Self-production cheese has many benefits. This ensures the naturalness of the product and the absence of harmful chemical components. Exists a large number of recipes on how to make delicious cheese from milk at home. Production is carried out using one of two methods: melting dairy products or mixing milk with bacteria and enzymes that accelerate the coagulation of the product.
Adyghe
Prepare Adyghe cheese at home from milk is not difficult if you follow a certain technique.
Cooking technology
Heat 1 liter of kefir in a non-stick container over low heat, stirring continuously until it curdles. Then strain the contents of the dish, and the resulting curd can be eaten, but the whey must be left in the room for a couple of days.
When it sours well, 3 liters of milk are poured into it, and the mixture is heated over low heat until curdled (about 5 minutes).
Armenian
Manufacturing feature Armenian cheese Chechil at home from milk consists of the need to marinate it in a salt-saturated solution.
Cooking technology
Heat 4 liters of milk to 38 degrees and add rennet according to the instructions for it. Stir everything, remove from heat and leave in the room for 40 minutes.
During this period, a mass will form, which must be cut into squares and left for half an hour to form whey.
The threads must be placed in a pre-prepared saline solution. To make it, water and salt are mixed according to taste preferences. The cheese should be soaked in the solution for a day. Afterwards, you can give the product an attractive shape, for example, weave it into a braid.
Brynza
The salty variety of the product is often used in salads. When making cheese at home from milk, you can add spices to the recipe to add spiciness.
Cooking technology
Heat 1 liter of milk over low heat until boiling. When this happens, add salt (2 tablespoons). There is no need to reduce the fire.
Beat a mixture of 3 eggs and 200 grams of sour cream and pour it into the milk, stirring the solution all the time. Cook for 5 minutes.
When the whey is separated from the resulting cheese, strain the composition in a colander lined with gauze, then cover the cheese with the ends and hang it for 3 hours. Then, place the resulting product under a press until it becomes elastic.
Dutch
During production Dutch cheese at home you will definitely need butter from milk. If the mass begins to stick to the walls of the dish, you need to slightly increase its amount to avoid burnt taste at the product.
Cooking technology
Heat 3 liters of milk almost to a boil, put 2 kilograms of cottage cheese into it and stir. Next, the composition must be boiled over low heat until whey forms.
Place the resulting cottage cheese in a colander lined with gauze until the liquid is removed.
100g butter melt and put the rest of the ingredients in it: made cheese, 1 egg, salt and baking soda (half a teaspoon). The mass must be constantly stirred until it acquires a creamy appearance and yellow color.
After this, the fire should be turned off. The slightly cooled cheese must be shaped into the required shape by hand and placed under the load. The product should be placed in the refrigerator until it hardens.
From sour milk
If the milk has turned sour, there is no need to rush to get rid of it. There are a lot practical advice and a photo of what to use it for. You can make delicious cheese from sour milk at home.
Cooking technology
Beat one egg with salt to taste, mix with chopped herbs. Pour 1 liter of sour milk and the whipped mixture into a bowl and place over moderate heat. Wait for the solution to boil and cook until curdled.
Next, the composition must be poured into a colander, the surface of which is lined with a layer of gauze, the ends of which cover the cheese, and a pressure (small weight) is placed on top. The product is placed in a cool place for a couple of hours.
From goat milk
To make cheese from goat milk at home, rennet can be used - an organic substance that is synthesized by the stomach of a kid. However, instead of this expensive substance, other fermentation methods are quite applicable (using citric acid, vinegar, yogurt).
Cooking technology
Squeeze juice from one medium-sized lemon. 2 liters of goat milk should be pasteurized; for this purpose, you need to pour it into a saucepan, place it on the fire, add salt (a pinch of salt). Wait until small bubbles appear (do not boil), then remove the pan from the stove.
Immediately pour the squeezed lemon juice into the milk, stirring the resulting solution. Quite quickly it will begin to coagulate, resulting in the formation of 2 whey: a white curd whey and a slightly yellowish whey.
Then roll up the gauze with the curd part and squeeze it out. Now you need to form the required product shape. Place the cheese together with a gauze layer under pressure (a container with water is suitable for this purpose) until it becomes dense. You can do without molding by molding the cylinder by hand.
From pasteurized milk
Make one like this milk product You can make it not only from village produce, but also from store-bought products. Cheese made from pasteurized milk, prepared at home, will compare favorably with the product from the store in terms of taste and price.
Cooking technology
Beat 300 grams of sour cream (20%) and 4 eggs. Salt one and a half liters of pasteurized milk (3%) (2 teaspoons) and place on the stove. Wait until it boils and pour in the whipped mixture, stirring continuously. Simmer the mixture over low heat until curdled.
Cover the resulting composition with the edges of gauze and place a weight on top. The product should be kept under it for 3 hours.
From baked milk
For this recipe you will need cottage cheese of a dry consistency, preferably natural. Ready cheese baked milk at home takes on a light brown color.
Cooking technology
Combine a kilogram of cottage cheese with a liter of baked milk. Heat this mixture to a boil and cook, stirring continuously for 10 minutes. Then place the mixture in a colander lined with gauze and strain.
The resulting cottage cheese should be thoroughly kneaded and placed in a bowl, preferably non-stick. Add the remaining ingredients: 2 chicken eggs, 1 teaspoon of salt and soda, 80 grams of butter. Stir the mass well.
Place the mixture over moderate heat and stir continuously. The composition should melt and become viscous. Cooking time - 7 minutes until the mixture is homogeneous.
After this, transfer the composition into a container to harden and place in a cool place. The cheese is ready when it acquires a dense consistency.
Mascarpone
Making Italian Mascarpone cheese from milk at home is quite simple and you can taste it immediately after making it.
Cooking technology
Mix 800 milliliters of sour cream and 200 milliliters of milk until the composition is homogeneous. Place the mixture on the fire and heat it, but you cannot boil it, otherwise the product will not work.
Place the contents of the pan in a colander lined with gauze for 1 hour to remove liquid. Then carefully squeeze out the cheese, transfer it to a bowl, and be sure to close the lid. It is advisable to put it in the refrigerator to cool, but you can taste it right away.
