Fresh milk cheese recipe. Homemade processed cheese

Such an amazing, tasty and healthy product! And, by the way, ancient origin. Even in ancient Greece, according to historians, they knew how to make homemade cheese from milk.

A bit of history

Of course, the industrial production of this product has not yet been discussed. But in every family they made homemade cheese from milk. At first - for the purpose of longer food storage (after all, milk "lives" not so long, and cheese can be stored much longer). After - already with the aim of feasting on cheese. This product becomes an indispensable component of many culinary dishes. Especially in countries where animal husbandry and milk collection were originally developed: cow, sheep, goat, mare and even camel.

The current state of affairs

Now, in view of the extensive industrial production, only a few risk making this product at home. Whether because of the lack of confidence in their culinary skills, or because of lack of time and effort. But recently, interest in a natural product has increased significantly, because some of those who monitor their own health prefer to make homemade cheese from milk with their own hands in order to be as sure as possible that the product does not contain unwanted ingredients, usually added at the factory. production.

Important information for the cheese maker

In recipes (some) you can find such a component as renin. This is a special rennet that has been used for centuries to make cheeses. In its pure form, it is quite difficult to get it, and it is impossible to replace it with something - a specific ingredient allows for high-speed fermentation without much heating of the product. How to cook cheese if this ingredient is found in the recipe, but you don’t have it on hand? It is known that abomasum is part of some drugs (for example, "Abomin" and the like), so in this case, drugs can be used. Animal renin can also be replaced with vegetable renin, derived from fungi.

Homemade milk cheese

The most common cheese is good to use both fresh and as part of many well-known dishes: pizza, pies, sandwiches, pastries. There are two methods of cooking proven by the people: fast and long. Let's consider them in turn.

Quick Option #1

If there is no time to wait until they ripen, you can try using an express recipe that allows you to cook the product almost instantly.

We will need: cottage cheese of moderate fat content - a kilogram, whole milk - a liter, cow's butter - 50 grams, half a spoon of soda, a spoonful of salt, add seasonings to choose from in a small (so as not to spoil the taste) amount.

Boil the milk and immediately reduce the heat to the very minimum. Grind the cottage cheese thoroughly, until there are no grains in it. Pour a little into the milk, stirring. We wait a bit and turn off the fire. The resulting mass is decanted through double gauze until the serum stops dripping. In a prepared frying pan over very low heat, melt the butter and pour the mixture. We stir the mass constantly, not allowing it to burn, until completely homogeneous (it should begin to stretch when prying with a fork). At the end, add the selected spices. Then we spread the soft cheese in a special mold and put it under oppression in the cold (from 6 hours or more). It turns out quite a competitive dish, very tasty.

Quick Option #2

Soft cheese can be quickly prepared with eggs and sour cream if you like very fatty foods.

We will need: a liter of whole milk, a glass of medium-fat sour cream, three eggs, a small spoonful of salt.

Pour milk into a saucepan and bring to a temperature of 70 degrees. Salt. The fire must be very small. In a separate bowl, beat eggs with sour cream. Pour this mixture into hot milk. Do not forget to constantly stir the brew with a wooden spatula. Do not bring to a boil, but simply heat for 5-7 minutes. During this time, the milk usually completely curdles, and specific flakes appear. Pour the mixture from the pan into a colander with a fine mesh and let it drain. You can put it under pressure right in a colander so that the whey continues to drain. Leave in this position for six hours. Then we put it in the refrigerator, continuing to hold it under oppression for some more time.

This is another way to make cheese quite quickly.

long option

To implement the plan, you will need: five liters of whole milk, yogurt without additives - a few spoons (or dry, 1 capsule), renin - 0.5 grams, salt on the tip of a knife, purified water.

We introduce yogurt into the milk heated to a temperature slightly above 30 degrees and stir. We make a rennet solution: renin, salt, a little water. We add it to the total mass. We stand in this state for more than an hour. Then we express through a double gauze until the serum stops dripping. After we mix and put under pressure (for about 12 hours).

