The development of supermarket chains has now made it possible to buy almost any product without any problems. Many people, due to lack of time, do not think about preparing food themselves, because... you can buy them in the store. Meanwhile, no matter what manufacturers promise us, homemade products are much tastier and healthier than those available on store shelves.

Homemade cheese is one of the products that can be made at home. Prepared with your own hands, it will delight you with a pleasant taste. So be sure to prepare this healthy dairy treat!

Homemade cheese. Peculiarities

To begin with, here are a few features of the preparation of this product.

• The best cheese comes from a large volume of milk, i.e. if you expect to make cheese from a liter of milk for testing, then in the end you will get homemade cheese, but its taste will be far from ideal.
• Cheese, in its composition, is concentrated milk. For example, if you eat two sandwiches with cheese in the morning, then this is equivalent to drinking a glass of milk, which supplies your body with vitamins, calcium and many other useful substances. In addition, during the ripening process of cheese, it is enriched with B vitamins, the benefits of which can hardly be overestimated.

• In store windows we are usually given a choice of cheap varieties of cheese. In this case, we do not mean prices, but workmanship. Such cheeses are made from dry mixtures, and this is usually silent on the packaging. More expensive cheeses are made from milk, the origin of which is also impossible to determine. In addition, as a rule, store-bought cheeses are sold in an unripe state, therefore, there can be no talk of any full taste and health benefits.

• If you decide to make cheese yourself, then you need to approach the choice of milk responsibly, because... this is the main guarantee of a successful product. It is best to take milk outside the city, where the environment is better and the milk does not have any foreign odors. If you can’t find village milk, then you can try store-bought milk, the fattest milk with the shortest shelf life, or use full-fat cottage cheese to make cheese. With cottage cheese, by the way, you can save time, which is important for the first experiments, then you will understand whether it’s worth it to make your own cheese or not.

• Cheeses are divided into hard and soft. Homemade cheese is usually soft. Hard cheese is prepared from cottage cheese separated from the whey using a press, and the stronger the pressure of the press, the better the whey is separated, which means the harder the cheese becomes.

• Hard cheese, prepared using the correct technology, usually lasts longer than soft or medium-soft cheese. If hard cheese is kept a little longer, its taste will improve.

In general, the taste of cheese is a purely individual matter. Some people like soft cheese, which has a delicate taste and the structure of dense cottage cheese with a milky flavor, while others, on the contrary, like hard, savory cheese.

Here are a few homemade cheese recipes.

Homemade processed cheese. Recipe

To make homemade cheese you will need

• 1 kg cottage cheese
• 1 liter of milk
• 1 tsp salt
• 2 eggs
• ½ spoon of sugar
• ¼ spoon of soda
• 50 g butter
• Spices (black pepper, coriander, cumin, Caucasian spices)

Recipe for making homemade processed cheese

1. Pour milk into an aluminum pan and add curd. Stir well.
2. Place the pan over medium heat and, without bringing to a boil and stirring constantly, separate the whey from the curd.
3. Prepare a bowl, cover it with gauze, onto which you place the prepared mass.
4. Tie the gauze tightly enough and hang it out so that the whey is completely separated. The cottage cheese should be as dry as possible; for this you can use a press.
5. If you use homemade cottage cheese from village milk to make cheese, then such preparatory procedures that enhance the taste of the cottage cheese are not necessary.
6. Grind the cottage cheese with eggs, sugar, salt, soda and spices. Take an aluminum saucepan, melt the butter and place the curd mixture in it.
7. Place the pan over medium heat and, stirring constantly, melt the mixture until smooth. Attention, the mixture should not boil!
8. Pour the mixture into the mold and cool.

This homemade cheese can be eaten immediately. It is suitable for those who are on a diet, because... does not contain many calories. If desired, you can add sour cream to it. Chilled cheese tastes best. Remember that it should be stored for no more than one week in the refrigerator.

Homemade cheese. Recipe

To prepare you will need

• 1 kg cottage cheese
• 1 liter of milk
• 2 yolks or 1 egg
• 100-150 g butter
• 2-3 tsp. soda
• 1 partial tsp. salt

Homemade cheese recipe

1. Pour the milk into a large saucepan, place it on the fire and bring the milk to a boil. Add the curd and cook, stirring, for about 3-5 minutes over low heat until the whey has completely separated.
2. Place clean gauze under running water and wring it out lightly, fold it in 2 layers, and line a colander with it.
3. Pour the hot curd mixture into a colander.
4. The whey should drain completely. Squeeze out the curd mass with your hands. In a separate bowl, beat soft cream with egg or yolks, soda and salt.
5. Place the dry cottage cheese in a separate clean, dry pan. Combine the cottage cheese with the butter-egg mixture and mix well. You can add dill, caraway seeds, etc. to homemade cheese.
6. Pour some water into a large saucepan and bring it to a boil. Place a pan of smaller diameter in it, putting the resulting curd mass into it.
7. Cook it in a water bath, stirring occasionally, for about 8-10 minutes, or rather until the mass becomes viscous.
8. Transfer the hot mixture into a mold, greasing it generously with butter. Press it down on top with a light press and put it in the refrigerator for 2-3 hours.
9. Carefully remove the finished homemade cheese from the mold and cut into portions.

