Arguments in favor of homemade cottage cheese are in principle similar to any calls for a rational and balanced diet.
Using a multicooker for these purposes is, as usual, saving time and getting an absolutely identical product every time.
The main thing is that the original components are of high quality.
Cottage cheese in a slow cooker from milk - general principles of cooking
Cottage cheese is prepared in a slow cooker not only from sour milk. To prepare it in such a “saucepan”, you can take both fresh and slightly sour dairy product. The main requirement for quality is that milk should not have a sharp bad smell and not be bitter. It is best to use homemade milk. Milk product long-term storage contains preservatives that prevent rapid curdling.
The quantity and fat content of cottage cheese depends on the fat content and quality of the dairy product. The fatter the milk, the greater the yield of cottage cheese and, accordingly, the higher its fat content.
Cottage cheese in a slow cooker from sour milk is prepared in just a matter of minutes. Making a fermented milk product from fresh or slightly acidified milk takes a little longer. Such a dairy product must first be brought to the state of yogurt (curd).
To speed up the folding process, use special starter cultures or add sour cream. After that, the milk is kept on certain multicooker programs to speed up the process and separate the sour milk into whey and curd mass. Calcium chloride is often used to quickly curdle milk. It not only quickly curdles milk, but also saturates the original product with calcium.
The disadvantage of cottage cheese in a slow cooker made from sour milk is that it cannot be stored and consumed for a long time without prior heat treatment. But from such a product you can cook delicious and healthy dishes. Such as vegetable terrine or casserole, their recipe is described below. Cottage cheese made from fresh or slightly sour milk is suitable for making desserts and ice cream.
Delicate homemade cottage cheese in a slow cooker made from milk with sourdough
Ingredients:
Two liters of 3.2% pasteurized milk (cow);
Four spoons of Bifidumbacterin leaven.
Cooking method:
1. Pour milk into a clean multicooker bowl.
2. Add Bifidumbacterin and stir well. You can replace the factory leaven with sour cream.
3. Close the lid and run the Yoghurt option on the panel for five hours.
4. After the end of the set program, set the timer for one hour, set the temperature to 95 degrees and turn on the “saucepan” again, but in the “Multipovar” mode.
5. Transfer the finished cottage cheese to a colander or sieve covered with two layers of gauze, and wait until all the whey has drained. To make the liquid come off better, tie a gauze with cottage cheese in the form of a bag and hang it over a bowl for a while.
6. About 400 grams of homemade cottage cheese is obtained from the indicated amount of milk.
Homemade cottage cheese in a slow cooker from milk, enriched with calcium (calcined)
Ingredients:
Fatty milk, homemade - 2 liters;
10% solution of medical calcium chloride - 20 ml.
Cooking method:
1. Carefully open the calcium chloride ampoule and remove the solution from it with a syringe through the needle. In order not to get hurt by the glass when opening, wrap the top of the ampoule well with cotton wool.
2. Pour milk into the brew bowl. Remove the needle from the syringe and squeeze the chloride solution into the milk, mix.
3. Turn on the multicooker for 20 minutes by setting the "Extinguishing" option.
4. Then open the lid and check if the milk has curdled well. It should be divided into two layers: whey, located below, and curd mass, lying in a fairly dense layer on its surface. If this does not happen, turn on the previous mode for another quarter of an hour and check periodically. As soon as the milk curdles well, turn off the multicooker.
5. Cover a soft sieve with a couple of layers of gauze and pour the contents of the bowl into it. Place a small bowl under the sieve and leave it for half an hour.
6. Then tie the gauze with cottage cheese in a bag and hang it over a bowl for a couple of hours.
7. You will get about half a kilo of calcined cottage cheese.
Delicate silky cottage cheese in a slow cooker from milk with sour cream
Ingredients:
"factory", 3.2% milk - 1 liter;
50 ml fat shop sour cream.
Cooking method:
1. Pour fresh, not sour, milk into the cooking container installed in the body.
2. Set the minimum time on the timer and start the multicooker in the “Baking” mode.
3. Stop the program after four minutes.
4. Introduce sour cream into warm milk and leave to sour for ten hours without removing the bowl from the case.
5. Then soak the sour milk for an hour and a half on the "Heating". Do not overdo it, otherwise the cottage cheese will acquire a “rubber” density.
