How to make cheese at home. Village cheese recipe

Cheese - useful product, which is present in the menu of each person. However, the quality store types unimportant. It is wiser to make cheeses yourself from proven and natural products at home.

homemade delicacy has a rich taste, enriches the body with vitamins and microelements. Cheese preserves useful material milk.

Potassium and phosphorus promote protein synthesis, strengthen bone tissue and normalize functioning of cardio-vascular system. This is true for children and the elderly.
Sulfur normalizes blood glucose levels and prevents the onset of diabetes.

It is possible to cook any kind of cheese at home: melted, hard, soft creamy, ricotta, suluguni, Adyghe, Philadelphia, mozzarella and even noble parmesan. Use classic basic recipes and supplement with nuts, herbs, mushrooms, olives, vegetables, ham, spices and other ingredients. The result is an exclusive product that cannot be found in any store. The main thing is to use fresh proven ingredients and follow the recipe exactly, observing the proportions.

Energy value finished product directly depends on the fat content of raw milk, i.e. the fatter the milk, the higher the calorie content of the cheese. But keep in mind that from a fat fellow, a greater yield of the final delicacy is obtained.

Homemade hard cheese made from cottage cheese and milk

This is a simple and well-known method of making hard cheese. Allocating a little time, you will get a tasty and healthy delicacy.

Ingredients:

0.5 l of milk;
0.5 kg of cottage cheese;
1 egg;
50 g butter;
0.5 tsp soda;
1 - 2 pinches of salt.

Cooking:

We spread the cottage cheese in a saucepan with milk, send it to the fire and slowly warm it up for a quarter of an hour. Knead the mass with a wooden spatula so that the cottage cheese at the bottom does not burn.
Set the saucepan aside. We cover the colander with double gauze, filter the cheese mass, collect the ends of the fabric in a bundle and leave it to drain the whey.
In a separate saucepan, combine the softened butter with soda, salt and a raw egg. Stir the contents, warm over low heat. When everything becomes liquid, add cottage cheese and cook for another 5 minutes at low heat. If the product is dryish, you can add whey.
We transfer the homogeneous mass into a container with holes. To do this, use a special form for cheese or a regular colander, previously covered with one layer of gauze. When the whey stops dripping from the mold, put the workpiece in the refrigerator.
A day later, the dish is ready. The degree of salting is adjustable to your liking.

Cheese is often made from goat's milk or cottage cheese, because these products are much more nutritious and healthier than analogues from cow's milk. The product is stored in the refrigerator for up to a month, so the proportions can be safely increased.

Ingredients:

4 - 5 tbsp. l. butter;
1 kg of goat cheese;
2 tsp soda;
Several twigs fresh dill;
Salt to taste.

Cooking:

To begin with, we remove excess liquid from the cottage cheese. To do this, take a cut clean natural fabric, wet in warm water, squeeze well and dump the cottage cheese there. We tie the ends, put the knot in a colander, and put any oppression on top to squeeze out the whey.
We wash the greens, dry them, remove the coarse parts of the stem and finely chop with a knife. Sprinkle the dill with salt, grind well to release the juice and enhance the flavor.
In a thick-walled saucepan we dissolve a piece of butter, in portions we lay goat's cottage cheese. Mix well each time. After we put the greens, soda and mix again.
We shift the homogeneous mass into a cheese mold, carefully leveling the surface. Leave for a while until it hardens.

DIY parmesan

Parmesan - noble hard cheese originally from France. It is easy to prepare, but it is very difficult to resist tasting, because it ripens from 2 to 5 years.

Ingredients:

10 liters of milk;
2 - 3 tbsp. l. fine salt;
1 tsp rennet sourdough;
1 g saffron;
1 cup boiled water (chilled).

Cooking:

Parmesan is made from milk that has been skimmed off the cream. We heat the raw material to room temperature.
We dissolve the starter in a glass of boiled chilled water, pour it into warmed milk. Let it curdle for half an hour.
We mix the soured raw materials to break the curd clot, and add a little saffron for color. We put the dishes with milk on a small fire, warm up to 45 - 50 ° C, constantly stirring.
Separate cottage cheese flakes from the liquid, straining through cheesecloth. We leave the cheese mass in a colander so that the glass has a maximum of whey.
An hour later, put the future parmesan directly with gauze into a mold with holes, and put a small oppression on top. After 30 minutes, we make the oppression harder and hold it for 24 hours. We turn the cheese several times a day.
For salting, generously sprinkle the cheese circle on all sides with salt and return to shape. The process takes 20 days. Do not forget to periodically turn the head.
After extra salt scrape off, wash the excess with hot whey. Brush the surface of the parmesan vegetable oil, we send to ripen for two to five years. All this time, periodically lubricate with vegetable oil.

Video recipe

Unusual types of cheese

Unlike parmesan, most cheeses are ready in a matter of hours. These include: philadelphia, mozzarella, processed and other unusual types.

Homemade suluguni

Suluguni is a Georgian type of cheese that has gained immense popularity all over the world. From it are obtained great appetizers and delicious khachapuri.

Ingredients:

1 liter of milk;
1 kg of cottage cheese;
100 g of oil;
3 eggs;
1 tsp baking soda;
1 st. l. salt.

