Cheese at home quickly. Homemade marble cheese recipe

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

Cheese is a unique dairy 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, thanks rennet turned into cottage cheese and whey.

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 natural product very distant.

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 to 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 mass 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), post 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, carefully 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. To 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 at the 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 over low heat, stirring in one direction with a wooden spatula. 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.

Cream (you can use it instead) full fat milk) mix well with sour cream and heat 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 homemade cottage cheese, 1 egg, 50 g 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 processed cheese has acquired 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!

You can always buy ready-made cheese in the store. In addition, this product is presented in a huge assortment, you can choose for every taste. But, as everyone knows, with the product home production, no store product can compete. Homemade will always taste better. Now we will tell you how to make cheese homemade from milk.

Milk recipe

Ingredients:

milk – 1 liter;
large chicken eggs – 2 pcs.;
salt – 2-3 teaspoons;
sour cream – 250 ml.

Preparation

Boil milk with salt added. In the meantime, beat the eggs, you don’t need to try too hard, it’s important to just stir until smooth. After the milk boils, reduce the heat, pour in the egg mixture, stir and add sour cream. It is impossible to stop interfering with this. After about 5 minutes, curdled clots will begin to form, with whey in between. Now we throw it all into a colander lined with gauze, folded in 3-4 layers. Let the liquid drain. At the end, we put a press - it’s convenient to put an ordinary flat plate, and place a bottle of water on it. We wait until the cheese cools down, and then put it in the refrigerator. If you prepared it in the evening, then by morning the homemade milk cheese will be ready!

Hard homemade milk cheese

Ingredients:

dry low-fat cottage cheese – 1 kg;
homemade milk– 700 ml;
eggs – 3 pcs.;
baking soda– 1 teaspoon;
butter 82.5% fat content;
salt – ½ teaspoon;
ground black pepper.

Preparation

Rub the cottage cheese with your hands to remove large lumps. Pour the milk into a saucepan (preferably using an aluminum one) and put it on the fire. As soon as the first bulbs begin to appear, add cottage cheese to it. The fire should be small. Bring the mixture to a boil, stirring constantly. Boil for about one and a half minutes. Now place a colander over another empty pan, cover it with gauze, which was previously folded in half. Place the curd mass in a colander and let the whey drain. This will take about 5 minutes. Place the resulting curd mass in a cast iron casserole, add eggs, softened butter, soda, salt and pepper (it is better if it is freshly ground). Mix it all until smooth. We put it on fire (it should be a little more than minimum) and stir constantly. The easiest way to do this is with a wooden spatula. As soon as the mass begins to lag behind the walls, the cheese is ready! This takes approximately 6-7 minutes. Throw the cheese onto the greased vegetable oil cling film, wrap it, giving it the desired shape. As soon as the cheese has cooled, put it in the refrigerator. The next day it will be ready for use. This amount of product yields approximately 650-700 g of cheese. It can be wrapped in a clean cloth and stored in the refrigerator for up to a month.

Homemade cheese from sour milk in a slow cooker

Ingredients:

sour milk - 3 l.;
eggs – 3 pcs.;
salt – 2 teaspoons.

Preparation

Mix sour milk, salt and eggs. Place the mass in the multicooker container, select the “Baking” mode on the device and time - 20 minutes. This is necessary for the whey to separate. When the process is completed, place the resulting curdled mass in a colander. When the whey almost stops dripping, place a plate and a container of water on top. Thus, under the press, liquid will still come out. Place the resulting cheese in the refrigerator for 12 hours. After that, homemade cheese from sour milk completely ready for use.

Homemade from milk

Ingredients:

Preparation

Place kefir in a saucepan and heat until the mass is divided into whey and cottage cheese. Drain the mixture into a colander. Leave the resulting whey at room temperature for 2 days so that it sours. After this, boil the milk, pour in the whey and leave on low heat for 10 minutes. After this time, cheese will form on the surface. Separate it from the whey, add salt and stir well. Place the cheese mass under a press and leave for 12 hours. Now the homemade Adyghe cheese is ready!

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

Is it worth making hard cheese with your own hands?