6. After that, remove the bowl from the body and cool its contents.
7. With a large slotted spoon, carefully remove the curd from the whey and place it on cheesecloth spread in a colander.
8. After you take out all the curd mass, tie the edges of the gauze so that you get a bag, and hang it up. Be sure to place a deep plate under it.
9. If you like dry cottage cheese, after the excess whey has come off, put the bag of cottage cheese under the load.
10. From a liter of fat homemade milk, the output will be approximately 250 grams of tender cottage cheese.
The classic recipe for cottage cheese in a slow cooker from sour milk
For the preparation of high-quality cottage cheese according to classic recipe you need to take well-sour milk. It should not have an unpleasant odor and rancid taste.
Ingredients:
Sour cow's milk - 1 l.
Cooking method:
1. Pour the milk that has sour to the state of yogurt into a clean cooking container installed in the multicooker body.
2. Turn on the “Heating” and keep the milk on this program for one hour. During this time, the yogurt will curdle well, and will be divided into whey and cottage cheese.
3. Remove the bowl from the body, pour the contents onto a cheesecloth spread on a sieve, and leave for several hours.
4. Then tie a cheesecloth with a bag and squeeze lightly to remove the remaining whey.
Cottage cheese in a slow cooker from sour milk with lemon juice
Ingredients:
1 l. milk starting to sour;
Small lemon.
Cooking method:
1. Remove the cooking bowl from the body and scald it with boiling water.
2. Wipe dry with a clean towel and pour in the milk that begins to sour.
3. Place the filled bowl back into the body and turn on the "pot" in the "Frying" mode.
4. Rinse the lemon, cut in half and squeeze the juice well, strain. To extract more juice, hold a whole citrus for two minutes in hot water.
5. As soon as bubbles begin to appear on the surface of the milk, pour in freshly squeezed lemon juice, about 30 ml. Introduce the juice slowly, while quickly stirring the milk. It will roll up quickly.
6. After that, move the curdled mass into a colander lined with gauze and leave it in it.
7. When most of the serum has come off, i.e. after about two hours, tie the edges of the gauze. Shape the curd into a ball and put it on a metal sieve, and place a weight on top.
"Sweet rolls" - dessert from cottage cheese in a slow cooker from milk
Ingredients:
400 gr. cottage cheese according to any of the above recipes;
Sour cream 15% - 1 tsp;
Six teaspoons of powdered sugar;
a teaspoon of honey;
100 gr. fresh or frozen strawberries;
Pitted prunes - 100 gr.;
Small banana;
Coconut flakes white and Pink colour.
Cooking method:
1. Cut a banana into long strips.
2. Rinse and dry strawberries. Chop two thirds of the berries with a knife into pieces, and cut the rest into thin slices.
3. Wash prunes and leave for 10 minutes in warm water. Then dry and cut each berry lengthwise, in half.
4. Divide homemade cottage cheese grated on a sieve into two equal parts. Mix one with sour cream and honey, and the other with powdered sugar and strawberry pieces. Beat both masses separately kitchen processor(blender) to a paste-like state.
5. On the table or cutting board Spread cling film over and sprinkle generously with pink coconut flakes. Lay the curd mass on it in a rectangular layer white color, flatten.
6. Lay the prunes halves and strawberry slices side by side along one wide edge. Gradually lifting the film on one side, carefully wrap everything with a roll. Do not remove the tape.
7. Do the same with the strawberry curd mass, spreading it on white chips, and using banana strips for the filling.
8. Place the finished curd rolls in the refrigerator for half an hour to harden.
9. After that, remove the film from the rolls and cut them across into pieces.
"Royal casserole" with cottage cheese in a slow cooker from sour milk
Ingredients:
Two eggs;
Three tablespoons of sugar;
Half a cup of semolina;
Homemade cottage cheese - 400 gr.;
One large sweet apple;
Two tablespoons of fat sour cream;
A small piece of butter, natural.
Cooking method:
1. Put the cottage cheese in a bowl and mash all the lumps with a fork.
2. Separate the yolks from the whites (2 eggs). Add the yolks to the cottage cheese, and beat the whites in a separate bowl with sugar.
