How to make homemade cottage cheese from milk or kefir. 6 simple ways

Classic homemade cottage cheese recipe

From 3 liters of farm milk you can get up to 1 kg of our delicacy, sometimes more.
We will also receive 500 g of cream or sour cream. After purchasing, we leave our dairy products to stand for several hours, then skim off the cream with a spoon. You can easily identify them by their yellowish tint. If we want to get sour cream, we collect it from yogurt. We leave the jar with the base for the future fermented milk product at room temperature. How long it will sour depends on the temperature in the room. In summer it takes a day to sour, in winter - two days. Do not leave curdled milk for longer than 3 days. It makes sour homemade cottage cheese. Transfer the curdled milk from the jar into the pan. We put it on low heat. Keep on the stove for about 15 minutes until lumps of our delicacy begin to appear. Turn off the heat and leave the pan for 15 minutes.

We transfer our product into a colander, place it on a container and leave for a while to allow the whey to drain.

In a water bath

You can heat dairy products in a water bath. Make a cross-shaped cut in the curdled milk all the way to the bottom of the jar. We put it in water so that it reaches the level of the curdled milk. Heat the water over low heat to 40 degrees. If the curdled milk is too hot, it needs to be allowed to cool. Place in cold water again and heat over medium heat until the curd lumps begin to separate from the curdled milk.

Cooking cottage cheese in the oven

The oven is a faithful assistant to any cook. It can be used to heat curdled milk. It can be left in a jar or poured into a pan without plastic elements. Place the container with the milk mixture in the oven and set the temperature to 120-150 degrees. Leave the container for 40 minutes. Turn off the heat and leave the curdled milk overnight. In the morning, you can transfer it to a colander or cheesecloth to drain the whey.

Skim cheese

Low-fat cottage cheese can be made from store-bought milk with a low fat content. Its disadvantage is the reduced amount of vitamins and microelements. To get the most healthy cottage cheese, you can reduce the fat content of homemade milk. To do this, place it in the refrigerator for a couple of hours (the cream will float to the surface), remove the creamy layer. Preparation of fermented milk product:

3 liters of skim milk are poured into a saucepan, placed on the stove, and heated slowly.
Add 2 tbsp. kefir, remove from heat, wrap in a blanket for 5 hours.
Place back on the stove and heat for 35 minutes (until grains form).
Drain excess liquid using a sieve with gauze.

The cottage cheese should be cooled before use.

How to cook cottage cheese from cow's milk with citric acid

From homemade milk, the amount of cottage cheese obtained is much greater than from store-bought milk.

Ingredients:

Milk - 3 liters
Crystalline citric acid - 17 g.
Salt (optional) - 0.5 teaspoon

Cooking method:

1. Pour the milk into a pan rinsed with cold water. Pour in citric acid, stir well and place on the stove, be sure to turn on medium heat.

2. Cook the cottage cheese for about 15 minutes until the whey is completely separated. Remove from the stove and cool slightly.

3. Sift using a sieve and a bandage and let it drain completely. You can start eating right away, or you can leave it for baking. Bon appetit.

Dear friends, I hope that these recipes will be useful to you.

How to make cottage cheese from milk with calcium chloride

Calcium has an excellent effect on the nervous system, blood clotting and a number of other enzymes in the human body. That is why this cottage cheese recipe is very suitable for pregnant and lactating girls and their children.

Ingredients:

Milk – 1000 ml.
Calcium chloride powder – 1 teaspoon (or 2 ampoules of 10 ml)
Water – 100 ml.

Cooking method:

1. Just like in other recipes, we pour the milk into a container and put it on the fire. Dissolve 1 teaspoon of calcium chloride in 100 ml. water. And pour it into the heated milk. Stir and bring to a temperature of 80-90 degrees, without boiling.

2. When flakes begin to form, it means the curdling process has begun. Remove the pan. Drain using a special mold.

Store in the refrigerator, eat a day before, it is better to make fresh before each meal. Bon appetit.

Homemade cottage cheese from sour milk

The method is simple, has been known for a long time, the only thing is that you need to wait a day for the milk to sour before making cottage cheese from it.

