Whole cow's milk has an amazing taste. It is also good for health. People who cannot tolerate high-fat foods or are on a diet opt ​​for skim milk. We will talk further about how to make low-fat milk at home, as well as how it is skimmed in production.

Peculiarities

Skim milk is a product containing 0.1% fat. It can be obtained using a special apparatus designed to separate cream from milk (separator). Skim cow's milk is consumed as a finished food product or used as a component for preparing various dishes, for example, omelettes, pastries, and cocktails.

Skim milk retains many vitamins and healing components that a person needs for full life. This product contains potassium, magnesium, copper, calcium, iron and many other elements. The low-fat product also contains vitamins D, C, A, B, E, etc. This set of vitamins helps to actively strengthen the human immune system. At the same time, the calorie content of the product is only 35 kilocalories per 100 grams.

Degreasing technology in production

The procedure for defatting a product at a dairy plant consists of several steps.

• Fresh produce is poured into cans and refrigerated to significantly increase its shelf life. After this, the milk is sent to the plant for processing.
• At the factory, it goes through a separator treatment stage to remove bacteria and dirt at a temperature of 45 degrees Celsius.
• Then the product is passed through special devices to separate cream and skim milk, which is also called skimmed milk. As a result, the fat content is reduced to 0.1%.
• After this, the return undergoes further processing to create a more uniform structure.
• A mandatory step is pasteurization, which involves heating the product to 65-90 degrees Celsius to re-clean it from contaminants.
• At the final stage of production, the product is cooled and poured into special containers. It is then sent for sale to retail outlets.

Packages of pasteurized milk usually indicate a shelf life of up to 7 days at a temperature of 2 to 5 degrees Celsius. As the temperature increases, the shelf life of the product is reduced.

Skimming milk at home

According to the generally accepted typology, skimmed milk has a fat content of 0.1% and below. Therefore, it is important to note that it will not be possible to obtain such a low percentage of fat content at home due to the lack of special equipment used in the dairy plant.

To obtain a low-fat product, you can use different methods. The hot method gives faster results, while the cold method has a slower effect. Let's take a closer look at them.

Hot way

Whole milk should be poured into a saucepan with a thick bottom. Bring the product to a boil over low heat, then remove the pan from the heat and cool its contents. With this approach, the cream will rise to the top and can be removed with a spoon. This way you will get a product with less fat content.

Cold way

If there is not enough milk, you can pour it into a container with a wide neck or into a deep plate. The container should be placed in the refrigerator for 10-12 hours. During this period, a natural process of separation of milk and fatty parts will occur. Then the cream can also be simply skimmed off with a clean spoon.

At home, you can prepare skim milk using a mixer. Pour the whole milk into a tall container, lower the mixer into it and turn on the highest speed. After a while you will see small lumps. This is how the fat separation process occurs. After this, you will only need to strain the liquid through cheesecloth. The result is butter and skim milk.

Cottage cheese with minimal fat content is recommended for people who play sports, watch their figure or try to lose weight. The proteins contained in the product are involved in the formation of muscle fibers. And calcium strengthens the bone and cardiovascular system, protecting against atherosclerosis and osteoporosis. Dietary cottage cheese is sold in any supermarket, but the homemade version, prepared with your own hands, is much healthier than store-bought.

Procurement of raw materials

The low-calorie product is made from skim milk. At the factories, the raw materials undergo heat treatment, and then they are passed through a machine that separates the cream. This is how the basis for dietary cottage cheese is obtained.

At home they work differently. If the milk is not store-bought, but natural, purchased at the market, it must be pasteurized. The workpiece is heated to 80–90 degrees. E. coli and bacteria die only at high temperatures. Place a piece of rye bread or cracker in warm milk. The additive starts the fermentation process and accelerates the souring of the raw material.

Homemade kefir is placed in the refrigerator for 8–12 hours. At low temperatures, the cream is separated from the raw materials. A yellowish or creamy crust forms, which is carefully removed with a spoon. The raw materials for making dietary cottage cheese are ready.

Of course, the process takes from 2 to 4 days. It’s easier to buy ready-made skim milk or kefir. These products do not need to be infused or pasteurized. Just pour it into a saucepan, heat it up and add the ingredients that separate the whey from the curd.

Labor-intensive process

People who want to consume only natural products will have to get a saucepan with a thick bottom. It is in such a container that it is most convenient to prepare low-fat cottage cheese. The sour milk, separated from the cream, is poured into a container and placed on low heat. You can also use a steam bath. The cottage cheese will be tender and crumbly.

