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Milk curd. How to make cottage cheese at home? Homemade cottage cheese recipes

Probably, everyone has heard about the health benefits of dairy products. Such food is an excellent source of calcium and easily digestible protein, contains many vitamins and other elements necessary for the normal functioning of organs and systems. It is not for nothing that many pediatricians advise introducing milk into the diet of the baby as early as six to eight months. Unfortunately, it is difficult to buy really high-quality dairy products in modern stores, but many of them can be prepared on your own. Let's clarify how to make cottage cheese quickly at home.

How to make curd quickly and easily?

To prepare such dairy product you need a minimum of ingredients. You do not need to use pepsin and purchase starter cultures, you just need to stock up on one liter of fresh milk, half a teaspoon of salt and three tablespoons of lemon.

Combine the milk and salt in a fairly large saucepan. Bring this mixture to a near boil, but do not let it boil. Turn off the stove and pour into the milk lemon juice while stirring. As a result, the milk will curl up into flakes. Leave it on for five to seven minutes, during this time stir several times. If you want the finished cottage cheese to have a particularly pleasant creamy taste, add a tablespoon of heavy cream to the mass.

Cover the bowl with gauze, folded in two or three layers. Pour the curd mixture over it. Gently tie the edges of the gauze with a bag and lift it up. Place in a colander or even hang to drain excess liquid (whey). The more time the cottage cheese will give up the liquid, the drier and denser it will be as a result.

In general, for the preparation of juicy, tasty, tender and very healthy cottage cheese it will take you forty-five to sixty minutes. Write down this method for yourself as the easiest and quick recipe tender homemade cottage cheese.

How to make cottage cheese quickly so that it is very, very tasty?

To cook quick homemade cottage cheese you need to prepare two liters of kefir (2.5% fat) and two liters of milk (also 2.5% fat).

Rinse a suitable sized saucepan cold water... Pour milk and kefir into it. Stir the resulting mixture. Place the lid on the pot and place it on the stovetop on the largest burner. Incubate on fire at minimum power for half an hour.

Wait until the mixture in the pan begins to separate the clear whey. Stir the future cottage cheese with a spoon, turning it gently from bottom to top. Cover again and let sit for another twenty minutes. But never let the whey boil.

Leave the future cottage cheese under the lid until complete cooling, then carefully catch it with a slotted spoon and put it in a colander. Leave in the refrigerator for three hours.
For taste, add condensed milk to the cottage cheese before use, but you can not do this or add any other ingredients.

A slightly longer option for making homemade cottage cheese

To prepare such cottage cheese, you should stock up on one and a half liters of milk and a couple of tablespoons of sour cream.

Combine a liter of milk with sour cream in a suitable sized jar. Leave it in a fairly warm place to sour milk.
Then pour half a liter of fresh milk into a saucepan, bring it almost to a boil and pour the prepared mixture of sour milk into it. Stir well and simmer over low heat for fifteen minutes. Then cover with a lid and leave to cool.

Pour the resulting mass into a colander, covering it with gauze. Hang a bag of future cottage cheese and leave it for an hour or two to glass the whey.

Quick yogurt curd

If you do not need classic crumbly curd, but soft curd or even curd cream, take a look at this simple recipe. To prepare such a product, it is worth preparing kefir. Add salt or sugar to it, if desired, focusing on your taste preferences. Pour the kefir into a suitable container and send it to the freezer so that it freezes completely.

Put frozen kefir in several layers of cheesecloth and hang. As it defrosts, all the kefir whey will drain from it, and you will have a delicious soft curd. If you throw the ice cream kefir on a sieve, and not hang it up, you get a wonderful curd cream.

Another recipe for "lazy" cottage cheese
This recipe is a variation on the use of acid to speed up milk souring. You need to prepare three liters of regular store milk (but not pasteurized) and two hundred milliliters of vinegar.

Pour the milk into a clean saucepan and place over medium heat. After the milk has warmed up well, but has not boiled yet, pour the prepared vinegar into it with constant stirring. As you stir, you can see the milk start to flake. Reduce heat to low, cover container with a napkin and leave to warm. After about three to four hours, you will notice that the round curd pancake will drop slightly, and its surface will begin to be covered with serum. At this stage, you need to turn off the heat under the pan. Cool the mass and dump it into a colander, covering it with gauze folded in several layers. Leave for half an hour or an hour, then squeeze it out well in a gauze bag and use the finished cottage cheese as directed.

