In consistency and taste, this fermented milk product is somewhat reminiscent of Philadelphia cheese, while possessing caramel notes. In addition, by preparing homemade cottage cheese, you will get a higher quality and healthier treat.
Ryazhenka itself contains a large amount of useful microelements and other substances, including phosphorus, potassium, magnesium, calcium, monosaccharides, vitamins A, B, E, C. Thanks to its regular use, renal activity is normalized, appetite is stimulated, it is recommended to drink it for hypertension, problems with the digestive system. The protein contained in this fermented milk product will be broken down even faster than the proteins in kefir or milk. Doctors recommend consuming fermented baked milk before bed, then you will feel full throughout the night.
Hot cooking method
As a starter from cottage cheese at home, take 1 liter of fermented baked milk and the same amount of milk.
Cooking steps:
- The liquid is poured into a saucepan and kept in a water bath until separation into whey and curd occurs.
- The mixture is allowed to stand for about 15 minutes, after which it is placed in a colander lined with gauze.
- The liquid will gradually drain, leaving a thick mass in the colander. The process lasts about two hours. To get a denser curd, it will take more time.
The specified amount of ingredients yields 300 grams of a delicious product that can be eaten plain, or you can add sour cream, jam or berries to it.
Cooking method in a slow cooker
Owners of multicookers can prepare cottage cheese at home from a lactic acid product using this gadget. The cooking principle is almost the same as cooking on the stove. For the recipe, just slightly sour fermented baked milk or it in combination with milk is suitable. The liquid is poured into the multicooker bowl and kept on the “Heating” mode for 35-40 minutes. During this time, the mass should separate into its components.
The top curd layer is carefully removed with a spoon and transferred to a colander, previously lined with gauze or a thin cloth. The longer the curd is in the colander, the denser it will be. The remaining whey is suitable for making pancakes.
Fresh cheeses (without ripening)
This cheese is, on the one hand, a type of cottage cheese, and on the other hand, it resembles feta cheese.
It differs from fermented milk cheeses in that the milk is curdled not by sourdough, but by rennet. A solution of calcium chloride (10-30g per 10kg of milk) and up to 3% of lactic acid streptococcus starter culture are added to pasteurized milk. When the acidity of the milk increases, a solution of rennet is added to it so that the coagulation time lasts about 60 minutes. Then the curd is cut into cubes with a side size of 10 mm and kept for some time to release the whey. After 35-40 minutes, the whey is removed by scooping and the cheese mass is lightly pressed.
The compacted cheese layer is cut into rectangles and the resulting curds are immersed in brine for 10-15 minutes. Then the cheeses are dried and wrapped in parchment. Cheese is eaten immediately, without aging. The shape of the cheese is a rectangular block weighing from 100 to 300 g.
The taste of fresh salted cheese is clean, fermented milk, slightly salty, and the consistency is soft. This cheese has no pattern. Fat content - 45-50%, moisture - 70%, salt - 1%.
Cold way
Ryazhenka cottage cheese can be made in the freezer. This way you can easily prepare a tasty and healthy dairy product.
You will need 1 liter of fermented milk product in a soft bag. Place it in the freezer for several hours or overnight. The frozen mass is removed from the bag and placed in a colander on a layer of stamps so that the liquid drains into the pan. The dish will be completely ready in 8-10 hours.
A liter of liquid yields about 300 grams of curd mass and 700 milliliters of whey. Cottage cheese made from frozen fermented baked milk has a consistency similar to mascarpone and a taste similar to creme brulee. You can make cheesecakes or cheesecake from it, or eat it for breakfast with fresh berries or fruits. We also recommend a recipe for kefir cottage cheese in the freezer.
Ryazhenka cottage cheese in the freezer, prepared at home, is not only tasty, but also very healthy. It can be offered even to very young children for breakfast or afternoon snack.
Microwave recipe
Another lazy recipe. Cottage cheese in the microwave also turns out tender, tasty and not harmful (skeptics and opponents of microwaves will not be able to convince me otherwise).
What you will need:
- kefir - 1;
- microwave dishes;
- colander;
- gauze;
- bowl for whey.
Step-by-step instruction:
- As in the first recipe, to make cottage cheese from kefir, you need to heat it. Pour the product into a special container and place in the microwave oven. Power - maximum. Time - 7-10 minutes.
- The mass will curdle. Cool it down.
- Strain off the whey. Weigh out the curd (optional). After a couple of hours, you can bake different goodies (or tasty varieties?) with tender curd. Or eat it just like that.
Ingredients and how to cook
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ingredients for 2 servings
Change composition
| tea spoon | 5 ml |
| dessert spoon | 10 ml |
| tablespoon | 20 ml |
| cup | 200 ml |
Ryazhenka
700
Milk
500
Total:
| Composition weight: | 100 gr |
| 78 kcal | |
| Belkov: | 3 g |
| Zhirov: | 5 g |
| Carbohydrates: | 4 g |
| 25 / 42 / 33 | |
| H100/S/V |
Cooking time:
Published by: NatalieM
920In personal cookbooks: 19
- Homemade fermented baked milk
Caraway curds
To prepare cheese curds, you need to take 1 kg of cottage cheese, 10 g of sour cream, salt and cumin.