How do you know when fermented milk raw materials are ready? A large lump of white or cream color forms, which begins to separate from the serum on its own. The workpiece is placed on low heat, because at too high a temperature the tender mass curls up and becomes hard, like pieces of rubber.

Homemade kefir is stirred periodically so that the curd is better separated from the liquid base. When the whey becomes transparent and small flakes turn into large lumps, filter the product. The colander is covered with clean gauze, folded 3-5 times, and the mixture is slowly poured into a container. If whey is needed to prepare okroshka or other dishes, place a pan under the mesh container.

The fabric containing the curd is tied and hung on a tap or a stick, which is placed across the sink. The mixture is left for 3–4 hours to allow the remaining liquid to drain. If you need a dry and crumbly product, leave the workpiece in a colander, cover it with cling film or a plastic bag, and place a press on top.

Quick option

Girls who want to eat only fresh cottage cheese will need a microwave. Sour skim milk is stored in the refrigerator for 3 to 5 days. You can prepare a large pan of natural raw materials and divide it into several parts.

To get a portion of fresh cottage cheese, you need to pour diet kefir into a glass jar, cover it with a lid made of the same material and put it in the microwave. Turn on the maximum temperature and set the timer for 2-3 minutes. This is enough for the sour milk to curdle and separate from the whey. All that remains is to strain the cottage cheese using cheesecloth or a fine-mesh colander, season with pieces of fresh fruit and serve for breakfast or lunch.

Methods with store-bought milk

It is more difficult to prepare a dietary product from store-bought raw materials than from natural ones. Packaged milk contains additives that increase shelf life. They are the ones who slow down the process of fermentation and souring of the product.

There are two ways to obtain cottage cheese from purchased raw materials. For the first option, you will need a saucepan and some low-fat yogurt or kefir. The product contains lactic acid bacteria, which will help break down the mass into whey and cottage cheese.

Place the pan with milk on low heat. When the temperature of the product reaches 60–70 degrees, yogurt or kefir is poured into it. For 1 liter of base, 100–150 ml of starter. Some housewives use sour cream, but the fatty additive increases the calorie content of cottage cheese by 10–15%.

Stir the mixture with a plastic or wooden spoon. Gradually the milk will begin to curdle. The curd separated from the whey is filtered using a colander and gauze. It is squeezed out in the same way as a product made from natural milk.

The second option is suitable for people who lack calcium due to constant dieting and drying. You will need a base - fresh skim milk. And liquid calcium chloride, which you buy at the pharmacy. The pan with the raw materials is placed in a steam bath and wait until the drink becomes hot. The product is stirred with a wooden spoon and the preparation is poured. For 1 liter of pasteurized milk you will need an ampoule of calcium chloride.

Continue stirring the mixture until small flakes form a large lump. The contents of the pan are poured into a colander lined with gauze. The cottage cheese is left under pressure for 2–3 hours. Served with dried fruits, nuts or herbs and vegetables.

Kefir starter

Young housewives are not always able to prepare tender and crumbly cottage cheese. It is enough to remove the workpiece from the stove 5 minutes later than it should, and the product will become hard and rubbery. Of course, this ingredient will make delicious cheesecakes or casseroles, but you can’t serve it in its pure form for breakfast.

In order not to spoil the cottage cheese, you can use a recipe with kefir or yogurt starter. You will need a low-fat component that does not contain sweeteners or flavoring additives. As well as pasteurized or natural milk.

The base for the cottage cheese is brought to a boil in a steam bath. Remove and place the pan in a bowl of cold water. When the workpiece becomes warm, add 1-2 cups of kefir to it. Thanks to lactic acid bacteria and a sharp temperature change, the milk will quickly reach the correct consistency. That is, a lump of curd will form and separate from the whey. All that remains is to drain the mixture into a colander lined with gauze and hang it over the sink so that excess liquid is removed from the product.

You can make soft and airy cheese for sandwiches and healthy desserts from unsweetened yogurt or kefir. Buy a low-fat product. It is better that the packaging is cardboard. Kefir is placed in the freezer for 5-6 hours and wait until the workpiece is completely hardened. The pack is cut and the fermented milk lump is poured into gauze. Hang over the sink and leave for 4-7 hours. During this period, the kefir will melt and the excess liquid will drain off. Only the air mass will remain. It is recommended to add pieces of pineapple or grapefruit to it. Fruits contain substances that trigger metabolism and break down fat deposits.

Low-fat cottage cheese is prepared from pasteurized and natural milk, as well as kefir. The workpiece is subjected to heat treatment, mixed with starter cultures and frozen. The resulting product is used to prepare cheesecakes, diet cakes and casseroles, salads and sandwiches. 100 g of homemade low-fat cottage cheese contains only 100 kcal, so dishes made from this component are light and suitable even for people who dream of losing a few kilograms.

