How to make homemade cheese quickly and easily. Making hard homemade cheese

So amazing, delicious and useful product! And by the way, ancient origin. Also in Ancient Greece, according to historians, they knew how to make homemade cheese from milk.

A bit of history

Of course, the industrial production of this product has not yet been discussed. But in every family they made homemade cheese from milk. At first - for the purpose of longer food storage (after all, milk "lives" not so long, and cheese can be stored much longer). After - already with the aim of feasting on cheese. This product becomes an indispensable component of many culinary dishes. Especially in countries where animal husbandry and milk collection were originally developed: cow, sheep, goat, mare and even camel.

The current state of affairs

Now, in view of the extensive industrial production, this product at home risk doing units. Whether because of the lack of confidence in their culinary skills, or because of lack of time and effort. But in recent times interest in a natural product is growing significantly, because some of those who monitor their own health prefer to make homemade cheese from milk with their own hands in order to be as sure as possible that the product does not contain unwanted ingredients, usually added during factory production.

Important information for a cheese maker

In recipes (some) you can find such a component as renin. This is a special rennet that has been used for centuries to make cheeses. In its pure form, it is quite difficult to get it, and it is impossible to replace it with something - a specific ingredient allows for high-speed fermentation without much heating of the product. How to cook cheese if this ingredient is found in the recipe, but you don’t have it on hand? It is known that abomasum is part of some medicines(for example, "Abomin" and the like), so that in this case, drugs can be used. Animal renin can also be replaced with vegetable renin, derived from fungi.

Homemade milk cheese

The most common cheese is good to use both fresh and as part of many well-known dishes: pizza, pies, sandwiches, pastries. There are two methods of cooking proven by the people: fast and long. Let's consider them in turn.

Quick Option #1

If there is no time to wait until they ripen, you can try using an express recipe that allows you to cook the product almost instantly.

We will need: cottage cheese of moderate fat content - a kilogram, whole milk - a liter, cow's butter - 50 grams, half a spoon of soda, a spoonful of salt, add seasonings to choose from in a small (so as not to spoil the taste) amount.

Boil the milk and immediately reduce the heat to the very minimum. Grind the cottage cheese thoroughly, until there are no grains in it. Pour a little into the milk, stirring. We wait a bit and turn off the fire. The resulting mass is decanted through double gauze until the serum stops dripping. In a prepared frying pan over very low heat, melt the butter and pour the mixture. We stir the mass constantly, not allowing it to burn, until completely homogeneous (it should begin to stretch when prying with a fork). At the end, add the selected spices. Then we spread the soft cheese in a special mold and put it under oppression in the cold (from 6 hours or more). It turns out quite a competitive dish, very tasty.

Quick Option #2

Soft cheese can be quickly prepared with eggs and sour cream if you like very fatty foods.

We will need: a liter of whole milk, a glass of medium-fat sour cream, three eggs, a small spoonful of salt.

Pour milk into a saucepan and bring to a temperature of 70 degrees. Salt. The fire must be very small. In a separate bowl, beat eggs with sour cream. Pour this mixture into hot milk. Do not forget to constantly stir the brew with a wooden spatula. Do not bring to a boil, but simply heat for 5-7 minutes. During this time, the milk usually completely curdles, and specific flakes appear. Pour the mixture from the pan into a colander with a fine mesh and let it drain. You can put it under pressure right in a colander so that the whey continues to drain. Leave in this position for six hours. Then we put it in the refrigerator, continuing to hold it under oppression for some more time.

This is another way to make cheese quite quickly.

long option

To implement the plan, you will need: five liters of whole milk, yogurt without additives - a few spoons (or dry, 1 capsule), renin - 0.5 grams, salt on the tip of a knife, purified water.

We introduce yogurt into the milk heated to a temperature slightly above 30 degrees and stir. We make a rennet solution: renin, salt, a little water. We add it to total weight. We stand in this state for more than an hour. Then we express through a double gauze until the serum stops dripping. After we mix and put under pressure (for about 12 hours).

Final: we wash the product in a weak saline solution and put it under the press for longer storage. Homemade cheese will be ready in about three weeks. And it will turn out much tastier than store-bought. So it's worth the hassle!

Adyghe homemade cheese

We will need: two liters of store-bought milk 2.5% fat, a small spoonful of citric acid.

How to make cheese similar to store-bought Adyghe cheese without much effort? In a saucepan, bring the milk to a boil, stirring with a slotted spoon, but do not boil! Remove milk from heat and stir in citric acid. The curdling process begins immediately. We continue to stir for a few more minutes. When the characteristic flakes cease to form, we finish the process. Strain the mixture through a double gauze. We put under load for 6 hours. All whey should drain well, and the resulting cheese should take on a rounded shape. We take it out and put it in a plastic container with a lid. We take a glass of whey left over from pumping and salt it well. Pour the serum into a container with the product, close the lid and put it in the refrigerator overnight. After the specified time Adyghe cheese ready. At the output of 2 liters of milk, more than two hundred grams of cheese and one and a half liters of whey are obtained, which can be drunk or used, for example, to make okroshka.

Nostalgic option: processed cheese

How to make melted cheese at home? After all, this type of product has not ceased to enjoy steady popularity among our people since the days of the USSR! And homemade cottage cheese cheeses are not so difficult to cook, even without some experience.

