Every year, doubts about the naturalness and quality of dairy products offered in stores increase. That’s why many housewives remember their grandmother’s recipes and start making cheese themselves. For everything to work out, you need to use only fresh food and clean dishes. You can prepare both soft and hard cheeses at home.
How to make Philadelphia cheese at home?
This popular type of soft cheese is used in cooking to prepare various dishes. It is easy to prepare and only takes about half an hour.
Ingredients:
- 1 liter of milk;
- egg;
- 0.5 l of kefir;
- 1 teaspoon each of salt and sugar;
- a little citric acid.
Cooking method:
How to make Adyghe cheese at home?
Today it is very difficult to find high-quality dairy products and many complain that the taste does not correspond to the price. That is why it is best to prepare this product with your own hands.
Ingredients:
- 2 liters of milk;
- 3 tbsp. kefir or whey.
You can use whole or homemade milk.
Cooking method:
How to make processed cheese at home?
More and more people prefer to prepare dairy products at home because they prefer natural food.
Ingredients:
- 1 liter of milk;
- 2 eggs;
- 1 kg of cottage cheese;
- 100 g butter;
- 1 teaspoon of soda;
- 1 tbsp. spoon of salt.
It is important to use dry cottage cheese, so you should squeeze it out first.
Cooking method:
How to make Dutch cheese at home?
To make this cheese, you will have to work hard, but the result will be worth it.
Ingredients:
- 1 kg of cottage cheese;
- 1 liter of milk;
- egg;
- 1 teaspoon salt;
- 180 g butter.
Cooking method:
How to make hard cheese at home?
The most popular type of cheese, which can be eaten separately or used in various recipes, for example, on pizza.
Ingredients:
- 0.5 kg of cottage cheese;
- 0.5 l of milk;
- 45 g butter;
- 0.5 teaspoons each salt and soda.
Cooking method:
How to make mozzarella cheese at home?
Another popular product that is especially loved in Italy. Each person has the opportunity to cook it themselves.
Ingredients:
- 2 liters of milk;
- 2 tbsp. spoons of lemon juice and salt;
- rennet on the tip of a knife;
- 1.5-2 liters of water.
Cooking method:
As you can see, you can prepare the most popular types of cheese at home, which are quite expensive in stores. The cost of products made at home is low, and many can afford them. With a little practice, making cheese at home will be very easy for you.
Published/updated: 2011-11-30 08:30:30. Views: 89029 |It’s common to buy such a popular product as cheese at the store. But what if you try to cook it at home and pleasantly surprise your family? And the recipe is not complicated.
What do you need to make your own Dutch cheese?
To make cheese at home, we need 3 liters of milk. 2 kg of cottage cheese, 100 g of butter, 1 egg, soda, salt.How to make Dutch cheese at home - a simple recipe step by step
At this stage it is important not to overcook as this will make the cheese too hard. We look when the cheese becomes rubbery and whey forms. Place everything in a colander and press lightly to drain the whey.
Stir all the time and make sure that it doesn’t stick, otherwise the cheese will taste like burnt milk. The liquid mass takes on the consistency of whipped cream, and when it thickens and turns yellow, turn off the heat.
So we made Dutch cheese at home. And such a by-product as whey can be used in dough for pies or dumplings.
It’s also delicious to add melted cheese to the dish you’re serving, be it meat languette, cabbage dishes, or soup. This cheese will not spoil the taste and will give you fullness.
You must try to take care of your health, and here it will be useful to learn about what scams can await you in the supermarket. Tricks with fish. Watch the video from the Habitat series.
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1. First you need to pour the milk into a large saucepan and put it on the fire. To make cheese, you need a thermometer to monitor the temperature of the milk. When it reaches 30-32 degrees, remove the milk from the heat and introduce the starter. Mix gently and leave for 30 minutes. Meanwhile, dissolve the enzyme in a small amount of water and pour it into the pan. Maintaining the temperature of the milk, leave it for 35-40 minutes. You will get a very dense clot, which must be carefully cut into medium pieces with a knife.
2. The next step is to gently mix the mass for 15 minutes. The classic recipe for Dutch hard cheese at home requires patience and time.
3. Now you need to carefully drain off about a third of the separated whey.
4. You need to add water to the milk mass (about 40 degrees) and maintain the temperature of the milk at 37 degrees.
5. Prepare cheese molds. If there are no special forms at hand, you can use small containers with pre-drilled holes in them. The molds need to be placed in a large container in which the whey will be collected and covered with gauze.
6. Carefully transfer the cheese mass into molds, gradually adding from the pan. This process can take a long time, since quite a lot of whey will be released at once.
7. After the main part of the whey has drained, you need to put a press of about 3-4 kilograms on the cheese for 30 minutes.
8. Then the cheese needs to be turned over and the press increased to 16 kilograms for another 30 minutes. Next - 25 kilograms, after turning over for another half hour. Turn the cheese over again to ensure it is evenly compressed and leave under the 25 kilogram weight for 6-8 hours. There is also another option for making Dutch hard cheese at home and making it denser - you need to leave it at about 50 kilograms overnight.
9. The cheese should be placed in a saline solution and left for about 10-12 hours. Then dry for 2-3 days in the refrigerator. For the shell, you can use wax or special cheese bags. The cheese should be left to ripen at a temperature of about 10 degrees and high humidity for at least 2 months. If you are patient, you will get excellent Dutch hard cheese at home in 6 months.
