How to make Dutch cheese. Dutch cheese - product characteristics, recipe for its preparation at home

Ever thought of becoming a cheese maker? But in vain! Just in time for a morning cup of coffee, a piece of homemade Dutch cheese or salted brynza of our own production will suit. Homemade cheese will pleasantly surprise your family, and its recipe only seems complicated - in fact, it takes a little time to prepare homemade cheese, and there is a lot to use sour milk. In addition, you can experiment in the process and, by adding more salt, get cheese that looks more like Adyghe cheese. Or to make the cheese harder by squeezing harder under pressure.

Dutch cheese at home

Surely, when buying a piece of delicious cheese in a store, you have repeatedly wondered: how to make homemade cheese? It seems that this is a rather time-consuming and complicated process, but in fact everything is much simpler. If there is milk available, not necessarily sour, then try making homemade cheese - its recipe will pleasantly surprise you with its lightness and simplicity.

Ingredients:

• milk - 3 l;
• cottage cheese - 2 kg;
• butter - 100 g;
• eggs - 1 pc.;
• soda - 1/2 teaspoon;
• salt - to taste.

Cooking

First, bring the milk to a boil and pour the cottage cheese, after kneading it. Then reduce the heat and, stirring constantly, simmer. We continue the boiling process until whey is formed, and the cheese begins to resemble rubber in consistency. We throw the cheese into a colander and press it so that the whey is glass.

Then melt the butter in a separate saucepan, add the cheese and stir over low heat. Add the egg, salt and soda, knead well again. Be sure to make sure that the mass does not stick to the walls of the pan. When the cheese acquires the consistency of whipped cream and begins to thicken, turn off the fire. Now we wait until the mass cools down a bit and put it on the table. We knead, give the desired shape, wrap in cling film and send homemade Dutch cheese to the refrigerator.

Homemade cheese in a slow cooker

If your milk is sour, you can only rejoice - now you have a great opportunity to make cheese at home.

Ingredients:

• sour milk - 1 l;
• eggs - 1 pc.;
• salt - 1 teaspoon.

Cooking

Beat the egg with salt, mix with sour milk and pour into the multicooker bowl. Set the timer in the "pie" mode for 20 minutes. In the meantime, cover the saucepan with gauze in several layers, or install a colander and pour the contents from the bowl into the pan. We wrap the cheese in gauze and put it under oppression for several hours. The longer you hold the pressure, the more liquid will come out of the cheese and it will turn out drier. If you like the cheese softer and more elastic, then after oppression you can soak it in the released whey for about 1-2 hours.

By the way, you can add finely chopped greens to the recipe for homemade hard cheese or feta cheese and get homemade cheese with herbs, which will not only taste great, but also look amazing on the table.

Brynza cheese at home

Ingredients:

Cooking

Boil milk with salt, then beat eggs with sour cream and mix with milk. Whisking constantly, bring to a boil over low heat to curdle the milk and separate the whey. Put several layers of gauze on a colander and pour the resulting mixture. After the whey drains, wrap the cheese in gauze and put it under oppression for several hours or overnight. After that, send the brynza cheese to the refrigerator.

Cheese production in Holland began in the 1st century BC. The Dutch adopted the cooking recipes from the Romans, bringing their flavor and improving the technology. In the Middle Ages, cheese was a hard currency. Nowadays, Dutch cheeses have become one of the most popular in the world. Distinguish:

We are happy to tell you how to make Dutch cheese at home.

Dutch cheese recipe

Ingredients:

• milk: 3 l;
• cottage cheese: 2 kg;
• oil: 100 g;
• egg: 1 pc.;
• soda: 0.5 tsp;
• salt: to taste.

We heat the milk, before boiling we lay the pre-pounded cottage cheese. We mix. Cook over low heat, while stirring constantly. Remove from heat when whey appears. After we recline the rubber-like mass in a colander. Melt the butter in another saucepan, add the cheese, cook over low heat, stirring constantly. Add an egg beaten with salt and soda. Remove from the stove when the mass thickens and turns yellow. When the cheese has cooled down a bit, discard it, stir and shape into a sausage. Wrap in foil or solid cellophane, put in the refrigerator. The cheese is ready.

Recipe for making Gouda cheese from goat milk

Ingredients:

• goat milk: 16 l;
• mesophilic lactic acid bacteria: 0.5 tsp;
• calcium chloride: 3/4 tsp;
• liquid rennet sourdough: 0.5 tsp;
• salt;
• cheese wax.

We put the saucepan with milk in a well-heated water bath, heat it to 29 ° C, turn off the stove. Lactic acid bacteria spread on the surface of the milk. After 5 minutes, mix to the very bottom from top to bottom with a slotted spoon, without shaking. Dilute calcium chloride in 50 ml of cold water, add to milk. Mix well. We do the same with rennet. Cover with a towel and leave for 30 minutes on low heat, at a temperature of 29 ° C. With a knife with a long blade at an angle of 30 °, we will try to lift the cheese mass up. If it crumbles, then you can cut it, if not, then leave it for another 5-10 minutes and try again. We cut the mass in the pan into squares 1.2 cm wide. Cut through the entire mass with a slotted spoon every 1.2 cm. Leave for 6 minutes. The serum will begin to separate. We mix, leave for 5 minutes, the curd mass should settle, if this does not happen, then we do the same after another 5 minutes.

