We make hard homemade cheese. The use of spices in the preparation of hard cheese

Cheese is a healthy product that is present on the menu of every person. However, the quality of store species is unimportant. It is wiser to make cheeses yourself from proven and natural products at home.

Homemade delicacy has a rich taste, enriches the body with vitamins and microelements. The beneficial substances of milk are preserved in cheese.

• Potassium and phosphorus promote protein synthesis, strengthen bone tissue and normalize the functioning of the cardiovascular system. This is true for children and the elderly.
• Sulfur normalizes blood glucose levels and prevents the onset of diabetes.

It is possible to cook any kind of cheese at home: melted, hard, soft creamy, ricotta, suluguni, Adyghe, Philadelphia, mozzarella and even noble parmesan. Use classic basic recipes and add nuts, herbs, mushrooms, olives, vegetables, ham, spices and other ingredients. The result is an exclusive product that cannot be found in any store. The main thing is to use fresh proven ingredients and follow the recipe exactly, observing the proportions.

The energy value of the finished product directly depends on the fat content of the raw milk, i.e. the fatter the milk, the higher the calorie content of the cheese. But keep in mind that from a fat fellow, a greater yield of the final delicacy is obtained.

Homemade hard cheese made from cottage cheese and milk

This is a simple and well-known method of making hard cheese. Allocating a little time, you will get a tasty and healthy delicacy.

Ingredients:

• 0.5 l of milk;
• 0.5 kg of cottage cheese;
• 1 egg;
• 50 g butter;
• 0.5 tsp soda;
• 1 - 2 pinches of salt.

Cooking:

1. We spread the cottage cheese in a saucepan with milk, send it to the fire and slowly warm it up for a quarter of an hour. Knead the mass with a wooden spatula so that the cottage cheese at the bottom does not burn.
2. Set the saucepan aside. We cover the colander with double gauze, filter the cheese mass, collect the ends of the fabric in a bundle and leave it to drain the whey.
3. In a separate saucepan, combine the softened butter with soda, salt and a raw egg. Stir the contents, warm over low heat. When everything becomes liquid, add cottage cheese and cook for another 5 minutes at low heat. If the product is dryish, you can add whey.
4. We transfer the homogeneous mass into a container with holes. To do this, use a special form for cheese or a regular colander, previously covered with one layer of gauze. When the whey stops dripping from the mold, put the workpiece in the refrigerator.
5. A day later, the dish is ready. The degree of salting is adjustable to your liking.

Cheese is often made from goat's milk or cottage cheese, because these products are much more nutritious and healthier than analogues from cow's milk. The product is stored in the refrigerator for up to a month, so the proportions can be safely increased.

Ingredients:

• 4 - 5 tbsp. l. butter;
• 1 kg of goat cheese;
• 2 tsp soda;
• Several sprigs of fresh dill;
• Salt to taste.

Cooking:

1. To begin with, we remove excess liquid from the cottage cheese. To do this, we take a piece of clean natural fabric, moisten it in warm water, squeeze it well and dump the cottage cheese there. We tie the ends, put the knot in a colander, and put any oppression on top to squeeze out the whey.
2. We wash the greens, dry them, remove the coarse parts of the stem and finely chop with a knife. Sprinkle the dill with salt, grind well to release the juice and enhance the flavor.
3. In a thick-walled saucepan we dissolve a piece of butter, in portions we lay goat's cottage cheese. Mix well each time. After we put the greens, soda and mix again.
4. We shift the homogeneous mass into a cheese mold, carefully leveling the surface. Leave for a while until it hardens.

DIY parmesan

Parmesan is a noble hard cheese from France. It is easy to prepare, but it is very difficult to resist tasting, because it ripens from 2 to 5 years.

Ingredients:

• 10 liters of milk;
• 2 - 3 tbsp. l. fine salt;
• 1 tsp rennet sourdough;
• 1 g saffron;
• 1 cup boiled water (chilled).