You need to take fat cottage cheese - half a kilo, a glass of milk, a spoonful of cow's butter, salt and soda on the tip of a knife. To obtain a refined taste, you can use additives: cinnamon, ginger, cocoa, nuts. We do it at will.

Further preparation of cheese is quite simple. In milk, slightly warmed up, add salt and mix with grated cottage cheese. We put the mixture on a very small fire, stir constantly so as not to burn. Then add the oil, follow the process, stirring constantly. The curd starts to melt. Do not let it stick to the bottom and sides of the dish. As soon as the boiling process begins, remove from heat. Additives can be added at this stage. We leave to drain on a fine mesh. We put it in a container for storage (keep it at the bottom of the refrigerator). Such cheese at home can be used to make sandwiches, pizza, soup, oriental pastries. It is perfectly stored in the refrigerator for at least a week (but, as a rule, it is already eaten during this time).

With greenery

Cheese at home, low-calorie and nutritious, can be cooked with herbs. It is full of vitamins and minerals. It is good to use a similar product in the spring, when beriberi is planned. In addition, for people who follow their figure, it is extremely relevant.

We will need: 3 liters of milk, 1.5 liters of low-fat kefir, fresh herbs, salt.

"Green" vitamin cheese at home is prepared easily and simply. Let's start by heating the milk (but not boiling)! Next, pour in a thin stream of kefir, stirring constantly. Characteristic cheese flakes are formed. Still do not boil the mixture! Remove the pan from the heat and add a couple of pinches of salt. The resulting mass is thrown back on gauze, folded in several layers. Let the whey drain and form the heads. At this stage, we introduce greens into our cheese. As ingredients, you can use fresh cilantro, dill, parsley, basil, onion. Here, focus on your own taste - who loves what more. We tie the formed heads in gauze and put them under pressure overnight to further “dry” the product.

What is a press: useful information

What is this device? After all, not every housewife has a branded kitchen in the kitchen. It is very easy to make it with your own hands. Dial in glass jar water (half a liter or a liter, depending on the size of the head of cheese). Close the jar tightly with a lid. Place the jar on top of the prepared head, wrapped in cheesecloth and placed in a colander so that the whey can drain, maintaining balance. Here's a primitive press for you. But he must act, performing his functions.

How to salt?

How to cook cheese at home so that the finished product has a salty taste (since cottage cheese sometimes turns out to be too sweet cheese)? We do the following procedure. In a glass of whey, dissolve a spoonful of salt. Place the head of cheese in a container according to size. Pour salted whey on top so that it completely covers the cheese. Cover with a lid and put in the bottom of the refrigerator overnight. When the finished cheese is well salted, we take it out and store it already without whey (although you can not take it out and keep it in the same form).

In a slow cooker

This device has long gained popularity in many kitchens. Therefore, we give a recipe for how to make cheese in a slow cooker. We will cook with seasonings and herbs, but if you like pure cheese, you can simply exclude these ingredients without doubting the final result.

So, we need: 2 liters of milk, two large spoons of rock salt, half a liter of low-fat sour cream, 5 fresh eggs, a bunch of dill, dry sweet paprika - a couple of tablespoons.

Eggs, sour cream, paprika, dill, chopped finely, mix in a separate bowl until smooth. Pour milk into the multicooker bowl and add salt, stirring. We turn on the steam cooking mode (10 minutes). Cook with the lid open, stirring constantly with a silicone spatula. Milk is ready to boil. Pour the prepared mixture into it, stirring constantly. Extend the timer by five minutes. Then pour the mass into a colander, covered with gauze in several layers. Let drain and lay under the press for 6 hours. Cheese in a slow cooker is soft and tender: with the indicated amount of ingredients, the output is about 400 grams of a product ready to eat.

We use the oven

In the oven, the product turns out to be slightly baked, browned. Cheese in the oven is quite simple to prepare using the previous skills.

We will need: milk - three liters, kefir - a liter, 3 fresh eggs, two small spoons of salt, two small spoons of sugar. If we want to do with greens, then a bunch of fresh herbs is optional.

Beat eggs and mix with kefir. We put the milk on the fire, but do not bring it to a boil. Add the prepared mixture, sugar, salt to the milk. Stir constantly so that it doesn't burn. With the advent of stratification (flakes), remove the pan with the cheese mass from the heat. Next, you need to drain and put under pressure, as in previous recipes. The difference is the process of baking cheese in the oven. We put the finished head in a baking dish, coat with yolk, slightly beaten. We heat the oven to 220 degrees and bake our cheese for 10-14 minutes, until a golden crust forms.

Results

As you can see, making cheese at home is easy. With a sufficient supply of food and a desire to experiment, you can not buy cheese in the store at all, since the cooking process itself will result in an interesting culinary action, and it will be difficult for you to stop.

Homemade cheeses made with dried fruits are very popular. Prunes, dried apricots, dried apples and berries are used. To prepare the product, dried fruits must be thoroughly washed and poured over with boiling water. After that, cut into small pieces and mix with the cheese mass at the stage of head formation. And after already - under pressure. Such cheeses have a delicate fruit and cheese aroma, exquisite taste.

Try to cook, using basic recipes, cheeses with the addition of all kinds of nuts. The most accessible are walnuts. They must be peeled and veined, poured over with boiling water and finely chopped or ground in a mortar. Then mix the nuts with the base and form a head.