Final: we wash the product in a weak saline solution and put it under the press for longer storage. Homemade cheese will be ready in about three weeks. And it will turn out much tastier than store-bought. So it's worth the hassle!

Adyghe homemade cheese

We will need: two liters of store-bought milk 2.5% fat, a small spoonful of citric acid.

How to make cheese similar to store-bought Adyghe cheese without much effort? In a saucepan, bring the milk to a boil, stirring with a slotted spoon, but do not boil! Remove milk from heat and add citric acid while stirring. The curdling process begins immediately. We continue to stir for a few more minutes. When the characteristic flakes cease to form, we finish the process. Strain the mixture through a double gauze. We put under load for 6 hours. All whey should drain well, and the resulting cheese should take on a rounded shape. We take it out and put it in a plastic container with a lid. We take a glass of whey left over from pumping and salt it well. Pour the serum into a container with the product, close the lid and put it in the refrigerator overnight. After the specified time, the Adyghe cheese is ready. At the output of 2 liters of milk, more than two hundred grams of cheese and one and a half liters of whey are obtained, which can be drunk or used, for example, to make okroshka.

Nostalgic option: processed cheese

How to make melted cheese at home? After all, this type of product has not ceased to enjoy steady popularity among our people since the days of the USSR! And homemade cottage cheese cheeses are not so difficult to cook, even without some experience.

You need to take fat cottage cheese - half a kilo, a glass of milk, a spoonful of cow's butter, salt and soda on the tip of a knife. To obtain a refined taste, you can use additives: cinnamon, ginger, cocoa, nuts. We do it at will.

Further preparation of cheese is quite simple. In milk, slightly warmed up, add salt and mix with grated cottage cheese. We put the mixture on a very small fire, stir constantly so as not to burn. Then add the oil, follow the process, stirring constantly. The curd starts to melt. Do not let it stick to the bottom and sides of the dish. As soon as the boiling process begins, remove from heat. Additives can be added at this stage. We leave to drain on a fine mesh. We put it in a container for storage (keep it at the bottom of the refrigerator). Such cheese at home can be used to make sandwiches, pizza, soup, oriental pastries. It is perfectly stored in the refrigerator for at least a week (but, as a rule, it is already eaten during this time).

With greenery

Cheese at home, low-calorie and nutritious, can be cooked with herbs. It is full of vitamins and minerals. It is good to use a similar product in the spring, when beriberi is planned. In addition, for people who follow their figure, it is extremely relevant.

We will need: 3 liters of milk, 1.5 liters of low-fat kefir, fresh herbs, salt.

"Green" vitamin cheese at home is prepared easily and simply. We start by heating the milk (but do not boil)! Next, pour in a thin stream of kefir, stirring constantly. Characteristic cheese flakes are formed. Still do not boil the mixture! Remove the pan from the heat and add a couple of pinches of salt. The resulting mass is thrown back on gauze, folded in several layers. Let the whey drain and form the heads. At this stage, we introduce greens into our cheese. As ingredients, you can use fresh cilantro, dill, parsley, basil, onion. Here, focus on your own taste - who loves what more. We tie the formed heads in gauze and put them under pressure overnight to further “dry” the product.

What is a press: useful information

What is this device? After all, not every housewife has a branded kitchen in the kitchen. It is very easy to make it with your own hands. Type in a glass jar of water (half-liter or liter, depending on the size of the head of cheese). Close the jar tightly with a lid. Place the jar on top of the prepared head, wrapped in cheesecloth and placed in a colander so that the whey can drain, maintaining balance. Here's a primitive press for you. But he must act, performing his functions.

How to salt?

How to cook cheese at home so that the finished product has a salty taste (since cottage cheese sometimes turns out to be too sweet cheese)? We do the following procedure. In a glass of whey, dissolve a spoonful of salt. Place the head of cheese in a container according to size. Pour salted whey on top so that it completely covers the cheese. Cover with a lid and put in the bottom of the refrigerator overnight. When the finished cheese is well salted, we take it out and store it already without whey (although you can not take it out and keep it in the same form).

