Cheese made from milk at home. Homemade milk cheese

The stores sell a line of cheeses produced in our country and exported from abroad. To buy a good variety, you will have to pay a lot of money. Therefore, we suggest making cheese at home from milk yourself.

Ingredients:

kefir – 1200 ml;
coarse salt - 1 tbsp. spoon;
milk – 3600 ml.

Preparation:

To make the cheese as tasty and rich as possible, use a dairy product with the highest fat content. Farm offers are ideal.
Boil kefir. The whey will remain at the bottom.
Drain off the whey and set aside for 2 days. Store in the room. The product should turn sour.
Boil the milk. Switch the heat to low. Pour in the sour whey. Mix. Boil.
Strain. Add some salt. Place the prepared product in gauze. Tie the ends and hang. Excess liquid will drain off. It will take about half an hour.
Put oppression. Immediately drain any released liquid. Under pressure, homemade cheese made from milk and kefir should stand for 5 hours in the refrigerator compartment.

From goat's milk

Ingredients:

goat milk – 2100 ml;
sour cream – 2.5 tbsp. spoons;
salt (coarse) – 1 teaspoon;
cottage cheese – 2.5 tbsp. spoons.

Preparation:

To make goat's milk cheese, you will need high-fat ingredients. Warm up the milk.
Dissolve cottage cheese in a few tablespoons of milk. Send to warm milk. Add salt and boil.
Pour in sour cream. You need to cook for about 13 minutes. The milk should turn into a curd.
Cover the strainer with gauze and place the mixture. Cover with a cloth napkin and apply pressure. Set the goat cheese aside for an hour.

Homemade cottage cheese made from milk and sour cream

The cheese turns out much tastier than store-bought, with a soft and delicate texture. Children will eat this cottage cheese with pleasure. Suitable for first feeding of infants.

Ingredients:

milk – 3300 ml, homemade is recommended;
sea salt – 1 teaspoon;
sour cream – 550 ml.

Preparation:

Leave the milk in the room to sour. The main thing is not to overcook, otherwise the finished product will turn out bitter.
Warm up the sour product. The temperature should become 40 degrees. Pour in sour cream. You can't stir it.
Add some salt. But this is optional; you can do without this ingredient. Take a pre-prepared gauze napkin and pour in the boiled mixture.
Tie a napkin and hang it for an hour.

With the addition of cottage cheese to the recipe

The finished product is an ideal offer for vegetarians.

Ingredients:

cottage cheese – 1100 g;
butter – 110 g;
salt – 1 tbsp. spoon;
milk – 1100 ml;
black pepper – 0.4 teaspoon;
baking soda – 0.5 teaspoon;
turmeric – 0.4 tsp.

Preparation:

Boil the milk. Place cottage cheese. Boil. Turn off the fire.
Fold the gauze. Three layers will be enough. Pour the prepared mixture. Tie the edges and hang for 17 minutes. Squeeze.
Place butter in a saucepan. Place the mass. Stir. There should be no lumps left. Fry. Add some salt. Pour in soda and season.
Move to form. Leave for 3 hours.

How to make sour milk

You can make cheese from sour milk. Moreover, for a healthy treat you will have to spend a minimum of time, and you will be able to enjoy the pleasant taste of fresh cheese.

Ingredients:

chopped dill (optional);
sour milk – 1000 ml;
salt;
egg – 1 pc.

Preparation:

Place the salt in a mixer bowl, then the egg. Turn on high speed. Beat.
Pour into milk. Bring to a boil over medium heat and simmer. The whey should separate.
Take a special form, which is intended for soft cheese. Cover with gauze and pour in the boiled mixture. Sprinkle with dill. Mix.
Cover with the ends that hang over the edges. Set oppression.

Hard cheese made from milk

Ingredients:

sea salt;
full fat milk – 1450 ml;
spices;
kefir – 510 ml.

Preparation:

Boil the milk. Add some salt. Sprinkle with spices. Pour in kefir.
Boil for 3 minutes. Place gauze in a strainer. Pour in the dairy product. Tie the edges. Squeeze. Place pressure on top. Transfer to the refrigerator compartment.
Leave for 11 hours.

Cooking Mozzarella

Ingredients:

sea salt (coarse) – 2 tbsp. spoons;
milk – 2200 ml;
pepsin – 0.5 teaspoon;
water – 1650 ml;
lemon juice - 2.5 tbsp. spoons.

Preparation:

Dilute pepsin in half a mug of water.
Warm up the milk. It will take exactly 70 degrees. Pour in water with pepsin and lemon juice. The mass will curl up.
Drain off the whey. Place the rest of the mixture in a cloth and squeeze out.
Warm up the water (90 degrees). Add some salt. Place cheese in water for 2 minutes. Get it. Stretch. Then mash. Repeat the process several times. The mass should become homogeneous and completely smooth.
Using your fingers, knead. Fold it into an envelope and place it in water.
Lay out the workpiece and roll it up. It should look like a sausage. Wrap tightly with film. Tie with a rope. It should be a ball. Cool. Remove the film. Place the workpiece in the whey. This is how the product should be stored in the refrigerator.

With kefir

First you need to prepare cottage cheese, and then make cheese based on it. It will come out shiny and will not crumble when cutting.

Ingredients:

salt (coarse) – 1 teaspoon;
kefir – 2100 ml;
black pepper - a pinch;
soda – 0.5 teaspoon;
egg (chicken) – 1 pc.;
paprika;
butter – 1 tbsp. spoon.

