Homemade goat's milk cheese recipe. Homemade cow's milk cheese recipe with photos step by step

Brynza is a pickled cheese used in the preparation of various salads, pastas, fillings for pies, and so on. Today you can easily buy it in any supermarket. However, you can learn how to prepare feta cheese at home using the recipes of our ancestors. And it will not differ in taste or appearance from the store-bought one.

Brynza differs from other types of cheese primarily in that it does not have a crust. This is a soft, sour-salty product that is prepared from the milk of a cow, buffalo, sheep, goat, or a mixture of these types of milk. Despite the fact that brine cheese is a high-calorie product, it has many beneficial properties. Cheese cheese is rich in protein, which promotes the development and growth of muscle mass. That's why this product is so loved by athletes who want to build muscle.

Step-by-step video recipe

Since feta cheese is a dairy product, it is rich in calcium. It promotes the healthy growth of strong bones, as well as teeth and nails. Other microelements are also present here in large quantities, for example, sodium, phosphorus, beta-carotene, potassium and vitamins A, B1, B2, C, K, PP and others.

For the fair sex, feta cheese is a source of beautiful silky hair and velvety, youthful-looking skin.

However, if there are problems with the urinary system or kidneys, the consumption of this product should be slightly limited. Primarily due to the presence of a large amount of salt in it.

Selection of milk and tools

Making cheese at home is quite easy. It requires regular products. First, let's prepare the components. The main ingredient is milk. You can use goat or cow. It is better if the milk is homemade. If this is not possible, then you can take store-bought pasteurized. But it is imperative that the milk be very fatty. It is not recommended to take what you need right away. Place it in the refrigerator and let it sit for at least a few hours. But a stale product, older than three days, should not be used to prepare homemade cheese according to the recipe.

Choose a high container for cooking. Such that the milk does not reach the edges by about 4-5 centimeters. This will prevent the product from spilling when stirring during cooking. You can take a regular saucepan.

We will also need gauze and a colander for further decanting of the whey. A saucepan or bowl with a lid, as well as a press, with which we will form our cheese. No other fancy kitchen gadgets or gadgets are needed.

First cooking method

This is a recipe for making cheese from milk without sourdough.

• cow's milk - 2 liters;
• eggs – 5-6 pieces;
• sour cream 15-20% fat – 400-420 grams;
• salt – 2-3 tablespoons.

Put the milk on low heat, add salt, bring to a boil. At this time, prepare the mixture, which will serve as a thickener. To do this, beat sour cream with eggs. Slowly add the resulting mass to the boiling milk. We make sure that the milk does not boil over or burn. You can turn down the heat on the stove a little more. Stirring, boil for another five to seven minutes until the whey separates from the curd. The milk should curdle.

Next, put several layers of gauze into a colander and pour out the mixture. Leave until the whey has completely drained. After this, we tie the free ends of the gauze well. Place the cheese in this form in a clean container and cover with a lid. We put pressure on top. For example, it could be a jar of water. Leave for at least 5 hours until completely cooled, then, without removing the press, put in the refrigerator overnight. And in the morning the cheese is ready to eat.

Second cooking method

There is another recipe for making cow's milk cheese at home.

• cow's milk - 3 liters;
• salt – 2-3 tablespoons;
• lemon juice (can be replaced with vinegar) – 3-4 tablespoons.

Place the milk on low heat. Make sure it doesn't stick to the bottom of the pan. While stirring, gradually pour vinegar into the liquid, one spoon at a time. We do this until the milk has completely curdled into large lumps. Pour the entire contents of the pan into a colander pre-lined with several layers of gauze. We tie the ends tightly and hang them for a couple of hours. When all the liquid has been drained, transfer the mixture into a bowl and cover with a lid with pressure. To thicken the cheese, let it sit for about 4-5 hours. At this time, prepare the brine.

Pour the separated whey into a saucepan and add salt. You can add a little water so that the brine is not too salty and thick. Place the resulting cheese in salted whey and leave it in the refrigerator. Periodically it is necessary to turn the cheese over for more uniform impregnation.

