Cottage cheese in a Panasonic multicooker

Cottage cheese in a Panasonic multicooker
Category: Dairy and egg dishes
Ingredients
Milk
Sour cream
Cooking method

For the first time, the milk was sold already sour - then I decided to make cottage cheese. I poured it into the cartoon, turned on the heating - after 4 hours it curdled (the lumps of cottage cheese were already well exfoliated from the whey) - threw it onto a sieve with a cloth, squeezed it out - and you're done! The curd is soft, not dry, but we just love this.
The second time I took milk that was not sour (whole butter, pasteurized), fermented with sour cream - 1 tbsp. l. with a slide for 1 liter. Then she saw that she was not souring, and threw in more cottage cheese.
I didn't want to ferment with lemon juice or something else that wasn't dairy (I read from Pokhlebkin that then there would be a sharp taste).
Milk was either heated or turned off, poured into another pan for a while - a slow cooker was needed ...
In short, it turned sour in a day. Then, as with the first time, only not for 4 hours the curdled milk was heated, but more, and also not on constant heating.
Now I have milk with sour cream (there is no more cottage cheese) for more than a day. I realized that it’s not worth heating all the time - it already smells of boiled and the foam appeared. And it does not sour at all !! Not sterilized though! Sour cream seemed to dissolve in him - there is not even a trace of it, the milk is solid, without lumps. (there is really not enough smiley that scratches behind the ear ...)

Note
I studied the topic about yoghurt - they write there, who didn’t get yoghurt - they made cottage cheese.
And I'm just making cottage cheese.
But it doesn't always work out.
It worked 2 times, the third one does not work.

Explain to me, who knows what my mistake is and how to make cottage cheese, so that without lemon, but also quickly, at least within 24 hours ...

I got the hang of making cottage cheese like this
https://Mcooker-enn.tomathouse.com/in...ic=9203.0
It is gentle and it turns out a lot. I start doing it in the evening, for example, at 20-00, and by 17-00 the next day it is ready. It takes less than a day

I naive kefir (1st stage) or natures into milk (2-3l.). yogurt and start to warm up. As soon as the milk begins to curd, I turn off the heating. If it has already warmed up almost to a boil, and has not yet curdled, add kefir or a few drops of lemon. Sometimes I ferment only with lemon and the cottage cheese turns out to be not sour at all, the fox remains in the whey, I drink it with pleasure and make baked goods on it and freeze it for the summer - an excellent drink in the heat.

natamylove
Thank you, I also have such soft cottage cheese, I also like it better.

Erhan
and thank you. tell us what you freeze whey in? I love her too, I drink it in half with juice, it is very refreshing.

And I make cottage cheese like this: I take 1 tbsp of milk, bring it to a boil, as soon as it starts to boil, add 2 tablespoons of kefir and continue to cook until cottage cheese is formed. The cottage cheese turns out to be very tender and not sour, my picky child eats it with pleasure

I also tried to do it at home: I warmed the milk and curdled it with lemon juice. It turned out delicious, tender, BUT negligible, although I took homemade milk (from the store - generally one whey)

I didn't understand something, the section is about the multicooker. The cottage cheese is done in it like this: pour a liter of kefir and put it on stewing for 15-20 minutes. We pour the whey into a bottle for later use in baking bread, eat fresh soft curd.

And I pour 2 liters of kefir into MV and put it on heating for 3-4 hours (depending on how soft the curd you want). Cools down - and put it on gauze

And I pour 2 liters of kefir into MV and put it on heating for 3-4 hours (depending on how soft the curd you want). Cools down - and put it on gauze

Quite soft cottage cheese is made from kefir in the "cold" way, I read about it somewhere here on the forum. A sieve or colander is lined with paper towels in 2 layers, kefir is poured into it and begins to filter slowly and sadly (several hours). The consistency of the finished cottage cheese resembles a curd mass, and the whey is transparent, almost like water.

how to make cottage cheese, so that even without lemon, but also quickly, at least within 24 hours ...

