Making cottage cheese at home is much easier than it might seem at first glance when first studying the issue. By taking a little time, you will provide yourself and your family with a tasty and, most importantly, natural and healthy product.
How to make cheese from cottage cheese?
Homemade cottage cheese can be hard, soft or melted, pasty. It all depends on the recipe and the subtleties of the technological process. However, all the numerous variations require the implementation of simple rules, without which it will be difficult to achieve the desired result.
- Cottage cheese for making cheese must be natural. It is better to go to the market to buy a homemade product or make it yourself from milk.
- Additional components of the recipe are no exception: milk, butter, eggs must be fresh, of high quality, and ideally homemade.
- It is preferable to use a vessel with a thick bottom and a non-stick coating for implementing recipes.
Homemade cheese made from cottage cheese and milk
Cottage cheese at home with milk can be prepared with different fat content and softness. By reducing the amount of butter, you will get a denser and less fatty product. At the final stage of cooking, you can add chopped sun-dried tomatoes or paprika, ham, bacon, herbs and other additives to the cheese mass.
Ingredients:
- cottage cheese – 1 kg;
- milk – 1 l;
- butter – 100 g;
- egg – 1 pc.;
- soda – 1 teaspoon;
- salt – 2 teaspoons or to taste.
Preparation
- The cottage cheese is poured with milk and placed on the stove.
- Heat the contents until whey is obtained, stirring.
- Squeeze out the mass using gauze and place it in a container.
- Add oil, soda, salt, eggs and place on the stove.
- Stirring continuously, cook the mixture after boiling for 7 minutes.
- Transfer the liquid cheese from cottage cheese and milk into a suitable container, allow to cool and harden.
Homemade processed cheese from cottage cheese
It’s even easier to make processed cheese from cottage cheese at home. The presence of a blender will significantly reduce the melting process and the heat treatment time of the curd base, which should be used to process the base substance to the maximum possible homogeneity. If desired, you can add finely chopped ham or boiled mushrooms and herbs to the cheese mass when ready.
Ingredients:
- cottage cheese – 700 g;
- butter – 150 g;
- eggs – 2 pcs.;
- soda – 1 teaspoon;
- salt – 2 teaspoons or to taste;
- additives - to taste.
Preparation
- Melt butter, add eggs, stir.
- Combine the mixture with cottage cheese, add salt and soda, and puree everything with a blender.
- Transfer the base to a saucepan or cauldron and heat until a viscous texture is obtained and all the curd grains are melted.
- Add in desired additions and allow to cool.
Creamy curd cheese
Any housewife can make soft cheese from cottage cheese at home. Often, the product is supplemented during the cooking process with herbs, fresh or pickled cucumbers, mushrooms and other flavorings of your choice, which must first be ground in a blender or food processor.
Ingredients:
- cottage cheese – 500 g;
- butter – 100 g;
- salt - to taste.
Preparation
- To make cottage cheese with your own hands, combine cottage cheese with soft butter, add salt to taste, and puree in a blender until creamy.
- The finished soft cottage cheese is placed in the refrigerator for a couple of hours.
Curd cheese with herbs - recipe
Delicious homemade cottage cheese is prepared as simply as the classic one. It is necessary to supplement the laconic composition of the product with chopped fresh dill, parsley, cilantro, basil or a mix of several herbs. The appetizer with the addition of stalk celery and cucumber is especially piquant and at the same time fresh.
Ingredients:
- cottage cheese – 500 g;
- butter – 100 g;
- stalk celery – 1 pc.;
- dill – 1 bunch;
- fresh cucumber – ½ piece;
- salt - to taste.
Preparation
- The cottage cheese is mixed with softened butter and punched with a blender.
- Grind the cucumber and celery in a blender, adding sprigs of dill.
- Add the green mixture to the curd mixture, beat again and place the mixture in the refrigerator for a while.
Homemade hard cottage cheese
Made from cottage cheese and milk, it is superior in taste to many store-bought analogues, and has no equal in its beneficial properties. The hardness of the product directly depends on the duration of cooking of the molten curd substance. The minimum allowable heat treatment time is 10 minutes.
Ingredients:
- cottage cheese – 1 kg;
- milk – 1 l;
- butter – 100 g;
- eggs – 2 pcs.;
- soda – 1 teaspoon;
- salt – 1 teaspoon or to taste.
Preparation
- Homemade cottage cheese is poured with milk and heated over low heat, stirring.
- Place the cottage cheese on a fine sieve with gauze and squeeze.