Third cooking method

Another way to make cheese from cow's milk at home. Ingredients:

• cow's milk – 5 l;
• salt - to taste;
• a special ferment enzyme is pepsin.

Pour the milk into a saucepan and place it on the stove over low heat. We heat it up, but don’t bring it to a boil. The temperature of the milk should be approximately 38-40 degrees. You can approximately determine the time to remove the product from the heat by checking with your hand - hold the product until you feel a slight warmth. If you overcook, the finished cheese may turn out slightly rubbery.

Next, add the starter, stirring the milk constantly. Leave the mixture to mature for 30-40 minutes. After this time, the curds will separate from the whey. Cut it into several small pieces, gradually pouring the whey into another container. When all the liquid has been removed, transfer the cheese to cheesecloth, tie it and leave it in a bowl or saucepan under pressure for 4-5 hours. To make the cheese salty, prepare a brine from the remaining whey and salt. Cut the finished cheese into pieces and soak in it for about a day.

Goat cheese

Goat milk has a specific taste. Therefore, cheese based on such a product will be more aromatic and rich. Such cheeses are becoming increasingly popular. Also, goat's milk is very healthy; compared to cow's milk, it contains more calcium and less calories.

So, how to cook goat cheese at home? Everything is quite simple. Let's take 5 liters of goat milk, pharmaceutical pepsin for the starter (the consumption rate and method of preparing the starter itself are on the packaging). Heat the milk in a large saucepan until the temperature can be tolerated by your hand. Then turn it off and add the starter. Slowly stir the mixture with a wooden spoon or just your hand.

After some time, clots will begin to appear, which should increase and form larger and larger lumps. When the mass separates from the whey, place it in a colander lined with several layers of gauze. After 2-3 hours, throw the cottage cheese into a container with a lid and place a weight on top. And after a few hours the product is ready. We make brine and store the cheese in it.

Sourdough from lamb stomach

You can use starter for making cheese, purchased at a store or pharmacy. But you can use a more natural product and make it yourself.

For this we need the stomach of a lamb, calf or kid. It is necessary to take the stomach of a young animal that has not yet grazed grass, but has fed only on its mother’s milk. We rinse the stomach well and dry it in a warm place, for example, over a gas stove for about two weeks. The organ should eventually look like parchment.

This will mean that our enzyme is ready. Remove it and cut it into thin strips. Fill the resulting rennet with cold water for a day. The starter is ready! To prepare feta cheese, you need to add about 100 grams of this whey per 5 liters of milk. Rennet can be stored dry for several months. You just need to wrap it in paper and put it in a tightly sealed glass or tin jar.

Storing cheese

Freshly prepared cheese is stored in the refrigerator for about fifteen days. To prevent the cheese from drying out and losing its taste, it is placed in a brine called brine. To prepare the brine, you will need approximately 5-6 tablespoons of coarse salt per one and a half liters of clean cold water. Pour salt into water and stir well until completely dissolved. Let's do a salinity test. Because unleavened brine can make the cheese soft and spreading.

Take a well-washed chicken egg and drop it into the solution. If it floats up and is visible on the surface with a diameter of 2.5-3 centimeters, then the brine is ready; if not, add more salt. It is convenient to store cheese in brine in a glass, enamel or plastic container under a tightly closed lid.

Without brine, you can store brine cheese in the freezer. However, it must be taken into account that when defrosting, the taste of the cheese deteriorates. If the cheese itself is salty, you can soak it for several hours in clean water or milk.

Brynza is a very healthy and tasty product. What can you make from cheese? It is included in numerous salads, complements pasta, pizza, and serves as a filling for pies. Here are some simple but very tasty recipes.

Beetroot salad with feta cheese

• lettuce – 1 bunch;
• mixed greens (parsley, dill, basil) – 1 bunch;
• roasted pumpkin seeds – 20 grams;
• feta cheese – 70-80 grams;
• beets – 250-350 grams;
• unrefined olive oil – 50 ml;
• lemon juice – 30 ml;
• garlic – 1 small clove;
• a mixture of dry salad dressings.