Mom told me that before the children were made cottage cheese with calcium chloride like (it sounds scary, but it seems useful, in the evening I will clarify the chloride, I don’t remember exactly), so it’s very fast, that is, a spoonful of this liquid and milk is immediately curdled onto cheesecloth, and very young were given, and in the dairy kitchen for children the same principle, the main thing is not sour and tender

And so at home we do not do it in a cartoon, but simply put sour milk or milk with kefir on the stove (in almost any ratio, but approximately equally) and heat it over low heat, the main thing is to ensure that it does not boil and you can see how it curls and also throw it back on a colander (net) and tasty curd and drink whey

and I just pour 1 liter of milk and -100-150ml of kefir into a jar, stir well with a spoon and leave it on the table. in 10-15 hours (depending on the season) you get an excellent curdled milk, very tender and very tasty! (y) now in a water bath (and do not forget to stir a couple of times, for evenness) and put on a sieve. this amount drains literally in 5-10 minutes. it turns out 3 children's portions of the most delicate curd, and the whey is used for baking
for me, the most important convenience is that I fermented and left, and cooking in a water bath takes about 20 minutes!

I made cottage cheese with the help of calcium chloride more than once. Our doctors recommend it to pregnant women and young children, as it is additionally enriched with calcium. Add an ampoule of calcium chloride (10 ml) to warmed (not hot, but very warm) milk and mix well. The milk is curdled right before our eyes. Then we put it on the gauze as usual. The curd turns out to be very tender, tasty, not sour, even slightly sweet. The only negative is that very little of it turns out.

[Alexandra]

I make cottage cheese for the baby in a cold way according to the recipe Alexandra : I pour kefir into a sieve lined with gauze and put the whole structure in the refrigerator overnight. In the morning not even cottage cheese, but the most delicate mashed curd mass is ready. The child eats only this, since cottage cheese cooked with heat treatment has a granular structure, and this one is without grains, homogeneous. From a bottle of baby kfir 200 ml. it turns out about 100 gr. curd.

And I have such cottage cheese (in a cold way) only a couple of times. Probably depends on kefir - with one everything is in order, and with the other - after a night of standing in gauze, the same kefir remains, only a little thicker. So that's why I stopped doing it and do it in a "hot" way.

Cake and people are kind !!!!!!!!!!!!!!!!!!!!!!!!! Hear me mulberries !!!! I can't ask Tama, not the topic.
I wanted to make Easter with yogurt, but did not have time. Now I am sitting with one and a half liters of sour kefir (kefiril fungus), and I think what to do with it. If I add sugar to it, put it in a saucepan and bring it to a boil, then I get whey, so what? Maybe add another ball? And I also have probiotics ... How could I make something good out of it ... And then I'll bake pancakes for a week ... I have agar, I have pepsin ... If there is nothing, then tomorrow it will be.
Help !!!

Hairpin, let it acidify as it should. Then pour it into a jar, and put the jar with a pot of water and on fire. How preservation is sterilized. Water boil-turn off. Let everything cool in the jar and discard it. Here is the most tender cottage cheese without grains and whey for bread. Did you want to make cottage cheese or something else? Can I not understand at night?

[Easter red]

This is what I wanted:

Easter red
1.9 kg with whey.
Heat 0.75 liters of whole milk over low heat until red hot, let cool, pour in 0.75 liters curdled milk, 1.5 cups sour cream and one yolk. Stir and boil until the whey separates. Then strain through a napkin, rub through a sieve, add granulated sugar and vanilla to taste, transfer to a mold.

I wanted to get yogurt, but did not have time. Do you really need sugar? Will it turn out sour? Or will the acid in the serum fall out?

I have such an option - nothing to do, just weigh it on cheesecloth - after 5 hours tender cottage cheese 500 g. You can eat like that, you can bake a Cheesecake, I often bake with this cottage cheese.

[Cake]

I have such an option - nothing to do, just weigh it on cheesecloth - after 5 hours tender cottage cheese 500 g. You can eat like that, you can bake a Cheesecake, I often bake with this cottage cheese.