Preparation:

To prepare, you will have to build a steam bath. Warm up the kefir. Line a colander with gauze. Pour out the boiled product. Squeeze and hang for 47 minutes.
Return the prepared mass back. Add some salt. Pour in soda. Add the egg. Sprinkle with paprika, then pepper. Mix with a masher.
Boil for 17 minutes. The mass will be yellowish and homogeneous.
Grease a special mold with butter. Pour in the prepared mixture. Cool and store in the refrigerator compartment. After 1.5 hours the product is completely ready.

Mascarpone cheese made from milk

This is the most basic variation of cooking. The process is very easy and does not require much effort.

Ingredients:

heavy cream – 1100 ml;
lemon juice – 3 tbsp. spoons.

Preparation:

Before starting cooking, build a steam bath. Squeeze juice from lemon.
Using a food thermometer, bring the milk to 85 degrees. Remove from heat.
Pour in the juice. While doing this, stir the liquid constantly. Measure the temperature. The thermometer should show 82 degrees.
Return the liquid to the bath. Stirring and constantly measuring the temperature, bring it to 84 degrees.
The mass will thicken and become cream-like. Remove from heat. Continuing to stir, cool the mixture. The temperature should become 45 degrees. To speed up the process, the container can be placed in ice cubes or ice water.
Place a cotton towel in a colander and strain the mixture. Using a spoon, transfer the mixture into a clean towel and hang. Leave for 12 hours.
Transfer to a colander. Set the pressure and keep in the cold for 11 hours.

Homemade processed cheese

You can get amazing processed cheese from cottage cheese and milk.

Ingredients:

butter – 110 g;
soda – 1 teaspoon;
cottage cheese – 1100 g;
salt – 1 teaspoon;
milk – 1100 ml.

Preparation:

Heat the milk until bubbles form.
Place cottage cheese. Stirring constantly until it curls. This process will take approximately 4 minutes.
Fold the gauze. Place the boiled product. Squeeze. Hang. The whey must completely come out of the workpiece.
Place butter in a saucepan. Sprinkle with baking soda. Add some salt. Mix
Place the prepared curd mass. Boil for 14 minutes. Be careful not to burn. Remove from flame. Cool.

It is recommended to stir with a wooden spatula.
When pouring the kefir product, stir the ingredients vigorously.
Each time using one recipe, you can change the taste of the product by adding various spices, vegetables, herbs and even olives.
The taste greatly depends on the milk. Therefore, buy only fresh and pay attention to its aroma.
If you decide to cook from sour milk, then the souring process can be accelerated. Heat unsoured milk. Add some lemon juice and stir. Leave it on the table. The process will go much faster.

Such a delightful, tasty and healthy product! And, by the way, of ancient origin. Even in Ancient Greece, according to historians, they knew how to make homemade cheese from milk.

A little history

Of course, there has been no talk of industrial production of this product yet. But every family made homemade cheese from milk. At first, for the purpose of storing food for a longer period of time (after all, milk does not “live” that long, but cheese can be preserved for much longer). Afterwards - with the goal of enjoying cheese. This product becomes an indispensable component of many culinary dishes. Especially in countries where livestock farming and milk collection were initially developed: cow, sheep, goat, mare and even camel.

Current state of affairs

Nowadays, due to extensive industrial production, only a few people risk making this product at home. Either due to lack of confidence in their culinary skills, or due to lack of time and energy. But recently, interest in a natural product has been increasing significantly, because some of those who monitor their own health prefer to prepare homemade cheese from milk with their own hands in order to be as confident as possible in the absence of undesirable ingredients in the product, usually added during factory production. production.

Important information for the cheesemaker

In recipes (some) you can find such a component as renin. This is a special rennet enzyme that has been used for centuries to make cheese. In its pure form it is quite difficult to obtain, and it is impossible to replace it with anything - a specific ingredient allows for high-speed fermentation without special heating of the product. How to prepare cheese if the recipe contains this component, but you don’t have it on hand? It is known that rennet is included in some medications (for example, “Abomin” and the like), so in this case medications can be used. Animal renin can also be replaced with plant renin, isolated from fungi.

Homemade milk cheese

The most common cheese is good to eat both fresh and as part of many famous dishes: pizza, pies, sandwiches, pastries. There are two popularly proven cooking methods: fast and long. Let's look at them one by one.

Quick option #1

If you don’t have time to wait for them to ripen, you can try using an express recipe that allows you to prepare the product almost instantly.

We will need: cottage cheese of moderate fat content - a kilogram, whole milk - a liter, cow butter - 50 grams, half a spoon of soda, a spoon of salt, add seasonings of your choice in a small amount (so as not to spoil the taste).

Boil the milk and immediately reduce the heat to low. Grind the cottage cheese thoroughly until there are no grains in it. Pour a little into the milk, stirring. We wait a little and turn off the fire. We express the resulting mass through double gauze until the whey stops dripping. In a prepared frying pan over very low heat, melt the butter and pour in the mixture. Stir the mixture constantly, not allowing it to burn, until completely homogeneous (it should begin to stretch when prying with a fork). At the end, add the selected spices. Then we put the soft cheese in a special mold and put it under pressure in the cold (from 6 hours or more). The result is a quite competitive dish, very tasty.

Quick option #2

Soft cheese can be quickly prepared using eggs and sour cream if you like very fatty foods.

