How to make cottage cheese from kefir at home

In simple terms, to get homemade cottage cheese, it is enough to take kefir or milk purchased, and then process it with high or low temperatures. Of course, the procedure is performed not only by heating, but also by freezing. Depending on the technology chosen, the taste of the finished product differs. Only one thing is clear - in the end you will get all-natural cottage cheese, which surpasses purchased compounds in its useful qualities. Consider the most delicious recipes, highlight the main aspects.

Important!
Cooking cottage cheese at home is a fairly easy process.

A negative feature is that the final product has a limited shelf life. If possible, eat it immediately after cooking or within the next day.

If out of inexperience you have made too much cottage cheese, make cottage cheese pancakes, dumplings, casserole or pie based on it.

As mentioned above, cottage cheese can be prepared from kefir or milk and sour cream. The only thing you need to know is that milk will have to be turned into yogurt (homemade kefir).

Kefir cottage cheese: a classic recipe

For cooking you need: kefir - 1.2 liters.

1. Prepare the necessary materials and tools in advance. You will need a piece of gauze cloth about 30 * 30 cm in size, a sieve or colander, a thermometer for confectioners, a wooden spatula, pots, dolls of different diameters.
2. First you need to prepare a steam bath. To do this, take a large pan, pour water into it so that the liquid reaches the middle. Put the pan on the stove, set the average power, bring to a boil.
3. Pour kefir into the second (small) container. Put the dishes in the first pan so that it rests on the handles. The bottom of the small bowl should be immersed in boiling water. After you lower the container with kefir into the liquid, reduce the heat to a minimum.
4. Stew yogurt over low heat until it coagulates. Move the clots of the resulting mass to the walls of the dishes so that the composition warms up evenly. After a quarter of an hour, the temperature of the mixture reaches 55–65 degrees.
5. To correctly assess the temperature, insert the culinary thermometer deep into the composition, evaluate the result. At 60 degrees, turn off the burner, remove the mixture from the heat, remove the container with kefir in a cool dark place for 30-45 minutes.
6. Next, put gauze, folded in 2-3 layers in a cavity of a colander or sieve, put the container under the whey, pour the milk mass into the filter. Tie the fabric around the edges, creating a kind of bag, wring out.
7. Place the finished mass in a microwave container or deep bowl. In cases where the amount of cottage cheese is large enough, compress the composition with a heavy bottle.

Kefir cottage cheese: cooking in a jar

For cooking you will need: yogurt or kefir - 1.3 liters.

1. Prepare all the tools and materials you need for work. This includes a large pot, a 2-3 liter glass jar, a cotton towel or board, a colander or kitchen sieve, gauze.
2. Wash and sterilize the jar. To do this, put it in the oven, set the temperature to 45 degrees, every 5 minutes increase the power by 20 degrees until you reach 110. After that, remove the container with a mitten, cool.
3. Pour kefir into a jar.Lay a towel or cutting board at the bottom of the pan, place inside the container with yogurt, so that it is located exactly in the center. Pour running water into the cavity, it should cover 2/3 of the container with kefir.
4. Turn on the hotplate at minimum power. Strain the mixture until it coagulates. As a result, you get a composition that visually divides into cottage cheese and whey. At this point, take a sieve, cover it with two layers of gauze.
5. Pour the mixture into the filter, strain the whey, leave the cottage cheese. Connect the edges of the gauze to make a bag, tie, cool. Place the cottage cheese in a food container, send it to the refrigerator.

Frozen kefir cottage cheese

To prepare you need: kefir (fat content from 3.2%) - 1 liter.

1. To prepare kefir cottage cheese, you will need to prepare a sieve, gauze, a food container. At the same time, place the bag with the purchased kefir in the freezer, freeze.
2. When the composition completely freezes, remove the bag, cut off the top of the pack with scissors. Now make an incision on the side, get the frozen kefir.
3. Wrap the composition in one layer of gauze, place it in a sieve or colander so that the mass melts. Be sure to place a deep bowl under the container, the liquid will drain down.
4. It is important that the composition melts at room temperature. However, if the apartment is too hot, place a bowl of ice in a cool place.
5. After about 6 hours, the milk mass will completely melt. Serum drains down, only cottage cheese remains. When this happens, squeeze it with gauze, transfer it to a food container.

Cottage cheese from sour cream and milk

• sour cream with a fat content of 20% - 40 gr.
• milk - 1.7 l.

1. Sterilize the glass jar. To do this, put it in a pan, fill both containers with water, boil over medium heat for about 25 minutes. After that, leave the container to dry with its neck down, then wipe it with paper towels to completely eliminate moisture.
2. Pour milk into a sterile container, add sour cream, stir the composition until smooth. Cover the neck with a bandage or gauze, put in a warm place for 10 hours. After the set period, you will get yogurt, so you can safely proceed to the preparation of cottage cheese.
3. Take 2 pots (large and small). First, pour running water, filling the dishes exactly half. In the second - the obtained yogurt. Place the small pan inside the large so that it rests on the handles and is slightly submerged in water.
4. Put both containers on the stove, turn on the appliance on a slow fire, begin to simmer the mixture. Yogurt starts to curl into cottage cheese, you need to push it with a wooden spatula to the edges of the pan.
5. When all the kefir is processed, put 2 layers of gauze in a colander, pour the cottage cheese there. Tie a cloth in a knot to make a pouch. Squeeze, send the composition to the container.

Kefir cottage cheese in a slow cooker

For cooking you need: kefir (fat content 3.2%) - 2 liters.

1. Sterilize the multi-bowl, pre-dousing it with cool boiling water. Dry with a cotton towel.
2. Pour kefir into the cavity of the multicooker, set the mode "Heating" and a temperature of 75-85 degrees (at your discretion).
3. The duration of the heating of the composition is 45 minutes, after this period the multicooker can be turned off.
4. Prepare a strainer in a colander covered with gauze. Pour the mixture into it, squeeze the cottage cheese and leave to cool completely.
5. Transfer the mass to a food container, compress by hand, and store in the refrigerator for no longer than 36 hours. Similarly, kefir is prepared from yogurt.

Kefir cottage cheese in the microwave

To prepare you need: kefir maximum fat - 1.6 liters.

1. To cook cottage cheese according to this recipe, absolutely any microwave oven that heats food at a temperature of no higher than 80 degrees is suitable. You can choose the “Defrost”, “Accelerated Defrost” mode or any program that meets the requirements.
2. To properly prepare the product, pour the kefir into a microwave container or glass jar. Set for half an hour at 80 degrees, periodically stir the mass.
3. During processing, kefir (can be replaced with yogurt) is divided into cottage cheese and whey. Every 10 minutes, pause the appliance, remove the formed cottage cheese to the walls of the container.
4. When the product is ready, take a kitchen sieve, lay the cheesecloth in 2 rows, pour the whey with cottage cheese. Twist a bag of gauze to squeeze moisture. Send the final product to the container, compress it in a convenient way.

It is easy to cook cottage cheese from kefir at home, if you have sufficient knowledge regarding the available technologies. Use the classic recipe, consider the method using a steam bath or a glass jar. Try to cook cottage cheese from frozen kefir, to save time, choose a recipe for a microwave or slow cooker.

Video: recipe for delicious cottage cheese