- Transfer the curd base into a saucepan and add butter.
- Separately, beat the egg a little with salt and soda, pour it into the cottage cheese.
- Heat the mass with continuous stirring over low heat until melting and boiling, and then for at least another 10 minutes.
Homemade goat cheese
Making savory goat cheese cheese at home is just as easy as making analogues from another base. The resulting product will be an excellent alternative to expensive elite varieties originally from Spain, France, Holland or Norway. To implement the idea, you need to take care of the availability of milk.
Ingredients:
- goat cottage cheese – 400 g;
- goat milk – 1 l;
- egg – 1 pc.;
- soda – 1/3 teaspoon without a slide;
- salt - a pinch.
Preparation
- Cottage cheese is added to milk heated almost to a boil and heated, stirring constantly, until clear whey appears.
- Pour the mixture into a sieve lined with cloth and allow the whey to drain.
- Add a slightly beaten egg, soda, salt to the still hot cottage cheese and mix thoroughly.
- The mass is again placed in a piece of fabric, tied and placed under a press.
- In a day, the goat cheese will be ready.
Homemade Adyghe cottage cheese
Cottage cheese, the recipe for which will be described below, is most reminiscent of Adyghe cheese in its characteristics, but is prepared not from milk and whey as in the authentic version, but with the addition of cottage cheese. Due to this, the texture of the product is slightly denser than the classic one, which allows you to cut it without difficulty.
Ingredients:
- cottage cheese – 1 kg;
- milk – 1 l;
- butter – 120 g;
- eggs – 3 pcs.;
- soda – 1 teaspoon;
- salt - to taste.
Preparation
- Add cottage cheese to boiling milk and cook for 30 minutes, stirring.
- Pour the mixture onto a sieve with gauze, let it drain for 3-5 minutes, and return it to the pan.
- Add melted butter, soda, salt, beaten eggs, mix and heat to a boil with continuous stirring.
- Boil the mass for 10 minutes, transfer to a suitable oiled container, allow to cool, and cool in the refrigerator for a couple of hours.
Curd cheese made from kefir
If desired, you can make homemade cheese from cottage cheese without milk and other ingredients. To implement the recipe, you will only need high-quality kefir, which will become the basis for making cottage cheese, and that, in turn, thanks to the gentle movements of the blender, will become the most delicious and delicate curd cheese.
Ingredients:
- kefir.
Preparation
- Kefir is poured into a suitable container and placed in a water bath.
- Heat the product, stirring, until the whey separates.
- Pour the mixture onto a sieve with gauze, let it drain and hang it over a bowl for several hours.
- All that remains is to process the mass with a blender, season as desired and to taste.
Cheese in the microwave from cottage cheese
The following recipe for homemade cottage cheese can be made using a microwave oven. The whole process does not take much time and gives a decent result. After the first stage of heating, you can add sun-dried tomatoes, olives, herbs and other additives to your taste into the curd mass along with butter and eggs.
Add cottage cheese to room temperature milk and stir. If the cottage cheese is in large lumps, then mash them with a spoon.
Meanwhile, place the butter in a frying pan and melt it over low heat.
Pour the egg mixture into the oil and quickly mix everything with a spoon. The fire should be minimal. Then place the cottage cheese in the pan and stir.
Place the mixture in any suitable form, lightly greased with butter, smooth it out and leave at room temperature until completely cooled. After this, place the well-thickened cheese in the refrigerator, covering the dishes with film. Leave the cheese to ripen for at least a day, although it will be ready in 2-3 hours. But the longer the cheese matures, the harder it becomes.
Remove the cheese from the mold and you are ready to cut. The cheese cuts perfectly. You can store cheese in cling film in the refrigerator.
Easy to prepare and very tasty homemade hard cheese made from cottage cheese and milk and served to the table.
Bon appetit!
Lately, I increasingly catch myself thinking that store-bought cheeses have become completely different in both taste and appearance. Either the cooking technology has changed, or they have stopped using natural ingredients altogether. And somehow I feel less and less likely to eat sandwiches for breakfast with this product, which only vaguely resembles the real thing in taste.
Previously, in the village, my grandmother herself cooked and pressed tender creamy curd circles, which were a pleasure to cut and eat (especially with freshly baked bread). And so, without thinking twice, I decided to remember how she did it and try to repeat the whole simple process at home.
It turned out that everything was not so complicated, but the resulting taste was exactly the same from childhood! The main thing is that the cottage cheese is real homemade, then you will get the most unforgettable cheese made with your own hands!
