olechka99
Lana, I made cottage cheese in this way, sooooo tender and tasty) thanks)
Lana
Quote: olechka99
Lana, I made curd in this way, sooooo tender and tasty) thanks)
Olenka
I was pleased that another admirer of this curd appeared!
To your health, dear! Thanks for your feedback
Ilmirushka
Lana, Svetlana, from today I am a fan of your recipe. Thank you for this find, since there is no labor-cost, it is frozen-thawed and that's it - eat healthy tasty treats Only time works for the dish
Lana
Quote: Ilmirushka
Lana, Svetlana, from today I am a fan of your recipe.
Expensive Ilmirushka How nice it is when "in our shelf" arrives In other words, more and more people learn the recipe for such a wonderful curd. Health, dear! I'm happy
Ilmirushka
Svetlana, I'm with the report. The curd this morning has become a wonderful cream for hot pancakes, to which I have added a banana mashed with a fork ... yummy haaaaa! Cottage cheese Delicate (without cooking)
Lana
Quote: Ilmirushka
The curd this morning has become a wonderful cream for hot pancakes, to which I have added a banana mashed with a fork ... yummy haaaaa!
Ilmirushka
Indeed, it is very tasty! To health
Sorry photo I can't see
Ilmirushka
Svetlana, I am today without a photo, but with a report. I made curd from fermented baked milk and ... decided to radically change its taste. Crushed 3 cloves of garlic, salted a little and added finely chopped dill. Here I am sitting, enjoying myself, eating a sandwich of "black" bread with spicy curd cream. Vkusnoooo!
Lana
Quote: Ilmirushka
Here I am sitting, enjoying myself, eating a sandwich of "black" bread with spicy curd cream. Vkusnoooo!
Ilmirushka
An excellent snack turned out! I add wild garlic, and all kinds of spices and seasonings, layering vegetables in vegetable pies ... you can't tell everything !!! Well, I think you can imagine the taste !!! Thank you dear for your kind feedback!
Happy holiday, Victory Day! Be happy!
Ilmirushka
Quote: Lana
Happy holiday, Victory Day!

mutually!
Verina Natalia
Thanks for the idea! I will definitely try it today.

Whey is very healthy to use when baking bread (instead of water), when making pancake dough, add to omelets instead of milk.
Lana
Quote: Verina Natalia
Thanks for the idea! I will definitely try it today.
Natalia, success! I believe that the curd will not leave you indifferent.This is the case when the result is always excellent, and the taste pleases
Nonsense
Girls! I do not eat cottage cheese (I already wrote about this, but not where necessary). I loved it very much 45 years ago, the sour cream "Amateur" was on sale. I ate it with pleasure. Then she accidentally attacked this Temko. Of course I did. My God! It's very similar! In short, many thanks to the author! I have already done this several times (either curd or sour cream), all my friends are already doing it. Everyone is happy! I have adapted to pouring kefir into a 1.1 liter bowl. Then it is very convenient to put it from the freezer in a colander. I cover it with a bag - and everything is OK!
Attacked this recipe on a different topic. Now I’m studying this, something useful, maybe I’ll find.
Lana
Quote: Nonsense
I have adapted to pouring kefir into a 1.1 liter bowl. Then it is very convenient to put it from the freezer in a colander.
Natalia
I also know this trick, but I do it as I'm used to

