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, in enamel dishes the milk burns.

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

For those who don’t know how to degrease homemade milk, you 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 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.

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.

How much cottage cheese comes out: proportions

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 it?

Low-fat cottage cheese from milk with sourdough

Ingredients

• — 3 l + -

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 rustic raw milk, but with a little secret.

How to degrease homemade cottage cheese at home

How to skim fresh milk

We buy 1 liter of farm milk, pour it into a saucepan and put it in the refrigerator to settle 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.

How to skim sour milk

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.

How to make low-fat cottage cheese at home

1. We put the milk on the fire.
2. Warm it up to steam temperature, but not higher than 45°C and add sourdough - 1-2 tbsp. kefir or yogurt without additives.
3. Mix everything, close the pan with a lid and wrap it in warm blankets or newspapers, or both - our task is to keep warm so that the milk is completely fermented.
4. Keep it like this for 5-6 hours, then open it and see how thick it is. If you get a dense mass, before putting it on the fire, make several cuts deep to the bottom with a wooden spatula.
5. During the heating process, whey will begin to appear. Under no circumstances should you bring it to a boil, otherwise the cottage cheese will simply cook. Keep it on very low heat for about 30-35 minutes until the whey is completely separated.
6. Remove from heat and let cool at room temperature- this will allow the cottage cheese to swell and its grains will become larger.

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 on 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.

Low-fat cottage cheese from kefir

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

We warm it 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.

Temperature

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.

Time

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.

How to store homemade low-fat cottage cheese

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.

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

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

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

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

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

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

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

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

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

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how to degrease cottage cheese

How to degrease cottage cheese at home

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

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

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

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

much less then

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

Recipes for homemade cottage cheese from sour milk

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

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

Making cottage cheese from homemade milk

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

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

Making cottage cheese at home:

1. Leave the milk 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.
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.

How to make low-fat cottage cheese at home

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

Required products and tools:

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

Preparation dietary cottage cheese:

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

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

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The benefits of low-fat cottage cheese in weight loss have been confirmed by numerous studies. Firstly, this product is rich in vitamins and microelements. In addition to the well-known calcium, it contains phosphorus, as well as magnesium and potassium, the use of which is simply necessary for the proper functioning of all body systems.

Vitamin B and milk protein contribute to the fixation of cartilage and bone tissue, thereby preventing the occurrence of diseases such as osteoporosis and atherosclerosis. Secondly, low-fat cottage cheese is easily absorbed by the body, and its calorie content is only 110 calories per 100 grams. With this product you can significantly diversify diet table by including cheesecakes, casseroles, dumplings or other dishes in the menu.

In industrial conditions, such cottage cheese is made from skim milk. First, it undergoes heat treatment - pasteurization. After this, beneficial microflora is added to the prepared milk, placed in special boilers, so that the fermentation process begins. As a result of this process, milk turns into curd mass. At this stage, maximum attention to every detail is required, because the taste of the finished product depends on the temperature in the boiler and at what speed the operator will mix the resulting mass. Then the whey is drained, and the resulting curd is put on a conveyor line and packaged in special cells. Over the next 3-4 hours, the product is placed in the refrigerator. This technology is considered the most environmentally friendly, since thanks to it it is possible to retain the maximum amount of useful substances and achieve a rich taste.

Many home-food lovers would be interested in learning how to make low-fat cottage cheese on their own and what rules need to be followed in order to regular milk get a healthy treat. If you take the process responsibly, the product made at home will have a pleasant taste and delicate texture. The main thing to remember is that all ingredients must be fresh, and their composition and production conditions should not raise any doubts. In addition, the shelf life of natural cottage cheese should not exceed three days. Product stored for more than 72 hours must be heat treated.

As in industrial production, to prepare homemade low-fat cottage cheese, you need to take low-fat milk. If you couldn’t find such milk, you can use regular milk. In this case, you need to put it in the refrigerator for several hours, and then skim off the cream that has formed on top. Then the milk will need to be brought to a boil, and then quickly cooled by lowering the pan into a container of cold water. The next stage is fermentation. To do this, add yogurt or sour cream to warm milk with constant stirring. The amount of starter should be 5% of the total volume of milk. The contents of the pan should be carefully mixed and placed in a warm place, first covered with a lid. After a few hours, a dense clot should form. It will need to be transferred to a colander covered with gauze and wait until the whey separation stops completely. The finished curd mass should be placed in the refrigerator. Low-fat cottage cheese can also be obtained in a simpler way. To do this, you should buy low-fat kefir and place the bag or pack in freezer for 6-8 hours. The frozen piece should be placed in cheesecloth, placed in a colander and wait until the whey has completely drained. The resulting cottage cheese will have a very delicate consistency.

Among thrifty housewives there is a widespread belief that homemade cottage cheese The easiest way to prepare it is from sour milk. However, we must not forget that such a curd product in some cases can cause poisoning. Due to the way it is received or stored, soured milk sometimes contains bacteria that are harmful to the body. Accordingly, the cottage cheese made from it will also contain them. Therefore, people who have frequent digestive disorders should avoid this method.

Quite often, adherents of a healthy diet ask the question: “How to degrease cottage cheese bought in a store?” In fact, there are no technical ways to reduce the fat content of finished cottage cheese, but you can still find a way out. As a rule, many lovers of fermented milk products use various additives for preparing dishes: sugar, jam, jam, sour cream, etc. To prevent your favorite delicacy from harming your figure, you need to consume cottage cheese in its original form as often as possible, avoiding adding sweet or fatty foods. Of course, the taste sensations will be different, but this will only bring benefits to the body. In addition, you can simply reduce the portion sizes and instead of 200 grams of low-fat cottage cheese, eat 100 grams of regular cottage cheese.

One more in a great way To speed up the process of losing weight will be the preparation of cottage cheese and fruit desserts. Pineapples and grapefruits are perfect for these purposes. Pineapple contains bromelain, an enzyme group that breaks down fats and proteins. Grapefruit is good because it has a positive effect on the level of insulin in the blood, which directly affects fat burning processes, and also activates metabolism in the body. To prepare a healthy dessert, just cut the fruit into slices and mix them with cottage cheese. With the help of such dishes, you can significantly diversify your diet menu and periodically treat yourself to eating low-fat fermented milk products.

Thus, for those who lead a healthy lifestyle and want to maintain a fit figure for many years, low-fat cottage cheese should become one of the most important dishes in the daily diet. By experimenting with various methods of making it, you can create your own unique recipe for a curd delicacy.

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

Procurement of raw materials

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

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

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

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

Labor-intensive process

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

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

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

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

Quick option

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

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

Methods with store-bought milk

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

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

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

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

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

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

Kefir starter

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

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

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

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

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