Cheese can be made at home, and it is not as difficult as it seems at first glance. The advantages of homemade cheese are that it is not only very tasty, but also healthy, since only high-quality natural products are used in the preparation process without preservatives and other chemicals. In addition, you can make a dietary product if you use low-fat ingredients when making homemade cheese. Homemade curd cheese is a real delicacy that will delight both children and adults. In addition, you can prepare many interesting dishes from it, recipes for which are published on our website.

Basics of making homemade cheese

Many types of cheese are prepared at home - hard, processed, Adyghe, Philadelphia, Suluguni, ricotta, mozzarella or cream cheese, which is spread on bread. The classic recipe for homemade cheese includes very fresh milk with a fat content of at least 2.5% (store-bought or country milk, cow or goat), kefir, butter, sour cream, cottage cheese, aromatic herbs and savory spices. The taste of cottage cheese can be varied with interesting additions - fried mushrooms, nuts, olives, vegetables, ham and herbs. You can experiment with products and invent your own cheeses while sticking to the basic technology. More experienced chefs cook cheeses with rennet, but you can do without it, at least at the initial stage.

The essence of all recipes is that milk is brought to a boil in a large and necessarily non-stick pan, the rest of the dairy products are added and heated for some time until the curd mass separates from the whey. After this, the cheese is suspended in several layers of gauze or the cheesecloth and cottage cheese are placed in a colander, and a weight is placed on top, which helps the cheese to finally get rid of the whey. The cooled cheese is placed in the refrigerator for several hours, although cheese experts say that the cheese should ripen and gain strength within 24 hours.

Homemade cottage cheese

This delicious cheese takes time and a little inspiration to make, but your family is sure to love the results. Mix 1 kg of village cottage cheese with 1 liter of milk in a three-liter saucepan and, stirring, bring to a boil. At this time, in a small saucepan on a nearby burner, melt 200 g of butter in a water bath, and in a bowl mix 2 yolks with ¾ tbsp. l. salt and 1 tsp. soda As soon as the liquid in the pan begins to boil, we carefully strain it through cheesecloth and hang it. Let the cheese hang in the cheesecloth until the whey stops flowing and just starts dripping.

Now combine the melted butter with the yolks and cottage cheese in a bowl and heat the mass in a water bath, stirring vigorously with a spatula. Before our eyes, miracles will happen to the cheese mass - it will begin to foam, increase in size and thicken. And then, as soon as the foam subsides, we will finally see real cheese, and from that moment we need to boil it for another 10 minutes until it lags behind the walls of the dish.

Pour the cheese into a regular cake pan, greased with vegetable oil, and leave in the refrigerator for 4 hours. If we want to get a denser and harder cheese, we wrap it in parchment paper and place it under pressure for half a day. After this, you can serve the appetizer on the table and use the cheese to make sandwiches or other dishes.

How to make homemade cheese very quickly

If you don’t have time to stand at the stove for a long time, you can use a simple recipe for milk cheese. To do this, bring 1 liter of 3.2% fat milk to a boil, add 30 ml of apple cider vinegar, 2 tbsp. l. butter, 1 tsp. dry herbs and 1 tsp. salt. Stirring the mixture, bring it to a boil again, remove from heat and, as usual, strain through cheesecloth. Lightly squeeze the curd lump, place the cheese under a weight - usually for this purpose they take a round wooden cutting board, on which they place a stone and bricks. Many housewives use a special press for salting lard or a regular saucepan in which they place something heavy, such as a jar of homemade ingredients. It is believed that the load should weigh 10 kg or more. Homemade five-minute cheese is not kept under pressure for very long - until it cools down, and then it is cut into appetizing pieces and served.

How to make cream cheese at home

This simple and easy-to-prepare cheese will surprise you with its delicate and soft taste. It cooks very quickly. We leave a liter of natural cream for 2 days in a warm place, when it sours, strain it through cheesecloth, let the excess whey drain off, or squeeze it out lightly. We place the cream under a press weighing about 3 kg, and after half an hour we enjoy the delicious treat.

There is another recipe for making cream cheese, which we know as Philadelphia. To do this, we dilute in 1 tsp. water ¼ tsp. citric acid and a pinch of salt, pour it all into a liter of 25% cream and cook over heat for about 10 minutes, stirring constantly, until the creamy mass separates from the liquid.

Pour the cream into a colander lined with gauze and leave for 2 hours, stirring occasionally so that not a drop of liquid remains. Next, transfer the cheese to a closed container and let it ripen in the refrigerator for 24 hours. Soft cream cheese is used to make desserts, spread it on white bread, or simply eat it with a spoon as a dessert.

Homemade mascarpone cheese

Gourmet Italian cheese can also be prepared at home. To do this, mix 200 ml of milk with 800 ml of sour cream and grind until smooth. Then put the sour cream and milk mixture on the fire, heat it, stir, but do not boil, otherwise the cheese will be hopelessly spoiled. Add 2 tsp. lemon juice, turn the heat to minimum and continue heating until the sour cream turns into cottage cheese. Turn off the heat, leave the cottage cheese in the whey for another 5 minutes, and then put it in a colander in cheesecloth and forget about it for an hour. After a while, carefully squeeze the cheese to check if there is any whey left in it, put it in a beautiful bowl, close the lid tightly and cool. You can taste it right away! By the way, mascarpone is used to make the most delicate tiramisu cake, Easter cake, soufflé, cream and many other delicious dishes.

Homemade cheese

Fermented milk with a pleasant salty taste is indispensable in salads, and you can prepare it yourself. To do this, we bring 1 liter of milk to a boil, and then, without turning down the heat, throw 2 tbsp into it. l. salt. By this point, we should have 3 eggs prepared, beaten with 200 g of sour cream, which we pour into boiling milk.

Stirring, cook the cheese mixture, continuing to do this even after boiling - perhaps 5 minutes will be enough. When the whey begins to separate from the thickened cheese, pour the contents of the pan into a colander with gauze and hang for 3 hours. Without removing the finished cheese from the fabric, place it under a press until it becomes denser. Bryndza is added not only to salads, but also to snacks, pies and soups. During the cooking process, you can add a little greenery to the cheese. In general, this is a very good product, without which it is difficult to imagine home cooking.

Homemade ricotta with kefir

Let's try to make amazingly delicious Italian cheese, especially since it is not at all difficult. So, we heat 1 liter of milk, but under no circumstances boil it - it is better to immediately remove the pan from the heat. Add 1 tsp to hot milk. salt, 2 tsp. sugar, 150 ml kefir and 4 tbsp. l. lemon juice, and then leave it for half an hour until it curdles. Then we put the resulting cottage cheese on a cheesecloth in a colander and hang it - all the liquid should drain. This delicate curd cheese is used to make pizza, salads, sauces, fillings for dumplings and desserts.

Processed homemade cheese

This one cooks very quickly, and is eaten even faster, because it is very tasty, aromatic and healthy. Grind 400 g of cottage cheese until smooth, mix with 2 eggs and 1 tsp. baking soda and place the pan on very low heat. Melt the cheese for 15 minutes, stirring constantly, and then add any toppings: herbs, garlic, mushrooms, ham - whatever your heart desires. The cheese is ready - all you have to do is cool it and serve it with fresh bread or pasta. The cheese can also be placed in silicone molds and stored in the refrigerator.

Homemade curd cheese is the most delicious delicacy in the world, and if you have never tried making it, don’t put it off. And although there is a proverb, “It takes talent to make cheese,” every housewife can develop this talent. The main thing is to try, experiment and share your finds and discoveries with us!

