cottage cheese is less.

How much cottage cheese is in absolute terms? I take 1.5% milk "Vologda Summer" 3 packets (they are 800 ml each - it turns out 2.400) at 19.10 and 1 liter of 1% kefir at 29.90 of the same company. It also turns out differently, before weighed it, but now it has stopped measuring. I noticed that, all other things being equal, a more transparent serum is obtained when it cools down the whole night, and I drain it only in the morning.

do you take kefir from the same company?

I make cottage cheese from what stale at home. Now I bought kefir in the top five "red price 3.2%" (the price has seduced) and immediately on the stove. Little did it. But I didn't have time to weigh it, because I ate it warm with boiled cabbage. I haven't made cottage cheese for a long time.

[Masinen]

Masinen, I want to clarify on the clot - what should it be in the finished form, that is, when should the heating be stopped? Am I correct in understanding that excessive heating time leads to a higher density of curd?

Maria, prepared cottage cheese according to your recipe. I liked it very much. Thanks for the recipe. 🌹