We will need: a liter of whole milk, a glass of medium-fat sour cream, three eggs, a small spoon of salt.

Pour the milk into a saucepan and bring to a temperature of 70 degrees. Salt. The fire should be very small. In a separate bowl, beat eggs with sour cream. Pour this mixture into hot milk. Don't forget to constantly stir the brew with a wooden spatula. Do not bring to a boil, but simply heat for 5-7 minutes. During this time, the milk usually completely curdles, and specific flakes appear. Pour the mixture from the pan into a colander with a fine mesh and let it drain. You can put it under pressure directly in a colander so that the whey continues to drain. Leave in this position for six hours. Then we put it in the refrigerator, continuing to hold it under pressure for some more time.

This is another way to make cheese quite quickly.

Long option

To implement this plan you will need: five liters of whole milk, yogurt without additives - a few spoons (or dry, 1 capsule), renin - 0.5 grams, salt on the tip of a knife, purified water.

Add yogurt to milk heated to a temperature of just above 30 degrees and stir. We make a rennet solution: renin, salt, a little water. Add it to the total mass. We keep it in this state for more than an hour. Then we express through double gauze until the serum stops dripping. Then mix and put under pressure (for about 12 hours).

Final: We wash the product in a weak saline solution and put it under a press for longer storage. Homemade cheese will be ready in about three weeks. And it will turn out much tastier than store-bought. So it's worth the trouble!

Adyghe homemade cheese

We will need: two liters of store-bought milk 2.5% fat, a small spoon of citric acid.

How to make cheese similar to store-bought Adyghe cheese without much effort? In a saucepan, bring the milk to a boil, stirring with a slotted spoon, but do not boil! Remove the milk from the heat and add citric acid, stirring. The milk curdling process begins immediately. Continue stirring for a few more minutes. When the characteristic flakes stop forming, we end the process. Strain the mixture through double gauze. We put it under load for 6 hours. All the whey should drain thoroughly, and the resulting cheese should take a rounded shape. Take it out and put it in a plastic container with a lid. Take a glass of whey left over from pumping and add some salt to it. Pour the whey into the container with the product, close the lid and put it in the refrigerator overnight. After the specified time, the Adyghe cheese is ready. The output from 2 liters of milk is more than two hundred grams of cheese and one and a half liters of whey, which can be drunk or used, for example, to make okroshka.

Nostalgic option: processed cheese

How to make processed cheese at home? After all, this type of product has not ceased to enjoy steady popularity among our people since the times of the USSR! And homemade cottage cheese is not that difficult to make, even without some experience.

You need to take half a kilo of fat cottage cheese, a glass of milk, a spoonful of cow's butter, salt and soda on the tip of a knife. To obtain a refined taste, you can use additives: cinnamon, ginger, cocoa, nuts. We do this at will.

Further preparation of the cheese is quite simple. Add salt to slightly warmed milk and mix with grated cottage cheese. Place the mixture on very low heat, stirring constantly so as not to burn. Then add oil, monitor the process, stirring constantly. The cottage cheese begins to melt. Do not let it stick to the bottom and walls of the dish. As soon as the boiling process begins, remove from heat. Supplements can be introduced at this stage. Let it drip onto a fine mesh. Place it in a container for storage (keep it at the bottom of the refrigerator). This cheese can be used at home to make sandwiches, pizza, soup, and oriental pastries. It keeps well in the refrigerator for at least a week (but, as a rule, during this time it will already be eaten).

With greens

Cheese at home, low-calorie and nutritious, can be prepared with herbs. It is full of vitamins and microelements. It is good to use a similar product in the spring, when vitamin deficiency is expected. In addition, it is extremely relevant for people watching their figure.

We will need: 3 liters of milk, 1.5 liters of low-fat kefir, fresh herbs, salt.

“Green” vitamin cheese is easy and simple to prepare at home. We start by heating the milk (but not boiling it)! Next, pour in the kefir in a thin stream, stirring constantly. Characteristic cheese flakes are formed. As before, do not boil the mixture! Remove the pan from the heat and add a couple of pinches of salt. Place the resulting mass on gauze folded in several layers. Let the whey drain and form the heads. At this stage we introduce greens into our cheese. You can use fresh cilantro, dill, parsley, basil, and onions as ingredients. Here, be guided by your own taste - who likes what more. We tie the formed heads in gauze and put them under a press overnight to further “dry” the product.

What is a press: useful information

What is this device? After all, not every housewife has a branded kitchen utensil in her kitchen. Making it yourself is very simple. Fill a glass jar with water (half a liter or liter, depending on the size of the cheese). Close the jar tightly with the lid. Place the jar on top of the prepared head, wrapped in gauze and placed in a colander to allow the whey to drain while maintaining balance. So much for a primitive press. But he must act, fulfilling his functions.

How to add salt?

How to make cheese at home so that the finished product has a salty taste (since cottage cheese sometimes makes cheese that is too sweet)? We do the following procedure. Dissolve a spoonful of salt in a glass of whey. Place the head of cheese in a container according to size. Pour salted whey on top so that it completely covers the cheese. Cover with a lid and place in the refrigerator overnight. When the finished cheese is thoroughly salted, we take it out and store it without the whey (although you don’t have to take it out and store it in the same form).

In a slow cooker

This device has long gained popularity in many kitchens. Therefore, here is a recipe for how to make cheese in a slow cooker. We will cook with seasonings and herbs, but if you like pure cheese, you can simply exclude these ingredients without doubting the final result.

