Cottage cheese in a multicooker Toshiba RC-18 NMFR

Cottage cheese in a multicooker Toshiba RC-18 NMFR

Category: Dairy and egg dishes

Ingredients
Pasteurized milk 3.2% fat	1 l
Kefir 2.5% fat	1 l

Cooking method

• Recently, I really like to cook cottage cheese in the Toshiba slow cooker.
• I pour milk into the bowl directly from the refrigerator, add kefir. Gently mix with a whisk or silicone spatula.
• I turn on the Heating mode, in the Toshiba multicooker it is three presses of the COOK Button. The 0h (0 hours) icon will appear on the screen. This is how our multicooker starts the countdown on Heating. In this Mode t = 70 °. I kept the product Hot for a total of 2 hours. It so happens that you need to wait a little longer. Depends on t ° and the quality of the starting products.
• In addition, since we love soft coarse-grained cottage cheese, I do the following: after about 1 hour, I look inside, and if the whey has already started separating from the sides, I carefully "cut" with a silicone spatula or knife the mass into squares, the size of 1/2 matchbox or slightly smaller. You need to drive through to the bottom, dividing the entire mass into pieces. Do not stir the mass under any circumstances!
• I leave the mass cut into cubes for another 1 hour.
• Then I turn off the Heating. If you want drier and firmer curd ~ leave the bowl to cool in the multicooker. For example, I take out the bowl, because in Toshiba it is very thick ~ it retains heat for a long time. I put the bowl on the table, covering it with a plastic cap with holes ~ cool down! I don't pour it hot!
• Only after it has completely cooled down, having built a structure from a colander and a bowl, I line the colander with a wide sterile bandage cross-on-cross. Then, with a slotted spoon, I catch my cottage cheese cubes and put them in cheesecloth!
• 
• Whey remains in the bowl with small splashes of curd grains. For baking bread, that's it! I bake very tasty bread on Untreated Whey from Omely.

• Wheat bread with not strained whey (Omela)

• The ratio of milk and kefir I have is 1 to 1 or 2 to 1. Options with a smaller amount of kefir are possible.
• It is best to take milk labeled "whole".
• We sell milk from local producers, I try to take milk in soft bags and the same kefir.
• In my version, time is not required for additional souring of the product before heat treatment. After mixing milk and kefir, I immediately turn on the Heating.

The dish is designed for

400-450 g of cottage cheese

Time for preparing:

2 hours + dripping

Cooking program:

Multicooker, Heating

Note

This recipe has been tested for years. I often try other recipes, but I invariably return to my own.
He's the best for me.
Fast and reliable.
Good luck to you all, my dears, in making the curd.
Health to you and your loved ones!

[mamusi]

mamusi, prompted a new way of making heated cottage cheese! How could I not have thought of using Shteba for this

[lady inna]

lady inna, Yes, it is possible for Shtebu, put there Sourness or Heating.
It will be great!
Then you will tell.

[mamusi]

mamusi, Rita, thanks for the separate recipe. Tosha will also work for me in the curd field.

[mamusi]

mamusi, I'll try it too, milk + kefir ... and until Toshiba sold ...

[Helen]

Tosha will work for me too

Sveta, I like to cook rice in Tosh and make cottage cheese.

Helen, Lena, take it and THINK to sell! Such a bowl is superb. I only like rice in her! And I also adapted it for cottage cheese. Since the rice does not smell, the cottage cheese will also be plowed with nothing. (Well, I'm so suspicious) That's why all the multicooker has a "specialization"
Try making curd!

We have been making cottage cheese from kefir for a long time, set it for 3 hours and leave it overnight to cool.Any cartoon here is suitable if there is heating. We take kefir with a short shelf life, the longer the period, the worse the cottage cheese and oil stains appear, as can be seen from palm oil. From 3 liters of kefir, the output is 720-750 grams, depending on how much you keep in a colo-slag so that the whey comes off.

[alex52860]

alex52860, thanks for your option. I have 6 multicooker ~ tried all of them, indeed all have Heating! Indeed ~ can be done in Anyone!)
I described the process in Toshiba, for those who only have Toshiba, or for those who are most comfortable doing in Toshiba (like me)
I don't like cottage cheese purely from one kefir.

I don't like cottage cheese purely from one kefir.

Rit, why? Wait, I’ll drive them for milk and kefir with a short shelf life and I’ll try it too. I have Tosh only for cereals, rice and pastries, I am also biased towards smells in milk.

And in Tosha I do a lot. You think the smell persists. I was going to cook the curd today. Is the time set on Heating?

