How to make cheese from milk with your own hands: soft and hard. Milk cheese recipes at home and technology

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.

Classic recipe

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.

1. Boil 2 liters of water in a deep saucepan.
2. Rub the cottage cheese with your hands or a pusher to break up all the large lumps.
3. 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.
4. 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.
5. Melt the butter in a hot water bath.
6. Put a lump of squeezed cottage cheese into a bowl with oil and rub it thoroughly again.
7. 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.
8. 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.
9. 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.
10. 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.

Making your own cheese has many advantages. This ensures the naturalness of the product, the absence of harmful chemical components in the composition. There are a large number of recipes on how to make delicious cheese from milk at home. Production is carried out by one of two methods: melting dairy products or mixing milk with bacteria and enzymes that accelerate the coagulation of the product.

Adyghe

It is not difficult to prepare Adyghe cheese at home from milk, subject to a certain methodology.

Cooking technology

In a non-stick container over low heat, heat 1 liter of kefir, stirring continuously, until curdled. Then strain the contents of the dishes, while the resulting cottage cheese can be eaten, and the whey must be left in the room for a couple of days.

When it turns sour well, 3 liters of milk are poured into it, and the mixture is heated over low heat until curdled (about 5 minutes).

Armenian

The peculiarity of making Armenian Chechil cheese at home from milk is the need to marinate it in a solution saturated with salt.

Cooking technology

Heat 4 liters of milk to 38 degrees and introduce rennet, according to the instructions for it. Stir everything, remove from heat and put for 40 minutes in the room.

During this period, a mass will form, which must be cut into squares and left for half an hour to form whey.

The threads must be placed in a pre-prepared saline solution. For its manufacture, water and salt are mixed, in accordance with taste preferences. Cheese should be soaked in the solution for a day. After that, you can give the product an attractive shape, for example, weave it into a pigtail.

Cheese

The salty variety of the product is often used in salads. When making cheese at home from milk, spices can be added to the recipe to add spice.

Cooking technology

Bring 1 liter of milk to a boil over low heat. When this happens, put salt (2 tablespoons). The fire does not need to be reduced.

Beat a mixture of 3 eggs and 200 grams of sour cream and pour it into milk, stirring the solution all the time. Boil 5 minutes.

If the whey is rejected from the resulting cheese, strain the composition in a colander with a gauze pad, the ends of which then cover the cheese and hang it for 3 hours. Then, the resulting product is placed under a press until it becomes elastic.

Dutch

When making Dutch cheese at home from milk, you will definitely need butter. If the mass begins to stick to the walls of the dishes, you need to slightly increase its amount in order to avoid a burnt aftertaste in the product.

Cooking technology

Heat 3 liters of milk almost to a boil, put 2 kilograms of cottage cheese into it and stir. Further, the composition must be cooked over low heat until whey is formed.

Place the resulting cottage cheese in a colander lined with gauze until the liquid is removed.

Melt 100 grams of butter and put the rest of the ingredients in it: made cheese, 1 chicken egg, salt and baking soda (half a teaspoon). The mass must be constantly stirred until it acquires a creamy appearance and yellow color.

After that, the fire should be turned off. Slightly cooled cheese must be given the desired shape with your hands and placed under the load. The product should be placed in the refrigerator until hardened.

From sour milk

If the milk is sour, do not rush to get rid of it. There is a lot of practical advice and photos for which to apply it. You can make delicious cheese from sour milk at home.

Cooking technology

Beat one egg with salt to taste, mix with chopped herbs. Pour 1 liter of sour milk and whipped composition into a bowl and place over moderate heat. Wait for the solution to boil and cook until curdled.

Further, the composition must be drained into a colander, the surface of which is lined with a gauze layer, the ends of which are covered with cheese, oppression (a small load) is placed on top. The product is placed in a cool place for a couple of hours.

From goat's milk

To make cheese from goat's milk at home, abomasum, an organic substance that is synthesized by the goat's stomach, can be used. However, instead of this expensive substance, other fermentation methods (using citric acid, vinegar, yogurt) are quite applicable.

Cooking technology

Squeeze the juice from one medium sized lemon. 2 liters of goat's milk should be pasteurized, for this purpose you need to pour it into a saucepan, place on fire, salt (a pinch of salt). Wait until small bubbles appear (do not boil), then remove the dishes from the stove.

