Cottage cheese in a multicooker Toshiba RC-18 NMFR

I had 3 liters of milk, but I managed to eat a little twice.

I used to always put 3 liters, it turned out 700 with not much ... and now I put 4 liters, without kefir (sour) it turns out 1 kg of cottage cheese ...

I used to always put 3 liters, it turned out 700 with not much ... and now I put 4 liters, without kefir (sour) it turns out 1 kg of cottage cheese ...

Good result.
And mine is tasty, but not enough

track. just weigh. The curd turns out to be "golden"
Mine looks like a grain one.

Svetochka, as my husband says, "NOT EXPENSIVE TO MONEY, NOT EXPENSIVE TO HEALTH"

If it's delicious, if you ate with pleasure, well, what is there to count!
We are preparing for ourselves. You can't compare with the store!
Girls, I only weighed it once for you when I wrote the recipe. And so ~ never! What for. All the same, I will do to myself, no matter how much it costs. So what is there to weigh. One time like this, another time like that.
Now, if dairy products were still stable and predictable ~ another matter ...
Because of them, all the variations are obtained. And bad luck because of them!

Rita, of course you are right with your husband. I just made milk + kefir in the city. There is more exit. Therefore, today I was surprised that so little cottage cheese came out.
In Fillet it is inconvenient to do because of the volume, in Tosh it is better. When the soup is heated, you can set the time up to 1 hour.

When the soup is heated, you can set the time up to 1 hour.

here I somehow don't catch up with this program ...
She passed me by ...
Light, how does it differ from Heating in general?
What's t different?

What's t different?

Another, 75 gr.



Look at the plate with modes in Tosha's book.

I am making a small room-01, I don’t have another multi here, in the village, so 1 liter of milk + 0.5 liters of kefir, and this and that "Merry milkman 3.2%", set, oh I still have sour cream a little levanula - it stopped at me, it is necessary to start up in hot processing, so I poured it onto cottage cheese 200 grams

Another, 75 gr.
Look at the plate with modes in Tosha's book.

Aha!) That's good. But if there is only 1 hour, do you need to add later?

[mamusi]

mamusi, Rita, my serum separated in less than an hour, but I kept it for 1 hour.

Today, the same output is not great for me, but I made almost grained, put the "milk porridge" for 10 minutes and it all squeaked and got up to "heat" itself. It stood for about an hour, threw it away, received in the morning a little more a liter of whey and 330g of almost grained cottage cheese, my husband does not like it at all soft, and now he also asks to add salt. For now, I'm thinking: and salty whey is how to take into account in baking bread, on the other hand, you shouldn't salt too much ..

For now, I'm thinking: and salty whey is how to take into account in baking bread, on the other hand, you shouldn't salt too much ..

I once baked with potato broth. The result is salty bread. Therefore, it is necessary to take into account the salt in the whey. There are also taste features. Someone loves salty, someone does not.

my husband does not like very soft,

Me too

For now, I'm thinking: and salty whey is how to take into account in baking bread, on the other hand, you shouldn't salt too much ..

Lyuda, don't worry, it's been checked more than once! I baked on cheese whey - after making Adyghe cheese, excellent bread! Do not put salt in bread for the first time. And then you'll get used to it.

[mamusi]

mamusi, Rita !!! I got (finally) tender, non-acidic, delicious. I didn't even believe it myself. It's all about milk - a batch is not like a batch.
I cooked soup on the Warmer for 1 hour.

[mamusi]

mamusi, Rita! Thank you so much! : rose: did and it turned out well, very cool! kept on Heating for about 4 hours and then according to the script. Milk and soft cottage cheese turned out great and very little whey.

[Vika]

Vika, Well, great! Delicate curd ~ it's so delicious! My favorite treat!

[mamusi]

mamusi, Rita, accept my gratitude too! I cooked curd in between times (which is valuable!) In the Redmond m / v (rmc 90, if I'm not lying) on ​​a multi-cook. Now I weigh it. Then I'll bring the pictures as ready. Of course, I couldn't resist trying. Delicious!!!

