Russian cheese, recipe at home. Cheese at home
- I want to offer you very tasty and quite
simple recipes for homemade cheeses.
Often all that is needed is milk and citric acid.
Homemade cream cheese
Ingredients:
1 l cream
Recipe:
1. To make cream cheese at home
with our own hands, we need to take the cream and for 2 days
put them in a warm place.
2. When the cream is sour, we filter it through cheesecloth,
squeeze out the excess whey, and the resulting mass
in cheesecloth put back in a bowl
and put under the press (weight 2 - 3 kg).
3. After 30 minutes, remove the press and take out
gauze cream cheese.
That's all. Homemade cream cheese made
ready with your own hands. Simple and very tasty.
homemade tofu
Ingredients:
1 liter soy milk
1 large lemon
Recipe:
1. So let's get started:
Take a large saucepan and pour soy milk into it.
and put on medium heat.
Don't forget to stir occasionally with a wooden spoon.
otherwise the milk will burn and homemade
the cheese will not taste good.
2. As soon as the milk starts to boil
(until foam appears and milk rises),
remove the pan from the heat and squeeze into the milk
lemon juice.
Leave the milk alone until completely curdled.
3. Now we take a sieve, put a cotton cloth on it
and put our curdled milk on it.
Leave until the whey drains
and only tofu cheese will not remain in the sieve.
4. When most of the serum has escaped,
Wrap the tofu in a cloth and squeeze well
serum residue. To make tofu
dense in consistency, then you need
squeeze out as much liquid as possible.
5. We shift the homemade tofu cheese to another fabric,
put in a saucepan and put a press on top
(cargo weighing 800 g). Leave for 30 minutes
during this time, the cheese will take its shape and become dense.
6. Take out the finished homemade tofu cheese
fabric and can be eaten.
Bon appetit.
Adyghe homemade cheese
Ingredients:
3 liters of pasteurized milk,
1 liter of kefir,
2 tsp salt
Recipe:
1. We take kefir, of course, fatter is better,
Pour into a saucepan and put on low heat.
And wait until the curd separates from
serum and will not float.
Then we take gauze and strain all the whey,
and leave the curd aside.
2. Leave the serum to sour for 2 days at
room temperature.
If it is very hot, then leave only for a day.
3. Pour pasteurized milk into a large
pot and put on fire. Bring to a boil
then reduce the fire and add the sour whey.
Continue to cook on low heat until
until the milk curdles and the cheese rises to the top.
Then remove the pan from the fire and through cheesecloth
strain the cheese into another clean bowl.
Add salt and mix thoroughly.
Tie gauze with cheese and hang for 30 minutes
over the sink so that the glass is the last excess liquid.
4. From cheese we form the size you need
head and put under the press (1 kg).
We drain the released water, and the Adyghe home
put the cheese under pressure in the refrigerator for 3-4 hours.
homemade paneer
Ingredients:
5 liters of milk
1 tsp citric acid
Recipe:
1. Pour milk into a saucepan and bring to a boil,
When the milk starts to boil, add
citric acid.
2. After boiling, turn off the fire,
mix the milk a little and for 2 - 3 minutes
let's stand.
3. Now we take a colander, cover it with gauze,
folded in two layers and recline on it
curd formed.
Tie gauze tightly and set for 30 minutes
under a press weighing 2 - 3 kg.
4. After 30 minutes, remove from gauze
delicious homemade paneer.
Hard house cheese
Ingredients
:
1 kg cottage cheese,
1 liter of milk
50-100 g butter,
1 tsp salt, 0.5 tsp. soda,
0.25 tsp each turmeric, curry,
0.3 tsp black pepper,
asafoetida on the tip of a knife
Recipe:
1. Put the milk on the fire and bring to a boil,
then add cottage cheese and bring to a boil again,
and then turn off immediately.
2. The resulting mass is filtered through cheesecloth,
folded in two layers and squeezed well
the remaining liquid.
3. Melt the butter in a pan,
spread the curd mass and for 1 - 2 minutes
fry, break the lumps.
We need to bring to a viscous consistency.
Stirring constantly, add salt
soda and spices. Then we shift the hot mass
into a mold (I used a bowl) and cool.
4. When hard homemade cheese has cooled down,
it can be eaten.
Village cottage cheese
Ingredients:
1 liter of milk, 500 g of cottage cheese,
100 g melted butter,
1 beaten egg
1 tsp soda, salt
Recipe:
1. First we bring milk to a boil,
then add cottage cheese to it and continuously
stir until it starts
separate the serum.
2. We discard the resulting curd mass
in a colander, drain back, and transfer the mass
into a saucepan. Add to hot curd
with constant rubbing, egg, soda and salt.
3. We shift the prepared mass
into shape and put in the fridge.
