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 “Yoghurt” 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!

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: 30 min.

Servings: 2-3

Difficulty: 2 out of 5

Secrets of making tender cottage cheese from kefir in a slow cooker

Cottage cheese is rightfully considered a healthy and tasty product, which undoubtedly should be in the diet of every person.

This is especially true for children, because this product contains useful substances and elements that can have a positive effect on a growing body - for example, strengthen bones and teeth, saturate the body with useful vitamins, and so on.

Making cottage cheese from kefir in a slow cooker is quite simple - for this you only need a pack of this product and a little time for preparation.

As a result, you will be able to prepare a tasty, satisfying and healthy product that will appeal to anyone who decides to try it.

It is worth noting that nowadays many women try to prepare cottage cheese at home, since in this case it turns out to be much more nutritious and healthier than store-bought.

It is important to note that this product is quite simple to make - especially if you prepare cottage cheese from kefir in a slow cooker. A multicooker is an excellent kitchen appliance that can prepare a healthy dish.

And this is not surprising, because a set of modes, tightness and a wide variety of temperatures allow you to prepare cottage cheese of the highest quality, which certainly cannot be compared with store-bought.

For many modern housewives, a multicooker is considered a faithful assistant, because when preparing any recipe, you do not need to sit in the kitchen, monitoring the preparation of the dish.

This is especially true for cottage cheese, which is made independently in this kitchen appliance.

Cottage cheese from kefir in a slow cooker turns out soft, tender, rich, juicy and crumbly - you must admit, you rarely see such a product in the store these days.

Today, such a delicacy is sold either with additives, or it is prepared with the addition of unnatural substances, which allow it not to spoil for a long time, and also give the product the desired consistency.

Today you can make cottage cheese in a slow cooker from any product. However, the best option is made from kefir and expired milk.

It is these “liquids” that allow you to obtain the desired consistency of the finished dish. In addition, cottage cheese recipes from these components are prepared very quickly - you will not need to heat the drink, keep it at a low temperature, heat it again, or hang it to drain the whey.

The multicooker will do everything itself - you just need to separate the cottage cheese from the whey and put it in the refrigerator for a couple of hours.

That's all - in just 1-1.5 hours you can prepare a wonderful delicacy that will be nourishing, tender, juicy, and most importantly - natural and very healthy.

The finished product can be served with any additives - it could be sour cream, sugar, vanillin or raisins. But salted cottage cheese is also common these days, which is also served with sour cream, salt, fresh herbs and garlic.

In general, today there are many options for serving such a delicacy: the product is especially popular as the main ingredient in many dishes.

For example, it can be added to pies, pies, cheesecakes, bagels, sweet and unsweetened dumplings, salads, sauces, cereals, muesli and so on. In any case, kefir cottage cheese prepared in a slow cooker will turn out especially tasty and healthy.

It is important to note that cooking cottage cheese in a slow cooker and then using it as a filling for a specific recipe is the right decision. After all, after heat treatment, a homemade product will not lose its beneficial properties and taste.

To make cottage cheese at home, you only need kefir. If desired, salt or sugar is immediately added to the dish, however, this is still not recommended so as not to disrupt the preparation of the cottage cheese.

By following the recipe correctly, every housewife can make such a delicacy at home. After all, by following the recipe correctly, you can understand all the subtleties and nuances of preparation, and also take them into account for the future.

Ingredients:

It is desirable that it has minimal fat content.

It is worth preparing the dish in the morning or afternoon, so that by the evening the cottage cheese has already cooled - the fact is that you cannot keep the product in the slow cooker for a long time, otherwise the product will quickly deteriorate.

Step 1

Pour the kefir into the multicooker bowl. It’s worth noting right away that from this amount you will get 250 grams of natural “pure” cottage cheese. It is also worth noting that if you have a large slow cooker, the amount of the main ingredient can be doubled.

Step 2

Close the lid of the multicooker and turn on the “Porridge” or “Milk porridge” mode. Cooking time - 30 minutes.

Step 3

As the mass is prepared, open the multicooker and thoroughly mix the resulting mass. Then we transfer the mixture into cheesecloth and hang it over a basin or pan so that all the whey drains into it.

Important: The longer the whey drains, the drier the product will be.

As you can see, preparing cottage cheese from kefir in a slow cooker at home is so simple that any housewife can easily handle it. The main thing is to strictly follow the recipe so that the delicacy turns out really tasty and healthy.

You can serve the cottage cheese as it cools in the refrigerator. At the same time, any delivery option can be used. Try making this delicacy yourself in a slow cooker at home, and you will be surprised how quickly and easily it is made.

See another version of this dish:

Recipe for making cottage cheese from milk at home

Once you’ve made cottage cheese yourself at home, you definitely won’t want to go to the store to buy it. It turns out to be unusually tender, with a subtle aftertaste.

