How to make cheese from fresh cow's milk. Homemade Cheese - The Best Recipes

Many young hostesses (however, like experienced hostesses), who are just beginning to learn the secrets of cooking, are in constant search of various culinary ideas, secrets and techniques for preparing a particular dish. As a result of this, it has become popular today to prepare various products, often purchased from the market or in a store, at home. Since homemade food is more useful and does not raise doubts among its consumers. That is why, in this article we will talk about how to make cheese at home from milk, so that the result is not only tasty, but also very healthy for the body.

Each cheese recipe from milk at home has its own subtleties and cooking features. Somewhere, sour-milk products, vinegar, citric acid or lemon juice are used as a clotting agent, while for someone, rennet and pepsin are the priority for this.

Also, the type of milk plays an important role, because traditionally in mountainous areas cheese made from goat and sheep milk was considered the most delicious, in the steppe regions tribute was paid to horse milk. However, at all times, homemade cheese made from whole cow's milk remained out of competition - a product that is undoubtedly healthy and very nutritious. If you get acquainted with the technology of preparing a healthy fermented milk product, it will not be so difficult to cook cheese at home from milk.

There are at least 100 recipes for making homemade cheese, each of which has its own characteristics.

Therefore, you can independently cook not only traditional hard cheese, but also the following types:

• fused
• cream cheese
• suluguni
• Adyghe
• mascarpone
• paneer
• cheese
• brunost

Some of the above dairy snacks can be used as a base for sweet desserts, pastries, creams and fillings. In addition, nuts, dried herbs, oriental spices, pickled or fried mushrooms, and even bacon pieces can be included in the homemade product.

How to make cheese at home

Homemade feta cheese

Feta cheese is a good option to try your hand at cheese making. It turns out to be quite recognizable and fits perfectly into a Greek salad or other snacks, and at the same time it is quite simple to manufacture. Connoisseurs, of course, will object - real feta cheese can only be produced in Greece. That's true, but our cheese will turn out much better than many of what is sold outside of this sunny country, and most importantly - it is made in your kitchen.

Ingredients:

• 1 l. milk
• 1 st. l. yogurt
• 1.5−2 tab. pepsin acid (or rennet)

Cooking:

Pour the milk into a saucepan and, stirring occasionally, bring it to a temperature of 31 degrees. Stir 1 cup of milk with yogurt properly, pour it into a saucepan, stir again, cover and leave at room temperature. Powder acidin-pepsin and pour ½ tbsp. cold water.

After 1 hour, pour the water with acidin-pepsin into the pan, stir and leave overnight. During this time, the milk will curdle and the whey will separate from the curd mass. With a knife, carefully cut this mass on the surface of the whey into squares with a side of about 1 cm, stir several times with breaks of five minutes, and pour the contents of the pan into a colander lined with gauze folded in several layers. Leave for several hours so that all the liquid is glassed.

Knead into the curd mass ¼ tsp. salt, put the cheese into a mold (this can be done, for example, from a juice bag) and leave at room temperature for another 12-24 hours - the cheese will finally “grab” and will be like real feta in consistency. Prepare the brine: 200 ml. whey (you didn’t pour it out, right?) Stir with 1.5 tbsp. l. salt, cut the cheese into cubes, pour over the brine and put in the refrigerator. This, firstly, will “pull out” the liquid from the feta even more, and, secondly, will allow it to be stored almost forever - however, you will eat it earlier.

How to cook ricotta cheese

Next, we will cook Italian ricotta cheese - and after you master this simple procedure, you will no longer buy ricotta in the store. In addition to the obvious savings, homemade ricotta also has a much creamier texture and delicate taste. Use it for appetizers, pasta, lasagna, pastries and desserts. That being said, if you are making ricotta for dessert, you can reduce the amount of salt, increase the milk to cream ratio, and/or use heavier cream for better results.

Ingredients:

For 4 servings

• 1 l. pasteurized milk
• 300 ml. cream 22%
• juice of ½ lemon
• ½ tsp salt

Cooking method:

Combine milk and cream in a saucepan, add salt and place over low heat, stirring occasionally. Bring the contents of the pot to a boil - the slower the better. In order to estimate the time remaining before boiling, it is convenient to use a thermometer. A meat thermometer is great for this purpose. When the milk and cream mixture finally boils, pour the lemon juice into the saucepan and stir well. After a minute or two, when the curdled milk separates from the whey, remove the pan from the heat and cover with a thick towel.

