Self-manufacturing cheese has many benefits. This ensures the naturalness of the product, the absence of harmful chemical components in the composition. Exists a large number of recipes on how to make delicious cheese from milk at home. Production is carried out by one of two methods: melting dairy products or mixing milk with bacteria and enzymes that accelerate the coagulation of the product.
Adyghe
cook Adyghe cheese at home from milk is not difficult, subject to a certain technique.
Cooking technology
In a non-stick container over low heat, heat 1 liter of kefir, stirring continuously, until curdled. Then strain the contents of the dishes, while the resulting cottage cheese can be eaten, and the whey must be left in the room for a couple of days.
When it turns sour 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 in the need to marinate it in a solution saturated with salt.
Cooking technology
Heat 4 liters of milk to 38 degrees and introduce rennet, according to the instructions for it. Stir everything, remove from heat and put for 40 minutes in the room.
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. For its manufacture, water and salt are mixed, in accordance with taste preferences. Cheese should be soaked in the solution for a day. After that, you can give the product an attractive shape, for example, weave it into a pigtail.
Cheese
The salty variety of the product is often used in salads. When making cheese at home from milk, spices can be added to the recipe to add spice.
Cooking technology
Bring 1 liter of milk to a boil over low heat. When this happens, put salt (2 tablespoons). The fire does not need to be reduced.
Beat a mixture of 3 eggs and 200 grams of sour cream and pour it into milk, stirring the solution all the time. Boil 5 minutes.
If the whey is rejected from the resulting cheese, strain the composition in a colander with a gauze pad, the ends of which then cover the cheese and hang it for 3 hours. Then, the resulting product is placed under a press until it becomes elastic.
Dutch
In the manufacture Dutch cheese at home, from milk, you will definitely need butter. If the mass begins to stick to the walls of the dishes, you need to slightly increase its amount in order 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. Further, the composition must be cooked over low heat until whey is formed.
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 that, the fire should be turned off. Slightly cooled cheese must be given the desired shape with your hands and placed under the load. The product should be placed in the refrigerator until hardened.
From sour milk
If the milk is sour, do not rush to get rid of it. There is a mass 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 whipped composition into a bowl and place over moderate heat. Wait for the solution to boil and cook until curdled.
Further, the composition must be drained into a colander, the surface of which is lined with a gauze layer, the ends of which are covered with cheese, oppression (a small load) is placed on top. The product is placed in a cool place for a couple of hours.
From goat's milk
To make cheese from goat milk at home, abomasum can be used - an organic substance that is synthesized by the goat's stomach. However, instead of this expensive substance, other fermentation methods are quite applicable (using citric acid, vinegar, yogurt).
Cooking technology
Squeeze the juice from one medium sized lemon. 2 liters of goat's milk should be pasteurized, for this purpose you need to pour it into a saucepan, place on fire, salt (a pinch of salt). Wait until small bubbles appear (do not boil), then remove the dishes from the stove.
Pour the squeezed lemon juice into the milk immediately, stirring the resulting solution. Quite quickly, it will begin to coagulate, resulting in the formation of 2 serums: white curd and slightly yellowish in color.
After the gauze with the curd part, roll up and squeeze. Now we need to form the required shape of the product. Place the cheese, together with the gauze layer, under oppression (a container of water is suitable for this purpose) until it becomes dense. You can do without molding by molding the cylinder with your hands.
From pasteurized milk
Make it like this milk product can be not only from the village, but also from store products. Cheese from pasteurized milk, prepared at home, in terms of taste and price, will favorably surpass the product from the store.
Cooking technology
300 grams of sour cream (20%) and beat 4 eggs. One and a half liters of pasteurized milk (3%) salt (2 teaspoons) and place on the stove. Wait for it to boil and pour in the whipped composition, stirring constantly. Simmer mixture over low heat until curdled.
Cover the resulting composition with gauze edges, place a load on top. Keep the product under it for 3 hours.
From baked milk
For this recipe, you will need dry consistency cottage cheese, preferably natural. Ready cheese from baked milk at home acquires a light brown color.
Cooking technology
Combine a kilogram of cottage cheese with a liter of baked milk. Heat this composition to a boil and cook, stirring constantly for 10 minutes. Then place the composition in a colander lined with gauze and strain.
The resulting cottage cheese should be thoroughly kneaded and placed in a dish, preferably non-stick. Add the rest of the ingredients: 2 chicken eggs, 1 teaspoon of salt and soda, 80 grams of butter. Mix 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 that, the composition is transferred to a container for solidification and placed in a cool place. The cheese is ready when it acquires a dense texture.
Mascarpone
Making Italian Mascarpone cheese from milk at home is quite simple and you can taste it immediately after production.
