On store shelves you can find various varieties and types of cheeses.
Most of them were brought from abroad - from Switzerland, Holland, France or Italy.
Although, due to the influence of sanctions, Russian cheeses are now not in the minority.
But the prices for good cheese are very high.
And who can guarantee that store-bought cheeses do not contain preservatives, thickeners or flavorings?
People knew about cheeses several centuries ago, when it was not possible to mass produce this product. Every family knew the recipe for making cheese, because making cheese with your own hands is not at all difficult. You can make cheese from store-bought pasteurized, cow, goat, and even soy milk. The essence of the preparation is either boiling milk with coagulating enzymes or melting dairy products. Cooking recipes homemade cheese there is a great variety. Read on in the article to learn how to make cheese at home from milk.
Making homemade cheese from milk: cooking features
No cheese recipe is complete without milk, so you should be careful when choosing this ingredient. If the recipe does not specify how much fat the milk should be, then it is better to use homemade farm milk. If it is not possible to purchase farm milk, it can be replaced with store-bought milk with a maximum fat content and a minimum shelf life.
In addition to milk, many cheeses contain homemade cottage cheese is also included. And you need to be more careful with this product - real cottage cheese is rarely found in grocery stores, mostly curd mass or a curd product is on sale. The curd mass will not make real cheese. Therefore, it is better to purchase cottage cheese from farmers or make it yourself at home. Only in this case can you be sure of the quality of the cheese produced.
Don't expect homemade cheese to be as hard as store-bought cheeses. Homemade cheeses are much more tender and softer. But if you wish, you can make the cheese harder, because the hardness of this product depends on the pressure of the press. Accordingly, if you need hard cheese, then the press should be as heavy as possible.
When choosing low-fat products, you need to be prepared for the fact that a lot of whey will be released and relatively little cheese will be obtained. The higher the fat content of the cheese, the more buttery and tender it is, which undoubtedly has a positive effect on taste qualities product.
As for hard cheeses, it is better that after cooking such cheese lies for some time - “ripened”. The taste will become brighter and richer. However, you need to keep in mind that cheeses weighing half a kilogram or more ripen well. Therefore, to make homemade hard cheese tastier, you should not skimp on the ingredients and it is better to wait a few days after preparing it.
As for devices for making homemade cheeses, everything is not so scary. If you don't have one, you can easily replace the cheese mold with an ordinary colander, sieve or fine mesh that comes with the deep fryer. And as a press you can use a jar filled with water.
Whey is released during the cheese making process. Many people simply pour it out, but whey can be used in some dishes. Thin openwork pancakes are easily made from whey dough. Some people use this product when preparing okroshka.
How to make cheese at home from milk: preparing hard cheese
Hard cheeses are made by boiling dairy products with curdling enzymes. During the manufacturing process, whey is released, and the more whey is separated, the harder the cheese will be. Hard cheese must be kept under pressure, then it will turn out denser. Let's take a closer look at the most popular recipes for making hard cheeses from milk at home:
1. Adyghe cheese
This recipe is the easiest to prepare and requires little financial investment. The result is the most delicate cheese without preservatives, flavor enhancers or flavorings.
Ingredients: Pasteurized milk (you can use farm milk, the fattier the milk, the better) – 3 l, kefir (preferably farm or homemade) – 1 l, salt – 1.5-2 tsp. (you can do more, you can do less - you should focus only on your own taste)
Cooking process:
1) The specified amount of kefir must be poured into a deep saucepan and put on low heat. It is better if the kefir is not low-fat, but as fat as possible. Cook kefir over low heat until the curds separate from the whey and float to the surface.
2) The next step is to separate the curds from the whey. The serum must not be thrown away! It will come in handy later in the cooking process. It must be left at room temperature to sour for two days.
3) Pour the specified amount of milk into a deep saucepan and bring it to a boil. Then you need to reduce the heat and pour in the same whey that has been turning sour for 2 days. Mix well and cook over low heat until the cheese rises to the top.
4) Next, you need to strain the cheese and separate it from the liquid. Add salt to the cheese and stir. After this, the resulting mass must be placed in gauze and hung over a container or over a sink. This must be done to allow the remaining liquid to drain.
5) After 30 minutes, remove the cheese from the cheesecloth, place in a clean bowl and place under a press. The water that has separated from the cheese must be drained. The cheese should remain under pressure for at least 3-4 hours in the refrigerator.
