Recipes for making cheese at home. How to make cheese at home - the best culinary recipes

Making cheese at home is not so difficult. And this article is proof of that. Today we take a look at the very best homemade cheese recipes.

How to make cheese at home

Hard cheese

For cooking you will need:

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

Cooking instructions.

First, boil the milk, then add kefir and salt to it. You can throw nuts, spices, etc. if you wish.
Cover the colander with gauze, strain the future cheese. All serum should be drained.
Then squeeze the mass again and send it to the refrigerator for half a day. Make a press from a can of water and set it on the cheese.
After the time has passed, the cheese can be consumed. Enjoy your meal!

There is a hard cheese that takes no more than twenty minutes to cook.

Hard cheese in 20 minutes

Required products:

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

Combine cottage cheese with milk. Then put on fire and wait until the whey separates.
Strain the future cheese using a colander and cheesecloth.
Transfer the curd mass back to the pan, adding the butter.
Combine eggs, baking 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.
Stir the cheese all the time so that it does not stick to the sides of the pot and does not burn.
After twenty minutes, turn off the stove, pour the cheese into any form.
When the mass has cooled, send it to the refrigerator. You can eat the dish after hardening.

How to make homemade cheese from milk

Simple milk cheese

Ingredients:

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

Steps of preparation.

Boil the milk, then very gently pour in the kefir in a small stream. Also add eggs and salt.
Cook the mixture for about seven more minutes, stirring regularly.
Then turn off the heat and let the future cheese cool.
Strain the cheese to keep it firm.
Press the dish for five hours.

The cheese for this recipe does not taste like other products due to the increased salinity.

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 of yogurt;
greens, garlic.

The preparation is as follows.

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

Homemade cottage cheese

Processed cheese at home

Ingredients:

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

The preparation is as follows.

Mix cottage cheese and milk. Then put the mass on fire, cook for about ten minutes.
At the end of cooking, strain the future cheese.
Add butter and pre-beaten eggs to the base.
Mix well, add more baking soda and salt.
Transfer the cheese to a saucepan, but not an enamel one, otherwise it will be difficult to clean. Turn on the gas, cook the dish for seven minutes. Stir the cheese constantly.
As soon as the base begins to move away from the walls of the vessel, you can turn off the heat.
Transfer the cheese to any molds and then refrigerate.
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.

Beat the egg, then add a few tablespoons of lemon juice.
Transfer the mixture to a blender along with the curd. Whisk the ingredients together for three minutes.
Transfer the cheese mass to a mold and refrigerate.

Everything, the dish is ready! It will take no more than ten minutes to cook.

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:

Melt the butter a little.
Place all ingredients in a blender, whisk well. At this stage, cooking ends.

If you don't have a blender:

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

Homemade cheese recipes

Yogurt and mint cheese "Labne"

You will need:

two cups plain plain yogurt
a spoonful of dried mint;
salt;
a couple of tablespoons of olive oil;
slices of bread.

Just combine yogurt, mint and salt. Mix well.

Home feta

For cooking, you need only two ingredients: two liters of kefir and three teaspoons of salt.

The preparation is as follows.

Pour the kefir into a saucepan and salt it.
Boil the milk liquid on a small heat.
Within ten minutes after boiling, the whey will separate. Once this happens, strain the dish using a colander and cheesecloth.
Then roll up the cheesecloth and put the cheese under a press overnight.

Cheese in a slow cooker

Ingredients:

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

The cooking method is as follows.

First, pour the milk into a multicooker.
Add citric acid.
Select a cooking mode in which the temperature in the device will not exceed 40 ° C. Cooking time - 10 minutes.
Use a crush to powder the tablets. Dissolve it in a glass of water.
After ten minutes of cooking, open the lid of the multicooker. Add the ingredient, turn on the device again, only for half an hour.
Next, cut the resulting cheese into pieces.
Throw the cottage cheese in a colander, let the whey drain completely.
Chop the dill, add it to the cheese. Mix the mixture well.
The last step is to put the cheese under the press for half a day.
Enjoy your meal!

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

(it is better to take homemade cottage cheese, in the market from a familiar milkman)

Cooking process:

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

When I had a farm, I often made homemade delicious cheese from milk and cottage cheese for myself. It is very easy to cook cheese at home, the main thing is that the products are of high quality. The recipe for making homemade cheese can be changed by adding caraway seeds, dried aromatic herbs (for example, Provencal or Italian), sun-dried tomatoes, sun-dried bell peppers (paprika) or just chopped dill, parsley and cilantro when cooking cheese.