Cooking:

1. Parmesan is made from milk that has been skimmed off the cream. We heat the raw material to room temperature.
2. We dissolve the starter in a glass of boiled chilled water, pour it into warmed milk. Let it curdle for half an hour.
3. We mix the soured raw materials to break the curd clot, and add a little saffron for color. We put the dishes with milk on a small fire, warm up to 45 - 50 ° C, constantly stirring.
4. Separate the curd flakes from the liquid by straining through cheesecloth. We leave the cheese mass in a colander so that the glass has a maximum of whey.
5. An hour later, put the future parmesan directly with gauze into a mold with holes, and put a small oppression on top. After 30 minutes, we make the oppression harder and hold it for 24 hours. We turn the cheese several times a day.
6. For salting, generously sprinkle the cheese circle on all sides with salt and return to shape. The process takes 20 days. Do not forget to periodically turn the head.
7. After the excess salt is scraped off, the excess is washed with hot whey. Lubricate the surface of the parmesan with vegetable oil, send it to ripen for two to five years. All this time, periodically lubricate with vegetable oil.

Video recipe

Unusual types of cheese

Unlike parmesan, most cheeses are ready in a matter of hours. These include: philadelphia, mozzarella, processed and other unusual types.

Homemade suluguni

Suluguni is a Georgian type of cheese that has gained immense popularity all over the world. It makes excellent snacks and delicious khachapuri.

Ingredients:

• 1 liter of milk;
• 1 kg of cottage cheese;
• 100 g of oil;
• 3 eggs;
• 1 tsp baking soda;
• 1 st. l. salt.

Cooking:

1. To prepare homemade suluguni, bring milk to a boil. Then add cottage cheese to it until the milk curd clot separates from the whey.
2. Drain the product through a colander with gauze and let all the liquid drain.
3. We shift the cheese mass into a saucepan, beat fresh homemade eggs, put softened butter and salt. Mix everything thoroughly, put on fire for a quarter of an hour.
4. We grease the form with butter, we shift the hot mass there. After cooling, send to the refrigerator for 2-3 hours.
5. Carefully spread the suluguni on a plate, cut into pieces and treat ourselves.

Many people love Philadelphia cheese for its creamy texture and unique delicate taste. But such a pleasure is not cheap, so it is better to cook it at home to make it tastier, and the cost came out several times lower.

Ingredients:

• 0.5 l of Greek yogurt;
• 1 tsp salt;
• 200 g of fat sour cream.

Cooking:

1. We combine all the ingredients in a suitable sized bowl. Please note that yogurt must be natural, and sour cream is used with a high fat content.
2. The resulting mass is transferred to a colander with four layers of gauze, mounted on a bowl or pan. We collect the ends of the fabric from above with a knot. We cover the cheese with a plate, put a liter jar of water on top as a press.
3. We place the structure in the refrigerator for at least a day to separate all the liquid.
4. After the specified time, soft cheese is ready. Yield about 250 g.

Italian mozzarella is made exclusively from buffalo milk. Such an exotic product is unlikely to be found in our refrigerators, so homemade mozzarella is made from goat's or cow's milk. A special cooking technology allows you to achieve the desired elasticity and structure.

Ingredients:

• 2 liters of milk;
• 0.2 sachets of citric acid;
• 250 ml of boiled distilled water;
• 1 sachet of pepsin.

Cooking:

1. First you need to reduce the acidity of the milk, which will help the finished cheese stretch well. To do this, dilute a lemon in 125 ml of water and pour the solution into milk, cooled to 17 degrees. Add in a thin stream, stirring constantly. If you miss this moment, the product will collapse.
2. We dissolve pepsin in 50 ml of cold (below 20 degrees) boiled water. Now we draw exactly 1 ml of the solution into a sterile syringe.
3. Pour the finished composition into the remaining (125 ml) water.
4. We heat acidified milk to 32 degrees and add a stirred solution of pepsin to it. After that, knead the mass for 3 minutes.
5. We leave the milk mixture in a sealed container for half an hour. During this time, the milk should ferment and separate from the whey, forming a dense clot. If this does not happen, let stand for a few more minutes.
6. There is an accurate way to check the degree of fermentation. If the finger dipped into the composition remains clean without lumps of curd mass, the fermentation was successful.
7. Armed with a sharp long knife, we cut the clot into squares 5 by 5 cm. Having placed the tool at an angle to the surface, we cut the mass into squares also along the entire depth of the curd lump.
8. Now we place the pan in a water bath or on a burner and heat the raw materials to 42-43 ° C, stirring constantly so that the cheese cubes do not stick together.
9. With a slotted spoon, we select the clots in a colander with small holes. Pour the whey on top so as not to miss a single lump. We press the product, but without fanaticism, so as not to push through the holes.
10. Transfer the separated composition to a plate. At this stage, the mozzarella is like dough.
11. From the remaining whey we prepare a brine for cheese. We mix a third of the composition with salt, the amount of which we take at our discretion. Mix well so that all the seasoning dissolves. Let the solution cool down.
12. We heat the rest of the whey to 70-80 ° C, lower part of the mass there. We keep the cheese for 15 seconds in hot whey, constantly stirring. Now we check the readiness: we put on thick silicone gloves and take out a piece. We try to stretch, if it breaks, we return it back.
13. From the finished mass we make balls. We squeeze a small bun between the index and thumb, roll it between the palms and lower it into the cold brine. We do this with all the cheese mass.
14. We put the pot with mozzarella in the refrigerator for a day. After 24 hours the cheese is ready to eat. It is better to store in brine, otherwise it will quickly weather and turn yellow.

