Cottage cheese is a protein fermented milk product produced by coloring milk with the use of rennet or with the removal of part of the whey.
The cottage cheese contains 14-17% proteins, up to 18% fat, 2.4-2.8% milk sugar. It is rich in calcium, phosphorus, iron, magnesium - substances necessary for the growth and proper development of a young body.

Cottage cheese is produced from raw and pasteurized milk. For direct consumption, cottage cheese is prepared from whole normalized or skim pasteurized milk. Get cottage cheese acid-rennet and acidic methods. A variety of acid-rennet is a separate method. In the acid-rennet method of producing curd, milk is curdled with acid and rennet. In this case, you can cook cottage cheese of any fat content. Normalized, pasteurized and chilled milk is fermented with sourdough. The fermentation of milk is finished in 6–7 hours from the moment of addition of the starter culture, and with the accelerated method after 4–4.5 hours. The finished curd is cut, that is, crushed into cubes, for better whey separation. The released whey is released from the bath, and the curd into bags, which are placed for self-pressing within an hour. When self-pressing, the serum spontaneously separates from the clot. Curd is pressed until a standard moisture content is obtained, depending on its type.

With the acidic method of producing curd, milk is curdled by the action of lactic acid. This method is used to prepare low-fat cottage cheese from non-fat pasteurized milk.

With a separate production method, fat-free cottage cheese is obtained, followed by mixing it with cream of 50-55% fat.

SKIMED curd is chopped to obtain a uniform consistency. In this way, you can get cottage cheese of any fat content.

DIETARY low-fat cottage cheese is made of skim milk by adding a solution of citric acid, calcium chloride and subsequent mixing with the leaven. The moisture content in such curd is no more than 80%, the acidity is no higher than 95 ° T.

SOFT DIET Cottage cheese is obtained from skim milk; the curd is separated to separate the whey; the cottage cheese brought to the required moisture content is mixed with cream. Such cottage cheese should contain at least 11% fat, no more than 73% moisture, its acidity no more than 210 ° T. The taste is pure fermented milk, the consistency, unlike ordinary cottage cheese, is more delicate, homogeneous, slightly smeared.

PEASANT CHEESE is also obtained from skim milk, followed by adding cream to the resulting skim curd. The fat content in the product is not less than 5%, the moisture content is not more than 74.5%, the acidity is not more than 200 ° T; fermented milk taste and smell; a mild fodder flavor is allowed. The consistency is homogeneous, smeared, slightly mealy; lumpy is allowed. This curd is intended for direct consumption.

TABLE curd is produced from a mixture of buttermilk and skim milk by fermenting lactic acid streptococci with pure cultures. The fat content in cottage cheese is not less than 2%, moisture content is not more than 76%, acidity is not higher than 220 ° T.

GRAIN CREAM with cream (homemade) is a cheese mass of individual grains of white color with a slightly yellowish tinge. The taste of the product is delicate, fermented milk, with a pronounced taste and aroma of pasteurized cream, slightly salty. Fat content - not less than 6%, moisture - not more than 80%, acidity - not higher than 150 ° T.

Depending on the raw materials used, fatty, semi-fatty and non-fatty cottage cheese is produced.In terms of quality, cottage cheese can be of the highest and first grades.
The taste and smell of cottage cheese should be clean, delicate, fermented milk without foreign tastes and odors.
The consistency of the curd should be soft, as well as not uniform, smearing. The color should be white with a creamy tint.


Curd mass and curds are made by adding sugar or table salt, aromatic and flavoring substances (cocoa powder, coffee, honey, candied fruits, raisins, vanillin, cinnamon), butter to the curd. The cottage cheese is thoroughly ground beforehand, then mixed with the appropriate components and saved. Sweet curd masses and curds can be with a high fat content (20-26%), fatty (14.5-15%), semi-fatty (7%) and low-fat. Curd products are produced from cottage cheese subjected to grinding, grinding with the addition of flavoring and aromatic substances.

Curd products include curd masses, curd cheeses, creams, cakes and pastes.

Curd masses. They can be unpackaged and packaged in 250 and 500 grams, depending on the fillers, they are divided into sweet and savory, without additions and with additions. In terms of fat content, sweet curd masses can be with a high fat content - from 20 to 40%, fatty - from 13 to 17%, bold from 6 to 8% and not fatty. Salted curd masses are produced as fatty, semi-fatty and not fatty.

Curd snacks. I pack them from 50 to 125 grams. They are subdivided into sweet and salty, with and without additives, with a high fat content - fatty, semi-fatty and non-fatty.

