Homemade Cottage Cheese with Yogurt, Whey is Not Sour or Wasted! Fitness Recommendation, Super Simple

Homemade Cottage Cheese with Yogurt, Whey is Not Sour or Wasted! Fitness Recommendation, Super Simple

1. Pour yogurt, milk, and salt into a non-stick pan and stir well.
Heat over medium heat, stirring constantly to avoid sticking the pot.

(You can use egg cream to stir,
Or mix a small amount of milk and yogurt first, and then add all the milk to make it easier to mix. )

2. Heat to boiling for 1~2 minutes, then turn off the heat. (See Tip 1 and the supplementary instructions for steps 10-12)
At this time, you should see milky white solid particles similar to tofu dregs gradually separate, and the liquid turns pale yellow and translucent.

3. Let stand for 20-30 minutes. You can filter it with a little bit of a similar effect in the picture (the separation is more obvious and clear)

4. Pour the gauze, filter on the strainer, and connect a bowl/pot underneath.
Let stand and filter for 10-20 minutes.
Let it cool and then twist the gauze to squeeze out the moisture.
(⚠️Tips: The sticky cheese on the gauze can be easily scraped off with a silicone spatula! It will not be cleaned with your hands or a spoon)

5. The finished cheese product is about 250-260 grams and has a certain humidity. I personally like this taste.

6. If you prefer a drier and firmer taste, or use it to make cakes, you can wrap the gauze tightly and squeeze more water.
Or press it with a heavy object and let it stand in the refrigerator for a few hours to make it firmer.
The finished product is about 190-200 grams.

7. The finished product [cheese] can be eaten as it is, sandwiches, salads, milkshakes, bread fillings, and smoothing with a blender, instead of whipped cream for pasting (with a slightly less delicate degree).
Full of casein, suitable for replenishing protein after fitness, providing slow absorption and long-lasting protein.

8. If you want a delicate taste, you can beat the filtered cheese with a blender, wall breaker, mixing cup, etc., and it will become delicate!
(The picture shows me using a blender like minced meat and vegetables, and the effect is smooth for 2 minutes.)

9. The filtered [whey] is full of whey protein and has only the slightly sour taste of yogurt, so you can drink it directly.
As a fast-absorbing protein drink during and after fitness, it is the best!
It can also be used instead of water to make bread, steamed eggs, soak oats, porridge, etc., as long as you want!

10. My homemade yogurt has this consistency. Not Greek yogurt, but thicker than pure liquid. for reference. My lazy yogurt recipe👉https://www.xiachufang.com/recipe/104188883/?group=share_title_a

11. Comparison of filtering effects:
On the left is the finished product after the milk is heated until the milk is completely boiling, the separation is obvious and then the heat is turned off, it will be easier to drain, and the cheese will clump more obviously;
The right side is slightly boiling (small bubbles on the side of the pot), which means that the heat is turned off. The cheese is finely clumped and not so easy to drain.

12. Finished cheese comparison:
Heat it until the milk is completely boiling, the separation is obvious and the finished product after turning off the heat is close to the feeling of milk tofu, and the taste is older. If you don't use a mixer, it will taste a little rougher, and it will be fine after the mixer is used;
Slightly boil (little bubbles on the side of the pot), turn off the heat, make it wetter (because the strainer does not dry), and taste more tender.

13. Filtered whey comparison:
The whey that is turned off when the heat is slightly boiled will be whiter and turbid, which is also caused by the insufficient degree of separation (there is some protein in the whey that cannot be condensed).

Tips:

1⃣️【yogurt】
Can not use (An Muxi, Chun Zhen, etc.) room temperature sweet yogurt!
If you don’t have homemade yogurt, you have to buy [yogurt sold in the freezer].

2⃣️About [heating degree],
There is no strict requirement, but it will affect the taste and the difficulty of filtering. (See step 10-12 comparison chart)
👉 If it is heated to a slight boil (small bubbles on the side of the pot), turn off the heat, the finished product will have a more delicate taste, but it will take longer to filter because the degree of protein coagulation is not enough, and the degree of separation from the whey is not enough.
👉If you heat it to boiling for 1~2 minutes and then turn off the heat, the finished product will taste a little bit older, but it will be faster and easier to filter. It can be whipped with a blender/cup, etc., the taste is smoother and more delicate, not too far worse than cream cheese (but the taste is worse).

As for what taste you like, you may need to try each one.

But if you want to make a cake🍰, it is recommended to heat it to a full boil, which will help filter the cheese to dryness and avoid too much water to affect the cake effect.

3⃣️ Cover with plastic wrap or put in a crisper, it can be stored in the refrigerator for 3-5 days.

4⃣️I like cream cheese with a more mellow taste. If you are not afraid of calories, you can use whipped cream instead of milk to make mascarpone.

5⃣️About 【calories】
If you skim the whole process (including yogurt) like me,
Then 1L milk + 200g yogurt, total calories 1820kJ (435kcal)
Estimated at 0.7% of whey protein content, 8.4g whey protein filters out 140kJ (34kcal) of whey energy,
Then the calories of the remaining 210~250g cheese should be 1680kJ (400kcal),
The calories per 100g are about 670～800kJ (160～190kcal).

If all made with whole milk, the calories per 100g of cheese is about 800~930kJ (190~220kcal).

For comparison, the heat of buffalo cheese is 1100~1200kJ/100g, and the heat of cream cheese is 1400~1500kJ/100g.