[$ vetLana]

$ vetLana, Sveta, I can't stomach the smell of stewed cabbage, but I love her very much. Yes, and everything else is more convenient for me to do in another cartoon.

[Tancha]

Tancha, I don't stew cabbage. I don’t eat it. But I cook a mix of vegetables.
Time on this program can not be set. She put the cottage cheese, is preparing.
And there is also a heating program for the soup. Never used it.

[$ vetLana]

$ vetLana, Sveta, what a program for the soup ???

Rit, why?

Tanya, for me it’s just a bit sour and sour curd from their kefir alone ...
But there is such a technology, I know.



Unfortunately, the time cannot be set on the Heating program ...
If it is necessary up to 1 hour, I use the egg program.

[mamusi]

mamusi, Rita, can you tell me how long the heating program lasts in Tosha? I don't remember where I put the book with the instructions. In another cartoon I have 9 hours, I always pretend on it.

Tanya, as far as I remember, more than 12 hours. But I'm not at home now. In an hour, I'll write for sure. OK?

And I set ... already coming to 3 o'clock ... two, something a little, when I looked at him ... decided to leave ... until 3 o'clock

I stood for two hours, started to fold, but I had to leave. She turned it off, but left the bowl in the cartoon.
Rita, prog Soup heating turns on like baked goods (selection via menu)

[mamusi]

mamusi, Rituel, wonderful cottage cheese! The clot is just a dream! I get this (recently) with an exposure of 30 minutes. at 80 ° and 2 hours on heating, otherwise it falls apart. I sin on the changed quality of kefir (I make cottage cheese from it). I will, following your example, cut the clot into squares, I will write later what happens. And yes, I will finally try to make from kefir and milk

[mamusi]

if the separation of whey has already begun from the sides, I carefully "cut" the mass into squares with a silicone spatula or knife, the size of a 1/2 matchbox or slightly less. You need to drive through to the bottom, dividing the entire mass into pieces.

mamusi, thanks for the brilliant idea! I didn't think of this, every time I suffer by taking out with a slotted spoon and inevitably tear the layer of the clot into shreds! I make cottage cheese in the same way in Panasik on heating, mixing kefir and milk in different proportions. I keep it for 2-2.5 hours, then I take out the bowl and cool it in it. The clot turns out to be good, now I will know how to remove it carefully and without damage!

Fast and reliable.

I have to try, but I don't have exactly such a multicooker, but 3 other manufacturers. Do you need to keep it "heated" for 2 hours?

Tanya, I'm sorry, we just got home. I got into the Instruction ~ I did not find a word about the maximum heating time. I found just such a table.
She says it's 30 hours ??
Damn .... and the table does not want to be loaded !!!

Do you need to keep it on "heating" for 2 hours?

yes, I think about the same 70º in all cartoons!

I report that I kept it on heating for 3 hours. She threw it on a hat in a colander and overnight in the refrigerator, where it stood for 11 hours. The yield is 522 g from 900 g of milk and 900 g of kefir. The cost price is 93 rubles. Very delicate curd, everyone liked it.Rita, I didn't get graininess, but I would like, what secret is there? Thanks for the detailed explanation about Tosha. I will definitely repeat.

1 liter of milk 3.2% and 1 liter of kefir 1%, it was heated for 3 hours, turned it off and left it in the multitool until it cools down ... laid it out ... hung up, for sticking at night ... in the morning the result:

[Helen]

HelenMy Lena looks the same, but the output is bigger!

but the output is bigger!

I was suspended .. and more glass of serum ... I don't like liquid, so that it was drier ...

Maybe from what you hung up, but I just lay in a colander. And I have 2.5% kefir.

Maybe from what you hung up, but I just lay in a colander. And I have 2.5% kefir.

[Helen]

Helen, what a good curd turned out!) Well, yes, if we hang, then the "cubes" then disintegrate, a whole mass is formed and drier.
Tancha, there is no special secret. But I've noticed that the graininess can vary from case to case. Probably envy of the quality of milk and kefir ...

Glad, girls, that you got the curd!

Here is today's curd, for some reason it took longer to cook ... 2 hours stood ~ not quite somehow took shape. And we have tickets for the show. Well, I put it on EGGS for 60 minutes (t ° there is also 70, but it will turn itself off and that's it! Convenient). Then we went to the theater ... 3 hours stood inside the multi in a bowl, already turned off.