On store shelves you can find various varieties and types of cheeses.

Most of them were brought from abroad - from Switzerland, Holland, France or Italy.

Although, due to the influence of sanctions, Russian cheeses are now not in the minority.

But the prices for good cheese are very high.

And who can guarantee that store-bought cheeses contain no preservatives, thickeners or flavorings?

People knew about cheeses several centuries ago, when it was not possible to mass produce this product. Every family knew the recipe for making cheese, because making cheese with your own hands is not at all difficult. You can make cheese from store-bought pasteurized, cow, goat, and even soy milk. The essence of the preparation is either boiling milk with coagulating enzymes or melting dairy products. There are a great many recipes for making homemade cheese. Read on in the article to learn how to make cheese at home from milk.

Making homemade cheese from milk: cooking features

No cheese recipe is complete without milk, so you should be careful when choosing this ingredient. If the recipe does not specify how much fat the milk should be, then it is better to use homemade farm milk. If it is not possible to purchase farm milk, it can be replaced with store-bought milk with a maximum fat content and a minimum shelf life.

In addition to milk, many homemade cheeses also contain cottage cheese. And you need to be more careful with this product - real cottage cheese is rarely found in grocery stores, mostly curd mass or a curd product is on sale. The curd mass will not make real cheese. Therefore, it is better to purchase cottage cheese from farmers or make it yourself at home. Only in this case can you be sure of the quality of the cheese produced.

Don't expect homemade cheese to be as hard as store-bought cheeses. Homemade cheeses are much more tender and softer. But if you wish, you can make the cheese harder, because the hardness of this product depends on the pressure of the press. Accordingly, if you need hard cheese, then the press should be as heavy as possible.

When choosing low-fat products, you need to be prepared for the fact that a lot of whey will be released and relatively little cheese will be obtained. The higher the fat content of the cheese, the more buttery and tender it is, which undoubtedly has a positive effect on the taste of the product.

As for hard cheeses, it is better that after cooking such cheese lies for some time - “ripe”. The taste will become brighter and richer. However, you need to keep in mind that cheeses weighing half a kilogram or more ripen well. Therefore, to make homemade hard cheese tastier, you should not skimp on the ingredients and it is better to wait a few days after preparing it.

As for devices for making homemade cheeses, everything is not so scary. A mold for cheese, if it is missing, can be easily replaced with an ordinary colander, sieve or fine mesh that comes with the deep fryer. And as a press you can use a jar filled with water.

Whey is released during the cheese making process. Many people simply pour it out, but whey can be used in some dishes. Thin openwork pancakes are easily made from whey dough. Some people use this product when preparing okroshka.

How to make cheese at home from milk: preparing hard cheese

Hard cheeses are made by boiling dairy products with curdling enzymes. During the manufacturing process, whey is released, and the more whey is separated, the harder the cheese will be. Hard cheese must be kept under pressure, then it will turn out denser. Let's take a closer look at the most popular recipes for making hard cheeses from milk at home:

1. Adyghe cheese

This recipe is the easiest to prepare and requires little financial investment. The result is the most delicate cheese without preservatives, flavor enhancers or flavorings.

Ingredients: Pasteurized milk (you can use farm milk, the fattier the milk, the better) – 3 l, kefir (preferably farm or homemade) – 1 l, salt – 1.5-2 tsp. (you can do more, you can do less - you should focus only on your own taste)

1) The specified amount of kefir must be poured into a deep saucepan and put on low heat. It is better if the kefir is not low-fat, but as fat as possible. Cook kefir over low heat until the curds separate from the whey and float to the surface.

2) The next step is to separate the curds from the whey. The serum must not be thrown away! It will come in handy later in the cooking process. It must be left at room temperature to sour for two days.

3) Pour the specified amount of milk into a deep saucepan and bring it to a boil. Then you need to reduce the heat and pour in the same whey that has been turning sour for 2 days. Mix well and cook over low heat until the cheese rises to the top.

4) Next, you need to strain the cheese and separate it from the liquid. Add salt to the cheese and stir. After this, the resulting mass must be placed in gauze and hung over a container or over a sink. This must be done to allow the remaining liquid to drain.

5) After 30 minutes, remove the cheese from the cheesecloth, place in a clean bowl and place under a press. The water that has separated from the cheese must be drained. The cheese should remain under pressure for at least 3-4 hours in the refrigerator.

2. Hard homemade cheese without eggs

This cheese recipe, like the previous one, is ideal for vegetarians whose lifestyle involves excluding eggs and animal enzymes from their diet. This recipe, similar to the first one, is very simple.

Ingredients: Milk (same as in the previous recipe, it is better to take thicker milk) – 1 l, butter – 100 g, cottage cheese (preferably farm or homemade) – 1 kg, salt – 1-2 tsp. baking soda – 0.5 tsp. turmeric – ¼ tsp. ground black pepper - ¼ tsp. asafoetida – 1 pinch (seasonings are indicated in the recommended amount, you can add or reduce the amount, focusing on your own taste sensations).

1) Milk must be poured into a deep saucepan, placed over high heat, and brought to a boil. Add cottage cheese in the specified amount to boiling milk and bring to a boil again. Immediately after boiling, the stove must be turned off.

2) The contents of the pan must be strained through cheesecloth. The liquid that separates during straining must be drained. Next, you need to continue working with the mass that remains in the gauze. You can hang the gauze for 10 minutes to drain the liquid, or simply squeeze the workpiece well in the gauze with your hands.

3) The butter must be melted in a frying pan. Then add the resulting curd mass to the pan, mix well, break up the lumps. It takes a couple of minutes to fry the mixture. While stirring, add salt, soda and seasonings. The result should be a mass of viscous consistency.

4) Hot cheese must be transferred to a mold and cooled for several hours. It is better to use a silicone mold, since the cheese comes away from its walls better. After the cheese has cooled, you can eat it.

3. Mozzarella at home

If you need to learn how to make Mozzarella cheese at home from milk, you are exactly at the right place. There are 2 options for making this cheese at home. One of them is using rennet (an enzyme of animal origin), and the second is from dairy products with vinegar. The most successful of these two options is undoubtedly the first. But vegetarians should not eat this cheese, as it contains rennet. This recipe contains pepsin (an animal enzyme); you can buy it at the pharmacy.

Ingredients: Milk (necessarily full fat, at least 6%) – 2 l, water – 1.5 l, lemon juice and salt – 2 tbsp each. each, pepsin – ¼ tsp. or on the tip of a knife, but if you get a little more, don’t be afraid - this enzyme is safe for human body.

1) Add pepsin to half a glass of water (preferably warm or room temperature).

2) Pour milk into a deep saucepan and place over medium heat. You need to heat the milk to 70 degrees. Then diluted pepsin and lemon juice are added.

3) Next, the process is very fast - the whey will begin to separate immediately. There is no need to wait for it to boil. Immediately after the whey is completely separated, you need to carefully drain it (the whey will still come in handy). The remaining hot mass must be squeezed out by hand.

4) Pour water into another pan and heat to 90 degrees. Immediately after heating, remove the pan from the stove, add salt to the water and stir. Then you need to place the cheese in water for 2 minutes to make it softer. Remove the cheese from the water, stretch, knead, while dipping the cheese into the water several times for a couple of minutes. The cheese mass should be smooth and homogeneous.

5) The resulting mass should be placed on a board, kneaded with your fingers, and then folded into an envelope and sent back into hot water.

6) Spread cling film on the table, put the cheese mixture on it and roll it into a “sausage”. Wrap the resulting “sausage” tightly with film and tie it with a string in several places to form small balls.