Pour the squeezed lemon juice into the milk immediately, stirring the resulting solution. Quite quickly, it will begin to coagulate, resulting in the formation of 2 serums: white curd and slightly yellowish in color.

After the gauze with the curd part, roll up and squeeze. Now we need to form the required shape of the product. Place the cheese, together with the gauze layer, under oppression (a container of water is suitable for this purpose) until it becomes dense. You can do without molding by molding the cylinder with your hands.

From pasteurized milk

You can make such a dairy product not only from rural, but also from store products. Cheese from pasteurized milk, prepared at home, in terms of taste and price, will favorably surpass the product from the store.

Cooking technology

300 grams of sour cream (20%) and beat 4 eggs. One and a half liters of pasteurized milk (3%) salt (2 teaspoons) and place on the stove. Wait for it to boil and pour in the whipped composition, stirring constantly. Simmer mixture over low heat until curdled.

Cover the resulting composition with gauze edges, place a load on top. Keep the product under it for 3 hours.

From baked milk

For this recipe, you will need dry consistency cottage cheese, preferably natural. Ready-made cheese from baked milk at home acquires a light brown color.

Cooking technology

Combine a kilogram of cottage cheese with a liter of baked milk. Heat this composition to a boil and cook, stirring constantly for 10 minutes. Then place the composition in a colander lined with gauze and strain.

The resulting cottage cheese should be thoroughly kneaded and placed in a dish, preferably non-stick. Add the rest of the ingredients: 2 chicken eggs, 1 teaspoon of salt and soda, 80 grams of butter. Mix well.

Place the mixture over moderate heat and stir continuously. The composition should melt and become viscous. Cooking time - 7 minutes until the mixture is homogeneous.

After that, the composition is transferred to a container for solidification and placed in a cool place. The cheese is ready when it acquires a dense texture.

Mascarpone

Making Italian Mascarpone cheese from milk at home is quite simple and you can taste it immediately after production.

Cooking technology

Mix 800 milliliters of sour cream and 200 milliliters of milk until the composition is homogeneous. Place the mixture on fire and heat it, but you cannot boil it, otherwise the product will not work.

Pour the contents of the pan into a colander lined with gauze for 1 hour to remove the liquid. Then gently squeeze the cheese, transfer to a bowl, and be sure to close the lid. It is advisable to put it in the refrigerator to cool, but you can immediately taste it.

mozzarella

The recipe calls for full fat milk and pepsin. The enzyme can be purchased at a pharmacy or in specialized stores. To make Mozzarella cheese at home, a solution of pepsin is prepared in advance from milk in a ratio of 1/4 teaspoon of the substance to 1/2 cup of water.

Cooking technology

Heat 2 liters of milk to 70 degrees, then add 2 tablespoons of lemon juice, ready-made pepsin solution, and mix everything.

Wait for complete curdling, this will happen quickly enough, you do not need to bring the milk to a boil. Then leave the cheese mass, and drain the liquid.

After heating the water to 90 degrees and salt (2 tablespoons). Place the prepared cheese in hot water for a couple of minutes, then take it out and knead it with your hands. The mass is hot, so you need to cook with gloves.

Repeat the immersion of the product in water again. Then, using cling film, roll the soft cheese into a sausage and form balls with a special twine, then they need to be cut off.

Mozzarella is stored in a closed container with the rest of the brine.

Paneer

This product has a rather strong sweetish milky taste. Therefore, when making Paneer cheese at home from milk, you can put seasonings or more salt in it.

Cooking technology

Bring 2 liters of milk to a boil over medium heat, you can salt it. Dilute 50-70 milliliters of lemon juice in half a glass of hot water. Then pour into milk while boiling. In this case, the mixture must be continuously stirred.

After curdling, remove the pan from the stove. Throw the composition on gauze and squeeze. If you want to make a solid product, you need to place it under the load for a couple of hours. The shelf life of this cheese is short - about 3 days in the refrigerator.

Fused

This product, made independently from natural ingredients, is much more environmentally friendly and healthier than products from the store. Various seasonings can be added to processed cheese made at home from milk.

