How to make homemade cheese. Melted cheese at home

To be 100% sure that the cheese is made only from quality ingredients check out tips and recipes experienced housewives who know how to make cheese at home from milk.

abundance cheese products on the shelves of our stores for a long time surprises no one. A variety of varieties often makes you wonder which cheese to choose? To bring maximum benefit body, it must be made from natural and benign products.

Do you know that to prepare 1 kilogram you need to take 10-12 liters of milk? BUT good milk far from cheap raw materials. Wanting to save money, many manufacturers use many additional components that make cheese not quite cheese anymore. What to do?

Is it possible to cook delicious cheese at home?

Once upon a time, almost every housewife who kept cows or goats could cook delicious homemade cheese or cottage cheese. Without harmful additives and palm oil. Do you want to learn and understand how to make cheese at home?

It's easy and the result will surely please you. Received cheese dishes can be varied with spices, spices and herbs. While cooking, experiment, try adding garlic, paprika, dill, hot pepper. You will get a spicy and aromatic cheese.

Home cooking often results in a tastier and useful result than production put on the conveyor. The technology for making cheeses is to mix lactic acid bacteria or special enzymes with milk.

Bacteria and enzymes can be bought at the pharmacy, they quickly curdle milk and help separate it into whey and curd.

Requirements for the main ingredients

The perfect cheese is made from just three ingredients - milk, sourdough and salt. But such a "pure" composition is quite rare.

If possible, then take fatty and high-quality milk, best of all home or farm from trusted sellers. Cheese is a product with a high fat content, so the fatter the milk, the tastier and more tender it will turn out. You should not boil it beforehand, so you will “kill” everything useful material.

To increase the fat content of milk, you can add cream or sour cream to it. By the way, it is better not to take rustic separated sour cream, it is the “urban” store-bought sour cream that is prepared on sourdough, which is very important for making cheeses.

Sour cream and eggs are often used as a starter, but you can take kefir or natural yogurt.

When someone talks about cheese, for some reason, a solid product with holes immediately appears. But what about other varieties? Cheese at home from milk can be made both hard and soft, brine or sour milk - experiment with spices and recipes and you will surely surprise your family with delicious and healthy dish, and most importantly, you will be completely sure of the quality.

How to cook cheese at home so that it is healthy and tasty? Let's turn to proven recipes.

Indian paneer cheese

This type of cheese is common in South Asia. It is very easy to cook it. 4 liters of milk and the juice of one medium lemon - that's all the ingredients.

In a heavy saucepan, bring the milk almost to a boil and pour lemon juice. Literally in 2-3 minutes will appear cottage cheese flakes and serum.

Pour the resulting mass into gauze, strain the whey, tie it in a knot and put it under a press. After a few hours, the cheese is ready.

Creamy

Take 0.5 liters of good sour cream, which contains only cream and sourdough. The fatter the sour cream, the tastier the cheese will be.

Put the sour cream in cheesecloth, if desired, you can add a pinch of salt. Tie the ends of gauze and hang to drain the serum for a day. You may be surprised, but cream cheese I'm ready now!

If you add greens, seasonings or spices to sour cream, then it will be difficult to distinguish the cheese from the store.

The second version of the recipe is on kefir. Delicious and fatty kefir, right in the bag, put in the freezer for 6-8 hours. Then get rid of the film and lay it on cheesecloth and a colander. After it melts and all the whey drains, you can spread cream cheese on a sandwich. The disadvantage of this method is a small output.

Philadelphia

This cheese belongs to the cream and has a delicate creamy texture. It is perfect for sandwiches, and how.

Take 1 glass of ryazhenka and kefir with at least 2.5% fat, and half a glass of 20% sour cream.

Mix the ingredients room temperature, add a pinch of salt and place in a colander lined with gauze. Set it in a saucepan to drain the liquid and leave it in the refrigerator for 1-2 days. Cover with a lid or plate to keep it warm. During this time, the serum will drain, and curd mass thicken and ripen.