I'll boil as I said Cake and make lolyn cheesecake as advised natamylove! But still, sour kefir, it's sour ... Where does the sourness go ...

[Outside flo]

Outside flo, sorry, did not immediately notice your question. I freeze the serum in a 250 ml rectangular plastic container. Then I put the frozen block into a small bag and fold it one by one. These bricks do not take up much space.
Quote from the book Healing Products: "Regular wiping with a serum with the addition of lemon juice has a good effect on oily and normal skin."

And I learned to make the most delicious cottage cheese in the world by accident. There were half a liter of yogurt left and it was already clear that it would rather go bad than we eat it. And so I took a liter of the most ordinary store milk 3.2% fat, threw it together with yogurt in a cartoon for heating for 2 hours, and then threw it into cheesecloth and hung it overnight. It hung for about 8 hours. And in the morning it turned out to be something more reminiscent of mascarpone than ordinary cottage cheese.
I specially weighed the products before and after. From 1.6 kg of milk + yogurt, 500g of cottage cheese was obtained, that is, slightly less than a third of the original product.
So what we have:
1. Helpful. As I understand it, since the yoghurt was not overheated, the yoghurt bacteria should have remained in the curd.
2. Delicious. I don’t understand how, but from milk of 3.2% fat, something similar to cream cheese turned out. Well, at least do tiramisu in this form. I think to take note.
3. Economical. In terms of cost, it turns out about the same as ordinary store cottage cheese, but for the rest of the points you cannot compare!

[Ru]

Ru what was the yogurt?

[Ru]

Ru what was the yogurt?

A homemade one. Initially, it was made from a jar of activation and a liter of milk, and the second time from the remains of the first. I like yoghurt on activation because it has a delicate non-acidic taste. As I understand it, this is why the cottage cheese turns out to be soft creamy
I had a thought that in order to make cottage cheese right away, you can just stir a jar of activation with milk and put it on heating, but not for 2, but for 4 hours. This will be exactly what they write about yoghurts in Temka with tears in their eyes and the verdict "it didn't work out, it was curdled". And we need it.
Although when I made yogurt for the first time and forgot to turn off the heating during the time, and then also threw back the cottage cheese, it seemed to me that it was delicious, but not as it is now. Perhaps the whole trick is in the amount of yogurt.

[Ru]

Ru what was the yogurt?

but I never thought of asking. I bought no activity at all. Now I'll put on the preparation, then I'll sign off ...

[how did I get fluffy curd]

I want to tell you how did I get fluffy curd.

First, I'll tell you the story.
I made yogurt. The milk did not ferment (stood for 5 hours).
He began to look for the reason. Found in the book on the types and methods of deceiving the buyer when selling prod. goods.

Tutorial "CUSTOMER PROTECTION
Types and methods of deceiving customers when selling food products ", Chepurnoy I. P., Phoenix ed., 2003.

I am reading the section on dairy products:
Quality falsification of milk

"Adding foreign additives.
Except water in milk mix in starch, chalk, soap, soda, lime, boric or salicylic acid and even gypsum.
...
To reveal the presence of these impurities in milk, it is necessary to strain some of the milk through a paper filter and add a few drops of some acid, for example, acetic, citric. Counterfeit milk, unlike unfake milk, will begin to bubble from the release of carbon dioxide..
All this done to falsify or to prevent rapid souring."

[I think this is my case. maybe this is the reason why I can't get yogurt]

I quote further:

“In reality, the use of these additives does not prevent milk from souring. the most important thing, often leads to food poisoning... Litmus test can be used to determine chemical impurities. If the milk is not diluted, then the blue litmus test turns red, and the red one turns blue.
...
If acid (boric or salicylic acid) is added to the milk, then the blue litmus paper will turn red, and the red will not change its color.
...
Starch and flour are mixed to make milk, cream and sour cream thicker. This is revealed simply: closer to the bottom of the dishes, the milk is thick.
...
If you boil the sediment of this milk, you get an ordinary paste. At the same time the mixed milk turns blue from the admixture of a few drops of iodine tincture, while pure milk turns yellow from such a reaction. "

Let's leave these methods on the conscience of the technologists and move on.
Assuming that alkalizing substances are introduced into it (chalk, soap, soda or lime), supposedly preventing sour milk, added 50 ml freshly squeezed lemon juice. For 2 liters of milk.

