We make cheese from sour goat milk. Homemade sour milk cheese. Sour milk cheese recipe

If you accidentally have a fair amount of milk sour - 1 liter or more, then don’t be upset and don’t throw it away.

You can easily and quickly make homemade sour milk cheese, which is very healthy.

In just a couple of hours you will have delicious homemade cheese ready.

It tastes like Adyghe cheese or feta cheese.

Sour milk cheese recipe

Ingredients for 130-150 g of cheese:

1 liter of sour milk
1 egg
dill greens optional

How to make cheese from sour milk:

1. Wash the greens and chop finely.

2. In a deep bowl, beat the egg and salt with a mixer at high speed.

The more you salt the cheese, the more it will taste like Brynza.

3. Add chopped herbs to the beaten egg and mix the products.

4. Pour the milk into a saucepan, add the egg mixture there.

5. Place over medium heat, bring to a boil and simmer for a few minutes until the whey begins to separate.

6. Place a colander on an empty pan, but it is best to use a special mold for soft cheeses, line it with gauze and pour in the heated milk mixture.

7. Cover with the hanging ends of gauze, put pressure on top and send the cheese to a cool place for 2 hours.

To make the finished product harden and crumble less, keep it in the refrigerator for about half an hour before serving.

This cheese can be stored for no more than 7-10 days.

Sour milk cheese with sour cream

Ingredients:

1 liter of sour milk or curdled milk

4 tbsp sour cream

4 eggs

dill to taste

1 teaspoon lemon juice

0.5 tbsp salt

Making cheese from sour milk:

1. Heat milk with lemon juice in a saucepan.

2. Beat sour cream, eggs and salt with a mixer.

3. Pour the mixture into the milk in a thin stream and continue heating.

4. Cook for about 20-25 minutes. Add finely chopped dill.

5. When the whey has separated, pour the mixture into a colander or into a mini cheese maker for Adyghe cheese, covered with gauze.

6. Wrap the mixture on top with gauze and place it under pressure (a saucer and a jar of water on top).

7. After about 2 hours, the whey will drain, you can take out the cheese and put it in the refrigerator to ripen. But you can eat it right away, it’s also very tasty.

How to make cheese from sour milk in a slow cooker

Ingredients:

sour milk - 2 l

eggs - 3 pcs

salt - to taste

How to make cheese from sour milk:

1. Pour the milk into the multicooker bowl.

2. Beat the eggs in a separate bowl and pour them into the milk, add salt, mix.

3. Set the multicooker to the “Baking” or “Stewing” mode.

After 20 minutes, you will notice that the whey has separated and the curd remains at the bottom.

4. Place double folded gauze in a colander. Place the cottage cheese on it.

5. Wrap the future cheese in cheesecloth and place under a press.

6. Take clean cold water and dissolve salt in it.

7. Place the compressed cheese in water to soak.

In a couple of hours, the delicious cheese made with sour milk will be ready.

Bon appetit!

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

If, despite observing the storage conditions, the dairy product still goes bad, do not rush to throw it away and count the losses incurred.

It’s better to find a worthy use for it, for example, prepare delicious cheese from sour milk at home, it won’t take you much time. You don’t have to wait weeks and months for it to ripen; you can taste the finished product on the same day.

It's not just a squeak that hooks you, although it is a fun trick. I used raw goat's milk, of course. You can use any raw or pasteurized animal milk rather than UHT. Stir this and heat to 86 degrees.

Once the milk reaches 86 degrees, sprinkle one whole packet of Mesophilic Starter Culture-like on top of the milk. Let it just sit there for 2 minutes to get it stuck. Stir it in a downward motion. Make sure your spoon touches all areas of the milk and that you go all the way from the bottom to the top as you “stir.”

Homemade sour milk cheese: a quick recipe

Ingredients

- 1 l + -
- to taste + -
- 1 PC. + -
- to taste + -

How to make homemade cheese from sour milk without spices

This recipe is truly unique, because it allows you to quickly prepare homemade cheese from sour milk with your own hands, without the use of sourdough and auxiliary equipment.

Now cover it and let it sit for 45 minutes. Touch all parts of the milk with a spoon. Cover and let it sit for another 45 minutes. After 45 minutes, your milk should turn into curd. It will be firm and shiny and may have some watery drips on top.

So you want to test it for a "clean break". This will tell you if he is ready for the next step. Insert your clean finger into the curd, then lift up. You want to see a tear like that. If it spreads like cottage cheese over your finger, it's not ready.

Then let the curds sit for 5 minutes. They will begin to displace the whey. Now place the pot on the lowest setting on your stove. Better with a glass of wine. The curd will displace the whey all this time. Many curds will break when you stir. There will be a lot of things not to do, and they remain large.

Just 40 minutes (20 are spent on preparing the products and another 20 on the cooking itself) of basic steps and 2 hours of downtime under pressure - and homemade milk cheese with herbs is ready to eat.

Let it harden for half an hour in the refrigerator, and then invite your household to try your homemade product.

We wash the dill under running water, then chop it finely.
Beat the egg and salt with a mixer at high speed. In this case, salt is added solely to taste. If you are a fan of salty cheeses, such as feta cheese, then add more salt.

Lovers of fermented milk products, which have a pleasant sweetish tint, can add a little sugar. The proportions can be different: 2 pinches of sugar and 1 salt, 1 pinch of both, or to taste. You don't need greens to make unsalted cheese.

After 30 minutes, take a scoop of curds in your hand and squeeze them gently. If they stick together but can then be easily pulled apart with your fingers, it's ready. If not, go get another glass of wine. You have even more options. Place the whey in a pot that is shallow enough for the curd, inside a sieve to be mostly submerged.

How to make cheese from sour milk in a slow cooker

Leave it there for 10 minutes. You would also need to be quiet if you were sitting. After 10 minutes it should be in a thick mat at the bottom of the filter. Then place half on top of the other half and put it back into the filter and the strainer back into the whey for 10 minutes.