Let's prepare the beets first. Wash it well, wrap it in foil and bake in the oven at 200 degrees for 40-45 minutes. Cut the finished and cooled beets into cubes or strips. We tear the lettuce leaves, finely chop the parsley and combine it all with the beets. Then prepare the dressing - mix olive oil with lemon juice, add seasonings, garlic and mix well until the mixture is homogeneous. Season and mix the salad. Crumble the cheese on top. At the end, sprinkle the entire dish with fried seeds.

Pies with cheese

Very healthy and tasty pies are suitable for breakfast or just as a snack. The recipe is simple and straightforward - even a novice housewife can handle it. So, you will need the following ingredients:

• flour – 0.4 kg;
• water – 0.2 l;
• olive oil – 20 ml;
• apple cider vinegar or lemon juice – 15 ml;
• feta cheese – 0.2 kg;
• chicken egg – 1 pc.

First, in a bowl, mix all the liquid ingredients of the dough - water, egg, vinegar, olive oil. Then, stirring constantly, add flour. When the mass becomes homogeneous and without lumps, cover with film and leave to stand for about one hour.

At this time you can prepare the filling. Mash the cheese thoroughly with a fork. If desired, you can add a little herbs (dill, parsley, green onions). Roll out the dough in one layer as thin as possible. Place the filling and roll into a roll. Cut the roll crosswise into several equal parts and roll out each flatbread a little more. This quantity of products makes 8-9 pies. Fry each on both sides in a dry frying pan.

Homemade cow's milk cheese is an unusual cheese recipe that you can prepare without much effort and expense. This type of cheese has a wide range of uses. You can make any appetizer, salad or even meat dishes with cheese. National Bulgarian cheese has long ago become recognized in European and Asian countries. You can make cheese not only from cow's milk, but also from goat or sheep. Homemade cow's milk cheese will be a great addition to your kitchen and will please the whole family. To prepare feta cheese, you need to use good, undiluted natural cow's milk, it is better that it is as natural as possible, without preservatives and additional odors. To understand how good the milk is, smell it, taste it, it should have a pleasant taste and smell. You can also use a small test. Place a drop of milk on the unpainted thumbnail; if it drips right away, the milk is diluted.

Taste Info Various snacks

Ingredients

• Milk 3 l;
• Table vinegar 3 tbsp;
• Salt 30 g;
• For the brine:
• Serum 500 ml;
• Salt 1 tbsp.

How to make natural homemade cheese from cow's milk

Pour the prepared milk into a cooking pot. Place on the fire and cook until the milk boils. If a film appears on the milk, it is advisable to remove it with a slotted spoon or other devices convenient for you. If you use homemade full-fat milk, the yield of the finished product will be much greater.

After the milk boils, add the required amount of salt. Continue cooking the mixture over low heat and stirring with a spoon.

Immediately pour in the vinegar liquid in a slow stream and have time to stir at the same time. The rudiments of the future cheese should form in the milk - small white flakes. Leave on the kitchen counter for 5 minutes until the cheese flakes are completely formed.

You should end up with large curds of cheese. The whey should be slightly separated from the cheese lumps.

Tip the curd mixture from the pan into a colander or strainer lined with cheesecloth to separate the cheese from the whey. Fold the gauze into 3-4 layers. At this stage, you can add chopped herbs or other spices to the cheese to add flavor. The resulting whey must be left behind, since we will use it to pickle our future cheese.

If you want to speed up the process of separating the whey from the cheese, you can wrap the gauze in the form of a bun and hang it on an accessible hook. The whey drains much faster and better. You can leave it to drain for 20-25 minutes.

Separate the cheese from the cheesecloth and shape it into the desired shape. This can be a plastic square box or a special mold for forming cheese. They come in different shapes and volumes. The form should have holes at the bottom for better drainage of whey. I used a mesh that you can buy at the pharmacy.

