Homemade cottage cheese in the Redmond multicooker is prepared quickly, and it turns out much tastier and healthier than a similar product sold in stores. Worth it especially

It should be noted that today there are an incredible number of recipes thanks to which you can make this grainy milk ingredient yourself. Depending on the chosen method, homemade cottage cheese can be wet, dry, sour, sweet, etc. Which option is more acceptable for baking or regular tea drinking is up to you to decide. We will present several quick and simple recipes.

in a slow cooker made from full-fat kefir?

It is no secret that such a product contains a huge amount of useful microelements that have a beneficial effect on the condition of our bones, hair, nails, etc. That is why, to improve your own health and digestion, it is recommended to use only homemade cottage cheese.

So, we will need:

• kefir of maximum fat content - 1 l;
• fine table salt (granulated sugar can be used) - add to taste.

Cooking process

Cottage cheese is made from kefir in the Redmond multicooker in just half an hour. It is also worth noting that the higher the fat content, the more grainy the product will be. So, one liter of 4 percent kefir gives about 200 g of the most delicious cottage cheese.

To prepare such an ingredient, pour the fermented milk drink into the bowl of the device, and then add a little salt or sugar, close the lid tightly and set the milk porridge program for half an hour. After the specified time, the fatty kefir should separate into whey and cottage cheese. To separate the coarse-grained product, the contents of the multicooker should be filtered through multi-layer cheesecloth. Then we form a kind of bag out of fabric (there is curd mass inside) and keep it suspended for several hours. During this time, the whey will completely drain, leaving a ready-to-use curd in the bag.

It is advisable to serve this product to the table along with sour cream and granulated sugar.

Step-by-step preparation of cottage cheese in a Redmond multicooker from milk

Homemade cottage cheese made from a milk drink turns out bland and a little moist. This product is ideal for dietary and baby food. By the way, it is not recommended to pour out the whey resulting from the preparation of cottage cheese, since on its basis you can bake delicious pancakes, fluffy pies and soft bread. In addition, representatives of the fairer sex often use this liquid as a lotion that improves skin condition and complexion.

As you can see, cottage cheese in the Redmond multicooker turns out not only tasty, but also healthy in all respects.

So, to prepare such a product we will need:

• fresh milk of maximum fat content - 1 l;
• thick sour cream (you can take a little sour) - 3 large spoons.

Preparing curdled milk

So, how to make cottage cheese in a slow cooker from a fatty milk drink? First of all, you should make homemade curdled milk. To do this, in the evening you need to pour the milk into a glass jar, and then add a few tablespoons of sour cream to it and mix thoroughly. After this, cover the dish with a lid and leave it warm overnight. This short time is enough for the contents of the jar to completely sour and turn into yogurt. If desired, you don’t have to add sour cream to the milk at all (especially in the hot season). But if you decide to make cottage cheese in the winter, then it is still recommended to use the mentioned product, since without it the process of milk fermentation will be longer.

After receiving a thick fermented milk drink, you can safely proceed to its heat treatment.

How to make cottage cheese correctly?

Cottage cheese in the Redmond multicooker according to the presented recipe takes a little longer to prepare than in the previous version. To do this, pour the fermented milk drink into the bowl of the device, and then set it to heating mode for 60 minutes. If after this time the whey has not separated sufficiently, then it is recommended to increase the holding time in the same program by another half hour. Next, the finished product should be completely poured into multi-layer gauze, and then hang the bag and wait until the liquid has completely drained.

After this treatment, the cottage cheese in a slow cooker (“Redmond 4525” or any other modification) turns out a little damp. If you put it under pressure and keep it in this position for about a day, the dairy product will turn out to be fresh and dry.

Homemade cottage cheese recipe with calcium

To prepare cottage cheese in the Redmond multicooker with calcium, you need to purchase:

• full-fat milk (can be slightly sour) - 1 l;
• calcium chloride - 2 ampoules.

Preparation of coarse-grained cottage cheese

The technology for preparing such a product is not much different from previous options. The only caveat is the use of medication. So, you need to pour the full-fat milk into the multicooker bowl, and then add calcium to it and mix everything thoroughly. After this, the kitchen device must be put into stewing mode for 40 minutes. After waiting for the end of the program, check whether the milk has curdled well. If not, you will need to increase the processing time. After the separated whey appears, the contents of the bowl must be thrown onto thick gauze and all the liquid allowed to drain. Next, hang the bag of cottage cheese over the bowl and keep it in this position for about two hours. A tasty grainy product is ready to eat!