To get a harder cheese with a low fat content, you can reduce the amount of butter, put it 100-150 g. 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 the store one, but it is environmentally friendly and you know that in your homemade cheese everything is natural, from a cow, fresh and there is no palm oil, no dyes and preservatives. Initially, in the preparation of 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 did not notice the difference in the quality of homemade cheese, so I began to add milk so much that it only covered the curd.

MAKING HOMEMADE CHEESE FROM MILK AND Cottage cheese

I put 2 kg of cottage cheese in a saucepan, poured 2 liters of milk. She put it on fire. Stirring slightly (mostly only along the bottom, the cottage cheese can stick), so that the mass is evenly heated, bring the milk with cottage cheese to a hot state. Once you see whey forming, then you're done. The curd becomes like soft plasticine. You don't need to break this curd bun 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 escapes and the curd mass is almost dry, without whey. Then in the cauldron where you will cook homemade cheese, put the resulting mass, there 200 g of softened butter, 2 eggs, 1 tbsp. l. soda and salt. Salt, of course, to your taste, someone loves salted cheese, someone slightly salted.

Mix all the ingredients for homemade cheese in a cauldron or other heavy-bottomed dish (not enamelled) and put on fire.

Making cheese at home requires constant monitoring, so you cannot leave it, since the cheese may burn during cooking. Stir constantly, cook over medium heat, the curd mass will begin to melt and stretch, it takes about 5-7 minutes to boil homemade cheese. I have a wooden spoon with which I constantly stir the cheese mass. You can tell when the cheese is ready. It will be sticky, sticky. You can determine the readiness of the cheese by the mouth: try it, if it sticks to your teeth, then everything is ready! Another sign of cheese readiness - it begins to lag behind the walls of the dishes in which it is cooked.

Then pour the hot homemade cheese into any container (cup or container) to shape it. It is necessary to handle the cauldron carefully, as the cheese mass is very capricious. Cover the warm homemade cheese on top with cling film so that the crust does not wind up.

I got homemade cream cheese, it is not quite hard, because it is high in fat, but it keeps its shape and can be cut with a knife.

Notebook Tips:

The remaining whey from making homemade cheese from milk and cottage cheese can be used for baking or put yeast dough on it for bread, or in the summer you can cook okroshka with whey.
I would like to highlight separately: the store often sells not cottage cheese, but a CURD PRODUCT, which in its composition is not cottage cheese at all, from such an unreal cottage cheese cheese will not work, it is better to buy real farm cottage cheese with milk and get a good result and taste of homemade cheese! It is best not to use ultra pasteurized and sterilized milk from cartons.

And on our website there is a recipe for a more dietary cheese with kefir, try it too:

Bon appetit and delicious cheese, recipe notebook wishes you!

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

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

Will you be able to make the product of the correct consistency at home?

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

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

it is better to buy cottage cheese home, and not from the supermarket. In this case, it is better to choose the maximum fat content;
milk is also good to take from under the cow without heat treatment. Fortunately, it is not so difficult to purchase a home product now;
the mass of the finished cheese must be at least 500 grams, otherwise it is impossible to get normal ripening;
the hardness of the resulting product will only depend on the press you are using. Therefore, this parameter can be adjusted empirically;
the shelf life of homemade hard cheese wrapped in paper is about 7 days in a refrigerator. The store analogue is stored longer due to preservatives.

Milk cheese recipe

The simplest, cheapest and at the same time quite tasty option will be "Adyghe cheese".

Cooking procedure:

Cooking hard cheese from cottage cheese at home

Many hard cheese recipes specify special leavens that are not readily available. But you can do without them if you use cottage cheese.

Ingredients:

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

Cooking time from start to finish is about 70 minutes.

Calorie content - 317 kilocalories per 100 grams.