[Accomplishment]

Accomplishment, Elena, to your health!)
I am very happy.
Then try the option for a denser curd ~ keep it on the Preheat (or multi-cook 70-80º) for a longer time, about 3 hours.
Enjoy your meal!

Rita, here are the pictures!

keep on the Heating (or multi-cook 70-80º) longer, about 3 hours.

It happened so by chance: I went to bed the youngest and fell asleep with him. 3 hours or more and stood at 70 °. It asks for the taste of the Adyghe cheese!

Made from 1.8 liters 3.2% milk and 1 liter 2.5% kefir. It turned out 400g not so much wet cottage cheese. The price is comparable to the store 9%. But! If the logic does not let me down (if all or almost all of the milk fat goes into cottage cheese), then this cottage cheese is about 20% fat!

Yes, Lena, you're right. In kskoy Temka, I saw the conversion of milk and kefir into cottage cheese by fat content. But unfortunately she did not keep it! There was a competent calculation. Homemade curd is fat. And I think that's good. We don’t eat tons of it. And children, growing organisms, need calories.

And Adyghe cheese is also here. I seem to have written options here. And with and without an egg. You can add cottage cheese to the cheesecloth and under oppression. In a few hours it will be ready - of one density or another. You need to watch, try.

Oh what a wonderful recipe, lazy for me !! I will definitely do it soon. An aunt I know from the village carries milk, but soon her cow should calve and she said that her trips until spring would stop. So I broke my head, how to make the curd myself, but that would not be troublesome. I don’t want to sit in a saucepan on gas, but here the recipe is right for me. Thanks in advance. Then I will definitely report back.
The question is just yet. Does the curd come out sour? I still don't want to be pasty, will it work?

I still don't want to be pasty, will it work?

It is just "pasty", it is very tender.
Try it once and decide for yourself whether you need it or not.
The acidity * of the curd can be different each time. I don’t know what kefir is sold in your region. How old will you take it.
I'm afraid no one will give you such answers. Only your experience! And if you want granular dryish cottage cheese, then the technology is different there. Not as "lazy" as in this recipe.
Good luck.

[Ritochka]

if you want granular dryish cottage cheese, then the technology is different there. Not as "lazy" as in this recipe.

Ritochka, no, there is the same lazy, at first I put the milk porridge for 15-20 minutes, and then it turns off and becomes warm, and you drain it when the lagging whey is visible. You just need to find time for yourself, the longer, the more rubber it turns out

first put milk porridge for 15-20 minutes,

And what is the temperature on milk porridge? I just have another multicooker, you can set the temperature through the multishef. Sorry for asking in this thread, it's already a branch from the recipe.

Try it once and decide for yourself whether you need it or not.

I will definitely try, I really liked the cooking method

[Ritochka]

I just have another slow cooker

Natasha, I have a cartoon redmond -01, baby, in my opinion all the modes of milk porridge are very close, it is brought almost to a boil and then, no matter how it escapes, it keeps in the boiling region, honestly, I did not measure the temperature, there was nothing to do with it. me Ritochka advised me to do "porridge", give my husband a grain

I have a Mulinex pressure cooker, she cooks porridge under pressure, and if I put cottage cheese on it, I think there will be a terrible horror as a result. So I ask about the temperature, since there is an opportunity to set the desired one for the multishef. Or is your porridge also boiled under pressure?

it turns out already from the recipe a branch

Nothing, not a fork!
It's okay. The girls all ask each other - they ask again.
I have another way when I want more curdled dryish curd.
First, put kefir + milk on the Yoghurt mode (or 40º).
For 5-6 hours, until fermented until sour cream is thick. And then ... put Heating. Or 80º degrees if you want faster. 1 hour, sometimes more is needed. You will see serum coming off the side of the bed ...
And more often I just keep the cottage cheese on the Warm up longer, up to 3 hours. I like the result.
You need to choose a consistency for yourself.
Here you just need to start and feel. But I don't like to cook on Milk porridge last time. The temperature is high in my opinion. The serum is already exposed to high temperatures. Although the cottage cheese can be so delicious.