Cooking:

To prepare homemade suluguni bring the milk to a boil. Then add cottage cheese to it until the milk curd clot separates from the whey.
Drain the product through a colander with gauze and let all the liquid drain.
We shift the cheese mass into a saucepan, beat fresh homemade eggs, put softened butter and salt. Mix everything thoroughly, put on fire for a quarter of an hour.
We grease the form with butter, we shift the hot mass there. After cooling, send to the refrigerator for 2-3 hours.
Carefully spread the suluguni on a plate, cut into pieces and treat ourselves.

Many people love Philadelphia cheese for its creamy texture and unique taste. delicate taste. But such a pleasure is not cheap, so it is better to cook it at home to make it tastier, and the cost came out several times lower.

Ingredients:

0.5 l of Greek yogurt;
1 tsp salt;
200 g of fat sour cream.

Cooking:

We combine all the ingredients in a suitable sized bowl. Please note that yogurt must be natural, and sour cream is used with high content fat.
The resulting mass is transferred to a colander with four layers of gauze, mounted on a bowl or pan. We collect the ends of the fabric from above with a knot. We cover the cheese with a plate, put a liter jar of water on top as a press.
We place the structure in the refrigerator for at least a day to separate all the liquid.
After the specified time soft cheese ready. Yield about 250 g.

Italian mozzarella is made exclusively from buffalo milk. Such an exotic product is unlikely to be found in our refrigerators, so homemade mozzarella is made from goat or cow's milk. A special cooking technology allows you to achieve the desired elasticity and structure.

Ingredients:

2 liters of milk;
0.2 sachets of citric acid;
250 ml of boiled distilled water;
1 sachet of pepsin.

Cooking:

First you need to reduce the acidity of the milk, which will help the finished cheese stretch well. To do this, dilute a lemon in 125 ml of water and pour the solution into milk, cooled to 17 degrees. Add in a thin stream, stirring constantly. If you miss this moment, the product will collapse.
We dissolve pepsin in 50 ml of cold (below 20 degrees) boiled water. Now we draw exactly 1 ml of the solution into a sterile syringe.
Pour the finished composition into the remaining (125 ml) water.
We heat acidified milk to 32 degrees and add a stirred solution of pepsin to it. After that, knead the mass for 3 minutes.
We leave the milk mixture in a sealed container for half an hour. During this time, the milk should ferment and separate from the whey, forming a dense clot. If this does not happen, let stand for a few more minutes.
There is an accurate way to check the degree of fermentation. If the finger dipped into the composition remains clean without lumps of curd mass, the fermentation was successful.
Armed with a sharp long knife, we cut the clot into squares 5 by 5 cm. Having placed the tool at an angle to the surface, we cut the mass into squares also along the entire depth of the curd lump.
Now place the pot on water bath or on a burner and heat the raw materials to 42-43 ° C, stirring constantly so that the cheese cubes do not stick together.
With a slotted spoon, we select the clots in a colander with small holes. Pour the whey on top so as not to miss a single lump. We press the product, but without fanaticism, so as not to push through the holes.
Transfer the separated composition to a plate. At this stage, the mozzarella is like dough.
From the remaining whey we prepare a brine for cheese. We mix a third of the composition with salt, the amount of which we take at our discretion. Mix well so that all the seasoning dissolves. Let the solution cool down.
We heat the rest of the whey to 70-80 ° C, lower part of the mass there. We keep the cheese for 15 seconds in hot whey, constantly stirring. Now we check the readiness: we put on thick silicone gloves and take out a piece. We try to stretch, if it breaks, we return it back.
From the finished mass we make balls. We squeeze a small bun between the index and thumb, roll it between the palms and lower it into cold brine. We do this with all the cheese mass.
We put the pot with mozzarella in the refrigerator for a day. After 24 hours the cheese is ready to eat. It is better to store in brine, otherwise it will quickly weather and turn yellow.

Videos cooking

Melted cottage cheese

Last time processed cheese gained a bad reputation for poor quality harmful product nutrition. Allegedly, it is made from waste products with the addition of many "E" ingredients. Therefore, lovers of dairy products excluded it from the diet. However, everything can be fixed by making processed cheese at home from cottage cheese.

Ingredients:

1 chicken egg;
450 - 500 g of cottage cheese of any fat content;
1 tsp baking soda;
100 g butter;
1 - 2 pinches of salt;
1 st. l. with a slide provencal herbs or others to taste.

Cooking:

Melted cheese being prepared steam bath, so we put the pan on the fire, filling it with water by ⅔.
In a bowl put cottage cheese, pieces of butter and a raw egg. After mixing the mass with a spatula, add soda. Now, with an immersion blender, we interrupt the composition to a homogeneous consistency.
We set the bowl with the future cheese in a boiling water bath, only so that the bottom of the container does not touch the bubbling water. We reduce the fire and warm it up curd mass constantly stirring with a spatula.
After a few minutes, the strings will stretch, which means that the cottage cheese is melting. We continue heating, we wait for the moment when the grains disperse, and the mass becomes smooth and viscous.
At this stage, remove the cheese from the water bath, introduce dry spices or other fillers: chopped dill, bacon pieces, olives, paprika, nuts, dry adjika, fried mushrooms, etc.
Distribute more liquid cheese in forms, tighten cling film and let it dry for a few hours.