Add chopped herbs to the beaten egg mixture and mix the mixture thoroughly with a spoon.
Pour the sour milk into a deep saucepan or multicooker bowl, and pour in the mixture of beaten egg and herbs.
Place the pan over medium heat, bring the contents to a boil, then simmer the product for several minutes. This is necessary so that the whey is separated from the curd.

Place a colander on a clean container (saucepan or deep bowl - use your choice), cover it with multi-layer gauze (3-4 layers), and pour the boiled curd mass with separated whey onto it.
The bulk of the whey will immediately drain, and the remainder will go away when we place a small pressure on the gauze bag (tied in a knot) with homemade cheese. Sour milk cheese should stand under pressure for 2 hours in a cool place.

Sour milk cheese with sour cream

After the second 10 minutes, turn the curd over. Let it sit in the serum for 10 minutes. Keep the flap every 10 minutes so that all flaps are one hour long. This is before they were the final size. This is when they are final size. L. table salt.

Close the bag and carefully move the curds inside, coating them as evenly as possible with the salt. Then try to keep them away from your family. If you are unable to, there is a risk that they will devour the entire bag of curds before you settle down. Now you are already about 4 o'clock.

After a couple of hours, remove the pressure and place the resulting mass in the refrigerator for 30 minutes so that it hardens and stops crumbling too much.
After half an hour, you can treat your family and yourself to ready-made homemade cheese made from sour milk (the recipe for which we reviewed step by step).

From the specified amount of ingredients, you will get approximately 150 g of fresh homemade cheese.

And you deserve to eat as much curd as you can fit in your stomach. But since it takes so much time, so much work and so much milk for a small amount of curd, you may decide to ration them. One cottage cheese per family member, per day.

How is lactose-free milk produced?

Psalter of goat cheese. Access to specialized information exclusively for members and subscribers is now open to you. Lactose milk sugar is broken down into its parent sugar by the enzyme lactase. Although lactose-free dairy products may still contain residual lactose, they are generally well tolerated by people with lactose intolerance.

With a piece of white bread, with any not very spicy sauce or with exquisite French wine, fermented milk cheese, you can have a delicious lunch and satisfy your hunger for a long time.

You can also serve milk cheese with fruits, vegetables, add it to baked goods or bake pasta with it. No one can limit your imagination in this matter - in skillful hands, homemade milk cheese will always find a worthy use.

People who are affected by lactofamilial absorption tolerate milk sugar in milk and dairy products such as yogurt, cottage cheese and fresh cheese because they cannot fully digest it in the intestines. Therefore, various dairies offer lactose-free dairy products. Products with less than 0.1 grams of lactose per 100 grams of food are considered lactose-free and therefore well tolerated. To remove lactose, dairy products are treated with the enzyme lactase.

This breaks down the milk sugar lactose into the two parent sugars glucose and galactose. Because both types of sugar are slightly sweeter than lactose, milk has a slightly sweet taste. The lactase is then inactivated by heating the milk, and the milk is simultaneously pasteurized or ultraheated. Dairy products such as cream, yoghurt, cottage cheese, mozzarella or fresh cheese are then made from lactose-free milk. Enzymatic lactase is obtained from molds or yeast. They can be genetically modified.

How to make fermented milk cheese with sour cream

To make milk cheese with sour cream at home with your own hands, you need a minimum of inexpensive ingredients and 3 hours of time. With sour cream, tender cheese made from sour milk will turn out even more delicious, it will acquire an interesting creamy shade and will turn out fattier than usual.

There is little salt in the product, so if you are not a fan of salty foods, then this recipe is just for you.

However, German manufacturers of lactose-free dairy products guarantee that the lactase comes from non-GMO production. Lactose-free products are also available in organic quality, especially in natural grocery stores and health food stores. Some manufacturers also offer fresh milk. For some people with lactofamilial absorption, it is not necessary to have a special butter with lactose-free butter or butter with about 0.6 g of lactose per 100 g of the relatively small amount of milk sugar, which is easily tolerated by many affected people.

Ingredients

Sour cream – 4 tbsp;
Sour milk (or curdled milk) – 1 l;
Dill greens - to taste;
Eggs – 4 pcs.;
Lemon juice – 1 tsp;
Salt – 0.5 tsp.

Making cheese from sour milk with sour cream

Heat the sour milk with added lemon juice over medium heat.
Beat eggs, sour cream and salt in a deep bowl with a mixer.
Pour the resulting egg-sour cream mixture into warm milk and continue to bring it to a boil. After boiling, cook the sour milk over low heat for 20-25 minutes.
Finely chop the greens and add them to the boiling milk mixture.
After 20 minutes of cooking, the whey will separate from the curd mass. Then the cheese can be transferred to a colander lined with gauze, wrapped the product and placed under pressure on top of it (first place a plate or saucer, and then a full can of water). The serum will drain within 2 hours.
Subsequently, we take the cheese out of the gauze and put it in the refrigerator for a while (about 12 hours) so that it cools a little and brews (ripened).

For cut and hard cheeses such as gouda or mountain cheese, the lactose is already destroyed in normal cheese ripening, so special products make no sense. However, lactose-free, manufacturers guarantee that the residual lactose content is less than 0.1 grams per 100 grams. Since people with lactose intolerance are able to tolerate vastly different amounts of lactose, sufferers themselves should check which normal dairy product they can still tolerate and when more expensive lactose-free products are beneficial.

Goat cheese was a precious antique. Nobody knows when and where the first cheese was made. This was, of course, long before the birth of Christ, presumably in the Middle East and around the Mediterranean, and coincidence likely had its hand in play. So there are some legends around a popular food that, in fact, contains some facts about the creation of cheese.

The taste of this cheese is very similar to the well-known and beloved suluguni cheese, only our homemade version is much tastier and healthier than the store-bought counterpart.

You can serve the finished fermented milk product as an independent dish, or as an auxiliary ingredient for preparing salads, sandwiches, pizza, pastries and all kinds of main courses.

