Delicate yoghurt curd + baked milk curd

Category: Dairy and egg dishes
Delicate yoghurt curd + baked milk curd

Ingredients

Homemade milk 3 liters
Yogurt 3 stacks 125 gr.
Or we make yoghurt from special ferments.

Cooking method

  • Bring the milk to a boil in a slow cooker on "steam" mode with the lid open and make sure that the milk does not run away.
  • Cool the milk to 40 * (I took out the saucepan and carried it out onto the balcony)
  • We filter the milk or just remove the foam.
  • Stir in warm, strained milk 3 cups of "Activia" yogurt classic or 3 small. mix bottles "Actimel" well with a whisk.
  • We put the saucepan in the multicooker and turn on the "Oven" or "Manual" mode, set the temperature to 40 degrees for 3-3.5 hours.
  • After the signal, we check whether our yogurt has thickened or not, if not, then set it for another 30 minutes.
  • Here's what happened
  • Delicate yoghurt curd + baked milk curd
  • Take out the saucepan and put in the refrigerator for a couple of hours.
  • We take out the saucepan from the refrigerator and gently spread the yoghurt with a spoon on a sieve with gauze. (The sieve is on a saucepan of suitable diameter)
  • Delicate yoghurt curd + baked milk curd
  • We leave it like this for a few hours.
  • Delicate yoghurt curd + baked milk curd
  • Then we hang it and leave it for a few more hours (the juiciness of the curd can be adjusted by yourself)
  • Here's what happened
  • Delicate yoghurt curd + baked milk curd
  • From 3 p. milk turned out 1kg. 352 gr. the most delicate cottage cheese.
  • A child and a spouse who did not eat purchased homemade cottage cheese - they eat this one with great pleasure!
  • I don't have time to do it.

Note

You can also make baked milk curd.
Pour milk into a multicooker and turn on the "Porridge" mode for 4 hours + 2-3 hours "Stewing". (The "Porridge" mode will not let the milk escape)
It tastes like fermented baked milk
We make baked milk, and then everything is according to the recipe. (I got 1630 gr.cottage cheese)
I got a little watery here, but I wanted that
The density of the curd can be adjusted by yourself.
Delicate yoghurt curd + baked milk curd

gela
What a wonderful curd, I will definitely try it. I love cottage cheese very much. but lately I can't find a product that would completely suit me.
Marant
Thank you so much! I buy cottage cheese all the time.
You will need to try your recipe in a Panasonic cartoon
arxideia
Quote: Marant

Thank you so much! I buy cottage cheese all the time.
You will need to try your recipe in a Panasonic cartoon
Quote: gela

What a wonderful curd, I will definitely try it. I love cottage cheese very much. but lately I can't find a product that would completely suit me.
You are welcome!
Try it, you will love it.
MariV
Olga, your recipe is very interesting! But if possible, it is better to cook fermented milk products at home using certified starter cultures.
arxideia
Quote: MariV

Olga, your recipe is very interesting! But if possible, it is better to cook fermented milk products at home using certified starter cultures.
I completely agree with you about starter cultures.
Unfortunately, I cannot find good leavens here.
I took Narine at the pharmacy - I did not like it (very snotty turns out)
MariV
.
Aygul
Quote: MariV

Olga, your recipe is very interesting! But if possible, it is better to cook fermented milk products at home using certified starter cultures.
I completely agree!
arxideia
Corrected the top of the recipe
kot-kesha
Already several times I made cottage cheese according to your recipe. it turns out very tasty. Thank you so much !!! And the "Air Cloud" from it is SUPER !!!
izumka
I also make yogurt with Classic Activia, I really like it! And now the curd according to this recipe. What a delicious and tender it turns out! And you don't need to add sour cream, it is already delicious!
arxideia
Quote: kot-kesha

Already several times I made cottage cheese according to your recipe. it turns out very tasty. Thank you so much !!! And the "Air Cloud" from it is SUPER !!!
Quote: izumka

I also make yogurt with Classic Activia, I really like it! And now the curd according to this recipe. What a delicious and tender it turns out! And you don't need to add sour cream, it is already delicious!
To health
I am very glad that you liked the curd according to this recipe.
Eiphnh
What does "homemade" milk mean? cow? goat? or is it such a brand of milk?
arxideia
Quote: EIPHNH

What does "homemade" milk mean? cow? goat? or is it such a brand of milk?
homemade milk is what the villagers sell in the market from under their cows.
you can also take store cow's milk with a short shelf life of 6% fat.
Eiphnh
Means only cow is possible.? Can I goat or lamb?
arxideia
I can’t tell because I do it only with cow's milk. but you can try to do it, I think it should work.
gela
And, for some reason, I didn't get the cottage cheese. I strained it, strained it, and it tasted more like thick yogurt than cottage cheese. I don’t understand what I did wrong?
arxideia
gelamaybe weighed a little?
How did you ferment the yogurt? Did you not get a yoghurt sticky?
Somehow I also made yogurt from the pharmacy sourdough "Narine", so I have it like that snotty it turned out that the whey was never completely drained, now I ferment either with "Good Food yogurt" or "Actimel" or "Activia"
I make this curd very tender, like curd cream.
gela
I fermented Actimel, maybe I just expected it to turn out like regular cottage cheese, but is it still more cottage cheese cream? I'll have to try again.
arxideia
Try expressing yoghurt for longer, about 10-12 hours, then the cottage cheese will be drier
Alisa1957
I also want to share the recipe for cottage cheese, but everything is much simpler for me, well, very simple, as a rule I make from two liters, i.e.: 1 liter of milk + 1 liter of kefir, pour it into a cartoon, my file is 3036, I turn on the heating program, time 25 minutes, I closed it and went, then I leave it until it cools completely, and then on cheesecloth, as usual. True, I do not get much, from 2 liters - 420 g of cottage cheese, but store milk is 3.2 in total fat. in fact, you can vary 1.5 liters of kefir +0.5 or 1 liter of milk, just, I like absolutely no sourness, in short, for an amateur
Viky_sik
I was very interested in your recipe! And which yogurt is to take without additives? I have a Panasonic cartoon, I don't know how to put it in it so as not to overheat.
arxideia
Yes, yogurt is needed without additives.
I have a special multi mode "yogurt" there is a pace. 40 C °
Unfortunately, I can't tell you how to make yogurt in your multi.
Svetlana 73
arxideia, Olga, I asked the question in the wrong place, I repeat:
I have not met milk 6%, if you take 3.2% and cream 10 or 20% - what proportions do you think?
Svetlana 73
While I was reading and writing here, the child went to the store - 6% milk is sold and even near the house. I just never paid attention to it as unnecessary.

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