Let your future ricotta stand, ideally until completely cool. Fold a piece of cheesecloth in half and place in a colander. Carefully transfer the curd mass accumulated on top into a colander using a slotted spoon. Wait until the excess whey drains - this will take no more than an hour, otherwise the ricotta will be too dry - wrap the cheesecloth around the cheese and squeeze lightly. Transfer the ricotta to a bowl or other container and refrigerate for up to two days.

Homemade cheese Fromage blanc

You don't need rennet to make this homemade cheese, which is a great opportunity to get your hands dirty before you get into more serious homemade cheese making experiments.

Ingredients:

2-4 servings

• 1.5 l. milk
• 200 ml. cream 22%
• 300 ml. buttermilk
• 1.5 st. l. lemon juice

Cooking:

Buttermilk is a by-product of churning butter. Order it from the aunts selling dairy products in the market, no one often needs it, so it is quite possible that they will give it to you for free. Combine milk and cream in a saucepan and place over low heat. In a small bowl, stir together the buttermilk and lemon juice, pour into the saucepan, and stir well. After that, bring the contents of the pan to a temperature of 80 degrees, without stirring if possible, remove from heat, cover, and leave on the stove for at least an hour.

When you remove the lid, you will see that the curd mass has formed a kind of crust of ice on the surface of the whey. With a sharp knife, cut it into small cubes and transfer them to a colander lined with a double layer of gauze. Bring the corners of the gauze together, tie and hang over a saucepan or sink to allow the whey to drain. Hanging time depends on what you want to get - if you want fromage blanc to keep its shape, leave it overnight, if you are going to use it for spreading bread, it will take a few hours less.

Transfer the finished cheese into molds, and, if desired, serve it for dessert, pouring it with heavy cream and jam.

A simple recipe for delicious homemade cheese

Ingredients:

• Milk - 3 liters
• Lemon - 3 pcs.
• Sugar - 1 tbsp. l.
• Salt - 1 tbsp. l.

Cooking:

Bring milk to a boil in a large saucepan, add salt and sugar. Wash lemons, dry. Squeeze the juice from the lemons and pour it into the milk. Boil milk with lemon juice, one minute, stirring, preferably with a wooden spoon. Remove the pan from the heat and leave covered for 20 minutes. Get a mass with clots. Catch these clots with a slotted spoon and put them in a colander lined with gauze. Slightly press the cheese mass to remove excess liquid. Lightly salt our future cheese, add cumin, if using, and transfer to a ceramic or glass dish. Remove homemade cheese for a couple of hours in the refrigerator for maturation.

Hard spicy cheese

Ingredients:

• 1 kg cottage cheese
• 1 liter of milk
• 70-100 g butter
• 5 g salt
• 5 g drinking soda
• 5 g turmeric
• curry
• pepper
• asafoetida on the tip of a knife

Cooking method:

Bring milk to a boil, add cottage cheese to it, bring to a boil again, immediately remove from heat. Strain the mass through a colander lined with gauze folded in two layers, squeeze out. Fry the cottage cheese mass in melted butter for 1-2 minutes, while breaking up lumps. Bring the mass to a viscous consistency.

Continuing to stir, add soda, salt, seasonings. Then transfer the hot mass into a cheese mold and cool.

Adyghe buttermilk cheese

Ingredients:

• 3.5 liters of milk,
• 1 liter buttermilk
• salt.

Cooking method:

Bring the milk to a boil, pour in the buttermilk, stirring constantly. The milk will separate into curd and whey.

Strain the resulting mixture through a colander lined with gauze folded in two layers, leave for 2-3 hours to glass the liquid. Add some whey and salt. Put the cheese on a clean surface, form a ball, wrap with plastic wrap and put under a press weighing about 1 kg, put in the refrigerator for 1 day.

Buttermilk is the sour-tasting liquid that remains after churning butter from sour cream or cream. In terms of nutritional properties, whey is close to buttermilk, which is obtained during the curdling of milk. It is in it, and not in oil and cottage cheese, that most of the biologically active substances, including lecithin and choline, are concentrated. Buttermilk cheese promotes the formation of rapidly soluble cholesterol compounds in the body. They help strengthen the walls of blood vessels and make them more elastic.

