Slow Cooker Homemade Cottage Cheese

Homemade, soft and very tasty cottage cheese.. Cottage cheese from milk is easy to prepare in a slow cooker. In the “Heating” mode, the mass warms up well and there is no need to stand at the stove. The cottage cheese can be placed 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 within half an hour. This cottage cheese is suitable for making cheesecakes, desserts and processed cheese.
cook time: 2h
Ethan Rowley
Slow Cooker Homemade Cottage Cheese

Nutrition Facts (per serving)

75
Calories
4g
Fat
5g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Milk 1 l
Sour cream 2 tbsp

Recipe instructions

Step 1

Step 1
Prepare food.

Step 2

Step 2
Add sour cream or kefir to homemade milk. Mix well and leave in a warm place overnight. Usually in summer milk turns sour quickly. And in winter, the container can be placed near the battery.

Step 3

Step 3
Carefully pour the curd into the multicooker bowl.

Step 4

Step 4
Close the lid and leave in the “Keep Warm” option for 45-50 minutes.

Step 5

Step 5
Place cheesecloth in a colander and pour in the cottage cheese.

Step 6

Step 6
Hang the cottage cheese to drain the whey. Whey can be used for baking.

Step 7

Step 7
If you leave the cottage cheese in gauze for a long time, it will turn out dry. If it lasts for about half an hour, then there will be soft curd. You can serve it with honey or make cheesecakes from cottage cheese. Bon appetit!

Additional rubrics

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