Recently, the composition and origin of many store-bought products remains in great doubt, so culinary specialists have begun to actively develop recipes for their preparation from homemade and proven ingredients. Of course, it’s unlikely that you’ll be able to completely avoid going to the store, but still, every housewife can easily prepare something in an ordinary kitchen.

One of these products is cottage cheese. Making it at home will not be difficult. Of course, to get delicious cottage cheese, the ingredients used must be of the highest quality. This is especially true for milk. It’s better if it’s homemade, but if you still buy store-bought, you need to choose a product with high fat content and a short shelf life.

Convenient to cook (I have a VESelectric SK-A12). Of course, you can simply combine all the components and put them in a warm place, but in this case the curdling process will take much longer, and the finished curd will not be as tender and fragrant.

From the quantities of ingredients indicated below, I got 430 g cottage cheese. Conveniently, the result is not only cottage cheese, but also delicious whey, which can be used for cooking or dough for buns and.

Ingredients:

• 2 l. milk 3.2-3.7%
• 300 g sour cream 22%
• 2 tbsp. lemon juice

How to make homemade cottage cheese from milk in a slow cooker

Prepare the necessary products. Lemon juice can be replaced with 0.5 tsp. citric acid diluted in a tablespoon of water.

Pour milk into the multicooker bowl and turn on to heat. The choice of program does not really matter, the main thing is that it boils. In this case, you must make sure that it does not run away; under no circumstances should you close the lid. don't close.

Place sour cream into already boiling milk and stir so that there are no lumps. It is most convenient to stir with a plastic whisk.

Then squeeze out the lemon juice, add to the milk and stir.

Turn off the multicooker and close tightly. A high temperature will be maintained inside for a long time, which will create optimal conditions for rapid curdling.

Within 5-10 minutes you will notice how the curd gathers into small lumps and the whey begins to separate. Leave the curd mass in the cooling multicooker for 2 hours.

After the allotted time has passed, drain the contents of the bowl into a colander, after covering it with gauze folded in 3-4 layers.

To speed up the drainage of the whey, you can lift the edges of the gauze up, tie a thread and hang it, for example, from a kitchen faucet.

The process will take 1-1.5 hours. In this case, the cottage cheese will turn out tender and soft, but if left for 5-6 hours, it will be drier and grainier.

What can you do in a slow cooker? This question is asked by almost every second housewife who recently purchased this far from the cheapest kitchen device. That is why culinary experts are increasingly creating various recipes that easily allow women to make both simple and complex dishes for every day.

Option 1

Cottage cheese in a slow cooker based on fresh milk

Required ingredients:

• fresh milk (it is advisable to purchase country milk) - two liters;
• live yogurt (without dyes and preservatives) - six large spoons.

Pour two liters of fresh milk into the deep bowl of the kitchen device, and then add six large spoons of live yogurt to it and stir everything well. After this, you need to close the device with a lid and, turning on the heating mode, leave it for thirty minutes. When the set time has expired, the milk must be kept in the multicooker, closed, for another three hours. Next, the device should be put into extinguishing mode for forty minutes. After the signal that the heat treatment is complete, the curdled fermented milk drink should be strained through cheesecloth, and the remaining product should be placed under a press or simply hung over the dish.

Option 2

Cottage cheese in a slow cooker based on full-fat kefir

Required ingredients:

• granulated sugar and table salt - at personal discretion;
• three percent kefir - two liters.

Cottage cheese in a slow cooker: cooking process

The fatty fermented milk drink should be poured into the bowl of the kitchen device, and then lightly seasoned with salt and sugar (if desired). Next, the product needs to be closed with a lid and heated in the appropriate mode at a temperature of seventy degrees. After fifteen minutes, the multicooker must be set to maintain heat for exactly half an hour. After this, the finished whey should be strained through cheesecloth and then suspended over a pan or bowl (until the dairy product is completely free of liquid).

What can you make from cottage cheese and kefir?

You can make a delicious sponge cake from homemade cottage cheese and kefir, which is later recommended to be used as a cake crust.

Required ingredients:

• baking soda - ½ small spoon;
• lemon juice - to extinguish soda;
• homemade cottage cheese - five large spoons;
• three percent kefir - one glass;
• medium chicken eggs - two pieces;
• vegetable oil - a small amount (for coating the bowl);
• wheat flour - one and a half cups;
• banana - one ripe fruit;
• sugar - one glass.

Biscuit making process:

All of the listed ingredients (cottage cheese, kefir, eggs, banana, sugar) should be placed in a large bowl, mashed with a blender, and then added baking soda, slaked with lemon juice, and wheat flour. The resulting batter must be placed in a multicooker bowl, pre-greased, where it must be baked in baking mode for about fifty minutes. It is recommended to cut the finished cake in half and coat it with any favorite cream.