2. Hard homemade cheese without eggs
This cheese recipe, like the previous one, is ideal for vegetarians whose lifestyle involves excluding eggs and animal enzymes from their diet. This recipe, similar to the first one, is very simple.
Ingredients: Milk (same as in the previous recipe, it is better to take thicker milk) – 1 l, butter – 100 g, cottage cheese (preferably farm or homemade) – 1 kg, salt – 1-2 tsp, baking soda – 0.5 tsp, turmeric – ¼ tsp, black ground pepper- ¼ tsp, asafoetida - 1 pinch (seasonings are indicated in the recommended amount, you can add or reduce the amount, focusing on your own taste sensations).
Cooking process:
1) Milk must be poured into a deep saucepan, placed over high heat, and brought to a boil. Add cottage cheese in the specified amount to boiling milk and bring to a boil again. Immediately after boiling, the stove must be turned off.
2) The contents of the pan must be strained through cheesecloth. The liquid that separates during straining must be drained. Next, you need to continue working with the mass that remains in the gauze. You can hang the gauze for 10 minutes to drain the liquid, or simply squeeze the workpiece well in the gauze with your hands.
3) The butter must be melted in a frying pan. Then add the resulting curd mass to the pan, mix well, break up the lumps. It takes a couple of minutes to fry the mixture. While stirring, add salt, soda and seasonings. The result should be a mass of viscous consistency.
4) Hot cheese must be transferred to a mold and cooled for several hours. It is better to use a silicone mold, since the cheese comes away from its walls better. After the cheese has cooled, you can eat it.
3. Mozzarella at home
If you need to learn how to make Mozzarella cheese at home from milk, you are exactly at the right place. There are 2 options for making this cheese at home. One of them is using rennet (an enzyme of animal origin), and the second is from dairy products with vinegar. The most successful of these two options is undoubtedly the first. But vegetarians should not eat this cheese, as it contains rennet. This recipe contains pepsin (an animal enzyme); you can buy it at the pharmacy.
Ingredients: Milk (necessarily full fat, at least 6%) – 2 l, water – 1.5 l, lemon juice and salt – 2 tbsp each. each, pepsin – ¼ tsp. or on the tip of a knife, but if you get a little more, don’t be afraid - this enzyme is safe for the human body.
Cooking process:
1) Add pepsin to half a glass of water (preferably warm or room temperature).
2) Pour milk into a deep saucepan and place over medium heat. You need to heat the milk to 70 degrees. Then diluted pepsin and lemon juice are added.
3) Next, the process is very fast - the whey will begin to separate immediately. There is no need to wait for it to boil. Immediately after the whey is completely separated, you need to carefully drain it (the whey will still come in handy). The remaining hot mass must be squeezed out by hand.
4) Pour water into another pan and heat to 90 degrees. Immediately after heating, remove the pan from the stove, add salt to the water and stir. Then you need to place the cheese in water for 2 minutes to make it softer. Remove the cheese from the water, stretch, knead, while dipping the cheese into the water several times for a couple of minutes. The cheese mass should be smooth and homogeneous.
5) The resulting mass should be placed on a board, kneaded with your fingers, and then folded into an envelope and sent back into hot water.
6) cling film spread it on the table, put the cheese mixture on it and roll it into a “sausage”. Wrap the resulting “sausage” tightly with film and tie it with a string in several places to form small balls.
7) After cooling, remove the cheese from the film and transfer it to a container with the whey that remained at the very beginning of cooking. Homemade Mozzarella must be stored in whey in the refrigerator.
How to make cheese at home from milk: preparing soft cheese
As a rule, soft cheese is the easiest to prepare compared to hard cheese. Let's look at a couple delicious recipes cheeses that can be easily prepared at home:
1. Philadelphia cheese
This cheese is not cheap in stores and is used quite widely. Many people are accustomed to finding this delicate cheese in rolls, but it can also be used in the preparation of creams for baking.
Ingredients: Milk (necessarily full-fat, otherwise you won’t get cheese) – 1 l, kefir (low-fat, or even low-fat) – 0.5 l, chicken egg– 1 piece, salt and sugar – 1 tsp each. each, citric acid - 1 pinch or on the tip of a knife.
Cooking process:
1) Pour milk into a saucepan and put it on fire. Stirring constantly, add sugar and salt, bring the milk to a boil.
