Homemade cheese from your own milk. Homemade cheese from milk and cottage cheese

Homemade cheese is prepared from cottage cheese much faster and easier than from milk. You can avoid the sourdough and fermentation steps by using curd as a finished curd. Long exposure under pressure and many months of maturation are also not needed. Within a day after preparation, you can proceed to the most pleasant stage - tasting.

For the preparation of homemade hard cheese, natural farm cottage cheese is used, which does not contain palm oil, chemical stabilizers, preservatives and other inappropriate ingredients.

Per kilogram of cottage cheese:

100 g butter;
one egg;
10 g of salt;
15 g of soda.

To work, you will need a 3 liter saucepan, a saucepan with a bowl for a water bath, a colander with a fine mesh and a container for collecting whey.

Boil 2 liters of water in a deep saucepan.
Rub the cottage cheese with your hands or a pusher to break up all the large lumps.
Put it in hot water and boil over low heat for 20 minutes, not allowing it to boil with a key. During the heat treatment, the cottage cheese will begin to melt and excess fat will come out of it. The water will turn into whey, which can be used for baking or okroshka.
Transfer the cottage cheese to a colander to drain the liquid from it. You can tamp it down a bit. If the mesh is too large, several layers of gauze are laid on it. Through it, the mass is easy to squeeze out. Get a fairly dense lump of sticky cottage cheese. Used dishes should be soaked immediately, because dried cottage cheese is very difficult to wash.
Melt the butter in a hot water bath.
Put a lump of squeezed cottage cheese into a bowl with oil and rub it thoroughly again.
Salt, add soda so that the cottage cheese melts easier, and a beaten egg so that the finished cheese can harden. When soda reacts with lactic acid, the curd mass noticeably increases in volume, becomes soft and fluffy. Egg yolk slightly stains it.
For 5 - 7 minutes, the cheese mass must be continuously mixed so that it warms up and heats evenly on all sides. You should get a completely homogeneous, viscous mass. It is well separated from the walls and collected in one lump. The longer the cheese is boiled, the harder it will be.
Arrange the cheese mass in molds neatly, without voids. Fill the container to the top so that there is no air left under the airtight lid.
Cool completely and refrigerate for 5 to 10 hours to solidify the product.

From one kilo of raw materials, 0.5 kg of the finished product will be obtained. Homemade cottage cheese cheese is stored for 10 days in the cold in an airtight container.

Recipe with milk

To enrich the taste of homemade cheese and emphasize its creamy aroma, cottage cheese is melted in milk.

Per kilogram of curd mass:

1 liter of milk;
a couple of eggs;
100 g of oil;
10 g of salt;
15 g of soda.

Low-fat milk separates faster, so store-bought regular milk (2.5%) can be used.

Grind cottage cheese, put in milk and warm, not allowing the contents of the pan to boil.
After a few minutes, the milk will separate into clear whey and curd flakes, and the thick sediment will become sticky and soft. It is important to carefully monitor the process and remove the pan from the heat in time. Cheese made from milk and cottage cheese is very capricious. It is impossible to drain the whey too early, otherwise the cheese will not turn out. If the cottage cheese is digested, it will become elastic and hard, like rubber.
Transfer the curd mass to a fine sieve and squeeze. To do this, it is convenient to use a slotted spoon with a long handle.

Melt the butter in the saucepan where the cottage cheese was cooked.
Put the squeezed cottage cheese into it and rub it thoroughly again.
Boil the curd mass for several minutes, evaporating the excess liquid. Cottage cheese must be actively mixed so that the mass is evenly heated.
In a separate bowl, beat eggs with salt and soda. Combine them with cottage cheese, continuing to mix continuously.
First, abundant foam will rise, then it will settle, and the mass will noticeably change: it will become homogeneous and viscous. The quality of the future cheese depends on how much the cheese mass is boiled.
Transfer the hot melted cheese into molds, cool completely and only then close tightly.
Refrigerate for a day or at least overnight.

Homemade hard cheese from cottage cheese

From store-bought fat-free cottage cheese, you can quickly prepare the basis for a variety of experiments with original flavors.

Products for 0.5 kg of cheese:

1 kg of cottage cheese;
two eggs;
130 g butter;
10 g of salt;
15 - 20 g of soda.

Homemade hard cheese can be prepared with any fillers: mushrooms, seafood, smoked meats, hot peppers, herbs or spices. The possibilities for experimentation are endless, but do not forget that additives can affect the shelf life of cheese.

Melt butter in a deep frying pan. Put the cottage cheese and grind it.
Whisk eggs, salt and soda. Combine ingredients.
You can not boil the cottage cheese, since there is no excess fat in it, but you will have to increase the melting time of the cheese mass. There is also little liquid in the pan, so you will have to mix the cottage cheese especially actively. The cheese mass will be heated for 10 minutes.
At this time, all fillers and seasonings are added to it.
When the cheese in the pan begins to gather into a lump, it is necessary to pack it in small containers of 250 ml. This makes it easier to avoid the formation of voids in which condensation can accumulate.
It remains to cool the product and seal tightly. Keep in the refrigerator for at least 12 hours.