I poured the whole thing into a blender and spun it for a minute.
Side effect - from 2L. milk was about 2.8 liters.
That is, the milk became so airy.
Although I did not pursue this goal.
You just had to stir the lemon juice.
Then I kept it for another 1.5 hours in a yogurt maker and partly in a multicooker.

As a result turned out fluffy cottage cheese.
I've never eaten that.

If anyone will try, let the milk acidify a little before pouring it into the blender.

guys, tell me please !!!

I used to make cottage cheese in AG and for a long time everything worked out and it was very convenient. I took approximately homemade milk, sour it in a 3-liter jar (by itself, without sour cream and kefir), then poured it into a large saucepan and put it in AG for 1 hour at a temperature of 140 degrees. chilled and thrown away. always got excellent cottage cheese.

recently I had to change the thrush and already once in MY way the cottage cheese did not work. so I want to try to do it in a slow cooker, in connection with which questions ...

1) will boiled milk make cottage cheese? that is, first it boiled, then let it sour and then reheated it and threw it back.

2) at what temperature do you need to turn curdled milk into cottage cheese? if I do it in AG at 140 degrees, it is clear that the temperature of the yogurt is less. if I do it in a cartoon, the yogurt will heat up sooner.
maybe I just need to make the temperature higher in AG?
or keep there more time?
I have a container for making cottage cheese is NOT TRANSPARENT, therefore a landmark like "when the whey begins to separate" does not suit me.

3) and in continuation about the temperature ... so after all, on what multicooker mode (HEATING, STEWING, for SOUP) is it better and more correct to turn curdled milk into cottage cheese?

4) and is it necessary to bring the yogurt to a boil or then the cottage cheese will no longer work?

girls, I have a problem here ... I really need advice. in the subject with cottage cheese, everyone is asleep, I will drag it to us (then I will remove it), maybe one of my own will help ...

I now have three three-liter cans of sour milk. one in the refrigerator, so it can still wait a day, and two need to be processed right today / now. I don’t know how to do it.

- try again in AG, but then WHAT to change the temperature or degrees?
- or maybe try in a cartoon, but in what mode and how long can it take, at least approximately?

I've already covered the whole Internet, I can't find something sensible, everyone contradicts each other.

I don’t know how cottage cheese was obtained at this temperature? The temperature should be 40 degrees, approximately. It turns out from boiled milk if it sours enough. It is better to do it in a steam bath, and then remove the pan and do not discard it until the curd has cooled completely. If it is impossible to navigate by serum, then lowering your finger, although not very hygienic, try it, it should be barely warm.

[fish]

Angel, this is not yoghurt ... yoghurt needs 40, and cottage cheese is usually somehow heated in the villages in the ovens ... it seems ...

here's the puzzle.
just in another topic about cottage cheese (not in the cartoon) the girl gave her measurements. so she just spoke 130-140 degrees for 45-60 minutes. here I am on her recommendations and did in AG. behold here... I reread it, it turned out slightly different numbers, but she did it in the oven, so I increased the time and temperature.

fish I also advised to do it in a warm oven, but it's good so warm. but my oven is very hot. had to switch to the AG.

I turn on the oven, bring it to 130 * and put the jar on for 20-30 minutes. I watch the milk begin to drain. In half an hour, the milk should go to 1/5 of the can. I turn off the oven and leave it in the same place until the oven and the jar have completely cooled. Milk by the end of cooling should leave for 1/3 of the can, MAX. 1/2 can. Then I strain out the serum, it should be transparent and not cloudy. Curd cheese in cheesecloth. The output is somewhere around 700-800 g of delicious smooth cottage cheese. Not grains, but layers.
Try it easy. Basically I do it at night, in the morning I strain it and cottage cheese is ready for dinner.

