How to cook cheese at home. How to make cheese from goat milk

How to cook cheese from cow's milk at home, recipe I share with you the recipe for cheese, which we often cooked with my mother, a proven and simple recipe, I just don’t know another.

3 liters of milk

3 tablespoons of vinegar 9%

1 tablespoon salt

We will cook brynza from boiled milk. Therefore, I pour three liters of milk into a saucepan and put it on fire, wait until it boils.

Milk is needed only natural homemade. It is clear that milk from packs, boxes and bags will not suit us. Homemade milk is also better thick so that it is, we bought homemade morning milk from friends in the market, then there will be more cheese. Therefore, from "rare" milk - less. In the meantime, while the milk is boiling, I pour three tablespoons of vinegar into a glass.

Is it possible to replace vinegar with lemon juice, to be honest, I don’t know, since they have never been replaced, and then the proportions will probably be different. When the milk boils, I add vinegar and a tablespoon of salt. Mixing milk with a tablespoonIt boils for just a couple of minutes, so that the milk curdles well.

This is how milk will turn out. It turns out whey and curd mass. We poured out the whey, my mother and I always poured it out, as it was boiled, with vinegar. But, you can not pour out the whey then salt it well and dip a piece of cheese into it. So it will be better stored. Of course, it may seem to someone that this is cottage cheese, but this is not so, cottage cheese is made from sour milk, and we make it from boiled milk, and it doesn’t taste like cottage cheese either. In the meantime, I quickly prepared a colander, we will decant this mass. The colander should be lined with clean gauze. Now you need to take a towel so as not to burn yourself, take a pan and strain the cheese, like this.

By the way, you can change the proportions, you can cook cheese even from a liter of milk, the problem will be different, how much it will turn out. Next time I plan to cook cheese with 6 liters of milk. For 6 liters of milk, you need 6 tablespoons of vinegar and 2 tablespoons of salt. The cheese remains in the gauze, and the whey flows into the pan. As you can see, everything is simple. We also need to put our piece under the "yoke" to remove excess liquid. This is the "oppression" we came up with. They put a bottle of water on the cheese, and the excess liquid drained into the saucepan. I left it for 2 hours, but this is a lot, in my opinion 1 hour is enough. So that our cheese is still not very dry.

From one three-liter can of milk, we got 350 grams of cheese. Here is a piece like this. Moreover, it could be given any shape. Immediately cut the cheese and began to try. You can cut the cheese in any pieces, those that you like best.

I can say that it turned out very tasty cheese. Not salty, not sour, because it may seem to someone that since we add vinegar, it will be sour, but this is not at all the case. Here is this piece of cheese, if you want to make it salty, then either dip it into boiled salt water, or don’t throw away the whey, salt it and dip the piece. The milk turned out to be fat, the cheese was yellowish. We bought feta cheese at the market on vacation, of course we sold white feta cheese and there was more water in it. We cooked feta cheese and ate it right away, leaving a small piece. In general, I want to note that cheese is best stored in brine, if you do a lot or are going to store it, then it is best in salted boiled water. Last year, a friend treated me to homemade cheese from sheep's milk, but for me it's too fat, and we can't find sheep's milk either.

Brynza is a fermented milk product aged in brine. The history of soft cheese began in antiquity. There is no exact date of origin, as feta cheese is a traditional product in the Caucasian, Bulgarian, Romanian, Moldavian, Balkan and Ukrainian cuisines. Pickled cheese is used as a snack, added to salads and pies. Let's find out the history of this delicious cheese, as well as learn how to cook it at home.

What it is

Legend has it that cheese first appeared in the jug of an Arab wanderer who accidentally fermented milk. He liked the resulting product so much that the wanderer walked around the world and shared it with everyone he met.