Videos cooking

Melted cottage cheese

Recently, processed cheese has gained a bad reputation as a poor-quality, harmful food product. Allegedly, it is made from waste products with the addition of many "E" ingredients. Therefore, lovers of dairy products excluded it from the diet. However, everything can be fixed by making processed cheese at home from cottage cheese.

Ingredients:

• 1 chicken egg;
• 450 - 500 g of cottage cheese of any fat content;
• 1 tsp baking soda;
• 100 g butter;
• 1 - 2 pinches of salt;
• 1 st. l. with a pea of ​​Provence herbs or others to taste.

Cooking:

1. Processed cheese is cooked in a steam bath, so put the pan on the fire, filling it with water by ⅔.
2. Put cottage cheese, pieces of butter and a raw egg in a bowl. After mixing the mass with a spatula, add soda. Now, with an immersion blender, we interrupt the composition to a homogeneous consistency.
3. We set the bowl with the future cheese in a boiling water bath, only so that the bottom of the container does not touch the bubbling water. We reduce the fire and warm the curd mass, constantly kneading with a spatula.
4. After a few minutes, the strings will stretch, which means that the cottage cheese is melting. We continue heating, we wait for the moment when the grains disperse, and the mass becomes smooth and viscous.
5. At this stage, remove the cheese from the water bath, introduce dry spices or other fillers: chopped dill, bacon pieces, olives, paprika, nuts, dry adjika, fried mushrooms, etc.
6. Even liquid cheese is distributed in forms, tightened with cling film and left to harden for several hours.

Home-made cheese is unrivaled not only in terms of cost and taste, but also in terms of the entire spectrum of unlimited creative space that opens up for a home cheese maker.

To make 1.3 kg of soft homemade cheese you will need:
- 9 liters of whole milk
(you can also use purchased, not sterilized, but here you need sourdough).


- Sourdough.
I took "Bifilyuks" 400 ml., You can kefir or some other sour-milk product with a shelf life of no more than a week. It is even better, of course, to use specialized cheese starters. Although if the milk is homemade, whole, then it is possible without sourdough at all. (before that I did it with pure milk, now I decided to try it differently)
- Pot.


- A sieve or colander.
- Thermometer.


- A piece of cotton or gauze.
- Form for cheese - container.
The container can be a tin or plastic mayonnaise can, a saucepan, or any other container. According to the inner diameter of the container, we select the piston, it can be either a wooden circle or a saucer. He (this piston) should freely enter the container with a gap along the edges of 2-5 mm.
- Enzyme for curdling milk.
Pepsins are used as an enzyme. Today, the most acceptable in terms of price and quality indicators is the Japanese-made “meito” enzyme. You can also buy Acidin-pepsin tablets at the pharmacy, but the result is not always stable (at least for me).


