How to make homemade cheese. A selection of the most delicious recipes for making curd cheese

Hello dear friends! Today I’ll tell you about how to make delicious homemade cheese. There are a lot of cooking recipes, but I have selected the simplest and fastest ones.

Of course, the basis of all varieties and types is milk or products made from it. When we buy it in a store, it's one thing. We ate whatever they put in it. But in the process of cooking at home, we can experiment and add various spices and fillings, add as much salt as we like.

Today's selection includes both simple classic options and ideas for experimentation. For example, I like to add some fresh greenery. And mine also likes it when pieces of sweet pepper or even boiled ham are added. It turns out to be just an awesome snack.

Try making this product yourself at home at least once and treat it to your loved ones. You'll see, they'll appreciate it. In addition, purchasing food for cooking will be much cheaper than a finished product in the store.

To make cheese, you can use milk of any fat content. Suitable for both home and store-bought. The same goes for other dairy ingredients.

Here is one of the classic recipes for making hard cheese. Everything is done very easily and quickly. You don’t need to use any special effort and you will spend no more than 20 minutes.

Ingredients:

• Cottage cheese – 700 gr
• Milk - 1 l
• Soda - 1 teaspoon without a slide
• Salt - 2 teaspoons
• Eggs - 2 pcs
• Butter - 30-50 g

Preparation:

1. Place the cottage cheese in a saucepan and mash so that there are no lumps left. Then pour in the milk and place on low heat. Stirring constantly, wait until the curd begins to clump and a clear yellow whey appears.

2. Place gauze folded in several layers into a colander and transfer the cottage cheese into it. Leave until all the whey has drained through cheesecloth into a bowl with a colander placed on it.

3. Next, put the butter in the pan and melt it over the fire, then transfer the prepared cottage cheese there. Beat the eggs there and add salt and soda. Mix everything thoroughly with a spoon or spatula until smooth. The mass will be very thick.

Stir vigorously so that the cottage cheese does not burn. You can even remove it from the heat periodically.

4. Prepare a container and place cling film there. Then transfer the mass into it and shape it. When placed in the mold, cover the top with the edges of cling film and place in a cool place until cool.

5. The result is a very tasty and tender homemade hard cheese.

A simple recipe using milk and sour cream

Another easy and affordable option. Prepare a pan in advance, preferably with a non-stick coating. And also a colander and clean gauze. If there is no gauze, then a simple, non-dense material will do. You also need a suitable load, for example a liter jar of water. And you can start cooking.

Ingredients:

• Milk - 2 l
• Sour cream 15% – 180 g
• Salt - 1 heaped tablespoon
• Lemon - 1 pc.

Preparation:

1. Pour the milk into a saucepan. Add sour cream and salt there. Place the pan on the fire until it boils.

You can take milk of any fat content. You can also take pasteurized, whatever you have on hand.

2. Meanwhile, take a lemon and squeeze the juice through a sieve so that the pulp does not get in. The milk is just beginning to boil and foam forms. Pour the juice into the pan and stir.

After adding lemon juice, the cheese mass begins to separate.

3. Cook, stirring constantly, over low heat until the whey appears clear.

4. Then remove from the stove. Place a sieve in another pan, place cheesecloth in it and strain. Set the whey aside. It is not needed here, but it is great for preparing other dishes, for example.

5. Wrap the mixture in cheesecloth and squeeze out the remaining liquid. Then, right in the cheesecloth, make a cake-shaped mixture. Cover with a saucer and place under weight in a cool place for one hour.

6. After an hour, all the remaining liquid is glass. Remove the press, remove the gauze and you will have a very tasty finished product on your hands, which can be immediately cut into pieces and eaten. It turns out to be very elastic and somewhat reminiscent of “Adyghe” in taste.

Making hard cheese from cottage cheese and milk

According to this recipe, you don’t need to put anything under the load, but you will still need a clean gauze. The finished product looks like it came from a store, only tastier. Because you cook it yourself and put everything to your liking. This is what makes home cooking good.

Ingredients:

• Cottage cheese (low-fat) – 1 kg
• Milk - 1 l
• Butter - 100 g
• Eggs - 2 pcs
• Salt - 1 tablespoon
• Soda - 1 teaspoon

Before starting cooking, mash the cottage cheese thoroughly with a fork so that there are no lumps.

Preparation:

1. Pour milk into a saucepan and add chopped cottage cheese into it. Place over medium heat, stir and bring to a boil. Stirring constantly, cook for 15 minutes.

2. Take another pan and place a colander in it. Place the gauze in a colander so that the edges remain.

Gauze can be folded in two or three layers.

3. Then pour the resulting mass there. All the whey will drain to the bottom of the pan. Leave for a while to allow all the residue to drain.

4. Break 2 eggs into a separate bowl, add soda and half a tablespoon of salt. And mix thoroughly until smooth.

Add salt according to your taste. I like it saltier, so I add a little more salt than the recipe calls for.

5. Pour water into a large saucepan, about 1/3 of the pan, and place on fire. Place a deep dish on top of the edges of the pan. Squeeze the curd mass thoroughly in gauze and place in this dish. Add butter and egg mixture to it.

6. Mix everything until smooth. And thus, constantly stirring, melt it for about 10 minutes. The mass should become thick and viscous.

7. Take a mold and grease it with butter. Then transfer the finished product there and smooth it out.

8. Place in the refrigerator for one hour to cool. After this it can be consumed. It turns out naturally yellow in color, quite hard and tastes no worse than store-bought cheese.

Tender “Philadelphia” made from sour cream and yogurt

Here's another great recipe. The result is a wonderful creamy Philadelphia product. Very tender and tasty. Instead of sourdough, yogurt is used here, which already contains everything needed for cheese.

Ingredients:

• Sour cream 25-30% fat - 300 g
• Natural yogurt (without flavoring additives) – 280 g
• Lemon juice - 1 teaspoon
• Salt - 1 teaspoon

Cooking method:

1. Mix sour cream with yogurt. Pour the squeezed lemon juice into it and add salt. Stir all this thoroughly.

The amount of lemon juice depends on the degree of its acidity. If the lemon is not very sour, then add 1.5 teaspoons.

