How to make homemade cheese - recipes and cooking technology. ingredients and tips

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 the 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 cooks know how to make homemade cheese so that its taste is in no way inferior to European counterparts. It is prepared from fat 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 a head of 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 a simple recipe that includes cottage cheese, eggs, soda and a little sour cream, any student can handle it. The ingredients are interrupted with a blender, boiled for steam bath 10-15 minutes, add spices and fried champignons. Pour into jars or molds, send to the refrigerator shelf. Cooking 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 perfect home product very simple - before you make cheese, you need to buy 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.

Classic recipe homemade cheese is easy to perform and requires minimum quantity ingredients. From milk, fresh lemon juice and plain water can make 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 tbsp.

Cooking method:

Bring homemade full fat milk to a boil over medium heat, stirring occasionally. 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.
Rinse the mixture carefully 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 a natural product with fantastic softness. 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 prepared 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. You can simply spread a spoonful of cream cheese 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 substituted 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.

Soft cheese Philadelphia 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.

Cheese can be prepared at home, and it is not as difficult as it seems at first glance. The advantages of homemade cheese are that it is not only very tasty, but also healthy, since only high-quality products are used in the cooking process. natural products without preservatives and other chemicals. Also, you can do dietary product if you use low-fat ingredients when making homemade cheese. Home cottage cheese- a real delicacy that will delight both children and adults. In addition, it can be used to make many interesting dishes whose recipes are published on our website.

Basics of making homemade cheese

Many types of cheese are prepared at home - hard, processed, Adyghe, Philadelphia, Suluguni, ricotta, mozzarella or cream cheese, which is spread on bread. The classic homemade cheese recipe includes very fresh milk fat content of at least 2.5% (store or village, cow or goat), kefir, butter, sour cream, cottage cheese, fragrant herbs and spicy spices. The taste of cottage cheese can be varied with interesting additives - fried mushrooms, nuts, olives, vegetables, ham and herbs. You can experiment with products and invent your own cheeses while sticking to the basic technology. More experienced chefs cook cheese with rennet, but you can do without it, at least at the initial stage.

The essence of all recipes is that the milk is brought to a boil in a large and necessarily non-stick saucepan, the rest of the dairy products are added and heated for some time until curd will not separate from the serum. After that, the cheese is suspended in several layers of gauze or cheesecloth with cottage cheese is put on a colander, and a load is placed on top, which helps the cheese to finally get rid of the whey. The cooled cheese is put in the refrigerator for several hours, although cheese experts say that the cheese should ripen and gain strength within a day.

Homemade cottage cheese

To prepare this delicious cheese it will take time and a little inspiration, and your family will certainly like the result. 1 kg cottage cheese mix with 1 liter of milk three-liter saucepan and, stirring, bring to a boil. At this time, in a small saucepan on the adjacent burner, melt 200 g butter in a water bath, and in a bowl mix 2 yolks with ¾ tbsp. l. salt and 1 tsp. soda. As soon as the liquid in the pan begins to boil, we carefully filter it through cheesecloth and hang it up. Let the cheese hang in cheesecloth until the whey stops streaming and just starts dripping.

Now we combine melted butter with yolks and cottage cheese in a bowl and heat the mass in a water bath, stirring vigorously with a spatula. Before our eyes, miracles will happen with the cheese mass - it will begin to foam, increase in size and thicken. And then, as soon as the foam subsides, we will finally see real cheese, and from this moment you need to boil it for another 10 minutes, until it lags behind the walls of the dish.

Pour the cheese into a regular cake pan, greased vegetable oil and leave in the refrigerator for 4 hours. If we want to get a denser and hard cheese, wrap it in parchment paper and put under oppression for half a day. After that, you can serve a snack on the table and use the cheese to make sandwiches or other dishes.

How to make homemade cheese very quickly

If you don’t have time to stand at the stove for a long time, you can use a simple milk cheese recipe. To do this, bring to a boil 1 liter of milk with a 3.2% fat content, add 30 ml apple cider vinegar, 2 tbsp. l. butter, 1 tsp. dry herbs and 1 tsp. salt. Stirring the mass, bring it to a boil again, remove from heat and, as usual, filter through cheesecloth. Lightly squeeze the curd lump, place the cheese under the load - usually for this purpose they take a round wooden cutting board, on which they put stone and bricks. Many housewives use a special press for salting lard or a regular saucepan, in which they put something heavy, for example, a jar of homemade preparations. It is believed that the load should weigh from 10 kg and above. Homemade five-minute cheese is not kept under pressure for very long - until it cools down, and then cut into appetizing pieces and served on the table.

