Cheeses at home from cow's milk. Homemade cheese: recipes
Calories: Not specified
Time for preparing: Not specified
We all love hard cheese very much, and this is the product that no purchase in the store can do without. And it does not matter the number of pieces of your favorite treat in the refrigerator at home - if we have cheese, then it is immediately gone. At the same time, I use cheese not only for cooking and sandwiches, but also put it in most dishes, both cold and hot. For example, hard cheese needed in , and in , and even in .
That's just the quality of cheese in recent times I began to grieve: more and more often I buy this product and the only thing I can use it for is pizza or breading for baked dishes. But you want to enjoy mouth-watering sandwiches with cheese and herbs or serve slices of good cheese with dry red wine during dinner.
Of course, I learned how to get out of the situation: my husband often travels abroad on business and brings delicious cheeses and my favorite spices from there, but what should I do when I really want delicious cheese right today, and not wait the day after tomorrow?
Then I remembered what my grandmother used to do homemade cheese in the village, and we were so delighted with its taste! Mom, of course, didn’t keep my grandmother’s recipe, then I called my relatives and, to my joy, my father’s aunt, it turns out, makes such cheese to this day.
True, she has her own cow, so there is always milk and cottage cheese, and she prepares such cheese for children and transfers it to the city. I have a burning desire to make hard cheese at home. Bought with a prescription necessary products and I must say, already the first time I got quite tasty milk product. It vaguely resembled store-bought cheese because it is a young cheese and not aged, but in terms of taste, it is amazing.
Over time, I learned how to make hard cheese at home with the addition of ham, herbs, spices, experimented with the shape and aging time. I don't know how cheese is made from homemade milk but I really like store-bought cheese! As for cottage cheese, it’s still better to take homemade or cottage cheese with a high percentage fat content, otherwise it will not melt well.
This recipe yields approximately 400 g of cheese.
- milk - 1.5 l,
- chicken egg - 1 pc.,
- butter - 100 g,
- cottage cheese (preferably homemade) - 1 kg,
- baking soda - 1 tsp,
- sea or kitchen salt (fine) - 1-1.5 tsp
Recipe with photo step by step:
Cooking:
Pour milk into a saucepan, mix it with cottage cheese and heat over very low heat, stirring constantly. 
We need the mass to become a little viscous and stay on the spoon. This can take anywhere from 15 to 30 minutes, depending on the quality of the curd. 
At the next stage, we shift the mass to a colander and strain it well from the liquid. 
Then we add an egg, slightly softened butter, as well as baking soda and salt to the resulting mass. 
We warm the cheese mass on fire for another 5-10 minutes (the longer we keep it on heat, 
the firmer the consistency of the finished cheese will be). 
After that, put the mass into a mold (silicone or any other container lined with parchment) and let the cheese harden thoroughly. 
Cut and serve to the table. 
Enjoy your meal!
I hope you enjoyed the hard cheese recipe at home. Have you tried
Homemade cheese is a product that is easy to cook on your own in your kitchen. Indeed, in the 8th century BC. e. man learned to get cheese from sour milk, separating the whey from the curd. Now the shops sell cheese for every taste - processed, hard, soft, smoked, but this beauty is expensive and contains all sorts of preservatives and fillers. And how you want to eat a slice of natural cheese! There is a way out - make cheese at home, and we will share the recipes with you.
How to make kefir cheese at home
it simplest way cooking. Take: 3 liters of milk, 1 liter of kefir, 0.5 tsp. salt.
- Warm the milk until boiling, add kefir, salt, keep on fire for 5 minutes.
- Strain curdled milk through a colander lined with gauze rolled up in three layers. Tie the fabric with a bag and hang it in a convenient place to drain the serum.
- Remove the resulting bun, put it in a cup, put a load on top - a jar of water. Leave overnight. In the morning, unfold the gauze - the young cheese is ready. Cut it into pieces and serve with tea with fresh baking.
How to make cottage cheese at home
Keep in mind that only fatty cottage cheese will make cheese that will not crumble when cut. Products: 400 gr. cottage cheese, 500 ml of milk, 100 gr. butter, 1 egg, 0.5 tsp. soda and salt.
- Stir milk with cottage cheese in a saucepan and put on a small fire. Boil the mixture for five minutes until whey forms.
- Throw the curd suspension on a sieve and let the liquid drain. Send to a clean pan the resulting mass, add the egg, salt, soda, softened butter.