Cooking Paneer cheese at home

Ingredients:

• 1 liter of milk
• 150 ml kefir

Way cooking:

Bring the milk to a boil, add kefir just before boiling, remove from heat, mix thoroughly and leave the mixture for 3 minutes. Line a colander with gauze in two layers and put the cottage cheese on it to glass the whey.

Tie gauze tightly and put the cottage cheese under a press weighing 2-3 kg for 30 minutes. Then remove the press and remove the finished cheese from the gauze.

As a homemade press for making homemade cheese, you can use a pot filled with water.

homemade cheese

Ingredients:

• 1 liter of milk
• 2 tablespoons salt
• 3 eggs
• 200 g sour cream

Cooking:

Bring the milk to a boil. Without reducing the heat, add salt, beaten eggs and sour cream. Cook the mixture, stirring, for about 5 minutes. When the whey begins to separate, drain the mixture into a colander lined with cheesecloth. Hang the cheese for 3 hours, and then put it under the press for a few more hours.

Melted homemade cheese with parsley

Ingredients:

• 500 g cottage cheese
• 120 ml milk
• 40 g butter
• 5 g drinking soda
• 1 bunch parsley

Cooking method:

Add soda to cottage cheese, pour in milk and mix thoroughly. Heat the mass over low heat, stirring constantly. As soon as the cottage cheese begins to melt, add butter, salt, washed and chopped parsley. Heat until curd is completely melted. The density of the mass should resemble semolina. Pour hot mixture into molds and refrigerate.

Homemade goat's milk cheese

If you love creamy cream cheese, then this recipe is for you. Homemade cheese made from goat's milk will delight you with incredible taste and a melting sensation in your mouth. It is also recommended to add other components in the recipe.

Ingredients:

• goat milk - 1500 milliliters
• fresh kefir - 1000 milliliters
• one teaspoon of salt

Cooking technology:

Boil kefir in a deep saucepan. Remove curdled clots from the surface and put them in a sieve. The remaining whey is filtered into a separate bowl and left for a couple of days, adhering to room temperature.

Pour the milk into a clean saucepan, send it to a hot surface and wait until it boils. Then add the serum. Boil the whole mixture on fire for about fifteen minutes. During cooking, clots form. After that, salt the composition as desired, filter and transfer to gauze. We try to squeeze it well, and hang it for thirty minutes. After that, you can already begin to form a ball of cheese. To do this, the cheese must be placed between a pair of plates and put a jar of liquid on top. This "design" should be left for a couple of hours. After that, we put the cheese in the refrigerator for eight hours.

Where to buy pepsin?

In principle, you can buy rennet via the Internet, cheese factories, or simply negotiate on the market - enthusiasts will certainly do this, but for 99% of everyone else there is a much more affordable way. Fortunately, in addition to cheese making, pepsin is used for medical purposes, for the treatment of various diseases of the gastrointestinal tract, dyspepsia, and so on. Well, if so, then our path lies in the pharmacy. In domestic pharmacies, there are two drugs that can be used in cheese making - abomin and acidin-pepsin. The second seems to be much more accessible - and therefore a little more about it.

Acidin-pepsin (other trade names - Acidolperersin, Acipepsol, Betacid, Pepsacid, Pepsa-min) contains 1 part of pepsin and 4 parts of acidin. During hydrolysis, acidin releases hydrochloric acid, which is absolutely harmless, because, firstly, it is already contained in gastric juice, and, secondly, it will be present in negligible amounts in the finished cheese. For 1 liter of milk, from which, depending on the recipe, about 200-300 g of finished cheese is obtained, 1-2 tablets of acidin-pepsin are used, which dissolve in water and are introduced into milk brought to a certain temperature. A package of acidin-pepsin costs about 50 rubles, it is sold without a prescription.

What seasonings are added to cheese

Seasonings favorably enrich the flavoring properties of the dairy product. The choice of herbs and spices is varied, so it is recommended to pay special attention to the following:

• Ground pepper
• Coriander
• lovage
• Melissa
• Nutmeg
• Parsley and dill greens

If self-preparation of a homemade dairy product is meant, it is not necessary to use all the spices for the cheese.

It is quite enough to dwell on greens, turmeric, nutmeg or chili, cardamom, coriander, anise.