Why is it worth trying to prepare this product yourself in your own kitchen? Yes, because, firstly, you yourself have complete control over the entire cooking process, and you yourself can regulate the tenderness or hardness of the product, as well as the taste of your creation.
Secondly, you obviously won't be using chemicals or preservatives to achieve great results. You are guaranteed to choose only natural ingredients.
Thirdly, you will be able to regulate the dietary properties of the product by choosing low-fat components of your recipe.
Fourthly, if you like any additives, you can always include your favorite ingredients in the classic recipe during its preparation - be it nuts, herbs, or even pieces of mushrooms or cooked minced meat.
Fifthly, you choose which of the two technologies you will use to prepare your masterpiece:
- By thermally melting a mixture of milk ingredients
- By adding rennet
Most often, housewives cook the product using the first technology and it turns out to be quite soft, reminiscent of suluguni, processed cheese, cream cheese, Philadelphia, paneer (or Adyghe) and even ricotta.
But the second technology is somewhat more complicated, because it requires precision in proportions when mixing fat milk, bifidobacteria and enzymes that allow the components to coagulate to the desired state. Pepsin is mainly used as rennet enzymes.
As a rule, to prepare it according to the classic recipe, you will need to use fresh, full-fat homemade milk and cottage cheese or sour cream, kefir and butter. And to improve the taste and consistency of the delicacy, soda, spices, various herbs and other additives are used.
In fact, all recipes using the first technology come down to the fact that milk is first poured into a non-stick large pan, heated to a boil, and then other products are added, which, during further heating, begin to separate into whey and a tender curd mass.
Then the whey is drained, and the curd is wrapped in several layers of folded gauze, squeezed and hung, or placed under a press with a weight so that excess moisture comes out and the thick mass turns into cheese.
And in order for the culinary masterpiece to ripen and gain its strength, it is sent to cool for almost a day in the refrigerator.
However, it is worth remembering that our product needs to “breathe” and be freed from moisture, so it should not be stored or cooled in film. It is best to wrap the piece in parchment, which will not allow fungus to grow inside and become moldy.
Or you can put it in a glass or ceramic sealable container - this way the delicate dish will not be saturated with foreign odors from the refrigerator.
It’s worth remembering that cheeses don’t really like freezing, so you shouldn’t cool them too much. It is recommended to do this only when you want to grate it later for subsequent baking as part of some dish.
Classic simple recipe
The simplest and most beloved classic recipe for homemade cream cheese is based on the use of cottage cheese and milk. To make it have the consistency of melted soda, soda is added, and to make it a little harder and at the same time a little viscous, eggs are used.
We will need:
- Dry homemade cottage cheese – 1 kg.
- Full-fat fresh milk – 1 l.
- Egg – 3 pcs.
- Butter – 100 gr.
- Soda – ¾ tsp.
- Salt – 1 tsp.
Preparation:
1. Pour the milk into a deep saucepan and heat to boiling point. As soon as the first signs of boiling appear, immediately carefully place the cottage cheese into it and cook for 10 minutes, stirring occasionally. By the end of cooking it should become slightly melted and slightly viscous.
2. Place gauze folded in 2-3 layers into a colander and pour the contents of the pan onto it. The serum will merge, and the thick plasticine-like substance we need will remain on the material. Usually, the excess liquid drains out in only 3 minutes, but to be sure, you can still press on it with your hands.
You can place a bowl under the colander so that the drained whey can be used for some other baking.
3. Place the squeezed out mixture into a clean, thick-walled bowl. Add all the remaining ingredients and mix them well until smooth.
This can be done directly with your hands. You will get a doughy, elastic, very soft lump.
It is best to use non-stick cookware so that the finished product does not have a burnt taste, melts well, and does not stick to the bottom and walls.
4. Set the heat to medium on the stove and place the dishes with the semi-finished product on it. To prevent the mass, which melts from heating, from burning, it is necessary to constantly stir it with a wooden paddle or a regular spoon. As soon as the mixture begins to stretch out, set it to 7 minutes and continue cooking, stirring the mixture all the time.
Our dish will be completely ready as soon as the viscous cheese substance becomes easily detached from the walls and bottom following the stirring movement.
If you are afraid that during this process the contents of the pan may burn and ruin the dishes, then the entire melting procedure can be carried out in a steam bath. But it will take almost twice as long.