7) After cooling, remove the cheese from the film and transfer it to a container with the whey that remained at the very beginning of cooking. Homemade Mozzarella must be stored in whey in the refrigerator.

How to make cheese at home from milk: preparing soft cheese

As a rule, soft cheese is the easiest to prepare compared to hard cheese. Let's look at a couple of delicious cheese recipes 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 finding this delicate cheese in rolls, but it can also be used in the preparation of creams for baking.

Ingredients: Milk (necessarily full-fat, otherwise you won’t get cheese) – 1 l, kefir (low-fat, or even low-fat) – 0.5 l, chicken egg – 1 piece, salt and sugar – 1 tsp each. each, citric acid - 1 pinch or on the tip of a knife.

1) Pour milk into a saucepan and put it on fire. Stirring constantly, add sugar and salt, bring the milk to a boil.

2) Immediately after boiling, add cottage cheese to the milk and stir. You need to cook until the mass curdles. After this, strain the mixture, put it in cheesecloth and hang it in a container or over the sink for 10 minutes to drain off the excess liquid.

3) At this time, while the curd mass is draining, you need to beat the egg and a small amount of citric acid. Then carefully add the gauze mixture and continue beating. The cheese should be smooth and fluffy.

If desired, before putting the cheese in the refrigerator, you can add chopped herbs to it. Such delicate cheese must be stored in the refrigerator, but no more than one week.

2. Mascarpone at home

There are many variations in the preparation of this cheese, and all of them do not involve cooking. This is a “cold” cheese, the lightest of all homemade cheeses. Ideal for making cream cheese. There is no milk in the ingredients in this recipe, but it will be better if the cottage cheese, which is necessary for making this cheese, is made from farm milk at home.

Ingredients: Cottage cheese (fat) – 200 g, cream (fat, 33%) – 200 ml.

1) Granular cottage cheese does not have the right consistency for cheese, and the curd mass is inferior in fat content and sometimes includes unnatural components in its composition. Therefore, the cottage cheese used must be rubbed through a sieve 2-3 times.

2) Then you need to add cold cream to the cottage cheese. Using a mixer or blender, beat the cottage cheese with cream at low speed. The cheese will be ready as soon as the whipped mass becomes homogeneous. Stores in the refrigerator for up to one and a half to two weeks.

Making your own cheese has many benefits. This ensures the naturalness of the product and the absence of harmful chemical components. There are a large number of recipes on how to make delicious cheese from milk at home. Production is carried out using one of two methods: melting dairy products or mixing milk with bacteria and enzymes that accelerate the coagulation of the product.

Adyghe

Making Adyghe cheese at home from milk is not difficult if you follow a certain technique.

Cooking technology

Heat 1 liter of kefir in a non-stick container over low heat, stirring continuously until it curdles. Then strain the contents of the dish, and the resulting curd can be eaten, but the whey must be left in the room for a couple of days.

When it sours well, 3 liters of milk are poured into it, and the mixture is heated over low heat until curdled (about 5 minutes).

Armenian

The peculiarity of making Armenian Chechil cheese at home from milk is the need to marinate it in a solution saturated with salt.

Cooking technology

Heat 4 liters of milk to 38 degrees and add rennet according to the instructions for it. Stir everything, remove from heat and leave in the room for 40 minutes.

During this period, a mass will form, which must be cut into squares and left for half an hour to form whey.

The threads must be placed in a pre-prepared saline solution. To make it, water and salt are mixed according to taste preferences. The cheese should be soaked in the solution for a day. Afterwards, you can give the product an attractive shape, for example, weave it into a braid.

Brynza

The salty variety of the product is often used in salads. When making cheese at home from milk, you can add spices to the recipe to add spiciness.

Cooking technology

Heat 1 liter of milk over low heat until boiling. When this happens, add salt (2 tablespoons). There is no need to reduce the fire.

Beat a mixture of 3 eggs and 200 grams of sour cream and pour it into the milk, stirring the solution all the time. Cook for 5 minutes.

When the whey is separated from the resulting cheese, strain the composition in a colander lined with gauze, then cover the cheese with the ends and hang it for 3 hours. Then, place the resulting product under a press until it becomes elastic.

Dutch​

When making Dutch cheese at home from milk, you will definitely need butter. If the mixture begins to stick to the walls of the dish, you need to slightly increase the amount to avoid a burnt taste in the product.

Cooking technology

Heat 3 liters of milk almost to a boil, put 2 kilograms of cottage cheese into it and stir. Next, the composition must be boiled over low heat until whey forms.

Place the resulting cottage cheese in a colander lined with gauze until the liquid is removed.

Melt 100 grams of butter and put the remaining ingredients into it: made cheese, 1 chicken egg, salt and baking soda (half a teaspoon). The mass must be constantly stirred until it acquires a creamy appearance and yellow color.

After this, the fire should be turned off. The slightly cooled cheese must be shaped into the required shape by hand and placed under the load. The product should be placed in the refrigerator until it hardens.

From​ ​sour​ ​milk​

If the milk has turned sour, there is no need to rush to get rid of it. There are a lot of practical tips and photos on what to use it for. You can make delicious cheese from sour milk at home.

Cooking technology

Beat one egg with salt to taste, mix with chopped herbs. Pour 1 liter of sour milk and the whipped mixture into a bowl and place over moderate heat. Wait for the solution to boil and cook until curdled.

Next, the composition must be poured into a colander, the surface of which is lined with a layer of gauze, the ends of which cover the cheese, and a pressure (small weight) is placed on top. The product is placed in a cool place for a couple of hours.

From​ ​goat​ ​milk​ ​

To make goat milk cheese at home, you can use rennet, an organic substance that is synthesized in the stomach of a kid. However, instead of this expensive substance, other fermentation methods are quite suitable (using citric acid, vinegar, yogurt).

Cooking technology

Squeeze juice from one medium-sized lemon. 2 liters of goat milk should be pasteurized; for this purpose, you need to pour it into a saucepan, place it on the fire, add salt (a pinch of salt). Wait until small bubbles appear (do not boil), then remove the pan from the stove.

Immediately pour the squeezed lemon juice into the milk, stirring the resulting solution. Quite quickly it will begin to coagulate, resulting in the formation of 2 whey: a white curd whey and a slightly yellowish whey.

Then roll up the gauze with the curd part and squeeze it out. Now you need to form the required product shape. Place the cheese together with a gauze layer under pressure (a container with water is suitable for this purpose) until it becomes dense. You can do without molding by molding the cylinder by hand.

From​ ​pasteurized​ ​milk​ ​

You can make such a dairy product not only from village products, but also from store-bought products. Cheese made from pasteurized milk, prepared at home, will compare favorably with the product from the store in terms of taste and price.

Cooking technology

Beat 300 grams of sour cream (20%) and 4 eggs. Salt one and a half liters of pasteurized milk (3%) (2 teaspoons) and place on the stove. Wait until it boils and pour in the whipped mixture, stirring continuously. Simmer the mixture over low heat until curdled.

Cover the resulting composition with the edges of gauze and place a weight on top. The product should be kept under it for 3 hours.

From​ ​baked​ ​milk​ ​

For this recipe you will need cottage cheese of a dry consistency, preferably natural. Ready-made baked milk cheese at home takes on a light brown color.

Cooking technology

Combine a kilogram of cottage cheese with a liter of baked milk. Heat this mixture to a boil and cook, stirring continuously for 10 minutes. Then place the mixture in a colander lined with gauze and strain.

