We make homemade cheese. Swiss cheese

How to make cheese at home - TOP 8 recipes with photos from the magazine website

Cheese is unique milk product. It is rich in vitamins - A, B1, B2, B12, C, D, E, PP, and the ratio of phosphorus and calcium in it is perfectly balanced. It is also very valuable that nutrients, which are contained in cheese, are absorbed by the human body by 98-99%.

People have been making cheese since time immemorial. It was most likely invented by accident, in the 8th millennium BC, during the period when sheep began to be domesticated: milk, when stored in the stomachs of these animals, was converted into cottage cheese and whey thanks to rennet.

Today, store shelves abound different types cheeses Soft and hard, creamy and melted, smoked and moldy... However, many cheeses contain flavorings, thickeners, preservatives, and therefore resemble a natural product very vaguely.

Fortunately, there is a way out of this situation: you can learn how to make cheese at home, tasty and healthy, without harmful industrial additives. We invite you to try your hand at making homemade cheese. We will tell you a few secrets on how to make it delicious, and share the most delicious recipes homemade cheese.

How to make homemade cheese

Recipe 1.

You will need: 1 kg of cottage cheese, 1 egg or 2 yolks, 1 liter of milk, 120 g of butter, 2-3 teaspoons of soda, 1 coffee spoon of salt and spices (dill or cumin seeds) as desired.

In a large saucepan, bring the milk to a boil. Place the cottage cheese in the milk and cook, stirring constantly, for about 4 minutes over low heat until the whey separates. Then take clean gauze, soak it in water, fold it in two layers and line a colander; Pour the hot curd mixture into it. When the whey has drained well, tie the gauze tightly and hang it over the sink. While the excess liquid is draining, beat the softened mixture in a separate bowl. butter, salt, soda and egg (or yolks). When the whey has completely drained, transfer the cottage cheese into a clean bowl, combine with the yolks and butter, and mix well. If desired, add dill, cumin seeds or other seeds to the cheese. fragrant herbs taste. Boil a small amount of water in a large saucepan. Place another, smaller bowl on top, and place the prepared curd mass into it. Cook in a water bath for about 9 minutes, stirring continuously. When curd will begin to melt and become viscous, transfer it to a greased form, press down on top with a light press and let it stand in the refrigerator for 2-3 hours. Remove the finished cheese from the mold and serve, cutting into pieces.

Recipe 2.

You will need: 1 kg of homemade non-grain cottage cheese with a fat content of at least 9%, 100 g of butter with a fat content of at least 82%, 3 eggs, 1 liter of milk with a fat content of 3.2%, 1 teaspoon each of soda and salt.

Boil the milk, add the cottage cheese and cook for about 30 minutes after boiling, stirring constantly. Place a colander in another saucepan, lay gauze folded in 2-3 layers on it and lay out the prepared cottage cheese. After the whey has drained (by the way, it produces very delicious pancakes), place the cheese mass in another, clean bowl, add well-beaten eggs, softened butter, salt and soda. Combine all the ingredients well, cook over medium heat for about 10 minutes, stirring constantly, and place the curd mass in a deep bowl greased with butter, gently level with a spoon, and when the cheese has cooled, put it in the refrigerator for 2-3 hours. Ready Adyghe cheese remove from bowl, inverting it. Serve by cutting into beautiful slices.

Recipe 3.

You will need: 1 liter of milk, 1 tablespoon coarse salt, 3 eggs, 200 ml sour cream, spices to taste.

Add salt to milk, stir, boil. Mix the sour cream well with the eggs and pour into the hot milk in a thin stream. Cook over low heat, stirring, for 3-4 minutes. Immediately after large flakes form, you can add your favorite spices, herbs that you like, or garlic to the curd mass. It's simple and at the same time win-win, wonderful recipe homemade suluguni. Taste ready cheese reminiscent of delicate feta cheese. You can also make it with cilantro, dill, paprika, olives, sun-dried tomatoes, walnuts– the additives can be whatever you like. After cooking, strain the cheese through a fine sieve (or gauze folded in 2-3 layers), place in a bowl and put in the refrigerator for a couple of hours.

Recipe 4.

Needed (for 1 kg finished product): 1 dessert spoon natural wine vinegar, 10 liters of milk + 200 ml of milk for sourdough, 1 g of pepsin for sourdough (you can buy it at the market or in a pharmacy).

To make the starter, in a separate bowl, combine 200 ml of milk at room temperature with wine vinegar. Dilute pepsin in the resulting mixture. Strain 10 liters of milk through a fine sieve (or cheesecloth), heat it to a temperature of 30 degrees in a cauldron (or aluminum pan), pour in the starter and let it stand for half an hour in a warm place. Then place the container with milk on slow fire. With clean hands, collect the mixture that curls up against the sides of the pan. The cheese curls in about 5 minutes. If you remove the lumps from the pan, place them in a prepared colander with gauze and squeeze out the whey, you will get a young homemade cheese; it is already ready to eat. And for classic suluguni, you need to leave it to ferment in unsalted whey in a warm place for a couple of hours. To check the readiness of the cheese, cut thin piece and dip in hot water for 1-2 minutes. If the cheese stretches slightly, you can begin further processing. The main thing is that it does not tear. Divide the prepared cheese into strips approximately 2 cm thick and place in hot water (about 85º). Melt it on low heat stirring with a wooden spatula in one direction. When the mass has completely melted, remove it from the pan, glue it into a lump, giving the cheese the shape of a head. Classic suluguni is ready!

Recipe 5.

You will need: 200 ml heavy cream, 800 ml sour cream 20% fat, 2 teaspoons lemon juice.