Pour out 1.5 liters of whey. Pour water in the same volume with a temperature of 60 ° C. Cook to a temperature of 33°C. We stir constantly. We leave for 10 minutes. During this time, the curd should settle and thicken.

Drain 1/3 of the whey, add water in the same volume at a temperature of 43 ° C. Stir for 20 minutes. During this time, the width of the cubes will become 0.5 cm. Leave for 9 - 11 minutes. Drain the serum.

In a large cheese mold, covered with gauze, spread the cottage cheese with your hands. We collect the canvas in a bag and bandage it. We cover the container with a lid of a smaller diameter and place it under oppression for 30 minutes or in a press. We shift the cheese onto clean gauze and press it for 7-11 hours.

We keep the cheese in brine for 6 hours, which is prepared as follows: mix water with salt in a ratio of 5:1. Heat until the salt is completely dissolved. Cool down to 13°C. After that, put the cheese on a baking grate and leave it for 2-3 days in the kitchen. It needs to be turned over once a day.

We shift the cheese into a container with a volume of 30 liters, put a plastic cutting board on top, and a mat on top. We close the lid and leave to ripen for 1 week at a temperature of 10 - 12 ° C and a humidity of 85%. After, cover with 2 - 3 layers of cheese wax. Transfer to a container for further maturation for 5 weeks to several months. It needs to be turned over every week.

Making Gouda cheese at home takes a long time. But it's worth it. The product is very tasty and fragrant, and most importantly natural. To facilitate this time-consuming process will help special equipment, which can be purchased in the online store site.

Every year, doubts about the naturalness and quality of dairy products offered in stores are increasing. That is why many housewives remember grandmother's recipes and begin to cook cheese on their own. To make it work, you need to use only fresh products and clean dishes. At home, you can cook both soft and hard cheeses.

How to make Philadelphia cheese at home?

This popular type of soft cheese is used in cooking for various dishes. It is easy to prepare and takes about half an hour to prepare. For this recipe, you need to take the following products: 1 liter of milk, an egg, 0.5 liters of kefir, 1 teaspoon of salt and sugar, and a little more citric acid.

To take a saucepan with a thick bottom, pour milk and put on the stove. Pour sugar, salt into it and, stirring constantly, boil.

Immediately after that, pour kefir into it and do not stop stirring so that everything does not curl up. Take a colander lined with several layers of gauze and pour the contents of the pan into it.

Make a bag out of gauze and hang it for 15 minutes to remove excess liquid. Separately, beat the egg with citric acid, and then combine it with the cottage cheese prepared earlier. Using a blender, beat everything until a homogeneous lush mass is obtained.

How to make Adyghe cheese at home?

Today it is very difficult to find quality dairy products and many complain that the taste does not match the price at all. That is why it is best to cook this product with your own hands. For this recipe you will need the following products: 2 liters of milk and 3 tbsp. kefir or whey. You can use whole or homemade milk.

The first thing to do is bring the milk to a boil, and then mix it with kefir. Stir until flakes start to stand out. After that, the fire must be turned off. When the flakes settle, the contents should be poured into a colander lined with gauze. If there is a special form, then it is better to use it.

After 10 min. the cheese mass must be turned over and left for 12 hours. During this time, all excess liquid will drain. If you want to get a denser and drier Adyghe cheese, then you should put a press on the mass, for example, a board and a three-liter jar of water. After the time has elapsed, the head must be salted or left for some time in saline.

To prepare it, combine 1 liter of whey and 3 tbsp. spoons of salt. The soaking process should last approximately 4 days. After that, put the head for another couple of days in the refrigerator.

How to make melted cheese at home?

More and more people are choosing to prepare dairy products at home as they prefer natural food. For this recipe, you need to take the following ingredients: 1 liter of milk, 2 eggs, 1 kg of cottage cheese, 100 g of butter, 1 teaspoon of soda and 1 tbsp. a spoonful of salt. It is important to use dry cottage cheese, so it should be squeezed out first.

To make melted cheese, you need to heat the milk in a saucepan almost to a boil. After that, put the cottage cheese there and mix thoroughly. After 5 min. everything should turn around. Take cheesecloth folded in half, pour the contents of the pan into it and form a bag that needs to be hung over a container to remove excess whey.

Take a frying pan, melt the butter in it, put soda, salt and break the egg. If you want to cook cheese with some spices or fillers, then you should add them at this very moment. For example, you can use pepper, dill, chopped nuts, etc. Put the cottage cheese into the pan and, stirring constantly, simmer everything for 15 minutes.

Keep in mind that the more you stir, the more holes will be in the cheese in the end. After time, the mass should become quite thick and viscous. When it easily lags behind the walls, the fire can be turned off. Transfer the mass to the prepared form, and cover it with a lid, otherwise a film will appear on the surface. After the mass has cooled, it must be put in the refrigerator for 5 hours until completely solidified.