How to make cream cheese at home

This simple and easy-to-make cheese will surprise you with its delicate and mild taste. It prepares very quickly. We leave a liter of natural cream for 2 days in a warm place, when they turn sour, we filter them through cheesecloth, let the excess whey drain or squeeze it lightly. We place the cream under a press weighing about 3 kg, and after half an hour we enjoy a delicious treat.

There is another recipe for cream cheese, which we know as Philadelphia. To do this, we breed in 1 tsp. water ¼ tsp. citric acid and a pinch of salt, pour it all into a liter of 25% cream and cook on fire for about 10 minutes, stirring constantly, until the creamy mass separates from the liquid.

Pour the cream into a colander lined with gauze and leave for 2 hours, stirring occasionally so that not a drop of liquid remains. Next, we shift the cheese into a closed container and let it ripen in the refrigerator for a day. Desserts are made from soft cream cheese, spread on White bread or simply eaten with a spoon as a dessert.

Homemade mascarpone cheese

exquisite italian cheese you can also cook at home. To do this, mix 200 ml of milk with 800 ml of sour cream and grind until smooth. Then we put the sour cream-milk mixture on the fire, heat it, stir, but do not boil, otherwise the cheese will be hopelessly spoiled. We introduce 2 tsp. lemon juice, reduce the heat to a minimum and continue to heat until the sour cream turns into cottage cheese. Turn off the fire, leave the cottage cheese in the whey for another 5 minutes, and then throw it in a colander in cheesecloth and forget about it for an hour. After a while, carefully squeeze the cheese to check if there is any whey left in it, put it in a beautiful dish, close the lid tightly and refrigerate. You can taste immediately! By the way, they make mascarpone the most delicate cake tiramisu, easter, soufflé, cream and many other delicious dishes.

homemade cheese

Sour-milk with a pleasant salty taste is indispensable in salads, and you can cook it yourself. To do this, we bring 1 liter of milk to a boil, and then, without reducing the heat, we throw 2 tbsp. l. salt. By this time, we should have 3 eggs cooked, beaten with 200 g of sour cream, which we pour into boiling milk.

While stirring, cook the cheese mass, continuing to do this even after boiling - perhaps 5 minutes will be enough. When the whey begins to separate from the thickened cheese, pour the contents of the pan into a colander with gauze and hang for 3 hours. Without taking the finished cheese out of the fabric, we place it under the press until it becomes denser. Cheese is added not only to salads, but also to snacks, pies and soups. In the process of cooking, you can add a little greenery to the cheese. In general, this is very a good product without which it is difficult to imagine home cooking.

Homemade ricotta on kefir

Let's try to cook amazingly delicious Italian cheese, especially since it is not difficult at all. So, we heat 1 liter of milk, but in no case do we boil it - it is better to immediately remove the dishes from the heat. Add to hot milk 1 tsp. salt, 2 tsp. sugar, 150 ml of kefir and 4 tbsp. l. lemon juice, and then leave it for half an hour until it curdles. Then we throw the resulting cottage cheese on cheesecloth in a colander and hang it - all the liquid should drain. This most delicate curd cheese is used for making pizza, salads, sauces, toppings for dumplings and desserts.

Melted homemade cheese

This one is prepared very quickly, and eaten even faster, because it is very tasty, fragrant and healthy. Grind 400 g of cottage cheese until smooth, mix with 2 eggs and 1 tsp. soda and put the pan on a very slow fire. We melt the cheese for 15 minutes, stirring constantly, and then add any fillers: greens, garlic, mushrooms, ham - whatever your heart desires. The cheese is ready - it remains only to cool it and serve with fresh bread or pasta. Cheese can also be placed in Silicone forms and put in the refrigerator.

Homemade cottage cheese is the most delicious treat in the world, and if you have never tried to cook it, do not put off this moment. And although there is a proverb “Cheese is not to cook porridge - talent is needed,” every housewife can develop this talent in herself. Most importantly, try, experiment and share your findings and discoveries with us!