Naturally, the priests left the sacrificial drink for some time, and after a few days, with the help of lactic bacteria from milk, it became the first fermented milk cheese. At some point, one of the priests - probably sinfully - had to test the gods and thus find a taste.

"Cheese from a calf's stomach!" Even in this seemingly peculiar statement, there is a lot of truth. Supposedly, Stone Age hunters discovered a wonderful white substance in the stomach of a calf that was very tasty. The animal must have drunk its mother's milk shortly before its death, and a special fermentation enzyme in the stomach of young animals, the laboratory, caused the milk to become a white mass.

Despite the simplicity of making milk cheese, sometimes housewives have unpleasant moments during the cheesemaking process. To prevent them from affecting the final result, we offer simple recommendations to help you improve the taste and quality of homemade cheese.

To make delicious homemade cheese, we need undiluted village milk with a high percentage of fat content. As a rule, they use sour cow's milk, but if you prefer goat's milk, you can use that too.

Another legend states that shepherds kept their milk in dried sheep's milk, and so the milk came into contact with rennet. In any case, people already ate cheese in ancient high cultures: in his Odyssey, the ancient poet Homer describes the magical powers of cheese. Hippocrates, the most famous physician of antiquity, prescribed cheese as a remedy, and goat cheese was an important commodity for the Greeks. Even in ancient Rome, cheese was not a concept. Additionally, an important feature of the hard cheese helped the Romans in their European campaigns.

The hard cheese is very good and durable, which made it an excellent food for legionnaires. In the Middle Ages, monasteries were especially interested in cheese production. They collected the peasants' recipes and wrote them down. This is how the craft of cheese was slowly born. As cities grew in the late Middle Ages, the cheese trade also grew. Cheese was easily transported from country to city because it did not spoil so quickly even during long trips.

Cheese made from goat's milk will taste more like feta cheese.

If you are not in a hurry, then there is no need to add anything; let the process of separating the whey from the curd occur naturally.

But if time is tight for you, then cooking can be speeded up by adding vinegar, soda or (best of all) lemon juice to the curdled mass. They will provoke an accelerated separation of the serum, and you will not have to wait up to half an hour.

This fundamental research led to the mechanization of the cheese trade and then - by breeding cows to ever-higher milk yields - to the industrialization of the cheese industry. The crumbs are crushed with cheese. The basis for all cheese is milk, whether it comes from cows, goats, sheep or yaks. This milk - until it is processed without processing, it is called raw milk - is now heated: in raw dairy cheese it does not exceed the body temperature of dairy animals, and for industrial cheeses up to 75 degrees Celsius.

The advantage of this extreme heat treatment is obvious: the milk is thus almost completely sterile and therefore harmless to health. This advantage, however, is at the same time a major disadvantage: all the enzymes that form the taste disappear from the milk. The cheese will not taste as good for a long time as regular raw dairy cheese.

This is a prerequisite for all cheeses made with sour milk. The process of straining is simple and does not differ much from traditional straining: we line a colander with several layers of gauze, put cottage cheese and whey in it and give the semi-finished mass time to get rid of excess moisture.

If you like soft cheeses, then you don’t have to use oppression. To make the dairy product hard, you need to put a jar of water in it for several hours. Subsequently, the cheese can also be put in the refrigerator so that it dries out slightly and finally thickens.

Now the milk is packed. Depending on the composition used, you can later obtain either sour cream cheese, rennet milk cheese or sweet milk cheese. Dairy milk cheese is prepared by adding lactic acid bacteria. Milk sugar is converted to lactic acid, and the acid coagulates milk protein. The main representatives of this type of cheese are quark and fresh cheese.

Most cheese is made by adding rennet. This enzyme, formerly made from calves, now often genetically modified, causes milk protein to coagulate. The milk, so thickly packed, is now crushed using a cheese rack. The solid ingredients are called "break", the liquid "whey".

To give homemade cheese a special taste, you can add any herbs (dill, parsley, celery) and your favorite spices (basil, herbs de Provence, oregano, etc.). But this stage is not obligatory, you decide for yourself how it tastes better to you - with or without additives.

The more the cheese grinds the bark into the cheese, the more whey is squeezed out, and then the cheese becomes harder. Now the cheese is placed in the mold. This finally separates it from the whey. Then the mass is placed into the mold. Small cheeses such as Camembert are defatted by hand and placed in special perforated molds from which the remaining liquid drips out.

Finally, the crack can also be extruded and formed under pressure. The latter method predominates in industrial cheese production. After a while the cheese becomes salty. Salt flavors the cheese, removes extra whey from the loaf, and preserves and promotes crust formation. Finally, the cheese ripens: for this he leaves it in first place in the world. Depending on the variety, it may take a year. On the other hand, soft cheese is ready for sale within a week. The special atmosphere in the ripening cellar is decisive for the formation of the aroma.

That's probably all you need to know about how to make cheese from sour milk at home. Simple technology and a minimum of physical costs in exchange for a healthy, nutritious product (100 g of fresh cheese contains about 300 kcal) with an unusually delicate taste - what more could a housewife wish for?

Sour milk can be used not only for baking.

It makes wonderful cheese.

Moreover, there are a huge number of recipes for its preparation.

Let's not let good things go to waste?

Sour milk cheese - general principles of preparation

For cheese, you can simply use sour milk or shriveled yogurt. The final products will differ from each other, but only slightly. Salt, eggs, sour cream, cottage cheese, and butter are usually added to milk. Sometimes soda, lemon juice, vinegar and other ingredients are added to speed up the separation of whey or cause the product to melt.

All cheeses made from sour milk must be expressed. To do this, use several layers of gauze. The prepared mass is poured into it and left for a while. If the recipe requires it, then oppression is applied. The weight makes the cheese denser, not like cottage cheese.

Sour milk cheese with egg

A simple recipe for sour milk cheese at home. A great way to identify unclaimed sour milk.