Now you need a press. If using a box, place the cheese in the mold and place a weight on top. In our case, I placed a ball of cheese between two boards. I placed a jar of water on top. Leave in this position for 5-6 hours, or overnight, in a cool place.

During this time, the cheese is well compressed and ready for salting.

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For pickling, use the remaining whey. Add a tablespoon of salt to half a liter of liquid and stir. Pour the salted whey over the cheese and refrigerate for 12-24 hours, depending on the desired taste. The longer you keep the cheese in brine, the saltier it will be.

Cow's milk cheese is ready at home. Bon appetit!

Use feta cheese at your discretion; it goes well with salads, sandwiches, and is also good as a cold appetizer. It is better to store it in brine in the refrigerator in an airtight container.

Brynza is a soft homemade cheese made from sheep, goat or cow's milk. You can talk a lot about the benefits of this cheese, because it retains almost all the beneficial properties of milk, contains a lot of calcium, and also perfectly stimulates digestion.

It’s very easy to make cheese at home, and it will be much tastier and healthier than store-bought!

Cheese cheese at home: cooking rules

This cheese was invented by nomads who transported sheep's milk in wineskins made from the dried stomachs of lambs, and one day, after a long journey, they discovered a dense white clot instead of milk, which tasted very pleasant. Later these clots began to be called feta cheese.

It is advisable to take homemade ingredients for cheese; you can buy them from grandmothers at the market or go to the village for them. Of course, if it is not possible to purchase homemade full-fat milk, then it is quite possible to get by with pasteurized milk. In this case, the nutritional value of the product will decrease, and the taste will not be as tender and creamy. But store-bought milk also has its advantage - if you cook it from it, you will end up with a dietary and almost fat-free product.

To prepare 1 kg of cheese, you need approximately 5 liters of milk with a higher than average fat content, and if the fat content is low, then the milk consumption increases. There is only one mandatory requirement for milk - it must be very fresh.

Starters can be pepsin, vinegar, or you can make your own starter from the stomach of a lamb. To do this, you need to clean and dry the ventricle, and then cut it into thin strips. Pour several pieces of the stomach with clean water and leave for a day. The completely natural product is ready.

If the starter is added correctly, the milk should curdle within 30 minutes. The taste of cheese can be changed according to your wishes, add paprika, red pepper, garlic, herbs, cumin or mushrooms. You can constantly experiment with its taste, getting a new tasty product each time.

Cheese cheese at home: recipes

Homemade cheese without sourdough

Compound:

• Milk - 2 l
• Sour cream - 400 g (preferably thicker, at least 25%)
• Eggs - 6 pcs.
• Salt - to taste

Preparation:

1. Salt the milk to taste and put on fire. Stir constantly to prevent it from “running away” and burning.
2. Beat eggs and sour cream with a mixer.
3. When the milk boils, add the sour cream mixture and cook, stirring constantly, until the whey begins to separate.
4. Take a clean pan and place a colander lined with gauze on it.
5. Place the cooked mixture in a colander and leave to drain.
6. Cover the drained cottage cheese with the ends of gauze, put a plate and put some kind of pressure, for example a half-liter jar of water. Leave it like this for 2-3 hours.
7. When all the whey has completely drained, put the cheese in the refrigerator overnight. In the morning you can eat.

Homemade cheese with vinegar

Compound:

• Homemade milk - 3 l
• Vinegar - 50 ml (can be replaced with lemon juice)
• Water - 0.5 l
• Salt - 125 g

Preparation:

1. Bring milk to a boil over low heat, add vinegar. Stir until the whey separates. Leave in the pan until cool.
2. Place gauze in a colander and pour in the resulting mixture. Let it drain for 1-1.5 hours.
3. Tie gauze and put it under a press; its weight should be 2 times heavier than the resulting cheese.
4. After an hour, prepare the brine. We combine cold water and salt, lower the resulting cheese and put it under the press again. After 5-6 hours you can eat.