Cooking technology

In a deep saucepan, grind half a kilogram of cottage cheese with soda (1/2 teaspoon), then add half a glass of milk, and mix everything.

Place the dishes on a small fire, stir continuously. When melting the mixture in a saucepan, put salt and 2 tablespoons of butter to taste.

The composition should be completely homogeneous. Next, the hot mixture must be poured into a convenient container. After cooling for 12 hours, send it to the refrigerator.

Pickle

This product should have a pronounced salty taste. When making pickled cheese at home from milk, you can additionally lubricate its side surfaces with salt.

Cooking technology

Beat 2 eggs with sour cream (500 grams) and kefir (200 grams).

Bring the milk to a boil and season with salt (2 tablespoons). After that, pour it into the whipped mixture. And again beat everything with a whisk.

Place the cheese under the load and put in the refrigerator for the whole night.

Ricotta

Making Italian Ricotta cheese at home from milk is not difficult and takes a little time, resulting in a delicate product.

Cooking technology

1 liter of milk should be heated, but not brought to a boil. It's best to take it off the stove. Add the following ingredients to the hot product: 4 tablespoons of lemon juice, 150 milliliters of kefir, 2 teaspoons of sugar, 1 teaspoon of salt.

Leave the mixture for half an hour before curdling. Then throw it on gauze in a colander and hang by the edges until the liquid drains completely.

Creamy

The preparation of this product takes a long time. When making cream cheese at home, about 1 kilogram of the product will be obtained from milk according to this recipe.

Cooking technology

A liter of milk (3.2%), 0.5 liters of cream (20%) and 400 milliliters of sour cream (20%) are placed in a saucepan, mixed until smooth and left in a warm place for 7 hours (no more than 8). You can put the dishes in a bowl of warm water. It is impossible to overheat, overexpose and interfere with the mass. As a result, a whole bunch should form in the shape of a pan.

After that, the dishes are placed on a small fire, you need to make sure that there is no overheating, and the mass does not boil. Do not mix cheese. Soon the whey will begin to separate, it is brought almost to a boil (appearance of small bubbles).

Suluguni

This product is of Georgian origin. When making pickled suluguni cheese at home from milk, some features of the technology for its preparation should be taken into account.

Cooking technology

Heat 4 liters of milk to 40 degrees, then add a teaspoon of salt and 100 milliliters of freshly squeezed lemon juice. Stir the mixture continuously until curdled.

Transfer the resulting cottage cheese to cheesecloth in a colander. When the liquid drains, the edges of the gauze should be tightly bandaged and left in this form for 3-4 hours.

Hard cheese

To prepare hard cheese at home, cottage cheese is used from milk, preferably a soft consistency.

Cooking technology

Mashed cottage cheese (700 grams) pour 1 liter of milk. Then heat the composition over low heat.

The mixture must be stirred until a whey of a yellowish color is discharged. In this case, the cottage cheese should acquire a solid consistency. Next, place the composition on gauze.

Butter (2 tablespoons) must be melted in a non-stick pan. Then add 2 eggs, 2 teaspoons of salt, 1 teaspoon of baking soda and cottage cheese to it.

The mass must be kneaded until it becomes homogeneous. The longer you stir, the thicker the cheese will be. The kneading time is usually about 20 minutes.

After the composition is laid out in a form covered with cling film and put in a cold place until it hardens.

Curd

The recipe for making curd cheese at home from milk is one of the simplest and fastest.

Cooking technology

Heat 1.5 liters of milk almost to a boil, pour half a liter of kefir into it and salt to taste. Cook the mixture until curdled.

Strain the resulting cottage cheese through layers of gauze and place under a press. The mass should be left under pressure for several hours. The longer it takes, the firmer the consistency of the cheese will become.

Philadelphia

Making a product according to this recipe takes a little time and does not require settling. To make Philadelphia cheese at home, it is preferable to choose full-fat milk, then you will get more product.

Cooking technology

Heat a liter of milk over medium heat, then put in it 1 teaspoon of sugar and salt. While stirring, bring the mixture to a boil.

After adding half a liter of kefir. Again, stir continuously until the mixture is curdled.

Squeeze the resulting mass lightly through gauze and hang by the edges until the liquid stops draining, for about 15 minutes.