5. Turn the finished product onto a large plate and cover with parchment. If you don’t have parchment, you can cover it briefly with oiled cling film, leaving open space around the edges so that it cools and “breathes.” Once it has cooled, place it in the refrigerator to gain strength.
6. The finished dish can be served after 5-12 hours. But the longer it sits (at least a day), the tastier it becomes.
Bon appetit!
How to make processed cheese from cottage cheese
My family loves Altai processed cheese very much. Judge for yourself, when you spread a delicate creamy texture on a piece of fragrant bread, and sprinkle finely chopped herbs on top, or even aromatic herbs already in the product itself, you can’t imagine a better breakfast. And tasty, and healthy, and appetizing!
But somehow it turned out that this miracle was not available at the dacha, but the family really wanted it. Fortunately, they come to us every evening and sell fresh dairy products, including village cottage cheese, so the problem was quickly solved and the next morning everyone enjoyed a delicious breakfast.
We will need:
- Fresh cottage cheese – 0.5 kg.
- Butter – 100 gr.
- Egg – 1 pc.
- Soda – 1 tsp.
- Salt, herbs - to taste and desire.
Preparation:
1. The best results are obtained when the product is cooked in a steam bath. Therefore, fill a small saucepan or any saucepan that is convenient for you about half with water and put it on the stove to heat to boiling temperature.
2. At this time we prepare our ingredients. To begin, place fresh cottage cheese in a large metal bowl that will be convenient to place on top of the pan.
3. Add slightly melted butter, cut into pieces, break an egg, add salt and add a spoonful of soda. It is this that allows the dairy product to “bloom” when heated to the state we need.
4. To speed up the process of mixing the ingredients and then melting them evenly, you can use a blender, which will quickly turn the mixture into a homogeneous mass without lumps.
5. Now you can proceed to the most important and crucial moment in the entire cooking process. We place the bowl on the saucepan so that its bottom does not touch the water, but rather is located above thick steam, which will be the most important heating element in the process of melting the resulting mass.
6. Cook with constant stirring until the entire mixture reaches a viscous consistency. If you like processed cheese with additives, then this is the best time to add chopped herbs, pieces of ham, mushrooms or other fillers.
7. Pour the finished liquid product into a metal or ceramic sealable mold. You can choose any container from which it will be convenient to take the creamy mass later.
8. Let it cool on the counter to room temperature, and then close the lid and put it in the refrigerator for a couple of hours.
9. The finished delicacy is very convenient and easy to spread on pieces of bread.
For breakfast, such a product is always highly desirable, and is eaten with great pleasure!
Dairy-free soft cream cheese recipe
If you add egg yolks to the previous recipe, a little less butter and cook the mixture in a steam bath for about 25 minutes, you can get soft cream cheese that is convenient to cut with a knife.
We will need:
- Cottage cheese – 0.5 kg.
- Egg yolk – 2 pcs.
- Butter – 50 gr.
- Soda – ½ tsp.
- Salt – 3/4 tsp.
Preparation:
1. Place a bowl of butter in a steam bath and let it melt until liquid.
2. At this time, in a separate bowl, mix fresh cottage cheese with the yolks, salt and soda previously separated from the eggs.
It is the yolks that will give the finished dish a slightly yellowish tint that is familiar to the eye.
3. Gently mix everything thoroughly with a spoon, making kneading movements so that if there are large lumps of cottage cheese, they are all crushed and mixed with other ingredients.
4. Add the resulting mass to the melted butter and mix well.
5. Wait until the mass has completely melted and, without ceasing to stir, steam for about 25 minutes.
The less time you cook, the softer the consistency becomes.
6. Pour the hot substance into a form convenient for you, which can be pre-greased with sunflower oil so that the product does not stick to the edges, and leave to cool first on the table. When it is approximately room temperature, cover and place in the refrigerator for 3-5 hours.
7. Turn the mold over and shake out the product onto a plate. Now it can be cut into beautiful slices and served.
It is convenient to place the pieces on bread. And if desired, decorate them with fresh herbs.
Homemade recipe made from cottage cheese, milk and rennet
No matter how long it may seem to prepare cheese at home using the second technology, in fact there is absolutely nothing complicated about it. And you can see this for yourself when you try to prepare a solid product using rennet in your kitchen.
We will need:
- Full-fat milk – 2.5 l.
- Kefir 2.5% - 35 g.
- Water – 50 ml. + 1.5 l.
- Rennet – 0.5 g.
- Salt – 200 gr.