First put keyir + milk on the Yogurt (or 40º) setting.
For 5-6 hours, until fermented until sour cream is thick. And then ... put Heating.

Reheating right after the end of the yoghurt program? If so, that's great, I have it automatically after the yoghurt for heating. The truth is very long ...

Strictly speaking, it is supposed to get Yogurt, cool to room temperature, so that it ripens. And only then on Heating. But I think we can do it right away. Without testing, you will not understand.
Just start doing.
There is also such a sysob: just mix milk and kefir and leave overnight in a bowl in a multi or on the table, it does not matter, at room temperature. When you get yogurt, send it to Warm up in the morning.
Nothing to fill your hand !!! Start trying ~ then you will find your favorite option for yourself!

Oh, something "thank you" does not allow the site to send. I will leave here

I switched to sour milk. I like this cottage cheese more. But Ritin's idea.

I switched to sour milk.

Yeah, it turns out sour, and I also add sour cream so that it would be fatter

Girls, making cottage cheese ~ it's so "flexible" and "individual" ...
I do it differently.
I have two bowls for Panasonic Multvark. And very often, when there is "excess milk" in the house, I simply pour 2 liters of milk into the bowl and leave it aside under the microwave hood. For self-sipping (without kefir). And in the morning I put the bowl in the cartoon and on Warm up until tender.
But very often I do exactly as in the First Post of this Recipe. Since I really love pasty tender cottage cheese. And for baking and for food and for tartlets with jam. My son eats such cottage cheese without sour cream, just with a spoon! I make Tzatziki out of it and any other spread on bread. I just don't need another cottage cheese ...
Otherwise, of course, I would have done it differently. But the site is full of cottage cheese recipes!
Everyone has different tastes!
All good health! Delicious cottage cheese for everyone. Any ideas ~ our common!

[Margarita]

Margarita, thank you very much for such a convenient way! I do it in Redmond 090, on Heating or on a multi-cook, if I need to go away to turn off itself.
True, I usually make it from milk. Sometimes with kefir, but with kefir, something too liquid comes out, for my taste. I take milk from Vkusville, it turns sour in 1.5 days in the kitchen.
I hang the cottage cheese to drain. Like drier. Very tasty!
I give it to the baby with banana and milk)
For myself, with pleasure!

[M @ rtochka]

M @ rtochka, Dasha, I am very glad that you found this method convenient! Yes, we have already discussed a lot of options. Who is more convenient and tastier! For every taste!
Thanks for your cooking details and kind words!

And if you want granular dryish cottage cheese, then the technology is different there. Not as "lazy" as in this recipe.

Not exactly, the structure and taste of the curd depend on the cooking time and t.
I have been making cottage cheese for a long time using this technology, only in a bread machine.Experienced I found out that in order to get a delicate pasty cottage cheese completely without sourness, it tastes like cream, it is enough to heat the milk in the "yogurt" mode for 4 hours and curl this slightly "touched" under-fermented milk, heating it up to 50-60 degrees. The higher t, the stronger the curd will be, so if granular cottage cheese is needed, the mass must be heated to 70-90 degrees, and if brought to a boil, the cottage cheese will turn out to be even drier and crumbly.
Milk should be taken raw or pasteurized, and ultra-pasteurized or boiled milk does not sour for a very long time.
When any product (whey, sour cream, kefir, yogurt) is added to milk, the process goes faster and the cottage cheese comes out more sour, and of course, the longer we ferment the raw material, the more acidic the cottage cheese will be.

[no one]

depend on the cooking time and t.

that's what I call "less lazy"

I have been making cottage cheese for a long time using this technology, only in a bread machine. I found out empirically

... and I started making cottage cheese when you still didn't have HP. And I didn't have, and I'm afraid, in Russia then no one did not have.
And in whatever ways I did it! Oh!

To get tender cottage cheese, creamy you can not heat anything at all, but simply weigh kefir, fermented baked milk or sour cream in gauze. Everyone knows that. Here on the site there are such recipes.
If you carefully read our comments, you would see that we have already discussed all the temperature conditions and possibilities.