Soft curd cheese

The quality of this cheese resembles cheese. It is more moist than hard cheese and may even come out a bit grainy.

0.5 l of milk;
0.5 kg of fatty cottage cheese;
50 g butter;
5 g salt.

The rest of the fillers are chosen according to taste: salty, smoked, spicy additives, fresh herbs, seasonings and spices. Soft cheese can be prepared even with sweet fillings, such as chocolate. But in its natural form, it is very good.

The liquid is drained. The sediment is thrown into a colander.
When most of the liquid has drained, the curd is transferred to a bowl and mixed with the rest of the ingredients.
Spread the mixture in gauze or a smoother cloth and wring out.
The bundle with the cheese mass is tightly tied and hung over the whey collection container for 4-5 hours. The bundle knot can be fixed on the long handle of a ladle located above a deep pan. Whey will squeeze out much faster under pressure. For 2 hours, a bundle with cheese mass is placed in a colander and covered with an inverted plate, on which a small load is placed. For example, a jar of water.
Soft cheese is stored in an airtight container for no more than 5 - 7 days.

How to make cream cheese

Another version of soft cheese is creamy, a bit reminiscent of processed cheese.

For 250 g of cheese:

0.5 kg of cottage cheese;
two yolks;
50 g butter;
5 g salt;
10 g of soda.

Preparing soft cheese in a steam bath:

Cottage cheese, pounded with yolks, is laid out in melted butter. Proteins will make the product hard, so the eggs must be separated very carefully.
Add salt and soda.
Melt cottage cheese for about half an hour or a little less. The longer the cheese is cooked, the harder it will be. But there is no need to rush - there should not be curd grains in it.
The finished mass is poured into small molds, oiled, cooled to room temperature, covered with a lid or film and removed in the cold.

The shelf life of such a product is only 5 - 6 days.

Cooking melted cheese

In the process of preparing processed cheese, the mass almost does not lose liquid, so the amount of cheese is obtained as much as cottage cheese was used.

For 500 g of cottage cheese:

100 g butter;
5 g salt;
10 g of soda.

Butter can be replaced with sour cream. It will need half as much, and the cheese will be low-fat. To thicken the mass faster, add one egg.

Mix all ingredients thoroughly with an immersion blender.
Heat the composition in a water bath to a state of homogeneous thick sour cream. The curd should melt completely. This will take 10 - 15 minutes. All this time, the cheese mass is stirred so that it warms up evenly. This is easy to do with a blender.
Pour the finished cheese into greased molds. You can add different fillers to each, 10-20% by weight of cheese.
Cool the product, mix the film of fat formed on the surface and put it in the refrigerator.

You can store natural processed cheese from cottage cheese for 5 days, and cheese with additives - half as much.

For fatty and soft homemade mascarpone:

400 g of cottage cheese;
20 g butter;
200 ml heavy cream.

Humidity and structure of different types of cottage cheese are different, so cream should be added little by little. You may need a little more or less liquid.

The cream is cooled to 4 - 5ºС.
Beat cottage cheese and softened butter with a blender until a homogeneous dense mass and cool for 30 minutes.
Whisk quickly again and pour in the cream in a thin stream, continuing to work with a blender. All the time you need to monitor the state of the cheese mass. It should become dense, but not thick, uniform and shiny, very similar to cream.

You can store such a product for only 3 - 4 days.

From goat cheese

Goat milk is richer in composition than cow's milk, more beneficial for the body and does not cause allergic reactions. But not everyone likes its specific smell and taste. It is especially difficult to include it in a child's diet. Goat cheese does not have such a bright smell, while it retains all the beneficial properties of milk. Due to the optimal ratio of fats and proteins, goat cheese has a special delicate taste that will attract any gourmet and picky eater. Making homemade goat cheese is just as easy as making cow cheese.

From 1 kg of cottage cheese, 600 - 650 g of cheese is obtained:

1 kg of goat cheese;
1 liter of goat haze;
100 g of oil;
15 g of salt;
10 g of soda.

The cheese will be harder if one egg is added to it.

Most often, Provence herbs are added to goat cheese. Other fillers must be added with care, taking into account the cheese's own original taste.

If you replace milk with water, the specific smell of the finished product will be less noticeable.

Cottage cheese is melted in milk until whey is separated.
All ingredients are heated in a water bath until smooth. This will take 10 - 20 minutes.
The composition is poured into molds and cooled.

If you use twice as much milk as cottage cheese, small holes will form in the cheese, and its texture will become more delicate.

The melted cheese mass will turn out to be watery, it must be held in a colander under pressure for 4 to 5 hours. At this time, it is better to place the structure with the load in the refrigerator.

Cheese made at home is in no way inferior to store-bought cheese. And even if the cottage cheese was prepared independently from good village milk, then such a product is also much more useful than purchased.

This article is for those who are interested in cheeses. Here we will tell you how easy and simple it is to make hard cheese yourself at home. Useful information can be both for ordinary cheese lovers and for caring mothers who are afraid to buy this product for their children in supermarkets, because there is always a risk that the product will not be fresh. This will also allow you not to wonder how long it has been on the shelf, and what harmful additives it contains.