Bon appetit!

Homemade Paneer cheese. Indian recipe

This healthy cheese is not eaten in its pure form, but it is added to dairy desserts and vegetarian dishes.

Ingredients:

• 2 liters of milk;
• 2 lemons (or 5 tablespoons of lemon juice);
• salt as desired.

How to cook:

1. Squeeze and strain the lemon juice, and then dilute it with 10 tablespoons of water (warm).
2. Pour milk into a thick-bottomed pan and, stirring, bring to a boil. Then pour in the juice, stirring gently.
3. When the milk begins to curdle, remove the pan. Stir this mixture for about a minute so as not to damage the delicate flakes. Leave to cool.
4. Place several layers of gauze in a colander and pour the milk mixture into it.
5. Form a bag and place under running cold water for a couple of seconds. Then leave for 2 hours in a cool place until the whey drains.
6. Shape the curd cheese and place under a press for 3 hours.

Housewives in India use Paneer for stuffing peppers, preparing sweet dishes and simply for frying.

Humanity has long learned to reproduce factory-made and manufactured products at home. Our enterprising people smoke fish at home, cook condensed milk, make sweets, and bake cookies that are better and healthier than store-bought ones. She also makes excellent homemade cheese. You will find a simple recipe for delicious homemade cheese in different variations in our section. At home you can easily prepare cheese like Philadelphia, Mozzarella, Adygei and Suluguni. Using simple products, you can make delicious processed cheese and a lot of other cheese delicacies at home. Yes, perhaps it will be different from its store-bought counterparts, but it will be much healthier and much cheaper, will not contain various GMOs and palm oil, and will be made by hand.

At home, you can even make the famous Indian Paneer cheese using only homemade milk and kefir (or lemon juice, sour whey, live yogurt). The recipe is simple and clear. So, to make homemade cheese from milk, you need to pour this milk into a cauldron (thick-walled saucepan) and let it boil. Pour in kefir or lemon juice little by little (acid is needed to curdle the milk). After a couple of minutes, the curd will float on top of the separated whey.

This is already a delicious homemade cottage cheese, and you can easily use it. But - we want to make homemade cheese. Therefore, we collect the curd, wrap it in gauze, put on a press, and after 2-3 hours we have a ready-made wonderful cheese, called “Paneer” in India, healthy and tasty. It is noteworthy that nothing is wasted here - the resulting whey is perfect for okroshka and borscht, for baking, you can simply drink it, wash your face and wash your hair. Waste-free production.

Creamy homemade cottage cheese can be made simply and easily using the following recipe. For 1 kg of low-fat, dryish cottage cheese you need to take 1 liter of milk, 3 eggs, half a stick of good butter, a little salt, and a teaspoon of soda. Pour the milk into a thick-walled saucepan, immerse the cottage cheese in it, and let it boil. Armed with a wooden spoon, stir for 6-7 minutes, a good curd will begin to stretch.
Next, strain using cheesecloth to obtain a plasticine-like mass.

Next, to get delicious creamy homemade cheese, you need to take another thick-walled saucepan, add cottage cheese and other products there, mix, turn on the heat and melt for about 7 minutes, stirring constantly. When it starts to pull away from the walls, the cheese is ready. Now all that’s left to do is put it on a dish, cool it, wrap it in film and refrigerate. Now you know a simple recipe for delicious homemade cheese, you can cook it every day. In our section you will find other wonderful and simple recipes, use them and delight your family with healthy, delicious dishes.

23.07.2018

Homemade goat's milk cheese

Ingredients: goat milk, sour cream, lemon, salt

You can make very tasty homemade cheese from goat milk. I have described the cooking recipe in detail for you.

Ingredients:

- 2 liters of goat milk,
- 5 tbsp. sour cream,
- 1 lemon,
- salt.

15.02.2018

Cheese with pepsin at home

Ingredients: milk, meito enzyme, sour cream, salt

Ingredients:

- 4 liters of milk,
- 0.04 grams of Meito enzyme,
- 70 grams of sour cream,
- 1-2 tbsp. salt.

29.01.2018

How to make cheese at home from milk

Ingredients: milk, kefir, sour cream, egg, salt

Making homemade cheese is not at all difficult, the main thing is to have some milk, kefir, sour cream and eggs on hand. Well, and, of course, our recipe, which describes the entire cooking process clearly and understandably.

Ingredients:
- 1 liter of milk;
- 100 ml kefir;
- 200 grams of sour cream;
- 3 eggs;
- 1 tbsp. salt.

17.01.2018

Processed cottage cheese

Ingredients: cottage cheese, egg, soda, sugar, butter, salt

Have you ever thought about the quality of the processed cheese you buy? We suggest you prepare this delicious thing yourself, which can be a stand-alone dish like pate, or you can use it as an addition to dishes to add zest.

