Cooking homemade cheese. How to make Bryndza from cow's milk at home? Cheese with sourdough

Of all varieties of cheese, brynza is distinguished by a low fat content and a predominant amount of proteins, easily digestible calcium and a diverse vitamin composition. In the classic version, it is made from sheep's or goat's milk, and has a rather spicy and salty taste. But in our latitudes, fresh cow's milk is most often taken as the basis of this product and a moderate amount of salt is used.

Cheese is an indispensable component of many, the basis of many and a great independent snack.

You can learn how to make delicious cow's milk cheese at home from our recipes below.

Homemade cow's milk cheese - recipe

Ingredients:

• homemade milk, fresh - 4 l;
• liquid enzyme for cheese - 35 ml;

For brine:

• filtered, boiled water - 1 l;
• salt - 60 g.

Cooking

For the preparation of cheese, of course, it is most desirable to use homemade milk. But if there is no opportunity to purchase it fresh, then you can take a quality store. We warm the milk to a temperature of forty degrees and add, stirring, liquid enzyme. Mix well again and determine the mixture in a warm place for forty minutes. During this time, the milk should cool, completely curdle and separate the whey.

Next, a piece of cotton fabric or gauze, folded three or four times, is lined with a colander and the contents of the pan are poured into it. We gather the edges of the fabric, tie it in a knot and hang it to drain. When the liquid stops separating, place the bag under the press and leave for about one and a half to two hours.

In a saucepan with a diameter similar to the size of our cheese mass in a bag, pour boiled cold water, dissolve salt in it and immerse the resulting cheese cake, after releasing it from the bag.

Now we determine the container with cheese in the refrigerator for ten days for maturation. During this time, the cheese is completely saturated with salt and acquires the necessary structure.

Cheese from sour cow's milk at home

Ingredients:

• homemade milk, sour milk - 3 l;
• salt - to taste.

Cooking

Bring fresh milk to a boil in an enameled container and boil for one and a half to two minutes. Then remove from heat, let cool quite a bit, and mix with sour milk. Bring the mixture to a boil, add salt to taste and stir. If everything is done correctly, the mass should curdle. Next, pour it into a colander lined with gauze or cotton cloth and let it drain well, first in a colander, then in a suspended state. For greater density, we place the knotted bag under the press for several hours.

Delicious homemade cheese is ready.

Recipe for brynza from cow's milk with vinegar

Ingredients:

• homemade milk, fresh - 3 l;
• vinegar - 55 ml;

For brine:

• filtered, boiled water - 0.5 l;
• salt - 120 g.

Cooking

Pour homemade milk into an enameled container, set over moderate heat and heat to a boil. Pour in the vinegar and stir the milk mass until the whey separates. Then turn off the fire and leave the base until complete cooling.

Pour the cooled mass into a colander with gauze or cotton cloth and let the liquid drain. After about an hour and a half, we tie gauze or fabric into a knot and determine it under the press. Its weight should be at least three times the base of the cheese.

After about an hour, we dip the cheese bag for one minute in a saline solution prepared by mixing boiled cold water and salt, and again place it under the press. We stand for another six to seven hours. After the time has passed, delicious homemade cheese will be ready.

Homemade cheese, the process of which is completely in the hands of the hostess "from scratch", is sometimes much better than cheese from the store with its not entirely useful additives and "secrets" of production. You will be surprised, but many varieties can be cooked at home: mascarpone, suluguni, cheese, etc. This master class will focus on brynza, since this cheese requires only two ingredients: milk and cheese enzyme.

To make 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 great influence on the final result - it must be homemade, and the fatter it is, the more cheese you will end up with. About 1.5 kg of cheese can be prepared from 10 liters of medium-fat homemade milk.
Important: if you do not have your own milk, you need to 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 a slow fire. Do not go far, as it will heat up (to the desired temperature of 35 degrees) quickly.

At this time, you can start breeding Meito cheese enzyme, which you can buy at any specialized online store. An enzyme bag 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 fiddling with the enzyme, the milk will become slightly warm. This is enough, but just in case, check its temperature. If you do not have a water thermometer handy, you can use its household electronic counterpart, however, it must be 100% waterproof. The temperature of warm milk in this recipe does not exceed 35 degrees, so a conventional electronic thermometer successfully copes with the task.