How to cook:

milk is poured into a saucepan and brought to a boil over moderate heat;
after the first signs of boiling milk, cottage cheese grated on a sieve or with a fork is poured there;
on medium heat, the composition is boiled for 10 minutes;
a hot thick mass is poured into a previously prepared sieve covered with gauze. The cheese is lightly wrung out to remove excess liquid;
the resulting hot product is returned to the pan;
add soft butter (previously lying at room temperature), salt and soda, an egg, mixing them separately;
the ingredients mix well, and the saucepan with them is heated over medium heat for about a minute;
remove the pan from the stove and leave the treat to cool to room temperature;
stir almost finished hard cheese into a mold, previously oiled, and put in a refrigerator for 2 hours under a press. After that, we drain the squeezed liquid;
to achieve an even better taste, you can leave the cheese to ripen for another day at a temperature of 5-10 degrees.

How to make marbled cheese

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

Required products:

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

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

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

Cooking procedure:

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

Delicious homemade moldy delicacy

This type of cheese has a huge cost, so not everyone can buy it. It's all the fault of the taste, which is almost impossible to convey in words. However, there is a way to taste the delicacy by making it at home. For this you will need:

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

The cooking time will be about 16 days, while the active part of the process will take no more than 2 hours.

Calorie content - 340 kcal per 100 grams.

How to make hard cheese with mold at home:

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

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

you cannot use an aluminum or cast iron pan, otherwise the product will have a metallic taste;
any gauze can be applied again, after rinsing it with cold water and bleach, and then boiling it;
it is best to use special plastic cheese containers. They are not at all expensive, have any shape, are equipped with drainage holes;
the press can be safely made by yourself. A jar of water or a bottle will do. On average, 1 kilogram of cheese needs a press of 2 kilos. However, this parameter can be chosen for yourself.

Enjoy your meal!

If you love homemade cheese, then our article will be useful to you. We want to talk about how to cook It is not as difficult as it might seem at first glance. Very often, mothers do not want to give their babies cheeses purchased in supermarkets, because they contain many preservatives. And how can you know for sure what products they are made of?

Therefore, naturally, questions arise about their usefulness. But having made hard cheese at home from milk, you will definitely no longer go to the store for it.

Does it make sense to cook cheese at home?

If you are thinking about preparing such a dairy product on your own in order to save money, then it cannot be said unequivocally that it will cost you less than purchasing a ready-made one in a store. It all depends on what kind of cheese you buy - cheap or expensive.

The main advantage of self-production is the exact confidence in its freshness and natural ingredients. This means that it is suitable for children and will only benefit them.

What products are used to make hard cheese at home

For cooking, you will need completely ordinary products. The process itself takes about half an hour, plus the time during which the cheese will freeze in the refrigerator (you can even leave it overnight).

For cooking, you need to acquire the following ingredients:

homemade - 0.7 kg.
Homemade milk - 1 liter.
Soda - 1 teaspoon.
Salt - 2 teaspoon
Eggs - 2 pcs.
Butter - 2 tablespoons.

Homemade hard cheese recipe

Pour the cottage cheese into a saucepan and knead it thoroughly with your hands so that there are no large lumps. Then fill it with milk and set it on fire. The mass must be constantly stirred until the whey begins to peel off, the cottage cheese itself begins to collect into lumps and harden, as if melting, and the liquid itself becomes colorless. Next, you need to turn off the fire and throw the cottage cheese onto cheesecloth so that all the liquid is gone from it.

Put butter on the bottom of the pan and send it to the fire.It is better to use non-stick dishes, because the cheese can stick to the bottom and burn. Next, add eggs, salt, soda, cottage cheese to the pan. We will stir with a wooden spoon until the mass becomes homogeneous, without any grains. This usually takes about half an hour. It all depends on the quality of the curd. The softer it is, the less time it will take.

When the cheese has acquired a homogeneous consistency, we take any mold, cover it with food film and put it there, carefully tamping it. This is done so that the finished product is more uniform. Then we send it to the refrigerator for solidification. That's all for making hard cheese at home. As you can see, the recipe is completely uncomplicated, and the most common products are taken. Try it and you will appreciate the taste of the homemade product.

How caloric is homemade hard cheese?

In general, it is believed that in ordinary hard cheese there are up to two hundred and fifty calories per hundred grams. For home, for some reason, the figure is indicated in the literature one hundred and thirteen calories. In fact, this parameter will depend on what products you initially take.

If your goal is to make low-calorie diet cheese, you need to take low-fat cottage cheese and milk. And those who prefer to get a hearty product can take homemade fatty dairy ingredients. The result will certainly delight you.