Adyghe

Brine cheeses are made using special salted brines, they are distinguished by the absence of a crust and have a brittle texture. Brynza, Suluguni, Adyghe, Chechil and other popular varieties belong to this species. Due to the fact that bacteria develop rapidly in such products, the solution is sometimes specially salted in order to prolong storage.

But for your family, you can make cheese at home with as much salt as you like, which distinguishes it from the store.

Adyghe cheese belongs to soft cheeses and does not require maturation.

The ingredients are like this.

Milk - 1 liter.
Sour cream - 200 g.
Salt - 1 tablespoon.
Eggs - 3 pcs.

Bring the milk to a boil. Beat eggs with salt, add sour cream and mix well. Pour the mixture into the boiling milk while stirring constantly. Boil 3-5 minutes. As soon as the curd mass has separated from the milk, it's time to remove it from the heat. Digest - the cheese will be rubbery.

Cover the colander with gauze in 3-4 layers and discard the hot mass to express the whey. After a couple of hours, tie the gauze, put under pressure in the refrigerator overnight. In the morning, the Adyghe delicacy is ready.

Brynza

Cooking it is easy and simple! For 3 liters of milk, you should take a tablespoon of salt and 3 tablespoons of 9% vinegar. Yield - 350 grams.

Boil milk, add salt and bring back to a boil. Pour in the vinegar, as soon as flakes appear, remove from heat.

Using a colander and cheesecloth, let the whey drain and place under pressure in the refrigerator. It's best to leave it overnight. In the morning, the resulting cheese can be served with tea, but it is better to transfer it to a container and pour it with whey - the next day it will be even tastier.

Dutch

How to cook cheese at home so that it resembles hard Dutch? Surprisingly, you will spend only half an hour of your time.

The ingredients are like this.

Cottage cheese - 1 kg, best fat home or farm.
Butter - 100 g.
Milk - 1 liter.
Eggs - 2 pcs.
Salt and soda - one teaspoon each.

Pour milk over curd and place over medium heat, stirring constantly. When the whey separates, remove from the stove and fold into a colander, let drain. Add butter. Whisk eggs with salt and soda. Mix everything well and put on a small fire.

Cook until the mass becomes thick and viscous, yellow. Be sure to stir continuously to avoid burning. The whole process will take no more than 10 minutes.

Pour the cheese into a mold and refrigerate. After cooking, the product should be cooled for some time and can be tasted - it does not require long maturation.

Mozzarella

If anyone does not know, then mozzarella looks like white balls soaked in brine, and belongs to rennet cheeses. Rennet cheese is a product prepared with a special enzyme, which is extracted from the stomachs of calves or kids. Its use significantly reduces the cooking time.

The classic recipe calls for black buffalo milk, but, unfortunately, it is not sold in the store, so use regular cow milk.

The ingredients are as follows.

Milk - 4 liters.
Pepsin (enzyme) - 0.04 g.
Salt - a tablespoon with a slide.
Water - 30 grams.

Heat the milk to about 35 degrees - this is the best temperature for an effective reaction rennet. Use a special kitchen thermometer.

Pepsin is difficult to measure, so take it on the tip of a knife. Dissolve in boiled water at room temperature and mix with warm milk.

After about half an hour, the milk is fermented and will become like. Cut it into small squares to release the serum and leave it on for 15-20 minutes.

Drain the whey and transfer the "solid milk" to a colander or a special perforated form for cheeses. Let stand for another 2 hours. During this time, excess whey will finally drain.

Invert the mold onto a dry, clean plate and leave for another couple of hours.

Let's go to the ambassador. Dissolve the salt in the whey, dip the cheese into the brine and leave overnight.

The next day you can start tasting, or you can stand a few days for ripening. Real rennet cheese matures for at least three weeks.

Chechil

Braided Armenian cheese is dietary because it is made from low-fat varieties milk. It belongs to pickled rennet cheeses and is akin to suluguni.

The ingredients are like this.

Milk - 4 liters.
Water - 8 liters.
Citric acid - 1 teaspoon.
Rennet - 1 gram.
Salt - 200 g.