Ingredients

1 liter of milk;

Preparation

1. Break an egg into a bowl, add a pinch of salt, and beat with a fork.

2. Combine the egg and sour milk, stir, pour into a saucepan.

3. Place the mixture on the stove and start heating. Stir, don’t go far.

4. As soon as the egg and milk begin to coagulate into flakes and the whey has separated, remove the pan from the heat. Let it sit for half an hour.

5. Line a colander with 4 layers of gauze and pour the mixture.

6. Raise the edges up and express the serum.

7. Place pressure on the cheese and leave for two hours. The longer the cheese lies under pressure, the harder and drier it will be.

Homemade sour milk cheese with sour cream

A variant of another simple cheese with eggs, which turns out to be fattier and tastes very similar to suluguni. We use any sour cream, but not less than 20%. By the way, it can also be sour; it is not necessary to use a fresh product.

Ingredients

2 liters of sour milk;

400 g sour cream;

1.5 tablespoons of salt.

Preparation

1. Place a saucepan with milk on low heat.

2. Break all six eggs into a bowl and add salt to them. If you do not want to get a very salty product, then add less salt.

3. Add sour cream to the eggs and beat together. You can use a whisk or mixer.

4. Pour the egg mixture into the milk that has begun to warm up.

5. Stir everything thoroughly, you can turn up the heat.

6. Cook the cheese until the whey is separated.

7. Place the mixture in cheesecloth and let the whey drain.

8. We tie the loose ends, put a little pressure, and let the cheese get stronger for several hours.

9. Remove the gauze and use the prepared product for sandwiches and other dishes.

Cheese made from sour milk and cottage cheese

A variant of curd cheese made from sour milk, which requires cottage cheese. It is better to take a delicate, fatty product.

Ingredients

A liter of sour milk;

300 grams of cottage cheese;

1 pinch of soda;

0.5 tsp. salt.

Preparation

1. Mix cottage cheese with milk. If the product has grains, you can grind it.

2. Add soda, egg and salt. Stir well and leave for half an hour.

3. Place on the stove, start heating, but do not let the mixture boil.

4. As soon as the whey leaves the flakes, place the heated mixture in cheesecloth in a colander.

5. After the main part of the whey has drained, we put pressure on the cheese.

Homemade sour milk cheese with dill and garlic

Another recipe for natural sour milk cheese at home. This product is distinguished by the extraordinary aroma of garlic and the beautiful appearance of green dill. If there are no fresh sprigs, you can add dried dill.

Ingredients

2 liters of sour milk;

3 spoons of sour cream;

1 tsp. with a mountain of salt;

2 cloves of garlic;

1 bunch of dill.

Preparation

1. Beat sour cream with eggs and salt until smooth.

2. Combine with sour milk, stir, place on the stove.

3. Heat, stir.

4. Remove from heat as soon as the whey is gone. Leave on the table to allow the mixture to cool until warm.

5. During this time, finely chop the dill or take a teaspoon of dried herbs.

6. Peel the garlic. Let's chop it finely too. Or we pass the teeth through a press.

7. Add garlic and dill to the cooled mixture, stir.

8. Drain into a gauze bag and hang for half an hour to allow the whey to drain.

9. Place in a colander and place under slight pressure for two hours.

Cream cheese made from sour milk

A variant of a very delicate cheese made from sour milk with lemon juice, which can be used for various desserts, sweet creams, salty and savory spreads for sandwiches. The beauty of the recipe is that this cheese does not require warm processing.

Ingredients

800 ml fatty sour milk;

200 ml sour cream 10%;

1 pinch of salt;

1 tsp. lemon juice.

Preparation

1. Combine all cheese ingredients and stir thoroughly.

2. Take a large piece of gauze and roll at least eight layers. You can use thin cotton fabric.

3. Place in a colander.

4. Pour the entire mass. There is no need to heat anything.

5. Place the colander on a bowl or on an empty saucepan. Cover the top with a lid and place the structure in the refrigerator for a day.

6. Open it and evaluate the consistency of the cheese. It should be creamy and there will be some whey left in the pan.

Spicy mass for sandwiches with sour milk cheese

Curd cheese made from sour milk is great for making sandwiches. Spicy pasta recipe.

Ingredients

200 g homemade cheese;

2 cloves of garlic;

0.2 tsp. red pepper;

3 sprigs of dill;

2 spoons of sour cream;

Preparation

1. Chop dill and garlic, mix with sour cream.

2. Add hot pepper to them, add salt to taste.

3. Mix curd cheese with hot sour cream, bring the mass until smooth.

4. Pasta is ready! We use it for sandwiches. Store in the refrigerator for no more than a day.

Roll with sour milk cheese

A variation of an amazing snack roll made from pita bread. Curd cheese easily solves the filling issue and allows you to prepare it very quickly.

Ingredients

250 grams of cheese;

50 grams of sour cream;

1 bunch of greens;

Salt, pepper and garlic.

Preparation

1. Cut fresh cucumbers into cubes and place them in a bowl for a while.

2. Place the cheese in another bowl, add sour cream and garlic cloves. The mass needs to be peppered and salted. Stir the salted cream thoroughly.

3. Chop the greens. You can take onion, dill, parsley or a mixture of all these types.

4. Unroll the pita bread on a flat surface.

5. Spread a layer of salted cream.

6. Sprinkle with fresh cucumbers and herbs.

7. Wrap the pita bread in a roll and leave it in the refrigerator for half an hour.

8. Take it out and cut it into pieces of 2-3 centimeters. You can simply strip across or at an oblique angle.

9. Transfer the rolls to plates with herbs and serve.

Peppers stuffed with sour milk cheese

For such a dish, it is best to use peppers of different colors, it will turn out much more beautiful and interesting.

Ingredients

180 g cheese;

2 cloves of garlic;

1 boiled egg;

2 sprigs of parsley;

1 fresh cucumber.

Preparation

1. Grind the cheese. Add chopped herbs to it.

2. Place a finely grated egg, add garlic and salt. For spiciness, you can throw in a little pepper.

3. Finely chop the cucumber and add it to the filling.

4. Wash the peppers, free the insides from the seeds. It’s better to take three different colors to make a “Traffic Light”.