3. Add semolina, sour cream to the cottage cheese and mix thoroughly.
4. Cut half of the peeled apple into medium-sized slices and add to the curd mass along with the proteins. Mix carefully.
5. Moisten the cooking container well with butter and place the curd mass in it.
6. Cut the rest of the apple into thin slices, spread over the surface of the casserole and press lightly. Brush the surface with beaten egg.
7. Set the "Baking" mode on the multicooker and turn it on for half an hour.
"Creme brulee" - cottage cheese ice cream in a slow cooker (from milk)
Ingredients:
50 ml pasteurized 3.2% milk;
Homemade cottage cheese - 200 gr.;
1/2 can of boiled condensed milk;
Cooking method:
1. Any food processor (blender or food processor) beat homemade cottage cheese with boiled condensed milk until a paste-like state.
2. Pour in milk and beat again.
3. Then spread the curd mass in silicone molds and put it in the freezer for 5 hours.
4. Before serving, remove the molds and sprinkle the ice cream with chocolate chips.
Vegetable terrine with cottage cheese
Ingredients:
Half a kilo of cauliflower;
Bulb;
A small young squash;
Garlic - 3 small cloves;
Two yellow bell peppers;
Tomatoes - 3 pcs.;
High quality olive oil;
Any spices - to taste;
150 gr. hard cheese;
Homemade cottage cheese - 200 gr.
Cooking method:
1. Wash the peppers, wipe dry with a towel, spread on a baking sheet and bake for half an hour at 200 degrees. Then cool slightly, peel each of the seeds and peel, and cut into medium-sized pieces.
2. Dip the cauliflower sorted into inflorescences into boiling water and boil over low heat for a quarter of an hour.
3. Remove the peel from tomatoes and zucchini and cut into medium-sized cubes.
4. Chop the garlic with a knife. Grate the cheese into large crumbs.
5. Pour two tablespoons of oil into a thick-walled pan and fry the onion and garlic on it for about two minutes. Then add zucchini with tomatoes and continue to simmer until all moisture has evaporated.
6. Divide the cottage cheese into three equal parts and arrange in separate bowls.
7. Mix one with the pulp of bell pepper and 1/3 of grated cheese.
8. The second with chopped cauliflower, and also add a third of the cheese to the mixture.
9. In the third, put the cooled fried vegetables, the remaining cheese and mix well.
10. Remember to lightly salt each mixture.
11. Line a small rectangular shape with parchment, grease the paper with olive oil and put the prepared curd masses into it in dense layers. First, a mixture of cottage cheese with bell pepper, then cabbage mass, and on it cottage cheese mixed with fried vegetables. Be sure to sprinkle the bottom layer with spices.
12. Level the top layer and lightly press the contents of the mold (compact).
13. Bake the vegetable terrine in the oven at 180 degrees for a quarter of an hour. Cool well and remove from the mold, inverting onto a plate.
Cottage cheese in a slow cooker from sour and fresh milk - cooking tricks and useful tips
Do not heat curdled milk for too long. Once the serum has drained well, strain immediately. Otherwise, the protein will curl up, and the cottage cheese will be hard (rubber).
More cottage cheese is obtained from homemade milk.
The granularity, as well as the dryness of the cottage cheese, depends on the duration of the whey decantation. The longer the curd stays suspended in a gauze bag, the drier the curd will be and, accordingly, its granularity will increase. With the same goals, you can put a small load on a bag of cottage cheese. The serum will come off faster and better.
Do not add a lot of calcium chloride to milk, otherwise the cottage cheese will be bitter. Use the amount strictly prescribed by the recipe.
Calcined cottage cheese is good for children. It strengthens the bones well. But do not abuse them. A large amount of calcium is harmful to the body, especially the elderly.
Everyone knows that cottage cheese is the most useful product for a person. Which is necessary to eat at least several times a month, to strengthen immunity, maintain health and simply beautiful appearance. Buying cottage cheese from the counter in the supermarket, many housewives are disappointed in it, in taste and color. But here there is a way out. You need to try it yourself at home, bake real tasty cottage cheese in a slow cooker. It's not that hard. Cooked cottage cheese in the "miracle oven" is much tastier. You can cook it from kefir, yogurt, but today we will consider a recipe for how to make it from milk. Cooked cottage cheese in a slow cooker can become a favorite dish of your children and all those who need dietary nutrition. Looking ahead a little, I want to say.