In general, in the preparation of homemade cheeses, you can really show a flight of culinary imagination. After all, there are many variations of recipes. And I want to try everything!

Cheese can be prepared at home, and it is not as difficult as it seems at first glance. The advantages of homemade cheese are that it is not only very tasty, but also healthy, since only high-quality products are used in the cooking process. natural products without preservatives and other chemicals. Also, you can do dietary product if you use low-fat ingredients when making homemade cheese. Home cottage cheese- a real delicacy that will delight both children and adults. In addition, it can be used to make many interesting dishes whose recipes are published on our website.

Basics of making homemade cheese

Many types of cheese are prepared at home - hard, processed, Adyghe, Philadelphia, Suluguni, ricotta, mozzarella or cream cheese, which is spread on bread. Classic recipe homemade cheese includes very fresh milk with a fat content of at least 2.5% (store or village, cow or goat), kefir, butter, sour cream, cottage cheese, fragrant herbs and spicy spices. The taste of cottage cheese can be varied with interesting additions - fried mushrooms, nuts, olives, vegetables, ham and herbs. You can experiment with products and invent your own cheeses while sticking to the basic technology. More experienced cooks brew cheeses with rennet, but you can do without it, at least initially.

The essence of all recipes is that the milk is brought to a boil in a large and necessarily non-stick saucepan, the rest of the dairy products are added and heated for some time until the curd mass separates from the whey. After that, the cheese is suspended in several layers of gauze or cheesecloth with cottage cheese is put on a colander, and a load is placed on top, which helps the cheese to finally get rid of the whey. The cooled cheese is put in the refrigerator for several hours, although cheese experts say that the cheese should ripen and gain strength within a day.

Homemade cottage cheese

It takes time and a little inspiration to make this delicious cheese, and your family will love the result. Mix 1 kg of country cottage cheese with 1 liter of milk in a three-liter saucepan and, stirring, bring to a boil. At this time, in a small saucepan on the adjacent burner, melt 200 g of butter in a water bath, and in a bowl mix 2 yolks with ¾ tbsp. l. salt and 1 tsp. soda. As soon as the liquid in the pan begins to boil, we carefully filter it through cheesecloth and hang it up. Let the cheese hang in cheesecloth until the whey stops streaming and just starts dripping.

Now we combine melted butter with yolks and cottage cheese in a bowl and heat the mass in a water bath, stirring vigorously with a spatula. Before our eyes, miracles will happen with the cheese mass - it will begin to foam, increase in size and thicken. And then, as soon as the foam subsides, we will finally see real cheese, and from that moment we need to boil it for another 10 minutes until it lags behind the walls of the dish.

Pour the cheese into a regular cake pan, greased vegetable oil and leave in the refrigerator for 4 hours. If we want to get a denser and harder cheese, we wrap it in parchment paper and place it under oppression for half a day. After that, you can serve a snack on the table and use the cheese to make sandwiches or other dishes.

How to make homemade cheese very quickly

If there is no time to stand at the stove for a long time, you can use simple recipe milk cheese. To do this, bring to a boil 1 liter of milk with a 3.2% fat content, add 30 ml apple cider vinegar, 2 tbsp. l. butter, 1 tsp. dry herbs and 1 tsp. salt. Stirring the mass, bring it to a boil again, remove from heat and, as usual, filter through cheesecloth. Lightly squeeze the curd lump, place the cheese under the load - usually for this purpose they take a round wooden cutting board, on which they put stone and bricks. Many housewives use a special press for salting bacon or an ordinary pan in which they put something heavy, such as a jar of homemade preparations. It is believed that the load should weigh from 10 kg and above. Homemade five-minute cheese is not kept under pressure for very long - until it cools down, and then cut into appetizing pieces and served on the table.

How to make cream cheese at home

This simple and easy-to-make cheese will surprise you with its delicate and mild taste. It prepares very quickly. We leave a liter of natural cream for 2 days in a warm place, when they turn sour, we filter them through cheesecloth, let the excess whey drain or squeeze it lightly. We place the cream under a press weighing about 3 kg, and after half an hour we enjoy a delicious treat.

There is another recipe for cream cheese, which we know as Philadelphia. To do this, we breed in 1 tsp. water ¼ tsp. citric acid and a pinch of salt, pour it all into a liter of 25% cream and cook on fire for about 10 minutes, stirring constantly, until the creamy mass separates from the liquid.

Pour the cream into a colander lined with gauze and leave for 2 hours, stirring occasionally so that not a drop of liquid remains. Next, we shift the cheese into a closed container and let it ripen in the refrigerator for a day. Desserts are made from soft cream cheese, spread on White bread or simply eaten with a spoon as a dessert.

Homemade mascarpone cheese

Exquisite Italian cheese can also be quite cooked at home. To do this, mix 200 ml of milk with 800 ml of sour cream and grind until smooth. Then we put the sour cream-milk mixture on the fire, heat it, stir, but do not boil, otherwise the cheese will be hopelessly spoiled. We introduce 2 tsp. lemon juice, reduce the heat to a minimum and continue to heat until the sour cream turns into cottage cheese. Turn off the fire, leave the cottage cheese in the whey for another 5 minutes, and then throw it in a colander in cheesecloth and forget about it for an hour. After a while, carefully squeeze the cheese to check if there is any whey left in it, put it in a beautiful dish, close the lid tightly and refrigerate. You can taste immediately! By the way, the most delicate tiramisu cake, Easter, soufflé, cream and many other delicious dishes are made from mascarpone.

homemade cheese

Sour-milk with a pleasant salty taste is indispensable in salads, and you can cook it yourself. To do this, we bring 1 liter of milk to a boil, and then, without reducing the heat, we throw 2 tbsp. l. salt. By this time, we should have 3 eggs cooked, beaten with 200 g of sour cream, which we pour into boiling milk.