Ingredients:

– 500 g cottage cheese (must have a fat content of more than 15%),
– 1 chicken egg (preferably homemade),
– 0.5 tsp. baking soda,
– 1 tbsp. l. white sugar,
– 100 g butter,
– 1 tsp. sea ​​or kitchen salt.

10.01.2018

Homemade goat's milk cheese

Ingredients: goat milk, vinegar, salt

Brynza is a very tasty and healthy cheese. Today I will tell you how to make cheese from goat milk.

Ingredients:

- 3 liters of goat milk,
- 1 tbsp. vinegar,
- 1 tbsp. salt.

29.10.2017

Homemade milk cheese

Ingredients: milk, cottage cheese, butter, egg, salt, soda

I want to tell you how to make delicious homemade cheese from milk. There is nothing difficult in preparing it, just read the recipe carefully and start cooking.

Ingredients:

- milk - 800 ml;
- cottage cheese - 1 kg;
- butter - 100 grams;
- eggs - 2 pcs.;
- salt - one and a half tsp;
- soda - 1 tsp.

17.10.2017

Homemade Philadelphia cheese

Ingredients: sour cream, yogurt, salt, lemon juice

Ingredients:

- 350 grams of sour cream,
- 300 grams of yogurt,
- 1 tsp. salt,
- half tsp lemon juice.

30.09.2017

Adyghe cheese at home

Ingredients: milk, whey, salt

Adyghe cheese is very tasty and healthy and also not cheap. Today I will teach you how to cook this delicious cheese at home. It is very easy to prepare.

Ingredients:

- 2 liters of milk,
- 700 ml. serums,
- salt to taste.

13.12.2016

Hard cheese at home

Ingredients: Milk, egg, butter, cottage cheese, soda, salt

If you haven’t yet made hard cheese yourself, but buy it in a store, then you haven’t tried making it at home. After all, it’s actually very simple, quite fast and incredibly tasty!
Ingredients:
- 1.5 liters of milk;
- 1 egg;
- 100 grams of butter;
- 1 kg of cottage cheese;
- 1 tsp. soda;
- 1-1.5 tsp. salt (sea or fine kitchen salt).

20.08.2016

Homemade feta cheese

Ingredients: milk, sour cream, salt, citric acid

We prepare homemade cheese according to the proposed recipe. A simple and affordable recipe for those who are going to make their own cheese for the first time. Give preference to a natural product that is quite simple to prepare, as you can see for yourself.

Ingredients:
- 1 liter of milk,
- 3 tbsp sour cream,
- salt to taste,
- 1 teaspoon of citric acid.

15.07.2016

Cheese Paneer

Ingredients: milk, citric acid

This recipe with a detailed description of the process will tell you how to make homemade cheese yourself. The snack prepared in this way does not contain preservatives and is very pleasant to the taste.

Ingredients:
- 1 liter of milk,
- half a teaspoon of citric acid.

18.08.2015

Processed cheese

Ingredients: cottage cheese, egg, salt, butter, soda

A simple and accessible recipe for making processed cheese at home from cottage cheese and butter. Everything is so simple that any housewife can handle it, and in the end you will get a wonderful breakfast snack for the whole family.

Ingredients:
- chicken egg - 1 pc.,
- cottage cheese - 500 grams,
- butter (room temperature) - 100 grams,
- soda - 1 teaspoon,
- salt - 1 teaspoon.

19.05.2015

Delicate homemade milk cheese

Ingredients: milk, lemon, salt, spices

Cheese made at home is not quite like store-bought cheese. Nevertheless, it turns out very tasty and tender. And you can experiment with its taste almost endlessly. Well, shall we try to cook?

Write down the products you need, there are not many of them:

- 0.5 l of milk;
- half a lemon;
- table salt - a pinch;
- favorite spices.

The basis of cheese is milk: cow, goat or sheep. You can add cottage cheese, sour cream, kefir, and butter to milk. It is best to use farm products with high fat content: ultra-pasteurized milk will not curdle, and skim milk will simply not make very tasty cheese.

Excipients are certain bacteria and enzymes that accelerate the process of separating milk into whey and curd. They can be bought in a store or ordered online.

Lemon juice, citric acid solution or vinegar do the same job.

Bacteria and other microorganisms also affect the taste and texture of cheese. But you can prepare it without a special starter - at the initial stage it is better to do so.

In addition to the main and auxiliary ingredients, you can add additional ingredients: nuts, herbs, mushrooms, vegetables or ham. You can also use spices such as turmeric, which will give the cheese a yellow color.

Technology

Preparation

Prepare cheese in clean containers and on clean work surfaces. If you touch something foreign, be sure to dry them with a fresh towel.

If these rules are not followed, harmful bacteria may enter the cheese and it will spoil.