Homemade cottage cheese does not contain conservatives and stabilizers, it is not stored for so long, but at the same time it has excellent taste. From the proposed recipes, you can choose the option that is right for you.

You don't need to have the skills to make cottage cheese at home. professional chef... It is enough to familiarize yourself with the list of useful recommendations and tomorrow you can please your household natural product... Cottage cheese is prepared from store or farm milk, selecting the fat content as needed.

It seems that it is not worth talking about the advantages of a home product over store counterparts. Nevertheless, there are those who say: why waste time and cook a fermented milk dish yourself, when you can go to the nearest supermarket and choose a product to your liking? The answer is simple: in cottage cheese own production there are no preservatives and additives harmful to the body. In your kitchen, you can cook as much food as the family needs at a given time.

Different ingredients can be used to create the same dish. Most popular and available recipes are presented below.

Cottage cheese from milk and kefir

In preparation, it can be used as kefir homemade(fermented with the help of milk fungi) and store. Taste finished product will not differ.

Main Ingredients:

  1. Milk - 2 liters.
  2. Kefir - 250 milliliters.

The recipe for homemade cottage cheese from milk and kefir involves a list of simple manipulations.

First you need to bring milk to a boil and cool to room temperature... Pour in kefir and leave on the table, covering it with a lid (there should be a gap of 1-2 centimeters). During daylight hours, the milk should turn sour. If you put it to ferment in the morning, you can have dinner with a natural homemade product.

A large, dense clot forms. This means that you can continue to work with the workpiece. Please note: the quality of the curd largely depends on the temperature at which the milk is curdled. The indicator should not be higher than 95 degrees. Otherwise, the fermented milk dish will turn out to be fine-grained and tough. The recipe for cottage cheese (making it from milk at home, as you can see, is not so difficult) involves a careful selection of dishes for a water bath. It should have a thick bottom and a good cover.

When the water in the bottom of the pot boils, turn the heat down to minimum. After 40-60 minutes, the clot will begin to lag behind the walls. After 90-100 minutes, a large curd ball will form, and the amount of whey will double. After 2 hours, the curd will become heavier and settle to the bottom of the pan. The contents of the latter must be thoroughly mixed.

Boil the curd for another 30 minutes to form separate lumps.

Throw the finished product in a colander and wait until the whey is completely glass. It is not necessary to pour it out. It turns out beautiful pancake dough, as well as dressing for okroshka.

If the hostess adhered to the recipe, homemade yogurt and milk cottage cheese should turn out to be moderately moist, coarse-grained and not sour.

Mix it with sour cream Greek yogurt or jam - and get a wonderful breakfast. The fermented milk dish is perfect for making dumplings, casseroles or cheesecakes.

Homemade cheese

Having a certain set of products in the refrigerator, you can make cheese that is not inferior in taste properties store "Russian". As for the utility, then home option will obviously outperform the industrial one.

So try doing homemade cheese from cottage cheese and milk. The recipe involves the use of the following ingredients:

  1. Fresh cottage cheese (coarse-grained) - 500 grams.
  2. Cow's milk - ½ liter.
  3. Butter - 50 grams.
  4. Chicken egg (smaller) - 1 piece.
  5. Salt - half a teaspoon.
  6. Baking soda - on the tip of a knife.

Cooking method

Pour milk into a saucepan, put on medium heat. Mash cottage cheese with a fork until puree. Gently introduce it into the milk, reduce the heat to minimum, stir constantly until the curd turns into a dense curd, and the whey separates from the milk. The process usually takes a few minutes.

The curd curd is folded back into a colander covered with gauze. The liquid should drain completely. After half an hour, it is necessary to manually squeeze out the remaining whey.

When the curd is still warm, it's time to cook the cheese. For these purposes, you need to choose the right equipment: either a modern pan with a non-stick coating, or a time-tested aluminum one.

Oil is heated over low heat, crumbled cottage cheese is placed on it, salt and soda are added. In a separate bowl, you need to beat the egg until smooth, pour into a saucepan. Important! The last ingredient should not be cooked, so the container should not be hot. All components are intensively mixed.

When the curd has absorbed the egg and butter, it will slowly begin to melt. When the mixture turns into a homogeneous mass, the pan should be removed from the heat, and hot cheese put in a bowl. After cooling, the product is ready for use.