Next, pour the prepared glass with the enzyme into the pan, removed from the stove, then stir the milk thoroughly. At this stage, your participation in the preparation is over for now, as 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 carefully transfer the mass into a colander with gauze (you need to put some kind of container under the colander to collect the whey). In the future, it can be used to make pancakes, bread, and just drink. Also, to speed up the process, it would be nice to make a little oppression with a regular can 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 poured with brine (whey with salt just above your taste). It is not necessary to keep in brine for a long time - 15-20 minutes is enough.
Please note: if you like holes in cheese, leave it for a couple more hours without refrigeration.

Everything, delicious homemade cheese is ready.

Hello dear readers. Today we cooked at home a very tasty cheese from cow's milk. We recently returned from vacation, bought cheese there for breakfast with tea, in general, we liked the cheese so much that we decided to cook it at home.
By the way, you simply cannot find feta cheese on the market, milk, sour cream, whey and cottage cheese are sold, and even homemade butter, but there is no feta cheese.

Of course, now more and more people want to eat natural products, there are enough chemicals in everything. Why not make homemade cheese. You cook it yourself, you know what you add to it. And in general, I was satisfied with the cheese, as well as the children. Next time I'll make more cheese, for breakfast with tea, that's it.

My mother and I also cooked cheese for tea in childhood, it was delicious, and then we simply lost sight of it or simply forgot about it, replacing it with hard cheeses. But, hard cheeses are now very expensive, and there is not enough natural cheese. What I cooked at home is a natural product.

There are many recipes for cheese, from cow's, goat's, sheep's, salted cheese, cheese with spices, dill and red bell pepper, in general, a lot, but I have the simplest recipe, cooking cheese is very, very simple, I think that even a child can handle . Why complicate life, everything is simple, but the main thing is very accessible to everyone, so if you like cheese, you can cook it at home.

As one of my friends said, if cheese is so easy to cook at home, cook it. So, I'm cooking.

How to cook cow's milk cheese at home, recipe

I am sharing with you a recipe for cheese, which we often cooked with my mother, a proven and simple recipe, I just don’t know another.

• 3 liters of milk
• 3 tablespoons of vinegar 9%
• 1 tablespoon salt

We will cook brynza from boiled milk. Therefore, I pour three liters of milk into a saucepan and put it on fire, wait until it boils.

All you need is natural homemade. It is clear that milk from packs, boxes and bags will not suit us. Homemade milk is also better thick so that it is, we bought homemade morning milk from friends in the market, then there will be more cheese. Therefore, from "rare" milk - less.

In the meantime, while the milk is boiling, I pour three tablespoons of vinegar into a glass. Is it possible to replace vinegar with lemon juice, to be honest, I don’t know, since they have never been replaced, and then the proportions will probably be different.

When the milk boils, I add vinegar and a tablespoon of salt. I stir the milk with a tablespoon, it boils for just a couple of minutes, so that the milk curdles well.

This is how milk will turn out. It turns out whey and curd mass. We poured out the whey, my mother and I always poured it out, as it was boiled, with vinegar. But, you can not pour out the whey then salt it well and dip a piece of cheese into it. So it will be better stored.

Of course, it may seem to someone that this is cottage cheese, but this is not so, cottage cheese is made from sour milk, and we make it from boiled milk, and it doesn’t taste like cottage cheese either.
In the meantime, I quickly prepared a colander, we will decant this mass. The colander should be lined with clean gauze. Now you need to take a towel so as not to burn yourself, take a pan and strain the cheese, like this.

By the way, you can change the proportions, you can cook cheese even from a liter of milk, the problem will be different, how much it will turn out. Next time I plan to cook cheese with 6 liters of milk. For 6 liters of milk, you need 6 tablespoons of vinegar and 2 tablespoons of salt.

The cheese remains in the gauze, and the whey flows into the pan. As you can see, everything is simple. We also need to put our piece under the "yoke" to remove excess liquid. This is the "oppression" we came up with.

They put a bottle of water on the cheese, and the excess liquid drained into the saucepan. I left it for 2 hours, but this is a lot, in my opinion 1 hour is enough. So that our cheese is still not very dry.

From one three-liter can of milk, we got 350 grams of cheese. Here is a piece like this. Moreover, it could be given any form.