Mix the cream (you can use full-fat milk instead) well with sour cream and heat it to 75º over low heat with continuous stirring (but do not overheat, under no circumstances allow the mixture to boil!). Pour hot cream into lemon juice and stir - the liquid will curdle. After this, immediately turn off the heat and let the cheese mass cool. Soak the gauze folded in several layers in water, place in a colander, transfer the cheese mixture and leave for at least an hour - the excess liquid should drain completely. After this, the cheese can be squeezed, and the better it is squeezed, the denser, more beautiful and tastier it will be. Homemade mascarpone should be stored in the refrigerator.

Recipe 6.

You will need: 5-6 liters goat milk, 2 eggs, 1 tablespoon of soda, 100 g butter, salt and spices to taste.

To prepare goat milk cottage cheese, pour it into a large container, preferably glass, and put 1 tablespoon of kefir, sour cream or a crust of black bread there. The milk will turn sour in a couple of days. When this happens, heat it directly in the jar in a water bath. There is one secret: the slower the sour milk is heated, the softer and more tender the cottage cheese will be. When the whey separates, drain the curd into a colander lined with gauze folded in 4 layers. After the liquid has drained, tie the corners of the gauze and hang the “bag” over some container. Leave it overnight. The next morning, melt the butter in a saucepan, beat in the eggs, salt, add soda and spices. Combine all ingredients well, add cottage cheese, place the pan on water bath and heat over very low heat while stirring continuously. The cheese is ready when the curd begins to melt and becomes viscous. For full readiness While the cheese is liquid, pour it into the greased sunflower oil form and put it in the refrigerator.

Recipe 7.

You will need: 1 teaspoon of soda, 400 g of homemade cottage cheese, 1 egg, 50 g of butter, salt and spices to taste.

To make the cottage cheese more tender, pass it through a meat grinder or grind it through a sieve. Then add butter, egg, salt and soda. Place the cauldron with this mixture on low heat and stir with a spoon until smooth. If desired, add spices - garlic, basil, dill, parsley, and if you want the processed cheese to acquire a beautiful yellowish tint, add turmeric. Stir the curd mixture continuously until it melts (bubbles should appear). The main thing is not to overcook it on the fire, otherwise the consistency will not be melted cheese, but something similar to feta cheese. Pour the resulting mass into a bowl, and when it cools down, the processed cheese is ready. When serving, garnish it with fresh herbs.

Recipe 8.

You will need: 2 liters of kefir, 50 g of butter, 1 egg, 0.5 teaspoon of soda, 1 teaspoon of salt, 0.5 coffee spoon of paprika.

Build a water bath: place a cauldron with a small amount of water on the fire, and place a smaller saucepan or bowl of kefir on top, so that it does not touch the water. On steam bath keep the kefir until it turns into curd: when the whey separates, the kefir will begin to thicken. The main thing is not to overcook it, make sure it doesn’t boil. As soon as the kefir becomes dense, place it in a colander lined with three layers of gauze, squeeze out the excess liquid and leave in the “bag” for at least a quarter of an hour until it drains completely. After this, transfer the cottage cheese into the bowl in which the kefir was “steamed”, add salt, soda, paprika, butter and egg. Mash everything well with a fork and put it back in the water bath. The melting process will begin in approximately 3 minutes; Once this happens, start stirring the mixture with a wooden spatula. Stir continuously until you get a yellowish mass without lumps; this will take about 10-15 minutes. Cheese mold (it is better to use a bamboo bowl or Plastic container) grease with butter in advance, place the prepared cheese mass into it in a dense layer and refrigerate for 1-2 hours. If desired, you can add your favorite spices, nuts, and aromatic herbs to the cheese.

As you can see, making cheese at home is very simple., the main thing is that all products are fresh and of high quality. Good luck to you in this exciting endeavor! And delicious homemade cheese!

So amazing, tasty and useful product! And, by the way, of ancient origin. Also in Ancient Greece, according to historians, they knew how to make homemade cheese from milk.

A little history

Of course, there has been no talk of industrial production of this product yet. But every family made homemade cheese from milk. At first - with the goal of more long-term storage food (after all, milk doesn’t “live” that long, but cheese can be preserved much longer). Afterwards - with the goal of enjoying cheese. This product is becoming an indispensable component of many culinary dishes. Especially in countries where livestock farming and milk collection were initially developed: cow, sheep, goat, mare and even camel.

Current state of affairs

Now, in view of the extensive industrial production, this product at home there is a risk of making only a few. Either due to lack of confidence in their culinary skills, or due to lack of time and energy. But recently, interest in a natural product has been increasing significantly, because some of those who monitor their own health prefer to prepare homemade cheese from milk with their own hands in order to be as confident as possible in the absence of undesirable ingredients in the product, usually added during factory production. production.

Important information for the cheesemaker

In recipes (some) you can find such a component as renin. This is special rennet extract, used for centuries to make cheese. IN pure form it is quite difficult to get, and it is impossible to replace it with anything - a specific ingredient allows for high-speed fermentation without special heating of the product. How to prepare cheese if the recipe contains this component, but you don’t have it on hand? It is known that rennet is part of some medicines(for example, "Abomin" and the like), so in this case you can use medications. Animal renin can also be replaced with plant renin, isolated from fungi.

Homemade milk cheese

The most common cheese is good to eat in fresh, and included many famous dishes: pizza, pies, sandwiches, pastries. There are two popularly proven cooking methods: fast and long. Let's look at them one by one.

Quick option #1

If you don’t have time to wait until they ripen, you can try using an express recipe that allows you to prepare the product almost instantly.

We will need: cottage cheese of moderate fat content - a kilogram, whole milk - a liter, cow butter- 50 grams, half a spoon of soda, a spoon of salt, add seasonings of your choice in a small amount (so as not to spoil the taste).