Cooking technology
Mix 800 milliliters of sour cream and 200 milliliters of milk until the composition is homogeneous. Place the mixture on fire and heat it, but you cannot boil it, otherwise the product will not work.
Pour the contents of the pan into a colander lined with gauze for 1 hour to remove the liquid. Then gently squeeze the cheese, transfer to a bowl, and be sure to close the lid. It is advisable to put it in the refrigerator to cool, but you can immediately taste it.
mozzarella
The recipe calls for full fat milk and pepsin. The enzyme can be purchased at a pharmacy or in specialized stores. To make Mozzarella cheese at home, a solution of pepsin 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, ready-made pepsin solution, and mix everything.
Wait for complete curdling, this will happen quickly enough, you do not need to bring the milk to a boil. Then leave the cheese mass, and drain the liquid.
After heating the water to 90 degrees and 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 mass is hot, so you need to cook with gloves.
Repeat the immersion of the product in water again. Then with cling film soft cheese roll into a sausage and form balls with a special twine, then they need to be cut off.
Mozzarella is stored in a closed container with the rest of the brine.
Paneer
This product has a rather strong sweetish milky taste. Therefore, when making Paneer cheese at home from milk, you can put seasonings or more salt in it.
Cooking technology
Bring 2 liters of milk to a boil over medium heat, you can salt it. Dilute 50-70 milliliters of lemon juice in half a glass hot water. Then pour into milk while boiling. In this case, the mixture must be continuously stirred.
After curdling, remove the pan from the stove. Throw the composition on gauze and squeeze. If you want to make a solid product, you need to place it under the 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 more useful products from the store. Various seasonings can be added to processed cheese made 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 on a small fire, stir continuously. When melting the mixture in a saucepan, put salt and 2 tablespoons of butter to taste.
The composition should be completely homogeneous. Next, the hot mixture must be poured into a convenient container. After cooling for 12 hours, send it to the refrigerator.
Pickle
This product should have a pronounced salty taste. In the manufacture pickled cheese at home, from milk, you can additionally lubricate its side surfaces with salt.
Cooking technology
Beat 2 eggs with sour cream (500 grams) and kefir (200 grams).
Bring the milk to a boil and season with salt (2 tablespoons). After that, pour it into the whipped mixture. And again beat everything with a whisk.
Place the cheese under the load and put in the refrigerator for the whole night.
Ricotta
Manufacturing Italian cheese Ricotta at home from milk is not difficult and takes a little time, the result is the most delicate product.
Cooking technology
1 liter of milk should be heated, but not brought to a boil. It's best to take it off the stove. AT hot product add the 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 before curdling. Then throw it on gauze in a colander and hang by the edges until the liquid drains completely.
Creamy
Cooking this product takes a long time. When making cream cheese at home, about 1 kilogram of the product will be obtained from milk according to this recipe.
Cooking technology
A liter of milk (3.2%), 0.5 liters of cream (20%) and 400 milliliters of sour cream (20%) are placed in a saucepan, mixed until smooth and left in a warm place for 7 hours (no more than 8). You can put dishes in a basin with warm water. It is impossible to overheat, overexpose and interfere with the mass. As a result, a whole bunch should form in the shape of a pan.
After that, the dishes are placed on small fire, it is necessary to ensure that there is no overheating, and the mass does not boil. Do not mix cheese. Soon the whey will begin to separate, it is brought almost to a boil (appearance of small bubbles).
Suluguni
This product is of Georgian origin. When making pickled suluguni cheese at home from milk, some features of the technology for its preparation should be taken into account.
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 curdled.
Transfer the resulting cottage cheese to cheesecloth in a colander. When the liquid drains, 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 a soft consistency.
Cooking technology
Mashed cottage cheese (700 grams) pour 1 liter of milk. Then heat the composition over low heat.
The mixture must be stirred until a whey of a yellowish color is discharged. In this case, the cottage cheese should acquire a solid consistency. Next, place the composition on gauze.
Butter (2 tablespoons) must be melted in a non-stick pan. Then add 2 eggs, 2 teaspoons of salt, 1 teaspoon of baking soda and cottage cheese.
The mass must be kneaded until it becomes homogeneous. The longer you stir, the thicker the cheese will be. The kneading time is usually about 20 minutes.
After the composition is laid out in a form covered with cling film and put in a cold 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 salt to taste. Cook 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 firmer the consistency of the cheese will become.
Philadelphia
Making a product according to this recipe takes a 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 put in it 1 teaspoon of sugar and salt. While stirring, bring the mixture to a boil.
After adding half a liter of kefir. Again, stir continuously until the mixture is curdled.
Squeeze the resulting mass lightly through gauze and hang by the edges until the liquid stops draining, 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 useful. After all, in the process of preparing the product, only natural ingredients, because it does not contain preservatives and other artificial additives. How to make homemade cheese from milk? Popular recipes are presented in sections of the article.