2) Immediately after boiling, add cottage cheese to the milk and stir. You need to cook until the mass curdles. After this, strain the mixture, put it in cheesecloth and hang it in a container or over the sink for 10 minutes, so that excess liquid glass
3) At this time, while the curd mass is draining, you need to beat the egg and a small amount of citric acid. Then carefully add the gauze mixture and continue beating. The cheese should be smooth and fluffy.
If desired, before putting the cheese in the refrigerator, you can add chopped herbs to it. Such delicate cheese must be stored in the refrigerator, but no more than one week.
2. Mascarpone at home
There are many variations in the preparation of this cheese, and all of them do not involve cooking. This is a “cold” cheese, the lightest of all homemade cheeses. Ideal for making cream cheese. There is no milk in the ingredients in this recipe, but it will be better if the cottage cheese, which is necessary for making this cheese, is made from farm milk at home.
Ingredients: Cottage cheese (fat) – 200 g, cream (fat, 33%) – 200 ml.
Cooking process:
1) Granular cottage cheese does not have the right consistency for cheese, and the curd mass is inferior in fat content and sometimes includes unnatural components in its composition. Therefore, the cottage cheese used must be rubbed through a sieve 2-3 times.
2) Then you need to add cold cream to the cottage cheese. Using a mixer or blender, beat the cottage cheese with cream at low speed. The cheese will be ready as soon as the whipped mass becomes homogeneous. Stores in the refrigerator for up to one and a half to two weeks.
The development of the supermarket chain has now made it possible to buy almost any product without any problems. Many people, due to lack of time, do not think about preparing food themselves, because... you can buy them in the store.
Meanwhile, no matter what manufacturers promise us, homemade products are much tastier and healthier than those available on store shelves.
Products that can be made at home include homemade cheese. Cheese made with your own hands will delight you with an excellent fresh taste, and will compare favorably with the cheese to which we are accustomed. So be sure to prepare this dairy delicacy.
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. Some people like soft cheese, which has a delicate taste and the structure of dense cottage cheese with a milky flavor, while others, on the contrary, like hard, savory cheese.
Here are a few homemade cheese recipes.
Homemade cheese melted (recipe)
To make homemade cheese you will need
Recipe for making homemade processed cheese
- Pour milk into an aluminum pan and add curd. Stir well.
- Place the pan over medium heat and, without bringing to a boil and stirring constantly, separate the whey from the curd.
- Prepare a bowl, cover it with gauze, onto which you place the prepared mass.
- Tie the gauze tightly enough and hang it out so that the whey is completely separated. The cottage cheese should be as dry as possible; for this you can use a press.
- If you are using it to make cheese homemade cottage cheese from village milk, then such preparatory procedures that enhance the taste of cottage cheese are not necessary.
- Grind the cottage cheese with eggs, sugar, salt, soda and spices. Take an aluminum saucepan, melt the butter and place the curd mixture in it.
- Place the pan over medium heat and, stirring constantly, melt the mixture until smooth. Attention, the mixture should not boil!
- Pour the mixture into the mold and cool.
This homemade cheese can be eaten immediately. It is suitable for those who are on a diet, because... does not contain many calories. If desired, you can add sour cream to it. Chilled cheese tastes best. Remember that it should be stored for no more than one week in the refrigerator.
Such a delightful, tasty and healthy product! And by the way, ancient origin. Back in Ancient Greece, according to historians, they knew how to make homemade cheese from milk.
A little history
Of course, there has been no talk of industrial production of this product yet. But every family made homemade cheese from milk. At first - with the goal of more long-term storage food (after all, milk doesn’t “live” that long, but cheese can be preserved much longer). Afterwards - with the goal of enjoying cheese. This product is becoming an indispensable component of many culinary dishes. Especially in countries where livestock farming and milk collection were initially developed: cow, sheep, goat, mare and even camel.
Current state of affairs
Nowadays, due to extensive industrial production, only a few people risk making this product at home. Either due to lack of confidence in their culinary skills, or due to lack of time and energy. But in lately Interest in the natural product is growing significantly because some of those who care about their own health prefer to make homemade cheese from milk with their own hands in order to be as confident as possible in the absence of undesirable ingredients in the product, usually added during factory production.