5. Stuff the cavity of the peppers with the prepared salad. Place in the refrigerator to harden.

6. After two hours the filling will get stronger, take out the peppers.

7. Cut crosswise into rings. We do not make thickness more than one centimeter.

8. Decorate the plate with lettuce leaves, lay out multi-colored pieces of pepper with filling.

Pancakes with salmon and sour milk cheese “Rolls”

Recipe for delicious pancakes with curd cheese made from sour milk. It is not necessary to use salmon, you can use another red fish.

Ingredients

A glass of milk;

A glass of flour;

Salt, sugar;

A little oil;

250 grams of cheese;

70 grams of mayonnaise;

1 clove of garlic;

5 sprigs of parsley;

100 g red fish;

Preparation

1. Prepare the dough for pancakes. Beat the egg, add a pinch of salt, add half a teaspoon of sugar, add flour and milk. Break up all the lumps with a whisk.

2. We bake ordinary pancakes in a frying pan and leave to cool. You will get 3-4 pieces, depending on the diameter of the frying pan.

3. Prepare the cream filling. To do this, mix curd cheese with garlic and mayonnaise, season with chopped herbs.

4. Cut the cucumbers into long strips, as for classic rolls.

5. We also cut the fish into strips.

6. Grease pancakes with curd cheese.

7. At the edge closest to you, lay out a row of fish and cucumber strips.

8. Roll up the rolls and leave the pieces for ten minutes.

9. Using a sharp knife, cut the rolls into two-centimeter pieces. Serve on plates, placing 8 pieces in a serving.

If the milk for the cheese has not yet completely soured, you can speed up the process. Lightly heat the spoiled product, add lemon juice, a little dry acid, a couple of drops of vinegar or a spoonful of sour cream. Leave it on the table in a warm room, the souring process will go much faster.

The fat content of cheese and its taste directly depend on milk. You should not use low-calorie foods for cooking. The cheese will turn out dry, tasteless, and the yield will be small.

Sour milk is prone to burning. Therefore, you need to use a non-stick pan for cooking, and stir the mixture regularly while heating.

You can add not only salt to cheese, but also sugar, raisins, vanilla, cinnamon, chocolate, different types of pepper, and turmeric.

If you accidentally have a fair amount of milk sour - from 1 liter, then do not be upset and do not throw it away.

You can easily and quickly make homemade sour milk cheese, which is very healthy.

In just a couple of hours you will have delicious homemade cheese ready.

It tastes like feta cheese.

Ingredients for 130-150 g of cheese:

1 liter of sour milk
1 egg
dill greens optional

How to make cheese from sour milk:

1. Wash the greens and chop finely.

2. In a deep bowl, beat the egg and salt with a mixer at high speed.

The more you salt the cheese, the more it will taste like Brynza.

3. Add chopped herbs to the beaten egg and mix the products.

4. Pour the milk into a saucepan, add the egg mixture there.

5. Place over medium heat, bring to a boil and simmer for a few minutes until the whey begins to separate.

6. Place a colander on an empty pan, but it is best to use a special one, line it with gauze and pour in the heated milk mixture.

7. Cover with the hanging ends of gauze, put pressure on top and send the cheese to a cool place for 2 hours.

To make the finished product harden and crumble less, keep it in the refrigerator for about half an hour before serving.

This cheese can be stored for no more than 7-10 days.

Sour milk cheese with sour cream

Ingredients:

1 liter of sour milk or curdled milk
4 tbsp sour cream
4 eggs
dill to taste
1 teaspoon lemon juice
0.5 tbsp salt

Making cheese from sour milk:

1. Heat milk with lemon juice in a saucepan.

2. Beat sour cream, eggs and salt with a mixer.

3. Pour the mixture into the milk in a thin stream and continue heating.

4. Cook for about 20-25 minutes. Add finely chopped dill.

5. When the whey has separated, pour the mixture into a colander or covered with gauze.

6. Wrap the mixture on top with gauze and place it under pressure (a saucer and a jar of water on top).

7. After about 2 hours, the whey will drain, you can take out the cheese and put it in the refrigerator to ripen. But you can eat it right away, it’s also very tasty.

How to make cheese from sour milk in a slow cooker

Ingredients:

sour milk - 2 l
eggs - 3 pcs
salt - to taste

How to make cheese from sour milk:

1. Pour the milk into the multicooker bowl.

2. Beat the eggs in a separate bowl and pour them into the milk, add salt, mix.

3. Set the multicooker to the “Baking” or “Stewing” mode.

After 20 minutes, you will notice that the whey has separated and the curd remains at the bottom.

4. Place double folded gauze in a colander. Place the cottage cheese on it.

5. Wrap the future cheese in cheesecloth and place under a press.

6. Take clean cold water and dissolve salt in it.

7. Place the compressed cheese in water to soak.

In a couple of hours, the delicious cheese made with sour milk will be ready.

Bon appetit!

And there are more recipes for you.

If, despite observing the storage conditions, the dairy product still goes bad, do not rush to throw it away and count the losses incurred.

Homemade sour milk cheese: a quick recipe

Ingredients

- 1 l + -
- to taste + -
- 1 PC. + -
- to taste + -

How to make homemade cheese from sour milk without spices

This recipe is truly unique, because it allows you to quickly prepare homemade cheese from sour milk with your own hands, without the use of sourdough and auxiliary equipment.

Let it harden for half an hour in the refrigerator, and then invite your household to try your homemade product.

We wash the dill under running water, then chop it finely.
Beat the egg and salt with a mixer at high speed. In this case, salt is added solely to taste. If you are a fan of salty cheeses, such as feta cheese, then add more salt.

Fans of fermented milk products, which have a pleasant sweetish tint, can add a little sugar. The proportions can be different: 2 pinches of sugar and 1 salt, 1 pinch of both, or to taste. You don't need greens to make unsalted cheese.