I want to offer you very tasty and quite simple recipes homemade cheeses. Often all that is needed is milk and citric acid.

Homemade cream cheese

Ingredients for making homemade cream cheese:
1 l cream

Homemade cream cheese recipe:

1. To prepare cream cheese at home with our own hands, we need to take the cream and put it in a warm place for 2 days.
2. When the cream is sour, we filter it through gauze, squeeze out the excess whey, and put the resulting mass in gauze back into the bowl and put it under the press (weight 2 - 3 kg).
3. After 30 minutes, remove the press and remove the cream cheese from the gauze.

That's all. Homemade cream cheese made by hand is ready. Simple and very tasty.

homemade tofu

Homemade Tofu Ingredients:
1 liter soy milk, 1 large lemon

Homemade tofu recipe:

1. So, let's get started: take a large saucepan, pour into it soy milk and put on medium heat. Do not forget to stir occasionally with a wooden spoon, otherwise the milk will burn and the homemade cheese will turn out not tasty.
2. As soon as the milk begins to boil (until foam appears and the milk rises), remove the pan from the heat and squeeze the lemon juice into the milk. Leave the milk alone until completely curdled.
3. Now we take a sieve, put a cotton cloth on it and put our curdled milk on it. We leave until the whey drains, and only the tofu cheese remains in the sieve.
4. When most of the whey has run off, wrap the tofu in a cloth and squeeze out the rest of the whey well. In order for the tofu to turn out to be dense in consistency, then you need to squeeze out as much liquid as possible.
5. We shift the homemade tofu cheese to another cloth, put it in a saucepan and put a press on top (a weight of 800 g). Leave for 30 minutes - during this time the cheese will take its shape and become dense.
6. We take out the finished homemade tofu cheese from the cloth and you can eat it. Enjoy your meal.

Adyghe homemade cheese

Ingredients for making Adyghe homemade cheese:
3 liters of pasteurized milk, 1 liter of kefir, 2 tsp. salt

Recipe for Adyghe homemade cheese:

1. We take kefir, of course, fatter is better, pour it into a saucepan and put it on a weak fire. And we wait until the curd separates from the whey and floats. Then we take gauze and filter all the whey, and set the cottage cheese aside.
2. Leave the whey to sour for 2 days at room temperature. If it is very hot, then leave only for a day.
3. Pour the pasteurized milk into a large saucepan and put on fire. Bring to a boil, then reduce the heat and add the sour whey. Continue to cook over low heat until the milk curdles and the cheese rises to the top. Then remove the pan from the heat and strain the cheese through cheesecloth into another clean dish. Add salt and mix thoroughly. We tie cheesecloth with cheese and hang it over the sink for 30 minutes so that the last excess liquid is glassed.
4. From the cheese we form the head of the size you need and put it under the press (1 kg). We drain the released water, and put the Adyghe homemade cheese under pressure for 3-4 hours in the refrigerator.

homemade paneer

Ingredients for homemade paneer:
5 liters of milk, 1 tsp. citric acid

Homemade paneer recipe:

1. Pour the milk into a saucepan and bring to a boil, when the milk just starts to boil, add citric acid.
2. After boiling, turn off the fire, mix the milk slightly and leave to stand for 2-3 minutes.
3. Now we take a colander, cover it with gauze folded in two layers and throw the formed cottage cheese onto it. We tightly tie the gauze and put it under a press weighing 2-3 kg for 30 minutes.
4. After 30 minutes, we take out delicious homemade paneer from gauze.

Hard house cheese

Ingredients for making homemade hard cheese:
1 kg of cottage cheese, 1 liter of milk, 50-100 g of butter, 1 tsp. salt, 0.5 tsp. soda, 0.25 tsp. turmeric, curry, 0.3 tsp black pepper, asafoetida on the tip of a knife

Recipe for homemade hard cheese:

1. We put the milk on the fire and bring to a boil, then add the cottage cheese and bring to a boil again, and then immediately turn it off.
2. The resulting mass is filtered through gauze folded in two layers and thoroughly squeezed out the remaining liquid.>
<3. Melt the butter in a frying pan, spread the curd mass and fry for 1-2 minutes, break up the lumps. We need to bring to a viscous consistency. Without ceasing to stir, add salt, soda and seasonings. Then we shift the hot mass into a mold (I used a vessel) and cool.
4. When hard homemade cheese has cooled, it can be eaten.

