Country homemade cheese recipe. How to make homemade cheese

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

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

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

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

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

23.07.2018

Homemade goat's milk cheese

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

Ingredients:

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

15.02.2018

Cheese with pepsin at home

Ingredients:

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

29.01.2018

How to make cheese at home from milk

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

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

17.01.2018

Processed cottage cheese

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

Ingredients:

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

10.01.2018

Homemade goat's milk cheese

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

Ingredients:

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

29.10.2017

Homemade milk cheese

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

Ingredients:

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

17.10.2017

Homemade Philadelphia cheese

Ingredients:

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

30.09.2017

Adyghe cheese at home

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

Ingredients:

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

13.12.2016

Hard cheese at home

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

20.08.2016

Homemade feta cheese

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

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

15.07.2016

Cheese Paneer

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

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

18.08.2015

Processed cheese

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

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

19.05.2015

Delicate homemade milk cheese

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

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

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

Modern people increasingly value everything natural. It is not surprising, because there are so many products on sale that contain flavor enhancers, flavors and colorings, as well as preservatives that extend their shelf life. And if the product is natural, then it costs an order of magnitude more. Take cheeses, for example. Increasingly, they contain palm oil, which is harmful to health. To get a clean product, many people make hard cheese at home. We invite you to learn how to make hard cheese and recipes for making it at home.

Cottage cheese - recipes

Hard cheese made from cottage cheese with added milk - recipe No. 1

If you love cheeses, but do not yet have experience in preparing this product, then you can try making delicious homemade cheese according to the classic recipe. It is simple, so the result will certainly please you, even if you are new to cheese making.

Ingredients: dry cottage cheese – 1 kg; milk – 1 l; salt, soda - 1 tsp each; butter – 100 g; chicken eggs – 2 pcs.

First, it is worth noting that it is better to choose low-fat cottage cheese and milk with a short shelf life. If you use ultra pasteurized, the cheese may not turn out.

So, prepare a thick-bottomed pan or cauldron. Pour milk into it and bring to a boil. Place cottage cheese in hot milk. Reduce the heat to low, stir the mixture thoroughly for 5-7 minutes, until the separation of the whey from the cheese curds becomes obvious. The next step is to separate the clots from the liquid. This can be done using a sieve or regular gauze. Squeeze the curd to remove any remaining whey. The mass should be almost dry.

We transfer the future cheese into a cauldron, add softened butter, salt, soda and eggs to it. Continuously stir the contents over medium heat. Do not leave the product unattended, otherwise it will burn. Gradually the cheese curds will melt and become viscous. At first it may seem that the curd grains have not completely melted, and besides, the mass looks quite liquid. Just continue to boil it for some more time, the cheese will gradually become thicker and soon it will become impossible to stir it, as it will stick to the spatula or slotted spoon in a large clot.

After about 20 minutes, you can turn off the heat and transfer the viscous mass to a plastic container. Place the cooled cheese in the refrigerator for several hours. The degree of its hardness depends on the cooking time of the cheese at the final stage. The more you boil it, the harder the product will be. Adjust the degree of salinity to your taste. Someone likes saltier cheeses, then it’s worth putting not 1 spoon of salt, but, for example, one and a half. If you treat children with this product, it is not advisable to add a lot of salt.

If you like savory cheese, you can add spices to it to suit your taste. An excellent option is paprika, cumin, herbes de Provence, and basil. Some even add chopped dry sausage and garlic to the cheese mass. Cheeses are often flavored with herbs. If you would like to add any of the listed additives to your cheese, do it at the stage when the curd melts, that is, boils down, turning into a viscous mass. This is the best time to add additional ingredients.

Homemade cottage cheese without milk - recipe No. 2

Homemade soft cottage cheese without milk according to this recipe is similar to the previous one, the only difference is that milk is not used here. The cheese will be tender with a pleasant consistency. Let's try to cook it?

Ingredients: fresh crumbly cottage cheese – 1 kg; salt and soda - 1 tsp each; butter – 100 g; 2 eggs.

Advice! The drier the cottage cheese, the harder the cheese will end up. Pay attention to this when purchasing. If you only have soft, wet cottage cheese, simply increase the boiling time by a third.

Pour the cottage cheese into a bowl and sprinkle the surface with baking soda. Now you need to mix everything so that the soda grains are evenly distributed in the cottage cheese.

At the same time, knead the lumps with your hands; there shouldn’t be any. Leave the bowl alone for about 3-4 hours. This time is necessary for the soda to react with the lactic acid contained in the cottage cheese. After waiting the designated time, pay attention to the color of the cottage cheese - it will turn yellow, this indicates that you can proceed to further actions.

