How to cook homemade cheese. Village cottage cheese

Olga Dekker

Hello, my dear readers!

5 rules of proper nutrition from Olga Dekker

I'll tell you the truth: I really love real cheese, not only for its taste, but also for the fact that it is very satisfying and healthy.

I often advise women to eat it. Especially for those who want to be slim, vigorous and stay young longer :)

True, I recently found out this ... Already, goosebumps are still running down my back ... :(

Are you aware that many cheese makers are crooks?

What do stores mostly sell harmful cheese fakes? Don't believe?..

I just watched this show and thought: how to be? What to do? At least become a cheese maker! ..

And what? Let's become! I have a great recipe for cottage cheese cheese at home. Even two recipes! Look at the photo. What a beauty, right?

One cheese will be a bit like Dutch, and the second will be tender, melted.

You will be surprised how easy it is to make delicious and healthy homemade cheese from cottage cheese...

I propose so. Let's listen to Cher's inspiring song - Believe first and then get right down to business! :)

The recipe for homemade cottage cheese cheese is so simple that you can make it at least every day!

Following my recipe with a photo, you will see that it is not difficult to cook cheese)

We will need:

Recipe:

Energy value per 100 gr - 161 kcal;

Proteins - 8.7 g;
Fat - 12.52 g;
Carbohydrates - 3.23 g;

In Russian stores below 17% fat cannot be found!!! And here it turns out only - 12%. Just like in Europe :)

Such a wonderful cheese is suitable not only for sandwiches, but also for pizza - because it melts perfectly in the oven. Well, and, of course, it is very good in salads - for example, in.

I am sure that hand-made cottage cheese cheese will become a favorite delicacy on your table :)

Shall we take a musical break?

Let's listen to the charming Bonnie Tyler - "Total Eclipse of the Heart" and then I will surprise you...

Processed cheese can also be easily made at home. Does your beloved family deserve the very best products?

So make the most healthy and delicious processed cheese in the world!

Products:

Cottage cheese - 500 gr.
Milk - 0.5 l.
Egg - 1 pc.
Butter - 50 gr.
Fructose - ½ spoon
Salt - 1 tsp. a spoon
Soda - ¼ spoon

Unlike the previous recipe, this time we will not bring the products to a boil. It is very important! Otherwise, the cheese will not be soft.

Recipe:

1. Mix milk and cottage cheese in a saucepan and put on fire - medium, so that the mixture warms up, but cannot boil. While stirring, wait until the milk protein separates from the whey.

2. Throw the cheese mass into a sieve or into a gauze bag - you need to get rid of excess liquid.

3. Add an egg, salt and fructose to the cottage cheese. Mix them thoroughly, or better, beat them with a mixer.

4. Then, in fact, we will begin to make melted cheese from cottage cheese. Melt the butter in a water bath or in a saucepan with a thick bottom, put the curd mass there and begin to stir, preventing boiling.

5. After the mixture becomes viscous and homogeneous, put it in a mold and leave to cool. Soon the cheese will be eaten. Or you can put it in the refrigerator for 12 hours so that it acquires a better consistency.

With homemade melted cheese, pasta, cheese sauce and even a simple sandwich will become incredibly tender!

And what a tasty and healthy product is obtained on the basis of homemade processed cheese ... Mmmm ... Be sure to try it :)

Calorie content and BJU per 100 g:

Calorie content - 123 kcal;
Proteins - 9.11 g;
Fat - 8 g;
Carbohydrates - 3.76 g.

I think that such a low-calorie product is quite suitable for diet food :)

And especially the processed cheese is loved by children!

And if store-bought cheese is full of thickeners, preservatives and other hazards, then you will be completely calm about the quality of a product made by yourself. :)

Do not forbid your children to eat processed cheese - cook this delicacy for them yourself!

Cheese ... or not cheese? .. The whole bitter truth about fakes and deceit!