In addition, cheese easily absorbs foreign odors, so there is no need to use perfumed products before preparing it. It’s also not a good idea to cook other dishes at the same time: the cheese can absorb the flavors of the food.

Cooking process

Cheese is made by separating milk into curd mass and whey. To do this, pour milk into a non-stick pan and bring to a boil. Usually other dairy products and auxiliary ingredients are added at this stage. The milk is then continued to be heated until the curd mass separates from the whey.

Kurkuma.ru

The separated curd mass is filtered through clean gauze and a sieve.

kurkuma.ru

After this, the future cheese, still wrapped in cloth, is pressed down with a weight or hung to finally rid it of whey. In this position, the cheese usually ripens from several hours to a day.

kurkuma.ru

Under pressure they become harder. It is believed that the heavier the load and the longer the mass lies under it, the denser and richer the cheese will be. It is optimal to use a load of 10 kg.

Store homemade cheese in the refrigerator for about a week.

Recipes

rezeptide.ru

Ingredients

• 1 liter of milk;
• 2 tablespoons apple cider vinegar;
• 2 tablespoons butter;
• 1 teaspoon of dry herbs;
• 1 teaspoon salt.

Preparation

Bring the milk to a boil and add the remaining ingredients. When the mixture boils again, remove it from the heat, strain through cheesecloth and squeeze. Place the mass under the weight. When the cheese has cooled, you can cut it into pieces and serve.

foodandhealth.ru

Ingredients

• 1 liter of heavy cream;
• 3 tablespoons lemon juice.

Preparation

Place the cream over medium heat and heat, stirring, but do not bring to a boil. As soon as bubbles begin to appear on the surface, remove the pan from the heat and, while continuing to stir, add lemon juice.

Return the pan to the stove, reduce the heat to low and simmer for about 10 minutes. When the mixture turns into a thick cream, pour it into a sieve lined with gauze.

Leave the mixture for about an hour or hang overnight. When all the whey has drained off, you can taste the cheese.

ywol.ru

Ingredients

• 1 liter of milk;
• 2 tablespoons salt;
• 3 eggs;
• 200 g sour cream.

Preparation

Bring the milk to a boil. Without reducing the heat, add salt, beaten eggs and sour cream. Cook the mixture, stirring, for about 5 minutes. When the whey begins to separate, drain the mixture into a colander lined with gauze. Hang the cheese for 3 hours, and then put it under the press for a few more hours.

1neof.ru

Ingredients

• 3 liters of milk;
• 2 kg of cottage cheese;
• 100 g butter;
• 1 egg;
• ½ teaspoon of soda;
• salt - to taste.

Preparation

Heat the milk, but do not bring it to a boil. Add cottage cheese and stir. After this, reduce the heat to low and simmer the mixture, stirring constantly. When the curd mass separates, place it in a colander lined with gauze or a cotton towel.

Melt the butter in a saucepan, put the resulting cheese in it, add the egg, soda and salt. Prepare the mixture, stirring constantly. When it begins to acquire a creamy consistency and turn yellow, remove it from the heat. Place the cheese in a mold, press down with a weight and put it in the refrigerator for several hours or a day.

The resulting cheeses can be served as an independent snack or used to make sandwiches, salads, etc. The separated whey can also be put into circulation: for example, you can use it to make okroshka or pancakes.

Lately, I increasingly catch myself thinking that store-bought cheeses have become completely different in taste and appearance. Either the cooking technology has changed, or they have stopped using natural ingredients altogether. And somehow I feel less and less likely to eat sandwiches for breakfast with this product, which only vaguely resembles the real thing in taste.

Previously, in the village, my grandmother herself cooked and pressed tender creamy curd mugs, which were a pleasure to cut and eat (especially with freshly baked bread). And so, without thinking twice, I decided to remember how she did it and try to repeat the whole simple process at home.

It turned out that everything was not so complicated, but the resulting taste was exactly the same from childhood! The main thing is that the cottage cheese is real homemade, then you will get the most unforgettable cheese made with your own hands!

Why is it worth trying to prepare this product yourself in your own kitchen? Yes, because, firstly, you yourself have complete control over the entire cooking process, and you yourself can regulate the tenderness or hardness of the product, as well as the taste of your creation.

Secondly, you obviously won't be using chemicals or preservatives to achieve great results. You are guaranteed to choose only natural ingredients.

Thirdly, you will be able to regulate the dietary properties of the product by choosing low-fat components of your recipe.

Fourthly, if you like any additives, you can always include your favorite ingredients in the classic recipe during its preparation - be it nuts, herbs, or even pieces of mushrooms or cooked minced meat.

Fifthly, you choose which of the two technologies you will use to prepare your masterpiece:

1. By thermally melting a mixture of milk ingredients
2. By adding rennet

Most often, housewives cook the product using the first technology and it turns out to be quite soft, reminiscent of suluguni, processed cheese, cream cheese, Philadelphia, paneer (or Adyghe) and even ricotta.