In a water bath, heat the milk to 36-38 degrees, stirring constantly. Dilute separately citric acid and enzyme in a quarter cup of milk or water, mix them with warmed milk and set aside in a warm place. You can wrap the pot to keep warm.

After an hour, heat the pan for literally 5-7 minutes over medium heat. Cut the jelly-like mass into cubes and drain the whey. Let stand another 30 minutes.

Heat the water in another container to 70-80 degrees and put the cheese pieces into it. Stir them in the water with wooden spatulas for about 15 minutes.

put on rubber gloves and continue kneading with your hands. Keep the water temperature constant.

Gradually begin to stretch the cheese, form threads and transfer them to the salt solution. For 1 liter of water, take 200 g of salt.

Leave the threads in the brine for a day, then wring them out and weave the pigtails.

The ingredients are as follows.

Highly fatty cottage cheese- 1 kg.
Unflavored vegetable oil or melted butter - 3 tablespoons.
Salt and soda - half a teaspoon without a slide.
Water (or diluted milk) - 2 liters.
Paprika and fenugreek - 1 teaspoon each.

Leave the cottage cheese in the freezer overnight. Bring water to a boil and place frozen cottage cheese in it, cook for 15-20 minutes. Strain through a cheesecloth placed in a colander until the liquid drains completely.

Mix cottage cheese with salt, soda and oil. Transfer to a heavy stockpot and cook until smooth, about 10 minutes. If you feel the taste of soda, then you can add a spoonful of vinegar and a pinch of sugar.

Take baking paper (parchment), sprinkle it with a mixture of spices and salt. Put the cheese mass on the edge and wrap it with a roll. Refrigerate. After 2 hours you can try.

Each cheese - in its own box

homemade cheese should be stored in the refrigerator for no longer than a week, because you do not add preservatives to it, which means that bacteria multiply faster. But, as a rule, households eat delicious dish literally in a day or two and you have to cook a new portion.

Storage methods depend on the type of product. For example, cottage cheese should never be stored in plastic bags - it suffocates there and quickly turns sour. Put it in an enamel or glass dish. This is the most perishable type of cheese - a day or two, and sourness and an unpleasant smell appear.

Put in the freezer, cottage cheese and cheese from those products that do not lose their beneficial properties when defrosted.

Rennet cheeses do not tolerate moisture, so provide them dry storage. Wrap cling film and put in an enamel saucepan.

Adyghe, brynza and suluguni feel great in a stainless steel or enamel container.

The ideal place to store cheese is the vegetable compartment in the refrigerator. Wrap it in cling film first to ensure a tight seal.

If the refrigerator was not at hand, it broke down, or you went out into nature, on a trip, and it's hot outside, then take a cotton cloth, soak it in salt water, wring it out and wrap the cheese. Put in a dark, well-ventilated place.

If you want to receive hard cheese, as in a store, then a heavy press should be used, the density depends on the pressure. But it still won’t affect the taste, so think carefully about whether you need it?
Cheese needs to ripen, let it lie down. Its taste will be richer and spicier. It will ripen well if its mass is more than half a kilogram.
To give shape, you can take a regular colander.
Salted rennet or pickled cheeses you need to soak, excess salt will go into the water.

Conclusion

If you're looking to make homemade cheeses on a budget, you're not likely to win much. But you will be sure of the freshness of the product and the quality of the ingredients. Do you know how your cheese will differ from store-bought? It will be prepared with love, which means it will bring double benefit your family.

Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

For many years, we have cultivated the stereotype that the production of hard cheese is technologically difficult process, which is impossible to repeat at home without special knowledge and equipment. Therefore, the best way out of the situation is to buy a product.

However, this is not the case. It is quite possible to get hard cheese in the kitchen in a relatively short time, without having specific knowledge. In this case, you can be completely confident in the safety of the components. Let's take a closer look at the options for preparing a delicious treat.

Will it be possible to make a product of the correct consistency at home?

Many residents of countries where the traditions of cheese making are very strong (France, Switzerland) answered this question a long time ago. In small villages on the hiking trails, there are always a few shops that will offer hard cheese. own cooking almost all famous brands, but with its own twist.