I never make cottage cheese from UHT or boiled milk.

My "curd experience "for 31 years.

Good luck to you!

[Crown]

Everyone knows that.

Rit, not a fact! Not everyone makes cottage cheese at home, and many do not even think that it "grows" not only in stores! Exactly, exactly!
AND Crown- Galina did not mean at all to teach YOU how to make cottage cheese. And her post, you must admit, is efficient, in a few lines summarizing many pages of discussions on a creative topic.

Try it once and decide for yourself whether you need it or not.

Yeah, I tried it. Now I can't eat at the store. But I used to eat a lot. Now there is still one producer whose cottage cheese I can eat (I take milk from them for cottage cheese). As Rita advised I play with the temperature, the cottage cheese is always different! Rita, another thanks!

[Accomplishment]

Accomplishment, Len, I don't know what your experience is, and I don't know what Galina's. But I did not at all perceive her Post as "teaching" me ...
But rather "as confusion" of ignorant people! Precisely those who think that curd grows in the store.

Temka is being created not so that someone would come and say: "NOT AT ALL THIS!"
But because the author of the recipe shares his experience.
And Galina can go and lay out her recipe for cottage cheese and tell us all the details there.
Forgive me, but I see it this way: we do everything, eat and are satisfied, but a person comes and says: "actually it is done this way and that "

her post, you must admit, is efficient, summarizing in a few lines many pages of discussions on a creative topic.

Nope, I disagree! Oh, I'm sorry ...
But I will not enter into the debate any more.
The subject is not for debate !!!

depend on the cooking time and t.

... we are talking about this above + the technology itself may be different.

Then why the phrase "NOT AT ALL THIS"?

It is possible that ALL our comments and our experience described here, without even reading, are considered superfluous and crossed out ... And this is partly offensive to those who shared here with your experience!
Another thing is to come and say: "I tried it like this and like this, not bad either, or even excellent!"
I believe that you need to first read, and then say: "NOT AT ALL THIS", focusing on the last 2-3 Posts.
This recipe is my experience. It's great when people cook or share their work. But it is probably not worth making generalizations so categorical HERE.
After all, everyone will choose for himself.

you must first read, and then say: "NOT AT ALL THIS", focusing on the last 2-3 Posts.

I completely agree with this !!!

At the same time, I still think the post is literate, it's just that such posts are really more appropriate in general technological topics, and not in recipes!

The subject is not for debate !!!

in general technology topics,

That's right, Helen. Thank you.
I believe that a person wants to express HIS OWN, but comes to someone else's recipe and begins to NOT "agree" there, but you worked, took pictures, wrote, laid out from the heart ~ not everyone does this! But to come and "criticize is every moZet" "(c)

No offense to anyone ...
But why "generalize" in someone else's Temka ...

[Ritochka]

Ritochka, I'm making curd right now in my cartoon, today just like you, with kefir, I just put it, not so much cottage cheese is needed as whey But we also eat fresh curd with pleasure in the evening

today just like you, with kefir

People, that's what I do most of all. I have not used other methods for a long time.
I'm not sour. I'm delicious. And I put it in cheesecakes, and in cream.

[Ritochka]

Ritochka, kefir is a rare guest at our house, besides, I like curd fatter, therefore I use sour cream as a rule, but today, my bowl is small, and kefir had to be sold, so the sour cream did not fit

To get a delicate cottage cheese similar to a cream, you can not heat anything at all, but simply weigh kefir, fermented baked milk or sour cream in gauze.

So yes, this cottage cheese will also be creamy, but with sourness and a pronounced kefir taste, and this is not for everyone (we did not go); when sour cream is weighed, the fat content of the finished product comes out at 30%, so the addition of even a small jar of sour cream to a liter of kefir or fermented baked milk dramatically increases the fat content of such a cream, which is kind of very harmful.
Curd obtained from young curdled milk with a fat content of 9-12% can be put in a cake instead of cream, and it will be almost a diet cake. Even big non-lovers of cottage cheese do not notice such an insidious substitution.