Oh, these experiments ... take so much time.
I just decided to try it in the cartoon on KEEPING HEAT. someone wrote that it takes about 4 hours. here we are just now leaving on business, and then we'll see what happens.
if it does not work out, I will try to make the second can again in the AG.

[fish]

Angel, this is not yoghurt ... yoghurt needs 40, and cottage cheese is usually somehow heated in the villages in the ovens ... it seems ...

here's the puzzle.
just in another topic about cottage cheese (not in the cartoon), the girl gave her measurements. so she just spoke 130-140 degrees for 45-60 minutes. here I am on her recommendations and did in AG. behold here... I reread it, it turned out slightly different numbers, but she did it in the oven, so I increased the time and temperature.

fish I also advised to do it in a warm oven, but it's good so warm. but my oven is very hot. had to switch to the AG.

Oh, these experiments ... take so much time.
I just decided to try it in the cartoon on KEEPING HEAT. someone wrote that it takes about 4 hours. here we are just now leaving on business, and then we'll see what happens.
if it does not work out, I will try to make the second can again in the AG.

I don’t know, of course. But I live, one might say, in the countryside. I make cottage cheese every week. I asked people who keep cows. I have no doubt that the cottage cheese will work out. But it will not be so tender, but rather boiled. Polinka, read the instructions for Vivo's starter cultures. There it is written about cottage cheese how to do it. But in my experience, the best cottage cheese is on a steam bath. So I was taught by the grandmothers who trade in the market and keep cows.
Read carefully about the oven. 130 degrees for 20-30 minutes. There, the cottage cheese will not reach the temperature of the oven. While the liquid is warming up. And she waits for the serum to bounce. She doesn't know the exact time. And the serum will rebound by about 40 degrees or a little more.

Girls, why are there such difficulties in the production of cottage cheese, there seems to be nothing complicated there. You just need to heat the sour milk and wait until it curdles and the whey comes out. Then strain through cheesecloth, let the serum drain, then hang the cheesecloth over some container and let the remaining serum drain. All.

I poured sour milk into a glass bowl, put it in a steamer and kept it in a water bath until all the whey was gone, stirring occasionally so that the milk warmed up more evenly and passed away faster.

Everything is described here step by step 🔗

Everything is so elementary, especially now, when the heat and milk turn sour very quickly. In the evening, boil the milk, cool to 40 degrees, pour a little sour milk or put a spoonful of sour cream or a spoonful of yogurt, stir, leave until morning. If it seems that it is not thick enough, then wait a few more hours, put it in a water bath, wait until it begins to curl, drain, hang, wait. Done.

They advised so many things, right now I will definitely analyze everything and unsubscribe, but for now I want to say this ... I don’t know how to make cottage cheese correctly, but I was leaving now to the market for strawberries. I poured sour milk into the saucepan of the multicooker and turned on KEEP HEAT. returned after 4 hours.

and this is what I saw inside:


maybe I'm exaggerating, but personally it seems to me that it turned out to be something cool. at least it looks insanely delicious. I have never had such a look!
the whey is transparent, and the curd mass is all so homogeneous. I'm already from the same species in ecstasy!

And I will also clarify, when I came, I immediately checked the temperature in the multicooker (I put curd in the Perfezza PR-57) - the lower temperature was 70 degrees.

and this is what I saw inside:

In appearance, everything worked out. Now be sure to let it cool, and only then into the gauze. well done.

Polinka, cool cottage cheese is "rejected"

[Daffi, Luysia,]

Polinka, read the instructions for Vivo's starter cultures. There it is written about cottage cheese how to do it.

and how could I not immediately think about it !!!
here I climbed to their website 🔗, and it says:

The final stage of making cottage cheese:
1) We heat the milk mixture obtained as a result of fermentation in a water bath (a saucepan with the mixture in a saucepan with water) to 60-65 ° C. as soon as the mixture has reached this temperature, remove both pots from the heat and, without disassembling the bath, leave for 30-40 minutes.
2) After that, put the mixture in a "cold bath" for 10-20 minutes - curd flakes should form on top, and whey should remain below.
3) We hang the product in gauze until the desired consistency is achieved. Cool the finished cottage cheese. Store in a refrigerator (+2 .. + 6 ° C) for no more than 2 days.

that is, I understood that the given 130-140 degrees in the AG would not heat me three liters in an hour to the same temperature, but I did not know to what temperature the AG had time to heat the yogurt ... apparently just to the required 60- 65 ... well, that's what I think, if the result is delicious cottage cheese.