Ingredients:

in this method there is only one - milk

How to cook:

Pour the milk into a jar, cover it, but not with a lid, but with a cotton napkin, which allows air to pass through and speeds up the ripening process.
Place in a warm place and in about a day the milk should turn into curdled milk. But this process may take a little longer, it all depends on the temperature in the room. Do not place a jar of milk for fermentation in direct sunlight - it will, of course, sour faster, but it may deteriorate and turn green.
Pour the curdled milk into a saucepan, place on the stove and turn on low heat. As soon as the milk begins to curdle and the whey separates, remove from the stove. Let cool at room temperature.
Line a colander with gauze, place it over some dishes and drain the curdled milk. The whey will drain, and the gauze will leave a tender soft cottage cheese for eating. If you want to get a drier product, you can form a bag out of gauze, hang it over some container and hold it suspended so that all excess liquid drains away.

Homemade cottage cheese from frozen kefir

And from frozen kefir you will get the most delicate airy curd, reminiscent of cream cheese. It can be mixed with herbs, salted and used to make sandwiches.

Ingredients

1 liter of kefir.

From the specified amount you will get about 200 g of cottage cheese.

Preparation

It is best to take kefir in a bag: the bottle may crack when frozen, and petrified kefir will be difficult to remove from it. If you only have bottled kefir on hand, simply pour it into a plastic bag and tie it very tightly.

Place the bag in the freezer overnight. Kefir should look like a piece of ice. If after 10-12 hours the kefir still does not become hard as a rock, it means it is of poor quality. This product will produce liquid cottage cheese, more reminiscent of sour cream.

Carefully cut the bag, place the contents in a colander and wrap in gauze.

Leave the kefir at room temperature until completely defrosted.

Golden rules

Before you start cooking, you need to know some subtleties that must be followed in order to get delicious cottage cheese:

If a ripening recipe is used, then preference should be given to village milk.
For cooking, it is better to take an aluminum or stainless steel container in an enamel pan; the milk will burn.
The humidity of the resulting curd can be adjusted by the duration of decanting the whey. If you need a dry and crumbly product, you can leave it in gauze overnight.
You can use expired kefir, but only when the heating method is used.
The taste of cottage cheese depends on the original product.

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Homemade cottage cheese can be stored in the refrigerator, but no more than 4 days.

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Curd from curdled milk

We need:

3.5 l fresh milk

Preparation:

1. Place the milk in a warm place for 2 days to sour. The whey should be separated from the curd mass.

2. Place the sour milk on the fire and heat it over low heat to 80 degrees. In order for the mass to warm up, you need to move it a little with a spatula.

3. Prepare a bowl, colander and 2-layer gauze. Pour the mixture into a colander and let it drain a little, stirring with a spoon. We collect the ends of the gauze, tie them crosswise and hang them by tying them to the handle of the kitchen furniture (as an example), placing a bowl to drain the whey. Leave for 5 hours until moisture stops flowing.

Can be stored in the refrigerator, covered, in a glass container for up to 1 week.

Kefir cottage cheese recipe

Take 2 pans, they must be of different diameters

It is important that one fits seamlessly into the other. From two liters of kefir you get 400 grams of the finished product.

Take a larger pan. Fill it with water, about half the total volume of the dishes, and bring it to a boil. Next, pour kefir into the second pan and place it inside the first pan. In such a steam bath over low heat, the kefir should heat up.

At the moment when the kefir begins to separate the cottage cheese, turn off the stove and let the kefir mass cool, 10-15 minutes is enough. Place everything on cheesecloth in a colander and wait for the whey to drain.

Milk and Lemon Recipe

To make lemon curd we will need:

2 liters of milk,
5 tbsp. lemon juice (or citric acid)

Preparation:

Place milk in a cooking container and place it on the stove.
Bring to a boil, add lemon juice. Leave for 15 minutes.
Drain the whey through a sieve covered with gauze.
Squeeze out excess water.
Place in the cold for a couple of hours.

This product is suitable for baking pies, cheesecakes, and juices.

Delicate curd cookies

Cottage cheese is an excellent base for baking. A variety of cookies, cheesecakes, manna cakes, muffins - probably every housewife has several favorite recipes for sweets with cottage cheese. We suggest baking tender cookies with filling, in which it is better to use homemade cottage cheese.