If you like homemade cheese, then our article will be useful to you. We want to talk about how to cook. This is not as difficult as it might seem at first glance. Very often, mothers do not want to give their babies cheeses purchased in supermarkets, because they contain a lot of preservatives. And how can you know for sure what products they are made of?

And therefore, naturally, questions arise about their usefulness. But having prepared hard cheese at home from milk, you will definitely no longer go to the store for it.

Does it make sense to cook cheese at home?

If you are thinking about preparing such a dairy product on your own in order to save money, then it cannot be unequivocally said that it will cost you less than buying a ready-made one in a store. It all depends on what cheeses you buy - cheap or expensive.

The main benefit of self-manufacturing is the exact confidence in its freshness and naturalness of the ingredients. So, it is suitable for children and will only benefit them.

What products are hard cheese made at home

For cooking, you will need completely ordinary products. The process itself takes about half an hour, plus the time during which the cheese will harden in the refrigerator (you can even leave it all night).

For cooking, you need to acquire the following ingredients:

1. homemade - 0.7 kg.
2. Homemade milk - 1 liter.
3. Soda - 1 teaspoon.
4. Salt - 2 teaspoon.
5. Eggs - 2 pcs.
6. Butter - 2 tablespoons.

hard cheese recipe at home

Pour the cottage cheese into a saucepan and knead thoroughly with your hands so that there are no large lumps. Then fill it with milk and put on fire. The mass must be constantly stirred until the whey begins to exfoliate, the curd itself begins to gather into lumps and hardens, as if melting, and the liquid itself becomes colorless. Next, you need to turn off the fire and put the cottage cheese on cheesecloth so that all the liquid leaves it.

Put butter on the bottom of the pan and send it to the fire. It is better to use non-stick dishes, because the cheese can stick to the bottom and burn. Next, add eggs, salt, soda, cottage cheese to the pan. We will mix with a wooden spoon until the mass becomes homogeneous, without any grains. It usually takes about half an hour. It all depends on the quality of the curd. The softer it is, the less time it will take.

When the cheese has acquired a uniform consistency, we take any mold, cover it with food film and put it there, carefully tamping it down. This is done to ensure that the finished product is more uniform. Next, send it to the refrigerator to harden. That's all the preparation of hard cheese at home. As you can see, the recipe is completely simple, and the most common products are taken. Try to cook and you will appreciate the taste of a homemade product.

How many calories are homemade hard cheese?

In general, it is believed that in ordinary hard cheese there are up to two hundred and fifty calories per hundred grams. For home, for some reason, the figure one hundred and thirteen calories is indicated in the literature. In fact, this parameter will depend on what products you initially take.

If you set yourself the goal of making a low-calorie diet cheese, you need to take low-fat cottage cheese and milk. And who prefers to get a hearty product, they can take homemade fatty dairy ingredients. The result will certainly please you.

Homemade marble hard cheese

We want to tell you another hard cheese recipe at home. For cooking, you need to grate the carrots on a very fine grater. Mix milk with cottage cheese in a saucepan and add carrots there. Boil all this on a small fire for about seven minutes.

As a result, we will get a mass that needs to be thrown onto gauze. The liquid must drain. Then add butter, salt, eggs, sour cream, soda and a little garlic (optional, if you like it). Mix all the ingredients thoroughly and put the dishes on the fire again, cook for another ten minutes. You will see when the mass hardens.

We transfer the finished product to the dishes, tamp and let it harden. So the marble hard cheese, made at home, is ready.

Historical digression

Once upon a time, making homemade cheese and cottage cheese was common. Now, not every housewife will undertake such a thing. It is not difficult to prepare a solid one, however, it will take time, but the result will please you. You will receive a delicious homemade and healthy product without harmful additives and palm oils.

People have been making cheese since time immemorial: one version says that the first mention of this dates back to the eighth millennium BC. In general, his invention is associated with the domestication of sheep. It is believed that this happened by accident. If at least something is known about the time of the appearance of cheese, then the place of its invention is not known. Presumably this is the Middle East or Central Asia and Europe or the Sahara.

Some researchers claim that cheeses were invented by nomadic Arabs.

The use of spices in the preparation of hard cheese

Currently, in any supermarket there is a considerable amount of hard, soft, smoked, creamy. However, not all of them can be classified in this category of products. Conveyor production has done its job. And we often do not eat a natural product, but a mixture of additives, and sometimes even chemical substitutes for products (like milk-containing inventions), which do not even remotely resemble a natural product.