So, we will need: 2 liters of milk, two large spoons of rock salt, half a liter of low-fat sour cream, 5 fresh eggs, a bunch of dill, dry sweet paprika - a couple of tablespoons.

Mix eggs, sour cream, paprika, dill, chopped finely, in a separate bowl until smooth. Pour milk into the multicooker bowl and add salt, stirring. Turn on the steaming mode (10 minutes). Cook with the lid open, stirring constantly with a silicone spatula. The milk is now ready to boil. Pour the prepared mixture into it, stirring constantly. Extend the timer by five minutes. Then pour the mixture into a colander lined with several layers of gauze. Let it drain and put it under a press for 6 hours. The cheese in the slow cooker turns out to be soft and tender: with the specified amount of ingredients, the output is about 400 grams of product, ready to eat.

We use the oven

In the oven, the product turns out to be slightly baked and browned. Cheese in the oven is quite easy to make using previous skills.

We will need: milk - three liters, kefir - a liter, 3 fresh eggs, two small spoons of salt, two small spoons of sugar. If we want to do it with herbs, then a bunch of fresh herbs if desired.

Beat eggs and mix with kefir. We put the milk on the fire, but do not bring it to a boil. Add the prepared mixture, sugar, salt to the milk. Stir constantly to avoid burning. When separation (flakes) appears, remove the pan with the cheese mass from the heat. Next you need to strain and put under a press, as in previous recipes. The difference is the process of baking the cheese in the oven. Place the finished head in a baking container and coat it with lightly beaten yolk. Preheat the oven to 220 degrees and bake our cheese for 10-14 minutes until golden brown.

Results

As you can see, making cheese at home is not difficult. If you have a sufficient supply of products and a desire to experiment, you don’t have to buy cheese in the store at all, since the cooking process itself will result in an interesting culinary action, and it will be difficult for you to stop.

Homemade cheeses made with dried fruits are very popular. Prunes, dried apricots, dried apples and berries are used. To prepare the product, dried fruits must be thoroughly washed and doused with boiling water. After this, cut into small pieces and mix with the cheese mass at the stage of forming the head. And after that - under pressure. Such cheeses have a subtle fruit and cheese aroma and exquisite taste.

Try making cheeses with the addition of all kinds of nuts using basic recipes. The most accessible are walnuts. They must be peeled and veined, doused with boiling water and finely chopped or ground in a mortar. Then mix the nuts with the base and form a head.

In general, in making homemade cheeses you can really show off your culinary imagination. After all, there are a lot of recipe variations. And I want to try everything, everything, everything!

Homemade cheese is made much faster and easier from cottage cheese than from milk. You can avoid the stages of sourdough and fermentation by using cottage cheese as a finished cheese grain. Long exposure under pressure and months of ripening are also not needed. Within a day after preparation, you can begin the most enjoyable stage - tasting.

To make homemade hard cheese, we use natural farm cottage cheese, which does not contain palm oil, chemical stabilizers, preservatives or other inappropriate ingredients.

Per kilogram of cottage cheese:

100 g butter;
one egg;
10 g salt;
15 g soda.

To work, you will need a 3 liter saucepan, a saucepan with a bowl for a water bath, a colander with a fine mesh and a container to collect the whey.

Boil 2 liters of water in a deep saucepan.
Grind the cottage cheese with your hands or a masher to break up any large lumps.
Place it in hot water and simmer over low heat for 20 minutes, without letting it boil. During the heat treatment, the cottage cheese will begin to melt and excess fat will come out of it. The water will turn into whey, which can be used for baking or okroshka.
Place the cottage cheese in a colander to drain the liquid. You can compact it slightly. If the mesh is too large, several layers of gauze are placed on it. It’s easy to squeeze out the mass through it. You will get a fairly dense lump of sticky cottage cheese. Used dishes should be soaked immediately, because dried cottage cheese is very difficult to wash off.
Melt the butter in a heated water bath.
Place a lump of squeezed cottage cheese in a bowl with butter and grind it thoroughly again.
Add salt, soda so that the cottage cheese melts easier, and a beaten egg so that the finished cheese can harden. When soda reacts with lactic acid, the curd mass noticeably increases in volume, becoming soft and fluffy. The egg yolk colors it slightly.
The cheese mass must be continuously stirred for 5–7 minutes so that it warms up and heats evenly on all sides. The result should be a completely homogeneous, viscous mass. It separates well from the walls and gathers into one lump. The longer the cheese boils, the harder it will be.
Place the cheese mass into molds carefully, without voids. Fill the container to the top so that there is no air left under the sealed lid.
Cool completely and refrigerate for 5 to 10 hours to allow the product to harden.

One kilo of raw materials will yield 0.5 kg of finished product. Homemade cottage cheese is stored for 10 days in the cold in an airtight container.

Recipe with added milk

To enrich the taste of homemade cheese and emphasize its creamy aroma, cottage cheese is melted in milk.

Per kilogram of curd mass:

1 liter of milk;
a pair of eggs;
100 g butter;
10 g salt;
15 g soda.

Low-fat milk separates into fractions faster, so you can use regular milk (2.5%) from the store.

Grind the cottage cheese, put it in milk and heat it, without allowing the contents of the pan to boil.
After a few minutes, the milk will separate into clear whey and curd flakes, the thick sediment will become sticky and soft. It is important to carefully monitor the process and remove the pan from the heat in time. Cheese made from milk and cottage cheese is very capricious. You can’t drain the whey too early, otherwise the cheese won’t turn out. If you overcook the cottage cheese, it will become elastic and hard, like rubber.
Transfer the curd mass into a fine sieve and squeeze out. To do this, it is convenient to use a slotted spoon with a long handle.