Yogurt curd

The presented recipe is practically no different from the methods described above. To prepare such cottage cheese, you need to mix a liter of full-fat milk with several large spoons of natural yogurt, and then heat the mixture in a slow cooker (30 minutes) and keep at room temperature for three hours. After the specified time has passed, the milk drink should be heat treated again. To do this, it is recommended to set the kitchen appliance to stewing mode for 40 minutes, after which the curdled milk must be folded into cheesecloth and allowed to drain all the liquid.

15.02.2018

Today, many housewives prefer to prepare cottage cheese themselves, since, unfortunately, various harmful additives can be “found” in purchased products. It is especially easy to prepare cottage cheese in a slow cooker from milk. Minimum products and time – maximum taste and benefits!

The simplest recipe

It’s easy to quickly and without hassle make cottage cheese in a slow cooker from sour milk. From one liter of milk you will get 130-145 g of cottage cheese. Of course, you can increase the proportions of the original product.

Advice! Once the milk has curdled, it does not need to be heated for long. As soon as you see that the whey has separated, strain the mixture. Otherwise, the protein will curdle and the cottage cheese will turn out tough.

Compound:

• 1 liter of milk.

Preparation:

1. We need milk that is sour, but not sour. Pour it into a multicooker container.
2. Close the device. Turn on the “Heating” option and wait one hour.
3. During this time, the curds will separate from the whey. By the way, a little whey is obtained from sour milk. It can be used for baking or making okroshka.
4. Place the curd mass in a colander. It should first be covered with gauze.
5. When the whey has drained, the cottage cheese can be eaten. The drier you want the product, the longer you let the whey drain.
6. Cottage cheese from sour milk in a slow cooker is ready!

Advice! To make the curd grainy, place a small weight on top, and then the whey will “come off” faster and better.

The most delicate cottage cheese

Let's figure out how to make cottage cheese from milk in a slow cooker with the addition of yogurt. Just choose milk no fatter than 4%. Believe me, this delicacy will become the most favorite among your household.

Compound:

• 1 liter of milk;
• 150 ml natural classic yoghurt;
• salt;
• granulated sugar.

Preparation:

Advice! If the recipe calls for adding potassium chloride to milk, adhere strictly to the specified proportions. Otherwise, the product will be bitter.

To prepare cottage cheese according to this recipe, you first need to buy dry sourdough. From this amount of ingredients you will get 350 g of cottage cheese. It should be stored in the refrigerator and preferably in glass containers.

Compound:

• 2 liters of milk;
• 1 PC. sourdough

Preparation:

Healthy and delicious!

Let's consider another way to prepare the most delicate homemade cottage cheese. Just three ingredients and a little time - and the delicacy is ready.

Compound:

• 1.5 liters of kefir;
• 3 tsp. sour cream;
• 1 liter of milk.

Preparation:

Curd with lemon aftertaste

From milk you can make delicious cottage cheese with lemon notes. To do this, you will need a dairy product that is just beginning to sour.

Compound:

• 1 liter of milk;
• half a lemon.

Preparation:

1. Scald the multi-cooker container with boiling water.
2. Wipe it dry and add milk.
3. Set the “Frying” option.
4. We wash the lemon and squeeze the juice from half of the citrus fruit. Let's strain it. Tip: to get more juice, soak the lemon in hot water for a couple of minutes.
5. When you see bubbles appearing on the surface of the liquid, add lemon juice to the milk. Add it in small portions, while quickly stirring the milk mixture.
6. The milk should curdle. Place the resulting mixture in a colander lined with several layers of gauze.
7. Let it sit for a couple of hours so that most of the whey drains away.
8. Then wrap the mass in gauze and place it in a sieve. Place a small weight on top.
9. After a few hours you can enjoy cottage cheese.

• Whatever milk you choose for making cottage cheese - sour or fresh, the main thing is that it does not emit a strong odor and does not taste bitter. The best choice is a homemade product.
• The fattier the milk, the more caloric the cottage cheese will be.
• Fresh milk must first be curdled. This role will be taken on by sour cream or special dry starter cultures.
• Cottage cheese made from sour milk cannot be stored for a long time. It is better not to eat it “raw”, but to prepare a casserole, dessert or ice cream based on such a product.