Homemade soft cheese with dill
Ingredients:
1 liter of milk with a fat content of 3.2%,
2 tbsp. l. butter,
apple cider vinegar
1 tsp dried green dill,
salt
Recipe:
1. Bring the milk to a boil.
When the milk starts to boil, add
to it salt, vinegar, dill and butter.
Stir and bring back to a boil.
2. Put gauze folded in half on a bowl and
we decant the separated serum through it.
The resulting cheese is covered with gauze
and set a heavy burden.
3. After 40 - 45 minutes, homemade soft cheese
with dill we get out of gauze and you can eat.
Homemade mascarpone cheese
Ingredients:
1 l cream 20% fat,
3 art. l. lemon juice
Recipe:
1. We heat the cream to 80 ° C,
then add lemon juice
we make the fire quieter and boil for 10 minutes.
2. We put the gauze in 6 layers and put it on the pan.
The resulting cottage cheese is thrown back onto cheesecloth
and leave overnight to glass all the whey.
3. Homemade mascarpone cheese will
ready the very next day.
Mascarpone at home
Ingredients:
800 g sour cream
(or cream) 20% fat,
200 ml milk
2 tsp lemon juice
Recipe:
1. Pour milk into sour cream and mix
spatula until smooth.
We put on fire and bring to 70 - 75 ° C at
constant stirring.
Then add lemon juice, stir
make the fire quieter and wait until the sour cream
curdle (this will take approximately a few minutes),
but do not boil.
2. Turn off the fire, but leave the pan
on the stove for 5 - 7 minutes.
3. Now we take a colander and put gauze on it,
folded in 3 layers and recline on it
the resulting mass so that the glass is all liquid.
4. After 50 minutes, you can squeeze out the mass a little.
We look, if the liquid is not completely glass,
then leave the mass for a few more minutes
(you can gently stir with a spoon).
5. Home-style mascarpone is shifted into
a clean container with a tight-fitting lid
and store in the refrigerator.
Homemade mascarpone cream cheese
Ingredients:
200 g cottage cheese 18% fat,
200 ml cream 33% fat
Recipe:
1. Wipe the cottage cheese through a sieve 2 times to
get curd mass, then add
cream in it.
Beat it all with a mixer (blender)
at low speed until creamy.
2. Homemade mascarpone cream cheese is ready.
Bon appetit.
homemade cheese
Ingredients:
1 liter of milk
3 art. l. sour cream
2 tbsp. l. lemon juice
1 tsp salt,
200 ml boiled water
Recipe:
1. Put the milk on a strong fire, then add
sour cream and stir. Once the process starts
folding, we need to add lemon juice to the mass,
mix and keep on fire for another minute,
so that the serum is completely separated.
2. We cover the sieve with gauze and recline it on it
the resulting mass, let the whey drain completely.
3. We wrap homemade cheese with gauze and set
load on it for 1 hour. After an hour, cut homemade cheese
small pieces and put in brine.
We keep the cheese in brine for at least 30 minutes.
We also store in brine.
4. Prepare the brine: dissolve the salt in water.
Cheese at home
Ingredients:
1 l milk, 200 g sour cream,
3 eggs, 2 tbsp. l. salt
Recipe:
1. Bring the milk to a boil, then,
without removing from heat, add salt.
2. In a separate bowl, beat the eggs with sour cream
and then add the resulting mixture to boiling milk.
With constant stirring, so that the mass
not burnt, bring to a boil and then another
boil for 5 minutes.
During this time, whey will separate from the mass
and the cheese will start to thicken.
3. Cover the colander with gauze folded in 4 layers
and throw back on it the resulting mass.
Then we tie the gauze and hang it up,
for about 3 hours to completely glass the serum.
4. We put cheese at home in the same gauze
under the press Cheese yield: 400 - 500 g.
homemade mozzarella
Ingredients:
2 liters of full fat milk
2 tbsp. l. lemon juice, salt,
rennet on the tip of a knife,
1.5-2 liters of water
Recipe:
1. Pour half a glass of water into the pan and
we breed rennet in it.
2. Heat milk to 70 ° C and add to it
lemon juice, and diluted enzyme.
We mix. We do not bring to a boil.
3. Drain the resulting whey,
and squeeze the cheese mass with your hands.
4. In a separate pan, heat the water to 90 ° C
and immediately remove from heat, add salt,
mix and dip the cheese in water for a couple of minutes,
so that the cheese becomes soft and very viscous.
Then you need to knead the cheese and stretch, dipping
several times in hot water for 2 minutes.
The mass should be almost homogeneous.
We spread the mass on a cutting board,
knead with fingers and fold into an envelope.
Then again dip in hot water to soften.
5. Spread cling film on the table.
We take the cheese out of the water, put it on a film and
roll up in the shape of a sausage, tightly wrapping
film and then tied tightly with a rope
in several places,
to make individual balls.