Homemade cheese with sourdough

In this recipe for making feta cheese we will need natural sourdough. Pepsin is an enzyme, which is produced by mammalian stomach cells and breaks down proteins into peptides. You can buy pepsin at a pharmacy. Try not to overdo it with sourdough, as the cheese will acquire an unpleasant taste. 1 g of pepsin is calculated for 100 liters of milk.

Compound:

• Pepsin - on the tip of a knife
• Homemade milk - 3-4 l
• Salt - to taste
• Water - 1 l

Preparation:

1. Dilute pepsin with a small amount of water.
2. Heat the milk to 45-50 degrees, without removing it from the heat, pour diluted pepsin into it. Stir, turn off the gas and leave for 10-15 minutes.
3. Then beat with a fork or whisk for 20 minutes until the milk begins to turn into a solid mass. If the milk is still runny, you can add a little pepsin.
4. Then place on cheesecloth and let the serum drain completely.
5. Give the cheese the desired shape and leave it in salted water for a day so that the liquid completely covers the cheese.

Homemade diet cheese

This recipe turns out very tasty and low-calorie cheese. Per 100 g of finished product only 68.5 kcal. Of course, this is not exactly feta cheese in the full sense of the word, since it is prepared from skim and 1% milk and kefir, but for girls on a diet, this recipe is just a godsend! If you want to make full-fledged cheese, take 2.5% fat kefir and homemade milk.

Compound:

• Kefir - 1 l
• Milk - 1 l
• Eggs - 6 pcs.
• Salt - to taste
• Red pepper - a small pinch
• Cumin - on the tip of a knife
• Garlic - 1 clove
• Greens - 1 bunch

Preparation:

1. Pour kefir and milk into a saucepan and put on gas, without bringing to a boil, pour in the eggs, beaten with a mixer with salt, in a thin stream.
2. Bring to a boil and stir constantly for a few minutes until the whey separates.
3. Remove from heat and let cool
4. Mix the mixture with finely chopped herbs, a squeezed clove of garlic, cumin and red pepper.
5. Pour the mixture into a colander lined with gauze and allow the whey to drain. Smooth out the cheese mixture with a spoon.
6. Wrap the gauze and put the cheese under pressure for 5-6 hours. If you do it in the evening, you will have wonderful cheese ready for breakfast in the morning. It goes well with black bread and tomatoes.

Making cheese at home is a pretty exciting process. Perhaps, having learned how to make feta cheese, you will want to start making cheese at home and master recipes for more complex cheeses. In any case, you will have delicious homemade cheese on your table, the quality of which you can be sure of. Bon appetit!

Homemade cheese, the process of which is completely in the hands of the housewife from scratch, is sometimes much better than cheese from the store with its not entirely healthy additives and “secrets” of production. You will be surprised, but you can prepare many varieties at home: mascarpone, suluguni, feta cheese, etc. In this master class we will talk about feta cheese, since this cheese requires only two ingredients: milk and cheese enzyme.

To prepare cheese at home you will need:
homemade milk;
cheese enzyme;
water thermometer;
a large saucepan or any other container for the stove;
colander;
gauze or thin white cloth;
salt.

Milk has a big influence on the final result - it must be homemade, and the fattier it is, the more cheese you will get in the end. From 10 liters of homemade milk of medium fat content you can make about 1.5 kg of cheese.
Important: if you do not have your own milk, you should buy it only from trusted sellers who monitor the cleanliness and health of their animals. This is due to the fact that the milk in this recipe does not undergo proper heat treatment.
So, pour the milk into a saucepan and then put it on low heat. Don’t go far, as it will heat up quickly (to the desired temperature of 35 degrees).

At this time, you can start breeding Meito cheese enzyme, which can be purchased at any specialized online store. A packet of enzyme is designed for 100 liters of milk, so it must first be divided into 10 parts. Dilute one of the parts with 100 ml of water at room temperature (not hot).

