Homemade Dutch cheese. Making homemade cheese (3 recipes)

Information:

Cooking time: 47 days 12 o'clock

Number of servings: 1

Do you want to try real cheese without preservatives or other chemical additives? Then you just need a recipe for making Dutch hard cheese at home - tasty and natural.

Step-by-step photo recipe "How to cook "Dutch hard cheese at home""

First you need to pour the milk into a large saucepan and put it on the fire. To make cheese, you need a thermometer to monitor the temperature of the milk. When it reaches 30-32 degrees, remove the milk from the heat and introduce the starter. Stir gently and leave for 30 minutes. Meanwhile, dissolve the enzyme in a small amount of water and pour it into the pan. Maintaining the temperature of the milk, leave it for 35-40 minutes. You will get a very dense clot, which must be carefully cut into medium pieces with a knife.

The next step is to gently stir the mass for 15 minutes. Classic recipe Making Dutch hard cheese at home requires patience and time.

Now you need to carefully drain off about a third of the separated whey.

You need to add water to the milk mass (about 40 degrees) and maintain the temperature of the milk at 37 degrees.

Prepare molds for cheese. If there are no special forms at hand, you can use small containers with pre-drilled holes in them. The molds need to be placed in a large container in which the whey will be collected and covered with gauze.

Carefully shift cheese mass into the molds, gradually adding from the pan. This process can take a long time, since quite a lot of whey will be released at once.

After the bulk of the whey has drained, you need to put a press of about 3-4 kilograms on the cheese for 30 minutes.

Then the cheese needs to be turned over and the press increased to 16 kilograms for another 30 minutes. Next - 25 kilograms, after turning over for another half hour. Turn the cheese over again to ensure it is evenly compressed and leave under the 25 kilogram weight for 6-8 hours. There is also another option for making Dutch hard cheese at home and making it denser - you need to leave it at about 50 kilograms overnight.

The cheese must be placed in saline solution and leave for about 10-12 hours. Then dry for 2-3 days in the refrigerator. For the shell, you can use wax or special cheese bags. The cheese should be left to ripen at a temperature of about 10 degrees and high humidity for at least 2 months. If you are patient, you will have excellent Dutch hard cheese at home in 6 months.

Bon appetit!

Dutch cheese – national product Holland. His recipe was invented back in 400 AD. The most popular varieties of Dutch cheese are Edam, Maasdam, Blau Klaver, etc.

Dutch cheese can be found with 45 and 50% fat. The consistency of this product is dense, but at the same time it is quite elastic. A high-quality product must have a pattern in the form of eyes, which may have different shapes and it should be evenly distributed over the entire surface of the cheese (see photo). Correct Dutch cheese has the taste of milk with a slight sourness. This product can be colored in colors that range from white to yellow.

Selection and storage

To choose a good Dutch cheese you need to know a few important rules:

You should start by studying the composition of the product. Real cheese will have the name “cheese” and not some other name, since this may indicate that it certainly contains fats of vegetable origin.
The composition of this type of cheese can only include milk, sourdough, calcium chloride and natural dye annatto. If you see other ingredients on the label, you should refuse to purchase and use this product.
Now you need to take a good look at the cheese itself. If you notice cracks on the surface, then it is better not to buy such a product, as mold may form in it. Surface quality product should be slightly damp.
If you see oily discharge on the surface or cut of the cheese, then most likely you stored it incorrectly, which means you don’t need to buy, much less consume, such cheese.

Useful properties

The benefits of Dutch cheese are due to the presence of vitamins and minerals. With regular consumption of this product in moderate quantities, the functioning of the entire body can be improved. This cheese increases the absorption of carbohydrates, and it also has a positive effect on mood and regulates blood sugar levels. Just a few pieces of Dutch cheese will help you quickly recover after prolonged physical and mental stress.

Thanks to the availability large quantity Phosphorus and calcium strengthen bones and improve the condition of muscle tissue. In addition, you can notice a significant improvement in the condition of your teeth, nails and hair. Dutch cheese contains sulfur, which is necessary to normalize metabolic processes in the body, and it also takes an active part in maintaining oxygen balance.

This product contains potassium, which has a beneficial effect on the activity of the cardiovascular system. Thanks to a large number sodium, this cheese supports water balance in the body and thereby prevents dehydration.

Use in cooking

Dutch cheese is wonderful independent snack, and is also used as ingredients for different dishes. This product goes best with white bread, grapes, apples and wine. In addition, Dutch cheese is used in recipes for salads, appetizers and other dishes.

Making cheese at home

To make this cheese at home you will have to make a lot of effort, but the final result will be worth it. You will receive high-quality and very tasty Dutch cheese. To do this, you need to take 1 kg of slightly sour cottage cheese, a liter of milk, chicken egg, a teaspoon of salt and approximately 180 g of butter.