Now one of the oldest cheeses is made from sheep, buffalo, cow and goat milk. Each nation has its own traditional recipe, but one thing unites all of them - it is the lightly salted taste of delicate cheese, at the same time crumbly and elastic. As a rule, for the preparation of cheese, milk is curdled by constant heating (pasteurization). When the curd mass is ready, it is rolled into small balls and lowered into a barrel of brine.

Distinguishing good cheese from bad

On the shelves of the store you can find dozens of cheese producers, ranging from European countries to Asian ones. Four useful tips will teach you to distinguish good cheese from bad:

Real cheese is wrapped in airtight packaging

Being in a film or container, the cheese does not dry out and does not lose its properties. To be convinced of the quality of the cheese, it is enough to open the package. If you find a small amount of brine inside, and the cheese itself is elastic, but soft and moist, then the cheese is of good quality. Note! The content of brine in the package should not exceed 2-5%.

Pay attention to the color

Real cheese has a snow-white color. Rarely, pickled cheese has beige shades (depending on milk, pasteurization temperature and shelf life). Do not choose yellow or cream cheeses - this is the first sign of spoilage of the product or the content of preservatives.

Texture

Unfortunately, when choosing cheese, it is difficult to talk about its texture, so you have to choose according to the principle: "I bought it - I tried it." If you managed to get the perfect cheese, at first glance, then you urgently need to cut it into two parts.

The texture is slightly porous, without yellow, orange or green inclusions. On the cut there are bizarre asymmetrical patterns and cheese (curd) grains of white color. Also, quality cheese should not be covered with a crust.

Smell

There should not be a sharp, putrid smell. Cheese has a pleasant sour-milk flavor, reminiscent of Tan or Kumis (Turkic drinks).

Composition of pickled cheese

There are over 400 types of cheese in the world. Of these, feta cheese is considered the most useful cheese, where there is a rich complex of vitamins and minerals.

vitamins

Cheese is rich in vitamins A, E and group B:

• Vitamin A is essential for maintaining the immune system and for regulating metabolism. This vitamin is important for cell regeneration. It plays a major role in the formation and strengthening of the bone structure, teeth, skin, hair and muscles.
• Vitamin E is good for the skin. Slows down the aging process, improves cell regeneration and accelerates wound healing.
• The group of vitamins B (B6, B12, B1, B9, B2) improves metabolism, affects the beneficial development of the fetus, and is also responsible for the functioning of the nervous system. B vitamins relieve stress, saturate cells with energy and remove excess sugar from the blood.

Trace elements: calcium, fluorine, potassium, proteins

• Calcium is responsible for the formation, strengthening and strength of bones and teeth. The less this trace element in the body, the higher the risk of injury and fractures.
• Fluoride is found in large quantities in the teeth. Together with calcium, they create a stable duet that protects teeth from decay and caries.
• Protein is made up of amino acids. First of all, proteins are needed to build muscle tissue and increase their volume.
• Potassium maintains the water-alkaline balance in the body, transports the intercellular fluid.

Bacteria: lacto and bifidobacteria

These Gram-positive rods inhabit the intestinal microflora. They kill pathogenic microorganisms, which helps to get rid of the development of infectious diseases.

Useful properties of cheese

Pickled cheese has a positive effect on the condition of hair and skin. Regular use gives the face a healthy color, makes the skin more elastic and hydrated, as well as soft and velvety. It is also ideal for both adults and children.

Thanks to its properties, cheese strengthens the entire bone structure of a person, and also has a beneficial effect on the development of a child in the womb. Those who often use brynza notice that their teeth and gums have become less sensitive, the pain in the joints and bones has disappeared, because 100 grams of the product contains the daily norm of calcium and fluorine. By consuming cheese every day, your body will not encounter beriberi. General well-being will improve, strength will appear, and health will become stronger.

The scientist Ilya Mechnikov noted the benefits of cheese and identified this cheese as an anti-aging agent. His scientific work on curdled milk proved that the peoples of the Caucasus, Georgia and Armenia are distinguished by longevity (from 80 to 130 years).

Who benefits from cheese?

