The stores sell a line of cheeses produced in our country and exported from abroad. To buy good variety, you will have to pay a lot of money. Therefore, we suggest making cheese at home from milk yourself.
Ingredients:
- kefir – 1200 ml;
- coarse salt - 1 tbsp. spoon;
- milk – 3600 ml.
Preparation:
- To make the cheese as tasty and rich as possible, use milk product highest fat content. Farm offers are ideal.
- Boil kefir. The whey will remain at the bottom.
- Drain off the whey and set aside for 2 days. Store in the room. The product should turn sour.
- Boil the milk. Switch the heat to low. Pour in the sour whey. Mix. Boil.
- Strain. Add some salt. Place the prepared product in gauze. Tie the ends and hang. Excess liquid will drain. It will take about half an hour.
- Put oppression. Immediately drain any released liquid. Under pressure, homemade cheese made from milk and kefir should stand for 5 hours in the refrigerator compartment.
From goat's milk
Ingredients:
- goat milk – 2100 ml;
- sour cream – 2.5 tbsp. spoons;
- salt (coarse) – 1 teaspoon;
- cottage cheese – 2.5 tbsp. spoons.
Preparation:
- For making cheese from goat milk you will need high fat ingredients. Warm up the milk.
- Dissolve cottage cheese in a few tablespoons of milk. Send to warm milk. Add salt and boil.
- Pour in sour cream. You need to cook for about 13 minutes. The milk should turn into a curd.
- Cover the strainer with gauze and place the mixture. Cover with a cloth napkin and apply pressure. Set the goat cheese aside for an hour.
Homemade cottage cheese made from milk and sour cream
The cheese turns out much tastier than store-bought, with a soft and delicate texture. Children will eat this cottage cheese with pleasure. Suitable for first feeding of infants.
Ingredients:
- milk – 3300 ml, recommended to use homemade;
- sea salt – 1 teaspoon;
- sour cream – 550 ml.
Preparation:
- Leave the milk in the room to sour. The main thing is not to overcook, otherwise the finished product will turn out bitter.
- Warm up the sour product. The temperature should become 40 degrees. Pour in sour cream. You can't stir it.
- Add some salt. But this is optional; you can do without this ingredient. Take a pre-prepared gauze napkin and pour in the boiled mixture.
- Tie a napkin and hang it for an hour.
With the addition of cottage cheese to the recipe
The finished product is an ideal offer for vegetarians.
Ingredients:
- cottage cheese – 1100 g;
- butter – 110 g;
- salt – 1 tbsp. spoon;
- milk – 1100 ml;
- black pepper – 0.4 teaspoon;
- baking soda– 0.5 teaspoon;
- turmeric – 0.4 tsp.
Preparation:
- Boil the milk. Place cottage cheese. Boil. Turn off the fire.
- Fold the gauze. Three layers will be enough. Pour the prepared mixture. Tie the edges and hang for 17 minutes. Squeeze.
- Place butter in a saucepan. Place the mass. Stir. There should be no lumps left. Fry. Add some salt. Pour in soda and season.
- Move to form. Leave for 3 hours.
How to make sour milk
You can make cheese from sour milk. And for healthy treats you will have to spend a minimum of time and you will be able to enjoy pleasant taste fresh cheese.
Ingredients:
- chopped dill (optional);
- sour milk – 1000 ml;
- salt;
- egg – 1 pc.
Preparation:
- Place the salt in a mixer bowl, then the egg. Turn on high speed. Beat.
- Pour into milk. Bring to a boil over medium heat and simmer. The whey should separate.
- Take a special form that is intended for soft variety cheese. Cover with gauze and pour in the boiled mixture. Sprinkle with dill. Mix.
- Cover with the ends that hang over the edges. Set oppression.
Hard cheese made from milk
Ingredients:
- sea salt;
- full fat milk – 1450 ml;
- spices;
- kefir – 510 ml.
Preparation:
- Boil the milk. Add some salt. Sprinkle with spices. Pour in kefir.