Combine milk and salt and boil it. Then put the curd there and stir constantly until you see whey begins to release. After this, use a special gauze bag to remove the whey. The remaining cottage cheese needs to be turned into homogeneous mass, to do this, either pass it through a sieve or use a blender. In a separate bowl, grind and combine the eggs and butter into a homogeneous mass. Then mix the resulting mass and add it to the cottage cheese, and then put everything on water bath. You need to stir these ingredients all the time to eventually get a homogeneous and viscous mass. It’s important that if the cheese sticks to the walls of the dish, it means you haven’t put in enough butter, so add it a little more. Next step - get it ready cheese and knead it with your hands like dough. As a result, you should get a soft, homogeneous mass. You can give the cheese any shape, for example, spherical or cylindrical. Store homemade Dutch cheese wrapped in foil in the refrigerator.

Harm of Dutch cheese and contraindications

Dutch cheese can be harmful to people with individual intolerance to the product. High calorie content may be harmful if abused by people who are obese or want to lose weight. Besides this, This product may have a negative effect on people who suffer from kidney disease. Due to its acid content, Dutch cheese may irritate the stomach. Contraindications to the use of this product are for people with gastritis, ulcers and enteritis.

1. First you need to pour the milk into a large saucepan and put it on the fire. To make cheese, you need a thermometer to monitor the temperature of the milk. When it reaches 30-32 degrees, remove the milk from the heat and introduce the starter. Mix gently and leave for 30 minutes. Meanwhile, dissolve the enzyme in a small amount of water and pour it into the pan. Maintaining the temperature of the milk, leave it for 35-40 minutes. You will get a very dense clot, which must be carefully cut into medium pieces with a knife.

2. The next step is to gently mix the mass for 15 minutes. The classic recipe for Dutch hard cheese at home requires patience and time.

3. Now you need to carefully drain off about a third of the separated whey.

4. You need to add water to the milk mass (about 40 degrees) and maintain the temperature of the milk at 37 degrees.

5. Prepare cheese molds. If there are no special forms at hand, you can use small containers with pre-drilled holes in them. The molds need to be placed in a large container in which the whey will be collected and covered with gauze.

6. Carefully transfer the cheese mass into molds, gradually adding from the pan. This process can take a long time, since quite a lot of whey will be released at once.

7. After the main part of the whey has drained, you need to put a press of about 3-4 kilograms on the cheese for 30 minutes.

8. Then the cheese needs to be turned over and the press increased to 16 kilograms for another 30 minutes. Next - 25 kilograms, after turning over for another half hour. Turn the cheese over again to ensure it is evenly compressed and leave under the 25 kilogram weight for 6-8 hours. There is also another option for making Dutch hard cheese at home and making it denser - you need to leave it at about 50 kilograms overnight.

9. The cheese should be placed in a saline solution and left for about 10-12 hours. Then dry for 2-3 days in the refrigerator. For the shell, you can use wax or special cheese bags. The cheese should be left to ripen at a temperature of about 10 degrees and high humidity for at least 2 months. If you are patient, you will have excellent Dutch hard cheese at home in 6 months.

Have you ever thought about becoming a cheese maker? But in vain! A piece of homemade Dutch cheese or salted cheese goes perfectly with your morning cup of coffee. own production. Homemade cheese will pleasantly surprise your family, and its recipe only seems complicated - in fact, it doesn’t take much time to prepare homemade cheese It doesn't take much, and there's plenty of room to use the sour milk. In addition, you can experiment in the process and by adding more salt, get cheese more similar to Adyghe cheese. Or make the cheese harder by squeezing it harder under pressure.

Homemade Dutch cheese

Surely, buying a piece in the store delicious cheese, you have repeatedly wondered: how to make homemade cheese? It seems that this is quite labor intensive and complex process, but in reality everything is much simpler. If you have milk available, not necessarily sour, then try making homemade cheese - its recipe will pleasantly surprise you with its lightness and simplicity.

Ingredients:

milk – 3 l;
cottage cheese – 2 kg;
butter – 100 g;
eggs – 1 pc.;
soda – 1/2 teaspoon;
salt - to taste.

Preparation

First, bring the milk to a boil and add the cottage cheese, having previously kneaded it. Then reduce the heat and simmer, stirring constantly. We continue the boiling process until whey forms and the cheese has a rubbery consistency. Place the cheese in a colander and press to drain the whey.

Then melt the butter in a separate saucepan, add the cheese and stir over low heat. Add the egg, salt and soda, mix well again. Be sure to make sure that the mixture does not stick to the walls of the pan. When the cheese acquires the consistency of whipped cream and begins to thicken, turn off the heat. Now wait until the mass cools down a little and put it on the table. Knead, give the desired shape, wrap in cling film and put the homemade Dutch cheese in the refrigerator.

Homemade cheese in a slow cooker

If your milk has turned sour, you can only rejoice - now you have a great opportunity to make cheese at home.