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When for some reason it is not possible to buy low-fat or even ordinary cottage cheese, but there is a need for it, you can prepare a homemade dairy product with a low fat content yourself. Information on how to degrease cottage cheese remains relevant for everyone who wants to lose extra pounds without depriving their body of essential vitamins and nutrients.

The desire to skim cottage cheese at home may arise if you want to eat less fat, but at the same time continue to saturate your body with calcium, phosphorus and magnesium, as well as other microelements that this type of dairy product possesses.

In order to skim the cottage cheese and prepare your figure for the summer season, you will need a set of the following products: milk with a low fat content; lemon juice; boiling water. To make low-fat cottage cheese yourself, you will also need to take gauze and an enamel pan.

It is also recommended to degrease cottage cheese for those people who are on a diet, and this can be done easily by preparing a healthy dish for yourself. One liter of milk yields only about two hundred and fifty grams of fermented milk products. Based on these proportions, it is necessary to take the appropriate volume of milk.

To defat cottage cheese, you need to use the appropriate milk for its preparation, which is poured into an enamel bowl. Lemon juice is then added to it at the rate of half a citrus per liter of milk. You can defat the cottage cheese and get a tasty product by pouring boiling water, which should be slightly larger than the volume of milk.

In an attempt to degrease cottage cheese, it is recommended to use boiling water. By stirring the liquid in a container, you can observe how it will curdle, but you should not wait for the moment when the flakes become more dense, because then the cottage cheese will be too dry and grainy.

After observing the coagulating mass for a bit, you should immediately strain it through several layers of gauze when the flakes become slightly dense. The whey can be used to prepare other dishes, but to degrease the cottage cheese, it needs to be allowed to cool and the remaining liquid to drain.

You can degrease cottage cheese in another way, but it will take more time. To do this, you need to boil the milk and let it cool well, using a water bath with a water temperature of no more than thirty degrees. After which you need to add a little low-fat sour cream. You can completely degrease cottage cheese if you ferment it and wait for it to sour without using additional ingredients.

Continuing to prepare the cottage cheese, place the pan in a warm place and wait for a dense clot to form on top. Well fermented, but without overdoing it, the curd is strained using gauze or a sieve. The resulting product is cooled, resulting in a tasty and healthy homemade cottage cheese with low fat content.

To change the taste of the resulting dish, you can use salt, a little sugar, cinnamon or your favorite seasonings. It is also important to remember that homemade cottage cheese obtained by sourdough should not be stored in the refrigerator for more than two days, so you need to prepare it in small portions.

Recipes for homemade cottage cheese from sour milk

It is unlikely that anyone will argue about the advantages of homemade cottage cheese over store-bought ones. The presence of this product in the daily diet guarantees strong bones, teeth, hair and nails for all family members - from the smallest babies to the elderly. The shelf life of cottage cheese prepared at home is no more than 2 days in the refrigerator. The industrial version of the product can be stored, according to the labels on the packaging, for several weeks, which confirms the presence of a large army of preservatives in the cottage cheese.

The main rule when doing this kind of work is to be attentive during the process of warming up the curdled milk. Underheated raw materials will result in too sour and moist cottage cheese, while overheated ones will make the finished product dry.

• 1 liter of fresh milk from a neighbor's cow;
• a saucepan of the appropriate size and another, slightly larger one;
• colander;
• loose cotton fabric, such as gauze.

Making cottage cheese at home:

1. Leave the milk overnight in a warm place to ferment.
2. Pour the resulting yogurt into a saucepan.
3. Place a larger bowl on the fire, one-third filled with water.
4. Place a saucepan with sour milk in it.
5. Heat until lumps of curd are visible from the whey and from the walls of the dish, without allowing the product to boil.
6. The time required to completely separate milk into whey and curd is always different, since the composition of the raw materials is never the same. Typically this process takes from 25 to 30 minutes, but this is not certain. Gradually, each housewife experimentally develops her own interval between the start of heating and the end of the procedure.
7. Place the cheesecloth in a colander evenly so that the ends of the fabric hang out.
8. Pour the slightly cooled whey and cottage cheese onto the cheesecloth and leave for a while to drain.
9. Carefully tie the mixture into a knot and hang it over the sink or place it under a press. The press should not be too heavy so as not to crush the lumps of the finished cottage cheese; its main goal is the gradual, maximum removal of liquid from the product.

Ready-made cottage cheese from sour milk can be eaten fresh, or you can add raisins, candied fruits and sugar to make an excellent filling for sweet pastries or cheesecakes.