- Boil for 3 minutes. Place gauze in a strainer. Pour in the dairy product. Tie the edges. Squeeze. Place pressure on top. Transfer to the refrigerator compartment.
- Leave for 11 hours.
Cooking Mozzarella
Ingredients:
- sea salt (coarse) – 2 tbsp. spoons;
- milk – 2200 ml;
- pepsin – 0.5 teaspoon;
- water – 1650 ml;
- lemon juice- 2.5 tbsp. spoons.
Preparation:
- Dilute pepsin in half a mug of water.
- Warm up the milk. It will take exactly 70 degrees. Pour in water with pepsin and lemon juice. The mass will curl up.
- Drain off the whey. Place the rest of the mixture in a cloth and squeeze out.
- Warm up the water (90 degrees). Add some salt. Place cheese in water for 2 minutes. Get it. Stretch. Then mash. Repeat the process several times. The mass should become homogeneous and completely smooth.
- Using your fingers, knead. Fold it into an envelope and place it in water.
- Lay out the workpiece and roll it up. It should look like a sausage. Wrap tightly with film. Tie with a rope. It should be a ball. Cool. Remove the film. Place the workpiece in the whey. This is how the product should be stored in the refrigerator.
With kefir
First you need to prepare cottage cheese, and then make cheese based on it. It will come out shiny and will not crumble when cutting.
Ingredients:
- salt (coarse) – 1 teaspoon;
- kefir – 2100 ml;
- black pepper - a pinch;
- soda – 0.5 teaspoon;
- egg (chicken) – 1 pc.;
- paprika;
- butter – 1 tbsp. spoon.
Preparation:
- To prepare you will have to build steam bath. Warm up the kefir. Line a colander with gauze. Pour out the boiled product. Squeeze and hang for 47 minutes.
- Return the prepared mass back. Add some salt. Pour in soda. Add the egg. Sprinkle with paprika, then pepper. Mix with a masher.
- Boil for 17 minutes. The mass will be yellowish and homogeneous.
- Grease a special form butter. Pour in the prepared mixture. Cool and store in the refrigerator compartment. After 1.5 hours the product is completely ready.
Mascarpone cheese made from milk
This is the most basic variation of cooking. The process is very easy and does not require much effort.
Ingredients:
- heavy cream – 1100 ml;
- lemon juice – 3 tbsp. spoons.
Preparation:
- Before starting cooking, build a steam bath. Squeeze juice from lemon.
- Using a food thermometer, bring the milk to 85 degrees. Remove from heat.
- Pour in the juice. While doing this, stir the liquid constantly. Measure the temperature. The thermometer should show 82 degrees.
- Return the liquid to the bath. Stirring and constantly measuring the temperature, bring it to 84 degrees.
- The mass will thicken and become cream-like. Remove from heat. Continuing to stir, cool the mixture. The temperature should become 45 degrees. To speed up the process, the container can be placed in ice cubes or ice water.
- Place a cotton towel in a colander and strain the mixture. Using a spoon, transfer the mixture into a clean towel and hang. Leave for 12 hours.
- Transfer to a colander. Set the pressure and keep in the cold for 11 hours.
Homemade processed cheese
From cottage cheese and milk you can get amazing processed cheese.
Ingredients:
- butter – 110 g;
- soda – 1 teaspoon;
- cottage cheese – 1100 g;
- salt – 1 teaspoon;
- milk – 1100 ml.
Preparation:
- Heat the milk until bubbles form.
- Place cottage cheese. Stirring constantly until it curls. This process will take approximately 4 minutes.
- Fold the gauze. Place the boiled product. Squeeze. Hang. The whey must completely come out of the workpiece.
- Place butter in a saucepan. Sprinkle with baking soda. Add some salt. Mix
- Place the prepared curd mass. Boil for 14 minutes. Be careful not to burn. Remove from flame. Cool.
- It is recommended to stir with a wooden spatula.
- When pouring the kefir product, stir the ingredients vigorously.
- Each time using one recipe, you can change the taste of the product by adding different spices, vegetables, herbs and even olives.