Homemade marbled hard cheese

We want to tell you another recipe for hard cheese at home. For cooking, you need to grate the carrots on a very fine grater. Mix milk with cottage cheese in a saucepan and add carrots there. We will boil all this on low heat for about seven minutes.

As a result, we get a mass that needs to be thrown onto cheesecloth. The liquid should drain. Then add butter, salt, eggs, sour cream, baking soda and some garlic (optional, if you like it). All ingredients must be thoroughly mixed and put the dishes on the fire again, cook for another ten minutes. You will see when the mass hardens.

We put the finished product in a bowl, tamp it and let it freeze. So the marbled hard cheese is ready, made at home.

Historical excursion

Once upon a time, making homemade cheese and cottage cheese was common. Now, not every housewife will undertake such a task. It is not difficult to prepare a solid one, however, it will take time, but the result will please you. You will get a delicious homemade and healthy product without harmful additives and palm oils.

People have been making cheese since time immemorial: one of the versions says that the first mentions of this date back to the eighth millennium BC. In general, his invention is associated with the domestication of sheep. It is believed that this happened by accident. If at least something is known about the time of the appearance of cheese, then they do not know the place of its invention. Presumably this is the Middle East or Central Asia and Europe or the Sahara.

Some researchers claim that the cheeses were invented by nomadic Arabs.

The use of spices in the preparation of hard cheese

Currently, in any supermarket there is a considerable amount of hard, soft, smoked, creamy. However, not all of them can generally be classified under this product category. Conveyor production has done its job. And we often eat not a natural product, but a mixture of additives, and sometimes even chemical substitutes for products (like milk-containing inventions), which do not even remotely resemble a natural product.

But even from this situation there is a way out: you can cook hard cheese at home. The recipe is not at all complicated, and the products used are quite ordinary. By cooking at home, you can diversify the resulting cheeses. For this, various spices and herbs are used. During cooking, you can add garlic, pepper, paprika, dill, caraway seeds, mustard seeds. It all depends on your taste and what kind of product you want to get. If you like savory cheeses, add something for the spice. In general, there is a place to roam fantasy.

The subtleties of making homemade cheeses

Talking about how to make hard cheese at home, you need to know some nuances that will help you.

Instead of an afterword

In our article, we talked about how to make hard cheese at home. After all, many simply cannot imagine their life without him. Indeed, we widely use this product in the manufacture of various dishes. Most varieties can be made at home with little effort. So try it! And you will be pleased with the result. Trust me, you will never go to the store for cheese again. After all, a homemade product turns out to be much tastier and healthier, which is important. And you will always be sure of the freshness of the product, since cheeses from the supermarket are far from ideal and mold very quickly, after which you can simply throw them away. We wish you the best in cooking. Enjoy your meal!

I would like to offer you very tasty and fairly simple recipes for homemade cheeses. Often you just need milk and citric acid.

Homemade cream cheese

Ingredients for making homemade cream cheese:
1 liter of cream

Homemade Cream Cheese Recipe:

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

That's all. Homemade handmade cream cheese is ready. Simple and delicious.

Homemade tofu cheese

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

Homemade Tofu Cheese Recipe:

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

Adyghe homemade cheese

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

Recipe for making Adyghe homemade cheese:

1. We take kefir, of course, it is better fatter, pour it into a saucepan and put it on a weak fire. And we wait until the curd separates from the whey and floats. Then we take cheesecloth and filter all the whey, and set the cottage cheese aside.
2. We leave the whey to sour for 2 days at room temperature. If it's very hot, then we leave it only for a day.
3. Pour pasteurized milk into a large saucepan and put on fire. Bring to a boil, then reduce the heat and add the sour whey. We continue to cook over low heat until the milk curdles and the cheese rises up. Then we remove the pan from the heat and filter the cheese through cheesecloth into another clean dish. Add salt and mix thoroughly. We tie cheesecloth with cheese and hang it over the sink for 30 minutes so that the last excess liquid is glass.
4. From the cheese we form a head of the required size and place it under a press (1 kg). We drain the released water, and put the Adygei homemade cheese under the press for 3 - 4 hours in the refrigerator.

