Natural curd from sour milk

[kirch]

Natural curd from sour milk

Category: Dairy and egg dishes

Ingredients
Natural milk with a short shelf life	3 l

Cooking method

• Pour 3 liters of milk into a container. I use Izbenka milk. The author of the recipe uses a can, I cooked in a slow cooker (5 l), close the lid and leave for 1.5 days. It is better to fill in in the evening so that the required time ends in the morning. After 1.5 days, the milk looked like this:
• 
• Further, if you do not have a multicooker, then the container (can) used must be placed in a pan of a suitable size filled with water. Bring water to a boil and simmer for 15 minutes.
• With a multicooker, everything is easier - Close the lid and turn on the heating for 1-1.5 hours. Depending on the time, you get a different cottage cheese. All photographs are for 1.5 hour curd. A photo of the watch cheese at the end of the post.
• As time passed, the whey separated, the curd rose to the top. It can be seen that the serum is transparent, the mass is stable, and does not deform when separated with a spoon:
• 
• Put the mass in a colander, covered with several layers of gauze:
• 
• Non-strained whey with cottage cheese residues will remain in the MV saucepan:
• 
• It does not need to be completely filtered, but should be used for baking bread. The recipe for gorgeous bread with the most delicate crumb can be viewed HERE
  Wheat bread with not strained whey (Omela)
  
  
• Tie the gauze and hang to drain the whey. I hang directly on the tap. You don't need to keep it for a long time, 15-20 minutes will be enough. During this time, the serum will stop flowing actively and start dripping. You can shoot. After 20 minutes:
• 
• Pure whey can also be used for baking:
• 
• If you keep it for 1 hour, then the curd will be soft, the yield will be about 1.1 kg. I am doing this now. The fat content of such cottage cheese is 11%.
• 
• If you keep it for 1.5 hours, then the cottage cheese will be drier, the yield is about 0.8 kg. A photo of such cottage cheese in the title of the post.
• Fat content of the obtained dry cottage cheese - 15%
• Calculated by the formula
• W = Zhm * 1000 * Ohm / W
• Where
• Lt - total fat content of cottage cheese (in%)
• Zhm - fat content of milk or kefir (in%)
• Ohm - the volume of milk or kefir (in liters)
• W is the weight of cottage cheese obtained from this amount of milk or kefir (in grams)
• In this case, 4% (milk with a fat content of 3.5-4.5, took the average value) x 1000 x 3 \ 800 = 15
• The cottage cheese turns out to be tender, soft. without grains. It makes no sense to start cottage cheese on a smaller amount of milk, the manipulations are the same, but the yield is less. If 1 kg is too much for you, then it can be frozen. Cottage cheese tolerates freezing well. There are many recipes for making cottage cheese on the forum. I placed this one mostly in order to show the bread, which is obtained on unstrained whey.
• shl. I want to thank Luda again kirch per bowl for MB.

Note

Recipe from LJ Lilies 🔗

Ksyusha, as always, has a simple genius, with a minimum of body movements from our side!
Thank you, I took it in!

By the way, ava updated myself cool, it's a miracle!

I'm first!!! Omelochka class! I will definitely try with the cartoon, it's just as convenient, straightforward and you can't do anything!

As the first ... Yeah, unless you have time for Trishka !! Leave me a spoon!

[Ksyusha]

Ksyusha, and how sour is the curd from sour milk?
And I really liked the method. No unnecessary movements.

you will have time for Trishka

My not greedy at all, sit down in a row, take a spoon, and we can get sho

take a spoon

Aha, two spoons !! And vishinkoff with beautiful pictures that are more!

[Ksyusha]

Girls, thanks! : rose: With a second free multi, the process is outrageously simple. I do it all the time. As soon as the curd ends, I put the milk on.

and how sour is curd from sour milk?

Ksyusha, I'm not sour at all !!! But everyone has different tastes. Try it.

Oh, a classic of the genre with the use of modern technology
Ksyusha, and I'm still in the old fashioned way, in a water bath ... And the cartoon is idle. In i

[Natasha]

Natasha, MV is our everything!

