Curd "Tender" (without cooking)

[Cottage cheese "Tender", like mascarpone! Quick and easy!]

Curd "Tender" (without cooking)

Category: Dairy and egg dishes

Ingredients
kefir of any fat content	1 l

Cooking method

• Cottage cheese "Tender", like mascarpone! Quick and easy!
• Cooking curd became easy for me, and the result was stable and amazing in its quality when I started making curd using this technology.
• We take fresh high-quality kefir in a soft bag. Place the bag in the freezer until it is completely frozen.
• We transfer the frozen kefir briquette into a colander, freeing it from the bag, covered with gauze and placing it in a bowl to collect the whey. Cover the frozen kefir with the ends of the gauze.
• 
• Leave to defrost at room temperature. This stage of cooking cottage cheese takes more than 6 hours (depending on the room temperature). I usually leave it overnight.
• In the morning you have the most wonderful and delicate cottage cheese similar to mascarpone!
• You will get about 750 ml of whey, which you will use with success, and a little more than 300 g of cottage cheese (this will depend on the quality and naturalness, fat content of the kefir, which you take to make cottage cheese!)

The dish is designed for

1 liter of kefir ~ 300 g of cottage cheese

Time for preparing:

8 ocloc'k

Cooking program:

Freeze - defrost

Note

Using this technology, cottage cheese can be made from sour cream, fermented baked milk of any fat content. The result will delight you!
On the basis of ryazhenka curd, I am preparing an amazing dessert "Baked curd cream with fruit".

Baked ryazhenka cream with fruit and chocolate (Lana)

CHEESE is a fermented milk dietary product obtained by fermenting milk and partial removal of whey. Regardless of the method of production, there is acid-rennet, acidic from whole and skim milk and acidophilus-yeast milk. Produce fat cottage cheese - 18%, bold - 9%, peasant - 5% fat, table - 2% fat and low fat. The energy value of 100 g of cottage cheese ranges from 226 kcal in fat to 86 kcal in non-fat. Distinguish between layered cottage cheese, obtained by pressing, and soft dietary cottage cheese, having a pasty consistency. Cottage cheese from pasteurized milk can be eaten directly, from unpasteurized milk it can be used to make products that undergo heat treatment.
Fatty curd is a concentrate of milk fat and protein, low-fat is a protein concentrate. The protein of cottage cheese contains amino acids necessary for human life, therefore it is useful for people of all ages, but especially for children, pregnant and lactating women, as it is rich in calcium and phosphorus salts necessary for bone growth, blood formation, heart activity, etc. cottage cheese and in dietary nutrition. More than 50 types of curd products are produced from fatty and low-fat cottage cheese with the addition of sugar, honey, butter, cream and various flavoring and aromatic substances. Depending on the fat content and added additives, they are divided into groups: sweet curd mass and curd curds with a fat content of 28, 16, 7% and low-fat ones - with honey, added flavoring and aromatic substances, glazed with chocolate; salted curd mass and curd cheeses with a fat content of 16, 14, 8% and low-fat - spicy with tomato, caraway seeds, pepper and other spices; also produce curd cakes and creams. Cottage cheese is used as an independent dish, various dishes (puddings, cheese cakes), filling for dumplings, cheesecakes, creams, and confectionery are prepared from it. It can be made at home. To do this, milk must be heated to 80-85 ° C and kept at this temperature for 10-15 minutes, or boiled and quickly cooled to 32-36 ° C.After that, add the leaven (yogurt or sour cream) in an amount of 5% in relation to the amount of fermented milk and put in a warm place (you can use low heat) until a clot forms. Then, with the help of gauze, strain the whey, and put the curd mass under a press. Place the compressed cottage cheese in a cold place.
Store the cottage cheese in the refrigerator for no more than 2-3 days.