Important information for the cheesemaker
In recipes (some) you can find such a component as renin. This is a special rennet enzyme that has been used for centuries to make cheese. IN pure form it is quite difficult to get, and it is impossible to replace it with anything - a specific ingredient allows for high-speed fermentation without special heating of the product. How to prepare cheese if the recipe contains this component, but you don’t have it on hand? It is known that rennet is included in some medicines(for example, "Abomin" and the like), so in this case you can use medications. Animal renin can also be replaced with plant renin, isolated from fungi.
Homemade milk cheese
The most common cheese is good to eat both fresh and as part of many famous dishes: pizza, pies, sandwiches, pastries. There are two popularly proven cooking methods: fast and long. Let's look at them one by one.
Quick option #1
If you don’t have time to wait until they ripen, you can try using an express recipe that allows you to prepare the product almost instantly.
We will need: cottage cheese of moderate fat content - a kilogram, whole milk - a liter, cow butter - 50 grams, half a spoon of soda, a spoon of salt, add seasonings of your choice in a small amount (so as not to spoil the taste).
Boil the milk and immediately reduce the heat to low. Grind the cottage cheese thoroughly until there are no grains in it. Pour a little into the milk, stirring. We wait a little and turn off the fire. We express the resulting mass through double gauze until the whey stops dripping. In a prepared frying pan over very low heat, melt the butter and pour in the mixture. Stir the mixture 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 put the soft cheese in a special mold and put it under pressure in the cold (from 6 hours or more). The result is a quite competitive dish, very tasty.
Quick option #2
Soft cheese can be quickly prepared using 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 spoon of salt.
Pour the milk into a saucepan and bring to a temperature of 70 degrees. Salt. The fire should be very small. In a separate bowl, beat eggs with sour cream. Pour this mixture into hot milk. Don't 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 directly 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 pressure for some more time.
This is another way to make cheese quite quickly.
Long option
To implement this 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.
Add yogurt to milk heated to a temperature of just above 30 degrees and stir. We make a rennet solution: renin, salt, a little water. Add it to the total mass. We keep it in this state for more than an hour. Then we express through double gauze until the serum stops dripping. Then mix and put under pressure (for about 12 hours).
Final: wash the product on low saline solution and put it under a 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 trouble!
Adyghe homemade cheese
We will need: two liters of store-bought milk 2.5% fat, a small spoon of citric acid.
How to make cheese similar to store-bought Adyghe cheese without using special effort? In a saucepan, bring the milk to a boil, stirring with a slotted spoon, but do not boil! Remove the milk from the heat and add citric acid, stirring. The milk curdling process begins immediately. Continue stirring for a few more minutes. When the characteristic flakes stop forming, we end the process. Strain the mixture through double gauze. We put it under load for 6 hours. All the whey should drain thoroughly, and the resulting cheese should take a rounded shape. Take it out and put it in a plastic container with a lid. Take a glass of whey left over from pumping and add some salt to it. Pour the whey into the container with the product, close the lid and put it in the refrigerator overnight. After the specified time, the Adyghe cheese is ready. The output from 2 liters of milk is more than two hundred grams of cheese and one and a half liters of whey, which can be drunk or used, for example, to make okroshka.
Nostalgic option: processed cheese
How to make processed cheese at home? After all, this type of product has not ceased to enjoy steady popularity among our people since the times of the USSR! And homemade cottage cheese is not that difficult to make, even without some experience.
You need to take half a kilo of fat cottage cheese, a glass of milk, a spoonful of cow's butter, salt and soda on the tip of a knife. To receive exquisite taste You can use additives: cinnamon, ginger, cocoa, nuts. We do this at will.
Further preparation of the cheese is quite simple. Add salt to slightly warmed milk and mix with grated cottage cheese. Place the mixture on very low heat, stirring constantly so as not to burn. Then add oil, monitor the process, stirring constantly. The cottage cheese begins to melt. Do not let it stick to the bottom and walls of the dish. As soon as the boiling process begins, remove from heat. Supplements can be introduced at this stage. Let it drip onto a fine mesh. Place it in a container for storage (keep it at the bottom of the refrigerator). This cheese can be used at home to make sandwiches, pizza, soup, and oriental pastries. It keeps well in the refrigerator for at least a week (but, as a rule, during this time it will already be eaten).
With greens
Cheese at home, low-calorie and nutritious, can be prepared with herbs. It is full of vitamins and microelements. It is good to use a similar product in the spring, when vitamin deficiency is expected. In addition, it is extremely relevant for people watching their figure.
