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How to make delicious grained cottage cheese at home

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For a long time, many housewives switched to home-made products, and not one that you can buy from grandmothers in the market, but one that is easy to do with your own hands.

It makes no sense to compare what you and a stranger made, to take the same grained cottage cheese: at home cooked and bought in a store - a huge difference that even children will feel. And this difference applies not only to the curd mass, but also to cheese, yogurt, sour cream, kefir, fermented baked milk and other fermented milk products.

If you want to protect your family from consuming a low-quality product and enjoy the gentle taste of the above-mentioned lactic acid treats, then use our selection of articles already available on the website.

In the article, we will talk in detail about granular cottage cheese. Everything that concerns its receipt (recipes, secrets and cooking features), as well as the benefits and harms - we will consider in detail, without missing a single detail.

Grain curd: benefit and harm

We all know what cottage cheese is and how it looks. But the concept of “granular cottage cheese” is slightly different from our usual understanding.

Under such an unusual name they understand one of the varieties of the classic fermented milk product that looks like cottage cheese. However, in addition to differences in the name and appearance, there are differences in the composition of the product, its taste, and most importantly - the method of preparation.

It is thanks to a special method of producing grain curd at home that it can be stored longer than usual, without compromising the taste and quality of the product. But we will talk about the technology of preparing grain curd at home a little later.

Benefits of Cottage Cheese

The useful properties of this dairy product are obvious and not amenable to doubt. Moreover, the granular mass is considered more useful than usual, because it does not contain purines, it is low-calorie and low-fat, and this allows you to include the product in the diet menu.

Everyone can consume such cottage cheese: both adults and children. It strengthens cartilage, bone structures, positively affects the nervous system (making the body less susceptible to stress), and generally contributes to the full development of the body (this property is especially important for a growing child’s body).

Home-made cottage cheese is also recommended for pregnant women, the elderly, those who have weakened immunity and everyone who has problems with the liver, gastrointestinal tract and gall bladder.

Granular cottage cheese is a good prophylactic in the fight against atherosclerosis.

A fermented milk product is also recommended for athletes, especially bodybuilders who need to build muscle. Grain curd contains casein protein, which is an excellent substitute for animal protein, which is so necessary when building muscle mass.

Harmful granular cottage cheese

As for the side effects and contraindications to the use of a fermented milk product, they are not. This suggests that cottage cheese in grains with salted cream is not just a delicate dietary product, but also a treat that can eat absolutely everything without fear, since it is harmless and does not cause allergies.

Caution: the only ones who are not advised to consume a cereal product are people with individual intolerance to the elements contained in fermented milk products.

It is also not recommended to eat cottage cheese in too large quantities, and with moderate use of side effects will not occur.

On calcium chloride

To prepare granular cottage cheese at home, the housewives use the following ingredients:

  1. Milk - 1 packet (liter),
  2. Calcium Chloride - 1, 5 tbsp. (purchased at the pharmacy)
  3. Low fat cream
  4. Edible salt - 0.5 tsp

  • Milk is poured into the pan and put on the stove (the fire should be minimal).
  • When it is heated to 50 degrees, but not yet boiling, pour calcium chloride and stir until granular particles are formed.
  • A saucepan with separated cottage cheese is put in a large container with cold water, continue to mix until the contents cool.
  • Cottage cheese grains are separated from whey (3-4 layers of gauze are lined on a sieve, the contents of the pan are poured, and then squeezed).

Dry cottage cheese is salted, seasoned with cream and served to the table. It can be used to create dietary foods or consumed as a protein breakfast.

Vinegar is in every home. Many housewives use it to make granular cottage cheese.