Boil the milk and immediately reduce the heat to low. Grind the cottage cheese thoroughly until there are no grains in it. Pour a little into the milk, stirring. We wait a little and turn off the fire. We express the resulting mass through double gauze until the whey stops dripping. In a prepared frying pan over very low heat, melt the butter and pour in the mixture. Stir the mixture constantly, not allowing it to burn, until completely homogeneous (it should begin to stretch when prying with a fork). At the end, add the selected spices. Then soft cheese put it in special mold and put it under pressure in the cold (from 6 hours or more). The result is a quite competitive dish, very tasty.

Quick option #2

Soft cheese can be quickly prepared using eggs and sour cream if you like very fatty foods.

We will need: liter whole milk, a glass of medium fat sour cream, three eggs, a small spoon of salt.

Pour the milk into a saucepan and bring to a temperature of 70 degrees. Salt. The fire should be very small. In a separate bowl, beat eggs with sour cream. Pour this mixture into hot milk. Don't forget to constantly stir the brew with a wooden spatula. Do not bring to a boil, but simply heat for 5-7 minutes. During this time, the milk usually completely curdles, and specific flakes appear. Pour the mixture from the pan into a colander with a fine mesh and let it drain. You can put it under pressure directly in a colander so that the whey continues to drain. Leave in this position for six hours. Then we put it in the refrigerator, continuing to hold it under pressure for some more time.

This is another way to make cheese quite quickly.

Long option

To implement this plan you will need: five liters of whole milk, yogurt without additives - a few spoons (or dry, 1 capsule), renin - 0.5 grams, salt on the tip of a knife, purified water.

Add yogurt to milk heated to a temperature of just above 30 degrees and stir. We make a rennet solution: renin, salt, a little water. Add it to the total mass. We keep it in this state for more than an hour. Then we express through double gauze until the serum stops dripping. Then mix and put under pressure (for approximately 12 hours).

Final: We wash the product in a weak saline solution and put it under a press for longer storage. Homemade cheese will be ready in about three weeks. And it will turn out much tastier than store-bought. So it's worth the trouble!

Adyghe homemade cheese

We will need: two liters of store-bought milk 2.5% fat, a small spoon of citric acid.

How to make cheese similar to store-bought Adyghe cheese without using special effort? In a saucepan, bring the milk to a boil, stirring with a slotted spoon, but do not boil! Remove milk from heat and add, stirring citric acid. The milk curdling process begins immediately. Continue stirring for a few more minutes. When the characteristic flakes stop forming, we end the process. Strain the mixture through double gauze. We put it under load for 6 hours. All the whey should drain thoroughly, and the resulting cheese should take a rounded shape. Take it out and put it in a plastic container with a lid. Take a glass of whey left over from pumping and add some salt to it. Pour the whey into the container with the product, close the lid and put it in the refrigerator overnight. After the specified time, the Adyghe cheese is ready. The output from 2 liters of milk is more than two hundred grams of cheese and one and a half liters of whey, which can be drunk or used, for example, to make okroshka.

Nostalgic option: processed cheese

How to make processed cheese at home? After all, this type of product has not ceased to enjoy steady popularity among our people since the times of the USSR! And homemade cottage cheese is not that difficult to make, even without some experience.

You need to take half a kilo of fat cottage cheese, a glass of milk, a spoonful of cow's butter, salt and soda on the tip of a knife. For getting exquisite taste You can use additives: cinnamon, ginger, cocoa, nuts. We do this at will.

Further preparation of the cheese is quite simple. Add salt to slightly warmed milk and mix with grated cottage cheese. Place the mixture on very low heat, stirring constantly so as not to burn. Then add oil, monitor the process, stirring constantly. The cottage cheese begins to melt. Do not let it stick to the bottom and walls of the dish. As soon as the boiling process begins, remove from heat. Supplements can be introduced at this stage. Let it drip onto a fine mesh. Place it in a container for storage (keep it at the bottom of the refrigerator). This cheese can be used at home to make sandwiches, pizza, soup, and oriental pastries. It keeps well in the refrigerator for at least a week (but, as a rule, during this time it will already be eaten).

With greens

Cheese at home, low-calorie and nutritious, can be prepared with herbs. It is full of vitamins and microelements. It is good to use a similar product in the spring, when vitamin deficiency is expected. In addition, it is extremely relevant for people watching their figure.

We will need: 3 liters of milk, 1.5 liters of low-fat kefir, fresh herbs, salt.

"Green" vitamin cheese It is easy and simple to prepare at home. We start by heating the milk (but not boiling it)! Next, pour in the kefir in a thin stream, stirring constantly. Characteristic cheese flakes are formed. As before, do not boil the mixture! Remove the pan from the heat and add a couple of pinches of salt. Place the resulting mass on gauze folded in several layers. Let the whey drain and form the heads. At this stage we introduce greens into our cheese. You can use fresh cilantro, dill, parsley, basil, and onions as ingredients. Here, be guided by your own taste - who likes what more. We tie the formed heads in gauze and put them under a press overnight to further “dry” the product.

What is a press: useful information

What is this device? After all, not every housewife has a branded kitchen utensil in her kitchen. Making it yourself is very simple. Dial in glass jar water (half a liter or liter, depending on the size of the cheese). Close the jar tightly with a lid. Place the jar on top of the prepared head, wrapped in gauze and placed in a colander to allow the whey to drain while maintaining balance. So much for a primitive press. But he must act, fulfilling his functions.

How to add salt?

How to make cheese at home so that the finished product has a salty taste (since cottage cheese sometimes makes cheese that is too sweet)? We do the following procedure. Dissolve a spoonful of salt in a glass of whey. Place the head of cheese in a container according to size. Fill the top salt whey so that it completely covers the cheese. Cover with a lid and place in the refrigerator overnight. When the finished cheese is thoroughly salted, we take it out and store it without the whey (although you don’t have to take it out and store it in the same form).