We will need: 3 liters of milk, 1.5 liters of low-fat kefir, fresh herbs, salt.
“Green” vitamin cheese is easy and simple to prepare at home. We start by heating the milk (but not boiling it)! Next, pour in the kefir in a thin stream, stirring constantly. Characteristic cheese flakes are formed. As before, do not boil the mixture! Remove the pan from the heat and add a couple of pinches of salt. Place the resulting mass on gauze folded in several layers. Let the whey drain and form the heads. At this stage we introduce greens into our cheese. You can use fresh cilantro, dill, parsley, basil, and onions as ingredients. Here, be guided by your own taste - who likes what more. We tie the formed heads in gauze and put them under a press 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 utensil in her kitchen. Making it yourself is very simple. Dial in glass jar water (half a liter or liter, depending on the size of the cheese). Close the jar tightly with the lid. Place the jar on top of the prepared head, wrapped in gauze and placed in a colander to allow the whey to drain while maintaining balance. So much for a primitive press. But he must act, fulfilling his functions.
How to add salt?
How to make cheese at home so that the finished product has a salty taste (since cottage cheese sometimes makes cheese that is too sweet)? We do the following procedure. Dissolve a spoonful of salt in a glass of whey. 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 place in the refrigerator overnight. When ready cheese thoroughly salted, take it out and store it without the whey (although you don’t have to take it out and store it in the same form).
In a slow cooker
This device has long gained popularity in many kitchens. Therefore, here is 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 will 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.
Mix eggs, sour cream, paprika, dill, chopped finely, in a separate bowl until smooth. Pour milk into the multicooker bowl and add salt, stirring. Turn on the steaming mode (10 minutes). Cook with the lid open, stirring constantly with a silicone spatula. The milk is now ready to boil. Pour the prepared mixture into it, stirring constantly. Extend the timer by five minutes. Then pour the mixture into a colander lined with several layers of gauze. Let it drain and put it under a press for 6 hours. The cheese in the multicooker turns out to be soft and tender: with the specified amount of ingredients, the output is about 400 grams of a ready-to-eat product.
We use the oven
In the oven, the product turns out to be slightly baked and browned. Cheese in the oven is quite easy to make using 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 it with herbs, then a bunch of fresh herbs if desired.
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 to avoid burning. When separation (flakes) appears, remove the pan with the cheese mass from the heat. Next you need to strain and put under a press, as in previous recipes. The difference is the process of baking the cheese in the oven. Place the finished head in a baking container, coat it with lightly beaten yolk. Preheat the oven to 220 degrees and bake our cheese for 10-14 minutes until golden brown.
Results
As you can see, making cheese at home is not difficult. If you have a sufficient supply of products and a desire to experiment, you don’t have to 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. To prepare the product, dried fruits must be thoroughly washed and doused with boiling water. After this, cut into small pieces and mix with the cheese mass at the stage of forming the head. And after that - under pressure. Such cheeses have a subtle fruit and cheese aroma and exquisite taste.
Try making cheeses with the addition of all kinds of nuts using basic recipes. The most accessible are walnuts. They must be peeled and veined, doused 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 making homemade cheeses you can really show off your culinary imagination. After all, there are a lot of recipe variations. And I want to try everything, everything, everything!
Humanity has long learned to reproduce factory-made and manufactured products at home. Our enterprising people smoke fish at home, cook condensed milk, make sweets, and bake cookies that are better and healthier than store-bought ones. She also makes excellent homemade cheese. You will find a simple recipe for delicious homemade cheese in different variations in our section. At home you can easily prepare cheese like Philadelphia, Mozzarella, Adygei and Suluguni. It is possible using simple products, make delicious processed cheese and a lot of other cheese delicacies at home. Yes, perhaps it will be different from its store-bought counterparts, but it will be much healthier and much cheaper, will not contain various GMOs and palm oil, and will be made by hand.
You can even make the famous Indian cheese Paneer at home using only homemade milk and kefir (or lemon juice, acid whey, live yogurt). The recipe is simple and clear. So, to make homemade cheese from milk, you need to pour this milk into a cauldron (thick-walled saucepan) and let it boil. Pour in kefir or lemon juice little by little (acid is needed to curdle the milk). After a couple of minutes, the curd will float on top of the separated whey.
