Sour milk cheese

Sour milk cheese is natural, soft, tasty, and most importantly, made with your own hands. Milk, of course, must be natural, farm milk with a high percentage of fat content. In addition, making homemade cheese will allow you to cope with the task of disposing of sour milk. Cheese can be used in making breakfast sandwiches, and can also be added to baked goods and a variety of snacks.

Homemade sour milk cheese

Homemade sour milk cheese will become one of your favorite products. Cheese made from milk tastes more delicate than that made from yogurt. The taste of the cheese can also be adjusted at your discretion, including adding herbs and spices.

1. 
   To make delicious cheese at home, you only need sour milk and a little salt.
2. 
   Pour sour milk into a saucepan or cauldron and place on fire.
3. 
   Heat the fermented milk mass over a fire at a temperature of 80-85 degrees, but do not bring to a boil. Cook for 10 minutes, making sure the mixture does not gurgle. After this, leave the mixture for 10 minutes at room temperature.
4. 
   Then strain the resulting curd mass through a fine strainer or double folded gauze.Place the resulting cheese mass in layers in a container, salt and compact each layer. If desired, you can add dried herbs or sun-dried tomatoes.
5. 
   Close the container and place the cheese in the refrigerator for 2 days.
6. 
   Cut the finished homemade sour milk cheese into portions and serve for breakfast with tea or coffee. Bon appetit!

Adyghe cheese made from sour milk

Adyghe cheese made from sour milk is a delicious homemade alternative to the famous oriental snack. It can also be used in Greek salad or eaten plain. Preparing Adyghe cheese is not at all difficult and will not take much of your time.

Cooking time – 8-10 hours

Cooking time – 50-60 min.

Portions – 4.

Ingredients:

• Sour milk – 2 l.
• Kefir – 1 tbsp.
• Dill – 2 tsp.
• Table salt – 1 tsp.

Cooking process:

Step 1. Pour all the sour milk and kefir into a thick-bottomed pan. Place on low heat.

Step 2. Keep the pan on the heat until the milk begins to curdle, but do not bring to a boil. When the whey separates, remove the pan from the heat and cool the mixture.

Step 3. Until the mass has cooled, do not stir it.

Step 4. Now you need to separate the whey from the curd mass. By the way, whey can be used in homemade baking.

Step 5. Place gauze folded in several layers in a colander. Place the entire contents of the pan in a colander and allow all the whey to drain.

Step 6. Mix half of the curd mass with dill and salt. Use the second part at your discretion.

Step 7. Transfer the curd mass to cheesecloth.

Step 8. Wrap the mass in gauze and place the bundle in a sieve, put pressure on it.

Step 9. Keep the cheese overnight in the refrigerator.During this time, it will be compressed and reach the desired consistency. Serve homemade Adyghe cheese as an appetizer at the table. Bon appetit!

Cheese made from sour milk and sour cream

Cheese made from sour milk and sour cream is very simple to prepare. In addition to the fact that you usefully utilize the sour product, you also provide yourself with a natural and very tasty snack. Cheese can be eaten with sandwiches, added to salads and a variety of cuts.

Cooking time – 4-5 hours

Cooking time – 35-40 min.

Portions – 4-5.

Ingredients:

• Sour milk – 1.5 l.
• Chicken eggs – 6 pcs.
• Full-fat sour cream – 6 tbsp.
• Lemon juice – 1 tsp.
• Salt – 1.5 tsp.
• Curry – 0.5 tsp.
• Dill – 2-3 branches.
• Ground black pepper – 1 pinch.

Cooking process:

Step 1. Prepare all the necessary products. You don't have to add dill and spices if you don't like their taste.

Step 2. Pour sour milk and lemon juice into a large, thick-bottomed saucepan. Place the container on low heat.

Step 3: In another bowl, whisk together eggs, sour cream, curry seasoning, black pepper and salt.

Step 4. Beat the ingredients with a mixer until completely smooth.

Step 5. Then pour the resulting mass in a thin stream into a saucepan with milk. Stir and leave the mixture for 20-25 minutes over low heat. Stir the contents of the pan periodically to prevent anything from burning. Also make sure that the mixture does not boil.

Step 6. Wash the dill and chop finely with a knife. Add it at the moment when the whey separates from the curd mass.

Step 7. Place gauze folded in several layers in a colander, then pour out the contents of the pan. The whey will drain through a colander.

Step 8. Place a flat plate on the cheese mass and apply slight pressure.

Step 9Leave the cheese for 2 hours to cool and remove excess liquid. Then place the finished cheese on a plate and refrigerate for 1-2 hours.

Step 10. Homemade cheese is ready, cut it and serve. Bon appetit!

Cheese made from sour milk

Sour milk cheese is not only a tasty fermented milk product, but also a source of calcium for the body. Once you prepare it yourself, you won’t want to buy cheese in the store. Bryndza is characterized by a bright salty taste, which you can also adjust to your taste.

Cooking time – 4-8 hours

Cooking time – 40-50 min.

Portions – 4-6.

Ingredients:

• Milk – 2 l.
• Sour milk – 300 ml.
• Sour cream – 200 gr.
• Chicken eggs – 5 pcs.
• Table salt – 2 tbsp.

Cooking process:

Step 1. Pour milk into a saucepan and place it on the fire.

Step 2. While the milk is heating, in a separate bowl, mix chicken eggs, sour cream and sour milk. If you want a richer cheese, add more sour cream and less sour milk.

Step 3. When the milk begins to boil, add salt and pour in the egg-milk mixture in a thin stream. At the same time, constantly stir the contents of the pan. Reduce heat and keep the pan on the fire for about 5 minutes. You will notice that the milk mass will separate into whey and curd mass.

Step 4. Place gauze, folded several times, in a colander and pour the contents of the pan into it. Leave for a while to allow all the whey to drain out.

Step 5. Wrap the resulting cheese mass in gauze and place a slight pressure on top. Leave the cheese for 3-4 hours, you can leave it overnight.

Step 6. Remove the finished cheese from the gauze, cut it and take a sample. Bon appetit!

Curd cheese made from sour milk

You should try making curd cheese from sour milk yourself at least once. The process is not at all complicated, but you will have natural homemade cheese for delicious sandwiches. You can add greens, pieces of vegetables or herbs to the cheese, this will only make it richer and tastier.

Cooking time – 19 hours

Cooking time – 40 min.

Portions – 3-4.

Ingredients:

• Sour milk – 2 l.
• Hot pepper – 10 gr.
• Dill – 50 gr.
• Sweet bell pepper – 50 gr.
• Table salt - to taste.
• Chicken eggs – 3 pcs.

Cooking process:

Step 1. Wash the bell peppers and herbs and chop them very finely. Also chop the hot pepper, adjust its quantity at your discretion, depending on the desired degree of piquancy.

Step 2. In a separate bowl, beat the eggs along with the salt until fluffy. Pour the sour milk into the pan and put it on the fire; when the milk boils, add the egg mixture and stir. Bring the contents of the pan to a boil again.

Step 3. Place sweet and bitter peppers into the milk mixture and boil for 20 seconds. Then add the greens and cook for another 15-20 seconds. Now you can transfer the curd mass to a colander lined with gauze. To drain the whey, leave the mixture for 2 hours.

Step 4. Wrap the curd cheese in cheesecloth and leave it in the refrigerator overnight until it is ready. The next morning you can serve delicious cottage cheese for breakfast. Bon appetit!