• It is advisable to use medium fat milk. After cooking, the cheese will turn out to be the desired consistency and will not be very hard;
• boil the mixture for cheese is in a container of thick walls, in this pan it will not burn;
• while pouring kefir and eggs into milk, be sure to stir everything. For stirring, it is best to use a wooden spatula;
• in addition to the cheese, you can add spices, herbs, olives or pieces of vegetables.
• homemade cheese is made from natural milk and cottage cheese, so be very careful when buying these dairy products in stores, if the cottage cheese or milk is not natural, then your cheese will not ripen;
• for making homemade cheese, by curdling milk, high-quality natural milk is best suited, but not ultra-pasteurized and sterilized purchased;
• homemade cheese ripens better if the initial milk material is not less than half a kilogram;
• the high fat content in cottage cheese gives the finished cheese a natural butteriness and special tenderness, which distinguishes homemade cheeses;

Making cheese at home is becoming more and more popular, and the reason for its development in recent times is the danger of buying cheese in the store, which included the notorious poor quality palm oil. And at first, perhaps, homemade cheese will be inferior in taste to branded ones, but practice will certainly improve its taste, and the usefulness and safety of this product, beloved by many, will undoubtedly remain higher. Take the time and effort, cook it yourself, your family will appreciate your work.

Making cheese at home is not such a difficult thing. And this article is proof of that. Today we will look at the best homemade cheese recipes.

How to make cheese at home

hard cheese

For cooking you will need:

• one and a half liters of milk;
• half a liter of kefir;
• salt and spices at your discretion.

Cooking instructions.

1. First, boil the milk, then add kefir and salt to it. Optionally, you can throw in nuts, spices, etc.
2. Line a colander with gauze, strain the future cheese. All whey must drain.
3. Then squeeze the mass again and send it to the refrigerator for half a day. Make a press from a can of water and place it on the cheese.
4. After the time has passed, the cheese can be consumed. Bon appetit!

There is a hard cheese, the preparation of which takes no more than twenty minutes.

Hard cheese in 20 minutes

Required products:

• kilogram of curd mass;
• a liter of milk;
• a couple of eggs;
• one hundred grams of butter;
• a teaspoon of soda and salt.

1. Combine cottage cheese with milk. Then put on fire and wait until the whey separates.
2. Strain the future cheese using a colander and cheesecloth.
3. Return the curd mass to the pan, adding butter.
4. Mix eggs, soda and salt. Pour the mixture over the cheese as soon as the butter begins to melt. At this stage, the cheese should be cooked on low heat.
5. Stir the cheese all the time so that it does not stick to the walls of the dish and does not burn.
6. After twenty minutes, turn off the stove, pour the cheese into any form.
7. When the mass has cooled, send it to the refrigerator. You can eat the dish after hardening.

How to make homemade cheese from milk

Plain milk cheese

Ingredients:

• two liters of milk;
• half a liter of kefir;
• four eggs;
• two tablespoons of salt.

Stages of preparation.

1. Boil the milk, then - very carefully pour in the kefir in a small stream. Add also eggs and salt.
2. Cook the mixture for about seven more minutes, stirring regularly.
3. Then turn off the heat and let the future cheese cool down.
4. Strain the cheese so that the mass is dense.
5. Hold the dish under pressure for five hours.

The taste of cheese according to this recipe is not like other products due to the increased salinity.

Homemade cheese with herbs and garlic

Required products:

• two liters of milk;
• two tablespoons of salt (table);
• six eggs;
• 400 g sour cream;
• 300 ml of yogurt;
• greens, garlic.

The preparation is the following.

1. Add salt to the milk and then boil the liquid.
2. Mix yogurt, eggs and sour cream. Whisk the mixture in a blender.
3. Pour the yogurt into the milk in a thin stream.
4. Constantly stir the cheese mass so that it does not burn. Within a few minutes the whey will separate from the cheese. Let the cheese rest for a while.
5. Using a colander and cheesecloth, strain the base.
6. Grind dill and garlic, add these ingredients to the dish.
7. Next, put the cheese under the press for four hours. When one solid lump forms, transfer the mass to the refrigerator.

Homemade cottage cheese

Melted cheese at home

Ingredients:

• half a kilogram of cottage cheese;
• half a liter of milk;
• two eggs;
• 50 g butter;
• half a spoonful of soda;
• a teaspoon of salt.

The preparation is the following.