The resulting cottage cheese should be thoroughly kneaded and placed in a bowl, preferably non-stick. Add the remaining ingredients: 2 chicken eggs, 1 teaspoon of salt and soda, 80 grams of butter. Stir the mass well.

Place the mixture over moderate heat and stir continuously. The composition should melt and become viscous. Cooking time - 7 minutes until the mixture is homogeneous.

After this, transfer the composition into a container to harden and place in a cool place. The cheese is ready when it acquires a dense consistency.

Mascarpone

Making Italian Mascarpone cheese from milk at home is quite simple and you can taste it immediately after making it.

Cooking technology

Mix 800 milliliters of sour cream and 200 milliliters of milk until the composition is homogeneous. Place the mixture on the fire and heat it, but you cannot boil it, otherwise the product will not work.

Place the contents of the pan in a colander lined with gauze for 1 hour to remove liquid. Then carefully squeeze out the cheese, transfer it to a bowl, and be sure to close the lid. It is advisable to put it in the refrigerator to cool, but you can taste it right away.

Mozzarella

The recipe requires full fat milk and pepsin. The enzyme can be purchased at a pharmacy or in specialized stores. To make Mozzarella cheese at home, a pepsin solution is prepared in advance from milk in a ratio of 1/4 teaspoon of the substance to 1/2 cup of water.

Cooking technology

Heat 2 liters of milk to 70 degrees, then add 2 tablespoons of lemon juice, a ready-made pepsin solution, and mix everything.

Wait for complete curdling; this will happen quite quickly; there is no need to bring the milk to a boil. Then leave the cheese mass and drain the liquid.

Then heat the water to 90 degrees and add salt (2 tablespoons). Place the prepared cheese in hot water for a couple of minutes, then take it out and knead it with your hands. The mixture is hot, so you need to wear gloves when cooking.

Repeat immersing the product in water again. Then, using cling film, roll the soft cheese into a sausage and form balls with a special twine, then cut them off.

Mozzarella is stored in a closed container with the remaining brine.

Paneer

This product has a rather strong sweetish milky taste. Therefore, when making Paneer cheese at home from milk, you can add seasonings or more salt to it.

Cooking technology

Bring 2 liters of milk to a boil over medium heat, you can add salt. Dilute 50-70 milliliters of lemon juice in half a glass of hot water. Then pour into milk when boiling. In this case, the mixture must be stirred continuously.

After curdling, remove the pan from the stove. Place the mixture on cheesecloth and squeeze out. If you want to make a solid product, you need to place it under a load for a couple of hours. The shelf life of this cheese is short - about 3 days in the refrigerator.

Fused

This product, made independently from natural ingredients, is much more environmentally friendly and healthier than a product from a store. You can add various seasonings to processed cheese prepared at home from milk.

Cooking technology

In a deep saucepan, grind half a kilogram of cottage cheese with soda (1/2 teaspoon), then add half a glass of milk and mix everything.

Place the dishes over low heat and stir the mixture continuously. When melting the mixture, add salt and 2 tablespoons of butter to the saucepan to taste.

The composition should become completely homogeneous. Next, the hot mixture must be poured into a convenient container. After cooling for 12 hours, place it in the refrigerator.

Brine​​

This product should have a pronounced salty taste. When making brine cheese at home from milk, you can additionally grease 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 add salt (2 tablespoons). Then pour it into the whipped mixture. And whisk everything again.

Place the cheese under a weight and put it in the refrigerator overnight.

Ricotta

Making Italian Ricotta cheese at home from milk is not difficult and takes little time, resulting in a most delicate product.

Cooking technology

Heat 1 liter of milk, but do not bring it to a boil. It is better to immediately remove from the stove. Add the following ingredients to the hot product: 4 tablespoons of lemon juice, 150 milliliters of kefir, 2 teaspoons of sugar, 1 teaspoon of salt.

Leave the mixture for half an hour until curdled. Then place it on cheesecloth in a colander and hang it by the edges until the liquid has completely drained.

Creamy

This product takes a long time to prepare. When making cream cheese at home from milk using this recipe, you will get about 1 kilogram of the product.

Cooking technology

Place a liter of milk (3.2%), 0.5 liters of cream (20%) and 400 milliliters of sour cream (20%) in a saucepan, stir until smooth and leave in a warm place for 7 hours (no more than 8). You can place the dishes in a bowl of warm water. Do not overheat, overexpose or stir the mass. As a result, a solid clot should form in the shape of a pan.

After this, the dishes are placed on a small fire, you need to make sure that there is no overheating and the mass does not boil. You cannot mix the cheese. Soon the whey will begin to separate, it will be brought almost to a boil (small bubbles will appear).

Suluguni​

This product is of Georgian origin. When making brine suluguni cheese at home from milk, you should take into account some features of its preparation technology.

Cooking technology

Heat 4 liters of milk to 40 degrees, then add a teaspoon of salt and 100 milliliters of freshly squeezed lemon juice. Stir the mixture continuously until it curdles.

Place the resulting cottage cheese on cheesecloth in a colander. When the liquid has drained, the edges of the gauze should be tightly bandaged and left in this form for 3-4 hours.

Hard​ ​cheese​ ​

To make hard cheese at home from milk, use cottage cheese, preferably of a soft consistency.

Cooking technology

Pour mashed cottage cheese (700 grams) into 1 liter of milk. Then heat the composition over low heat.

The mixture must be stirred until the whey is yellowish in color. In this case, the cottage cheese should acquire a solid consistency. Next, place the composition on gauze.

Melt butter (2 tablespoons) in a non-stick pan. Then add 2 eggs, 2 teaspoons of salt, 1 teaspoon of baking soda and cottage cheese to it.

The mass must be kneaded until it becomes homogeneous. The longer you stir, the denser the cheese will be. Kneading time is usually about 20 minutes.

Afterwards, the composition is laid out in a mold covered with cling film and placed in a cold place until it hardens.

Curd

The recipe for making cottage cheese at home from milk is one of the simplest and fastest.

Cooking technology

Heat 1.5 liters of milk almost to a boil, pour half a liter of kefir into it and add salt to taste. Boil the mixture until curdled.

Strain the resulting cottage cheese through layers of gauze and place under a press. The mass should be left under pressure for several hours. The longer it takes, the denser the consistency of the cheese will become.

Philadelphia​

Making the product according to this recipe takes little time and does not require settling. To make Philadelphia cheese at home, it is preferable to choose full-fat milk, then you will get more product.

Cooking technology

Heat a liter of milk over medium heat, then add 1 teaspoon of sugar and salt to it. Stirring, bring the mixture to a boil.

Then add half a liter of kefir. Again, continuously stir the mixture until it curls.

Lightly squeeze the resulting mass through cheesecloth and hang it by the edges until the liquid stops flowing, for about 15 minutes.

I want to offer you very tasty and fairly simple recipes for homemade cheeses. Often all you need is milk and citric acid.

Homemade cream cheese

Ingredients for making homemade cream cheese:
1 liter cream

Homemade cream cheese recipe:

1. To make cream cheese at home with your own hands, we need to take the cream and put it in a warm place for 2 days.
2. When the cream has turned sour, strain it through cheesecloth, squeeze out the excess whey, and put the resulting mass in cheesecloth back into the bowl and put it under a press (weight 2 - 3 kg).
3. After 30 minutes, remove the press and remove the cream cheese from the gauze.

That's all. Homemade cream cheese made by yourself is ready. Simple and very tasty.

