Natural curd from sour milk

It will have to be done with kefir! Thank you, Omelochka!

Today I made cottage cheese from 4% milk with a shelf life of 7 days. I specially bought 2 liter bags about five days ago, but I only got my hands on it the day before yesterday. It already began to smell a little sour, but it certainly did not taste bitter. I kept it, as expected, in a bowl at room temperature for 1.5 days and then in a small Panasonic heated for 1.5 hours. Left to cool until slightly warm. When I laid it out for weighing, the curd was very elastic. I think it would be possible to immediately take a whole one with your hands and take it out of the bowl. The serum turned out to be transparent.
By weight, 670 grams came out of almost two liters (I poured about 150-200 ml of milk on pancakes), I weighed not much, but in the end it turned out, in my opinion, rather tight and dry - I overdid it. The cottage cheese came out tasty, but slightly sour, and the whey is also a little sour. But this is my fault: apparently, I kept milk for 1.5 days in vain, I think it was needed less ... a day would have been enough. I will consider for the future.
This is my first time doing this. Usually I added a little sour milk to the milk and immediately on the stove. But the yield was always much less.
So thank you very much for sharing such a simple and effective way to get cottage cheese !!!
I'm going to get some milk, I also want to get a non-acidic and very delicate curd on curd cream

[variety]

apparently, I kept milk for 1.5 days in vain, I think it was needed less ... a day would have been enough

variety, I also keep it for a day now, it's hot in the kitchen. Glad you liked.

[Omela]

Omela, thanks for the recipe, very tasty cottage cheese turned out, just perfect for me
Already in the multicooker, the next batch is infused

[polliar]

polliar, glad you liked!)

[Omela]

Omela, girls! An urgent question! I've been making cottage cheese myself for about 30 years already ... I've never come across such a thing. Today I dug up the cottage cheese, everything is as usual, delicious, whey both in color and appearance as always. But SHE LIKE KISEL stretches!
Who knows what it is? Why? Can I put it in the dough ...

But SHE LIKE KISEL stretches!

this was not, I have ...

[Omela]

Omela, girls! An urgent question! I've been making cottage cheese myself for about 30 years already ... I've never come across such a thing. Today I dug up the cottage cheese, everything is as usual, delicious, whey both in color and appearance as always. But SHE LIKE KISEL stretches!
Who knows what it is? Why? Can I put it in the dough ...

Last time I also got snotty yogurt, and the whey is viscous. Despite the fact that I did on expensive dry sourdough. I think that it is possible in the dough - there is also a high temperature during baking. More need to worry about the curd itself in this situation. But I will see him at 80 degrees, so I don't bother either.

[Anna1957]

Anna1957, I put cottage cheese, cheese cakes or Casserole into baking, it will not be lost. This is not the point
I don't want it to happen again ...

I read somewhere that this happens because of the wrong temperature. I set 38 degrees in Stebe to get yoghurt. But I'm going to use it only in the form of heat-treated cottage cheese, so I don't really worry.

[Anna1957]

Anna1957So I sin on Overheating ... although the girls in our bread Temko scare me, and I myself was scared of some bacteria, I still tend to overheat. Milk and sour cream are the same, bought many times. This time I set the Yogurt mode. And it stood for a long time. And I sin on him. I will, as before, sour at room temperature.
And for curling, already set the Heating.

[mamusi]

I will, as before, sour at room temperature.
And for curling, already set the Heating.

mamusi, this is exactly how technology is done.On Warm up, I curl only milk with kefir (1: 1). And for bacteria the most dangerous temperature is 40c, then there is a mass reproduction.

And for bacteria, the most dangerous temperature is 40c,

So on a sachet with dry leaven it is written 38-40 degrees for 6-8 hours. I put it that way.

[Anna1957]

Anna1957, I did the right thing, you have the right bacteria in the bag, but I meant that if there are any pathogenic ones, then they will not multiply when boiling cottage cheese, which goes on at 68-70s.

Well, although they are correct, the snotty yogurt came out. It's not clear.

[Omela]

OmelaAll my life I have been making cottage cheese using a technology similar to yours. That is why I went to this Temko. There are no pathogenic bacteria in my cottage cheese and cannot be. Clean dishes, sterilized spoon ... I'm used to making this technology. She asked only to find out if the girls had such a thing. It became interesting.
The point here is most likely in excessive Overheating, long in time. Let's go some "cheese processes".
With pathogenic flora ~ the smell is disgusting. Such a lactic acid product is immediately visible.

The point here is most likely in excessive Overheating, long in time.

I always make it according to this recipe, keep it heated for 2 hours ... it turns out excellent cottage cheese ...