Variety of options
Many types can be made at home this dish. Those who adhere to the principles healthy eating, use ingredients with a low percentage of fat content for its preparation. In addition, there are many varieties of such food. You can make cheese with a soft or hard texture, melted or creamy.
The product is used for making sandwiches, added to pizza, pasta, casseroles, vegetable salads. This food is not only tasty, but also healthy. It is readily eaten by both children and adults. 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 needs 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 prepare cheese with a special sourdough. It is called rennet. However, many cooks do without this product.
A simple meal recipe
To prepare it, you need:
- 500 milliliters of milk.
- Half a kilo 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 pot and a wooden spatula. Milk is placed in a bowl, combined with cottage cheese, put on a stove and boiled over low heat. Products need to be stirred from time to time. After the mass reaches a boiling state, it is cooked for another fifteen minutes. Whey should separate from milk. The mixture is poured into a colander lined with gauze. Waiting for the liquid to drain completely. In a bowl in which the mass was cooked, butter is placed. After the product has melted, an egg and soda are added to it. The components are mixed with a wooden spatula. A mass of milk is placed in a bowl, cooked for another five minutes over low heat. You can put some whey in the pan.
Products must be mixed from time to time. When the mass is well boiled, it should be put in a plastic mold. The cooled product is removed in refrigerator compartment.
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.
You do not need to use sourdough to prepare the dish. How to make homemade cheese from sour milk? Dill needs to be rinsed and chopped. The egg is rubbed with salt using a mixer. Combine with chopped greens. The products are mixed well and placed in a large bowl. Add sour milk. Put the pan on medium heat, cook the mass 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 put under oppression. It must be kept in a cool place for about two hours. Then the mass is placed in another vessel and cleaned in the refrigerator for thirty minutes. The next section of the article tells you how to make cheese from milk and vinegar at home.
Another easy recipe
The composition of the dish includes the following products:
- Milk in the amount of 19 liters.
- Six small spoons of liquid rennet.
- 2 tbsp. l. white wine vinegar.
How to make homemade cheese from milk and vinegar? The recipe for the dish is presented in this section. To prepare the dish, you need a large dish. 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 must also be placed in the bowl. The ingredients are mixed with 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 rammed 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 over the plates so that the liquid can drain completely. After that, the forms should be turned over. Place the product in other containers. After 24 hours, the cheese can be tasted.
How to make homemade cheese
The composition of 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 according to this recipe? The method of preparing cheese is described in this chapter. To prepare the dish, eggs must be ground with sour cream in a large saucepan. Combine with milk and put on fire. The ingredients are boiled, stirring occasionally. They are waiting for the mass to reach a boiling state 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 flowed out of the mass. Then the cheese is wrapped in cloth and put under pressure. Keep in a cool place for several hours. Then the product must be removed to the refrigerator.
Recipe without adding eggs
The composition of the dish includes the following components:
- Half a liter of milk.
- Cottage cheese in the amount of 500 grams.
- Half a small spoonful 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? Cottage cheese must be ground with a blender. The resulting mass should have a uniform texture. A bowl of milk is placed on the stove. Bring to a boil. Combine the product with cottage cheese. The mass must 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 a 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 with a blender. Then they are heated over low heat, stirring occasionally. The mass should be well separated from the walls of the vessel. It is removed from the fire 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 removed to the refrigerator. After thirty minutes, the dish can be tasted.
goat milk cheese recipe
The composition of the meal includes the following components:
- Kilogram of cottage cheese.
- Baking soda in the amount of 12 grams.
- Three liters of goat's 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 dish. Milk is placed in it, put the pan on the fire and bring to a boil. Then add curd to the mass. The products are cooked for another twenty minutes, stirring occasionally. The colander should be covered with a thick layer of gauze. Place a mass on it and wait until all the liquid has drained. Then the cheese is transferred to a plate. Combine with egg, butter, soda, salt. The bowl must be placed on water bath and cook for ten minutes from the moment the water starts to boil. The mass is transferred to a plastic bottle with a cut off top, which is removed to the refrigerator and kept there until it cools.
A dish with a soft texture
How to make homemade cheese from milk according to this recipe?
For cooking, you will need the following products:
- Two large spoons of salt.
- Two liters of goat's milk.
- Sour cream in the amount of 400 g.
- Six eggs.
Milk is combined with salt in a large bowl. The pot is put on fire. Bring to a boil. Eggs should be rubbed 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. Put the mixture on it. All whey must drain. Then the cheese is wrapped in a layer of cloth and placed under a weight of about 1 kilogram. Keep under pressure for about five hours. Then the dish is removed to the refrigerator.
How to make homemade cheese from cow's milk in a slow cooker?