But in my experience, the best cottage cheese is on a steam bath. So I was taught by the women who trade in the market and keep cows.

the problem is that I have no way to make a steam bath. my stove is closed.
maybe put a whole jar of curdled milk in a cartoon with water ...

I read somewhere here that Natasha (natamailav) is well-managed with milk, she has her own milk, she can send a request to her in a personal note, and will answer faster.

she has a great recipe for making cottage cheese - behold, but at this stage it no longer suits me - my milk is already sour.
Orianka showed me this recipe, I remembered it myself, and then I successfully forgot ... I will have to put a reminder in order to try it.

Girls, why are there such difficulties in the production of cottage cheese, there seems to be nothing complicated there. You just need to heat the sour milk and wait until it curdles and the whey comes out. Then strain through cheesecloth, let the serum drain, then hang the cheesecloth over some container and let the rest of the serum drain. All.

yeah, in words it seems to be not difficult ... but I'm meticulous ... horror ...
but the biggest problem is that I'm lazy. I don’t want to run and watch. I need to put it on, turn it on and forget it.

Another moment, I already said that my stove is closed and I cannot make a classic water bath. I have an airfryer and a cartoon at my disposal.

besides, I still have not a small cup of curd ... I make a three-liter jar at a time, and go still somewhere else.

and it turns out that I want to understand everything in order to decide where it is more convenient and easier to make cottage cheese. and in what way exactly.

that you need to heat the sour milk, then cool it, and then hang it up - I know that. but how much to heat it up - that was a mystery to me.
I have been making cottage cheese myself for half a year and it always worked out, but then I changed the milkmaid and the cottage cheese did not work out. this alarmed me - maybe I did not do it right before.

Daffi, Luysia, Thank you. I'll write it down and definitely try your way. maybe I was really too smart ...

Well, I'm waiting ... I have no strength ...
so you want to throw it back and check it out or not. and if it works, is it edible or not.

Polinka, why shouldn't the curd suddenly turn out? Give it up! All in a bunch !!! Just do not rush to throw it back, the girls have already said, cool down a little. Everything will be at its best! You still need to organize the curd conveyor - there is still sour in the queue.
PySy. I don’t make cottage cheese out of sour boiled milk ... I don’t like something. Is that from melted, only for cottage cheese, it never remains

PySy. I don’t make cottage cheese out of sour boiled milk ... I don’t like something. Is that from melted, only for cottage cheese, it never remains

but for me cottage cheese made from boiled milk is very important.
Of course, now I give everyone cottage cheese, which I usually make - from UNBOILED, but every time I am afraid. and especially when I give it to the youngest (she is only one year old). so dumb, if suddenly some cow was not healthy and some nasty thing remained in the cottage cheese ... but I love all cottage cheese, that's why I don't refuse, but I'm always afraid.

if it comes out of boiled, I will be in seventh heaven.

and by the way, the question constantly torments me. if there really was some nasty thing in the milk, would it die only when boiled? Or when fresh milk is transformed into sour milk, and then into cottage cheese, the byaks can also die?

I honestly don't even know what I'm talking about now. I can’t imagine WHAT can be in milk. Probably it's good that I can't imagine - I wouldn't be able to sleep at night. but still the question is very important for me.

if it comes out of boiled, I will be in seventh heaven.

Why won't it work? It will definitely work out. I just don't like the taste of sour boiled milk. Bitter, or something. Or maybe it's just my cockroaches

and by the way, the question constantly torments me. if there really was some nasty thing in the milk, would it die only when boiled? Or when fresh milk is transformed into sour milk, and then into cottage cheese, the byaks can also die?