Farm or homemade milk usually has a high percentage of fat, which is not always good if you are overweight or due to certain health problems. In this case, industrially produced skim milk should be taken as the starting material.

Required products and tools:

• liter of pasteurized milk;
• two pans of different sizes;
• gauze;
• colander.

Preparation of dietary cottage cheese:

1. Pour pasteurized low-fat milk into a smaller container and place in a warm place to sour. This product takes much longer to ferment, so to speed up the process, add a piece of bread to it.
2. Place the container with sour milk in a large saucepan with water and put on fire.
3. Keep the structure on low heat for about half an hour, until the whey is completely separated from the curd clots.
4. Line a colander with cheesecloth and carefully pour the curd mixture.
5. Allow excess liquid to drain, tie the ends of the fabric so that the curd is inside the gauze knot, and hang it over the sink to drain the curd completely.

Homemade low-fat cottage cheese prepared in this way is very tender, slightly different in taste from the product everyone is familiar with, and is especially loved by children.

Anyone who diets or eats a healthy diet prefers low-fat foods. From this article you will learn how to make low-fat cottage cheese at home so that it turns out not only healthy, but also tasty. Several proven recipes will allow you to do exactly what you need with minimal financial and time costs.

Taking care of your health is manifested not only in the consumption of low-fat products, because, most importantly, they must be natural.

Today, many unscrupulous manufacturers “flavor” low-fat cottage cheese with vegetable fats, starch and other additives to make its consistency thicker and more tender.

But by making low-fat cottage cheese at home, we will know for sure that there is nothing unnecessary or harmful in it. Moreover, it is impossible to degrease it at home. If the manufacturer stated on the label 9 or 25% fat content, then they will remain that way.

Before preparing your cottage cheese, let’s roughly figure out the ratio of ingredients: the proportions are approximately 3:1, that is, from 1 liter of milk or kefir you will get about 300 g of the finished product.

Accordingly, to get 1 kg of low-fat cottage cheese, we only need to ferment 3 liters of milk.

Well, shall we try to cook?

Low-fat cottage cheese from milk with sourdough

Preparation

Since industrially prepared skim milk contains almost no calcium, there will be little benefit from cottage cheese made from it.

There is also no point in preparing pasteurized cottage cheese, so we will prepare it from village raw milk, but with a little secret.

How to skim fresh milk

We buy 1 liter of farm milk, pour it into a saucepan and put it in the refrigerator to set for 2-3 hours.

• During this time, a thin film of cream forms on the surface.
• Remove them with a spoon.

If the milk is high in fat, it may not even be a film, but a good layer of cream - from a glass to half a liter. They will be visible by color: the cream will stand out at the top of the jar with a creamier color.

If the cottage cheese is prepared without leaven, from naturally sour milk, the defatting procedure is carried out similarly to the first method.

The only difference: from kefir we will skim not liquid, but already thickened cream.

The finished cottage cheese will be very tender and tasty.

Low-fat cottage cheese without leaven

Instead of adding kefir to milk, we can wait for it to sour naturally.

• To do this, pour a liter of raw milk into a saucepan, close it with a lid and leave.
• It usually takes overnight for milk to ferment at room temperature. But if the house is very cold, it is better to put it near the radiator.
• To prepare low-fat cottage cheese without leaven, we will use a special fire divider. By placing metal stands on the stove, we can create the optimal temperature for warming up the sour milk. This way it will not overheat, and, at the same time, it will curl well.
• Place a saucepan with sour milk in a water bath, place a divider under the large saucepan and put everything on the fire.

After about 25-35 minutes, the mass will curdle - whey and dense light-colored clots will appear. After this, keep everything on the fire for another 3-4 minutes and remove. Let it cool and squeeze as in the previous recipe: put it in a colander and let it drain for several hours.

It is made faster than from milk, since this is a ready-made fermented product. We buy 1 liter with a low fat content - no more than 2.5%, pour it into a saucepan or other container and place it in a water bath.

Warm up for about 30 minutes and, just like in the previous recipe, let it drain. Then squeeze and hold for another hour and a half so that all the whey comes off.

There are several ways to prepare low-fat cottage cheese, but there are a number of rules, following which the product will turn out tasty from any ingredients.

Under no circumstances should the cottage cheese be overheated so that it does not turn out hard and crumbly. As soon as the whey separates from the protein clots, it must be removed from the heat.

If you drain the curd too early, without waiting for the whey to completely separate, it will turn out sour, even if you let it drain well.

Whatever we decide to make low-fat cottage cheese from at home, we remember that it should only be stored in the refrigerator and no longer than a few days.

If the portion is too large, the cottage cheese can be frozen in portions of 150 - 200 g. We put it in small bags and put it in the freezer.