While you are working with the enzyme, the milk will become lukewarm. This is enough, but just in case, check its temperature. If you don't have a water thermometer on hand, you can use a household electronic equivalent, although it must be 100% waterproof. The temperature of warm milk in this recipe does not exceed 35 degrees, so a regular electronic thermometer will cope with the task successfully.

Next, pour the prepared glass with the enzyme into a saucepan removed from the stove, then stir the milk thoroughly. At this stage, your participation in cooking ends for now, since the milk must be left for 20-30 minutes.
Half an hour will pass, and you can return to the future cheese. During this time, the milk will turn into a gelatinous substance, which must be cut with a knife (right in the pan) into small pieces, and then left for another 15 minutes.

The next step is to remove the whey, for which you carefully transfer the mass into a colander with gauze (you need to place some container under the colander to collect the whey). In the future, it can be used to make pancakes, bread, and just drink it. Also, to speed up the process, it would be nice to do a little bending using a regular jar of water.

After an hour, the cheese must be carefully turned over so that the whey drains better. By this time, the mass becomes dense, a clear pattern from the colander appears on it, so you can already remove the gauze.

After another hour, the cheese is filled with brine (whey with salt slightly higher than your taste). There is no need to keep it in brine for a long time - 15-20 minutes is enough.
Please note: if you like your cheese to have holes in it, leave it out of the refrigerator for a couple more hours.

That's it, delicious homemade cheese is ready.

Cheese lovers single out feta cheese as a special gourmet product. Indeed, it has a unique aroma and taste. The classic recipe requires the use of sheep's milk. But for us, residents of the metropolis, it is difficult to find it. Therefore, skillful housewives have learned to prepare feta cheese from cow's milk, which is available in any store. The result is an excellent cheese, and thanks to cooking yourself, you can easily vary the amount of salt. Using my recipe, you will get a very simple feta cheese, because it requires only 4 ingredients and very little effort. Even a novice cook can easily handle the preparation. And step-by-step photos will help you understand all the processes in more detail.

To make amazing cheese at home,

you will need the following products:

1 liter of cow's milk (you can take both homemade and store-bought);

200 g sour cream (fat content is not important, in my recipe I used 15% sour cream);

3 raw chicken eggs;

2 – 3.5 teaspoons of salt (depend on your taste – for saltier cheese add 3.5 tablespoons, for lightly salted cheese add 2).

How to make cheese from cow's milk:

1. Mix milk with salt. Pour into an enamel container and place on low heat. It is advisable to stir the milk regularly to prevent burning.

2. While the milk is heating, pour sour cream into the mixer bowl and beat in the eggs.

3. Beat thoroughly, while turning on the mixer at the lowest speed, it will be enough. In about 5-7 minutes you will have this airy sour cream-egg mixture. It will have a soft yellow tint.

4. Now wait for the milk to boil. When you see the first signs of boiling, pour in the mixture of sour cream and eggs. Mix everything well. Keep it on the fire until the complete coagulation process is completed. It took me 12 minutes. At first you will see these first clots.

5. After another 5-7 minutes, it will be clearly visible how the whey is separated.

6. When the milk is completely curdled, it will look like this.

7. Now take a colander and place it over an empty bowl. Line the top of the colander with gauze. Empty the contents of our pan. The cheese will remain on top, and the whey will drain into the container.

This liquid can be used in baking or drunk if that's your taste.

In this position, cow's milk cheese should stand for 2-3 hours. By this time, all the whey will have completely left the cheese and this will give it the necessary elasticity.

9. Then remove the cheese from the colander, but do not remove the gauze. Place in the refrigerator for 5-6 hours, or preferably overnight.

This simple recipe for homemade cheese can be used for the everyday menu, as well as for the holiday table. The cheese turns out to be very tender, but quite elastic.

Experiment with the amount of salt and you will come to the optimal taste for you. This homemade cheese is great for sandwiches, pies, dumplings and much more. But it gets the most delicious combination with vegetables.