Making homemade, soft or hard cheese at home is an art that can and should be learned. Using natural and affordable ingredients such as cottage cheese and milk, it is easy to create a small cooking masterpiece on own kitchen. Gentle creamy product without preservatives, colorants and harmful additives- a great alternative to fabulously expensive imported delicacies. The main thing is to choose your perfect recipe.

How to make cheese at home

Experienced chefs they know how to make homemade cheese so that its taste is in no way inferior to European counterparts. It is prepared from fatty cottage cheese, cream and eggs, enzymes, a spoonful of kefir are added to some varieties. The main ingredients are heated over low heat until whey separates, which is then drained. The finished mass is discarded in a colander, squeezed or pressed under pressure, stored in closed containers or brine. The shelf life and maturation of cheese differ from those indicated on store labels, although such a delicacy will definitely not linger in the refrigerator for more than a week.

hard cheese

To make the head hard homemade cheese, part of the milk is mixed with sourdough, and the rest is brought to 32-33 degrees, left warm. The starter and the enzyme dissolved in water are added to it. The resulting clots are cut into squares, left under the lid. The pot is placed on slow fire, the cubes are heated to 38 degrees for about 10 minutes. Part of the whey is drained, replaced with warm boiled water. The cheese mass is heated to 40 degrees for about 15 minutes, separated from the whey, salted and mixed. After that, it remains to compress, dry and let it ripen.

Soft cheese

soft varieties can be prepared without the use of special enzymes from natural yogurt, homemade sour cream, heavy cream. The ingredients are combined, salt, spices are added, spices taste. Some types of cheese can not even be boiled, but simply left in a colander with gauze folded four times. With the help of a load, which is placed on top for 12 or more hours, excess liquid is removed and a denser, but delicate texture is imparted.

Fused

Homemade processed cheeses are spread on toast, used in cold appetizers and other dishes. They are made pure curd, mushroom, mixed with parsley. WITH simple recipe, including cottage cheese, eggs, soda and a little sour cream, any student can handle. The ingredients are interrupted with a blender, boiled in a steam bath for 10-15 minutes, spices and fried champignons are added. Pour into jars or molds, send to the refrigerator shelf. The preparation of processed cheese, the most delicate, golden and glossy, often takes no more than an hour.

Cheese recipes at home

Proven recipes from step by step photos explain in detail how to cook cheese. Including such popular and sought-after varieties as suluguni, Adyghe, rennet, cheese, mozzarella and mascarpone. The secret of the perfect homemade product is very simple - before you make cheese, you need to buy high-quality ingredients, since its taste, aroma and texture depend on them. It is recommended to add salt to the nearest gram, otherwise it will interrupt the taste of the dish or leave an unpleasant aftertaste.

From milk

Servings: 5 persons.
Calorie content of the dish: 57 kcal per 100 g.
Cuisine: Indian.

The classic homemade cheese recipe is easy to perform and requires minimum quantity ingredients. From milk, fresh lemon juice and plain water, you can make an exotic, but very tasty asian dish- Panir. This is one of the most popular types of cheese in India, Nepal, Bangladesh, Pakistan. It has an unusual, slightly crumbly texture, does not melt, slightly sour.

Ingredients:

fat milk - 6 tbsp.;
water - 0.5 tbsp.;
lemon juice- 3/4 st.

Cooking method:

Bring home fat milk to a boil over medium heat, stirring. Boil 10 minutes.
Mix lemon juice with water, gradually add to milk.
If the main ingredient does not begin to curdle, pour in a little more lemon juice. After 2-3 minutes, remove the pan from the stove.
Fold gauze in four, put on a colander or sieve. Let the liquid drain.
Gently rinse the mass with cold water to remove the strong lemon flavor. Lightly knead, giving a denser homogeneous consistency.
Cut into serving pieces.

From cottage cheese and milk

Cooking time: 3 hours 30 minutes.
Servings: 10 persons.
Calorie content of the dish: 141 kcal per 100 g.
Purpose: snack, for breakfast.
Cuisine: European.
Difficulty of preparation: easy.

Homemade cheese is natural product fantastically soft creamy taste and dense consistency, thanks to which it is convenient to cut it with a knife. To make it a delicious yellow color, the egg can be replaced with two yolks. It is better to use cow's milk - ready meal from goat's milk will have a too pungent odor, which many consider unpleasant.

Ingredients:

fresh cottage cheese - 1 kg;
milk - 1 l;
eggs - 1 pc.;
butter - 100 g;
baking soda - 2 tsp;
salt - 0.7 tsp;
greens - to taste.

Cooking method:

Before you make homemade cheese from cottage cheese and milk, take it out of the refrigerator and soften the butter.
Fill large saucepan liter of milk. Bring to a boil while stirring.
Add cottage cheese, cook for 5 minutes on low heat until whey separates.
Discard in a colander lined with damp, double-folded gauze. Allow the serum to drain, connect the ends of the gauze. Hang over the sink without untying the resulting bag.
Beat butter with egg, salt, baking soda. You don't need to extinguish it.
Mix the egg-butter mass with the curd mixture. Add finely chopped dill, parsley or other fresh herbs, mix until smooth. Transfer to a saucepan.
Cook for 10 minutes on a steam bath until the mass acquires a viscous consistency.
Place in an oiled container. Press down with a load, remove for 3 hours in the refrigerator.
Remove from mold, cut.