Add eggs, melted butter and salt to our mixture. Mix the contents of the bowl thoroughly until all ingredients are combined. Now you need to prepare a water bath. Transfer the curd mass into a small saucepan, and place a larger diameter container on the stove, pouring a little water into it. When it boils, lower a small pan of cottage cheese into it.

The mass will begin to gradually heat up, and your task is to stir it constantly. Do this for 20-30 minutes, the consistency of the contents will change, turning into a viscous and sticky mass. When the curd grains are completely melted, the cheese can be transferred to any form. This can be a small bowl, plastic container or silicone mold. After the cheese has cooled at room temperature, it is recommended to put it in the refrigerator for 6-10 hours. Now you can taste the product. Bon appetit!

Here were presented the simplest recipes for homemade hard cheese, which can be prepared even by people who have never set foot at the stove before. And you can eat such cheese without fear for the health of your children.

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!

• Cottage cheese – 2 kg
• Cow's milk (you can make homemade cheese from goat's milk) – 2 liters
• Butter – 200 g
• Eggs – 2 pcs.
• Tea soda – 1 tablespoon
• Salt - to taste

(it’s better to buy homemade cottage cheese from a familiar milkman at the market)

Cooking process:

A very interesting recipe for making cheese at home from Valentina Gorbacheva, light, quick and easy to prepare:

When I had a household, I often made delicious homemade cheese from milk and cottage cheese for myself. Making cheese at home is very simple, the main thing is that the products are of high quality. The recipe for making homemade cheese can be changed; when cooking the cheese, add cumin seeds, dried aromatic herbs (for example, Provençal or Italian), sun-dried tomatoes, dried bell peppers (paprika) or simply chopped dill, parsley and cilantro.

To get a harder cheese with a low fat content, you can reduce the amount of butter, add 100 -150 g of it. But you can’t spoil the porridge with butter, so my homemade cheese also turned out delicious, here it is in the photo.

Of course, it may not be the same as store-bought cheese, but it is environmentally friendly and you know that everything in your homemade cheese is natural, from cows, fresh and there is no palm oil, no dyes or preservatives. Initially, in preparing my homemade cheese, I used 3 liters of milk per 1 kg of cottage cheese, then I tried to reduce the amount of milk. I didn’t notice any difference in the quality of homemade cheese, so I started adding enough milk so that it just covered the cottage cheese.

PREPARING HOMEMADE CHEESE FROM MILK AND Cottage Cheese

I put 2 kg of cottage cheese in a saucepan and poured in 2 liters of milk. I put it on fire. Stirring lightly (mostly only along the bottom, the cottage cheese may stick) so that the mass is evenly heated, bring the milk and cottage cheese to a hot state. Once you see whey forming, it's all done. The cottage cheese becomes like soft plasticine. There is no need to break this curd ball too much. In time it takes 7-10 minutes, no more.

Then you need to separate the whey from the resulting cheese mass, I usually put it on cheesecloth, you need to try so that, if possible, all the liquid runs away and the curd mass is almost dry, without whey. Then put the resulting mass into the casserole where you will cook homemade cheese, 200 g of softened butter, 2 eggs, 1 tbsp. l. soda and salt. Salt, of course, is to your taste; some people like salty cheese, others lightly salted.

Mix all the ingredients for homemade cheese in a casserole or other dish with a thick bottom (not enameled) and put on fire.

Making cheese at home requires constant monitoring, so you should not deviate from it, as the cheese may burn during cooking. Stirring constantly, cook over medium heat, the curd mass will begin to melt and stretch, you need to boil the homemade cheese for about 5-7 minutes. I have a wooden spoon with which I constantly stir the cheese mass. You will be able to tell when the cheese is ready. It will be sticky and viscous. You can determine the readiness of the cheese by testing it by testing it, if it sticks to your teeth, then that’s it, it’s ready! Another sign that the cheese is ready is that it begins to pull away from the walls of the container in which it is cooked.

Then pour the hot homemade cheese into any container (cup or container) to give it its shape. The cauldron must be handled with care, as the cheese mass is very capricious. Cover the top of the warm homemade cheese with cling film so that the crust does not dry out.

I made homemade cream cheese, it’s not entirely hard because it’s high in fat, but it holds its shape and can be cut with a knife.

Tips from the Notebook:

• The remaining whey from making homemade cheese from milk and cottage cheese can be used for baking or used to make yeast dough for bread, or in the summer to make okroshka using whey.
• I would like to highlight separately: the store often sells not cottage cheese, but a COOK PRODUCT, which in its composition is not cottage cheese at all, such fake cottage cheese will not make cheese, it is better to buy real farm cottage cheese with milk and get a good result and the taste of homemade cheese! It is better not to use ultra-pasteurized and sterilized milk from boxes.

We also have a recipe for more dietary kefir cheese on our website, try that too:

The Recipe Notebook wishes you bon appetit and delicious cheese!

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!