Add chopped herbs to the beaten egg mixture and mix the mixture thoroughly with a spoon.
Pour the sour milk into a deep saucepan or multicooker bowl, and pour in the mixture of beaten egg and herbs.
Place the pan over medium heat, bring the contents to a boil, then simmer the product for several minutes. This is necessary so that the whey is separated from the curd.

Place a colander on a clean container (saucepan or deep bowl - use your choice), cover it with multi-layer gauze (3-4 layers), and pour the boiled curd mass with separated whey onto it.
The bulk of the whey will immediately drain, and the remainder will go away when we place a small pressure on the gauze bag (tied in a knot) with homemade cheese. Sour milk cheese should stand under pressure for 2 hours in a cool place.

After a couple of hours, remove the pressure and place the resulting mass in the refrigerator for 30 minutes so that it hardens and stops crumbling too much.
After half an hour, you can treat your family and yourself to ready-made homemade cheese made from sour milk (the recipe for which we reviewed step by step).

From the specified amount of ingredients, you will get approximately 150 g of fresh homemade cheese.

With a piece of white bread, with any not very spicy sauce or with exquisite French wine, fermented milk cheese, you can have a delicious lunch and satisfy your hunger for a long time.

How to make fermented milk cheese with sour cream

There is little salt in the product, so if you are not a fan of salty foods, then this recipe is just for you.

Ingredients

Sour cream – 4 tbsp;
Sour milk (or curdled milk) – 1 l;
Dill greens - to taste;
Eggs – 4 pcs.;
Lemon juice – 1 tsp;
Salt – 0.5 tsp.

Making cheese from sour milk with sour cream

Heat the sour milk with added lemon juice over medium heat.
Beat eggs, sour cream and salt in a deep bowl with a mixer.
Pour the resulting egg-sour cream mixture into warm milk and continue to bring it to a boil. After boiling, cook the sour milk over low heat for 20-25 minutes.
Finely chop the greens and add them to the boiling milk mixture.
After 20 minutes of cooking, the whey will separate from the curd mass. Then the cheese can be transferred to a colander lined with gauze, wrapped the product and placed under pressure on top of it (first place a plate or saucer, and then a full can of water). The serum will drain within 2 hours.
Subsequently, we take the cheese out of the gauze and put it in the refrigerator for a while (about 12 hours) so that it cools a little and brews (ripened).

The taste of this cheese is very similar to the well-known and beloved suluguni cheese, only our homemade version is much tastier and healthier than the store-bought counterpart.

The finished fermented milk product can be served as an independent dish, or as an auxiliary ingredient for preparing salads, sandwiches, pizza, pastries and all kinds of main courses.

To make delicious homemade cheese, we need undiluted village milk with a high percentage of fat content. As a rule, they use sour cow's milk, but if you prefer goat's milk, you can use that too.

Cheese made from goat's milk will taste more like feta cheese.

If you are not in a hurry, then there is no need to add anything; let the process of separating the whey from the curd occur naturally.

But if time is tight for you, you can speed up the preparation by adding vinegar, soda or (best of all) lemon juice to the curdled mass. They will provoke an accelerated separation of the serum, and you will not have to wait up to half an hour.

Sour milk can be used not only for baking.

It makes wonderful cheese.

Moreover, there are a huge number of recipes for its preparation.

Let's not let good things go to waste?

Sour milk cheese - general principles of preparation

Sour milk cheese with egg

A simple recipe for sour milk cheese at home. A great way to identify unclaimed sour milk.

Ingredients

1 liter of milk;

Preparation

1. Break an egg into a bowl, add a pinch of salt, and beat with a fork.

2. Combine the egg and sour milk, stir, pour into a saucepan.

3. Place the mixture on the stove and start heating. Stir, don’t go far.

4. As soon as the egg and milk begin to coagulate into flakes and the whey has separated, remove the pan from the heat. Let it sit for half an hour.

5. Line a colander with 4 layers of gauze and pour the mixture.

6. Raise the edges up and express the serum.

7. Place pressure on the cheese and leave for two hours. The longer the cheese lies under pressure, the harder and drier it will be.

Homemade sour milk cheese with sour cream

Ingredients

2 liters of sour milk;

400 g sour cream;

1.5 tablespoons of salt.

Preparation

1. Place a saucepan with milk on low heat.

2. Break all six eggs into a bowl and add salt to them. If you do not want to get a very salty product, then add less salt.

3. Add sour cream to the eggs and beat together. You can use a whisk or mixer.

4. Pour the egg mixture into the milk that has begun to warm up.

5. Stir everything thoroughly, you can turn up the heat.

6. Cook the cheese until the whey is separated.

7. Place the mixture in cheesecloth and let the whey drain.

8. We tie the loose ends, put a little pressure, and let the cheese get stronger for several hours.

9. Remove the gauze and use the prepared product for sandwiches and other dishes.

Cheese made from sour milk and cottage cheese

A variant of curd cheese made from sour milk, which requires cottage cheese. It is better to take a delicate, fatty product.

Ingredients

A liter of sour milk;

300 grams of cottage cheese;

1 pinch of soda;

0.5 tsp. salt.

Preparation

1. Mix cottage cheese with milk. If the product has grains, you can grind it.

2. Add soda, egg and salt. Stir well and leave for half an hour.

3. Place on the stove, start heating, but do not let the mixture boil.

4. As soon as the whey leaves the flakes, place the heated mixture in cheesecloth in a colander.

5. After the main part of the whey has drained, we put pressure on the cheese.

Homemade sour milk cheese with dill and garlic

Ingredients

2 liters of sour milk;

3 spoons of sour cream;

1 tsp. with a mountain of salt;

2 cloves of garlic;

1 bunch of dill.

Preparation

1. Beat sour cream with eggs and salt until smooth.

2. Combine with sour milk, stir, place on the stove.

3. Heat, stir.

4. Remove from heat as soon as the whey is gone. Leave on the table to allow the mixture to cool until warm.

5. During this time, finely chop the dill or take a teaspoon of dried herbs.

6. Peel the garlic. Let's chop it finely too. Or we pass the teeth through a press.

7. Add garlic and dill to the cooled mixture, stir.

8. Drain into a gauze bag and hang for half an hour to allow the whey to drain.

9. Place in a colander and place under slight pressure for two hours.

Cream cheese made from sour milk

Ingredients

800 ml fatty sour milk;

200 ml sour cream 10%;

1 pinch of salt;

1 tsp. lemon juice.

