Cheese at home from milk: recipes, how to cook

Nowadays, you can find a huge number of varieties of cheese in the store. You can choose anything according to your taste and wallet.

Or, if you want to surprise yourself and loved ones with a new treat, you can cook the cheese yourself at home.

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An important argument in favor of self-cooking cheeses is the fact that you know the final composition of your dish. After all, you will choose the ingredients of the future dish yourself. You will need milk, salt, additives to taste, cottage cheese and, in some cases, sourdough. In general, making cheese is not as difficult as it might seem at first glance. It will take about an hour of active work in the kitchen, and about half a day for the cheese to ripen. But without human intervention.

Cheese can be made from cow, sheep or goat milk. To prepare it, you need to process the milk in a certain way, separating the whey. Separation is achieved by heating the milk, or with the help of special enzymes. Enzymes and sourdough can be bought in specialty stores or found online.

When preparing cheese at home, you should remember a few important nuances.

For cooking, it is advisable to take unpasteurized milk. This is important because it is important for good cheese that there are still live bacteria in the milk. In its absence, you can take the store, but most importantly, not for long-term storage. From such milk, normal cheese will definitely not work. The same goes for cottage cheese.
The hardness of the cheese depends on the pressure of the oppression, so homemade cheese usually comes out soft. If you need a hard one, you should take a heavier oppression.
Cheese is obtained only in quantities of half a kilogram, only in this way can it ripen normally.

Homemade cheeses are stored a little, seven to ten days.

Milk kefir cheese

You will need:

1.5 liters of cow's milk,
0.5 l of kefir,
It is also worth taking salt and spices according to your preferences.

Cooking:

Milk must be heated almost to a boil, so that steam comes out of it.
Now you need to salt, pour kefir and put spices. Take nuts, herbs, dried peppers - whatever you can find at home and seem appropriate.
It is necessary to stir for a few more minutes until the whey separates.
Then you should lay gauze in several layers at the bottom of a colander and strain. Leave to glass.
After you need to put the cottage cheese in a mold and press down with oppression. The longer it is infused and the heavier the load, the harder the cheese product will turn out.
Two to three hours is enough to get the best option. This is the easiest recipe you can make at home.

To make mozzarella you will need:

two liters of the fattest milk you can find,
about 2 liters of water
a couple tablespoons of lemon juice
special substance pepsin (1/4 teaspoon),
salt.

Pepsin is often used to make cheese at home. This is an enzyme that helps separate whey. Pepsin must be diluted in water, you will need half a glass.
Milk must be poured into a large saucepan, turn on the fire and wait for the temperature to seventy degrees Celsius.
After that, you can add diluted pepsin and lemon juice, wait until the whey is completely separated.
Then you need to drain the whey into a separate container, but do not pour it out.
At the same time, you need to heat the water to 90 degrees, salt and dip the resulting cottage cheese into it. After a couple of minutes, you need to get the mass of cottage cheese and knead it properly on a cutting board. You should be careful, because we make cheese from hot milk. Heat resistant gloves should be used.
Next, you need to repeat the manipulations with water - again put the mass there for a couple of minutes, take it out and knead it properly.
As a result, the cheese should stretch and be soft. Next, you need to roll it out and cut into pieces. Store in remaining serum.

As it turned out, cooking Mozzarella cheese from milk at home is not so difficult!

Dutch house cheese

For Dutch cheese you need:

2 kg cottage cheese,
about 3 liters of milk
egg,
salt,
soda (0.5 g)
and about 100 g of butter.

How to make cheese:

First of all, pour milk into a suitable saucepan and heat to 70-80 degrees, then add cottage cheese. Mix everything well and clean up the fire, keep on a small gas until the whey is completely separated. In this case, you need to constantly stir the mixture. This step is common to many homemade cheese recipes.
As soon as the whey is completely formed and becomes transparent, it can be drained, strain the curd mass through cheesecloth.
When it drains, you need to melt the butter in a container and put the cheese mass there.
Add egg, soda, salt. Stir until the cheese mass acquires a creamy consistency.
Next, transfer the cheese to a suitable container, press down with oppression. Put the resulting design in the refrigerator as soon as the temperature drops, and leave overnight until morning.
At home, it is quite possible to get hard cheeses from milk, the main thing is that the oppression is heavier.

Such cheese is mainly made from cow's milk, it is a national Circassian dish. It is used both as a first course and as an addition to salads. Pairs well with pasta, vegetables and fruits. Making Adyghe cheese at home is quite easy, you just need to know some subtleties.

Firstly in cooking you will need sour whey. It is necessary to prepare or buy serum, and then leave it open at 18-21 degrees for a day. Then, to be safe, you can leave it in the refrigerator for three to four days.

Secondly milk must be full fat and not pasteurized. If there is only pasteurized, you need to choose one that has a short shelf life.

So, to cook this cheese at home you will need:

two liters of milk
seven hundred milliliters of serum
some salt from the salt shaker.

Cooking cheese at home:

Pour the milk into a suitable container. A large saucepan is suitable, preferably twice as large in volume as the amount of milk and with a non-stick coating.
You can cover the pan with a tight lid, but do not forget to stir, because the milk can burn. You need to heat almost to a boil, up to 90 degrees, and when dense steam becomes noticeable, you can pour in the whey, not forgetting to stir. As soon as the milk curdles, you can turn off the fire. Although, if you need a harder cheese, then the fire can be left for a while.
After turning off the fire, leave the dish alone for about five minutes so that the whey separates properly. When preparing cheese from milk in your home, you must strictly observe the specified conditions.
As soon as the whey leaves, you need to squeeze the cheese mass using bandages or gauze, and then fold it into a colander, leaving it to drain. After 15 minutes, you can put the cheese in a special form and press down with oppression. After waiting for the cheese to cool sufficiently, you need to remove the entire structure in the refrigerator for 10 hours.
If the cheese is too simple and you need to add salt, you can use the remaining whey. Salt it properly with salt and place the cheese there. Leave in the refrigerator for a day, this will be enough for the product to salt.

How to make sour milk cheese

At home, the hostess will be able to make cheese even from sour milk, and as practice shows, the cheese will not be any worse from this. Not a bad way to use spoiled milk.

The taste of this cheese is reminiscent of brynza or the Adyghe variety.

To prepare a sour milk product:

you need a liter of such milk,
one chicken egg
some salt
and greens to taste.

How to cook:

It is necessary to wash and chop the greens, beat the egg, salt, throw the greens.
Mix the milk with the egg in a large saucepan and bring everything to a boil over medium heat. Cook until the whey is completely separated.
After you need to drain it, using, for example, multilayer gauze and a colander. When the cheese drains, you need to place it in a cheese mold and press down with oppression for two hours.

In a slow cooker, you can cook cheese from sour milk, the cooking recipe is used almost the same, you just need to pour milk with an egg into the bowl, then close and turn on “baking” for about 20 minutes. During this time, the whey should separate, and then proceed according to plan.

As you can now see, making cheese from milk is not such a big deal. Mindfulness, calmness and a little patience - all that is required, except for the ingredients, to make an excellent homemade cheese. It’s worth starting with buying a good pan so that the milk doesn’t run away and burn. You also need to think about a cheese mold, you can also buy a special one so that you don’t have to manually make holes and complicate your life.

Try to make the simplest recipe, decide what consistency you would like to see homemade cheese. Think about what additives to put next time and, armed with experience, make a more complex recipe.

At home, you can make a very tasty and healthy cheese from your favorite milk that will surprise and delight your family and guests.