In a slow cooker

This device has long gained popularity in many kitchens. Therefore, we give a recipe for how to make cheese in a slow cooker. We will cook with seasonings and herbs, but if you like pure cheese, you can simply exclude these ingredients without doubting the final result.

So, we need: 2 liters of milk, two large spoons of rock salt, half a liter of low-fat sour cream, 5 fresh eggs, a bunch of dill, dry sweet paprika - a couple of tablespoons.

Eggs, sour cream, paprika, dill, chopped finely, mix in a separate bowl until smooth. Pour milk into the multicooker bowl and add salt, stirring. We turn on the steam cooking mode (10 minutes). Cook with the lid open, stirring constantly with a silicone spatula. Milk is ready to boil. Pour the prepared mixture into it, stirring constantly. Extend the timer by five minutes. Then pour the mass into a colander, covered with gauze in several layers. Let drain and lay under the press for 6 hours. Cheese in a slow cooker is soft and tender: with the indicated amount of ingredients, the output is about 400 grams of a product ready to eat.

We use the oven

In the oven, the product turns out to be slightly baked, browned. Cheese in the oven is quite simple to prepare using the previous skills.

We will need: milk - three liters, kefir - a liter, 3 fresh eggs, two small spoons of salt, two small spoons of sugar. If we want to do with greens, then a bunch of fresh herbs is optional.

Beat eggs and mix with kefir. We put the milk on the fire, but do not bring it to a boil. Add the prepared mixture, sugar, salt to the milk. Stir constantly so that it doesn't burn. With the advent of stratification (flakes), remove the pan with the cheese mass from the heat. Next, you need to drain and put under pressure, as in previous recipes. The difference is the process of baking cheese in the oven. We put the finished head in a baking dish, coat with yolk, slightly beaten. We heat the oven to 220 degrees and bake our cheese for 10-14 minutes, until a golden crust forms.

Results

As you can see, making cheese at home is easy. With a sufficient supply of food and a desire to experiment, you can not buy cheese in the store at all, since the cooking process itself will result in an interesting culinary action, and it will be difficult for you to stop.

Homemade cheeses made with dried fruits are very popular. Prunes, dried apricots, dried apples and berries are used. To prepare the product, dried fruits must be thoroughly washed and poured over with boiling water. After that, cut into small pieces and mix with the cheese mass at the stage of head formation. And after already - under pressure. Such cheeses have a delicate fruit and cheese aroma, exquisite taste.

Try to cook, using basic recipes, cheeses with the addition of all kinds of nuts. The most accessible are walnuts. They must be peeled and veined, poured over with boiling water and finely chopped or ground in a mortar. Then mix the nuts with the base and form a head.

In general, in the preparation of homemade cheeses, you can really show a flight of culinary imagination. After all, there are many variations of recipes. And I want to try everything!

Many young hostesses (as well as 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.

The basis of cheese is milk: cow, goat or sheep. You can add cottage cheese, sour cream, kefir, butter to milk. It is best to use high-fat farm products: UHT milk will not curdle, and skimmed milk will simply make not very tasty cheese.

Excipients are certain bacteria and enzymes that speed up the process of separating milk into whey and curd. They can be bought in a store or ordered online.

Lemon juice, citric acid solution or vinegar does the same job.

Bacteria and other microorganisms also affect the taste and texture of cheese. But you can cook it without a special sourdough - at the initial stage it is better to do so.

In addition to the main and auxiliary, you can add additional ingredients: nuts, herbs, mushrooms, vegetables or ham. You can also use spices, such as turmeric, which will give the cheese a yellow color.

Technology

Preparation

Prepare cheese in clean utensils and on clean work surfaces. If you touch something extraneous, be sure to dry them with a fresh towel.

If these rules are not followed, harmful bacteria can get into the cheese and it will spoil.

In addition, cheese easily absorbs odors, so you do not need to use perfumed products before cooking it. Cooking other dishes in parallel is also not worth it: the cheese can absorb the flavors of food.

Cooking process

Cheese is obtained by separating milk into curd mass and whey. To do this, pour milk into a non-stick pan and bring to a boil. Usually, other dairy products and auxiliary ingredients are added at this stage. The milk is then continued to be heated until the curd mass separates from the whey.

