Cheese made at home. Hard cheese from cottage cheese: homemade recipes

One of the cooking options homemade cheese, probably the simplest.

This homemade cheese in itself it turns out very tender, with a creamy taste. Obviously, there is no point in using it in cooking as a filling; rather, just cut off a piece and eat it, or on sandwiches or a cheese plate. You can’t store it for a long time, but it’s easy to make again.

No leaven, soda, etc. are used in this recipe.

For simple homemade cheese you will need:

• Milk. 1l. The fattier it is, the tastier it is.
• Sour cream. 100 gr.
• Eggs. 3 pcs.
• Salt.

Do not use shelf-stable milk. Regular milk with a shorter expiration date is better.

The ideal option is to take milk directly from the cow. In a slightly worse case, find the owner of the cow and give him money in exchange for milk.

If these options for obtaining milk are not possible, then purchase milk in plastic bags at the store. Not long-lasting, but the most ordinary pasteurized milk with a short shelf life.

The same words should be said about sour cream. Don’t be lazy and buy normal farm sour cream, for example at the market. It’s somehow difficult to call what is produced by large manufacturers under the proud name “sour cream” real sour cream.

Making simple homemade cheese.

Pour the milk into a saucepan and bring to a boil. We make sure that the milk does not run away.

While the milk is boiling, put sour cream in a suitable container, break the eggs there and add salt.

I took about 2 teaspoons of salt with a little topping for this amount of food. It turned out fine. Someone at home said that I should have added a little more salt - so it seems like I got it right.

Using a whisk, beat the eggs with sour cream and salt into a single mass. You can use a mixer or blender with a whisk for speed.

Just when the milk has boiled, we set it aside from the heat and wait until the milk cools down a little, that is, the boiling itself will end and the milk will stand for 5-10 minutes without heating.

Then return the milk to low heat and immediately, constantly vigorously stirring the milk, pour our egg-sour cream mixture into it. Stir constantly before, after and during the infusion of the mixture.

But we mix by hand, without any mixers or blenders. A mixer or blender, due to its rotation speed, even if set to the lowest speed, will break the entire contents of the pan.

And we don’t need to break it, but just constantly mix it.

Bring the mixture to a boil, stirring constantly, over low heat and boil for about 5 minutes. You can do more, then the cheese will turn out coarser.

Line a colander with gauze folded 2-4 times and pour the contents of the pan into it.

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!

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!

Making cheese at home is not such a difficult task. And this article is proof of that. Today we will look at the best homemade cheese recipes.

How to make cheese at home

Hard cheese

To prepare you will need:

• one and a half liters of milk;
• half a liter of kefir;
• salt and spices at your discretion.

Cooking instructions.

1. First, boil the milk, then add kefir and salt to it. If you wish, you can throw in nuts, spices, etc.
2. Line a colander with gauze and strain the future cheese. All whey should drain off.
3. Then squeeze the mixture out again and put it in the refrigerator for half a day. Make a press from a jar of water and place it on the cheese.
4. After the time has passed, the cheese can be consumed. Bon appetit!

There is hard cheese, the preparation of which takes no more than twenty minutes.

Hard cheese in 20 minutes

Required Products:

• kilogram of curd mass;
• liter of milk;
• a couple of eggs;
• one hundred grams of butter;
• a teaspoon of soda and salt.

1. Combine cottage cheese with milk. Then put on fire and wait until the whey separates.
2. Strain the future cheese using a colander and cheesecloth.
3. Transfer the curd mass back into the pan, adding butter.
4. Mix eggs, soda and salt. Pour the mixture over the cheese as soon as the butter begins to melt. At this stage, the cheese should be cooked over low heat.
5. Stir the cheese all the time so that it does not stick to the walls of the vessel and does not burn.
6. After twenty minutes, turn off the stove, pour the cheese into any form.
7. When the mixture has cooled, place it in the refrigerator. You can eat the dish after it hardens.

How to make homemade cheese from milk

Plain milk cheese

Ingredients:

• two liters of milk;
• half a liter of kefir;
• four eggs;
• two tablespoons of salt.

Cooking stages.

1. Boil the milk, then very carefully pour in the kefir in a small stream. Add also eggs and salt.
2. Cook the mixture for about seven minutes, stirring regularly.
3. Then turn off the heat and let the future cheese cool.
4. Strain the cheese until the mixture is thick.
5. Keep the dish under pressure for five hours.