But even from this situation there is a way out: you can cook hard cheese at home. The recipe is not complicated at all, and the products used are quite ordinary. By cooking at home, you can diversify the resulting cheeses. For this, various spices and spices are used. During cooking, you can add garlic, pepper, paprika, dill, cumin, mustard seeds. It all depends on your taste and what kind of product you want to get. If you like spicy cheeses, add something to spice it up. In general, there is where to roam the imagination.

The subtleties of making homemade cheeses

Speaking about how to cook hard cheese at home, you need to know some of the nuances that will help you.

Instead of an afterword

In our article, we talked about how to make hard cheese at home. After all, many simply cannot imagine their lives without it. In fact, we widely use this product in the manufacture of various dishes. Most varieties can be prepared at home without much effort. So try it! And you will be pleased with the result. Believe me, you will never go to the store for cheese again. After all, the homemade product is much tastier, and healthier, which is important. Yes, and you will always be sure of the freshness of the product, since cheeses from the supermarket are far from ideal and moldy very quickly, after which they can simply be thrown away. We wish you good luck with your preparation. Bon appetit!

On the shelves of shops you can find various varieties and types of cheeses.

Most of them are brought from abroad - from Switzerland, Holland, France or Italy.

Although, due to the impact of sanctions, Russian cheeses are now not in the minority.

But the prices for good cheese are very "bite".

And who will guarantee that there are no preservatives, thickeners and flavors in store-bought cheeses?

People knew about cheeses several centuries ago, when it was not possible to mass-produce this product. Each family knew the recipe for making cheese, because making cheese with your own hands is not at all difficult. You can make cheese from store-bought pasteurized, cow, goat, and even soy milk. The essence of cooking is either boiling milk with coagulation enzymes, or melting dairy products. There are a lot of recipes for making homemade cheese. How to make cheese at home from milk - later in the article.

Cooking homemade cheese from milk: cooking features

No cheese recipe is complete without milk, so the choice of this ingredient should be approached thoroughly. If the recipe does not specify how fat the milk should be, then it is better to use homemade, farm milk. In the case when it is not possible to purchase farm milk, it can be replaced with store-bought milk with a maximum percentage of fat content and a minimum shelf life.

In addition to milk, many homemade cheeses also contain cottage cheese. And you need to be careful with this product - real cottage cheese is rarely found in grocery stores, mainly curd mass or a curd product is on sale. Curd mass does not make real cheese. Therefore, it is better to buy cottage cheese from farmers or make it yourself at home. Only in this case, you can be sure of the quality of the cheese produced.

Don't expect homemade cheese to be as firm as store-bought cheeses. Homemade cheeses are much more tender and softer. But if you wish, you can make the cheese harder, because the hardness of this product depends on the pressure of the press. Accordingly, if hard cheese is needed, then the press should be as heavy as possible.

When choosing low-fat foods, you need to be prepared for the fact that there will be a lot of whey and relatively little cheese. The higher the fat content of the cheese, the more oily and tender it is, which undoubtedly has a positive effect on the taste of the product.

As for hard cheeses, it is better that after cooking such cheese lies down for some time - “ripened”. The taste will become brighter and richer. However, it must be borne in mind that cheeses weighing from half a kilogram ripen well. Therefore, to make homemade hard cheese tastier, you should not spare the ingredients on it and it is better to wait a few days after its preparation.

As for the devices for making homemade cheeses, everything is not so scary. The cheese mold, in its absence, can be easily replaced with an ordinary colander, sieve or fine mesh that comes with the deep fryer. And as a press, you can use a jar filled with water.

Whey is released during the cheese making process. Many people just pour it out, but whey can be used in some dishes. Thin openwork pancakes are easily obtained from whey dough. Some people use this product when making okroshka.

How to make cheese at home from milk: preparing hard cheese

Hard cheeses are made by boiling dairy products with clotting enzymes. During the manufacturing process, whey is released, and the more it is separated, respectively, the harder the cheese will turn out. Hard cheese must be kept under pressure, then it will turn out more dense. Let us consider in detail the most popular recipes for making hard cheeses from milk at home:

1. Adyghe cheese

This recipe is the easiest to prepare, requires little financial investment. The output is the most delicate cheese without preservatives, flavor enhancers and flavorings.