Home paneer

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

Homemade paneer recipe:

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

Hard homemade cheese

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

Hard homemade cheese recipe:

1. We put milk on fire and bring to a boil, then add cottage cheese and bring to a boil again, and then turn off immediately.
2. Filter the resulting mass through cheesecloth folded in two layers and squeeze out the remaining liquid thoroughly.\u003e
<3. Melt the butter in a frying pan, spread the curd mass and fry for 1 - 2 minutes, break the lumps. We need to bring to a stringy consistency. Continuously stirring, add salt, soda and seasonings. Then we transfer the hot mass to the mold (I used the pots) and cool it.
4. When the hard cottage cheese has cooled down, you can eat it.

Rustic homemade cheese

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

Village cheese recipe:

1. First, we bring the milk to a boil, then add the cottage cheese to it and stir continuously until the whey begins to separate.
2. Throw the resulting curd mass into a colander, drain it back, and transfer the mass to a saucepan. Add the egg, soda and salt to the hot curd mass, with constant rubbing.
3. We transfer the prepared mass to the form and put it in the refrigerator.

Homemade soft cheese with dill

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

Recipe for making homemade soft cheese with dill:

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

2. Put cheesecloth folded in half on a bowl and strain the separated serum through it. Cover the resulting cheese with gauze and put heavy oppression.

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

Homemade mascarpone cheese

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

Homemade mascarpone cheese recipe:

1. We heat the cream to 80 ° C, then add the lemon juice, turn the fire down and boil it for 10 minutes.

2. Fold the cheesecloth in 6 layers and put it on a saucepan. Throw the resulting cottage cheese onto cheesecloth and leave overnight so that all the serum is glass.

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

Mascarpone at home

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

Homemade homemade mascarpone recipe:

1. Pour milk into sour cream and stir with a spatula until smooth. We put on fire and bring to 70 - 75 ° С with constant stirring. After that, add lemon juice, stir, turn the fire down and wait until the sour cream curdles (it will take about a few minutes), but do not boil.

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

3. Now we take a colander and put cheesecloth folded in 3 layers on it and throw the resulting mass onto it so that all the liquid is glass.

4. After 50 minutes, you can squeeze the mass a little. We look, if the liquid is not completely glass, then we leave the mass for a few more minutes (you can gently stir with a spoon).

5. We put the mascarpone at home in a clean dish with a tight-fitting lid and store in the refrigerator.

Homemade mascarpone cream cheese

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

The recipe for homemade mascarpone cream cheese:

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

2. Homemade mascarpone cream cheese is ready. Enjoy your meal.

Homemade cheese

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

Homemade feta cheese recipe:

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

2. Cover the sieve with gauze and discard the resulting mass on it, let the serum drain completely.

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

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

Cheese at home

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

Homemade cheese recipe:

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

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

3. Cover the colander with gauze folded in 4 layers and fold the resulting mass onto it. Then we tie the gauze and hang it for about 3 hours so that the serum is completely glass.

4. Put the cheese at home in the same gauze under the press. Cheese yield: 400 - 500 g.

Homemade mozzarella

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

Homemade mozzarella recipe:

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

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

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

4. In a separate saucepan, heat the water to 90 ° C and immediately remove it from the heat, add salt, stir and dip the cheese in water for a couple of minutes so that the cheese becomes soft and very viscous. Then you need to knead and stretch the cheese, dipping it several times in hot water for 2 minutes. The mass should be practically uniform. We spread the mass on a cutting board, knead it with your fingers and fold it in an envelope. Then we put it back in hot water to soften.

5. We spread cling film on the table. We take the cheese out of the water, put it on a film and roll it in the form of a sausage, wrapping it tightly with a film and then tie it tightly with a string in several places so that separate balls are obtained.

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

Homemade sandwich cheese

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

Recipe for making homemade sandwich cheese:

1. Pour milk into the curd, mix and bring to a boil, but do not boil. After that, we throw the mass onto a sieve with gauze, filter the whey, and then squeeze the mass.

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

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

Homemade brown cheese "Brunost"

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

Recipe for making brown homemade Brunost cheese:

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

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

3. Now you need to mix the resulting mass with a crush to grind it. Transfer the mass to a blender and whisk. Then put the whipped mass into a frying pan and heat it up for 3 - 5 minutes with constant stirring. When you see the paste starting to clump, transfer it to a mold. We let the cheese cool, and then we pack it in an airtight package and put it in the refrigerator for storage.

Homemade processed cheese

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

Homemade processed cheese recipe:

1. Knead the curd very carefully with your hands (you should get a paste). Then add baking soda, egg and mix well again, mnem. After that, add butter to the mass and knead it well again until a homogeneous consistency is obtained.

