Cottage cheese from milk in a slow cooker

Homemade, soft and delicious cottage cheese. . Cottage cheese from milk in a slow cooker is easy to prepare. In the "Heating" mode, the mass warms up well and there is no need to stand at the stove. Cottage cheese can be thrown not only on cheesecloth, but also simply on a sieve with small cells. The whey drains quickly, so the soft curd can be served with jam or sugar in half an hour. This cottage cheese is suitable for making cheesecakes, desserts and processed cheese.

Ninel

Recipe author

Cottage cheese from milk in a slow cooker

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 33 % 4 g

Carbohydrates 42 % 5 g

75 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h

Step 1:
Prepare the products.
Step 2:
Add sour cream or kefir to homemade milk. Mix well and leave in the heat overnight. Usually in summer, milk quickly turns sour. And in winter, the capacity can be placed near the battery.
Step 3:
Carefully pour the clot into the bowl of the slow cooker.
Step 4:
Close the lid and leave in the "Preheating" option for 45-50 minutes.
Step 5:
Put cheesecloth in a colander and pour the cottage cheese.
Step 6:
Hang the cottage cheese to make the whey glass. The whey can be used for baking.
Step 7:
If you leave the cottage cheese in cheesecloth for a long time, it will turn out dry. If for about half an hour, then there will be a soft curd. You can serve it with honey or make cheesecakes from cottage cheese. Bon appetit!