After defrosting, it will not lose its positive properties and pleasant taste, but it is not recommended to cool it so much again.

Now that you know how to make low-fat cottage cheese at home, all that remains is to try to cook it, because there is nothing complicated about it!

Try it, friends, and share your remarks or additions in the comments.

homemade milk - 2 liters, a 3-liter saucepan, a piece of gauze folded in several layers, a colander.

I would like to note that not everyone has the opportunity to purchase high-quality homemade milk. In this case, you can use store-bought milk. The main thing is that it was fat. Take with a high percentage of fat content. Don’t forget that the consistency and taste of such cottage cheese will be different from that of homemade cottage cheese.

So, homemade milk can be poured into a saucepan or wide bowl. Most often I use a three-liter jar. This milk also turned sour in a jar, but we drank some of the yogurt, but made cottage cheese from the rest.

Leave the milk to sour at room temperature, covered with a light cloth. I usually do this in the evening. In the summer, milk turns sour within a day. In winter, this process can take two days. But then choose a warm place for milk - a battery is ideal.

This may be too long for you! Then you can speed up the process of milk souring by adding a couple of spoons of sour cream or sour milk to warm milk (room temperature). I don’t recommend adding yogurt, you will get the same yogurt. Only homemade and in large quantities.

Well, my milk has gone sour. It's time to make cottage cheese from it. Yes, cottage cheese made from fresh yogurt can be stored in the refrigerator for up to 5 days. Of course, even after these days it can be consumed in food. But it’s better to use this cottage cheese for baking. For example, fry cheesecakes, bake a casserole, and much more.

When the milk sours, sour cream forms on top. I'm taking it off. From a 3-liter jar you can collect approximately 300-400 grams. sour cream. But when the milk has soured in a saucepan, a smaller layer of sour cream is formed. I also collect it and bake wonderful cupcakes for my family, or you can cook the cake in a slow cooker. Or these pies.

Look at the consistency of sour milk - you just want to reach in and scoop it up with a spoon. Mmm!

We put this bowl on the fire, on a very low fire. Do not touch the bowl for the first 5 minutes, but then you need to take a slotted spoon or spoon and start stirring our yogurt quietly. To warm it all up, stir the contents of the bowl or pan from time to time. Many people cut it with a knife, but I’m so used to doing it with a slotted spoon that it turns out no worse.

Heat the pan with yogurt to 70 ºС. (putting your hands on the pan will make you hot). My two liters took 20 minutes to warm up. If you have a larger volume of curdled milk, you will need more time. About 40 minutes. And again, don’t forget to stir it. And do it without fanaticism.

It is important not to overheat the yogurt or underheat it. Overheated yogurt will make dryish cottage cheese. And if it is not heated, you will get the wrong cottage cheese. In addition, the serum will last no more than a day. It will start to stink and will be unusable. Well, properly heated cottage cheese has a transparent greenish whey and it can stand in your refrigerator for more than a month. Would you like a recipe to cook with whey? Please. Pancakes, bread, you can just drink it, adjusting your stomach.

How do you know when the cottage cheese is ready? It settles to the bottom of the pan, and the whey turns out to be a greenish transparent hue. Turn off the heat and leave our container alone until it cools completely.

After cooling, the top whey can be poured into jars, but the rest of the pan along with the cottage cheese is poured into a colander lined with gauze.

This is the serum.

I needed moist cottage cheese, so I couldn’t stand it under pressure or under my own weight. I immediately put it to use (prepared processed cheese).

But if you hang the cottage cheese and leave it for 12 hours (place a bowl for the draining whey), all the whey will drain and you will get a cool homemade granular cottage cheese!

Friends, I use this recipe to prepare homemade cottage cheese for my family. If you cook with me, you are great and thank you very much for that!

What about the second recipe for making cottage cheese? No, I haven't forgotten. The process of souring milk for future cottage cheese is the same. Simply standing and heating the curdled milk does not take place on the stove or in a water bath, but in the oven. A friend of mine shared this recipe with me, from whom I always buy homemade (excellent) sour cream for my custom-made cakes. She makes it for sale, so she prepares it in big batches at once. Place bricks on the bottom of the gas oven.

Place jars (4 three-liter jars) with sour milk on these bricks and cover them with lids (without rubber bands). Turns the fire on almost full blast and keeps them there for about an hour. After this, the fire is turned off, but the can is not taken out, but left until warm.

Friends, I hope the recipe was useful to you. I wish everyone pleasant chores in the kitchen and don’t forget to leave your comments!