- Cook for 7 minutes, when the cheese mass stops sticking to the container, remove the pan from the heat. Transfer the cooled cheese to a mold and put it in a cool place. Take a sample after 2 hours.
How to make cream cheese at home
Made from cream cheese, similar to mascarpone - soft, delicate, with a sweet creamy taste. Recipe: 4 liters of milk, 3 tbsp. cream, 1 tbsp. l. wine vinegar.
Pour milk and cream into a container, heat in a water bath until steam comes out of the milk mixture. Enter vinegar, stir. If a lump forms, remove the container and leave to thicken. Strain the resulting mass through cheesecloth, cool, pour into molds and put in the refrigerator for a day.
How to make garlic cheese at home
This cheese is good on a sandwich for breakfast or an afternoon snack. You will need: 2 liters of milk, 400 gr. sour cream, one and a half cups of kefir, 5 eggs, 2 tbsp. l. salt, a bunch of dill, 3 cloves of garlic.
Beat sour cream, kefir, eggs with a mixer. Pour the resulting mixture into a saucepan with hot milk. Add salt, bring to a boil. When the mass curls up, remove from heat, cool, filter through a cloth. Add chopped dill and chopped garlic to cottage cheese. Tie the canvas with a knot, put in a bowl, covered with a plate on top. Put the load and leave to ripen for 12 hours.
How to make mozzarella cheese at home
In order to make mozzarella, you need the enzyme pepsin, which can be bought at a pharmacy. Ingredients: 3 liters of milk, 250 ml of water, 2 tsp. pepsin, 0.5 tsp. citric acid and salt.
- Dissolve the acid in 1/2 tbsp. water. Mix the enzyme with water too. Heat the milk, introduce the acid solution, add gas and bring the temperature of the composition to 35 °. Pour in pepsin, stir, boil all 3 minutes. Remove the container from the fire.
- After about an hour, a lump-clot forms - transfer it to a colander. Boil the whey, salt, dip the lump into it for 20 seconds, then remove it and stretch it with your hands (do not forget to wear gloves). Repeat the manipulation three times, then pull out the cheese and roll balls out of it.
- Serve mozzarella with greens, tomatoes, olives, and store leftovers in the refrigerator in a jar of brine.
Making cheese at home is not as difficult as it seems, so hurry to the store for the right ingredients and experiment using our recipes as a basis.
Making your own cheese has many advantages. This ensures the naturalness of the product, the absence of harmful chemical components in the composition. Exists a large number of recipes how to cook delicious cheese from milk at home. Production is carried out by one of two methods: melting dairy products or mixing milk with bacteria and enzymes that accelerate the coagulation of the product.
Adyghe
cook Adyghe cheese at home from milk is not difficult, subject to a certain technique.
Cooking technology
In a non-stick container over low heat, heat 1 liter of kefir, stirring continuously, until curdled. Then strain the contents of the dishes, while the resulting cottage cheese can be eaten, and the whey must be left in the room for a couple of days.
When it turns sour well, 3 liters of milk are poured into it, and the mixture is heated over low heat until curdled (about 5 minutes).
Armenian
The peculiarity of making Armenian Chechil cheese at home from milk is the need to marinate it in a solution saturated with salt.
Cooking technology
4 liters of milk warm up to 38 degrees and enter rennet extract, according to its instructions. Stir everything, remove from heat and put for 40 minutes in the room.
During this period, a mass will form, which must be cut into squares and left for half an hour to form whey.
The threads must be placed in a pre-prepared saline solution. To make it, water and salt are mixed, in accordance with taste preferences. Cheese should be soaked in the solution for a day. After that, you can give the product an attractive shape, for example, weave it into a pigtail.
Cheese
The salty variety of the product is often used in salads. When making cheese at home from milk, spices can be added to the recipe to add spice.
Cooking technology
Bring 1 liter of milk to a boil over low heat. When this happens, put salt (2 tablespoons). The fire does not need to be reduced.
Beat a mixture of 3 eggs and 200 grams of sour cream and pour it into milk, stirring the solution all the time. Boil 5 minutes.
If the whey is rejected from the resulting cheese, strain the composition in a colander with a gauze pad, the ends of which then cover the cheese and hang it for 3 hours. Then, the resulting product is placed under a press until it becomes elastic.
Dutch
When making Dutch cheese at home from milk, you will definitely need butter. If the mass begins to stick to the walls of the dishes, you need to slightly increase its amount in order to avoid a burnt aftertaste in the product.