I am never a microbiologist and not a virologist at all. Simply, proceeding from the fact that during pasteurization (and this is still not bringing to a boil) dangerous microorganisms die, then in theory, during the preparation of cottage cheese, everyone should give the oak to everyone who is supposed to.

Must perish.

the first batch of curd is already draining. to be honest, I don't really like the consistency of the curd. it looks like a cheese mass or something ... some kind of homogeneous ... and it seems like small peas or something ...
that's exactly what I got from AG on this new milk and I thought that something didn’t work out for me.
before my cottage cheese turned out as if in layers ... more dense or something. I do not know how to describe ... but in short, not the same as now. more like a market one.

maybe it's something wrong with milk ??? how to understand?

I decided to do the second batch as the site of starter cultures advises. I poured it into a bucket, turned on the SAVING HEAT, after an hour inside there was something similar to my photo above. that is, a clot has already formed and the serum has separated.
turned off the heating and left it in the cartoon to warm up from its own temperature. in an hour, I will probably cool and fold.

maybe it's something wrong with milk ??? how to understand?

Most likely, the milk did not turn sour to the desired level. It is necessary, according to my observations, for the serum to bounce off a little already in the jar.I don’t know there. It seems to me that the quality of milk can only affect the fat content of the cottage cheese (the fat content of the milk itself) and the amount of cottage cheese (the density of the milk). But I'm not special either, of course. Or, all the same, He was cooked. (She did not calm down, defending her temperature position) Ha-ha!

Wait, I'll tell you a little about my "curd" experience ... I had two three-liter jars. One raw normal, the second sour cheese.
In the morning I boiled raw normal and immediately added 2 tbsp. l. sour cream. She wrapped it up well and left it to sour until evening.
What to do with sour, not boiled? I put it in a water bath, when the serum bounced off, threw it on gauze, glass, got cottage cheese. Didn't like the taste, sour, grains and with some kind of foreign smell.
Evening came, and I rolled off my fermented milk. The smell is lovely, it looks like yogurt, smooth homogeneous. I put it in a water bath, the whey left, the output of 700 grams of cottage cheese is soft, uniform consistency, with a pleasant curd smell. Now I make cottage cheese for cheese only in this way, by fermentation and steaming in a water bath.

In the morning I boiled raw normal and immediately added 2 tbsp. l. sour cream. She wrapped it up well and left it to sour until evening.
Evening came, and I rolled off my fermented milk. The smell is lovely, it looks like yogurt, smooth homogeneous. I put it in a water bath, the whey left, the output of 700 grams of cottage cheese is soft, uniform consistency, with a pleasant curd smell. Now I make cottage cheese for cheese only in this way, by fermentation and steaming in a water bath.

The milk is fermented with the correct lactic acid bacteria, and not sour from God knows from what microorganisms and the cottage cheese was prepared using the correct technology - a delicious in the end.
Summing up the collective experience, boil, Polinochka, milk, start the correct, tamed "leavens" so that they multiply and bring the sour milk to a good consistency, do not overheat - and you will always enjoy the cottage cheese.

oh, ladies, it seems to me that I have something wrong with the new milk ...
insulting to horror! I thought that I had found good milk and not far from home, but for now everything suggests that this is not so.

porridge on this new milk spit through the valve every time, this happens to me only with milk in which there is soda.

well, in addition, the cottage cheese is not entirely successful. the first option is at least somewhat similar.
I could not even discard the second option yesterday - it did not become a clot. began to pour into a sieve, and it all flows. I left it for the night already, and now I put it on KEEP HEAT again. let it stand there like the first option for 4 hours.

Well, here's how to understand what's wrong with milk? or what about my hands?
after all, everything worked out on the past milk ... and porridge and cottage cheese ... I'm thinking about taking another milk and trying it on it, but it's even more dumb to take from another milkmaid than from this one, and store-bought for cottage cheese is not an option at all, IMHO ...