The composition of the meal includes:
- One egg.
- Sour milk in the amount of 1 liter.
- A small spoonful of salt.
This is a pretty simple and quick recipe. How to make homemade cheese from milk in a slow cooker? Eggs are combined with salt. Beat well with a mixer or whisk. Mix with milk and put in the bowl of the device. The product is prepared in the "Pie" program for about a quarter of an hour. The colander is covered with several layers of gauze. Place a mass in it and wait for all the liquid to flow out of it. The cheese is then wrapped in cloth.
Put 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, the dish can be taken out and tasted. If the hostess 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. Delicious, healthy (without any harmful food additives), tender - this is what cheese is made from milk, cooked at home according to the recipe below. This cheese is best made 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 fire. It will need to be brought to a boil.
2
. While the milk is boiling, prepare the sourdough. Wash the eggs thoroughly, develop into a cup.
3
. Beat the eggs with a whisk until smooth.
4
. Add sour cream.
5
. We mix. We get the starter for homemade cheese. Salt can be added to sourdough or milk, whichever you prefer. By the way, the amount of salt, then adjust to your liking. With one teaspoon, this cheese is slightly salty.
6
. When the milk boils, pour the starter into it.
7
. Cook on low heat for 10 minutes. Constantly stirring. The milk curdles and the whey separates from the curd.
8
. Gauze, rolled up in 3-4 layers, put in a sieve or colander. We merge. The cheese mass remains on the gauze, the whey flows down.
Cheese sourdough at home
Cheese sourdough in the first stage 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 are in next time will cook homemade cheese, just add it to the whey (it should be room temperature) 1 tablespoon of 9% vinegar. Cheese sourdough is ready.
Thus, in your refrigerator there will always be homemade cheese starter.
9
. We cover the workpiece of homemade cheese with gauze on top.
10
. Then with a flat plate.
11.
And put a press on top of the plate. In our case, this three-liter jar with water. We leave for 5-6 hours.
Delicious homemade cheese is ready
Enjoy your meal!
Recipes and secrets of homemade milk cheese
Cheese lovers are well aware of many varieties and the richness of their tastes. There are so many varieties, starting with cottage cheese and ending with fragrant parmesan, and processed cheeses, and light like mozzarella and feta, and oily hard, 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 useful, because only you will not add various harmful chemicals, flavor enhancers and so on 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 brag about our inventions of cheese art in front of our relatives.
Homemade goat cheese
A few words about how you can diversify homemade cheese from milk. Well, this cheese goes well with herbs, as well as cumin, coriander. These seasonings can be added both inside and roll the finished piece of cheese, and let it harden like that. For starters, it's worth trying goat cheese for a simple and quick recipe:
- Goat milk - 2 liters.
- Vinegar food - 4 tablespoons.
- Salt - to taste, about 40 grams.
Heat the goat's milk in a saucepan over very low heat. It is necessary to constantly stir a little. In order for the milk to begin to curdle - to turn into cheese, you need to pour in the vinegar, and, without ceasing, stir. The cheese should become thick, turn into whole piece, only gentle stirring will prevent the cheese from breaking into pieces.
Turn off the heat and put the cheese on cheesecloth, let the whey drain well. The more whey that leaks out, the drier the goat cheese will be. Mix cheese with salt and put in a form convenient for you, leave in the refrigerator to harden.
Homemade cow's milk cheese
From cow's milk you can cook almost all the seen and unseen varieties of cheeses. For example, you can always have homemade cheese made from milk like feta cheese in your refrigerator, because it is quick and easy to prepare, and you won’t spend a lot of money on making it. 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 take care of the remaining ingredients. Eggs should be beaten well with sour cream, and then pour this mixture into milk, stirring constantly so that the food does not burn.
After 10 minutes, pieces of cheese will appear on the surface, which must be thrown onto cheesecloth, then let the whey drain for several hours. Then it is necessary to give the cheese a shape, for this we make the so-called press: without taking it out of gauze, put the cheese on a board, cover it with another kitchen board, and put a jar or pot of water on top, at least 1 liter, and hide it in the refrigerator. The next day, you can freely try homemade cheese from milk. This recipe is very similar to what we considered with step by step photo in the first option. It just comes out salty.
Homemade cheese from milk and cottage cheese
From milk and cottage cheese, you can invent such a variety of cheese as suluguni, or Adyghe cheese. They are very similar, especially in the way they are cooked. With one condition - Adyghe cheese should not be boiled for more than half an hour, and for suluguni, milk needs to be boiled longer.
- Milk - 1 liter. Milk for the recipe is taken store-bought, above 3% fat.
- Butter - 100 grams.
- Cottage cheese - 1 kilogram.
- Salt - 1 tablespoon.
- Eggs - 3 pieces.