Mozzarella
The recipe requires full fat milk and pepsin. The enzyme can be purchased at a pharmacy or in specialized stores. To make Mozzarella cheese at home, a pepsin solution is prepared in advance from milk in a ratio of 1/4 teaspoon of the substance to 1/2 cup of water.
Cooking technology
Heat 2 liters of milk to 70 degrees, then add 2 tablespoons of lemon juice, a ready-made pepsin solution, and mix everything.
Wait for complete curdling; this will happen quite quickly; there is no need to bring the milk to a boil. Then leave the cheese mass and drain the liquid.
Then heat the water to 90 degrees and add salt (2 tablespoons). Place the prepared cheese in hot water for a couple of minutes, then take it out and knead it with your hands. The mixture is hot, so you need to wear gloves when cooking.
Repeat immersing the product in water again. Then using cling film soft cheese roll into a sausage and form balls with a special twine, then cut them off.
Mozzarella is stored in a closed container with the remaining brine.
Paneer
This product has a rather strong sweetish milky taste. Therefore, when making Paneer cheese at home from milk, you can add seasonings or more salt to it.
Cooking technology
Bring 2 liters of milk to a boil over medium heat, you can add salt. Dilute 50-70 milliliters of lemon juice in half a glass hot water. Then pour into milk when boiling. In this case, the mixture must be stirred continuously.
After curdling, remove the pan from the stove. Place the mixture on cheesecloth and squeeze out. If you want to make a solid product, you need to place it under a load for a couple of hours. The shelf life of this cheese is short - about 3 days in the refrigerator.
Fused
This product, made independently from natural ingredients, is much more environmentally friendly and healthier product from the shop. You can add various seasonings to processed cheese prepared at home from milk.
Cooking technology
In a deep saucepan, grind half a kilogram of cottage cheese with soda (1/2 teaspoon), then add half a glass of milk and mix everything.
Place the dishes over low heat and stir the mixture continuously. When melting the mixture, add salt and 2 tablespoons of butter to the saucepan to taste.
The composition should become completely homogeneous. Next, the hot mixture must be poured into a convenient container. After cooling for 12 hours, place it in the refrigerator.
Brine
This product should have a pronounced salty taste. During production pickled cheese at home, you can additionally lubricate the side surfaces of milk with salt.
Cooking technology
Beat 2 eggs with sour cream (500 grams) and kefir (200 grams).
Bring the milk to a boil and add salt (2 tablespoons). Then pour it into the whipped mixture. And whisk everything again.
Place the cheese under a weight and put it in the refrigerator overnight.
Ricotta
Manufacturing Italian cheese Making ricotta at home from milk is not difficult and takes little time, resulting in a very delicate product.
Cooking technology
Heat 1 liter of milk, but do not bring it to a boil. It is better to immediately remove from the stove. IN hot product add following ingredients: 4 tablespoons of lemon juice, 150 milliliters of kefir, 2 teaspoons of sugar, 1 teaspoon of salt.
Leave the mixture for half an hour until curdled. Then place it on cheesecloth in a colander and hang it by the edges until the liquid has completely drained.
Creamy
Preparation of this product takes a long time. When making cream cheese at home from milk using this recipe, you will get about 1 kilogram of the product.
Cooking technology
Place a liter of milk (3.2%), 0.5 liters of cream (20%) and 400 milliliters of sour cream (20%) in a saucepan, stir until smooth and leave in a warm place for 7 hours (no more than 8). You can place the dishes in a basin with warm water. Do not overheat, overexpose or stir the mass. As a result, a solid clot should form in the shape of a pan.
After this, the dishes are placed on small fire, you need to make sure that there is no overheating and the mass does not boil. You cannot mix the cheese. Soon the whey will begin to separate, it will be brought almost to a boil (small bubbles will appear).
Suluguni
This product is of Georgian origin. When making brine suluguni cheese at home from milk, you should take into account some features of its preparation technology.
Cooking technology
Heat 4 liters of milk to 40 degrees, then add a teaspoon of salt and 100 milliliters of freshly squeezed lemon juice. Stir the mixture continuously until it curdles.
Place the resulting cottage cheese on cheesecloth in a colander. When the liquid has drained, the edges of the gauze should be tightly bandaged and left in this form for 3-4 hours.
Hard cheese
For cooking hard cheese At home, cottage cheese is used from milk, preferably of a soft consistency.
Cooking technology
Pour mashed cottage cheese (700 grams) into 1 liter of milk. Then heat the composition over low heat.
The mixture must be stirred until the whey is yellowish in color. In this case, the cottage cheese should acquire a solid consistency. Next, place the composition on gauze.
Melt butter (2 tablespoons) in a non-stick pan. Then add 2 eggs, 2 teaspoons of salt, 1 teaspoon baking soda and cottage cheese.
The mass must be kneaded until it becomes homogeneous. The longer you stir, the denser the cheese will be. Kneading time is usually about 20 minutes.
Afterwards the composition is laid out in a form lined with cling film and place in a cool place until hardened.
Curd
Recipe curd cheese at home from milk is one of the simplest and fastest.
Cooking technology
Heat 1.5 liters of milk almost to a boil, pour half a liter of kefir into it and add salt to taste. Boil the mixture until curdled.
Strain the resulting cottage cheese through layers of gauze and place under a press. The mass should be left under pressure for several hours. The longer it takes, the denser the consistency of the cheese will become.
Philadelphia
Making the product according to this recipe takes little time and does not require settling. To make Philadelphia cheese at home, it is preferable to choose full-fat milk, then you will get more product.
Cooking technology
Heat a liter of milk over medium heat, then add 1 teaspoon of sugar and salt to it. Stirring, bring the mixture to a boil.
Then add half a liter of kefir. Again, continuously stir the mixture until it curls.
Lightly squeeze the resulting mass through cheesecloth and hang it by the edges until the liquid stops flowing, for about 15 minutes.
Cheese is a product that is sold in every store or supermarket. However, it can also be done at home. Today there are many recipes for such food. It is not only tasty, but also healthy. After all, in the process of preparing the product only natural ingredients, therefore it does not contain preservatives or other artificial additives. How to make homemade cheese from milk? Popular recipes are presented in the sections of the article.
Variety of options
There are many types you can make at home of this dish. Those who adhere to principles healthy eating, use ingredients with a low fat content to prepare it. In addition, there are many varieties of such food. You can make the cheese with a soft or hard texture, melted or creamy.
