Homemade sour milk cottage cheese

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make cottage cheese from sour milk at home? Prepare all the necessary ingredients. Prepare just one ingredient. You can use milk that has naturally soured or, as in my case, homemade curdled milk, the recipe for which is in my profile.

2. STEP 2

   

   Place the saucepan with milk over very low heat. It is better to take enamel dishes, not aluminum. An article about saucepans will help you choose the perfect pan; the link is at the end of the recipe.

3. STEP 3

   

   When heated, sour milk will begin to curdle even more.

4. STEP 4

   

   These clots will begin to form - this is the whey being separated.

5. STEP 5

   

   Heat further, while making sure that the milk does not burn or overheat, otherwise the finished cottage cheese may become rubbery. Heat up to fifty degrees, then turn off the heat and let the milk cool.

6. STEP 6

   

   Line a colander or sieve with two layers of gauze or, like mine, a linen napkin. Throw our milk into this structure, placing a whey bowl under the sieve. When the whey stops dripping, our homemade cottage cheese is ready and you can treat yourself to it or use it to prepare other dishes.

Comments on the recipe

Katerinas

19.11.2023

4.6

Thanks for the successful recipe! I will offer another option. Homemade cottage cheese made from milk and kefir.

Corason

19.11.2023

4.8

I have never made cottage cheese myself, I only bought it. But circumstances have developed that it is now difficult to buy cottage cheese, but you can get whole homemade milk. I decided to make homemade cottage cheese from sour milk using your recipe. Homemade cottage cheese is much healthier than store-bought cottage cheese. Now I know for sure that there is nothing unnecessary in cottage cheese. I can safely give this kind of cottage cheese to a child and not worry. I took homemade full-fat milk and put it on the radiator to sour it. The sour milk produced completely non-sour and very tender cottage cheese. I prepared cottage cheese from 3 liters of whole homemade sour milk and it turned out to be 670 grams of cottage cheese. Since my child doesn’t eat cottage cheese just like that, I prepared a children’s cottage cheese casserole and cottage cheese buns. I made curd cheese with dill for adults. The curd itself is crumbly, very tasty, and all the dishes turned out with a bang! Now I’ll be making cottage cheese myself, thanks to your simple and tasty recipe!

Katerina

19.11.2023

4.6

I have a Breeze-11 multicooker with the Cottage Cheese program. No need to dance with tambourines. Pour out the sour milk and get cottage cheese after a while. All you have to do is put it in a colander with gauze and that’s it!

Forest Cat

19.11.2023

4.7

hello, is a stainless steel saucepan also not suitable, like aluminum?

Olga

19.11.2023

4.5

Thanks for the recipe, I made cottage cheese for the first time in my life. It is not possible to buy homemade milk, so I found it in the store with 3.2% fat content. What attracted me was that it said “shelf life only 9 days.” It turned sour in about a day and a half, and it turned out to be good raw material for cottage cheese. It’s a pity that the amount of cottage cheese itself was only 200 grams. Tell me, could this be due specifically to the fat content of the milk or are there other factors?