Kurkuma.ru

The separated curd mass is filtered through clean gauze and a sieve.

kurkuma.ru

After that, the future cheese, still wrapped in a cloth, is pressed down with a load or suspended in order to finally rid it of whey. In this position, the cheese usually ripens from several hours to a day.

kurkuma.ru

Under pressure, it turns out harder. It is believed that the heavier the load and the longer the mass lies under it, the denser and richer the cheese will be. It is optimal to use a load of 10 kg.

Store homemade cheese in the refrigerator for about a week.

Recipes

rezeptide.ru

Ingredients

• 1 liter of milk;
• 2 tablespoons of apple cider vinegar;
• 2 tablespoons of butter;
• 1 teaspoon dry herbs;
• 1 teaspoon of salt.

Cooking

Bring the milk to a boil and add the rest of the ingredients. When the mixture boils again, remove it from heat, strain through cheesecloth and squeeze. Put the mass under the load. When the cheese has cooled, you can cut it into pieces and serve.

foodandhealth.ru

Ingredients

• 1 liter of heavy cream;
• 3 tablespoons of lemon juice.

Cooking

Place the cream over medium heat and heat, stirring, but do not bring to a boil. As soon as bubbles begin to appear on the surface, remove the pan from the heat and, while continuing to stir, add the lemon juice.

Return the pot to the stove, reduce the heat to low, and simmer for about 10 minutes. When the mixture turns into a thick cream, discard it in a sieve covered with gauze.

Leave the mass for about an hour or hang it all night. When all the whey drains, the cheese can be tasted.

ywol.ru

Ingredients

• 1 liter of milk;
• 2 tablespoons of 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.

1neof.ru

Ingredients

• 3 liters of milk;
• 2 kg of cottage cheese;
• 100 g butter;
• 1 egg;
• ½ teaspoon of soda;
• salt - to taste.

Cooking

Heat the milk, but do not bring to a boil. Add cottage cheese and stir. After that, reduce the heat to a minimum and simmer the mixture, stirring constantly. When the curd mass separates, fold it into a colander lined with gauze or a cotton towel.

Melt the butter in a saucepan, put the resulting cheese in it, add the egg, soda and salt. Prepare the mixture by stirring constantly. When it begins to acquire a creamy consistency and turn yellow, remove it from heat. Transfer the cheese to a mold, press it down with a load and put it in the refrigerator for several hours or a day.

The resulting cheeses can be served as an independent snack, used for making sandwiches, salads and. The separated whey can also be put into circulation: for example, make okroshka or pancakes on it.

Hello dear friends! Today I will tell you how to make a very tasty homemade cheese. There are a lot of cooking recipes, but I picked up the simplest and fastest.

Of course, the basis of all varieties and types is milk or products made from it. When we buy it in the store, that's one thing. What they put in it, we ate. But in the process of cooking at home, you can experiment and add various spices and fillers, put as much salt as we like.

In today's selection there are both simple classic options and ideas for experiments. For example, I like to add some fresh greenfinch. And mine also like it when pieces of sweet pepper or even boiled ham are added there. It turns out just an awesome snack.

Try at least once to make such a product yourself at home and treat your loved ones. You'll see, they appreciate it. In addition, it will be much cheaper to purchase products for cooking than a finished product in a store.

To make cheese, you can use milk of any fat content. Suitable for both home and store. The same goes for other dairy ingredients.

Here is one of the classic hard cheese recipes. Everything is done very easily and quickly. You don’t need to apply any special efforts, and in time you will spend no more than 20 minutes.

Ingredients:

• Cottage cheese - 700 gr
• Milk - 1 l
• Soda - 1 teaspoon without a slide
• Salt - 2 teaspoons
• Eggs - 2 pcs
• Butter - 30-50 gr

Cooking:

1. Put the cottage cheese in a saucepan and knead so that there are no lumps left. Then pour in the milk and put on a slow fire. Constantly stirring, wait until the curd begins to bunch up and a clear yellow whey appears.