Homemade tofu cheese

Ingredients for making homemade tofu cheese:
1 liter soy milk, 1 large lemon

Homemade tofu recipe:

1. So, let's get started: take a large saucepan, pour soy milk into it and put it on medium heat. Don’t forget to stir periodically with a wooden spoon, otherwise the milk will burn and the homemade cheese will not be tasty.
2. As soon as the milk begins to boil (until foam appears and the milk rises), remove the pan from the heat and squeeze lemon juice into the milk. Leave the milk alone until it completely curdles.
3. Now we take a sieve, put a cotton cloth on it and put our curdled milk on it. Leave until the whey has drained and only tofu remains in the sieve.
4. When most of the whey has escaped, wrap the tofu in a cloth and thoroughly squeeze out the remaining whey. In order for our tofu to have a dense consistency, then we need to squeeze out as much liquid as possible.
5. We transfer the homemade tofu cheese into another cloth, place it in a pan and place a press on top (a weight weighing 800 g). Leave for 30 minutes - during this time the cheese will take its shape and become dense.
6. Remove the finished homemade tofu cheese from the cloth and you can eat it. Bon appetit.

Adyghe homemade cheese

Ingredients for making Adyghe homemade cheese:
3 liters of pasteurized milk, 1 liter of kefir, 2 tsp. salt

Recipe for making Adyghe homemade cheese:

1. We take kefir, of course it’s better to have a thicker one, pour it into a saucepan and put it on low heat. And wait until the curd separates from the whey and floats to the surface. Then we take gauze and strain all the whey, and set the cottage cheese aside.
2. Leave the whey to sour for 2 days at room temperature. If it is very hot, then we leave it only for a day.
3. Pour pasteurized milk into a large saucepan and place on fire. Bring to a boil, then reduce the heat and add the sour whey. Continue cooking over low heat until the milk curdles and the cheese rises to the top. Then remove the pan from the heat and strain the cheese through cheesecloth into another clean bowl. Add salt and mix thoroughly. We tie the gauze and cheese together and hang it over the sink for 30 minutes to drain off the last of the excess liquid.
4. From the cheese we form a head of the size you require and place it under a press (1 kg). We drain the released water, and put the Adyghe homemade cheese under pressure in the refrigerator for 3 - 4 hours.

Homemade paneer

Ingredients for making homemade paneer:
5 liters of milk, 1 tsp. citric acid

Homemade Paneer Recipe:

1. Pour milk into a saucepan and bring to a boil; when the milk just starts to boil, add citric acid.
2. After boiling, turn off the heat, stir the milk a little and leave to stand for 2 - 3 minutes.
3. Now we take a colander, cover it with gauze folded in two layers and throw the resulting curd onto it. We tie the gauze tightly and place it under a press weighing 2 - 3 kg for 30 minutes.
4. After 30 minutes, remove the delicious homemade paneer from the gauze.

Hard homemade cheese

Ingredients for making hard homemade cheese:
1 kg of cottage cheese, 1 liter of milk, 50-100 g of butter, 1 tsp. salt, 0.5 tsp. soda, 0.25 tsp. turmeric, curry, 0.3 tsp. black pepper, asafoetida on the tip of a knife

Recipe for making hard homemade cheese:

1. Put the milk on the fire and bring it to a boil, then add the cottage cheese and bring it to a boil again, and then immediately turn it off.
2. Strain the resulting mass through gauze folded in two layers and thoroughly squeeze out the remaining liquid.>
<3. Melt the butter in a frying pan, add the curd mixture and fry for 1 - 2 minutes, breaking up the lumps. We need to bring it to a viscous consistency. Without ceasing to stir, add salt, soda and seasonings. Then we transfer the hot mass into a mold (I used a bowl) and cool.
4. When the hard homemade cheese has cooled, you can eat it.

Country homemade cheese

Ingredients for making village cheese:
1 liter of milk, 500 g of cottage cheese, 100 g of melted butter, 1 beaten egg, 1 tsp. soda, salt

Recipe for making country cheese:

1. First, we bring the milk to a boil, then add the curd to it and stir continuously until the whey begins to separate.
2. Place the resulting curd mass in a colander, drain the skim milk, and transfer the mass into a saucepan. Add egg, baking soda and salt to the hot curd mass while constantly grinding.
3. Transfer the prepared mixture into a mold and put it in the refrigerator.

Homemade soft cheese with dill

Ingredients for making homemade soft cheese with dill:
1 liter of milk with a fat content of 3.2%, 2 tbsp. l. butter, apple cider vinegar, 1 tsp. dried dill, salt

Recipe for homemade soft cheese with dill:

1. Bring the milk to a boil. When the milk just starts to boil, add salt, vinegar, dill and butter. Stir and bring to a boil again.

2. Place gauze folded in half on a bowl and strain the separated whey through it. Cover the resulting cheese with gauze and apply heavy pressure.

3. After 40 - 45 minutes, take the homemade soft cheese with dill out of the cheesecloth and you can eat it.

Homemade mascarpone cheese

Ingredients for making homemade mascarpone cheese:
1 liter of cream 20% fat, 3 tbsp. l. lemon juice

Recipe for homemade mascarpone cheese:

1. Heat the cream to 80 °C, then add lemon juice, lower the heat and simmer for 10 minutes.

2. We fold the gauze into 6 layers and place it on the pan. Place the resulting cottage cheese on cheesecloth and leave overnight so that all the whey drips off.

3. Homemade mascarpone cheese will be ready the next day.

Homemade mascarpone

Ingredients for making homemade mascarpone:
800 g sour cream (or cream) 20% fat, 200 ml milk, 2 tsp. lemon juice

Recipe for making homemade mascarpone at home:

1. Pour the milk into the sour cream and mix with a spatula until smooth. Place on fire and bring to 70 - 75 °C with constant stirring. After this, add lemon juice, stir, turn down the heat and wait until the sour cream curdles (this will take approximately a few minutes), but do not boil.

2. Turn off the heat, but leave the pan on the stove for 5 - 7 minutes.

3. Now we take a colander and put gauze on it, folded in 3 layers and throw the resulting mass onto it so that all the liquid drains.

4. After 50 minutes, you can squeeze the mass a little. See if the liquid has not completely drained, then leave the mixture for a few more minutes (you can stir it carefully with a spoon).

5. Place homemade mascarpone in a clean container with a tight-fitting lid and store in the refrigerator.

Homemade mascarpone cream cheese

Ingredients for making homemade mascarpone cream cheese:
200 g cottage cheese 18% fat, 200 ml cream 33% fat

Recipe for homemade mascarpone cream cheese:

1. We rub the cottage cheese through a sieve 2 times to obtain a curd mass, then add cream to it. Beat all this with a mixer (blender) at low speed until creamy.

2. Homemade mascarpone cream cheese is ready. Bon appetit.

Homemade cheese

Ingredients for making homemade cheese:
1 liter of milk, 3 tbsp. l. sour cream, 2 tbsp. l. lemon juice, 1 tsp. salt, 200 ml boiled water

Recipe for homemade cheese:

1. Place the milk on high heat, then add sour cream and stir. As soon as the curdling process begins, we need to add lemon juice to the mass, mix and continue to keep on the fire for another minute so that the whey is completely separated.

2. Cover the sieve with gauze and pour the resulting mass onto it, letting the whey drain completely.

3. We wrap homemade cheese with gauze and place a weight on it for 1 hour. After an hour, cut the homemade cheese into small pieces and place in the brine. Keep the cheese in the brine for at least 30 minutes. We also store it in brine.