1. Mix cottage cheese and milk. Then put the mass on the fire, cook for about ten minutes.
2. At the end of cooking, strain the future cheese.
3. Add butter to the base, as well as pre-beaten eggs.
4. After mixing well, add more soda and salt.
5. Transfer the cheese to a saucepan, but not an enamel one, otherwise it will be difficult to wash it off. Turn on the gas, cook the dish for seven minutes. Constantly stir the cheese mass.
6. As soon as the base begins to move away from the walls of the dish, you can turn off the fire.
7. Transfer the cheese to any molds, then send it to the refrigerator.
8. The dish is ready!

Philadelphia cheese"

Product List:

• two hundred grams of cottage cheese;
• egg;
• a spoonful of salt and sugar;
• lemon juice.

Cooking instructions.

1. Beat the egg, then add a few tablespoons of lemon juice.
2. Transfer the mixture to a blender along with the curd. Whisk the food for three minutes.
3. Transfer the cheese mass to the mold and refrigerate.

Everything, the dish is ready! It takes no more than ten minutes to prepare.

Spicy curd cheese

Ingredients:

• two hundred grams of cottage cheese;
• one hundred grams of butter;
• dill, parsley, celery;
• two cloves of garlic;
• salt and pepper.

Cooking:

1. Melt the butter a little.
2. Place all ingredients in a blender, blend well. At this stage, the preparation ends.

If you don't have a blender:

1. Wipe the curd mass using a grater.
2. Next, chop the herbs and garlic with a knife.
3. Melt the butter. Combine it with curd.
4. Add to cheese and other ingredients. Stir the mass either with a regular spoon.

Homemade cheese recipes

Yogurt and mint cheese "Labne"

You will need:

• two glasses of regular yogurt without additives;
• a spoonful of dried mint;
• salt;
• a couple of tablespoons of olive oil;
• slices of bread.

Just combine yogurt, mint and salt. Mix well.

homemade feta

For cooking, you need only two ingredients: two liters of kefir and three teaspoons of salt.

The preparation is the following.

1. Pour the kefir into a saucepan and salt it.
2. Boil the milky liquid by setting a small fire.
3. Within ten minutes of boiling, the whey will separate. Once this happens, strain the dish using a colander and cheesecloth.
4. Then twist the gauze and put the cheese under the press all night.

Cheese in a slow cooker

Ingredients:

• three liters of milk;
• a spoonful of citric acid;
• six tablets of acedin-pepsin;
• dill.

The cooking method is the following.

1. First, pour the milk into a slow cooker.
2. Add citric acid.
3. Select a cooking mode in which the temperature in the device will not exceed 40°C. Cooking time - 10 minutes.
4. Use a crusher to turn the tablets into powder. Dissolve it in a glass of water.
5. After ten minutes of cooking, open the multicooker lid. Add the ingredient, turn on the device again, only for half an hour.
6. Next, cut the resulting cheese into pieces.
7. Drain the cottage cheese in a colander, let the whey drain completely.
8. Chop the dill, add it to the cheese. Mix well.
9. The last step is to put the cheese under the press for half a day.
10. Bon appetit!

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 into 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.

Many people think that buying cheese is much easier than making it yourself. When buying, we often do not think about what it is made of, how many preservatives it contains, what it will taste like. In fact, hard cheese made at home will be the most natural product. The cooking process is simple and does not take much time. If your family ever tries homemade hard cheese, then it is unlikely that you will be able to eat something else.

Is it worth it to make hard cheese with your own hands?

If you suddenly have such a question, we can advise only one answer - of course, it is worth it. It's not even about the price - it will come out expensive or cheap. Everything lies in the quality of this product and its interesting taste. Since the hard cheese will be homemade, you can make everything to your liking. You will be sure that the product is real, without additives and it can be given to children without fear.

Benefits of homemade cheese

As a rule, 100 grams of the product contains approximately 250-350 calories. And this is not always the case - the calorie content of hard cheese depends on the fat content of the products that you will use (milk, cottage cheese). If you don’t need calories, then you can master the technology for making dietary cheese, in which there will be a minimum of them. At the same time, its preparation is simple, and it will be no worse than a good fatty cheese.

Making your own hard cheese

So, in order to get a circle of hard cheese at home, you will need:

• milk - 1 l
• dry cottage cheese - 1 kg.
• 2 eggs
• 1 tsp soda
• 100 grams of butter
• salt to taste

Now directly cooking.