From cottage cheese

Preparation time: 4 days.
Number of servings: 8 persons.
Calorie content of the dish: 194 kcal per 100 g.
Purpose: snack, for breakfast.
Cuisine: European.
Difficulty of preparation: easy.

To properly prepare a solid curd delicacy, it will take 4 days. Main trick is how to boil the cheese and give it the right consistency. To do this, he must mature and become moldy, which will give him a special, delicate taste and aroma. Such a product can be added to your favorite homemade salads, for example, the famous Greek salad. It will easily compete with feta sheep cheese and other elite varieties.

Ingredients:

cottage cheese - 500 g;
butter - 40 g;
sour cream - 120 g;
eggs - 2 pcs.;
cumin - to taste;
salt - to taste.

Cooking method:

cover cottage cheese lid. Leave it to mold.
After 4 days, pass the cottage cheese through a meat grinder along with sour cream, cumin, salt.
Melt the butter in a deep bowl.
Transfer the curd mass to the oil, heat over low heat. Stir until smooth.
Beat 2 eggs, add to curd. Heat up again.
Put on a greased dish, leave overnight in the refrigerator.
Cut into portions.

Adyghe

Cooking time: 3 days.
Number of servings: 6 persons.
Calorie content of the dish: 60 kcal per 100 g.
Purpose: snack, for breakfast.
Cuisine: Circassian.
Difficulty of preparation: easy.

National Adyghe cheese at home they are prepared from cow, goat, sheep milk. It is widely used in cooking, added to vegetable salads, soups, khachapuri, pies, dumplings. Before you make cheese at home, you should determine how it differs from classic varieties. This product has a pleasant curdled texture and a unique spicy taste with notes of pasteurization. Moderately salty, may crumble slightly. The second name is Circassian.

Ingredients:

pasteurized milk - 3 l;
kefir - 1 l;
salt - 2 tsp

Cooking method:

Heat the kefir over low heat until the whey begins to separate.
Drain the whey into a bowl. Leave to sour room temperature for 48 hours.
Bring the milk to a boil after 2 days. Reduce heat, pour in whey.
After 7 minutes, remove the mass that has surfaced and separated from the whey. Squeeze through gauze. Salt.
Hang over the sink in a gauze bag.
When excess liquid drains, press down with a press. Drain the escaping water. Send to refrigerator.
After 24 hours, remove the press, cut homemade Adyghe cheese into portions.

Creamy

Cooking time: 15 minutes.
Servings: 2 persons.
Calorie content of the dish: 292 kcal per 100 g.
Purpose: snack, for breakfast.
Cuisine: European.
Difficulty of preparation: easy.

Before you make cheese with an unforgettable creamy taste, you need to buy only one ingredient - good sour cream. The fatter it is, the tastier the product will be. It is added to cream desserts, soufflés, Norwegian rolls with salmon or pink salmon, biscuit cakes and even cheesecakes from a slow cooker. The main advantage of this cheese recipe at home is that it does not need to be cooked, and the whole process takes a few minutes.

Ingredients:

sour cream 21-25% - 800 ml;
salt - to taste.

Cooking method:

Fold the gauze in four, place in a deep plate.
Pour on thick gauze homemade sour cream. If desired, salt. If salt is not added, the product can be used for both snacks and desserts.
Tie the corners of gauze, hang the resulting bag over the container. The easiest way is to take a pan, put a long wooden spoon on top, tie gauze to it.
Leave for 20 hours or a day while the serum drains.
Transfer to a container, store in the refrigerator.

Mozzarella

Cooking time: 30 minutes.
Servings: 3 persons.
Calorie content of the dish: 67 kcal per 100 g.
Purpose: snack, for breakfast, for pizza.
Cuisine: Italian.
Difficulty of preparation: easy.

The picturesque beauty of Italy is not only the Colosseum, spaghetti and temperamental Celentano. This is also famous cheese mozzarella, with which they prepare various casseroles, salads, pizza, tomato snack caprese, homemade lasagna and other dishes. Real Italian mozzarella is easy to recognize from the photo - it is a small elastic balls immersed in a brine liquid.

Ingredients:

milk - 1 l;
natural yogurt - 125 g;
vinegar 25% - 1 tbsp. l.;
salt - 1.5 tsp.

Cooking method:

Warm fresh milk with salt, without bringing to a boil. The original product is made only from buffalo or cow's milk.
Add yogurt, mix thoroughly.
When the milk curdles, pour in the vinegar.
Fold clean gauze in four, transfer to a colander. Fix over a bowl or pan where the whey will drain.
Drain the milk mixture into a colander. Raise with gauze, squeeze well.
Form tight balls.
Pour the whey into a container or lunch box, dip the balls. Cool down.
Leave for a day in the refrigerator. Drain the sourdough the next day. Store homemade mozzarella in a sealed container.

Mascarpone

Cooking time: 1 hour 45 minutes.
Servings: 5 persons.
Calorie content of the dish: 180 kcal per 100 g.
Purpose: snack, for breakfast, base for confectionery cream.
Cuisine: Italian.
Difficulty of preparation: easy.