4. Prepare the brine: dissolve the salt in water.

Homemade cheese

Ingredients for making homemade cheese:
1 liter of milk, 200 g of sour cream, 3 eggs, 2 tbsp. l. salt

Homemade cheese recipe:

1. Bring the milk to a boil, then, without removing from the heat, add salt.

2. In a separate bowl, beat the eggs with sour cream and then add the resulting mixture to boiling milk. With constant stirring, so that the mass does not burn, bring to a boil and then boil for another 5 minutes. During this time, the whey will separate from the mass and the cheese will begin to thicken.

3. Cover the colander with gauze folded in 4 layers and pour the resulting mass onto it. Then we tie the gauze and hang it for about 3 hours so that the whey drains completely.

4. Place homemade cheese in the same gauze under a press. Yield of cheese: 400 - 500 g.

Homemade mozzarella

Ingredients for making homemade mozzarella:
2 liters of fat milk, 2 tbsp. l. lemon juice, salt, rennet on the tip of a knife, 1.5-2 liters of water

Homemade mozzarella recipe:

1. Pour half a glass of water into a saucepan and dilute the rennet in it.

2. Heat the milk to 70 °C and add lemon juice and diluted enzyme to it. Mix. Do not bring to a boil.

3. Drain the resulting whey and squeeze the cheese mass with your hands.

4. In a separate pan, heat the water to 90 °C and immediately remove from the heat, add salt, mix and lower the cheese into the water for a couple of minutes until the cheese becomes soft and very viscous. Then you need to knead and stretch the cheese, dipping it several times in hot water for 2 minutes. The mass should be almost homogeneous. Place the mixture on a cutting board, knead it with your fingers and fold it into an envelope. Then put it back into hot water to soften.

5. We spread cling film on the table. We take the cheese out of the water, place it on film and roll it into a sausage shape, wrapping it tightly in film and then tying it tightly with string in several places so that we get separate balls.

6. The resulting balls are homemade mozzarella cheese, put into a container with whey and put in the refrigerator, where we store it.

Homemade sandwich cheese

Ingredients for making homemade sandwich cheese:
1 kg of cottage cheese, 1 liter of milk, 2 eggs, 5 tbsp. l. thick fat sour cream, 2 tsp. salt

Recipe for homemade sandwich cheese:

1. Pour milk into the cottage cheese, stir and bring to a boil, but do not boil. After this, we place the mass on a sieve with gauze, strain the whey, and then squeeze out the mass.

2. Now take an aluminum pan and put the strained cottage cheese into it. Add eggs, sour cream and salt, mix everything thoroughly with your hands. Next, put the mass on the fire and boil for 5 minutes until the mass becomes homogeneous and viscous (it should lag behind the dishes in one lump).

3. Place the finished homemade sandwich cheese on a plate, level it and put it in the refrigerator. After the cheese has cooled, turn it over onto a plate.

Brown homemade cheese "Brunost"

Ingredients for making brown homemade cheese "Brunost":
1.5 l of fresh homemade whey, 250 g of sour cream 30% fat

Recipe for homemade brown cheese "Brunost":

1. To make homemade brown cheese "Brunost" we will need fresh whey from paneer cheese, ricotta, cottage cheese and other homemade cheese.

2. We put the whey on the fire and cook until 500 ml remains of its original amount. And so that our whey does not burn, we run it along the bottom of the pan, from time to time, with a wooden spatula. After this, add the cream, mix and cook until a clot forms.

3. Now you need to mix the resulting mass with a masher to grind it. Transfer the mixture to a blender and beat. Then transfer the whipped mass into a frying pan and heat it for 3 - 5 minutes with constant stirring. When you see the paste starting to clump, transfer it to the pan. Let the cheese cool, and then pack it in an airtight container and put it in the refrigerator for storage.

Homemade processed cheese

Ingredients for making homemade processed cheese:
400 g slightly damp cottage cheese, 100 g soft butter, 2 eggs, 1 tsp. quicklime soda

Recipe for homemade processed cheese:

1. Knead the cottage cheese very thoroughly with your hands (you should get a paste). Then add soda, egg and mix everything thoroughly again, knead. After this, add butter to the mass and knead well again until a homogeneous consistency is obtained.

2. Place the prepared homogeneous mass on medium heat for 15 minutes until all the lumps melt. Don't forget to stir constantly so it doesn't burn, otherwise our homemade processed cheese will be spoiled. If desired, according to your taste, you can make processed cheese not pure, but with some additives, for example, mushrooms, vegetables, herbs or ham. To do this, grind the ingredient you have chosen and add it to the mass. Mix.

3. Pour the finished homemade processed cheese into a pre-prepared container with a lid and put it in the refrigerator to cool. After which you can eat immediately.

Homemade processed cheese with dill

Ingredients for making homemade processed cheese with dill:
500 g cottage cheese, 120 ml milk, 2 tbsp. l. butter, 0.5 tsp. soda, chopped dill, salt

Recipe for homemade processed cheese with dill:

1. Add soda and milk to homemade (preferably) cottage cheese and mix thoroughly using a blender.

2. Pour the resulting mass into a saucepan and place on low heat, stirring constantly. When the cottage cheese begins to melt, immediately add salt, butter and chopped dill. Keep it on the fire until the cottage cheese is completely dissolved - the mass should be as thick as semolina porridge.

3. Pour the hot mixture into molds and put them in the refrigerator.

Marbled homemade cheese

Ingredients for making homemade marble cheese:
1 liter of milk, 1 kg of cottage cheese, 50 g of butter, 3 eggs, 4 tbsp. l. sour cream, 1 small carrot, 0.3 tsp. garlic juice, 1 des. l. salt, 1 tsp. soda

Recipe for homemade marble cheese:

1. Grate the carrots on a fine grater.

2. Pour the milk into the cottage cheese, add the chopped carrots and put the mixture on the fire. Bring to a boil and simmer for 5-7 minutes.

3. Place the resulting mass on cheesecloth and let the liquid drain. After this, add the egg, butter, salt, sour cream, soda and garlic juice. Mix everything thoroughly and put it back on low heat and cook for 5-7 minutes.

4. Place the finished marbled homemade cheese into a deep bowl and let it harden completely. After the cheese has hardened, use a thin knife to separate it from the edges of the bowl and transfer it to a flat plate. All.

Homemade creamy ricotta

Ingredients for making homemade creamy ricotta:
1 l milk, 400 ml cream, 200 g sour cream

Recipe for homemade creamy ricotta:

1. Take a large saucepan, pour milk into it, add cream and sour cream, mix everything well, close the lid and put it in a warm place for fermentation. This will take approximately 6 hours. A thick curdled milk should form.

2. After this, put the pan on low heat and heat it up. There is no need to stir so as not to damage the curd. Heat until hot, but do not bring to a boil. Remove from heat, cover with a lid and leave to ripen for 12 hours. During ripening, whey should form.

3. After 12 hours, carefully pour the whey into a colander with gauze folded in 4 layers. We tie the gauze and hang it over a deep bowl for 6 hours so that all the whey drains. After that, remove the gauze and put the finished homemade creamy ricotta on a plate.

Homemade kefir ricotta

Ingredients for making homemade kefir ricotta:
1 liter of milk, 100-150 ml of kefir, 4 tbsp. l. lemon juice, 2 tsp. sugar, 1 tsp. salt

Recipe for homemade kefir ricotta:

1. We heat the milk until hot, but under no circumstances boil it. Then add sugar, salt, kefir and lemon juice. Stir and leave the curdled milk for 30 minutes.

2. After which we put it in a colander in cheesecloth, and then hang the cheesecloth over the sink so that all the rest of the whey drains. All the ricotta is ready.