This is already a delicious homemade cottage cheese, and you can easily use it. But - we want to make homemade cheese. Therefore, we collect the curd, wrap it in gauze, put on a press, and after 2-3 hours we have a ready-made wonderful cheese, called “Paneer” in India, healthy and tasty. It is noteworthy that nothing is wasted here - the resulting whey is perfect for okroshka and borscht, for baking, you can simply drink it, wash your face and wash your hair. Waste-free production.
Creamy homemade cottage cheese can be made simply and easily using the following recipe. For 1 kg of low-fat dry cottage cheese you need to take 1 liter of milk, 3 eggs, half a stick of good butter, a little salt, and a teaspoon of soda. Pour the milk into a thick-walled saucepan, immerse the cottage cheese in it, and let it boil. Armed with a wooden spoon, stir for 6-7 minutes, a good curd will begin to stretch.
Next, strain using cheesecloth to obtain a plasticine-like mass.
Next, to get delicious creamy homemade cheese, you need to take another thick-walled saucepan, add cottage cheese and other products there, mix, turn on the heat and melt for about 7 minutes, stirring constantly. When it starts to pull away from the walls, the cheese is ready. Now all that’s left to do is put it on a dish, cool it, wrap it in film and refrigerate. Now you know a simple recipe for delicious homemade cheese, you can cook it every day. In our section you will find other wonderful and simple recipes, use them and please your family with healthy, delicious dishes.
23.07.2018
Homemade goat's milk cheese
Ingredients: goat milk, sour cream, lemon, saltYou can make delicious homemade cheese from goat milk. I have described the cooking recipe in detail for you.
Ingredients:
- 2 liters of goat milk,
- 5 tbsp. sour cream,
- 1 lemon,
- salt.
15.02.2018
Cheese with pepsin at home
Ingredients: milk, meito enzyme, sour cream, saltIngredients:
- 4 liters of milk,
- 0.04 grams of Meito enzyme,
- 70 grams of sour cream,
- 1-2 tbsp. salt.
29.01.2018
How to make cheese at home from milk
Ingredients: milk, kefir, sour cream, egg, saltMaking homemade cheese is not at all difficult, the main thing is to have some milk, kefir, sour cream and eggs on hand. Well, and, of course, our recipe, which describes the entire cooking process clearly and understandably.
Ingredients:
- 1 liter of milk;
- 100 ml kefir;
- 200 grams of sour cream;
- 3 eggs;
- 1 tbsp. salt.
17.01.2018
Processed cottage cheese
Ingredients: cottage cheese, egg, soda, sugar, butter, saltHave you ever thought about the quality of the processed cheese you buy? We suggest you prepare this delicious thing yourself, which can be a stand-alone dish like pate, or you can use it as an addition to dishes to add zest.
Ingredients:
– 500 g cottage cheese (must have a fat content of more than 15%),
– 1 chicken egg ( homemade is better),
– 0.5 tsp. baking soda,
– 1 tbsp. l. white sugar,
– 100 g butter,
– 1 tsp. sea or kitchen salt.
10.01.2018
Homemade goat's milk cheese
Ingredients: goat milk, vinegar, saltBrynza is a very tasty and healthy cheese. Today I will tell you how to make cheese from goat milk.
Ingredients:
- 3 liters of goat milk,
- 1 tbsp. vinegar,
- 1 tbsp. salt.
29.10.2017
Homemade milk cheese
Ingredients: milk, cottage cheese, butter, egg, salt, sodaI want to tell you how to make delicious homemade cheese from milk. There is nothing difficult in preparing it, just read the recipe carefully and start cooking.
Ingredients:
- milk - 800 ml;
- cottage cheese - 1 kg;
- butter - 100 grams;
- eggs - 2 pcs.;
- salt - one and a half tsp;
- soda - 1 tsp.
17.10.2017
Homemade Philadelphia cheese
Ingredients: sour cream, yogurt, salt, lemon juiceIngredients:
- 350 grams of sour cream,
- 300 grams of yogurt,
- 1 tsp. salt,
- half tsp lemon juice.
30.09.2017
Adyghe cheese at home
Ingredients: milk, whey, saltAdyghe cheese is very tasty and healthy and also not cheap. Today I will teach you how to cook this delicious cheese at home. It is very easy to prepare.
Ingredients:
- 2 liters of milk,
- 700 ml. serums,
- salt to taste.
