Natural curd from sour milk

[Girls]

Girls, maybe someone will share their experience, if any, how does the curd cooked according to this recipe behave after defrosting?

I kept freezing the remnants of the store, but then used it only in baking), I wonder if homemade cottage cheese after defrosting is also suitable only for baking, or can you defrost it like that, eat nothing?

Are the palatability changing?

I always freeze homemade cottage cheese, after thawing it is as tasty as fresh

[Zinochka]

Zinochka, thank you for your responsiveness !!!

[Inna]

I always freeze homemade cottage cheese, after thawing it is as tasty as fresh

Well, I don't know ... I gave up on this idea. If only frozen cottage cheese is allowed for processing, for cheese cakes-dumplings-casseroles
And so, fresh to eat - not, not the taste, his structure and taste changes

Inna, freeze a small amount and defrost after half a day and see what happens - 2-3 tbsp. l. for this it will be enough to remove the sample

Tatyana-Admin, I meant fatty cottage cheese, that it is tasty even after defrosting, but it is low-fat, yes, only for baking

I want to try on whey

Well ?!

Have you tried ?!

Will there be a recipe ?!

not the same taste, his structure changes and taste

PPKS !!!

Frozen curd homemade , in baking, yeah), of course it is good, but to eat like this, no, I really, really didn't like it ...

My opinion, after defrosting, that the store, that homemade cottage cheese is good, well, perhaps for baking, but that's only my opinion ...

Will there be a recipe ?!

Aha, it will be .. by the fall Mabut!

Mistletoe! Thank you very much for the multicooker cooking method. I liked the taste very much, so delicate and homogeneous. Now I will only do this - an hour and a half on heating and no hassle! On the stove, I always get rubber, but here such tenderness and charm

🔗

[Tatyana]

Tatyana, great cottage cheese turned out !! (y) glad I liked it.

Girls, why do I have a little snotty serum? maybe the milk is not fermented well I don’t understand what’s wrong

I buy draft milk. Everything was always great. But now twice the serum seems to be a little snotty. The manufacturer is the same. I think they began to chew with milk. I will not take any more. Where to buy normal milk for cottage cheese is the main question.

I don't even know, I suspect that in the summer they add something chemical to milk. (

Today I also made cottage cheese ... I do it not for the first time ... but such a super-duper cottage cheese has never worked out ... I made it from milk from Izbenka ... but it turned out not enough, 630gr Thanks again, for the recipe !!!

[Elena]

Elenawhat cool !! you are in a new image !!

you are in a new image !!

Girls, tell me, please.
The first time I make cottage cheese. The milk is slightly sour.
Withstood almost 1.5 days. Today in the morning I warmed up in a multicooker for 1.5 hours at 80C.
Such strange holes formed. This is normal? Something does not look very much like cottage cheese in appearance. But the whey is separated normally, transparent.

I was advised not to separate the serum right away, so I left it in this form until the evening.
So I think: go to the store for lunch and buy more milk / kefir and try. Or by the evening I will still have a normal cottage cheese from what I did.

I was advised not to separate the serum right away, so I left it in this form until the evening.

In the sense of not separating? I immediately take out the cottage cheese in a colander.
You had to try it, if it doesn't look like cottage cheese, keep it on the heat.
Sometimes, for some unknown reason, my cottage cheese is not ready in 1.5 hours, I keep it as much as possible.

This recipe is our favorite.

[4udo]

4udo, Natasha, everything worked out fine for you, it will cool down ... you will merge ...

[Kokoschka]

I just came home and ran to my cottage cheese. Well, what can I say? The experiment was successful! I didn’t even think that milk that starts to turn sour could make it so tasty !!! It turns out that I haven't eaten tasty cottage cheese for a long time! I liked it very, very much. Now I will make only my own cottage cheese!
Thank you so much for your help and the author for the recipe!
The recipe is such that you don't even want to try something else, everything is perfect here. I just put it in a colander and already ate part of it. I love wet cottage cheese.

In the sense of not separating? I immediately take out the cottage cheese in a colander.

And I used all the girls' advice in a small way
Kokoschka Once she told me that if you do not take it out right away, then the output of the finished product will be greater and the cottage cheese will be like a whole piece that will break into pieces. In my case, it was so. I did it for the first time, there is nothing to compare with. I don’t know if this is really how the product yield is greater. But according to my feelings in the morning it was the same as in the evening, but the mass, definitely, became denser. Perhaps the serum separates better somehow, I don't know
Helen, special thanks The call was very helpful. Otherwise I am a restless nature, all day I would torture myself with guesses "it worked / did not work"

Added on Friday 19 Aug 2016 06:28 PM

Besides bread, where else can you put whey (for bread I will be a bit too much)? And if you vacuum it, will it stand for three days?

[4udo]

4udo, I'm glad that everything worked out and I liked it. The whey can be frozen in portions, but if you make cottage cheese constantly, then there will be a lot of it (whey).