Homemade feta

Ingredients for making homemade feta:
400 g natural milk powder, 100 g sour cream, 1 tsp. salt, 0.5 tsp. vinegar, 3 pcs. rennet abomin, 600 ml warm water

Recipe for making homemade feta at home:

1. Dissolve the milk powder in water, stir thoroughly so that no lumps remain. Then add sour cream and mix well again.

2. Dissolve rennet tablets in cool water in advance.

3. Add abomin to the milk mixture and mix thoroughly. Next we add vinegar and mix. All ingredients must be added quickly enough so that the milk mixture does not have time to cool.

4. Wrap the pan in a warm blanket and leave for 12 hours. After 12 hours, place the milk mass in a colander with gauze folded in half and drain the whey. When the liquid has drained, wrap the cheese in gauze and place it under a 3 kg weight for 5 - 10 hours.

5. Cut the cheese into pieces.

6. Prepare the brine: cool the water and add salt to taste.

7. Place the prepared pieces of cheese into a jar and carefully fill with brine. Leave for at least a week so that the cheese acquires good taste.

Homemade feta

Ingredients for making homemade feta:
2 liters of milk, 200 g of sour cream, 8 pepsin tablets, 3 tbsp. l. boiled water

Homemade Feta Recipe:

1. Dissolve sour cream in a glass of milk. And put the rest of the milk on the fire and heat it to 35-38 °C. Then remove from heat, add prepared sour cream and mix thoroughly with a whisk.

2. Dissolve pepsin tablets in warm water and add to the mixture, mix well. Leave the mixture to ferment for 5 - 6 hours or overnight.

3. Drain the resulting whey. Place the fermented mass in portions using a spoon into a sieve with gauze. If you pour out the whole mass at once (do not use a spoon), then it will be difficult for the thick whey to seep through the cheesecloth and it will take a very long time to drain.

4. Then, after about 1-2 hours, we transfer the mass into a linen bag and place a 3 kg weight on it overnight.

5. In the morning, place the finished feta cheese on a dish and cut into small pieces. If your cheese is too soft, it needs to be firmed up. How to do it? Take pieces of feta cheese, rub with salt and leave to drain the whey. This method will help get rid of excess liquid and add saltiness to the cheese.
If your cheese, on the contrary, turns out to be quite hard and crumbly at the same time, then put the pieces of cheese in salted whey or cold salted water and leave for 1 hour.

6. Prepare the brine: water or whey (200 ml), add salt (1 - 1.5 tsp) and dissolve it.

Homemade marble cheese

Ingredients for making homemade marble cheese:
2 l milk, 400 g sour cream, 150 ml carrot-apple juice, 6 eggs

Recipe for making homemade marble cheese:

1. Divide all ingredients into 2 equal parts.

2. Bring milk (1 l) to a boil, add salt, and then juice. Beat the sour cream with the eggs and then slowly slowly pour it into the boiling milk with constant stirring. Cook for 5 - 6 minutes until the whey separates from the curd.

3. Pour the resulting cheese mass into a colander lined with gauze and wait until the whey drains. Then transfer the mixture to a clean bowl.

4. We prepare the second part of the ingredients in the same way, but leave them in a colander. We put the first part there and stir a little to drain the liquid. Cover with gauze and place a 1 kg weight. We leave the homemade cheese for 1 hour, and then put it in the refrigerator along with the load for 5 hours./div>

Hello dear friends! Today I’ll tell you about how to make delicious homemade cheese. There are a lot of cooking recipes, but I have selected the simplest and fastest ones.

Of course, the basis of all varieties and types is milk or products made from it. When we buy it in a store, it's one thing. We ate whatever they put in it. But in the process of cooking at home, we can experiment and add various spices and fillings, add as much salt as we like.

Today's selection includes both simple classic options and ideas for experimentation. For example, I like to add some fresh greenery. And mine also likes it when pieces of sweet pepper or even boiled ham are added. It turns out to be just an awesome snack.

Try making this product yourself at home at least once and treat it to your loved ones. You'll see, they'll appreciate it. In addition, purchasing food for cooking will be much cheaper than a ready-made product in a store.

To make cheese, you can use milk of any fat content. Suitable for both home and store-bought. The same goes for other dairy ingredients.

Here is one of the classic recipes for making hard cheese. Everything is done very easily and quickly. You don’t need to use any special effort and you will spend no more than 20 minutes.

Ingredients:

• Cottage cheese – 700 gr
• Milk - 1 l
• Soda - 1 teaspoon without a slide
• Salt - 2 teaspoons
• Eggs - 2 pcs
• Butter - 30-50 g

Preparation:

1. Place the cottage cheese in a saucepan and mash so that there are no lumps left. Then pour in the milk and place on low heat. Stirring constantly, wait until the curd begins to clump and a clear yellow whey appears.

2. Place gauze folded in several layers into a colander and transfer the cottage cheese into it. Leave until all the whey has drained through cheesecloth into a bowl with a colander placed on it.

3. Next, put the butter in the pan and melt it over the fire, then transfer the prepared cottage cheese there. Beat the eggs there and add salt and soda. Mix everything thoroughly with a spoon or spatula until smooth. The mass will be very thick.

Stir vigorously so that the cottage cheese does not burn. You can even remove it from the heat periodically.

4. Prepare a container and place cling film there. Then transfer the mass into it and shape it. When placed in the mold, cover the top with the edges of cling film and place in a cool place until cool.

5. The result is a very tasty and tender homemade hard cheese.

A simple recipe using milk and sour cream

Another easy and affordable option. Prepare a pan in advance, preferably with a non-stick coating. And also a colander and clean gauze. If there is no gauze, then a simple, non-dense material will do. You also need a suitable load, for example a liter jar of water. And you can start cooking.

Ingredients:

• Milk - 2 l
• Sour cream 15% – 180 g
• Salt - 1 heaped tablespoon
• Lemon – 1 pc.

Preparation:

1. Pour the milk into a saucepan. Add sour cream and salt there. Place the pan on the fire until it boils.

You can take milk of any fat content. You can also take pasteurized, whatever you have on hand.

2. Meanwhile, take a lemon and squeeze the juice through a sieve so that the pulp does not get in. The milk is just beginning to boil and foam forms. Pour the juice into the pan and stir.

After adding lemon juice, the cheese mass begins to separate.

3. Cook, stirring constantly, over low heat until the whey appears clear.

4. Then remove from the stove. Place a sieve in another pan, place cheesecloth in it and strain. Set the whey aside. It is not needed here, but it is great for preparing other dishes, for example.

5. Wrap the mixture in cheesecloth and squeeze out the remaining liquid. Then, directly in gauze, make a mass in the form of a cake. Cover with a saucer and place under weight in a cool place for one hour.

6. After an hour, all the remaining liquid is glass. Remove the press, remove the gauze and you will have a very tasty finished product on your hands, which can be immediately cut into pieces and eaten. It turns out to be very elastic and somewhat reminiscent of “Adyghe” in taste.

Making hard cheese from cottage cheese and milk

According to this recipe, you don’t need to put anything under the load, but you will still need a clean gauze. The finished product looks like it came from a store, only tastier. Because you cook it yourself and put everything to your liking. This is what makes home cooking good.

Ingredients:

• Cottage cheese (low-fat) – 1 kg
• Milk - 1 l
• Butter - 100 g
• Eggs - 2 pcs
• Salt - 1 tablespoon
• Soda - 1 teaspoon

Before starting cooking, mash the cottage cheese thoroughly with a fork so that there are no lumps.