While stirring, cook the cheese mass, continuing to do this even after boiling - perhaps 5 minutes will be enough. When the whey begins to separate from the thickened cheese, pour the contents of the pan into a colander with gauze and hang for 3 hours. Without taking the finished cheese out of the fabric, we place it under the press until it becomes denser. Cheese is added not only to salads, but also to snacks, pies and soups. In the process of cooking, you can add a little greenery to the cheese. In general, this is very a good product without which it is difficult to imagine home cooking.

Homemade ricotta on kefir

Let's try to cook amazingly delicious Italian cheese, especially since it is not difficult at all. So, we heat 1 liter of milk, but in no case do we boil it - it is better to immediately remove the dishes from the heat. Add to hot milk 1 tsp. salt, 2 tsp. sugar, 150 ml of kefir and 4 tbsp. l. lemon juice, and then leave it for half an hour until it curdles. Then we throw the resulting cottage cheese on cheesecloth in a colander and hang it - all the liquid should drain. This most delicate curd cheese is used for making pizza, salads, sauces, toppings for dumplings and desserts.

Melted homemade cheese

This one is prepared very quickly, and eaten even faster, because it is very tasty, fragrant and healthy. Grind 400 g of cottage cheese until smooth, mix with 2 eggs and 1 tsp. soda and put the pan on a very slow fire. We melt the cheese for 15 minutes, stirring constantly, and then add any fillers: greens, garlic, mushrooms, ham - whatever your heart desires. The cheese is ready - it remains only to cool it and serve with fresh bread or pasta. Cheese can also be put into silicone molds and put in the refrigerator.

Homemade cottage cheese is the most delicious treat in the world, and if you have never tried to cook it, do not put off this moment. And although there is a proverb “Cheese is not to cook porridge - talent is needed,” every housewife can develop this talent in herself. Most importantly, try, experiment and share your findings and discoveries with us!

To be 100% sure that the cheese is made only from quality ingredients, use the advice and recipes of experienced housewives who know how to make cheese at home from milk.

The abundance of cheese products on the shelves of our stores has not surprised anyone for a long time. A variety of varieties often makes you wonder which cheese to choose? To bring maximum benefit to the body, it must be made from natural and benign products.

Do you know that to prepare 1 kilogram you need to take 10-12 liters of milk? And good milk is far from cheap raw materials. Wanting to save money, many manufacturers use many additional components that make cheese not quite cheese anymore. What to do?

Is it possible to cook delicious cheese at home?

Once upon a time, almost every housewife who kept cows or goats could cook delicious homemade cheese or cottage cheese. No harmful additives and palm oil. Do you want to learn and understand how to make cheese at home?

It's easy and the result will surely please you. Received cheese dishes can be varied with spices, spices and herbs. While cooking, experiment, try adding garlic, paprika, dill, hot pepper. You will get a spicy and aromatic cheese.

Home cooking often gives a tastier and healthier result than production put on the conveyor. The technology for making cheeses is to mix lactic acid bacteria or special enzymes with milk.

Bacteria and enzymes can be bought at the pharmacy, they quickly curdle milk and help separate it into whey and curd.

Requirements for the main ingredients

The perfect cheese is made from just three ingredients - milk, sourdough and salt. But such a "pure" composition is quite rare.

If possible, then take fatty and high-quality milk, best of all home or farm from trusted sellers. Cheese is a product great content fat, so the fatter the milk, the tastier and more tender it will turn out. You should not boil it beforehand, so you will “kill” all the useful substances.

To increase the fat content of milk, you can add cream or sour cream to it. By the way, it is better not to take rustic separated sour cream, it is the “urban” store-bought sour cream that is prepared on sourdough, which is very important for making cheeses.

Sour cream and eggs are often used as a starter, but you can take kefir or natural yogurt.

When someone talks about cheese, for some reason, a solid product with holes immediately appears. But what about other varieties? Cheese at home from milk can be made both hard and soft, brine or sour milk - experiment with spices and recipes and you will surely surprise your family with delicious and healthy dish, and most importantly, you will be completely sure of the quality.

How to cook cheese at home so that it is healthy and tasty? Let's turn to proven recipes.

Indian paneer cheese

This type of cheese is common in South Asia. It is very easy to cook it. 4 liters of milk and the juice of one medium lemon - that's all the ingredients.

In a heavy saucepan, bring the milk almost to a boil and pour lemon juice. Literally in 2-3 minutes curd flakes and whey will appear.

Pour the resulting mass into gauze, strain the whey, tie it in a knot and put it under a press. After a few hours, the cheese is ready.

Creamy

Take 0.5 liters of good sour cream, which contains only cream and sourdough. The fatter the sour cream, the tastier the cheese will be.

Put the sour cream in cheesecloth, if desired, you can add a pinch of salt. Tie the ends of gauze and hang to drain the serum for a day. You may be surprised, but the cream cheese is already ready!

If you add greens, seasonings or spices to sour cream, then it will be difficult to distinguish the cheese from the store.

