How to cook low-fat cottage cheese. Homemade cottage cheese from yogurt - step-by-step recipe with photos. Video: delicious, low-fat homemade cottage cheese

This product is probably in every home. Especially if there are children or elderly people in the family, those who care about their own and their family’s health, or who are trying to lose weight. But sometimes, when we buy this product in a store and trust it, we don’t think about what and how it is made. Meanwhile, the contents of store packs and bags are very doubtful. Therefore, it is understandable that many people want to make cottage cheese at home. Because it’s not only simple, but also healthy and delicious. And everyone knows what the curd is made from and using safe technology.

What products to make cottage cheese from: rules for making homemade cottage cheese

People who are accustomed to not denying themselves anything natural, trying to lead a healthy lifestyle, have come up with more than one way. After all, cottage cheese is made from different dairy products. This is either milk, or kefir, or yogurt, sour cream or even fermented baked milk.

IMPORTANT: If you want cottage cheese to be tasty at home and retain all its benefits, take ONLY FRESH milk or products made from it and only from a trusted brand. And even better - straight from the cow!

Homemade cottage cheese from yogurt - step-by-step recipe with photos

But, whatever the base product, the rules for preparing any of them are approximately the same. The main thing in this process is the timely and correct separation of whey. After all, excessive overheating will make the curd hard, and underheating will make it more difficult to separate the curd, and in general, it will be sour. So, let's get ready!

Ingredients

• 750 ml curdled milk

How to properly prepare homemade cottage cheese - my grandmother's recipe

Curdled milk is fermented milk. I got it randomly. I forgot about the bottle of milk I started. It's sour. I kept it warm for a day. I made yogurt. But it can be done in another way. Leave the milk in a closed container in a dark place in the kitchen. A day is enough. Or put a tablespoon of sour cream per liter of milk and continue, as in my situation. But I got this beauty.

Step 1. Curdled milk

Yes, the curdled milk turned out to be excellent and dense. As I later became convinced, the consistency is simply ideal... Now the curdled milk needs to be gently transferred into a saucepan, where the cottage cheese will be prepared.

Step 2. Curdled milk in a saucepan

I’ll just warn you right away - you will need two pans. One is small, in which we already have yogurt, and the second is larger, so much so that the first one fits in it. Pour water into the larger one (so that it does not reach the bottom of the smaller one).

IMPORTANT: You can do without a water bath, that is, put the saucepan with yogurt directly on the fire, reducing it as much as possible. But in this case, you need to monitor the process very carefully, because the cottage cheese may turn out rubbery, that is, inedible.

Step 3. Serum in a steam bath

So, to avoid overheating, which is real on direct fire, we place a small vessel in a large one. Then we send it to the fire. Bring water to a boil. This will be a water bath. After a few minutes, you will see the serum begin to appear yellowish.

Step 4. Observe the separation of whey

IMPORTANT: You must not allow the curdled milk to boil!

But that is not all. It is important to wait for a certain moment. We need to turn up the heat a little. Then, without leaving for a second and without taking your eyes off the curdled milk, wait until such curd clots appear. They will gradually sink to the bottom.

Step 5. Curd curds

Remove the pan from the heat. Let the serum cool. And then there are several ways. The first is to strain the cottage cheese through a thick towel or a strainer.

Step 6. Strain through a sieve

But in order to get the desired mass, you still need to do some manipulations. Let's say you did it with a strainer. Keep the cottage cheese in it longer, or you can press it on top with a spoon. I did it with a strainer, and then threw it all on a towel to wring it out.

Step 7. Squeeze out the whey

IMPORTANT: If after the first attempt you small quantities If you decide to make a larger portion of curdled milk, this process will be made easier by hanging a towel (gauze). Just keep it there until the whey stops separating.

And you will get such beauty!

Step 8. Cottage cheese is ready

How to make cottage cheese from kefir

Kefir should only be fresh. And another piece of advice - take the one that is not liquid, but the one that is thicker, with a consistency reminiscent of my yogurt. Having poured a liter of kefir into an enamel vessel, we send it to water bath. Keep on low heat for at least 30 minutes. Cover with a lid and let it cool. And then the same algorithm - gauze or strainer. Or both.