Ingredients:

sour milk – 1 l;
eggs – 1 pc.;
salt – 1 teaspoon.

Preparation

Beat the egg with salt, mix with sour milk and pour into the multicooker bowl. Set the timer in “pie” mode for 20 minutes. In the meantime, cover the saucepan with several layers of gauze, or install a colander and pour the contents from the bowl into the saucepan. Wrap the cheese in gauze and put it under pressure for several hours. The longer you hold the pressure, the more liquid will come out of the cheese and the result will be drier. If you like softer and more elastic cheese, then after pressing you can soak it in the released whey for about 1-2 hours.

By the way, you can add finely chopped herbs to the recipe for homemade hard cheese or feta cheese and get homemade cheese with herbs, which will not only have excellent taste qualities, but also looks amazing on the table.

Homemade feta cheese

Ingredients:

Preparation

Boil milk with salt, then beat eggs with sour cream and mix with milk. Without stopping stirring, bring to a boil over low heat until the milk curdles and the whey separates. Place several layers of gauze in a colander and pour the resulting mixture. After the whey has drained, wrap the cheese in cheesecloth and place under pressure for several hours or overnight. After this, place the feta cheese in the refrigerator.

Cheese production in Holland began in the 1st century BC. The Dutch adopted cooking recipes from the Romans, adding their own flavor and improving the technology. In the Middle Ages, cheese was a hard currency. Nowadays, Dutch cheeses have become one of the most popular in the world. There are:

We are happy to tell you how to make Dutch cheese at home.

Dutch cheese recipe

Ingredients:

milk: 3 l;
cottage cheese: 2 kg;
butter: 100 g;
egg: 1 pc.;
soda: 0.5 tsp;
salt: to taste.

Heat the milk, add pre-pounded cottage cheese before boiling. Mix. Cook for low heat while stirring constantly. Remove from heat when the whey appears. Then pour the rubbery mass into a colander. Melt the butter in another pan, add the cheese, cook over low heat, stirring continuously. Add the egg beaten with salt and soda. Remove from heat when the mixture thickens and becomes yellow. When the cheese has cooled a little, fold it back, stir and shape into a sausage. Wrap it in foil or hard cellophane and put it in the refrigerator. The cheese is ready.

Recipe for making Gouda cheese from goat's milk

Ingredients:

goat milk: 16 l;
mesophilic lactic acid bacteria: 0.5 tsp;
calcium chloride: 3/4 tsp;
liquid rennet starter: 0.5 tsp;
salt;
wax for cheese.

Place the pan with milk in a well-heated water bath, heat it to 29°C, turn off the stove. Lactic acid bacteria Place on the surface of the milk. After 5 minutes, stir to the very bottom from top to bottom using a slotted spoon, without shaking. Calcium chloride is diluted in 50 ml cold water, add to milk. Mix well. We do the same with rennet. Cover with a towel and leave for 30 minutes over low heat, at a temperature of 29°C. Using a knife with a long blade at an angle of 30°, we will try to lift the cheese mass up. If it crumbles, then you can cut it, if not, then leave it for another 5 - 10 minutes and try again. Cut the mass in the pan into squares 1.2 cm wide. Cut through the entire mass with a slotted spoon every 1.2 cm. Leave for 6 minutes. The whey will begin to separate. Stir, leave for 5 minutes, curd mass should settle, if this does not happen, then do the same after another 5 minutes.

Pour in 1.5 liters of whey. Pour water in the same volume at a temperature of 60°C. Cook to a temperature of 33°C. Stir constantly. Leave for 10 minutes. During this time, the curd should settle and thicken.

Drain 1/3 of the whey and add water in the same volume at a temperature of 43°C. Stir for 20 minutes. During this time, the width of the cubes will become 0.5 cm. Leave for 9 - 11 minutes. Drain off the whey.

Place the cottage cheese in a large cheese pan lined with gauze. We collect the canvas in a bag and bandage it. Cover the container with a lid of a smaller diameter and place it under pressure for 30 minutes or in a press. Transfer the cheese to clean gauze and press for 7 – 11 hours.

We soak the cheese in brine for 6 hours, which is prepared as follows: mix water with salt in a ratio of 5:1. Heat until the salt is completely dissolved. Cool to 13°C. Afterwards, put the cheese on a baking rack and leave it in the kitchen for 2 - 3 days. It needs to be turned once a day.

We transfer the cheese into a 30-liter container, put a plastic cutting board on top, and a mat on top. Close the lid and leave to ripen for 1 week at a temperature of 10 - 12°C and a humidity of 85%. Afterwards, cover with 2 - 3 layers of cheese wax. Transfer to a container for further ripening for 5 weeks to several months. It needs to be turned over every week.

Making Gouda cheese at home takes a lot of time. for a long time. But it's worth it. The product turns out to be very tasty and aromatic, and most importantly natural. To facilitate this labor-intensive process, special equipment will help, which can be purchased in the online store website.