How to make Dutch cheese at home?

To prepare this cheese, you will have to work hard, but the result will be worth it. For this recipe, you will need the following ingredients: 1 kg of cottage cheese, 1 liter of milk, an egg, 1 teaspoon of salt and 180 g of butter.

To make Dutch cheese, mix milk with salt and bring it to a boil. After that, send the cottage cheese there and stir without interruption. When flakes begin to form, you need to shift the contents of the pan into a prepared gauze bag. Hang it for a while to remove excess liquid.

The curd mass must be killed with a blender into a homogeneous mass. Separately, whisk together the egg and melted butter. Add the resulting mass to the curd, and then put everything in a water bath.

It is important to mix all the time so that the mass becomes homogeneous and viscous. If everything sticks to the walls, then add a little butter. When the mass is ideal in consistency, it must be transferred to the table and mashed like dough. It remains to give the desired shape and the head can be stored in foil in the refrigerator.

How to make hard cheese at home?

The most popular type of cheese that can be eaten alone or used in various recipes, such as pizza. For the recipe, you need to take the following products: 0.5 kg of cottage cheese, 0.5 liters of milk, 45 g of butter and 0.5 teaspoons of salt and soda.

To make hard cheese, you first need to grind the cottage cheese with a fork and put the milk to boil. After that, these ingredients should be mixed and, stirring constantly, boil, and then cook over medium heat for 10 minutes. Take an empty deep container, and put a sieve with gauze on it. Pour the contents of the pan here and let the liquid drain.

After that, roll up the gauze and squeeze out the remaining whey. Still hot cheese should be put in a saucepan, add salt, soda, melted butter and mix well so that the mass becomes lush. Put everything on a small fire and, without stopping stirring, hold for a minute.

It is important that the mass moves well away from the walls of the pan. After that, everything should cool down a little, and then transfer the mass into a mold, previously greased with oil, and set for 20 minutes. into the refrigerator. From above, you can put a press in the form of a board and a can of water.

How to make mozzarella cheese at home?

Another popular product that is especially loved in Italy. Each person has the opportunity to cook it on their own. To do this, you need to take the following products: 2 liters of milk, 2 tbsp. spoons of lemon juice and salt, rennet on the tip of a knife and 1.5-2 liters of water.

Take a saucepan and pour 1 tbsp. water and dilute the enzyme. Heat the milk to about 70 degrees, but not higher. Pour lemon juice and diluted enzyme into it. Mix everything well to make flakes. Pour the contents into a gauze bag, as the liquid should drain, and the mass should be thoroughly squeezed out with your hands.

This is a proven technology for making hard cheese, very similar to store-bought.

Many people think that buying cheese is much easier than making it yourself.

But when buying Dutch cheese in a store, we do not think about what it is made of, how much preservatives it contains, what it will taste like.

In fact, homemade Dutch hard cheese will be the most natural product.

And the process of making homemade cheese will take you much less time if you use a step-by-step recipe with a photo.

Ingredients:

• milk (cow, homemade) - 12 l
• rennet milk-clotting - 0.4 g
• salt - 3 tbsp. l.
• sour cream - 200 g

homemade dutch cheese recipe

1. Milk does not need to be boiled, so you must be sure that it is clean and fresh. It must be heated to a temperature of 34-35 C. Add sour cream, and then stir well with a whisk for 1 minute.

2. Dilute the Meito enzyme in half a glass of cool boiled water.

1 sachet is designed for 100 liters of milk, so use about 1/5 of the sachet for 12 liters. Less - it may not curl up, more - it's not scary.

3. Pour in the dissolved enzyme and stir again for 1 minute.

After 1-2 hours, the milk will curdle - a clot is formed in the form of a dense jelly.

4. Using a skewer, cut it into 3 cm squares vertically. Then we try to cut horizontally into layers, also with a skewer or slotted spoon.

5. Leave for 15-20 minutes until the whey begins to separate.

6. Then put the pan in hot water and start stirring the cheese. The temperature should rise to 40-42 C.

You need to mix for a long time, 30-60 minutes. Possible with breaks. The cheese grain will be dried and reduced, compacted.

Here it is after 30 minutes.

This is in an hour. The cheese settles to the bottom of the pot. If you try it, it creaks a little on your teeth - it means it's ready.

7. Drain the whey (you can use a colander).

8. At this stage, you can salt the cheese. When pressed, a lot of salt will go away, so it will not be very salty.

Cheese can not be salted before laying in the form. Then it must be kept for a day.

9. Put the cheese grain in the form. If you have not purchased yet, then try using a plastic bucket for this, making holes for draining the whey.

You can also hang the cheese in this way for a good whey waste.

In a suspended state, the ladle presses on the cheese and the whey separates well and flows down.

11. Ready homemade Dutch cheese should be wiped dry, put on a clean, dry cloth and sent to the refrigerator to ripen, for a minimum of 3 weeks.

Every 2-3 days we turn the cheese over and change the cloth to dry.

Homemade cheese will turn yellow and overgrown with a crust, acquire sharpness, holes and the correct structure.