Does it make sense to cook cheese at home?

Hard cheese, made at home from milk, can become a significant part of your daily diet, because natural products are always tastier and healthier. Dairy products, especially cheese, are rich in a huge amount of nutrients that your body needs on a daily basis. To begin with, you should understand that making hard cheese at home will be much more economical than spending money on an already prepared product in specialized factories. Of course, it all depends on the varieties that you want to get or buy. Another plus is that you can always be sure of the quality of all the ingredients, you do not have to worry about the taste and composition of your dish. You can always rest assured that the product gets to the table fresh. You will be able to control the entire cooking process and teach the whole family if necessary. Many housewives like to control not only the cooking process, but also “customize” their desires for themselves. Therefore, you are able to make the taste more salty or very delicate. It just depends on your preference. Reviews of such cheeses always contain a lot of additions to the traditional recipe.

Making hard cheese at home is easy!

Interested in how to make hard cheese at home tasty and healthy? Initially, you need to prepare products that meet the list of requirements specified in the "instructions". The recipe for hard cheese at home is very easy and straightforward. First of all, you need to thoroughly wash your hands, prepare the work surface for cooking. As for cottage cheese, we advise you to get it at home in order to be completely sure of the quality of the cheese. The cottage cheese should be placed in a deep pan that is convenient for you, after which you should try to break all the lumps with your hands so that in the end all the cottage cheese is of the same consistency. As for milk, it is also advisable to stop your choice on fresh homemade, this will give a more delicate taste to your creation. Cottage cheese, prepared in advance, must be poured with milk, put the pan on a small fire. The contents must be stirred all the time, make sure that the cottage cheese does not burn and the milk does not escape. The serum we end up with should peel off, this is a sign that you are doing everything right. The cottage cheese should begin to gather into small lumps and become harder and harder. It may seem to you that the curd mass seems to have begun to melt before your eyes. After that, the pan should be removed from the oven and the contents put on clean gauze, the liquid that remains should flow out. For making hard cheeses at home, it would be better if you buy non-stick, specialized dishes so that you do not have to be afraid that your dish will simply stick to the bottom of the dish.

The final step in making cheese

Place a little butter, not very fatty butter on the bottom of your dish and put the contents on a small fire, then break the eggs into the pan, add a little salt, a pinch of soda and at the end the curd you cooked. It is advisable to stir all the contents with a wooden spoon that is convenient for you. You need to stir until the whole filling is the same consistency. This process will take you approximately half an hour. Making hard cheese at home is quite easy if you can keep the proportions and like to experiment with recipes. If your product has become soft and shaped, you can take it out and wrap it in a film, after which you should pick up dishes in which you can properly tamp your creation. There is nothing difficult in this, and in the meantime, the preparation of hard cheese at home is finished. If you love dairy products, then there is nothing easier than preparing it at home and delighting your loved ones.

calories in homemade cheese

Two hundred and fifty calories is not so much for those who are worried about their figure. Only one hundred grams contain such a calorie content, however, these figures are approximate, as they depend on the choice of products from which the cheese is made. Do not worry about the figure, but if you are afraid to gain extra grams, then just take low-fat ingredients. Hard cheese, cooked at home, is very healthy, and you should not deny yourself such a pleasure! Treat yourself to the delicious treats you love so much. For a change, you can add carrots to homemade cheese, which will give it originality.

A little history of hard cheeses

In the recent past, hard cheese, cooked at home, was an ordinary dish on the table of every housewife. Nowadays, not all women like to spend time at the stove, and only some prefer to cook for their family. In modern times, many people think that it is easier to go to a canteen, a restaurant, or just buy something on the way to work, but is it all good for your health? Even before our era, hard cheese was a favorite product of nomads. Many people were engaged in housework at that time, each family had goats and sheep, which made it possible to create this dish at home all the time. Many scholars suggest that homemade cheese was first made in the Middle East. The Arabs preferred to indulge in delicacies, so hard cheese made from cottage cheese, cooked at home, was kept at everyone's home, its recipes were supplemented with nuts and spices.

How to diversify the taste of homemade cheese?

Now every housewife has a large selection of different spices, spices and additives for cooking their dishes. In many recipes, you can read that cheeses like a lot of herbs and seasonings, but we must not forget that this is all individually for everyone. Supermarkets are full of different condiments, but you need to know what you should buy and what each of the additives are for. Much attention must be paid to the composition of all spices so that your homemade cheese is not spoiled. In order not to get confused in the choice and not harm yourself, it is best to add what you have already encountered, for example, garlic with allspice, a little hot mustard and dry green dill will not hurt either. These, of course, are the wishes of everyone who likes to experiment in the kitchen, and this is not the first time they have prepared this dish.

If you are confused about the choice of milk

We've already covered how to make hard cheese at home before, but there are a couple more frequently asked questions about choosing milk. Which is better - cow or goat? There is no unequivocal advice, since there are lovers only of cow's milk and there are those who cannot even tolerate the smell of goat's milk. We can only say for sure that this product is useful, it contains calcium, vitamins B and D, as well as iron. As for goat milk, it can be noted that it is very useful for children.

