Cottage cheese in a Panasonic multicooker

yeah, of course, I turned it on to keep warm ... we are waiting (c)

The curd in the heat preservation mode stood for an hour and a half, as a result, from 2 liters of milk I received 550 grams of excellent curd! Thank you, Polichka !!!!

I've already leaked it


and in the context

Yesterday I was running about on business, so I didn't succeed in throwing it right away. and my cottage cheese stood cool until the evening.
but in general I tried to keep my own recommendations:
- the curdled milk was kept on RETAINING HEAT for 30 minutes
- without RETENTION OF HEAT, but in the multi under the lid (just like in a thermos) for another 30 minutes.
then cooled down outside the multi.

from 3 liters of milk, 650 grams of cottage cheese was obtained. such as I love. Moderately gentle, but not smear, the taste is very pleasant. at last!!!

As I understand it, the amount of cottage cheese still depends on the quality of milk. Someone told me that the fatter the milk, the less cottage cheese you get. I do not know how much this is true.
I have milk from a farm. this is certainly not homemade milk, but not a store-bought thing either. and considering my last torment with "cool" homemade milk ... I think the farm rules

as it turned out in the cartoon it is more convenient for me to make cottage cheese than in the AG. despite the fact that here you need to run and turn off yourself.

The curd in the heat preservation mode stood for an hour and a half, as a result, from 2 liters of milk I received 550 grams of excellent curd!

but not hard turned out? I was a little harsh after an hour on STEERING HEAT. What kind of milk did you take?

oh, what a pretty one! I usually do not squeeze that hard

but not hard turned out? I was a little harsh after an hour on STEERING HEAT. What kind of milk did you take?
oh, what a pretty one! I usually do not squeeze that hard

Polinka, oddly enough, is not at all tough, although she stood for an hour on keeping warm, and then with the lid open for another 20 minutes (there was no time to do it).
The taste of cottage cheese is the most tender, pasty, without grains. I hung it on gauze, I hung it for about 40 minutes like this and it turned out ...
I take the master's milk, milkmen come to our yard on certain days, I have been taking only from them for many years.

Yesterday I made cottage cheese again, but overexposed it, it turned out a little dry, but when I was filtering it, I added a little dill to it, salted and squeezed out one small clove of garlic, it turned out such an interesting taste !!!
With strong sweet tea, put a slice of this cottage cheese on a loaf (it is perfectly cut into slices and keeps its shape) .... ate like sandwiches, I highly recommend it.
The appetizer is just superb!

but when I was filtering, I added a little dill to it, salted and squeezed out one small clove of garlic, it turned out such an interesting taste !!!

oh, how delicious!
I'll have to try it somehow. but you will have to take more milk
the amount that I take now for a week is just enough, and if you also make salty curd ... you need to add another six liters for a week.

now my curd is also cooling down, waiting. today I decided to hold it on the HEAT PRESERVATION a little longer - 45 minutes. and then another 30 minutes like in a thermos. let's see what happens in terms of density.

now my curd is also cooling down, waiting. today I decided to hold it on the HEAT PRESERVATION a little longer - 45 minutes. and then another 30 minutes like in a thermos. let's see what happens in terms of density.

Oh, Pauline, don't risk it ... it'll be hard curd! I don’t know how I managed to keep an hour on keeping warm for the first time and get amazing cottage cheese, I think that this is from the fact that I constantly opened the lid and looked in, therefore, it turned out longer in time.
Yesterday I put the curl on heating, came in 40 minutes and looked in for the first time ... and there the serum had already separated out in full! Overexposed clearly !!!
So most likely, you were right about 30 minutes on heating and 30 minutes with multi turned off, like in a thermos, in order to get what you need!

Girls! I admire your persistence and precision in making cottage cheese. I got used from childhood that it is easy to make cottage cheese (childhood spent in the village with my grandparents, with my cow, etc.). Cottage cheese was made easily and simply - even myself, as a child. And now the question has become relevant. I'm in Thailand. There is no cottage cheese here in principle. And for me cottage cheese is simply vital. I buy milk in a store, but I just can't get my own cottage cheese production going. Here is another grief (in the literal sense) - the cottage cheese looks normal, it tastes bitter. WHY? And sorry to throw it away? is it not dangerous to eat it? It's not really tasty, but how to fry it or something .... Please advise. Thank you in advance.

I buy milk in a store, but I just can't get my own cottage cheese production going. Here is another grief (in the literal sense) - the cottage cheese looks normal, it tastes bitter. WHY? And sorry to throw it away? is it not dangerous to eat it? It's not really tasty, but how to fry it or something .... Please advise. Thank you in advance.

Well, then your milk there is so lousy that the product is bitter, make cheesecakes out of it, although it is also dangerous to experiment with such a taste ...