In a slow cooker

This device has long gained popularity in many kitchens. Therefore, here is a recipe for how to make cheese in a slow cooker. We will cook with seasonings and herbs, but if you like pure cheese, you can simply exclude these ingredients without doubting the final result.

So, we will need: 2 liters of milk, two large spoons of rock salt, half a liter of low-fat sour cream, 5 fresh eggs, a bunch of dill, dry sweet paprika - a couple of tablespoons.

Mix eggs, sour cream, paprika, dill, chopped finely, in a separate bowl until smooth. Pour milk into the multicooker bowl and add salt, stirring. Turn on the steam cooking mode (10 minutes). Cook with the lid open, stirring constantly with a silicone spatula. The milk is now ready to boil. Pour the prepared mixture into it, stirring constantly. Extend the timer by five minutes. Then pour the mixture into a colander lined with several layers of gauze. Let it drain and put it under a press for 6 hours. The cheese in the slow cooker turns out soft and tender: when specified quantity The resulting ingredients yield about 400 grams of ready-to-eat product.

We use the oven

In the oven, the product turns out to be slightly baked and browned. Cheese in the oven is quite easy to make using previous skills.

We will need: milk - three liters, kefir - a liter, 3 fresh eggs, two small spoons of salt, two small spoons of sugar. If we want to do it with herbs, then a bunch of fresh herbs if desired.

Beat eggs and mix with kefir. We put the milk on the fire, but do not bring it to a boil. Add the prepared mixture, sugar, salt to the milk. Stir constantly to avoid burning. When separation (flakes) appears, remove the pan from the heat. cheese mass. Next you need to strain and put under a press, as in previous recipes. The difference is the process of baking the cheese in the oven. Place the finished head in a baking container, coat it with lightly beaten yolk. Preheat the oven to 220 degrees and bake our cheese for 10-14 minutes until golden brown.

Results

As you can see, making cheese at home is not difficult. If you have a sufficient supply of products and a desire to experiment, you don’t have to buy cheese in the store at all, since the cooking process itself will result in an interesting culinary action, and it will be difficult for you to stop.

Homemade cheeses made with dried fruits are very popular. Prunes, dried apricots, dried apples and berries. To prepare the product, dried fruits must be thoroughly washed and doused with boiling water. After that cut small pieces and mix with the cheese mass at the stage of forming the head. And after that - under pressure. Such cheeses have a subtle fruit and cheese aroma and exquisite taste.

Try making cheeses with the addition of all kinds of nuts using basic recipes. The most accessible are walnuts. They must be peeled and veined, doused with boiling water and finely chopped or ground in a mortar. Then mix the nuts with the base and form a head.

In general, you can really fly when making homemade cheeses. culinary fantasy. After all, there are a lot of recipe variations. And I want to try everything, everything, everything!

Making homemade, soft or hard cheese at home is an art that can and should be learned. Using such natural and available ingredients, like cottage cheese and milk, it is easy to create a small cooking masterpiece on own kitchen. Gentle creamy product without preservatives, dyes and harmful additives– an excellent alternative to fabulously expensive imported delicacies. The main thing is to choose yours, perfect recipe.

How to make cheese at home

Experienced cooks they know how to make homemade cheese so that its taste is in no way inferior to its European counterparts. It is prepared from fat cottage cheese, cream and eggs, enzymes and a spoonful of kefir are added to some varieties. The main ingredients are heated over low heat until the whey separates, which is then drained. Ready mass discarded in a colander, squeezed or pressed under pressure, stored in closed containers or brine. The shelf life and ripening period of cheese differ from those indicated on store labels, although such a delicacy will definitely not last longer than a week in the refrigerator.

Hard cheese

To make a wheel of hard homemade cheese, part of the milk is mixed with the starter, and the rest is brought to 32-33 degrees and left warm. Sourdough and enzyme dissolved in water are added to it. The resulting clots are cut into squares and left under the lid. Place the pan on low heat and heat the cubes to 38 degrees for about 10 minutes. Part of the whey is drained and replaced with warm boiled water. The cheese mass is heated to 40 degrees for about 15 minutes, separated from the whey, salted and mixed. After this, all that remains is to compress, dry and allow to ripen.

Soft cheese

Soft varieties can be prepared without the use of special enzymes from natural yogurt, homemade sour cream, heavy cream. Combine the ingredients, add salt, spices, spices taste. Some types of cheese can not even be boiled, but simply left in a colander with gauze folded in four. Using a weight, which is placed on top for 12 or more hours, removes excess liquid and gives a denser but more delicate consistency.

Fused

Homemade processed cheeses are spread on toast and used in cold appetizers and other dishes. They are made pure curd, mushroom, mixed with parsley. WITH simple recipe, including cottage cheese, eggs, soda and a little sour cream, any schoolchild can handle it. The ingredients are blended with a blender, boiled in a steam bath for 10-15 minutes, spices and fried champignons are added. Pour into jars or molds and place on the refrigerator shelf. Preparation processed cheese, delicate, golden and glossy, often takes no more than an hour.

Homemade cheese recipes

Proven recipes with step by step photos They explain in detail how to cook cheese. Including such popular and sought-after varieties as Suluguni, Adygei, rennet, feta cheese, mozzarella and mascarpone. The secret of perfect home product very simple - before making cheese, you need to buy quality ingredients, since its taste, aroma and consistency depend on them. It is recommended to add salt to the nearest gram, otherwise it will interrupt the taste of the dish or leave an unpleasant aftertaste.

From milk

Number of servings: 5 persons.
Calorie content of the dish: 57 kcal per 100 g.
Cuisine: Indian.

The classic homemade cheese recipe is easy to make and requires a minimum amount of ingredients. From milk, fresh lemon juice and plain water you can make something exotic, but very tasty. asian dish- paneer This is one of the most popular varieties of cheese in India, Nepal, Bangladesh, and Pakistan. It has an unusual, slightly crumbly consistency, does not melt, and is slightly sour.