The product is used to make sandwiches, added to pizza, pasta, casseroles, vegetable salads. This food is not only tasty, but also healthy. Both children and adults eat it willingly. Making cheese at home from milk is not as difficult as it might seem at first glance. There are many simple and quick recipes for this dish. It requires additional ingredients: creamy or sunflower oil, cottage cheese, sour cream or kefir. You can add spices, herbs, vegetables, fried mushrooms, nuts, ham or olives. Experienced housewives Cheese is prepared with a special starter. It is called rennet. However, many cooks can do without this product.
Simple recipe
To prepare it you need:
- 500 milliliters of milk.
- Half a kilogram of cottage cheese.
- 0.5 small spoon of baking soda.
- Butter in the amount of 50 g.
- One egg.
How to make homemade cheese from milk? A simple recipe is presented in this section. To prepare the dish you will need a large saucepan and a wooden spatula. The milk is placed in a vessel, combined with cottage cheese, placed on the stove and boiled over low heat. The products need to be stirred from time to time. After the mass reaches a boil, it is cooked for another fifteen minutes. The whey must be separated from the milk. The mixture is poured into a colander lined with gauze. Wait for the liquid to drain completely. Place butter in the vessel in which the mass was cooked. After the product has melted, add an egg and soda. The components are mixed using a wooden spatula. Place the milk mixture into the bowl and cook it for another five minutes over low heat. You can put some whey in the pan.
The products must be mixed from time to time. When the mass is well cooked, it should be placed in a plastic form. The cooled product is removed into refrigerator.
Recipe using sour milk
To prepare the dish you will need:
- One egg.
- A little salt.
- A liter of sour milk.
- Dill greens - to taste.
It is unique, simple and quick recipe food
There is no need to use sourdough to prepare the dish. How to make homemade cheese from sour milk? The dill needs to be rinsed and chopped. The egg is ground with salt using a mixer. Combine with chopped herbs. The products are mixed well and placed in a large bowl. Add sour milk. Place the pan over medium heat and cook the mixture for several minutes. Then it is placed in a colander lined with gauze. The liquid that formed during the cooking process must drain completely. Then the fabric is tied into a knot and the cheese is placed under pressure. It should be kept in a cool place for about two hours. Then the mass is placed in another container and placed in the refrigerator for thirty minutes. The next section of the article talks about how to make cheese from milk and vinegar at home.
Another simple recipe
The dish includes the following products:
- Milk in the amount of 19 liters.
- Six small spoons of rennet in liquid form.
- 2 tbsp. l. white wine vinegar.
How to make homemade cheese from milk and vinegar? The food recipe is presented in this section. To prepare the dish you will need a large vessel. Milk is placed in it and heated over high heat to a temperature of 38 degrees. The enzyme is dissolved in 600 milliliters of warm product. The resulting mass is added to the pan. Vinegar should also be placed in the vessel. The ingredients are mixed using a wooden spatula. Leave them covered for two and a half hours. You should get an elastic mass with a smooth texture.
The vessel is placed on the stove, the mixture is compacted by hand. Then it is heated to a temperature of 60 degrees. Then the mass is removed from the stove and placed in special baskets for cheese. They must be held above the plates so that the liquid can drain completely. After this, the forms should be turned over. Place the product in other containers. After 24 hours you can taste the cheese.
Method for making homemade cheese
The meal includes:
- Milk in the amount of two liters.
- Six eggs.
- Two large spoons of salt.
- 400 grams of sour cream.
How to make homemade cheese from milk using this recipe? The method of preparing cheese is described in this chapter. To prepare the dish, grind the eggs with sour cream in a large saucepan. Combine with milk and put on fire. Cook the ingredients, stirring from time to time. Wait until the mass reaches a boiling point and liquid begins to separate from it. The colander is covered with a thick layer of gauze. The mixture is placed on its surface.
You need to wait until all the whey has drained out of the mass. Then the cheese is wrapped in cloth and placed under pressure. Keep in a cool place for several hours. Then the product must be placed in the refrigerator.
Recipe without adding eggs
The dish contains the following components:
- Half a liter of milk.
- Cottage cheese in the amount of 500 grams.
- Half a small spoon of salt.
- A little turmeric or saffron (to give the product a golden hue).
- Butter in the amount of 50 grams.
- Half a small spoon of soda.
How to make homemade cheese from milk without adding eggs? Grind the cottage cheese using a blender. The resulting mass should have a uniform texture. The vessel with milk is placed on the stove. Bring to a boil. Combine the product with cottage cheese. The mixture should be cooked over medium heat for ten minutes. It should be stirred from time to time. The colander is covered with a thick layer of gauze. Place the mass in it and wait for all the liquid to flow out of it. The cheese is placed in a bowl, combined with salt, soft butter, turmeric or saffron and soda. Beat the ingredients using a blender. Then they are heated over low heat, stirring from time to time. The mass should separate well from the walls of the vessel. It is removed from the heat and cooled. Form a circle from the mixture, which must be placed in a bowl covered with oil. Leave the cheese for a quarter of an hour. Then the product is put into the refrigerator. After thirty minutes, you can try the dish.
Goat's milk cheese recipe
The food contains the following components:
- A kilogram of cottage cheese.
- Baking soda in the amount of 12 grams.
- Three liters of goat milk.
- One egg.
- Salt – 1 pinch.
How to make homemade goat cheese? The recipe is described in this chapter. To prepare the dish you will need a large vessel. Place milk in it, place the pan on the fire and bring to a boil. Then cottage cheese is added to the mixture. The products are cooked for another twenty minutes, stirring from time to time. The colander should be covered with a thick layer of gauze. Place the mixture on it and wait for all the liquid to drain. Then the cheese is transferred to a plate. Combine with egg, butter, soda, salt. The bowl should be placed on water bath and cook for ten minutes from the moment the water begins to boil. The mass is transferred to a plastic bottle with the top cut off, which is placed in the refrigerator and kept there until it cools.
Dish with soft texture
How to make homemade cheese from milk according to this recipe?
To prepare the food you will need the following products:
- Two large spoons of salt.
- Two liters of goat milk.
- Sour cream in the amount of 400 g.