Have you ever thought about becoming a cheese maker? But in vain! A piece of homemade Dutch cheese or home-made salted cheese will go just right with your morning cup of coffee. Homemade cheese will pleasantly surprise your family, but its recipe only seems complicated - in fact, it takes little time to prepare homemade cheese, and there is plenty of room to use the sour milk. In addition, you can experiment in the process and, by adding more salt, get feta cheese more similar to Adyghe cheese. Or make the cheese harder by squeezing it harder under pressure.
Homemade Dutch cheese
Surely, when buying a piece of delicious cheese in the store, you have often wondered: how to make homemade cheese? It seems that this is a rather labor-intensive and complex process, but in reality everything is much simpler. If you have milk available, not necessarily sour, then try making homemade cheese - its recipe will pleasantly surprise you with its lightness and simplicity.
Ingredients:
- milk – 3 l;
- cottage cheese – 2 kg;
- butter – 100 g;
- eggs – 1 pc.;
- soda – 1/2 teaspoon;
- salt - to taste.
Preparation
First, bring the milk to a boil and add the cottage cheese, having previously kneaded it. Then reduce the heat and simmer, stirring constantly. We continue the boiling process until whey forms and the cheese has a rubbery consistency. Place the cheese in a colander and press to drain the whey.
Then melt the butter in a separate saucepan, add the cheese and stir over low heat. Add the egg, salt and soda, mix well again. Be sure to make sure that the mixture does not stick to the walls of the pan. When the cheese acquires the consistency of whipped cream and begins to thicken, turn off the heat. Now wait until the mass cools down a little and put it on the table. Knead, give the desired shape, wrap in cling film and place the homemade Dutch cheese in the refrigerator.
Homemade cheese in a slow cooker
If your milk has turned sour, you can only rejoice - now you have a great opportunity to make cheese at home.
Ingredients:
- sour milk – 1 l;
- eggs – 1 pc.;
- salt – 1 teaspoon.
Preparation
Beat the egg with salt, mix with sour milk and pour into the multicooker bowl. Set the timer in “pie” mode for 20 minutes. In the meantime, cover the saucepan with several layers of gauze, or install a colander and pour the contents from the bowl into the saucepan. Wrap the cheese in gauze and put it under pressure for several hours. The longer you hold the pressure, the more liquid will come out of the cheese and the result will be drier. If you like cheese that is softer and more elastic, then after pressing you can soak it in the released whey for about 1-2 hours.
By the way, you can add finely chopped herbs to the recipe for homemade hard cheese or feta cheese and get homemade cheese with herbs, which will not only have excellent taste, but also look amazing on the table.
Homemade feta cheese
Ingredients:
Preparation
Boil milk with salt, then beat eggs with sour cream and mix with milk. Without stopping stirring, bring to a boil over low heat until the milk curdles and the whey separates. Place several layers of gauze in a colander and pour the resulting mixture. After the whey has drained, wrap the cheese in cheesecloth and place under pressure for several hours or overnight. After this, place the feta cheese in the refrigerator.
Homemade Dutch cheeseSurely, when buying a piece of delicious cheese in the store, you have often wondered: how to make homemade cheese? It seems that this is a rather labor-intensive and complex process, but in reality everything is much simpler. If you have milk available, not necessarily sour, then try making homemade cheese - its recipe will pleasantly surprise you with its lightness and simplicity.
Ingredients:
milk - 3 l;
cottage cheese - 2 kg;
butter - 100 g;
eggs - 1 pc.;
soda - 1/2 teaspoon;
salt - to taste.
Preparation
First, bring the milk to a boil and add the cottage cheese, having previously kneaded it. Then reduce the heat and simmer, stirring constantly. We continue the boiling process until whey forms and the cheese has a rubbery consistency. Place the cheese in a colander and press to drain the whey.
Then melt the butter in a separate saucepan, add the cheese and stir over low heat. Add the egg, salt and soda, mix well again. Be sure to make sure that the mixture does not stick to the walls of the pan. When the cheese acquires the consistency of whipped cream and begins to thicken, turn off the heat. Now wait until the mass cools down a little and put it on the table. Knead, give the desired shape, wrap in cling film and place the homemade Dutch cheese in the refrigerator.
Homemade cheese in a slow cooker
If your milk has turned sour, you can only rejoice - now you have a great opportunity to make cheese at home.
Ingredients:
sour milk - 1 l;
eggs - 1 pc.;
salt - 1 teaspoon.
Preparation
Beat the egg with salt, mix with sour milk and pour into the multicooker bowl. Set the timer in “pie” mode for 20 minutes. In the meantime, cover the saucepan with several layers of gauze, or install a colander and pour the contents from the bowl into the saucepan. Wrap the cheese in gauze and put it under pressure for several hours. The longer you hold the pressure, the more liquid will come out of the cheese and the result will be drier. If you like cheese that is softer and more elastic, then after pressing you can soak it in the released whey for about 1-2 hours.
By the way, you can add finely chopped herbs to the recipe for homemade hard cheese or feta cheese and get homemade cheese with herbs, which will not only have excellent taste, but also look amazing on the table.
Homemade feta cheese
Ingredients:
milk - 2 l;
eggs - 6 pcs.;
salt - 2 tbsp. spoons;
sour cream - 400 g.
Preparation
Boil milk with salt, then beat eggs with sour cream and mix with milk. Without stopping stirring, bring to a boil over low heat until the milk curdles and the whey separates. Place several layers of gauze in a colander and pour the resulting mixture. After the whey has drained, wrap the cheese in cheesecloth and place under pressure for several hours or overnight. After this, place the feta cheese in the refrigerator.
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