The beneficial properties of cheese have been spoken about for several millennia. It is a proven fact that this is a light product that is characterized by rapid digestibility. It is for this reason that pickled cheese is recommended for people suffering from diseases of the gastrointestinal tract. Cheese saturates the intestines and stomach with beneficial bacteria that destroy and displace pathogenic microorganisms. This improves digestion, eliminates constipation and frequent flatulence.

Is it possible to lose weight with cheese

Pickled cheese is, although a high-calorie product, but belongs to the category of dietary. Due to the fact that only pasteurization at a temperature of 30-35 degrees is used in the preparation of cheese, it retains all its useful properties. Therefore, feta cheese is included in the diet of proper and fractional nutrition. Also, pickled cheese is a staple for diets and mono-diets (a diet that consists of 1 product).

Benefits of cheese for weight loss

Using a fermented milk product together with light vegetables for 4-7 days, you can permanently get rid of three extra pounds. It is very important when using pickled cheese to drink at least 1 liter of water per day. Due to its composition, cheese is suitable for mono-diets, as it contains the necessary minerals and vitamins.

Harm of cheese for losing weight

Do not forget that cheese is a product soaked in saline. Due to the high salt content, it is not recommended to use cheese for people suffering from stomach ulcers, gastritis, kidney failure, stones in the ureter and kidneys, as well as for diseases of the cardiovascular system.

Cooking brynza at home

Soft sourdough cheese

This is a quick and easy way to make cheese at home. The first portion will be ready in less than 40 hours!

Compound:

• Goat or sheep milk - 2 liters
• Pepsin-based starter - 10 drops
• Fatty, unsweetened yogurt - 2 tbsp
• Salt - to taste
• Water - at least 2 liters

Cooking:

1. Pour milk into a deep bowl, heat to 30-35 degrees, and then add yogurt. Mix the milk mixture thoroughly.
2. Add the starter, mix again and pour the contents into a glass container.
3. Wrap the container with foil and a towel, cover and send to a warm place for 60 minutes.
4. After an hour, the milk mixture must be mixed, then wrapped and put in heat for another half hour.
5. While the milk is fermenting, you need to prepare a container to separate the whey from the curd. To do this, place a colander or gauze in several layers on a deep saucepan, then carefully drain the milk. Let the serum drain for 20 minutes. Wrap the finished curd mass in gauze and place in a small bowl under oppression for 8-12 hours.
6. Prepare saline solution. Boil water, add salt. Allow the mixture to cool slightly and then blend in with the whey. Pour the compacted cottage cheese for 18 hours.

Cheese with vinegar

An unusual recipe will help you cook cheese in the shortest possible time. Thanks to vinegar, the solution turns sour, which completely replaces the addition of sourdough.

Compound:

• Cow's milk - 2 liters
• Vinegar - 3 tbsp
• Salt - to taste
• Water - at least 2 liters

Cooking:

1. Boil milk.
2. Lower the heat and add the vinegar. You need to stir constantly so that the milk does not curdle.
3. Strain the milk mixture, separate the whey from the cottage cheese with cheesecloth or colander.
4. Tamp the cottage cheese into cheesecloth, place in a deep bowl and put under pressure for 3-5 hours.
5. Prepare a brine of boiled water and salt. Don't add too much salt.
6. Once the solution is ready, dip the cheese into it and leave for a day. In order for the cheese to be salted evenly, it is worth turning it over every 5 hours.

Adding bryndza to dishes

Avocado sandwiches with pickled cheese

A unique snack that is suitable for both losing weight and for daily diet. This sandwich is filled with fiber and vitamins.

We will need:

• Rye bread (for toast) - 2 slices
• Avocado - 1 pc.
• Cheese - 100 gr
• Tomatoes - 1 pc.
• Lettuce leaf - 2 pieces

Cooking method:

1. Fry the bread in a pan until golden brown, without adding oil. You can toast the slices in a toaster.
2. Divide the avocado into two halves, remove the stone with a knife. Carefully remove the pulp of the fruit with a spoon, lower it into a deep bowl. Blend to a puree.
3. Cut the cheese and tomatoes into slices.
4. Spread avocado puree on toast, carefully fold in tomatoes, lettuce and cheese. The sandwich is ready!

