With little investment you have How to make homemade cottage cheese and leave it with an indescribable flavor, in addition to being healthy because it does not contain preservatives.
This way, you will leave aside the consumption of ultra-processed foods and learn how to make homemade cottage cheese in a simple and economical way.
How to make cottage cheese at home
Discover a complete collection of How to Make Homemade Cottage Cheese recipes explained step by step. Enjoy and enrich your dishes.
Homemade cottage cheese
Ingredients:
Half a litre of milk ;
1 tablespoon of salt;
3 tablespoons of cornstarch;
10 tablespoons of milk cream;
100 g of unsalted butter.
Method of preparation:
Put the milk, cornstarch, butter, salt in a saucepan and mix. Always cook, stirring, until thickened and add the heavy cream.
Turn off the heat, wait until it is hot. Blend in a blender for 5 minutes, place in a glass jar and store in the refrigerator.
How to make industrial-style cottage cheese
Tips for preparing cottage cheese and leaving it industrialized, however, it is healthy and without preservatives.
Ingredients:
10 liters of pasteurized milk;
Canned milk cream;
1 packet of dry yeast ;
5 ml of calcium chloride;
2 ml of coagulant;
Refined salt;
Water for occasional regulation.
How to prepare the dough:
Heat the milk to 38°C, add the other ingredients, leaving the coagulant last. After this step, let the milk sit for half an hour, until a firm curd forms.
Cut the curd, let it rest for 5 minutes then stir for another 15 minutes until it reaches a temperature of 41°C.
When the dough is at the bottom of the container, that is to say it is already ready, let it rest overnight covered with plastic paper towels. Once fermented, place it in the refrigerator for 3 days.
How to make cottage cheese once the dough is ready:
Mix the mixture (curds) that is in the refrigerator in a food processor, heat over medium heat until you obtain a firm dough. Add the salt, mix well, add the milk cream, if necessary add water and stir until it is absorbed by the dough.
Heat up to 90° so that the ingredients are well incorporated into the dough. The creamy cottage cheese is ready when you slowly drain the spoon and the cottage cheese looks like a hearty porridge.
When it reaches your preference (creamy or bar), remove it from the pan, let cool and store in the refrigerator.
How to make homemade cottage cheese
How to make cottage cheese
This recipe explains how to prepare cut cottage cheese at home without fear. In addition to being very simple to prepare, it is economical in terms of ingredients. Check!
Ingredients:
100 g grated parmesan;
3 tablespoons of butter;
1 cup cornstarch;
500 ml of whole milk.
How to do:
Dissolve the cornstarch in 200 ml of milk in a bowl and set aside. In a saucepan add the grated parmesan, the rest of the milk and the butter.
Place over low heat and stir until boiling, stirring constantly. When it starts to boil, add the dissolved cornstarch and stir until it comes away from the pan.
Transfer to a baking dish, wait for it to cool, cover with plastic wrap and place in the refrigerator until firm to the point of cutting.
Cottage Cheese Dish
Ingredients:
5 liters of milk;
190 ml of coagulant (you can replace the alcohol vinegar);
45 ml of milk cream;
Hot water;
Salt to taste.
Method of preparation:
Heat the milk, add the coagulant or vinegar to curdle. Remove from the heat, pass through a sieve to separate the paste formed from the rest of the milk.
Place the pasta in a pot of hot water and stir until the strong flavor comes out. Return the pasta to the saucepan with the milk and before putting it back on the heat, stir well for a while longer.
In another saucepan, heat the heavy cream, pasta and salt. Stir until an elastic dough forms, transfer the mixture to a plate, wait until it cools, then serve with bread.
Cottage cheese with ricotta in the blender
How to make cottage cheese
Another way to make homemade cottage cheese is to use ricotta. In no time you have one type of cheese in another with a firm and very different consistency.
Ingredients:
500 g of ricotta;
250 ml of milk;
1 tablespoon of butter;
Salt to taste.
Method of preparation:
Boil the milk, put in a blender, add the ricotta, butter and mix until creamy. Add salt to taste, beat until well combined and ready. Place in a container and store in the refrigerator.
Homemade mozzarella cottage cheese
Learn a very simple and economical way to make cottage cheese with just two ingredients.
Ingredients:
1 can of milk cream ;
150 g of mozzarella.
Method of preparation:
Chop or grate the mozzarella, place it in a microwave-safe container, add the heavy cream and microwave on high for 30 seconds or until the cheese is completely melted.
After this time, remove, mix well and leave in the refrigerator overnight. After this period you can consume with the accompaniment of your choice.
How to make brown cottage cheese
How to make cottage cheese
Ingredients:
6 liters of whole milk to cut;
1 and a half liters of fresh milk;
1 pinch of salt.
How to do:
This recipe takes two days to be ready. First place the 6 liters of milk in a container overnight to cut it. The next day, remove the cream that forms on top and reserve it, as you will use it in the other step of preparing the brown cottage cheese.
Heat the milk for a few minutes, but do not let it boil. Before boiling, when the whey separates, pour the rennet into a strainer with a cloth and squeeze the mass well so that the excess whey drains out.
Then put the curd back on the heat, add the fresh milk and cook a little more, to remove the acidity. When the milk mixes well with the curd, remove it and squeeze it again.
In a separate saucepan, put the cream removed at the beginning and reserved, cook for a while until a dark broth remains.
Remove from the pan, but leave some at the bottom. Add the curd mass that has been pressed into the pan, salt to taste and add the rest of the broth that has been removed, but add it half and always stirring, so that the cottage cheese dissolves and the dark color is homogeneous.
Never buy cottage cheese again. Take advantage of the recipes and make them at home, with a guarantee and knowing their origin.