Cooking technology
Heat 3 liters of milk almost to a boil, put 2 kilograms of cottage cheese into it and stir. Further, the composition must be cooked over low heat until whey is formed.
Place the resulting cottage cheese in a colander lined with gauze until the liquid is removed.
Melt 100 grams of butter and put the rest of the ingredients into it: made cheese, 1 chicken egg, salt and baking soda (half a teaspoon). The mass must be constantly stirred until it acquires a creamy appearance and yellow color.
After that, the fire should be turned off. Slightly cooled cheese must be given the desired shape with your hands and placed under the load. The product should be placed in the refrigerator until hardened.
From sour milk
If the milk is sour, do not rush to get rid of it. There is a mass practical advice and a photo of what to use it for. You can make delicious cheese from sour milk at home.
Cooking technology
Beat one egg with salt to taste, mix with chopped herbs. Pour 1 liter of sour milk and whipped composition into a bowl and place over moderate heat. Wait for the solution to boil and cook until curdled.
Further, the composition must be drained into a colander, the surface of which is lined with a gauze layer, the ends of which are covered with cheese, oppression (a small load) is placed on top. The product is placed in a cool place for a couple of hours.
From goat's milk
To make cheese from goat milk at home, abomasum can be used - organic matter, which is synthesized by the goat's stomach. However, instead expensive substance other fermentation methods are quite applicable (using citric acid, vinegar, yogurt).
Cooking technology
Squeeze the juice from one medium sized lemon. 2 liters of goat's milk should be pasteurized, for this purpose you need to pour it into a saucepan, place on fire, salt (a pinch of salt). Wait until small bubbles appear (do not boil), then remove the dishes from the stove.
Pour the squeezed lemon juice into the milk immediately, stirring the resulting solution. Quite quickly, it will begin to coagulate, resulting in the formation of 2 serums: white curd and slightly yellowish in color.
After the gauze with the curd part, roll up and squeeze. Now we need to form the required shape of the product. Place the cheese, together with the gauze layer, under oppression (a container of water is suitable for this purpose) until it becomes dense. You can do without molding by molding the cylinder with your hands.
From pasteurized milk
You can make such a dairy product not only from rural, but also from store products. Cheese made from pasteurized milk at home palatability and the price will favorably surpass the product from the store.
Cooking technology
300 grams of sour cream (20%) and beat 4 eggs. One and a half liters of pasteurized milk (3%) salt (2 teaspoons) and place on the stove. Wait for it to boil and pour in the whipped composition, stirring constantly. Simmer mixture over low heat until curdled.
Cover the resulting composition with gauze edges, place a load on top. Keep the product under it for 3 hours.
From baked milk
For this recipe, you will need dry consistency cottage cheese, preferably natural. Ready cheese from baked milk at home acquires a light brown color.
Cooking technology
Combine a kilogram of cottage cheese with a liter of baked milk. Heat this composition to a boil and cook, stirring constantly for 10 minutes. Then place the composition in a colander lined with gauze and strain.
The resulting cottage cheese should be thoroughly kneaded and placed in a dish, preferably non-stick. Add remaining components: 2 chicken eggs, 1 teaspoon of salt and soda, 80 grams of butter. Mix well.
Place the mixture over moderate heat and stir continuously. The composition should melt and become viscous. Cooking time - 7 minutes until the mixture is homogeneous.
After that, the composition is transferred to a container for solidification and placed in a cool place. The cheese is ready when it acquires a dense texture.
Mascarpone
Making Italian Mascarpone cheese from milk at home is quite simple and you can taste it immediately after production.
Cooking technology
Mix 800 milliliters of sour cream and 200 milliliters of milk until the composition is homogeneous. Place the mixture on fire and heat it, but you cannot boil it, otherwise the product will not work.
Pour the contents of the pan into a colander lined with gauze for 1 hour to remove the liquid. Then gently squeeze the cheese, transfer to a bowl, and be sure to close the lid. It is advisable to put it in the refrigerator to cool, but you can immediately taste it.
mozzarella
The recipe calls for full fat milk and pepsin. The enzyme can be purchased at a pharmacy or in specialized stores. To make Mozzarella cheese at home, a solution of pepsin is prepared from milk in advance in a ratio of 1/4 teaspoon of the substance to 1/2 cup of water.
Cooking technology
Heat 2 liters of milk to 70 degrees, then add 2 tablespoons of lemon juice, ready-made pepsin solution, and mix everything.