Time: 45-60 min.

Servings: 2-3

Difficulty: 2 out of 5

Recipe for delicious cottage cheese made from milk in a slow cooker

Cottage cheese is a mandatory menu item for any person, regardless of age, and the need for this product to be present in the diet of small children is not even discussed.

You can buy this wonderful fermented milk product at the market or in a store. In both cases, there is a possibility of buying a product that is not suitable for the owner’s goals.

For example, a market product may have an unpleasant odor. It’s not so simple with store-bought ones either. It may be too wet or, on the contrary, dry.

And a cunning manufacturer, in pursuit of revenue, can “cheat” with the production date. You feel much more confident if you know exactly what you are going to feed your family.

Therefore, making homemade cottage cheese sometimes replaces its purchase (which is especially true if the product’s consumers include children, for whom freshness is of paramount importance). The most convenient way to make cottage cheese is in a slow cooker, and we will tell you why.

The idea of ​​preparing fermented milk treats at home is far from new. Both our mothers and grandmothers resorted to this. Another thing is that nowadays there is smart technology that makes work easier.

The most luxurious cottage cheese is made in a village oven, where it simmers for some time. It is impossible to recreate such conditions in an apartment. But, knowing the main principles, you can try to prepare a healthy product.

Classic option: make curd from sour milk. The curdled milk is heated in a water bath until the mass is separated into whey and curd flakes.

After which all this is filtered, ultimately obtaining the desired product. On the stove, the process can be quite difficult: you need to maintain a certain temperature, not overheat (otherwise the cottage cheese will turn out dry). At the same time, if the temperature is low, the mass will not curl at all.

With special equipment things are much more fun. Homemade cottage cheese in a slow cooker always turns out to be the consistency you need, because each mode has its own temperature (we will tell you below how to make the food using different programs).

Step 1

Our first step is preparing sour milk. To do this, place the milk in the container in which the fermentation will take place, add sour cream or kefir (this will make the process go faster), and stir. Cover the dish with clean gauze or a towel and leave in a warm place.

If you want to make cottage cheese in the summer, you don’t even need to add kefir, just leave the milk on the table overnight; under the influence of the heat, yogurt will form in the jar by morning. But in winter, additional starter is needed, and it is best to place the jar near the radiator.

The best cottage cheese comes from rich village milk, so if you have the opportunity, buy it at the market.

You can use any container to ferment milk, but the bacteria responsible for souring feel best in glass containers.

Step 2

Transfer the curdled milk into the multicooker bowl. Now is the time to talk about the capabilities of the device. You can prepare cottage cheese in a multicooker using several modes.

What you need to know is this: the higher the heat treatment temperature, the drier the product you will end up with. Therefore, if you want to prepare a soft mass, run the “Warming” program (its temperature is about 70 degrees).

For a denser product, it makes sense to use the “Multi-cook” course (80 degrees) or “Milk porridge” (about 85 degrees). Time - 45-60 minutes.

Step 3

After the specified period of time, the whey should separate from the curdled mass in the bowl. This means that the cottage cheese in the slow cooker is almost ready.

Step 4

Prepare equipment for straining: a deep bowl and gauze. Cover the bowl with gauze (important: the cut should be folded in half). Pour the milk mixture into a lined bowl.

Step 5

Pull the gauze by the ends - you will get a bag. This homemade bag needs to be hung by the free edges so that the whey drains (place a cup, bowl or small saucepan under the dripping whey).

After the mass gets rid of excess liquid, the cottage cheese will become dense and suitable for consumption.

By the way, do not pour out the whey: it can be used to make pancakes, pancakes, homemade bread or buns. And in the summer, sour whey will perfectly quench your thirst.

Homemade cottage cheese in a slow cooker has one significant drawback: a liter of milk yields about 250 g of product. This is exactly enough for one breakfast.

Therefore, if you plan to make cheesecakes or casseroles from homemade milk, you will have to repeat the procedure. You can store your homemade fermented milk treat in a regular plastic container in the refrigerator.