6. The resulting balls are homemade mozzarella cheese,
transfer to a container with whey and remove
in the refrigerator and store.
Homemade sandwich cheese
Ingredients:
1 kg of cottage cheese, 1 liter of milk,
2 eggs,
5 st. l. thick fat sour cream
2 tsp salt
Recipe:
1. Pour milk into the cottage cheese, mix and
bring to a boil, but do not boil.
After that, we recline the mass on a sieve with gauze,
we filter the whey, and then squeeze the mass.
2. Now we take an aluminum pan and
put strained cottage cheese in it.
Add eggs, sour cream and salt, everything carefully
mix with hands. Next, put the mass on
fire and boil for 5 minutes,
until the mass becomes homogeneous and viscous
(it should lag behind the dishes in one lump).
3. Ready-made homemade sandwich cheese
put on a plate, smooth and remove
into the refrigerator. After the cheese has cooled,
turn it over onto a platter.
Brown homemade cheese "Brunost"
Ingredients:
1.5 liters of fresh homemade whey,
250 g sour cream 30% fat
Recipe:
1. To make homemade brown
cheese "Brunost" we will need fresh whey
from paneer cheese, ricotta, cottage cheese
and other homemade cheese.
2. Put the whey on the fire and cook until
until there is no left of its original quantity
500 ml. And so that our serum does not burn,
we spend on the bottom of the pan, from time to time,
wooden spatula.
After that, add cream, mix and cook,
until a clot forms.
3. Now you need to mix the resulting mass
crusher to crush it.
Transfer the mixture to a blender and beat.
Then we transfer the whipped mass to the pan
and warm it up for 3-5 minutes at
constant stirring. When you see
that the paste begins to clump,
put it in the form. Let the cheese cool down
and then we pack it in a sealed package
and store in the refrigerator.
Homemade processed cheese
Ingredients:
400 g slightly damp cottage cheese,
100 g soft butter,
2 eggs, 1 tsp. quick soda
Recipe:
1. We knead the cottage cheese very carefully with our hands
(you should get a paste).
Then add soda, egg and everything is good
mix again, knead.
After that, add butter to the mass
and knead well again until you get
uniform consistency.
2. Put the prepared homogeneous mass
over medium heat for 15 minutes to melt
all lumps. Don't forget to stir constantly
so as not to burn, otherwise our home
melted cheese will be spoiled. Optional,
to your taste, you can make processed cheese
pure, but with any additives, for example,
with mushrooms, vegetables, herbs or ham.
To do this, grind the ingredient of your choice
and add to the mass. We mix.
3. Pour the finished homemade processed cheese
into a container prepared in advance with a lid and
put in the refrigerator to cool down.
Then you can eat right away.
Homemade processed cheese with dill
Ingredients:
500 g cottage cheese, 120 ml milk,
2 tbsp. l. butter,
0.5 tsp soda,
chopped dill, salt
Recipe:
1. Add soda to homemade (preferably) cottage cheese,
milk and mix well.
using a blender.
2. Pour the resulting mass into a saucepan and
put on low heat, stir constantly.
When the curd starts to melt, immediately add
salt, oil and chopped dill.
Keep on fire until curd
do not dissolve completely - mass by density
should turn out like semolina.
3. Pour the hot mixture into molds
and put in the refrigerator.
Marble homemade cheese
Ingredients:
1 liter of milk, 1 kg of cottage cheese,
50 g butter, 3 eggs,
4 tbsp. l. sour cream
1 small carrot
0.3 tsp garlic juice,
1 dec. l. salt, 1 tsp. soda
Recipe:
1. Rub the carrots on a fine grater.
2. Pour milk into cottage cheese, add
chopped carrots and put the mass on the fire.
Bring to a boil and boil for 5-7 minutes.
3. The resulting mass is thrown back onto gauze and given
drain liquid. Then add the egg
oil, salt, sour cream, soda and garlic juice.
Mix everything thoroughly and set again
on a small fire and cook for 5-7 minutes.
4. We shift the finished marble homemade cheese
into a deep bowl and let it cool completely.
After the cheese has hardened, with a thin knife
separate it from the edges of the bowl and transfer
on a flat plate. All.
Homemade creamy ricotta
Ingredients:
1 liter of milk
400 ml cream,
200 g sour cream
Recipe:
1. We take a large saucepan, pour milk into it,
add cream with sour cream, mix everything
well, close the lid and put in a warm
place for fermentation. This will take approximately 6 hours.
A thick curd should form.
2. After that, put the pan on low heat
and heat up.
It is not necessary to interfere so as not to damage the clot.
Heat until hot but not boiling
we do not bring. Remove from fire, cover with a lid
and leave for 12 hours to ripen.
During maturation, whey should form.