Wait for complete curdling, this will happen quickly enough, you do not need to bring the milk to a boil. Then leave the cheese mass, and drain the liquid.
After heating the water to 90 degrees and salt (2 tablespoons). Place cooked cheese in hot water for a couple of minutes, then take it out and knead it with your hands. The mass is hot, so you need to cook with gloves.
Repeat the immersion of the product in water again. Then, using cling film, roll the soft cheese into a sausage and form balls with a special twine, then they need to be cut off.
Mozzarella is stored in a closed container with the rest of the brine.
Paneer
This product has a rather strong sweetish milky taste. Therefore, when making Paneer cheese at home from milk, you can put seasonings or more salt in it.
Cooking technology
Bring 2 liters of milk to a boil over medium heat, you can salt it. Dilute 50-70 milliliters of lemon juice in half a glass of hot water. Then pour into milk while boiling. In this case, the mixture must be continuously stirred.
After curdling, remove the pan from the stove. Throw the composition on gauze and squeeze. If you want to make a solid product, you need to place it under the load for a couple of hours. The shelf life of this cheese is short - about 3 days in the refrigerator.
Fused
This product, made independently from natural ingredients, is much more environmentally friendly and healthier than products from the store. AT processed cheese cooked at home from milk, you can add various seasonings.
Cooking technology
In a deep saucepan, grind half a kilogram of cottage cheese with soda (1/2 teaspoon), then add half a glass of milk, and mix everything.
Place the dishes on a small fire, stir continuously. When melting the mixture in a saucepan, put salt and 2 tablespoons of butter to taste.
The composition should be completely homogeneous. Next, the hot mixture must be poured into a convenient container. After cooling for 12 hours, send it to the refrigerator.
Pickle
This product should have a pronounced salty taste. When making pickled cheese at home from milk, you can additionally lubricate it side surfaces salt.
Cooking technology
Beat 2 eggs with sour cream (500 grams) and kefir (200 grams).
Bring the milk to a boil and season with salt (2 tablespoons). After that, pour it into the whipped mixture. And again beat everything with a whisk.
Place the cheese under the load and put in the refrigerator for the whole night.
Ricotta
Making Italian Ricotta cheese at home from milk is not difficult and takes a little time, resulting in a delicate product.
Cooking technology
1 liter of milk should be heated, but not brought to a boil. It's best to take it off the stove. Add the following ingredients to the hot product: 4 tablespoons of lemon juice, 150 milliliters of kefir, 2 teaspoons of sugar, 1 teaspoon of salt.
Leave the mixture for half an hour before curdling. Then throw it on gauze in a colander and hang by the edges until the liquid drains completely.
Creamy
The preparation of this product takes a long time. When making cream cheese at home, about 1 kilogram of the product will be obtained from milk according to this recipe.
Cooking technology
A liter of milk (3.2%), 0.5 liters of cream (20%) and 400 milliliters of sour cream (20%) are placed in a saucepan, mixed until smooth and left in a warm place for 7 hours (no more than 8). You can put dishes in a basin with warm water. It is impossible to overheat, overexpose and interfere with the mass. As a result, a whole bunch should form in the shape of a pan.
After that, the dishes are placed on a small fire, you need to make sure that there is no overheating, and the mass does not boil. Do not mix cheese. Soon the whey will begin to separate, it is brought almost to a boil (appearance of small bubbles).
Suluguni
This product is of Georgian origin. When making pickled suluguni cheese at home from milk, some features of the technology for its preparation should be taken into account.
Cooking technology
Heat 4 liters of milk to 40 degrees, then add a teaspoon of salt and 100 milliliters of freshly squeezed lemon juice. Stir the mixture continuously until curdled.
Transfer the resulting cottage cheese to cheesecloth in a colander. When the liquid drains, the edges of the gauze should be tightly bandaged and left in this form for 3-4 hours.
Hard cheese
To prepare hard cheese at home, cottage cheese is used from milk, preferably a soft consistency.
Cooking technology
Mashed cottage cheese (700 grams) pour 1 liter of milk. Then heat the composition over low heat.
The mixture must be stirred until a whey of a yellowish color is discharged. In this case, the cottage cheese should acquire a solid consistency. Next, place the composition on cheesecloth.
Butter (2 tablespoons) must be melted in a non-stick pan. Then add 2 eggs, 2 teaspoons of salt, 1 teaspoon of baking soda and cottage cheese.