Preparation:
1. Pour the milk into a large saucepan and heat it over low heat to 40 degrees.
2. Dissolve the rennet in water (50 ml) and add it to the milk along with kefir. Mix well and remove the pan from the stove. To ensure that the thickening process takes place under the influence of the maintained temperature of the liquid and steam does not escape too quickly, it is necessary to close the lid and leave it in this state for 40 minutes.
If you want to have some favorite fillers in the finished product, then add them at this step too.
3. During this time, you will get something similar to white jelly in the pan. Using a sharp knife, cut it into small two-centimeter squares and then leave it alone for another half hour so that the excess whey is completely separated.
4. For convenience, you can take a colander or sieve, line it with gauze folded in several layers and use a slotted spoon to place the resulting chopped jelly into it.
5. Let it drain completely and stand covered with gauze for a whole day on the kitchen counter at room temperature.
6. However, during this time, every hour and a half, the resulting lump must be pulled out of the gauze, turned over and placed back into it with the other side so that it evenly releases excess moisture.
7. After a day, prepare a brine solution from boiled water and salt. Remove the lump from the gauze and place it in the solution for 12 hours, turning it over every hour and a half.
8. Dry the finished product with a paper towel, let it lie for a while on a cutting board or wire rack (at least 2-3 hours), covered with dry gauze, and then cool in the refrigerator, wrapped in baking paper. It is best to leave the cheese in the cold to gain strength for a couple of days - during this time it will form a very tasty crust, just like in the store.
9. Cut into thin slices and serve.
The finished product comes with holes, which is incredibly nice. And of course delicious, which is doubly pleasant.
Homemade Philadelphia recipe
The store sells incredibly delicious Philadelphia cheese, but the prices are very high. Who would have thought, but you can get by with little expense and prepare fresh cottage cheese at home yourself, and then Philadelphia itself from it.
We will need:
- Milk – 1 l.
- Kefir 2.5% - 0.5 l.
- Egg – 1 pc.
- Salt, sugar - 1 tsp each.
- Citric acid - on the tip of the knife.
Preparation:
1. First you need to prepare cottage cheese. This can be done as follows: pour milk into a saucepan and bring it to a boil. Add salt and sugar and pour in kefir. Allow the milk mixture to curdle into flakes and remove from the stove to cool to room temperature.
2. While the flakes are cooling, remove the whey, and put this thick mass in cheesecloth, squeeze it well and hang it for 15 minutes so that the remaining whey drips off.
3. In a clean cup, beat the egg with citric acid and pour homemade freshly prepared cottage cheese into it. To get a creamy, delicate consistency, beat it thoroughly with a blender or mixer until smooth.
4. Now the product is ready and can be eaten immediately or stored in a sealed container for up to 5 days. You can add chopped herbs.
If you spread it on crackers or croutons, it turns out. And you can supplement it with anything!
Cooking delicious Mascarpone
Very often, delicate cakes with a creamy cheese flavor use cream based on the famous and well-known Mascarpone. Believe it or not, it's actually made with just two ingredients: cream and lemon juice. True, lemon can be replaced with wine vinegar or acid.
We will need:
- Cream 25% - 1 l.
- Lemon juice – 3 tbsp. l.
Preparation:
1. Squeeze the lemon juice in advance so you don’t waste time during cooking.
2. Pour the cream into a clean, dry saucepan and bring it to a boil in a steam bath over medium heat. Then reduce the gas to minimum and let the cream cool to 85 degrees.
3. Remove the saucepan from the steam bath and pour in freshly squeezed lemon juice in a thin stream while constantly stirring. This simple procedure will allow the mass to curdle a little, which, in principle, will help it turn into the desired product.
4. Then put the creamy lemon mixture on steam again and, without ceasing to stir, bring it to a consistency similar to thickened butter cream.
5. Remove from heat and cool to 45 degrees with constant stirring so that unnecessary clots do not form.
6. Place a cotton towel or multi-layer gauze in a colander placed over a deep bowl and strain the resulting mass through it. Let all excess serum drip off, then tie a towel and hang overnight.
7. Then the resulting substance should be transferred to gauze and placed under pressure in a sieve or colander and put in the refrigerator for 12 hours.
8. Transfer the resulting mass into a bowl and beat with a mixer until creamy.
If the cheese turns out to be a little dry, you can add 1-2 tbsp while whipping. l. cream.
9. Store the delicate creamy mass in the refrigerator in a tightly sealed container.
These are not complicated recipes at all.