2. Put gauze folded in several layers in a colander and transfer the cottage cheese there. Leave until all the whey has drained through cheesecloth into a bowl on which a colander will be placed.

3. Next, put the butter in a saucepan and melt it over a fire, then transfer the prepared cottage cheese there. Beat in eggs and add salt and soda. Mix everything well with a spoon or spatula until smooth. The mass will be very thick.

Stir vigorously so that the curd does not burn. You can even periodically remove from the fire.

4. Prepare the container and lay out the cling film there. Then transfer the mass into it and shape it. When laid in the form, cover the top with the edges of the cling film and put in a cold place until cool.

5. The result is a very tasty and tender homemade hard cheese.

A simple recipe for cooking from milk and sour cream

Another easy and affordable option. Prepare a saucepan ahead of time, preferably one with a non-stick coating. As well as a colander and clean gauze. If there is no gauze, then a simple, not dense matter will do. You also need a suitable load, such as a liter jar of water. And you can start cooking.

Ingredients:

• Milk - 2 l
• Sour cream 15% - 180 gr
• Salt - 1 heaping tablespoon
• Lemon - 1 pc.

Cooking:

1. Pour the milk into a saucepan. Add sour cream and salt to it. Put the pot on the fire until it boils.

Milk you can take any fat content. You can also take pasteurized, in general, what is at hand.

2. In the meantime, take a lemon and squeeze the juice from it through a sieve so that the pulp does not get into. As soon as the milk begins to boil and foam forms. Pour the juice into a saucepan and stir.

After adding lemon juice, the cheese mass begins to delaminate.

3. Cook, stirring constantly, over low heat until a transparent whey appears.

4. Then remove from the stove. Put a sieve in another pan, put cheesecloth in it and strain. Set the whey aside. It is not needed here, but it is great for preparing other dishes, for example, for.

5. Wrap the mass in gauze and squeeze out the remaining liquid. Then, right in the gauze, make the mass in the form of a cake. Cover with a saucer and place under weight in a cold place for one hour.

6. After an hour, all the remaining liquid is glass. Remove the press, remove the gauze and you will have a very tasty finished product on your hands, which can be immediately cut into pieces and eaten. It turns out to be very elastic and somehow tastes like “Adyghe”.

Cooking hard cheese from cottage cheese and milk

According to this recipe, you don’t need to put anything under the load, but you will still need a clean gauze. The finished product is obtained, as if from a store, only tastier. Because you cook yourself and put everything to your liking. This is good home cooking.

Ingredients:

• Cottage cheese (low-fat) - 1 kg
• Milk - 1 l
• Butter - 100 gr
• Eggs - 2 pcs
• Salt - 1 tablespoon
• Soda - 1 teaspoon

Before starting cooking, knead the cottage cheese properly with a fork so that there are no lumps.

Cooking:

1. Pour milk into a saucepan and dip the chopped cottage cheese into it. Place over medium heat, stir and bring to a boil. Stirring constantly, cook for 15 minutes.

2. Take another pan, put a colander in it. Place cheesecloth in a colander so that the edges remain.

Gauze can be folded into two or three layers.

3. Then pour the resulting mass there. All whey will drain to the bottom of the pan. Leave for a while so that all the residues drain.

4. In a separate bowl, break 2 eggs, add soda and an incomplete tablespoon of salt. And mix well until smooth.

Put salt according to your taste. I like a more salty taste, so I put a little more salt than indicated in the recipe.

5. Pour water into a large saucepan, about 1/3 of the pot, and put on fire. From above, on the edges of the pan, place a deep dish. Squeeze the curd mass properly in gauze and put in this dish. Add butter and egg mixture to it.

6. Mix everything until smooth. And thus, constantly stirring, melt it for about 10 minutes. The mass should become thick and viscous.

7. Take the form and grease it with butter. Then transfer the finished product there and level it.

8. Send to the refrigerator for one hour to cool. After that, it can be consumed. It turns out naturally yellow in color, quite hard and tastes no worse than store-bought cheese.

Delicate "Philadelphia" of sour cream and yogurt

Here is another great cooking recipe. It turns out a wonderful creamy product "Philadelphia". Very tender and delicious. Instead of sourdough, yogurt is used here, which already contains everything you need for cheese.