Mistletochka, thanks for the technology of making cottage cheese in MV - simple and convenient
Recently I made cottage cheese from milk House in the village - well, I didn't want to sour in any way - and added sour cream there, and after another day yogurt Finally, it turned out yogurt, otherwise I made lemon juice and calcium chloride
Tomorrow I will put on this method - I will see how soon the milk is fermented.
I was looking for a replacement for Izbenka in Yandex - well, there is no one in our stores, but I wanted to find milk with a short shelf life, and I accidentally came across this infa about Svitlogorye milk (this is what is on sale). I was shocked, to be honest, 🔗 Review tomorrow: girl_cleanglasses: milk label "under the microscope"

[Natalia]

here is such infa about milk Svitlogorye

Yeah ... I take them sometimes.

Natalia, Thank you! can be tried on milk from soft bags. Although, there is also a chemical.

Here are the addresses of VkusVill stores:

🔗

[Omela]

Omela, I usually just put milk with kefir on a multi-cook at 85 degrees for two hours in MV and that's it.
But here apparently more cottage cheese turns out. Where can only milk be found with a short shelf life

[Ella]

I usually just put milk with kefir on a multi-cooker at 85 degrees for two hours in MV and that's it.

Ella, I wrote that there are a lot of recipes. I myself did before that 1 liter of milk + 1 liter of kefir for 4 hours on heating. In this case, the yield is greater. Yes. And it turns out quite naturally.

Where can only milk be found with a short shelf life

This is yes, the main problem. But you can find it !! I'm sure!

[Omela]

Omela, yes it is clear that there are many recipes, you are interested in that a bunch of cottage cheese turns out in the end
We must definitely try! Thank you!

We must definitely try!

to understand - like it or not, you have to try.

Here are the addresses of VkusVill stores:

Thank you, I found

[Ksyusha]

Excellent cottage cheese - right now I'll make it. Milk is sold in a barrel, some kind of Jersey cow - very tasty and fatty, almost 300 ml of cream is defended in a 3-liter jar now, and in the summer all 500 Now I don't know what to do - it's not boiled Ksyushawhat can you tell me how to be

it's not boiled

Ira, I don't know ... but if you boil it, it will turn sour later ?? Or it will take a long time to wait.

[Omela]

Oh class! This is what I will do with an idle multicooker
Thank you, Omela!

No, it's not an option to boil - a jar of boiled one has been on the loggia for a week, I wanted to pour it out today, but it looks like fresh - and the taste, and color, and smell - went for pancakes

[Omela]

Omela, I've been doing this for a year now, only in a Simbo pressure cooker for 10 liters) I cook from homemade yogurt, I really like

[RepeShock]

No, it's not an option to boil

Ir. well then, do not boil .. try it once.

RepeShock, Irina, if idle, then all the more you need to try.)

I cook from homemade yogurt,

Constant, nuuuu - this is chic, from home !!!

Yes, God grant health to the grandmother from whom we buy, she is over 70) and will give odds to anyone. Milk lasts up to 10 days and does not spoil) thanks to its milk, we always have fresh cottage cheese, butter, cheese)

Yes, keeping a cow is a great job!

[Natalia]

Natalia, this is where such a magic granny 👵? Far from the city?

Oh, Oksan, what a beautiful avatar. And the cottage cheese is super tasty :)
Coincidence - today I am with cottage cheese too

Gulya, thanks! You have excellent cottage cheese !! The photos are awesome !!

[Omela]

Omela, Ksyusha, thanks for the detailed recipe 🔗 Using multi is very easy

The next curd will follow this recipe !!!

Thank you, Ksyu !!!

In our village, everything is done easier and faster, but with real village milk.
Many put jars of sour in a cold oven, then heat it up, turn it off and cool it right in the oven without touching anything.
We always did this: pour the sour into a saucepan, heat it without a lid over the slowest heat until the whey starts to separate on the sides, turn it off and let it cool completely. During all this time, it must not be touched, not interfered with and not brought to a boil. It turns out the most delicate cheese, which children eat with pleasure.

Girls tell me, is the curd not sour? And then I can't sour, but I love cottage cheese

[Omela]

Omela, Little fellow, you are a giant of thought, you have also calculated the fatness, for which many thanks to you. I will try your method, it seems to me that it is very simple, and more often I will make cottage cheese myself.
Thank you for putting your heart into every recipe!