3. After 12 hours, carefully drain the serum
in a colander with gauze folded in 4 layers.
We tie gauze and hang it over a deep
bowl for 6 hours to glass all the whey.
After that, we remove the gauze and the finished homemade
Put the creamy ricotta on a plate.
Kefir homemade ricotta
Ingredients:
1 liter of milk
100-150 ml of kefir,
4 tbsp. l. lemon juice
2 tsp sugar, 1 tsp salt
Recipe:
1. We heat the milk to a hot state,
but never boil.
Then add sugar, salt, kefir and lemon juice.
Mix and leave curd
milk for 30 minutes.
2. Then we throw it into gauze in a colander,
and then we hang the gauze over the sink,
to glass the rest of the whey.
All ricotta is ready.
Feta at home
Ingredients:
400 g natural milk powder,
100 g sour cream, 1 tsp. salt,
0.5 tsp vinegar,
3 pcs. rennet abomin,
600 ml warm water
Recipe:
1. Powdered milk is dissolved in water,
mix thoroughly so that no lumps remain.
Then add sour cream
and mix well again.
2. Dissolve rennet tablets
in cold water beforehand.
3. Add abomin to the milk mixture and carefully
mix. Next, we add vinegar and
mix. All ingredients must be added
fast enough to dairy
the mixture has not cooled down.
4. We wrap the pan with a warm blanket and
leave for 12 hours. After 12 hours
we throw the milk mass into a colander with gauze,
folded in 2 times and drain the whey.
When the liquid drains, wrap the cheese with gauze and
put under a load weighing 3 kg for 5 - 10 hours.
5. Cut the cheese into pieces.
6. Prepare the brine: cool the water
and add salt to taste.
7. Put the prepared pieces of cheese in a jar
and carefully fill with brine.
We leave at least a week for the cheese to be purchased
good taste qualities.
homemade feta
Ingredients:
2 liters of milk
200 g sour cream
8 tablets of pepsin,
3 art. l. boiled water
Recipe:
1. Dilute sour cream in a glass of milk.
And put the rest of the milk on the fire and heat it up
up to 35-38 °С. Then remove from heat and add
prepared sour cream and whisk carefully
mix.
2. Dissolve pepsin tablets in warm water
and add to the mixture, mix well.
We leave the mass for fermentation for 5 - 6
hours or overnight.
3. Drain the resulting serum.
Spread out with a spoon
fermented mass in a sieve with gauze.
If you lay out the whole mass at once
(do not use a spoon), then thick whey
it will be difficult to seep through the gauze
and it will take a very long time to drain.
4. Then, after about 1-2 hours, we shift
mass in a linen bag and put
on it a load weighing 3 kg for the night.
5. In the morning, put the finished feta cheese on a dish
and cut into small pieces.
If your cheese is too soft,
it needs to be compacted. How to do it?
Take pieces of feta cheese, rub with salt and
leave to glass whey.
This method will help you get rid of excess
liquid and add saltiness to the cheese.
If your cheese, on the contrary, turned out enough
hard and crumbly at the same time
then put the pieces of cheese in salty whey
or cold salt water and leave for 1 hour.
6. Prepare the brine: water or whey (200 ml)
add salt (1 - 1.5 tsp) and dissolve it.
Marble cheese at home
Ingredients:
2 liters of milk
400 g sour cream
150 ml carrot-apple juice,
6 eggs
Recipe:
1. Divide all the ingredients into 2 equal parts.
2. Bring milk (1 l) to a boil, add salt,
and then juice. Whisk sour cream with eggs and then
Slowly slowly pour into the boiling milk
with constant stirring. Cook for 5 - 6 minutes
until the whey separates from the curd.
3. Pour the resulting cheese mass into a colander,
lined with gauze and wait until the serum drains.
Then transfer the mixture to a clean bowl.
4. We prepare the second part of the ingredients in the same way,
but leave it in a colander.
We spread the first part there and a little
stir to glass liquid.
We cover with gauze and put a weight of 1 kg.
Leave homemade cheese for 1 hour, and then together
with cargo we clean in the refrigerator for 5 hours.
"Russian" is a cheese that is very popular in our country. The mentioned brand has no copyright. That is why such a dairy product is produced by several enterprises in Russia, as well as in Belarus, Ukraine and Latvia.
General Information about Solid Milk Ingredient
What is the difference between ordinary cheese and Russian cheese? The composition of the latter product includes pasteurized cow's milk, as well as milk-clotting rennet and mesophilic starter culture of lactic acid bacteria. This cheese is hard. It has a yellow color, and on its cut you can see lace, consisting of small eyes. The taste of Russian hard cheeses is slightly sour. Usually their fat content is about 50% ± 1.5%.
We make hard Russian cheese on our own
When purchasing such a product in a store, each of us wondered about its production. At first glance, it seems that this is a very complex and time-consuming process. However, in reality, everything is much simpler.