Ingredients:

• Sour cream 25-30% fat - 300 gr
• Natural yogurt (without flavoring additives) - 280 gr
• Lemon juice - 1 teaspoon
• Salt - 1 teaspoon

Cooking method:

1. Mix sour cream with yogurt. Pour the juice squeezed from the lemon there and add salt. Mix all this thoroughly.

The amount of lemon juice depends on the degree of its acidity. If the lemon is not very sour, then add 1.5 teaspoons.

2. Place a colander in a free dish and cover with gauze folded in three layers. Then pour the mass into cheesecloth and carefully close the edges. Place a plate on top of the mass and place a weight on it. Send to the refrigerator for 12 hours.

3. After 12 hours, remove from the refrigerator and free from gauze. Gently turn the gauze over onto a plate and get wonderfully tender cream cheese. It can be transferred to a bowl and put on the table.

Video on how to make cheese at home from milk

In the heat, anything can happen, and milk can turn sour. If you have it sour - it does not matter! You can make wonderful homemade cheese with pepper and herbs from it. And in just 20 minutes.

Ingredients:

• Sour milk - 2 liters
• Hot pepper - 10 gr
• Dill - 50 gr
• Egg - 3 pcs
• Bulgarian pepper - 50 gr
• Salt - to taste

I have already tried to make this product in this way and I can only say one thing - everything turned out quickly, inexpensively and tasty.

A step-by-step recipe for Adyghe cheese from milk and kefir

To try soft and tender cheese, it is not necessary to look for it in the store. You can cook it yourself from the simplest and most affordable products. Homemade is always better and tastier. It will take some time for the starter, but the result will be amazing.

Ingredients:

• Milk - 3 l
• Kefir - 1 l
• Salt - 3 teaspoons

Cooking:

1. Pour kefir into a saucepan and put on fire to heat up until whey appears and the curd starts to clot. This takes approximately 5 minutes.

2. Drain the whey into a separate bowl through a sieve or gauze. For further preparation, cottage cheese is not needed, so put it in the refrigerator or you can eat it right away. And leave the whey itself to sour at room temperature for two days.

3. After two days, we will continue to prepare our product. Pour milk into a saucepan and bring it to a boil. Then reduce the heat and pour in the whey. Cook over low heat for 7 minutes until the cheese floats and separates from the whey.

4. Place the colander in a deep bowl so that liquid can drain from it. Put cheesecloth in a colander and drain the contents of the pan, salt and add spices to taste, but not necessary. Close the product on top with gauze, put something flat on it, and then heavy (press). And in this form, leave for a day in the refrigerator.

5. After a day, remove from the refrigerator, free from gauze, transfer to a plate and you can use very tasty, tender, Adyghe cheese.

Soft snack of sour cream and kefir with herbs

Here is another recipe for soft and tender Philadelphia cheese. only the ingredients and cooking technique are already different from the recipe above, which will absolutely not affect the quality of its taste.

Ingredients:

• Kefir 3.2% fat - 1 l
• Sour cream 25% - 800 gr
• Dill - 1 bunch
• Garlic - 4 cloves
• Salt - 2 pinches

Cooking:

1. In a deep dish, mix kefir, sour cream and salt into a homogeneous mass. You can even use a mixer to beat the mass a little.

2. In another bowl, fold the gauze in 4 layers so that the edges remain outward, and pour the mass into it. Then tie the ends of the gauze into a knot and bring it to the sink for 4-5 hours so that excess liquid flows out.

3. Then transfer to a sieve and put under pressure in the refrigerator overnight.

4. After that, free from gauze, transfer the mass to cling film and wrap it in a sausage.

5. Grate the garlic on a fine grater, and finely chop the dill. Unwrap another cling film and sprinkle the herbs and garlic over it. Then unwind the cheese from the film and transfer it to the dill, as if rolling. Then wrap completely with cling film.

