Recipe for hard cheese at home. Homemade hard cheese How to make hard cheese with a press

Hello. If you have come to this page, then you, like me, are not indifferent to the tasty and fragrant fermented milk product - hard cheese.

Earlier, I described recipes for making unripe types of cheese, these dishes are also very loved and take pride of place, but they are used mainly as an ingredient in salads, but as a cut, as a snack or for breakfast, their aged counterpart is preferable.

Now it is very rare to find high-quality hard cheese in the store, so I began to cook it myself. Of course, the taste of my homemade creation is significantly different from the sensations that the purchased analogue gives, since special starters are not used for its preparation, but still it is very tasty and much healthier than the incomprehensible cheese products lying on the shelves of hypermarkets.

The main ingredients of this dish are cottage cheese and milk, it is very important that they are of high quality and do not contain vegetable fats.

I tried to cook this dish from factory and village products, the taste practically did not differ. But the consistency of cheese from homemade raw materials is more homogeneous, since rural cottage cheese quickly and easily turns into a uniform plastic mass. And in general, if there is a choice, then I advise you to give preference to farm products, in my eyes, large corporations have lost confidence.

So, if you want to please your loved ones with healthy homemade cheese with a light cottage cheese note and a pleasant aftertaste, then do not miss the chance to do this and read this recipe to the end ...

Nutritional value of the dish per 100 gr.

BJU: 25/20/2.

Kcal: 288.

GI: medium.

AI: high.

Cooking time: 40-50 min.

Servings: 800 g.

Dish ingredients.

• Cottage cheese - 1000 g.
• Milk - 1000 g (4 tbsp).
• Egg (yolk) - 2 pcs.
• Baking soda - 20 g (3/4 tbsp).
• Butter - 50 g.
• Salt - 10 g (1 tsp).

Recipe of dish.

Let's prepare the ingredients. Dairy products can be taken of any fat content, but the higher it is, the more high-calorie the cheese will turn out.

In the photo I have village cottage cheese and milk, but you can also use the store-bought version, the main thing is that all the ingredients are fresh and without additives - preservatives and vegetable fats.

We put a saucepan (at least 3 l in volume) with milk (1 l) on the stove, add cottage cheese (1 kg) to it and mix the mass evenly until smooth. It is better to use medium heating power so that the milk does not burn.

Bring the mixture to a boil. We wait for the appearance of a yellowish liquid on the surface, and when the mass is completely divided into whey and cottage cheese, we stop heating.

While the dairy products are cooking, prepare the dishes for separating the whey. To this end, we take a deep pan, put a colander or sieve on it, and cover everything with gauze on top so as not to lose a single piece of precious cottage cheese.

We merge the finished mass into the constructed structure, raise the edges of the fabric, forming a bag and wait for the main flow of liquid to drain (until it stops dripping).

In the meantime, melt the butter (50 g) in a water bath.

Separately, mix the yolks (2 pcs), soda (3/4 tbsp) and salt (1 tsp) until smooth. If you want to get a more saturated characteristic color in the final product, it is better to do this stage in advance, 1-2 hours in advance, then the yolks, having reacted with salt, will become darker and brighter.

Add the egg mass to the melted butter in a water bath and mix thoroughly.

In the meantime, the whey is glass from the curd and can be added to the saucepan with the egg-butter mixture.

Stirring constantly, boil the mass over low heat until it acquires a viscous consistency. This process takes an average of 10-15 minutes.

At this time, you can prepare a form for our product, I have a detachable one, with a diameter of 20 cm. It can be lightly greased with vegetable oil.

Next, we take our product out of the mold and wrap it in food paper to remove excess fat, put it under pressure and put it in the refrigerator for 1-2 days (the press can be removed after 12 hours). The longer the cheese ripens, the more dense and tasty it will turn out. Be patient…

After the specified time, homemade, hard, but at the same time elastic and incredibly fragrant and tasty cheese is ready.

It remains only to cut it into thin slices and serve.

Bon appetit!

• milk (preferably low-fat) - 1 liter
• cottage cheese (it is better if it is dryish) - 1 kg
• chicken eggs - 2 pieces
• butter - 100 grams
• salt - 1 heaping teaspoon
• soda - 1 teaspoon

We spread the cottage cheese in a saucepan, pour milk and put on a slow fire, stirring constantly.

As soon as the bubbles go (i.e., it starts to boil), we strain the cottage cheese through a colander, preferably with small holes, otherwise the pieces of cottage cheese will pass. You can slightly suppress it so that the serum departs better.

As soon as the cottage cheese has drained, we send it back to the pan, you can into the same one and throw butter there. In a separate bowl, mix eggs, salt, soda (you can add any spices: pepper, paprika, herbs to your taste) and also send this mixture to the cottage cheese.

We put it all on a slow fire and cook until the mass becomes thick, viscous and homogeneous, stirring constantly so that it does not stick. First, the reaction of soda with lactic acid will occur, the mass will rise, become airy.

After 1-3 minutes, the cheese will begin to melt and become homogeneous. Basically 10 minutes of cooking is enough. We spread the finished mass in any container and put it in the refrigerator to solidify. Hard cheese at home is ready. Bon appetit!

Hard cheese is a favorite delicacy of many people. This product is indispensable at all celebrations, banquets and home gatherings. There are many varieties of hard cheese that can be easily purchased in stores. But the idea of ​​making hard cheese at home seems much more attractive.

The subtleties of making homemade hard cheese

How to make cheese at home? A question that interests many housewives and beginner cheese makers who want to cook a delicious dairy product with their own hands.

