Homemade curd in a multicooker Stadler Form

I tell my milkmaid, they say, Tamara (her name is that) will have to take with me ... we laugh ...

Let him send by mail or take the cow from her

It's a pity we'll leave soon, but there is no such happiness ...
I tell my milkmaid, they say, Tamara (her name is that) will have to take with me ... we laugh ...

Oh, and you remember me then. That for 60 km we went for homemade milk.
True, it depends how far you go from your milkmaid.

All the time I buy all the milk from one hostess, she brings it to our city once a week on order. The milk is very good! So I think I can just take milk and make curd myself. Her cottage cheese is sometimes a little dry for me, I love tender. Now I want to try to make this recipe, because in a cartoon it is easier than on the stove or in the oven.

Try it! My child is very moody, but he eats such curd even from store milk with pleasure)

Yes, the girls will go 1000 km to another region. I'll look there. what if you're lucky

Girls, I always advise you, look for a decent home milkman ... it will pay off for your health and the health of your children .. look for those who do not save on a cow .. listen to how they talk about an animal and whether or not your owner and the animal will understand .. the best of all are those who moved from the city, they are always kind to ...
and I, comrades, go to Ukraine, for cheap milk ... after all, mine costs me dearly, especially when my husband and I argue about what and where and to whom .. only nerves go as opposed to ... so money in my pocket and I will experiment with grannies in Chernigov .. funny, yes ... the milkmaid goes to look for milkmen

Have a good trip)

I will experiment with my granny in Chernigov .. funny, yes ... the milkmaid is going to look for milkmen

There are a lot of good milkmaids in Chernihiv, because there are many villages around. And their milk is not diluted. And in Kiev I have not yet met such.
I remember going to the market with a 2-year-old child for milk. One woman milkmaid also praised her milk, gave me a taste bastard (and saw that a small child was standing next to me). And that I was a city (still a girl) saw that homemade milk? In general, I brought that 3 liter. jar. I put 1 liter to sour. A day goes by ... not sour (summer outside), two passes ... not sour. And so it didn't turn sour in three days.
The husband then came home. I tasted that milk and said it was water painted over with milk.

That is why I do not take milk from strangers ... even if it is not diluted, it is not known in what conditions the animal is kept and the hygiene is personal there ...

I finally decided to make cottage cheese from milk. The expiration date has passed a long time ago, but the milk was in the refrigerator and did not turn sour at all. I thought it would curl up under heat, but it was not there ((does not want to curl up. I put a tablespoon of sour cream and left it on the heat, we wait))

No, Mash, don't do that .. it will just curl up .... leave it on the table until tomorrow ... and if you want it right now, you will get a good cottage cheese by heating it with whey

She turned everything off. I'll leave it overnight in the cartoon with the lid open.

It will surely ferment well with sour cream overnight, the more you warmed it up, you can put more sour cream if it is not very sour .. and tomorrow you will "heat up" the curd

Ok, I'll put a spoon still))

You will tell tomorrow)

Once I bought a bag of 10% fat cream. Opened it. You can drink, but I feel that it will curdle in the hot drink. Warmed up to about + 35 ° C and added a tablespoon of fermented baked milk. When it's cold.I put it in the refrigerator. Such a delicious and aromatic substance has turned out! I used it for baking, but you can also make curd.

It would be awesome cottage cheese

And tell me how much milk you fermented and how much cottage cheese did you get?

Made a small MK specially

That's how much sour milk was (skimmed the cream) * Poured it into the multicooker bowl * After 1.5 hours of heating



And ready-made curd. From this amount of milk, 625 g were obtained

Tanya, well done!

And here is my curd))



It turned out to be very gentle)))
Tinochka, thanks for MK))

Mashun, Did you let the curd cool in the whey? or hurry?)

And here is my curd))

Or the cottage cheese is not completely "sagged" in gauze or something like that. It seems to me that the serum is too much. No pieces of cottage cheese are visible. I can't see something.

Yes, Masha probably just threw it away, besides, from store milk, the structure of the curd is slightly different)

It was I who did not let the cottage cheese cool down in the cartoon, because I ran away and thought to leave it for the whole day, which would be worn out. In short, next time I'll do it according to the rule)))
So you got me through right away) now I'm pouring out of the bowl slowly, as it remains and draining)) can it still hang to drain?

can still hang it to drain?

Of course.

And about how long did the cottage cheese hang in the gauze?

In his linen bag or in gauze) and all the things) I just thought right away that you didn’t cool him down)) it then turns out to be such a mass, it didn’t reach a little) but all the same, I’m sure, it’s delicious and so to eat in baked goods)
You can just under the oppression) all unnecessary will drain

In his linen bag or in gauze) and all the things) I just thought right away that you didn’t cool him down)) it then turns out to be such a mass, it didn’t reach a little) but all the same, I’m sure, it’s delicious and so to eat in baked goods)

Yeah ... and undercooked and underutilized. (And everything goes together.)

Oh, everything became ashamed of me)
I hung it up)))

Come on)) found something

Oh, everything became ashamed of me)
I hung it up)))

It's a shame when nothing can be fixed. And then everything will work out and the curd will be wonderful.
And waAAPsche ... who does not do, he is not mistaken.

Thanks for the recipe! Just a godsend for me!
1-1.5 liters of sour homemade milk constantly remains in the refrigerator (I buy 3 liters, but we don't drink much of it), which I don’t know where to put it, especially in summer when I don’t feel like dumplings.
And now I will make curd from it in a mulechka.
Thank you !!!