Here's a simple recipe. Homemade cheese from cottage cheese and milk turns out, albeit not exactly the same as the store one, but it is quite possible to diversify the menu with it. From a pound of cottage cheese, 300 grams of hard cheese is obtained.

Curd from sour milk in a slow cooker

Sour milk has a pronounced smell, therefore, it cannot be consumed in its pure form. What to do, if useful product sour, but pity it? Prepare a new dish! For example, make from sour milk homemade cottage cheese.

The recipe provides for the use of only one ingredient - sour 2.5% in an amount of 1 liter. The output of the finished product from a given amount of raw materials is 150 grams.

Cooking technology

So, below is presented detailed recipe... Making homemade cottage cheese from sour milk in a multicooker is as easy as shelling pears!

Step 1. Pour milk into the bowl of the appliance.

Step 2. Turn on the heating mode, set the timer for 20 minutes.

Step 3. Open the lid, switch to cooking mode and leave for 10 minutes.

Step 4. Curd protein and a translucent liquid - whey will be visible in the bowl. The latter must be completely drained. Here a sieve will come to the rescue of the hostess.

That's all! Feel free to take this recipe of homemade cottage cheese from milk, tested by many housewives, into your piggy bank. Step by step recipe- a great help for novice cooks. They scrupulously check all the points, measure out the required amount of ingredients. However, it is not at all necessary to adhere to the instructions so strictly. It is quite acceptable, if you have a large family, to increase the estimated mass ready meal by adding fresh milk, kefir or sour cream to the sour.

Goat milk as a basis for making fatty cottage cheese

Such a product is a real health elixir. In the store, you will have to pay a decent amount for it, so it is better to cook it yourself. The process is quite simple and within the power of the average hostess. The main thing is to choose high-quality raw materials - goat milk. Then gentle delicious cottage cheese will please not only adults, but also children.

The main ingredient is goat milk in the amount of 2 liters.

Cooking process

To start cooking cottage cheese, milk must be fermented. In summer, this process will take place faster, in winter - a little longer. It is enough to pour the milk into a jar and leave it at room temperature overnight. Cover the neck with an inverted lid to allow the product to "breathe". A kettle with hot water is placed next to it. Cover the two vessels with a clean tea towel.

The next morning the milk turns sour, it looks like a dense thick mass with a slight separation of whey.

Further, the recipe for homemade cottage cheese (made from milk) involves the use of a small saucepan with a thick bottom, on which a clean towel folded in half is laid. This will protect the jar from being damaged by strong heat.

So, the jar is placed in a saucepan, it is poured into the same warm water(according to the filling level of the can). As soon as the water boils, remove the fire, and leave the jar in hot water for half an hour. It is not recommended to stir the contents of the jar throughout the entire time.

As you can see, it's also a pretty simple recipe. Homemade cottage cheese from goat milk it is prepared in the same way as from cow, no nuances. The solid mass will rise up, and the whey will remain below. Few people know that the cloudy liquid contains a record amount of calcium, so it is very useful to consume it periodically.

So, the contents of the jar are carefully poured into a colander, under which a container is installed to collect the whey. In order to remove the liquid from the curd as much as possible, it must be covered with a plate, and a load must be placed on top, for example, liter jar filled with water. Leave the structure motionless for 30-40 minutes.

Delicate high-calorie cottage cheese is ready. If you strictly follow the recipe, homemade cottage cheese from milk, taken in a small volume (2 liters), turns out to be 350-400 grams.

Low-fat cottage cheese for those who strive for a perfect figure

Today more and more people adhere to proper nutrition, refusing fast food, unhealthy fatty foods and enriching your diet with vegetables, fruits and dairy products.

To help those who care about their health and keep weight under control, the following cottage cheese recipe. You can make a healthy, low-calorie product with a minimum fat content from milk at home.

Main Ingredients:

  1. Milk (fat content 1%) - 1 liter.
  2. Juice of half a lemon / citric acid diluted in water.

100 grams of the finished product contains only 78 Kcal.

Description of the cooking process

We suggest that you resort to the help of so many nowadays multicooker hostesses for simplicity and speeding up the process of obtaining homemade cottage cheese (from milk). The recipe is so simple that the whole process can be described in just a few words. Pour the main ingredient into a bowl, in the "Frying" mode, heat until the first signs of boiling, but do not boil.