To make real Russian cheese, you need a lot of milk. If it's a little sour, then it's okay. In any case, the final product should be very tasty and nutritious.
So, to make Russian hard cheese, we need the following ingredients:
Preparation of the milk base
Before we make Russian cheese at home, we need to prepare a viscous base. To do this, you need to pour cow's milk into a large saucepan, and then add rustic cottage cheese to it and mix everything well. By the way, in order to make homemade cheese homogeneous, it is recommended to pre-beat the last product in a blender at high speed.
After all the ingredients are in a common container, they must be put on low heat and cooked until the contents of the pan begin to stretch like rubber. At the same time, it is recommended to stir the dairy components regularly so that they do not burn.
After heat treatment, the resulting whey should be discarded in a colander with thick gauze and wait until all excess liquid has drained.
The second stage of making hard cheese
Russian cheese at home should be prepared in stages. After the milk base is made, it is necessary to start processing the remaining ingredients. To do this, melt natural butter in a bowl, and then add the previously prepared mass to it, as well as a raw country egg, baking soda and fine salt. These components must be heated very carefully so that they do not burn. To do this, they need to be stirred regularly with a large spoon.
The final step in making homemade cheese
After boiling the components for some time, you should get a yellowish mass of whipped cream consistency. After it thickens, the dishes should be immediately removed from the stove. In this state, it is necessary to wait until the mass cools down a little. Next, you need to put it on the table and knead a little.
Having given the product the desired shape, homemade cheese should be wrapped in cling film, and then sent to the refrigerator until completely solidified.
How should it be properly presented to family members?
Cheese "Russian", the composition of which was presented above, is quite hard. After it has completely hardened in the refrigerator, it must be removed and cut into thin slices. Such a product can be presented to the table along with sausage and bread, or it can be used to prepare various hot dishes and salads.
We make Russian cheese
Homemade cheese differs from store-bought cheese in that it is made only from natural ingredients. That is why it is recommended to make such a product only on your own. For this we may need:
Making the base
To make the basis for hard homemade cheese, fresh cow's milk must be poured into a clean enameled container and heated to a temperature of 35 degrees. Next, add sour cream with a high percentage of fat to it and mix well using a whisk.
After the base is ready, you need to take the Meito milk-clotting enzyme and dissolve it in half a glass of cold boiled water. The resulting mixture must be poured into milk and continue to stir for another 1 minute.
Heat treatment
Leaving the resulting mass aside for 1-2 hours, you should eventually get a clot in the form of a dense and elastic jelly. After cutting it with a knife into small squares, you should wait until the base begins to secrete serum.
After the described actions, the dishes must be placed in a water bath and slowly heated to a temperature of 40 degrees. In this case, the mass should be stirred regularly with a large spoon. This process can take you about 45-60 minutes. During this time, the cheese grain should boil down a little and decrease in volume.
The readiness of the product can be determined as follows: the flakes settle to the bottom of the pan, and when used, they creak on the teeth.
Formation process
After the heat treatment is completed, all whey should be drained from the pan. To do this, you can use a colander with gauze. Next, the product needs to be salted and put in a round shape with holes at the bottom (to remove excess liquid). Having closed the cheese with a saucer, it must be pressed with a press, using any heavy object for this.
It is desirable to keep the milk ingredient in this state for 3-4 hours. After the specified time, the cheese must be carefully removed from the dish and wiped dry with paper towels. Next, the product should be placed in a dry cotton cloth and sent to the refrigerator. Hard cheese in this form should ripen for about 3 weeks. At the same time, every 3-4 days it must be turned over and the fabric wrapper changed to a dry one.
During this time, the cheese will become yellowish in color, acquire a dry crust, a sour taste and the correct structure.
You can use a ready-made dairy product made at home just like that or using it to create sandwiches. Also, this ingredient is allowed to be used for the preparation of salads and second hot dishes, sauces.
Russian cheese, made from the highest quality milk, has been pleasing gourmets for many years. It is classified as a hard cheese characterized by a high degree of lactic acid fermentation. However, often the goods on the shelves of stores do not meet accepted standards, and they are not always fresh. This problem can be solved by making this type of cheese at home. How to cook it from milk at home will be discussed later.
Benefit
Russian cheese has a sour aftertaste. Its consistency is quite dense, and the shade is warm oily. This product is rich in proteins, fats, while the content of carbohydrates in it is low. Due to its chemical composition, it contributes to the normalization of the work of many systems of the human body. For example, thanks to proteins, which are building materials, it not only brings them back to normal, but also contributes to their formation.