Ingredients:

full fat milk – 6 tbsp;
water – 0.5 tbsp.;
lemon juice – 3/4 tbsp.

Cooking method:

Bring homemade full-fat milk to a boil over medium heat, stirring. Boil for 10 minutes.
Mix lemon juice with water and gradually add to milk.
If the main ingredient does not begin to curdle, add a little more lemon juice. After 2-3 minutes, remove the pan from the stove.
Fold the gauze into quarters and place in a colander or sieve. Let the liquid drain.
Carefully rinse the mixture cold water to remove the strong lemon taste. Knead lightly, giving it a denser, homogeneous consistency.
Cut into portions.

From cottage cheese and milk

Cooking time: 3 hours 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 141 kcal per 100 g.
Purpose: snack, for breakfast.
Cuisine: European.
Difficulty of preparation: easy.

Homemade cheese is a natural product with a fantastically soft creamy taste and a dense consistency, which makes it easy to cut with a knife. So that he acquires an appetizing yellow, the egg can be replaced with two yolks. It is better to use cow's milk - ready dish made from goat milk will have a too strong odor, which many consider unpleasant.

Ingredients:

unleavened cottage cheese – 1 kg;
milk – 1 l;
eggs – 1 pc.;
butter – 100 g;
baking soda – 2 tsp;
salt – 0.7 tsp;
greens - to taste.

Cooking method:

Before making homemade cheese from cottage cheese and milk, remove from the refrigerator and soften the butter.
Fill a large saucepan with a liter of milk. Bring to a boil, stirring.
Add cottage cheese, cook for 5 minutes over low heat until the whey separates.
Place in a colander lined with damp, double-folded gauze. Allow the serum to drain and connect the ends of the gauze. Hang over the sink without untying the resulting bag.
Beat butter with egg, salt, baking soda. There is no need to turn it off.
Mix the egg-butter mixture with the curd mixture. Add finely chopped dill, parsley or other fresh herbs, stir until smooth. Transfer to a saucepan.
Cook for 10 minutes in a steam bath until the mass acquires a viscous consistency.
Place in a greased container. Press down with a weight and place in the refrigerator for 3 hours.
Remove from mold, cut.

From cottage cheese

Preparation time: 4 days.
Number of servings: 8 persons.
Calorie content of the dish: 194 kcal per 100 g.
Purpose: snack, for breakfast.
Cuisine: European.
Difficulty of preparation: easy.

To properly prepare a hard curd delicacy, it will take 4 days. The main trick is how to cook the cheese and give it the right consistency. To do this, it must ripen and become covered with mold, which will give it a special, delicate taste and aroma. This product can be added to your favorite homemade salads, for example, the famous Greek one. He will easily compete sheep cheese feta and others elite varieties.

Ingredients:

cottage cheese – 500 g;
butter – 40 g;
sour cream – 120 g;
eggs – 2 pcs.;
cumin - to taste;
salt - to taste.

Cooking method:

Cover homemade cottage cheese lid. Leave it to become moldy.
After 4 days, pass the cottage cheese through a meat grinder along with sour cream, cumin, and salt.
Melt the butter in a deep container.
Transfer the curd mass to the oil and heat over low heat. Stir until smooth.
Beat 2 eggs and add to cottage cheese. Heat again.
Place in a greased dish and leave in the refrigerator overnight.
Cut into portions.

Adyghe

Preparation time: 3 days.
Number of servings: 6 persons.
Calorie content of the dish: 60 kcal per 100 g.
Purpose: snack, for breakfast.
Cuisine: Circassian.
Difficulty of preparation: easy.

National Adyghe cheese is made at home from cow, goat, and sheep milk. It is widely used in cooking, added to vegetable salads, soups, khachapuri, pies, dumplings. Before you make cheese at home, it’s worth determining how it differs from classic varieties. This product has a pleasant cheesy texture and a unique spicy taste with notes of pasteurization. Moderately salty, may crumble slightly. The second name is Circassian.

Ingredients:

pasteurized milk – 3 l;
kefir – 1 l;
salt – 2 tsp.

Cooking method:

Heat the kefir over low heat until the whey begins to separate.
Drain the whey into a bowl. Leave to sour room temperature for 48 hours.
After 2 days, bring the milk to a boil. Reduce heat, pour in whey.
After 7 minutes, remove the mass that has floated and separated from the whey. Squeeze through cheesecloth. Add salt.
Hang over the sink in a gauze bag.
When excess liquid drains, press with a press. Drain off any escaping water. Place in the refrigerator.
After 24 hours, remove the press and cut homemade Adyghe cheese into portions.

Creamy

Cooking time: 15 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 292 kcal per 100 g.
Purpose: snack, for breakfast.
Cuisine: European.
Difficulty of preparation: easy.

Before you make cheese with an unforgettable creamy taste, you need to buy just one ingredient - good sour cream. The fattier it is, the tastier the product will be. It is added to the composition cream desserts, souffle, Norwegian rolls with salmon or pink salmon, sponge cakes and even cheesecakes from a slow cooker. The main advantage of this homemade cheese recipe is that it does not need to be cooked, and the whole process takes just a few minutes.

Ingredients:

sour cream 21-25% – 800 ml;
salt - to taste.

Cooking method:

Fold the gauze into quarters and place in a deep plate.
Pour into thick cheesecloth homemade sour cream. If desired, add salt. If you do not add salt, the product can be used for both snacks and desserts.
Tie the corners of the gauze and hang the resulting bag over the container. The easiest way is to take a saucepan, put a long wooden spoon on top, and tie gauze to it.
Leave for 20 hours or a day until the serum drains.
Transfer to a container and store in the refrigerator.