But the second technology is somewhat more complicated, because it requires precision in proportions when mixing fat milk, bifidobacteria and enzymes that allow the components to coagulate to the desired state. Pepsin is mainly used as rennet enzymes.

As a rule, to prepare it according to the classic recipe, you will need to use fresh, full-fat homemade milk and cottage cheese or sour cream, kefir and butter. And to improve the taste and consistency of the delicacy, soda, spices, various herbs and other additives are used.

In fact, all recipes using the first technology boil down to first pouring milk into a large non-stick pan, heating it to a boil, and then adding other products, which, during further heating, begin to separate into whey and a tender curd mass.

Then the whey is drained, and the curd is wrapped in several layers of folded gauze, squeezed and hung, or placed under a press with a weight so that excess moisture comes out and the thick mass turns into cheese.

And in order for the culinary masterpiece to ripen and gain its strength, it is sent to cool for almost a day in the refrigerator.

However, it is worth remembering that our product needs to “breathe” and be freed from moisture, so it should not be stored or cooled in film. It is best to wrap the piece in parchment, which will not allow fungus to grow inside and become moldy.

Or you can put it in a glass or ceramic sealable container - this way the delicate dish will not be saturated with foreign odors from the refrigerator.

It is worth remembering that cheeses do not really like freezing, so you should not cool them too much. It is recommended to do this only when you want to grate it later for subsequent baking as part of some dish.

Classic simple recipe

The simplest and most beloved classic recipe for homemade cream cheese is based on the use of cottage cheese and milk. To make it have the consistency of melted soda, soda is added, and to make it a little harder and at the same time a little viscous, eggs are used.

We will need:

• Dry homemade cottage cheese – 1 kg.
• Full-fat fresh milk – 1 l.
• Egg – 3 pcs.
• Butter – 100 gr.
• Soda – ¾ tsp.
• Salt – 1 tsp.

Preparation:

1. Pour the milk into a deep saucepan and heat to boiling point. As soon as the first signs of boiling appear, immediately carefully place the cottage cheese into it and cook for 10 minutes, stirring occasionally. By the end of cooking it should become slightly melted and slightly viscous.

2. Place gauze folded in 2-3 layers into a colander and pour the contents of the pan onto it. The serum will merge, and the thick plasticine-like substance we need will remain on the material. Usually, the excess liquid drains out in only 3 minutes, but to be sure, you can still press on it with your hands.

You can place a bowl under the colander so that the drained whey can be used for some other baking.

3. Place the squeezed out mixture into a clean, thick-walled bowl. Add all the remaining ingredients and mix them well until smooth.

This can be done directly with your hands. You will get a doughy, elastic, very soft lump.

It is best to use non-stick cookware so that the finished product does not have a burnt taste, melts well, and does not stick to the bottom and walls.

4. Set the heat to medium on the stove and place the dishes with the semi-finished product on it. To prevent the mass, which melts from heating, from burning, it is necessary to constantly stir it with a wooden paddle or a regular spoon. As soon as the mixture begins to stretch out, time it for 7 minutes and continue cooking, stirring the mass all the time.

Our dish will be completely ready as soon as the viscous cheese substance becomes easily detached from the walls and bottom following the stirring movement.

If you are afraid that during this process the contents of the pan may burn and ruin the dishes, then the entire melting procedure can be carried out in a steam bath. But it will take almost twice as long.

5. Turn the finished product onto a large plate and cover with parchment. If you don’t have parchment, you can cover it briefly with oiled cling film, leaving open space around the edges so that it cools and “breathes.” Once it has cooled, place it in the refrigerator to gain strength.

6. The finished dish can be served after 5-12 hours. But the longer it sits (at least a day), the tastier it becomes.

Bon appetit!

How to make processed cheese from cottage cheese

My family loves Altai processed cheese very much. Judge for yourself, when you spread a delicate creamy texture on a piece of fragrant bread, and even sprinkle finely chopped herbs on top, or even aromatic herbs are already in the product itself, you can’t imagine a better breakfast. And tasty, and healthy, and appetizing!

But somehow it turned out that this miracle was not available at the dacha, but the family really wanted it. Fortunately, they come to us every evening and sell fresh dairy products, including village cottage cheese, so the problem was quickly solved and the next morning everyone enjoyed a delicious breakfast.

We will need:

• Fresh cottage cheese – 0.5 kg.
• Butter – 100 gr.
• Egg – 1 pc.
• Soda – 1 tsp.
• Salt, herbs - to taste and desire.

Preparation:

1. The best results are obtained when the product is cooked in a steam bath. Therefore, fill a small saucepan or any saucepan that is convenient for you about half with water and put it on the stove to heat to boiling temperature.

2. At this time we prepare our ingredients. To begin, place fresh cottage cheese in a large metal bowl that will be convenient to place on top of the pan.

3. Add slightly melted butter, cut into pieces, break an egg, add salt and add a spoonful of soda. It is this that allows the dairy product to “bloom” when heated to the state we need.

4. To speed up the process of mixing the ingredients and then melting them evenly, you can use a blender, which will quickly turn the mixture into a homogeneous mass without lumps.