Its use favorably affects the hormonal background, the condition of the muscles. In addition, Russian cheese is the prevention of viral infections. Due to phosphorus and calcium, it is involved in the construction of bones, and is also indicated for people with joint diseases. Thanks to vitamin B12, it is effective in anemia, anemia and hepatitis. Among other useful qualities, one cannot fail to note a positive effect on the state of the nervous system.
Possible harm
Like any other cheese, Russian is characterized by high fat content. Therefore, overweight people should limit their use. Those who have diseases such as gastritis, hypertension, and acid disorders should not eat this cheese either. The risk group also includes people suffering from pyelonephritis and urolithiasis.
In addition, you can not use the product if it is stale: this can lead to disruption of the digestive system. It is also important to take into account the fact that store-bought cheese contains special melting salts that accelerate its ripening. With regular use, they are able to saturate the body with toxins, flush out calcium from it, and also reduce its absorption. It is they who provoke malfunctions in the work of the digestive tract, liver, the appearance of stones in the kidneys and gallbladder.
We create a product at home
Making Russian cheese at home is actually not something complicated and time-consuming. The only thing you have to take into account is that a lot of milk will be needed to make such a product (one liter is not enough). However, it may be in the stage of souring. In addition, you need to understand that for cooking you need to use natural products.
An approximate healthy cheese recipe consists of the following ingredients:
- cow's milk - 10 liters;
- sourdough - about 100-200 mg;
- boiled water - about 50 ml for the enzyme, 3 liters for cooking and 1 liter for brine;
- fine table salt - at least 3 tablespoons;
- liquid rennet - about 0.5 teaspoon.
In addition, you need to prepare a kitchen thermometer, a saucepan with a capacity of at least 11 liters, a couple of cups, a knife and a special 1 kilogram cheese mold.
It is important to take care of the presence of a special thermal package in which hard cheese will ripen.
Preparation
Since natural milk is needed for the manufacture, pasteurization and maturation is indispensable. If the product is purchased on the market, it is pasteurized at a temperature of at least +70 degrees C. For accuracy, you can use a kitchen thermometer. After heat treatment, the milk is cooled and kept for about two days at a temperature of +10 ... 12 degrees. This is how milk is reserved. If it is necessary to accelerate maturation, the milk is subjected to rapid cooling.
Fermentation and base
To prepare the starter, take a glass of warm milk with an approximate temperature of +35 degrees. The starter is dissolved in it by thorough mixing, then the mass is covered with a lid and left for about 40 minutes in a warm place. The minimum infusion time is half an hour. The main (without starter) mass of milk is poured into a large saucepan and put on the stove, heating it to a temperature of +35 degrees C.
Then the prepared milk starter is poured into the container. While the milk is standing, take the second glass (cup) and mix liquid rennet with water in it. After the liquid becomes homogeneous, it is poured into milk with sourdough and mixed again until smooth. Then, for 40 minutes, the temperature of the mixture is maintained at +30 degrees.
No need to constantly stir the milky liquid - you need to let it brew.
thick base
After forty minutes, instead of milk, a characteristic curd clot will appear in the pan. It will easily separate from the walls of the container, having a jelly-like consistency. Using a long knife, this thick base is cut lengthwise and across in 1.5-2 cm increments, forming small curd cubes. After that, the pan is again closed with a lid and left for another 10 minutes.
Digestion and pressing
When the time is up, the cubes will sit on the bottom of the container. It is necessary to drain the liquid, and then put the container with the future cheese on a slow fire. You can heat the mass only up to +37 degrees, it will take no more than 10 minutes. At this stage, the dimensions of the cheese cubes will decrease. Then it is necessary to drain the remaining whey and pour the formed cheese grain with boiled water, the temperature of which should not exceed +40 degrees.
The pan is once again placed on the stove and processed at a temperature of not more than +42 degrees C for 15 minutes. After the time has elapsed, the liquid is drained, the mass is thrown into a colander and salted, after which it is thoroughly mixed and left to remove the remaining liquid. This usually takes about half an hour. Then the mass is placed under the press for 20 minutes with an optimal weight of 2-3 kg. Half an hour later, the cheese is turned over under pressure.
Pickle and ripening
Dissolve 3 tablespoons of salt in a liter of hot water, bring to a boil and filter through a thick gauze. Cheese is put into the liquid and left for 12 hours for salting, closing with a lid and periodically turning over. Next, the cheese is removed from the brine, allowed to drain excess liquid and dried. Then, as a rule, it is placed in the bottom of the refrigerator on the grate for further maturation.
This usually takes two to three days. In order for the process of making the product at home to proceed correctly, the cheese must be turned over during the entire ripening time so that its crust becomes dry. For maturation, you can put the product in a thermal bag, tightly pulling it together and tying it.
Further ripening technology involves storing the product on the bottom shelf of the refrigerator for three weeks. With this method, you need to turn the cheese in the bag no more than once a day. It should be stored at a temperature of 0 to +8 degrees C. The color of the product should turn out to be creamy-beige, its taste will have a characteristic sourness.