Milk cream soup with pickled cheese

This recipe is loved by both adults and children. With a creamy texture, this soup looks like it was prepared by the chef of the best restaurant!

We will need:

• Milk (1-2%) - 1 liter
• Cheese - 250 gr
• Butter - 50 gr
• Chicken egg - 1 pc.
• Flour - 2 tbsp
• Salt, pepper - to taste
• Greens - 1 bunch

Cooking method:

1. Pour 750 ml of milk into a deep saucepan and put on a slow fire.
2. Melt the butter in a frying pan over low heat, mix with flour. Add the rest of the milk, mixing thoroughly so that no lumps form.
3. Pour the milk-butter mixture into a saucepan, add the beaten egg and bring to a boil.
4. Add chopped cheese and spices to soup. Lower the heat and simmer the dish for a few minutes. Before serving, decorate the soup with herbs, you can add crackers or boiled chicken.

Baked bell peppers with cheese

This dish will become universal. With him you can meet guests and hold Sunday dinners.

What we need:

• Bulgarian pepper (large) - 4 pcs
• Minced meat (chicken) - 200 gr
• Cheese - 100 gr
• Chicken egg - 2 pcs
• Spices - to taste
• Vegetable oil - 30 ml

Cooking method:

1. Rinse peppers in warm water, remove seeds.
2. Grate cheese, mix with minced meat. Add spices to taste
3. Lay baking paper on a baking sheet, brush with oil. Divide the pepper into two halves. Distribute the filling into each of them and place on a baking sheet.
4. Beat the eggs with a whisk, pour over the peppers and send them to the preheated oven. Bake for 30-40 minutes at 170 degrees.

Greek salad with pickled cheese

A light and dietary recipe will be a great snack for real gourmets.

We will need:

• Cucumbers - 50 gr
• Tomatoes - 50 gr
• Sweet pepper - 50 gr
• Green salad - 2 leaves
• Brynza - 25 gr
• Pitted olives - 50 gr
• Olive oil - 10 ml
• Spices - to taste

Cooking method:

1. Cut vegetables into small cubes.
2. Add greens and chopped cheese.
3. Gently mix the ingredients in a deep bowl.
4. Sprinkle salad with olives, pour olive oil. Add spices to taste.

You can watch a simple recipe for cheese from milk and sourdough in the following video:

Cheese is an affordable fermented milk product that has a lot of useful properties. Introduce cheese into your diet and you will notice how your well-being and mood will improve!

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Cheese prepared at home from cow's milk of our own production is an excellent snack, filling for pastries, salads, and simply a tasty and nutritious addition to a morning breakfast.

Moreover, cheese is not only an appetizing delicacy, but also a healthy food rich in vitamins, proteins and microelements.

Brynza is a soft cheese made from goat's, cow's or sheep's milk.

This delicious product is loved by many, but not everyone knows how to cook it at home.

So, it is very simple and easy to please yourself and taste home-made cheese on weekdays and holidays. The main thing is to have a recipe on hand, to follow the sequence and proportions of preparing this dish.

Cheese at home from cow's milk and the general principles of its preparation

To prepare a tasty and high-quality product, such as brynza, it is necessary to select home-made ingredients that will give this dish a special taste, nutritional value, and bring incredible benefits to its consumer.

Milk for making cheese should be taken only fresh.

Of course, a pasteurized product (meaning milk) can be used to make cheese, but in this case, the nutritional value of the future cheese will decrease and it can be safely attributed to a low-fat diet food.

Vinegar or pepsin (which can be purchased at any pharmacy) can serve as a starter for cheese.

The composition of the cheese should include the main components, such as milk, salt and sourdough.