Mozzarella

Cooking time: 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 67 kcal per 100 g.
Purpose: snack, for breakfast, for pizza.
Cuisine: Italian.
Difficulty of preparation: easy.

The picturesque beauty of Italy is not only the Colosseum, spaghetti and temperamental Celentano. This is also the famous mozzarella cheese, with which various casseroles, salads, pizza, caprese tomato appetizer, homemade lasagna and other dishes are prepared. Real Italian mozzarella easy to recognize from the photo - it consists of small elastic balls immersed in brine liquid.

Ingredients:

milk – 1 l;
natural yogurt – 125 g;
vinegar 25% – 1 tbsp. l.;
salt – 1.5 tsp.

Cooking method:

Heat fresh milk with salt, without bringing to a boil. Original product prepared only from buffalo or cow's milk.
Add yogurt, mix thoroughly.
When the milk has curdled, pour in the vinegar.
Fold clean gauze into quarters and place in a colander. Secure it over a bowl or pan where the whey will drain.
Drain the milk mixture in a colander. Lift with gauze and squeeze well.
Form into tight balls.
Pour the whey into a container or lunch box and add the balls. Cool.
Leave in the refrigerator for a day. The next day, drain the starter. Store homemade mozzarella in a closed container.

Mascarpone

Cooking time: 1 hour 45 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 180 kcal per 100 g.
Purpose: snack, for breakfast, basis for pastry cream.
Cuisine: Italian.
Difficulty of preparation: easy.

Mascarpone is difficult to confuse with any other product - it has an amazing creamy consistency and is easily applied to homemade or fluffy American waffles and sweet cakes. spoon cream cheese You can simply spread it on your morning toast. Cow or buffalo milk is used to produce this soft delicacy, which originates from Italian Lombardy. It is added to appetizers, main dishes and even sweet dishes, e.g. the most delicate dessert Tiramisu with coffee, cocoa and savoiardi, photos of which appear on the menus of the world's best restaurants.

Ingredients:

cream – 200 ml;
sour cream 20% – 800 ml;
lemon juice – 2 tsp.

Cooking method:

Before making homemade cheese, prepare a kitchen thermometer with a probe in advance and squeeze 2 tablespoons of lemon juice.
Mix cream with sour cream. Cream can be replaced full fat milk.
Place the mixture over low heat and stir. Using a thermometer, measure the temperature - it should not exceed 75 degrees.
Add lemon juice. Make sure that the curdled mixture does not boil. Remove from heat.
Place clean, damp gauze, folded in four, into a colander.
Drain the mixture in a colander and leave for an hour. Wait until excess liquid drains.
Squeeze carefully - the more you press, the less tender and tasty the mascarpone cheese will be.
Transfer to a container. Keep refrigerated.

Philadelphia cheese

Cooking time: 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 58 kcal per 100 g.
Purpose: snack, for breakfast.
Cuisine: American.
Difficulty of preparation: easy.

Soft Philadelphia cheese is loved everywhere, but especially in America, in honor of one of whose cities this cheese was named amazing product. It is used to prepare rolls, crispy tartlets, homemade pies, berry cheesecakes, marzipan cakes, vegetable gratins, canapés and everyone’s favorite eel rolls. A profitable analogue of the “creamy foreigner” can be made from ingredients that are easy to find in every refrigerator.

Ingredients:

milk – 1 l;
kefir – 500 ml;
eggs – 1 pc.;
citric acid – 5 g;
salt – 1 tsp.

Cooking method:

Mix milk with a spoon of salt and bring to a boil over medium heat.
Pour in kefir. Stir until the milk-kefir mixture begins to curdle.
Place the hot mixture onto a gauze folded in four and leave to drain for 15 minutes.
Beat the egg with citric acid.
Mix with the resulting cottage cheese, beat until fluffy homogeneous mass. Cool until desired temperature.
Store in a closed container.

Video

Such a delightful, tasty and healthy product! And, by the way, of ancient origin. Even in Ancient Greece, according to historians, they knew how to make homemade cheese from milk.

Of course, there has been no talk of industrial production of this product yet. But every family made homemade cheese from milk. At first, for the purpose of storing food for a longer period of time (after all, milk does not “live” that long, but cheese can be preserved for much longer). Afterwards - with the goal of enjoying cheese. This product becomes an indispensable component of many culinary dishes. Especially in countries where livestock farming and milk collection were initially developed: cow, sheep, goat, mare and even camel.

Current state of affairs

Nowadays, due to extensive industrial production, only a few people risk making this product at home. Either due to lack of confidence in their culinary skills, or due to lack of time and energy. But recently, interest in a natural product has been increasing significantly, because some of those who monitor their own health prefer to prepare homemade cheese from milk with their own hands in order to be as confident as possible in the absence of undesirable ingredients in the product, usually added during factory production. production.

Important information for the cheesemaker

In recipes (some) you can find such a component as renin. This is a special rennet enzyme that has been used for centuries to make cheese. In its pure form it is quite difficult to obtain, and it is impossible to replace it with anything - a specific ingredient allows for high-speed fermentation without special heating of the product. How to prepare cheese if the recipe contains this component, but you don’t have it on hand? It is known that rennet is included in some medications (for example, “Abomin” and the like), so in this case medications can be used. Animal renin can also be replaced with plant renin, isolated from fungi.

Homemade milk cheese

The most common cheese is good to eat both fresh and as part of many famous dishes: pizza, pies, sandwiches, pastries. There are two popularly proven cooking methods: fast and long. Let's look at them one by one.

Quick option #1

If you don’t have time to wait for homemade cottage cheeses to ripen, you can try using an express recipe that allows you to prepare the product almost instantly.

Ingredients

cottage cheese of moderate fat content - kilogram,
whole milk - liter,
cow butter – 50 grams,
half a spoon of soda,
spoon of salt,
Add seasonings of your choice in small quantities (so as not to spoil the taste).