- The taste greatly depends on the milk. Therefore, buy only fresh and pay attention to its aroma.
- If you decide to cook from sour milk, then the souring process can be accelerated. Heat unsoured milk. Add some lemon juice and stir. Leave it on the table. The process will go much faster.
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, with the product home production, no store product can compete. 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 a greased plate with vegetable oil. cling film, wrap it, giving the required form. 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 homemade Adyghe cheese ready!
Making cheese at home is not such a difficult task. And this article is proof of that. Today we will look at the most best recipes homemade cheese.
How to make cheese at home
Hard cheese
To prepare you will need:
- one and a half liters of milk;
- half a liter of kefir;
- salt and spices at your discretion.
Cooking instructions.
- First, boil the milk, then add kefir and salt to it. If you wish, you can throw in nuts, spices, etc.
- Line a colander with gauze and strain the future cheese. All whey should drain off.
- Then squeeze the mixture out again and put it in the refrigerator for half a day. Make a press from a jar of water and place it on the cheese.
- After the time has passed, the cheese can be consumed. Bon appetit!
Exists hard cheese, the preparation of which takes no more than twenty minutes.
Hard cheese in 20 minutes
Required Products:
- kilogram of curd mass;
- liter of milk;
- a couple of eggs;
- one hundred grams of butter;
- a teaspoon of soda and salt.
- Combine cottage cheese with milk. Then put on fire and wait until the whey separates.
- Strain the future cheese using a colander and cheesecloth.
- Transfer the curd mass back into the pan, adding butter.
- Mix eggs, soda and salt. Pour the mixture over the cheese as soon as the butter begins to melt. At this stage, the cheese should be cooked over low heat.
- Stir the cheese all the time so that it does not stick to the walls of the vessel and does not burn.
- After twenty minutes, turn off the stove, pour the cheese into any form.
- When the mixture has cooled, place it in the refrigerator. You can eat the dish after it hardens.
How to make homemade cheese from milk
Plain milk cheese
Ingredients:
- two liters of milk;
- half a liter of kefir;
- four eggs;
- two tablespoons of salt.
Cooking stages.
- Boil the milk, then very carefully pour in the kefir in a small stream. Add also eggs and salt.
- Cook the mixture for about seven minutes, stirring regularly.
- Then turn off the heat and let the future cheese cool.
- Strain the cheese until the mixture is thick.
- Keep the dish under pressure for five hours.
The taste of the cheese according to this recipe is not similar to other products due to the increased saltiness.
Homemade cheese with herbs and garlic
Required Products:
- two liters of milk;
- two tablespoons of salt (tablespoons);
- six eggs;
- 400 g sour cream;
- 300 ml yogurt;
- greens, garlic.
The preparation is as follows.
- Add salt to the milk and then boil the liquid.
- Mix yogurt, eggs and sour cream. Beat the mixture in a blender.
- Pour the yogurt into the milk in a thin stream.
- Stir the cheese mixture constantly to prevent it from burning. Within a few minutes the whey will separate from the cheese. Let the cheese sit for a while.
- Using a colander and cheesecloth, strain the base.
- Chop the dill and garlic and add these ingredients to the dish.
- Next, put the cheese under the press for four hours. When one solid lump forms, transfer the mixture to the refrigerator.
Homemade cottage cheese
Homemade processed cheese
Ingredients:
- half a kilogram of cottage cheese;
- half a liter of milk;
- two eggs;
- 50 g butter;
- half a spoon of soda;
- a teaspoon of salt.
The preparation is as follows.
- Mix cottage cheese and milk. Then put the mixture on the fire and cook for about ten minutes.
- At the end of cooking, strain the future cheese.
- Add butter to the base, as well as pre-beaten eggs.
- After mixing well, add more baking soda and salt.
- Place the cheese in a saucepan, but not an enamel one, otherwise it will be difficult to clean. Turn on the gas and cook the dish for seven minutes. Stir the cheese mixture constantly.
- As soon as the base begins to move away from the walls of the vessel, you can turn off the heat.
- Place the cheese into any molds and then place it in the refrigerator.
