Hello everybody! Today I want to tell you how to make cottage cheese from milk at home. If you didn't know, then my mother keeps the household and very often gives us homemade milk. Sometimes we drink it right away, and sometimes we leave it to make cottage cheese. In this article I will tell you in detail how to make delicious cottage cheese from milk. If you calculate like this, then homemade cottage cheese will be much tastier than what you buy in the store. And it's also a lot cheaper if you make it yourself. I am sure that when you start doing it yourself, you will really like the whole procedure.

How to make cottage cheese from milk?

I used to think that cottage cheese can only be made from homemade and high-quality milk, but then an idea came to me. I decided to buy store-bought - dead milk and do an experiment.

What do we need for this?

1. milk
2. pot
3. three liter jar

Let's see what came of it. I took and poured the milk into three liter bottles, and here you can immediately notice that homemade milk is much yellower than purchased milk, because it has a higher percentage of fat content.

After that, I took and covered the jars with a lid so that the sunlight did not fall on the bottles and put them near the battery. If you didn’t know, then near heat, milk starts to sour much faster. After this procedure, you can forget about banks for a couple of days, and this is what we see after three days of inactivity.

Store-bought milk turned sour much faster and separated better from the curd. But this does not mean that it is good, because there is less sour milk left than in homemade milk. Hence the conclusion that cottage cheese from homemade milk will turn out more than from purchased.

As you can see in the photo, sour cream formed on top in homemade milk, but you won’t see this on the purchased one. If I took off this sour cream on the second day, I would get 100% fresh cream. But I did not do this, I decided to leave it for an exact experiment.

Next, we take and pour our yogurt into a five-liter saucepan, or rather shake it out, because it simply cannot pour out. Next, turn on the gas on a small fire and heat the yogurt for 10 minutes. After that, we plant palei in yogurt, and if the contents are cold, we leave it for another 5 minutes. The main thing here is not to overheat, otherwise cottage cheese from homemade milk will look like purchased and not tasty.

After that, put the cheesecloth on another empty pan and pour all the contents onto it. You will see that the cheese curd will not immediately drain from the gauze, and the cheese will be almost ready in the gauze. After that, we need to hang the gauze on something higher, and substitute a pan under it so that all the cheese curd runs into it.

So we did the whole operation and we know how to make cottage cheese from milk. But let's look at the result, what did we get from homemade and purchased milk. Let's sum it up!

Appearance of cottage cheese:

As you can see, cottage cheese from homemade milk is much yellower than purchased. This suggests that it is made from whole milk.

• mass - homemade cottage cheese weighs 760g. but the purchase turned out to be 590g.
• cost can be calculated
• taste - cottage cheese from homemade milk turned out to be much tastier, it is much more tender and more beautiful. There is nothing further to say.

What will be the conclusion?

And there will be only one conclusion! Cottage cheese can be made not only from homemade milk, but also from store-bought milk. But I want to tell you something, it’s better, of course, to make cottage cheese from village milk than from a store-bought one. Finally, I want to tell you that after you have serum left, you don’t need to throw it away. From it you can make a very tasty dough for pancakes, as well as pizza. Bon Appetit everyone!

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