Pepsin, Meito microbial rennin, is used in the production of soft and hard cheeses both at home and in factories. With the help of Meito pepsin, you can make: ordinary homemade cheese, pickled cheeses (brynza, suluguni, feta, etc.), as well as almost all known hard cheeses.
"Meito" is a natural product containing milk-clotting enzymes.
These enzymes are specific proteases that are identical in amino acid composition to calf rennet. But at the same time, Meito does not contain animal and chemical components, which favorably affects the shelf life and taste of the cheese.
Meito is produced through the fermentation and further drying of the vegetable food fungus.
MeitoTM was approved at a meeting of the Expert Council of the State Research Institute of Epidemiology and Microbiology. N.F.Gamalei at the Russian Academy of Medical Sciences; Approved by the Institute of Nutrition of the Russian Academy of Medical Sciences
The enzyme is included in the national standard of the Russian Federation - GOST 52686-2006 “Cheese. General technical conditions".
Producer: MEITO SANGYO CO.,Ltd (Japan)
- Press.
However, a press substitute can be built from two pans.
- and time 2-3 hours :)
Making soft homemade cheese.
1. In some recipes, it is recommended to pasteurize milk, but I have tested milk, so I decided not to do this, but pasteurize at a temperature of 62 degrees for half an hour - this is critical if homemade milk is of unknown origin. It is better to heat milk in a water bath.


2. Cool to a temperature of 33 degrees.




3. Pour "Bifilyuks" into milk and wait 20-30 minutes for our lactic acid bacteria to work.
4. Pour 1/10 of a bag of meito pepsin into half a glass of cold (previously boiled and cooled) water and stir until completely dissolved.
There is only 1 gram in a sachet and all this is for 100 liters of milk. How to divide 1 gram into 10 parts? We watch movies about drugs and learn how to make tracks. :)) You can still dissolve the whole bag in 100 ml. water and already measure the right amount with a syringe. Store in this case in a tightly closed sterilized container in the refrigerator for no more than 2-3 weeks.
5. Pour these half a glass into milk and mix thoroughly once for 2-3 minutes (this is important!) And leave.
6. The process of coagulation (coagulation) begins. Coagulation turns milk into whey and curd. This happens after 30-60 minutes.
7. Check the readiness of the cottage cheese. It should look like a cream with a clear separation between curd and clear whey. If the whey still resembles milk, then leave the cottage cheese for a few more minutes. We do a clean finger test. This is a very simple test: you just need to dip your finger (clean! :)) into the curd mass and look at it. If a white milky mass remains on the finger, then the cottage cheese is not yet ready. If the finger remains clean, then the readiness of the cottage cheese is guaranteed.




8. We lower the long knife to the very bottom of the container, cut the mass with a “mesh” of 2-3 cm.




9. Then we try to cut horizontally with a slotted spoon, so that the result is something similar to cubes 2-3 cm in size. Of course, it is impossible to cut into even geometric cubes in this way, but in this case it is not necessary.




10. Gradually increasing the temperature of the water to 38 degrees, and maintaining it at this level, gently mix the cheese mass from time to time (now it is already a cheese mass), trying to prevent the pieces from sticking together. If large pieces come across, at the same time we cut them too. You can stir b/w every 20 minutes.




11. After 2-3 hours, drain the whey into a separate container, it will come in handy on the farm.


12. Throw the cheese mass into a sieve or colander. When the remaining whey drains and the mass cools to room temperature, we will get soft homemade cheese.


It can be stored in the refrigerator, but not more than a week, since it is not recommended to store soft cheese for longer.
How to make hard cheese.
In order to make hard cheese from homemade soft cheese, you just need to press it.
13. Break the cheese mass into pieces with your hands and add salt to taste (I added 1.5 tablespoons).
We mix and put in a container form, previously lined with a dry, clean piece of cotton fabric, put a saucer-shaped piston on top.
In the process of making cheeses, he experimented with various forms. Here in the photo on the right is a vessel for spoons and forks, and on the left is a lid from a box for 100 CDs (as a result, I threw it away - cracked, thin - I used an enameled colander)




14. We put all this economy under pressure. We increase the load smoothly - up to 10 kg.


In a simplified version (a press of two pans), we put a container with cheese on the bottom of a large pan, put some kind of elevation in the form of a small bowl on the piston, and lower a small pan onto this elevation, filling this small pan with water for weight. So that the small container stands in the center of the large one and does not lean, we radially thrust three folded towels between the containers
15. After 5 hours, we take out the slightly pressed cheese:


16. Drain the serum, wipe it dry, change our piece of cotton fabric for a fresh one, only this time the load is more from above - 40-50 kg. The hardness and shelf life of the cheese depends on the mass of the load - the heavier the load, the less moisture the product will have and the longer the shelf life.
17. After 12 hours of standing under pressure, we take out