2. Place a colander in an empty dish and cover with gauze folded in three layers. Then pour the mixture into gauze and carefully close the edges. Place a plate on top of the mass and place a weight on it. Place in the refrigerator for 12 hours.

3. After 12 hours, remove from the refrigerator and remove the gauze. Carefully turn the gauze onto a plate and get wonderfully soft cream cheese. It can be transferred to a bowl and placed on the table.

Video on how to make cheese at home from milk

Anything can happen in hot weather, and milk can go sour. If it’s sour, it’s not a problem! You can use it to make wonderful homemade cheese with pepper and herbs. And in just 20 minutes.

Ingredients:

• Sour milk - 2 liters
• Hot pepper – 10 g
• Dill - 50 gr
• Egg - 3 pcs
• Bell pepper – 50 gr
• Salt - to taste

I have already tried to make this product using this method and I can only say one thing - everything turned out quickly, inexpensively and tasty.

Step-by-step recipe for Adyghe cheese made from milk and kefir

To try soft and delicate cheese, you don’t have to look for it in the store. You can prepare it yourself from the simplest and most affordable products. Homemade is always better and tastier. It will take some time to ferment, but the result will be amazing.

Ingredients:

• Milk - 3 l
• Kefir - 1 l
• Salt - 3 teaspoons

Preparation:

1. Pour kefir into a saucepan and heat until the whey appears and the curd begins to clump. This takes approximately 5 minutes.

2. Drain the whey into a separate bowl through a sieve or cheesecloth. You won't need cottage cheese for further preparation, so put it in the refrigerator or you can eat it right away. And leave the whey itself to sour at room temperature for two days.

3. In two days we will continue preparing our product. Pour milk into a saucepan and bring it to a boil. Then reduce the heat and pour in the whey. Cook over low heat for 7 minutes until the cheese floats and separates from the whey.

4. Place a colander in a deep bowl so that liquid can drain from it. Place cheesecloth in a colander and drain the contents of the pan, add salt and spices to taste, but not necessarily. Cover the top of the product with gauze, place something flat on it, and then something heavy (a press). And leave it like this in the refrigerator for a day.

5. After a day, remove from the refrigerator, remove from the gauze, transfer to a plate and you can eat very tasty, tender, Adyghe cheese.

Soft snack made from sour cream and kefir with herbs

Here is another recipe for soft and delicate Philadelphia cheese. only the ingredients and cooking technique are already different from the recipe above, which will absolutely not affect the quality of its taste.

Ingredients:

• Kefir 3.2% fat – 1 l
• Sour cream 25% – 800 g
• Dill - 1 bunch
• Garlic - 4 cloves
• Salt - 2 pinches

Preparation:

1. In a deep dish, mix kefir, sour cream and salt into a homogeneous mass. You can even use a mixer to beat the mixture a little.

2. Fold the gauze into 4 layers in another bowl so that the edges remain outward, and pour the mixture into it. Then tie the ends of the gauze into a knot and place it in the sink for 4-5 hours to allow excess liquid to drain out.

3. Then transfer to a sieve and place under a press in the refrigerator overnight.

4. After this, remove the gauze, transfer the mixture to cling film and wrap it in a sausage.

5. Grate the garlic on a fine grater and finely chop the dill. Unroll another cling film and sprinkle the herbs and garlic on it. Then unwind the cheese from the film and place it on top of the dill, as if rolling it. Then wrap completely with cling film.

6. Place in the refrigerator for a couple of hours, and then you can enjoy the wonderful soft, delicious-tasting cheese.

Homemade goat milk recipe

Goat's milk is much healthier than that from a cow. It is as close as possible to the maternal one. It has more protein and calcium. Dairy products made from it are incredibly tasty. I would like to present you with a very simple and accessible recipe.

Ingredients:

• Goat milk - 2 l
• Lemon - 1 pc.
• Salt and seasonings - to taste.

Cooking method:

1. Pour milk into a saucepan and place over low heat. Heat it until it reaches 82-87 degrees. Then remove from heat and squeeze in lemon juice. Leave it to stand for a while. After about 30 seconds, the milk curdling process will begin.

2. Strain the whey through a colander and cheesecloth placed on it. Then you can set it aside and use it for your needs, for example for pancakes or pancakes. Or you can just drink it, it’s very healthy.

3. Tie the ends of the gauze and hang it over the sink or over the pan using a spoon. You want the remaining liquid to drain, so leave it in this position for 30-60 minutes until it stops dripping.

4. Then untie, place on a dish, mix with salt and spices to taste. Shape and serve delicious goat cheese. Even without salt and seasonings the taste will be incredible.

How to make delicious cheese from milk and cottage cheese in a slow cooker

For those who don’t like fiddling with the stove, but are used to cooking in a slow cooker, I also have a recipe for delicious cheese. Watch the very detailed video recipe I put together. I cook this way too and love adding such products. But I’m more used to it on the stove, and the poor slow cooker stands aside and looks at me with reproach and sadness.

You will need the following products:

• Crumbled cottage cheese - 500 g
• Milk - 0.5 l
• Butter - 15 g
• Egg - 1 pc.
• Ham – 80 gr
• Dill - a small bunch
• Salt - to taste
• Soda - 1/4 teaspoon

Now look at the simple cooking method and you will not have any doubts or incomprehensible moments.

You can't imagine how delicious it turns out. Be sure to try it. You definitely won't find this in the store.

Of course, there are an incredible variety of recipes for making cheese at home. I have selected the simplest and fastest ones for you. She showed that such a delicious snack can be prepared from almost any liquid dairy product. Choose and try. One of the methods will definitely become your favorite, because everything prepared at home always tastes better than from the store.

Bon appetit!

Humanity has long learned to reproduce factory-made and manufactured products at home. Our enterprising people smoke fish at home, cook condensed milk, make sweets, and bake cookies that are better and healthier than store-bought ones. She also makes excellent homemade cheese. You will find a simple recipe for delicious homemade cheese in different variations in our section. At home you can easily prepare cheese like Philadelphia, Mozzarella, Adygei and Suluguni. Using simple products, you can make delicious processed cheese and a lot of other cheese delicacies at home. Yes, perhaps it will be different from its store-bought counterparts, but it will be much healthier and much cheaper, will not contain various GMOs and palm oil, and will be made by hand.