Immediately cut the cheese and began to try. You can cut the cheese in any pieces, those that you like best.

I can say that it turned out very tasty cheese. Not salty, not sour, because it may seem to someone that since we add vinegar, it will be sour, but this is not at all the case.

Here is this piece of cheese, if you want to make it salty, then either dip it into boiled salt water, or don’t throw away the whey, salt it and dip the piece.

Here is a frame a little closer. The milk turned out to be fat, the cheese was yellowish. We bought feta cheese at the market on vacation, of course we sold white feta cheese and there was more water in it.

We cooked feta cheese and ate it right away, leaving a small piece. In general, I want to note that cheese is best stored in brine, if you do a lot or are going to store it, then it is best in salted boiled water.

Last year, a friend treated me to homemade cheese from sheep's milk, but for me it's too fat, and we can't find sheep's milk either. A friend of her parents brought cheese from another city.

In general, we cut the cheese, the son immediately asked to water it, sat eating and praising it. I also really like to pour a piece of loaf or buns with honey and put a piece of cheese, all this is very tasty with tea.

It is very simple and quick to cook feta cheese from cow's milk at home, the main thing is that everything is natural. Yes, and cottage cheese is useful, as it contains calcium.

I don’t want to promise anything, but I also plan to cook homemade hard cheese, my mother and I also cooked it before when I lived with my parents. So try, cook, I hope you also like the cheese.

And if you have your own recipe for making cheese, share it in the comments, I will definitely cook it, I will try it according to your recipe.

And if you still have questions, then watch the video, everything is clearly shown in it.

Brynza is a cheese which ripens and is stored in brine. It has a salty and slightly sour taste. Only 100 grams of feta cheese will provide the daily requirement of calcium for an adult. The technology for preparing this type of cheese in industrial conditions is quite complicated. But appetizing and healthy feta cheese at home can be prepared on your own. Milk, sourdough, lemon juice or vinegar are used. Brynza is actually made from cottage cheese, which peels off during the heat treatment process.

Note to the owner:

For 1 liter of milk, the following consumption of ingredients:

• Sour cream (20%) - 3 tbsp. l. ;
• Lemon juice - 2 tbsp. l. ;
• Water - 1 glass;
• Salt - 1 tsp

How to cook cottage cheese cheese step by step:

Cheese recipe with herbs

For 3 liters of milk you will need:

• 600 gr sour cream;
• 300 ml of kefir;
• 9 eggs;
• 1 bunch fresh dill.

How to make cheese with an unusual fresh taste from cottage cheese:

1. Beat the eggs with a mixer or a whisk until they become foam.
2. Boil milk and add eggs.
3. Pour in kefir, put sour cream. Mix until smooth.
4. Rinse and dry the greens, finely chop and send to the rest of the ingredients. Boil for 5 minutes.
5. Cover the bottom of the colander with gauze, pour out the milk mass. Allow all whey to drain.
6. Put the resulting mass under the press and hold for 2 hours.

Diet cheese at home

For dieters, there is a special recipe for cheese. For cooking you will need:

• 1 liter of kefir;
• 1 liter of milk;
• 6 eggs;
• 1 clove of garlic;
• 1 bunch of your favorite greens;
• at the end of a cumin knife;
• a pinch of paprika;
• add salt to your own taste.

How to make low-calorie cheese step by step:

1. Pour kefir and milk into an enamel pan, add eggs beaten with salt, mix.
2. Bring to a boil, stirring occasionally.
3. When the curd mass forms, remove the pan from the heat and cool. To speed up the process, you can put in another container with cold water.
4. Add chopped garlic and herbs.
5. Throw in a colander, the bottom of which is previously covered with gauze. Wait for the serum to drain.
6. Wrap the curd mass in gauze, place under the press for 6-8 hours.

Pickled cheeses include Tushinsky, vats, Kobiysky, Ossetian cheese and feta cheese. They ripen and are stored in brine, which determines the characteristics of microbiological and chemical processes occurring in cheese. Let's look at the technology and production recipe cheese at home from milk.

Cheese preparation

Pickled cheeses are made from sheep's or cow's milk, and often from a mixture of both.

Photo of brynza cheese

Homemade cheese is made from sheep's and cow's milk.

Clotting temperature 28-31°T, duration 35-45 minutes.

