Make cottage cheese in a slow cooker. Cottage cheese in a slow cooker, or how to make a delicious dairy product at home

Time: 30 min.

Servings: 3-6

Difficulty: 2 out of 5

The most delicious option for making cottage cheese from sour milk in a slow cooker

Cottage cheese is a tasty, and most importantly, healthy product that can be easily prepared in a slow cooker. It is worth noting that in this kitchen appliance it cooks much faster than on the stove.

It often happens that milk goes sour while standing in the refrigerator. What to do in this case? You can make pancakes or pancakes from sour milk, but not every housewife will agree to stand at the stove to prepare such a homemade delicacy.

Another cooking option is cottage cheese based on sour milk, which is made in a slow cooker. As a result, the kitchen appliance will make a tender, soft, juicy and crumbly product, which will be much tastier and healthier than store-bought. And this is not surprising, because it is prepared from natural, albeit sour, milk.

Many housewives are accustomed to cooking cottage cheese at home. It can be made not only from milk, but also from kefir. However, it is on the basis of milk that the delicacy turns out to be especially tasty and healthy.

In addition, it is prepared very simply and quickly. And none other than a multicooker, which knows its job very well, can help in this matter.

Cottage cheese made from sour milk in a slow cooker turns out so tasty, soft and healthy that you will immediately no longer want to buy a store-bought product, which is often hard, sour, and most importantly - with chemical additives.

Making this delicacy at home is quick and easy. This dish is especially good for children who love dairy dishes and desserts, especially cottage cheese with sour cream, raisins and sugar.

As a result, you will receive not only a tasty, but also an incredibly healthy dish that you can safely bring to the table as a dessert.

It is impossible not to notice that from this dairy product you can prepare a lot of recipes that will turn out successful and incredibly healthy.

For example, these could be pancakes, cheesecakes, pies, dumplings, porridge and other dishes in which cottage cheese will be present as the main ingredient.

It is worth noting that the delicacy prepared on the basis of sour milk contains a large amount of phosphorus, calcium and vitamin B2, which are needed to strengthen teeth and bone tissue.

In addition, the components of this natural product protect the body from viruses. Nowadays, such a homemade delicacy must be present in the diet.

However, it is best to cook it yourself rather than buy it in a store. Moreover, it is quite simple to prepare - and it can be made from sour milk.

It is important that during the cooking process you should strictly follow the recipe, since the slightest error can lead to a different result. Therefore, when preparing, you need to be extremely careful so that the product turns out tasty and healthy.

Surely many have wondered why recipes in a slow cooker turn out so much tastier and healthier. In fact, the answer to the question is quite simple - kitchen appliances are capable of independently preparing any dish, and at the same time, it has a lot of modes, thanks to which both meat and side dishes turn out tasty, healthy and juicy.

Thanks to the multicooker, the product is prepared very quickly.
You do not need to monitor the cooking process, since the kitchen appliance prepares the delicacy itself.
You do not need to stir the milk, skim off the foam and beat the mass, since the cottage cheese will be quickly prepared using a special mode.
Unlike cooking on the stove, due to the tightness of the multicooker, whey is produced many times faster.

Cooking method

Ingredients:

If you have milk lingering in the refrigerator, you don’t need to throw it away immediately, because you can make delicious homemade cottage cheese from it.

To prepare, you will need any amount of milk - the main thing is that it fits in the multicooker bowl.

Step 1

Prepare the milk.

Step 2

We beat the taken milk into the multicooker bowl and turn on the “Warming” program. After this mode turns off on its own, turn on the “Keep Warm” program for 20 minutes.

Step 3

Let the mixture cool completely, then strain the whey through cheesecloth or a fine sieve. Important: the milk should cool in the multicooker, that is, you should not pour it into another container.

That's all - the cottage cheese is ready. Immediately after cooking it should be placed in the refrigerator to make it more crumbly.