Village cottage cheese

Village Cheese Ingredients:
1 liter of milk, 500 g of cottage cheese, 100 g of melted butter, 1 beaten egg, 1 tsp. soda, salt

Village Cheese Recipe:

1. First, we bring the milk to a boil, then add the cottage cheese to it and stir continuously until the whey begins to separate.
2. The resulting curd mass is thrown back into a colander, drained, and the mass is transferred to the pan. Add to the hot curd mass, with constant rubbing, egg, soda and salt.
3. We shift the prepared mass into a mold and put it in the refrigerator.

Homemade soft cheese with dill

Ingredients for making homemade soft cheese with dill:
1 liter of milk with a fat content of 3.2%, 2 tbsp. l. butter, apple cider vinegar, 1 tsp each. dried dill, salt

Recipe for making homemade soft cheese with dill:

1. Bring the milk to a boil. When the milk just starts to boil, add salt, vinegar, dill and butter to it. Stir and bring back to a boil.

2. We put gauze folded in half on a bowl and decant the separated whey through it. We cover the resulting cheese with gauze and put a heavy oppression.

3. After 40 - 45 minutes, take out homemade soft cheese with dill from gauze and you can eat.

Homemade mascarpone cheese

Homemade Mascarpone Cheese Ingredients:
1 l cream 20% fat, 3 tbsp. l. lemon juice

Recipe for homemade mascarpone cheese:

1. We heat the cream to 80 ° C, then add lemon juice, make the fire quieter and boil for 10 minutes.

2. We put the gauze in 6 layers and put it on the pan. We throw the resulting cottage cheese on gauze and leave it overnight so that all the whey is glassed.

3. Homemade mascarpone cheese will be ready the next day.

Mascarpone at home

Homemade Mascarpone Ingredients:
800 g sour cream (or cream) 20% fat, 200 ml milk, 2 tsp. lemon juice

Homemade mascarpone recipe:

1. Pour milk into sour cream and mix with a spatula until smooth. We put on fire and bring to 70 - 75 ° C with constant stirring. After that, add lemon juice, stir, make the fire quieter and wait until the sour cream curdles (it will take about a few minutes), but do not boil.

2. Turn off the heat, but leave the pan on the stove for 5-7 minutes.

3. Now we take a colander and put gauze folded in 3 layers on it and throw the resulting mass onto it so that all the liquid is glassed.

4. After 50 minutes, you can squeeze the mass a little. We look, if the liquid is not completely glass, then leave the mass for a few more minutes (you can gently stir with a spoon).

5. Transfer the homemade mascarpone to a clean container with a tight-fitting lid and store in the refrigerator.

Homemade mascarpone cream cheese

Homemade Mascarpone Cream Cheese Ingredients:
200 g cottage cheese 18% fat, 200 ml cream 33% fat

Homemade Mascarpone Cream Cheese Recipe:

1. We wipe the cottage cheese through a sieve 2 times to get the curd mass, then add the cream to it. Beat all this with a mixer (blender) at low speed until creamy.

2. Homemade mascarpone cream cheese is ready. Enjoy your meal.

homemade cheese

Ingredients for making homemade cheese:
1 liter of milk, 3 tbsp. l. sour cream, 2 tbsp. l. lemon juice, 1 tsp. salt, 200 ml boiled water

Homemade cheese recipe:

1. We put milk on a strong fire, then add sour cream and stir. As soon as the folding process begins, we need to add lemon juice to the mass, mix and continue to keep on fire for another minute so that the whey is completely separated.

2. We cover the sieve with gauze and throw the resulting mass on it, let the whey drain completely.

3. We wrap homemade cheese with gauze and put a load on it for 1 hour. After an hour, homemade cheese is cut into small pieces and placed in brine. We keep the cheese in brine for at least 30 minutes. We also store in brine.

4. Prepare the brine: dissolve the salt in water.

Cheese at home

Ingredients for making homemade cheese:
1 liter of milk, 200 g of sour cream, 3 eggs, 2 tbsp. l. salt

Homemade cheese recipe:

1. Bring milk to a boil, then, without removing from heat, add salt.

2. In a separate bowl, beat the eggs with sour cream and then add the resulting mixture to boiling milk. With constant stirring, so that the mass does not burn, bring to a boil and then boil for another 5 minutes. During this time, the whey will separate from the mass and the cheese will begin to thicken.