In the saucepan where the cottage cheese was cooked, melt the butter.
Place the squeezed cottage cheese into it and grind it thoroughly again.
Boil the curd mass for several minutes, evaporating excess liquid. The cottage cheese must be actively stirred so that the mixture melts evenly.
In a separate bowl, beat eggs with salt and soda. Combine them with cottage cheese, continuing to stir continuously.
First, abundant foam will rise, then it will settle, and the mass will noticeably change: it will become homogeneous and viscous. The quality of the future cheese depends on how much the cheese mass is boiled.
Transfer the hot melted cheese into molds, cool completely and only then seal tightly.
Place in the refrigerator for a day or at least overnight.

Homemade hard cottage cheese

From store-bought low-fat cottage cheese you can quickly prepare the basis for a variety of experiments with original flavoring additives.

Products for 0.5 kg of cheese:

1 kg of cottage cheese;
two eggs;
130 g butter;
10 g salt;
15 - 20 g of soda.

Homemade hard cheese can be prepared with any fillings: mushrooms, seafood, smoked meats, hot peppers, herbs or spices. The possibilities for experimentation are unlimited, but do not forget that additives can affect the shelf life of cheese.

Melt butter in a deep frying pan. Place the cottage cheese and grind it.
Beat eggs, salt and soda. Combine ingredients.
You don’t have to boil the cottage cheese, since there is no excess fat in it, but you will have to increase the melting time of the cheese mass. There is also little liquid in the pan, so you will have to stir the cottage cheese especially vigorously. The cheese mass will be heated for 10 minutes.
At this time, all fillers and seasonings are added to it.
When the cheese in the frying pan begins to form a lump, you need to package it in small 250 ml containers. This makes it easier to avoid the formation of voids in which condensation can accumulate.
All that remains is to cool the product and seal it tightly. Keep in the refrigerator for at least 12 hours.

Soft cottage cheese

The quality of this cheese resembles feta cheese. It is moister than hard cheese and may even end up a little grainy.

0.5 l of milk;
0.5 kg of fat cottage cheese;
50 g butter;
5 g salt.

The rest of the fillings are chosen according to taste: salted, smoked, spicy additives, fresh herbs, seasonings and spices. Soft cheese can even be made with sweet fillings, such as chocolate. But in its natural form it is very good.

The liquid is drained. The sediment is poured into a colander.
When most of the liquid has drained, the cottage cheese is transferred to a bowl and mixed with the remaining ingredients.
Place the mixture in cheesecloth or a smoother cloth and squeeze out.
The package with the cheese mass is tied tightly and suspended over a container to collect the whey for 4 - 5 hours. The bundle knot can be secured to the long handle of a ladle located above a deep saucepan. The whey will be pressed out much faster. For 2 hours, the package with the cheese mixture is placed in a colander and covered with an inverted plate, on which a small weight is placed. For example, a jar of water.
Soft cheese is stored in an airtight container for no more than 5 – 7 days.

How to make cream cheese

Another option for soft cheese is creamy, a little reminiscent of processed cheese.

For 250 g of cheese:

0.5 kg of cottage cheese;
two yolks;
50 g butter;
5 g salt;
10 g soda.

Prepare soft cheese in a steam bath:

Cottage cheese, mashed with yolks, is placed in the melted butter. The whites will make the product hard, so the eggs must be separated very carefully.
Add salt and soda.
Melt the cottage cheese for about half an hour or a little less. The longer the cheese is cooked, the harder it will be. But there is no need to rush - there should be no curd grains left in it.
The finished mass is poured into small molds, greased with oil, cooled to room temperature, covered with a lid or film and stored in the cold.

The shelf life of such a product is only 5–6 days.

Preparing processed cheese

In the process of preparing processed cheese, the mass almost does not lose liquid, so the amount of cheese obtained is the same as the amount of cottage cheese used.

For 500 g of cottage cheese:

100 g butter;
5 g salt;
10 g soda.

Oil can be replaced with sour cream. You will need half as much of it, and the cheese will be low-fat. To make the mixture thicken faster, add one egg.

Mix all ingredients thoroughly using an immersion blender.
Heat the mixture in a water bath until it becomes a homogeneous thick sour cream. The cottage cheese should completely melt. This will take 10 – 15 minutes. All this time, the cheese mass is stirred so that it warms up evenly. This is convenient to do with a blender.
Pour the finished cheese into greased molds. You can add different fillers to each, 10–20% by weight of the cheese.
Cool the product, mix the film of fat that has formed on the surface and put it in the refrigerator.

Natural processed cheese made from cottage cheese can be stored for 5 days, and cheese with additives - half as long.

For fatty and soft homemade Mascarpone:

400 g cottage cheese;
20 g butter;
200 ml heavy cream.

The moisture content and structure of different types of cottage cheese differ, so you need to add cream little by little. You may need a little more or less liquid.

The cream is cooled to 4 – 5ºС.
Beat the cottage cheese and softened butter with a blender until smooth and dense and cool for 30 minutes.
Whip quickly again and pour in the cream in a thin stream, continuing to work with the blender. You need to monitor the condition of the cheese mass all the time. It should become dense, but not thick, homogeneous and shiny, very similar to cream.