The mass must be kneaded until it becomes homogeneous. The longer you stir, the thicker the cheese will be. The kneading time is usually about 20 minutes.
After the composition is laid out in a form covered with cling film and put in a cold place until it hardens.
Curd
Recipe curd cheese at home from milk is one of the simplest and fastest.
Cooking technology
Heat 1.5 liters of milk almost to a boil, pour half a liter of kefir into it and salt to taste. Cook the mixture until curdled.
Strain the resulting cottage cheese through layers of gauze and place under a press. The mass should be left under pressure for several hours. The longer it takes, the firmer the consistency of the cheese will become.
Philadelphia
Making a product according to this recipe takes a little time and does not require settling. To make Philadelphia cheese at home, it is preferable to choose full-fat milk, then you will get more product.
Cooking technology
Heat a liter of milk over medium heat, then put in it 1 teaspoon of sugar and salt. While stirring, bring the mixture to a boil.
After adding half a liter of kefir. Again, stir continuously until the mixture is curdled.
Squeeze the resulting mass lightly through gauze and hang by the edges until the liquid stops draining, for about 15 minutes.
The development of the supermarket chain has now made it possible to buy almost any product without problems. Many people, due to the lack of time, do not think about cooking food on their own, because. they can be bought at the store.
Meanwhile, no matter what manufacturers promise us, products home cooking much tastier, healthier than those that are available on store shelves.
Products that can be made at home include homemade cheese. Homemade cheese will delight you with a great fresh taste, and will compare favorably with the cheese we are used to. So be sure to cook this milky treat.
Homemade cheese - features
To begin with, a few features of the preparation of this product.
In general, the taste of cheese is a purely individual matter. Someone likes soft cheese, which has a delicate taste and texture of dense cottage cheese with a milky flavor, someone, on the contrary, likes hard spicy cheese.
Here are some homemade cheese recipes.
homemade cheese melted (recipe)
To make homemade cheese you will need
Homemade melted cheese recipe
- Pour the milk into an aluminum pan and add the cottage cheese. Mix well.
- Place the saucepan over medium heat and, without bringing to a boil and stirring constantly, separate the whey from the curd.
- Prepare a bowl, cover it with gauze, on which put the cooked mass.
- Tie the gauze tightly enough and hang it up so that the whey is completely separated. The cottage cheese should turn out to be as dry as possible, for this you can use a press.
- If you use homemade cottage cheese from village milk to make cheese, then such preparatory procedures that ennoble the taste of cottage cheese are not necessary.
- Rub cottage cheese with eggs, sugar, salt, soda and spices. Take an aluminum saucepan, melt the butter and put the curd mixture into it.
- Put the saucepan over medium heat and, stirring constantly, melt the mass so that it becomes homogeneous. Attention, the mass should not boil!
- Pour the mass into the mold and cool.
This homemade cheese can be eaten immediately. It is suitable for those who are on a diet, because. contains few calories. If desired, you can add sour cream to it. Most best taste with chilled cheese. Remember that you need to store it for no more than one week in the refrigerator.
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Cheese- a dairy product that is different high content milk fat, proteins and minerals. It is a milk concentrate, and the content of calcium and phosphorus in it is in a perfectly balanced ratio. Cheese is rich in vitamins A, D, E, B1, B2, B12, PP, C. Our body absorbs 98-99% of the nutrients contained in cheese. Let's open a few secrets on how to make cheese at home.
Homemade cottage cheese
This cheese tastes like melted cream cheese. To make cheese from cottage cheese, we need:
- 1 kg of cottage cheese;
- 1 liter of milk;
- 1 egg;
- 2 egg yolks;
- 120 g butter
- 2 tsp soda;
- 1 pinch of salt.
Take a large saucepan, pour milk, put it on the fire and bring to a boil. AT boiled milk add cottage cheese and cook, stirring, for 5 minutes over low heat until the whey separates.
Lay clean gauze in two layers, soak well in water and cover with a colander. Pour the resulting curd mass there. After the glass of the serum, tightly tie the gauze and hang it over the sink so that the remnants flow down.
Mix the softened butter with the yolks. Add salt and soda and mix well.
Mix the dried curd mass with whipped butter and yolks. You can add spices to taste.
Let's make a water bath. Pour water into a large saucepan and bring to a boil. Let's put a smaller pan with the resulting mass. Cook for about 10 minutes, stirring occasionally, until the homemade cheese becomes viscous and begins to melt.