- Six eggs.
Combine milk with salt in a large bowl. The pan is put on fire. Bring to a boil. Eggs should be ground with sour cream. Combine with milk and mix well. Then you need to wait until the liquid begins to separate from the mass. The colander is covered with a thick layer of gauze. Place the mixture on it. All whey should drain off. Then the cheese is wrapped in a layer of cloth and placed under pressure weighing about 1 kilogram. Keep under pressure for about five hours. Then the dish is put into the refrigerator.
How to make homemade cow's milk cheese in a slow cooker?
The meal includes:
- One egg.
- Sour milk in the amount of 1 liter.
- A small spoon of salt.
This is a fairly simple and quick recipe. How to make homemade cheese from milk in a slow cooker? Eggs are combined with salt. Beat well using a mixer or whisk. Mix with milk and place in the bowl of the device. Prepare the product in the “Pie” program for about a quarter of an hour. The colander is covered with several layers of gauze. Place the mass in it and wait for all the liquid to flow out of it. The cheese is then wrapped in cloth.
Place under pressure for one to two hours. Then you should place the product in a mold and put it in the refrigerator. After thirty minutes, you can take out the dish and try it. If a housewife would like to make cheese with a hard texture, she needs to keep it under pressure for several hours.
Surely you have always thought that making homemade cheese from milk is very difficult. Let's dispel this myth. Tasty, healthy (without any harmful food additives), tender - this is what cheese is made from milk, prepared at home according to the recipe presented below. It is best to make this cheese from goat's milk. But natural cow's milk is also great.
Ingredients:
Milk- 2 liters
Sour cream 20%— 0.5 liters
Eggs— 5-6 pieces
Salt- 1 tsp.
How to make homemade cheese from milk
1 . We put the milk on the fire. It will need to be brought to a boil.
2
. While the milk is boiling, prepare the starter. Wash the eggs thoroughly and form into a cup.
3
. Beat the eggs with a whisk until smooth.
4
. Add sour cream.
5
. Mix. We get a starter for homemade cheese. Salt can be added to the starter or milk, as you wish. By the way, you can then adjust the amount of salt to your taste. With one teaspoon, this cheese turns out slightly salty.
6
. When the milk has boiled, pour the starter into it.
7
. Cook over low heat for 10 minutes. Stirring constantly. The milk is curdled and the whey is separated from the curd mass.
8
. Place gauze, folded in 3-4 layers, into a sieve or colander. Drain. The cheese mass remains on the gauze, the whey flows down.
Cheese starter at home
At the first stage, cheese starter is prepared from eggs and sour cream, as described in detail above. Next, you need to leave 0.5 liters of whey, which remains after you drain the curdled milk from the pan through cheesecloth. This jar of serum can be stored in the refrigerator.
When you're in next time When you make homemade cheese, just add it to the whey (it should be room temperature) 1 tablespoon of 9% vinegar. The cheese starter is ready.
This way, you will always have homemade cheese sourdough in your refrigerator.
9
. Cover the top of the homemade cheese with gauze.
10
. Then with a flat plate.
11.
And put the press on the plate on top. In our case it is three liter jar with water. Leave for 5-6 hours.
Delicious homemade cheese is ready
Bon appetit!
Recipes and secrets of homemade milk cheese
Cheese lovers are well aware of the many varieties and the richness of their flavors. There are so many varieties, starting with cottage cheese and ending with fragrant Parmesan, and processed cheeses, and light ones like mozzarella and feta, and oily hard ones, and with white, blue gray mold, you can list them for a long time, but not everyone is able to make homemade cheese from milk. And even then, for the simple reason that I never tried to invent this protein delicious product in your kitchen.
Everything is very simple, economical and healthy, since only you will not add various harmful chemicals, flavor enhancers, etc. to your cheese. Each cheese maker, even an amateur, has his own technology, each has his own secrets, but they will not hide their delicious recipes from us. So let's try and show off our inventions of cheese art to our loved ones.
Homemade goat's milk cheese
A few words about how you can diversify homemade milk cheese. This cheese goes well with herbs, as well as cumin and coriander. These seasonings can be added either inside or rolled into the finished piece of cheese and let it harden. First of all, you should try goat cheese according to a simple and quick recipe:
- Goat milk – 2 liters.
- Food vinegar – 4 tablespoons.
- Salt - to taste, approximately 40 grams.
Warm the goat's milk in a saucepan over very low heat. You need to stir a little constantly. In order for the milk to begin to curdle - turn into cheese, you need to pour in vinegar and stir continuously. The cheese should become thick and turn into whole piece, only gentle stirring will prevent the cheese from breaking into pieces.
Turn off the heat and place the cheese on cheesecloth, allowing the whey to drain well. The more whey that leaks out, the drier the goat cheese will be. Mix the cheese with salt and place in a form convenient for you, leave in the refrigerator to harden.
Homemade cow's milk cheese
From cow's milk you can prepare almost all known and unknown varieties of cheese. For example, you can always have homemade milk cheese like feta cheese in your refrigerator, since it is quick and easy to prepare, and you won’t spend a lot of money on its production. Approximate quantity cheese at the exit - 300 grams.
- Cow's milk - 1 liter.
- Eggs – 3 pieces.
- Salt – 2 tablespoons.
Let's start by bringing the milk to a boil over low heat, so that a “skin” does not form. While the milk is boiling, dilute the salt in it, leave it and work on the remaining ingredients. Beat the eggs well with sour cream, and then pour this mixture into the milk, stirring constantly so that the food does not burn.
After 10 minutes, pieces of cheese will appear on the surface, which you need to put on cheesecloth, then let the whey drain for several hours. Then you need to give the cheese a shape, for this we make a so-called press: without removing it from the gauze, we put the cheese on a board, cover it with another kitchen board, and on top we put a jar or pan with water, at least 1 liter, and hide it in the refrigerator. The next day, you can freely try homemade milk cheese. This recipe is very similar to what we looked at with step by step photos in the first version. Only it turns out salty.
Homemade cheese made from milk and cottage cheese
From milk and cottage cheese you can invent a type of cheese such as suluguni, or Adyghe cheese. They are very similar, especially in the method of preparation. There is one condition - Adyghe cheese needs to be boiled for no more than half an hour, but for suluguni the milk needs to be boiled longer.