It is not necessary to pour out the whey formed during cooking, since it will be possible to bake in it later, the most delicious pancakes, excellent bread or just lush pies. And yet, washing your face with this serum in the morning, you will burn to get beautiful colour faces.
To prepare delicious cottage cheese, we need a liter good milk, three, four tablespoons of kefir, a couple of tablespoons of high-quality sour cream.
Cooking process.
In the evening, before going to bed, add kefir and sour cream to a jar of milk. Follow the recommended portions. Stir them thoroughly, close the lid and put somewhere in a warm place, for example, near the battery.
IN summer time, one night is enough for excellent kefir to come out of milk. If this happens, then you can not add sour cream to milk, because usually milk turns sour overnight. In cold weather, milk takes much longer to sour. The next morning, the kefir obtained during the mixing process is poured into the multicooker container. We turn on our device and transfer it to the "Heating" option. Lock the hour. This time is enough to make curd.
We take out the container from the multicooker and put the resulting cottage cheese on a plate. We will need to wrap it in gauze in a couple of layers. Tie a knot and bring it up so that all the whey is from the curd glass. It should drain instantly, so that the cottage cheese will not stay in limbo for a long time.
You can store cottage cheese in a plastic container in a cold place, preferably in the refrigerator. The resulting cottage cheese can be eaten with fruits, sour cream and pancakes.
Cottage cheese is a useful product that is increasingly difficult to find in the store.
The abundance of preservatives and various additives is simply frightening.
That is why many housewives are switching to home cooking. This is especially true if cottage cheese is planned to be used for baby food.
After all, there is nothing better than to feed your beloved child with good food.
It is very easy to prepare such cottage cheese in a slow cooker from kefir. Let's do it?
Cottage cheese in a slow cooker from kefir - general principles of cooking
Kefir for cottage cheese can be used even fat-free, the product will still work if the fermented milk drink is natural. We do not use long-term storage sour-milk drinks for processing. They are not useful, after heating, the taste of the preservative may appear.
A slow cooker is used to heat a fermented milk product. As the temperature rises, the curdling process begins. That is, the separation of curd from whey. To do this, use the mode of maintaining the temperature or heating. It does not allow you to overheat kefir, which can be easily done on the stove. After separating the white flakes, you need to drain all the whey from the product, usually gauze or other not very dense fabric is used. The procedure is described in detail below.
Soft cottage cheese in a slow cooker from kefir
To prepare soft cottage cheese in a slow cooker from kefir, you will need a fermented milk product of 1-2% fat. The output will be 180-250 grams, depending on the quality of the product.
Ingredients
Liter of kefir.
Cooking
1. Pour the fermented milk product into the multicooker bowl. In order not to splash the body of the device, you can remove the container.
2. Set the "Keep warm" mode.
3. After 12-15 minutes, the product will heat up to a suitable temperature of 60-70 degrees. Flakes will begin to appear on the surface, the curdling process will begin.
4. Periodically open the lid, stir and evaluate the mass. Once all the kefir is a mixture of whey and flakes, you can turn off the slow cooker. On average, the entire process will take 50 minutes.
5. We take out the container from the multicooker on the table, let it cool a little.
6. In a colander we cover the cheesecloth, folded twice. If the cells of the canvas are large, then you can roll it up again. We put a colander on a bowl into which whey will drain.
7. Pour curdled kefir into a colander.
8. Raise the free ends of the gauze, form a knot. To drain the serum, it must be suspended for 34 hours. You can just squeeze and leave in a colander.
Cottage cheese in a slow cooker from kefir with milk
A variant of cottage cheese, for which a mixture of kefir and milk is used. The fat content of the products does not matter, but the milk must be real, it is advisable to take a rustic one.
Ingredients
2 cups of kefir;
2 liters of milk.