A delicious recipe for making low-fat homemade cottage cheese

Yes, this happens too. Some people are losing weight, others are contraindicated from having excess fat, while others have a liver or pancreas that does not allow such luxury. Therefore, I advise you to buy non-farm milk - it has a high percentage of fat content. And for low-fat cottage cheese you also need low-fat milk. You can buy one percent milk at the store, or if you buy it from someone homemade milk, ask - they will make you skim milk. You can stand the milk and skim the cream several times.

Then you need to ferment the milk. But get ready for the fact that the process will take more than one day, as with yogurt. Therefore, put a couple of tablespoons of low-fat kefir into a liter of raw materials. And then everything is the same as in the previous recipes. By the way, low-fat homemade cottage cheese will not be as loose as with regular milk, but everything useful will be preserved in it!

In Rus', cottage cheese has been known since the 15th century; it was then called cheese. There are several types of cottage cheese, depending on the content of nutrients - fats and proteins, as well as free organic acids. Cottage cheese is also distinguished according to a number of commercial properties and hygienic qualities. For example, there is cottage cheese prepared in the classical way, using rennet, there is acidophilus cottage cheese, calcined, homemade cottage cheese. But what all species have in common is that all species have the same raw material - milk.

What are the benefits of cottage cheese?

To the question - What are the benefits of cottage cheese? Can you answer briefly? : his nutritional value, their medicinal properties. More on this below.

Cottage cheese owes its popularity as a product from the medical and dietary diet to the presence of a relatively large amount of proteins in it, a favorable combination of minerals and trace elements, as well as the essential amino acid methionine, the content of which (495 mg%) is second only to soybean flour.

The structure of fats and proteins contained in cottage cheese is such that they are absorbed easily and quickly.

Cottage cheese is also rich in choline (73.5 mg%) and lecithin (2.0 mg%), which allows the widespread use of especially low-fat cottage cheese for the prevention and treatment of atherosclerosis and obesity. The successful combination of methionine with another essential amino acid - tryptophan - gives cottage cheese a special value.

Optimal protein-fat-carbohydrate ratio:

• fat - 0.5 to 20.0 g
• proteins - 13.0 to 16.0 g
• carbohydrates - 1.0 to 1.5 g

For dietary and baby food unleavened cottage cheese is best premium, made from milk that has not been subjected to prolonged heat treatment and, therefore, is better and easier to digest.

Calorie content of cottage cheese

The calorie content of cottage cheese depends on the fat content of the product. 100 grams of cottage cheese contains (depending on the quality of milk and technology for preparing cottage cheese):

• fat cottage cheese contains 17-20% fat
• medium fat cottage cheese - 9%,
• low-fat cottage cheese 1.75-2% fat

Thus, the calorie content of 100 g of cottage cheese can vary from 60.0 kcal to 250.0 kcal. The cottage cheese that we buy in the store is labeled. If the package says 5% fat, then 100g of cottage cheese has a calorie content of 142 Kcal, 100g of 18% cottage cheese has a calorie content of 236 Kcal.

When prepared at home, the calorie content of cottage cheese will depend on the fat content of the milk. Low-fat milk will make low-fat cottage cheese. If you use village milk, then the fat content of the resulting cottage cheese is approximately equal to 5–18% and its calorie content from 145 to 232 kilocalories per 100 grams of product. The calorie content of milk and the cottage cheese obtained from it is affected by the time of year and the feed of the animals that provide the milk.

In addition, the calorie content of cottage cheese depends on the degree of extraction.

What microelements and vitamins are included in cottage cheese?

Cottage cheese contains calcium, phosphorus, potassium, magnesium, sodium, iron, fluorine, vitamins B2, B6, B12, E, PP, provitamin A, folic acid.

What is the acidity of cottage cheese?

Cottage cheese has such an indicator as acidity. According to hygienic standards, the acidity of fatty cottage cheese, which is intended for rational nutrition, should not exceed 225 degrees T (according to the so-called Turner scale), cottage cheese for dietary food - 170 degrees T, and cottage cheese for baby food - 150 degrees T. Fifteen degrees on this scale are equivalent to approximately one gram percent of free organic acids.

Cottage cheese for pancreatitis

YOU CAN use cottage cheese for pancreatitis:

The cottage cheese should be non-acidic, freshly prepared in the form of a paste. You can use cottage cheese to make soufflés, steam puddings and casseroles.