- The dish is ready!
Philadelphia cheese"
List of products:
- two hundred grams of cottage cheese;
- egg;
- a spoonful of salt and sugar;
- lemon juice.
Cooking instructions.
- Beat the egg, then add a few tablespoons of lemon juice.
- Transfer the mixture to a blender along with the cottage cheese. Beat the ingredients for three minutes.
- Transfer the cheese mixture into the mold and refrigerate.
That's it, the dish is ready! It will take no more than ten minutes to prepare.
Spicy curd cheese
Ingredients:
- two hundred grams of cottage cheese;
- one hundred grams of butter;
- dill, parsley, celery;
- two cloves of garlic;
- salt and pepper.
Preparation:
- Melt the butter a little.
- Place all ingredients in a blender and blend well. At this stage, cooking ends.
If you don't have a blender:
- Rub the curd mass using a grater.
- Next, chop the herbs and garlic with a knife.
- Melt the butter. Combine it with cottage cheese.
- Add cheese and other ingredients. Stir the mixture using a regular spoon.
Homemade cheese recipes
Labneh Yogurt and Mint Cheese
You will need:
- two glasses of plain yogurt without additives;
- spoon of dried mint;
- salt;
- a couple of tablespoons of olive oil;
- slices of bread.
Simply combine yogurt, mint and salt. Mix well.
Homemade feta
To prepare, you only need two ingredients: two liters of kefir and three teaspoons of salt.
The preparation is as follows.
- Pour kefir into a saucepan and salt it.
- Boil the milky liquid on low heat.
- Within ten minutes of boiling, the whey will separate. Once this happens, strain the dish using a colander and cheesecloth.
- Then twist the gauze and put the cheese under the press overnight.
Cheese in a slow cooker
Ingredients:
- three liters of milk;
- spoon citric acid;
- six tablets of acedin-pepsin;
- dill.
The cooking method is as follows.
- First, pour the milk into the slow cooker.
- Add citric acid.
- Select a cooking mode in which the temperature in the device will not exceed 40°C. Cooking time – 10 minutes.
- Use a masher to turn the tablets into powder. Dissolve it in a glass of water.
- After ten minutes of cooking, open the multicooker lid. Add the ingredient, turn on the device again, only for half an hour.
- Next, cut the resulting cheese into pieces.
- Place the cottage cheese in a colander and let the whey drain completely.
- Chop the dill and add it to the cheese. Mix the mass well.
- The last step is to put the cheese under pressure for half a day.
- Bon appetit!
The basis of cheese is milk: cow, goat or sheep. You can add cottage cheese, sour cream, kefir, and butter to milk. It is best to use farm products with high fat content: ultra-pasteurized milk will not curdle, and skim milk will simply not make very tasty cheese.
Excipients are certain bacteria and enzymes that accelerate the process of separating milk into whey and curd. They can be bought in a store or ordered online.
Lemon juice, citric acid solution or vinegar do the same job.
Bacteria and other microorganisms also affect the taste and texture of cheese. But you can prepare it without a special starter - with initial stage It's better to do so.
In addition to the main and auxiliary ones, you can add additional ingredients: nuts, herbs, mushrooms, vegetables or ham. You can also use spices such as turmeric, which will give the cheese a yellow color.
Technology
Preparation
Prepare cheese in clean containers and on clean work surfaces. If you touch something foreign, be sure to dry them with a fresh towel.
If these rules are not followed, harmful bacteria may enter the cheese and it will spoil.
In addition, cheese easily absorbs foreign odors, so there is no need to use perfumed products before preparing it. It’s also not a good idea to cook other dishes at the same time: the cheese can absorb the flavors of the food.
Cooking process
Cheese is made by separating milk into curd mass and whey. To do this, pour milk into a non-stick pan and bring to a boil. Usually other dairy products and auxiliary ingredients are added at this stage. The milk is then continued to be heated until the curd mass separates from the whey.