This product can be stored for only 3 to 4 days.

From goat's curd

Goat's milk is richer in composition than cow's milk, is more beneficial for the body and does not cause allergic reactions. But not everyone likes its specific smell and taste. It is especially difficult to include it in a child's diet. Goat cheese does not have such a strong smell, but it retains all the beneficial properties of milk. Thanks to the optimal ratio of fats and proteins, goat cheese has a special delicate taste that will attract any gourmet and picky eater. Making homemade cheese from goat's curd is as easy as making it from cow's curd.

From 1 kg of cottage cheese you get 600 - 650 g of cheese:

1 kg goat cottage cheese;
1 liter goat milk;
100 g butter;
15 g salt;
10 g soda.

The cheese will be harder if you add one egg to it.

Most often, Provençal herbs are added to goat cheese. Other fillers should be added with caution, taking into account the cheese’s own original taste.

If you replace milk with water, the specific smell of the finished product will be less noticeable.

The cottage cheese is melted in milk until the whey is separated.
All ingredients are heated in a water bath until smooth. This will take 10 – 20 minutes.
The composition is poured into molds and cooled.

If you use twice as much milk as cottage cheese, small holes will form in the cheese and its texture will become more delicate.

The melted cheese mass will turn out watery; it needs to be kept in a colander under pressure for 4 - 5 hours. At this time, it is better to place the structure with the load in the refrigerator.

Cheese made at home is in no way inferior to store-bought cheese. And even if the cottage cheese was prepared independently from good village milk, then such a product is also much healthier than store-bought.

How to make cheese at home - TOP 8 recipes with photos from the magazine website

Cheese is a unique dairy product. It is rich in vitamins - A, B1, B2, B12, C, D, E, PP, and the ratio of phosphorus and calcium in it is perfectly balanced. It is also very valuable that the nutrients contained in cheese are absorbed by the human body by 98-99%.

People have been making cheese since time immemorial. It was most likely invented by accident, in the 8th millennium BC, during the period when sheep began to be domesticated: milk, when stored in the stomachs of these animals, was converted into cottage cheese and whey thanks to rennet.

Today, store shelves are replete with different types of cheeses. Soft and hard, creamy and melted, smoked and moldy... However, many cheeses contain flavorings, thickeners, preservatives, and therefore resemble a natural product very vaguely.

Fortunately, there is a way out of this situation: you can learn how to make cheese at home, tasty and healthy, without harmful industrial additives. We invite you to try your hand at making homemade cheese. We will tell you a few secrets on how to make it delicious and share the most delicious homemade cheese recipes.

How to make homemade cheese

Recipe 1.

You will need: 1 kg of cottage cheese, 1 egg or 2 yolks, 1 liter of milk, 120 g of butter, 2-3 teaspoons of soda, 1 coffee spoon of salt and spices (dill or cumin seeds) as desired.

In a large saucepan, bring the milk to a boil. Place the cottage cheese in the milk and cook, stirring constantly, for about 4 minutes over low heat until the whey separates. Then take clean gauze, soak it in water, fold it in two layers and line a colander; Pour the hot curd mixture into it. When the whey has drained well, tie the gauze tightly and hang it over the sink. While excess liquid is draining, beat softened butter, salt, soda and egg (or yolks) in a separate bowl. When the whey has completely drained, transfer the cottage cheese into a clean bowl, combine with the yolks and butter, and mix well. If desired, add dill, cumin seeds or other aromatic herbs to the cheese to taste. Boil a small amount of water in a large saucepan. Place another, smaller bowl on top, and place the prepared curd mass into it. Cook in a water bath for about 9 minutes, stirring continuously. When the curd mass begins to melt and becomes viscous, transfer it to a mold greased with butter, press lightly on top and let it stand in the refrigerator for 2-3 hours. Remove the finished cheese from the mold and serve, cutting into pieces.

Recipe 2.

You will need: 1 kg of homemade non-grain cottage cheese with a fat content of at least 9%, 100 g of butter with a fat content of at least 82%, 3 eggs, 1 liter of milk with a fat content of 3.2%, 1 teaspoon each of soda and salt.

Boil the milk, add the cottage cheese and cook for about 30 minutes after boiling, stirring constantly. Place a colander in another saucepan, lay gauze folded in 2-3 layers on it and lay out the prepared cottage cheese. After the whey has drained (by the way, very tasty pancakes are made from it), put the cheese mass in another, clean bowl, add well-beaten eggs, softened butter, salt and soda. Combine all the ingredients well, cook over medium heat for about 10 minutes, stirring constantly, and place the curd mass in a deep bowl greased with butter, carefully level with a spoon, and when the cheese has cooled, put it in the refrigerator for 2-3 hours. Remove the finished Adyghe cheese from the bowl, turning it over. Serve by cutting into beautiful slices.

Recipe 3.

You will need: 1 liter of milk, 1 tablespoon of coarse salt, 3 eggs, 200 ml of sour cream, spices to taste.

Add salt to milk, stir, boil. Mix the sour cream well with the eggs and pour into the hot milk in a thin stream. Cook over low heat, stirring, for 3-4 minutes. Immediately after large flakes form, you can add your favorite spices, herbs that you like, or garlic to the curd mass. This is a simple and at the same time win-win, wonderful recipe for homemade suluguni. The finished cheese tastes like tender cheese. You can also make it with cilantro, dill, paprika, olives, sun-dried tomatoes, walnuts - any additives you like. After cooking, strain the cheese through a fine sieve (or gauze folded in 2-3 layers), place in a bowl and put in the refrigerator for a couple of hours.