DO NOT use cottage cheese for pancreatitis:

Cottage cheese is fatty, with high acidity. Dishes made from cottage cheese with the addition of spices that have a juice-like effect. Cottage cheese dishes fried in a frying pan with plenty of oil and a crispy, fried crust are not allowed.

Cottage cheese dishes suitable for pancreatitis

Below is a list of some dishes that correspond diet No. 5p(for pancreatitis).

Homemade cottage cheese. How to make cottage cheese at home

There are several recipes that can be used to prepare homemade cottage cheese.

To make cottage cheese, you can use raw or pasteurized milk. Here everyone chooses for themselves. During pasteurization, especially when milk boils, they are destroyed useful material, including calcium, protein. But unpasteurized milk can contain dangerous bacteria.

Recipe for pasteurizing milk at home. If the milk is not pasteurized, then you can pasteurize it yourself. To do this, place the milk in a water bath (put the pan with milk in a large saucepan with boiling water) and heat the milk to 80 degrees. Reduce heat and maintain the temperature of the milk for 10-15 minutes. Then quickly cool to 30-32 degrees.

Recipe No. 1. Dietary cottage cheese can be prepared using calcium lactic acid powder, which we buy at the pharmacy.

Pour one liter of cold water into the pan raw milk, add 4 grams of calcium lactic acid powder. Let's stir. Let's put it on low heat. At a temperature of 80-90°, curds begin to appear in the milk.

The milk is brought to a boil, but not boiled. Remove from the stove and cool naturally, slowly, at this time the curd is separated from the whey.

Place gauze in two or three layers in a colander. Filter the curds from the whey.

A liter of milk produces 200-220 g of cottage cheese.

Note: If calcium lactic acid is not available, you can use calcium chloride. Apply this way: 10 ml of solution (2 tsp) per liter of milk. The rest is as described above.

Recipe 2. Pour the milk into the pan in which the cottage cheese will be “cooked”, put it in a warm place to acidify for one day. The next day, place the pan on the stove, setting the stove to low heat. Be careful not to let the milk boil! When the milk protein has curdled, remove the pan from the heat and let it cool. Then put two or three layers of gauze on a colander and pour the mixture into the colander. The whey will flow into the bowl that held the colander. Whey is a very healthy dietary product, it contains many microelements. You can drink it, it quenches thirst well, and it can be used in cooking, such as baking. The cottage cheese is ready! For diet No. 5p, cottage cheese is eaten with milk.

Recipe No. 3. Pour the starter into pasteurized milk at the rate of 2 liters of milk, 100 ml of kefir or sour cream, place in a warm place to acidify for one day. Next we perform as in recipe No. 1

Recipe No. 4.Homemade cottage cheese You can make it from kefir that you bought at the store. To enrich cottage cheese with calcium, calcium chloride, which can be purchased at a pharmacy, can be added to milk or kefir.

Recipe No. 5.Homemade cottage cheese They prepared this way in ancient times, but even now this recipe is used in villages. The cottage cheese turns out especially tasty. A pot of sour milk or curdled milk was placed in a cooling oven for several hours. Then the entire contents were poured into a cone-shaped bag and the serum was decanted. The cottage cheese remaining in the bag was placed under a press. The drier the cottage cheese was, the more valuable it was. They knew how to prepare cottage cheese for use. To do this, the finished cottage cheese was again put in the oven for several hours, and then again put under the press and poured into clay pots. poured from above melted butter. Such cottage cheese could be stored for many months

Remember Cottage cheese is a perishable product in which pathogenic microorganisms quickly develop. When purchasing cottage cheese, carefully examine the product visually and the information on the packaging. Benign cottage cheese white(as an option - a creamy shade), its taste is sourish-milky, clean, the smell is subtle, pleasant, the consistency is delicate, homogeneous.

Tip #1 The body of an adult is capable of absorbing no more than 35 g of protein in one meal. This corresponds to 150 g of cottage cheese. Therefore, it is not advisable to eat more cottage cheese, since protein beyond the maximum value (35 g) will not be absorbed.