- Soda - 1 teaspoon.
First of all, you need to boil milk over low heat, after boiling add cottage cheese and cook, stirring, for about 1 hour - 40 minutes. We throw everything in a colander and let the whey drain for about a few hours.
We put the cheese mass in the pan, where to add such products, they should be at room temperature, like cheese: eggs, butter and salt. Mix well and put the mass back on fire for half an hour at medium power. After 10 minutes, remove homemade cheese from milk, transfer to a bowl and leave to cool, then hide in the refrigerator until completely solidified. A little trick - grease a bowl or mold with butter so that the cheese falls behind more easily. And whey will come in handy in order to bake delicious pancakes for cheese.
Homemade cheese from milk and kefir
Very simple and economical recipe cheese, under exotic name"paneer". Instead of kefir, you can take plain yogurt without additives, or lemon juice, whey.
- Homemade milk, cow's milk - 1 liter.
- Kefir - 200 milliliters.
We need to boil milk over medium heat, where then pour kefir, very slowly and carefully, constantly stirring. Leave for another time on the fire, and when the curd appears on the surface, put it on cheesecloth and let it drain. Many people recommend not to get rid of the serum, because it can make a mountain delicious pancakes, or cook okroshka, healthy drinks. And also - cook low-fat cottage cheese.
Leave the cheese in gauze, tie it tightly, put it on a kitchen board, you need a press on top - put another one on the cheese cutting board on which we install liter jar full of water. Delicious homemade milk cheese can be tasted after 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.
Let's put the milk to sour, for a few days in a dark place, you can just under the table in the kitchen. Beat the egg well with salt, and finely chop the greens and add to the egg. Now we add products to sour milk and put on medium heat, stirring, until the curd appears on the surface, and the whey separates.
We throw back the mass on gauze and a colander, let the whey drain. Then we shift it into a mold and leave it under pressure (any vessels filled with water can serve as a press) for several hours. Then we put our homemade cheese from milk 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 paprika, cumin, coriander, dried herbs, curry, turmeric.
Milk must be mixed with cottage cheese and put on a slow fire until the milk begins to boil (do not bring to a boil). Then we recline it on gauze, and squeeze out the whey, let the rest of the liquid drain, leaving the cheese in a colander for an hour or two.
In the meantime, mix eggs, salt with soda, seasonings and spices in a bowl. When the excess whey remains in the pan, we send the cottage cheese back to a slow fire, along with butter, and also add egg mixture. You need to constantly stir the cheese blank so that the products do not burn to the bottom of the pan. The mass will begin to thicken, stretch, become homogeneous - this is a sign, it's time to turn it off.
We shift it into a mold, put it in the refrigerator, let it cool, and try.
Homemade cheese from milk and sour cream "Mascarpone"
You can cook this cheese yourself, because you can not buy it everywhere, but it is expensive. And for the preparation of such a dessert as "Tiramisu", it is ideal, so we will prepare mascarpone at home from several ingredients.
- Milk - 200 milliliters.
- Sour cream - 700 milliliters (high fat content, about 30%).
- Lemon juice - 2 teaspoons.
We 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 hold it on fire for another 10 minutes, then turn it off, put it on gauze, let it drain on its own, then, after an hour, wring 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 it's much easier than you might think. After all, there are both simple and complicated recipes small protein balls that go so delicious in salads and just with hot croutons, in pizza. The main thing is to find in a pharmacy and purchase the right enzyme, in our case pepsin.
- Fatty 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 noticeably separate, turn off and put the cottage cheese on cheesecloth, squeeze out excess moisture well.
Heat the whey again, add salt. Dip the cheese in gauze for a few seconds in boiling water, perform the same procedure three times. Next, we form mozzarella balls, let cool, and hide our homemade milk cheese in the refrigerator. Remember, in order for mozzarella to be stored 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 teeth.
- Carrot - 1 piece, small size.
In the end, such cheese will turn out like marble, and with toast or croutons, as well as just for sandwiches on the road, it turns out simply delicious. Grate on fine grater carrots, mix it with cottage cheese and milk. Put on a slow fire and keep for 10 minutes, stirring. Throw on cheesecloth, let the whey and juice drain. Squeeze out excess moisture.
Add soda, eggs, salt, garlic and butter with sour cream to the curd. Mix the ingredients thoroughly, put on a slow fire to boil for another 10 minutes. The cheese will begin to turn into one lump, put it in a colander and let it cool. Then we shift it into a mold, hide it in the refrigerator when it hardens.
If you or your family do not like the taste of garlic, you can not add it at all, instead you can chop the greens finely, or do not put anything at all except carrots. In appearance and taste, such a dish turns out to be amazing, as well as useful.
Homemade cheese from milk "cream cheese"
- Milk - 100 milliliters.