Indeed, to cook this product at home is very real. The main thing is to follow the recipe exactly and pay attention to the following nuances:

cottage cheese is better to buy homemade, and not from the supermarket. In this case, it is better to choose the maximum fat content;
milk is also good to take from under the cow without heat treatment. Good, buy home product now it's not so difficult;
the mass of the finished cheese must be at least 500 grams, otherwise it is impossible to obtain normal ripening;
the hardness of the resulting product will only depend on the press you will be using. Therefore, this parameter can be adjusted empirically;
shelf life of hard cheese home cooking wrapped in paper is about 7 days in the refrigerator. The store analogue is stored longer due to preservatives.

milk cheese recipe

The simplest, cheapest and at the same time enough delicious option will become "Adyghe cheese".

Cooking order:

Making hard cheese from cottage cheese at home

Many hard cheese recipes call for special starter cultures that are not easily available. But you can do without them if you use cottage cheese.

Ingredients:

cottage cheese - 1 kilogram;
butter - 100 grams;
milk - 1 liter;
2 eggs;
a teaspoon of salt and soda.

The cooking time from start to full readiness will be about 70 minutes.

Calorie content - 317 kilocalories per 100 grams.

How to cook:

milk is poured into a saucepan and brought to a boil over moderate heat;
after the first signs of milk boiling, cottage cheese grated on a sieve or with a fork is poured there;
on medium heat, the composition is boiled for 10 minutes;
a hot thick mass is poured into a pre-prepared sieve covered with gauze. The cheese is lightly pressed to remove excess liquid;
resulting hot product returns to the pan;
soft butter is added (previously lain at room temperature), salt and soda, an egg, mixing them separately;
the ingredients are mixed well, and the pan with them warms up over medium heat for about a minute;
remove the pan from the oven and leave the delicacy to cool to room temperature;
almost ready-made hard cheese is put into a mold, previously greased with oil, and put in the refrigerator for 2 hours under pressure. After that, the squeezed out liquid is drained;
to achieve more better taste you can leave the cheese to ripen for another day at a temperature of 5-10 degrees.

How to make marble cheese

The main feature of marble cheese is its unique color and pattern obtained on the cut. It used to be thought that it was impossible to do this at home, but it turned out not to be so.

Required products:

400 grams of sour cream;
6 chicken eggs;
2 liters of milk;
150 milliliters of carrot juice;
a tablespoon of salt.

Cooking time - about 50 minutes of active process and 6 hours of maturation.

Calorie content will be about 325 kilocalories per 100 grams of cheese.

Cooking order:

the first step is to divide the products into 2 parts so that the first contains: 200 grams of sour cream, 3 eggs, a liter of milk, all the juice, half a tablespoon of salt. Accordingly, the rest will go to the second part;
the first container is filled with milk, which is brought to a boil;
salt is poured (half a spoon);
sour cream, eggs and juice mixed in one bowl are gradually added to a pot of boiling milk;
the mixture boils for about 5 minutes until the curd is completely separated from the whey. In this case, the components are constantly mixed;
the colander is covered with gauze and the contents of the pan are poured onto it to drain the liquid;
the preparation of the second part of the cheese mass takes place in a completely similar way, but juice is excluded from the ingredients, so the color will be white;
getting rid of the liquid from the first part of the cheese, move the mass into a bowl, and pour the second part in its place and let the whey drain for 10 minutes;
pour the first part from the bowl into a colander with gauze and light cheese mass. We carefully mix the components so that we get the picture we need (without enthusiasm);
hang gauze over the sink for 20 minutes (this will remove excess moisture);
put the finished cheese in a mold and press for 6 hours, after which the hard marble cheese is transferred to the refrigerator.

Delicious delicacy with homemade mold

This type of cheese has a huge cost, so not everyone can buy it. It's all about the taste, which is almost impossible to convey in words. However, there is a way to taste the delicacy by preparing it at home. For this you will need:

special culture P.Roqueforti. This is a safe and healthy type of mold, which is quite easy to find in online stores. One bag is enough for 1000 liters, so we need the edge of a teaspoon;
8 liters of milk;
0.25 teaspoon of mesophilic starter;
the same amount of rennet;
0.25 teaspoon of calcium chloride;

The preparation time will be about 16 days, while the active part of the process will take no more than 2 hours.