Classification of cheeses and a short digression

Cheeses can be divided into several groups according to the method of preparation. Many will be interested to know that cheese can differ not only in taste, but also in the very mechanism of its creation. How to cook hard cheese at home, this is already familiar to us. Now the question arises of how it can still be obtained in other ways. There are rennet cheeses, the peculiarity of which is that they add a special enzyme, which is obtained from the dried stomachs of young calves. Among other things, there are sour-milk cheeses, products with the addition of mold. It makes this dairy product quite extravagant, gives an unusual taste. However, not many people like such innovations. There are also lovers of smoking, there are many varieties of cheese with the addition of various spices, which gives the product an extraordinary taste. Processed cheeses are always the most popular, they find their recognition among children and adolescents, you can always take it on the road or on nature.

Swiss cheese. Reviews

The highlight of Swiss cheeses is that we almost never see either the name of the variety or the specific brand on them. These culinary masterpieces get their name from the name of the area where a certain type of cheese was prepared. Many countries are reluctant to sell Swiss cheeses because almost all of them are made from unpasteurized dairy products. However, these cheeses have always been one of the most expensive and delicious, this feature has always been considered valuable to the consumer, according to reviews. Swiss cheese is able to keep fresh for a long time, especially in the winter season. Its price is high also because of the delivery, and besides, all the ingredients are of high quality.

Homemade cheese recipes are a real find for connoisseurs of tasty and healthy 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 from goat's milk is obtained. 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.

The general principle of making 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 taste and fresh aroma. 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 of 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 is a great option for breakfast, and it cooks 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 is on this that the taste of the final product depends;

- 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.

The stores sell a line of cheeses produced in our country and exported from abroad. To buy a good variety, you have to pay a lot of money. Therefore, we propose to make cheese at home from milk on your own.

Ingredients:

kefir - 1200 ml;
coarse salt - 1 tbsp. spoon;
milk - 3600 ml.

Cooking:

To make the cheese as tastier and richer as possible, use the highest fat dairy product. Farm offers are ideal.
Boil kefir. The serum will remain at the bottom.
Drain the whey and set aside for 2 days. Keep in the room. The product should sour.
Boil milk. Switch fire to minimum. Pour in the sour whey. Mix. Boil.
Strain. Salt. Place the prepared product in gauze. Tie the ends and hang. Excess liquid will drain. It will take about half an hour.
Put oppression. Drain off any liquid immediately. Under the yoke, homemade cheese made from milk and kefir should stand for 5 hours in the refrigerator compartment.

From goat milk

Ingredients:

goat milk - 2100 ml;
sour cream - 2.5 tbsp. spoons;
salt (large) - 1 teaspoon;
cottage cheese - 2.5 tbsp. spoons.

Cooking:

To make cheese from goat's milk, you will need high-fat ingredients. Warm up the milk.
Dissolve cottage cheese in a few tablespoons of milk. Send to warm milk. Salt and boil.
Pour in sour cream. It takes about 13 minutes to cook. The milk should be curdled.
Cover the strainer with gauze and place the mass. Cover with a cloth napkin and put oppression. Set goat cheese aside for an hour.

Homemade cottage cheese from milk and sour cream

The cheese is much tastier than store-bought, with a soft and delicate texture. Such cottage cheese will be eaten with pleasure by children. Suitable for first feeding babies.

Ingredients:

milk - 3300 ml, it is recommended to use home-made;
sea salt - 1 teaspoon;
sour cream - 550 ml.

Cooking:

Leave the milk in the room to sour. The main thing is not to overdo it, otherwise the finished product will turn out bitter.
Warm up the sour product. The temperature should be 40 degrees. Pour in sour cream. You can't stir.
Salt. But this is optional, you can do without this ingredient. Take a pre-prepared gauze napkin and pour the boiled mixture.
Tie a napkin and hang for an hour.

With the addition of cottage cheese to the recipe

The finished product is an ideal offer for vegetarians.

Ingredients:

cottage cheese - 1100 g;
butter - 110 g;
salt - 1 tbsp. spoon;
milk - 1100 ml;
black pepper - 0.4 tsp;
baking soda - 0.5 tsp;
turmeric - 0.4 tsp.

Cooking:

Boil milk. Place curd. Boil. Turn off the fire.
Lay down the gauze. Three layers will be enough. Pour the prepared mixture. Tie the edges and hang for 17 minutes. Squeeze.
Place butter in saucepan. Place mass. Stir. Lumps should not remain. Fry. Salt. Pour soda, season.
Move to form. Withstand 3 hours.

How to make sour milk

You can make cheese from sour milk. Moreover, for a healthy treat, you will have to spend a minimum of time, and you can enjoy the pleasant taste of fresh cheese.

Ingredients:

chopped dill (optional)
sour milk - 1000 ml;
salt;
egg - 1 pc.