[mamusi]

mamusi, everything worked out great! I made 1% of kefir from one, really. After draining the whey, I twirled the bundle of cottage cheese a little more. The cottage cheese turned out the same as a good, tasty, high-quality cottage cheese from a pack, crumbly, non-wet, for cheese cakes. The one that is by no means cheap in the store But the output, respectively, is less - 360g. from 2 liters. Kefir is fresh, but it was bought for the action - all the cottage cheese cost 70r.
The question arose: if I set up a regular "home production" of cottage cheese, then what to do with the sea of ​​whey if I don't bake so much bread? It is useful to drink it if it is from store milk, the true composition of which is a big secret? In the same place there are all sorts of dubious salts, and antibiotics, for sure, float. Or is it better than her?

[lady inna]

lady inna, Inna, I leave a little for the bread, pour the rest. I cannot be called a zealous mistress. It's easier for me, my head doesn't hurt: where to attach it

[$ vetLana]

$ vetLana, Svetlana, also have doubts about the organic purity of the product? Otherwise, they write that serum is very useful

Otherwise, they write that serum is very useful

I won't drink it, it's my choice. I will not even bother with its usefulness. IMHO. If someone likes it, drink to your health.

You know, girls, here everyone decides for himself. So we took milk from a neighbor's cow, no, not like that! From the neighbor's Cow!))) For 15 years they took from these people ... there was milk, so milk!
The children and husband drank raw, she brought even warm in the evening! I will leave the balloon without a lid to breathe for the night ~ in the morning it is cool, tasty! The cream is already on top!
And I did cottage cheese, but also with the addition of kefir, I like it more.
And curdled milk. The whey went into bread, into okroshka (I love it very much).
And so .. to drink ~ drank sometimes on the hunt in the heat, but so traditionally - no.
And from store milk I make cottage cheese ~ whey goes into bread. If there is a lot of surplus ~ go to dilution with water for irrigation and spraying of plants in the garden. And I have a Dog ~ Drum serum respects!

have doubts about the organic purity of the product?

If in doubt, the cottage cheese will be of poor quality, why only whey?
We get two products: curd and whey! Is one good and the other bad?
There are not so many people who like to drink whey.

I don't have just such a multicooker, but 3 other manufacturers. Do you need to keep it on "heating" for 2 hours?

And here's the same recipe from another multicooker. 1 liter of milk 2.5% + 1 liter of kefir 2.7%
Today I forgot on the Heating for 3 hours
The result is pleasing. The curd is slightly denser.
And here is the result.




It turned out 500 g of cottage cheese, but it will still be dug out to dry, it will be less.

And here's the same recipe from another multicooker. 1 liter of milk 2.5% + 1 liter of kefir 2.7%

Rita, didn’t it happen in Philae?
I want to try to make your curd in it.
py. Sy Looked closely at the bowl, it seems in Filka))
Which program?

[julia_bb]

julia_bb, Julia! I did it yesterday at Shtebe. 3 hours heated at 70 degrees. An hour and a half from the start of cooking, I cut it, and then held it for another hour and a half. I wanted the cottage cheese to be thicker, so I cooked for 3 hours. The bowl removed from the multi then cooled for a very long time, 7-8 hours. Then she threw it back onto the fabric in a colander. Night in the refrigerator. Excellent cottage cheese turned out. (kefir 2.5% and milk 2.5%) Leela almost to the very top of a 6-liter bowl. Entered five liters.
mamusiThank you very much for the recipe!

[Masha Ivanova]

Masha Ivanova, Lena, thank you! About Shteba I realized what could be cooked in it. To begin with, I want to make half a portion in Fillet, suddenly milk or kefir will not be the right ones ...
And what kind of milk and kefir did you use?

[julia_bb]

julia_bb, Julia! I think that in Moscow there are other manufacturers and the choice is huge compared to Novosibirsk, but I took the simplest milk from a nearby store in plastic bags and the same kefir, 900 ml bags Although this milk also may not sour for 3 days even outside the refrigerator. Now, probably, there is no other. The popular Prostokvashino in a closed bottle will definitely not sour for 10 days, but in an open bottle it will definitely stand for 4 days. But the taste of the curd is really good. And due to the cooking method, not a paste is obtained, but a type of large grains.

[Elena]

Elena, of course, I will buy, it means that I will eat and cook in Filka.
Py. sy. We are at the dacha now, there is not always a choice in the store ...

Rita, every time I remember you when I eat curd! The recipe is super and very fast, no need to wait for the milk to turn sour. I do it drier, then softer, according to my mood. Another thanks!