A curious way Let me just ask one question:
If from 1 liter of kefir you get 300 grams of cottage cheese,
then in order to get the same 300g of cottage cheese from fermented baked milk for the recipe for "baked cream from fermented baked milk" it (fermented baked milk) should be taken 400 ml more?
Am I getting it right? Or am I missing something

[Lanochka]

Lanochka
Finally you posted your a long-time prepared Temko about cottage cheese. Immediately, on the same day, I did as you taught me. I’m probably some kind of wrong, I didn’t like to eat such curd, but I drink whey with pleasure, I don’t even leave it for bread. Today I also put it to drain (I already drank the serum). Tomorrow I'll put this curd into a cream for some cake.
Thank you, SvetLanochka !!!

[Lory]

A curious way Let me just ask one question:
If from 1 liter of kefir you get 300 grams of cottage cheese,
then in order to get the same 300g of cottage cheese from fermented baked milk for the recipe for "baked cream from fermented baked milk" it (fermented baked milk) should be taken 400 ml more?
Am I getting it right? Or am I missing something

Lory
Thank you!
You understood everything correctly ... But for some reason I get less cottage cheese from ryazhenka.And in order to have enough for dessert, I took one and a half portions of ryazhenka, and those who wish for the remaining curd- seven with a spoon there will always be!

Lanochka
Finally you posted your a long-time prepared Temko about cottage cheese. Immediately, on the same day, I did as you taught me. I’m probably some kind of wrong, I didn’t like to eat such curd, but I drink whey with pleasure, I don’t even leave it for bread. Today I also put it to drain (I already drank the serum). Tomorrow I'll put this curd into a cream for some cake.
Thank you, SvetLanochka !!!

To your health, Rituyla!
What difference does it make how you use cottage cheese, the main thing is that you find application!
And tomorrow I will bake your Smetannik

Tell me, from homemade curdled milk, that is, from sour homemade milk, can you also make curd like that? I mean, do you need a special leaven here, like in kefir?

[Lyuba 1955]

Tell me, from homemade curdled milk, that is, from sour homemade milk, can you also make curd like that? I mean, do you need a special leaven here, like in kefir?

Lyuba 1955
I think that you can make them of any sour milk product, including from curdled milk But I don’t know the quantity and taste ... I believe that it will be excellent from non-acidic and non-rancid
Quality - taste, aroma, fat content of cottage cheese depends on the freshness of sour milk and its fat content
Make and then share with all your feelings

The recipe is awesome !!!! I, after Svetulya taught, all the time make such a curd. And as a cream, and as a simple dessert, and ... In general, the recipe is great!

The recipe is awesome !!!! I, after Svetulya taught, all the time make such a curd. And as a cream, and as a simple dessert, and ... In general, the recipe is great!

Thank you Lenochka!
I also do not transfer packages with kefir, fermented baked milk and sour cream in the freezer.
I now buy and freeze in boxes, it’s even easier, in my opinion, to get the tetra pack out of the package than from the film !!!

[Lana, girls]

Lana, girls, of course I'm wildly sorry, but look HERE, it seems the same, only in that topic it is sour cream ...

Although, as for me, it's definitely a curd ... I've been making it ever since my dear Alexandra in its diethical temko ...

[Girls]

Girls, of course I'm wildly sorry, but look HERE, it seems the same, only in that topic it is sour cream ...

Although, as for me, it's definitely a curd ... I've been making it ever since my dear Alexandra in its diethical temko ...

Well, call me, you didn't notice ...
And then Lana with photographs and with a continuation (practical application).
Amnesty?

[kubanochka]

kubanochka, what am I? I don’t mind, I’m the current "for !!!" !!! I just mean that in the Temka to which I pointed out there was a lot of controversy, what is it all the same: curd or sour cream? Opinions were divided ... I still do not understand how people taste sour cream ... I have never even come close to anything like sour cream ... cottage cheese is like cottage cheese ... only soft .. ...

Amnesty is unambiguous !!!

[Lana]

Lana Thanks, I will definitely try, especially since the result is similar to mascarpone

what is it all the same: curd or sour cream? Opinions were divided ...