The second version of the recipe is on kefir. Delicious and fatty kefir, right in the bag, put in the freezer for 6-8 hours. Then get rid of the film and lay it on cheesecloth and a colander. After it melts and all the whey drains, you can spread cream cheese on a sandwich. The disadvantage of this method is a small output.

Philadelphia

This cheese belongs to the cream and has a delicate creamy texture. It is perfect for sandwiches, and how.

Take 1 glass of ryazhenka and kefir with at least 2.5% fat, and half a glass of 20% sour cream.

Mix the ingredients at room temperature, add a pinch of salt and place in a colander lined with cheesecloth. Set it in a saucepan to drain the liquid and leave it in the refrigerator for 1-2 days. Cover with a lid or plate to keep it warm. During this time, the whey will drain, and the curd mass will thicken and ripen.

Adyghe

Brine cheeses are made using special salted brines, they are distinguished by the absence of a crust and have a brittle texture. Brynza, Suluguni, Adyghe, Chechil and other popular varieties belong to this species. Due to the fact that bacteria develop rapidly in such products, the solution is sometimes specially salted in order to prolong storage.

But for your family, you can make cheese at home with as much salt as you like, which distinguishes it from the store.

Adyghe cheese belongs to soft cheeses and does not require maturation.

The ingredients are like this.

1. Milk - 1 liter.
2. Sour cream - 200 g.
3. Salt - 1 tablespoon.
4. Eggs - 3 pcs.

Bring the milk to a boil. Beat eggs with salt, add sour cream and mix well. Pour the mixture into the boiling milk while stirring constantly. Boil 3-5 minutes. As soon as the curd mass has separated from the milk, it's time to remove it from the heat. Digest - the cheese will be rubbery.

Cover the colander with gauze in 3-4 layers and discard the hot mass to express the whey. After a couple of hours, tie the gauze, put under pressure in the refrigerator overnight. In the morning, the Adyghe delicacy is ready.

Brynza

Cooking it is easy and simple! For 3 liters of milk, you should take a tablespoon of salt and 3 tablespoons of 9% vinegar. Yield - 350 grams.

Boil milk, add salt and bring back to a boil. Pour in the vinegar, as soon as flakes appear, remove from heat.

Using a colander and cheesecloth, let the whey drain and place under pressure in the refrigerator. It's best to leave it overnight. In the morning, the resulting cheese can be served with tea, but it is better to transfer it to a container and pour it with whey - the next day it will be even tastier.

Dutch

How to cook cheese at home so that it resembles hard Dutch? Surprisingly, you will spend only half an hour of your time.

The ingredients are like this.

1. Cottage cheese - 1 kg, best fat home or farm.
2. Butter - 100 g.
3. Milk - 1 liter.
4. Eggs - 2 pcs.
5. Salt and soda - one teaspoon each.

Pour milk over curd and place over medium heat, stirring constantly. When the whey separates, remove from the stove and fold into a colander, let drain. Add butter. Whisk eggs with salt and soda. Mix everything well and put on a small fire.

Cook until the mass becomes thick and viscous, yellow color. Be sure to stir continuously to avoid burning. The whole process will take no more than 10 minutes.

Pour the cheese into a mold and refrigerate. After cooking, the product should be cooled for some time and can be tasted - it does not require long maturation.

Mozzarella

If anyone does not know, then mozzarella looks like balls white color, soaked in brine, and refers to rennet cheeses. Rennet cheese is a product prepared with a special enzyme, which is extracted from the stomachs of calves or kids. Its use significantly reduces the cooking time.

The classic recipe calls for black buffalo milk, but, unfortunately, it is not sold in the store, so use regular cow milk.

The ingredients are as follows.

1. Milk - 4 liters.
2. Pepsin (enzyme) - 0.04 g.
3. Salt - a tablespoon with a slide.
4. Water - 30 grams.

Heat the milk to about 35 degrees best temperature for an efficient response rennet. Use a special kitchen thermometer.

Pepsin is difficult to measure, so take it on the tip of a knife. Dissolve in boiled water room temperature and mix with warm milk.

After about half an hour, the milk is fermented and will become like. Cut it into small squares to release the serum and leave it on for 15-20 minutes.

Drain the whey and transfer the "solid milk" to a colander or a special perforated form for cheeses. Let stand for another 2 hours. During this time, excess whey will finally drain.

Invert the mold onto a dry, clean plate and leave for another couple of hours.

Let's go to the ambassador. Dissolve the salt in the whey, dip the cheese into the brine and leave overnight.

The next day you can start tasting, or you can stand a few days for ripening. Real rennet cheese matures for at least three weeks.

Chechil

Braided Armenian cheese is dietary because it is made from low-fat milk. It belongs to pickled rennet cheeses and is akin to suluguni.

The ingredients are like this.

1. Milk - 4 liters.
2. Water - 8 liters.
3. Citric acid - 1 teaspoon.
4. Rennet - 1 gram.
5. Salt - 200 g.

In a water bath, heat the milk to 36-38 degrees, stirring constantly. Dilute citric acid and enzyme separately in a quarter cup of milk or water, mix them with warmed milk and set aside. warm place. You can wrap the pot to keep warm.

After an hour, heat the pan for literally 5-7 minutes over medium heat. Cut the jelly-like mass into cubes and drain the whey. Let stand another 30 minutes.