[Tancha]

Tancha, Tanya, I tried to hold it longer ~ 3 hours. He is more "strong" then. Delicious too.
And always, always let it cool down completely! And you, Tan? I know some do not cool ...
And I'm now ~ with a strawberry!

[mamusi]

mamusi, Rita is running as fast as she can to say thanks again for this ingenious way of cutting curd !!! As I already wrote, I also do it in a similar way from a mixture of kefir and milk in my cartoon-Panasonic heated. But usually she kept it for less time, not really waiting for a dense clot and then she simply poured it into cheesecloth, then she tried to remove the cap with a clot, but as a rule, it was not possible to hook it with a layer without damaging it, but until such a thing to cut it into squares in advance and did not think of it! Now that's the only way I'll do it !! Yesterday, I did trick at all, I forgot about him completely , warmed up for 3.5 hours and cut it ready-made. But the bunch itself turned out to be gorgeous! Usually, I also wait for it to cool, but then I decided to immediately transfer it to the cheese maker - the baby Bradeks, and left some to cool in the cartoon and then put it in a silicone colander so that I did not mess with gauze at all, well, I supplemented the cottage cheese that had sagged during this time in the cheese maker. And you know, I liked the result so much that I will take this method into service when I need a denser curd cheese! The hot curd is very well pre-pressed even without load - it was so compressed that I did not want to get out! And for looser cottage cheese, of course, it is better to remove the cooled curd!
The photo shows that the part of the cottage cheese that I added when cooled is looser.

Made from 2 liter bottles of milk (selected) and 1 liter of kefir (3.2%).
And I thought that it would be nice for me to buy one more cheese maker from Bradeks so that I could fit just such a portion in both ...

And always, always let it cool down completely! And you, Tan? I know some do not cool ...

I'm chilling. And in general I experiment as best I can. I made milk 2 kefir 1, it turned out a small output. Yesterday I muddied more, 2 milk, 2 kefir. But I had to leave and stayed longer on heating, the result - the cottage cheese is drier. I will continue, I'm interested.

[this]

The hot curd is very well pre-pressed even without load - it was so compressed that I did not want to get out!

Julia, Adyghe cheese, I also press it warm, but not hot, of course, but warm. There are also eggs in the composition. And he is more "connected" from them, so to speak, so yes, I agree that the warm mass is better compressed. But, there are so many ways to make cottage cheese! A lot ... everyone can choose to their liking. And in time.
And Bradex ~ yes! A pretty little thing, I do not regret that I bought it, although I already had a Teskomov cheese maker with a spring. Both always work.
Yul, I would buy if I were you, if the price there is the same 339 rubles.
Necessary thing. Look! Made one salty head and another with fruit ~ from one cottage cheese outlet!

I will continue, I'm interested.

Tanya, I also love to play with the curd.
Before that I had games: I did it in Little Filka. 1 liter of milk + 2 tablespoons of sour cream. I will mix well in Filia. I put on Yogurt. I watch it, usually in 4-5 hours the yogurt is ready and transfer it to Heating 70 °.
I also kept it for 2 sometimes 3 hours. The curd is good. Sweet.
Failed last time ~ the whey was slippery and tough as jelly. I wrote here everywhere about this. People started scaring me with bad bacteria ...

That I fell silent ... I did this for 100 years ... what's the matter?
After 2 days, I repeated it with another milk - everything is OK!
Now switched to this way. At the moment it is most convenient for me. Because of my schedule!
And such cottage cheese, well, I really like it !!!

This curd is very suitable for my schedule too.

This curd is very suitable for my schedule too.

So I stopped at it, although I tried different methods for many years ... I'm tired of sorting out somehow.
This one suits!

[mamusi]

mamusi, the forum does not give me "karma to improve" Cool recipe! I will definitely try it, I have a multi-cook in a radish in my city, there you can set 70g with a regular timer (not a countdown). And here in the village we have here a small redechka-01, I will keep the "warm" button on the button, with a countdown, I specially bought 2 bowls, one for milk porridge, so I will do it in it, though the volume is 2 liters, I will have to pour by the string

I will do it, though the volume is 2 liters, I will have to pour it according to the string

Luda, I often make a small one in Philips, also 2 liters. To the eyeballs. I poured it out, mixed it and turned on the Heating. All. After 1.5 hours, I cut it. And then I don't touch it for 2 hours. Turned it off. She took out the bowl on the table. Let it be completely. cools down.

[mamusi]

mamusi, yes, exactly, it does not boil, so it will not "run away". On Friday we'll go shopping and buy yogurt and milk