And now I can calculate the calorie content for girls.

Ksyusha, as I understand it, pour the raw milk into the cartoon and leave it for 1.5 days? And I have a 4-liter cartoon, can I have 3 liters? Thank you.

[Valentine]

Many put jars of sour in a cold oven, then heat it up,

Valentine, at what temperature do you warm up approximately?

Girls tell me, is the curd not sour?

Tatyana, already Ksyusha answered:

I'm not sour at all !!! But everyone has different tastes. Try it.

Rada-dms, Olya, thanks for the kind words! It couldn't be easier to do. be sure to try it!

And I have a 4-liter cartoon, can I have 3 liters?

Nina, make it 2 liters, see how much the cottage cheese rises, whether there will be a stock. Theoretically, it should be enough, I have, you see, how much more space is left.

[vorobyshek]

poured into a saucepan, heat it without a lid over the lowest heat until the whey starts to separate on the sides, turn it off and let it cool completely. During all this time, it must not be touched, not interfered with and not brought to a boil.

vorobyshek, I always did that too, and then I began to do like Omela, in a slow cooker, for three years now I've been making cottage cheese

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=278352.0

, for me personally - it tastes better in a multicooker

[Tina]

Tina, I'm sorry, I didn't see your recipe, although I checked it by searching.

[Omela]

Omela, by searching, it becomes more and more difficult to check if there are such recipes, one letter in the name is different and everything does not find, so I have no offense, besides, my recipe is in a healthy diet, yours in dairy dishes, I think - now there will be even more girls use this method to cook cottage cheese

now even more girls will cook cottage cheese this way

that's for sure!!!

[Ksyusha]

Ksyusha, one more question ❔: do you throw the hot mass on gauze, or let it cool? And you just shift the mass with a spoon (ladle), did I understand correctly?

[Ksenia]

do you throw the hot mass on cheesecloth, or let it cool?

Ksenia, for the first time I let it cool down a little .. and I cooked it for 1.5 hours. The second time I had no time, I immediately began to spread it, almost all the cottage cheese was in a bunch. Little remained in the serum. Here in this photo:

Even for pure bread, I added up to 655 g of whey.

And you just shift the mass with a spoon (ladle),

I have such a kind of adaptation (I forgot what it is called, Argentine sclerosis is getting stronger)

Not so deep. I scoop out carefully, starting at the edge.

Yeah, I got it, it's like a slotted spoon. And it can be hot. Written on a crust

[skimmers]

what kind of skimmers.

Semyon Semyonich,

Ksenia, very attractive curd! And they trade in a hut in the village. The cottage cheese yield is excellent! Tomorrow I'll drive it out of the morning for milk. Thank you!

[Tatyana]

And they sell a hut in the village

Tatyana, this is destiny!!! Need to do! I’m going for milk tomorrow too!

Ksyusha, for those who are in the tank: an hour and a half on heating in a cartoon and then leave for 1.5 days in the same place, right?

[Sonadorik]

Sonadorik, no, not so ...pour the milk into the cartoon, close the lid and leave it for 1.5 days. Then you open it and check it. that the milk is sour. close, turn on the heating .. from 1 to 1.5 hours. Then you can leave it to cool for a short time, you can immediately pull it out.

Today I cooked again. The milk turned sour in a day, but it was a deep night, it was very lazy to get started. Purely visually, milk looked like curd. that is, 0.5 cm from the walls departed and the serum was visible light. After an hour of cooking, the view remained the same. It was necessary to cook a little longer, because the curd turned out to be very soft, like ricotta.

Then you can leave to cool for a short time

Ksyu, how long is it?

I read somewhere that the longer the future cottage cheese floats / cools in whey, the more sour it will turn out, something like that ...

I bought 3 liters. milk with a short agricultural, I put it to sour ...

Thank you, Melchik. Tomorrow I will send a messenger to Izbenka for milk.

Kroshik, I have no time all the time, I take it out right away .. once only there were 30-40 minutes left.

Manyash, good luck!

Thank you, Ksyu, it's clear)) ...

Listen, you can leave the milk and sour in the bags, and after the allotted time pour it into a saucepan ...

I just need a cartoon tomorrow, but I have it in a single copy ...