P.S. Friends, please note: to keep the cottage cheese longer in the refrigerator, put a couple of pieces of sugar on it. Store cottage cheese in a glass container with a lid. Either in foil or thick parchment.

Cottage cheese can be made from whole milk, semi-skimmed and skimmed. That's what they do, having their own cow and homemade milk.

You can skim milk from milk, you can pass it through a separator and also get cream, and you can make cottage cheese from skim or low-fat milk.

Cottage cheese is prepared only from fermented milk - sour. To make good quality cottage cheese, milk must be pasteurized before fermentation, heated in a water bath to 80 degrees.

Then cool the heated milk to 36 degrees and ferment it in an amount of 3-5% of the amount of prepared milk. Wrap the fermented milk in a blanket and place in a warm place.

Fermented milk should be in the form of a dense curd; the whey should not separate. For making cottage cheese spoiled milk The serum should be of a uniform consistency with a shiny surface; the serum should be transparent and greenish in color. If the milk is poorly fermented, the curd will turn out to be grains and there will be little of it; fermented milk will produce sour curd and too dry.

Carefully transfer the fermented milk with a large spoon or just a plate into another pan, trying not to catch the whey. Place the pan with milk in a water bath. Of course, you can just put it on the fire, but it’s better to cook the cottage cheese in a water bath. The water temperature is not higher than 55 degrees, the milk curd must be constantly carefully stirred so that it warms up evenly; when heated, the sour milk curdles, forming cottage cheese.

When the temperature of the milk curd reaches 40 degrees, if it is not possible to measure the temperature, the readiness of the curd can be determined visually. The entire fermented milk curd will curdle and look like curd lumps floating in the whey, which means it’s time to remove from the heat. Often temperature is not a decisive indicator; the readiness of the cottage cheese depends on the acidity of the milk, density and fat content.

The finished hot cottage cheese must be removed and placed in a linen bag or gauze bag made of several layers. Hang the bag of cottage cheese so that the whey drains from it. Then put the cottage cheese in a bowl and cover so that it does not dry out. Cottage cheese made from full-fat milk is tasty, sweet with a specific milky aroma. Low-fat cottage cheese is sour. You can store cottage cheese in the cellar or refrigerator for several days.

To prepare one kilogram of full-fat cottage cheese at home, you need 7-8 kilograms of whole milk; to prepare low-fat cottage cheese, you need 9-10 kilograms of skim milk.

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how to degrease cottage cheese

How to degrease cottage cheese at home

In chapter Cooking in. to the question How to degrease cottage cheese yourself at home? For example, with 2%, make the percentage even smaller? given by the author *@ Catherine @ * The best answer is that low-fat cottage cheese is made from skim milk. The fat content of the finished cottage cheese cannot be changed to a lower level (please add butter or sour cream to a higher one)

2% is only 2 grams of fat from 100 grams of cottage cheese, just half a teaspoon of butter. There is no need to go crazy with diets; a little fat (milk) will not cause much harm to the body, and the liver will function normally.

Katya, if you are afraid of gaining weight, eat less cottage cheese. Replace it with meat or lard and you will be full.

Pour warm water over the cottage cheese, rinse carefully and strain through a strainer. The fat will remain in the water.

much less then

dilute with something with even less fat, such as yogurt. depending on what form you want to use it. just eat 2 times less and you will get the result. if for the filling, dilute green onions, your favorite herbs, you can use gelatin to make jelly with cottage cheese, it will turn out approximately like cheese, it’s also tasty, for this jelly it is better to use milk, start heating it as for cottage cheese, add your cottage cheese, and leave it to milk turned out to be whey. the cottage cheese will become more tasty, there will be more of it, make jelly from the whey, with cottage cheese. the remaining whey can also be made into jelly in another form. , come up with how to eat it, I liked it with tea, as a snack, instead of cheese.

Recipes for homemade cottage cheese from sour milk

Home page » Miscellaneous » Recipes for homemade cottage cheese from sour milk

It is unlikely that anyone will argue about the advantages of homemade cottage cheese over store-bought ones. The presence of this product in the daily diet guarantees strong bones, teeth, hair and nails for all family members - from the smallest babies to the elderly. The shelf life of cottage cheese prepared at home is no more than 2 days in the refrigerator. The industrial version of the product can be stored, according to the labels on the packaging, for several weeks, which confirms the presence of a large army of preservatives in the cottage cheese.

Making cottage cheese from homemade milk

The main rule when doing this kind of work is to be attentive during the process of warming up the curdled milk. Underheated raw materials will result in too sour and moist cottage cheese, while overheated ones will make the finished product dry.

• 1 liter of fresh milk from a neighbor's cow;
• a saucepan of the appropriate size and another, slightly larger one;
• colander;
• loose cotton fabric, such as gauze.