I hope that you liked them and that you will increasingly surprise your family and guests with your own delicate and tasty product. Making it, as you can see for yourself, is not so difficult, and the benefits are much greater than from a store-bought one.
And it is still unknown whether you will buy cheese or its replacement. And when you cook it yourself, you know for sure that apart from natural dairy products and cottage cheese, the delicious cuts contain nothing extra.
If you liked the recipes, share them with your friends, click on the social network buttons, and the recipes will appear in your feed. All your friends will also be able to please their loved ones with a delicious dish.
And I wish you bon appetit and delicious cheese pleasure! All the best!
The cooking recipe that I would like to draw your attention to today is homemade soft curd cheese. It is perfect as an appetizer and will also be the basis for many subsequent dish recipes. I can especially please those with a sweet tooth, because this applies, first of all, to desserts. But in order to approach them, I recommend that you first master the technology for preparing the recipe below.
In order to make soft curd cheese at home, you need natural cow's (or goat's) milk. Previously, we already got acquainted with the traditional recipe for white cheese made from milk. Today's dish is slightly different in technology, but first we will return to the material we covered.
Ingredients:
– fresh cow’s milk 3 l
Yield of finished dish: 480 g.
Cooking time: 40 minutes + 40 minutes (to separate excess liquid).
- Let me briefly remind you how we prepared classic cheese from milk. First you need to bring the milk to a boil. At this time, you can make lemon juice if it was not prepared earlier. Then, as the milk boils, reduce the heat and pour lemon juice into the milk. Stirring with a spoon for a couple of minutes, place the resulting white clots in a colander.
This technology is described in more detail in the recipe - “”, where you can also see a photo of the entire process. But from this recipe we are only interested in 1 and 2 points. And at the end of point 2 there is a small difference - you don’t need to stir the curds in the pan for a long time, 1.5-2 minutes is enough. Otherwise, the cheese will harden greatly, and we need to get a soft, tender mass.
- Next, you need to rinse the pieces under running water so that the finished product does not taste bitter. Then we leave the curd mass under pressure for 40 minutes (it’s convenient to place it in a colander, cover it with a plate and put a jar of water on top), or hang it in gauze. It is necessary that excess liquid is separated, but the dough should not harden too much.
After 40 minutes, the curd pieces can be transferred to a table or board.
- Now we carefully knead all the white clots with our hands, fingers, or you can use any device convenient for you. With a rolling pin, for example. It is important to bring the product to a homogeneous soft mass.
When you feel that there are no lumps left and the dough comes together easily, it is ready. This procedure took me about fifteen minutes. The softer the dough, the better dishes, and especially desserts, will be made from it.
Everyone knows about the benefits of dairy products for the body. But most often you can find a low-quality product on the shelves. Experienced housewives have long appreciated recipes for making homemade cheeses. And for the most part, they are superior to store-bought products. The main thing is to choose good ingredients. The best option would be products made from real village milk. They definitely will not contain various harmful additives.
Usually cheese is made from milk, but we have collected recipes for cottage cheese as well. They are much simpler and take much less time to prepare. Since you don’t have to go through the stages of fermentation, aging under pressure and months of ripening. Cottage cheese will become a ready-made raw material for a delicious homemade product.
Don't be afraid to experiment with adding different seasonings or herbs. Then the cheese will have a special aroma and taste, which your family will undoubtedly appreciate.
A fairly simple recipe using milk. You need to take homemade cottage cheese and high fat content, then everything will work out with a bang. And the very next day you can enjoy delicious cheese.
Required:
- 1 kg of cottage cheese;
- 0.5 l of milk;
- 3 eggs;
- 100 g plums. oils;
- 1 tsp each soda, salt, sugar.
Step-by-step preparation:
1. Place cottage cheese in a large saucepan. Fill with milk. Place on medium heat and bring to a boil. Gradually the whey will begin to separate from the curd and the color of the mixture will turn yellow.
2. While the milk mixture is boiling, beat the eggs, salt, sugar and soda.
Don’t forget to constantly stir the cottage cheese on the stove.
3. After the milk boils, reduce the heat to low and continue cooking for another 10 minutes. Then remove from the stove and strain through a double layer of gauze to remove the whey. You can use it to make pancakes or pancakes. But this is at your discretion. Press the remaining cottage cheese in the gauze with a spoon so that the remaining whey drips off. Then place the resulting mixture on a saucer.
4. Melt butter in a frying pan. Pour the eggs and the resulting cottage cheese into it. Continue cooking for another 10 minutes over low heat, stirring constantly. Otherwise, the whole mixture may burn.