Preparation

1. Combine all cheese ingredients and stir thoroughly.

2. Take a large piece of gauze and roll at least eight layers. You can use thin cotton fabric.

3. Place in a colander.

4. Pour the entire mass. There is no need to heat anything.

5. Place the colander on a bowl or on an empty saucepan. Cover the top with a lid and place the structure in the refrigerator for a day.

6. Open it and evaluate the consistency of the cheese. It should be creamy and there will be some whey left in the pan.

Spicy mass for sandwiches with sour milk cheese

Curd cheese made from sour milk is great for making sandwiches. Spicy pasta recipe.

Ingredients

200 g homemade cheese;

2 cloves of garlic;

0.2 tsp. red pepper;

3 sprigs of dill;

2 spoons of sour cream;

Preparation

1. Chop dill and garlic, mix with sour cream.

2. Add hot pepper to them, add salt to taste.

3. Mix curd cheese with hot sour cream, bring the mass until smooth.

4. Pasta is ready! We use it for sandwiches. Store in the refrigerator for no more than a day.

Roll with sour milk cheese

A variation of an amazing snack roll made from pita bread. Curd cheese easily solves the filling issue and allows you to prepare it very quickly.

Ingredients

250 grams of cheese;

50 grams of sour cream;

1 bunch of greens;

Salt, pepper and garlic.

Preparation

1. Cut fresh cucumbers into cubes and place them in a bowl for a while.

2. Place the cheese in another bowl, add sour cream and garlic cloves. The mass needs to be peppered and salted. Stir the salted cream thoroughly.

3. Chop the greens. You can take onion, dill, parsley or a mixture of all these types.

4. Unroll the pita bread on a flat surface.

5. Spread a layer of salted cream.

6. Sprinkle with fresh cucumbers and herbs.

7. Wrap the pita bread in a roll and leave it in the refrigerator for half an hour.

8. Take it out and cut it into pieces of 2-3 centimeters. You can simply strip across or at an oblique angle.

9. Transfer the rolls to plates with herbs and serve.

Peppers stuffed with sour milk cheese

For such a dish, it is best to use peppers of different colors; it will turn out much more beautiful and interesting.

Ingredients

180 g cheese;

2 cloves of garlic;

1 boiled egg;

2 sprigs of parsley;

1 fresh cucumber.

Preparation

1. Grind the cheese. Add chopped herbs to it.

2. Place a finely grated egg, add garlic and salt. For spiciness, you can throw in a little pepper.

3. Finely chop the cucumber and add it to the filling.

4. Wash the peppers, free the insides from the seeds. It’s better to take three different colors to make a “Traffic Light”.

5. Stuff the cavity of the peppers with the prepared salad. Place in the refrigerator to harden.

6. After two hours the filling will get stronger, take out the peppers.

7. Cut crosswise into rings. We do not make thickness more than one centimeter.

8. Decorate the plate with lettuce leaves, lay out multi-colored pieces of pepper with filling.

Pancakes with salmon and sour milk cheese “Rolls”

Recipe for delicious pancakes with curd cheese made from sour milk. It is not necessary to use salmon, you can use another red fish.

Ingredients

A glass of milk;

A glass of flour;

Salt, sugar;

A little oil;

250 grams of cheese;

70 grams of mayonnaise;

1 clove of garlic;

5 sprigs of parsley;

100 g red fish;

Preparation

1. Prepare the dough for pancakes. Beat the egg, add a pinch of salt, add half a teaspoon of sugar, add flour and milk. Break up all the lumps with a whisk.

2. We bake ordinary pancakes in a frying pan and leave to cool. You will get 3-4 pieces, depending on the diameter of the frying pan.

3. Prepare the cream filling. To do this, mix curd cheese with garlic and mayonnaise, season with chopped herbs.

4. Cut the cucumbers into long strips, as for classic rolls.

5. We also cut the fish into strips.

6. Grease pancakes with curd cheese.

7. At the edge closest to you, lay out a row of fish and cucumber strips.

8. Roll up the rolls and leave the pieces for ten minutes.

9. Using a sharp knife, cut the rolls into two-centimeter pieces. Serve on plates, placing 8 pieces in a serving.

The fat content of cheese and its taste directly depend on milk. You should not use low-calorie foods for cooking. The cheese will turn out dry, tasteless, and the yield will be small.

Sour milk is prone to burning. Therefore, you need to use a non-stick pan for cooking, and stir the mixture regularly while heating.

You can add not only salt to cheese, but also sugar, raisins, vanilla, cinnamon, chocolate, different types of pepper, and turmeric.

Sour milk cheese made at home will certainly become a favorite delicacy for adults and children. This is a healthy product, the taste of which will evoke associations from childhood, when the grandmother delighted her grandchildren with her own prepared milk delicacy. Nowadays, it is quite possible to learn how to cook it yourself, using the simplest and most understandable recipes for this purpose.

How to make cheese from sour milk

When making your own cheese, homemade sour milk and curdled milk are suitable as the main ingredients. In both cases, you will be able to make a hard, salty-tasting cheese, but the milk-based product will be much more tender than the yogurt-based version.

The classic recipe involves mixing salt, chicken eggs, sour cream, cottage cheese, and butter.

In some cases, housewives use soda, lemon juice, apple cider vinegar, and other substances that can speed up the separation of whey from the cheese curd. Some of them can affect the taste of the finished delicacy, which is important to take into account in the process of creating cheese.

Regardless of the composition, homemade cheese will need to be strained using gauze or the finest textiles. You can also use a special package purchased in stores for cheese makers.
Alexey Korzhatkin, cheesemaker

The mixture must be poured into a colander, previously carefully covered with gauze. Ordinary material will not work; it is better to buy a special one at a cheese-making store. Only it allows you to form a dense cheese curd. But if you want to create the maximum possible product in gauze, place it under pressure for a while.