Cooking
1. Pour milk into the slow cooker.
2. Add all kefir to it at once.
3. Stir the products with a wooden spoon or spatula.
4. Close the multicooker and turn on the "Heating" for half an hour.
5. Turn off the device, stir again. We leave for 10 hours. It can be all night long.
6. During this time, the curd flakes will rise up, whey will go to the bottom. If this is what happened, it's time to discard the cottage cheese.
7. We put gauze on a colander and carefully drain the kefir mixture.
8. We are waiting for the main part of the serum to leave, we collect the ends of the matter together.
9. Leave the cottage cheese to drain the whey for a couple of hours.
Cottage cheese in a slow cooker from kefir, milk and sour cream
A variant of very tasty and fatty cottage cheese in a slow cooker made from kefir and other dairy products. It has a delicate texture and a very pleasant taste. It is advisable to use fermented milk products with a fat content not lower than average.
Ingredients
1.5 liters of kefir;
1 liter of milk;
1 glass of sour cream.
Cooking
1. Dilute sour cream in milk. You can add a little less if the quantity is limited.
2. Pour into a slow cooker.
3. Add kefir.
4. Stir and leave for an hour so that the whole milk is acidified by the action of the remaining ingredients.
5. Turn on the heating for half an hour.
6. Turn off, leave the food in the slow cooker for five hours.
7. Check the serum. If it is milky, then we stand for another couple of hours.
8. Now the cottage cheese must be thrown into gauze, let the excess whey drain. Then we use the product for our needs.
Cottage cheese in a slow cooker from kefir with calcium chloride
For calcined cottage cheese, you will need to purchase 10% calcium chloride at the pharmacy. This recipe allows you to get a product that is useful for children and adults in short terms. It can be used in baking, the additive does not affect anything.
Ingredients
1 liter of kefir;
1 spoon of calcium chloride.
Cooking
1. Pour the main product in a slow cooker, keep warm for about fifteen minutes.
2. During this time, you need to have time to prepare gauze and other utensils that will be needed to remove the serum. Then there will be no time for it.
3. As soon as the fermented milk product becomes pleasantly warm, add calcium chloride to it.
4. Stir quickly, as the mass will instantly curdle.
5. Pour into gauze.
6. Raise the tips and squeeze the first serum with your hands.
Salted cottage cheese pasta in a kefir multicooker
A variant of a cottage cheese product that is great for healthy sandwiches. It can also be used for stuffing tomatoes, fried eggplant and other snacks.
Ingredients
0.2 kg of kefir cottage cheese;
Salt pepper;
4 sprigs of dill;
2 cloves of garlic;
Sour cream.
Cooking
1. We shift the cottage cheese into a processor, or into any bowl, if we use immersion blender.
2. Add peeled garlic cloves, salt, put black pepper. Fans of spicy dishes can also add red pepper.
3. Beat the mass until the garlic is crushed. Gradually add sour cream, adjusting the consistency. The curd should be creamy but not runny.
4. We wash the dill sprigs, shake off the drops. We send to the rest of the ingredients.
5. Beat a little more to chop the dill.
6. We use aromatic mass in different dishes. Do not store for more than a day and keep only in the refrigerator.
Sweet cottage cheese dessert in a kefir slow cooker
A recipe for a healthy dessert, delicious cream or a wonderful afternoon snack. Such a delicacy can be offered to children if there is no allergy to the products included in the composition.
Ingredients
1 handful of raisins;
250 grams of cottage cheese;
50 grams of butter;
70 ml cream;
4 spoons of powder;
Cooking
1. It is advisable to remove the oil from the refrigerator at least an hour before preparing the dessert, let the piece soften.
2. Pour raisins with hot water. It is advisable to wash the grapes before this.
3. Combine the cream with powder and cottage cheese, add vanillin to them and beat together until smooth. It is advisable to use a blender. But if it is not there, then you can take a regular mixer.
4. Add soft butter, beat together. Now you can remove the device.
5. Drain the raisins into a colander. Then lightly dry on paper towels.
6. We shift the soft grapes into the curd mass. Stir and you're done!
7. Instead of raisins, you can similarly add dried apricots, prunes, dates and other dried fruits, cut into pieces. If the product is soft, then it is not necessary to soak it. Rinse well enough.