Curd cream!

We have also been doing it for about a year now, only we hang frozen kefir overnight in gauze to the handle of a kitchen cabinet. And yes, we use whey for making bread.

Only questions arise about the beneficial properties of prepared cottage cheese in this way in comparison with the usual one ..

[Alexandra]

Curd cream!

frozen kefir

And I don't freeze kefir at all ... I just pour out several layers of paper towels from the bag at once ... the paper towel trick again Alexandra taught ... for which many thanks to her

[Lana, girls]

Lana, girls, of course I'm wildly sorry, but look HERE, it seems the same, only in that topic it is sour cream ...

Although, as for me, it's definitely a curd ... I've been making it ever since my dear Alexandra in its diethical temko ...

Tiny!
Of course, this is about the same thing. I searched for Cottage cheese and did not find it ... Who would have thought that it was sour cream ... Sorry, I didn't think it was sour cream
Let the Baker and the moderators decide the fate of the recipe for this, since it was published later than Condensed milk

Well, call me, you didn't notice ...
And then Lana with photographs and with a continuation (practical application).
Amnesty?

Lenul, after all, you can combine these two into one recipe ... If suddenly the dessert does not come up ...
This is the problem of large sites that it is difficult to find a similar or one-to-one recipe ... But I honestly searched!

Only questions arise about the beneficial properties of prepared cottage cheese in this way in comparison with the usual one ..

So it's like eating bran bread, but there are buns. And then, and then bakery products. What's more useful?
And that, and that has the right to be. Such curd is really good in desserts, like cream, like sweetness. Better than Rastishka.

[Alexandra]

And I don't freeze kefir at all ... I just pour out several layers of paper towels from the bag at once ... the paper towel trick again Alexandra taught ... for which many thanks to her

Tiny!
I also know this method, as well as tie kefir, sour cream in a gauze knot and hang it so that it drips ... But this technique is more convenient for me ... Although who is used to something!

I suggest calling it cream cheese.

[Baker]

We have also been doing it for about a year now, only we hang frozen kefir overnight in gauze to the handle of a kitchen cabinet. And yes, we use whey for making bread.

Only questions arise about the beneficial properties of prepared cottage cheese in this way in comparison with the usual one ..

Baker!
I'm not an expert, but this curd is made from frozen kefir, but the traditional one is made from thermally processed ... Right?

[Baker]

Baker!
I'm not an expert, but this curd is made from frozen kefir, but the traditional one is made from thermally processed ... Right?

ARGUMENTISCHE !!!

Girls, I want to share how I began to do this. At first, I cut the bag and laid the ice brick on the cloth (a miracle - a rag from the Metro). Now I began to do it differently, it is more convenient for me. I take out the bag of kefir from the freezer, leave it on the table until it is completely defrosted. Then I cut it, and into a rag in a colander. It tastes the same, but seems to be faster and more convenient.I think you can put the bag in water at room temperature, it will be even faster. I think it's not worth putting in warm water, the whole trick is to get cottage cheese of such a delicate consistency, you need just slow defrosting. Maybe I'm wrong, I should try.

[Margit]

Girls, I want to share how I began to do this. At first, I cut the bag and laid the ice brick on the cloth (a miracle - a rag from the Metro). Now I began to do it differently, it is more convenient for me. I take out the bag of kefir from the freezer, leave it on the table until it is completely defrosted. Then I cut it, and into a rag in a colander. It tastes the same, but seems to be faster and more convenient. I think you can put the bag in water at room temperature, it will be even faster. I think it's not worth putting in warm water, the whole trick is to get cottage cheese of such a delicate consistency, you need just slow defrosting. Maybe I'm wrong, I need to try.

Margit
Ritochka, this is also convenient to do. like you! I let it defrost a little, and then I open the bag or tetra pack. I'll try your trick too, thanks dear!
I have a dough for Smetannik .... Today is a crazy day for me - I'm spinning on one leg 🔗

I put it the same, I'll try it in the morning. Girls, and who knows, such a curd is suitable for making a dough for the "Creme brulee" cake?