Making cottage cheese at home:

1. Leave the milk overnight in a warm place to ferment.
2. Pour the resulting yogurt into a saucepan.
3. Place a larger bowl on the fire, one-third filled with water.
4. Place a saucepan with sour milk in it.
5. Heat until lumps of curd are visible from the whey and from the walls of the dish, without allowing the product to boil.
6. The time required to completely separate milk into whey and curd is always different, since the composition of the raw materials is never the same. Typically this process takes from 25 to 30 minutes, but this is not certain. Gradually, each housewife experimentally develops her own interval between the start of heating and the end of the procedure.
7. Place the cheesecloth in a colander evenly so that the ends of the fabric hang out.
8. Pour the slightly cooled whey and cottage cheese onto the cheesecloth and leave for a while to drain.
9. Carefully tie the mixture into a knot and hang it over the sink or place it under a press. The press should not be too heavy so as not to crush the lumps of the finished cottage cheese; its main goal is the gradual, maximum removal of liquid from the product.

Ready-made cottage cheese from sour milk can be eaten fresh, or you can add raisins, candied fruits and sugar to make an excellent filling for sweet pastries or cheesecakes.

How to make low-fat cottage cheese at home

Farm or homemade milk usually has a high percentage of fat, which is not always good if you are overweight or due to certain health problems. In this case, industrially produced skim milk should be taken as the starting material.

Required products and tools:

• liter of pasteurized milk;
• two pans of different sizes;
• gauze;
• colander.

Preparation of dietary cottage cheese:

1. Pour pasteurized low-fat milk into a smaller container and place in a warm place to sour. This product takes much longer to ferment, so to speed up the process, add a piece of bread to it.
2. Place the container with sour milk in a large saucepan with water and put on fire.
3. Keep the structure on low heat for about half an hour, until the whey is completely separated from the curd clots.
4. Line a colander with cheesecloth and carefully pour the curd mixture.
5. Allow excess liquid to drain, tie the ends of the fabric so that the curd is inside the gauze knot, and hang it over the sink to drain the curd completely.

Homemade low-fat cottage cheese prepared in this way is very tender, slightly different in taste from the product everyone is familiar with, and is especially loved by children.

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The benefits and nutritional properties of cottage cheese are difficult to overestimate. This product saturates the human body with calcium, proteins, amino acids and other nutrients. We are used to buying it in stores and markets, although we know that you can easily make cottage cheese from milk at home. Your own product is always better than a store-bought or market product, because it does not contain flavorings, preservatives or other chemical additives. Learn how to make cottage cheese for your family and you'll be able to make sweet homemade casseroles, amazing pies and fluffy cheesecakes!

Features of making cottage cheese at home

If you decide to seriously start making cottage cheese yourself, immediately prepare for the fact that the first two or three attempts will not be entirely successful. Despite this, you should not stop. First of all, familiarize yourself with the main features of preparing a homemade dairy product:

1. Heat treatment should not be excessive. If during the cooking process you overdo it with the temperature, the end result will be a not very attractive product in the form of lumps, which you are unlikely to want to eat.
2. Heat treatment should not be weak. Undercooked raw material is a sour milk-curd curd, from which the whey is very poorly separated.
3. The best raw material for making homemade cottage cheese is natural farm milk.

How to make homemade cottage cheese from milk

The technology for making cottage cheese at home is simple and straightforward. Judge for yourself: preliminary preparation is easy, the set of products and equipment is minimal, preparation time is no more than an hour. However, there are many different ways to make homemade cottage cheese. If you are going to get serious about this, try all the known recipes to choose the one you like the most.

Classic recipe for sour milk

The traditional method of making cottage cheese from sour milk at home is known to many. This recipe requires the following:

• sour milk (fat percentage not less than 2.5) – 3 l;
• kefir (low-fat is not suitable) – 620-640 ml;
• medium sized saucepan;
• thin cloth.

How to make natural cottage cheese from sour milk - step-by-step preparation:

1. Pour sour milk into a saucepan and place on medium heat.
2. Bring to a temperature of 35-40°C. At this point, you will notice that the whey begins to separate.
3. While the milk is heating up, you need to prepare a colander. To do this, you need to cover it with fabric folded in 6-8 layers. The edges should hang freely.
4. Place the milk, heated to the desired temperature, in a colander secured in a large whey container. Let it drain a little.
5. Without squeezing, tie the corners of the fabric into a knot, secure it above the container into which the whey has flowed, in a suspended state.
6. Wait a few hours for the remaining liquid to drain away.

