How to cook cottage cheese in a slow cooker?

Cottage cheese is a very popular product that is useful for both adults and children. Find on the shelves of high quality product, without harmful additives, it is very difficult.Therefore, it is best to cook it at home. Especially if there is a slow cooker in the kitchen, then this can be done easily and simply.

Each hostess can cook cottage cheese in a slow cooker. There would be a desire. Cooking does not take much time, and in the end you get a delicious diet product that is guaranteed to be natural and healthy.

The peculiarity of homemade cottage cheese cooking is not only the simplicity of its manufacture, but also its naturalness. After all, at home you will not add harmful additives, thickeners or flavors. In addition, the cost of such a home product will pleasantly surprise you, and you can save a family budget.

To cook cottage cheese at home will not need any special products. It will be enough if there is milk, cream and sour cream in the fridge. By the way, the milk is quite suitable sour. Using a slow cooker to make this dairy product is easy. Moreover, most models already have a special program for making curd.

The main cooking phase consists of the natural fermentation of the dairy product. If the milk is already sour, then it is enough to separate the coagulated protein from the liquid. And if you use fresh milk, then you should add a little sour cream or dry sourdough to it, so that in the end you can cook cottage cheese.

If you use rustic natural milk, then it should be pasteurized. To do this, just put it in a slow cooker for half an hour at a temperature of eighty degrees. If the store milk, then do not need to. Next, we have prepared some interesting recipes that will allow you to cook a variety of cottage cheese.

As mentioned above, cottage cheese at home can be made from fresh or sour milk. In addition, there are such recipes that fully admit the possibility of making cottage cheese from kefir and milk, from milk and yogurt or ryazhenka, from sour milk, from cow or goat.

The final taste of the product depends on the original ingredients. Therefore, each time you can safely experiment, try new recipes and tastes. For example, you can cook cottage cheese for baby food, diet cottage cheese or just a delicious product that will eventually become the main one for an appetizing cake.

We begin with the simplest recipe, which will help you out if there is a liter of sour milk in the house. It is important to mention that sour, but not sour milk is suitable for this recipe. Pour the milky liquid into the bowl, set the “Heated” mode and wait exactly sixty minutes. Within an hour, the curd mass will separate from the whey.

By the way, whey may well turn out delicious pancakes, pancakes or homemade bread. As soon as the hour passes, open the lid and lay out the mass in a colander or gauze bag. After all the whey is drained from the mass, the curd can be safely consumed.

If you want to pamper the kids with delicate and fresh cottage cheese, feel free to use the following recipe. We take exactly one liter of fresh milk. It is very important that it was bold. You can choose 3.2% fat. Pour it into the bowl, add one hundred and fifty milligrams of natural yogurt and a pinch of salt and sugar. After turn on the mode "Milk porridge" and cook for thirty minutes.In the event that there is no such mode in your unit, you can cook the product using the Multipovar program. Only in this case set your own temperature to 95 °. After half an hour, you will see that the whey began to separate, which means you can strain the mass, and then enjoy its delicate taste.

The following recipe uses kefir. In the capacity of the multicooker pour one and a half liters of kefir and one liter of fresh milk. Add to them three teaspoons of sour cream. We put the device on the mode of "extinguishing" and set the time - twenty minutes. As soon as the mass begins to boil, we switch to the heating mode and leave to languish for two hours. We filter the finished mass, cool it, and serve it to the table. Cottage cheese for this recipe is very soft and tender. You can use it both independently and with the addition of fruit or honey.

Unusual fermented milk product can be prepared from milk, which is about to sour. Pour into the bowl a liter of this milk and set the mode "Frying". As soon as the milk begins to boil, immediately add the juice from half a lemon. Lemon juice should be introduced gradually, literally a few drops and at the same time you should constantly stir the milk mixture. As a result, the dairy product is curtailed, whey is separated. Now you can put the mass in a gauze bag. We leave it under load for a couple of hours, and then we enjoy an unusual product with a citrus note in the taste.

For lovers of such a product as ryazhenka, we suggest trying out the following recipe. For this recipe, you can use fresh ryazhenka or one that is already expiring.

Pour liter of ryazhenka into the bowl and cook for twenty minutes at a temperature of 80 ° with the lid closed. If necessary, you should extend the cooking process to thirty minutes. Then the resulting mass should be pressed. From one liter of fermented milk product you get about one hundred and thirty grams of delicious curd.

And here is another recipe from ryazhenka. Thanks to an unusual recipe, cottage cheese will have a very original taste. We take one liter of milk and ryazhenka, pour liquid into the bowl. Select the mode “Milk porridge” or “Quenching”. As soon as the whey begins to separate, add an anise star, cinnamon stick, a tablespoon of soy sauce and mix everything thoroughly. Then add a tablespoon of liquid honey, mix, close the lid and turn off the device. After thirty minutes, you can strain the curd.

If you like a coarse-grained product, then the following recipe will suit you. A liter of fresh milk is poured into the bowl and add calcium chloride there. For this proportion two ampoules will suffice. Thoroughly mixing the mass, turn on the "Quenching" mode and set the timer to forty minutes. During this time, the milk should curl up. If this does not happen, then extend the cooking time by another fifteen minutes. As soon as everything is ready, we spread the mass into the bag and hang it for two hours. In this recipe it is quite possible to use sour milk.

Finally, we have some interesting tips that were shared by those hostesses who regularly cook cottage cheese in their kitchen. Take note of them, and this will help you to prepare a high-quality and tasty product.

As soon as the serum begins to depart, you can filter the mass.

• In that case, if you use calcium chloride, then try to strictly follow the recommended proportions. Otherwise, in the end, you get a dairy product with an unpleasant bitterness.
• If sour milk has already acquired an unpleasant smell and bitter taste, then it is better not to cook cottage cheese from such a product.
• A fermented milk product made from sour milk should not be stored for a long time.It is recommended to use it within a day.
• Lovers of goat milk may well replace the cow in any of the above recipes. As a result, cottage cheese will turn out much fatter.
• In order for the curd from kefir to be drier, the original fermented milk product should be heated more.
• It is best to store the home product on the top shelf of the refrigerator or in a special zone of freshness. If the shelf is located next to the freezer, then the cottage cheese can easily be stored for three to four days.

Step-by-step instructions for cooking cottage cheese in a slow cooker are given in the next video.