Thus, you will be able to create a hard milk cheese with your own hands, not like cottage cheese. If you want to deviate from the classic recipe of the product, you should use additional ingredients. Eg:

spices, herbs;
greenery;
nuts;
sunflower seeds, pumpkin seeds;
chilli;
poppy seeds, chio seeds, etc.

You can also please your guests with sweet cheese made from milk or yogurt by adding sugar or honey to the recipe. The dish is not for everyone, however, it has a right to exist.

Homemade sour milk cheese recipe

Prepare the following products to create 130-150 g of cheese at home:

sour milk ⎼ 1 l;
chicken egg – 1 piece;
salt to taste.

Cook the product from sour milk as follows:

The egg is mixed with salt and beaten with a blender or whisk until fluffy. The more salt is present in the product, the more it will resemble the cheese familiar to many.
Place the milk in a saucepan on the fire and bring it to boiling point. When it starts to boil, it is important to start stirring the liquid with a spoon or whisk. This will allow the whey to separate evenly from the milk.
Pour the egg mixture into the boiling milk and bring the mixture to a boil again. If you want to slightly diversify the usual taste of cheese, add finely chopped dill to the product.
Holding a colander with gauze over a sink or basin, pour the cheese mixture into it. But we note that it is much easier to work with a special mold for soft cheeses. It is also covered with gauze and filled with milk mixture.
When the whey drains, the ends of the gauze rise up, forming a kind of bag. It is placed under pressure for 2 hours, leaving the cheese in a cool place.
The finished product will become harder and denser, and will also be less brittle, if the cheese needs to be kept at a low temperature for about half an hour, then cut and served.

Recipe for cheese made from sour milk and cottage cheese

The main products from which a dairy dish is prepared for the whole family:

sour milk ⎼ 1 l;
fat cottage cheese ⎼ 300 grams;
egg ⎼ 1 pc;
soda ⎼ 1 pinch;
salt ⎼ 0.5 tsp.

Instructions on how to create delicious hard cheese with your own hands for the whole family:

Mix milk with cottage cheese, previously ground through a sieve. Add soda and salt to the mixture, then beat in the chicken egg, stir well and set the pan aside for 30 minutes.
Place the container on the fire, but do not let the mixture boil. When the whey begins to separate from the flakes, drain the mixture onto cheesecloth in a colander. After the liquid has drained, the clot is placed under a press.
The finished product is stored in the refrigerator, served. If desired, salads or snacks are prepared from it, and if you grate the product, you can get a delicious pizza.

Sour milk cheese with sour cream

Let us give the reader another simple recipe for homemade cheese with eggs, which will be more satisfying. It will require sour cream, the fat content of which exceeds 20 units.

On a note! Many people claim that the product prepared in this way is very similar in taste and aroma.

Ingredients for making homemade hard cheese:

sour milk ⎼ 2 l;
eggs – 6 pcs;
sour cream – 400 g;
salt - 1.5 tbsp. l.

Preparing the product at home is as follows:

The saucepan with milk is placed on the fire. Add 6 eggs and salt to the bowl and beat. Then you need to pour sour cream into the eggs and beat with a whisk again. At the end of this stage of work, the whipped mass is mixed with heated milk in a large bowl. Stir the ingredients to prevent them from burning, otherwise the taste of the finished product will be spoiled.
Pour the egg mixture into the milk that has begun to warm. The mixture is boiled in a saucepan until the whey is released.
Place the mixture in cheesecloth, allowing the whey to drain. Tie the ends of the gauze and place the wad under pressure. After a couple of hours, the product will get stronger, after which you need to remove the gauze. Ready-made cheese can become a separate delicacy or part of other dishes that taste no less attractive.

How to make cheese from sour milk in a slow cooker

You can prepare very tasty cheese and during the work process you need to prepare the following components:

sour milk ⎼ 3 l;
eggs ⎼ 2 pcs;
salt ⎼ to taste.

To prepare a sour milk product with your own hands, you will need to perform the following sequence of operations:

Pour the milk into the multicooker bowl, beat the eggs in another bowl, and then pour them into the milk. Don't forget to add salt and stir.
Set the multicooker to Baking mode for 20 minutes, after which the whey should separate from the curd.
Place the curd mass in a colander with two layers of gauze, wrap the product in cloth and place under pressure. You can also use thin textiles or a special bag to remove whey from the cheese curd.
Dissolve the salt in clean cold water to obtain a high-quality brine for the future delicacy. Place the hardened product in it for a couple of hours. After the specified time, cheese with sour milk can be served.

Homemade yogurt cheese

Ingredients for making hard cheese with your own hands at home:

curdled milk – 400 ml;
table salt – 1 pinch;
fresh milk – 1 l;
eggs – 3 pcs.

Method for preparing homemade treats:

Chicken eggs are mixed with curdled milk and whisked until smooth. The milk in the pan is heated over the fire. Do not make the burner flame too high, otherwise you may get the effect of escaped milk. As soon as it boils, reduce the heat to low. Then the milk-egg mixture is poured into the milk. The mixture is cooked, stirring continuously, until the whey separates from the cheese.
The colander is covered with thin gauze, after which the curd mass is laid out in it. Leave it in this form so that the whey drains. Salt the formed mass, mixing it well.
Everything remaining in the colander will need to be carefully wrapped in gauze and placed under heavy weight. It is enough to wait 7-9 hours. The cheese will ripen in the refrigerator in a bag, and after 2-3 hours it will be ready to eat. The product can be cut and placed on a dish before serving.

Bottom line

Homemade cheese made from cow's milk or curdled milk is a delicious product that can be eaten on its own or used to make salads, pizza, and sandwiches.

Made with your own hands, it reflects the positive energy of the owner who created it. Give joy to your family by preparing homemade hard cheese from natural ingredients.