Here is the cheese from the last batch
This is already a cheese that is almost ready and can be tasted, but has not yet matured like a real cheese. To ripen, put the cheese on a wooden base or on a plate lined with a clean cotton cloth - and in the refrigerator for lack of a cellar. We are waiting for the formation of a crust and maturation of the cheese within one to two weeks. In order for this to happen evenly, the cheese will need to be turned over periodically.
Our cheese is ready! It is slightly swollen and rounded, this is due to holes inside the cheese (eyes), which are formed as a result of carbon dioxide pressure. Carbonic acid is released during the work of the irreplaceable little helpers of the cheese maker - lactic acid bacteria.
This cheese is a week old


This is 12 days

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. Without 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. The resulting 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 with a high fat content, 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 a tasty 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 thick-walled saucepan, bring the milk almost to a boil and pour in the 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 as a cream for a cake.

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. 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 white balls soaked in brine, and belongs 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 - this is the best temperature for an efficient rennet reaction. Use a special kitchen thermometer.

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

After about half an hour, the milk will ferment and become like jelly. 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 the citric acid and enzyme separately in a quarter cup of milk or water, mix them with warmed milk and set aside in a warm place. To keep warm, the pan can be wrapped with a blanket.

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 a delicious dish in just a day or two and 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 have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

Mankind has long learned to reproduce factory and factory products at home. Our enterprising people smoke fish at home, cook condensed milk, make sweets, bake cookies better and healthier than store-bought. Plus, it makes great homemade cheese. You will find a simple recipe for delicious homemade cheese in different variations in our section. At home, you can easily make cheese such as Philadelphia, Mozzarella, Adyghe and Suluguni. You can, using simple products, make delicious processed cheese and a lot of other cheese goodies at home. Yes, perhaps it will be different from store-bought counterparts, but it will be much more useful and much cheaper, it will not contain various GMOs and palm oil, and will be made by hand.

At home, you can even make the famous Indian Paneer cheese using only homemade milk and kefir (or lemon juice, sour whey, live yogurt). The recipe is simple and clear. So, to prepare homemade cheese from milk, you need to pour this same milk into a cauldron (thick-walled saucepan), let it boil. Pour in a little kefir or lemon juice (you need acid to curdle milk). After a couple of minutes, the curd will float on top of the separated whey.

This is already a delicious homemade cottage cheese, and you can easily use it. But - we want to make homemade cheese. Therefore, we collect the curd, wrap it in gauze, put on a press, and after 2-3 hours we have a ready-made fine cheese, called “Panir” in India, healthy and tasty. It is noteworthy that nothing is lost here - the resulting whey is perfect for okroshka and borscht, for baking, you can just drink it, wash your face and wash your hair. Wasteless production.

Creamy homemade cottage cheese cheese is simple and easy to make according to the following recipe. For 1 kg of low-fat, dry cottage cheese, you need to take 1 liter of milk, 3 eggs, half a pack of good butter, a little salt, and a teaspoon of soda. Pour the milk into a thick-walled saucepan, dip the cottage cheese into it, let it boil. Armed with a wooden spoon, stir for 6-7 minutes, a good curd will begin to stretch.
Then strain using gauze, you get a plasticine-like mass.

Further, to get delicious creamy homemade cheese, you need to take another thick-walled saucepan, send cottage cheese and other products there, mix, turn on the fire and melt for 7 minutes, stirring constantly. When it starts to lag behind the walls, the cheese is ready. Now it remains only to put on a dish, cool, wrap with a film and send to the cold. Now you know a simple recipe for delicious homemade cheese, you can cook at least every day. In our section you will find other wonderful and simple recipes, use them and delight your relatives with healthy delicious dishes.

23.07.2018

Homemade goat milk cheese

Ingredients: goat milk, sour cream, lemon, salt

From goat's milk you can make a very tasty homemade cheese. I have detailed the recipe for you.

Ingredients:

- 2 liters of goat milk,
- 5 tablespoons sour cream
- 1 lemon,
- salt.

15.02.2018

Cheese with pepsin at home

Ingredients: milk, meito enzyme, sour cream, salt

Ingredients:

- 4 liters of milk,
- 0.04 grams of Meito enzyme,
- 70 grams of sour cream,
- 1-2 tablespoons salt.

29.01.2018

How to make cheese at home from milk

Ingredients: milk, kefir, sour cream, egg, salt

Making homemade cheese is not difficult at all, the main thing is to have some milk, kefir, sour cream and eggs available. Well, and, of course, our recipe, which describes the entire cooking process in a clear and understandable way.