[You can try to make homemade cottage cheese from yogurt or kefir]

Natalya, in all likelihood, you use antibiotics as a preservative. Usually, in this case, the milk does not turn sour, but bitter. Disgusting, of course, is rare. We also have such milk. You can say basically this.
But what's the point in discussing the quality of milk? You have to think about how to make cottage cheese from the available products. Do you have kefir? Most probably not
What if you try to make it from yogurt? well, if he is natural of course. I make from kefir, but here's what I found on the Internet:

Sour milk carefully, trying not to stir, pour into a bowl and put on low heat. We keep the dishes on the fire until the liquid becomes warm and the whey separates. You cannot overexpose sour milk on fire, and even more so, you cannot bring it to a boil. In this case, the curd will turn out like rubber.
When you've removed the curd from the heat, let it cool. While it cools down, prepare a colander or sieve. Spread the cheesecloth on the bottom in several layers, the edges of the cheesecloth should hang from the colander. Pour the contents of the pot into a colander. If you intend to use the serum in the future, then when decanting it, place the dishes under the colander. Wait for the serum to glass, then tie the edges of the gauze into a knot, then hang it over the dishes. Do not wring out the contents of the gauze with your hands, the serum should drain on its own. When it stops dripping from our gauze bag, remove it, take out the resulting mass - the cottage cheese is ready!
You can try to make homemade cottage cheese from yogurt or kefir (yogurt is taken without colorings and fruit additives). Heating and pumping is the same as when using sour milk.

If there is no farm milk, I make cottage cheese from store-bought kefir. I buy kefir in soft plastic packaging. I put it in a large saucepan and fill it with water so that the bags are covered. I put on fire and bring to a boil. I turn it off and let it cool naturally. I cut off the edge of the cooled packages with scissors and pour the contents into a colander covered with gauze in two layers. Let the serum drain. The cottage cheese turns out to be very tender and tasty. From a liter of kefir, 250-280 g of cottage cheese is obtained

If there is no farm milk, I make cottage cheese from store-bought kefir.

Tan, it seems to me that there is no kefir in Thailand

Tan, it seems to me that there is no kefir in Thailand

Well, maybe there is some other fermented milk product like yogurt or some local one.

And I need to try your recipe. Liked

And I need to try your recipe. Liked

I taught my beloved daughter-in-law how to make cottage cheese, so she says that she likes this more than the bazaar

Yes, there is no kefir in Thailand. So this is not an alternative for me now. I tried fermenting with yogurt. I added a tablespoon - in a day I had 2 liters of this yogurt. But I didn’t like the result, because.the cottage cheese was not cottage cheese, but some kind of slurry. But maybe I got it wrong with heating. Therefore, this time I tried with a crust of bread (not black - here it is rare and expensive, but white with bran). The milk is fermented - when it becomes bitter - I remember that in Moscow, it happened, horror. But today I found sour cream in the store! Expensive: about 100 rubles. for 450 g, but quality
it tastes good. Now I will try them.
I'll try to make cheesecakes ... sorry for the product ...
Thank you!

Natalia, this is what I found in Thailand.

There is sour cream in Thailand, but you will not find it in stores such as "7/11" and "Family Mart", Sour cream is sold in large supermarkets and is called "Sour Cream". Price from 37 baht - firm "Foremost" to 100 baht - firm "Bulla" on the bank it says: "Pure Cream".

We did not buy expensive sour cream, but for 35-50 baht (150 ml) we eat with pleasure, sour cream is of very decent quality. I liked ARO sour cream 135 baht for 500ml, although as it is written on the can, it is NON DAIRY SOUR CREAM sour cream without milk. And what do they add there ???

We made the most delicious sour cream ourselves, took the cream, added sour cream, warm for 2-4 hours, then in the refrigerator, the next day you have the most delicious sour cream in the world!

A friend makes sour cream like this: she mixes cream, kefir and lime juice. Proportions to taste.

Also in Pattaya, for example, there is a Russian company "Milk River" that manufactures real dairy products, fruit drinks and kvass, its products can be bought in the stores "Foodmart", "Friendship" and "Best". Kefir, sour cream, cottage cheese - reasonable prices, labels in Russian.

On Koh Samui, near "Macro" there is a dairy shop where you can buy whatever your heart desires, of very decent quality.

In Thailand, there is Mascarpone cheese and cottage cheese. Cottaga cheese in "Makro" and "Big-C" - 37 baht. I make cottage cheese at home myself, since I don't like granulated cheese.

And at this link they share their experience on how to make cottage cheese, kefir, and so on. in thai conditions
🔗

and I make from kefir. always good. keeping warm for 1 hour

I also make cottage cheese from kefir, but first I freeze the packages with kefir in the freezer, and then I just hang them out to remove the whey.

In Panas, cottage cheese is excellent on heating
The apartment is now warm)) on the street +35 and here +30))
In less than a day, the milk fermented perfectly, did not add anything

I poured it into a multicooker, incl. Heating, heat up to 70-75 degrees and fold it to drain. Very tasty cottage cheese turns out

The pan is almost clean, the whey is like a tear) the curd is delicious)