5. Gradually, the cottage cheese will absorb all the liquid and become mushy and yellow. Then transfer the mixture to a clean container and stir until smooth. All that remains is to transfer the cheese into a mold and put it in the refrigerator overnight.
Well, in the morning you can try and enjoy the wonderful taste.
How to make processed cheese “Yantar” with your own hands at home?
What could be better than cheese sandwiches for breakfast? Especially if you add various greens, mushrooms or bacon to it. After such processed cheese, you won’t even want store-bought ones. By the way, it is better to take cottage cheese with a high percentage of fat content and from trusted manufacturers.
Required:
- 500 g cottage cheese;
- 1 egg;
- 100 g plums. oils;
- 1 tsp. soda;
- ½ tsp. salt.
Step-by-step preparation:
1. Place cottage cheese in a saucepan. Break the egg there, add baking soda and salt. Add softened butter. Beat the mixture until creamy using a blender.
2. Place on low heat or melt using a steam bath. Do not forget to constantly stir the mixture during cooking. After it becomes liquid and viscous in consistency, the cheese is ready and can be poured into prepared molds.
3. Let it cool and put it in the refrigerator for a couple of hours so that it becomes elastic. Then the cheese can be easily spread on bread.
If you want a product with added herbs, pickled mushrooms or ham, simply chop them finely and add them to the cheese before pouring it into the molds.
Homemade hard cheese made from milk and cottage cheese
If this is your first time thinking about making delicious hard cheese, just like in the store, then be sure to use this recipe. The product will be very healthy, without various dyes and preservatives. And most importantly, made with love for all household members. The taste is indistinguishable from store-bought. This set of ingredients will yield 500 grams of cheese.
Required:
- 1 kg low-fat cottage cheese;
- 1 liter of milk;
- 100 g plums. oils;
- 2 eggs;
- 1 tsp each soda and salt.
Step-by-step preparation:
1. Pour milk into a saucepan with cottage cheese and place on the stove. Bring to a boil. At this time, use a wooden spatula to gently stir and knead large lumps of cottage cheese. After boiling, continue cooking for 10 minutes over low heat. During this time, the whey will separate from the curd.
2. Place a colander in the basin. If there are large holes in it, then lay one layer of gauze. If the colander is in the form of a sieve, then it will not be needed. Now filter the resulting curd mass and leave it like this for a couple of minutes. If you touch it, you can notice a change in consistency - it has become more viscous.
3. In a separate bowl, beat eggs, salt and soda using a whisk.
4. Now we need 2 pans for the steam bath. Pour about a liter of water into the larger one, put the smaller one on top and transfer the boiled cottage cheese into it. Add room temperature butter to it. Mix well. When the butter melts, pour in the egg mixture and mix thoroughly again.
Soda is needed to make the cottage cheese melt.
5. Continue stirring until the consistency becomes homogeneous and does not burn. Cook for another 5 minutes. If there are pieces of cottage cheese left in the cheese, you can use a masher or an immersion blender. When the mixture has completely melted and acquired a yellowish tint, you can turn off the heat and remove from the stove.
6. Transfer the still hot cheese into a specially prepared container. Level and press lightly with a spoon. Let cool at room temperature for 30-60 minutes and put in the refrigerator until completely set.
Bon appetit!
Cottage cheese with milk without eggs
I recently came across a recipe for homemade cheesecake without eggs and immediately tried to make it, it turned out very tasty. Therefore, if for some reason you cannot eat eggs, this recipe is for you. It cooks very quickly, it turns out incredibly tasty, thanks to the author of the video!
Cook with pleasure and good mood!
Processed cheese at home (dietary)
The fair sex often resorts to various diets. But in order not to violate them and try delicious and dietary cheese, take note of this cooking option. There is no butter or eggs in it. And if you use completely low-fat cottage cheese, then the calorie content of 100g of finished cheese will be about 69 kcal.
Required:
- 600 g of crumbly dry cottage cheese (0-3% fat);
- half a teaspoon of baking soda and salt;
- ½ tbsp. milk (low fat)
- ½ tsp. turmeric - for color (optional);
- 1 tsp. any other seasonings.
Step-by-step preparation:
1. Pour cottage cheese into a tight bag. Add soda and salt to it. Mix thoroughly and leave it for 40 minutes. After time has elapsed, the curd becomes yellowish in color and has a uniform consistency, and is sticky to the touch.