3. We cover the colander with gauze folded in 4 layers and throw the resulting mass onto it. Then we tie the gauze and hang it up, for about 3 hours, so that the glass serum is completely.

4. Cheese at home in the same gauze is placed under the press. Cheese yield: 400 - 500 g.

homemade mozzarella

Ingredients for Homemade Mozzarella:
2 liters of fat milk, 2 tbsp. l. lemon juice, salt, rennet on the tip of a knife, 1.5-2 liters of water

Homemade mozzarella recipe:

1. Pour half a glass of water into the pan and dilute the rennet in it.

2. We heat the milk to 70 ° C and add lemon juice and diluted enzyme to it. We mix. We do not bring to a boil.

3. Drain the resulting whey, and squeeze the cheese mass with your hands.

4. In a separate saucepan, heat the water to 90 ° C and immediately remove from heat, add salt, mix and dip the cheese into the water for a couple of minutes so that the cheese becomes soft and very viscous. Then you need to knead and stretch the cheese, dipping several times in hot water for 2 minutes. The mass should be almost homogeneous. We spread the mass on a cutting board, knead with our fingers and fold it into an envelope. Then again dip in hot water to soften.

5. Lay out cling film on the table. We take the cheese out of the water, put it on a film and roll it up in the form of a sausage, wrapping it tightly with a film and then tying it tightly with a string in several places so that separate balls are obtained.

6. The resulting balls are homemade mozzarella cheese, we transfer them to a container with whey and put them in the refrigerator, and store them.

Homemade sandwich cheese

Ingredients for making homemade sandwich cheese:
1 kg of cottage cheese, 1 liter of milk, 2 eggs, 5 tbsp. l. thick fat sour cream, 2 tsp. salt

Recipe for making homemade sandwich cheese:

1. Pour milk into cottage cheese, mix and bring to a boil, but do not boil. After that, we recline the mass on a sieve with gauze, filter the whey, and then squeeze the mass.

2. Now we take an aluminum pan and put the strained cottage cheese into it. Add eggs, sour cream and salt, mix everything thoroughly with your hands. Next, put the mass on the fire and boil for 5 minutes until the mass becomes homogeneous and viscous (it should lag behind the dishes in one lump).

3. Put the finished homemade sandwich cheese on a plate, level it and put it in the refrigerator. After the cheese has cooled, invert it onto a plate.

Brown homemade cheese "Brunost"

Ingredients for making homemade brown cheese "Brunost":
1.5 l fresh homemade whey, 250 g sour cream 30% fat

Recipe for homemade brown cheese "Brunost":

1. To prepare homemade brown cheese "Brunost" we will need fresh whey from paneer cheese, ricotta, cottage cheese and other homemade cheese.

2. We put the whey on the fire and cook until 500 ml of its original amount remains. And so that our whey does not burn, we draw along the bottom of the pan, from time to time, with a wooden spatula. After that, add the cream, mix and cook until a clot forms.

3. Now you need to mix the resulting mass with a pusher to grind it. Transfer the mixture to a blender and beat. Then we transfer the whipped mass to the pan and heat it for 3-5 minutes with constant stirring. When you see the paste starting to come together, transfer it to the mold. Let the cheese cool, and then pack it in an airtight container and put it in the refrigerator for storage.

Homemade processed cheese

Ingredients for making homemade cream cheese:
400 g slightly moist cottage cheese, 100 g soft butter, 2 eggs, 1 tsp. quick soda

Homemade Cream Cheese Recipe:

1. Knead the cottage cheese very carefully with your hands (you should get a paste). Then add soda, egg and mix well again, mash. After that, add the butter to the mass and again knead well until a homogeneous consistency is obtained.

2. We put the prepared homogeneous mass on medium heat for 15 minutes so that all the lumps melt. Do not forget to stir constantly so that it does not burn, otherwise our homemade processed cheese will be spoiled. Optionally, according to your taste, you can processed cheese make it not clean, but with some additives, for example, with mushrooms, vegetables, herbs or ham. To do this, grind the ingredient of your choice and add to the mass. We mix.

3. Pour the finished homemade processed cheese into a container prepared in advance with a lid and put it in the refrigerator to cool. Then you can eat right away.