Ingredients

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Dough:

Cottage cheese – 200 g
Sugar - 50 g
Salt - 2 g
Baking powder—10 g
Vanilla sugar—8 g
Butter – 150 g
Sour cream (20%) – 50 g
Chicken egg – 1 pc.
Wheat flour – 350-400 g

Filling:

Cottage cheese – 200 g
Chicken egg - 1 pc.
Sugar - 100 g
Salt - 1 g
Semolina - 40-50 g
Vanilla sugar—8 g

Preparation

Sift the flour into a bowl (preferably 300 g of flour to start with), mix it with salt, sugar, baking powder and vanilla sugar. Beat cottage cheese, butter, sour cream, egg with a blender until smooth. Add this curd mixture to the flour and start kneading the dough. Add flour if necessary. It may need from 350 to 400 g, depending on the moisture content of the cottage cheese. The dough should be soft, elastic and not stick to your hands. Wrap the dough in cling film and leave at room temperature while you prepare the filling.

For the filling, mix cottage cheese, salt, sugar, egg and vanilla sugar. Add semolina, stir and leave for 10 minutes. The amount of semolina depends on the moisture content of the cottage cheese

Amino acids, phosphorus, calcium

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The beneficial properties of cottage cheese are explained by the technology of its preparation, which results in the formation of two valuable components - milk fat and milk protein. Milk protein has high nutritional value and can replace animal proteins.

Cottage cheese also contains amino acids necessary for the prevention of liver diseases. Cottage cheese is rich in phosphorus and calcium, without which proper formation of bones and the skeletal system is impossible. Phosphorus and calcium are especially needed by the body during fractures; children during the period of teeth and bone growth; for hypertension and heart disease; as well as pregnant women and the elderly.

In addition, cottage cheese contains lactic acid bacteria, which improve the functioning of the gastrointestinal tract and also normalize intestinal motility.

From sour milk

This recipe is the most common and used for making cottage cheese from cow's milk. You need to take a three-liter jar of milk, the output is 600 g of cottage cheese.

In order for the milk to reach the required state, leave it for a couple of days to sour. It's better to just leave it indoors. During this period, you cannot mix it.

The higher the ambient temperature, the faster it sours. To make the milk sour faster, add a little sour cream or black bread.

To make cottage cheese from sour milk, you do not need to put it in the refrigerator, since after such idle time the cottage cheese will have a bitter taste.

The finished milk will have a jelly-like thick appearance, and whey will also form. In this form, it can be poured into a bowl and placed on a gas stove over low heat.

After 15 minutes, small clots of curd will form on the surface of the milk.

After they begin to appear, remove the dishes from the heat, let the mixture cool and pour into a colander, which in turn is covered with several layers of gauze.

How to make cottage cheese from goat milk

Some housewives are often interested in the question of how to make cottage cheese from goat milk, and this is not particularly difficult if you follow this method:

prepare 1 liter of goat's milk and 2 tablespoons of fat sour cream;
heat the main component to about 50 degrees and remove from the stove;
dilute the sour cream in a small amount of cold milk and add it to the warm liquid;
mix everything thoroughly and put it in a warm place to curdle and settle;
as soon as bubbles form, your curdled milk will be ready;
place it in a water bath and heat for about 20 minutes;
turn off the heat and keep the container with yogurt in the bath for another 10 minutes;
Express the whey in the standard manner.

Goat's milk is also often used as an ingredient

The benefits of homemade cottage cheese

In addition to the fact that homemade cottage cheese is an unusually tasty product, it is also very beneficial for human health, mainly due to its high calcium content.

What does regular consumption of cottage cheese give:

Saves you from going to the dentist.
Due to the fact that bones become stronger, the risk of fractures from a fall is reduced.
The nail plate will become stronger, and the hair will gain shine.
Metabolism will improve, thanks to scratching the body rejuvenates.
Prevention of cancer.
Cottage cheese has a beneficial effect on the heart muscle, strengthens blood vessels, and normalizes blood clotting.
Cottage cheese is indispensable for pregnant women, as well as nursing mothers.
Strengthens the entire body, making it immune to infectious diseases.
Activates mental activity, improves memory.
Improves intestinal function.

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It does not contain lactose, so cottage cheese can be consumed by people with milk allergies.

By creating a dairy product yourself, you can be confident in its composition and beneficial properties.

Unusual recipe using lemon

This type of cottage cheese can be made from any milk: goat, cow, it doesn’t matter. Lemon helps it sour many times faster.

To prepare, you will need 1 lemon per 2 liters of milk. The output from this volume of initial products is 350-400 grams of finished cottage cheese. Pour the milk into the bowl. When using homemade milk, you need to boil it, but in the case of store-bought milk, you only need to heat it a little.