Tip #2. The easiest way to reduce acidity. IN enamel pan put 0.5 kg of sour cottage cheese, add 1 glass of whole milk and 1 glass of cold boiled water. Whisk thoroughly, cover the pan with a lid and bring to a boil over low heat (do not boil!). Then curd mass Place on cheesecloth spread in a colander, squeeze and cool.

Cottage cheese is a universal product in terms of taste variations. This is explained by the fact that cottage cheese goes well with various foods.

Cottage cheese can be sweet. Berries, fruits, dried fruits, and honey are added to the cottage cheese in accordance with your diet or taste preferences. You can make various casseroles, soufflés or puddings. Cottage cheese can be salty. If you put vegetables, herbs, spices in cottage cheese and add low-fat sour cream or kefir, you will get a wonderful dietary breakfast.

How to cook homemade cottage cheese in a slow cooker

1. Pour 1 liter of kefir into the multicooker bowl, kefir is healthier home. How to make homemade kefir,
2. We set the multicooker mode to “heating”.
3. After 1 hour, turn off the multicooker, open the lid slightly, and let the mixture cool.
4. Separate the cottage cheese from the whey; to do this, cover a colander or sieve with gauze and place the cottage cheese in it.
5. The cottage cheese in the slow cooker is ready.

Bon appetit!

We all love cottage cheese for its excellent taste, you can eat it with sour cream, you can add milk, kefir, fermented baked milk to it, very tasty dish It is obtained by adding any berries or fruits to the cottage cheese. But the main advantage of cottage cheese is that it is an excellent dietary product, very useful to people of all ages, and especially for children and people who are elderly or weakened by illness.

But cottage cheese is different from cottage cheese. I think everyone will agree with me, really. Of course, what we see now on store shelves is sometimes very difficult to call cottage cheese. I wholeheartedly advise everyone, especially those who have small children, not to be lazy and prepare homemade cottage cheese.

Homemade cottage cheese made from milk. Recipe. Photo

Pour a liter of raw fresh milk into a saucepan, close the lid and place in a dark place; at normal room temperature, the milk sours in about a day.

Pour the milk into a saucepan and place it under the lid in a dark place until it ferments.

Next, it is best to use a water bath, placing a saucepan with sour milk in another, larger saucepan, this makes it easier to control the process of separating the whey. But sometimes I put a saucepan with yogurt directly on the stove, placing a special metal stand under it, reduce the heat to minimum and do not leave the stove so as not to overheat.

Place the saucepan with yogurt in a water bath.

Watch when the yogurt moves away from the edges of the pan, yellowish whey appears, and characteristic curd clots appear, this takes about 25-30 minutes, then remove the pan from the stove and leave until it cools.

Keep it on the fire until curd clots appear and the whey is completely separated (it took me 35 minutes)

Drain the cooled cottage cheese in a colander, but preferably onto a clean gauze napkin, tie the corners of it and hang it so that the whey drains. The cottage cheese will be very tasty!

Pour the contents into a colander and squeeze a little.

This is how the cottage cheese turned out.

And this is the serum left.

The most delicious and healthy cottage cheese It’s made from raw milk, but when I don’t have the opportunity to buy farm milk, I make cottage cheese from pasteurized milk, which turns out to be an excellent product that is much tastier than store-bought milk.

Making cottage cheese at home from kefir

To prepare cottage cheese, take a liter of kefir, it is advisable that the kefir is fresh, for better separation of the whey you can add a spoon sugar syrup, but this is optional.

Place the kefir in an enamel bowl in a water bath and heat it over low heat for about half an hour, then leave it covered to cool. During this time, the curd will finally separate from the whey, and we again pour all this onto a sieve or cheesecloth and get a delicate, nutritious product.

Making low-fat homemade cottage cheese

As a rule, farm milk is quite fatty, and the cottage cheese produced from it is also high in fat; this must be taken into account if, for any indication, a low-fat diet is recommended for you.

Low-fat cottage cheese can also be prepared at home, but it requires low-fat milk. There is pasteurized one percent milk on sale, and you need to make low-fat cottage cheese from it.

This kind of milk takes much longer to ferment, and to speed up the process you just need to add two tablespoons of kefir to a liter of milk. Otherwise, we do everything the same as with regular milk, the cottage cheese will not be so loose, but tasty and containing all the useful substances.

Low-fat cottage cheese is good for everyone who has problems with excess weight, who has problems with the liver, pancreas, so as not to overload them.

