Homemade milk cheese

Homemade milk cheese is a simple, very tasty and healthy product. Once you make homemade cheese, you will do it again and again, because it is not only much more profitable, but also much tastier! The dairy product is prepared from the simplest ingredients, such as milk (cow or goat), eggs, sour cream and various other additions. In addition, without having any special equipment at hand, it is possible to “create” various types of cheese: starting with Russian and ending with feta cheese.

How to make cheese from milk at home?

Having a jar of homemade village milk, you can easily prepare not only tasty and aromatic, but also very healthy homemade cheese, which will not contain a single chemical element, dyes or flavors.

1. 
   How to make cheese from milk at home? Pour two liters of milk into a saucepan and bring to a boil.
2. 
   At this time, let's make cheese sourdough. Break the eggs into a deep plate.
3. 
   Mix until smooth using a whisk or fork.
4. 
   Add 500 grams of fat sour cream to the egg mixture.
5. 
   Add salt and mix well - the sourdough is ready.
6. 
   Carefully pour the starter into boiling milk.
7. 
   Stirring occasionally, cook over low heat for 10 minutes.
8. 
   We roll the gauze into three or four layers and cover a colander or sieve with it, placing the pan down. Pour the mixture onto cheesecloth and the whey gradually drips off. Cover the resulting mass with the edges of gauze on top.
9. 
   Place a flat plate of suitable diameter or a lid on top.
10. 
    Place it on a plate (a jar or pan filled with water works great) and leave it in the refrigerator for 5-6 hours.
11. 
    After the time has passed, the homemade cheese is completely ready for use. Bon appetit!

Delicious Adyghe cheese made from milk

Any pickled cheeses have a very wide range of uses in cooking, and Adyghe cheese is no exception. This cheese goes well with fresh vegetables and adds freshness to salads, and it can also be fried over a fire until golden brown and served with kebabs.

Cooking time – 3 hours 30 minutes

Cooking time - 20 minutes.

Portions –260 gr.

Ingredients:

• Milk – 2 l.
• Serum – 500 ml.
• Citric acid – ½ tsp.
• Salt (coarse) – 1 tsp.

Cooking process:

1. Pour fresh milk into a thick-bottomed saucepan or saucepan and place on moderate heat.

2. In a separate container, combine the whey, salt and lemon - mix thoroughly.

3.Heat the milk to a temperature of 95 degrees and pour in the whey - stir and after 1-2 minutes the milk will curdle.

4. Line a colander with several layers of gauze and strain the flakes from the liquid. Prepare a mold for cheese (plastic deep containers with holes made with a thick needle are excellent).

5. Place the resulting mass in a bowl, press down as much as possible and place in a prepared form so that excess liquid flows out through the holes.

6. Place a weight on top of the future cheese and leave it in a cool place for 3-4 hours.

7. If you like a saltier taste of cheese, then leave the mixture in brine overnight.

8. Immediately cut the compressed cheese or wrap it in parchment paper for baking and store it in the refrigerator. Bon appetit!

Delicate homemade goat's milk cheese

Cheese made with your own hands from goat’s milk will become one of your favorite products, as it is not only very simple and tasty, but also incredibly healthy. And if boiled milk is used, this product can be given even to the smallest and pregnant women.

Cooking time – 19 hours

Cooking time - 30 min.

Portions – 10.

Ingredients:

• Goat milk – 4 l.
• Rennet enzyme – 4 drops.
• Sourdough – 500 ml.
• Water – 70 ml.
• Salt - to taste.

Cooking process:

1. Pour the goat’s milk into a saucepan and bring it to a boil while constantly stirring. Immediately after, lower the container of milk into ice water, so it will cool faster to the temperature we need – 20-22 degrees.

2. We dilute the enzyme in water and add it to the milk along with the starter - close the lid and put it in a warm place until a clot forms. When a clot appears, cut into small squares.