Now take a lemon and squeeze its juice into a separate glass. This makes about 50 ml of liquid. The juice must be poured in a thin stream and the milk must be stirred. Curd clumps will begin to appear almost immediately after the whey is separated. Once this process has begun, you can remove the pan from the stove.

Next, you let the liquid cool for a while and pour it into a colander.

What you need to know to make your own cottage cheese

The process of making cottage cheese is of two types. Use heating of sour milk, or do not heat it. In the second case, the finished product is more tender.
The higher the fat content of the milk, the fattier the finished product. Using homemade milk is exactly what experienced housewives recommend.
You can make homemade cottage cheese from milk by heating it in a water bath, or in a saucepan over a fire.
If you use the heating method, it is better to use an aluminum pan. If you use steel cookware, make sure it has a thick bottom. Enamel cannot be used.
Place the cottage cheese in a colander, which is covered with several layers of gauze on top.
If the cottage cheese remains in a colander, it turns out more moist.
If you collect it in gauze into a ball and hang it so that all the whey is glass, then it turns out drier.
The shelf life of cottage cheese in the refrigerator is no more than 5 days.

Step-by-step recipes for homemade cottage cheese from milk - useful tips and secrets

Not every housewife has a lactometer to determine the fat content of milk. There is a solution: you can approximately determine the percentage of fat content by volume. For example: a bottle contains 3 liters of milk. Place it in the refrigerator overnight. By morning, the fat will rise to the top, since its molecules are lighter and larger than liquid. The fatty mass has a slightly creamy tint and is different in color from white milk. All that remains is to measure the volume of fat mass and determine the percentage of milk and fat. If in a bottle with a volume of 3 liters, the third part is a fat “top”, the milk has a fat content of about 10%. This is a good indicator of milk quality.

Domestic cow's milk has the highest fat content in the cold season, when animals are transferred to winter housing. This milk contains 12% fat content. If you need to prepare low-fat cottage cheese, put the milk in the refrigerator for 7-8 hours, then skim off the cream - the raw materials for the cottage cheese are ready.

To speed up the coagulation of milk protein, add calcium chloride to the raw milk. This additive is also used in the dairy industry. It allows you to increase the volume of cheese grains, enriches dairy products with calcium, which passes into whey during pasteurization of milk. Calcium chloride is a cheap drug that is available at any pharmacy without a prescription. Per liter of milk, 0.5 ml of a 5% solution is sufficient. This is literally 2-3 drops of solution. Chloride is an absolutely harmless drug, but it should not be abused. As the great healer said, medicine differs from poison only in dosage.

Goat milk is a very valuable and dietary product. It contains less fat than cow's milk, but goat's milk also has lower coagulability due to the structural features of milk protein. High-quality homemade goat milk cottage cheese can only be obtained using the acid-rennet ripening method.

The dairy industry produces cottage cheese made from reconstituted (powdered) milk, skim milk, but these methods for making cottage cheese at home are complex and require the use of special household appliances and devices.

Classic recipe

If you want cottage cheese to be tasty at home and retain all its beneficial properties, take only fresh milk with a high percentage of fat content.

What do you need:

milk - 2 liters,
3 liter saucepan,
a piece of gauze folded in several layers,
colander.
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Pour the milk into a saucepan, cover with a light cloth and leave at room temperature to sour and form curdled milk. In the summer, milk turns sour within a day. In cold weather, this process can take two days. When milk has soured, a layer of sour cream may form on top - this depends on the fat content of the milk. This layer must be removed from the surface. Place the pan on low heat and heat to 70 ºС. Place your hands on the pan - your hands should be hot.

Two liters warm up in about 20-30 minutes

Don’t forget to stir the yogurt, but you need to do this very carefully and infrequently. It is important here not to miss the very moment when the cottage cheese has reached the desired consistency. Overheated yogurt will make dryish cottage cheese. How do you know when the cottage cheese is ready? It settles to the bottom of the pan, and the whey turns out to be greenish (yellowish) transparent.

When this happens, you can turn off the heat and leave the contents of the pan until it cools completely. Then the top whey can be poured into jars, and the rest of the contents of the pan, along with the cottage cheese, can be poured into a colander lined with gauze. You can press the curd mass with a wooden spatula so that the moisture drips off. You will get soft, slightly moist cottage cheese.