The taste of the cheese according to this recipe is not similar to other products due to the increased saltiness.

Homemade cheese with herbs and garlic

Required Products:

• two liters of milk;
• two tablespoons of salt (tablespoons);
• six eggs;
• 400 g sour cream;
• 300 ml yogurt;
• greens, garlic.

The preparation is as follows.

1. Add salt to the milk and then boil the liquid.
2. Mix yogurt, eggs and sour cream. Beat the mixture in a blender.
3. Pour the yogurt into the milk in a thin stream.
4. Stir the cheese mixture constantly to prevent it from burning. Within a few minutes the whey will separate from the cheese. Let the cheese sit for a while.
5. Using a colander and cheesecloth, strain the base.
6. Chop the dill and garlic and add these ingredients to the dish.
7. Next, put the cheese under the press for four hours. When one solid lump forms, transfer the mixture to the refrigerator.

Homemade cottage cheese

Homemade processed cheese

Ingredients:

• half a kilogram of cottage cheese;
• half a liter of milk;
• two eggs;
• 50 g butter;
• half a spoon of soda;
• a teaspoon of salt.

The preparation is as follows.

1. Mix cottage cheese and milk. Then put the mixture on the fire and cook for about ten minutes.
2. At the end of cooking, strain the future cheese.
3. Add butter to the base, as well as pre-beaten eggs.
4. After mixing well, add more baking soda and salt.
5. Place the cheese in a saucepan, but not an enamel one, otherwise it will be difficult to clean. Turn on the gas and cook the dish for seven minutes. Stir the cheese mixture constantly.
6. As soon as the base begins to move away from the walls of the vessel, you can turn off the heat.
7. Place the cheese into any molds and then place it in the refrigerator.
8. The dish is ready!

Philadelphia cheese"

List of products:

• two hundred grams of cottage cheese;
• egg;
• a spoonful of salt and sugar;
• lemon juice.

Cooking instructions.

1. Beat the egg, then add a few tablespoons of lemon juice.
2. Transfer the mixture to a blender along with the cottage cheese. Beat the ingredients for three minutes.
3. Transfer the cheese mixture into the mold and refrigerate.

That's it, the dish is ready! It will take no more than ten minutes to prepare.

Spicy curd cheese

Ingredients:

• two hundred grams of cottage cheese;
• one hundred grams of butter;
• dill, parsley, celery;
• two cloves of garlic;
• salt and pepper.

Preparation:

1. Melt the butter a little.
2. Place all ingredients in a blender and blend well. At this stage, cooking ends.

If you don't have a blender:

1. Rub the curd mass using a grater.
2. Next, chop the herbs and garlic with a knife.
3. Melt the butter. Combine it with cottage cheese.
4. Add cheese and other ingredients. Stir the mixture with a regular spoon.

Homemade cheese recipes

Labneh Yogurt and Mint Cheese

You will need:

• two glasses of plain yogurt without additives;
• spoon of dried mint;
• salt;
• a couple of tablespoons of olive oil;
• slices of bread.

Simply combine yogurt, mint and salt. Mix well.

Homemade feta

To prepare, you only need two ingredients: two liters of kefir and three teaspoons of salt.

The preparation is as follows.

1. Pour kefir into a saucepan and salt it.
2. Boil the milky liquid on low heat.
3. Within ten minutes of boiling, the whey will separate. Once this happens, strain the dish using a colander and cheesecloth.
4. Then twist the gauze and put the cheese under the press overnight.

Cheese in a slow cooker

Ingredients:

• three liters of milk;
• a spoonful of citric acid;
• six tablets of acedin-pepsin;
• dill.

The cooking method is as follows.

1. First, pour the milk into the slow cooker.
2. Add citric acid.
3. Select a cooking mode in which the temperature in the device will not exceed 40°C. Cooking time – 10 minutes.
4. Use a masher to turn the tablets into powder. Dissolve it in a glass of water.
5. After ten minutes of cooking, open the multicooker lid. Add the ingredient, turn on the device again, only for half an hour.
6. Next, cut the resulting cheese into pieces.
7. Place the cottage cheese in a colander and let the whey drain completely.
8. Chop the dill and add it to the cheese. Mix the mass well.
9. The last step is to put the cheese under pressure for half a day.
10. Bon appetit!

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.