Homemade processed cheese with dill

Ingredients for making homemade cream cheese with dill:
500 g cottage cheese, 120 ml milk, 2 tbsp. l. butter, 0.5 tsp. soda, chopped dill, salt

Recipe for homemade cream cheese with dill:

1. Add soda, milk to homemade (preferably) cottage cheese and mix well with a blender.

2. Pour the resulting mass into a saucepan and put on low heat, stirring constantly. When the cottage cheese begins to melt, immediately add salt, oil and chopped dill. We keep it on fire until the curd is completely dissolved - the mass should turn out to be like semolina in terms of density.

3. Pour hot mixture into molds and refrigerate.

Marble homemade cheese

Ingredients for making homemade marbled cheese:
1 liter of milk, 1 kg of cottage cheese, 50 g of butter, 3 eggs, 4 tbsp. l. sour cream, 1 small carrot, 0.3 tsp. garlic juice, 1 dess. l. salt, 1 tsp. soda

Homemade marble cheese recipe:

1. We rub the carrots on a fine grater.

2. Pour milk into cottage cheese, add chopped carrots and put the mass on fire. Bring to a boil and boil for 5-7 minutes.

3. We recline the resulting mass on gauze and let the liquid drain. After that, add the egg, butter, salt, sour cream, soda and garlic juice. Mix everything thoroughly and again put on a small fire and cook for 5-7 minutes.

4. We shift the finished marble homemade cheese into a deep bowl and let it completely harden. After the cheese has hardened, with a thin knife we separate it from the edges of the bowl and transfer it to a flat plate. All.

Homemade creamy ricotta

Ingredients for making homemade creamy ricotta:
1 l milk, 400 ml cream, 200 g sour cream

Homemade creamy ricotta recipe:

1. We take a large saucepan, pour milk into it, add cream with sour cream, mix everything well, close the lid and put in a warm place for ripening. This will take approximately 6 hours. A thick curd should form.

2. After that, put the pan on low heat and heat it up. It is not necessary to interfere so as not to damage the clot. Heat until hot, but do not bring to a boil. Remove from heat, cover with a lid and leave for 12 hours to ripen. During maturation, whey should form.

3. After 12 hours, the whey is carefully drained into a colander with gauze folded in 4 layers. We tie gauze and hang it over a deep bowl for 6 hours so that all the whey is glassed. After that, remove the gauze and put the finished homemade creamy ricotta on a plate.

Kefir homemade ricotta

Ingredients for making homemade kefir ricotta:
1 liter of milk, 100-150 ml of kefir, 4 tbsp. l. lemon juice, 2 tsp. sugar, 1 tsp salt

Recipe for making homemade kefir homemade ricotta:

1. We heat the milk to a hot state, but in no case boil. Then add sugar, salt, kefir and lemon juice. Stir and leave the curdled milk for 30 minutes.

2. Then we throw it into gauze in a colander, and then we hang the gauze over the sink so that the rest of the whey is glassed. All ricotta is ready.

Feta at home

Ingredients for homemade feta:
400 g natural milk powder, 100 g sour cream, 1 tsp. salt, 0.5 tsp. vinegar, 3 pcs. rennet abomin, 600 ml warm water

Homemade feta recipe:

1. Dissolve milk powder in water, mix thoroughly so that no lumps remain. Then add sour cream and mix well again.

2. Rennet tablets are dissolved in cool water in advance.

3. Add abomin to the milk mixture and mix thoroughly. Next, we add vinegar and mix. All ingredients must be added quickly enough so that the milk mixture does not have time to cool.

4. We wrap the pan with a warm blanket and leave it for 12 hours. After 12 hours, we throw the milk mass into a colander with gauze folded 2 times and drain the whey. When the liquid drains, wrap the cheese with gauze and put it under a load of 3 kg for 5-10 hours.

5. Cut the cheese into pieces.

6. Prepare the brine: cool the water and add salt to taste.

7. We put the prepared pieces of cheese in a jar and carefully pour the brine. We leave at least a week so that the cheese gets good taste qualities.

homemade feta

Ingredients for making homemade feta:
2 liters of milk, 200 g of sour cream, 8 tablets of pepsin, 3 tbsp. l. boiled water

Homemade feta recipe:

1. Dilute sour cream in a glass of milk. And the rest of the milk is put on fire and heated to 35-38 ° C. Then remove from heat, add the prepared sour cream and mix thoroughly with a whisk.