I think that it is not at all difficult to refuse many harmful store products in favor of similar homemade ones. Cheese is the same story.

Be sure to watch this show and write your opinion in the comments. I'm very interested, really.

For health, youth and beauty

Do not buy "fake cheese" in stores. Boil the cheese yourself a few times. You will feel the difference! Especially since it's really easy :)

Just practice more often and follow my advice:

1. If you do not want to eat eggs, you can try to do without them. The high quality of milk and cottage cheese is much more important.

2. The heavier the press, the harder the cheese will be; the longer the exposure time, the richer, sharper the taste.

3. Goat milk gives a delicate creamy taste.

4. You can add chopped mushrooms, paprika, cumin, dill, cilantro, nuts to the cheese mixture ...

5. The shelf life of such a product without preservatives, of course, is small - about a week. And it is better to store it not in a bag, but in paper or a cotton napkin.

Did you like these recipes?

Vivacity, health to you and your families!

5 weight loss myths Get free from celebrity nutritionist Olga Dekker

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Just watch a documentary video about fakes and cheating customers. Added it to the bottom of this page.

P.S. Eat like a gourmet and at the same time become slimmer, lighter and more mobile!

P. P. S. Proper cheeses are rich in vitamins, trace elements, amino acids.

But even the best of them cannot give everything so that we look great and feel great. But a competent experienced expert can! :)

You can get helpful tips and recipes for delicious, healthy meals for free. I look forward to visiting you on my Instagram page @olgadekker . Come, read, ask questions in the comments. I answer every day ;)

Making cheese at home is not such a difficult thing. And this article is proof of that. Today we will look at the best homemade cheese recipes.

How to make cheese at home

hard cheese

For cooking 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. Optionally, you can throw in nuts, spices, etc.
Line a colander with gauze, strain the future cheese. All whey must drain.
Then squeeze the mass again and send it to the refrigerator for half a day. Make a press from a can of water and place it on the cheese.
After the time has passed, the cheese can be consumed. Enjoy your meal!

There is a hard cheese, the preparation of which takes no more than twenty minutes.

Hard cheese in 20 minutes

Required products:

kilogram of curd mass;
a 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.
Return the curd mass to 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 on low heat.
Stir the cheese all the time so that it does not stick to the walls of the dish and does not burn.
After twenty minutes, turn off the stove, pour the cheese into any form.
When the mass has cooled, send it to the refrigerator. You can eat the dish after hardening.

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.

Stages of preparation.

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 more minutes, stirring regularly.
Then turn off the heat and let the future cheese cool down.
Strain the cheese so that the mass is dense.
Hold the dish under pressure for five hours.

The taste of cheese according to this recipe is not like other products due to the increased salinity.

Homemade cheese with herbs and garlic

Required products:

two liters of milk;
two tablespoons of salt (table);
six eggs;
400 g sour cream;
300 ml of yogurt;
greens, garlic.

The preparation is the following.

Add salt to the milk and then boil the liquid.
Mix yogurt, eggs and sour cream. Whisk the mixture in a blender.
Pour the yogurt into the milk in a thin stream.
Constantly stir the cheese mass so that it does not burn. Within a few minutes the whey will separate from the cheese. Let the cheese rest for a while.
Using a colander and cheesecloth, strain the base.
Grind dill and garlic, add these ingredients to the dish.
Next, put the cheese under the press for four hours. When one solid lump forms, transfer the mass to the refrigerator.

Homemade cottage cheese

Melted cheese at home

Ingredients:

half a kilogram of cottage cheese;
half a liter of milk;
two eggs;
50 g butter;
half a spoonful of soda;
a teaspoon of salt.

The preparation is the following.

Mix cottage cheese and milk. Then put the mass on the fire, 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 soda and salt.
Transfer the cheese to a saucepan, but not an enamel one, otherwise it will be difficult to wash it off. Turn on the gas, cook the dish for seven minutes. Constantly stir the cheese mass.
As soon as the base begins to move away from the walls of the dish, you can turn off the fire.
Transfer the cheese to any molds, then send it to the refrigerator.
The dish is ready!