Then transfer to a colander or mold greased with butter. Press down on top and put in the fridge. After 2-3 hours, remove the homemade cheese from the mold, cut and serve.
boiled cheese
It turns out very tasty cream cheese with spicy.
To make cheese for 1 kg of cottage cheese we need:
- 75 g butter;
- 200 g cream or homemade sour cream;
- 1 egg;
- salt, cumin to taste.
Leave the cottage cheese in a closed saucepan in a warm place. After 3-4 days, it will be covered with mold, giving it a characteristic aftertaste.
Grind cottage cheese with mold with a meat grinder, mix with cream, salt and cumin. Melt the butter in a saucepan, add the curd mass. Cook, stirring, until a homogeneous melted mass is obtained.
Add the beaten egg at the end of cooking, stir well and heat, not bringing to a boil.
Transfer to a mold greased with butter, press down with a press and put in the refrigerator. Like homemade cheese, boiled cheese will be ready in a few hours.
The hardness of the cheese depends on the time spent under pressure. Excess liquid must be drained as it forms.
Sulguni cheese
Snow-white suluguni is made from buffalo milk. You can also make cheese from fatty cow's milk, then it will turn out with a yellowish tint.
To make Suluguni cheese weighing 1 kg, we need:
- 10.2 liters of milk;
- 1 g of pepsin for sourdough (sold in a pharmacy or on the market);
- 1 dessert spoon of wine vinegar.
For making sourdough take 200 ml of milk at room temperature, add wine vinegar and dilute pepsin in the resulting liquid.
Strain 10 liters of milk through gauze or a fine sieve and heat it in an aluminum pan (or cauldron) to a temperature of 30 degrees. Add sourdough and leave for 30 minutes in a warm place.
Then we put the pan with milk on a slow fire and collect the curdled mass with clean hands against the wall of the vessel. It usually takes 5 minutes for all the cheese to curdle.
To make the cheese young we take out the lumps in a prepared colander with gauze. As in the recipe for homemade cottage cheese cheese, we squeeze out the whey. The resulting homemade cheese is already ready to eat.
If you crumble the cheese and leave it warm, you get delicious stretchy filling for khachapuri, cheese puffs or any other baked goods.
To make suluguni cheese, leave the resulting young cheese to ferment in unsalted whey for several hours in warmth. Then check for readiness: dip a thin piece of cheese into hot water, hold for 1-2 minutes. If the strip of cheese stretches slightly, then it is ready for further processing. Cheese should not tear.
Cut the prepared cheese into strips 2 cm thick. Dip the cheese into hot water (80-90 degrees). On low heat, stirring in one direction with a wooden spatula, melt the suluguni cheese. When it melts completely, we take out the mass, glue it into a lump and give it the shape of a head. Suluguni is ready to use.
For storage, lightly sprinkle the cheese with salt and stack on top of each other.
Suluguni cheese can be fried in a pan in breadcrumbs and an egg, added to hot cereals or made sandwiches for breakfast.
Enjoy your meal!
http://strana-sovetov.com/recipes/salads/4348-how-to-make-cheese.html
Making cheese at home from milk and cottage cheese
When I had a household, I often made homemade delicious cheese from milk and cottage cheese for myself. Cooking cheese at home is very simple, the main thing is that the products are of high quality. The recipe for making homemade cheese can be changed, when cooking cheese, add cumin seeds, dried aromatic herbs (for example, Provencal or Italian), Sun-dried tomatoes, dried bell pepper(paprika) or just chopped dill, parsley and cilantro.
For the recipe for homemade cottage cheese cheese, we need
- Cottage cheese - 2 kg
- Cow's milk (you can cook homemade cheese from goat's milk) - 2 liters
- Butter - 200 g
- Eggs - 2 pcs.
- Tea soda - 1 tablespoon
- Salt - to taste
PREPARING HOMEMADE CHEESE FROM MILK AND COTTAGE CHEESE
- I put 2 kg of cottage cheese in a saucepan, poured 2 liters of milk. I put it on fire. While stirring lightly (mostly only along the bottom, the cottage cheese can stick), so that the mass warms up evenly, bring the milk with cottage cheese to a hot state. Once you see whey forming, it's all done. Cottage cheese becomes like soft plasticine. Strongly this curd bun does not need to be broken. In time, it takes 7-10 minutes, no more.