Ice cream from cottage cheese, cooked in a slow cooker from kefir
From homemade cottage cheese, you can cook not only sweet masses, but also healthy ice cream. Delicious, natural, cold. It will eliminate the need to buy hazards and in the summer it will simply go with a bang.
Ingredients
Cottage cheese from a liter of kefir (200-230 grams);
0.12 kg of honey;
0.1 kg banana;
30 grams of oil;
7 dates;
60 ml of milk;
40 grams of sugar;
4 spoons of walnuts.
Cooking
1. Put honey, cottage cheese and milk in a bowl. Whisk until smooth.
2. Remove the bones from the dates, cut the product into pieces. Do not forget to wash the dried fruits before this.
3. Bananas are also cut into pieces, mixed together with dates to the cottage cheese. We remove the mass for a while in the refrigerator, while we deal with the rest of the ingredients.
4. We sort out the walnuts, lay them out on a cutting board and roll them over with a rolling pin several times, press a little. The pieces will not be small.
5. Heat the oil in a frying pan, throw chopped nuts. Roast until a pleasant aroma.
6. Add prescription sugar, keep on fire until caramelized.
7. Cool the nuts in caramel, chop into pieces and transfer to the curd mass, stir.
8. It remains only to put the ice cream into molds and keep it in the freezer for 3 hours. If there are no special forms, you can use small plastic containers, yogurt glasses.
Do you need soft curd? In this case, kefir needs to be heated less. To get a drier curd, the mass is made warmer. But if suddenly the fermented milk product is digested, then the grains will be dry and hard. Such cottage cheese will be difficult to eat. It will fit only in baking and only after rubbing through a sieve.
The more whey left in the curd, the softer and softer the product, the greater the yield. To obtain dry cottage cheese, the bag can be hung up all night. You can also hang purchased cottage cheese if its consistency does not suit you. This technique is often used in the preparation of a festive Easter.
If you often cook cottage cheese or plan to do it, then you can sew a special bag of three or four layers of gauze. It is convenient to drain the product into it, tie it, hang it up. After cooking, the bag is stretched, dried, cleaned until the next time.
Homemade cottage cheese in the Redmond slow cooker is cooked quickly, but it turns out much tastier and healthier than a similar product sold in stores. Worth it
It should be noted that today there are an incredible number of recipes thanks to which you can make this dairy grain ingredient yourself. Depending on the chosen method, homemade cottage cheese can be wet, dry, sour, sweet, etc. Which option is more suitable for baking or regular tea drinking is up to you. We will present some quick and simple recipes.
in a slow cooker from fatty kefir?
It is no secret to anyone that such a product has a huge amount of useful trace elements that favorably affect the condition of our bones, hair, nails, etc. That is why it is recommended to use only homemade cottage cheese to improve your own health and digestion.
So, we need:
- kefir of maximum fat content - 1 l;
- fine table salt (you can use granulated sugar) - add to taste.
Cooking process
Cottage cheese in the Redmond slow cooker from kefir is made in just half an hour. It is also worth noting that the higher the fat content, the more granular the product will be at the output. So, one liter of 4% kefir gives about 200 g of the most delicious cottage cheese.
To prepare such an ingredient, pour a fermented milk drink into the bowl of the device, and then add a little salt or sugar, close the lid tightly and set the milk porridge program for half an hour. After the specified time, fatty kefir should separate into whey and cottage cheese. To separate a coarse-grained product, the contents of the multicooker should be filtered through multilayer gauze. Then we form a kind of bag out of the fabric (there is a curd mass inside) and keep it suspended for several hours. During this time, the whey will drain completely, leaving the cottage cheese ready for use in the bag.
It is desirable to serve this product to the table along with sour cream and granulated sugar.
Step-by-step cooking of cottage cheese in the Redmond multicooker from milk
Homemade cottage cheese, made on the basis of a milk drink, turns out to be insipid and slightly moist. This product is ideal for dietary and baby food. By the way, it is not recommended to pour out the whey formed as a result of the preparation of cottage cheese, since on its basis you can bake the most delicious pancakes, puffy pies and soft bread. In addition, such a liquid of the fairer sex is often used as a lotion that improves skin condition and complexion.
As you can see, the cottage cheese in the Redmond multicooker is not only tasty, but also useful in every way.