Well, here's how to understand what's wrong with milk? or what about my hands?
after all, everything worked out on the past milk ... and porridge and cottage cheese ... I'm thinking about taking another milk and trying it on it, but it's even more dumb to take from another milkmaid than from this one,

No, Pauline, these are not hands, this is such nasty milk now being sold.
They either crumble there, or they throw soda ..... I also buy cottage cheese like this in the store, my stomach immediately starts to ache, in another place I take cottage cheese - it doesn't hurt.

Oh, Polinka, obviously there are problems with the milk itself, something is clearly added

well ... all the bad curd has been disposed of. all the curds from that milk were the same - like a curd mass. the taste is not very pleasant.
this similarity suggested that the problem is really in milk.
lazy dumplings from that cottage cheese didn't work out a bit, but the casserole is excellent.

went back to her old milk and started new tests in the multicooker.
decided to take advice from

The final stage of making cottage cheese:
1) We heat the milk mixture obtained as a result of fermentation in a water bath (a saucepan with the mixture in a saucepan with water) to 60-65 ° C. as soon as the mixture has reached this temperature, remove both pots from the heat and, without disassembling the bath, leave for 30-40 minutes.
2) After that, put the mixture in a "cold bath" for 10-20 minutes - curd flakes should form on top, and whey should remain below.
3) We suspend the product in gauze until the desired consistency is achieved. Cool the finished cottage cheese. Store in a refrigerator (+2 .. + 6 ° C) for no more than 2 days.

so the milk sour well. I pour it into the multicooker bowl and turn on the KEEP HEAT mode.

the very first time I left it for 1 hour, periodically looked at the temperature - it kept within 70 degrees.
after an hour, turned off the cartoon, held the yogurt for some time in the cartoon, then cooled it down and threw it away.
it turned out delicious good cottage cheese, as I like. but it was a little harsh. and I realized what it meant - overheated.

next time I planned to turn off the heating after 30 minutes, but missed it and turned it off again after 1 hour. again it turned out delicious, but slightly harsh cottage cheese.

it seems to me 30 minutes in the HEAT STORAGE mode at a temperature of 70 degrees is the most it. I will hang myself with alarm clocks so that next time I will not miss.

so the milk sour well. I pour it into the multicooker bowl and turn on the KEEP HEAT mode.

the very first time I left it for 1 hour, periodically looked at the temperature - it kept within 70 degrees.
after an hour, turned off the cartoon, held the yogurt for some time in the cartoon, then cooled it down and threw it away.
it turned out delicious good cottage cheese, as I like. but it was a little harsh. and I realized what it meant - overheated.

next time I planned to turn off the heating after 30 minutes, but missed it and turned it off again after 1 hour. again it turned out delicious, but slightly harsh cottage cheese.

it seems to me 30 minutes in the HEAT STORAGE mode at a temperature of 70 degrees - the most it. I will hang myself with alarm clocks so that next time I will not miss.

Polinka, thank you for the detailed report. Here I also have sour milk in a saucepan now, and I puzzle over how to melt the whey out of there, wait too, pour it into a cartoon and put it on heating for 30-40 minutes.

Polinka, thank you for the detailed report. Here I also have sour milk in a saucepan now, and I puzzle over how to melt the whey out of there, wait too, pour it into a cartoon and put it on heating for 30-40 minutes.

the main thing is not to go far! so as not to succeed.
I will also play the part now.

and you will play in perfezzk or in yummi?

Pauline ... I don't know, I poured everything into Perfeza ... so now I need to heat it up again and leave it to keep warm, or what? I don't understand something ...

Pauline ... I don't know, I poured everything into Perfeza ... so now I need to heat it up again and leave it to keep warm, or what? I don't understand something ...

you need to press the HEAT STORAGE / CANCEL button once.
it should light up and the display should start counting down. so, in theory, when it comes to 0:30, you can turn it off (press the HEAT / CANCEL button again).

and as the site "sourdough" advises to hold for another 30-40 minutes at the same temperature. that is, so that the yogurt would stay as if in a thermos. that is, we don’t take out the bowl from the multi and probably don’t open the lid.

but then we take it out and wait for the whole thing to cool down.