Recipe 4.

You will need (for 1 kg of finished product): 1 dessert spoon of natural wine vinegar, 10 liters of milk + 200 ml of milk for the starter, 1 g of pepsin for the starter (you can buy it at the market or at the pharmacy).

To make the starter, in a separate bowl, combine 200 ml of milk at room temperature with wine vinegar. Dilute pepsin in the resulting mixture. Strain 10 liters of milk through a fine sieve (or cheesecloth), heat it to a temperature of 30 degrees in a cauldron (or aluminum pan), pour in the starter and let it stand for half an hour in a warm place. Then place the bowl with milk on low heat. With clean hands, collect the mixture that curls up against the sides of the pan. The cheese curls in about 5 minutes. If you take the lumps out of the pan, place them in a prepared colander with gauze and squeeze out the whey, you will get young homemade cheese; it is already ready to eat. And for classic suluguni, you need to leave it to ferment in unsalted whey in a warm place for a couple of hours. To check the readiness of the cheese, cut a thin piece and dip in hot water for 1-2 minutes. If the cheese stretches slightly, you can begin further processing. The main thing is that it does not tear. Divide the prepared cheese into strips approximately 2 cm thick and place in hot water (about 85º). Melt it over low heat, stirring in one direction with a wooden spatula. When the mass has completely melted, remove it from the pan, glue it into a lump, giving the cheese the shape of a head. Classic suluguni is ready!

Recipe 5.

You will need: 200 ml of heavy cream, 800 ml of sour cream 20% fat, 2 teaspoons of lemon juice.

Mix the cream (you can use full-fat milk instead) well with sour cream and heat to 75º over low heat with continuous stirring (but do not overheat, under no circumstances allow the mixture to boil!). Pour lemon juice into the hot cream and stir - the liquid will curdle. After this, immediately turn off the heat and let the cheese mass cool. Soak the gauze folded in several layers in water, place in a colander, transfer the cheese mixture and leave for at least an hour - the excess liquid should drain completely. After this, the cheese can be squeezed, and the better it is squeezed, the denser, more beautiful and tastier it will be. Homemade mascarpone should be stored in the refrigerator.

Recipe 6.

You will need: 5-6 liters of goat milk, 2 eggs, 1 tablespoon of soda, 100 g of butter, salt and spices to taste.

To prepare goat milk cottage cheese, pour it into a large container, preferably glass, and put 1 tablespoon of kefir, sour cream or a crust of black bread there. The milk will turn sour in a couple of days. When this happens, heat it directly in the jar in a water bath. There is one secret: the slower the sour milk is heated, the softer and more tender the cottage cheese will be. When the whey separates, drain the curd into a colander lined with gauze folded in 4 layers. After the liquid has drained, tie the corners of the gauze and hang the “bag” over some container. Leave it overnight. The next morning, melt the butter in a saucepan, beat in the eggs, salt, add soda and spices. Combine all ingredients well, add cottage cheese, place the pan in a water bath and heat over very low heat with continuous stirring. The cheese is ready when the curd begins to melt and becomes viscous. For complete readiness, while the cheese is liquid, pour it into a mold greased with sunflower oil and put it in the refrigerator.

Recipe 7.

You will need: 1 teaspoon of soda, 400 g of homemade cottage cheese, 1 egg, 50 g of butter, salt and spices to taste.

To make the cottage cheese more tender, pass it through a meat grinder or grind it through a sieve. Then add butter, egg, salt and soda. Place the cauldron with this mixture on low heat and stir with a spoon until smooth. If desired, add spices - garlic, basil, dill, parsley, and if you want the processed cheese to acquire a beautiful yellowish tint, add turmeric. Stir the curd mixture continuously until it melts (bubbles should appear). The main thing is not to overcook it on the fire, otherwise the consistency will not be melted cheese, but something similar to feta cheese. Pour the resulting mass into a bowl, and when it cools down, the processed cheese is ready. When serving, garnish it with fresh herbs.

Recipe 8.

You will need: 2 liters of kefir, 50 g of butter, 1 egg, 0.5 teaspoon of soda, 1 teaspoon of salt, 0.5 coffee spoon of paprika.

Build a water bath: place a cauldron with a small amount of water on the fire, and place a smaller saucepan or bowl of kefir on top, so that it does not touch the water. Keep the kefir in a steam bath until it turns into cottage cheese: when the whey separates, the kefir will begin to thicken. The main thing is not to overcook it, make sure it doesn’t boil. As soon as the kefir becomes dense, place it in a colander lined with three layers of gauze, squeeze out the excess liquid and leave in the “bag” for at least a quarter of an hour until it drains completely. After this, transfer the cottage cheese into the bowl in which the kefir was “steamed”, add salt, soda, paprika, butter and egg. Mash everything well with a fork and put it back in the water bath. The melting process will begin in approximately 3 minutes; Once this happens, start stirring the mixture with a wooden spatula. Stir continuously until you get a yellowish mass without lumps; this will take about 10-15 minutes. Grease a cheese mold (it’s better to take a bamboo bowl or a plastic container) with butter in advance, place the prepared cheese mixture in a thick layer and refrigerate for 1-2 hours. If desired, you can add your favorite spices, nuts, and aromatic herbs to the cheese.