Ingredients: Pasteurized milk (you can farm, the fatter the milk, the better) - 3 l, kefir (better farm or homemade) - 1 l, salt - 1.5-2 tsp. (maybe more, maybe less - you should focus only on your own taste)

Cooking process:

1) The specified amount of kefir must be poured into a deep saucepan and put on a slow fire. It is better if kefir is not fat-free, but as fat as possible. Boil kefir over low heat until the curd separates from the whey and floats.

2) The next step is to separate the curd from the whey. Serum cannot be poured out! It will come in handy later in the cooking process. It must be left at room temperature for souring for two days.

3) Pour the indicated amount of milk into a deep saucepan and bring it to a boil. Then you need to reduce the heat and pour in the very whey that sour for 2 days. Mix well and cook over low heat until the cheese rises.

4) Next, you need to strain the cheese, separate it from the liquid. Add salt to cheese, stir. After that, the resulting mass must be put in cheesecloth and hung over a container or over a sink. This must be done so that the remaining liquid is glass.

5) After 30 minutes, remove the cheese from the cheesecloth, put it in a clean bowl and place it under a press. The water that stands out from the cheese must be drained. Under pressure, the cheese should stay at least 3-4 hours in the refrigerator.

2. Hard homemade cheese without eggs

This cheese recipe, like the previous one, is ideal for vegetarians whose lifestyle requires the elimination of eggs and animal enzymes from the diet. This recipe, like the first one, is very simple.

Ingredients: Milk (similarly, as in the previous recipe, it is better to take fatter milk) - 1 l, butter - 100 g, cottage cheese (preferably farm or home-made) - 1 kg, salt - 1-2 tsp, baking soda - 0.5 tsp, turmeric - ¼ tsp, ground black pepper - ¼ tsp, asafoetida - 1 pinch (with rights are indicated in the recommended amount, you can add, reduce the amount, focusing on your own taste sensations).

Cooking process:

1) Milk must be poured into a deep saucepan, put on high heat, bring to a boil. Add cottage cheese in the indicated amount to boiling milk, bring to a boil again. Immediately after boiling, the stove must be turned off.

2) The contents of the pan must be filtered through cheesecloth. The liquid that separates during filtering must be drained. Further, it is necessary to continue working with the mass that remained in the gauze. You can hang gauze for 10 minutes so that the liquid drains, or you can simply squeeze the workpiece in gauze well with your hands.

3) Butter must be melted in a frying pan. Then add the resulting curd mass to the pan, mix well, break up the lumps. It takes a couple of minutes to fry the mass. While stirring, add salt, soda and seasonings. The result should be a mass of viscous consistency.

4) Hot cheese must be transferred to a mold and cooled for several hours. It is better to use a silicone mold, since the cheese moves away from its walls better. After the cheese has cooled, you can eat it.

3. Mozzarella at home

If you need to learn how to make Mozzarella cheese at home from milk, you are in the right place. There are 2 options for making this cheese at home. One of them - using rennet (an enzyme of animal origin), and the second - from dairy products with vinegar. The most successful of these two options is undoubtedly the first. But vegetarians should not eat such cheese, as it contains abomasum. This recipe contains pepsin (an animal enzyme), you can buy it at a pharmacy.

Ingredients: Milk (necessarily fat, not less than 6%) - 2 l, water - 1.5 l, lemon juice and salt - 2 tbsp each. each, pepsin - ¼ tsp. or on the tip of a knife, but if it turned out a little more, you should not be afraid - this enzyme is safe for the human body.

Cooking process:

1) Add pepsin to half a glass of water (preferably warm or room temperature).

2) Pour milk into a deep saucepan, put on medium heat. You need to heat the milk to 70 degrees. Then diluted pepsin and lemon juice are added.

3) Further, the process is very fast - the whey will begin to separate immediately. You don't have to wait for the boil. Immediately after the complete separation of the serum, you need to carefully drain it (the serum will still come in handy). And the remaining hot mass must be squeezed out by hand.