Philadelphia cheese"

Product List:

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 curd. Whisk the food for three minutes.
Transfer the cheese mass to the mold and refrigerate.

Everything, the dish is ready! It takes 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.

Cooking:

Melt the butter a little.
Place all ingredients in a blender, blend well. At this stage, the preparation ends.

If you don't have a blender:

Wipe the curd mass using a grater.
Next, chop the herbs and garlic with a knife.
Melt the butter. Combine it with curd.
Add to cheese and other ingredients. Stir the mass either with a regular spoon.

Homemade cheese recipes

Yogurt and mint cheese "Labne"

You will need:

two glasses of regular yogurt without additives;
a spoonful of dried mint;
salt;
a couple of tablespoons of olive oil;
slices of bread.

Just combine yogurt, mint and salt. Mix well.

homemade feta

For cooking, you need only two ingredients: two liters of kefir and three teaspoons of salt.

The preparation is the following.

Pour the kefir into a saucepan and salt it.
Boil the milky liquid by setting a small fire.
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 all night.

Cheese in a slow cooker

Ingredients:

three liters of milk;
a spoonful of citric acid;
six tablets of acedin-pepsin;
dill.

The cooking method is the following.

First, pour the milk into a 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 crusher 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.
Drain the cottage cheese in a colander, let the whey drain completely.
Chop the dill, add it to the cheese. Mix well.
The last step is to put the cheese under the press for half a day.
Enjoy your meal!

Homemade cottage cheese is one of the easiest cheese recipes you can make at home. It does not require special starter cultures and enzymes, as well as complex equipment, only what every housewife has at hand. Also, the maturation of this cheese does not need to wait: it is ready almost immediately. According to this recipe, homemade cheese was prepared by our mothers and grandmothers in times of shortage, when real cheese was not to be found on the shelves. Such homemade cheese turns out to be quite tasty and nutritious. So, if you have never made cheese yourself, feel free to start with this simple recipe for homemade cheese from cottage cheese and milk.

By the way, such a product is not cheese, but rather a cheese dish. After all, cottage cheese is a type of cheese in itself, so it turns out that we make cheese from cheese =)

Ingredients

1 l.

whole milk

1 kg.

cottage cheese

3 pcs.

chicken egg

take one whole egg and 2 yolks

100 g

butter

soften

1 tsp

baking soda

1/4 tsp

salt

taste

After cooking you will receive: cheese weighing 900 - 1000 g.

Equipment

3 l.

pot

enameled or stainless steel

5 l.

pot

for a water bath

colander

skimmer

wooden or plastic

per 1 kg.

cheese molding container

gauze

Step-by-step recipe for making homemade semi-hard cheese from cottage cheese and milk

Pour milk into a large saucepan and bring to a boil. Reduce the fire to a minimum.
Add cottage cheese to milk, mix thoroughly and cook for 5 minutes, until whey separates, stirring constantly.
Line a colander with a double layer of gauze, put the curd mass there with a slotted spoon.
Leave for 15 minutes to glass serum.
Tie the edges of the gauze and hang the resulting knot over the sink or pan until the serum stops dripping.
Mix egg yolks and soft butter. Add salt, soda and beat with a mixer until an even, homogeneous mass is obtained.
Break the dried curd mass into small pieces and also mix with eggs and butter with a mixer.
Pour the resulting mixture into a saucepan, put in a water bath.
Bring the water in a water bath to a boil, then cook the cheese mass for 10 minutes, stirring constantly. The cheese should become sticky.
Transfer the cheese mass to the prepared form and put it in the refrigerator to harden for 2-3 hours. To make the cheese firmer, you can put a small weight on top.

On the shelves of shops you can find various varieties and types of cheeses.

Most of them are brought from abroad - from Switzerland, Holland, France or Italy.