Slavic curds. Produced from fatty cottage cheese with the addition of butter, flavoring and aromatic substances.

Glazed curds. Prepared from the same raw materials as Slavic, but covered with chocolate icing.

Diabetic curds. Prepared with food grade xylitol.

Curd creams.
They are made from cottage cheese with the addition of cream or butter, as well as flavoring and aromatic substances. They produce curd creams with 18%, 12% and 5% fat content. Creams have a delicate oily consistency.

Curd cakes.
This is a product made of fat cottage cheese with the addition of butter, flavoring and aromatic substances, decorated with drawings of butter cream, jelly or covered with chocolate glaze.
Depending on the added fillers, the cakes are called "Coffee", "Chocolate", etc. The fat content in the cakes is from 22 to 26%.
Curd spreads. They are produced from fatty cottage cheese, with the addition of cream, flavoring and aromatic substances, as well as from a mixture of gelatin with cream. They produce sweet and salty curd paste.

Something did not find a more suitable topic for my question than this ...

If suddenly not there, please move to the correct address ...

Friends , please explain, if the cottage cheese with the fat content of 1.8% declared on the package tastes like sour cream, this indicates the addition of vegetable fats or is there something else, due to which the same buttery taste is achieved?

The question is, does someone buy this kind of cottage cheese, DMZ?

Cottage cheese

He is still everything is also "good" too tasty for your 1.8%?

I refused it for a long time, but from time to time it pulls to buy a pack, for the sake of interest, but what if the manufacturer has improved?

Although what am I talking about ...
Indeed, what are you talking about?)))
I really haven't experimented either lately, but I stopped buying it 2-3 years ago.
The first criterion was that my dog, who would sell his mother for cottage cheese, refused to eat this particular 1.8 option. I really didn't give him another one.
Then my mother complained that it was from this cottage cheese that cheese cakes were not made ... no matter how much flour she poured, everything floats and is only unpleasantly smeared. I would like to believe in the best
Marish, and this cottage cheese also melts (well, it used to melt at least) in a preheated frying pan, like butter ... it was heated with a specialist ...
Quote: Krosh

Marish, and this cottage cheese also melts (well, it used to melt at least) in a preheated frying pan, like butter ... it was heated with a specialist ...
Apparently my mother had this in mind when she complained about cheese cakes. So there would be fat in the composition, it gave sour cream.
I also loved this cottage cheese, and then I read that it contains vegetable fats and the fat content instead of the declared 1.8% is 30% and stopped buying, and sometimes I really want to sharpen it
Elechka, I came across information about 40% fat content, instead of the declared 1.8% ...
Quote: Krosh
40% fat

The most interesting thing is that 5% and 9% of Dmitrovsky cottage cheese says that this is a curd product, and 1.8% is cottage cheese. I understood intellectually that 1.8% cottage cheese cannot be so tasty, but I persistently bought it. I periodically use the Internet in search of encouraging information, but alas
Quote: Masyusha
intellectually understood that 1.8% cottage cheese cannot be so tasty, but persistently bought it

Ahhh, I recognize my brother Kolya !!!

I stopped buying when I came across 40% fat information ...

Quote: Masyusha
I periodically use the Internet in search of encouraging information

And in this I recognize too !!!
And today I saw KURUT on sale. I never knew that cottage cheese can be cooked like this. Has anyone prepared this dish at home? Or can it only be cooked in the sun / draft? I didn't buy it. Sold in the market, at the unpleasant and unkempt aunt. But she got interested and "googled". This is dried cottage cheese. How! Retire soon, but I have never eaten kuruta (or kuruta?)
We always do it at home, the purchased one has the wrong taste that the homemade one.
Girls, but please share who buys which cottage cheese / what manufacturer?

I think that such a survey will be interesting not only to me ...

Nobody will tell you about the "Krepysh" baby cottage cheese (Rostagroexport)?

Really also with vegetable fat?

I'm also interested in "Agusha" curd for children ...

I would be very grateful for the information ...
Something not very much to my taste that "Strong Man" ...

He looks too cloyingly fat ...

The declared fat content is 10%, it feels twice as much ...

I ate one teaspoon and baked wonderful buns for the rest !!!

In general, not my curd ...

Until you try, you won't know ...

Maybe someone likes it) ...
A citizen
Quote: Krosh

I did not buy this product, but maybe I will upset, but everything that was taken for examination by this company was recognized as fake, although, unlike the Dmitrov plant (do not confuse only with the Dmitrovsky plant, for which such a sin has not yet been noticed), there is something there- then from milk, approximately like at the Ozeretsky plant.