Kurkuma.ru
The separated curd mass is filtered through clean gauze and a sieve.
kurkuma.ru After this, the future cheese, still wrapped in cloth, is pressed down with a weight or hung to finally rid it of whey. In this position, the cheese usually ripens from several hours to a day.
kurkuma.ru Under pressure they become harder. It is believed that the heavier the load and the longer the mass lies under it, the denser and richer the cheese will be. It is optimal to use a load of 10 kg.
Store homemade cheese in the refrigerator for about a week.
Recipes
rezeptide.ru Ingredients
- 1 liter of milk;
- 2 tablespoons apple cider vinegar;
- 2 tablespoons butter;
- 1 teaspoon of dry herbs;
- 1 teaspoon salt.
Preparation
Bring the milk to a boil and add the remaining ingredients. When the mixture boils again, remove it from the heat, strain through cheesecloth and squeeze. Place the mass under the weight. When the cheese has cooled, you can cut it into pieces and serve.
foodandhealth.ru Ingredients
- 1 l heavy cream;
- 3 tablespoons lemon juice.
Preparation
Place the cream over medium heat and heat, stirring, but do not bring to a boil. As soon as bubbles begin to appear on the surface, remove the pan from the heat and, while continuing to stir, add lemon juice.
Return the pan to the stove, reduce the heat to low and simmer for about 10 minutes. When the mixture turns into thick cream, throw it into a sieve lined with gauze.
Leave the mixture for about an hour or hang overnight. When all the whey has drained off, you can taste the cheese.
ywol.ru Ingredients
- 1 liter of milk;
- 2 tablespoons salt;
- 3 eggs;
- 200 g sour cream.
Preparation
Bring the milk to a boil. Without reducing the heat, add salt, beaten eggs and sour cream. Cook the mixture, stirring, for about 5 minutes. When the whey begins to separate, drain the mixture into a colander lined with gauze. Hang the cheese for 3 hours, and then put it under the press for a few more hours.
1neof.ru Ingredients
- 3 liters of milk;
- 2 kg of cottage cheese;
- 100 g butter;
- 1 egg;
- ½ teaspoon of soda;
- salt - to taste.
Preparation
Heat the milk, but do not bring it to a boil. Add cottage cheese and stir. After this, reduce the heat to low and simmer the mixture, stirring constantly. When the curd mass separates, place it in a colander lined with gauze or a cotton towel.
Melt the butter in a saucepan, put the resulting cheese in it, add the egg, soda and salt. Prepare the mixture, stirring constantly. When it begins to acquire a creamy consistency and turn yellow, remove it from the heat. Place the cheese in a mold, press down with a weight and put it in the refrigerator for several hours or a day.
The resulting cheeses can be served as an independent snack or used to make sandwiches, salads, etc. The separated whey can also be put into circulation: for example, you can use it to make okroshka or pancakes.
How to make cheese at home - TOP 8 recipes with photos from the magazine website
Cheese is a unique dairy product. It is rich in vitamins - A, B1, B2, B12, C, D, E, PP, and the ratio of phosphorus and calcium in it is perfectly balanced. It is also very valuable that the nutrients contained in cheese are absorbed by the human body by 98-99%.
People have been making cheese since time immemorial. It was most likely invented by accident in the 8th millennium BC, during the period when sheep began to be domesticated: milk, when stored in the stomachs of these animals, thanks rennet turned into cottage cheese and whey.
Today, store shelves abound different types cheeses Soft and hard, creamy and melted, smoked and moldy... However, many cheeses contain flavorings, thickeners, preservatives, and therefore resemble natural product very distant.
Fortunately, there is a way out of this situation: you can learn how to make cheese at home, tasty and healthy, without harmful industrial additives. We invite you to try your hand at making homemade cheese. We will tell you a few secrets on how to make it delicious, and share the most delicious recipes homemade cheese.
How to make homemade cheese
Recipe 1.
You will need: 1 kg of cottage cheese, 1 egg or 2 yolks, 1 liter of milk, 120 g of butter, 2-3 teaspoons of soda, 1 coffee spoon of salt and spices (dill or cumin seeds) as desired.