Heat the water in another container to 70-80 degrees and put the cheese pieces into it. Stir them in the water with wooden spatulas for about 15 minutes.

Put on rubber gloves and continue kneading with your hands. Keep the water temperature constant.

Gradually begin to stretch the cheese, form threads and transfer them to the salt solution. For 1 liter of water, take 200 g of salt.

Leave the threads in the brine for a day, then wring them out and weave the pigtails.

The ingredients are as follows.

1. Very fatty cottage cheese - 1 kg.
2. Unflavored vegetable oil or melted butter - 3 tablespoons.
3. Salt and soda - half a teaspoon without a slide.
4. Water (or diluted milk) - 2 liters.
5. Paprika and fenugreek - 1 teaspoon each.

Leave the cottage cheese in the freezer overnight. Bring water to a boil and place frozen cottage cheese in it, cook for 15-20 minutes. Strain through a cheesecloth placed in a colander until the liquid drains completely.

Mix cottage cheese with salt, soda and oil. Transfer to a heavy stockpot and cook until smooth, about 10 minutes. If you feel the taste of soda, then you can add a spoonful of vinegar and a pinch of sugar.

Take baking paper (parchment), sprinkle it with a mixture of spices and salt. Put the cheese mass on the edge and wrap it with a roll. Refrigerate. After 2 hours you can try.

Each cheese - in its own box

Homemade cheese should be stored in the refrigerator for no longer than a week, because you do not add preservatives to it, which means that bacteria multiply faster. But, as a rule, households eat delicious dish literally in a day or two and you have to cook a new portion.

Storage methods depend on the type of product. For example, cottage cheese should never be stored in plastic bags - it suffocates there and quickly turns sour. Put it in an enamel or glass dish. This is the most perishable type of cheese - a day or two, and sourness and an unpleasant smell appear.

Put in the freezer, cottage cheese and cheese from those products that do not lose their beneficial properties when defrosted.

Rennet cheeses do not tolerate moisture, so store them dry. Wrap with cling film and place in an enameled saucepan.

Adyghe, brynza and suluguni feel great in a stainless steel or enamel container.

The ideal place to store cheese is the vegetable compartment in the refrigerator. Wrap it in cling film first to ensure a tight seal.

If the refrigerator was not at hand, it broke down, or you went out into nature, on a trip, and it's hot outside, then take a cotton cloth, soak it in salt water, wring it out and wrap the cheese. Put in a dark, well-ventilated place.

1. If you want to get hard cheese, like in a store, then you should use a heavy press, the density depends on the pressure. But it still won’t affect the taste, so think carefully about whether you need it?
2. Cheese needs to ripen, let it lie down. Its taste will be richer and spicier. It will ripen well if its mass is more than half a kilogram.
3. To give shape, you can take a regular colander.
4. Salted rennet or pickled cheeses need to be soaked, excess salt will go into the water.

Conclusion

If you're looking to make homemade cheeses on a budget, you're not likely to win much. But you will be sure of the freshness of the product and the quality of the ingredients. Do you know how your cheese will differ from store-bought? It will be prepared with love, which means it will bring double benefits to your family.

Mother of two children. I'm leading household for more than 7 years - this is my main job. I like to experiment, I always try various means, ways, techniques that can make our life easier, more modern, richer. I love my family.

Homemade cheese recipes are a real find for connoisseurs of delicious and wholesome food, because by preparing such an appetizer on your own, you can be sure that it does not contain harmful substances and preservatives. The main ingredient for making homemade cheese is milk. Can be used at home or store bought. Very tasty and creamy homemade cheese is obtained from goat milk. In addition to milk, many recipes also include cottage cheese, sour cream, kefir and butter. You can give the cheese the desired taste with the help of salt, spices, seasonings and herbs. The appetizer will turn out very tasty if you add green onions, chopped ham, garlic, nuts, chopped fried mushrooms, etc. to the cheese - the fillers can be very different.

There are many recipes for homemade cheese, according to which you can cook not only ordinary hard cheese, but also cheese or processed cheese, as well as popular varieties (for example, Philadelphia, suluguni mozzarella, ricotta, etc.). You can also make an incredibly delicious cream cheese that can be spread on toast or used to make delicious cheese desserts and toppings.

General principle cooking homemade cheese is as follows: milk is poured into a saucepan, brought to a boil, then the rest of the ingredients are added. After that, the contents need to be boiled for some time until the curd clot and whey are separated. After such a procedure, the cheese must be put in cheesecloth and hung to glass the whey or put in a colander, put on a pan, and put a load on top. After the cheese has cooled, it can be put in the refrigerator for several hours so that it has cooled properly.

Homemade cheese - preparing food and dishes

To make homemade cheese, you will need a large saucepan, a bowl, a colander and clean cheesecloth. It is also necessary to prepare some kind of weight in order to place it on top when the whey drains. It is better to take a pan in which milk will be heated with a non-stick coating so that the milk mass does not burn.

Making homemade cheese does not require specific preparation of products, except that you need to measure the right amount of milk, kefir, sour cream, etc. Butter must be softened, so it must be removed from the refrigerator in advance. If you plan to use spices, herbs and other fillers, all this must be prepared.

Homemade cheese recipes:

Recipe 1: Homemade Cottage Cheese

A great recipe for delicious homemade cottage cheese. In addition to this ingredient, milk, eggs and butter are also used here. To make the taste more or less salty, you can add, respectively, the desired amount of salt. In general, the cheese is very tender and creamy.