How long can cottage cheese prepared at home be stored?

You can store this cottage cheese for 3 days in the refrigerator. Now imagine how much extra there is in store-bought cottage cheese, if it has a shelf life of 2-3 weeks, or even more. It's all chemistry. It is up to everyone to decide whether to buy such cottage cheese or prepare cottage cheese at home.

So what are the benefits of cottage cheese? Is everything in it actually useful? Let’s talk about this in more detail.

Cottage cheese. Benefit. Beneficial features

1. Cottage cheese contains a lot of protein, the fatter the cottage cheese, the more protein it contains; in fatty cottage cheese its content reaches up to 15 percent, in low-fat cottage cheese - up to 9 percent. Moreover, the protein obtained from cottage cheese is completely absorbed by our body, which is not unimportant. 300 grams of cottage cheese contains a daily dose of animal protein.

Of course, this is a lot, we hardly eat that much cottage cheese, but we get protein not only from dairy, but also from other products, but for children and especially older people, the proteins that make up cottage cheese are simply not replaceable. And probably many of you know about the protein diet. The diet is based specifically on the benefits of protein for weight loss and slimness. And the plus to this is that we also strengthen our hair and nails.

1. Everyone knows that all dairy products contain calcium, but whole milk is not suitable for everyone due to the fact that the body of many adults lacks the special enzyme lactase, which breaks down milk sugar. As a result, drinking milk can result in intestinal upset.

But fermented milk products, including cottage cheese, do not have such features; during their production, milk sugar is completely broken down, so cottage cheese is an excellent source of calcium for us, and calcium is the health of our teeth and skeletal system.

1. Vitamins A, E, D, B1, B2, B6, B12, PP are found in large quantities in cottage cheese; a lack of these essential vitamins can lead to a decrease in the body’s defenses and to disorders of the nervous and digestive systems. In addition to calcium, cottage cheese is rich in other minerals, for example, iron, magnesium, phosphorus, potassium, which makes it a primary product for many diseases.
2. The protein content of cottage cheese contains the essential amino acid methionine for humans, which prevents the liver from fatty degeneration; cottage cheese in the diet is especially important if metabolic disorders have already been detected in the body, such as gout, obesity, and thyroid diseases.
3. Cottage cheese contains a complex protein called casein, rich in all amino acids necessary for humans; this protein has a lipotropic effect, that is, it helps normalize fat metabolism and reduce cholesterol levels in the blood.

Cottage cheese is necessary for all of us, and especially for children, pregnant women and nursing mothers, it is necessary for those suffering from anemia and tuberculosis, people with problems of the liver, gallbladder, stomach and intestines, everyone who is overweight, and elderly people.

I suggest you listen to the thoughts of the famous bodybuilder Denis Semenikhin about the benefits of cottage cheese, how he uses it himself and what advice he gives for all of us.

Grain cottage cheese. Benefits and harms

The most popular cottage cheese, and this is understandable, this is very delicious product which appeals to both adults and children. However, in addition to taste, grain cottage cheese has many advantages; it is a low-calorie product with a large amount of protein and low fat content; it is much easier to digest than regular cottage cheese, which is very important for children, sports and dietary nutrition.

It is useful to consume grain cottage cheese for people with diseases of the stomach, intestines, liver, after illnesses during the recovery period, it can be consumed even late in the evening, the benefits of grain cottage cheese at night are obvious, since it is a very easy product for the body.

Grain cottage cheese. Contraindications. Harm

Eating this type of cottage cheese has virtually no contraindications; there are minor restrictions due to the fact that grain cottage cheese is usually slightly salted. If you consume cottage cheese in moderation, the benefits will be much greater than the harm; it should not be abused only by those who are prescribed a salt-free diet.

Skim cheese. Benefits and harms

Low-fat cottage cheese is made from skim milk, and although in addition to fat it contains all the healing substances inherent in milk, it is lower in calories and is especially popular among vegetarians, people watching their figure, those who want to lose weight, and athletes.

The benefits of using such cottage cheese are undeniable. It is rich in proteins, amino acids, vitamins and minerals, but is depleted in fat-soluble vitamins A, E, D; in low-fat cottage cheese their content is much lower.