At home, you can even make the famous Indian Paneer cheese using only homemade milk and kefir (or lemon juice, sour whey, live yogurt). The recipe is simple and clear. So, to make homemade cheese from milk, you need to pour this milk into a cauldron (thick-walled saucepan) and let it boil. Pour in kefir or lemon juice little by little (acid is needed to curdle the milk). After a couple of minutes, the curd will float on top of the separated whey.

This is already a delicious homemade cottage cheese, and you can easily use it. But - we want to make homemade cheese. Therefore, we collect the curd, wrap it in gauze, put on a press, and after 2-3 hours we have a ready-made wonderful cheese, called “Paneer” in India, healthy and tasty. It is noteworthy that nothing is wasted here - the resulting whey is perfect for okroshka and borscht, for baking, you can simply drink it, wash your face and wash your hair. Waste-free production.

Creamy homemade cottage cheese can be made simply and easily using the following recipe. For 1 kg of low-fat, dryish cottage cheese you need to take 1 liter of milk, 3 eggs, half a stick of good butter, a little salt, and a teaspoon of soda. Pour the milk into a thick-walled saucepan, immerse the cottage cheese in it, and let it boil. Armed with a wooden spoon, stir for 6-7 minutes, a good curd will begin to stretch.
Next, strain using cheesecloth to obtain a plasticine-like mass.

Next, to get delicious creamy homemade cheese, you need to take another thick-walled saucepan, add cottage cheese and other products there, mix, turn on the heat and melt for about 7 minutes, stirring constantly. When it starts to pull away from the walls, the cheese is ready. Now all that’s left to do is put it on a dish, cool it, wrap it in film and refrigerate. Now you know a simple recipe for delicious homemade cheese, you can cook it every day. In our section you will find other wonderful and simple recipes, use them and delight your family with healthy, delicious dishes.

23.07.2018

Homemade goat's milk cheese

You can make very tasty homemade cheese from goat milk. I have described the cooking recipe in detail for you.

Ingredients:

- 2 liters of goat milk,
- 5 tbsp. sour cream,
- 1 lemon,
- salt.

15.02.2018

Cheese with pepsin at home

Ingredients:

- 4 liters of milk,
- 0.04 grams of Meito enzyme,
- 70 grams of sour cream,
- 1-2 tbsp. salt.

29.01.2018

How to make cheese at home from milk

Making homemade cheese is not at all difficult, the main thing is to have some milk, kefir, sour cream and eggs on hand. Well, and, of course, our recipe, which describes the entire cooking process clearly and understandably.

Ingredients:
- 1 liter of milk;
- 100 ml kefir;
- 200 grams of sour cream;
- 3 eggs;
- 1 tbsp. salt.

17.01.2018

Processed cheese from cottage cheese

Have you ever thought about the quality of the processed cheese you buy? We suggest you prepare this delicious thing yourself, which can be a stand-alone dish like pate, or you can use it as an addition to dishes to add zest.

Ingredients:

– 500 g cottage cheese (must have a fat content of more than 15%),
– 1 chicken egg (preferably homemade),
– 0.5 tsp. baking soda,
– 1 tbsp. l. white sugar,
– 100 g butter,
– 1 tsp. sea ​​or kitchen salt.

10.01.2018

Homemade goat's milk cheese

Brynza is a very tasty and healthy cheese. Today I will tell you how to make cheese from goat milk.

Ingredients:

- 3 liters of goat milk,
- 1 tbsp. vinegar,
- 1 tbsp. salt.

29.10.2017

Homemade milk cheese

I want to tell you how to make delicious homemade cheese from milk. There is nothing difficult in preparing it, just read the recipe carefully and start cooking.

Ingredients:

- milk - 800 ml;
- cottage cheese - 1 kg;
- butter - 100 grams;
- eggs - 2 pcs.;
- salt - one and a half tsp;
- soda - 1 tsp.

17.10.2017

Homemade Philadelphia cheese

Ingredients:

- 350 grams of sour cream,
- 300 grams of yogurt,
- 1 tsp. salt,
- half tsp lemon juice.

30.09.2017

Adyghe cheese at home

Adyghe cheese is very tasty and healthy and also not cheap. Today I will teach you how to cook this delicious cheese at home. It is very easy to prepare.

Ingredients:

- 2 liters of milk,
- 700 ml. serums,
- salt to taste.

13.12.2016

Hard cheese at home

If you haven’t yet made hard cheese yourself, but buy it in a store, then you haven’t tried making it at home. After all, it’s actually very simple, quite fast and incredibly tasty!
Ingredients:
- 1.5 liters of milk;
- 1 egg;
- 100 grams of butter;
- 1 kg of cottage cheese;
- 1 tsp. soda;
- 1-1.5 tsp. salt (sea or fine kitchen salt).

20.08.2016

Homemade feta cheese

We prepare homemade cheese according to the proposed recipe. A simple and affordable recipe for those who are going to make their own cheese for the first time. Give preference to a natural product that is quite simple to prepare, as you can see for yourself.

Ingredients:
- 1 liter of milk,
- 3 tbsp sour cream,
- salt to taste,
- 1 teaspoon of citric acid.

15.07.2016

Cheese Paneer

This recipe with a detailed description of the process will tell you how to make homemade cheese yourself. The snack prepared in this way does not contain preservatives and is very pleasant to the taste.

Ingredients:
- 1 liter of milk,
- half a teaspoon of citric acid.

18.08.2015

Processed cheese

A simple and accessible recipe for making processed cheese at home from cottage cheese and butter. Everything is so simple that any housewife can handle it, and in the end you will get a wonderful breakfast snack for the whole family.

Ingredients:
- chicken egg - 1 pc.,
- cottage cheese - 500 grams,
- butter (room temperature) - 100 grams,
- soda - 1 teaspoon,
- salt - 1 teaspoon.

19.05.2015

Delicate homemade milk cheese

Cheese made at home is not quite like store-bought cheese. Nevertheless, it turns out very tasty and tender. And you can experiment with its taste almost endlessly. Well, let's try to cook?

Write down the products you need, there are not many of them:

- 0.5 l of milk;
- half a lemon;
- table salt - a pinch;
- favorite spices.

Homemade cottage cheese is quite easy to prepare. But in order for such a dairy product to be truly tasty, you must strictly follow all recipe requirements. That is why we decided to devote the presented culinary article to this topic.