Quote: Nonsense
I have already done this several times (either curd or sour cream), all my friends are already doing it. Everyone is happy!
It's nice that the recipe "lives on" and people make a tasty and healthy product very easily and quickly
Quote: Nonsense
In short, many thanks to the author!
Cheers, Natalya, and thanks for your feedback!
Wildebeest
Freeze, defrost ... ... Of course, purchased kefir is the only way.
But I was the worst of all. I put the yogurt in the fermenter for 8-9 hours, check the end of fermentation, it is necessary that there is a slight rejection of the whey, then the milk curd will be stronger. Cool to room temperature and weigh.
If necessary for dressing salads, then you can weigh 1-2 hours, if for cream or just eat, then you can leave it overnight. I weigh it exclusively in the refrigerator.
By the way, the whey is almost transparent with a little sediment. I do the same with fermented baked milk.
Lana
Quote: Wildebeest
But I was the worst of all. I put the yogurt in the fermenter for 8-9 hours, check the end of fermentation, it is necessary that there is a slight rejection of the whey, then the milk curd will be stronger. Cool to room temperature and weigh.
Sveta
You are so comfortable and wonderful !!! I do not have a very high opinion of the fermenter, I have enough Brand 100 Yoghurt makers (yoghurt, sour cream, kefir, cottage cheese, kvass, young wine, tinctures ...) And for cottage cheese, according to this recipe, you just need a refrigerator
So any method is good !!!
win-tat
I am also for a freezer without any fermenters, the most lazy way with an amazing result!
Lana
Quote: win-tat
I am also for a freezer without any fermenters, the most lazy method with an amazing result
Tanyusha
Fenixxx
For some reason, the emphasis is mainly on the increased laziness of the recipe. And low calorie content? And freshness - when needed, then they did it. And the cost - we have a good store cottage cheese 2 times more expensive, so old leftovers are also mixed with it, sometimes you can hear it. And the cream cheese tastes great. Solid virtues.
win-tat
Lana,.
Quote: Fenixxx
emphasis is placed on the increased laziness of the recipe
Fenixxx, yes, because all the advantages that you have listed are obtained always when making homemade cottage cheese, only these methods are different, and so this recipe, I repeat, is the most lazy
Lana
Quote: Fenixxx
For some reason, the emphasis is mainly on the increased laziness of the recipe. And low calorie content? And freshness - when needed, then they did it. And the cost
Fenixxx
Thank you, your words are the best and short advertisement for this curd! Cook and be healthy !!!
Silyavka
I found this recipe on classmates, bookmarked it and forgot. The other day I found it on our website, the day before yesterday we bought kefir, today we are eating the MOST TASTY, THE LOWEST curd. I got a pound of cottage cheese from two liters of kefir. The husband indifferent to dairy products ate half of the resulting curd with pleasure. Thank you for reminding the recipe.
Lana
Elena
Cook, eat for health I am glad that the recipe has finally been "found" and
Ilmirushka
Svetlana, I constantly use this recipe, every time I mentally thank you - I loved it so much! There is always a pack of kefir in the freezer, and yesterday I wanted something spicy, I decided to dream up a bit. I added 3 cloves of chopped garlic, lemon pepper and a little mushroom seasoning from a Rollton bag to the strained ready-made curd ... I will not impose my taste preferences, I do not like sweets, but for me it is very tasty, I ate it with a cutlet without any garnish, then I tried it as a sandwich -.
Lana
Ilmira Glad to your feedback. If you look into my freezer, you can find there kefir, fermented baked milk, and sour cream. At any moment and at any whim there will be cottage cheese!
Indeed, you made an amazing appetizer If you add fresh herbs ... you will lick your fingers
Cook, pamper yourself, share the varied uses of this curd! Thank you dear!
Ilmirushka
Quote: Lana
add fresh herbs ...
Shine, greens are great, I adore with dill, but our winter from - 31 today ... you can't find greens.And so, of course. I'm already thinking of making tartlets with this cottage cheese snack. You can add ham and make a fish snack - there are a lot of options, but with garlic it tastes better ADNABLE
Lana
Didn't you try to grow root parsley, cilantro, Ilmirochka on the window? All winter in our country house, under the frame, parsley pleases and for some time cilantro (it quickly departs), and a little the sun will bake in the spring - lovage starts to grow And with garlic, it seems to me, you can eat anything You like I read your culinary fantasies with pleasure, already drooling)))
Ilmirushka
Quote: Lana
I didn't try to grow on the window

Svetik, it's useless to do this here. There is no sun at all, we see it above the horizon at 10 o'clock in the morning, and it floats almost there at 14-15 o'clock, the rest of the time is light, like at 22 o'clock in the evening on summer days. The greens are imported from greenhouses, but in such frosts there is no way to take them. So, while we have a break in the use of this vitamins.
Lana
Clear! So, we will use dried, frozen !!! Good luck! Was glad to our conversation
celfh
Lana, Svetlana, This morning on the first channel, in the program "Test purchase" without links and authorship, your recipe for making cottage cheese was offered True, the technology was slightly distorted
I followed all the rules for making cottage cheese, and today I have an absolutely amazing Easter taste. Thank you so much for that!
Lana
celfh- Tanyusha Thank you, dear, for the kind words and gratitude for the recipe! I am pleased, although the recipe was not created by me, but went into the world, according to the Bread Maker and with my help Joyfully! With the Annunciation, Tanyusha! And Bright, Joyful Easter ... with delicious cottage cheese Easter
celfh
Lana, Svetlana,
Zebra
I also testify, very tasty and simple. Only in this way I extract cream curd from fermented baked milk, in general, just a bomb! This crimson love of mine is more than 10 years old.
And the fatter the kefir / fermented baked milk, the tastier the cottage cheese ...
Silyavka
Quote: Zebra
from ryazhenka, generally just a bomb
Zebra, Tatyana, I agree with you 100%, from ryazhenka it turns out just super.
Lana
Quote: Zebra
this is how I extract cream curd from fermented baked milk
Quote: Silyavka
I agree with you 100%, from ryazhenka it turns out just super.
I agree, girls, with you that it is delicious both from kefir, and from fermented baked milk and ... from sour cream The better the fermented milk product, the tastier The taste is different, but always excellent!
Zebra
Quote: Lana
and ... from sour cream
Oops! From sour cream ?! Interesting ... I'll try. Thanks for the hint.
Quote: Lana
The taste is different, but always excellent!
Once I lost my varenets, and I decided to freeze / unfreeze it ... I didn't like it, although the varenets and fermented baked milk are very close.
Lana
Quote: Zebra
Once I lost my varenets, and I decided to freeze / unfreeze it ... I didn't like it, although the varenets and fermented baked milk are very close.
Tatiana, maybe the defining word here "disappeared" ? Did the quality of the varenets affect the taste of the curd?
Zebra
I don’t think so. They just opened the package, and no one wanted to drink, it was not expired, I decided to freeze it, but the result, unlike the rchzhenka, was not at all impressive.
Lana
Quote: Zebra
the result, unlike rchzhenka, was not at all impressive.