For the manufacture we need:

  1. Milk - 3.5 liters (It must be pasteurized)
  2. Table vinegar (white) - 3/4 cup,
  3. Low fat cream
  4. Edible salt - 0.5 tsp

  • Milk is placed in a saucepan and put on fire (the weakest).
  • When it is heated to a boil, but not yet boiling, vinegar is poured.
  • The contents of the pan are stirred for 2-3 minutes (curd grains begin to form), turn off the heat, leave the mixture for 30 minutes.
  • When everything cools down, a sieve is placed on top of another container, coagulated contents are poured (the grain remains on the sieve, whey drains into the container).
  • After 5 minutes, when the serum is finally glass, the grains are washed in water, left for several minutes (excess fluid should drain).
  • The resulting product is poured into a plate, seasoned with cream and salt. Served to the table.

The taste of vinegar is completely evaporated. It is needed exclusively for coagulation of milk.

On citric acid

To make a homemade granular product based on citric acid, we need:

  1. Milk - 1 l.,
  2. Citric acid - 0.5 tsp (the same amount of lemon juice will do)
  3. Edible salt - 0.5 tsp,
  4. Cream with a reduced percentage of fat content.

  • Milk is poured into a saucepan and put on the stove (the fire is set to a minimum), bring it almost to a boil, but not to the end.
  • Pour citric acid, interfere for 2-3 minutes.
  • Remove from heat, leave for 60 minutes. During this time, cottage cheese is formed and separated from the serum.
  • In a prepared container, lay gauze with 3 layers, pour the contents of the pan (grains of cooked product remain on the gauze).
  • The gauze is rolled up, the remaining serum is squeezed out, washed with cool water and squeezed again.
  • The dry product is poured into a plate, seasoned with cream, salted and served.

The resulting dish can be supplemented with fresh berries and fruits. Cottage cheese is a tasty and healthy dairy product used in the diet. The protein contained in it contributes to muscle growth.

Homemade Granular Curd: Calcium Chloride Recipe

To make home-made grain curd at home you will need milk (non-fat or with a minimum percentage of fat content), calcium chloride and salted cream.

This minimal set is enough to get a gentle, slightly salty, grained cottage cheese with a pleasant creamy taste.

  1. We heat the milk to 40-50 degrees, pour calcium chloride.
  2. Stir the milk constantly while it is heating on the stove. As a rule, curdling of the mass begins almost from the first minutes of it on the switched-on stove.
  3. When the curd kernels appear in the pan, remove it from the heat and put it in any container with cool water.
  4. While the grain curd will cool, do not stop stirring it, so you will speed up the cooling process, and at the same time activate the separation of serum from the bulk.
  5. Filter the cooled mass through a sieve lined with multilayer gauze, and then gently squeeze it with your hands in the process of filtering.
  6. What remains in the cheesecloth is home-made calcined curd in grains.
  7. Finally, add lightly salted milk cream to it, mix everything and you can serve it.

How to serve cereal curd: breakfast ideas

If you don’t know what to serve with cereal curd, then we offer you some ideas for a simple and quick supply of a fermented milk product, both in an independent form and as an ingredient in other dishes.

Corn curd goes well with fruits, vegetables, raisins, nuts, cream sauces and other unsweetened ingredients. Do not forget that the cottage cheese is brackish, so sweet dressings will not be appropriate.

When choosing fruits, try to make them more or less neutral in taste or sweet and sour.

They also add cottage cheese to salads, to many hot dishes, make tasty cheesecakes, casseroles from it, wrap it in pancakes, put it as filling in any baking, or simply serve with a Turkish flat cake.

Ingredients

  • Skim milk - 1 L + -
  • Milk cream (fresh) - to taste + -
  • Salt - to taste (but keep in mind that it should be a little) + -
  • Calcium Chloride - 1.5 tbsp + -

Homemade Granular Curd: Calcium Chloride Recipe

To make home-made grain curd at home you will need milk (non-fat or with a minimum percentage of fat content), calcium chloride and salted cream.

This minimal set is enough to get a gentle, slightly salty, grained cottage cheese with a pleasant creamy taste.