Pour lemon juice in a thin stream, stir constantly so that the milk protein curls evenly.

Prepare cheesecloth, put on it protein mass, allow excess liquid to drain. Ready!

How to make cottage cheese at home?
Homemade cottage cheese is much healthier than store cheese. The true composition of the latter often remains a mystery to the consumer. Why feed your children is unclear what, when you can give your child a delicious homemade cottage cheese, of which you are sure. Not sure how to make cottage cheese yourself at home? Even a novice housewife can do this, nothing complicated, but as a result, you will receive not only a useful product, but also take care of the health of your family.
There are a lot of recipes for making cottage cheese at home. You just have to choose the one that suits you the most, there is a classic, grandmother's version, or you can make it in a multicooker. Only proven recipes and excellent results.

Homemade cottage cheese from milk - a classic recipe

According to this recipe, grandmothers made cottage cheese at home, and it will remain relevant for a long time. All it takes is milk. good quality, ideally rustic. If it is not possible to buy a farm one, use one that has a shelf life of several days.
Ingredients:
Milk - 3 l
Preparation:

The cooking process according to this recipe takes several days. Place the can of milk in a warm place to turn it into curdled milk. If the room is warm, 2 days will be enough, cooler - the process will take 3-4 days.
If you have country milk, cream will form on its surface. They can be removed or left, then the fat content of the curd will be higher. Sour milk from natural milk is obtained in a single mass, whereas when using store-bought, curdled milk is collected from the top, and whey remains from the bottom.
Gently pour the curdled milk into a saucepan and put on the stove, make the heat slow, stir occasionally. After 15-20 minutes, the serum will begin to actively separate.
Prepare a colander in advance, put it on a saucepan and cover with gauze. Pour the contents of the pot into a colander, tie the cheesecloth and let the liquid drain well. The curd is ready.
If you like wetter cottage cheese, leave it in gauze for 3-4 hours, you need a dry one, “forget” about it all night. Whey is great for making pancakes, pancakes, or breads.
This cottage cheese can be given to the child without fear, and if you are going to introduce it into the complementary foods for the baby, do not make the cottage cheese too fat. It will turn out great and.
The following recipe is very interesting and simple, and you will learn how to make cottage cheese from kefir.

Frozen kefir curd

Here, in general, no effort is required to prepare it. The recipe is simple and easy. All you need is to buy a bag of kefir (in soft packaging) and put it in the freezer overnight.
Next, take the kefir out of the freezer, cut and discard the packaging and transfer the kefir to a colander covered with gauze. Don't forget to place a saucepan underneath. The kefir melted and you're done. You don't need to wring out anything. It turns out very tasty and tender cottage cheese... If you add fruit and give it to the child, he will not distinguish it from the store's curd.
Such curd should not be cooked! It is very moist and tender, so do not use it for cheese cakes and casseroles. It's best to just eat it for dessert, add honey or fresh berries to it, or use it to make a cream.

Sourdough cottage cheese

According to this recipe, cottage cheese is prepared much faster than the classic one, but in addition to milk, you will need a special vivo starter culture.
If you use country milk, you must first boil it and bring it to a temperature of 40 C. Pasteurized milk can be simply heated to the required temperature.

Ingredients:
Milk - 2.5 -3 l
Vivo starter culture - 1 pc.
Preparation:
Prepare milk depending on what kind of milk you have: store milk or natural farm milk. Take one bottle of starter culture, pour some milk into it and shake it. Add sourdough to warm milk and mix well. Cover the pot with a lid and set aside for 6-8 hours.
During this time, the milk will turn into yogurt. Place a saucepan with milk on the stove and over medium heat, stirring occasionally, keep for 20 minutes. You will see for yourself how the whey begins to separate from the curd mass. Remove from heat and cool to room temperature.
Throw the mass in a colander and leave for a while to glass the whey. The cottage cheese turns out to be very tender and tasty.
If you have a slow cooker, the following recipe is for you.