So, to prepare such a product, we need:
- fresh milk with maximum fat content - 1 l;
- thick sour cream (you can take a little sour) - 3 large spoons.
Curdled milk preparation
So, how to cook cottage cheese in a slow cooker from a fatty milk drink? First of all, you should make homemade yogurt. To do this, in the evening it is necessary to pour milk into glass jar, and then add a few tablespoons of sour cream to it and mix thoroughly. After that, the dishes should be covered with a lid and left warm all night. This short time is enough for the contents of the jar to completely turn sour and turn into curdled milk. If desired, you can not add sour cream to milk at all (especially in the hot season). But if you decide to make cottage cheese in winter period, then the mentioned product is still recommended to be used, since without it the process of milk fermentation will be longer.
After receiving a thick fermented milk drink, you can safely proceed to its heat treatment.
How to make cottage cheese?
Cottage cheese in the Redmond slow cooker according to the presented recipe is cooked a little longer than in the previous version. To do this, pour the fermented milk drink into the bowl of the device, and then set it to the heating mode for 60 minutes. If after this time the whey has not sufficiently separated, then it is recommended to increase the exposure time in the same program by another half an hour. Further ready product should be completely poured into multilayer gauze, and then hang the bag and wait for the liquid to drain completely.
After such processing, the cottage cheese in a slow cooker ("Redmond 4525" or any other modification) turns out to be a little wet. If you put it under pressure and hold it in this position for about a day, then the dairy product will turn out to be insipid and dryish.
Homemade cottage cheese recipe with calcium
To cook cottage cheese in the Redmond multicooker with calcium, you need to purchase:
- fat milk (may be slightly sour) - 1 l;
- calcium chloride - 2 ampoules.
Coarse curd preparation
The technology for preparing such a product is not much different from the previous options. The only caveat is the use of medication. So, fatty milk should be poured into the multicooker bowl, and then add calcium to it and mix everything thoroughly. After that, the kitchen device must be put into the extinguishing mode for 40 minutes. After waiting for the end of the program, check if the milk has curdled well. If not, you will need to increase the processing time. After the appearance of the separated whey, the contents of the bowl must be thrown back onto a dense gauze and all the liquid must drain. Next, the bag of cottage cheese remains to be hung over the bowl and kept in this position for about two hours. Delicious grainy product is ready to eat!
Curd from yogurt
The presented recipe is practically no different from the above methods. To prepare such a curd, you need to mix a liter of full-fat milk with several large spoons natural yogurt, and then heat the mass in a slow cooker (30 minutes) and keep at room temperature for three hours. After the specified time, the milk drink should be subjected to heat treatment again. To do this, it is recommended to set the kitchen appliance to the extinguishing mode for 40 minutes, after which the curdled milk must be thrown into gauze and all the liquid must drain.
What could be tastier and healthier than cottage cheese cooked at home, so crumbly and tender. Making it is not difficult at all, having a slow cooker and some dairy products on hand.
Homemade cottage cheese from milk in a slow cooker is not just a healthy dietary product, but also of very high quality. After all, it is guaranteed not to contain harmful additives and impurities that manufacturers add in order to increase the volume.
The main ingredients for cooking can be any dairy products, even sour milk, cream and sour cream will do.
In addition to excellent quality, home-made cottage cheese is much cheaper than store-bought, which can significantly save the family budget.
It is easier and more convenient to use a slow cooker for cooking. As a rule, they already contain a special program with the necessary temperature conditions.
Basic Recipe
The main stage in obtaining a curd product is the natural fermentation of the milk base. Cottage cheese grains are curdled milk protein, which has concentrated all the useful substances and calcium in itself.
If the initial product is fresh milk, it is necessary to add sourdough to it - a little fermented baked milk, sour cream, ready-made dry sour milk sourdough.
The number of calories in 100 g of cottage cheese, depending on the fat in milk:
Cooking steps:
Curd from kefir and milk
The perfect kids breakfast. Milk softens the sour taste of kefir, while kefir acts as a natural fermenter.
For 150 g finished product you will need:
- kefir 2.5% - 0.5 l;
- milk 2.5% - 0.5 l.
Cooking time - 1 hour.