As you can see, preparing cottage cheese from sour milk in a slow cooker is quite simple. If you decide to prepare such a product at home, check that your kitchen appliance has all the necessary functions - otherwise the cottage cheese may not turn out.

Otherwise, you should not make this delicacy in a slow cooker, as sometimes it is very difficult to guess the desired temperature setting.

Based on this product, you can prepare cheesecakes, dumplings, casseroles, add it to dough or use it instead of filling. Either way, it will add great flavor and nutrition to the recipe.

See another version of this dish:

What could be tastier and healthier than homemade cottage cheese, so crumbly and tender. It’s not difficult to make if you have a slow cooker and some dairy products on hand.

Homemade cottage cheese made from milk in a slow cooker is not just a healthy dietary product, but also of very high quality. After all, it is guaranteed not to contain harmful additives and impurities that manufacturers add to increase volume.

The main ingredients for cooking can be any dairy products; even sour milk, cream and sour cream will do.

In addition to excellent quality, homemade cottage cheese is much cheaper than store-bought, which allows you to significantly save the family budget.

It’s easier and more convenient to use a multicooker for cooking. As a rule, they already contain a special program with the necessary temperature conditions.

Basic recipe

The main stage in obtaining a curd product is the natural fermentation of the milk base. Curd grains are coagulated milk protein that has concentrated all the beneficial substances and calcium.

If the starting product is fresh milk, you must add starter to it - a little fermented baked milk, sour cream, ready-made dry fermented milk starter.

The number of calories in 100 g of cottage cheese depending on the fat in milk:

Cooking steps:

Cottage cheese from kefir and milk

Ideal for children's breakfast. Milk softens the sour taste of kefir, while kefir acts as a natural fermentation agent.

To obtain 150 g of the finished product you will need:

kefir 2.5% – 0.5 l;
milk 2.5% - 0.5 l.

Cooking time - 1 hour.

Calorie content of 100 g of cottage cheese - 160 Kcal.

Let's look at how you can make cottage cheese from milk and kefir in a slow cooker in detail. Lightly heat the milk directly in the multicooker pan, add the kefir drink, stir and close.

Cook in any mode that allows you to set the temperature no higher than 90 degrees, for example “Milk porridge”. Time required for preparation - 1 hour. The milk base should have time to sour, turning into yogurt, after which the protein will begin to curdle.

If you put the food in the multicooker in the evening and set the delayed start, then in the morning all that remains is to remove the curd mass from the pan, put it on a sieve, and let the excess moisture drain. You can add fruits, berries, cream, honey, sugar, and a healthy breakfast dish is ready.

Cottage cheese from milk and yogurt in a Redmond multicooker

In this recipe, yogurt serves as a starter. To prepare approximately 300 g of cottage cheese you need:

2 liters of milk, fat content 2.5%;
200 g of natural yogurt without sugar or additives.

Cooking time - 2 hours.

Calorie content will be about 160 Kcal/100 g.

Redmond multicookers contain the “Multicook” program, which allows you to set the necessary parameters. Pour the products into the bowl, close the lid, set the temperature to 85 degrees, time - 2 hours. Press start. After the buzzer sounds complete, place the mixture in a colander covered with gauze to drain the whey.

Curd made from sour milk

It is always a pity to pour out sour milk, especially if there is a lot of it. A great way to save money is to cook it into a new dish.

sour milk 2.5% - 1 l.

Cooking time - 30 minutes.

100 g contains 160 kcal.

A liter will yield about 150 g of cottage cheese. If you need to get a larger quantity, you can add kefir, sour cream, and fresh milk to the milk.

Since the base has already naturally turned into curdled milk, the time required is significantly reduced.

Pour the milk into the multicooker container and turn on the heating mode for 20 minutes. Then, with the lid open, heat in the cooking or express mode for 10 minutes. Separate the resulting curd protein from the sludge.

Low-fat cottage cheese made from milk and lemon

The best product for those who monitor their health and weight.