Helen, special thanks. The call was very helpful. Otherwise I am a restless nature, all day I would torture myself with guesses "it worked / did not work"

Natasha, you see what a cool and delicious cottage cheese made from this milk !!! I told you that you can't buy this ...

[Natalia]

Natalia, pancakes can be baked on whey, pancakes are different. And also delicious cocktails are obtained from it. And very tasty and healthy.

do it constantly, then there will be a lot of it (serum).

I don't know what to do anymore ... pour it out ...

And I used all the girls' advice in a small way

Well, and, right!
Most importantly, the result is pleasing.
I'll try that too, leave to cool, then weigh)
The cottage cheese is delicious, I stop myself so as not to eat it all at once)

Besides bread, where else can you put whey?

We drink, it is very useful either in bread, or I pour it out when a lot accumulates. I don't know where else you can.

Added on Friday 19 Aug 2016 06:45 PM

And also delicious cocktails are obtained from it. And very tasty and healthy.

By the way, yes. You can drink it mixed with juice.

I don't know what to do anymore ... pour it out ...

And they didn't bake such bread

Wheat bread with not strained whey (Omela)

[Omela]

Omela, thanks a lot for the recipe. : rose: Thanks to him, we now always have good fresh curd. With the store, of course, no comparison. Thank you for sharing your recipes.

[Iruta]

Iruta, glad you liked. I, too, now leave to cool.

[Ksyu]

I, too, now leave to cool down

Ksyu, and what), is the yield of cottage cheese actually more?

Once I also left it in whey until it cooled completely, pursuing a different goal) in order to get a more sour curd, but I did not guess to weigh the curd that time ...

[Crochet]

Crochet, I do not weigh, but purely visually, the curd is denser and the whey is cleaner.

[Ksyu]

I, too, now leave to cool.

KsyuBy the way, do you leave it to cool with the lid open?

With the lid closed, I'm afraid it won't cool down in a day ...

and leave to cool with the lid open?

It happens in different ways. Sometimes I take out the bowl and stand on the table, if I need a cartoon. Sometimes I leave it under the lid from evening to morning. In the morning, without weighing, lukewarm directly into a plate.)

Mistletochka, please tell me "-heating" is how many degrees? I don't have such a function, but I have a multi-cook.

[baba nata]

baba nata, heating in the mult is 70 degrees.

Lydia, thanks!

Here, girls, what a story I have ...
For some reason, there is an excess of milk in the refrigerator. I decided to make cottage cheese ...
The milk was 4 days old (boiled immediately, on the day of purchase, since it was draft, from jars). The taste of milk on the 4th day is absolutely odorless of sourness and fermentation, just like fresh!
I did everything according to the recipe in a slow cooker. The multicooker is completely Chinese, but its heating mode is quite working! (Sometimes it even overheats food if the volume is too small ...)
After the allotted time, after heating, I found something in the bowl that looked like very thick yogurt. To be honest, I weighed it in the fabric, waited until the glass "serum" (moreover, it did not flow at all, but dripped, and still dripped a lot !!! Like real cottage cheese!) BUT !!!
Instead of cottage cheese, in its classical sense, the output was a pasty mass reminiscent of Philadelphia cheese
Of course, I ate it, with salt and herbs of all sorts ... But ...
What was it?
And what is the reason for the failure? Milk? Or did the heating fail (the cartoon is not good)? Or is the chef still that specialist?
Or maybe it was impossible to eat it? (Although the cat also ate ... it seems to be running alive ...)
Can you tell me? Nobody succeeded in such tricks?

I also do this sometimes, although I make it from the same milk and kefir. Sometimes I add time to the desired consistency. Sometimes I forget to turn it off in time and get a very dense cottage cheese (it was on the basis of this fact that I began to increase the cooking time.) Moreover, in Shteba, the desired consistency is obtained much faster than in Panas - apparently, the temperature on heating is higher in it.
I don't think this is a failure, I often buy such low-fat cottage cheese in tubes. Just an option.

[Anna1957]

Anna1957, Anna! Thank you very much! Reassured, really, really!
The husband and other relatives hinted that if the pan was boiling normally before, and the grandmother's cottage cheese turns out to be ordinary and crumbly, then it's time to change the Cook ...
But it turns out I'm not the only one who turns out such mysterious dishes!
Well! I will assume that I have mastered the preparation of soft cheeses (well ... a little more work to be done)! So this is a victory, not a culinary "Oops!"
And I realized - to have ordinary homemade cottage cheese - we will increase the heating time !!! To be sure to "walk"!

I will assume that I have mastered the preparation of soft cheeses

This is the correct approach. In fact, when you do this more than once a year, but constantly, this pattern becomes obvious. Here it is only important to reach the stage so that the whey is as transparent as possible, so as not to pour out the valuable protein. Sometimes I even do heating with a break (if the consistency does not suit me) when time is running out.

