Homemade sourdough cottage cheese

Category: Dairy and egg dishes
Homemade sourdough cottage cheese

Ingredients

1 sachet of starter culture
1 liter of milk

Cooking method

  • No matter how many different cottage cheese is sold in stores, you still cannot find such a taste as at home !!!
  • Recently I have been making cottage cheese from kefir. At one time by freezing, and then simply in a multicooker in the "curd" mode.
  • I didn't even know what Sourdough Curd is. The process is not fast, but the result is worth it! Nothing complicated, everything is simple, but as a result we will get not sour, healthy homemade cottage cheese!
  • One stick can make up to 250 g of cottage cheese
  • Homemade sourdough cottage cheese
  • Pour the starter culture into milk of any fat content at room temperature (22-24 ° C).
  • The milk mixture must be mixed until the starter is completely dissolved.
  • I put milk in the OURSSON multicooker. YOGURT mode
  • After fermenting, the curd was cut with a knife along and across, it turned out like this
  • Homemade sourdough cottage cheese
  • Then I switched on the HEATING mode for 7-10 minutes. The serum will begin to separate.
  • Filter the curd through clean gauze in several layers. As the whey drains, you can gently stir the curd mass several times. Then the cottage cheese will get a more uniform consistency.
  • Homemade sourdough cottage cheese
  • We tie the edges of the gauze, get a bag and hang it up. I usually leave it overnight. But a few hours are enough.
  • Homemade sourdough cottage cheese
  • Cool in the refrigerator for at least 2 hours.
  • And our cottage cheese is ready!
  • Homemade sourdough cottage cheese
  • Serum is a valuable product. DO NOT empty. You can just drink or even bake, for example, pancakes
  • Homemade sourdough cottage cheese
  • or bake an angel's tears cake
  • Homemade sourdough cottage cheese
  • Homemade sourdough cottage cheese


Lilida
GruSha, very valuable and timely information, otherwise you buy cottage cheese and think, and from what it was made - from milk or it is chemical.
Elena Tim
Gul, can I just lie around here, in silence? I'm in the deepest swoon from the photos!Homemade sourdough cottage cheese
And I'm not going to get out of it.
Tanyulya
Gulechka, what a beauty! Yummy! I'm lying with Lenka, I'm just crazy about the photos
GruSha
Lydia, in fact it is

Lenochka, I'm glad you came to visit me))) Thank you


Tanechka, Thank you
Elena Tim
Quote: Tanyulya
I'm lying with Lenka, I'm just crazy about the photos
Fall down next to me, I scored a thieves' place here, otherwise they will soon run, panim, the suffering ones - there may not be enough room for everyone to felle.
Tanyulya
Quote: Elena Tim

Fall down next to me, I scored a thieves' place here, otherwise they will soon run, panim, the suffering ones - there may not be enough room for everyone to felle.
Here you understand me: girl_hug: and the truth, after all, will run over and devour everything.
Elena Tim
Quote: Tanyulya
and the truth is that they will run over and devour everything.
Aaaaaaaaaaa!
efa
I also make cottage cheese from kefir in a slow cooker, I must try the sourdough, very interesting)))
Thanks for the recipe
And the photos are really amazing !!!!!!!
Bridge
Today they all agreed and they want my death! I'm a milk soul. I'm dying on homemade cottage cheese! "Angel's Tears" is my favorite pie: nyam: And I love okroshka on whey. I'm going to be sad - I have no cottage cheese
COGT
Gulsine, and how long does it ferment? I don't have a multi, I would do it in a yogurt maker. I also make cottage cheese from kefir, but who knows what yogurt is made of?
GruSha
File, thank you very much :) I'm glad that it was useful

Natasha, do not be sad. There is now something to work on - on cottage cheese

Olga, it's like with yogurt - we put it at 6 o'clock and look periodically))) Always differently.