Required Ingredients:

• A kilogram of cottage cheese;
• A liter of milk;
• 3 chicken eggs;
• A pack of butter;
• Salt - to taste (about one and a half teaspoons);
• Soda - 1 tsp

Cooking method:

For delicious homemade cheese, you need to take dry and low-fat cottage cheese. Put cottage cheese in a saucepan with milk and put on the stove. After boiling, reduce the heat and simmer for about 10 minutes, stirring constantly. Dry cottage cheese will melt and stretch, and this is what is needed to make cheese. Line a colander with gauze and lay out the curd mass. Leave to drain for a few minutes. Put cottage cheese, soft butter into a non-enamelled pan, beat in eggs and add salt and soda. Mix all the ingredients until smooth and put on fire. Cook, stirring constantly, for about 6-7 minutes. After all the ingredients are melted, put the cheese mass in a container, cover and refrigerate to cool.

Recipe 2: Homemade Cottage Cheese with Sour Cream

Another recipe for delicious homemade cheese on cottage cheese. Also for cooking you will need milk, eggs and sour cream. The cheese cooks very quickly and is great for breakfast sandwiches.

Required Ingredients:

• 2 eggs;
• A kilogram of cottage cheese;
• A liter of milk;
• Sour cream - 5 tablespoons;
• Salt - 2 tsp

Cooking method:

Pour milk over cottage cheese and put on the stove. Bring to a boil and remove from heat. Put the mass in gauze, decant the liquid and squeeze. Put cottage cheese into a non-stick pan, break eggs and add sour cream. Salt the mixture to taste. Knead the mass with your hands and put to cook for 5 minutes. The mass should gather into a single lump and lag well behind the bottom and walls of the pan. Pour the cheese into a mold and refrigerate to cool.

Recipe 3: Homemade Milk Cheese

Delicious homemade cheese is made with milk. The recipe also uses butter, vinegar and dill, which gives the cheese a very delicate flavor and fresh fragrance. The appetizer is prepared very quickly and simply. A great option for a small feast or breakfast.

Required Ingredients:

• A liter of fresh milk (3.5%);
• 30 ml apple cider vinegar;
• 2 tablespoons of butter;
• A teaspoon of dill and salt.

Cooking method:

Put the milk to boil. After boiling, add butter, dill and vinegar, salt. Mix all the ingredients again and bring to a boil again. Then turn off the fire. Put the cheese on cheesecloth and strain the whey. Put a weight on top. After the cheese has cooled, remove it from the cheesecloth and chop.

Recipe 4: Homemade Milk Cheese with Green Onions

With milk, you can cook a lot of options for homemade cheeses. This recipe also uses sour cream, soy sauce, eggs and green onions, and cumin gives the cheese a pleasant spicy flavor. The set of spices can be combined according to your own taste.

Required Ingredients:

• A liter of milk (2.5%);
• 200 g sour cream (15%);
• 3 eggs;
• 45 ml soy sauce;
• Half a teaspoon of cumin;
• Green onion.

Cooking method:

Beat eggs with soy sauce and sour cream. Onion cut into small rings. Put a pot of milk on the fire. After the milk boils, carefully pour in the eggs with sour cream and mix thoroughly. Boil for about 5 minutes, during which time the whey should separate. At the end, throw cumin and add green onions. Remove the saucepan from the heat and put the mass in cheesecloth. Tie the gauze in a tight knot and place in a colander. Put a weight on top. Leave overnight in the refrigerator, then cut the cheese into portions.

Recipe 5: Homemade Goat Cheese

Homemade goat cheese is very tender, creamy, with a pleasant melting taste. The recipe also uses kefir, and with the help of salt you can make the cheese salty to taste.

Required Ingredients:

• One and a half liters of goat's milk;
• A liter of fresh kefir;
• A teaspoon of salt.

Cooking method:

Kefir put on fire. After boiling, remove curdled clots from the surface and put in a sieve. Serum must be filtered into a separate container and left for two days at room temperature. Pour the goat's milk into a saucepan and bring to a boil, then pour in the cured whey. Boil everything together for about 15 minutes. During this time, clots will begin to form. Salt the mass to taste and strain. Then the mass must be hung in gauze for half an hour, after which you can form a cheese ball, put it between two plates and press it with a jar of water. Leave the "design" for 2-3 hours. Then remove the cheese for 6-8 hours in the refrigerator, after which it can be served at the table.

Recipe 6: Homemade Goat Cheese with Sour Cream

Homemade goat cheese can be made with sour cream. The recipe also uses salt and eggs. The cheese comes out very tender and tasty with a pleasant creamy aftertaste.

Required Ingredients:

• Two liters of goat's milk;
• Salt - 1.5-2 tablespoons;
• 6 chicken eggs;
• 400 g sour cream.

Cooking method:

Pour milk into a saucepan and bring to a boil. Add salt, sour cream and beat eggs. Cook after boiling, stirring, for about 5 minutes. During this time, a curd clot will stand out and whey will form. Line a colander with several layers of gauze and lay out the mass. Let the whey drain and put a weight on the cheese. Leave the cheese in this position for 4-5 hours. After that, put the cheese directly in cheesecloth in a bowl and put it in the refrigerator for 3 hours.