General information

Eating healthy and natural food is a completely natural desire for absolutely any person. But, unfortunately, in our time it is quite difficult to find such products. In this regard, experienced chefs recommend preparing some ingredients yourself. In this article we will talk in detail about how to make cheese at home. In addition, you will be presented with several recipes for different varieties of this tasty and nutritious product.

Step-by-step making of homemade cottage cheese

It is no secret that the preparation of the mentioned product requires special culinary knowledge. After all, without experience and skill, you are unlikely to make delicious cheese, even with a detailed recipe. But if you do not have the proper knowledge, then we will try to simplify its preparation method as much as possible. This is the only way you can please your family with the most delicious creamy product you made yourself.

So, to make homemade cottage cheese, we will need:

• cow's milk (it is advisable to purchase full-fat country milk) - about 500 ml;
• coarse fatty cottage cheese (you should take country cottage cheese) - approximately 500 g;
• butter - approximately 50 g;
• salt, as well as table soda - ½ dessert spoon each.

Cooking process

Where to begin? As you can see, a homemade cheese recipe does not require the use of a huge variety of ingredients. And to prepare it, you don’t have to make a special trip to the hypermarket. After all, you can purchase all of these products at the nearest market. It would be good if these components were exclusively of rural origin. After all, as you know, it is from such products that the most delicious, aromatic and healthy cheeses are obtained.

To make your own homemade cheese from cottage cheese, the mentioned coarse-grained ingredient should be placed in a large container and thoroughly ground with a tablespoon. Next, you need to add boiling milk to it, and then put it on low heat and, stirring regularly, cook for about 10 minutes. If you want the finished product to be as hard as possible, then the specified time can be increased slightly (by about 4-6 minutes).

After the specified period, the contents of the dish must be placed in a colander or sieve, onto which a two-layer gauze must first be placed. After all the liquid has drained (after about 1 minute), the edges of the fabric must be lifted and the resulting mass must be strongly squeezed to remove all remaining moisture.

After all the steps described, the semi-finished homemade cottage cheese must be placed in a clean pan, salt, soft butter and table soda added to it, and then kept on low heat for about 2 minutes. In this case, the mass should be constantly stirred.

When the cheese begins to move away from the walls of the dish, it must be removed from the heat and allowed to cool at room temperature. Finally, the finished milk mass should be given the required shape, placed in a glass or ceramic container, pre-oiled, and then placed in the refrigerator for 50-80 minutes.

How to use it correctly?

The presented recipe for cheese at home will allow you to make a solid milk product that can be used when preparing various dishes. So, it makes pizza and sandwiches very tasty. It should also be noted that such a product melts remarkably well in the oven.

Processed homemade cheese: cottage cheese recipe

There are probably few people who are indifferent to store-bought processed cheese. But, unfortunately, this product, produced by various companies, is very often flavored with all kinds of thickeners and preservatives that negatively affect the human body. In this regard, we recommend that you make your own homemade processed cheese from cottage cheese. It should be especially noted that this product is quite simple to manufacture. Moreover, not only you, but also your children will like it.

To make homemade processed cheese from cottage cheese yourself, you need to purchase:

• coarse-grained country fat cottage cheese - 500 g;
• butter - approximately 100 g;
• country chicken egg - 1 pc.;
• salt, as well as table soda - 1 and ½ part of a dessert spoon, respectively.

How to cook?

How to make this dish? We talked above about how to make homemade hard cheese from cottage cheese. But in order to prepare a processed milk product, you will have to act a little differently. To do this, you need to take a small saucepan, place all the above ingredients into it one by one and beat well until smooth using a mixer.

After the described steps, the resulting mixture must be placed in a water bath. For those who don’t know what it is, we’ll describe this process in more detail: you need to take a large enamel basin, pour regular drinking water into it (fill it about 1/3 full), and then place a metal bowl with the cheese mixture on it.

Turn on high heat so that the water in the large container boils, and the contents of the small container must be stirred regularly. It is advisable to carry out this procedure for about 5-7 minutes. Next, you need to generously grease a glass or ceramic container with butter and pour homemade processed cheese into it.

It is advisable to leave the finished dairy product in the refrigerator for 12 hours. During this time it should harden completely, but remain a little soft.

How to present it correctly?

Now you know how processed homemade cheese is prepared. The cottage cheese recipe presented above may include not only the mentioned coarse grain product, but also other ingredients. For example, home-made cheese, to which fresh herbs, ham or mushrooms are added, turns out very tasty. You can use this product in any form. Very often it is added to pizza, salads and other hearty dishes that need to be baked in the oven.

Making low-fat cheese at home

Homemade cheese from low-fat cottage cheese is recommended for those who suffer from obesity, but cannot refuse such a dairy product. Moreover, the recipe below can also be used by those beautiful ladies who want not only to preserve their sophisticated forms, but also their own health. After all, as you know, fatty foods negatively affect the entire human vascular system.

So, the homemade cheese recipe includes the following ingredients:

• skim milk - about 2 liters;
• freshly squeezed lemon juice - ¼ cup;
• fine sugar - a small pinch;
• medium-sized salt - ½ dessert spoon.

As you can see, all products are available to everyone.

Quick cooking method

Homemade cheese from cottage cheese, the calorie content of which does not exceed 200 energy units per 100 g, is prepared very quickly and easily. To create such a product, you need to take a large saucepan and pour all the skim milk into it. Next, you need to place the dishes on low heat and heat the contents to 80°. At the same time, boiling the dairy product is highly not recommended.

After the liquid becomes warm, you need to add sugar and salt. After mixing the ingredients, add freshly squeezed lemon juice. These ingredients will help the milk product curdle. So, white flakes should appear in it. After this, the saucepan must be removed from the heat and left aside (at room temperature) for about 30-35 minutes.

To make homemade cottage cheese, the contents of the dish should be placed on multi-layer gauze and all the liquid should be allowed to drain. Moreover, the less moisture there is, the harder the product will be. After all the described steps, the head of homemade cheese should be placed in a bowl or bowl and placed in the refrigerator.