[Elena]

Elena, we are talking about different things. My yogurt at 38 degrees turned out to be snotty, and to get cottage cheese, I did not put it on heating (at 70 degrees), but made cottage cheese in a cold way, simply pouring it onto a cap in a colander.

[mamusi]

mamusi, I said in principle, and not specifically about you, that when cooking is less likely to get pathogenic flora. I know about snotty in yogurt depends on milk and the type of sourdough. At one time I did on Narine, so I constantly stretched. (

And I accidentally bought it in Spare under the name Svaska. Blind thought that it was written by Savushkin Marketers are bad.

I always make it according to this recipe, keep it heated for 2 hours ... it turns out excellent cottage cheese ...

just like me.

Mistletoe, thanks for the great recipe. I do it and tried it at work - I liked it. And today, the milk from Izbenka did not curd in 16 hours in the warmth in the kitchen Has anyone already had this?

Added 2 tbsp. l. cottage cheese. Stood and soured. Delicious extraordinarily.

[Larissa]

Larissa, yesterday there was no way to answer. I wanted to suggest adding kefir, but already figured it out!

Ksyusha, how delicious it is. This time they bought me 2 packs of milk fatter and one 3.2%. It turned out to be straight creamy.

[Larissa]

Larissa, agree! At the dacha I buy Kaluzhskoe from a barrel .. So the cream floats from above, and the cottage cheese is very tender !!!

[Omela]

OmelaThanks a lot for the recipe.
Made from homemade skim milk (I skim the cream myself) -800 gr of cottage cheese with 3 liters of milk. Delicious

I tarnished 6 liters yesterday. We are waiting.

[liberiam]

liberiam, Scops owl, girls, I'm glad, you are a hundred!) I, while not post, also enjoy !!

Made cottage cheese. It turned out 800 g from two liters of milk. But the whey snotty It smells delicious, cottage cheese. If you eat it without heat treatment? Or is it better not to stick cheesecakes too?



And I made it absolutely pasty. So it should be with this method, or is something wrong with me?

I continue the experiment. Now I took milk from another manufacturer, set it to sour.

Hurrah! Everything worked out. From 1.8 liters of milk, 450 grams of cottage cheese came out. Kept on heating for 1.5 hours. Thanks Omela

Thanks, Omela. I just drained the cottage cheese. It turned out 530 grams. Made from two liters of milk.
I won't insert a photo from the phone. : pardon: I'll add tomorrow from the computer.

How many degrees is heating? About 70-80? What happens if it stops? Will the cottage cheese taste bitter? And this transformation into curdled milk at what temperature is desirable? 30, 40 ° C or just at room temperature? Keep the MV lid closed? How to understand when to put on heating?)
And after draining in gauze, you don't need it under the press? And then pull it out in a refrigerator or can you eat it right away?

Report.I also made this curd strictly according to the recipe. Milk from Vkusville, 3 liters. Kept in a slow cooker at room temperature for 1.5 days. On heating - 2 hours (Panasonic multicooker). It turned out 650 grams of cottage cheese, not sour, tender.

THANKS FOR THE RECIPE!

How many degrees is heating? About 70-80? What happens if it stops? Will the cottage cheese taste bitter? And this transformation into curdled milk at what temperature is desirable? 30, 40 ° C or just at room temperature? Keep the MV lid closed? How to understand when to put on heating?)
And after draining in gauze, you don't need it under the press? And then pull it out in a refrigerator or can you eat it right away?

Heating - about 70C. If the milk becomes too sour, it may taste bitter and an unpleasant odor will appear. If you overexpose on heating, you will get dry curd crumbs and a very small amount. Milk can be turned into sour milk at normal room temperature, it is better to close the lid of the mv, why do you need extra microbes. We put on heating as soon as the milk turns into a dense clot of curdled milk - you can't go wrong)
After draining in gauze, you can immediately eat cottage cheese. If you put it under a press, you get a drier product, closer to curd cheese.

I made curd, it turned out well. Thanks for the recipe: rose: Not bad because I don't know what to compare with. I want to try different temperatures and different starter mass, so that I have something to start from. I liked the taste and consistency now. I just got into the preparation of milk, so the question is, under what conditions is the maximum yield obtained?

[Omela]

OmelaThanks for the recipe again, surprisingly delicious cottage cheese is obtained from Romanov lug milk, selected, I buy in Dixie, inexpensive. It turns out from three 900 gram bottles of milk 750 g of cottage cheese, but I first turn on the heating in the multo for a minute so that the milk is lukewarm, and then everything is according to the recipe.