2. Then you need to separate the whey from the resulting cheese mass, I usually throw it on cheesecloth, you need to try so that, if possible, all the liquid escapes and the curd mass is almost dry, without whey. Then, in a cauldron, where you will cook homemade cheese, lay the resulting mass, there are 200 g of softened butter, 2 eggs, 1 tbsp. l. soda and salt. Salt, of course, to your taste, someone likes salty cheese, someone lightly salted.
Mix all the ingredients for homemade cheese in a cauldron or other vessel with a thick bottom (not enameled) and put on fire.
3. Making cheese at home requires constant monitoring, so you can’t move away from it, as the cheese may burn during cooking. Stirring constantly, cook the cheese over medium heat, the curd mass will begin to melt and stretch, it takes about 5-7 minutes to boil the homemade cheese. I have a wooden spoon with which I constantly interfere with the cheese mass. You will be able to determine when the cheese is ready. It will be sticky and sticky. You can determine the readiness of cheese by mouth: try it, if it sticks to your teeth, then everything is ready! Another sign of cheese readiness is that it begins to lag behind the walls of the dishes in which it is cooked.
4. Then pour the hot homemade cheese into any container (cup or container) to shape it. It is necessary to handle the cauldron with care, as the cheese mass is very capricious. Cover warm homemade cheese with cling film on top so that the crust does not wind.
5. I got homemade cream cheese, it is not quite hard, because it has a high fat content, but it keeps its shape and can be cut with a knife.
To get a harder cheese, with a low fat content, you can reduce the amount of butter, put it in 100-150 g. But you can’t spoil the porridge with butter, so my homemade cheese turned out delicious too, here it is in the photo:
Of course, maybe not the same as store-bought, but environmentally friendly and you know that in your homemade cheese everything is natural, from a cow, fresh and there is no palm oil without dyes and preservatives. Initially, in the preparation of my homemade cheese, I used 3 liters of milk per 1 kg of cottage cheese, then I tried to reduce the amount of milk. I didn’t notice a difference in the quality of homemade cheese, so I began to add enough milk so that it only covered the cottage cheese.
- The remaining whey from making homemade cheese from milk and cottage cheese can be used when baking pancakes or put on it yeast dough for bread or buns or in the summer to cook okroshka on whey.
- I would like to highlight it separately: the store often sells not cottage cheese, but a COTTAGE PRODUCT, which in its composition is not cottage cheese at all, cheese will not work out of such not real cottage cheese, it is better to buy real farm cottage cheese with milk and get good result and the taste of homemade cheese! Ultra-pasteurized and sterilized milk from boxes should not be used.
Sincerely, Valentina Gorbacheva
HOMEMADE CHEESE ON KEFIR (recipe)
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Valentina, thank you for sharing the recipe for making cheese at home and giving detailed advice on how to make homemade hard cheese from milk and cottage cheese.
In conclusion of this cheese topic, I want to watch with you a video recipe from Olga Bazhenova on how to cook delicious processed cheese at home, so
Video homemade cream cheese recipe
Goat milk cheese
Products that can be made at home include homemade cheese. Homemade cheese will delight you with a great fresh taste, and will compare favorably with the cheese we are used to. So be sure to cook this milky treat.
Homemade cheese - features
To begin with, a few features of the preparation of this product.
In general, the taste of cheese is a purely individual matter. Someone likes soft cheese, which has a delicate taste and texture of dense cottage cheese with a milky flavor, someone, on the contrary, likes hard spicy cheese.
Here are some homemade cheese recipes.
homemade cheese melted (recipe)
To make homemade cheese you will need
Homemade melted cheese recipe
- Pour the milk into an aluminum pan and add the cottage cheese. Mix well.
- Place the saucepan over medium heat and, without bringing to a boil and stirring constantly, separate the whey from the curd.
- Prepare a bowl, cover it with gauze, on which put the cooked mass.
- Tie the gauze tightly enough and hang it up so that the whey is completely separated. The cottage cheese should turn out to be as dry as possible, for this you can use a press.
- If you use homemade cottage cheese from village milk to make cheese, then such preparatory procedures that ennoble the taste of cottage cheese are not necessary.
- Rub cottage cheese with eggs, sugar, salt, soda and spices. Take an aluminum saucepan, melt the butter and put the curd mixture into it.
- Put the saucepan over medium heat and, stirring constantly, melt the mass so that it becomes homogeneous. Attention, the mass should not boil!
- Pour the mass into the mold and cool.