- Milk – 1 liter. Milk for the recipe is taken from the store, above 3% fat content.
- Butter – 100 grams.
- Cottage cheese – 1 kilogram.
- Salt – 1 tablespoon.
- Eggs – 3 pieces.
- Soda – 1 teaspoon.
First of all, you need to boil the milk over low heat, after boiling, add the cottage cheese and cook, stirring, for about 1 hour - 40 minutes. We put everything in a colander and let the whey drain for about several hours.
We put the cheese mass into the pan, where we add the following products, they should be at room temperature, like the cheese: eggs, butter and salt. Mix well and put the mixture back on the fire for half an hour at medium power. After 10 minutes, remove the homemade cheese from the milk, transfer it to a bowl and leave to cool, then put it in the refrigerator until completely hardened. A little trick - grease a bowl or mold with oil to make the cheese come off easier. And you will need whey to bake delicious pancakes with cheese.
Homemade cheese made from milk and kefir
Very simple and economical recipe cheese, under exotic name"paneer". Instead of kefir, you can use plain yogurt without additives, or lemon juice or whey.
- Homemade cow's milk - 1 liter.
- Kefir – 200 milliliters.
We need to boil the milk over medium heat, then pour in the kefir, very slowly and carefully, stirring constantly. Leave it on the fire for a while, and when the curd appears on the surface, place it on cheesecloth and let it drain. Many people recommend not getting rid of the whey, since it can make a mountain delicious pancakes, or prepare okroshka, healthy drinks. And also – prepare low-fat cottage cheese.
Leave the cheese in gauze, tie it tightly, place it on a kitchen board, you need a press on top - place another one on the cheese cutting board, on which we install liter jar full of water. You can taste delicious homemade milk cheese after just a few hours spent under pressure and 1 hour in the refrigerator.
Homemade sour milk cheese
- Milk – 1 liter.
- Dill - half a bunch.
- Egg – 1 piece.
- Salt - to taste, no more than 1 teaspoon, so the cheese will look like Adyghe cheese.
Let's put the milk to sour for a few days in a dark place, maybe just under the table in the kitchen. Beat the egg well with salt, finely chop the greens and add to the egg. Now we add the products to sour milk and put on medium heat, stirring, until curd appears on the surface and the whey separates.
Place the mixture in a cheesecloth and colander and let the whey drain. Then we transfer it into a mold and leave it under a press (any container filled with water can serve as a press) for several hours. Then we put our homemade milk cheese in the refrigerator, try and enjoy.
Homemade hard cheese made from milk
- Milk – 1 liter.
- Eggs – 2 pieces.
- Butter – 100 grams.
- Homemade cottage cheese – 800 grams.
- Salt – 1 teaspoon.
- Soda – 1 teaspoon.
- Favorite seasonings and spices - you can use paprika, cumin, coriander, dried herbs, curry, turmeric.
Milk needs to be mixed with cottage cheese and put on low heat until the milk begins to boil (do not bring to a boil). Then we put it on cheesecloth, squeeze out the whey, let the rest of the liquid drain, leaving the cheese in a colander for an hour or two.
Meanwhile, mix eggs, salt with soda, seasonings and spices in a bowl. When excess whey remains in the pan, send the cottage cheese back to low heat, along with the butter, and also add egg mixture. You need to constantly stir the cheese mixture so that the food does not burn to the bottom of the pan. The mass will begin to thicken, stretch, and become homogeneous - this is a sign it’s time to turn it off.
We transfer it into a mold, put it in the refrigerator, let it cool, and try it.
Homemade cheese made from milk and sour cream “Mascarpone”
You can make this cheese yourself, since you can’t buy it everywhere and it’s expensive. And it’s ideal for preparing a dessert like Tiramisu, so let’s prepare mascarpone at home using a few ingredients.
- Milk – 200 milliliters.
- Sour cream – 700 milliliters (high fat content, about 30%).
- Lemon juice – 2 teaspoons.
Heat the milk together with sour cream over medium heat, do not bring to a boil, stirring constantly. After the temperature of the mixture rises to 70 degrees, add lemon juice and keep it on the fire for another 10 minutes, then turn it off, put it on cheesecloth, let it drain on its own, then, after an hour, squeeze it out well. Let it cool in the refrigerator in the form, and you can taste it with toast or in desserts.
Homemade cow's milk cheese "Mozzarella"
Making homemade cheese from milk like Mozzarella seems unrealistic, but everything is much simpler than you might imagine. After all, there are both simple and complex recipes small protein balls that are so delicious in salads and simply with hot croutons, or on pizza. The main thing is to find and purchase the required enzyme at the pharmacy, in our case pepsin.
- Full fat milk – 2 liters.
- Pepsin – ¼ teaspoon.
- Water – 2 liters.
- Lemon juice – 2 teaspoons.
- Salt – 2 teaspoons.
First of all, you need to dilute pepsin in 100 milliliters of water. Now put the milk on the fire and heat it without bringing it to a boil. Add pepsin and lemon juice, stir. When cheese appears on the surface and the whey begins to separate noticeably, turn it off and place the cottage cheese on cheesecloth, squeezing out excess moisture well.
Heat the whey again and add salt. Dip the cheese in gauze into boiling water for a few seconds, and repeat the same procedure three times. Next, we form mozzarella balls, let them cool, and hide our homemade milk cheese in the refrigerator. Remember, to keep mozzarella longer, you need to keep it in a jar with cooled whey.
Homemade milk cheese with garlic and carrots
- Milk – 1 liter.
- Cottage cheese – 1 kilogram.
- Butter – 70 grams.
- Sour cream – 3 tablespoons.
- Eggs – 3 pieces.
- Salt – 1 teaspoon.
- Soda – 1 teaspoon.
- Garlic - 3 cloves.
- Carrot – 1 piece, small size.
In the end, such cheese will turn out like marble, and with toast or croutons, or just for sandwiches on the road, it turns out simply delicious. Grate on fine grater carrots, mix it with cottage cheese and milk. Place on low heat and keep for 10 minutes, stirring. Place on cheesecloth and allow the whey and juice to drain. Squeeze out excess moisture.
