Cottage cheese

Curd cheese is an indispensable product in the preparation of desserts and sandwiches, as it has a delicate creamy consistency. Due to the fact that such cheeses are very expensive, it is better to cook them at home. You can save and make it the way you want by choosing a suitable recipe.

Cottage cheese

Litre of milk mixed with a glass of yogurt and 1/3 cup of cream. Put the saucepan with this mixture in the multivark for the "quenching" mode for 30 minutes. Do not close the lid to follow the process. When the milk mixture is heated to 80 degrees, it will curl up. Put the colander in another pan and cover it with gauze, folded several times. Put the curd mixture, raise the edges of the cheesecloth and drain the serum. After 5 minutes, put the resulting cheese into a mold, add salt, mix with parsley and dill.

Curd cheese with mushrooms and onions

From a half of a lemon it is required to squeeze out juice and then to filter through a cheesecloth that there was no pulp and sunflower seeds. In a pan, pour 500 ml of 20% cream and put on a water bath, that is, put a smaller saucepan into a large one with the water in it. On low heat, stirring constantly, heat the cream to a temperature of 80 degrees. Slightly add salt. With a thin trickle, continue stirring, pour in the lemon juice. In this case, the cream will fold. After about 5 minutes they will curtail - they need to be removed for 4 minutes to cool. Put a colander in a deep bowl, cover it with a cotton cloth and pour in the cooled cream. Do not squeeze, give the serum drain. It will take about 3 hours.

In the resulting curd cheese, you can add a filler. For example, if it is green - it must be crushed with a blender. If it is mushrooms with onions, you need to fry 200 g of fresh mushrooms and chopped onion in a frying pan, drain the oil, and grind the mixture in a blender.

Fill the mixture with the cheese when the whey dries. It is better to put the cheese in a glass form and then put it for 5 hours in the refrigerator.

Curd cheese on a water bath

Pasteurize three liters of milk in a water bath for about 5 minutes at a temperature of 85 degrees. Allow to cool to room temperature. Pour 150 ml of curdled milk or kefir. Pour the saucepan with the milk mixture with a towel and leave it for 8 hours. Check the readiness of the clot. Spoon to scoop up a little of the resulting mass. Serum should be greenish in color. The break in the clot should be smooth and with a shiny surface. Pour the saucepan with the resulting mass into a water bath at a temperature of 50 degrees a minute for 3. In order for the clot to warm up evenly, it is necessary to make punctures in several places with a wide knife.

The colander is covered with a linen napkin and the lactic acid mass is transferred. When the whey dries, turn the resulting curd into a meat grinder, add 30 g butter butter, mix. Cottage cheese mass wrapped in linen cloth, put between two boards and cover with a small opacity for 8 hours. Cheese unfold and put in the refrigerator.

Curd cheese with dill and cumin

To make it, you need 100 g butter cream to grind with 600 grams of cottage cheese. Add 150 g of sour cream and mix. Put 12 g of salt, finely chopped dill and cumin. Curd mass put in a tissue bag, which must be bandaged and put on the night under oppression in a cold place. In the morning the cheese will be ready.

Quick curd cheese

The recipe prescribes 2 kg of cottage cheese to be crushed. Boil 2 liters of milk and put cottage cheese in it. Put on a water bath for 20 minutes. Then drain the cottage cheese. When the whey dries, add egg mass, half a liter of sour cream, a pinch of soda, 6 eggs, 200 g butter butter. Cook on low heat. When the curd mass begins to stretch, put it in a suitable shape and put it in the refrigerator. A few hours later the cheese is ready.