Cottage cheese in the Redmond multicooker. How to cook cottage cheese in a slow cooker

Homemade cottage cheese in the Redmond multicooker is prepared quickly, and it turns out much tastier and healthier than a similar product sold in stores. Worth it especially

It should be noted that today there are an incredible number of recipes thanks to which you can make this grainy milk ingredient yourself. Depending on the chosen method, homemade cottage cheese can be wet, dry, sour, sweet, etc. Which option is more acceptable for baking or regular tea drinking is up to you to decide. We will present several quick and simple recipes.

Cooking process

Cottage cheese is made from kefir in the Redmond multicooker in just half an hour. It is also worth noting that the higher the fat content of the fermented milk drink, the more grainy the product will be. So, one liter of 4 percent kefir gives about 200 g of the most delicious cottage cheese.

To prepare such an ingredient, pour the fermented milk drink into the bowl of the device, and then add a little salt or sugar, close the lid tightly and set the milk porridge program for half an hour. After the specified time, the fatty kefir should separate into whey and cottage cheese. To separate the coarse-grained product, the contents of the multicooker should be filtered through multi-layer cheesecloth. Then we form a kind of bag out of fabric (there is curd mass inside) and keep it suspended for several hours. During this time, the whey will completely drain, leaving a ready-to-use curd in the bag.

It is advisable to serve this product to the table along with sour cream and granulated sugar.

Video recipe

Cottage cheese is a wonderful product that is used in recipes for many dishes. The ability to cook it yourself allows you to be confident in the quality and taste.

Many people have recently begun to think that foods prepared at home are much healthier and tastier. One of these products, undoubtedly, is homemade cottage cheese. Store-bought cottage cheese often resembles a lottery. You buy it and don’t know whether it is made from whole milk, or whether most of the product is based on powdered milk, which has practically no benefits. And now in stores they often begin to write “curd product” on the labels, which completely confuses customers.

Cottage cheese prepared independently is another matter. Homemade cottage cheese is much healthier than store-bought cottage cheese, and we also fully know its composition. It’s not scary to give such cottage cheese to small children! I remember how the local pediatrician taught me at the children's clinic how to prepare cottage cheese for feeding a child. It was proposed to do this in a primitive way - on a battery. This is what our grandmothers and mothers did. And it took much more time. But you and I have a wonderful assistant - a multicooker. With its help, we will prepare cottage cheese from kefir very quickly, literally in 10 minutes.

You will need:

• Kefir 3.2% - 1 liter (you can use sour milk)
• Gauze – 1 sq.m.

Step-by-step preparation of cottage cheese in a Redmond multicooker from milk

Homemade cottage cheese made from a milk drink turns out bland and a little moist.
This product is ideal for dietary and baby food. By the way, it is not recommended to pour out the whey resulting from the preparation of cottage cheese, since on its basis you can bake delicious pancakes, fluffy pies and soft bread. In addition, representatives of the fairer sex often use this liquid as a lotion that improves skin condition and complexion. As you can see, cottage cheese in the Redmond multicooker turns out not only tasty, but also healthy in all respects.

So, to prepare such a product we will need:

• fresh milk of maximum fat content – ​​1 l;
• thick sour cream (you can use a little sour cream) – 3 large spoons.

Storage

Unlike cottage cheese sold in stores with artificial preservatives in its composition, which extend its shelf life, homemade cottage cheese in a slow cooker is completely devoid of preservatives.

After preparing the product yourself, you need to think about its proper preservation so that when consuming the crumbly tasty product, poisoning does not occur.

The shelf life depends on how long after cooking the cottage cheese was placed in the refrigerator. The less time passes from the moment of preparation to placing in the refrigerator, the longer the period.

It is recommended to place it on the top shelf, closer to the freezer. In modern refrigerators, the product should be placed in the so-called freshness zone, where the temperature is always maintained from 0 to +1 with the lowest possible humidity.

Vacuum-packed product can be stored for up to 30 days in the refrigerator. On a shelf near the freezer or in the freshness zone - 4 - 5 days. Cottage cheese can be frozen once, otherwise the product ceases to benefit the body and its taste deteriorates. To freeze the cottage cheese, portion it out into small containers, close it tightly and place it in the freezer, where at minus 18 degrees it will immediately freeze. You can store it in this condition for 2 months.