Proper serving at the dinner table

How to serve low-fat homemade cheese correctly? The cottage cheese recipe that we presented above includes a minimum of inexpensive products. This means that you can prepare dietary cheese at least every day. After it hardens in the refrigerator, it should be cut into thin slices and presented to the table along with pieces of dark bread. By the way, this product can also be used to prepare delicious dietary salads from fresh vegetables.

Making goat cheese at home

Homemade goat cheese is considered the healthiest. After all, the mentioned product contains a huge amount of proteins (more than cow’s milk), and is also better absorbed and easier to digest by the body. It should be especially noted that it is quite difficult to find pure goat cheese in stores. That's why we suggest you do it yourself. But for this you will need to purchase the following products:

• natural goat milk - about 2 l;
• table vinegar - 4 large spoons;
• cumin - add to taste and desire;
• medium-sized salt - about 40 g.

Cooking process

Making delicious and healthy cheese using natural goat milk is not as difficult as it seems at first glance. However, it should be noted that such a process requires special care.

So, first you need to remove the top layer of heavy cream from the dairy product, and then pour it into a saucepan and put it on medium heat. After the milk begins to boil, the temperature must be immediately reduced to the minimum value. Next, add table vinegar to the liquid. This should contribute to the rapid curdling of the dairy product, that is, the preparation of goat's cottage cheese.

As soon as a lot of white flakes form in the pan, the dishes should be immediately removed from the heat. Subsequently, the resulting cottage cheese must be transferred to cheesecloth and allowed to drain completely. For this procedure to be effective, it is advisable to hang the gauze bag over some dishes or sink.

Exactly after 24 hours, the cheese mass needs to be removed, salted, flavored with caraway seeds and kneaded well, like dough. Next, you need to form a flat cake from the resulting mixture and place it in a frying pan. In this case, the dishes should be placed on a fairly low heat. This way, the cheese will gradually begin to melt and then become thick again. After the dairy product acquires the required consistency, it needs to be cut into pieces. While the cheese has not cooled, it should be given any desired shape.

Making delicious cheese using spices

As you can see, making homemade cottage cheese is not very difficult. But if you want this product to be as tasty and aromatic as possible, it is recommended to make it using various spices.

So, to make this cheese ourselves, we will need:

• natural goat milk - approximately 2 l;
• thick sour cream - about 350 g;
• country eggs with rich-colored yolk - 3 pcs.;
• fine salt - 3 large spoons;
• dried basil - 2 dessert spoons;
• dried garlic - 1 dessert spoon;
• dried dill - 1 dessert spoon.

Cooking spicy cheese

As you noticed above, the preparation of various cheeses takes place in several stages. First, you should strain the goat's milk through a strainer in order to rid it of any possible dirt as much as possible. Next you need to break all the chicken eggs and mix them together with sour cream. To make the mixture as homogeneous as possible, we recommend using a mixer.

After these steps, add salt to the sour cream-egg mixture and add it to the milk. Without stopping stirring for a second, all ingredients must be gradually brought to a boil. As a result, you should end up with a mass of large flakes.

After heat treatment, the contents of the pan must be poured into a colander, which should be lined with multi-layer gauze in advance. After straining the product, you need to add dried herbs (dill and basil) and garlic. Finally, the cheese mass must be tightly tied in gauze and hung so that the remaining milk completely glass.

After a few hours, when you have a dry curd curd left, you should put it in a deep bowl (directly in the fabric), and place some heavy object on top (for example, a three-liter jar filled with water). In this position, the cheese must be placed in the refrigerator, where it is advisable to keep it for about 12-14 hours.

It should be especially noted that such a flavorful product can be made not only from goat’s milk, but also from cow’s milk.

Cooking cheese at home

Brynza is perhaps the only cheese that goes perfectly with fresh vegetables and herbs. To prepare it we will need:

• cow's milk with fat content 3.2% - 1 l;
• thick sour cream 20% - 3 large spoons;
• freshly squeezed lemon juice - about 2 large spoons;
• fine salt - dessert spoon.

Step-by-step description of the preparation method

In order for you to get delicious homemade cheese (brynza), you must strictly follow all the described requirements of the recipe. To do this, it is not necessary to purchase village products. The ingredients can also be purchased at a regular store.

So, to prepare this cheese, you need to pour milk into a saucepan and then put it on high heat. Next, you need to put thick sour cream in the bowl and mix everything thoroughly. After about 7 minutes the liquid will begin to heat up. At the same time, flakes should form in the pan. As soon as the curdling process begins, freshly squeezed lemon juice should be poured into the milk. After mixing the ingredients with a spoon, they should be boiled for another minute. During this short time, the whey should completely separate.

After the described steps, the resulting product must be filtered. To do this, you need to discard it in a colander, on which you should first place multi-layer gauze. As soon as all the moisture has left the cheese mass, it must be salted to taste, put in a bowl and placed under pressure. Moreover, the heavier the weight, the better the cheese will turn out.

After one hour, the product should be removed from the press. Next, you need to put it in a plastic bag and place it in the refrigerator. Homemade cheese is ready.

Proper use of homemade product

As mentioned above, homemade cheese should be kept under pressure for no more than one hour. This is due to the fact that your final product should not be hard, but soft and with a small amount of salty moisture. After a short time in the refrigerator, the cheese should be cut into small cubes. Next, they need to be beautifully placed on a freshly prepared salad of raw vegetables. By the way, for juiciness, some housewives additionally soak such a product in salty brine. However, we do not recommend doing this, since the cheese can quite easily fall apart and turn into a liquid pulp.

In order for you to get the most delicious and nutritious homemade cheese, you must follow all the requirements of the recipes described above. Moreover, we recommend that you listen to the following advice.

1. The milk used to make cheese should be as fresh as possible.
2. The ingredients that you plan to add additionally to the cheese mass should be prepared in advance.
3. To obtain a hard cheese that will cut well on the board, you should use the heaviest possible pressure.
4. Homemade cheeses can be used to prepare any dish, including salads, pizza and various sandwiches.

Everyone is probably familiar with the taste of processed homemade cheese from childhood. Today on supermarket shelves you can find a huge number of different types of cheeses, but homemade cheese cannot compare with them in terms of taste and naturalness of the product.

Basic recipe

• ½ kilogram of cottage cheese;
• 500 milliliters of fresh milk;
• 50 grams of butter;
• chicken egg;
• a pinch of table salt;
• baking soda - on the tip of a knife.