There is one more drawback of low-fat cottage cheese: with a reduced fat content, calcium from this product is less absorbed by the body, but, nevertheless, this cottage cheese will not cause harm and will only benefit those for whom fatty foods are contraindicated.

Cottage cheese with honey. Benefits and harms

Many people love cottage cheese with sugar, but if you like sweet cottage cheese, it is better to put a spoonful of honey in it, it will be almost like a treat, a very healthy dish for breakfast, it can be used as a snack or late in the evening.

Cottage cheese with honey is doubly useful, since honey complements the benefits of cottage cheese with biologically active substances and antioxidants that affect all functions of our body; we not only get protein and calcium, which cottage cheese is rich in, but also strengthen the immune system and improve metabolic processes in our body.

If we are talking about the dangers of such cottage cheese, then we need to say the following. Cottage cheese with honey should not be consumed by anyone who is allergic to honey products. And use very carefully for diabetics. Those who have problems with excess weight should not lean heavily on cottage cheese with honey.

The benefits of homemade cottage cheese

The benefits of cottage cheese prepared at home are obvious; not only do we prepare it with our own hands and can take good quality milk for its preparation, it is also important that homemade cottage cheese does not contain preservatives and other additives that may be present in store-bought cottage cheese.

In addition, when making cottage cheese, a fairly large amount of whey remains, which is a useful dietary product; you can simply drink it as a drink, cook pancakes and okroshka with it, and add it to borscht. Whey contains proteins, vitamins, microelements, lactic acid bacteria, and its benefits have been proven and recognized by official medicine. However, this drink is contraindicated for people with lactose intolerance and increased secretion of gastric juice.

Serum is widely used in cosmetology; at home, it is best to simply wash your face with fresh serum, this will improve skin color, make it clean, smooth and toned.

Goat curd. Benefits and harms

On sale now goat milk, goat cheese and goat's curd, these products are becoming more and more popular in dietary nutrition. Goat cottage cheese is on the same level as meat in terms of protein content, and is absorbed much better.

This type of cottage cheese is very important in the diet of people prone to osteoporosis, as it contains a record amount of easily digestible calcium, as well as vitamins B12 and B2, magnesium and phosphorus.

However, it is better to buy non-fat varieties, especially for those who have problems with blood vessels and are at risk of atherosclerosis.

Daily intake of cottage cheese

For an adult, the daily intake of cottage cheese is 200 grams.

Allowance for cottage cheese for children

Children are given cottage cheese from 6 months. I remember our times when we got everything in the dairy kitchen. And my daughters really liked this cottage cheese. From 6 months you can give 40 grams of cottage cheese. And further in the year up to 50 - 60 grams per day. You can give cottage cheese to children if they are intolerant to milk and dairy products.

Children under 3 years of age should be given either cottage cheese homemade or from the dairy kitchen. Store-bought cottage cheese can only be recommended for making casseroles, cheesecakes, dumplings and some other dishes.

Cottage cheese calorie content

The calorie content of fatty cottage cheese is 232.5 kcal per 100 g.
Calorie content of semi-fat cottage cheese is 164.3 kcal per 100 g.
Calorie content of low-fat cottage cheese is 105.8 kcal per 100 g.
The calorie content of grainy cottage cheese with cream is 155.3 kcal per 100 g.

Treatment with cottage cheese

In conclusion, I would like to offer several recipes from ancient medical books that are still relevant today for those people who prefer to be treated with folk remedies.

1. At the first sign of a cold, prepare a mixture of a pack of cottage cheese and 100 grams of finely chopped onions, wrap it in several pieces of gauze and apply these cakes to your feet, throat and chest, like mustard plaster, for two hours, wrapping yourself well.
2. When coughing or suspected bronchitis, zemstvo doctors used cottage cheese mixed with honey; they took a tablespoon of honey per 100 grams of cottage cheese, heated this mixture a little and spread it on a piece of cotton or linen cloth. They applied it to the chest, covering it with compress paper and something warm on top. The patient was given a diaphoretic drink herbal tea and wrapped well. We made such a compress at night, and washed it off with warm water in the morning.
3. For joint diseases, add two tablespoons of finely grated horseradish root and 100 grams of finely chopped onions to a pack of cottage cheese. Warm the mixture and apply under a bandage to the sore joints twice a day until the pain disappears.
4. IN folk medicine Cottage cheese is used for burns; for this, fresh cottage cheese is suitable, which is applied to the burnt surface in a layer of a centimeter, covered with a cotton cloth on top and bandaged. Cottage cheese cleanses the burn site and promotes rapid healing.

