Cottage cheese is a useful product that is increasingly difficult to find in the store.
The abundance of preservatives and various additives is simply scary.
That is why many housewives are switching to home cooking. This is especially true if the curd is planned to be used for baby food.
After all, there is nothing better than to feed your beloved child with good food.
To prepare such cottage cheese is very simple in a slow cooker made from kefir. Will do?
Cottage cheese in a slow cooker made from kefir - general principles of cooking
Kefir for cottage cheese can be used even nonfat, the product will still work if the fermented milk drink is natural. We do not use sour-milk drinks for long-term storage. They are not useful, after heating, the taste of a preservative may appear.
A slow cooker is used to heat a dairy product. When the temperature rises, the process of curdling begins. That is, the separation of cottage cheese from whey. To do this, use the mode of maintaining temperature or heating. It does not allow overheating of kefir, which can easily be done on the stove. After separating the white flakes, you need to decant all the whey from the product, usually using gauze or other not very dense tissue. The procedure is described in detail below.
Soft cottage cheese in a kefir crock-pot
To prepare soft cottage cheese in a multicooker from kefir, you need a fermented milk product of 1-2% fat. The output will be 180-250 grams, depending on the quality of the product.
Ingredients
• liter of kefir.
Cooking
1. Pour the fermented milk product into the multicooker bowl. In order not to splatter the housing of the device, you can remove the container.
2. Set the mode "Keep warm".
3. After 12-15 minutes, the product will heat up to a suitable temperature of 60-70 degrees. Flakes will begin to appear on the surface, the process of curdling will begin.
4. Periodically open the lid, stir and evaluate the mass. Once all the kefir is a mixture of whey and cereal, you can turn off the slow cooker. On average, the entire process will take 50 minutes.
5. We take out the capacity from the multicooker to the table, let it cool slightly.
6. In a colander, cover the cheesecloth, folded twice. If the canvas cells are large, then you can collapse again. Put the colander on a bowl into which the whey will drain.
7. Pour the curdled kefir into a colander.
8. Raise the free ends of the gauze, form a nodule. To drain the serum, it must be suspended for 34 hours. You can simply squeeze and leave in a colander.
Cottage cheese in a slow cooker made from kefir with milk
A variant of cottage cheese, for which a mixture of kefir and milk is used. The fat content of the products does not matter, but the milk must be real, it is advisable to take the village.
Ingredients
• 2 glasses of kefir;
• 2 liters of milk.
Cooking
1. Pour milk into the multicooker.
2. Add to it all kefir at once.
3. Stir the food with a wooden spoon or spatula.
4. Close the slow cooker and turn on "Preheating" for half an hour.
5. Turn off the device, stir again. Leave for 10 hours. You can all night.
6. During this time, the flaked flakes will rise up, the serum will go to the bottom. If this all happened, it's time to discard the curd.
7. We put gauze on a colander and carefully drain the kefir mixture.
8. We wait until the main part of the serum is gone, we collect the tips of the matter together.
9. Leave the cottage cheese to drain the whey for a couple of hours.
Cottage cheese in a slow cooker made from kefir, milk and sour cream
A variant of very tasty and fatty cottage cheese in a slow cooker made from kefir and other dairy products. It has a delicate texture and a very pleasant taste. It is advisable to use fermented milk products with a fat content of not lower than average.
Ingredients
• 1.5 liters of kefir;
• 1 liter of milk;
• 1 cup sour cream.
Cooking
1. We breed sour cream in milk. You can add a little less if the quantity is limited.
2. Pour into a slow cooker.
3. Add kefir.
4. Stir and leave for an hour, so that whole milk is acidified under the influence of the remaining ingredients.
5. Turn on the heating for half an hour.
6. Turn off, leave the food in the slow cooker for five hours.
7. Check the serum. If it is milky, then we withstand another couple of hours.
8. Now the cottage cheese needs to be thrown back into cheesecloth, let the excess whey drain. Then we use the product for our needs.
Cottage cheese in a slow cooker made from kefir with calcium chloride
For calcined cottage cheese, you will need to purchase 10% calcium chloride at the pharmacy. This recipe allows you to get a product that is useful for children and adults in a short time. It can be used in baking, the additive does not affect anything.
Ingredients
• 1 liter of kefir;
• 1 tablespoon of calcium chloride.
Cooking
1. Pour the main product in a slow cooker, stand on heating for about fifteen minutes.
2. During this time, you need to have time to cook gauze and the rest of the dishes that will be needed to remove the serum. Then there will be no time for this.