How do you know when the cottage cheese is ready? It settles to the bottom of the pan, and the whey turns out to be greenish (yellowish) transparent. When this happens, you can turn off the heat and leave the contents of the pan until it cools completely. Then the top whey can be poured into jars, and the rest of the contents of the pan, along with the cottage cheese, can be poured into a colander lined with gauze. You can press the curd mass with a wooden spatula so that the moisture drips off. You will get soft, slightly moist cottage cheese.

If you hang the curd wrapped in several layers of gauze and leave it for 12 hours (place a bowl for the whey to drain), then the product will become more granular.

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Video on how to make cottage cheese with sourdough

Making homemade natural, live, healthy cottage cheese is not at all difficult if you have high-quality milk and a ready-made starter. Watch the entire cooking process in the video.

Whatever recipe you choose, it is important not to overcook the cottage cheese during the squeezing process - the more moisture is removed, the drier it will turn out. Although sometimes you need a drier product if you make cheesecakes or other baked goods from it.

Adjust the time according to your needs, if you need a soft and moist product, then it is enough to hold it for 30-40 minutes, for a drier option it will take 2-3 hours.

Making cottage cheese at home is not difficult. The recipes are simple, and their variety will allow you to choose the one that suits you best. Please yourself and your loved ones with a tasty and healthy product.

Bon appetit!

Homemade cottage cheese without much skill

To make cottage cheese at home, you don’t need much skill. A few important tips and it will become your whole family's favorite dish.

Recommendations for making homemade cottage cheese

To make homemade cottage cheese, you can use two methods. In one of them, heating of raw materials is used, and in the second, there is no heating. By the way, the second method provides the product with a more plastic and delicate structure.
Milk, as a raw material, can be either homemade or purchased in a store. But the former sours faster and has a pronounced taste and aroma, which will be transferred to the cottage cheese. When choosing milk, do not forget about its fat content. If you like fattier cottage cheese, then you need to take raw materials with a high fat content.
You should not skimp on raw materials if you want to achieve a good result.
Homemade cottage cheese can be prepared in a saucepan or used in a water bath. To prevent the milk from burning, cook it in an aluminum or stainless steel container. It will always burn in an enamel pan.
To get rid of whey that appears during cooking, strain the cottage cheese through a colander previously covered with several layers of cheesecloth.
If you like dry and crumbly homemade cottage cheese, you need to do a few simple manipulations. To begin, tie the ends of the gauze fabric containing the cottage cheese into a knot. Hang the resulting gauze bag over the pan and keep it like that for several hours, or even the whole night. The whey will drain and our fermented milk product will become drier.
Cottage cheese can be stored in the refrigerator for only 4 days. Therefore, before preparing cottage cheese at home, learn to calculate the required amount so that in the future you do not have to throw away a valuable product.

How to make cottage cheese without heating from sour milk (in the freezer)

Another easy way that does not require heating. All you need to do is use the freezer compartment of your refrigerator. This recipe makes curds made from baked milk especially tasty and tender.

Ingredients:

1 liter of sour milk.

Cooking instructions:

1. Pour the contents of the jar into convenient containers and place them in the freezer. It is better to use plastic containers for these purposes - it is much more convenient to get a “lump” of milk from them.

Store-bought sour milk can be frozen directly in its original packaging.

2. When the curdled milk freezes, place it in a colander covered with gauze and leave to thaw. As a result, a homogeneous fermented milk product will remain on the gauze.

Homemade cottage cheese made from milk. Recipe. Photo

Pour a liter of raw fresh milk into a saucepan, close the lid and place in a dark place; at normal room temperature, the milk sours in about a day.

Pour the milk into a saucepan and place it under the lid in a dark place until it ferments.

Next, it is best to use a water bath, placing a saucepan with sour milk in another, larger saucepan, this makes it easier to control the process of separating the whey. But sometimes I put a saucepan with yogurt directly on the stove, placing a special metal stand under it, reduce the heat to minimum and do not leave the stove so as not to overheat.

Place the saucepan with yogurt in a water bath.

Watch when the yogurt moves away from the edges of the pan, yellowish whey appears, and characteristic curd clots appear, this takes about 25-30 minutes, then remove the pan from the stove and leave until it cools.