The clot is laid out on a waste table with sides, covered with a wet sickle, and cut it after 10, 15 and 40 minutes.

The cheese mass, wrapped in sickle, is pressed in two steps - first at 5 N per 1 kg of mass, and then at 10-15 N per 1 kg of mass.

The pressed mass - a layer of brynza cheese - is cut into bars with sides of 10-15 cm and a height of up to 10 cm and a weight of 0.5-1.7 kg.

Bryndza salting

According to the technology, cheese is salted for 24 hours in brine and 24 hours with dry salt.

The mass after 48 hours of salting is taken as the initial one when calculating its further changes.

At the end of salting, the cheese is placed in barrels along with brine with a concentration of 20-22%.

The mass of cheese in a barrel together with brine is from 50 to 100 kg, storage temperature is 10-12 ° C.

Cheese made from raw milk must be in brine for at least a month, and from pasteurized milk - 2 weeks.

After 29-30 days of storage, the brine in the barrels is replaced by filling the cheese with 17-18% brine.

Maturation

The process of maturation of cheese is peculiar.

In particular, it retains milk sugar for a long time, which should be explained by the large specific surface area and the ability to quickly salt out the cheese mass that has not been processed to the grain stage.

In cheese, there is no deep breakdown of protein, despite the fact that up to 40% or more of it passes into a soluble form.

Of the 33.4% soluble protein, casein nitrogen makes up 27.7%, while peptone, albumose, and amino acid nitrogen make up only 5.7%.

Obviously, under the action of salt, protein peptization occurs and it passes into a soluble (according to Kjeldahl) form.

The degree of maturity, according to Shilovich, even in 100-day-old cheese is at the level of 25-30°, which also confirms the suppression of microbacteriological and enzymatic processes in cheese.

Change in the mass of cheese

During storage, the mass of cheese changes significantly.

When stored for up to 30 days, it decreases significantly, then stabilizes, increases after 120 days, and stabilizes again by 180 days of storage.

Concentrated brine and syneresis of the cheese mass contribute to a decrease in the moisture content and mass until the relative leveling of the salt concentration in the brine, as well as in the aqueous phase of the cheese (14-18%), which corresponds to the stabilization of the mass by 30 days of age.

After the attenuation of diffusion processes, the hydration properties of the protein begin to manifest themselves more strongly, as a result of which the mass and moisture content in cheese cheese increase.

Upon reaching a certain swelling limit, the cheese mass stabilizes again.

Homemade Cheese Recipes

Making cheese with pepsin

Pepsin is a digestive enzyme that helps curdle milk.

To prepare homemade cheese using pepsin, you need 3 liters of milk, a little bit of pepsin (literally on the tip of a knife), 1 tbsp. a spoonful of salt and a liter of water.

Cooking:

1. Heat the milk (for making cheese it is better to take homemade cow or goat milk) to 30 ° C.
2. Dissolve pepsin in a glass of water and pour into milk, without fail stirring it.
3. Milk has curdled - remove from heat.
4. Throw the original cooled mass of cheese on cheesecloth.
5. After the whey drains, roll up the gauze and put the mass under the press.
6. We lower the cheese into a saline solution (1 tablespoon per liter of water).

A simple homemade cow's milk cheese recipe

Required: 3 liters of cow's milk, 3 tbsp. spoons of 9% vinegar, and of course 1 tbsp. a spoonful of salt.

Cooking:

1. Bring milk to a boil and add salt and vinegar. Stir and boil for 3 minutes.
2. Drain in a colander (on which put cheesecloth).
3. As it drains - wrap with gauze and put under pressure. You can try brynza in an hour and a half. Store in brine.

Classic recipe

Cooking:

1. To make feta cheese at home, you need 1 liter of milk (preferably with high fat content), 2 tbsp. spoons of sour cream, lemon juice - 1 tbsp. spoon, 1 teaspoon of salt and a glass of water.
2. Pour milk into a container and put on fire.
3. If there are signs of curdling, pour lemon juice into the milk, mix and heat for 1-3 minutes.
4. Pour the mass into a colander lined with gauze, let it drain and wrap in gauze. We put it under pressure for an hour or two.
5. We cut the cheese from cow's milk, fill it with brine.
6. After half an hour, you can taste the homemade cheese produced.