Preparation:

1. Pour milk into a saucepan and add chopped cottage cheese into it. Place over medium heat, stir and bring to a boil. Stirring constantly, cook for 15 minutes.

2. Take another pan and place a colander in it. Place the gauze in a colander so that the edges remain.

Gauze can be folded in two or three layers.

3. Then pour the resulting mass there. All the whey will drain to the bottom of the pan. Leave for a while to allow all the residue to drain.

4. Break 2 eggs into a separate bowl, add soda and half a tablespoon of salt. And mix thoroughly until smooth.

Add salt according to your taste. I like it saltier, so I add a little more salt than the recipe calls for.

5. Pour water into a large saucepan, about 1/3 of the pan, and place on fire. Place a deep dish on top of the edges of the pan. Squeeze the curd mass thoroughly in gauze and place in this dish. Add butter and egg mixture to it.

6. Mix everything until smooth. And thus, constantly stirring, melt it for about 10 minutes. The mass should become thick and viscous.

7. Take a mold and grease it with butter. Then transfer the finished product there and smooth it out.

8. Place in the refrigerator for one hour to cool. After this it can be consumed. It turns out naturally yellow in color, quite hard and tastes no worse than store-bought cheese.

Tender “Philadelphia” made from sour cream and yogurt

Here's another great recipe. The result is a wonderful creamy Philadelphia product. Very tender and tasty. Instead of sourdough, yogurt is used here, which already contains everything needed for cheese.

Ingredients:

• Sour cream 25-30% fat - 300 g
• Natural yogurt (without flavoring additives) – 280 g
• Lemon juice - 1 teaspoon
• Salt - 1 teaspoon

Cooking method:

1. Mix sour cream with yogurt. Pour the squeezed lemon juice into it and add salt. Stir all this thoroughly.

The amount of lemon juice depends on the degree of its acidity. If the lemon is not very sour, then add 1.5 teaspoons.

2. Place a colander in an empty dish and cover with gauze folded in three layers. Then pour the mixture into gauze and carefully close the edges. Place a plate on top of the mass and place a weight on it. Place in the refrigerator for 12 hours.

3. After 12 hours, remove from the refrigerator and remove the gauze. Carefully turn the gauze onto a plate and get wonderfully soft cream cheese. It can be transferred to a bowl and placed on the table.

Video on how to make cheese at home from milk

Anything can happen in hot weather, and milk can go sour. If it’s sour, it’s not a problem! You can use it to make wonderful homemade cheese with pepper and herbs. And in just 20 minutes.

Ingredients:

• Sour milk - 2 liters
• Hot pepper – 10 g
• Dill - 50 gr
• Egg - 3 pcs
• Bell pepper – 50 gr
• Salt - to taste

I have already tried to make this product using this method and I can only say one thing - everything turned out quickly, inexpensively and tasty.

Step-by-step recipe for Adyghe cheese made from milk and kefir

To try soft and delicate cheese, you don’t have to look for it in the store. You can prepare it yourself from the simplest and most affordable products. Homemade is always better and tastier. It will take some time to ferment, but the result will be amazing.

Ingredients:

• Milk - 3 l
• Kefir - 1 l
• Salt - 3 teaspoons

Preparation:

1. Pour kefir into a saucepan and heat until the whey appears and the curd begins to clump. This takes approximately 5 minutes.

2. Drain the whey into a separate bowl through a sieve or cheesecloth. You won't need cottage cheese for further preparation, so put it in the refrigerator or you can eat it right away. And leave the whey itself to sour at room temperature for two days.

3. In two days we will continue preparing our product. Pour milk into a saucepan and bring it to a boil. Then reduce the heat and pour in the whey. Cook over low heat for 7 minutes until the cheese floats and separates from the whey.

4. Place a colander in a deep bowl so that liquid can drain from it. Place cheesecloth in a colander and drain the contents of the pan, add salt and spices to taste, but not necessarily. Cover the top of the product with gauze, place something flat on it, and then something heavy (a press). And leave it like this in the refrigerator for a day.

5. After a day, remove from the refrigerator, remove from the gauze, transfer to a plate and you can eat very tasty, tender, Adyghe cheese.

Soft snack made from sour cream and kefir with herbs

Here is another recipe for soft and delicate Philadelphia cheese. only the ingredients and cooking technique are already different from the recipe above, which will absolutely not affect the quality of its taste.

Ingredients:

• Kefir 3.2% fat – 1 l
• Sour cream 25% – 800 g
• Dill - 1 bunch
• Garlic - 4 cloves
• Salt - 2 pinches

Preparation:

1. In a deep dish, mix kefir, sour cream and salt into a homogeneous mass. You can even use a mixer to beat the mixture a little.

2. Fold the gauze into 4 layers in another bowl so that the edges remain outward, and pour the mixture into it. Then tie the ends of the gauze into a knot and place it in the sink for 4-5 hours to allow excess liquid to drain out.

3. Then transfer to a sieve and place under a press in the refrigerator overnight.

4. After this, remove the gauze, transfer the mixture to cling film and wrap it in a sausage.

5. Grate the garlic on a fine grater and finely chop the dill. Unroll another cling film and sprinkle the herbs and garlic on it. Then unwind the cheese from the film and place it on top of the dill, as if rolling it. Then wrap completely with cling film.

6. Place in the refrigerator for a couple of hours, and then you can enjoy the wonderful soft, delicious-tasting cheese.

Homemade goat milk recipe

Goat's milk is much healthier than that from a cow. It is as close as possible to the maternal one. It has more protein and calcium. Dairy products made from it are incredibly tasty. I would like to present you with a very simple and accessible recipe.

Ingredients:

• Goat milk - 2 l
• Lemon - 1 pc.
• Salt and seasonings - to taste.

Cooking method:

1. Pour milk into a saucepan and place over low heat. Heat it until it reaches 82-87 degrees. Then remove from heat and squeeze in lemon juice. Leave it to stand for a while. After about 30 seconds, the milk curdling process will begin.

2. Strain the whey through a colander and cheesecloth placed on it. Then you can set it aside and use it for your needs, for example for pancakes or pancakes. Or you can just drink it, it’s very healthy.

3. Tie the ends of the gauze and hang it over the sink or over the pan using a spoon. You want the remaining liquid to drain, so leave it in this position for 30-60 minutes until it stops dripping.

4. Then untie, place on a dish, mix with salt and spices to taste. Shape and serve delicious goat cheese. Even without salt and seasonings the taste will be incredible.

How to make delicious cheese from milk and cottage cheese in a slow cooker

For those who don’t like fiddling with the stove, but are used to cooking in a slow cooker, I also have a recipe for delicious cheese. Watch the very detailed video recipe I put together. I cook this way too and love adding such products. But I’m more used to it on the stove, and the poor slow cooker stands aside and looks at me with reproach and sadness.

You will need the following products:

• Crumbled cottage cheese - 500 g
• Milk - 0.5 l
• Butter - 15 g
• Egg - 1 pc.
• Ham – 80 gr
• Dill - a small bunch
• Salt - to taste
• Soda - 1/4 teaspoon

Now look at the simple cooking method and you will not have any doubts or incomprehensible moments.

You can't imagine how delicious it turns out. Be sure to try it. You definitely won't find this in the store.

Of course, there are an incredible variety of recipes for making cheese at home. I have selected the simplest and fastest ones for you. She showed that such a delicious snack can be prepared from almost any liquid dairy product. Choose and try. One of the methods will definitely become your favorite, because everything prepared at home always tastes better than from the store.

Bon appetit!