If you suddenly have such a question, we can recommend only one answer - of course, it’s worth it. It's not even a matter of price - whether it will cost you more or less. It all lies in the quality of this product and its interesting taste. Since the hard cheese will be homemade, you can do everything to your liking. You will be absolutely sure that the product is real, without additives, and it can be given to children without fear.

Benefits of homemade cheese

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

Making your own hard cheese

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

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

Now the actual preparation.

Pour the entire mass of cottage cheese into a saucepan and knead it a little with your hand so that there is no residue left. large pieces. It is best to use an aluminum pan. So, the mass will not practically stick to the walls of the container and will not burn.
Then pour milk over everything and put it on low heat, while stirring the mass. As soon as it begins to boil (you will see bubbles), you will need to strain the cottage cheese through a colander so that any pieces, even the smallest ones, do not go away with the liquid. You can even press down a little with your hand so that the serum is completely gone.
Having got rid of the liquid, put the cottage cheese back into the pan and add the oil there. In a bowl, whisk together the remaining ingredients until smooth: salt, eggs, soda. If you wish, you can add other spices to this mixture: black pepper, chopped herbs, paprika, etc. They will add cheese pleasant smell and unusual taste.
Pour the egg mass into the curd and milk mixture. Place the pan on low heat and, stirring, watch until the mass thickens and becomes viscous and homogeneous. It is very important not to leave the stove and not miss the main point - half-finished cheese can stick to the pan. Initially, you will notice that the curd mass will turn into air, as the soda will begin to act. After 2-3 minutes, the cottage cheese will gradually melt and everything will turn into a homogeneous mixture. Cooking usually takes about 10 minutes.
Soft and hot cheese put it in a regular form, and then put it in the refrigerator until it hardens completely.

It is best to cover the container cling film, so that later you can get the cheese easier.

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

After a day, hard cheese homemade can be consumed.

How to make hard cheese using a press?

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

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

Features of choosing products for making hard cheese

To make this cheese yourself at home, you first need to pay attention to the composition of the cottage cheese. It must be completely fat-free and even dry. It is not advisable to use cottage cheese from the store. It is not at all suitable for making cheese. Homemade, natural cottage cheese (even low-fat) will yield more delicious cheese. It is recommended to use homemade milk. You can buy eggs or use homemade ones. As for the oil, make sure that it does not contain any additives and that it is not a spread.

The process of making hard cheese under pressure

The cooking process itself is similar to the previous one. First, we grind the cottage cheese (remove all lumps). Pour milk into an aluminum pan and send it to low fire. When it starts to boil, add the entire mass of cottage cheese. Stirring, bring everything to a boil and let it boil for 1-2 minutes.

Then we put a colander on enamel pan and cover it with 2 layers of gauze, through which we strain the curd and milk mass. For greater effect, you can press the gauze a little with your hands so that all the serum drains out. After this, place the cottage cheese in a cast iron casserole or any other container with thick walls, add salt, eggs, butter, soda and mix with your hands until smooth. Place over low heat and stir constantly until the mass begins to separate from the walls of the cauldron. At this stage, you can consider that your hard cheese is almost ready.

Next, it’s worth giving the mass of cottage cheese some form. For this you need a special container (if there is none, then you can put the cottage cheese in any convenient enamel container, for example, a mug). We cover the container with a dry cotton cloth, put a lot of cottage cheese there and put a saucer on top, or a wooden circle, but it must correspond to the diameter of the container. At this stage, the mass of cottage cheese is sent under the press, where it remains for 5 hours.

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

After time has passed, we drain the whey from the pan or bucket and wipe the container dry. We replace the cotton fabric with a mass of cottage cheese and reassemble the already familiar structure. The only thing that changes is the weight of the press itself. It should increase. The hardness of the cheese depends on the mass. A heavier load will remove more moisture from the product, that is, it will increase the preservation of homemade hard cheese.

Our product should remain in this state for 24 hours. So we get excellent cheese made at home. The stage of its maturation remains. To do this, hard cheese is placed on a wooden board or on a plate covered with cotton cloth. Leave it in cool place approximately 1–2 weeks. You will need to turn the cheese over from time to time. This will be the final stage of preparing the solid healthy cheese in normal home conditions. The result should be approximately 600–700 grams of finished product.