Ingredients:
- 1 liter of milk;
- 100 ml of kefir;
- 200 gr sour cream;
- 3 eggs;
- 1 tbsp salt.

17.01.2018

Melted cheese curd

Ingredients: cottage cheese, egg, soda, sugar, butter, salt

Have you thought about the quality of processed cheese you buy? We invite you to cook this delicious thing yourself, which can be an independent pate-type dish, or you can use it to add to dishes, to add zest.

Ingredients:

- 500 g cottage cheese (required with a fat content of more than 15%),
- 1 chicken egg (preferably homemade),
- 0.5 tsp baking soda,
- 1 tbsp. l. white sugar,
- 100 g butter,
- 1 tsp sea ​​salt or kitchen salt.

10.01.2018

Homemade goat milk cheese

Ingredients: goat milk, vinegar, salt

Brynza is a very tasty and healthy cheese. Today I will tell you how to cook brynza from goat's milk.

Ingredients:

- 3 liters of goat milk,
- 1 tbsp vinegar,
- 1 tbsp salt.

29.10.2017

Homemade milk cheese

Ingredients: milk, cottage cheese, butter, egg, salt, soda

I want to tell you how to make delicious homemade cheese from milk. There is nothing difficult in its preparation, just carefully read the recipe and start cooking.

Ingredients:

- milk - 800 ml;
- cottage cheese - 1 kg;
- butter - 100 grams;
- eggs - 2 pcs.;
- salt - one and a half tsp;
- soda - 1 tsp

17.10.2017

Philadelphia cheese at home

Ingredients: sour cream, yogurt, salt, lemon juice

Ingredients:

- 350 grams of sour cream,
- 300 grams of yogurt,
- 1 tsp salt,
- half tsp lemon juice.

30.09.2017

Adyghe cheese at home

Ingredients: milk, whey, salt

Adyghe cheese is very tasty and healthy and also not cheap. Today I will teach you how to cook this delicious cheese at home. It is very easy to prepare.

Ingredients:

- 2 liters of milk,
- 700 ml. serum,
- salt to taste.

13.12.2016

Hard cheese at home

Ingredients: Milk, egg, butter, cottage cheese, soda, salt

If you have not yet prepared hard cheese yourself, but bought it in a store, then you have not tried to make it at home. In fact, it is very simple, quite fast and insanely delicious!
Ingredients:
- 1.5 liters of milk;
- 1 egg;
- 100 gr of butter;
- 1 kg of cottage cheese;
- 1 tsp soda;
- 1-1.5 tsp salt (sea or fine kitchen).

20.08.2016

Brynza cheese at home

Ingredients: milk, sour cream, salt, citric acid

Cooking homemade cheese according to the proposed recipe. A simple and affordable recipe for those who are going to make their own cheese for the first time. Give preference to a natural product that is prepared quite simply, as you can see for yourself.

Ingredients:
- 1 liter of milk,
- 3 tablespoons of sour cream,
- salt to taste,
- 1 teaspoon of citric acid.

15.07.2016

Paneer cheese

Ingredients: milk, citric acid

How to cook homemade cheese yourself will tell this recipe with a detailed description of the process. The snack prepared in this way does not contain preservatives and is very tasty.

Ingredients:
- 1 liter of milk,
- half a teaspoon of citric acid.

18.08.2015

processed cheese

Ingredients: cottage cheese, egg, salt, butter, soda

A simple and affordable recipe for making processed cheese at home from cottage cheese and butter. Everything is so simple that any housewife can handle it, and in the end you will get a wonderful breakfast snack for the whole family.

Ingredients:
- chicken egg - 1 pc.,
- cottage cheese - 500 grams,
- butter (room temperature) - 100 grams,
- soda - 1 teaspoon,
- salt - 1 teaspoon.

19.05.2015

Delicate homemade milk cheese

Ingredients: milk, lemon, salt, spices

Cheese made at home is not exactly like store-bought. However, it turns out very tasty, tender. And you can experiment with its taste almost endlessly. Well, let's try to cook?

Write down the products you need, there are not many of them:

- 0.5 l of milk;
- half a lemon;
- table salt - a pinch;
- favorite spices.

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

This is the easiest cooking method. 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 the resulting mass to a clean pan, 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.