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 contain no 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. There are a great many recipes for making homemade cheese. 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 homemade cheeses also contain cottage cheese. 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 the taste of the product.
As for hard cheeses, it is better that after cooking such cheese lies for some time - “ripe”. 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. A mold for cheese, if it is missing, can be easily replaced 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)
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. ground black 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).
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.
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) Spread cling film 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 of delicious cheese recipes 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.
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 to drain off the excess liquid.
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.
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 supermarket chains 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.
Homemade cheese is one of the products that can be made at home. 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 use homemade cottage cheese from village milk to make cheese, then such preparatory procedures that enhance the taste of the 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.
Calories: Not specified
Cooking time: Not indicated
We all love hard cheese very much, and this is the product without which not a single purchase in the store can be done. And it doesn’t matter how many pieces of your favorite delicacy are in the refrigerator at home - if we have cheese, it’s immediately gone. At the same time, I use cheese not only for cooking and sandwiches, but also put it in most dishes, both cold and hot. For example, hard cheese is needed in, and in, and even in.
It’s just that the quality of the cheese has recently become disappointing: I’m buying this product more and more often and the only place I can use it is pizza or breading for baked dishes. But you want to enjoy delicious sandwiches with cheese and herbs or serve slices of good cheese with dry red wine during dinner.
Of course, I learned how to get out of the situation: my husband often travels abroad on business and brings back delicious cheeses and my favorite spices, but what to do when you really want delicious cheese today, and not wait until the day after tomorrow?
Then I remembered that my grandmother made homemade cheese in the village, and we were so delighted with its taste! My mother, of course, did not keep my grandmother’s recipe, so I called my relatives and, to my joy, my father’s aunt, it turns out, makes this kind of cheese to this day.
She, however, has her own cow, so she always has milk and homemade cottage cheese, and she prepares this kind of cheese for the children and donates it to the city. I was inspired to make hard cheese at home. I bought the necessary products according to the recipe and I must say, from the first try I got a pretty tasty dairy product. It was vaguely reminiscent of store-bought cheese because it is a young cheese and not an aged one, but as far as taste goes, it is amazing.
Over time, I learned to make hard cheese at home with the addition of ham, herbs, spices, and experimented with the shape and aging time. I don’t know how cheese is made from homemade milk, but I really like store-bought cheese! As for cottage cheese, it is still better to take homemade cottage cheese or cottage cheese with a high percentage of fat content, otherwise it will not melt well.
The above recipe yields approximately 400 g of cheese.
- milk – 1.5 l,
- chicken egg – 1 pc.,
- butter – 100 g,
- cottage cheese (preferably homemade) – 1 kg,
- baking soda – 1 tsp,
- sea salt or kitchen salt (fine) – 1-1.5 tsp.
Recipe with photos step by step:
Preparation:
Pour milk into the pan, mix it with cottage cheese and heat over very low heat, stirring constantly. 
We need the mass to become a little viscous and stick to the spoon. This may take from 15 to 30 minutes, depending on the quality of the cottage cheese. 
At the next stage, transfer the mass to a colander and strain it well from the liquid. 
Then add an egg, slightly softened butter, as well as baking soda and salt into the resulting mass. 
Warm up the cheese mass on the fire for another 5-10 minutes (the longer we keep it on the heat, 
the denser the consistency of the finished cheese will be). 
After this, put the mass into a mold (silicone or any other container lined with parchment) and let the cheese harden thoroughly. 
Slice and serve. 
Bon appetit!
I hope you enjoyed the recipe for homemade hard cheese. Have you tried
Making your own cheese has many benefits. This ensures the naturalness of the product and the absence of harmful chemical components. There are a large number of recipes on how to make delicious cheese from milk at home. Production is carried out using one of two methods: melting dairy products or mixing milk with bacteria and enzymes that accelerate the coagulation of the product.
Adyghe
Making Adyghe cheese at home from milk is not difficult if you follow a certain technique.
Cooking technology
Heat 1 liter of kefir in a non-stick container over low heat, stirring continuously until it curdles. Then strain the contents of the dish, and the resulting curd can be eaten, but the whey must be left in the room for a couple of days.
When it sours well, 3 liters of milk are poured into it, and the mixture is heated over low heat until curdled (about 5 minutes).
Armenian
The peculiarity of making Armenian Chechil cheese at home from milk is the need to marinate it in a solution saturated with salt.
Cooking technology
Heat 4 liters of milk to 38 degrees and add rennet according to the instructions for it. Stir everything, remove from heat and leave in the room for 40 minutes.
During this period, a mass will form, which must be cut into squares and left for half an hour to form whey.
The threads must be placed in a pre-prepared saline solution. To make it, water and salt are mixed according to taste preferences. The cheese should be soaked in the solution for a day. Afterwards, you can give the product an attractive shape, for example, weave it into a braid.