  1. We heat the milk to 40-50 degrees, pour calcium chloride.
  2. Stir the milk constantly while it is heating on the stove. As a rule, curdling of the mass begins almost from the first minutes of it on the switched-on stove.
  3. When the curd kernels appear in the pan, remove it from the heat and put it in any container with cool water.
  4. While the grain curd will cool, do not stop stirring it, so you will speed up the cooling process, and at the same time activate the separation of serum from the bulk.
  5. Filter the cooled mass through a sieve lined with multilayer gauze, and then gently squeeze it with your hands in the process of filtering.
  6. What remains in the cheesecloth is home-made calcined curd in grains.
  7. Finally, add lightly salted milk cream to it, mix everything and you can serve it.

How to serve cereal curd: breakfast ideas

If you don’t know what to serve with cereal curd, then we offer you some ideas for a simple and quick supply of a fermented milk product, both in an independent form and as an ingredient in other dishes.

Corn curd goes well with fruits, vegetables, raisins, nuts, cream sauces and other unsweetened ingredients. Do not forget that the cottage cheese is brackish, so sweet dressings will not be appropriate.

When choosing fruits, try to make them more or less neutral in taste or sweet and sour.

They also add cottage cheese to salads, to many hot dishes, make tasty cheesecakes, casseroles from it, wrap it in pancakes, put it as filling in any baking, or simply serve with a Turkish flat cake.

How to make granular cottage cheese at home with lemon juice

Not only calcium chloride is used to curd fresh milk. For this, freshly squeezed lemon juice is also often used. To prepare a delicious fermented milk product, we will need almost all of the same ingredients as in the recipe above, only their quantity will be different.

Ingredients

  • Fresh milk (whole) - 1 liter (fat content should be small),
  • Salt - ½ tsp,
  • Fat cream - 6 tbsp.,
  • Lemon juice or citric acid - ½ tsp

The recipe for homemade granular cottage cheese with lemon juice

  1. Pour milk into the pan, heat it well, but do not bring it to a boil.
  2. Add the indicated amount of lemon juice (or citric acid) and mix everything for 2-3 minutes.
  3. We cover the pan with milk with an ordinary towel and leave it covered in warmth for 1 hour so that the whey separates from the cottage cheese.
  4. We filter, separated from whey, grain curd through a multilayer gauze.
  5. We wash the strained curd mass under cold running water, then squeeze everything carefully so that the curd becomes dry.


6. Add cream and salt at the end of cooking (it is not necessary to take them in the ratio in which they are indicated in the recipe, you can add to taste), mix everything thoroughly and serve.

Calcium chloride curd

  • 10 liters of skim milk
  • 1 g of calcium chloride
  • 1.5 ml liquid cheese enzyme
  • 60 ml boiled water
  • 0.05 g of mesophilic yeast Uglich-MST 1 EA
  • cream 15% fat
  • salt - 1% of the total mass or to taste

The recipe for home-made cottage cheese:

1. Heat the milk to 32-35 degrees.

2. Add the leaven to it, wait 30-40 minutes, mix, then pour each liquid enzyme and calcium chloride diluted in 30 ml of water. Stir and let stand for another 40 minutes.

3. Cut the clot into cubes of approximately 1.5-2 cm.

4. Gently knead for 35-40 minutes.

5. Very slowly raise the temperature to 50-55 degrees. At 10 liters it will take about 30 minutes.

6. Continue kneading. In this case, the cheese grain is compacted and floats.

It is necessary to stir until the grain, when pressed, restores its shape. Or taste it. The third option is when an average grain of 1.5 cm is compressed to 0.5 cm.

7. Flip the grain onto a sieve, rinse with cold water and transfer to a clean 0.5 can, where you need to pour up to 1/4 of the cream and salt in advance - about 5 g per can.

At the same time, the grain is laid so that about 1/4 of the volume remains on top. Top it with cream as well.

8. Refrigerate for 12 hours or overnight. During this time, the cream is absorbed into the grain, which will swell and become very tender. Be sure to mix in the morning so that the curd does not compress into a dense mass.