Cooking time: 40 minutes.

Method for making homemade cheese from cottage cheese and milk:

1. Pour milk into a saucepan and place over low heat;
2. Mash the curd with a fork;
3. When the milk boils, put the prepared cottage cheese into it;
4. The contents of the pan are thoroughly mixed without turning off the heat. The curd should turn into a lump, and the whey should bounce off the milk. This takes approximately two minutes;
5. Place the resulting lump of curd into a colander, at the bottom of which you must first place gauze;
6. After about twenty minutes, when the whey has completely drained, squeeze out the curd well;
7. Melt a piece of butter in an aluminum pan;
8. Crumble the warm cottage cheese and put it in a saucepan;
9. Add salt and soda;
10. In a separate bowl, beat the egg with a fork in advance;
11. Pour the egg into the cottage cheese and stir quickly so that it does not start to cook;
12. When the contents of the pan turn into a cheese mass, you need to pour it into a bowl and wait until it cools down.

Homemade processed cheese made from milk and cottage cheese

• cottage cheese – 2 kilograms;
• cow or goat milk - 2 liters;
• butter – 200 grams;
• 2 eggs;
• 1 tablespoon baking soda;
• table salt.

Cooking time: 1 hour.

Calorie content: 250 kcal/100 grams.

Method for making processed homemade cheese:

Recipe for making homemade cheese without milk

• village cottage cheese – 500 grams;
• egg;
• baking soda – ½ teaspoon;
• salt - teaspoon;
• any spices.

Cooking time: 20 minutes.

Calorie content: 300 kcal/100 grams.

Method for making cheese without adding milk:

1. The prepared ingredients must be mixed in a bowl with a mixer or fork. The curd mass should be homogeneous. The presence of lumps is not welcome;
2. The cheese is prepared in a water bath: place a smaller saucepan in a large saucepan. Pour water into the first one so that it does not reach the edges of the second;
3. Place the pan on the stove and turn on low heat. When the water starts to boil, place the whipped cottage cheese in a small saucepan. It needs to be stirred constantly during cooking;
4. The cheese will be ready in about eight minutes;
5. Carefully pour the finished cheese while hot into a deep plate and cool.

Sweet and sour sauce for meat or chicken - take note of the recipe from McDonald's.

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How to cook spicy shrimp in batter - a recipe like in McDonald's.

Homemade cheese with mushrooms

• 1 kilogram of cottage cheese;
• 400 grams of fresh sour cream;
• 25 grams of mushroom seasoning;
• 600 grams of champignons;
• 100 milliliters of sunflower oil.

Cooking time: 2 hours 30 minutes.

Calorie content: 225 kcal/100 grams.

Method for preparing a delicious product:

Processed dessert cheese from cottage cheese

• 400 grams of cottage cheese;
• 100 grams of dark chocolate;
• 2 tablespoons granulated sugar;
• 750 milliliters of milk;
• teaspoon baking soda.

Cooking time: 90 minutes.

Calorie content: 320 kcal/100 grams.

1. Mix soda and cottage cheese using a blender;
2. Pour in milk and stir until smooth;
3. Melt butter;
4. Place the curd mass in a deep metal bowl, pour in the melted butter;
5. Place the bowl in a large saucepan filled with water;
6. When the water boils, the curd needs to be cooked for twenty minutes until a homogeneous mass is formed. During cooking, do not forget to stir constantly;
7. Add chocolate and sugar to the prepared hot cheese and mix;
8. Transfer to another bowl and cool.

1. When the cheese starts to heat up, it will turn into a viscous mass that is difficult to stir. Therefore, it is best to use a masher with holes;
2. One kilogram of cottage cheese produces approximately 600 grams of finished cheese;
3. It is best to take a saucepan or frying pan with a thick bottom;
4. If the cheese sticks to your teeth when you taste it, it means it’s ready;
5. It is best to use a wooden spoon to mix the cheese mass;
6. You can use the drained whey to make dough for pancakes, buns, or make okroshka;
7. You can often find a curd product on the shelves. It is not suitable for making cheese. Homemade cheese can only be made from natural cottage cheese.

If you have a bag of village cottage cheese in your refrigerator, don’t rush to throw it away! Treat your loved ones with a homemade cheese sandwich prepared for breakfast. Don't be afraid to experiment and add mushrooms, herbs and spices to it.

This cheese tastes like processed cream cheese. To make cheese from cottage cheese, we will need:

• 1 kg of cottage cheese;
• 1 liter of milk;
• 1 egg;
• 2 egg yolks;
• 120 g butter
• 2 tsp soda;
• 1 pinch of salt.

Take a large saucepan, pour in milk, put it on the fire and bring to a boil. Add cottage cheese to the boiled milk and cook, stirring, for 5 minutes over low heat until the whey separates.

Fold clean gauze in two layers, soak it well in water and line a colander. Pour the resulting curd mass into it. After the whey has drained, tie the gauze tightly and hang it over the sink so that the remainder drains.

Mix softened butter with yolks. Add salt and soda and beat the mixture thoroughly.

Mix the dried curd mass with whipped butter and yolks. You can add spices to taste.

Let's make a water bath. Pour water into a large saucepan and bring to a boil. Place a smaller pan with the resulting mass. Cook for about 10 minutes, stirring, until the homemade cheese becomes viscous and begins to melt.

Then transfer to a colander or mold greased with butter. Press down on top and put in the refrigerator. After 2-3 hours, remove the homemade cheese from the mold, cut it and serve it.

Boiled cheese

It turns out to be a very tasty cream cheese with a hint of spice.

To make cheese for 1 kg of cottage cheese we will need:

• 75 g butter;
• 200 g cream or homemade sour cream;
• 1 egg;
• salt, cumin to taste.

Leave the cottage cheese in a closed pan in a warm place. After 3-4 days it will become covered with mold, giving it a characteristic taste.

Grind the blue cheese with a meat grinder, mix with cream, salt and caraway seeds. Melt the butter in a saucepan, add the curd mass. Cook, stirring, until a homogeneous melted mass is obtained.

Add the beaten egg at the end of cooking, stir well and heat without bringing to a boil.

Place in a mold greased with butter, press down with a press and put in the refrigerator. Like homemade cheese, boiled cheese will be ready in a few hours.