Cooking:

Place the salt in the mixing bowl, then the egg. Turn on high rpm. Whisk.
Pour into milk. Boil and boil over medium flame. The serum should separate.
Take a special form that is intended for soft cheese. Cover with gauze and pour the boiled mass. Sprinkle with dill. Mix.
Cover with ends that hang down at the edges. Expose oppression.

Hard milk cheese

Ingredients:

sea salt;
fat milk - 1450 ml;
spices;
kefir - 510 ml.

Cooking:

Boil milk. Salt. Sprinkle with spices. Pour in kefir.
Boil 3 minutes. Put gauze in a strainer. Pour in the dairy product. Tie the ends. Squeeze. Put oppression on top. Move to refrigerator compartment.
Withstand 11 hours.

Cooking Mozzarella

Ingredients:

sea salt (coarse) - 2 tbsp. spoons;
milk - 2200 ml;
pepsin - 0.5 tsp;
water - 1650 ml;
lemon juice - 2.5 tbsp. spoons.

Cooking:

Dilute pepsin in half a cup of water.
Warm up the milk. It will take exactly 70 degrees. Pour in water with pepsin and lemon juice. The mass will collapse.
Drain off the serum. Place the rest of the mass in the fabric and wring out.
Warm up the water (90 degrees). Salt. Soak cheese in water for 2 minutes. Get it. Stretch. Then crush. Repeat the process several times. The mass should become homogeneous and completely smooth.
Knead with fingers. Fold into an envelope and dip in water.
Lay out the workpiece and roll. Should be a sausage. Wrap tightly with foil. Tie with rope. Should be a ball. Cool down. Remove film. Place the blank in the whey. It is in this form that the product is stored in the refrigerator.

With kefir

First you need to cook cottage cheese, and then on its basis - cheese. It will come out shiny and will not crumble when cut.

Ingredients:

salt (large) - 1 teaspoon;
kefir - 2100 ml;
black pepper - a pinch;
soda - 0.5 tsp;
egg (chicken) - 1 pc.;
paprika;
butter - 1 tbsp. spoon.

Cooking:

For cooking, you will have to build a steam bath. Warm up kefir. Cover the colander with gauze. Pour the boiled product. Wring out and hang for 47 minutes.
Return the prepared mass back. Salt. Pour in soda. Add an egg. Sprinkle with paprika, then pepper. Mix with a crush.
Boil 17 minutes. The mass will turn yellowish, homogeneous.
Grease a special mold with butter. Pour in prepared mixture. Cool and hide in the refrigerator compartment. After 1.5 hours the product is completely ready.

Milk mascarpone cheese

This is the most elementary variation of cooking. The process is very easy and does not require much effort.

Ingredients:

fat cream - 1100 ml;
lemon juice - 3 tbsp. spoons.

Cooking:

Before starting cooking, build a steam bath. Squeeze juice from lemon.
Using a food thermometer, bring the milk to 85 degrees. Remove from fire.
Pour in the juice. Keep stirring the liquid constantly. Measure the temperature. The thermometer should show 82 degrees.
Return the liquid to the bath. Stirring and measuring constantly, bring the temperature to 84 degrees.
The mass will thicken and become like a cream. Remove from fire. Continuing to stir to cool the mass. The temperature should be 45 degrees. To speed up the process, the container can be placed in ice cubes or ice water.
Place a cotton towel in a colander and strain the workpiece. Transfer the mass with a spoon to a clean towel and hang. Withstand 12 hours.
Move to colander. Set oppression and hold in the cold for 11 hours.

Melted cheese at home

From cottage cheese and milk you can get amazing processed cheese.

Ingredients:

butter - 110 g;
soda - 1 teaspoon;
cottage cheese - 1100 g;
salt - 1 teaspoon;
milk - 1100 ml.

Cooking:

Warm up the milk, bringing to the formation of bubbles.
Place curd. Constantly stirring, wait for folding. This process will take approximately 4 minutes.
Lay down the gauze. Place the boiled product. Squeeze. Hang up. The whey must completely come out of the workpiece.
Pour butter into a saucepan. Sprinkle with soda. Salt. Mix
Place the prepared curd mass. Boil 14 minutes. Make sure it doesn't burn. Remove from flame. Cool down.

It is recommended to mix with a wooden spatula.
When pouring the kefir product, stir the ingredients intensively.
Each time using one recipe, you can change the taste of the product by adding various spices, vegetables, herbs and even olives.
The taste is highly dependent on milk. Therefore, purchase only fresh and pay attention to its aroma.
If you decide to cook from sour milk, then the souring process can be accelerated. Heat unsalted milk. Drop lemon juice and stir. Leave on the table. The process will go much faster.

Surely you have always thought that making homemade cheese from milk is very difficult. Let's dispel this myth. Delicious, healthy (without any harmful food additives), tender - this is how cheese is made from milk, prepared at home according to the recipe below. This cheese is best made from goat's milk. But natural cow's milk is also great.

Ingredients:

Milk- 2 liters

Sour cream 20%- 0.5 liters

Eggs- 5-6 pieces

Salt- 1 tsp

How to make homemade cheese from milk

1 . We put the milk on fire. It will need to be brought to a boil.

2 . While the milk is boiling, prepare the sourdough. Wash the eggs thoroughly, develop into a cup.