As a result, you get grained cottage cheese with a small calorie content, surprisingly useful, because it contains calcium, phosphorus, which are necessary for bone growth, cell division and improve the condition of the skin and hair.

It is useful to include grain curd in your diet for pregnant women, people with weakened immune systems, elderly people and children.

Grain curd on rennet

  • 1 liter of whole milk
  • 4 drops liquid rennet
  • 1/2 teaspoon salt
  • 6 tablespoons full cream

The method of preparation of granulated cottage cheese on the abomasum:

1. Pour milk into a small saucepan and put on medium heat.

Heat the milk slowly to 30 degrees Celsius. Turn off the heat when the milk is warm enough.

2. Drizzle the rennet in milk. Stir the mixture with a spoon for 2 minutes.

3. Cover the pan with a clean towel and leave the mixture for about 4 hours. Rennet begins to interact with milk and turns it into cottage cheese.

4. Remove the towel and chop the cottage cheese with a knife.

Make several cuts in one direction, and then several cuts in the opposite direction.

5. Add salt to the pan. Turn on medium-low heat. Stir while heating to separate cottage cheese from whey.

Stop as soon as the cottage cheese separates and the whey looks yellowish-greenish. Do not digest, otherwise the granular curd will be hard.

6. Strain the cottage cheese through a sieve lined with gauze. Cover the cheesecloth with plastic wrap and refrigerate the bowl with the bowl for several hours to keep the whey draining.

Stir the cottage cheese from time to time to speed up the process.

7. Put the cottage cheese in a clean bowl and add cream. Salt to taste.

How to make granular cottage cheese at home: tips for taking a note

As you can see from the above recipes, it is incredibly simple to cook cottage cheese in the grains of the house with your own hands. No special skills, special products and devices are needed for this. Everything is done with the help of your skillful hands and exclusively from affordable affordable products.

But in order to put a bullet in this topic with a calm soul, we would like to acquaint you with some secrets of cooking.

Cottage Cheese on Vinegar

  • 3.7 L pasteurized skim milk *
  • 3/4 cup white vinegar
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream

Cooking cottage cheese with vinegar:

1. Pour milk into a small pan, place on a stove and heat to a temperature of 50 ° C.

3. After the milk has warmed, add vinegar to it and mix for 2 minutes.

4. Then cover the pan with a towel and leave for 30 minutes.

5. Separate the cottage cheese from the whey with gauze, allow to drain for 5 minutes.

6. Rinse the cottage cheese under cold water.

7. Transfer the cottage cheese into a bowl and add salt and cream to taste.

Grain curd on lemon juice

  • 1 liter of whole milk
  • 1/2 teaspoon of citric acid or lemon juice
  • 1/2 teaspoon salt
  • 6 tablespoons full cream

Cottage Cheese Recipe with Lemon Juice:

1. Pour milk into a saucepan and heat on a stove, not boiling.

2. Add lemon juice (citric acid) to milk and mix for several minutes.

A similar way is done at home Indian curd cheese panir.

3. Cover the pan with a kitchen towel and let the cottage cheese separate from the whey for about an hour.

4. Strain the cottage cheese through cheesecloth and drain the whey.

5. Rinse the cottage cheese under cold water and wring it to dry.

Add salt and cream to the cottage cheese to your taste. Enjoy your meal!

How to ferment milk for grain curd

If you want to get calcined cottage cheese, then you need to ferment the milk with calcium chloride. Если же вам нужен обычный творог в зёрнах, то используйте свежий сок лимона, белый уксус или сычужный фермент.

Используя хлорид кальция, помните, что много его добавлять нельзя, иначе творог будет горчить. Идеальные пропорции для вкуса – 1,5 ст.л. на 1 литр молока.

There is nothing easier than to cook grained cottage cheese at home, and you will see this when you try to make it yourself. A little effort - and a healthy, delicious breakfast for the whole family is ready!

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