The hardness of the cheese depends on the time spent under pressure. Excess liquid must be drained as it forms.

Sulguni cheese

Snow-white suluguni is made from buffalo milk. You can also make cheese from full-fat cow's milk, then it will turn out with a yellowish tint.

To make Suluguni cheese weighing 1 kg, we will need:

• 10.2 liters of milk;
• 1 g pepsin for starter (sold in a pharmacy or market);
• 1 dessert spoon of wine vinegar.

To prepare sourdough Take 200 ml of milk at room temperature, add wine vinegar and dilute pepsin in the resulting liquid.

Strain 10 liters of milk through cheesecloth or a fine sieve and heat it in an aluminum pan (or cauldron) to a temperature of 30 degrees. Add the starter and leave in a warm place for 30 minutes.

Then put the pan with milk on low heat and collect the curdled mass with clean hands against the wall of the vessel. Usually 5 minutes is enough for all the cheese to curdle.

To make cheese young, We take out the lumps into a prepared colander with gauze. As in the recipe for homemade cottage cheese, squeeze out the whey. The resulting homemade cheese is ready for use.

If you crumble the cheese and leave it warm, you will get delicious stretchy filling for khachapuri, cheese puffs or any other baked goods.

To make suluguni cheese, Let the resulting young cheese ferment in unsalted whey for several hours in a warm place. Then check for readiness: dip a thin piece of cheese into hot water and let it sit for 1-2 minutes. If the strip of cheese stretches slightly, it is ready for further processing. The cheese should not tear.

Cut the prepared cheese into strips 2 cm thick. Place the cheese in hot water (80-90 degrees). Over low heat, stirring in one direction with a wooden spatula, melt the suluguni cheese. When it melts completely, take out the mass, glue it into a lump and shape it into a head. Suluguni is ready to eat.

To store the cheese, lightly sprinkle with salt and place on top of each other.

Suluguni cheese can be fried in a frying pan in breadcrumbs and eggs, added to hot porridge or made into breakfast sandwiches.

Bon appetit!

http://strana-sovetov.com/recipes/salads/4348-how-to-make-cheese.html

Making cheese at home from milk and cottage cheese

When I had a household, I often made delicious homemade cheese from milk and cottage cheese for myself. Making 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 the cheese, add cumin seeds, dried aromatic herbs (for example, Provençal or Italian), sun-dried tomatoes, dried bell peppers (paprika) or simply chopped dill, parsley and cilantro.

For the recipe for homemade cottage cheese we will need

• Cottage cheese - 2 kg (it is better to take homemade cottage cheese, from the market, and grainy, i.e. granular; soft cottage cheese, with a small whey content, it is better not to take it)
• Cow's milk (you can make homemade cheese from goat's milk) - 2 liters
• Butter - 200 g
• Eggs - 2 pcs.
• Tea soda - 1 tablespoon
• Salt - to taste

PREPARING HOMEMADE CHEESE FROM MILK AND Cottage Cheese

1. I put 2 kg of cottage cheese in a saucepan and poured in 2 liters of milk. I put it on fire. Stirring lightly (mostly only along the bottom, the cottage cheese may stick) so that the mass is evenly heated, bring the milk and cottage cheese to a hot state. Once you see whey forming, it's all done. The cottage cheese becomes like soft plasticine. There is no need to break this curd ball too much. In time it takes 7-10 minutes, no more.

2. Then you need to separate the whey from the resulting cheese mass, I usually put it on cheesecloth, you need to try so that, if possible, all the liquid runs away and the curd mass is almost dry, without whey. Then put the resulting mass into the casserole where you will cook homemade cheese, 200 g of softened butter, 2 eggs, 1 tbsp. l. soda and salt. Salt, of course, is to your taste; some people like salty cheese, others lightly salted.

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

3. Making cheese at home requires constant monitoring, so you cannot leave it, as the cheese may burn during cooking. Stirring constantly, cook the cheese over medium heat, the curd mass will begin to melt and stretch, you need to boil the homemade cheese for about 5-7 minutes. I have a wooden spoon with which I constantly stir the cheese mass. You will be able to tell when the cheese is ready. It will be sticky and viscous. You can determine the readiness of the cheese by testing it by testing it, if it sticks to your teeth, then that’s it, it’s ready! Another sign that the cheese is ready is that it begins to pull away from the walls of the container in which it is cooked.

4. Then pour the hot homemade cheese into any container (cup or container) to give it shape. The cauldron must be handled with care, as the cheese mass is very capricious. Cover the top of the warm homemade cheese with cling film so that the crust does not dry out.

5. I made homemade cream cheese, it’s not entirely hard because it’s high in fat, but it holds its shape and can be cut with a knife.

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

Of course, it may not be the same as store-bought cheese, but it is environmentally friendly and you know that everything in your homemade cheese is natural, from cows, fresh and there is no palm oil, no dyes or preservatives. Initially, in preparing 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 any difference in the quality of homemade cheese, so I started adding enough milk so that it just covered the cottage cheese.

1. The remaining whey from making homemade cheese from milk and cottage cheese can be used when baking pancakes, or you can use it to make yeast dough for bread or rolls, or in the summer you can make okroshka using the whey.
2. I would like to highlight separately: the store often sells not cottage cheese, but a COOK PRODUCT, which in its composition is not cottage cheese at all, such fake cottage cheese will not make cheese, it is better to buy real farm cottage cheese with milk and get a good result and the taste of homemade cheese! It is better not to use ultra-pasteurized and sterilized milk from boxes.

Sincerely, Valentina Gorbacheva

HOMEMADE CHEESE WITH KEFIR (recipe)

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Valentina, thank you for sharing the recipe for making cheese at home and giving detailed tips on how to make homemade hard cheese from milk and cottage cheese.

In conclusion of this cheese topic, I would like to watch with you a video recipe from Olga Bazhenova on how to prepare delicious processed cheese at home, so

Video recipe for homemade processed cheese

Goat's milk cheese

Homemade cheese is one of the products that can be made at home. Cheese made with your own hands will delight you with an excellent fresh taste, and will compare favorably with the cheese to which we are accustomed. So be sure to prepare this dairy delicacy.