Keep it on the fire until curd clots appear and the whey is completely separated (it took me 35 minutes)

Drain the cooled cottage cheese in a colander, but preferably onto a clean gauze napkin, tie the corners of it and hang it so that the whey drips off. The cottage cheese will be very tasty!

Pour the contents into a colander and squeeze a little.

This is how the cottage cheese turned out.

And this is the serum left.

The most delicious and healthy cottage cheese is made from raw milk, but when I don’t have the opportunity to buy farm milk, I make pasteurized cottage cheese, which turns out to be an excellent product that is much tastier than store-bought milk.

Recipe for making cottage cheese from milk for children

Children are the flowers of life and it is natural that they should receive the most delicious and healthy food from the first months of birth. From 6 months, and some even earlier, children are given bait. Many people choose homemade cottage cheese; you can prepare it in 5 minutes and you will be 100% sure that it is a natural product. Ingredients at a time.

Ingredients:

Kefir - 200 ml.
Milk - 100 ml.

Cooking method:

1. Pour milk into a ladle into an iron bowl. We put it on fire and use baby kefir to create an acidic environment.

2. When cottage cheese accumulates on the surface, the mixture has boiled, turn it off. Set aside for 15 minutes to allow the mixture to settle and cool.

Tip: To make it tastier for babies, add baby puree.

3. Using a small strainer, wipe the mass.

The product is ready, you can feed the children. Bon appetit.

In a water bath

This cooking method will require two pans. One is small, in which we already have yogurt, and the second is larger, so much so that the first one fits in it. Pour water into a large saucepan, place a small bowl in a large one, and place the structure on the fire. Bring the water to a boil. After a few minutes, a yellowish serum will begin to appear. It is necessary to carefully monitor the separation of whey. Then, without leaving for a second and without taking your eyes off the curdled milk, wait until curd clots appear. They will gradually sink to the bottom

Important: the curdled milk should not boil.

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When curd clumps have formed, remove the pan from the heat. After the whey has cooled, strain the curd through cheesecloth or a sieve.

Cottage cheese made from fresh yogurt can be stored in the refrigerator for up to 5 days. Of course, after this you can eat it, but it is better to use this cottage cheese for baking.

With high calcium content

Calcined cottage cheese is a healthy product containing a large amount of calcium. It is beneficial for the growth of bones and teeth. Has a healing effect for hair and nails. You can prepare this product yourself. To do this, you should purchase calcium chloride at the pharmacy. It is added to milk in a proportion of 2 tbsp. l. substances per 1 liter of dairy product.

To make it at home, we need:

1 liter of dairy product,
2 tbsp. calcium chloride.

Manufacturing stages:

The milk is placed in a cooking pan, calcium chloride from the pharmacy is added, and the mixture is heated on the stove.
When the food has reached a boil, but has not yet boiled, remove the pan from the heat.
Allow the contents to cool completely.
Filter the curd from the whey using gauze or a special sieve.

The shelf life of the finished dish is 2 days.

How to get cottage cheese without heat treatment

If you cook cottage cheese without heating, it turns out to be an airy consistency, so that you don’t even need to add sour cream to it. To do this, pour sour milk into a plastic bag, to be sure, you need to take two, tie it in a knot. Place the bag of milk in the freezer for a day until it is completely frozen.

Then, put the colander in a high container, cover it with gauze, put the milk ice on it and leave it to thaw for several hours. When the ice has completely melted, there will be cottage cheese in the gauze, and whey will drain into the pan. At the end, you can squeeze out the cottage cheese with your hands.

Please note! Pasteurized milk will not make a lot of cottage cheese, since it is already low-fat and contains little protein.

Cold method cottage cheese recipe

Cottage cheese, made cold without heating, has a soft consistency, which makes it suitable for creating delicate desserts and delicious breakfasts. To prepare it we need fresh milk and a crust of rye bread. Stages of this method:

Place 1 liter of milk in the refrigerator for several hours.
When the sour cream separates, remove it.
Move the jar with the ingredient to a warm place, put 1 crust of black bread in it, and leave to ferment for 2 days (24 hours is enough in the summer).
As the milk ingredient separates into whey and flakes, the liquid is removed using cheesecloth or a sieve.
The product is ready for use immediately.

Due to the lack of heat treatment, it is better not to use such cottage cheese for feeding young children. We also recommend a recipe for children's cottage cheese from fermented baked milk, as well as preparing cottage cheese from kefir in the freezer.