Brynza
The salty variety of the product is often used in salads. When making cheese at home from milk, you can add spices to the recipe to add spiciness.
Cooking technology
Heat 1 liter of milk over low heat until boiling. When this happens, add salt (2 tablespoons). There is no need to reduce the fire.
Beat a mixture of 3 eggs and 200 grams of sour cream and pour it into the milk, stirring the solution all the time. Cook for 5 minutes.
When the whey is separated from the resulting cheese, strain the composition in a colander lined with gauze, then cover the cheese with the ends and hang it for 3 hours. Then, place the resulting product under a press until it becomes elastic.
Dutch
When making Dutch cheese at home from milk, you will definitely need butter. If the mixture begins to stick to the walls of the dish, you need to slightly increase the amount to avoid a burnt taste in the product.
Cooking technology
Heat 3 liters of milk almost to a boil, put 2 kilograms of cottage cheese into it and stir. Next, the composition must be boiled over low heat until whey forms.
Place the resulting cottage cheese in a colander lined with gauze until the liquid is removed.
Melt 100 grams of butter and put the remaining ingredients into it: made cheese, 1 chicken egg, salt and baking soda (half a teaspoon). The mass must be constantly stirred until it acquires a creamy appearance and yellow color.
After this, the fire should be turned off. The slightly cooled cheese must be shaped into the required shape by hand and placed under the load. The product should be placed in the refrigerator until it hardens.
From sour milk
If the milk has turned sour, there is no need to rush to get rid of it. There are a lot of practical tips and photos on what to use it for. You can make delicious cheese from sour milk at home.
Cooking technology
Beat one egg with salt to taste, mix with chopped herbs. Pour 1 liter of sour milk and the whipped mixture into a bowl and place over moderate heat. Wait for the solution to boil and cook until curdled.
Next, the composition must be poured into a colander, the surface of which is lined with a layer of gauze, the ends of which cover the cheese, and a pressure (small weight) is placed on top. The product is placed in a cool place for a couple of hours.
From goat milk
To make goat milk cheese at home, you can use rennet, an organic substance that is synthesized in the stomach of a kid. However, instead of this expensive substance, other fermentation methods are quite suitable (using citric acid, vinegar, yogurt).
Cooking technology
Squeeze juice from one medium-sized lemon. 2 liters of goat milk should be pasteurized; for this purpose, you need to pour it into a saucepan, place it on the fire, add salt (a pinch of salt). Wait until small bubbles appear (do not boil), then remove the pan from the stove.
Immediately pour the squeezed lemon juice into the milk, stirring the resulting solution. Quite quickly it will begin to coagulate, resulting in the formation of 2 whey: a white curd whey and a slightly yellowish whey.
Then roll up the gauze with the curd part and squeeze it out. Now you need to form the required product shape. Place the cheese together with a gauze layer under pressure (a container with water is suitable for this purpose) until it becomes dense. You can do without molding by molding the cylinder by hand.
From pasteurized milk
You can make such a dairy product not only from village products, but also from store-bought products. Cheese made from pasteurized milk, prepared at home, will compare favorably with the product from the store in terms of taste and price.
Cooking technology
Beat 300 grams of sour cream (20%) and 4 eggs. Salt one and a half liters of pasteurized milk (3%) (2 teaspoons) and place on the stove. Wait until it boils and pour in the whipped mixture, stirring continuously. Simmer the mixture over low heat until curdled.
Cover the resulting composition with the edges of gauze and place a weight on top. The product should be kept under it for 3 hours.
From baked milk
For this recipe you will need cottage cheese of a dry consistency, preferably natural. Ready-made baked milk cheese at home takes on a light brown color.
Cooking technology
Combine a kilogram of cottage cheese with a liter of baked milk. Heat this mixture to a boil and cook, stirring continuously for 10 minutes. Then place the mixture in a colander lined with gauze and strain.
The resulting cottage cheese should be thoroughly kneaded and placed in a bowl, preferably non-stick. Add the remaining ingredients: 2 chicken eggs, 1 teaspoon of salt and soda, 80 grams of butter. Stir the mass well.
Place the mixture over moderate heat and stir continuously. The composition should melt and become viscous. Cooking time - 7 minutes until the mixture is homogeneous.
After this, transfer the composition into a container to harden and place in a cool place. The cheese is ready when it acquires a dense consistency.
Mascarpone
Making Italian Mascarpone cheese from milk at home is quite simple and you can taste it immediately after making it.
Cooking technology
Mix 800 milliliters of sour cream and 200 milliliters of milk until the composition is homogeneous. Place the mixture on the fire and heat it, but you cannot boil it, otherwise the product will not work.
Place the contents of the pan in a colander lined with gauze for 1 hour to remove liquid. Then carefully squeeze out the cheese, transfer it to a bowl, and be sure to close the lid. It is advisable to put it in the refrigerator to cool, but you can taste it right away.