Homemade cheese - features

To begin with, a few features of the preparation of this product.

In general, the taste of cheese is a purely individual matter. Some people like soft cheese, which has a delicate taste and the structure of dense cottage cheese with a milky flavor, while others, on the contrary, like hard, savory cheese.

Here are a few homemade cheese recipes.

Homemade cheese melted (recipe)

To make homemade cheese you will need

Recipe for making homemade processed cheese

1. Pour milk into an aluminum pan and add curd. Stir well.
2. Place the pan over medium heat and, without bringing to a boil and stirring constantly, separate the whey from the curd.
3. Prepare a bowl, cover it with gauze, onto which place the prepared mass.
4. Tie the gauze tightly enough and hang it out so that the whey is completely separated. The cottage cheese should be as dry as possible; for this you can use a press.
5. If you use homemade cottage cheese from village milk to make cheese, then such preparatory procedures that enhance the taste of the cottage cheese are not necessary.
6. Grind the cottage cheese with eggs, sugar, salt, soda and spices. Take an aluminum saucepan, melt the butter and place the curd mixture in it.
7. Place the pan over medium heat and, stirring constantly, melt the mixture until smooth. Attention, the mixture should not boil!
8. Pour the mixture into the mold and cool.

This homemade cheese can be eaten immediately. It is suitable for those who are on a diet, because... does not contain many calories. If desired, you can add sour cream to it. Chilled cheese tastes best. Remember that it should be stored for no more than one week in the refrigerator.

Homemade cheese (recipe)

To prepare you will need

• 1 kg cottage cheese
• 1 liter of milk
• 2 yolks or 1 egg
• 100-150 g butter
• 2-3 tsp. soda
• 1 partial tsp. salt

Homemade cheese recipe

Bon appetit!

Homemade cheese.

First way

Homemade cheese is best made from freshly boiled cottage cheese in the usual way.

The freshly boiled cottage cheese is passed through a meat grinder with salt twice and left for 5 days in a dry room. The yellowed cottage cheese is mixed again, transferred to a greased pan and cooked over low heat, stirring until a liquid homogeneous mass is formed. The resulting mass is poured into small pans. After it hardens and hardens, the cheese is ready to eat.

Homemade cheese. Second way

To prepare 1 kg of cheese, take 1.2 kg of low-fat cottage cheese, 2.5 tablespoons of butter or ghee, 2 teaspoons of baking soda and 3 teaspoons of fine salt. The drained cottage cheese is passed through a meat grinder or rubbed through a sieve. Place all the prepared cottage cheese into the bowl. Half the required amount of soda is evenly scattered over the surface of the cottage cheese, and then they begin to slowly heat it up, continuously stirring with a wooden spatula. If, during the heating process, whey appears on the surface of the curd and near the walls of the dish, close the dish with a lid and remove from heat for 10-15 minutes, after which the settled whey is removed. If the whey cannot be separated, then the remaining amount of soda is added to the curd and the mixture continues to be heated. After the cheese mass has melted and thickened somewhat, add melted butter. Table salt, and if desired, cumin, anise, dill are added 15-20 minutes before the end of cooking. The finished cheese mass should be a stretchy, homogeneous mass. After cooking, the cheese mass is immediately poured into a greased container and taken out to a cold room. Before removing the chilled cheese from the dish, immerse the latter in hot water for a few seconds.

Homemade cheese 3% fat.

Homemade cheese recipe (up to 3%). Low-calorie cottage cheese.

How to make cheese at home? For those losing weight, this is one of the most pressing issues. And not only for those losing weight, but also for daily proper nutrition, homemade low-calorie cheese is a tasty and healthy product.

Of course, you can buy 5% fat cheese in the store. For example, stores sell Polar cheese with 5% fat content. But, firstly, it gets boring to eat the same cheese all the time, secondly, not all stores sell low-fat cheese, and thirdly, store-bought cheese is much more expensive than homemade cheese.

Making cheese from low-fat cottage cheese at home is very simple. I make this low-fat cheese all the time.

To prepare homemade cheese you only need 30-40 minutes of time and the following ingredients:

• low-fat cottage cheese - 1 kg
• milk (0%) - 1 glass
• egg - 1 pc.
• salt - 2/3 teaspoon
• soda - 0.5 teaspoon
• butter - just a little bit, just for greasing
• olive oil - 1 teaspoon (optional)

The method for making homemade cheese is simple:

1) Place cottage cheese in a saucepan with a thick bottom and pour in milk.

Not all cottage cheese makes high-quality homemade cheese. After trying several types of cottage cheese, I settled on low-fat Lithuanian cottage cheese (0%). You can also take other low-fat cottage cheese in grains, for example, by weight - it is much cheaper. But for the first time, I advise you to take low-fat Lithuanian cottage cheese - homemade cheese from it turns out hard and tasty.

I take 3 packages of cottage cheese, 300 grams each. This cottage cheese has a heterogeneous structure. You should not take soft cottage cheese. It produces a paste-like mass, rather than hard homemade cheese. The taste of homemade cheese depends on the cottage cheese from which it is made.

2) Place the pan with cottage cheese and milk on low heat.
Stir occasionally. You will see how the cottage cheese dissolves in the milk.

After 10-15 minutes, there will be one liquid and a few grains of cottage cheese in the pan. After boiling, cook for 8-10 minutes.

3) Drain the hot mass in a colander.

4) Put butter, drained cottage cheese, salt, soda into the pan in which the cottage cheese was cooked and beat in the egg. Mix. Place the pan on low heat and cook for 8-10 minutes, stirring constantly. When the mass becomes viscous, like plasticine, the homemade cheese is ready.

5) Grease a deep mold for homemade cheese with olive oil in advance. Quickly place the hot homemade cheese into the mold. Homemade cheese quickly cools and hardens, taking the desired shape. Hot homemade cheese is also very tasty.

6) The fat content of the cheese is no more than 5%.

You can show your imagination: divide the hot mass into two parts. Make one part like regular cheese, and add finely chopped herbs to the second part of the mass.

You can drink coffee with homemade cheese (instead of cookies), you can make a sandwich from a leaf of lettuce and a piece of cheese, you can make a roll by wrapping a piece of homemade cheese in Chinese cabbage, or put it in a salad.

And your homemade cheese will always have a new taste.