Cottage cheese in a slow cooker

Making cottage cheese according to this recipe is easy and simple special efforts no need to apply.
Important! Curd is prepared using sour cream, so a natural product is required. Read the composition carefully, correct sour cream made only from cream, no vegetable fats shouldn't be. Take low-quality sour cream, just spoil all the products.
Ingredients:
Milk - 2 l
Sour cream - 100 gr.
Preparation:

Pour warm milk into a multicooker bowl, add sour cream and mix well. Turn on the Yogurt program for 7 hours. If your multicooker does not have such a function, the Multipovar program is also suitable. Set the temperature to 38 ° C and the time to 7 hours.
After the specified time has elapsed, stir the milk, turn on the "Multi-cook" program for 40 minutes, t - 95 ° C.
Drain the curd in a colander in the usual way... The longer the whey drains from it, the drier it will be. If you don't know how long you will need, try the cottage cheese periodically. It usually takes 1 to 12 hours. It all depends on which one you like more: slightly wet or drier. He is not afraid of heat treatment, so the baked goods from him are excellent. Stir with berries and delicious and healthy delicacy ready for the child. Great recipe- it is very simple to make cottage cheese, and besides, constant control is not needed.

Cottage cheese made from milk and lemon juice

Highly quick way - cooking healthy cottage cheese at home. Take any milk, in this recipe it does not matter. The cottage cheese prepared according to this recipe turns out to be very tasty, but it is better not to use it for baking. Make light and airy desserts from it.
Ingredients:
Milk - 1 l
Juice of half a lemon
Preparation:

Squeeze the juice out of the lemon before cooking. Place the saucepan with milk on the stove. Heat it well over low heat. As soon as signs of simmering appear, pour in the lemon juice, stir, and remove from heat. You will see how the milk curdles instantly and the whey is separated immediately.
Drain the mixture in a colander and let the whey drain out. Literally after 30 minutes, you can eat the curd. This express recipe will come in handy when you want cottage cheese here and now. Despite the fact that it is prepared literally in a matter of minutes, this does not affect the taste in any way.
No less delicious cottage cheese can be made according to the following recipe.

Cottage cheese from milk and kefir

Another quick recipe. For its preparation, the cheapest milk and the same cheap kefir in soft packages are suitable. It is prepared quickly and simply by analogy with the previous recipe.
Ingredients:
Milk - 2 l
Kefir - 1 l
Preparation:
Pour milk into a saucepan and place on the stove over low heat. You do not need to boil milk, as soon as you see that it starts to boil, pour in kefir. Stir and remove from heat.
When the milk has cooled to room temperature, drain it in a colander. Allow time to glass the serum. After about an hour, the cottage cheese is ready and you can eat it. If you plan to make cheese cakes from it, leave it in a colander a little longer for about two hours.
The next option for making cottage cheese at home is not exactly a recipe, but the result is excellent.

Curd from sour milk

This is not a recipe, but rather a food rescue. Let's say you forgot about milk or bought a lot and did not have time to use it, and it sour. Why throw it out when you can make a delicious and healthy curd. After all, in fact, milk for cottage cheese should curl up, turn sour, as with classic recipe, and here almost everything is ready. There is very little effort left to do.
Ingredients:
Milk. How much. Of course, the more, the better.
Preparation:

Pour the sour milk into a saucepan and place on the stove. Make the fire slow, do not forget to stir periodically. As soon as the milk starts to warm up, the whey begins to separate immediately. It will be enough to hold it on the stove for 15-20 minutes. It is not necessary to bring to a boil.
Remove the pan from the stove, put it in a colander, and let the whey drain out.
The taste of the curd will depend on how long you have sour milk. If you feel that there is sourness in the finished product, it is better not to give it to the child, but use it for baking. Such curd perfectly tolerates heat treatment.

Helpful hints:
do not heat milk in an enamel pan, it may burn and the taste of curd will deteriorate;
to get an excellent result, choose natural country milk, if this is not possible, buy with a short shelf life;
whichever recipe you choose, do not boil the milk, otherwise the curd will turn out to be tough and tasteless.

We offer to see:


How to make homemade cheese
How to make chocolate at home

The most delicious cottage cheese is obtained only from homemade milk with good fat content. It is very easy to independently regulate the level of humidity, crumbling, softness of cottage cheese, depending on personal preference. In addition, you can be completely confident in its high quality. A by-product of the production will be whey, which in itself is very useful for the body, and is also used in some dough recipes or as a base for okroshka instead of kvass. In this article we will tell you how to make cottage cheese from milk, how to choose the right milk, how to ferment it, how to work with yogurt and how to get delicious homemade cottage cheese from sour milk.
The process of preparing cottage cheese, of course, takes a lot of time, but in fact, at each stage, one or two simple manipulations are required, the rest will be done by lactic acid bacteria and time.
For the preparation of cottage cheese, we will use fresh homemade cow's milk of good quality, without any impurities or additives. If you do not have the opportunity to buy homemade milk, then you can use store milk, but only you also need to choose the right one, so store milk for making cottage cheese:
milk should be of high fat content 3.2%;
there should be no preservatives or antibiotics in milk, very often they are found in milk with an extended shelf life.