This homemade cheese can be eaten immediately. It is suitable for those who are on a diet, because. contains few calories. If desired, you can add sour cream to it. Chilled cheese has the best taste. Remember that you need to store it for no more than one week in the refrigerator.
Homemade cheese (recipe)
For cooking you will need
- 1 kg cottage cheese
- 1 liter of milk
- 2 yolks or 1 egg
- 100-150 g butter
- 2-3 tsp soda
- 1 incomplete tsp salt
homemade cheese recipe
Enjoy your meal!
Homemade cheese.
First way
Homemade cheese is best made from freshly boiled in the usual way cottage cheese.
Folded freshly boiled cottage cheese is passed with salt twice through a meat grinder and left for 5 days in a dry room. The yellowed cottage cheese is mixed again, transferred to a greased pan and boiled over low heat, stirring until a homogeneous liquid mass is formed. The resulting mass is poured into small saucepans. After it hardens and hardens, the cheese is ready to eat.
Homemade cheese. Second way
To prepare 1 kg of cheese, take 1.2 kg of fat-free cottage cheese, 2.5 tablespoons of butter or ghee, 2 teaspoons of baking soda and 3 teaspoons of fine salt. The thrown cottage cheese is passed through a meat grinder or rubbed through a sieve. All prepared cottage cheese is laid in the dishes. Half of the required amount of soda is evenly scattered over the surface of the curd, and then they begin to slowly heat up, continuously stirring with a wooden spatula. If during the heating process whey appears on the surface of the curd and near the walls of the dishes, the dishes are covered with a lid and removed from heat for 10-15 minutes, after which the settled whey is removed. If the whey cannot be separated, then the rest of the soda is added to the curd and the mixture continues to be heated. After the cheese mass has melted and thickened somewhat, melted butter is added. Table salt, and if desired, cumin, anise, dill, put 15-20 minutes before the end of cooking. The finished cheese mass should be a stretching homogeneous mass. After cooking, the cheese mass is immediately poured into a dish greased with oil and taken out to a cold room. Before removing the chilled cheese from the dishes, the latter is immersed for a few seconds in hot water.
Making cheese from fat-free cottage cheese at home is very simple. I make low-fat cheese all the time.
To prepare homemade cheese, you need only 30-40 minutes of time and products:
fat-free cottage cheese - 1 kg
milk (0%) - 1 cup
egg - 1 pc.
salt - 2/3 teaspoon
soda - 0.5 teaspoon
butter - just a little, just for lubrication
olive oil - 1 teaspoon (optional)
The method of making homemade cheese is simple:
1) Put the cottage cheese in a saucepan with a thick bottom and pour in the milk.
Not every cottage cheese produces high-quality homemade cheese. Having tried several types of cottage cheese, I settled on fat-free Lithuanian cottage cheese (0%). You can take other fat-free cottage cheese grains, for example, loose - it is much cheaper. But for the first time, I still advise you to take low-fat Lithuanian cottage cheese - homemade cheese turns out to be hard and tasty from it.
I take 3 packs of cottage cheese 300 grams each. This cottage cheese has a heterogeneous structure. You should not take soft cottage cheese. It makes a pasty mass, not a hard homemade cheese. The taste of homemade cheese depends on the cottage cheese from which it is made.
2) Put the pan with cottage cheese and milk on a small fire.
Stir occasionally. You will see how the cottage cheese dissolves in milk.
After 10-15 minutes, there will be one liquid and a few grains of cottage cheese in the pan. After boiling, cook for 8-10 minutes.
3) Throw the hot mass into a colander.
4) In a saucepan in which the cottage cheese was boiled, put butter, curdled cottage cheese, salt, soda and beat in an egg. Mix. Put the pan on a small fire and cook for 8-10 minutes, stirring constantly. When the mass becomes viscous, like plasticine, the homemade cheese is ready.
5) Grease a deep mold for homemade cheese in advance olive oil. Quickly pour hot homemade cheese into a mold. Homemade cheese quickly cools and hardens, taking the desired shape. Very tasty and hot homemade cheese.
6) The fat content of the cheese is not more than 5%.
You can show imagination: divide the hot mass into two parts. Make one part like regular cheese, and add finely chopped greens to the second part of the mass.
You can drink coffee with homemade cheese (instead of cookies), you can make a sandwich from a lettuce leaf and a piece of cheese, you can make a roll by wrapping a piece of homemade cheese in chinese cabbage, you can put in a salad.
And your homemade cheese will always have a new taste.
Enjoy your meal!
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