Pass the cottage cheese through a meat grinder, add sour cream, salt, cumin and mix. Cut the mass into cone-shaped curds weighing approximately 100g, place on a wooden board, cover with parchment paper. When the curds are covered with a light layer of mold, remove the paper and let the curds dry. Cheeses are used for sandwiches. For long-term storage, curds are dried and grated before use.
( 2 ratings, average 4 out of 5 )
Calorie content of foods possible in the dish
- Condensed milk 7.5% fat - 140 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Ryazhenka – 85 kcal/100g
Calorie content of products: Ryazhenka, Milk
In consistency and taste, this fermented milk product is somewhat reminiscent of Philadelphia cheese, while possessing caramel notes. In addition, by preparing homemade cottage cheese, you will get a higher quality and healthier treat.
Ryazhenka itself contains a large amount of useful microelements and other substances, including phosphorus, potassium, magnesium, calcium, monosaccharides, vitamins A, B, E, C. Thanks to its regular use, renal activity is normalized, appetite is stimulated, it is recommended to drink it for hypertension, problems with the digestive system. The protein contained in this fermented milk product will be broken down even faster than the proteins in kefir or milk. Doctors recommend consuming fermented baked milk before bed, then you will feel full throughout the night.
How to cook cottage cheese without heat treatment
Not everyone knows, but cottage cheese from fermented baked milk can be made without heat treatment. The only thing you need is time, so it is better to make this fermented milk product in the evening so that it is ready by morning. From one liter of fermented baked milk you will get approximately 600 g of cottage cheese, which will taste like Mascarpone cream cheese, and 1.5 liters of whey.
The preparation conditions are completely simple; you will need two liters of fermented baked milk. They need to be frozen using a container, then pull out the frozen product and place it in a gauze bag. We hang the structure over any container and leave it overnight so that the whey is completely drained. In the morning you can already enjoy wonderful curd cheese.
Cooking cottage cheese from fermented baked milk according to the classic recipe
In order to make approximately 300-350 g of fermented baked milk cottage cheese, we need only two ingredients:
• 700 ml fermented baked milk; • 0.5 liters of milk.
Step-by-step preparation:
1. Pour milk along with fermented baked milk into a fairly large saucepan and place on low heat. 2. The main thing is not to bring the liquid to a boil; you must wait until the whey begins to separate. Next, turn off the heat and leave the pan for 20 minutes. 3. A colander or metal sieve should be covered with several layers of gauze. Next, discard the future cottage cheese and leave the excess whey to drain.
This curd can be used in the preparation of various desserts, soufflés, used as a filling for pies, or eaten as an independent dish.
Homemade cottage cheese in a slow cooker
To speed up the cooking process, you can use a slow cooker. If you do not have enough fermented baked milk, mix it with milk in a 1:1 ratio; it is best to use a sour fermented milk product.
Pour the milk mixture into the bowl, select the “Keep Warm/Keep Warm” program for 40-45 minutes. As a result, the curd layer will rise up, and you will need to carefully remove it using a slotted spoon, transfer it to a gauze bag, and hang it over a bowl to drain excess liquid. Place the cottage cheese in the refrigerator to cool.
- Is it possible to drink fermented baked milk at night while losing weight?
Step-by-step recipe with photos and videos
To make homemade cheese from fermented baked milk (frozen in the freezer), it is advisable to take 4% fatty fermented baked milk. You can use small 450 gram bags or cardboard boxes. Vary the quantity based on the needs of the finished product.
Ryazhenka must be frozen. To do this, put it in the freezer in the evening and start cooking in the morning.
Remove from packaging. If the piece turns out to be large (as in my case), using a knife, if possible, very carefully break it into two parts.
Make the following design: place a strong colander or sieve, preferably metal, on a deep bowl or pan.
Next, put 2-4 layers of clean gauze. Place ryazhenka briquettes inside. Leave in this position for 4-6 hours, covering with gauze.
When the mass has melted, crumble the fermented baked milk with a knife directly into the container.
Close the edges of the gauze and place a plate on top with a load: cereal, salt, a jar of honey, a jug of water - the main thing is that the structure is stable. Refrigerate for at least 12 hours. My cheese sat for a day.
As a result, you will get a lot of whey, which can be used in the preparation of any baked goods. I got a little more than 500 ml.
And accordingly, there is very little left of the fermented baked milk - this is our cheese mass.
We release it from the gauze. You can immediately put it in a storage container or put it in a bowl for serving or use it in cooking. For example, I put the finished cheese in butter cream for a cake.
Thus, we got a little more than 200 grams of the most delicate homemade curd cheese made from fermented baked milk.
Help yourself to your health! Bon appetit!