3 . Beat the eggs with a whisk until smooth.

4 . Add sour cream.

5 . We mix. We get the starter for homemade cheese. Salt can be added to sourdough or milk, whichever you prefer. By the way, the amount of salt, then adjust to your liking. With one teaspoon, this cheese is slightly salty.

6 . When the milk boils, pour the starter into it.

7 . Cook on low heat for 10 minutes. Constantly stirring. The milk curdles and the whey separates from the curd.

8 . Gauze, rolled up in 3-4 layers, put in a sieve or colander. We merge. The cheese mass remains on the gauze, the whey flows down.

Cheese sourdough at home

Cheese sourdough in the first stage is prepared from eggs and sour cream, as described in detail above. Next, you need to leave 0.5 liters of whey, which remains after you drain the curdled milk from the pan through cheesecloth. This jar of serum can be stored in the refrigerator.

The next time you make homemade cheese, simply add 1 tablespoon of 9% vinegar to the whey (it should be at room temperature). Cheese sourdough is ready.

Thus, in your refrigerator there will always be homemade cheese starter.

9 . We cover the workpiece of homemade cheese with gauze on top.

10 . Then with a flat plate.

11. And put a press on top of the plate. In our case, this is a three-liter jar of water. We leave for 5-6 hours.

Delicious homemade cheese is ready

Bon appetit!

Recipes and secrets of homemade milk cheese

Cheese lovers are well aware of many varieties and the richness of their tastes. There are so many varieties, starting with cottage cheese and ending with fragrant parmesan, and processed cheeses, and light ones like mozzarella and feta, and oily hard ones, and with white, blue gray mold, you can list them for a long time, but not everyone is able to make homemade cheese from milk. And even then, for the simple reason that I have never tried to invent this delicious protein product in my kitchen.

Everything is very simple, economical and useful, because only you will not add various harmful chemicals, flavor enhancers and so on to your cheese. Each cheese maker, even an amateur, has his own technology, each has his own secrets, but they will not hide their delicious recipes from us. So let's try and brag about our inventions of cheese art in front of our relatives.

Homemade goat cheese

A few words about how you can diversify homemade cheese from milk. Well, this cheese goes well with herbs, as well as cumin, coriander. These seasonings can be added both inside and roll the finished piece of cheese, and let it harden like that. To get started, you should try making goat cheese according to a simple and quick recipe:

Goat milk - 2 liters.
Vinegar food - 4 tablespoons.
Salt - to taste, about 40 grams.

Heat the goat's milk in a saucepan over very low heat. It is necessary to constantly stir a little. In order for the milk to begin to curdle - to turn into cheese, you need to pour in the vinegar, and, without ceasing, stir. The cheese should become thick, turn into a solid piece, only gentle stirring will not allow the cheese to break into pieces.

Turn off the heat and put the cheese on cheesecloth, let the whey drain well. The more whey that leaks out, the drier the goat cheese will be. Mix cheese with salt and put in a form convenient for you, leave in the refrigerator to harden.

Homemade cow's milk cheese

From cow's milk, you can cook almost all the seen and unseen varieties of cheeses. For example, you can always have homemade cheese made from milk like feta cheese in your refrigerator, because it is quick and easy to prepare, and you won’t spend a lot of money on making it. The approximate amount of cheese at the exit is 300 grams.

Cow's milk - 1 liter.
Eggs - 3 pieces.
Salt - 2 tablespoons.

Let's start by bringing the milk to a boil over low heat, so that a "skin" does not form. While the milk is boiling, dilute the salt in it, leave it and take care of the remaining ingredients. Eggs should be beaten well with sour cream, and then pour this mixture into milk, stirring constantly so that the food does not burn.

After 10 minutes, pieces of cheese will appear on the surface, which must be thrown onto cheesecloth, then let the whey drain for several hours. Then it is necessary to give the cheese a shape, for this we make the so-called press: without taking it out of gauze, put the cheese on a board, cover it with another kitchen board, and put a jar or pot of water on top, at least 1 liter, and hide it in the refrigerator. The next day, you can freely taste homemade cheese from milk. This recipe is very similar to what we looked at with a step-by-step photo in the first version. It just comes out salty.

Homemade cheese from milk and cottage cheese

From milk and cottage cheese, you can invent such a variety of cheese as suluguni, or Adyghe cheese. They are very similar, especially in the way they are cooked. With one condition - Adyghe cheese should not be boiled for more than half an hour, and for suluguni, milk needs to be boiled longer.

Milk - 1 liter. Milk for the recipe is taken store-bought, above 3% fat.
Butter - 100 grams.
Cottage cheese - 1 kilogram.
Salt - 1 tablespoon.
Eggs - 3 pieces.
Soda - 1 teaspoon.

First of all, you need to boil milk over low heat, after boiling add cottage cheese and cook, stirring, for about 1 hour - 40 minutes. We throw everything in a colander and let the whey drain for about a few hours.