[fomca - Svetochka]

I put it the same, I'll try it in the morning. Girls, and who knows, such a curd is suitable for making a dough for the "Creme brulee" cake?

Svetochka, ask the author of the cake, in that topic. You will be answered!
Thank you for trusting my recipe, fomca - Svetochka!

[fomca-Svetochka]

fomca-SvetochkaConsidering that the Crème brulee test requires:

200 g of curd mass (without raisins) or 200 g of sweet vanilla cheeses without chocolate or 200 g of market cottage cheese

then curd cream according to the recipe Lany-Svetochki you can replace the curd mass (200 g) and 100 g of vanilla cheeses, because from 1 liter of kefir you get 300 g of curd.
I used it in a cream with whipped cream.

Everything worked out, the cottage cheese is the most delicious, I added porridge to my daughter for breakfast!

Everything worked out, the cottage cheese is the most delicious, I added porridge to my daughter for breakfast!

Oh, but for little kids - this is generally a class!

Thanks for the idea! I didn't even think that everything could be so simple)) It's time for my daughter to introduce curd into complementary foods))) There is no trust in the store. And so even at a cost it will turn out cheaper than a ready-to-buy one. Mercy again!

Svetlana, thank you so much for the curd recipe. Delicious and tender! My daughter really liked it.

[Lana]

Lana, thanks a lot for the recipe. Very tasty and fast

Very tasty and fast

I have something with the wrong speed Yesterday at 6 pm I swaddled kefir, put it in a colander. At five in the morning, a slightly defrosted kefir lay in a colander, but it did not lose its shape: as it was a log, it remained.
I wonder what I'll see after work?

I have something with the wrong speed Yesterday at 6 pm I swaddled kefir, put it in a colander. At five in the morning, a slightly defrosted kefir lay in a colander, but it did not lose its shape: as it was a log, it remained.
I wonder what I'll see after work?

Probably not Tashkent in the apartment)) I was melting from morning until late in the evening, and I was constantly moving it with a fork

[celfh]

I have something with the wrong speed Yesterday at 6 pm I swaddled kefir, put it in a colander. At five in the morning, a slightly defrosted kefir lay in a colander, but it did not lose its shape: as it was a log, it remained.
I wonder what I'll see after work?

celfh , I put it incorrectly I meant not by time quickly, but by body movements. It’s very warm in my apartment, but it still defrosted somewhere from morning to evening. I think the freezing temperature also affects the ripening process. I just put a new bag to freeze.

Here I am! the curd is very tasty. Already eaten
Lana, and I'm bringing you a plus sign

[Lanochka]

She brought her curd to show. Lanochka, Thank you !


Made from local store kefir, 3.2% fat. Exit - 280 grm. Delicate and delicious.
I have a question. Tell me, is there a similarity with cheese like "Philadelphia"? And then I tried sushi with Philadelphia (according to the manufacturer), I liked it. But when fish, avocado, etc. are nearby, it is difficult to understand the real taste or aftertaste of cheese. And now I wonder if it is possible to substitute Philadelphia with homemade "cream cheese" if necessary?

[Alexandra]

Only questions arise about the beneficial properties of prepared cottage cheese in this way in comparison with the usual one ..

I read it from Alexandra https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3434.0 :

"... With the traditional "hot" method, with heating and the formation of a curd, the cottage cheese is high-protein, with a protein content of 18 g per 100 g of product. And with the cold method, the percentage of protein is not more than 10 g. Such cottage cheese is suitable for constant use without the risk of oversaturation of the body with proteins..."

I have a question. Tell me, is there a similarity with cheese like "Philadelphia"?

I really liked the cottage cheese, I will definitely do it, but I don't find a taste similarity either in Philadelphia or with Mascarpone.