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

If you love homemade cheese, then our article will be useful to you. We want to talk about how to cook. It's not as difficult as it might seem at first glance. Very often, mothers do not want to give their babies cheeses purchased in supermarkets, because they contain many preservatives. And is it possible to know for sure what products they are made from?

And therefore, naturally, questions arise about their usefulness. But having made hard cheese at home from milk, you definitely won’t go to the store for it again.

Does it make sense to make cheese at home?

If you are thinking about self-cooking such dairy product in order to save money, it cannot be said for certain that it will cost you less than purchasing ready-made ones in a store. It all depends on what kind of cheeses you buy - cheap or expensive.

The main benefit when self-production is exact confidence in its freshness and natural ingredients. This means that it is suitable for children and will only benefit them.

What products are used to make hard cheese at home?

For cooking you will need completely ordinary products. The process itself takes about half an hour, plus the time during which the cheese will harden in the refrigerator (you can even leave it overnight).

To prepare, you need to acquire the following ingredients:

homemade - 0.7 kg.
Homemade milk - 1 liter.
Soda - 1 teaspoon.
Salt - 2 teaspoon.
Eggs - 2 pcs.
Butter - 2 tablespoons.

Homemade hard cheese recipe

The cottage cheese should be poured into a pan and thoroughly kneaded with your hands so that there are no large lumps. Then fill it with milk and put it on fire. The mass must be constantly stirred until the whey begins to peel off, the curd itself begins to form lumps and harden, as if melting, and the liquid itself becomes colorless. Next, you need to turn off the fire and place the cottage cheese on cheesecloth so that all the liquid is removed from it.

You need to put butter at the bottom of the pan and put it on the fire. It is better to use non-stick dishes, because the cheese can stick to the bottom and burn. Next, add eggs, salt, soda, and cottage cheese to the pan. Using a wooden spoon, mix until the mass becomes homogeneous, without any grains. This usually takes about half an hour. It all depends on the quality of the cottage cheese. The softer it is, the less time it will take.

When the cheese has acquired a homogeneous consistency, take any mold, cover it with cling film and place it there, compacting it thoroughly. This is done in order to finished form the product was more homogeneous. Next we put it in the refrigerator to harden. That's all for making hard cheese at home. As you can see, the recipe is completely simple, and the ingredients used are the most common ones. Try it and you will appreciate the taste of a homemade product.

How many calories are homemade hard cheese?

In general, it is believed that ordinary hard cheese contains up to two hundred and fifty calories per hundred grams. For some reason, the literature indicates a figure of one hundred and thirteen calories for homemade. In fact, this parameter will depend on what products you initially take.

If your goal is to cook a low-calorie diet cheese, need to take low-fat cottage cheese and milk. And who prefers to receive hearty product, can take homemade full-fat dairy ingredients. The result will certainly please you.

Homemade marbled hard cheese

We would like to tell you another recipe for hard cheese at home. To prepare, you need to grate the carrots on a very fine grater. Mix milk and cottage cheese in a saucepan and add carrots. Boil all this over low heat for seven minutes.

As a result, we will get a mass that needs to be poured onto gauze. The liquid should drain. Then add butter, salt, eggs, sour cream, soda and a little garlic (optional, if you like it). All ingredients need to be thoroughly mixed and the dish put back on the fire and cook for another ten minutes. You will see when the mass hardens.

Transfer the finished product into a bowl, compact it and let it harden. So the marbled hard cheese, made at home, is ready.

Historical excursion

Once upon a time, making homemade cheese and cottage cheese was common. Nowadays, not every housewife will undertake such a task. It’s not at all difficult to prepare a hard one, although it will take time, but the result will please you. You will receive delicious homemade and useful product without harmful additives and palm oils.

People have been making cheese since time immemorial: one version says that the first mention of it dates back to the eighth millennium BC. In general, his invention is associated with the domestication of sheep. It is believed that this happened by accident. If at least something is known about the time of the appearance of cheese, then they do not know the place of its invention. Presumably this is the Middle East or Central Asia and Europe or the Sahara.