3. As soon as the fermented milk product becomes pleasantly warm, we add calcium chloride to it.
4. Quickly stir, as the mass will instantly curd.
5. Pour into gauze.
6. Raise the tips and squeeze the first serum with your hands.
7. Next, hang the knot and leave for a while. The softer cottage cheese is needed, the less whey is expressed.
Salty cottage cheese pasta in a kefir slow cooker
A variation of a curd product that is great for healthy sandwiches. It can also be used for stuffing tomatoes, fried eggplant and cooking other snacks.
Ingredients
• 0.2 kg of kefir cottage cheese;
• salt pepper;
• 4 branches of dill;
• 2 cloves of garlic;
• sour cream.
Cooking
1. We transfer the cottage cheese to the processor, or to any bowl, if we use a hand blender.
2. Add the peeled cloves of garlic, salt, put the black pepper. Fans of spicy dishes can add red pepper.
3. Beat the mass until chopped garlic. Gradually add sour cream, adjusting the consistency. Cottage cheese should turn out creamy, but not liquid.
4. We wash the branches of dill, shake off the drops. We send to the rest of the ingredients.
5. Beat a little more to chop dill.
6. Use the aromatic mass in different dishes. Do not store for more than a day and keep only in the refrigerator.
Sweet cottage cheese dessert in a kefir slow cooker
The recipe for a healthy dessert, a delicious cream or a wonderful afternoon snack. Such a treat can be offered to children if there is no allergy to the products that are part of it.
Ingredients
• 1 handful of raisins;
• 250 grams of cottage cheese;
• 50 grams of butter;
• 70 ml cream;
• 4 tablespoons of powder;
• vanilla.
Cooking
1. It is advisable to remove the oil from the refrigerator at least an hour before making the dessert, let the piece soften.
2. Pour raisins with hot water. It is advisable to rinse the grapes before this.
3. Combine the cream with powder and cottage cheese, add vanillin to them and beat together until smooth. It is advisable to use a blender. But if it is not, then you can take a regular mixer.
4. Add soft butter, whisk together. Now you can remove the device.
5. Drain the raisins into a colander. Then slightly dry on napkins.
6. We shift the soft grapes into the curd mass. Stir and Done!
7. Instead of raisins, you can similarly add dried apricots, prunes, dates and other dried fruits, cut into pieces, in a treat. If the product is soft, then you do not need to soak it. Rinse well enough.
Kefir ice cream made in a slow cooker
From home-made cottage cheese you can cook not only sweet masses, but also healthy ice cream. Tasty, natural, cold. It eliminates the need to buy harm and in the summer will go simply to "cheers".
Ingredients
• cottage cheese from a liter of kefir (200-230 grams);
• 0.12 kg of honey;
• 0.1 kg of banana;
• 30 grams of oil;
• 7 dates;
• 60 ml of milk;
• 40 grams of sugar;
• 4 tablespoons of walnuts.
Cooking
1. Put honey, cottage cheese and milk in a bowl. Beat until smooth.
2. From the dates we take out the bones, cut the product into pieces. Do not forget to wash the dried fruit before this.
3. We also cut bananas into pieces, mix together with dates with cottage cheese. We remove the mass for a while in the refrigerator, while doing the rest of the ingredients.
4. We sort the walnuts, put them on a cutting board and roll them with a rolling pin several times, press them a little. The pieces are not small.
5. Heat the oil in a pan, throw the chopped nuts. Fry until a pleasant aroma.
6. Add prescription sugar, keep on fire until caramelized.
7. Cool the nuts in caramel, chop into pieces and transfer to the curd mass, stir.
8. It remains only to put the ice cream in molds and let stand in the freezer for 3 hours. If there are no special forms, you can use small plastic containers, yogurt glasses.
Cottage cheese in a multicooker from kefir - useful tips and tricks
• Need a soft cottage cheese? In this case, kefir needs to be heated less. To get a drier cottage cheese, make the mass warmer. But if suddenly the fermented milk product is digested, then the grains will be dry and hard. Such cottage cheese will be difficult to eat. It will fit only in baking and only after rubbing it through a sieve.
• The more whey is left in the curd, the more tender and softer the product is, the greater the yield. To get dry cottage cheese, the bag can be hung all night. You can suspend and buy cottage cheese, if its consistency is not satisfied. This technique is often used in the preparation of Easter.
• If you often cook cottage cheese or plan to do this, you can sew a special bag of three or four layers of gauze. It is convenient to pour the product into it, tie it up, hang it up. After cooking, the bag is stretched, dried, removed until the next time.