See another version of this dish:

It is difficult to find an adult or child who does not know about the benefits of dairy products. But it is quite difficult to control the quality of store-bought products, especially if, for example, cottage cheese is sold by weight. Therefore, more and more housewives are coming to the conclusion that healthy fermented milk is prepared on their own. Thus, cottage cheese in a multicooker turns out not only healthy, but also tasty, since certain functions from the list of programs eliminate overheating of the milk mass and make its heat treatment uniform.

To make cottage cheese with your own hands, the basic recipe requires only two components: milk and sourdough.

To ferment milk, you can use a special dry fermented milk starter or fermented milk products such as kefir, sour cream, fermented baked milk or yogurt, at the rate of 60 ml per 1 liter of milk.

For a serving of cottage cheese weighing 350 - 450 g you will need:

• 3000 ml of milk with fat content from 2.5 to 5%;
• sourdough in the quantity recommended by the manufacturer for this volume.

Basic recipe step by step:

1. If homemade milk is used to make cottage cheese, it must first be boiled. You can also use a slow cooker for this purpose.
2. Cool boiled milk to 40 - 42 degrees. On the contrary, heat UHT purchased in a store in a slow cooker to the desired temperature. Mix warm milk with starter or any fermented milk product in the required proportion.
3. Next, run the device in the “Yogurt” mode for 8 hours or in manual mode select a temperature of 40 degrees for the same time so that the milk ferments.
4. After this, a white curd clot is formed, which must be kept in the “Warming” mode for another 2 hours to remove the whey.

How to make from kefir

Kefir cottage cheese can be prepared in literally 10 minutes using a multicooker. This homemade product is ideal not only for preparing various main courses and baking, but also as a first food for children.

For 300 g of ready-made homemade cottage cheese according to this recipe you will need:

• 1000 ml kefir 3.2%.

Progress:

1. Pour kefir into a clean multi-pan. Select the “Milk porridge” program or any other with heating at 80 degrees. Set cooking time to 10 minutes.
2. Lower the lid and start the program.
3. After the beep, lift the lid and throw the white curd lumps onto a piece of gauze or loose fabric.

In a quarter of an hour, the tender curd will be ready.

From sour milk

Sour milk can be recycled by using it for baking, like kefir. But it is also a good base for making cottage cheese. The final product may be smooth, paste-like, or grainier.

In addition to a multicooker, colander and gauze, for cottage cheese at home you will need:

• 1 – 3 liters of sour milk.

Sequence of actions:

1. For a tender, more homogeneous cottage cheese, keep the sour milk in the multicooker in the “Heating” mode for 60 minutes. Then strain the separated whey through cheesecloth.
2. To obtain a grainy product, milk in a multi-pan is heated for 10 minutes using the “Milk porridge” or “Multi-cook” modes at 80 degrees. Next, the curd flakes are also squeezed out in a gauze or fabric bag (bundle).

Since homemade cottage cheese is prepared from natural products without adding any preservatives, it should be used within 72 hours after preparation.

Ryazhenka cottage cheese in a slow cooker

In a slow cooker, fermented baked milk cottage cheese can be prepared using the same algorithm as in the recipe above, resulting in a cream-colored product with the aroma of baked milk.

Or you can use the following recipe, which allows you to get a real delicacy with a rich taste thanks to spices:

• 1000 ml fermented baked milk;
• 1000 ml milk;
• 15 ml liquid bee honey;
• 15 ml soy sauce;
• 1 cinnamon stick;
• 1 star anise.

Preparation:

1. In a multi-pan, mix fermented baked milk with milk and run one of the programs that will not allow the mixture to heat above 80 - 95 °C. This can be “Milk porridge”, “Stewing” or “Heating”. Do not close the lid of the device.
2. When the milk and fermented baked milk begin to curdle, put spices in the bowl, pour in soy sauce and honey. Using a plastic spatula, stir the mixture until the mixture is completely dissolved.
3. Next, turn off the multicooker, cover the lid and leave everything until it cools completely. After this, carefully remove the anise and cinnamon from the curd and squeeze out the whey.

Cooking from yogurt

Cottage cheese made from milk that has already turned into curdled milk turns out excellent. And if you supplement it with herbs and spices, you get an excellent spicy and savory snack.

For this dish you will need:

• 1500 ml yogurt;
• 6 – 13 g fresh garlic or 3 – 4 g dried;
• 50 – 100 g dill;
• salt pepper.