Add soda, eggs, salt, garlic and butter with sour cream to the cottage cheese. Mix the ingredients thoroughly and simmer on low heat for another 10 minutes. The cheese will begin to turn into one lump, place it in a colander and let it cool. Then we transfer it into a mold and put it in the refrigerator once it has hardened.
If you or your family don’t like the taste of garlic, you don’t have to add it at all; instead, you can chop finely chopped greens, or don’t add anything at all except carrots. This dish looks and tastes amazing, as well as healthy.
Homemade milk cheese “cream cheese”
- Milk – 100 milliliters.
- Cottage cheese – 200 grams (it’s better to take homemade cheese so that the cheese turns out like melted cheese, tender, but a little fatty).
- Butter – 30 grams.
- Starch (you can take flour) – 1 tablespoon.
- Egg – 1 piece.
- Soda - a little less than half a teaspoon.
- Turmeric seasoning is for color, and if you want the taste to be felt, add more.
This homemade cheese from milk and cottage cheese is prepared very quickly, but it turns out just great, the consistency and taste is like expensive store-bought cream cheese. To prepare it, you need to make Bechamel sauce, and also mix some ingredients with a blender. So: mix in homogeneous mass cottage cheese with egg, soda and salt.
Let's prepare the Bechamel sauce: melt the butter in a saucepan and add flour to it, stirring well so that there are no lumps. Add milk, mix again, if you like, add your favorite seasonings, heat well, but don’t bring to a boil.
After 5 minutes, when the sauce becomes like 20% sour cream, add cottage cheese with egg, soda and salt, mix and heat well for 5 minutes, again without bringing to a boil. Add turmeric for color, or any other favorite ingredients, for example, herbs or smoked meat, garlic, and so on.
Transfer the cheese to a jar and cool in the refrigerator, or eat it hot, spread on white bread toast.
Homemade cheese made from milk, yoghurt and cream “Fromage-Blanc”
- Milk, at least 3% fat – 2 liters.
- Yogurt without additives, natural – 300 milliliters.
- Cream, 20% fat – 250 milliliters.
- Lemon juice – 2 teaspoons.
Heat the milk and cream over low heat, stirring occasionally, without bringing to a boil. In a plate, mix lemon juice with yogurt. Add the yogurt mixture to the milk and cream, stir and leave on low heat, without bringing to a boil.
As the mixture heats up, it will begin to curdle and pieces of cheese will appear on the surface. When the whey has noticeably separated, turn off the heat and leave in a warm place for 1 hour, covered in a saucepan. After this, you need to place the cheese in a colander, which we cover with several layers of branding, and wait for the excess moisture to drain. By the way, it’s better to leave the whey and make delicious pancakes.
The more whey drains, the drier the cheese will be; especially dry fromage is needed for baking cheesecakes, and wetter ones are needed for sandwiches. We leave it for several hours - a day, under pressure: we transfer the cheese into a mold, put a cutting board on it, on which we place a liter jar filled with water. Let cool and store in the refrigerator.
Homemade cheese made from milk and whey “A la Ricotta”
- Milk – 1 liter.
- Whey – 5 liters.
- Wine vinegar - 3 tablespoons.
So the whey came in handy for making homemade cheese, which we got, excuse the tautology, from cheese. So, in a large saucepan you need to warm the milk mixed with whey well, but do not boil, turn the heat to low and mix lightly. Now we add vinegar, heat for another 7 minutes, then cover tightly with a lid, remove from heat and leave on the stove for a day.
The next day, you should put the cottage cheese on cheesecloth, squeeze out the excess, and let the cheese stand for about 2-3 hours so that it does not become very dry. Don't leave for more for a long time. Now you can put it in the mold and immediately try delicious sandwiches.
Homemade milk cheese “sweet curd”
- Baked milk – 1 liter.
- Medium fat sour cream – 1 cup.
- Cane sugar – 2 tablespoons.
- Eggs – 1 piece.
- Soy sauce – 1 tablespoon.
- Seasonings and spices - to taste. For example, cinnamon and cloves, nutmeg.
Put the milk on low heat and, without bringing it to a boil, heat it well, stirring occasionally. Meanwhile: mix seasonings with sugar and grind with egg. Here, after the sugar has melted, add a spoonful of soy sauce.
Mix the heated milk and a mixture of eggs, sugar and seasonings with the sauce. When the curdled mass appears on the surface, turn off the heat and leave in the pan for 40 minutes.
Then place the cheese on cheesecloth, strain out excess liquid, and if necessary, squeeze out the whey. Now we put it into a plate and put it under a press (you can make it out of anything that weighs more than 1 kilogram, for example, cover a mold with cheese with a board, put a liter jar of water or a saucepan, or a weight on top). Cool in the refrigerator and serve with anything, ideal for sweet pancakes.
On store shelves you can find various varieties and types of cheeses.
Most of them were brought from abroad - from Switzerland, Holland, France or Italy.
Although due to the influence of sanctions and Russian cheeses no longer in the minority.
But the prices for good cheese are very high.
And who can guarantee that store-bought cheeses contain no preservatives, thickeners or flavorings?
People knew about cheeses several centuries ago, when it was not possible to mass produce this product. Every family knew the recipe for making cheese, because making cheese with your own hands is not at all difficult. You can make cheese from store-bought pasteurized cheese, cow cheese, goat cheese, and even soy milk. The essence of the preparation is either boiling milk with coagulating enzymes or melting dairy products. There are a great many recipes for making homemade cheese. Read on in the article to learn how to make cheese at home from milk.
Making homemade cheese from milk: cooking features
No cheese recipe is complete without milk, so you should be careful when choosing this ingredient. If the recipe does not specify how much fat the milk should be, then it is better to use homemade farm milk. If it is not possible to purchase farm milk, it can be replaced with store-bought milk with a maximum fat content and a minimum shelf life.
In addition to milk, many cheeses contain homemade cottage cheese is also included. And you need to be careful with this product - it is rarely found in grocery stores real cottage cheese, mostly available for sale curd or curd product. From curd mass real cheese will not work. Therefore, it is better to purchase cottage cheese from farmers or make it yourself at home. Only in this case can you be sure of the quality of the cheese produced.
