Cottage cheese from milk in a slow cooker

Name: Cottage cheese from milk in a slow cooker
Total time: 2 h
Yield: 4
Ingredients: 1 L Milk; 2 tablespoon Sour cream

Homemade, soft and very tasty cottage cheese. . Cottage cheese from milk is easy to prepare in a slow cooker. In the "Heating" mode, the mass warms up well and there is no need to stand at the stove. The cottage cheese can be placed not only on cheesecloth, but also simply on a sieve with small cells. The whey drains quickly, so the soft curd can be served with jam or sugar within half an hour. This cottage cheese is suitable for making cheesecakes, desserts and processed cheese.

112

39956

Audrey Lewis

Author of the recipe

Cottage cheese from milk in a slow cooker

Calories

197Kcal

Protein

8gram

Fat

11gram

Carbs

13gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

Milk

1L

Sour cream

2tablespoon

Step-by-step preparation

Cooking time: 2 hr

STEP 1
Prepare food.
STEP 2
Add sour cream or kefir to homemade milk. Mix well and leave in a warm place overnight. Usually in summer milk turns sour quickly. And in winter, the container can be placed near the battery.
STEP 3
Carefully pour the curd into the multicooker bowl.
STEP 4
Close the lid and leave in the “Keep Warm” option for 45-50 minutes.
STEP 5
Place cheesecloth in a colander and pour in the cottage cheese.
STEP 6
Hang the cottage cheese to drain the whey. Whey can be used for baking.
STEP 7
If you leave the cottage cheese in gauze for a long time, it will turn out dry. If it lasts for about half an hour, then there will be soft curd. You can serve it with honey or make cheesecakes from cottage cheese. Bon appetit!

Comments on the recipe

Christmas tree

18.10.2023

4.6

Cottage cheese from milk in a slow cooker is very easy to prepare. It turns out tasty and in sufficient quantities. I made it with store-bought milk and kefir, using a ratio of 1L:1L. I heated the milk, added kefir, stirred and after 2 hours the base was ready. I cooked it on the “Milk porridge” mode, after 30 minutes the mixture of milk and kefir had already curdled and delicious cottage cheese was ready.