We put the cheese mass in the pan, where to add such products, they should be at room temperature, like cheese: eggs, butter and salt. Mix well and put the mass back on fire for half an hour at medium power. After 10 minutes, remove homemade cheese from milk, transfer to a bowl and leave to cool, then hide in the refrigerator until completely solidified. A little trick - grease a bowl or mold with butter so that the cheese falls behind more easily. And whey will come in handy in order to bake delicious pancakes for cheese.

Homemade cheese from milk and kefir

A very simple and economical cheese recipe, under the exotic name "paneer". Instead of kefir, you can take plain yogurt without additives, or lemon juice, whey.

Homemade milk, cow's milk - 1 liter.
Kefir - 200 milliliters.

We need to boil milk over medium heat, where then pour kefir, very slowly and carefully, constantly stirring. Leave for another time on the fire, and when the curd appears on the surface, put it on cheesecloth and let it drain. Many recommend not to get rid of whey, because it can make a mountain of delicious pancakes, or make okroshka, healthy drinks. And also - cook low-fat cottage cheese.

Leave the cheese in gauze, tie it tightly, put it on a kitchen board, you need a press on top - put another cutting board on the cheese, on which we install a liter jar full of water. Delicious homemade milk cheese can be tasted after a few hours spent under pressure and 1 hour in the refrigerator.

Homemade sour milk cheese

Milk - 1 liter.
Dill - half a bunch.
Egg - 1 piece.
Salt - to taste, no more than 1 teaspoon, so the cheese will look like Adyghe.

Let's put the milk to sour, for a few days in a dark place, you can just under the table in the kitchen. Beat the egg well with salt, and finely chop the greens and add to the egg. Now we add the products to the sour milk and put on medium heat, stirring, until the curd appears on the surface and the whey separates.

We throw back the mass on gauze and a colander, let the whey drain. Then we shift it into a mold and leave it under pressure (any vessels filled with water can serve as a press) for several hours. Then we put our homemade cheese from milk in the refrigerator, try and enjoy.

Homemade hard cheese made from milk

Milk - 1 liter.
Eggs - 2 pieces.
Butter - 100 grams.
Homemade cottage cheese - 800 grams.
Salt - 1 teaspoon.
Soda - 1 teaspoon.
Favorite seasonings and spices - you can paprika, cumin, coriander, dried herbs, curry, turmeric.

Milk must be mixed with cottage cheese and put on a slow fire until the milk begins to boil (do not bring to a boil). Then we recline it on gauze, and squeeze out the whey, let the rest of the liquid drain, leaving the cheese in a colander for an hour or two.

In the meantime, mix eggs, salt with soda, seasonings and spices in a bowl. When the excess whey remains in the pan, we send the cottage cheese back to a slow fire, along with the butter, and also add the egg mixture. You need to constantly stir the cheese blank so that the products do not burn to the bottom of the pan. The mass will begin to thicken, stretch, become homogeneous - this is a sign, it's time to turn it off.

We shift it into a mold, put it in the refrigerator, let it cool, and try.

Homemade cheese from milk and sour cream "Mascarpone"

You can cook this cheese yourself, because you can not buy it everywhere, but it is expensive. And for the preparation of such a dessert as "Tiramisu", it is ideal, so we will prepare mascarpone at home from several ingredients.

Milk - 200 milliliters.
Sour cream - 700 milliliters (high fat content, about 30%).
Lemon juice - 2 teaspoons.

We heat the milk together with sour cream over medium heat, do not bring to a boil, stirring constantly. After the temperature of the mixture rises to 70 degrees, add lemon juice and hold on fire for another 10 minutes, then turn it off, put it on gauze, let it drain on its own, then, after an hour, squeeze it well. Let it cool in the refrigerator in the form, and you can taste it with toast or in desserts.

Homemade cow's milk cheese "Mozzarella"

Making homemade cheese from milk like Mozzarella seems unrealistic, but it's much easier than you might think. After all, there are both simple and complex recipes for small protein balls that go so tasty in salads and just with hot croutons, on pizza. The main thing is to find in a pharmacy and purchase the right enzyme, in our case pepsin.

Fatty milk - 2 liters.
Pepsin - ¼ teaspoon.
Water - 2 liters.
Lemon juice - 2 teaspoons.
Salt - 2 teaspoons.

First of all, you need to dilute pepsin in 100 milliliters of water. Now put the milk on the fire and heat it, without bringing it to a boil. Add pepsin and lemon juice, stir. When cheese appears on the surface and the whey begins to noticeably separate, turn off and put the cottage cheese on cheesecloth, squeeze out excess moisture well.

Heat the whey again, add salt. Dip the cheese in gauze for a few seconds in boiling water, perform the same procedure three times. Next, we form mozzarella balls, let cool, and hide our homemade milk cheese in the refrigerator. Remember, in order for mozzarella to be stored longer, you need to keep it in a jar with cooled whey.

Homemade milk cheese with garlic and carrots

Milk - 1 liter.
Cottage cheese - 1 kilogram.
Butter - 70 grams.
Sour cream - 3 tablespoons.
Eggs - 3 pieces.
Salt - 1 teaspoon.
Soda - 1 teaspoon.
Garlic - 3 teeth.
Carrot - 1 piece, small size.