I never make cottage cheese from UHT or boiled milk.

So this was not written to you, but only to those who are not aware of such subtleties. Although you think that "everyone knows this" (another question, which of us generalizes), people with different experience and knowledge come into the topic (not everyone had grandmothers with a house in the village and Burenka).

By the way, there is also such a fact: boiling or prolonged (an hour or more) heating of the curd mass destroys some vitamins, partially reduces the absorption of milk protein and calcium, so that granular curd is slightly inferior in usefulness to soft, although it is stored better.

And one more argument in favor of this option:

usually made from milk.

Kefir is usually more expensive than milk, but if the same result can be obtained with less cost, then there is no need to pay more.

Okay, since you are reacting so painfully to me, I am leaving, I will try not to distract you anymore and not raise the subject.

[change]

Kefir is usually more expensive than milk, but if the same result can be obtained with less cost, then there is no need to pay more.

But this recipe is with kefir! How did he get your attention? You come change my recipe?
Do it with pure milk!

There are many other recipes on the site. Including weighing sour cream, kefir, yogurt.

when sour cream is weighed, the fat content of the finished product comes out at 30%, so the addition of even a small jar of sour cream to a liter of kefir or fermented baked milk dramatically increases the fat content of such a cream, which is kind of very harmful.

I think that each family will decide for itself WHAT is harmful and useful for it.
The selection of cottage cheese recipes on the forum is great.

since you react so painfully to me

... This is too strong ...
What for??? In vain you are wasting your eloquence on my recipe! Honestly, it's not worth breaking spears here.
... And they dragged grandmother and Burenka here, and so on ... If you tried to offend me with this ... in vain!
I have nothing against your advice, but rather their statements to MANER. There is no question of any "pain".
You just go into someone's recipe as if you were visiting. And you need to respectfully. It seems so to me.

I will try not to distract you anymore and not raise the subject

Perhaps that would be better.

I make curd from milk and kefir, as you advised me above. First on yogurt, then set it to 70 degrees. It's already an hour. I can't understand, should the cottage cheese begin to move away from the edges of the bowl and then turn it off, or when? The serum has already peeled off, but the edges are not visible.



I decided to hold it for another hour and then turn it off. I'll see what happens)). Then I will unsubscribe what kind of curd turned out



I am reporting. This is something with something !!! I just bring a huge thank you !!!!
It turned out not at all sour, absolutely, tender, moist. You can eat without sour cream.
From a liter of milk and 0.5 liters of kefir, 300 g of cottage cheese came out. I wanted to make homemade cheese cakes in the morning, but I feel I have to urgently cook porridge, since the cottage cheese just disappears before our eyes.
Thought I love sour and drier. No, it turns out I don't like it

[Ritulya]

I run to fast what kind of curd-cream I made for myself. I saw the cheapest kefir and milk in Okey, all the counters were filled up with products of this brand, I wondered what would come of it. Here they are

It warmed up at 70C for 2 hours, it turned out to be a very tender clot and there was a lot of it, cooled it down, threw it on a sieve and put it in the refrigerator, periodically draining the outgoing whey. He stood there for 1.5 days, became very dense, while remaining very delicate, it turned out 485 gr. Ritulyai love you

Here you can see how dense it is

On a sweet oat waffle

[Tatyana]

Tatyana, Tanyusha! Can you make cheese cakes on your cottage cheese?
Something in my last time I can't get cottage cheese according to this recipe, that is, it turns out, but very soft, like our store in consistency.
I tried to raise the temperature a little higher, so I overheat and also not that

[Vic]

Vic, can keep longer, not 2 hours, but 3.

It so happens that you need to wait a little longer. Depends on t ° and the quality of the starting products.

No, I think I didn’t work for syrniki, I turned it off after 2 hours, I wanted one to put it on waffles. Next time I'll warm it up a little longer, I'll see what happens. The price of the issue for all 75 rubles, but it turned out ~ 500 g of cream cheese
For cheesecakes, I make with Belarusian milk, such a real cottage cheese turns out.