13.12.2016
Hard cheese at home
Ingredients: Milk, egg, butter, cottage cheese, soda, saltIf you haven’t yet made hard cheese yourself, but buy it in a store, then you haven’t tried making it at home. After all, it’s actually very simple, quite fast and incredibly tasty!
Ingredients:
- 1.5 liters of milk;
- 1 egg;
- 100 grams of butter;
- 1 kg of cottage cheese;
- 1 tsp. soda;
- 1-1.5 tsp. salt (sea or fine kitchen salt).
20.08.2016
Homemade feta cheese
Ingredients: milk, sour cream, salt, citric acidWe prepare homemade cheese according to the proposed recipe. Simple and affordable recipe for those who are going to make cheese themselves for the first time. Give preference to a natural product that is quite simple to prepare, as you can see for yourself.
Ingredients:
- 1 liter of milk,
- 3 tbsp sour cream,
- salt to taste,
- 1 teaspoon of citric acid.
15.07.2016
Cheese Paneer
Ingredients: milk, citric acidThis recipe will tell you how to make homemade cheese yourself. detailed description process. The snack prepared in this way does not contain preservatives and is very pleasant to the taste.
Ingredients:
- 1 liter of milk,
- half a teaspoon of citric acid.
18.08.2015
Processed cheese
Ingredients: cottage cheese, egg, salt, butter, sodaA simple and accessible recipe in all respects processed cheese at home from cottage cheese and butter. Everything is so simple that any housewife can handle it, and in the end you will get a wonderful breakfast snack for the whole family.
Ingredients:
- chicken egg - 1 pc.,
- cottage cheese - 500 grams,
- butter (room temperature) - 100 grams,
- soda - 1 teaspoon,
- salt - 1 teaspoon.
19.05.2015
Delicate homemade milk cheese
Ingredients: milk, lemon, salt, spicesCheese made at home is not quite like store-bought cheese. Nevertheless, it turns out very tasty and tender. And you can experiment with its taste almost endlessly. Well, let's try to cook?
Write down the products you need, there are not many of them:
- 0.5 l of milk;
- half a lemon;
- table salt - a pinch;
- favorite spices.
One of the cooking options homemade cheese, probably the simplest.
This homemade cheese in itself it turns out very tender, with a creamy taste. Obviously, there is no point in using it in cooking as a filling; rather, just cut off a piece and eat it, or on sandwiches or a cheese plate. You can’t store it for a long time, but it’s easy to make again.
No leaven, soda, etc. are used in this recipe.
For simple homemade cheese you will need:
- Milk. 1l. The fattier it is, the tastier it is.
- Sour cream. 100 gr.
- Eggs. 3pcs.
- Salt.
Do not use shelf-stable milk. Regular milk with a shorter expiration date is better.
The ideal option is to take milk directly from the cow. In a slightly worse case, find the owner of the cow and give him money in exchange for milk.
If these options for obtaining milk are not possible, then purchase milk in plastic bags at the store. Not long-lasting, but the most ordinary pasteurized milk with a short shelf life.
The same words should be said about sour cream. Don’t be lazy and buy normal farm sour cream, for example at the market. What is produced major manufacturers under the proud name “sour cream”, it’s somehow difficult to call real sour cream.
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Making simple homemade cheese.
Pour the milk into a saucepan and bring to a boil. We make sure that the milk does not run away.
While the milk is boiling, put sour cream in a suitable container, break the eggs there and add salt.
I took about 2 teaspoons of salt with a little topping for this amount of food. It turned out fine. Someone at home said that I should have added a little more salt - so it seems like I got it right.
Using a whisk, beat the eggs with sour cream and salt into a single mass. You can use a mixer or blender with a whisk for speed.
Just when the milk has boiled, we set it aside from the heat and wait until the milk cools down a little, that is, the boiling itself will end and the milk will stand for 5-10 minutes without heating.
Then return the milk to low heat and immediately, constantly vigorously stirring the milk, pour our egg-sour cream mixture into it. Stir constantly before, after and during the infusion of the mixture.
But we mix by hand, without any mixers or blenders. A mixer or blender, due to its rotation speed, even if set to the lowest speed, will break the entire contents of the pan.
And we don’t need to break it, but just constantly mix it.
Bring the mixture to a boil, stirring constantly, over low heat and boil for about 5 minutes. You can do more, then the cheese will turn out coarser.
Line a colander with gauze folded 2-4 times and pour the contents of the pan into it.