Preparation

Boil the milk and immediately reduce the heat to low. Grind the cottage cheese thoroughly until there are no grains in it. Pour a little into the milk, stirring. We wait a little and turn off the fire.
We express the resulting mass through double gauze until the whey stops dripping. In a prepared frying pan over very low heat, melt the butter and pour in the mixture.
Stir the mixture constantly, not allowing it to burn, until completely homogeneous (it should begin to stretch when prying with a fork). At the end, add the selected spices. Then we put the soft cheese in a special mold and put it under pressure in the cold (from 6 hours or more). The result is a quite competitive dish, very tasty.

Quick option #2

Soft cheese can be quickly prepared using eggs and sour cream if you like very fatty foods.

Ingredients

liter of whole milk,
a glass of medium fat sour cream,
three eggs,
a small spoon of salt.

Preparation

Pour the milk into a saucepan and bring to a temperature of 70 degrees. Salt. The fire should be very small. In a separate bowl, beat eggs with sour cream. Pour this mixture into hot milk. Don't forget to constantly stir the brew with a wooden spatula.
Do not bring to a boil, but simply heat for 5-7 minutes. During this time, the milk usually completely curdles, and specific flakes appear. Pour the mixture from the pan into a colander with a fine mesh and let it drain.
You can put it under pressure directly in a colander so that the whey continues to drain. Leave in this position for six hours. Then we put it in the refrigerator, continuing to hold it under pressure for some more time.

This is another way to make cheese quite quickly.

Long option

Ingredients

five liters of whole milk,
yogurt without additives - a few spoons (or dry, 1 capsule),
renin – 0.5 grams,
salt on the tip of a knife,
purified water.

Preparation

Add yogurt to milk heated to a temperature of just above 30 degrees and stir. We make a rennet solution: renin, salt, a little water.
Add it to the total mass. We keep it in this state for more than an hour. Then we express through double gauze until the serum stops dripping. Then mix and put under pressure (for approximately 12 hours).
Final: We wash the product in a weak saline solution and put it under a press for longer storage. Homemade cheese will be ready in about three weeks. And it will turn out much tastier than store-bought. So it's worth the trouble!

Adyghe homemade cheese

Ingredients

two liters of store-bought milk 2.5% fat,
a small spoon of citric acid.

Preparation

How to make cheese similar to store-bought Adyghe cheese without much effort?

In a saucepan, bring the milk to a boil, stirring with a slotted spoon, but do not boil! Remove the milk from the heat and add citric acid, stirring. The milk curdling process begins immediately.
Continue stirring for a few more minutes. When the characteristic flakes stop forming, we end the process. Strain the mixture through double gauze. We put it under load for 6 hours. All the whey should drain thoroughly, and the resulting cheese should take a rounded shape.
Take it out and put it in a plastic container with a lid. Take a glass of whey left over from pumping and add some salt to it. Pour the whey into the container with the product, close the lid and put it in the refrigerator overnight. After the specified time, the Adyghe cheese is ready.
The output from 2 liters of milk is more than two hundred grams of cheese and one and a half liters of whey, which can be drunk or used, for example, to make okroshka.

Nostalgic option: processed cheese

Ingredients

fat cottage cheese - half a kilo,
a glass of milk,
a spoonful of cow's butter,
salt and soda on the tip of a knife.

To obtain a refined taste, you can use additives: cinnamon, ginger, cocoa, nuts. We do this at will.

Preparation

Further preparation of the cheese is quite simple. Add salt to slightly warmed milk and mix with grated cottage cheese.
Place the mixture on very low heat, stirring constantly so as not to burn. Then add oil, monitor the process, stirring constantly.
The cottage cheese begins to melt. Do not let it stick to the bottom and walls of the dish. As soon as the boiling process begins, remove from heat. Supplements can be introduced at this stage.
Let it drip onto a fine mesh. Place it in a container for storage (keep it at the bottom of the refrigerator).

This cheese can be used at home to make sandwiches, pizza, soup, and oriental pastries. It keeps well in the refrigerator for at least a week (but, as a rule, during this time it will already be eaten).

Homemade cheese with herbs

Ingredients

3 liters of milk,
1.5 liters of low-fat kefir,
fresh greens,
salt.

Preparation

“Green” vitamin cheese is easy and simple to prepare at home. We start by heating the milk (but not boiling it)! Next, pour in the kefir in a thin stream, stirring constantly. Characteristic cheese flakes are formed. As before, do not boil the mixture!
Remove the pan from the heat and add a couple of pinches of salt. Place the resulting mass on gauze folded in several layers. Let the whey drain and form the heads. At this stage we introduce greens into our cheese.
You can use fresh cilantro, dill, parsley, basil, and onions as ingredients. Here, be guided by your own taste - who likes what more. We tie the formed heads in gauze and put them under a press overnight to further “dry” the product.

In a slow cooker

Ingredients

2 liters of milk,
two large spoons of rock salt,
half a liter of low-fat sour cream,
5 fresh eggs,
bunch of dill,
dry sweet paprika - a couple of tablespoons.

Preparation

Mix eggs, sour cream, paprika, dill, chopped finely, in a separate bowl until smooth. Pour milk into the multicooker bowl and add salt, stirring.
Turn on the steam cooking mode (10 minutes). Cook with the lid open, stirring constantly with a silicone spatula. The milk is now ready to boil. Pour the prepared mixture into it, stirring constantly.
Extend the timer by five minutes. Then pour the mixture into a colander lined with several layers of gauze. Let it drain and put it under a press for 6 hours. The cheese in the slow cooker turns out to be soft and tender: with the specified amount of ingredients, the output is about 400 grams of product, ready to eat.

We use the oven

In the oven, the product turns out to be slightly baked and browned. Cheese in the oven is quite easy to make using previous skills.