Mozzarella
The recipe requires full fat milk and pepsin. The enzyme can be purchased at a pharmacy or in specialized stores. To make Mozzarella cheese at home, a pepsin solution is prepared in advance from milk in a ratio of 1/4 teaspoon of the substance to 1/2 cup of water.
Cooking technology
Heat 2 liters of milk to 70 degrees, then add 2 tablespoons of lemon juice, a ready-made pepsin solution, and mix everything.
Wait for complete curdling; this will happen quite quickly; there is no need to bring the milk to a boil. Then leave the cheese mass and drain the liquid.
Then heat the water to 90 degrees and add salt (2 tablespoons). Place the prepared cheese in hot water for a couple of minutes, then take it out and knead it with your hands. The mixture is hot, so you need to wear gloves when cooking.
Repeat immersing the product in water again. Then, using cling film, roll the soft cheese into a sausage and form balls with a special twine, then cut them off.
Mozzarella is stored in a closed container with the remaining brine.
Paneer
This product has a rather strong sweetish milky taste. Therefore, when making Paneer cheese at home from milk, you can add seasonings or more salt to it.
Cooking technology
Bring 2 liters of milk to a boil over medium heat, you can add salt. Dilute 50-70 milliliters of lemon juice in half a glass of hot water. Then pour into milk when boiling. In this case, the mixture must be stirred continuously.
After curdling, remove the pan from the stove. Place the mixture on cheesecloth and squeeze out. If you want to make a solid product, you need to place it under a load for a couple of hours. The shelf life of this cheese is short - about 3 days in the refrigerator.
Fused
This product, made independently from natural ingredients, is much more environmentally friendly and healthier than a product from a store. You can add various seasonings to processed cheese prepared at home from milk.
Cooking technology
In a deep saucepan, grind half a kilogram of cottage cheese with soda (1/2 teaspoon), then add half a glass of milk and mix everything.
Place the dishes over low heat and stir the mixture continuously. When melting the mixture, add salt and 2 tablespoons of butter to the saucepan to taste.
The composition should become completely homogeneous. Next, the hot mixture must be poured into a convenient container. After cooling for 12 hours, place it in the refrigerator.
Brine
This product should have a pronounced salty taste. When making brine cheese at home from milk, you can additionally grease its side surfaces with salt.
Cooking technology
Beat 2 eggs with sour cream (500 grams) and kefir (200 grams).
Bring the milk to a boil and add salt (2 tablespoons). Then pour it into the whipped mixture. And whisk everything again.
Place the cheese under a weight and put it in the refrigerator overnight.
Ricotta
Making Italian Ricotta cheese at home from milk is not difficult and takes little time, resulting in a most delicate product.
Cooking technology
Heat 1 liter of milk, but do not bring it to a boil. It is better to immediately remove from the stove. Add the following ingredients to the hot product: 4 tablespoons of lemon juice, 150 milliliters of kefir, 2 teaspoons of sugar, 1 teaspoon of salt.
Leave the mixture for half an hour until curdled. Then place it on cheesecloth in a colander and hang it by the edges until the liquid has completely drained.
Creamy
This product takes a long time to prepare. When making cream cheese at home from milk using this recipe, you will get about 1 kilogram of the product.
Cooking technology
Place a liter of milk (3.2%), 0.5 liters of cream (20%) and 400 milliliters of sour cream (20%) in a saucepan, stir until smooth and leave in a warm place for 7 hours (no more than 8). You can place the dishes in a bowl of warm water. Do not overheat, overexpose or stir the mass. As a result, a solid clot should form in the shape of a pan.
After this, the dishes are placed on a small fire, you need to make sure that there is no overheating and the mass does not boil. You cannot mix the cheese. Soon the whey will begin to separate, it will be brought almost to a boil (small bubbles will appear).
Suluguni
This product is of Georgian origin. When making brine suluguni cheese at home from milk, you should take into account some features of its preparation technology.
Cooking technology
Heat 4 liters of milk to 40 degrees, then add a teaspoon of salt and 100 milliliters of freshly squeezed lemon juice. Stir the mixture continuously until it curdles.
Transfer the resulting cottage cheese to cheesecloth in a colander. When the liquid has drained, the edges of the gauze should be tightly bandaged and left in this form for 3-4 hours.
Hard cheese
To make hard cheese at home from milk, use cottage cheese, preferably of a soft consistency.
Cooking technology
Pour mashed cottage cheese (700 grams) into 1 liter of milk. Then heat the composition over low heat.
The mixture must be stirred until the whey is yellowish in color. In this case, the cottage cheese should acquire a solid consistency. Next, place the composition on gauze.
Melt butter (2 tablespoons) in a non-stick pan. Then add 2 eggs, 2 teaspoons of salt, 1 teaspoon of baking soda and cottage cheese to it.