In fact, homemade cheese is prepared quite simply, you just need to decide on the recipe and stock up on all the necessary ingredients, as well as kitchen utensils.

The advantage of homemade hard cheese is that it is actually made from natural ingredients and does not contain additional substances in the form of thickeners, flavors and preservatives, which harm our body to one degree or another.

But at the same time, cheese made at home turns out to be unusual in taste and structure, which, in fact, is due to the inclusion of those same additional components in the production technology.

Choosing milk

There are many recipes, and they all differ in ingredients and production technology. But among all the ingredients that appear in the recipe of hard cheeses, one is invariable - this is milk.

Large-scale production involves the use of farm milk, but we do not know in what form it enters the production line. Perhaps it is already diluted, or all kinds of thickeners are used there - this is all kept by companies, as they say, behind closed doors.

In the case of making homemade hard cheese, we advise you to purchase the main ingredient from housewives who breed cows and have medical certificates confirming that their pets are healthy. Simply put, it is worth giving preference to those raw materials, the quality of which does not cause even the slightest doubt.

It is impossible to boil milk before the preparation procedure for the purpose of sterilization, therefore it must initially be devoid of pathogenic and pathogenic microflora.

If it is not possible to purchase homemade milk, then store-bought will do. But it should be chosen, guided by several rules:

1. We prefer a product with a minimum shelf life. This suggests that the milk was subjected to minimal heat treatment.
2. Fresh milk is not suitable for the preparation of the product. It should rest for at least 5-8 hours after milking. But too much infused milk is not suitable - it should not be more than 3 days.
3. We carefully read the composition of milk. It should not indicate the presence of dry components from which the product was diluted. That is, milk should be whole, and not diluted from a dry powder. Otherwise, such a product will not curdle.

Choosing cottage cheese

Curd is selected in a similar way. The ideal option would be a homemade product. It is also possible to independently produce cottage cheese. But it should also be made from high quality raw materials.

Important! The quality of the finished product depends on the quality of the raw ingredients. The more natural they are, the better the taste and texture of homemade hard cheese will turn out!

Cooking homemade hard cheese with your own hands

There are many recipes for how to make cheese at home. It is even possible to find recipes with photos on the Internet, but even without additional information, any hostess will be able to cook a delicious, homemade product. It is only necessary to adhere to the technology described below.

From the ingredients you will need:

• cottage cheese - 700 grams;
• milk - 1000 ml;
• butter - 2 tablespoons;
• chicken egg - 2 pieces;
• soda - 1 teaspoon;
• salt - 2 teaspoons.

Melted cheese at home

Processed cheese, unlike hard cheese, has a soft enough structure that allows it to be spread on sandwiches and toasts. It is also an excellent base for creamy cream soups.

Making melted cheese at home is not difficult. This will require the following ingredients:

• cottage cheese - 400 grams;
• butter - 100 grams;
• chicken egg - 2 pieces;
• soda - 1 teaspoon.

Cooking process:

1. Thoroughly knead the cottage cheese or grind through a sieve until a homogeneous mass is obtained.
2. Add soda, eggs to the curd and mix everything thoroughly again so that there are no lumps.
3. We introduce butter into the mass and grind the mass again. We shift it into a container and send it to medium heat for a quarter of an hour and cook, stirring constantly, until all the lumps are melted.
4. Pour the finished mass into a glass or food container and send it to the refrigerator to cool.

After the mass has completely cooled, it is ready for use. It is possible to introduce additional greens, spices, herbs and even pieces of vegetables into the recipe, getting processed cheese that is original in taste.

Conclusion

And in conclusion of all of the above, we add the following: home-made cheese is unrivaled not only in terms of cost and taste characteristics, but also in terms of the widest range of creative scope that opens up before. A little imagination and you can get amazingly tasty, original cheese. Bon appetit!

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, the fire must be turned off and the cottage cheese must be thrown onto gauze so that all the liquid has left 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!

1. Pour the milk into the pan and immediately set the thermometer. The recipe for making hard cheese at home largely depends on the temperature.

2. At about 30 degrees, starter must be introduced into the milk. This is the ideal temperature for the starter to start working. Gently mix the mass for 10 minutes and leave under the lid (remove from heat) for 35-55 minutes. The time depends on the quality of milk and sourdough. When the mass becomes denser, you can introduce rennet, previously dissolved in a small amount of water. Mix well again and leave for another 40-50 minutes. When a dense cheese clot is formed, which can be cut with a knife and the knife remains clean, the mass can be chopped into medium pieces.

3. The mass in small portions should be transferred to a colander and let the whey drain. Cheese clots can be placed in cheesecloth, folded several times, and hung on the sink, for example.

4. Then you can cover the resulting mass with a plate to speed up the withdrawal of whey, and put a small press.

5. Carefully put the resulting mass on a cutting board and cut into pieces.

6. Move them into a deep bowl and, gradually adding a pinch of salt, salt it properly. In the classic recipe for hard cheese at home, you need to use only ordinary salt, not iodized.

7. Now the cheese can be moved into a form covered with gauze, and again proceed to squeezing the whey. To begin with, the press should be small, but every half hour the cheese must be turned over, and the weight of the press should be increased.

8. After about a day, the cheese can be removed from the press and dried for about 2-3 days, periodically turning over, in the refrigerator. This is a very simple recipe for hard cheese at home, which will be ready to eat in a week or two. If you want to get a more aged cheese, then cover the head with wax and leave it in a cold and humid place for 2 months, remembering to turn it over.