Calorie content - 340 kcal per 100 grams.

How to make hard cheese with mold at home:

milk is brought to a uniform temperature of 27 to 33 degrees. The process is controlled using a special culinary thermometer;
after that, sourdough and mold are poured out. At the same time, they cannot be mixed together; two spoons are used to add;
take a skimmer of the appropriate size and slowly mix the product;
also at the same time, calcium chloride dissolved in 100 grams of water is poured out;
without stopping the mixing process, an enzyme is added;
the pan with the contents is left for 2 hours;
the resulting thick mass is transferred to a colander lined with gauze;
the gauze is suspended for 60 minutes to remove the liquid. For such an amount of milk, one bag of cheese mass is not enough, there will be several of them. Therefore, it is necessary to take care of the places of suspension and drain in advance;
each bag with the product, together with gauze, is placed under the press for 12 hours;
after that, the cheese is broken into small pieces and salted;
the salted product is placed in prepared forms and placed in the refrigerator for 48 hours;
at the end of two days, with the help of a wooden stick, holes are made in the cheese for the air needed by the mold;
the product moves to containers with drainage holes and at a temperature of 10 degrees (cellar or refrigerator set accordingly) ripens for about 2 weeks;
and only now you can get ready-made hard blue cheese, treat your friends and acquaintances to them, and then be surprised at its huge cost in the store.

Let's reveal some secrets that will help not to spoil homemade cheese:

do not use an aluminum or cast iron pan, otherwise the product will have a metallic taste;
any gauze can be applied again, after washing it with cold water and bleach, and then boiling it;
it is best to use special plastic containers for cheese. They are not expensive at all, have any shape, are equipped with drainage holes;
the press can be safely made by yourself. A jar of water or a bottle will do. On average, for 1 kilogram of cheese, a press of 2 kilos is needed. However, this setting can be customized.

Enjoy your meal!

Many people think that buying cheese is much easier than making it yourself. When buying, we often do not think about what it is made of, how many preservatives it contains, what it will taste like. In fact, hard cheese made at home will be the most natural product. The cooking process is simple and does not take much time. If your family ever tries homemade hard cheese, then it is unlikely that you will be able to eat something else.

Is it worth it to make hard cheese with your own hands?

If you suddenly have such a question, we can advise only one answer - of course, it is worth it. It's not even about the price - it will come out expensive or cheap. Everything lies in the quality of this product and its interesting taste. Since the hard cheese will be homemade, you can make everything to your liking. You will be sure that the product is real, without additives and it can be given to children without fear.

Benefits of homemade cheese

As a rule, 100 grams of the product contains approximately 250-350 calories. And this is not always the case - the calorie content of hard cheese depends on the fat content of the products that you will use (milk, cottage cheese). If you don’t need calories, then you can master the manufacturing technology diet cheese, in which there will be a minimum of them. At the same time, its preparation is simple, and it will be no worse than a good fatty cheese.

Making your own hard cheese

So, in order to get a circle of hard cheese at home, you will need:

milk - 1 l
dry cottage cheese - 1 kg.
2 eggs
1 tsp soda
100 grams of butter
salt to taste

Now directly cooking.

Pour the whole mass of cottage cheese into a saucepan and knead a little with your hand so that there is no large pieces. It is best to use an aluminum pan. So, the mass will not practically stick to the walls of the container, and will not burn.
Then pour everything with milk and send it to a small fire, while stirring the mass. As soon as it begins to boil (you will see bubbles), you will need to strain the cottage cheese through a colander so that any pieces, even the smallest ones, do not go away with the liquid. You can even press down a little with your hand so that the serum is completely gone.
After getting rid of the liquid, we shift the cottage cheese back into the pan and send the oil there. in a bowl to uniform consistency beat down the remaining ingredients: salt, eggs, soda. At your request, other spices can be added to this mixture: black pepper, chopped herbs, paprika, etc. They will add a pleasant smell and unusual taste to the cheese.
Pour the egg mass into the curd milk. We send the pan to a small fire and, stirring, we watch when the mass begins to thicken and turns into a viscous and homogeneous. It is very important not to leave the stove and not to miss the main point - half-cooked cheese can stick to the pan. Initially, you will notice that the curd mass will turn into air, as soda will begin to act. After 2-3 minutes, the curd will gradually melt and everything will turn into a homogeneous mixture. Usually cooking takes about 10 minutes.
soft and hot cheese We shift it into a regular form, and then put it in the refrigerator so that it completely freezes.