Don't expect homemade cheese to be as hard as store-bought cheeses. Homemade cheeses are much more tender and softer. But if you wish, you can make the cheese harder, because the hardness of this product depends on the pressure of the press. Accordingly, if you need hard cheese, then the press should be as heavy as possible.
Choosing low-fat foods You need to be prepared for the fact that a lot of whey will be released and you will get relatively little cheese. The higher the fat content of the cheese, the more buttery and tender it is, which undoubtedly has a positive effect on taste qualities product.
As for hard cheeses, it is better that after cooking such cheese lies for some time - “ripe”. The taste will become brighter and richer. However, you need to keep in mind that cheeses weighing half a kilogram or more ripen well. Therefore, to make homemade hard cheese tastier, you should not skimp on the ingredients and it is better to wait a few days after preparing it.
As for devices for making homemade cheeses, everything is not so scary. A mold for cheese, if it is missing, can be easily replaced with an ordinary colander, sieve or fine mesh that comes with the deep fryer. And as a press you can use a jar filled with water.
Whey is released during the cheese making process. Many people simply pour it out, but whey can be used in some dishes. Thin openwork pancakes easily obtained from a whey test. Some people use this product when preparing okroshka.
How to make cheese at home from milk: preparing hard cheese
Hard cheeses are made by boiling dairy products with curdling enzymes. During the manufacturing process, whey is released, and the more whey is separated, the harder the cheese will be. Hard cheese must be kept under pressure, then it will turn out denser. Let's take a closer look at the most popular recipes preparing hard cheeses from milk at home:
1. Adyghe cheese
This recipe is the easiest to prepare and requires little financial investment. The result is the most delicate cheese without preservatives, flavor enhancers or flavorings.
Ingredients: Pasteurized milk (you can use farm milk than fattier milk, the better) – 3 l, kefir (preferably farm or homemade) – 1 l, salt – 1.5-2 tsp. (you can do more, you can do less - you should focus only on your own taste)
1) The specified amount of kefir must be poured into a deep saucepan and put on low heat. It is better if the kefir is not low-fat, but as fat as possible. Cook kefir over low heat until the curds separate from the whey and float to the surface.
2) The next step is to separate the curds from the whey. The serum must not be thrown away! It will come in handy later in the cooking process. It must be left at room temperature to sour for two days.
3) Pour the specified amount of milk into a deep saucepan and bring it to a boil. Then you need to reduce the heat and pour in the same whey that has been turning sour for 2 days. Mix well and cook over low heat until the cheese rises to the top.
4) Next, you need to strain the cheese and separate it from the liquid. Add salt to the cheese and stir. After this, the resulting mass must be placed in gauze and hung over a container or over a sink. This must be done to allow the remaining liquid to drain.
5) After 30 minutes, remove the cheese from the cheesecloth, place in a clean bowl and place under a press. The water that has separated from the cheese must be drained. The cheese should remain under pressure for at least 3-4 hours in the refrigerator.
2. Hard homemade cheese without eggs
This cheese recipe, like the previous one, is ideal for vegetarians whose lifestyle involves excluding eggs and animal enzymes from their diet. This recipe, similar to the first one, is very simple.
Ingredients: Milk (same as in the previous recipe, it is better to take thicker milk) – 1 l, butter – 100 g, cottage cheese (preferably farm or homemade) – 1 kg, salt – 1-2 tsp. baking soda – 0.5 tsp. turmeric – ¼ tsp. black ground pepper- ¼ tsp. asafoetida – 1 pinch (seasonings are indicated in the recommended amount, you can add or reduce the amount, focusing on your own taste sensations).
1) Milk must be poured into a deep saucepan, placed over high heat, and brought to a boil. Add cottage cheese in the specified amount to boiling milk and bring to a boil again. Immediately after boiling, the stove must be turned off.
2) The contents of the pan must be strained through cheesecloth. The liquid that separates during straining must be drained. Next, you need to continue working with the mass that remains in the gauze. You can hang the gauze for 10 minutes to drain the liquid, or simply squeeze the workpiece well in the gauze with your hands.
3) The butter must be melted in a frying pan. Then add the resulting curd mass to the pan, mix well, break up the lumps. It takes a couple of minutes to fry the mixture. While stirring, add salt, soda and seasonings. The result should be a mass of viscous consistency.
4) Hot cheese must be transferred to a mold and cooled for several hours. It is better to use a silicone mold, since the cheese comes away from its walls better. After the cheese has cooled, you can eat it.
3. Mozzarella at home
If you need to learn how to make Mozzarella cheese at home from milk, you are exactly at the right place. There are 2 options for making this cheese at home. One of them is using rennet(an enzyme of animal origin), and the second - from dairy products with vinegar. The most successful of these two options is undoubtedly the first. But vegetarians should not eat this cheese, as it contains rennet. IN this recipe pepsin (animal enzyme) is indicated, you can buy it at the pharmacy.
Ingredients: Milk (necessarily full fat, at least 6%) – 2 l, water – 1.5 l, lemon juice and salt – 2 tbsp each. each, pepsin – ¼ tsp. or on the tip of a knife, but if you get a little more, don’t be afraid - this enzyme is safe for the human body.
1) Add pepsin to half a glass of water (preferably warm or room temperature).
2) Pour milk into a deep saucepan and place over medium heat. You need to heat the milk to 70 degrees. Then diluted pepsin and lemon juice are added.
3) Next, the process is very fast - the whey will begin to separate immediately. There is no need to wait for it to boil. Immediately after the whey is completely separated, you need to carefully drain it (the whey will still come in handy). The remaining hot mass must be squeezed out by hand.
4) Pour water into another pan and heat to 90 degrees. Immediately after heating, remove the pan from the stove, add salt to the water and stir. Then you need to place the cheese in water for 2 minutes to make it softer. Remove the cheese from the water, stretch, knead, while dipping the cheese into the water several times for a couple of minutes. The cheese mass should be smooth and homogeneous.
5) The resulting mass should be placed on a board, kneaded with your fingers, and then folded into an envelope and sent back into hot water.
6) Spread cling film on the table, put the cheese mixture on it and roll it into a “sausage”. Wrap the resulting “sausage” tightly with film and tie it with a string in several places to form small balls.
7) After cooling, remove the cheese from the film and transfer it to a container with the whey that remained at the very beginning of cooking. Keep homemade mozzarella It is necessary to keep the serum in the refrigerator.