Matilda_81
Gulechka !!!! Everything is delicious !!!!!!!
Admin
Quote: KOGotok
I also make cottage cheese from kefir, but who knows what yogurt is made of?

Olya, so after all, you can first make homemade yogurt-yogurt from milk and then cottage cheese from it - it turns out very simply And tasty and healthy

Gulya, a very interesting version of the curd I did not even suspect that there is such a leaven I take as a keepsake, I will need to start buying a leaven
COGT
Gulsine, thanks, I will try

Tatyana, you can, of course, but for a very long time)). And milk is made from the same as kefir
Admin
Quote: KOGotok
you can, of course, but for a very long time

Why? It will be ready in 4-5 hours. And then you can put it on heating - and the curd will be ready
So after all, if you make cottage cheese on sourdough, where the guarantee is in good milk - in any case, you will have to look and look closely at the sellers

Well, come on, this is a personal matter
Crochet
Quote: Admin
where is the guarantee in good milk

I took it off my tongue Tanechka ...

What kefir, what milk ...

I have been making curd from sourdough for a long time, though I have different sourdoughs) ...

Gulenka, photos - aerobatics !!!
GruSha
Quote: Matilda_81
Gulechka !!!! Everything is delicious !!!!!!!
Gulnara, Thank you
Quote: Admin
I had no idea that there is such a leaven
Tanya, I was also surprised that there is such a leaven! Thank you:)
Quote: KOGotok
Gulsine, thanks, I will try
Olga,
Quote: Krosh
Gulenka, photos - aerobatics !!!
Inna, thank you very much
Crochet
Quote: Admin
I had no idea that there is such a leaven

Quote: GruSha
I was also surprised that there is such a leaven
Surprised !!!

Or are you kidding me girls?
GruSha
Seriously, why are we kidding ?!
Admin
Quote: Krosh


Or are you kidding me girls?

Who is joking - and who is serious Choose which of us who?
lungwort
There is a problem with natural milk - either it is absent at all, or very expensive. But there are leavens for which this is not scary. You can make yogurt, yogurt, fermented baked milk, kefir, cottage cheese from any pasteurized milk and any fat content. Sometimes I do not use cheesecloth, but fold the curd onto a very frequent sieve. (This applies to the sourdough, and the cottage cheese is soft, and there are no cottage cheese residues in the whey)
Crochet
Quote: lungwort
The problem with natural milk

And don't say Natalia ... troubleaaaa ...

A cow!

We all have a cow!

GruSha
Quote: Krosh
A cow!

We all have a cow!

Inna, nope, I don’t need it !!!
Crochet
And why, Gulenka ?!

But the milk would be natural ...

In general, I have been afraid of cows since childhood ...

I can't love from afar, but close ...

lungwort
Quote: Krosh
And don't tell me, Natalya ... troubleaaaa ...

A cow!

We all have a cow!
That's for sure! But troubles .........
GruSha
Inna, milk is good, but I agree with Natasha - troubles
lungwort
Inna can afford a cow. Eo judging by the address.
GruSha
waiting for Inna, why is she still without a cow
Crochet
Quote: GruSha
After fermenting, the curd was cut with a knife along and across, it turned out like this

Gulenka, dear, can you tell me why we are doing the above procedure?

I know that this is what is recommended on a sachet of sourdough, but they don't write for what ...

And what if you do not "sieve" the clot, will something change from this?
GruSha
Inna, I think cutting is needed to speed up the process of separating the whey. Maybe I'm wrong ...
Mashutka
Gul, tell me, please, but every time a new pack of starter culture or how with yogurt they put it off for a new fermentation?
GruSha
Maria, I always took a new one ...
Mashutka
GruSha, understood, ATP, boom to try. The only thing left to do is to buy a small leaven where a thread)))). By the way, it can't be in the Metro, don't you know by chance?
GruSha
nope, I don't know for sure. Girls bought in Ashan, in Hyperglobus

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