Cooking method:

1. Heat the curdled milk in a multicooker using the “Stew”/“Milk porridge” option for 10 – 15 minutes until the whey separates. Then let the contents of the bowl cool completely.
2. Meanwhile, finely chop the herbs and garlic if using fresh vegetables. Mix the cooled curdled milk with dill and garlic, add salt and pepper to taste, and then pour into a gauze bag to separate the whey.

Step-by-step yogurt recipe

It’s worth mentioning right away that a store-bought drinking product with various fillings is not suitable for making homemade cottage cheese. But natural yogurt, ideally prepared with your own hands, is perfect.

Required:

• 1000 ml fat milk;
• 150 ml natural yoghurt;
• 5 g sugar;
• 2.5 g salt.

Algorithm of actions:

1. Mix all the ingredients listed above in a multi-pan. Then run the “Milk porridge” program for half an hour. This time will be enough not only to ferment the milk, but also to separate the whey.
2. Place a colander on a saucepan or deep bowl and cover it with gauze, folded 2-4 times. Pour the contents of the multicooker bowl on top and wait until the remaining whey drains.

Whey is a by-product of making cottage cheese, but also has excellent taste.

Therefore, it can be used to prepare okroshka, knead dough for pancakes, pancakes, bread, or simply quench your thirst with it on a summer day, refrigerate it before use.

Prepared from milk and kefir

This milk curd is incredibly tender and silky. If you prepare it from homemade full-fat milk, it will perfectly replace Mascarpone in many desserts. The main thing is to strictly observe the proportions of the ingredients and follow the cooking instructions.

For a serving of “silk” cottage cheese you should prepare:

• 2000 ml milk;
• 100 ml kefir.

How to make cottage cheese in a slow cooker from the following components:

1. Pour the milk into the multi-pan bowl and heat slightly, turning on the “Baking” option for three to four minutes. No more so as not to overheat!
2. Mix kefir at room temperature with warm milk and cover the multicooker with a lid, forget about the milk base overnight or for 10 - 12 hours.
3. During this time, milk and kefir will turn into one solid white fermented clot, which should be kept on “Heating” for 120 minutes.
4. Next, remove the bowl with the contents from the multicooker and quickly cool it in a larger container with ice water.

Squeeze out the cooled base using a colander and cheesecloth. Homemade Mascarpone cheese is ready to serve!

You can prepare cottage cheese yourself, so as not to fool your head for a long time and not to dirty a lot of dishes, you can use a multicooker. The cottage cheese prepared in it is distinguished by its tenderness, aroma and consistency. This product can be offered even to children; there are no additives or preservatives in this product. If desired, the cottage cheese is suitable for baking casseroles or cookies, which can again be offered to babies or older children.

By the way, milk, kefir, and even yogurt are suitable for making homemade cottage cheese; you can make bread or very tender pancakes from the leftover cooking (whey will remain). We'll tell you how to cook homemade cottage cheese in a slow cooker.

Ingredients:

• liter of milk (kefir or yogurt);
• for the starter, 2 tablespoons of sour cream (you can use the same amount of kefir).

Cooking cottage cheese in a slow cooker

If we use milk for cooking, then pour it into a jar, add sour cream (kefir) and stir thoroughly. We leave it near the radiator until the morning (in winter) or on the table in summer. In principle, you can do without additives; milk in a warm room can sour on its own.

In the morning we pour the sour milk into the cup of the multicooker (if it is yogurt or kefir, then we do not ferment it and simply pour it into the container of the device). Select the “heating” mode (this can be done manually, or after closing the lid, press the “off” button, which activates the desired mode). We select the hour on the display and go about our business.

Since the “heating” mode has the lowest temperature, about 40 degrees, this is the best option for creating the most delicate cottage cheese.

Towards the end of the cooking time for the cottage cheese in the multicooker, prepare a colander, cover it with several layers of gauze, and place a bowl under the container into which the whey will drain. You can then make pies or pancakes from the whey.

So, carefully spoon the cottage cheese into a colander and let the remaining whey drain. After 10 minutes, tie the gauze, making a knot out of it, and hang the cottage cheese so that the liquid can drain.

Depending on the desired consistency, express the whey or not.