Anya! About the break - it's relevant! And almost brilliant! Something in my frustrations I didn't even realize that I could put it back on the heating ... Although the serum was almost completely transparent - like yellowish water! Of course, it was all the same delicious! But the goal was different!
And once again, some excess milk has formed! If it doesn't turn sour by the evening, I'll practice again! I hope to get cottage cheese from Mistletoe, but there ... how the heating will work

If it doesn't turn sour until evening

And if it turns sour, it will not interfere with the experiment.

[Want to know everything]

Want to know everything, Tatyana, it happens to me too, when I make cottage cheese from kefir and milk ... no matter how much it is gray, it still does not get the desired consistency. Depends on milk.

[Tanya]

The milk was 4 days old (boiled immediately, on the day of purchase, since it was draft, from jars). The taste of milk on the 4th day is absolutely odorless of sourness and fermentation, just like fresh!

Tanya, so you didn't wait for the milk to turn into curdled milk?
I did not really understand.

It happens to me too (I wrote above). I increase the time on heating, I keep it straight as long as I have the desired consistency (sometimes it is 4 hours)

About the 4th day, I wrote about the initial state of milk. It immediately seemed strange to me ... 4 days - and everything was as fresh ... It was somehow wrong to give them to children, and I decided to make cottage cheese. But in the end it turned out that after fermentation (after 36 hours) and after heating (1.5 hours) it still didn't really curl up, but I already realized my mistake! I had to immediately figure it out, and increase the heating time when I discovered something pasty, unfinished. But it didn't seem to taste disgusting, not bitter, but even a little sweetish (well, just Philadelphia).
Now I am already a scientist, thanks to your support! Today I delivered the second batch ... And again flask milk ...
Let's see ... (as if this time Roquefort did not come out)

I also have it when I make cottage cheese from kefir and milk

Mistletoe! Just a stone from your shoulders! So I'm not alone with my unexpected results in the kitchen!
And by the way! I baked the bread, as taught, on the very same whey. Everything worked out! The bread was excellent - lush, tall, delicious! Thank you!

Made from milk and kefir 3.2%, fermented and curdled well. The milk and milk are kind of strange here) the taste seems to me at least burst, I can't eat, but I got a good cottage cheese, from 2 liters. - 400 gr.
I will try with other milk, experiment))

Added on Friday 09 Sep 2016 06:23 AM

Added Friday 09 Sep 2016 07:30

Well, here are the curd cakes from this cottage cheese. In a multicooker without eggs.

[Tatyana]

So I'm not alone with my unexpected results in the kitchen!

Tatyana, not, not alone. I can't find the right milk in the summer at the dacha, so I make it out of everything they sell. Often, even whey does not separate, apparently powdered milk. That's how I make pancakes.

Dragonfly, Tatyana, you have excellent curd and cheese cakes !!!!

[Omela]

Omela, and then the pancakes do not taste bitter? It seemed to me that the whey tasted a bit wrong from the "wrong" cottage cheese, although the bread was delicious ...

[Tatyana]

Tatyana, no, they didn't taste bitter, didn't notice. But I didn't ferment beforehand. Fresh milk and kefir are immediately heated.

It looks like there is a problem in our milk after all ...
The remainder of the whey from the "Philadelphia cheese" smells no longer edible. The smell is not sour, but completely chemical! And I used to bake bread on it ... Horror! (I just want to know what kind of substance they sell us under the guise of milk ...)
And I haven't tried milk cottage cheese with kefir on this milk yet ...
Let's see what comes out of the multi ... And I think I will heat it on the stove to control the result ...

As the days have passed, I can say - the result was obtained, edible and eaten! The reason for the appearance of Soft Cheese was precisely in the weak heating. In the second experiment, sour milk was heated on the stove, and cottage cheese began to form even before the first "gurgles". The cottage cheese turned out to be weak, grainy, but not dry, just the way we wanted. For my taste - slightly bland, but that's just for my taste. And this, it seems to me, no longer depends on the duration of the "fermentation". The reason for the "bland" taste is in milk! Because the serum separates perfectly! Without gauze cloth, just in a plastic sieve. The serum itself is almost transparent. But the taste of the whey is also bland.
Something tells me that "regular pasteurized flask milk" is not ordinary at all
Apparently, due to some unusual additives, it does not turn sour, as before ... (I remember ... at our baaaushka)

Mistletoe, I have eaten the cottage cheese for a long time, but I am writing only now. (It’s necessary, the rhyme turned out) Delicious! And how is it more delicious to ferment milk, or add kefir? Of course it will be faster with kefir.

[baba nata]

baba nata, Natalia, it's a matter of personal taste preferences. To my taste, cottage cheese from fermented milk is obtained from cottage cheese. and with the addition of kefir - a type of soft cheese (Almette). I use both, depending on the availability of milk.