6. Put in the refrigerator for a couple of hours, and then you can enjoy wonderfully soft, delicious-tasting cheese.

goat milk recipe at home

Goat milk is much healthier than cow milk. It is as close as possible to the mother. It has more protein and calcium. Dairy products from it are incredibly tasty. I want to present you a very simple and affordable recipe.

Ingredients:

• Goat milk - 2 l
• Lemon - 1 pc.
• Salt and seasonings - to taste.

Cooking method:

1. Pour milk into a saucepan and put on a slow fire. Heat it up until you reach 82-87 degrees. Then take it off the heat and squeeze in the lemon juice. Let stand a little. After about 30 seconds, the milk curdling process will begin.

2. Drain the serum through a colander and cheesecloth placed on it. Then you can set it aside and use it for your own needs, such as pancakes or pancakes. And you can just drink, it is very useful.

3. Tie the ends of the gauze and hang over the sink or over the pan with a spoon. It is necessary that the remaining liquid is glass, so leave it in this position for 30-60 minutes until it stops dripping.

4. Then untie, put on a dish, mix with salt and spices to taste. Shape and serve delicious goat cheese. Even without salt and spices, the taste will be incredible.

How to make delicious cheese from milk and cottage cheese in a slow cooker

For those who do not like fiddling with the stove, but are used to cooking in a slow cooker, I also have a recipe for delicious cheese. Check out the very detailed video recipe I picked up. I also cook this way and love to add such products. But only I’m more used to it on the stove, and the poor slow cooker stands on the sidelines and looks at me reproachfully and sadly.

You will need the following products:

• Cottage cheese crumbly - 500 gr
• Milk - 0.5 l
• Butter - 15 gr
• Egg - 1 pc.
• Ham - 80 gr
• Dill - a small bunch
• Salt - to taste
• Soda - 1/4 teaspoon

Now look at a simple cooking method and you will not have any doubts and incomprehensible moments.

You have no idea how delicious it is. Be sure to try. You won't find it in the store for sure.

Of course, there are an incredible number of recipes for making cheese at home. I have selected for you the simplest and fastest. She showed that such a delicious snack can be prepared from almost any liquid dairy products. Choose and try. One of the methods will definitely become your favorite, because everything cooked at home is always tastier than from the store.

Bon appetit!

The development of the supermarket chain has now made it possible to buy almost any product without problems. Many people, due to the lack of time, do not think about cooking food on their own, because. they can be bought at the store.

Meanwhile, no matter what manufacturers promise us, home-made products are much tastier and healthier than those available on store shelves.

Products that can be made at home include homemade cheese. Homemade cheese will delight you with a great fresh taste, and will compare favorably with the cheese we are used to. So be sure to cook this milky treat.

Homemade cheese - features

To begin with, a few features of the preparation of this product.

In general, the taste of cheese is a purely individual matter. Someone likes soft cheese, which has a delicate taste and texture of dense cottage cheese with a milky flavor, someone, on the contrary, likes hard spicy cheese.

Here are some homemade cheese recipes.

homemade cheese melted (recipe)

To make homemade cheese you will need

Homemade melted cheese recipe

1. Pour the milk into an aluminum pan and add the cottage cheese. Mix well.
2. Place the saucepan over medium heat and, without bringing to a boil and stirring constantly, separate the whey from the curd.
3. Prepare a bowl, cover it with gauze, on which put the cooked mass.
4. Tie the gauze tightly enough and hang it up so that the whey is completely separated. The cottage cheese should turn out to be as dry as possible, for this you can use a press.
5. If you use homemade cottage cheese from village milk to make cheese, then such preparatory procedures that ennoble the taste of cottage cheese are not necessary.
6. Rub cottage cheese with eggs, sugar, salt, soda and spices. Take an aluminum saucepan, melt the butter and put the curd mixture into it.
7. Put the saucepan over medium heat and, stirring constantly, melt the mass so that it becomes homogeneous. Attention, the mass should not boil!
8. Pour the mass into the mold and cool.

Such homemade cheese can be eaten immediately. It is suitable for those who are on a diet, because. contains few calories. If desired, you can add sour cream to it. Chilled cheese has the best taste. Remember that you need to store it for no more than one week in the refrigerator.