The color of the cheese should be white, and the texture is soft and slightly brittle.

The fewer holes and voids in the brynza, the better and healthier this tender and appetizing dish, prepared in accordance with all the rules, will be considered.

Recipes and features of cooking cheese at home from cow's milk

Recipe 1. Cheese at home from cow's milk (Classic version)

Ingredients:

Milk (fresh cow) - 3 liters.

Vinegar (9%) - 3 tbsp. spoons.

Salt - 30 mg.

Cooking method:

Milk must be poured into a saucepan and put on fire until the product boils. While the milk is boiling, pour vinegar (or lemon juice) into the glass.

When the milk boils, it is necessary to pour vinegar into it, add salt and stir for a few more minutes, for the best curdling result.

As a result, milk will turn out to be a kind of curd ingredient, consisting of whey and curd mass.

Now you need to put cheesecloth on top of the prepared colander and strain the contents of the pan.

The future cheese will remain in a colander on gauze, and the strained whey in a saucepan. Then the gauze with the contents must be collected and twisted into a bundle and left in a colander.

Under the yoke, the cheese must be left for several hours. The longer the feta cheese is under oppression, the saltier, sharper it is and in the future it is better cut.

Recipe 2. Cheese at home from cow's milk (spicy-salty taste)

Ingredients:

Milk - 2 liters.

Pepsin (small amount).

Cooking method:

To prepare cheese, you need to take pepsin (on the tip of a knife) and dissolve it in water.

Important! Do not overdo it with pepsin in order to avoid the appearance of a certain aftertaste in the cheese in the future.

Such cheese can be served at the table with greens and tomatoes.

Recipe 3. Bryndza at home from cow's milk (Homemade version)

Ingredients:

Milk - 2 liters.

Eggs - 6 pcs.

Salt - 70 gr.

Sour cream - 0.5 kg.

Cooking method:

Milk must be brought to a boil. Beat eggs and sour cream with a mixer. The resulting mixture of eggs and sour cream must be mixed with boiled milk and salt.

After folding, the resulting curd mass must be separated from the whey and left to drain for several hours.

After the curd mass is freed from excess liquid, the gauze in which it was to be tightly wrapped and, putting oppression on top, leave overnight.

Important. In order for the cheese to cut better and not crumble, the cutting knife must be heated over a fire.

Recipe 4. Cheese at home from cow's milk with herbs

Ingredients:

Milk - 3l.

Sour cream - 0.5 l.

Kefir - 400 ml.

Eggs - 9 pcs.

Salt - 80 gr.

Dill (fresh) - bunch.

Cooking method:

Pour fresh cow's milk into the pan, salt and put on fire. Then, when it boils, pour the eggs beaten with a mixer or blender into the milk, add kefir and sour cream.

Then all components must be thoroughly mixed.

After a few hours, the most delicious and nutritious product is ready.

Recipe 5. Cheese at home from cow's milk "Dietary"

Ingredients:

Milk - 1 liter.

Kefir - 1 liter.

Eggs - 6 pcs.

Salt - for an amateur.

Spices (black and red pepper, cumin, garlic).

Greens (dill, parsley).

Cooking method:

To prepare dietary cheese, you need to combine milk and kefir, pour them into a saucepan and put on a small fire to boil.

After all the ingredients must be brought to a boil, stirring constantly.

Then, when whey appears, the pan must be removed from the heat, cool the mass and add finely chopped herbs, salt and spices to it.

Cheese should be spicy, spicy and fragrant.

Recipe 6. Cheese at home from cow's milk (Bulgarian version)

Ingredients:

Milk - 5 liters.

Sourdough (Pepsin).

Vodichka.

Cooking method:

Pour milk into a saucepan, bring to a boil and put out the fire. Next, add pepsin to the milk and close the saucepan with a lid.

Important. The pan must not be touched, turned or shaken. In addition, the saucepan must be wrapped with a blanket to gradually cool the contents.