I also like fermented cottage cheese the most.
Crochet
Quote: Zebra
From sour cream ?! Interesting ... I'll try.

From fatty (25% and more) sour cream, a product is obtained very high fat , which is very similar to mascarpone in consistency and fat content.

From less fatty sour cream (10-15%), a kind of a la cream cheese is obtained, which is also quite fatty.
Lana
Tiny - Innochka Happy Bright and joyful Easter, dear! Christ is risen!!!
Ilmirushka
Quote: celfh
This morning on the first channel, in the program "Test purchase" without links and authorship, your recipe for making cottage cheese was offered True, the technology was slightly distorted
This method has already been discussed in Malysheva's program. This curd is called Quark.Of course, the manufacturing technology is different from our home freezers. Shock freezing is used there. And most importantly, what can be done at home is easy, and it is healthy and tasty to eat!
Cottage cheese Delicate (without cooking)
Lana
Ilmirushka, good afternoon! Googled the question about Quark curd and did not find confirmation that the technologies, within acceptable limits, coincide ... everyone boils milk, but does not allow boiling ... Throw off the link, please.
P.S. Now I'll look in another browser (I don't see the photo)
Ilmirushka
Lana, Svetlana, I just put a photo of the box with this name from the Internet.




I watched the video and it's strange, but there is nothing about its production. So, there was also a plot because I directly remember about freezing, which is why I compared it to our curd.
Lana
Ilmirushka, thank you for the Quark cottage cheese ... I did not know about such a product.
lana light
Cool recipe! Cottage cheese with apple and sugar went for breakfast, whey went to okroshka. Everything is in action!
Cottage cheese Delicate (without cooking)
Cottage cheese Delicate (without cooking)
She defrosted kefir right in the bag, then poured it into a colander covered with two paper towels. It turned out great! Thanks to the author!
It's already hot in the afternoon, 26 * C was in the shade yesterday, my husband asks for okroshka, but there is no whey on sale yet. This is a seasonal product, they start selling in May-June. And what to do ?! And then this recipe caught my eye, everything is nowhere easier!
From 2 liter bags 1.3 liters of whey came out, just enough for a saucepan of okroshka. Moreover, the whey was perfect for her, very tasty okroshka turned out!
And then I somehow bought a serum called Okroshechnaya, so it was nothing, fresh, tasteless. And this one is excellent, sour!

P.S. Now I wondered how much I learned thanks to our beloved Bread Maker, how many things appeared in the house that make life easier for the hostesses in the kitchen!
She peeled an apple with a Victorinox vegetable peeler, vegetables - with a Victorinox knife, chopped everything into pieces with an Alligator, boiled potatoes and eggs in Shteba SV. All this came to me only after reading the girls' reviews here. I would not have stumbled upon this site by accident and rushed about shopping now - the serum has not been delivered yet ?!
And so beauty! So many useful things and great recipes! I love this site!
Lana
Quote: Lana's Light
I love this site!
light of lana-light
Good day! The bread maker and my favorite site !!!
I am glad that this recipe found on the Bread Maker is to your liking! Great stay on the site, Sveta! Thanks for the feedback on the curd recipe
lana light
Lana, Sveta, thank you for posting the recipe!
Lana
light of lana-light
lana light
Lana, I do not remember writing about% fat in the subject. Out of 2.5%, it was cottage cheese that came out three times, and today I defrosted 1%, so the consistency and taste of not very thick sour cream!
It seems that I did everything the same way as in previous times. The serum no longer wants to drain, I even scraped it with a spoon, I thought that the pores were clogged and the serum could not leak. It did not help, does not want to drain anymore.
2.5% and 1% were from different manufacturers, maybe this still played a role ?!
I remembered that there was a reference to sour cream using the same technology, from frozen kefir. So I got one recipe and cottage cheese and sour cream! class! A whole dairy at home!
Olya2017
I made a note about fat content, but which manufacturer is better to take? I like to drink "Prostokvashino", does it make cottage cheese? Who is from St. Petersburg, how does our Piskarevka behave?

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