Ingredients

milk - three liters,
kefir - liter,
3 fresh eggs,
two small spoons of salt,
two small spoons of sugar.

If we want to do it with herbs, then a bunch of fresh herbs if desired.

Preparation

Beat eggs and mix with kefir. We put the milk on the fire, but do not bring it to a boil. Add the prepared mixture, sugar, salt to the milk. Stir constantly to avoid burning.
When separation (flakes) appears, remove the pan with the cheese mass from the heat. Next you need to strain and put under a press, as in previous recipes. The difference is the process of baking the cheese in the oven.
Place the finished head in a baking container, coat it with lightly beaten yolk. Preheat the oven to 220 degrees and bake our cheese for 10-14 minutes until golden brown.

Homemade cheeses made with dried fruits are very popular. Prunes, dried apricots, dried apples and berries are used. To prepare the product, dried fruits must be thoroughly washed and doused with boiling water. After this, cut into small pieces and mix with the cheese mass at the stage of forming the head. And after that - under pressure. Such cheeses have a subtle fruit and cheese aroma and exquisite taste.

In general, in making homemade cheeses you can really show off your culinary imagination. After all, there are a lot of recipe variations. And I want to try everything, everything, everything!

What is a press: useful information

What is this device? After all, not every housewife has a branded kitchen utensil in her kitchen. Making it yourself is very simple. Fill a glass jar with water (half a liter or liter, depending on the size of the cheese). Close the jar tightly with a lid. Place the jar on top of the prepared head, wrapped in gauze and placed in a colander to allow the whey to drain while maintaining balance. So much for a primitive press. But he must act, fulfilling his functions.

How to add salt?

How to make cheese at home so that the finished product has a salty taste (since cottage cheese sometimes makes cheese that is too sweet)? We do the following procedure. Dissolve a spoonful of salt in a glass of whey. Place the head of cheese in a container according to size. Pour salted whey on top so that it completely covers the cheese. Cover with a lid and place in the refrigerator overnight. When the finished cheese is thoroughly salted, we take it out and store it without the whey (although you don’t have to take it out and store it in the same form).

Homemade cheese from milk - a simple recipe

Hello, dear readers. Today we are paying more and more attention to natural products. If you’re going to buy it, it’s better to avoid “chemicals” and GMOs. Somehow like this. I recently went to the supermarket and what can I see there? There are so many products, a huge selection, just read the label carefully. Of course, I always try to read the ingredients, plus I pay attention to the expiration dates of the product. Our children have recently fallen in love with cheese. Tea with honey and a piece of cheese, what could be tastier?

So I started looking for an interesting, and at the same time simple recipe for homemade cheese. I liked the cheese made from milk, sour cream and eggs. The cheese turns out instant cooking. A minimum of products is needed. I just had everything in the refrigerator to make cheese.

We used to cook often, but we get tired of eating the same thing. Although the cheese turns out very tasty and the recipe is very simple. If you haven't tried feta cheese homemade, then I recommend it. I cook according to my mother's recipe.

But I want to try new and new recipes. I just can’t make up my mind at home hard cheese make it, although before I often cooked it with my mother. Well, we will correct this situation too.

A simple recipe for homemade cheese made from milk, sour cream and eggs

1 liter cow's milk
200 grams of sour cream 20% (I used rustic)
3 eggs
1 teaspoon salt

I have village sour cream and milk, but I didn’t have village eggs, they painted everything for Easter. But better than eggs use rustic.

As you can see, the recipe is very simple, the cheese is prepared quickly. From this amount of ingredients you get 300 grams of delicious homemade cheese.

Of course, I was confused by the presence of eggs in the recipe. But I took the plunge and tried to make cheese. Everything seems very simple, but the result exceeded expectations. It turned out soft cheese with creamy note.

Boil the milk and add a teaspoon of salt. Let me say right away that the cheese is completely unsalted. Therefore, you can add a little more salt. Salt to your taste. You could have added a tablespoon of salt, but I was afraid, I thought the cheese would be salty.

I put sour cream in a bowl and beat in three eggs. It is better to buy full-fat sour cream, 20-30%. I have country sour cream.

Mix sour cream and eggs with a fork. My sour cream is oily, at first it was difficult to stir, but then with a fork I gradually mixed everything until a homogeneous consistency.

I pour a mixture of eggs and sour cream into boiling milk in a thin stream and stir with a spoon. The milk is simmering over low heat.

Of course, I expected my milk to curdle right away. Let the milk with eggs and sour cream simmer for about 5-7 minutes. The milk began to curdle within 2-3 minutes. I boiled the mixture for 7 minutes. Periodically I stirred the mixture.

A curd mass formed on top and whey on the bottom. I’ll say right away that I poured out the whey, although you can bake something with it, but I didn’t want to.

While the milk with eggs and sour cream is boiling, I lined the colander with gauze. Fold the gauze into 4 layers. I place a colander on the pan so that there is somewhere for the whey to drain.

My cheese stood under pressure for 4 hours. It’s better to leave the cheese under pressure for about 6 hours. We covered the cheese with a plate and put a bottle of water on top. This way the excess liquid drained into the pan. But it could have been longer, I just couldn’t wait to try it.

The recipe won me over with its simplicity. Agree that everything is extremely simple. The taste of the cheese is very delicate, with a creamy note. The cheese turned out yellow, this photo did not convey the color. I usually take photos on a sunny day, then the colors are more vivid. I took this photo in the evening.

Interesting recipe, unusual. But a liter of milk yields 300 grams of cheese. This is quite a lot of such a number of products.

I have already tried cheese with tea and honey, very tasty. If you, like me, love homemade cheese, I recommend trying it. You can, of course, add spices and dill to it. Everything is optional, for starters, I decided to make cheese without any additives.