Calorie content of 100 g of cottage cheese - 160 Kcal.
Consider how you can make cottage cheese from milk and kefir in a slow cooker, in detail. Lightly heat the milk directly in the multicooker pan, add the kefir drink, mix and close.
Cook in any mode that allows you to set the temperature no higher than 90 degrees, for example "Milk porridge". The time required for preparation is 1 hour. The milk base should have time to turn sour, turning into yogurt, after which the protein will begin to curdle.
If you put food in the slow cooker in the evening and set a delayed start, then in the morning it remains only to remove the curd mass from the pan, put it on a sieve, and let excess moisture drain. You can add fruits, berries, cream, honey, sugar, and healthiest dish ready for breakfast.
Cottage cheese from milk and yogurt in the Redmond slow cooker
IN this recipe yogurt acts as a starter. To prepare approximately 300 g of cottage cheese, you need:
- 2 liters of milk, fat content 2.5%;
- 200 g natural yogurt without sugar and additives.
Cooking time - 2 hours.
Calorie content will be about 160 Kcal / 100 g.
Redmond multicookers contain the Multicook program, which allows you to set the necessary parameters. Pour the products into a bowl, close the lid, set the temperature to 85 degrees, time - 2 hours. Press start. After the buzzer about the end, throw the mass into a colander covered with gauze so that the whey is glass.
Curd from sour milk
It is always a pity to pour out sour milk, especially if there is a lot of it. A great way to save money is to cook a new dish out of it.
- sour milk 2.5% - 1 l.
Cooking time - 30 minutes.
100 g contains 160 kcal.
About 150 g of cottage cheese will be obtained from a liter. If you need to get a larger amount, you can add kefir, sour cream, fresh milk to milk.
Since the base has already naturally turned into curdled milk, time costs are significantly reduced.
Pour milk into the multicooker container, turn on the heating mode for 20 minutes. Then, with the lid open in the mode of cooking or express, heat for 10 minutes. The resulting curd protein is separated from the sludge.
Fat-free cottage cheese made from milk and lemon
The best product for those who monitor their health and weight.
You will need:
- milk - 1 liter with a fat content of 1%. From this amount, 100-150 g of cottage cheese will be obtained;
- juice of half a lemon, citric acid diluted in water is also suitable.
Cooking time - 15 - 20 min.
Calorie content - 78 Kcal.
Step-by-step recipe for cottage cheese from sour milk and lemon juice in a slow cooker:
- Pour the milk into the multicooker pan, heat in the "Express" or "Frying" mode until the first signs of boiling. Do not bring to a boil;
- Pour lemon juice in a thin stream, stirring constantly, the milk protein will immediately begin to coagulate and separate from the whey;
- Gently place the protein mass on the prepared gauze, give excess fluid drain.
This is the fastest way to get diet curd while saving all useful properties milk protein.
Curd from kefir
An easy way to cook cottage cheese in a slow cooker is to use kefir, fermented baked milk, Varenets or yogurt as a base. You can cook from kefir products even when the latter expire, because they will undergo heat treatment, which will result in an excellent curd.
From one liter of a drink with 2.5% fat content, approximately 150 g of cottage cheese will be obtained.
Sourdough is not needed here, since kefir is already sour and curds itself perfectly.
- kefir room temperature pour into a bowl;
- cook at a temperature of 80 degrees for 20-30 minutes with the lid closed;
- after finishing, squeeze the curd with gauze.
Cooking time - 30 min.
Calorie content of 100 g of cottage cheese is not more than 160 kcal.
Cottage cheese cooked on sour-milk ingredients has a slightly sour taste, it turns out soft and tender. Suitable for a healthy diet for the whole family, as well as the basis for cheesecakes, dumplings, casseroles.
Note to housewives
Cottage cheese prepared at home is suitable for dietary nutrition for both children and adults. Confidence in quality and the absence of impurities allows it to be used for the first complementary foods for babies.
After obtaining the curd mass, a very valuable milk sludge remains, which should not be poured into the sink in any case. Whey can be drunk raw, cooked dough or seasoned with okroshka. As a wash or as an ingredient in masks, it enriches the skin and hair with amino acids and vitamins, improves appearance gives silkiness.