Although, due to the impact of sanctions, Russian cheeses are now not in the minority.

But the prices for good cheese are very "bite".

And who will guarantee that there are no preservatives, thickeners and flavorings in store-bought cheeses?

People knew about cheeses several centuries ago, when it was not possible to mass-produce this product. Each 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 cooking is either boiling milk with coagulation enzymes, or melting dairy products. There are a lot of recipes for making homemade cheese. How to make cheese at home from milk - later in the article.

Cooking homemade cheese from milk: cooking features

No cheese recipe is complete without milk, so the choice of this ingredient should be approached thoroughly. If the recipe does not specify how fat the milk should be, then it is better to use homemade, farm milk. In the case when it is not possible to purchase farm milk, it can be replaced with store-bought milk with a maximum percentage of fat content and a minimum shelf life.

In addition to milk, many homemade cheeses also contain cottage cheese. And you need to be careful with this product - real cottage cheese is rarely found in grocery stores, mainly curd mass or a curd product is on sale. Curd mass does not make real cheese. Therefore, it is better to buy cottage cheese from farmers or make it yourself at home. Only in this case, you can 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 hard cheese is needed, then the press should be as heavy as possible.

When choosing low-fat foods, you need to be prepared for the fact that there will be a lot of whey and relatively little cheese. The higher the fat content of the cheese, the more oily 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 down for some time - “ripened”. The taste will become brighter and richer. However, it must be borne in mind that cheeses weighing from half a kilogram ripen well. Therefore, to make homemade hard cheese tastier, you should not spare the ingredients on it and it is better to wait a few days after its preparation.

As for the devices for making homemade cheeses, everything is not so scary. The cheese mold, in its absence, 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 just pour it out, but whey can be used in some dishes. Thin openwork pancakes are easily obtained from whey dough. Some people use this product when making okroshka.

How to make cheese at home from milk: preparing hard cheese

Hard cheeses are made by boiling dairy products with clotting enzymes. During the manufacturing process, whey is released, and the more whey is separated, respectively, the harder the cheese will turn out. Hard cheese must be kept under pressure, then it will turn out more dense. Let us consider in detail the most popular recipes for making hard cheeses from milk at home:

1. Adyghe cheese

This recipe is the easiest to prepare, requires little financial investment. The output is the most delicate cheese without preservatives, flavor enhancers and flavorings.

Ingredients: Pasteurized milk (you can farm, the fatter the milk, the better) - 3 l, kefir (better farm or homemade) - 1 l, salt - 1.5-2 tsp. (maybe more, maybe less - you should focus only on your own taste)

Cooking process:

1) The indicated amount of kefir must be poured into a deep saucepan and put on a slow fire. It is better if kefir is not fat-free, but as fat as possible. Boil kefir over low heat until the curd separates from the whey and floats.

2) The next step is to separate the curd from the whey. Serum cannot be poured out! It will come in handy later in the cooking process. It must be left at room temperature for souring for two days.

3) Pour the indicated amount of milk into a deep saucepan and bring it to a boil. Then you need to reduce the heat and pour in the very whey that sour for 2 days. Mix well and cook over low heat until the cheese rises.

4) Next, you need to strain the cheese, separate it from the liquid. Add salt to cheese, stir. After that, the resulting mass must be put in cheesecloth and hung over a container or over a sink. This must be done so that the remaining liquid is glass.

5) After 30 minutes, remove the cheese from the cheesecloth, put it in a clean bowl and place it under a press. The water that stands out from the cheese must be drained. Under pressure, the cheese should stay 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 requires the elimination of eggs and animal enzymes from the diet. This recipe, like the first one, is very simple.

Ingredients: Milk (similarly, as in the previous recipe, it is better to take fatter milk) - 1 l, butter - 100 g, cottage cheese (preferably farm or home-made) - 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, reduce the amount, focusing on your own taste sensations).