4) Pour water into another pan, heat to 90 degrees. Immediately after heating, the pan must be removed from the stove, add salt to the water and mix. Then you need to put the cheese in water for 2 minutes to make it softer. Remove the cheese from the water, stretch, knead, while dipping the cheese into the water for a couple of minutes more. The cheese mass should be smooth and uniform.

5) The resulting mass must be laid out on a board, kneaded with your fingers, and then folded into an envelope and sent back to hot water.

6) Spread cling film on the table, put the cheese mass on it and roll up the “sausage”. Tightly wrap the resulting "sausage" with a film and pull it with a string in several places to make small balls.

7) After cooling, remove the cheese from the film and transfer it to a container with whey, which remained at the very beginning of cooking. It is necessary to store homemade Mozzarella in whey in the refrigerator.

How to make cheese at home from milk: preparing soft cheese

As a rule, soft cheese is easier to prepare than hard cheese. Consider a couple of delicious cheese recipes that can be easily prepared at home:

1. Philadelphia cheese

This cheese is not cheap in stores and is used quite widely. Many people are accustomed to seeing this delicate cheese as part of rolls, but it can also be used in the preparation of pastry creams.

Ingredients: Milk (necessarily fatty, otherwise the cheese will not turn out) - 1 l, kefir (low-fat, you can completely skim) - 0.5 l, chicken egg - 1 pc, salt and sugar - 1 tsp each. each, citric acid - 1 pinch or on the tip of a knife.

Cooking process:

1) Pour milk into a saucepan, put on fire. Stirring constantly, add sugar and salt, bring the milk to a boil.

2) Immediately after boiling, add cottage cheese to the milk, mix. You need to cook until the mass curdles. After that, strain the mass, put it in gauze and hang it in a container or over the sink for 10 minutes, so that the excess liquid is glass.

3) At this time, while the curd mass is draining, it is necessary to beat the egg and a small amount of citric acid. Then carefully add the mass of gauze and continue to beat. The cheese should be smooth and fluffy.

If desired, before putting the cheese in the refrigerator, you can add chopped greens to it. Such tender cheese must be stored in the refrigerator, but not more than one week.

2. Mascarpone at home

There are many variations of the preparation of this cheese, and all of them do not involve cooking. This is a "cold" cheese, the lightest of all homemade cheeses. Ideal for making cream cheese. There is no milk in the ingredients in this recipe, but it would be better if the cottage cheese, which is needed to make this cheese, is made from farm milk at home.

Ingredients: Cottage cheese (fat) - 200 g, cream (fat, 33%) - 200 ml.

Cooking process:

1) Granular cottage cheese for cheese does not resemble the consistency, and the curd mass loses in fat content and sometimes includes non-natural components in its composition. Therefore, the cottage cheese used must be rubbed through a sieve 2-3 times.

2) Then you need to add cold cream to the cottage cheese. With a mixer or blender, beat the cottage cheese with cream at low speed. The cheese will be ready as soon as the whipped mass becomes homogeneous. Keeps in the refrigerator for up to one and a half to two weeks.

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

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

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

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

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

23.07.2018

Homemade goat milk cheese

Ingredients: goat milk, sour cream, lemon, salt

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

Ingredients:

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

15.02.2018

Cheese with pepsin at home

Ingredients: milk, meito enzyme, sour cream, salt

Ingredients:

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

29.01.2018

How to make cheese at home from milk

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

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

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

17.01.2018

Melted cheese curd

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

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

Ingredients:

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

10.01.2018

Homemade goat milk cheese

Ingredients: goat milk, vinegar, salt

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

Ingredients:

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

29.10.2017

Homemade milk cheese

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

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

Ingredients:

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

17.10.2017

Philadelphia cheese at home

Ingredients: sour cream, yogurt, salt, lemon juice

Ingredients:

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

30.09.2017

Adyghe cheese at home

Ingredients: milk, whey, salt

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

Ingredients:

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

13.12.2016

Hard cheese at home

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

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

20.08.2016

Brynza cheese at home

Ingredients: milk, sour cream, salt, citric acid

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

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

15.07.2016

Paneer cheese

Ingredients: milk, citric acid

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

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

18.08.2015

processed cheese

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

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

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

19.05.2015

Delicate homemade milk cheese

Ingredients: milk, lemon, salt, spices

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

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

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