5. Now you can proceed to the most important and crucial moment in the entire cooking process. We place the bowl on the saucepan so that its bottom does not touch the water, but rather is located above thick steam, which will be the most important heating element in the process of melting the resulting mass.

6. Cook with constant stirring until the entire mixture reaches a viscous consistency. If you like processed cheese with additives, then this is the best time to add chopped herbs, pieces of ham, mushrooms or other fillers.

7. Pour the finished liquid product into a metal or ceramic sealable mold. You can choose any container from which it will be convenient to take the creamy mass later.

8. Let it cool on the counter to room temperature, and then close the lid and put it in the refrigerator for a couple of hours.

9. The finished delicacy is very convenient and easy to spread on pieces of bread.

For breakfast, such a product is always highly desirable, and it is eaten with great pleasure!

Dairy-free soft cream cheese recipe

If you add egg yolks to the previous recipe, a little less butter and cook the mixture in a steam bath for about 25 minutes, you can get soft cream cheese that is convenient to cut with a knife.

We will need:

• Cottage cheese – 0.5 kg.
• Egg yolk – 2 pcs.
• Butter – 50 gr.
• Soda – ½ tsp.
• Salt – 3/4 tsp.

Preparation:

1. Place a bowl of butter on a steam bath and let it melt until liquid.

2. At this time, in a separate bowl, mix fresh cottage cheese with the yolks, salt and soda previously separated from the eggs.

It is the yolks that will give the finished dish a slightly yellowish tint that is familiar to the eye.

3. Gently mix everything thoroughly with a spoon, making kneading movements so that if there are large lumps of cottage cheese, they are all crushed and mixed with other ingredients.

4. Add the resulting mass to the melted butter and mix well.

5. Wait until the mass has completely melted and, without ceasing to stir, steam for about 25 minutes.

The less time you cook, the softer the consistency becomes.

6. Pour the hot substance into a form convenient for you, which can be pre-greased with sunflower oil so that the product does not stick to the edges, and leave to cool first on the table. When it is approximately room temperature, cover and place in the refrigerator for 3-5 hours.

7. Turn the mold over and shake out the product onto a plate. Now it can be cut into beautiful slices and served.

It is convenient to place the pieces on bread. And if desired, decorate them with fresh herbs.

Homemade recipe made from cottage cheese, milk and rennet

No matter how long it may seem to prepare cheese at home using the second technology, in fact there is absolutely nothing complicated about it. And you can see this for yourself when you try to prepare a solid product using rennet in your kitchen.

We will need:

• Full-fat milk – 2.5 l.
• Kefir 2.5% - 35 g.
• Water – 50 ml. + 1.5 l.
• Rennet – 0.5 g.
• Salt – 200 gr.

Preparation:

1. Pour the milk into a large saucepan and heat it over low heat to 40 degrees.

2. Dissolve the rennet in water (50 ml) and add it to the milk along with kefir. Mix well and remove the pan from the stove. To ensure that the thickening process takes place under the influence of the maintained temperature of the liquid and steam does not escape too quickly, it is necessary to close the lid and leave it in this state for 40 minutes.

If you want to have some favorite fillers in the finished product, then add them at this step too.

3. During this time, you will get something similar to white jelly in the pan. Using a sharp knife, cut it into small two-centimeter squares and then leave it alone for another half hour so that the excess whey is completely separated.

4. For convenience, you can take a colander or sieve, line it with gauze folded in several layers and use a slotted spoon to place the resulting chopped jelly into it.

5. Let it drain completely and stand covered with gauze for a whole day on the kitchen counter at room temperature.

6. However, during this time, every hour and a half, the resulting lump must be pulled out of the gauze, turned over and placed back into it with the other side so that it evenly releases excess moisture.

7. After a day, prepare a brine solution from boiled water and salt. Remove the lump from the gauze and place it in the solution for 12 hours, turning it over every hour and a half.

8. Dry the finished product with a paper towel, let it lie for a while on a cutting board or wire rack (at least 2-3 hours), covered with dry gauze, and then cool in the refrigerator, wrapped in baking paper. It is best to leave the cheese in the cold to gain strength for a couple of days - during this time it will form a very tasty crust, just like in the store.

9. Cut into thin slices and serve.

The finished product comes with holes, which is incredibly nice. And of course delicious, which is doubly pleasant.

Homemade Philadelphia recipe

The store sells incredibly delicious Philadelphia cheese, but the prices are very high. Who would have thought, but you can get by with little expense and prepare fresh cottage cheese at home yourself, and then Philadelphia itself from it.

We will need:

• Milk – 1 l.
• Kefir 2.5% - 0.5 l.
• Egg – 1 pc.
• Salt, sugar - 1 tsp each.
• Citric acid - on the tip of the knife.

Preparation:

1. First you need to prepare cottage cheese. This can be done as follows: pour milk into a saucepan and bring it to a boil. Add salt and sugar and pour in kefir. Allow the milk mixture to curdle into flakes and remove from the stove to cool to room temperature.