2. Dissolve pepsin tablets in warm water and add to the mixture, mix well. We leave the mass for ripening for 5-6 hours or overnight.

3. Drain the resulting serum. We spread the fermented mass in portions with a spoon into a sieve with gauze. If you lay out the whole mass at once (do not use a spoon), then it will be difficult for the thick whey to seep through the gauze and it will drain for a very long time.

4. Then, after about 1-2 hours, we transfer the mass into a linen bag and put a load of 3 kg on it for the night.

5. In the morning, put the finished feta cheese on a dish and cut into small pieces. If your cheese is too soft, it needs to be compacted. How to do it? We take pieces of feta cheese, rub with salt and leave the whey to glass. This method will help get rid of excess liquid and add saltiness to the cheese.
If your cheese, on the contrary, turned out to be quite hard and crumbly at the same time, then put the pieces of cheese in salted whey or cold salted water and leave for 1 hour.

6. We prepare the brine: water or whey (200 ml), add salt (1 - 1.5 tsp) and dissolve it.

Marble cheese at home

Ingredients for Homemade Marbled Cheese:
2 l milk, 400 g sour cream, 150 ml carrot-apple juice, 6 eggs

Homemade Marbled Cheese Recipe:

1. All ingredients are divided into 2 equal parts.

2. Bring milk (1 l) to a boil, add salt, and then juice. Beat sour cream with eggs and then slowly slowly pour into boiling milk with constant stirring. Cook for 5-6 minutes until the whey separates from the curd.

3. Pour the resulting cheese mass into a colander lined with gauze and wait until the whey drains. Then transfer the mixture to a clean bowl.

4. We prepare the second part of the ingredients in the same way, but leave it in a colander. We spread the first part there and mix a little so that the glass is liquid. We cover with gauze and put a weight of 1 kg. We leave homemade cheese for 1 hour, and then, together with the load, put it in the refrigerator for 5 hours./div>

Homemade cheese is prepared from cottage cheese much faster and easier than from milk. You can avoid the sourdough and fermentation steps by using curd as a finished curd. Long exposure under pressure and many months of maturation are also not needed. Within a day after preparation, you can proceed to the most pleasant stage - tasting.

Classic recipe

For the preparation of homemade hard cheese, natural farm cottage cheese is used, which does not contain palm oil, chemical stabilizers, preservatives and other inappropriate ingredients.

Per kilogram of cottage cheese:

100 g butter;
one egg;
10 g of salt;
15 g of soda.

To work, you will need a 3 liter saucepan, a saucepan with a bowl for a water bath, a colander with a fine mesh and a container for collecting whey.

Boil 2 liters of water in a deep saucepan.
Rub the cottage cheese with your hands or a pusher to break up all the large lumps.
Put it in hot water and boil over low heat for 20 minutes, not allowing it to boil with a key. In the process heat treatment cottage cheese will begin to melt and excess fat will come out of it. The water will turn into whey, which can be used for baking or okroshka.
Transfer the cottage cheese to a colander to drain the liquid from it. You can tamp it down a bit. If the mesh is too large, several layers of gauze are laid on it. Through it, the mass is easy to squeeze out. Get a fairly dense lump of sticky cottage cheese. Used dishes should be soaked immediately, because dried cottage cheese is very difficult to wash.
Melt the butter in a hot water bath.
Put a lump of squeezed cottage cheese into a bowl with oil and rub it thoroughly again.
Salt, add soda so that the cottage cheese melts easier, and a beaten egg so that the finished cheese can harden. When soda reacts with lactic acid, the curd mass noticeably increases in volume, becomes soft and fluffy. Egg yolk slightly stains it.
For 5 - 7 minutes, the cheese mass must be continuously mixed so that it warms up and heats evenly on all sides. You should get a completely homogeneous, viscous mass. It is well separated from the walls and collected in one lump. The longer the cheese is boiled, the harder it will be.
Arrange the cheese mass in molds neatly, without voids. Fill the container to the top so that there is no air left under the airtight lid.
Cool completely and refrigerate for 5 to 10 hours to solidify the product.

From one kilo of raw materials you get 0.5 kg finished product. Homemade cottage cheese cheese is stored for 10 days in the cold in an airtight container.