It is difficult to confuse mascarpone with any other product - it has an amazing creamy texture, it is easy to apply on homemade or fluffy American waffles, sweet cakes. spoon cream cheese you can just spread it on your morning toast. In the manufacture of a soft delicacy, whose birthplace is Italian Lombardy, cow or buffalo milk is used. It is added to appetizers, main and even sweet dishes, for example, the most delicate dessert Tiramisu with coffee, cocoa and savoiardi, the photo of which flaunts on the menu of the world's best restaurants.

Ingredients:

cream - 200 ml;
sour cream 20% - 800 ml;
lemon juice - 2 tsp

Cooking method:

Before making homemade cheese, prepare a kitchen thermometer with a probe in advance and squeeze 2 tablespoons of lemon juice.
Mix cream with sour cream. Cream can be replaced with full-fat milk.
Put the mixture on a slow fire, stir. Using a thermometer, measure the temperature - it should not exceed 75 degrees.
Add lemon juice. Make sure that the curdled mixture does not boil. Remove from fire.
Put a clean, damp gauze folded in four in a colander.
Discard the mass in a colander, leave for an hour. Wait for excess liquid to drain.
Squeeze carefully - the harder you tamp, the less tender and tasty the mascarpone cheese will be.
Transfer to a container. Keep refrigerated.

Philadelphia cheese

Cooking time: 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 58 kcal per 100 g.
Purpose: snack, for breakfast.
Cuisine: American.
Difficulty of preparation: easy.

Philadelphia soft cheese is adored everywhere, but especially in America, in honor of one of the cities of which this one was named. amazing product. Rolls, crispy tartlets, homemade pies, berry cheesecakes, marzipan cakes, vegetable gratins, canapes and everyone's favorite eel rolls are prepared with it. A profitable analogue of the "creamy foreigner" can be made from ingredients that are easy to find in every refrigerator.

Ingredients:

milk - 1 l;
kefir - 500 ml;
eggs - 1 pc.;
citric acid - 5 g;
salt - 1 tsp

Cooking method:

Mix milk with a spoonful of salt, bring to a boil over medium heat.
Pour in kefir. Stir until the milk-kefir mixture begins to curdle.

Making your own cheese has many advantages. This ensures the naturalness of the product, the absence of harmful chemical components in the composition. Exists a large number of recipes how to cook delicious cheese from milk at home. Production is carried out by one of two methods: melting dairy products or mixing milk with bacteria and enzymes that accelerate the coagulation of the product.

Adyghe

It is not difficult to prepare Adyghe cheese at home from milk, subject to a certain methodology.

Cooking technology

In a non-stick container over low heat, heat 1 liter of kefir, stirring continuously, until curdled. Then strain the contents of the dishes, while the resulting cottage cheese can be eaten, and the whey must be left in the room for a couple of days.

When it turns sour 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

4 liters of milk warm up to 38 degrees and enter rennet extract, according to its instructions. Stir everything, remove from heat and put for 40 minutes in the room.

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. For its manufacture, water and salt are mixed, in accordance with taste preferences. Cheese should be soaked in the solution for a day. After that, you can give the product an attractive shape, for example, weave it into a pigtail.

Cheese

The salty variety of the product is often used in salads. When making cheese at home from milk, spices can be added to the recipe to add spice.

Cooking technology

Bring 1 liter of milk to a boil over low heat. When this happens, put salt (2 tablespoons). The fire does not need to be reduced.

Beat a mixture of 3 eggs and 200 grams of sour cream and pour it into milk, stirring the solution all the time. Boil 5 minutes.

If the whey is rejected from the resulting cheese, strain the composition in a colander with a gauze pad, the ends of which then cover the cheese and hang it for 3 hours. Then, the resulting product is placed under a press until it becomes elastic.

Dutch

In the manufacture Dutch cheese at home, from milk, you will definitely need butter. If the mass begins to stick to the walls of the dishes, you need to slightly increase its amount in order to avoid a burnt aftertaste in the product.

Cooking technology

Heat 3 liters of milk almost to a boil, put 2 kilograms of cottage cheese into it and stir. Further, the composition must be cooked over low heat until whey is formed.

Place the resulting cottage cheese in a colander lined with gauze until the liquid is removed.

Melt 100 grams of butter and put the rest of the ingredients in 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 that, the fire should be turned off. Slightly cooled cheese must be given the desired shape with your hands and placed under the load. The product should be placed in the refrigerator until hardened.

From sour milk

If the milk is sour, do not rush to get rid of it. There is a mass practical advice and a photo of 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 whipped composition into a bowl and place over moderate heat. Wait for the solution to boil and cook until curdled.

Further, the composition must be drained into a colander, the surface of which is lined with a gauze layer, the ends of which are covered with cheese, oppression (a small load) is placed on top. The product is placed in a cool place for a couple of hours.

From goat's milk

To make goat milk cheese at home, rennet can be used - organic matter, which is synthesized by the goat's stomach. However, instead of this expensive substance, other fermentation methods are quite applicable (using citric acid, vinegar, yogurt).

Cooking technology

Squeeze the juice from one medium sized lemon. 2 liters of goat's milk should be pasteurized, for this purpose you need to pour it into a saucepan, place on fire, salt (a pinch of salt). Wait until small bubbles appear (do not boil), then remove the dishes from the stove.