As soon as the mixture cools and thickens, it must be laid out on a gauze base folded in several layers, twisted and hung overnight to drain the serum.

The cheese remaining in the gauze base must be put under oppression and left there for another seven hours.

After the feta cheese from gauze, you need to pull it out and put it in a saline solution prepared from water (whey) and salt.

It is in this brine that cheese can be stored for quite a long time.

Recipe 7. Cheese at home from cow's milk (pasteurized)

Ingredients:

Milk (pasteurized) - 2.5 liters.

Sour cream (20% fat) - 0.5 kg.

Eggs 7 pcs.

Salt - 75 gr.

Cooking method:

Salt must be dissolved in one third of the milk poured into a saucepan and brought to a boil.

As soon as the milk boils, it is necessary to pour the remaining product into it and bring it to a boil again.

Separately, using a mixer or blender, you need to beat the eggs with sour cream until a homogeneous consistency and pour it into the milk.

Whipped sour cream with eggs should be poured into milk in portions with thorough mixing.

After all the ingredients collected in a saucepan, put on a small fire and bring the mixture back to a boil.

As soon as the whey separates from the cottage cheese, gauze spreads into a colander and the contents of the saucepan are poured onto it.

When the whey drains through gauze and a colander into a special bowl, the fabric must be twisted well, and the cheese must be squeezed out and put away in a cold place, for example, in the refrigerator for half a day.

In order for the cheese to come out smooth and elastic, you need to put a plate on top of it, press it against the cooked cheese and put oppression on top.

After 12 hours, a delicious meal will be ready to eat.

Recipe 8. Cheese at home from cow's milk (using sourdough)

Ingredients:

Milk - 2 liters.

Sourdough - 10 drops.

Yogurt - 60 gr.

Salt, water.

Cooking method:

In heated milk up to 30 degrees, you need to put yogurt and mix both components thoroughly. Then add the starter to the milk with yogurt and mix all the products again.

The mixture should be stirred a couple of times.

Then the product in gauze must be twisted, tied and left overnight. After this time, the cheese will need to be transferred to a saline solution prepared from water, whey and salt.

In a day, the cheese will be ready.

Cheese at home from cow's milk - cooking tricks and useful tips

In order for the cheese not to turn sour while under pressure, in the summer and when it is hot, it must be put in the refrigerator.

For the manufacture of cheese, it is better to select dishes consisting of glass or enameled containers.

The best way to store cheese is to use your own brine.

To prepare the brine per liter of water and whey, you need to put a glass of salt. It is recommended to keep cheese in such a brine for at least 10 days. But in such a brine, the cheese will turn out to be salty and spicy, and this is not for everybody.

In order for the feta cheese not to spoil and not turn out too salty, it can be put in the refrigerator without soaking and brine and sprinkled with salt.

You can prepare the sourdough on your own - clean and rinse the lamb's stomach, dry it, cut it into thin sticks. With the right use of such an ingredient, the sourdough will turn out great.

In order to make the cheese spicy and spicy, additional components can be added to the main ingredients, such as red, black pepper, mushrooms, herbs, paprika, garlic, and so on.

When there is a choice between store-bought and home-cooked, we dare to assume that hardly anyone will choose the first. The fact is that really healthy and natural products are not always hidden under beautiful labels. Today we will cook cheese, fortunately, this task is quite simple.

We are sure that it is not worth explaining what cheese is, because this soft salty cheese is ideal for morning coffee sandwiches, and is also considered an excellent ingredient in salads and snacks. But feta cheese is not only tasty, but also extremely healthy - the cheese contains the necessary trace elements, minerals, vitamins.

A few secrets to making delicious cheese

• Fatty goat's milk is considered the classic ingredient of cheese, but if you couldn't get it, then cow's milk will do;
• It is desirable to use homemade milk, but if necessary, you can replace it with pasteurized milk;
• So that the cheese does not peroxide under oppression, it should be kept in the refrigerator during the hot season;
• To create cheese, in addition to the classic ingredients (milk, salt and sour cream), you can use spices (red and / or black pepper), mushrooms and herbs;
• For cooking, it is advisable to take glass or enameled dishes.