2. While the flakes are cooling, remove the whey, and put this thick mass in cheesecloth, squeeze it well and hang it for 15 minutes so that the remaining whey drips off.

3. In a clean cup, beat the egg with citric acid and pour homemade freshly prepared cottage cheese into it. To get a creamy, delicate consistency, beat it thoroughly with a blender or mixer until smooth.

4. Now the product is ready and can be eaten immediately or stored in a sealed container for up to 5 days. You can add chopped herbs.

If you spread it on crackers or croutons, it turns out. And you can supplement it with anything!

Cooking delicious Mascarpone

Very often, delicate cakes with a creamy cheese flavor use cream based on the famous and well-known Mascarpone. Believe it or not, it's actually made with just two ingredients: cream and lemon juice. True, lemon can be replaced with wine vinegar or acid.

We will need:

• Cream 25% - 1 l.
• Lemon juice – 3 tbsp. l.

Preparation:

1. Squeeze the lemon juice in advance so you don’t waste time during cooking.

2. Pour the cream into a clean, dry saucepan and bring it to a boil in a steam bath over medium heat. Then reduce the gas to minimum and let the cream cool to 85 degrees.

3. Remove the saucepan from the steam bath and pour in freshly squeezed lemon juice in a thin stream while constantly stirring. This simple procedure will allow the mass to curdle a little, which, in principle, will help it turn into the desired product.

4. Then put the creamy lemon mixture on steam again and, without ceasing to stir, bring it to a consistency similar to thickened butter cream.

5. Remove from heat and cool to 45 degrees with constant stirring so that unnecessary clots do not form.

6. Place a cotton towel or multi-layer gauze in a colander placed over a deep bowl and strain the resulting mass through it. Allow all excess serum to drain, then tie the towel and hang overnight.

7. Then the resulting substance should be transferred to gauze and placed under pressure in a sieve or colander and put in the refrigerator for 12 hours.

8. Transfer the resulting mass into a bowl and beat with a mixer until creamy.

If the cheese turns out to be a little dry, you can add 1-2 tbsp when whipping. l. cream.

9. Store the delicate creamy mass in the refrigerator in a tightly sealed container.

These are not complicated recipes at all.

I hope that you liked them and that you will increasingly surprise your family and guests with your own delicate and tasty product. Making it, as you can see for yourself, is not so difficult, and the benefits are much greater than from a store-bought one.

And it is still unknown whether you will buy cheese or its replacement. And when you cook it yourself, you know for sure that apart from natural dairy products and cottage cheese, the delicious cuts contain nothing extra.

If you liked the recipes, share them with your friends, click on the social network buttons, and the recipes will appear in your feed. All your friends will also be able to please their loved ones with a delicious dish.

And I wish you bon appetit and delicious cheese pleasure! All the best!

For many years, we have cultivated a stereotype that the production of hard cheese is a technologically complex process that cannot be repeated at home without special knowledge and equipment. Therefore, the best way out of the situation is to buy the product.

However, this is not the case. It is quite possible to make hard cheese in the kitchen in a relatively short time, without having any specific knowledge. At the same time, you can be completely confident in the safety of the components. Let's take a closer look at the options for preparing a delicious delicacy.

Will it be possible to make a product of the correct consistency at home?

Many residents of countries where cheese-making traditions are very strong (France, Switzerland) answered this question quite a long time ago. In small villages along the tourist trails there will always be several shops that will offer home-made hard cheese of almost all famous brands, but with their own twist.

Indeed, it is very possible to prepare this product at home. The main thing is to follow the recipe exactly and pay attention to the following nuances:

• It’s better to buy homemade cottage cheese rather than from the supermarket. In this case, it is better to choose the maximum fat content;
• It is also good to take milk from under the cow without heat treatment. Fortunately, purchasing a homemade product is not so difficult now;
• the mass of the finished cheese must be at least 500 grams, otherwise it is impossible to obtain normal ripening;
• The hardness of the resulting product will depend only on the press you use. Therefore, this parameter can be adjusted experimentally;
• The shelf life of homemade hard cheese wrapped in paper is about 7 days in the refrigerator. The store-bought equivalent lasts longer due to preservatives.

Milk cheese recipe

The simplest, cheapest and at the same time quite tasty option would be “Adyghe cheese”.

Preparation procedure:

Making hard cheese from cottage cheese at home

Many hard cheese recipes call for special starters that are not so easy to obtain. But you can do without them if you use cottage cheese.

Ingredients:

• cottage cheese – 1 kilogram;
• butter – 100 grams;
• milk – 1 liter;
• 2 eggs;
• a teaspoon of salt and soda.

Cooking time from start to complete readiness will be about 70 minutes.

Calorie content - 317 kilocalories per 100 grams.