In a large saucepan, bring the milk to a boil. Place the cottage cheese in the milk and cook, stirring constantly, for about 4 minutes over low heat until the whey separates. Then take clean gauze, soak it in water, fold it in two layers and line a colander; Pour the hot curd mixture into it. When the whey has drained well, tie the gauze tightly and hang it over the sink. While excess liquid is draining, beat softened butter, salt, soda and egg (or yolks) in a separate bowl. When the whey has completely drained, transfer the cottage cheese into a clean bowl, combine with the yolks and butter, and mix well. If desired, add dill, cumin seeds or other seeds to the cheese. fragrant herbs taste. Boil a small amount of water in a large saucepan. Place another, smaller bowl on top, and place the prepared curd mass into it. Cook in a water bath for about 9 minutes, stirring continuously. When the curd mass begins to melt and becomes viscous, transfer it to a mold greased with butter, press lightly on top and let it stand in the refrigerator for 2-3 hours. Remove the finished cheese from the mold and serve, cutting into pieces.
Recipe 2.
You will need: 1 kg of homemade non-grain cottage cheese with a fat content of at least 9%, 100 g of butter with a fat content of at least 82%, 3 eggs, 1 liter of milk with a fat content of 3.2%, 1 teaspoon each of soda and salt.
Boil the milk, add the cottage cheese and cook for about 30 minutes after boiling, stirring constantly. Place a colander in another saucepan, lay gauze folded in 2-3 layers on it and lay out the prepared cottage cheese. After the whey has drained (by the way, it produces very delicious pancakes), place the cheese mass in another, clean bowl, add well-beaten eggs, softened butter, salt and soda. Combine all the ingredients well, cook over medium heat for about 10 minutes, stirring constantly, and place the curd mass in a deep bowl greased with butter, carefully level with a spoon, and when the cheese has cooled, put it in the refrigerator for 2-3 hours. Remove the finished Adyghe cheese from the bowl, turning it over. Serve by cutting into beautiful slices.
Recipe 3.
You will need: 1 liter of milk, 1 tablespoon of coarse salt, 3 eggs, 200 ml of sour cream, spices to taste.
Add salt to milk, stir, boil. Mix the sour cream well with the eggs and pour into the hot milk in a thin stream. Cook over low heat, stirring, for 3-4 minutes. Immediately after large flakes form, you can add your favorite spices, herbs that you like, or garlic to the curd mass. It's simple and at the same time win-win, wonderful recipe homemade suluguni. The finished cheese tastes like tender cheese. You can also make it with cilantro, dill, paprika, olives, sun-dried tomatoes, walnuts– the additives can be whatever you like. After cooking, strain the cheese through a fine sieve (or gauze folded in 2-3 layers), place in a bowl and put in the refrigerator for a couple of hours.
Recipe 4.
Needed (for 1 kg finished product): 1 dessert spoon natural wine vinegar, 10 liters of milk + 200 ml of milk for sourdough, 1 g of pepsin for sourdough (you can buy it at the market or in a pharmacy).
For the starter, combine 200 ml of milk in a separate bowl. room temperature With wine vinegar. Dilute pepsin in the resulting mixture. Strain 10 liters of milk through a fine sieve (or cheesecloth), heat it to a temperature of 30 degrees in a cauldron (or aluminum pan), pour in the starter and let it stand for half an hour in a warm place. Then place the container with milk on slow fire. With clean hands, collect the mixture that curls up against the sides of the pan. The cheese curls in about 5 minutes. If you take the lumps out of the pan, place them in a prepared colander with gauze and squeeze out the whey, you will get young homemade cheese; it is already ready to eat. And for classic suluguni, you need to leave it to ferment in unsalted whey in a warm place for a couple of hours. To check the readiness of the cheese, cut a thin piece and dip it in hot water for 1-2 minutes. If the cheese stretches slightly, you can begin further processing. The main thing is that it does not tear. Divide the prepared cheese into strips approximately 2 cm thick and place in hot water (about 85º). Melt it over low heat, stirring in one direction with a wooden spatula. When the mass has completely melted, remove it from the pan, glue it into a lump, giving the cheese the shape of a head. Classic suluguni is ready!