Pour the squeezed lemon juice into the milk immediately, stirring the resulting solution. Quite quickly, it will begin to coagulate, resulting in the formation of 2 serums: white curd and slightly yellowish in color.

After the gauze with the curd part, roll up and squeeze. Now we need to form the required shape of the product. Place the cheese, together with the gauze layer, under oppression (a container of water is suitable for this purpose) until it becomes dense. You can do without molding by molding the cylinder with your hands.

From pasteurized milk

You can make such a dairy product not only from rural, but also from store products. Cheese from pasteurized milk, prepared at home, in terms of taste and price, will favorably surpass the product from the store.

Cooking technology

300 grams of sour cream (20%) and beat 4 eggs. One and a half liters of pasteurized milk (3%) salt (2 teaspoons) and place on the stove. Wait for it to boil and pour in the whipped composition, stirring constantly. Simmer mixture over low heat until curdled.

Cover the resulting composition with gauze edges, place a load on top. Keep the product under it for 3 hours.

From baked milk

For this recipe, you will need dry consistency cottage cheese, preferably natural. Ready-made cheese from baked milk at home acquires a light brown color.

Cooking technology

Combine a kilogram of cottage cheese with a liter of baked milk. Heat this composition to a boil and cook, stirring constantly for 10 minutes. Then place the composition in a colander lined with gauze and strain.

The resulting cottage cheese should be thoroughly kneaded and placed in a dish, preferably non-stick. Add remaining components: 2 chicken eggs, 1 teaspoon of salt and soda, 80 grams of butter. Mix 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 that, the composition is transferred to a container for solidification and placed in a cool place. The cheese is ready when it acquires a dense texture.

Mascarpone

Making Italian Mascarpone cheese from milk at home is quite simple and you can taste it immediately after production.

Cooking technology

Mix 800 milliliters of sour cream and 200 milliliters of milk until the composition is homogeneous. Place the mixture on fire and heat it, but you cannot boil it, otherwise the product will not work.

Pour the contents of the pan into a colander lined with gauze for 1 hour to remove the liquid. Then gently squeeze the cheese, transfer to a bowl, and be sure to close the lid. It is advisable to put it in the refrigerator to cool, but you can immediately taste it.

mozzarella

The recipe calls for full fat milk and pepsin. The enzyme can be purchased at a pharmacy or in specialized stores. To make Mozzarella cheese at home, a solution of pepsin 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, ready-made pepsin solution, and mix everything.

Wait for complete curdling, this will happen quickly enough, you do not need to bring the milk to a boil. Then leave the cheese mass, and drain the liquid.

After heating the water to 90 degrees and 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 mass is hot, so you need to cook with gloves.

Repeat the immersion of the product in water again. Then, using cling film, roll the soft cheese into a sausage and form balls with a special twine, then they need to be cut off.

Mozzarella is stored in a closed container with the rest of the brine.

Paneer

This product has a rather strong sweetish milky taste. Therefore, when making Paneer cheese at home from milk, you can put seasonings or more salt in it.

Cooking technology

Bring 2 liters of milk to a boil over medium heat, you can salt it. Dilute 50-70 milliliters of lemon juice in half a glass hot water. Then pour into milk while boiling. In this case, the mixture must be continuously stirred.

After curdling, remove the pan from the stove. Throw the composition on gauze and squeeze. If you want to make a solid product, you need to place it under the 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 products from the store. Various seasonings can be added to processed cheese made 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 on a small fire, stir continuously. When melting the mixture in a saucepan, put salt and 2 tablespoons of butter to taste.

The composition should be completely homogeneous. Next, the hot mixture must be poured into a convenient container. After cooling for 12 hours, send it to the refrigerator.

Pickle

This product should have a pronounced salty taste. In the manufacture pickled cheese at home, from milk, you can additionally lubricate 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 season with salt (2 tablespoons). After that, pour it into the whipped mixture. And again beat everything with a whisk.

Place the cheese under the load and put in the refrigerator for the whole night.

Ricotta

Manufacturing Italian cheese Ricotta at home from milk is not difficult and takes a little time, the result is the most delicate product.

Cooking technology

1 liter of milk should be heated, but not brought to a boil. It's best to take it off the stove. IN hot product add the following ingredients: 4 tablespoons of lemon juice, 150 milliliters of kefir, 2 teaspoons of sugar, 1 teaspoon of salt.

Leave the mixture for half an hour before curdling. Then throw it on gauze in a colander and hang by the edges until the liquid drains completely.

Creamy

The preparation of this product takes a long time. When making cream cheese at home, about 1 kilogram of the product will be obtained from milk according to this recipe.

Cooking technology

A liter of milk (3.2%), 0.5 liters of cream (20%) and 400 milliliters of sour cream (20%) are placed in a saucepan, mixed until smooth and left in a warm place for 7 hours (no more than 8). You can put dishes in a basin with warm water. It is impossible to overheat, overexpose and interfere with the mass. As a result, a whole bunch should form in the shape of a pan.

After that, the dishes are placed on a small fire, you need to make sure that there is no overheating, and the mass does not boil. Do not mix cheese. Soon the whey will begin to separate, it is brought almost to a boil (appearance of small bubbles).

Suluguni

This product is of Georgian origin. When making pickled suluguni cheese at home from milk, some features of the technology for its preparation should be taken into account.