Preparing curdled milk

So, how to make cottage cheese in a slow cooker from a fatty milk drink?
First of all, you should make homemade curdled milk. To do this, in the evening you need to pour the milk into a glass jar, and then add a few tablespoons of sour cream to it and mix thoroughly. After this, cover the dish with a lid and leave it warm overnight. This short time is enough for the contents of the jar to completely sour and turn into yogurt. If desired, you can omit adding sour cream to the milk at all (especially in the hot season). But if you decide to make cottage cheese in the winter, then it is still recommended to use the mentioned product, since without it the process of milk fermentation will be longer. After receiving a thick fermented milk drink, you can safely proceed to its heat treatment.

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.

How to make cottage cheese correctly?

Cottage cheese in the Redmond multicooker according to the presented recipe takes a little longer to prepare than in the previous version. To do this, pour the fermented milk drink into the bowl of the device, and then set it to heating mode for 60 minutes. If after this time the whey has not separated sufficiently, then it is recommended to increase the holding time in the same program by another half hour. Next, the finished product should be completely poured into multi-layer gauze, and then hang the bag and wait until the liquid has completely drained.

After this treatment, the cottage cheese in a slow cooker (“Redmond 4525” or any other modification) turns out a little damp. If you put it under pressure and keep it in this position for about a day, the dairy product will turn out to be fresh and dry.

Curdled milk product

How to cook cottage cheese in a slow cooker with the addition of bacteria is described above. To avoid using them, you can take yogurt. The acidification process is natural in it. Cottage cheese from yogurt in a slow cooker can be prepared in different ways.

The first is in the “Heating” mode. The main thing is that the temperature does not exceed 70 degrees. Cooking and then the device needs to cool down without opening the lid.

The second option is to freeze the product and hang it in gauze to drain over a plate. In this case, the mass turns out even more tasty and tender. Curd-based cheeses

A recipe for homemade cottage cheese in a slow cooker includes milk, butter, eggs, salt and soda. Cumin, parsley or other spices are added for flavor. When preparing, it is important to combine hot milk with the curd mass and allow the cereal particles to separate from the whey.

After this, eggs, oil, salt, and soda are added. Use a blender until smooth and squeeze again through cheesecloth. Then everything is transferred into a bowl and cooked in the “Baking” mode. Baked cottage cheese in a slow cooker melts under the influence of temperature and becomes homogeneous.

The process takes about 20 minutes. It is important that the consistency is viscous, without impurities. After this, you need to transfer the cheese into a mold and let it harden. You can try it after 3-4 hours.

More recipes on our website:

1. Yogurt is a very healthy treat that is used to normalize intestinal microflora and the functioning of the digestive system. But not all...

It is difficult to find an adult or child who does not know about the benefits of dairy products. But it is quite difficult to control the quality of store-bought products, especially if, for example, cottage cheese is sold by weight. Therefore, more and more housewives are coming to the conclusion that healthy fermented milk is prepared on their own. Thus, cottage cheese in a multicooker turns out not only healthy, but also tasty, since certain functions from the list of programs eliminate overheating of the milk mass and make its heat treatment uniform.

To make cottage cheese with your own hands, the basic recipe requires only two components: milk and sourdough.

To ferment milk, you can use a special dry fermented milk starter or fermented milk products such as kefir, sour cream, fermented baked milk or yogurt, at the rate of 60 ml per 1 liter of milk.

For a serving of cottage cheese weighing 350 - 450 g you will need:

• 3000 ml of milk with fat content from 2.5 to 5%;
• sourdough in the amount recommended by the manufacturer for this volume.

Basic recipe step by step:

1. If homemade milk is used to make cottage cheese, it must first be boiled. You can also use a slow cooker for this purpose.
2. Cool boiled milk to 40 - 42 degrees. On the contrary, heat UHT purchased in a store in a slow cooker to the desired temperature. Mix warm milk with starter or any fermented milk product in the required proportion.
3. Next, run the device in the “Yogurt” mode for 8 hours or in manual mode select a temperature of 40 degrees for the same time so that the milk ferments.
4. After this, a white curd clot is formed, which must be kept in the “Warming” mode for another 2 hours to remove the whey.