As you can see, making cheese at home is very simple., the main thing is that all products are fresh and of high quality. Good luck to you in this exciting endeavor! And delicious homemade cheese!

Olga Dekker

Hello, my dear readers!

5 rules of proper nutrition from Olga Dekker

I'll tell you the truth: I really love real cheese, not only for its taste, but also because it is very filling and healthy.

I often advise women to eat it. Especially for those who want to be slim, vigorous and stay young longer:)

True, I recently found out this... It still gives me goosebumps... :(

Are you aware that many cheese manufacturers are scammers?

What do stores mostly sell harmful fake cheeses? Don't believe me?..

I watched this program and thought: What can I do? What to do? At least become a cheese maker yourself!..

And what? Let's become! I have a great homemade cottage cheese recipe. Even two recipes! Look at the photo. What a beauty it turns out, huh?..

One cheese will be a little like Dutch, and the second will be tender, melted.

You will be surprised how easy it is to make delicious and healthy homemade cheese from cottage cheese...

I suggest this. Let's first listen to Cher's inspiring song - Believe and then get straight to it! :)

The recipe for homemade cottage cheese is so simple that you can make it every day!

By following my recipe with photos, you will see that making cheese is not difficult at all)

We will need:

Recipe:

Energy value per 100 g - 161 kcal;

Protein - 8.7 g;
Fat - 12.52 g;
Carbohydrates - 3.23 g;

You won’t find fat content below 17% in Russian stores!!! And here it turns out to be only 12%. Just like in Europe :)

This wonderful cheese is suitable not only for sandwiches, but also for pizza - because it melts perfectly in the oven. Well, and, of course, it is very good in salads - for example, in.

I am sure that homemade cottage cheese will become a favorite delicacy on your table :)

Shall we take a musical break?

Let's listen to the charming Bonnie Tyler - “Total Eclipse of the Heart”, and then I will surprise you...

Processed cheese can also be easily made at home. Does your beloved family deserve the best products?

So make the healthiest and most delicious processed cheese in the world!

Products:

Cottage cheese - 500 gr.
Milk - 0.5 l.
Egg - 1 pc.
Butter - 50 gr.
Fructose - ½ spoon
Salt - 1 teaspoon. spoon
Soda - ¼ spoon

Unlike the previous recipe, this time we will not bring the ingredients to a boil. It is very important! Otherwise the cheese will not be soft.

Recipe:

1. Mix milk and cottage cheese in a saucepan and put on medium heat so that the mixture warms up but does not boil. While stirring, wait until the milk protein separates from the whey.

2. Throw the cheese mass into a sieve or gauze bag - you need to get rid of excess liquid.

3. Add egg, salt and fructose to the cottage cheese. Mix them thoroughly, or better yet, beat them with a mixer.

4. Then we’ll actually start making processed cheese from cottage cheese. Melt the butter in a water bath or in a saucepan with a thick bottom, put the curd mass there and stir, not allowing it to boil.

5. After the mixture becomes viscous and homogeneous, put it in the mold and leave to cool. Soon the cheese will be ready to eat. Or you can put it in the refrigerator for 12 hours so that it acquires a better consistency.

Homemade cream cheese makes macaroni, cheese sauce and even a simple sandwich incredibly tender!

And how tasty and healthy it turns out using homemade processed cheese... Mmmm... Be sure to try it :)

Calorie content and BJU per 100 g:

Calorie content - 123 kcal;
Protein - 9.11 g;
Fat - 8 g;
Carbohydrates - 3.76 g.

I think that such a low-calorie product is quite suitable for dietary nutrition :)

And children especially love processed cheese!

And if store-bought cheese is full of thickeners, preservatives and other harmful substances, then you will be completely calm about the quality of a product made by yourself. :)

Don't forbid your children to eat processed cheese - prepare this delicacy for them yourself!

Cheese... or not cheese?.. The whole bitter truth about fakes and deception!

I think that it is not at all difficult to give up many harmful store-bought products in favor of similar homemade ones. It's the same story with cheeses.

Be sure to watch this program and write your opinion in the comments. I'm very interested, really.

For the sake of health, youth and beauty

Do not buy “cheese fakes” in stores. Cook the cheese yourself a few times. You will feel the difference! Moreover, it is not difficult at all :)

Just practice often and follow my advice:

1. If you don’t want to eat eggs, you can try to do without them. High quality milk and cottage cheese are much more important.

2. The heavier the press, the harder the cheese will be; The longer the holding time, the richer and sharper the taste.

3. Goat milk gives a delicate creamy taste.

4. You can add chopped mushrooms, paprika, cumin, dill, cilantro, nuts to the cheese mixture...

5. The shelf life of such a product without preservatives is naturally short - about a week. And it is better to store it not in a bag, but in paper or a cotton napkin.

Did you like these recipes?

Cheerfulness, health to you and your families!

5 myths about losing weight. Get it for free from celebrity nutritionist Olga Dekker

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Just watch the documentary video about fakes and deception of buyers. I added it at the bottom of this page.

P.S. Eat like a gourmet and at the same time become slimmer, lighter and more active!

P. P. S. Proper cheeses are rich in vitamins, microelements, and amino acids.

But even the best of them cannot give everything to make us look great and feel great. But a competent, experienced expert can! :)

You can receive useful tips and recipes for delicious, healthy dishes completely free of charge. I'm waiting for you to visit me on my Instagram page @olgadekker. Come in, read, ask questions in the comments. I answer every day ;)