Cook for health!) It's very simple and super tasty)

I somehow sent the acidifying milk in a saucepan on the stove to languish.
When it was almost ready, I didn’t even set the weight. I tried a spoon ... another ...
So hot and ate
I imagined it was an airy cheese

Since childhood, my dad ate cottage cheese, pouring milk, adding salt and sprinkling with dill or parsley.
And I - sweet tooth - ate with sour cream or cream, always adding sugar.

And they also make it with green onions and smear it on bread .. I really don't like that

When it was almost ready, I didn’t even set the weight. I tried a spoon ... another ...
So hot and ate

Sestra ....

Oh, Tanya!) And I'm breaking my head, I can't remember who else is eating hot cottage cheese

My cottage cheese dripped all night !!! And in the morning it turned out to be a straight curd)

All right, victory! Congratulations!

Virgin, how does your curd flow? Where and why are you hanging it?
Can I put it in cheesecloth, and then in a drywall and put it on the sink to drain? Or is it absolutely necessary to hang it?
And how long does it take to keep it like that? Half a day? Day?

My cottage cheese simply flows in a sieve or a colander over a saucepan, you can put it in a gauze or a linen bag and hang it .. by any hook, over a bowl ... and how much to hang for it we decide for ourselves, depending on what we want)

Thank you! I literally hung about 40 minutes, I started trying it (and there was time before lunch) ... so in the end I was left without lunch. I mean, I ate cottage cheese so that I didn't want anything more.
Delicious! Thanks again for the recipe!

To your health)))) that's what you are all so impatient - you don't give the cottage cheese to reach .. who chops with a hot spoon .. who is not saggy to the end)))))) Bon appetit, in general))))

[What is it like?]

I could not resist, sorry.
I will add a couple of thoughts: I believe that different multicooker may have different heating temperatures.
I had about 2 liters of homemade milk. From it came out 300 grams of cottage cheese. Kept 70 minutes on the "Heating" mode. and even half an hour off - with the lid open.
The cottage cheese tasted (subjectively, of course) a bit rubbery. That is, it may have been overheated.
What am I leading to? And to the fact that there is an optimal temperature for cooking cottage cheese. What is it like? My cartoon has a manual mode.
There you can set 40 and 60 degrees.
Next time I will try to make the curd not on heating, but at 60 degrees - manually.
I will unsubscribe about the result.
I always use milk from one cow - they bring it to me. So, in theory, there should be no difference in taste.
But I'll look at the consistency, it comes out better.
But it will most likely be next. Friday - not earlier.

When you cook cottage cheese on the stove, the readiness is checked like this - the whey is separated, hot, but the cottage cheese itself is slightly warm from above .. well, as it cools down, it comes gradually .. I was guided in the same way in a multicooker, because with different milk it turns out differently .. If the cottage cheese is rubber, it is definitely overheated .. and judging by the weight, too ... I got 500 gr from store milk (2l) of cottage cheese. And from such a melted curd I somehow made melted cheese .. super it comes out ..
The temperature in Stadler is heated to 70 degrees ... I think you just need to keep it less .. I put a photo there at the beginning of the topic, you can navigate by them

Here I found in one place the technology for separating whey by heating:

• The curd curd must not be heated above 50 oC. Otherwise, all beneficial microorganisms will die. And in no case should the curd curd be brought to a boil. At a high temperature, an accelerated process of protein denaturation will begin, and we will not get cottage cheese at all, but a rubbery, hard, fine-grained concentrated casein. Instead of useful and easily digestible by the body curd protein - hard-to-digest, heavy food.

Here is a very good article 🔗

Thank you! but my cottage cheese, and the girls were convinced of this, is not rubber at all .. it simply cannot be overheated, as you correctly found the information)

I followed the instructions. It says "Turn on the" Heating "mode and leave for 60-80 minutes."
Which I did.
So I think we need to make adjustments and write the temperature.
It also seemed to me that not enough cottage cheese came out. for that amount of liquid.
But it wasn't boiling, exactly. The container was just very hot.

Thanks everyone for the answers! I will experiment.

Elenochka, in the same place, in the recipe, I wrote
[/ quote] for heating for 60-80 minutes, massa should be hot but smooth, with pores ...
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As for specifying the temperature .. it would be true of course, but the recipe for Stadler Form ... and for the rest you have to adapt, since someone has a different temperature regime, someone has a smaller or larger bowl, and, therefore, cottage cheese will be cooked slower or faster .. and whoever loves cottage cheese .. so

I am sure that you will succeed)

and for the rest, you have to adapt, since someone has a different temperature regime, someone has a smaller or larger bowl, and, consequently, cottage cheese will be cooked slower or faster .. and even who loves some curd .. so

Everything is correct. It is not necessary to follow the instructions 100%, because each milk is different, and the volume is also different.The direction and the main description are given, be so kind as to correct it for yourself.
Did the author of the recipe make the perfect dish? Yes! So something is wrong with you

py. sy. I thawed my cottage cheese for 1.5 hours, and then I added 10 minutes more. That is, I watched it as your own! melted cottage cheese, and did not clearly follow the instructions.

And I made curd again)) but now the milk was natural)
W such a handsome man came out. Made in Panasonic)
Tinochka, everything is according to the rule. I cooled the serum and only then threw it back and waited until everything drained away) once again to you, Thank you !!
From 1 liter of milk)