The mass must be kneaded until it becomes homogeneous. The longer you stir, the denser the cheese will be. Kneading time is usually about 20 minutes.
Afterwards, the composition is laid out in a mold covered with cling film and placed in a cold place until it hardens.
Curd
The recipe for making cottage cheese at home from milk is one of the simplest and fastest.
Cooking technology
Heat 1.5 liters of milk almost to a boil, pour half a liter of kefir into it and add salt to taste. Boil the mixture until curdled.
Strain the resulting cottage cheese through layers of gauze and place under a press. The mass should be left under pressure for several hours. The longer it takes, the denser the consistency of the cheese will become.
Philadelphia
Making the product according to this recipe takes little time and does not require settling. To make Philadelphia cheese at home, it is preferable to choose full-fat milk, then you will get more product.
Cooking technology
Heat a liter of milk over medium heat, then add 1 teaspoon of sugar and salt to it. Stirring, bring the mixture to a boil.
Then add half a liter of kefir. Again, continuously stir the mixture until it curls.
Lightly squeeze the resulting mass through cheesecloth and hang it by the edges until the liquid stops flowing, for about 15 minutes.
You can always buy ready-made cheese in the store. In addition, this product is presented in a huge assortment, you can choose for every taste. But, as everyone knows, no store-bought product can compete with a home-made product. Homemade will always taste better. Now we will tell you how to make homemade cheese from milk.
Milk recipe
Ingredients:
- milk – 1 liter;
- large chicken eggs – 2 pcs.;
- salt – 2-3 teaspoons;
- sour cream – 250 ml.
Preparation
Boil milk with salt added. In the meantime, beat the eggs, you don’t need to try too hard, it’s important to just stir until smooth. After the milk boils, reduce the heat, pour in the egg mixture, stir and add sour cream. It is impossible to stop interfering with this. After about 5 minutes, curdled clots will begin to form, with whey in between. Now we throw it all into a colander lined with gauze, folded in 3-4 layers. Let the liquid drain. At the end, we put a press - it’s convenient to put an ordinary flat plate, and place a bottle of water on it. We wait until the cheese cools down, and then put it in the refrigerator. If you prepared it in the evening, then by morning the homemade milk cheese will be ready!
Hard homemade milk cheese
Ingredients:
- dry low-fat cottage cheese – 1 kg;
- homemade milk – 700 ml;
- eggs – 3 pcs.;
- baking soda – 1 teaspoon;
- butter 82.5% fat content;
- salt – ½ teaspoon;
- ground black pepper.
Preparation
Rub the cottage cheese with your hands to remove large lumps. Pour the milk into a saucepan (preferably using an aluminum one) and put it on the fire. As soon as the first bulbs begin to appear, add cottage cheese to it. The fire should be small. Bring the mixture to a boil, stirring constantly. Boil for about one and a half minutes. Now place a colander over another empty pan, cover it with gauze, which was previously folded in half. Place the curd mass in a colander and let the whey drain. This will take about 5 minutes. Place the resulting curd mass in a cast iron casserole, add eggs, softened butter, soda, salt and pepper (it is better if it is freshly ground). Mix it all until smooth. We put it on fire (it should be a little more than minimum) and stir constantly. The most convenient way to do this is with a wooden spatula. As soon as the mass begins to lag behind the walls, the cheese is ready! This takes approximately 6-7 minutes. Place the cheese on cling film greased with vegetable oil, wrap it, giving it the desired shape. As soon as the cheese has cooled, put it in the refrigerator. The next day it will be ready for use. This amount of product yields approximately 650-700 g of cheese. It can be wrapped in a clean cloth and stored in the refrigerator for up to a month.
Homemade cheese from sour milk in a slow cooker
Ingredients:
- sour milk - 3 l.;
- eggs – 3 pcs.;
- salt – 2 teaspoons.
Preparation
Mix sour milk, salt and eggs. Place the mass in the multicooker container, select the “Baking” mode on the device and time - 20 minutes. This is necessary for the whey to separate. When the process is completed, place the resulting curdled mass in a colander. When the whey almost stops dripping, place a plate and a container of water on top. Thus, under the press, liquid will still come out. Place the resulting cheese in the refrigerator for 12 hours. After that, homemade sour milk cheese is completely ready for use.
Homemade from milk
Ingredients:
Preparation
Place kefir in a saucepan and heat until the mass is divided into whey and cottage cheese. Drain the mixture into a colander. Leave the resulting whey at room temperature for 2 days to sour. After this, boil the milk, pour in the whey and leave on low heat for 10 minutes. After this time, cheese will form on the surface. Separate it from the whey, add salt and stir well. Place the cheese mass under a press and leave for 12 hours. Now the homemade Adyghe cheese is ready!
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