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 curdled.

Transfer the resulting cottage cheese to cheesecloth in a colander. When the liquid drains, the edges of the gauze should be tightly bandaged and left in this form for 3-4 hours.

Hard cheese

To prepare hard cheese at home, cottage cheese is used from milk, preferably a soft consistency.

Cooking technology

Mashed cottage cheese (700 grams) pour 1 liter of milk. Then heat the composition over low heat.

The mixture must be stirred until a whey of a yellowish color is discharged. In this case, the cottage cheese should acquire a solid consistency. Next, place the composition on gauze.

Butter (2 tablespoons) must be melted 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 thicker the cheese will be. The kneading time is usually about 20 minutes.

After the composition is laid out in a form covered with cling film and put in a cold place until it hardens.

Curd

Recipe curd 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 salt to taste. Cook 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 firmer the consistency of the cheese will become.

Philadelphia

Making a product according to this recipe takes a 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 put in it 1 teaspoon of sugar and salt. While stirring, bring the mixture to a boil.

After adding half a liter of kefir. Again, stir continuously until the mixture is curdled.

Squeeze the resulting mass lightly through gauze and hang by the edges until the liquid stops draining, for about 15 minutes.

If you like homemade cheese, then our article will be useful to you. We want to talk about how to cook. This is not as difficult as it might seem at first glance. Very often, mothers do not want to give their babies cheeses purchased in supermarkets, because they contain a lot of preservatives. And how can you know for sure what products they are made of?

And therefore, naturally, questions arise about their usefulness. But having prepared hard cheese at home from milk, you will definitely no longer go to the store for it.

Does it make sense to cook cheese at home?

If you are thinking about making your own dairy product in order to save money, it cannot be unequivocally said that it will cost you less than buying a ready-made one in a store. It all depends on what cheeses you buy - cheap or expensive.

The main benefit in self-manufacturing is an exact confidence in its freshness and natural ingredients. So, it is suitable for children and will only benefit them.

What products are hard cheese made at home

For cooking, you will need completely ordinary products. The process itself takes about half an hour, plus the time during which the cheese will harden in the refrigerator (you can even leave it all night).

For cooking, you need to acquire the following ingredients:

homemade - 0.7 kg.
Homemade milk - 1 liter.
Soda - 1 teaspoon.
Salt - 2 teaspoon.
Eggs - 2 pcs.
Butter - 2 tablespoons.

hard cheese recipe at home

Pour the cottage cheese into a saucepan and knead thoroughly with your hands so that there are no large lumps. Then fill it with milk and put on fire. The mass must be constantly stirred until the whey begins to exfoliate, the curd itself begins to gather into lumps and hardens, as if melting, and the liquid itself becomes colorless. Next, the fire must be turned off and the cottage cheese must be thrown onto gauze so that all the liquid has left it.

Put butter on the bottom of the pan and send it to the fire. It is better to use non-stick dishes, because the cheese can stick to the bottom and burn. Next, add eggs, salt, soda, cottage cheese to the pan. We will mix with a wooden spoon until the mass becomes homogeneous, without any grains. It usually takes about half an hour. It all depends on the quality of the curd. The softer it is, the less time it will take.

When the cheese has acquired a uniform consistency, we take any mold, cover it with food film and put it there, carefully tamping it down. This is done to ensure that the finished product is more uniform. Next, send it to the refrigerator to harden. That's all the preparation of hard cheese at home. As you can see, the recipe is completely simple, and the most common products are taken. Try to cook and you will appreciate the taste of a homemade product.

How many calories are homemade hard cheese?

In general, it is believed that in ordinary hard cheese there are up to two hundred and fifty calories per hundred grams. For home, for some reason, the figure one hundred and thirteen calories is indicated in the literature. In fact, this parameter will depend on what products you initially take.

If your goal is to cook a low-calorie diet cheese, have to take fat-free cottage cheese and milk. Who prefers to receive hearty product, can take homemade full fat dairy ingredients. The result will certainly please you.

Homemade marble hard cheese

We want to tell you another hard cheese recipe at home. For cooking, you need to grate the carrots on a very fine grater. Mix milk with cottage cheese in a saucepan and add carrots there. Boil all this on a small fire for about seven minutes.

As a result, we will get a mass that needs to be thrown onto gauze. The liquid must drain. Then add butter, salt, eggs, sour cream, soda and a little garlic (optional, if you like it). Mix all the ingredients thoroughly and put the dishes on the fire again, cook for another ten minutes. You will see when the mass hardens.

We transfer the finished product to the dishes, tamp and let it harden. So the marble hard cheese, made at home, is ready.

Historical digression

Once upon a time, making homemade cheese and cottage cheese was common. Now, not every housewife will undertake such a thing. It is not difficult to prepare a solid one, however, it will take time, but the result will please you. You will receive a delicious homemade and healthy product without harmful additives and palm oils.

People have been making cheese since time immemorial: one version says that the first mention of this dates back to the eighth millennium BC. In general, his invention is associated with the domestication of sheep. It is believed that this happened by accident. If at least something is known about the time of the appearance of cheese, then the place of its invention is not known. Presumably this is the Middle East or Central Asia and Europe or the Sahara.