1. Pour the whole mass of cottage cheese into a saucepan and knead a little with your hand so that there are no large pieces left. It is best to use an aluminum pan. So, the mass will not practically stick to the walls of the container, and will not burn.
2. Then pour everything with milk and send it to a small fire, while stirring the mass. As soon as it begins to boil (you will see bubbles), you will need to strain the cottage cheese through a colander so that any pieces, even the smallest ones, do not go away with the liquid. You can even press down a little with your hand so that the serum is completely gone.
3. After getting rid of the liquid, we shift the cottage cheese back into the pan and send the oil there. Whisk the remaining ingredients in a bowl until smooth: salt, eggs, soda. At your request, other spices can be added to this mixture: black pepper, chopped herbs, paprika, etc. They will add a pleasant smell and unusual taste to the cheese.
4. Pour the egg mass into the curd milk. We send the pan to a small fire and, stirring, we watch when the mass begins to thicken and turns into a viscous and homogeneous. It is very important not to leave the stove and not to miss the main point - half-cooked cheese can stick to the pan. Initially, you will notice that the curd mass will turn into air, as soda will begin to act. After 2-3 minutes, the curd will gradually melt and everything will turn into a homogeneous mixture. Usually cooking takes about 10 minutes.
5. We shift the soft and hot cheese into a regular form, and then put it in the refrigerator so that it completely freezes.

It is best to cover the container with cling film so that later it is easier to get the cheese.

For piquancy, you can make an unusual cheese. To do this, grease the rocking chair and cutting board with vegetable oil, and while the cheese is elastic, roll it out (make a rectangle). Then sprinkle the mass with chopped garlic and chopped dill. Roll up and carefully wrap in cling film.

A day later, home-made hard cheese can be consumed.

How to make hard cheese with a press?

To make homemade cheese exactly like store-bought, you will also need:

• 1 kg low-fat cottage cheese;
• 600–700 ml of milk;
• 3 eggs;
• 0.5 tsp salt;
• 0.5 tsp baking soda;
• 100 grams of butter (butter).

Features of the choice of products for cooking hard cheese

In order to independently prepare such cheese at home, you must first of all pay attention to the composition of the cottage cheese. It must be completely fat-free and even dry. It is not advisable to use cottage cheese from the store. It is not suitable for making cheese at all. From homemade, natural cottage cheese (even low-fat) you get a tastier cheese. It is recommended to use homemade milk. Eggs can be bought or used at home. As for the butter, pay attention that it does not contain any additives and that it is not a spread.

The process of making hard cheese under pressure

The cooking process itself is similar to the previous one. First, we are engaged in rubbing the cottage cheese (remove all lumps). Pour the milk into an aluminum saucepan and put it on low heat. When it starts to boil, add the whole mass of cottage cheese. Stirring, bring everything to a boil and let it boil for 1-2 minutes.

Then we put a colander on an enamel pan and cover it with 2 layers of gauze, through which we strain the curd-milk mass. For a greater effect, you can press the gauze a little with your hands so that all the whey is glassed. After that, we place the cottage cheese in a cast-iron cauldron or any other container with thick walls, add salt, eggs, butter, soda and mix with our hands until a homogeneous consistency. We send it to a small fire and stir constantly so that the mass begins to separate from the walls of the cauldron. At this stage, you can consider that your hard cheese is almost ready.

Next is to give the mass of cottage cheese some form. To do this, you need a special container (if there is none, then you can put the cottage cheese in any convenient enameled dish, for example, a mug). We cover the container with a dry cotton cloth, put a lot of cottage cheese there and put a saucer on top, or you can use a wooden circle, but it should correspond to the diameter of the container. At this stage, the mass of cottage cheese is sent under the press, where it is located for 5 hours.

At home, you can make a homemade press. To do this, you need to place a container with a mass of cottage cheese on the bottom of a bucket or pan. A bowl or any other elevated container is placed on the piston, and on it we place a small bucket or pot of water, which will serve as a press. In order for such a press to be exactly in the center, you will need to fold the towels and put them between the containers.

After the time has passed, we drain the whey from the pan or bucket and wipe the container dry. We change the cotton fabric on the mass of cottage cheese and re-assemble the already familiar design. The only thing that changes is the weight of the press itself. It must increase. It is on what the mass will be that the hardness of the cheese depends. A heavier load will remove more moisture from the product, i.e. increase the preservation of homemade hard cheese.