- Cottage cheese - 200 grams (it is better to take homemade cheese so that the cheese turns out like melted, tender, but fatty).
- Butter - 30 grams.
- Starch (you can take flour) - 1 tablespoon.
- Egg - 1 piece.
- Soda - a little less than half a spoon.
- Seasoning turmeric - for color, and if you want to feel the taste, put more.
This homemade cheese made from milk and cottage cheese is prepared very quickly, but it turns out just fine, the texture and taste are like those of a store-bought one. cream cheese. To prepare it, you need to make Bechamel sauce, as well as 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 the flour to it, mixing well so that there are no lumps. Add milk, mix again, whoever loves, let him put his favorite seasonings, heat well, but do not 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 boiling. Add turmeric for color, or any other favorite ingredients such as herbs or smoked meat, garlic, and so on.
We shift the cheese into a jar and cool in the refrigerator, or eat it hot, spreading it on white bread toast.
Homemade cheese from milk, yogurt and cream "Fromage-Blanc"
- Milk, not less than 3% fat - 2 liters.
- Yogurt without additives, natural - 300 milliliters.
- Cream, fat content 20% - 250 milliliters.
- Lemon juice - 2 teaspoons.
Heat milk and cream over low heat, stirring occasionally, without bringing to a boil. In a bowl, mix lemon juice with yogurt. Add the yogurt mixture to the milk and cream, mix and leave over low heat, without bringing to a boil.
During the heating process, the mixture will begin to curdle and pieces of cheese will appear on the surface. When the whey noticeably separates, you need to turn off the heat and leave in a warm place for 1 hour under a lid in a saucepan. After that, you need to throw the cheese into a colander, which we cover with several layers of the brand, wait until the excess moisture drains. Serum, by the way, is better to leave, and cook delicious pancakes.
The more whey drains, the drier the cheese will be, especially dry fromage is needed for baking cheesecakes, and moister for sandwiches. We leave it for several hours - a day, under pressure: we shift the cheese into a mold, put a cutting board on it, on which we place a liter jar filled with water. Let cool, store in the refrigerator.
Homemade cheese from milk and whey "A la Ricotta"
- Milk - 1 liter.
- Serum - 5 liters.
- Wine vinegar - 3 tablespoons.
So the whey for making homemade cheese came in handy, which we received, sorry for the tautology, from cheese. So, in a large saucepan, you need to heat the milk mixed with whey well, but do not boil, make a small fire and mix lightly. Now add wine vinegar, heat for another 7 minutes, then tightly cover with a lid, remove from heat and leave for a day on the stove.
The next day, you should throw the cottage cheese on cheesecloth, squeeze out the excess, the cheese should 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 form and immediately try delicious sandwiches.
Homemade cheese from milk "cottage cheese sweet"
- Baked milk - 1 liter.
- Sour cream of medium fat content - 1 cup.
- Cane sugar - 2 tablespoons.
- Eggs - 1 piece.
- Soy sauce - 1 tablespoon.
- Seasonings and spices - to taste. For example, cinnamon and cloves, nutmeg.
We put the milk on a small fire and, without bringing to a boil, we will warm it up well, stirring occasionally. In the meantime: mix seasonings with sugar and rub with egg. Here, after the sugar has melted, add a spoonful of soy sauce.
Mix the warmed milk and the mixture of eggs, sugar and seasonings with the sauce. When the curd mass appears on the surface, you need to turn off the fire, leave for 40 minutes in a saucepan.
Then we put the cheese on cheesecloth, decant the excess liquid, if necessary, you can squeeze out the whey. Now we put it on a plate and put it under a press (you can build it from anything, weighing more than 1 kilogram, for example, we cover the form with cheese with a board, put a liter jar of water or a saucepan on top, or a weight). Cool in the fridge and serve with anything, perfect for sweet pancakes.
On the shelves of shops you can find various varieties and types of cheeses.
Most of them are brought from abroad - from Switzerland, Holland, France or Italy.
Although due to the impact of sanctions and Russian cheeses now not in the minority.
But the prices for good cheese are very "bite".
And who will guarantee that there are no preservatives, thickeners and flavors in store-bought cheeses?
People knew about cheeses several centuries ago, when it was not possible to mass-produce this product. Each 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, cow, goat, and even from soy milk. The essence of cooking is either boiling milk with coagulation enzymes, or melting dairy products. There are a lot of recipes for making homemade cheese. How to make cheese at home from milk - later in the article.
Cooking homemade cheese from milk: cooking features
No cheese recipe is complete without milk, so the choice of this ingredient should be approached thoroughly. If the recipe does not specify how fat the milk should be, then it is better to use homemade, farm milk. In the case when it is not possible to purchase farm milk, it can be replaced with store-bought milk with a maximum percentage of fat content and a minimum shelf life.