It is best to cover the container with cling film so that later it is easier to get the cheese.

For spice, you can do unusual cheese. To do this, lubricate the rocking chair and cutting board vegetable oil, and while the cheese is elastic, roll it out (make a rectangle). Then sprinkle the mass with chopped garlic and chopped dill. Roll up and carefully wrap in cling film.

A day later, home-made hard cheese can be consumed.

How to make hard cheese with a press?

To make homemade cheese exactly like store-bought, you will also need:

1 kg low-fat cottage cheese;
600–700 ml of milk;
3 eggs;
0.5 tsp salt;
0.5 tsp baking soda;
100 grams of butter (butter).

Features of the choice of products for cooking hard cheese

In order to independently prepare such cheese at home, you must first of all pay attention to the composition of the cottage cheese. It must be completely fat-free and even dry. It is not advisable to use cottage cheese from the store. It is not suitable for making cheese at all. From homemade, natural cottage cheese (even low-fat) you get more delicious cheese. It is recommended to use and homemade milk. Eggs can be bought or used at home. As for the butter, pay attention that it does not contain any additives and that it is not a spread.

The process of making hard cheese under pressure

The cooking process itself is similar to the previous one. First, we are engaged in rubbing the cottage cheese (remove all lumps). Pour the milk into an aluminum saucepan and put it on low heat. When it starts to boil, add the whole mass of cottage cheese. Stirring, bring everything to a boil and let it boil for 1-2 minutes.

Then we put a colander on enamel pan and cover it with 2 layers of gauze, through which we strain the curd-milk mass. For a greater effect, you can press the gauze a little with your hands so that all the whey is glassed. After that, we place the cottage cheese in a cast-iron cauldron or any other container with thick walls, add salt, eggs, butter, soda and mix with our hands until a homogeneous consistency. We send it to a small fire and stir constantly so that the mass begins to separate from the walls of the cauldron. At this stage, you can consider that your hard cheese is almost ready.

Next is to give the mass of cottage cheese some form. To do this, you need a special container (if there is none, then you can put the cottage cheese in any convenient enamelware, for example, a mug). We cover the container with a dry cotton cloth, put a lot of cottage cheese there and put a saucer on top, or you can use a wooden circle, but it should correspond to the diameter of the container. At this stage, the mass of cottage cheese is sent under the press, where it is located for 5 hours.

At home, you can make a homemade press. To do this, you need to place a container with a mass of cottage cheese on the bottom of a bucket or pan. A bowl or any other elevated container is placed on the piston, and on it we place a small bucket or pot of water, which will serve as a press. In order for such a press to be exactly in the center, you will need to fold the towels and put them between the containers.

After the time has passed, we drain the whey from the pan or bucket and wipe the container dry. We change the cotton fabric on the mass of cottage cheese and re-assemble the already familiar design. The only thing that changes is the weight of the press itself. It must increase. It is on what the mass will be that the hardness of the cheese depends. A heavier load will remove more moisture from the product, i.e. increase the preservation of homemade hard cheese.

In this state, our product should stay for a day. Thus, we get excellent cheese made at home. It remains the stage of its maturation. To do this, hard cheese is placed on a wooden board or on a plate covered with cotton cloth. Leave it in a cool place for about 1-2 weeks. From time to time you will need to turn the cheese. This will be the final stage in the preparation of solid healthy cheese in normal home conditions. The result should be approximately 600-700 grams finished product.

By the way, if you want to make cheese with a yellow tint, then you will need to add a little saffron to the mass. The cheese is ready to eat! Enjoy your meal!