How to cook:

• milk is poured into a saucepan and brought to a boil over moderate heat;
• after the first signs of boiling of milk, cottage cheese, grated on a sieve or using a fork, is poured into it;
• on medium heat the composition is boiled for 10 minutes;
• The hot thick mass is poured into a pre-prepared sieve covered with gauze. The cheese is lightly squeezed to remove excess liquid;
• the resulting hot product is returned to the pan;
• add soft butter (previously kept at room temperature), salt and soda, an egg, mixing them separately;
• the ingredients are mixed well, and the pan with them is heated over medium heat for about a minute;
• remove the pan from the oven and leave the delicacy to cool to room temperature;
• Place the almost finished hard cheese into a pre-greased mold and place it in the refrigerator under pressure for 2 hours. After this, drain the squeezed liquid;
• To achieve an even better taste, you can leave the cheese to ripen for another day at a temperature of 5-10 degrees.

How to make marble cheese

The main feature of marble cheese is its unique color and pattern obtained when cut. It was previously thought that it was impossible to do this at home, but this turned out not to be the case.

Required Products:

• 400 grams of sour cream;
• 6 chicken eggs;
• 2 liters of milk;
• 150 milliliters of carrot juice;
• a tablespoon of salt.

Cooking time is about 50 minutes of active process and 6 hours of maturation.

The calorie content will be about 325 kilocalories per 100 grams of cheese.

Preparation procedure:

• The first step is to divide the products into 2 parts so that the first contains: 200 grams of sour cream, 3 eggs, a liter of milk, all the juice, half a tablespoon of salt. Accordingly, the rest will go into the second part;
• the first container is filled with milk, which is brought to a boil;
• add salt (half a spoon);
• sour cream, eggs and juice mixed in one bowl are gradually added to a pan with boiling milk;
• The mixture boils for about 5 minutes until the curd is completely separated from the whey. In this case, the components are constantly mixed;
• a colander is covered with gauze and the contents of the pan are poured onto it to drain the liquid;
• The second part of the cheese mass is prepared in a completely similar way, but juice is excluded from the ingredients, so the color will be white;
• Having gotten rid of the liquid from the first part of the cheese, move the mass into a bowl, and in its place pour the second part and let the whey drain for 10 minutes;
• pour the first part from the bowl into a colander with gauze and light cheese mixture. We carefully mix the ingredients so that we get the pattern we need (without enthusiasm);
• hang the gauze over the sink for 20 minutes (this will remove excess moisture);
• Place the finished cheese in the mold and press for 6 hours, after which the hard marble cheese is moved to the refrigerator.

Delicious delicacy with homemade mold

This type of cheese has a huge cost, so not everyone can buy it. It’s all because of the taste, which is almost impossible to put into words. However, there is a way to try the delicacy by preparing it at home. For this you will need:

• special culture P. Roqueforti. This is a safe and beneficial type of mold for the body, which is quite easily found in online stores. One bag is enough for 1000 liters, so we need the edge of a teaspoon;
• 8 liters of milk;
• 0.25 teaspoon mesophilic starter;
• the same amount of rennet;
• 0.25 teaspoon calcium chloride;

The preparation time will be about 16 days, with the active part of the process taking no more than 2 hours.

Calorie content - 340 kcal per 100 grams.

Method for making hard blue cheese at home:

• the milk is brought to a uniform temperature of 27 to 33 degrees. The process is controlled using a special culinary thermometer;
• After this, sourdough and mold spill out. However, you cannot mix them together; two spoons are used to add;
• take a slotted spoon of the appropriate size and slowly mix the product;
• also, at the same time, calcium chloride dissolved in 100 grams of water is poured out;
• without stopping the mixing process, the enzyme is added;
• leave the pan with the contents for 2 hours;
• the resulting thick mass is transferred to a colander lined with gauze;
• The gauze is suspended for 60 minutes to remove liquid. For such an amount of milk, one bag of cheese mass is not enough; there will be several of them. Therefore, it is necessary to take care of the hanging and draining areas in advance;
• each bag of product along with gauze is placed under a press for 12 hours;
• after this the cheese is broken into small pieces and salted;
• the salted product is placed in prepared forms and placed in the refrigerator for 48 hours;
• at the end of two days, using a wooden stick, holes are made in the cheese for the air needed by the mold;
• the product is moved into containers with drainage holes and at a temperature of 10 degrees (cellar or refrigerator set accordingly) ripens for about 2 weeks;
• and only now can you get ready-made hard blue cheese, treat your friends and acquaintances to it, and then be surprised at its enormous cost in the store.

Let's reveal some secrets that will help you not spoil your homemade cheese:

• Do not use an aluminum or cast iron pan, otherwise the product will have a metallic taste;
• any gauze can be used again by first washing it with cold water and bleach and then boiling it;
• It is best to use special plastic containers for cheese. They are not expensive at all, have any shape, and are equipped with drainage holes;
• You can safely make the press yourself. A can of water or bottle will do. On average, 1 kilogram of cheese requires a press of 2 kilos. However, this parameter can be adjusted to suit you.

Bon appetit!