2. Transfer the mixture to a small saucepan and add salt, turmeric, and seasonings. Pour in the milk and let it melt in a water bath, stirring occasionally until smooth. The heat during cooking should be minimal.
By the way, the more milk, the more viscous the cheese will be. If you add a smaller amount, you will get a solid product that can be cut into pieces.
3. Pour the finished cheese into a jar or any other container. Leave it on the table to cool. After this, you can immediately make sandwiches with it, as it will be liquid. If you put it in the refrigerator, the consistency will become firmer. But after adding it to pasta or hot sandwiches, the cheese will melt again.
The most delicious homemade goat cheese recipe
We think you shouldn’t forget about cottage cheese made from goat’s milk. It is most beneficial for the body and will not cause allergies. But because of its smell, which is specific for many, it is rarely used in cooking. But goat cheese has no pungent odors, but retains beneficial vitamins. And if you replace milk with water, then there will be practically no smell left. As a result, from a kilo of cottage cheese you can get about 600-650 grams of cheese.
Required:
- 1 kg goat cottage cheese;
- 1 liter goat milk;
- 100 g butter;
- 15 g salt;
- 10 g soda.
If you prefer hard cheese, then add 1 chicken egg to all ingredients.
Step-by-step preparation:
1. Pour milk into the cottage cheese and melt until whey appears. Strain through cheesecloth or a fine sieve.
2. Mix all the ingredients and heat in a water bath until smooth. This will take about 10-20 minutes. Don't forget to mix.
3. Pour into molds and let cool first at room temperature, then in the refrigerator.
To get holes in the product and a more delicate texture, you need to take 2 times more milk than cottage cheese. After this, the cheese mass will become watery, and you will need to keep it in a colander under pressure for 4-5 hours in the refrigerator.
In principle, making goat cheese is not difficult. It tastes no worse than store-bought, especially if all the ingredients are natural.
Cooking cheese without milk in a slow cooker
Nowadays, housewives often cook in a slow cooker. Well, why not use it to create delicious processed cheese? Try this recipe and you will definitely succeed. In this case, the cottage cheese must be homemade and of high quality.
Required:
- 500 g cottage cheese;
- 100 g plums. oils (room temperature);
- 1 egg;
- 1 tsp. salt;
- ½ tsp. soda
Step-by-step preparation:
1. Place cottage cheese in a bowl, add softened butter, soda and salt, and an egg. Beat with a blender until smooth.
2. Place the mixture in a slow cooker and set the temperature to 90 degrees. Press “Start” without closing the multicooker lid. Stir the curd mixture constantly during cooking. Gradually it will begin to melt. It took us about 5 minutes.
3. All that remains is to pour the processed cheese into containers, and the next day you can eat it. It’s so quick and most importantly, simply made from a minimum of ingredients.
Cheese from store-bought cottage cheese with additives
If you don’t have the opportunity to purchase cottage cheese from farmers or buy it from your grandmother at the market, you can make delicious cheese for sandwiches from store-bought cottage cheese. Of course, it may not work out the first time, but it’s still worth trying to find good quality cottage cheese and then the result will delight you! I will also add additives - Provencal herbs, you can add herbs instead of seasoning, it will also be very tasty
Required:
- 2 packages (180 g each) of cottage cheese – 9% and above;
- 1 chicken egg of the first category;
- 100 g plums. oils;
- pinch or 1/3 tsp. salt;
- 1 tsp. soda;
- 1 tbsp. spoon of Provençal herbs.
Step-by-step preparation:
1. Immediately put water in a large saucepan for a steam bath. Now let's start preparing the curd mixture. Using a blender, mix: cottage cheese, butter, egg and soda.
2. The water has warmed up, which means you can place a saucepan with the mixture in a water bath and start cooking, stirring constantly. Gradually it will begin to melt, become elastic and shiny. After all the lumps have dispersed, you can remove the cheese mass from the water bath.
3. Now add salt and your favorite seasonings. You can also add herbs, garlic or finely chopped vegetables. Mix well and pour into prepared containers. Cover with cling film and try after a few hours.
Here is such a delicious selection of homemade cheeses! Cheese lovers and housewives will definitely find it useful. Do you like cheese? Do you cook it yourself or do you prefer to buy it at the store? Or maybe you have your own signature recipe. Be sure to share with us in the comments.
Well, we say goodbye, we wish you culinary success in cheese making and never despair if something doesn’t work out the first time - everything comes with experience! Click the social media buttons so you don’t lose your favorite recipe.