One of the useful products of the human diet is cottage cheese. Even young children are given it already in the first year of life, and it acts on an adult organism very favorably. Cottage cheese manufacturers, which we buy in the store, often add all kinds of preservatives and stabilizers to it, and if you want to get a completely natural home product, prepare it yourself. Recipes for cottage cheese in a slow cooker, we will share with you in this material.

Features of cooking cottage cheese

Cottage cheese has a very long history, our ancient ancestors also consumed this valuable product rich in vitamins A and B, phosphorus, calcium, proteins. The presence of cottage cheese in a constant diet is considered the best prevention of atherosclerosis, obesity, renal and liver diseases, and diseases of the bone apparatus. For children, this product is completely indispensable, since its components are directly involved in the construction of muscles and skeletons.

Among the positive qualities of cottage cheese can be called its ability to easily absorb. Such a product practically does not cause allergies, is suitable for people with lactase failure and digestive problems. To be sure that cottage cheese will benefit, it is important to eat only a natural and fresh product, so it is best to do it yourself. There are several secrets of cooking good cottage cheese:

1. An important condition for an excellent result is the use of high -quality initial raw materials. Milk, kefir, sour cream or other components from which you plan to make cottage cheese must be fresh, natural and fatty enough.
2. The best cottage cheese is made of whole milk. When buying milk with hands, pay attention to whether the cream is collected on its surface. The more there are, the more delicate, fatty and tasty the finished dish will turn out.
3. Those who prefer dietary food can use milk with low fat content, from which you can also cook good cottage cheese. The main thing is not to use powder milk, since the final result can upset you.
4. It is better to purchase milk from trusted people who have all the necessary documents about the quality of their products, the absence of diseases and infections in cows.
5. Fruit milk for cottage cheese should be at room temperature, and not in the refrigerator.
6. If you cook yogurt for cottage cheese, do not mix it until it is completely sour.
7. Warring products for cooking cottage cheese in enameled dishes is not desirable.
8. In heating the sour milk, you should also know the measure. Do not allow boiling fluids, otherwise the cottage cheese will be too hard and dry.

Bottom cottage cheese recipe in a slow cooker

Cottage cheese made in a slow cooker according to such a recipe will be somewhat spicy because of the spices that we add to its composition. But so you can diversify the usual taste of the usual product. Subsequently, cottage cheese can be used in baking or in other dishes, but it will be the most tasty in freshly prepared. So, our recipe for cottage cheese in a slow cooker involves the use of such products:

• milk - 1 l;
• rowing - 1 l;
• soy sauce - 1 tbsp.;
• honey - 1 tbsp.;
• anise asterisk - 1 pc.;
• cinnamon stick - 1 pc.

The recipe for cottage cheese from a fermented in a slow cooker is very easy to perform and consists of the following actions:

1. Mix a liter of milk with the same amount of fermented baked milk and pour into the bowl of the device.
2. We select a low temperature mode, which will not exceed 80-95 ° C, for example, “heating”, “milk porridge” or “extinguishing”. Our mixture should not boil, otherwise the cottage cheese will be tough.
3. In a given mode, heat a mixture of fermented baked milk and milk, watching when the serum begins to separate. By the way, we do not recommend pouring serum during the preparation of cottage cheese, it will subsequently make pancakes or okroshka on it.
4. When the process of folding milk begins, we throw anise and cinnamon into it, pour a little soy sauce, gently mix with a plastic spatula.
5. Add a spoonful of honey to the dish, mix until it is dissolved, close the slow cooker and turn it off. We do not open the lid until the contents of the bowl completely cool.
6. Then a skewer in a colander, folded in several layers, and drain the cottage cheese along with the serum. We tie the gauze by the corners and give the liquids to drain. We transfer the finished cottage cheese into a comfortable dish and put in the refrigerator.

Bottom cottage cheese recipe in a slow cooker

The best source raw materials for the preparation of cottage cheese are simple sour milk. You can buy fresh milk in the market by choosing a product of perfect fat content, and then leave in the warmth until it is yogurt. Do not forget to mix milk in the process of souring. Let us consider in detail the recipe for cottage cheese in a slow cooker for which we will use:

• yogurt - 2 l;
• gauze.

We describe the cooking process in stages:

1. Pre -plowed milk is poured into a multicier bowl.
2. Install a suitable mode on the panel. “Heating”, “extinguishing”, “milk porridge” - any option is suitable in which the temperature does not reach a boiling point.
3. We turn on the appropriate program, close the lid and leave the yogurt for 30-50 minutes, depending on the consistency of the product that we want to get.
4. In a colander we steel gauze. When the cottage cheese is prepared in the slow cooker, let it cool, then throw it on gauze and leave it until the serum drains.
5. Cottage cheese from yogurt in a slow cooker according to our recipe is ready. It can be eaten with nuts, honey, berries, use for baking, cheesecakes, salads, etc.