TIME: 5 hours

Light

Servings: 4

Ingredients

  • gauze or linen / cotton towel

Preparation

Stage 1: Working with milk
First you need to evaluate the quality of the milk. If a layer of cream is clearly visible on the surface of the milk in a jar or bottle, then the yield of cottage cheese will be greater.

Such milk must be poured into glass, earthenware or ceramic dishes, where the souring process will take place.


Metal containers are not suitable! Place the jar with milk for about two days in a dark place, preferably close to a heat source, for example, in a cabinet next to a working refrigerator or stove. In the refrigerator itself, the milk will not turn sour, but only deteriorate! After a couple of days, you need to check the container, in which you can already observe not milk, but a good village yogurt.
If you put milk for souring in an open, sunny place, it can turn sour very quickly, you need to carefully monitor it, since milk peroxides in the sun very quickly.


Correctly sour milk turns into a dense thick mass, which flakes off from the whey. This moment needs to be controlled, because from under-oxidized milk you will get a smaller amount of cottage cheese, and from peroxidized milk the cottage cheese will turn out to be not so tasty, it will turn out to be more sour.


In order for the milk to sour faster, you can add to it:
a slice of black bread;
a spoonful of sour cream or kefir;
lemon juice or citric acid.
Stage 2: Working with curdled milk
Sour milk must be warmed up in a saucepan over low heat, I cook cottage cheese on an electric stove and use the lowest possible fire. You can warm it up in a water bath, i.e. in one larger saucepan, put a smaller saucepan with yogurt.
In order to make cottage cheese, sour milk needs to be warmed up, and not brought to a boil, i.e. the temperature should be about 40 degrees.




The easiest way to check the heating of the food during cooking is with your finger. If you feel a pleasant warmth, and not a scalding temperature, then everything is in order. The process takes about 15-20 minutes. The longer the curdled milk is heated, the harder the curd will be. It is advisable to stir the yogurt constantly, or rather, to distribute the jelly-like mass throughout the entire volume of the product.


Large portions of sour milk will not heat up well and will not cook smoothly.
Stage 3: Working with curd
We practically talked about how to make cottage cheese from milk, in fact, after heating the cottage cheese is ready. It remains only to separate it from the serum. To do this, use a sieve and a clean kitchen towel or gauze folded in several layers. The sieve should be placed over a deep container and covered with a cloth.




After the curd mass has been poured into such a structure, most of the whey is strained into the dishes, and the curd itself remains inside the sieve on the fabric.




But such cottage cheese still contains a lot of serum, so it must be hung in the same towel for the final decantation of the liquid. Under an impromptu bag of cottage cheese, of course, you need to place a plate or a cup, where some more whey will accumulate.

In this form, the cottage cheese "hangs" for several hours. The longer the whey is decanted, the drier the curd becomes.
Wonderful, tender, healthy homemade cottage cheese from milk is ready!

While the milk is sour, you do not need to stir it. The milk mass will become dense, bubbles will form on top. As soon as the milk turns sour, slightly stir the milk mass.

Place the saucepan with the milk mixture on water bath... I just put the saucepan with the mixture in a larger pot of water. From the moment the water boils, keep the pan in a water bath over low heat for about 10 minutes. During this time, gently stir the mixture from bottom to top several times. The serum will begin to separate. The main thing is not to overheat or overexpose the mixture, in this case the cottage cheese will turn out to be tough.

For a while, leave the cheesecloth with cottage cheese in a colander to glass excess whey, and then tie the cheesecloth in a knot, and put the load on top.

In this form, leave the cottage cheese from cow's milk for 6-8 hours. If you like soft and not grainy cottage cheese, then you can shorten the pressing time. Transfer the finished homemade cottage cheese to a jar or bowl and store in the refrigerator.

Here is such a delicious, delicate cottage cheese made from milk, cooked at home, I got it. I love cottage cheese with grains, so I often overexpose it under pressure, but this is a matter of taste.

Bon Appetit!