Some researchers claim that cheeses were invented by nomadic Arabs.

Using spices in making hard cheese

Currently, in any supermarket there is a considerable amount of hard, soft, smoked, and creamy ones. However, not every one of them can be classified as a given product category. Conveyor production has done its job. And we often eat not a natural product, but a mixture of additives, and sometimes even chemical substitutes for products (like milk-containing inventions), which do not even remotely resemble a natural product.

But even from this situation there is a way out: you can make hard cheese at home. The recipe is not at all complicated, and the ingredients used are quite ordinary. When cooking at home, you can diversify the resulting cheeses. For this, different spices and herbs are used. During cooking, you can add garlic, pepper, paprika, dill, cumin, and mustard seeds. It all depends on your taste and what kind of product you want. If you love savory cheeses, add something for spiciness. In general, there is room for your imagination to run wild.

Subtleties of making homemade cheeses

Speaking about how to make hard cheese at home, you need to know some nuances that will help you.

Instead of an afterword

In our article we talked about how to make hard cheese at home. After all, many simply cannot imagine their life without it. In fact, we widely use this product in manufacturing various dishes. Most varieties can be without special effort cook at home. So try it! And you will be pleased with the result. Believe me, you will never go to the store for cheese again. After all home product It turns out much tastier and healthier, which is important. And you will always be sure of the freshness of the product, since cheeses from the supermarket are far from ideal and very quickly become moldy, after which you can simply throw them away. We wish you good luck with your preparation. Bon appetit!

How to make homemade cheese from milk
Cheese is a product that my whole family loves. Of course, everyone has their own favorite type of cheese: Dutch, Russian, smoked cheese, mozzarella, brie, Adyghe and processed cheese. But no matter how sad it may be, it’s becoming increasingly rare to buy delicious cheese on store shelves. After all, you really want to bite into a piece of cheese and experience the whole palette of its taste...

So I decided to try making cheese from milk at home. As my friends told me, everything is quite simple, you just need to take it and do it.

I almost forgot to say that homemade cheese is much healthier than store-bought cheese. Because saves useful substances found in milk. And the protein in cheeses is absorbed much better than in milk, almost 99%! And by eating only 100g of cheese per day, you fully provide the body with calcium.

This cheese is similar to Adyghe cheese, only it will not contain preservatives :)

At the beginning, it is important to decide how much milk you need to make cheese:

1\2 l milk - 100 g cheese

1.5 liters of milk - 250 grams of cheese

3.5 liters of milk - 500g cheese

You should also take into account that this will not be pressed cheese. It will turn out pressed

The recipe is for preparing 750 grams of homemade cheese:

— homemade milk — 6 liters
- vinegar 3-4 tbsp. (can be replaced with the juice of 3 lemons). Some people worry about the smell of vinegar, don’t let that bother you, it won’t exist.
- salt, spices.

How to make homemade cheese from milk:

1. Pour the milk into a saucepan and bring to a boil.

2. While the milk is on the stove, prepare vinegar (or lemon juice), spices, a piece of gauze, a colander and a saucepan.

3. As soon as the milk has risen, add vinegar, salt and spices. Add salt to taste based on 6 liters of milk:

3-4 tbsp. - the result will be cheese similar to feta cheese;

1 tbsp. - it will be a bit fresh;

and some don’t add salt at all. Everything is for everyone. 🙂

4. Stir the milk for a couple of minutes, then you need to leave it for a couple of minutes. To curl up. As soon as the cheese begins to separate, you will see clear whey.
5. What to do if you wait, but the serum still does not appear. Then you need to put the pan back on the fire and add a little more vinegar.

6. We take a colander and place it on the pan. Then cover it with gauze in two layers and strain the curdled milk.

Important! take your time, let the serum drain! Only after this we collect the cottage cheese in gauze and tie it tightly.

7. If you like hard cheese, then you need to put tied gauze under a press. The cheese will be ready in 2-3 hours.

Bon appetit!