Recipe with milk

To enrich the taste of homemade cheese and emphasize its creamy aroma, cottage cheese is melted in milk.

Per kilogram of curd mass:

1 liter of milk;
a couple of eggs;
100 g of oil;
10 g of salt;
15 g of soda.

Curd - 2 kg
Cow's milk (you can cook homemade cheese from goat's milk) - 2 liters
Butter - 200 g
Eggs - 2 pcs.
Tea soda - 1 tablespoon
Salt - to taste

(it is better to take homemade cottage cheese, in the market from a familiar milkman)

Cooking process:

Highly interesting recipe making cheese at home from Valentina Gorbacheva, easy, fast and easy to prepare:

When I had a household, I often made homemade delicious cheese from milk and cottage cheese for myself. Cooking cheese at home is very simple, the main thing is that the products are of high quality. The recipe for making homemade cheese can be changed, when cooking cheese, add cumin seeds, dried aromatic herbs (for example, Provencal or Italian), Sun-dried tomatoes, dried bell pepper(paprika) or just chopped dill, parsley and cilantro.

To get a harder cheese, with a low fat content, you can reduce the amount of butter, put it in 100-150 g. But you can’t spoil the porridge with butter, so my homemade cheese turned out delicious too, here it is in the photo.

Of course, maybe not the same as store-bought, but environmentally friendly and you know that everything in your homemade cheese is natural, from a cow, fresh and there is no palm oil, without dyes and preservatives. Initially, in the preparation of my homemade cheese, I used 3 liters of milk per 1 kg of cottage cheese, then I tried to reduce the amount of milk. I didn’t notice a difference in the quality of homemade cheese, so I began to add enough milk so that it only covered the cottage cheese.

PREPARING HOMEMADE CHEESE FROM MILK AND COTTAGE CHEESE

I put 2 kg of cottage cheese in a saucepan, poured 2 liters of milk. I put it on fire. While stirring lightly (mostly only along the bottom, the cottage cheese can stick), so that the mass warms up evenly, bring the milk with cottage cheese to a hot state. Once you see whey forming, it's all done. Cottage cheese becomes like soft plasticine. Strongly this curd bun does not need to be broken. In time, it takes 7-10 minutes, no more.

Then you need to separate the whey from the resulting cheese mass, I usually throw it on gauze, you need to try so that, if possible, all the liquid escapes and the curd mass is almost dry, without whey. Then, in a cauldron, where you will cook homemade cheese, lay the resulting mass, there are 200 g of softened butter, 2 eggs, 1 tbsp. l. soda and salt. Salt, of course, to your taste, someone likes salted cheese, someone slightly salted.

Mix all the ingredients for homemade cheese in a cauldron or other vessel with a thick bottom (not enameled) and put on fire.

Making cheese at home requires constant monitoring, so you can’t move away from it, as the cheese may burn during cooking. Constantly stirring, cook over medium heat, the curd mass will begin to melt and stretch, boil homemade cheese for about 5-7 minutes. I have a wooden spoon with which I constantly interfere with the cheese mass. You will be able to determine when the cheese is ready. It will be sticky and sticky. You can determine the readiness of cheese by mouth: try it, if it sticks to your teeth, then everything is ready! Another sign of cheese readiness is that it begins to lag behind the walls of the dishes in which it is cooked.

Then you pour hot cheese home cooking into any container (cup or container) to shape it. It is necessary to handle the cauldron with care, as the cheese mass is very capricious. Top with warm homemade cheese cling film so that the crust does not wind.

I got homemade cream cheese, it is not quite hard, because it is high in fat, but it holds its shape and can be cut with a knife.

Tips from Notebook:

The remaining whey from making homemade cheese from milk and cottage cheese can be used in baking or put on it yeast dough for bread or or in the summer cook okroshka on whey.
I would like to highlight separately: the store often sells not cottage cheese, but a COTTAGE PRODUCT, which is not cottage cheese at all in its composition, cheese will not work out of such not real cottage cheese, it is better to buy real farm cottage cheese with milk and get a good result and the taste of homemade cheese! Ultra-pasteurized and sterilized milk from boxes should not be used.

We also have a recipe on our website. diet cheese on kefir, try it too:

Bon appetit and delicious cheese wishes you a notebook of recipes!