Made from fresh cow's milk and sour cream

A quick recipe for making cottage cheese based on fresh milk and sour cream will be appreciated by mothers of young children. The product prepared according to this scheme will be tender and, most importantly, healthy! In a word, just as needed for infants. To make this cottage cheese, you will need:

• milk (farm milk, from a cow) – 200 ml;
• sour cream (fat content 25-30%) – 50 g;
• small metal container;
• sieve.

The process of making baby cottage cheese using fresh milk and sour cream at home:

1. Bring milk to a boil.
2. Pour in sour cream.
3. To stir thoroughly.
4. Wait until it boils again.
5. Transfer the contents of the pan to a sieve.
6. Wait until the whey drains.
7. After 5 minutes the product will be ready for use.

How to make from pasteurized milk and kefir

If you can’t buy real cow’s milk to make homemade cottage cheese, don’t worry. The traditional method can easily be replaced with an alternative one. What does it mean? And the fact that in some cases natural whole milk can be replaced with a sufficient amount of store-bought pasteurized (not skim) milk. If you're interested, write down the recipe. So, you will need:

• pasteurized store-bought milk – 600-650 ml;
• kefir – 400-450 ml;
• salt – 4-5 g;
• small saucepan;

1. Pour milk into a saucepan.
2. Add a pinch of salt for taste.
3. Place the container on low heat. Stirring constantly until foam and bubbles appear.
4. Add kefir.
5. When the whey appears, remove the pan from the heat and mix its contents thoroughly.
6. Place on low heat.
7. Heat until large lumps form.
8. Place the contents of the container into a fine sieve and drain the whey.

From milk powder and lemon

Can lemon be an integral part of such a dairy product as cottage cheese? How could he! A small amount of freshly squeezed lemon juice makes the curd mass very tasty and tender. If you are interested in this idea, write down what it will take to implement it:

• reconstituted milk (diluted dry powder) – 3 liters;
• lemon juice – 50-60 g;
• medium sized saucepan;
• colander;
• gauze.

Step-by-step preparation:

1. Place a saucepan with milk over medium heat.
2. After waiting until the foam begins to rise, turn off the heat, add freshly squeezed lemon juice, stir vigorously, and leave for exactly a quarter of an hour.
3. Pour the contents of the pan into a colander lined with several layers of gauze.
4. We tie the corners of the gauze to make a bag. We hang it over the sink to drain the whey.
5. In half an hour the product will be ready for use.

This cottage cheese differs noticeably in taste. At the same time, it is just as useful as the classic version. Baked milk makes the curd mass more tender and light, which allows it to be used for a wide variety of desserts. To prepare this product, you will need:

• Baked milk (homemade is recommended) – 1,500 ml;
• natural yoghurt or fermented baked milk – 200 ml;
• salt – 4-5 g;
• pot;
• multicooker;
• colander;
• gauze.

Cooking process:

1. In a medium-sized saucepan, combine milk with yogurt or fermented baked milk.
2. Mix thoroughly.
3. We put it in the multicooker, start the “Yogurt” mode for half an hour.
4. After we hear the signal that cooking is complete, leave for 12-14 hours for the mixture to ferment.
5. Transfer the milk mixture to a saucepan and place in a water bath.
6. Heat until the whey begins to separate. Let it cool.
7. Place the cottage cheese in a colander with gauze. Strain until you get cottage cheese of suitable density.

How to cook goat milk with calcium chloride for children

This recipe for cottage cheese made from milk at home is suitable for those who have experience in such matters. Goat milk is a somewhat capricious product, so it will not be easy for a beginner to cope with it. If you intend to prepare a large quantity at one time, you need to know how much curd is produced from 1 liter of milk in order to prepare a suitable size pan and a large sieve in advance. As a rule, the output is 26-29% of the original volume - that is, 260-290 grams per 1000 ml. So, let's go directly to the recipe. To prepare you will need:

• fresh goat milk – 1 l;
• calcium chloride solution – 1 ampoule (10 ml);
• pot;
• colander;
• gauze.

Preparing children's cottage cheese:

1. Pour the milk into a saucepan and place it on a medium-high heat burner.
2. Bring to a boil
3. Remove from heat.
4. Leave the boiled milk for 45-50 minutes to cool.
5. Put it back on the fire, heat it to 75-85°C, add an ampoule of calcium chloride.
6. We continue to keep it on fire. After 2-3 minutes, the cottage cheese will begin to curl right before our eyes. At this moment the fire must be turned off.
7. Let it brew for about a quarter of an hour, and then put it on cheesecloth.
8. We drain the whey and get the long-awaited goat curd!

Check out the recipes on how to cook.

Video recipe: how to make delicious cottage cheese at home