Cheese at home. Classic recipe

• fat milk - 1 liter,
• sour cream (20%) - 3 tablespoons,
• lemon juice - 2 tablespoons,
• salt - 1 teaspoon,
• water - 1 glass.

• Pour the specified amount of milk into the pan. We put on a strong fire.
• Add sour cream. We mix.
• As soon as the milk begins to curdle, pour in the lemon juice. We mix. Warm up for a minute.
• We cover the colander with gauze. Pour out the resulting milk mass. After the serum drains (you can use it for hair and facial skin care), wrap the cheese in cheesecloth, put it under pressure and leave it for an hour.
• We cut the cheese and fill it with brine, prepared from the amount of salt and water indicated in the list of ingredients. After 30 minutes you can try. It is recommended to store cheese in an airtight container in brine.

Another easy cheesecake recipe. You can take a sample within an hour.

• milk - 3 liters,
• vinegar (9%) - 3 tablespoons,
• salt - 1 tablespoon.

• Bring milk to a boil. Add vinegar and salt. We mix. Boil for 2-3 minutes.
• We throw the curd mass into a colander lined with gauze.
• After the curd mass is freed from excess moisture, wrap it in gauze and put it under a press. We leave for 1 hour.
• Cut the finished cheese into pieces and try. If after the test you still have cheese, then it is advisable to store it in the brine left after obtaining the curd mass.

Original homemade cheese recipe

• milk - 2 liters,
• sour cream - 400 grams,
• kefir - 200 grams,
• chicken eggs - 6 pieces,
• salt - 2 tablespoons.

• Add salt to milk. We put on fire. We are waiting for the boil.
• Beat eggs with sour cream and kefir. Add the resulting mixture to milk. Stirring constantly, bring the milk to a boil again. In 5 minutes you will get curd mass and whey.
• We cover the colander with several layers of clean gauze and pour the milk-egg mixture.
• After the whey is glass, wrap the cheese in gauze and put it under a press. Attention: the heavier the load, the denser the resulting cheese will turn out.
• After 4-5 hours, the feta cheese, without freeing it from gauze, is sent to the refrigerator for a couple of hours. Done, you can try!

Cheese with greens

• milk - 3 liters,
• sour cream - 600 grams,
• kefir - 300 ml,
• eggs - 9 pieces,
• salt - 3 tablespoons,
• fresh dill - 1 small bunch.

• Pour milk into a saucepan suitable for making cheese. Salt. We put on fire.
• Add the beaten eggs to the boiling milk.
• Add sour cream and kefir to the milk and egg mass. We mix.
• My greens. We discuss. We chop finely.
• Pour into a saucepan with milk. Cook for another 5 minutes, during which time the milk will curdle and the whey will fall behind.
• We recline the mass on a colander covered with several layers of gauze.
• As soon as all the liquid drains, put the cheese under the press. We leave for a couple of hours. After that, we send the cheese prepared at home to the refrigerator, and in the morning you can taste it with a cup of coffee!

Diet cheese with spices

• kefir - 1 liter,
• milk - 1 liter,
• eggs - 6 pieces,
• salt - to taste,
• red pepper - a small pinch,
• cumin - on the tip of a knife,
• garlic - 1 clove,
• greens - 1 bunch.

• Pour kefir into a saucepan and put on fire.
• Beat eggs with salt and pour into kefir, without waiting for it to boil.
• Bring the kefir-egg mass to a boil, stirring occasionally.
• As soon as the curd mass forms, remove the pan from the heat.
• In the cooled mixture, add the indicated spices, garlic passed through the press and chopped greens.
• We throw the mass into a colander (do not forget to cover it with gauze first) and wait until the excess liquid drains.
• We wrap the cheese in gauze. We put it under oppression for the night, and in the morning we indulge ourselves with delicious homemade cheese.