Bottom Recipe with Pakhta in a slow cooker

As the main components for making cottage cheese in a slow cooker, according to this recipe, we will use milk, a small amount of sour cream and natural yogurt, as well as low -fat cream - a paste. If necessary, it can be replaced with a simple kefir. Here is a list of products that we need:

• milk - 1.3 l;
• natural unsweetened yogurt - 2 tbsp;
• sour cream - 2 tbsp;
• pachta - 1 cup.

If we consider the recipe for cooking cottage cheese in a slow cooker step by step, then it looks like this:

1. We pour the milk into a clean multicooker bowl and turn on the "Milk porridge" mode. If there is no such option on your technique, you can use any other that will not bring the liquid to a boil.
2. In a separate bowl, mix the groove, sour cream and yogurt.
3. When the milk heats up, pour our mass into it, turn off the device, close the lid and leave for at least a day. We periodically check whether the mass began to turn off.
4. When the milk is stupid, turn on the device again and, using the “Extinguishing” mode, prepare cottage cheese in a slow cooker for 40-50 minutes. During this time, the serum should separate from the hard components.
5. Then we pour the contents of the bowl on gauze, folded several times, leave the serum to drain. It is advisable to tie and hang gauze for this. To get a dry cottage cheese, leave it to drain it all night, if you want softer, then 4 hours will be enough.

Cottage cheese with greens in a slow cooker

Cottage cheese, like many other sour -milk products, is ideally combined with herbs. A combination of cottage cheese and dill is especially tasty, although you can add green onions, parsley, cilantro, finely chopped garlic leaves, spinach, etc. to the product. Our recipe for cottage cheese in a slow cooker provides for the use of such main ingredients:

• milk - 1 l;
• kefir - 250 ml;
• cream - 70 ml;
• greens - 1 bundle.

We will figure out in detail with the step -by -step process of cooking:

1. Mix milk with kefir and cream, pour into a slow cooker.
2. We activate the program "Milk porridge" or the mode "Extinguishing". It is desirable to prepare cottage cheese according to our recipe in a slow cooker with an open lid of the device in order to control the process and do not let milk boil.
3. In the process of heating, the milk will begin to turn off, and the hard components will separate from the serum.
4. When this happens, we close the lid and turn off the device. Cool the future cottage cheese in a slow cooker.
5. We turn into several layers gauze and a skewer to the bottom of the colander. It throws back the cottage cheese, tie the fabric, hang the bag to drain.
6. Finely crumble washed greens. After a few hours, we transfer the cottage cheese to the plate, mix with greens, slightly suck. Cottage cheese in a slow cooker according to our recipe is ready.

Cottage cheese recipe with garlic in a slow cooker

How can you diversify the usual taste of cottage cheese to make it more appetizing? A great way is to add garlic to the dish. We will try to cook cottage cheese in a slow cooker, making it not only fragrant, but also a little sharp, for which we add a little Kayen pepper. A complete list of products for this recipe is this:

• milk - 1.8 l;
• kefir - 1 cup;
• lemon juice - 100 ml;
• ground dried garlic - 1 tsp;
• kayen pepper - 1 pinch;
• salt is to taste.

We describe the recipe for making acute cottage cheese in a slow cooker:

1. Pour milk with kefir into a multicooker bowl and mix. We select the program suitable in temperature on the panel, for example, the “Extinguishing” or “Milk porridge” mode.
2. We turn on the device and wait for the liquid to be divided into a hard part and serum. Then turn off the slow cooker, lower the lid and leave the cottage cheese until it cools.
3. There are several layers of pure gauze in a colander in a colander, pour the contents of the bowl on it, tie the edges in a knot and suspend it for several hours.
4. When the serum drains, the finished cottage cheese is transferred to the blender, add garlic, salt and Kayen pepper and interrupt into a homogeneous mass.

Spicy cottage cheese in a slow cooker

The cottage cheese prepared according to this recipe is best to eat just like that, because it will turn out to be spicy, fragrant and tasty. We will add a lot of spices to the dish, as well as orange juice and zest. You can read more with the list of products further, so we will need:

• milk - 1 l;
• kefir - 1 l.;
• orange zest - 1 tbsp.;
• orange juice - 2 tbsp;
• cloves - 8 pcs.;
• cardamon - 8 pcs.;
• cinnamon stick - 1 pc.;
• balsamik sauce - 2 tbsp.

Now let's get acquainted with a detailed recipe for cooking spicy cottage cheese in a slow cooker:

1. Pour milk with kefir into a slow cooker and mix with a plastic spoon.
2. Among the programs, we are looking for a suitable mode in which the slow cooker will heat up no higher than 95 ° C. This regime, for example, will be “milk porridge” or “extinguishing”.
3. Add the Balsamik sauce to the milk, put the timer for 1 hour and follow when the cottage cheese begins to separate from the serum.
4. Then we throw cinnamon, cardamom and clove into the bowl, pour orange juice and add the zest. Mix everything, close the lid and cool the cottage cheese in a slow cooker.
5. We throw it back on gauze, folded in several layers and bed in a colander. When the first serum drains, we tie a bag from gauze and hang it for several hours so that the glasses of the liquid are the glass.
6. The spicy cottage cheese according to our recipe in a slow cooker is ready.

Cottage cheese recipe in a slow cooker. Video