Preparation of coarse-grained cottage cheese

The technology for preparing such a product is not much different from previous options. The only caveat is the use of medication. So, you need to pour the full-fat milk into the multicooker bowl, and then add calcium to it and mix everything thoroughly. After this, the kitchen device must be put into stewing mode for 40 minutes. After waiting for the end of the program, check whether the milk has curdled well. If not, you will need to increase the processing time. After the separated whey appears, the contents of the bowl must be thrown onto thick gauze and all the liquid allowed to drain. Next, hang the bag of cottage cheese over the bowl and keep it in this position for about two hours. A tasty grainy product is ready to eat!

Culinary secrets:

• Whatever milk you choose for making cottage cheese - sour or fresh, the main thing is that it does not emit a strong odor and does not taste bitter. The best choice is a homemade product.
• The fattier the milk, the more caloric the cottage cheese will be.
• Fresh milk must first be curdled. This role will be taken on by sour cream or special dry starter cultures.
• Cottage cheese made from sour milk cannot be stored for a long time. It is better not to eat it “raw”, but to prepare a casserole, dessert or ice cream based on such a product.

Yogurt curd

The presented recipe is practically no different from the methods described above. To prepare such cottage cheese, you need to mix a liter of full-fat milk with several large spoons of natural yogurt, and then heat the mass in a slow cooker (30 minutes) and keep at room temperature for three hours. After the specified time has passed, the milk drink should be heat treated again. To do this, it is recommended to set the kitchen appliance to stewing mode for 40 minutes, after which the curdled milk must be thrown into cheesecloth and all the liquid allowed to drain.

Curd with lemon aftertaste

From milk you can make delicious cottage cheese with lemon notes. To do this, you will need a dairy product that is just beginning to sour.

Compound:

• 1 liter of milk;
• half a lemon.

Preparation:

1. Scald the multi-cooker container with boiling water.
2. Wipe it dry and add milk.
3. Set the “Frying” option.
4. We wash the lemon and squeeze the juice from half of the citrus fruit. Let's strain it. Tip: to get more juice, soak the lemon in hot water for a couple of minutes.
5. When you see bubbles appearing on the surface of the liquid, add lemon juice to the milk. Add it in small portions, while quickly stirring the milk mixture.
6. The milk should curdle. Place the resulting mixture in a colander lined with several layers of gauze.
7. Let it sit for a couple of hours so that most of the whey drains away.
8. Then wrap the mass in gauze and place it in a sieve. Place a small weight on top.
9. After a few hours you can enjoy cottage cheese.

Let's explore the hidden capabilities of the multicooker

With the advent of this gadget in the kitchen arena, the life of many housewives has become significantly simpler. We are used to cooking first courses, side dishes, meat, cereals, and baked goods in a slow cooker. What about fermented milk products? Why not set up a small dairy factory in your apartment? Cottage cheese in the Redmond multicooker from kefir is prepared in literally half an hour.

Modern manufacturers of fermented milk products offer a wide range of cottage cheese with different fat concentrations. But can you trust them, how high quality and useful are these products?

And if you make cottage cheese from kefir in the Polaris multicooker, then you will be 100% sure of the naturalness of such a product. A little trick: the higher the concentration of fat in kefir or milk, the more cottage cheese you will get. On average, from 1 liter of kefir you can get from 150 to 200 g of the purest and most delicate granular cottage cheese.

There are several cooking options:

1. Cottage cheese from milk and kefir can be prepared in a multicooker using the “Automatic heating” mode. Under the influence of heat, milk and kefir will begin to sour, and over time a thick mass and liquid called whey will form. The maximum cooking time for cottage cheese in this mode is 2 hours.
2. For those who are interested in how to make cottage cheese from kefir in a slow cooker quickly, the second option is suitable. Kefir is cooked for half an hour in the “Milk porridge” mode. The result is the most delicate and delicious creamy cottage cheese without preservatives or food additives.

Regardless of which cooking option is chosen, you must express the cottage cheese through cheesecloth. The longer the curd mass is kept suspended in gauze, the drier and tastier the curd will be.