In this state, our product should stay for a day. Thus, we get excellent cheese made at home. It remains the stage of its maturation. To do this, hard cheese is placed on a wooden board or on a plate covered with cotton cloth. Leave it in a cool place for about 1-2 weeks. From time to time you will need to turn the cheese. This will be the final stage of making hard, healthy cheese at home. The result should be approximately 600-700 grams of the finished product.

By the way, if you want to cook cheese with a yellow tint, then you will need to add a little saffron to the mass. The cheese is ready to eat! Bon appetit!

• Curd - 2 kg
• Cow's milk (you can cook homemade cheese from goat's milk) - 2 liters
• Butter - 200 g
• Eggs - 2 pcs.
• Tea soda - 1 tablespoon
• Salt - to taste

(it is better to take homemade cottage cheese, in the market from a familiar milkman)

Cooking process:

A very interesting recipe for making cheese at home from Valentina Gorbacheva, easy, quick and easy to prepare:

When I had a household, I often made homemade delicious cheese from milk and cottage cheese for myself. Cooking cheese at home is very simple, the main thing is that the products are of high quality. The recipe for making homemade cheese can be changed, when cooking cheese, add cumin seeds, dried aromatic herbs (for example, Provence or Italian), sun-dried tomatoes, dried bell peppers (paprika) or simply chopped dill, parsley and cilantro.

To get a harder cheese, with a low fat content, you can reduce the amount of butter, put it in 100-150 g. But you can’t spoil the porridge with butter, so my homemade cheese turned out delicious too, here it is in the photo.

Of course, maybe not the same as store-bought, but environmentally friendly and you know that everything in your homemade cheese is natural, from a cow, fresh and there is no palm oil, without dyes and preservatives. Initially, in the preparation of my homemade cheese, I used 3 liters of milk per 1 kg of cottage cheese, then I tried to reduce the amount of milk. I didn’t notice a difference in the quality of homemade cheese, so I began to add enough milk so that it only covered the cottage cheese.

PREPARING HOMEMADE CHEESE FROM MILK AND COTTAGE CHEESE

I put 2 kg of cottage cheese in a saucepan, poured 2 liters of milk. I put it on fire. While stirring lightly (mostly only along the bottom, the cottage cheese can stick), so that the mass warms up evenly, bring the milk with cottage cheese to a hot state. Once you see whey forming, it's all done. Cottage cheese becomes like soft plasticine. Strongly this curd bun does not need to be broken. In time, it takes 7-10 minutes, no more.

Then you need to separate the whey from the resulting cheese mass, I usually throw it on gauze, you need to try so that, if possible, all the liquid escapes and the curd mass is almost dry, without whey. Then, in a cauldron, where you will cook homemade cheese, lay the resulting mass, there are 200 g of softened butter, 2 eggs, 1 tbsp. l. soda and salt. Salt, of course, to your taste, someone likes salty cheese, someone lightly salted.

Mix all the ingredients for homemade cheese in a cauldron or other dish with a thick bottom (not enameled) and put on fire.

Making cheese at home requires constant monitoring, so you can’t move away from it, as the cheese may burn during cooking. Constantly stirring, cook over medium heat, the curd mass will begin to melt and stretch, boil homemade cheese for about 5-7 minutes. I have a wooden spoon with which I constantly interfere with the cheese mass. You will be able to determine when the cheese is ready. It will be sticky and sticky. You can determine the readiness of cheese by mouth: try it, if it sticks to your teeth, then everything is ready! Another sign of cheese readiness is that it begins to lag behind the walls of the dishes in which it is cooked.

Then pour the hot homemade cheese into any container (cup or container) to shape it. It is necessary to handle the cauldron with care, as the cheese mass is very capricious. Cover warm homemade cheese with cling film on top so that the crust does not wind.

I got homemade cream cheese, it is not quite hard, because it has a high fat content, but it holds its shape and can be cut with a knife.

Tips from Notebook:

• The remaining whey from making homemade cheese from milk and cottage cheese can be used for baking or put yeast dough for bread on it or cook okroshka on whey in the summer.
• I would like to highlight separately: the store often sells not cottage cheese, but a COTTAGE PRODUCT, which is not cottage cheese at all in its composition, cheese will not work out of such not real cottage cheese, it is better to buy real farm cottage cheese with milk and get a good result and the taste of homemade cheese! Ultra-pasteurized and sterilized milk from boxes should not be used.

And we also have a recipe for a more dietary cheese on kefir on our website, try it too:

Bon appetit and delicious cheese wishes you a notebook of recipes!