In Rostagroexport, instead of the promised 100% of milk fat, there were only 38%.
Inna, I liked the cottage cheese from Belarus. Firm "Vitebsk milk. Here is the link: 🔗
In the middle of that page there are pictures of packages of this curd (the first two). I bought 9%. He has the same picture, but in yellow-orange tones. Looks like the Soviet one in paper packs.

Sometimes I also buy in Izbenka near metro Konkovo. But I'm not always satisfied with the quality, I can't recommend 100%.
Quote: Resident
everything that was taken for examination by this company was recognized as fake

Evan how ...

Thank you very much for the science ...

It's a shame for kids, because the same "Krepysh" is recommended for baby food starting from 6 months ...

Katya1234, Katyusha, thank you tremendous, I have never met dairy products of this brand here, but now I will definitely look ...

Quote: Katya1234
sometimes I buy in Izbenka

In our "Izbenka" cottage cheese is constantly from different manufacturers ... you can't guess) ...
I haven't figured out which topic is more appropriate to ask a question, I'll ask here ...

Girls, no one cooked cottage cheese in the oven according to the recipe below?

To cook homemade cottage cheese in the oven, you need the following ingredients:

1. Kefir - 2 liters

2.Milk - 1 liter

How to cook cottage cheese in the oven:

Milk can be replaced with cream, then the curd turns out to be even more tender and tasty. So, we pour kefir and milk into a saucepan suitable for use in the oven. Mix everything thoroughly until smooth. Preheat the oven to one hundred and fifty degrees. We put the container with dairy products in the oven for forty minutes. After the time has elapsed, we take the pan out of the oven and leave it for twenty minutes. Then we drain the whey and eat the curd. From this amount of ingredients, you should get about seven hundred grams of cottage cheese. If you want to get fatty cottage cheese, then both kefir and milk should be high in fat content.

Girls, what do you think about this?

Why can't you cook cottage cheese from kefir?

On the Internet and among the popular recipes transmitted by word of mouth, it is very common to find homemade cottage cheese from kefir. The worst thing is that such “cottage cheese” is used as complementary food for babies, as mothers are sure that they are giving their baby a high-quality and easily digestible product. In fact, it is very dangerous and fraught with serious problems for the gastrointestinal tract. Let's figure out why.

They usually try to get cottage cheese from kefir in the following way: bring kefir to a boil, then throw the mass onto cheesecloth and wait for the whey to drain. The resulting product looks and tastes like cottage cheese. But do not be fooled - this is a protein concentrate without any beneficial properties (it is also called a smart term - coprecipitate). Moreover, this "thing" is not digested in the human body, therefore, nothing is absorbed from such "curd".

This is due to the fact that the formation of a clot can occur for two reasons - coagulation and denaturation. Sourdough for curd

Coagulation is the normal conversion process of a dairy product that occurs if you follow the instructions for making curd. The product resulting from coagulation is easy to digest and assimilate.

Denaturation is the process of protein breakdown. When a dairy product is boiled, we observe precisely denaturation. Denatured protein is not absorbed by the human body.

In addition, kefir coprecipitate contains yeast, acetic acid and alcohol, which are part of the composition for kefir, but are not at all welcome in cottage cheese.

Therefore, we recommend using natural kefir in its pure form, and preparing cottage cheese from milk using a special sourdough for cottage cheese. It's much easier and more useful.
As I understand it, the purpose of the "author" is to persuade readers to use specials. sourdough?
From t. Sp. biochemical terminology - an absolutely illiterate text.
Simplest example:
Denaturation is the process of protein breakdown.
Denaturation, in simple terms, is the loss of a protein's natural spatial structure. Can be reversible and irreversible. At the same time, the amino acid composition of the protein does not change, and even more so, the protein is not destroyed! The simplest example is a boiled egg. According to the logic of the author of the text, it is generally not clear - what are we eating these eggs! This is a denatured (decayed) indigestible protein!

Milk curdling is the denaturation of milk protein (caseinogen). It occurs under the influence of acids produced by lactic acid bacteria. Accelerates with increasing t °.

I am not a specialist in the fermented milk industry and am not ready to delve into this process, but offhand cottage cheese from milk that has sour naturally (i.e., from yogurt; or fermented with sour cream) will differ from cottage cheese fermented with kefir, a set of microorganisms and a little bit of chemical. composition in terms of mineral and low molecular weight (vitamins, organic acids, etc.) organic compounds. But certainly not casein and the degree of its assimilation.
AccomplishmentElena, thank you! And then I read Innus'kin's text - and got into the sediment! I'm just going to buy kefir for the curd!

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