Dutch cheese at home. Homemade Dutch hard cheese

Surely, buying a piece in the store delicious cheese, you have repeatedly wondered: how to do 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 send home 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 cheese that is softer and more elastic, 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:
milk - 2 l;
eggs - 6 pcs.;
salt - 2 tbsp. spoons;
sour cream - 400 g.

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, put the cheese into the refrigerator.

Every year, doubts about the naturalness and quality of dairy products offered in stores increase. That’s why many housewives remember their grandmother’s recipes and start making cheese themselves. For everything to work, you only need to use fresh food and clean dishes. You can prepare both soft and hard cheeses at home.

How to make Philadelphia cheese at home?

This popular view soft cheese used in cooking for cooking different dishes. It is easy to prepare and only takes about half an hour. For this recipe you need to take the following products: 1 liter of milk, an egg, 0.5 liters of kefir, 1 teaspoon each of salt and sugar, and a little citric acid.

To do this, take a thick-bottomed pan, pour in milk and place on the stove. Pour sugar and salt into it and, stirring constantly, boil.

Immediately after this, pour kefir into it and do not stop stirring so that everything does not curdle. Take a colander lined with several layers of gauze and pour the contents of the pan into it.

Make a bag out of gauze and hang it for 15 minutes to remove excess liquid. Separately, beat the egg with citric acid, and then combine it with the previously prepared cottage cheese. Using a blender, blend everything until smooth and fluffy.

How to make Adyghe cheese at home?

Today it is very difficult to find high-quality dairy products and many complain that the taste does not correspond to the price. That is why it is best to prepare this product with your own hands. For this recipe you will need the following products: 2 liters of milk and 3 tbsp. kefir or whey. You can use whole or homemade milk.

The first thing to do is bring the milk to a boil, and then mix it with kefir. Stir until flakes begin to separate. After this, the fire must be turned off. When the flakes settle, the contents should be poured into a colander lined with gauze. If there is a special form, it is better to use it.

After 10 min. cheese mass you need to turn it over and leave for 12 hours. During this time, all excess liquid will drain. If you want a denser and drier Adyghe cheese, then a press should be placed on the mass, for example, a board and three liter jar with water. After time has passed, the head must be salted or left for some time in a saline solution.

To prepare it, combine 1 liter of whey and 3 tbsp. spoons of salt. The soaking process should last approximately 4 days. After this, put the head in the refrigerator for another couple of days.

How to make processed cheese at home?

More and more people are choosing to prepare dairy products at home because they prefer natural food. For this recipe you need to take the following ingredients: 1 liter of milk, 2 eggs, 1 kg of cottage cheese, 100 g butter, 1 teaspoon of soda and 1 tbsp. spoon of salt. It is important to use dry cottage cheese, so you should squeeze it out first.

To cook processed cheese, you need to heat the milk in a saucepan until almost boiling. After this, put the cottage cheese there and mix thoroughly. After 5 min. everything should come together. Take gauze, folded in half, pour the contents of the pan into it and form a bag that needs to be hung over the container to remove excess whey.

Take a frying pan, melt butter in it, add baking soda, salt and break an egg. If you want to make cheese with some spices or fillings, then you should add them at this moment. For example, you can use pepper, dill, chopped nuts, etc. Place the cottage cheese in a frying pan and, stirring constantly, simmer everything for 15 minutes.

Keep in mind that the more you stir, the more holes there will be in the cheese in the end. After time, the mass should become quite thick and viscous. When it easily lags behind the walls, you can turn off the fire. Transfer the mixture into the prepared pan and cover it with a lid, otherwise a film will appear on the surface. After the mass has cooled, it must be placed in the refrigerator for 5 hours until completely solidified.

How to make Dutch cheese at home?

To make this cheese, you will have to work hard, but the result will be worth it. For this recipe you will need the following ingredients: 1 kg of cottage cheese, 1 liter of milk, an egg, 1 teaspoon of salt and 180 g of butter.

To make Dutch cheese, mix milk with salt and bring it to a boil. After this, add the cottage cheese there and stir without interruptions. When flakes begin to form, you need to transfer the contents of the pan into a prepared gauze bag. Hang it for a while to remove excess liquid.

The curd mass must be blended with a blender homogeneous mass. Separately, whisk together the egg and melted butter. Add the resulting mass to the cottage cheese, and then put everything in a water bath.

It is important to stir all the time so that the mass becomes homogeneous and viscous. If everything sticks to the walls, add a little butter. When the mass is the perfect consistency, it needs to be transferred to the table and kneaded like dough. All that remains is to give it the desired shape and the head can be stored in foil in the refrigerator.

How to make hard cheese at home?

The most popular type of cheese, which can be eaten separately or used in various recipes, for example, in pizza. For the recipe you need to take the following products: 0.5 kg of cottage cheese, 0.5 liters of milk, 45 g of butter and 0.5 teaspoons of salt and soda.

To cook hard cheese, you first need to grind the cottage cheese with a fork and put the milk to boil. After this, these ingredients should be mixed and, stirring constantly, boil, and then cook over medium heat for 10 minutes. Take an empty deep container and place a sieve with gauze on it. Pour the contents of the pan here and let the liquid drain.

After this, roll up the gauze and squeeze out the remaining whey. More hot cheese you need to put it in a saucepan, add salt, soda, melted butter and mix thoroughly until the mass becomes fluffy. Place everything on low heat and keep stirring for a minute.