In addition to milk, the composition of many cheeses home cooking includes cottage cheese. 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 buy cottage cheese from farmers or make it yourself at home. Only in this case, you can be sure of the quality of the cheese produced.
Don't expect homemade cheese to be as firm 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 hard cheese is needed, 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 stand out and cheese will turn out relatively little. The higher the fat content of the cheese, the more oily and tender it is, which undoubtedly has a positive effect on palatability product.
As for hard cheeses, it is better that after cooking such cheese lies down for some time - “ripened”. The taste will become brighter and richer. However, it must be borne in mind that cheeses weighing from half a kilogram ripen well. Therefore, to make homemade hard cheese tastier, you should not spare the ingredients on it and it is better to wait a few days after its preparation.
As for the devices for making homemade cheeses, everything is not so scary. The cheese mold, in its absence, 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 just pour it out, but whey can be used in some dishes. Thin openwork pancakes easily obtained from whey test. Some people use this product when making okroshka.
How to make cheese at home from milk: preparing hard cheese
Hard cheeses are made by boiling dairy products with clotting enzymes. During the manufacturing process, whey is released, and the more it is separated, respectively, the harder the cheese will turn out. Hard cheese must be kept under pressure, then it will turn out more dense. Let's consider in detail the most popular recipes making hard cheeses from milk at home:
1. Adyghe cheese
This recipe is the easiest to prepare, requires little financial investment. The output is the most delicate cheese without preservatives, flavor enhancers and flavorings.
Ingredients: Pasteurized milk (can be farmer than fatter milk, the better) - 3 l, kefir (preferably farm or homemade) - 1 l, salt - 1.5-2 tsp. (maybe more, maybe 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 a slow fire. It is better if kefir is not fat-free, but as fat as possible. Boil kefir over low heat until the curd separates from the whey and floats.
2) The next step is to separate the curd from the whey. Serum cannot be poured out! It will come in handy later in the cooking process. It must be left at room temperature for souring for two days.
3) Pour the indicated amount of milk into a deep saucepan and bring it to a boil. Then you need to reduce the heat and pour in the very whey that sour for 2 days. Mix well and cook over low heat until the cheese rises.
4) Next, you need to strain the cheese, separate it from the liquid. Add salt to cheese, stir. After that, the resulting mass must be put in cheesecloth and hung over a container or over a sink. This must be done so that the remaining liquid is glass.
5) After 30 minutes, remove the cheese from the cheesecloth, put it in a clean bowl and place it under a press. The water that stands out from the cheese must be drained. Under pressure, the cheese should stay 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 requires the elimination of eggs and animal enzymes from the diet. This recipe, like the first one, is very simple.
Ingredients: Milk (similarly, as in the previous recipe, it is better to take fatter 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, reduce the amount, focusing on your own taste sensations).
1) Milk must be poured into a deep saucepan, put on high heat, bring to a boil. Add cottage cheese in the indicated amount to boiling milk, bring to a boil again. Immediately after boiling, the stove must be turned off.
2) The contents of the pan must be filtered through cheesecloth. The liquid that separates during filtering must be drained. Further, it is necessary to continue working with the mass that remained in the gauze. You can hang gauze for 10 minutes so that the liquid drains, or you can simply squeeze the workpiece in gauze well with your hands.
3) 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 mass. 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 moves 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 in the right place. There are 2 options for making this cheese at home. One of them is using rennet(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 such cheese, as it contains abomasum. AT this recipe pepsin (an animal enzyme) is indicated, you can buy it at a pharmacy.
Ingredients: Milk (necessarily fat, not less than 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 it turned out a little more, you should not 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, put on medium heat. You need to heat the milk to 70 degrees. Then diluted pepsin and lemon juice are added.
3) Further, the process is very fast - the whey will begin to separate immediately. You don't have to wait for the boil. Immediately after the complete separation of the serum, you need to carefully drain it (the serum will still come in handy). And the remaining hot mass must be squeezed out by hand.
4) Pour water into another pan, heat to 90 degrees. Immediately after heating, the pan must be removed from the stove, add salt to the water and mix. Then you need to put 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 for a couple of minutes more. The cheese mass should be smooth and uniform.
5) The resulting mass must be laid out on a board, kneaded with your fingers, and then folded into an envelope and sent back to hot water.
6) Spread cling film on the table, put the cheese mass on it and roll up the “sausage”. Tightly wrap the resulting "sausage" with a film and pull it with a string in several places to make small balls.
7) After cooling, remove the cheese from the film and transfer it to a container with whey, which remained at the very beginning of cooking. Keep homemade mozzarella it is necessary in whey in the refrigerator.