You will need:

milk - 1 l with fat content 1%. This amount will yield 100-150 g of cottage cheese;
juice of half a lemon; citric acid diluted in water will also work.

Cooking time - 15 – 20 minutes.

Calorie content - 78 Kcal.

Step-by-step recipe for cottage cheese made from sour milk and lemon juice in a slow cooker:

Pour the milk into the multicooker pan, heat in the “Express” or “Fry” mode until the first signs of boiling. Do not bring to a boil;
Pour lemon juice in a thin stream, stirring constantly, the milk protein will immediately begin to coagulate and separate from the whey;
Carefully place the protein mass on the prepared gauze and allow excess liquid to drain.

This is the fastest way to get dietary cottage cheese while preserving all the beneficial properties of milk protein.

Kefir cottage cheese

An easy way to prepare cottage cheese in a slow cooker is to use kefir, fermented baked milk, Varents or yogurt as a base. You can cook from kefir products even when the latter expires, because they will undergo heat treatment, which will result in an excellent curd.

From one liter of a drink with 2.5% fat content you will get approximately 150 g of cottage cheese.

Sourdough is not needed here, since kefir is already sour and will curdle well on its own.

pour room temperature kefir into a bowl;
cook at 80 degrees for 20-30 minutes with the lid closed;
After finishing, squeeze out the curd using gauze.

Cooking time - 30 minutes.

The calorie content of 100 g of cottage cheese is no more than 160 Kcal.

Cottage cheese prepared with fermented milk ingredients has a slightly sour taste and is soft and tender. Suitable for a healthy diet for the whole family, and also as a basis for cheesecakes, dumplings, and casseroles.

Note to housewives

Cottage cheese prepared at home is suitable for dietary nutrition for both children and adults. Confidence in the quality and absence of impurities allows it to be used for the first feedings of babies.

After receiving the curd mass, a very valuable milk sludge remains, which should not be poured into the sink under any circumstances. The whey can be drunk raw, prepared into dough, or seasoned with okroshka. As a wash or an ingredient for masks, it enriches the skin and hair with amino acids and vitamins, improves appearance, and gives silkiness.

Time: 45-60 min.

Servings: 2-3

Difficulty: 2 out of 5

Recipe for delicious cottage cheese made from milk in a slow cooker

Cottage cheese is a mandatory menu item for any person, regardless of age, and the need for this product to be present in the diet of small children is not even discussed.

You can buy this wonderful fermented milk product at the market or in a store. In both cases, there is a possibility of buying a product that is not suitable for the owner’s goals.

For example, a market product may have an unpleasant odor. It’s not so simple with store-bought ones either. It may be too wet or, on the contrary, dry.

And a cunning manufacturer, in pursuit of revenue, can “cheat” with the production date. You feel much more confident if you know exactly what you are going to feed your family.

Therefore, making homemade cottage cheese sometimes replaces its purchase (which is especially true if the product’s consumers include children, for whom freshness is of paramount importance). The most convenient way to make cottage cheese is in a slow cooker, and we will tell you why.

The idea of preparing fermented milk treats at home is far from new. Both our mothers and grandmothers resorted to this. Another thing is that nowadays there is smart technology that makes work easier.

The most luxurious cottage cheese is made in a village oven, where it simmers for some time. It is impossible to recreate such conditions in an apartment. But, knowing the main principles, you can try to prepare a healthy product.

Classic option: make curd from sour milk. The curdled milk is heated in a water bath until the mass is separated into whey and curd flakes.

After which all this is filtered, ultimately obtaining the desired product. On the stove, the process can be quite difficult: you need to maintain a certain temperature, not overheat (otherwise the cottage cheese will turn out dry). At the same time, if the temperature is low, the mass will not curl at all.

With special equipment things are much more fun. Homemade cottage cheese in a slow cooker always turns out to be the consistency you need, because each mode has its own temperature (we will tell you below how to make the food using different programs).