It is important that the mass moves well away from the walls of the pan. After this, everything should cool down a little, and then transfer the mixture into a pre-greased mold and leave for 20 minutes. in the refrigerator. On top you can place a press in the form of a board and a jar of water.

How to make mozzarella cheese at home?

Another popular product, which is especially loved in Italy. Each person has the opportunity to cook it themselves. To do this, you need to take the following products: 2 liters of milk, 2 tbsp. spoons of lemon juice and salt, rennet on the tip of a knife and 1.5-2 liters of water.

Take a saucepan and pour 1 tbsp into it. water and dilute the enzyme. Heat the milk to about 70 degrees, but not higher. Pour lemon juice and diluted enzyme into it. Mix everything well to form flakes. Pour the contents into a gauze bag, as the liquid should drain out, and the mass should be squeezed out thoroughly with your hands.

We talk about how to make cheeses yourself, what subtleties are worth considering and what secrets you need to know, as well as recipes for mozzarella, curd and Dutch cheeses.

Few people can imagine their life without cheeses. They are added to salads and sauces, and they are used to prepare various dishes, make canapés and sandwiches. Most types of cheese can be made at home. At home they are made from freshly prepared cottage cheese by pressing, with the addition of various spices, herbs and additives. Such cheeses are often tastier and healthier than store-bought ones.

All cheeses are prepared using one of two technologies: melting dairy products or mixing milk with lactic acid bacteria and clotting enzymes. Bacteria and enzymes help the milk coagulation process and speed up the process of separating milk into whey and curds. These cheese making ingredients can be purchased at pharmacies and places that sell spices.

If you plan to make cheese at home, then regardless of the recipe you choose, you need to know a few subtleties.

1. It is best to make cheese from cottage cheese prepared at home or from the farm. In stores, most often you can buy not high-quality cottage cheese, but curd product. It never makes cheese.
2. It is advisable to use high-quality farm milk to achieve best result. It is better not to use ultra-pasteurized and sterilized milk from boxes. If you can only buy store-bought milk, then choose the fattest milk with the shortest shelf life.
3. Cheese ripens well only if its weight is at least half a kilogram.
4. In cheese high content fat, and the more it is in the product, the more tender and oily it is.
5. Homemade cheeses are often softer than store-bought cheeses. The hardness of the cheese depends on the pressure of the press; the stronger it is, the harder the cheese.
6. If hard cheese is aged a little longer, its taste becomes richer.
7. If you do not have a special mold for cheese, you can use a regular colander or a fryer mesh for cooking.
8. The remaining whey from making cheese can be used when baking pancakes, or put on it yeast dough, or cook okroshka using whey.
9. Store homemade cheeses in the refrigerator for no more than a week, wrapped in a clean cotton towel or placed in a paper bag.

This is one of the fastest and simple recipes making cheese at home.

Ingredients:

The courses in the Cheese Carousel series are a continuation of the course for beginners.
www.organik-garden.com/
Many farms in Europe have a small farm with one or more dairy animals and also produce different varieties cheeses in a modestly equipped kitchen or cheese room.
Anyone who has a desire not only to learn more about cheeses and make their own cheese for their loved ones, but also to produce various varieties cheeses for sale, can start learning in his kitchen. If the process seems exciting, then we will help you create your own cheese factory for making cheeses according to well-known and our own unique recipes.
In this course we share our experience and recipes for making cheeses from different corners Europe. We talk about cultures, milk-clotting enzyme (rennet), the method of making cheeses, storing cheeses and caring for them at the time of ripening. What kind of storage facilities, kitchens, cheese factories, and utensils for cheese production should be like - you will hear about all this in our course.
We assume that seminar participants have theoretical and at least minimal practical knowledge of cheese making. We will devote most of our time to practice. During the seminar, cheeses are prepared from cow or goat milk However, it can also be prepared from sheep's milk.
After completing the course, if you are persistent and passionate, you will be able to independently create new types and recipes of cheeses.
You will also learn about various intricacies of the cheese making process that are difficult to show on video, and you will also be convinced that:
cheese can be prepared in any kitchen, even a city kitchen
Some hard cheeses can be made without a press
homemade cheeses made from unpasteurized milk have an excellent taste

Cheeses for making on the Cheese Carousel:
Manchego
Camembert
Bel Paese
Suluguni
Mozzarella
Gouda or Emmental

Step-by-step recipe for Dutch hard cheese at home with photo.

• National cuisine: Home kitchen
• Type of dish: Snacks
• Recipe difficulty: Very simple recipe

• Preparation time: 18 minutes
• Cooking time: 47 days 12 hours
• Number of servings: 1 serving
• Calorie Amount: 271 kilocalories

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.

This fairly understandable and not very complicated cheese making process can be repeated by anyone. If desired, the classic recipe for Dutch hard cheese at home can be supplemented with natural saffron decoction, for example, to give it a familiar shade.

Number of servings: 1

Ingredients for 1 serving

• Milk - 11 Liter
• Sourdough - 1 piece
• Enzyme - 1 piece
• Salt - 200 grams

Step by step

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 stir the mass for 15 minutes. Classic recipe Making 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 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.
6. Carefully transfer the 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.
7. 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.
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 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.

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.