Brynza at home

Homemade cheese is an interesting culinary idea for your table. Ready cheese can be added to salads and other delicious cold snacks. A homemade product will delight you with its rich taste and beneficial properties. Be sure to take note of our proven selection of five recipes with step-by-step photographs and a detailed description of the process.

Homemade cow's milk cheese

Cheese made from cow's milk at home turns out to be very tender, airy and interesting in taste. This product will perfectly complement your vegetable salads and other snacks. To make natural cheese with your own hands, use a proven recipe from our selection.

1. 
   Pour two liters of milk into a large saucepan.
2. 
   Add sour cream here and mix everything well.
3. 
   Squeeze the juice from the lemon. We will need four tablespoons.
4. 
   Place the pan with milk and sour cream on the fire. After boiling, add lemon juice, mix well and heat for another minute. During this time, the whey will noticeably separate.
5. 
   Strain the whey through gauze folded in several layers. We hang the mass so that all the liquid drains.This will take approximately one hour.
6. 
   We give the curd dough a neat round shape. Place the product in a saucepan or deep bowl.
7. 
   Place pressure on top and leave the cheese in this position for one hour.
8. 
   Cut a piece of cheese into neat cubes.
9. 
   Fill the product with a brine of water and salt. Leave for 30-40 minutes, after which the water can be drained.
10. 
    Cow's milk cheese is ready at home. You can try!

Milk cheese with vinegar

Cheese made from milk with vinegar is a bright culinary idea that can be prepared at home. To do this, take note of the proven step-by-step recipe from our selection. Treat yourself and your loved ones to a natural and healthy product, the taste of which cannot be compared to store-bought cheese.

Cooking time – 3 hours 20 minutes

Cooking time – 30 minutes

Portions – 400 gr.

Ingredients:

• Milk – 3 l.
• Table vinegar 9% – 50 ml.
• Water – 1 l.
• Salt – 125 gr.

Cooking process:

Step 1. Measure out three liters of milk and pour it into a large saucepan. We put it on the stove.

Step 2. As soon as the milk begins to boil, pour table vinegar into it. Mix well and remove from heat after a minute. During this time, the curd mass will separate from the whey.

Step 3. Pour the contents of the pan onto gauze folded in several layers. We filter.

Step 4. Next, hang the curd mass in gauze for one hour so that all excess liquid drains away.

Step 5. Place the workpiece in any convenient container. Place a weight on top and leave again for one hour.

Step 6. Afterwards, fill the prepared piece of cheese with a brine of water and salt. Place the load again and leave for 30-40 minutes. After the specified time, drain the brine.

Step 7. Cheese made from milk and vinegar is ready. You can treat yourself to it or add it to vegetable salads!

Goat milk cheese

Goat milk cheese is an interesting and tasty solution for your home table. Anyone can make this cheese. To do this, use a proven recipe with step-by-step photographs. Surprise your loved ones with a delicious natural product.

Cooking time – 1 week

Cooking time – 20 minutes

Portions – 400 gr.

Ingredients:

• Goat milk – 3 l.
• Rennet starter – 0.4% by weight of milk.
• Water – 3 l.
• Salt – 500 gr.

Cooking process:

Step 1. Measure out the specified amount of goat milk. Let's prepare the rest of the ingredients.

Step 2. Pour the milk into a saucepan and heat it to 35-38 degrees.

Step 3. Add rennet starter to the milk, mix well and leave in a warm place for 2-3 days. If desired, you can add 0.5 liters of whey here, since goat milk has low coagulability.

Step 4. After three days, the curd mass will separate from the product. We transfer it to gauze. We hang it for a day to give the glass extra life.

Step 5. Next, place the product in a convenient form. We put a load on top and leave it for a day. After a day, turn the cheese over to the other side and keep for another 24 hours.

Step 6. Immerse the resulting piece of cheese in brine (500 grams of salt per 3 liters of water). We keep the workpiece in the refrigerator for about 5 days.

Step 7. Goat milk cheese is ready. You can try it or use it in further preparations!

Homemade cheese from cottage cheese

Homemade cheese made from cottage cheese is incredibly tender, airy and interesting in taste. This product will perfectly complement your vegetable salads and other treats. To make natural cheese with your own hands, use a proven recipe from our selection.

Cooking time – 3 hours

Cooking time – 25 minutes

Portions – 300 gr.

Ingredients:

• Cottage cheese – 0.5 kg.
• Milk – 0.5 l.
• Butter – 50 gr.
• Salt - to taste.
• Soda – 0.5 tsp.
• Lemon juice – 0.5 tsp.

Cooking process:

Step 1. Add cottage cheese and milk to the pan.

Step 2. Mix the ingredients and bring them to a boil on the stove. Simmer until the whey separates from the solid mass, then turn off the heat.

Step 3. Transfer the mixture to cheesecloth and strain well.

Step 4. Let the liquid drain completely. The product can be suspended for a while.

Step 5: Melt the butter in a small bowl.

Step 6. Place the curd mass into the butter.

Step 7. Add salt, soda and lemon juice to the mixture.

Step 8. Melt the cheese over low heat for about 7-10 minutes, stirring constantly.

Step 9. Transfer the finished product to a sieve lined with gauze.

Step 10. Cover the workpiece with the edges of gauze and put it in the refrigerator for 2-3 hours.

Step 11. Homemade cottage cheese cheese is ready. You can treat yourself!

Kefir cheese at home

Homemade kefir cheese is a bright and tasty solution for your home table. Anyone can make this cheese. To do this, take note of the proven recipe from our selection. The finished product will ideally complement vegetable salads and other snacks.

Cooking time – 4 hours

Cooking time – 20 minutes

Portions – 300 gr.

Ingredients:

• Kefir 3.2% – 2 l.
• Water – 1 tbsp.
• Salt – 1 tbsp.

Cooking process:

Step 1. Pour the specified amount of kefir into the pan.

Step 2. Heat the product until it begins to visibly curdle.

Step 3. Add a little salt, mix and leave for 10 minutes.

Step 4. Transfer the mixture to a sieve with gauze.

Step 5. Squeeze the product from the whey and wrap it in gauze.You need to get a neat, dense lump.

Step 6. Press the product again and place a weight over it. Leave in the refrigerator for 3-4 hours.

Step 7. At this time, prepare the brine. To do this, stir salt in water.

Step 8. Immerse the cheese in the prepared brine.

Step 9. Let the workpiece salt for 30-40 minutes.

Step 10. Kefir cheese is ready at home. Evaluate the taste of the product!