Recipe 7: Adyghe homemade cheese

Adyghe homemade cheese turns out to be incredibly tasty and healthy, because it does not contain harmful substances and preservatives. In addition, this cheese is very easy to prepare. All you need for cooking is lemon, salt and milk. Adyghe homemade cheese can be kept in the refrigerator for several days.

Required Ingredients:

• One and a half liters homemade milk;
• 1 lemon;
• Salt - to taste.

Cooking method:

Squeeze juice from one lemon. Put the milk on to boil. After boiling, remove from heat and leave for 5 minutes. Add salt and any seasonings to taste. Pour in the lemon juice and start stirring. For the desired reaction to occur, it is not necessary to cool the milk too much. It should be around 95 degrees. After the reaction, whey and individual protein lumps should separate. Put the mass in gauze and let the whey drain, then shift the cheese with a fine sieve, pressing a little on top. Leave to cool for a few hours.

Recipe 8: Melted Homemade Cheese

Melted homemade cheese great option for breakfast, besides, it is prepared very quickly. For cooking, you need cottage cheese, eggs, soda and butter. Ready cheese can be spread on bread, served with pasta, etc. From 400 g of cottage cheese you get a lot of delicious processed homemade cheese.

Required Ingredients:

• 400 g of cottage cheese;
• 2 eggs;
• 100 g butter;
• A teaspoon of soda.

Cooking method:

Knead the cottage cheese until smooth, add soda with eggs

and mix again. Add softened butter to the curd and mix again until smooth. Put the pan on the fire and melt for about 15 minutes, stirring constantly. Fillers can be added to the cheese to taste: herbs, garlic, seasonings, ham, etc. Pour the finished cheese into a mold, set it to cool in the refrigerator.

- Milk for making homemade cheese should be taken only the freshest. It depends on this taste qualities final product;

- You need to cook the milk mass in a thick-walled pan with a non-stick coating, otherwise the mixture will burn;

- The calorie content of cheese depends on the fat content of cottage cheese and milk, but you do not need to take milk with less than 2.5% fat content.

I haven't bought cheese in a store for a long time. Because my own cheese is much better in every way! I advise you to cook. Tried different recipes homemade cheese, but this one easy homemade cheese recipe liked the most. Preparing tender curd cheese from milk simply and quickly. And most importantly, it is much tastier than usual!

Homemade cheese takes about half an hour to make, plus chilling and chilling time in the fridge—I usually leave it overnight, although it will be ready sooner.

Is it worth it to make your own cheese?
If we proceed from the question of how much homemade cheese costs and whether it is profitable to make it or not, then it turns out, let's say, not cheap. When compared with the most common inexpensive popular, it may come out more expensive. But if you are used to buying expensive cheeses, then it will turn out cheaper. But the main thing here is not the price! You can make delicious low-fat cheese at home, you will know what it contains, or rather, what is not there, and you will understand that your homemade cheese is not dangerous for children.

How many calories are in homemade cheese?
On average, ordinary cheese has from 250 to 350 or more calories per 100 grams, but the calorie count tables for homemade cheese indicate a value of 113. I don’t know which cheese they mean. I suppose the calorie content of homemade cheese will depend on how fatty the cottage cheese and milk you choose. You can even do diet cheese with your own hands, taking the same recipe, but using low-fat cottage cheese and milk.

What will be required:

The color is always different

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Ingredients for making homemade cheese:
- 500 ml of milk (it is believed that the fattest is better, but I always buy 2.5%)
- 500 grams of cottage cheese (I take 2 packs of Piskarevsky cottage cheese 5%, although according to the recipe 9%)
- 50 grams of butter
- 0.5 teaspoon of soda (I put less)
- 1 egg
- salt to taste (About half a teaspoon is recommended, but this way it turns out a very delicate taste of homemade cheese. I like it better when I put even more than a teaspoon. It turns out somehow not very salty)

Sometimes I make a larger portion, then I take 3 packs of cottage cheese, a little more butter and 2 eggs.

Recipe for homemade hard cheese:
I take an ordinary saucepan (nothing has ever burned) and a wooden spatula.
Pour the milk, put the cottage cheese in it, put on a small fire.

Bring to a boil, stirring constantly, then cook for another 15 minutes.

Watch the whey separate from the milk. Make sure it doesn't burn or stick to the bottom.

We recline in a colander, if the holes are large, you can lay gauze. We leave to drain, but do not immediately pour out the whey.

In the same pan (I usually don’t even take it off the heat, I cook and keep everything nearby) we throw butter. As soon as it melts (stir), add the egg and a little soda. Mix well with the same spatula.

We immediately add the mass with which the glass whey. And continue to mix all the time - cook for another five minutes. The fire must be the smallest. If the mass is too thick, difficult to mix, or starts to stick to the bottom, add some drained whey. I often have a different consistency, thicker or more liquid.

When everything is well mixed and brewed, immediately transfer to the form. As a mold for homemade hard cheese, almost any dish will do. I sometimes use plastic plates, containers, and soup cups. I don't lubricate anything, I don't put anything inside. It is more convenient to remove from the plastic mold.

I wait for it to cool down, cover it with cling film or a bag (otherwise it will wind up) and put it in the refrigerator. It is important to shift immediately and tamp the homemade cheese into the mold well, otherwise it will not be even.

Delicious cheese at home ready!!!

Even more of my recipes for cupcakes, cookies, gingerbread, cheese, etc. in the rubric!