The fat content of homemade cheese with this recipe will be no more than 50%, it will be quite dense and tasty. Every housewife can make it, if she takes into account all the nuances of technology. The taste of such a product is in many ways superior to any store analogue. In addition, it is truly healthy, which cannot be said about store-bought cheeses due to additives that accelerate maturation and deprive the technology of many natural manufacturing steps.
To make the film fit the cheese as tightly as possible, it, together with the cheese, is dipped in hot water for a few seconds.
How to cook Russian cheese from goat's milk, see the following video.
Russian cheese is one of the most popular types of cheese in Russia and the post-Soviet space.
Russian cheese is made from the highest quality milk, which will delight consumers and cheese lovers. It is classified as a hard cheese characterized by a high level of lactic acid fermentation.
Russian cheese has a pleasant and sour aftertaste. Features of cheese production are starter cultures of lactic acid bacteria that develop beneficial microflora.
If you like the taste of Russian cheese, but you are not sure about the quality of the product that is available on store shelves, then try making it at home.
Russian cheese at home turns out delicious, has a dense texture and a beautiful creamy, slightly yellowish color, as well as a characteristic aroma.
Russian cheese recipe
Ingredients:
- 10 liters of matured raw or pasteurized milk
- sachets with sourdough and enzymes
- 200 g non-iodized table salt
- 50 ml cold boiled water
- 3-4 liters of hot boiled water (50 degrees)
- thermometer (thermometer)
- 2 cups
- pot 11 l
- long knife or perfectly clean skewers
- thermopack for cheese ripening
- not less than 1 kg
How to cook Russian cheese at home:
First you need to activate the starter of pure cultures of lactic acid bacteria.
Heat 250 ml of milk to 35 degrees. Pour the cheese starter into this milk according to the instructions on the bag, mix and cover with a lid. Leave for 40 minutes in a warm place.
Pour 10 liters of milk into a saucepan and send it to heat up on the smallest fire to 32-33 degrees. Switch off the burner as soon as this temperature is reached.
After the milk has warmed up, milk starter is introduced into it, which was poured with warm milk to ripen 40 minutes ago.
Dissolve the enzyme in 50 ml of cold boiled water. Once the enzyme has dissolved, pour it into the milk.
Stir vigorously for 10 seconds, after which do not touch the pan with milk for 40-50 minutes. Keep the pan in a warm place so that the milk does not cool down below 32 degrees.
Wait for the formation of a clot, which should separate by 1-2 mm from the walls of the pan.
The cheese clot should be like a dense jelly.
Cut the clot with a long knife or a barbecue skewer into 1.5-2 cm squares.
Remember to cut the cubes horizontally by tilting the knife (or skewer) as far as possible. Cover the pot with a lid and leave for 10 minutes.
The cheese cubes should sink in the whey.
Pour off 100 ml of the upper whey. Put the pan on a slow fire and, stirring constantly, heat the cheese cubes in whey to a temperature of 36-38 degrees for 10 minutes.
Cheese grain should be 7-8 ml.
Drain 3.5 liters of whey (scooping out). Add 2.6 liters of boiled water 40 degrees to the pan with cheese grain.
During the second heating, we heat the cheese grain to a temperature of 38-40 degrees for 12-16 minutes over low heat.
Strain the cheese grain from the whey and add 2 g of fine salt. Stir the cheese so that the salt is well distributed.
Let the cheese self-press for 30 minutes.
Place a weight of 0.5 kg on the cheese. After 2 minutes, remove the cheese from the mold and turn over.
Gradually increase the load to 2-3 kg over 2-3 hours. The serum should stop oozing out.
Prepare in which the cheese will be salted.
To do this, dissolve 200 g of table salt in 1 liter of boiling water. Strain the saline solution twice through a 4-fold cloth.
Dip the cheese in the saline solution, cover with a lid and leave to salt at room temperature for 12 hours. During this procedure, the cheese must be turned over several times.
Remove the cheese from the brine, shake it slightly to remove excess moisture, and send it to the refrigerator on the grate of the bottom shelf of the refrigerator. There should be a temperature of 10-12 degrees.
Within 2-3 days, the cheese on the bottom shelf of the refrigerator should dry out. Turn it over a couple of times during the entire drying time. The cheese rind must be completely dry.
If the cheese is already dry enough, you can send it to ripen.
To do this, we take a thermal bag for ripening cheese, put cheese in it, let the air out of the bag, and tightly tie the ends.
You can buy a package for cheese ripening in the online store with delivery by Russian post or courier service.
Boil 1.5 liters of water and dip our cheese into it for a few seconds in a tightly tied thermal bag.
The package will take the form of cheese, fitting it from all sides. If suddenly there is air left in the bag, untie the bag and tie it again, releasing all the air from it completely.