[Tanyush]

I don't find a taste similarity either in Philadelphia or with Mascarpone.

Tanyush, so you weigh sour cream instead of kefir, so you will have "Philadelphia" with "MascarponOI" in one bottle ...

Girls, tell us why kefir needs to be frozen? What exactly does this give? And how is the curd made from frozen kefir different from the curd made from unfrozen kefir? I can say this question does not let me sleep well ...

[Tanyush]

Tanyush, so you weigh sour cream instead of kefir, so you will have "Philadelphia" with "MascarponOI" in one bottle ...

Kroshik, and then why bother, it will be easier to buy a natural product for the same money

[Girls]

Girls, tell us why kefir needs to be frozen? What exactly does this give? And how is the curd made from frozen kefir different from the curd made from unfrozen kefir? I can say that this question does not allow me to sleep well ...

Little one, I already wrote in the old topic, where this product was called sour cream, what I did and as Alexandra advised, and from frozen kefir. I liked the frozen one more. It turns out softer and less sour. After all, it does not drain quickly, and while it is thawing, it does not gain additional acid.

so you plump sour cream instead of kefir, so you will have "Philadelphia" with "MascarponOi" in one bottle ...

But I liked this idea ... perhaps you can still try to mix kefir with sour cream first, and then freeze and weigh it ... you just need to think about the dishes ... you will have to open a bag of kefir ..

you just need to think about the dishes ... you have to open a bag of kefir ..

of course you have to. Mix sour cream and kefir, pour either into a form for a freezer, or into a regular plastic bag, tie it well, and put a knot up in the freezer so that it does not leak. I think it will be all right

[Deer-lga]

Dear girls, hello everyone!
Was without the Internet for almost a week !!! Yearned ... I will answer each and every later, sorry
I am glad that such "production" of cottage cheese finds its admirers
Thanks for the answers, questions, photos and kind words
I will reply to the last message Deer-lga
No need to mix the raw product (kefir, sour cream, fermented baked milk ...) Freeze and thaw separately, and then mix the finished cottage cheese in any proportions to your taste

[Kroshik]

Kroshik, it will be easier to buy a natural product for the same money

Nah ... well, I don't play like that ... We're not looking for easy ways !!! It's always easier to buy it, but ... no Antires!Tanyush, and tinker? And the time your precious to spend ?! Well this is our everything !!! We will always find adventures on our "madam sit", well, how are we without it ...

I did, but did not understand whether I like it or not
I wonder if this "curd" can be used in recipes instead of sour cream?

[yara]

I did, but did not understand whether I like it or not
I wonder if this "curd" can be used in recipes instead of sour cream?

yara
It depends on where you want to use it
Try to use it and tell us, we will only be grateful I use it very widely, except that, simply, I eat it with vanilla, fruits, herbs and garlic, in the fillings of pies, rolls, salad dressings, in dough, pancakes, dumplings, etc. ., pr., pr.

I don't really like this kind of cottage cheese. But then I read that it is also called sour cream, so I will probably use it instead of sour cream. And I really liked the way of cooking !!!!!!!!!!!! It was done completely without my participation

[yara]

And I really liked the way of cooking !!!!!!!!!!!! It was done completely without my participation

Agree, yara This is one of the advantages of this curd! And I also really like its extraordinary delicate structure.

Once again I bring my sincere thanks - I made from sour cream - this is something! All Natura curd cheeses are just relaxing!

[MariV]

MariV
Olenka, thank you for the "sincere thanks" I am so glad that I found this recipe and "carried it further" to people !!!
Now this cottage cheese is always on our table in a variety of dishes and forms of serving, and kefir is frozen in the freezer ...

I KNOCK TO YOU WITH A BRANCH IN THE WINDOW,
I WANT GOOD HEALTH FOR YOU!
IN THE HOUSE FOR ENOUGH,
IN THE HEART FOR LOVE!
HAPPY PALM SUNDAY !!!
HAPPINESS AGAIN AND AGAIN !!!