Your slogan here


Preparation of homemade cottage cheese is a simple matter, which does not take much time and energy.  I offer you a few recipes, with which you can make your home cottage cheese. Choose, try, experiment! 

Recipe 1. Curd cheese, curative.

Preheat raw milk to about 40 degrees. Undoubtedly stirring the milk, pour in it a ten percent solution of calcium chloride (calcium chloride), which can be bought at every pharmacy. For 0.5 liters of milk you will need 1-1.5 tablespoons of calcium chloride. Caution: an excessive amount of calcium chloride will make the cottage cheese bitter! Bring the milk to a boil. After draining the milk, remove the saucepan from the heat and refrigerate. To separate the serum, discard the curds mass on a sieve with gauze folded in half.

Calcined cottage cheese is an excellent source of calcium, which is necessary for our teeth and bones. In addition, calcium contributes to the normalization of the functioning of the central nervous system, activates a number of enzymes, and participates in the process of blood coagulation. Calcined cottage cheese will be especially useful in the diet of the younger generation and the elderly. 

The daily rate of consumption of calcined cottage cheese is 100 grams. Increasing the portion of this useful product can lead to a violation of the mineral metabolism in the body. 

Recipe 2. Cottage cheese is normal.

Sour the sour milk into a wide low pan, then place on a water bath: in a large pan of about the same height, filling the gap between the walls of the dishes with water. Heat this "construction" over low heat. When sour milk leaves the walls of the pan and yellowish liquid comes out - immediately remove the pots from the heat and cool the contents. Separate the curd mass from the whey by any convenient way for you. 

To ferment milk, you can use a crust of black bread, a small amount of yoghurt, yoghurt, kefir. 

To heat the sour milk it is possible and on a flame divider without a water bath, lifting a clot with a noise so that it does not come to the bottom. However, to make the cottage cheese really delicious, it is important not to overheat the semi-finished product.

Recipe 3. Curd yoghurt or kefir. 

For the preparation of such cottage cheese, you can use ordinary yogurt and pure yoghurt without fruit additives. 

Kefir or yogurt pour into a saucepan and heat over low heat, stirring constantly. When the whey starts to separate, remove the dishes from the heat and refrigerate. Separate cottage cheese from whey with gauze or noise. 

Recipe 4. Homemade cottage cheese is simple. 

Fresh milk put on the fire. At the moment of boiling, throw a few grains into the pan - at the tip of a teaspoon - of citric acid, and turn off the fire immediately. The resulting cottage cheese will be gentle and airy, but it turns out quite a bit. Best of all, this cottage cheese is fresh, with sour cream. Alas, it will not work for preparing curd dishes.

Recipe 5. Cottage cheese vintage. 

Cottage cheese in Russia has long been one of the most favorite products. If you have a "house in the village" or a dacha with a Russian stove, be sure to cook the cottage cheese according to an old Russian recipe. 

The usual curdled milk is poured into a pot and put on a non-burning oven for several hours. Drain the contents into a linen bag, strain the serum and place a bag of cottage cheese under the press.

If the refrigerator is not available for you, use the original old way to preserve the freshness of home-made cottage cheese. Place the finished curd in a non-burning oven for a few more hours, then again under the press. Do this twice. When the cottage cheese becomes absolutely dry, densely place it in a clay pot and fill it with melted butter. Cottage cheese prepared in this way could be stored for months. For more info you can check Instant Pot Guide.