How to cook cheese with pepsin

Pepsin is the main digestive enzyme in the stomach. It is he who is responsible for the digestion of proteins by splitting them into individual peptones. Today, pepsin is also sold in supermarkets. It is he who will help you prepare delicious cheese, since this product contains milk-clotting enzymes.

• homemade milk - 3 liters,
• pepsin - on the tip of a knife,
• salt - 1 tablespoon,
• water - 1 liter.

• We heat the milk to 30 degrees.
• Dissolve pepsin in a small amount of water and pour into milk, stirring constantly.
• Once the milk has curdled, remove it from the heat. Let's cool down.
• We recline the cooled mass on cheesecloth. After the whey drains, wrap the mass in gauze and put it under the press.
• We put the finished cheese in a saline solution, for the preparation of which we dissolve salt in the amount of water indicated in the list of ingredients. After 2 hours, the cheese is ready for use. Bon appetit!

Now you know how to cook cheese at home. However, we advise people suffering from diseases of the kidneys, circulatory organs, pancreas, stomach, nervous system, as well as the liver and biliary tract, not to abuse such cheese.

Hello, friends!

Today I have a wonderful recipe for you. I will show you how to easily cook homemade cheese. Rather, this homemade cheese does not look like the well-known salted cheese, but like a delicate Adyghe cheese, very, very tasty.

• 2 liters of milk, I took 3.2% fat
• 400-450 g sour cream, I have fat. 15%, but I think it can be fatter
• 5-6 eggs depending on size
• salt

From this amount of products, I got about 650 g of cheese.

Cooking:

Pour the milk into a saucepan, preferably non-stick or with a thick bottom. We put on medium heat and wait for it to begin to boil.

In the meantime, put eggs and sour cream into the form for whipping.

Beat with a mixer into a homogeneous mass.

When the milk starts to boil, add salt andreduce the fire to a minimum.Salt you should put to your liking. Elena wrote that she puts an incomplete tablespoon of ordinary rock salt. I thought that this was not enough for me and put 2 tablespoons of fine salt with a small slide. The cheese turned out to be medium-salted, in my opinion, just what you need.

After that, carefully pour the egg-sour cream mixture into the boiling milk, stirring all the time.

Keep the saucepan on low heat so that there is only a hint of a boil. Stir all the time and wait until the milk begins to curdle. In time, this is about 10 minutes. It seems to me that to speed up this process, you can add a teaspoon of apple cider vinegar or lemon juice.

When the milk is completely curdled, turn it off and let it cool down a bit, about 15-20 minutes.

We put a colander on an empty pan, line it with gauze in 3-4 layers or just with a clean cloth, and pour the contents of the pan with the future cheese.

We level the surface, cover the cheese with the edges of the cloth and put some flat plate on top, and a jar of water on it. Elena advises taking a liter jar, I didn’t have one at hand, I put a half-liter jar and it turned out to be enough. Maybe the larger the load, the drier the cheese will turn out.

In this position, we leave the cheese for straining for 2.5 - 3 hours. Do not rush to pour out the serum. It is tasty and very healthy to drink chilled, you can bake delicious pancakes on it, and make okroshka in the summer.

After 3 or more hours, put the cheese on a plate, cover it so that it does not wind up and put it in the refrigerator. Well, then we offer the household members to try the chilled homemade cheese.

Now you know how to cook homemade cheese. Elena also writes that you can add dill, bell peppers or olives to cheese, you can stuff bell peppers with cheese with herbs. I'll try that in the future too. To begin with, it is better to cook without additives and fully experience the wonderful taste of homemade cheese.

At home, you can cook not only cheese, but also, for example,. The recipe is very simple, and the ham is much tastier than store-bought. The site also has a good recipe, affordable products and no harmful additives!

For today I say goodbye to you. Good day to all and good mood.