Send Russian cheese to ripen on the bottom shelf of the refrigerator, where the temperature is 10-12 degrees for 14-18 days.
Be sure to turn it over once a day.
After about 3 weeks, Russian cheese prepared at home will be ready. Bon appetit!
Russian cheese is very popular not only in Russia, but throughout the post-Soviet space.
Unfortunately, recently some cheese-producing enterprises have been violating the technology for making Rossiysky cheese, and therefore it turns out not to be as tasty as before. Therefore, it is worth considering how to cook Russian cheese at home.
Traditionally, Russian cheese includes pasteurized cow's milk, as well as milk-clotting rennet and mesophilic lactic acid bacteria starter.
This cheese is hard. It has a yellow color, and on its cut you can see lace, consisting of small eyes. The taste of Russian hard cheeses is slightly sour. Usually their fat content is about 50% ± 1.5%.
Ingredients:
- 10l milk
- 100 ml of production starter based on Uglich-S, Uglich-4, Uglich-5A (in winter), MA11, CHN-19
- ½ tsp (2.5g) liquid rennet
- ½ tsp (2.5g) calcium chloride solution
- Brine 20%
- Yield: 10% - 1kg of cheese
How to prepare a production sourdough:
To prepare an industrial sourdough, take 100 ml of pasteurized milk (store-bought drinking milk is also suitable), heat it to 36⁰С, add dry sourdough on the tip of a knife (0.04 g) and mix well. Place the container in a yogurt maker or in a warm place for 10-12 hours. A dense yogurt should form. This is the production sourdough.
How to cook Russian cheese:
- At the beginning of production, milk with an acidity of 18T and 3.6% fat, we take evening milking milk, pasteurize it for 10 minutes at a temperature of 68-72ºС, cool it to 10ºС, add a little starter culture Uglich #4 and leave it overnight (8-10 hours) at a temperature 6-8ºС for ripening.
- Before directly making cheese, the acidity should be 22T. We heat the milk to 31ºС, add the Uglich #5A production starter (the main thing is that the starter with which the milk ripens differs from the production starter. Take both starters from the list indicated in the ingredients) in an amount of 1% and leave for 30 minutes. We maintain a temperature of 30.7-32ºС.
- We add potassium nitrate 10 g per 100 liters of milk) or lysozyme to prevent subsequent fermentation of Escherichia coli and butyric acid fermentation in the late periods of exposure. We mix. The step is optional only if the milk can be heavily contaminated with E. coli and butyric fermentation bacteria.
- Dissolve calcium chloride solution in 30 ml of water and add to milk. We mix.
- Add the solution and mix well. Leave for the formation of a clot for 30-40 minutes, maintain the temperature of 30-32C.
- Check the formation of a clean compartment. If the clot is already dense, we start cutting, if not very dense, leave for another 10 minutes. Cut into cubes 1x1cm. Mix lightly and leave for 10 minutes. At this point, the acidity is 15T. The interval from cutting to the second heating must be at least 30 minutes
- Drain 30% whey (3 l) to make it easier to set up the grain (cutting and kneading to get a uniform and finer grain is done with a lyre).
- We take the lira and begin to mix the milk, while cutting it, for 5 minutes. At this point, the acidity is 15.5-16T
- To reduce acidity, we add 2 liters of water at a temperature of 42ºС to bring the acidity to 13T. Gently and slowly knead for 10 minutes.
- We carry out heating and kneading the grain for 30 minutes to a temperature of 42ºС.
- We spread the form with gauze or insert a drainage bag.
- We scoop up the grain with a wide slotted spoon or a small colander, and shake it a little so that the whey drains and the grain is saturated with air. If there are two of you and you are cooking with a large amount of milk, then you can scoop up the grain with cheesecloth and dry it by rolling the grain in cheesecloth.
- Pour the grain into a mold, do not compact, on the contrary, try to crush the pieces and make the mass more airy
- Close the ends of the fabric, cover with a lid and leave to self-press for 30 minutes. Once during this time (after 15 minutes) you need to turn the cheese so that it self-presses in the opposite direction.
- Put under the press and press for 3 hours: 1 hour 2 kg (two weights of a head of cheese), 1 hour 3 kg (three weights of a head of cheese), 1 hour 4 kg (four weights of a head of cheese). Each time, increasing the weight of the load, you need to re-wrap the cheese, straightening the folds on the fabric.
- Salting in 20% brine for the required time (salting time is calculated per head: 0.5 kg per head 3 hours of salting). In our case it is 6 hours. The cheese floats in the brine, so turn the cheese once every three hours for even salting.
- Drying of cheese takes place at a temperature of 10-13ºС for 5-6 days. To get a dry crust at home, you can dry the cheese in the refrigerator in the warmest compartment.
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