Some researchers claim that cheeses were invented by nomadic Arabs.

The use of spices in the preparation of hard cheese

Currently, in any supermarket there is a considerable amount of hard, soft, smoked, creamy. However, not all of them can be classified in this category of products. Conveyor production has done its job. And we often do not eat a natural product, but a mixture of additives, and sometimes even chemical substitutes for products (like milk-containing inventions), which do not even remotely resemble a natural product.

But even from this situation there is a way out: you can cook hard cheese at home. The recipe is not complicated at all, and the products used are quite ordinary. By cooking at home, you can diversify the resulting cheeses. For this, various spices and spices are used. During cooking, you can add garlic, pepper, paprika, dill, cumin, mustard seeds. It all depends on your taste and what kind of product you want to get. if you love savory cheeses, add something for spice. In general, there is where to roam the imagination.

The subtleties of making homemade cheeses

Speaking about how to cook hard cheese at home, you need to know some of the nuances that will help you.

Instead of an afterword

In our article, we talked about how to make hard cheese at home. After all, many simply cannot imagine their lives without it. Indeed, we widely use this product in the manufacture of various dishes. Most varieties can be prepared at home without much effort. So try it! And you will be pleased with the result. Believe me, you will never go to the store for cheese again. After all home product it turns out much tastier, and healthier, which is important. Yes, and you will always be sure of the freshness of the product, since cheeses from the supermarket are far from ideal and moldy very quickly, after which they can simply be thrown away. We wish you good luck with your preparation. Bon appetit!

Homemade cheese is a product that is easy to cook on your own in your kitchen. Indeed, in the 8th century BC. e. man learned to get cheese from sour milk, separating the whey from the curd. Now the shops sell cheese for every taste - processed, hard, soft, smoked, but this beauty is expensive and contains all sorts of preservatives and fillers. How would you like to eat a piece? natural cheese! There is a way out - make cheese at home, and we will share the recipes with you.

How to make kefir cheese at home

This simplest way cooking. Take: 3 liters of milk, 1 liter of kefir, 0.5 tsp. salt.

Warm the milk until boiling, add kefir, salt, keep on fire for 5 minutes.
Strain curdled milk through a colander lined with gauze rolled up in three layers. Tie the fabric with a bag and hang it in a convenient place to drain the serum.
Remove the resulting bun, put it in a cup, put a load on top - a jar of water. Leave overnight. In the morning, unfold the gauze - the young cheese is ready. Cut it into pieces and serve with tea with fresh baking.

How to make cottage cheese at home

Keep in mind that only fatty cottage cheese will make cheese that will not crumble when cut. Products: 400 gr. cottage cheese, 500 ml of milk, 100 gr. butter, 1 egg, 0.5 tsp. soda and salt.

Stir milk with cottage cheese in a saucepan and put on a small fire. Boil the mixture for five minutes until whey forms.
Throw the curd suspension on a sieve and let the liquid drain. Send the resulting mass to a clean pan, add the egg, salt, soda, softened butter.
Cook for 7 minutes, when the cheese mass stops sticking to the container, remove the pan from the heat. Transfer the cooled cheese to a mold and put it in a cool place. Take a sample after 2 hours.

How to make cream cheese at home

Made from cream cheese, similar to mascarpone - soft, delicate, with a sweet creamy taste. Recipe: 4 liters of milk, 3 tbsp. cream, 1 tbsp. l. wine vinegar.

Pour milk and cream into a container, heat in a water bath until steam comes out of the milk mixture. Enter vinegar, stir. If a lump forms, remove the container and leave to thicken. Strain the resulting mass through cheesecloth, cool, pour into molds and put in the refrigerator for a day.

How to make garlic cheese at home

This cheese is good on a sandwich for breakfast or afternoon snack. You will need: 2 liters of milk, 400 gr. sour cream, one and a half cups of kefir, 5 eggs, 2 tbsp. l. salt, a bunch of dill, 3 cloves of garlic.

Beat sour cream, kefir, eggs with a mixer. Pour the resulting mixture into a saucepan with hot milk. Add salt, bring to a boil. When the mass curls up, remove from heat, cool, filter through a cloth. Add chopped dill and chopped garlic to cottage cheese. Tie the canvas with a knot, put in a bowl, covered with a plate on top. Put the load and leave to ripen for 12 hours.

How to make mozzarella cheese at home

In order to make mozzarella, you need the enzyme pepsin, which can be bought at a pharmacy. Ingredients: 3 liters of milk, 250 ml of water, 2 tsp. pepsin, 0.5 tsp. citric acid and salt.

Dissolve the acid in 1/2 tbsp. water. Mix the enzyme with water too. Heat the milk, introduce the acid solution, add gas and bring the temperature of the composition to 35 °. Pour in pepsin, stir, boil all 3 minutes. Remove the container from the fire.
After about an hour, a lump-clot forms - transfer it to a colander. Boil the whey, salt, dip the lump into it for 20 seconds, then remove it and stretch it with your hands (do not forget to wear gloves). Repeat the manipulation three times, then pull out the cheese and roll balls out of it.
Serve mozzarella with greens, tomatoes, olives, and store leftovers in the refrigerator in a jar of brine.

Making cheese at home is not as difficult as it seems, so hurry to the store for the right ingredients and experiment based on our recipes.