And of course, cottage cheese is an excellent cosmetic product; masks made from cottage cheese are indispensable for dry, flaky, aging skin.

Cottage cheese. Harm. Contraindications

Who is cottage cheese harmful to? It is difficult to call such a wonderful product as cottage cheese harmful, cottage cheese is contraindicated only for people with individual intolerance, everyone else can eat it, the only thing is that its intake should be limited to those suffering from atherosclerosis and severe kidney damage. They cannot easily tolerate excess protein. With gastritis you also need to be very careful. You can't eat sour cottage cheese.

Always pay attention to the expiration date of cottage cheese and all fermented milk products. Never eat cottage cheese that has expired. Such poisonings are very serious.

If you do buy cottage cheese in a store, pay attention to the sales deadlines. If it is more than 5-7 days, I do not recommend buying such cottage cheese. Can you imagine how much chemistry there is? And, of course, if you buy cottage cheese with some additives, be careful whether you are allergic to the additives themselves. And pay special attention to all these tips if you give cottage cheese to children. I am always for natural cottage cheese and my own natural additives. You can also add jam, but your own. The same berries, but our own. Be careful and wise.

These are the thoughts for today about the benefits and harms of cottage cheese.

How to skim milk at home? It turns out that there are several methods by which you can reduce the fat content of milk, making it more dietary.

How to skim milk by settling

The settling method is the method that is used most often. It makes it possible to remove the cream from the milk, after which it becomes less fatty.

How to skim milk

The procedure looks like this:

1. Fresh milk should be poured into a saucepan or large bowl (this will make skimming the cream easier).
2. Place the container in the refrigerator overnight. In 10–12 hours, the cream will separate from the milk mixture naturally.
3. Take a clean spoon and carefully skim off all the cream. They are suitable for consumption.

The milk that remains in the pan will be low-fat. It needs to be poured into a clean jar and stored in the refrigerator.

How can you skim milk using the hot method?

This method is called “hot” degreasing. What is meant? Milk is poured into a saucepan and placed on low heat. It is better to use an aluminum or glass pan. After all, milk burns in enamel dishes.

When the milk comes to a boil, turn off the heat and remove the pan from the stove. Allow the milk to cool completely. During this time, the cream will rise to the top and can be carefully removed.

How to skim homemade milk with a mixer

Those who do not know how to skim homemade milk can resort to this method. It requires the use of a mixer. The procedure looks like this:

• the milk is placed in a convenient container with high sides;
• the mixer is lowered into it, after which the maximum speed is turned on;
• after a while you will be able to see how pieces of butter separate from the milk (they will begin to stick to the whisk and remain on the walls of the container);
• when the oil is completely separated, you need to strain the milk mixture through cheesecloth;
• the oil that remains in the gauze is suitable for consumption.

If you don’t have a mixer, you can use a three-liter jar! Milk is poured into it, after which the jar is closed with a nylon lid. You should sit comfortably and place the jar on your knee, after which you need to roll it back and forth with sharp movements. After 15-20 minutes the butter will separate from the milk.

If you don’t yet know how to skim milk at home, you can use one of the methods described above. This will not take much time, but only desire and compliance with all the rules of a particular method.

Updated 1 year ago

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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. For self-cooking low-fat cottage cheese, 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 is easy to do by preparing it yourself healthy dish. 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 enamel dishes. It is further added to lemon juice 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.

There is another way to degrease cottage cheese, 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. Then 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 cook 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 for a day 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 the liquid.
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 by adding raisins, candied fruits and sugar, you can prepare 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 curds.
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 optimal temperature for heating 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 a 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 cool and squeeze as in previous recipe: Place in a colander and let drain for several hours.

It is made faster than from milk, since we have 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. I use it more often 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 warm milk ( room temperature) a couple of spoons of sour cream or sour milk. 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 curdled milk 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 3 liter jar It turns out to collect about 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 curdled milk 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, 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 glassware with lid. Either in foil or thick parchment.