How to make homemade curd from store milk

You will need
  • – pasteurized milk;
  • – multicooker/pan and (preferably) kitchen thermometer;
  • – fine sieve/gauze, linen or cotton fabric.

Take any pasteurized milk with a short shelf life. Ultrapasteurized and sterilized are not suitable. We leave milk for a couple of days at room temperature. It is better to leave the milk in a closed package – so it won’t get the wrong microorganisms that can ruin everything.


After a couple of days, pour the skinned milk into a bowl of a cartoon cooker or a pan.
But before we pour everything into one container, we test each package for taste – milk should not be pumped and there should be no yeast taste. Sometimes it happens that pathogenic microorganisms are included in the packaging still in production, but it is rare for large producers. But if you still got spoiled milk – don’t use it!


Cottage cheese is convenient to make in multicook, but also in regular The pan on the stove is great too – you just need to keep an eye on the heating and not allow boiling.
Milk should be heated to 80-90 С° (to boil not bring!) and maintain a high temperature for about 30 minutes so that the protein does not just curl up with flakes, but form a single dense clot on the surface of the serum. Then you need to leave everything to cool (without interfering) for a few hours.


The cooled clot gently shift into a small sieve (you can use gauze, linen or cotton cloth) and leave for a few hours to glass excess whey. To speed up the process you can put the press on top


Ready cottage cheese can be stored in the fridge for 1-2 weeks.

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