2. Put the prepared homogeneous mass on medium heat for 15 minutes so that all the lumps melt. Do not forget to stir constantly so as not to burn, otherwise our homemade melted cheese will be spoiled. If desired, according to your taste, you can make processed cheese not pure, but with any additives, for example, with mushrooms, vegetables, herbs or ham. To do this, grind the selected ingredient and add it to the mass. We mix.

3. Pour the finished homemade processed cheese into a container with a lid prepared in advance and put it in the refrigerator for cooling. Then you can eat right away.

Homemade processed cheese with dill

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

Recipe for making homemade melted cheese with dill:

1. Add soda, milk to homemade (preferably) cottage cheese and mix well with a blender.

2. Pour the resulting mass into a saucepan and put on low heat, stir constantly. When the curd begins to melt, immediately add salt, oil and chopped dill. We keep on fire until the cottage cheese is completely dissolved - the mass in density should turn out like semolina.

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

Marble cottage cheese

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

Recipe for making marble homemade cheese:

1. Rub the carrots on a fine grater.

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

3. Throw the resulting mass onto cheesecloth and let the liquid drain. After that add the egg, butter, salt, sour cream, soda and garlic juice. Mix everything thoroughly and again put on a small fire and cook for 5-7 minutes.

4. Transfer the finished homemade marble cheese into a deep bowl and let it freeze completely. After the cheese has hardened, use a thin knife to separate it from the edges of the bowl and transfer it to a flat plate. Everything.

Homemade creamy ricotta

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

Homemade creamy ricotta recipe:

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

2. After that, put the pan on low heat and heat it up. No need to stir, so as not to damage the clot. We heat to a hot state, but do not bring it to a boil. Remove from heat, cover and leave for 12 hours to ripen. During maturation, whey should form.

3. After 12 hours, carefully drain the serum into a colander with gauze folded in 4 layers. We tie the cheesecloth and hang over a deep bowl for 6 hours so that all the serum is glass. Then remove the cheesecloth and put the finished homemade creamy ricotta on a plate.

Homemade kefir ricotta

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

Recipe for making homemade kefir homemade ricotta:

1. We heat the milk to a hot state, but in no case boil it. Then add sugar, salt, kefir and lemon juice. Stir and leave the curdled milk for 30 minutes.

2. Then we put it into a colander in cheesecloth, and then we hang the cheesecloth over the sink so that all the rest of the serum is glass. All ricotta is ready.

Feta at home

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

Homemade homemade feta recipe:

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

2. Dissolve the rennet tablets in cool water in advance.

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

4. Wrap the pot with a warm blanket and leave it for 12 hours. After 12 hours, fold the milk mass into a colander with gauze folded in 2 times and drain the whey. When the liquid drains, we wrap the cheese with gauze and put it under a 3 kg load for 5 - 10 hours.

5. Cut the cheese into pieces.

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

7. We put the prepared pieces of cheese in a jar and carefully fill with brine. We leave it for at least a week so that the cheese gets good taste.

Home feta

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

Homemade feta recipe:

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

2. Dissolve pepsin tablets in warm water and add to the mixture, mix well. We leave the mass for fermentation for 5 - 6 hours or overnight.

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

4. Then after about 1-2 hours we shift the mass into a linen bag and put a 3 kg load on it for the night.

5. In the morning, put the ready-made feta cheese on a dish and cut into small pieces. If your cheese is too soft, it needs to be condensed. How to do it? Take pieces of feta cheese, rub with salt and leave the whey to glass. This method will help get rid of excess liquid and make the cheese salty.
If your cheese, on the contrary, turned out to be quite hard and crumbly at the same time, then put the pieces of cheese in salted whey or cold salted water and leave for 1 hour.

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

Homemade marble cheese

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

Homemade marble cheese recipe:

1. We divide all ingredients into 2 equal parts.

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

3. Pour the resulting cheese mass into a colander covered with gauze and wait until the whey is drained. Then we transfer the mass to a clean bowl.

4. Prepare the second part of the ingredients in the same way, but leave in a colander. We spread the first part there and mix a little so that the liquid is glass. Cover with gauze and place a weight of 1 kg. We leave homemade cheese for 1 hour, and then put it together with the load in the refrigerator for 5 hours. / Div\u003e