Recipe 5.
You will need: 200 ml of heavy cream, 800 ml of sour cream 20% fat, 2 teaspoons of lemon juice.
Mix the cream (you can use full-fat milk instead) well with sour cream and heat to 75º over low heat with continuous stirring (but do not overheat, under no circumstances allow the mixture to boil!). Pour lemon juice into the hot cream and stir – the liquid will curdle. After this, immediately turn off the heat and let the cheese mass cool. Soak the gauze folded in several layers in water, place in a colander, transfer the cheese mixture and leave for at least an hour - the excess liquid should drain completely. After this, the cheese can be squeezed, and the better it is squeezed, the denser, more beautiful and tastier it will be. Homemade mascarpone should be stored in the refrigerator.
Recipe 6.
You will need: 5-6 liters of goat milk, 2 eggs, 1 tablespoon of soda, 100 g of butter, salt and spices to taste.
To prepare goat milk cottage cheese, pour it into a large container, preferably glass, and put 1 tablespoon of kefir, sour cream or a crust of black bread there. The milk will turn sour in a couple of days. When this happens, heat it directly in the jar in a water bath. There is one secret: the slower the sour milk is heated, the softer and more tender the cottage cheese will be. When the whey separates, drain the curd into a colander lined with gauze folded in 4 layers. After the liquid has drained, tie the corners of the gauze and hang the “bag” over some container. Leave it overnight. The next morning, melt the butter in a saucepan, beat in the eggs, salt, add soda and spices. Combine all ingredients well, add cottage cheese, place the pan on water bath and heat over very low heat while stirring continuously. The cheese is ready when the curd begins to melt and becomes viscous. For complete readiness, while the cheese is liquid, pour it into a greased sunflower oil form and put it in the refrigerator.
Recipe 7.
You will need: 1 teaspoon of soda, 400 g homemade cottage cheese, 1 egg, 50 g butter, salt and spices to taste.
To make the cottage cheese more tender, pass it through a meat grinder or grind it through a sieve. Then add butter, egg, salt and soda. Place the cauldron with this mixture on low heat and stir with a spoon until smooth. If desired, add spices - garlic, basil, dill, parsley, and if you want the processed cheese to acquire a beautiful yellowish tint, add turmeric. Stir the curd mixture continuously until it melts (bubbles should appear). The main thing is not to overcook it on the fire, otherwise the consistency will not be melted cheese, but something similar to feta cheese. Pour the resulting mass into a bowl, and when it cools down, the processed cheese is ready. When serving, garnish it with fresh herbs.
Recipe 8.
You will need: 2 liters of kefir, 50 g of butter, 1 egg, 0.5 teaspoon of soda, 1 teaspoon of salt, 0.5 coffee spoon of paprika.
Build a water bath: place a cauldron with a small amount water, and place a smaller saucepan or bowl with kefir on top, so that it does not touch the water. On steam bath keep the kefir until it turns into curd: when the whey separates, the kefir will begin to thicken. The main thing is not to overcook it, make sure it doesn’t boil. As soon as the kefir becomes dense, place it in a colander lined with three layers of gauze, squeeze out the excess liquid and leave in the “bag” for at least a quarter of an hour until it drains completely. After this, transfer the cottage cheese into the bowl in which the kefir was “steamed”, add salt, soda, paprika, butter and egg. Mash everything well with a fork and put it back in the water bath. The melting process will begin in approximately 3 minutes; Once this happens, start stirring the mixture with a wooden spatula. Stir continuously until you get a yellowish mass without lumps; this will take about 10-15 minutes. Grease a cheese mold (it’s better to take a bamboo bowl or a plastic container) with butter in advance, place the prepared cheese mixture in a thick layer and refrigerate for 1-2 hours. If desired, you can add your favorite spices, nuts, and aromatic herbs to the cheese.
As you can see, making cheese at home is very simple., the main thing is that all products are fresh and of high quality. Good luck to you in this exciting endeavor! And delicious homemade cheese!