How to make cheese at home from milk: preparing soft cheese
As a rule, soft cheese is easier to prepare than hard cheese. Consider 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 accustomed to seeing this tender cheese as part of rolls, but it can also be used in the preparation of creams for baking.
Ingredients: Milk (necessarily fatty, otherwise the cheese will not turn out) - 1 l, kefir (low-fat, you can completely skim) - 0.5 l, chicken egg - 1 pc, salt and sugar - 1 tsp each. each, citric acid - 1 pinch or on the tip of a knife.
1) Pour milk into a saucepan, put on fire. Stirring constantly, add sugar and salt, bring the milk to a boil.
2) Immediately after boiling, add cottage cheese to the milk, mix. You need to cook until the mass curdles. After that, strain the mass, put it in gauze and hang it in a container or over the sink for 10 minutes, so that the excess liquid is glass.
3) At this time, while the curd mass is draining, it is necessary to beat the egg and a small amount of citric acid. Then carefully add the mass of gauze and continue to beat. The cheese should be smooth and fluffy.
If desired, before putting the cheese in the refrigerator, you can add chopped greens to it. Such tender cheese must be stored in the refrigerator, but not more than one week.
2. Mascarpone at home
There are many variations of 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 for cheese does not resemble the consistency, and the curd mass loses in fat content and sometimes includes non-natural 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. With 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. Keeps in the refrigerator for up to one and a half to two weeks.
- Curd - 2 kg
- Cow's milk (you can cook homemade cheese from goat's milk) - 2 liters
- Butter - 200 g
- Eggs - 2 pcs.
- Tea soda - 1 tablespoon
- Salt - to taste
(better to take cottage cheese, in the market at a familiar milkman)
Cooking process:
Highly interesting recipe making cheese at home from Valentina Gorbacheva, easy, fast and easy to prepare:
When I had a household, I often made homemade delicious cheese from milk and cottage cheese for myself. Cooking 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 cumin seeds, dried fragrant herbs(for example, Provencal 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, put it in 100-150 g. But you can’t spoil the porridge with butter, so my homemade cheese turned out delicious too, here it is in the photo.
Of course, maybe not the same as store-bought, but environmentally friendly and you know that in your homemade cheese everything is natural, from a cow, fresh and there is no palm oil without dyes and preservatives. Initially, in the preparation of 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 a difference in the quality of homemade cheese, so I began to add enough milk so that it only covered the cottage cheese.
PREPARING HOMEMADE CHEESE FROM MILK AND COTTAGE CHEESE
I put 2 kg of cottage cheese in a saucepan, poured 2 liters of milk. I put it on fire. While stirring lightly (mostly only along the bottom, the cottage cheese can stick), so that the mass warms up evenly, bring the milk with cottage cheese to a hot state. Once you see whey forming, it's all done. Cottage cheese becomes like soft plasticine. Strongly this curd bun does not need to be broken. In time, it takes 7-10 minutes, no more.
Then you need to separate the whey from the resulting cheese mass, I usually throw it on gauze, you need to try so that, if possible, all the liquid escapes and the curd mass is almost dry, without whey. Then, in a cauldron, where you will cook homemade cheese, lay the resulting mass, there are 200 g of softened butter, 2 eggs, 1 tbsp. l. soda and salt. Salt, of course, to your taste, someone likes salted cheese, someone slightly salted.
Mix all the ingredients for homemade cheese in a cauldron or other vessel with a thick bottom (not enameled) and put on fire.
Making cheese at home requires constant monitoring, so you can’t move away from it, as the cheese may burn during cooking. Constantly stirring, cook over medium heat, the curd mass will begin to melt and stretch, boil homemade cheese for about 5-7 minutes. I have a wooden spoon with which I constantly interfere with the cheese mass. You will be able to determine when the cheese is ready. It will be sticky and sticky. You can determine the readiness of cheese by mouth: try it, if it sticks to your teeth, then everything is ready! Another sign of cheese readiness is that it begins to lag behind the walls of the dishes in which it is cooked.
Then you pour hot cheese homemade into any container (cup or container) to shape it. It is necessary to handle the cauldron with care, as the cheese mass is very capricious. Cover warm homemade cheese with cling film on top so that the crust does not wind.
I got homemade cream cheese, it is not quite hard, because it has a high fat content, but it keeps its shape and can be cut with a knife.
Tips from 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 or in the summer cook okroshka on whey.
- I would like to highlight separately: the store often sells not cottage cheese, but a CURD PRODUCT, which in its composition is not cottage cheese at all, cheese will not work out of such not real cottage cheese, it is better to buy real farm cottage cheese with milk and get good result and the taste of homemade cheese! Ultra-pasteurized and sterilized milk from boxes should not be used.
We also have a recipe on our website. diet cheese on kefir, try it too:
Bon appetit and delicious cheese wishes you Notebook recipes!
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