In the end, such cheese will turn out like marble, and with toast or croutons, as well as just for sandwiches on the road, it turns out simply delicious. Grate carrots on a fine grater, mix it with cottage cheese and milk. Put on a slow fire and keep for 10 minutes, stirring. Throw on cheesecloth, let the whey and juice drain. Squeeze out excess moisture.

Add soda, eggs, salt, garlic and butter with sour cream to the curd. Mix the ingredients thoroughly, put on a slow fire to boil for another 10 minutes. The cheese will begin to turn into one lump, put it in a colander and let it cool. Then we shift it into a mold, hide it in the refrigerator when it hardens.

If you or your family do not like the taste of garlic, you can not add it at all, instead you can chop the greens finely, or do not put anything at all except carrots. In appearance and taste, such a dish turns out to be amazing, as well as useful.

Homemade cheese from milk "cream cheese"

Milk - 100 milliliters.
Cottage cheese - 200 grams (it is better to take homemade cheese so that the cheese turns out like melted, tender, but fatty).
Butter - 30 grams.
Starch (you can take flour) - 1 tablespoon.
Egg - 1 piece.
Soda - a little less than half a spoon.
Seasoning turmeric - for color, and if you want to feel the taste, put more.

This homemade cheese made from milk and cottage cheese is prepared very quickly, but it turns out just fine, the texture and taste are like expensive cream cheese from a store. To prepare it, you need to make Bechamel sauce, as well as mix some ingredients with a blender. So: mix the cottage cheese with the egg, soda and salt into a homogeneous mass.

Let's prepare the Bechamel sauce: melt the butter in a saucepan and add the flour to it, mixing well so that there are no lumps. Add milk, mix again, whoever loves, let him put his favorite seasonings, heat well, but do not bring to a boil.

After 5 minutes, when the sauce becomes like 20% sour cream, add cottage cheese with egg, soda and salt, mix and heat well for 5 minutes, again without boiling. Add turmeric for color, or any other favorite ingredients such as herbs or smoked meat, garlic, and so on.

We shift the cheese into a jar and cool in the refrigerator, or eat it hot, spreading it on white bread toast.

Homemade cheese from milk, yogurt and cream "Fromage-Blanc"

Milk, not less than 3% fat - 2 liters.
Yogurt without additives, natural - 300 milliliters.
Cream, fat content 20% - 250 milliliters.
Lemon juice - 2 teaspoons.

Heat milk and cream over low heat, stirring occasionally, without bringing to a boil. In a bowl, mix lemon juice with yogurt. Add the yogurt mixture to the milk and cream, mix and leave over low heat, without bringing to a boil.

During the heating process, the mixture will begin to curdle and pieces of cheese will appear on the surface. When the whey noticeably separates, you need to turn off the heat and leave in a warm place for 1 hour under a lid in a saucepan. After that, you need to throw the cheese into a colander, which we cover with several layers of the brand, wait until the excess moisture drains. Serum, by the way, is better to leave, and cook delicious pancakes.

The more whey drains, the drier the cheese will be, especially dry fromage is needed for baking cheesecakes, and moister for sandwiches. We leave it for several hours - a day, under pressure: we shift the cheese into a mold, put a cutting board on it, on which we place a liter jar filled with water. Let cool, store in the refrigerator.

Homemade cheese from milk and whey "A la Ricotta"

Milk - 1 liter.
Serum - 5 liters.
Wine vinegar - 3 tablespoons.

So the whey for making homemade cheese came in handy, which we received, sorry for the tautology, from cheese. So, in a large saucepan, you need to heat the milk mixed with whey well, but do not boil, make a small fire and mix lightly. Now add wine vinegar, heat for another 7 minutes, then tightly cover with a lid, remove from heat and leave for a day on the stove.

The next day, you should throw the cottage cheese on cheesecloth, squeeze out the excess, the cheese should stand for about 2-3 hours so that it does not become very dry. Do not leave for longer. Now you can put it in the form and immediately try delicious sandwiches.

Homemade cheese from milk "cottage cheese sweet"

Baked milk - 1 liter.
Sour cream of medium fat content - 1 cup.
Cane sugar - 2 tablespoons.
Eggs - 1 piece.
Soy sauce - 1 tablespoon.
Seasonings and spices - to taste. For example, cinnamon and cloves, nutmeg.

We put the milk on a small fire and, without bringing to a boil, we will warm it up well, stirring occasionally. In the meantime: mix seasonings with sugar and rub with egg. Here, after the sugar has melted, add a spoonful of soy sauce.

Mix the warmed milk and the mixture of eggs, sugar and seasonings with the sauce. When the curd mass appears on the surface, you need to turn off the fire, leave for 40 minutes in a saucepan.

Then we put the cheese on cheesecloth, decant the excess liquid, if necessary, you can squeeze out the whey. Now we put it on a plate and put it under a press (you can build it from anything, weighing more than 1 kilogram, for example, we cover the form with cheese with a board, put a liter jar of water or a saucepan on top, or a weight). Cool in the fridge and serve with anything, perfect for sweet pancakes.