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

homemade delicacy has a rich taste, enriches the body with vitamins and microelements. The beneficial substances of milk are preserved in cheese.

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

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

The energy value of the finished product directly depends on the fat content of raw milk, i.e. than fatter milk, the more calories the cheese turns out. But keep in mind that from a fat fellow, a greater yield of the final delicacy is obtained.

Homemade hard cheese made from cottage cheese and milk

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

DIY parmesan

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

Ingredients:

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

Cooking:

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

Video recipe

Unusual types of cheese

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

Homemade suluguni

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

Videos cooking

Melted cottage cheese

In recent years, processed cheese has acquired the notoriety of being of poor quality. harmful product nutrition. Allegedly, it is made from waste products with the addition of many "E" ingredients. Therefore, lovers of dairy products excluded it from the diet. However, everything can be fixed by making processed cheese at home from cottage cheese.

Ingredients:

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

Cooking:

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

Morning sandwiches are unthinkable without a thin slice of cheese. Let's surprise your loved ones by serving an unusual homemade hard cheese with herbs, olives and black olives for tea. Having mastered the preparation of this dish, you will always cook colorful cheese on the eve of the holidays, causing the admiration of guests.
In this recipe, we will tell you how to cook French hard cheese at home, we will cook the cheese from milk and cottage cheese, with the addition of butter, herbs and olives. As a result, we will get a round head of delicious homemade cheese, look at our cheese and it looks like a store-bought one - it is just as yellow, smooth, cut into thin slices, does not crumble.
And of course, the most advantage of homemade cheese is its naturalness; thickeners, flavors, preservatives, stabilizers and other chemicals are often added to store-bought cheeses, which do not make us healthier.

Taste Info Buffet snacks / Various snacks

Ingredients

cottage cheese - 1 kilogram,
milk - 1 liter,
eggs - 2 pieces,
butter - 100 grams,
soda - 1 teaspoon with a slide,
olives - 50 grams,
olives - 50 grams,
parsley leaves,
young inflorescences of dill.

How to make hard cheese at home

1. Cottage cheese is poured into a saucepan, poured with milk. The pan is put on a small fire, after boiling, left on the stove for another five minutes. A sign of readiness is the appearance of a light serum at the top.

2. Cover the colander with gauze, fix it around the edges.

3. The contents of the pan are poured into a colander. The whey is strained, and the remaining cottage cheese is placed in the refrigerator for 40 minutes.

4. Soft butter is stirred with eggs and soda.

5. Pour the oil mixture into a saucepan, add chopped greens. Milky dill florets will enrich the flavor of the cheese, but the tough little stalks should be discarded. The mass is heated on fire until the products are homogeneously dissolved, it is not necessary to boil yet. The amount of butter regulates the firmness of the cheese. If you take 100 grams of butter, the cheese will turn out to be dense, it can be cut with a knife into transparent luminous slices. By doubling the amount of butter, you get a softer cheese.

6. Put cottage cheese in a saucepan, knead it with a fork so that it evenly combines with butter and eggs.

7. The dishes are placed in a water bath, after the water boils, the cheese is stirred with a wooden spoon. The finished mass becomes homogeneous in color and consistency, it easily lags behind the walls of the pan when stirring. There is another nuance here. If you're comfortable with cheese that's softer than melted cheese, remove the saucepan from the heat after simmering for five minutes. Intending to get a dense cheese, let the mass boil for 20-30 minutes. Don't forget to stir it from time to time.

8. In the meantime, cover any tall dishes with cling film, grease the top layer of the film vegetable oil. The cheese cools very quickly, while still warm, add whole olives and black olives, distribute them evenly. Put the cheese on a film, make sure that there are no voids around the edges of the dish. Cover with a film and the top layer of cheese, put the dishes in the refrigerator for a day.

9. Now you can start tasting. If the cheese is called French, it is advisable to serve it with wine. Or you can just make tea and spread it out cheese slices on slices of bread.
This type of cheese is not salted, as the necessary salty tint will be given to it canned olives and olives.