Cooking process:

1) Milk must be poured into a deep saucepan, put on high heat, bring to a boil. Add cottage cheese in the indicated amount to boiling milk, bring to a boil again. Immediately after boiling, the stove must be turned off.

2) The contents of the pan must be filtered through cheesecloth. The liquid that separates during filtering must be drained. Further, it is necessary to continue working with the mass that remained in the gauze. You can hang gauze for 10 minutes so that the liquid drains, or you can simply squeeze the workpiece in gauze well with your hands.

3) 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 mass. 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 moves 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 in the right place. There are 2 options for making this cheese at home. One of them - using rennet (an enzyme of animal origin), and the second - from dairy products with vinegar. The most successful of these two options is undoubtedly the first. But vegetarians should not eat such cheese, as it contains abomasum. This recipe contains pepsin (an animal enzyme), you can buy it at a pharmacy.

Ingredients: Milk (necessarily fat, not less than 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 it turned out a little more, you should not be afraid - this enzyme is safe for the human body.

Cooking process:

1) Add pepsin to half a glass of water (preferably warm or room temperature).

2) Pour milk into a deep saucepan, put on medium heat. You need to heat the milk to 70 degrees. Then diluted pepsin and lemon juice are added.

3) Further, the process is very fast - the whey will begin to separate immediately. You don't have to wait for the boil. Immediately after the complete separation of the serum, you need to carefully drain it (the serum will still come in handy). And the remaining hot mass must be squeezed out by hand.

4) Pour water into another pan, heat to 90 degrees. Immediately after heating, the pan must be removed from the stove, add salt to the water and mix. Then you need to put 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 for a couple of minutes more. The cheese mass should be smooth and uniform.

5) The resulting mass must be laid out on a board, kneaded with your fingers, and then folded into an envelope and sent back to hot water.

6) Spread cling film on the table, put the cheese mass on it and roll up the “sausage”. Tightly wrap the resulting "sausage" with a film and pull it with a string in several places to make small balls.

7) After cooling, remove the cheese from the film and transfer it to a container with whey, which remained at the very beginning of cooking. It is necessary to store homemade Mozzarella in whey in the refrigerator.

How to make cheese at home from milk: preparing soft cheese

As a rule, soft cheese is easier to prepare than hard cheese. Consider 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 seeing this delicate cheese as part of rolls, but it can also be used in the preparation of pastry creams.

Ingredients: Milk (necessarily fatty, otherwise the cheese will not turn out) - 1 l, kefir (low-fat, you can completely skim) - 0.5 l, chicken egg - 1 pc, salt and sugar - 1 tsp each. each, citric acid - 1 pinch or on the tip of a knife.

Cooking process:

1) Pour milk into a saucepan, put on fire. Stirring constantly, add sugar and salt, bring the milk to a boil.

2) Immediately after boiling, add cottage cheese to the milk, mix. You need to cook until the mass curdles. After that, strain the mass, put it in gauze and hang it in a container or over the sink for 10 minutes, so that the excess liquid is glass.

3) At this time, while the curd mass is draining, it is necessary to beat the egg and a small amount of citric acid. Then carefully add the mass of gauze and continue to beat. The cheese should be smooth and fluffy.

If desired, before putting the cheese in the refrigerator, you can add chopped greens to it. Such tender cheese must be stored in the refrigerator, but not more than one week.

2. Mascarpone at home

There are many variations of 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 would be better if the cottage cheese, which is necessary for making this cheese, is made from farm milk at home.

Ingredients: Cottage cheese (fat) - 200 g, cream (fat, 33%) - 200 ml.

Cooking process:

1) Granular cottage cheese for cheese does not resemble the consistency, and the curd mass loses in fat content and sometimes includes non-natural 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. With 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. Keeps in the refrigerator for up to one and a half to two weeks.

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. And how you want to eat a slice of 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 is the easiest cooking method. 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 an 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 a 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 using our recipes as a basis.