How to make cheese at home from milk: preparing soft cheese
As a rule, soft cheese is the easiest to prepare compared to hard cheese. Let's look at a couple delicious recipes cheeses that can be easily prepared at home:
1. Philadelphia cheese
This cheese is not cheap in stores and is used quite widely. Many people are used to meeting this soft cheese as part of rolls, but it can also be used in the preparation of baking creams.
Ingredients: Milk (necessarily full-fat, otherwise you won’t get cheese) – 1 l, kefir (low-fat, or even low-fat) – 0.5 l, chicken egg – 1 piece, salt and sugar – 1 tsp each. each, citric acid - 1 pinch or on the tip of a knife.
1) Pour milk into a saucepan and put it on fire. Stirring constantly, add sugar and salt, bring the milk to a boil.
2) Immediately after boiling, add cottage cheese to the milk and stir. You need to cook until the mass curdles. After this, strain the mixture, put it in cheesecloth and hang it in a container or over the sink for 10 minutes to drain off the excess liquid.
3) At this time, while the curd mass is draining, you need to beat the egg and a small amount of citric acid. Then carefully add the gauze mixture and continue beating. The cheese should be smooth and fluffy.
If desired, before putting the cheese in the refrigerator, you can add chopped herbs to it. Such delicate cheese must be stored in the refrigerator, but no more than one week.
2. Mascarpone at home
There are many variations in the preparation of this cheese, and all of them do not involve cooking. This is a “cold” cheese, the lightest of all homemade cheeses. Ideal for making cream cheese. There is no milk in the ingredients in this recipe, but it will be better if the cottage cheese, which is necessary for making this cheese, is made from farm milk at home.
Ingredients: Cottage cheese (fat) – 200 g, cream (fat, 33%) – 200 ml.
1) Granular cottage cheese does not have the right consistency for cheese, and the curd mass is inferior in fat content and sometimes includes unnatural components in its composition. Therefore, the cottage cheese used must be rubbed through a sieve 2-3 times.
2) Then you need to add cold cream to the cottage cheese. Using a mixer or blender, beat the cottage cheese with cream at low speed. The cheese will be ready as soon as the whipped mass becomes homogeneous. Stores in the refrigerator for up to one and a half to two weeks.
- Cottage cheese – 2 kg
- Cow's milk (you can make homemade cheese from goat's milk) – 2 liters
- Butter – 200 g
- Eggs – 2 pcs.
- Tea soda – 1 tablespoon
- Salt - to taste
(it's better to take homemade cottage cheese, at the market with a familiar milkman)
Cooking process:
Very interesting recipe making cheese at home from Valentina Gorbacheva, light, fast and easy to prepare:
When I had a household, I often made delicious homemade cheese from milk and cottage cheese for myself. Making cheese at home is very simple, the main thing is that the products are of high quality. The recipe for making homemade cheese can be changed; when cooking cheese, add dried cumin seeds aromatic herbs(for example, Provençal or Italian), Sun-dried tomatoes, dried bell pepper(paprika) or just chopped dill, parsley and cilantro.
To get a harder cheese with a low fat content, you can reduce the amount of butter, add 100 -150 g of it. But you can’t spoil the porridge with butter, so my homemade cheese also turned out delicious, here it is in the photo.
Of course, it may not be the same as store-bought, but it is environmentally friendly and you know that everything in your homemade cheese is natural, from a cow, fresh and there is no palm oil, without dyes and preservatives. Initially, in preparing my homemade cheese, I used 3 liters of milk per 1 kg of cottage cheese, then I tried to reduce the amount of milk. I didn’t notice any difference in the quality of homemade cheese, so I started adding enough milk so that it just covered the cottage cheese.
PREPARING HOMEMADE CHEESE FROM MILK AND Cottage Cheese
I put 2 kg of cottage cheese in a saucepan and poured in 2 liters of milk. I put it on fire. Stirring lightly (mostly only along the bottom, the cottage cheese may stick) so that the mass is evenly heated, bring the milk and cottage cheese to a hot state. Once you see whey forming, it's all done. The cottage cheese becomes like soft plasticine. There is no need to break this curd ball too much. In time it takes 7-10 minutes, no more.
Then you need to separate the whey from the resulting cheese mass, I usually put it on cheesecloth, you need to try so that, if possible, all the liquid runs away and the curd mass is almost dry, without whey. Then put the resulting mass into the casserole where you will cook homemade cheese, 200 g of softened butter, 2 eggs, 1 tbsp. l. soda and salt. Salt, of course, to your taste, someone likes it salty cheese, someone lightly salted.
Mix all the ingredients for homemade cheese in a casserole or other dish with a thick bottom (not enameled) and put on fire.
Making cheese at home requires constant monitoring, so you should not deviate from it, as the cheese may burn during cooking. Stirring constantly, cook over medium heat, the curd mass will begin to melt and stretch, you need to boil the homemade cheese for about 5-7 minutes. I have a wooden spoon with which I constantly stir the cheese mass. You will be able to tell when the cheese is ready. It will be sticky and viscous. You can determine the readiness of the cheese by testing it by testing it, if it sticks to your teeth, then that’s it, it’s ready! Another sign that the cheese is ready is that it begins to pull away from the walls of the container in which it is cooked.
Then you pour it out hot cheese homemade into any container (cup or container) to give it shape. The cauldron must be handled with care, as the cheese mass is very capricious. Cover the top of the warm homemade cheese with cling film so that the crust does not dry out.
I got it homemade cream cheese, it is not entirely hard, because it has a lot of fat, but it holds its shape and can be cut with a knife.
Tips from the Notebook:
- The remaining whey from making homemade cheese from milk and cottage cheese can be used in baking or put on it yeast dough for bread or in the summer prepare okroshka with whey.
- I would like to highlight separately: the store often sells not cottage cheese, but a COOK PRODUCT, which in its composition is not cottage cheese at all, such fake cottage cheese will not make cheese, it is better to buy real farm cottage cheese with milk and get good result and the taste of homemade cheese! It is better not to use ultra-pasteurized and sterilized milk from boxes.
We also have a recipe on our website for more diet cheese on kefir, try this too:
Bon appetit and delicious cheese wishes you Notebook recipes!
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