3.Transfer the resulting mass into a fabric bag and hang it over the sink, leaving it overnight, allowing the excess whey to drain.

4. The next morning we have cottage cheese ready - add salt and mix.

5. In order to get pressed cheese instead of cottage cheese, we move the mass into a special cheese press or place it tightly in a plate and place pressure on top.

6. After 30-60 minutes, the cheese is ready to serve. Bon appetit!

Homemade sour milk cheese

When cow's milk has turned sour, do not rush to throw it away, because on its basis you can make light and incredibly tasty homemade cheese with the addition of fresh aromatic herbs. This product goes perfectly with fresh vegetables and meat.

Cooking time – 2 hours 40 minutes

Cooking time - 20 minutes.

Portions – 150 gr.

Ingredients:

• Milk (sour) – 1 l.
• Eggs – 1 pc.
• Salt - to taste.
• Dill – 1 bunch.

Cooking process:

1. Rinse the dill thoroughly under running water, give it a little time to dry and chop it as finely as possible.

2. In a deep plate, combine the egg and salt - beat with a mixer at maximum speed.

3. Add chopped herbs to the egg mixture and mix well.

4. Pour milk into the multicooker bowl and add the mixture with dill.

5. Turn on the “Baking” mode and cook for 20 minutes.

6. After turning off the multicooker, transfer the mixture to a colander, previously covered with several layers of gauze.

7. We also cover the future cheese with gauze on top and apply pressure. Place in the refrigerator to press for at least 2 hours.

8. After the time has passed, carefully remove the cheese from the gauze and transfer it to a dish.

9. Cut into portions and enjoy. Bon appetit!

How to make Suluguni cheese from milk yourself?

There are many variations of different recipes for making cheese at home, however, by adhering to the method described below, the cheese turns out to be as close in taste to the store-bought product. But the main difference lies not only in the price, but also in the composition, the “purity” of which there is no doubt.

Cooking time – 3 hours 40 minutes

Cooking time - 30 min.

Portions - 1 kg.

Ingredients:

• Milk – 1 l.
• Cottage cheese 9-18% (not grainy) - 1 kg.
• Eggs – 3 pcs.
• Butter – 100 gr.
• Salt – 1 tbsp..
• Soda – 1 tsp.

Cooking process:

1. We prepare all the necessary products.

2. Bring the milk to a boil and then add cottage cheese to it - let it boil again and cook for another 40 minutes over medium heat, stirring occasionally.

3. Place a colander on top of the pan, cover it with gauze and carefully lay out the hot mass - wait until all the whey has drained.

4. Afterwards, transfer the warm cheese mass into a saucepan, add eggs, salt, softened butter and soda - mix well and put on the stove. Simmer for 10 minutes at almost maximum heat, stirring constantly.

5. At this time, prepare the mold - coat a deep plate with butter and spread the mixture. Let it cool a little and then put it in the refrigerator for 2-3 hours.

6. After the time has passed, carefully transfer the cheese “head” to a dish.

7. Cut into portions and store in the refrigerator. Bon appetit!

Delicate Mozzarella cheese at home

Almost no Italian dish is complete without brine Mozzarella cheese, which is not surprising, because this product has a very unobtrusive taste and delicate texture, and you can prepare it yourself.

Cooking time – 2 hours

Cooking time - 20 minutes.

Portions – 400 gr.

Ingredients:

• Country milk – 4 l.
• Rennet enzyme – 1 g.
• Salt – 30 gr.
• Lemon juice – 3 tbsp. l.
• Water – 50 ml.

Cooking process:

1. Pour the milk into a saucepan of a suitable size. Place the container on the stove and heat it to a temperature of 32-35 degrees, stirring constantly; after reaching the desired temperature, remove from heat.

2. At this time, dilute the enzyme in water and add it to warm milk along with lemon juice. Stir continuously for 1-2 minutes, cover with a lid and put in a warm place for 40 minutes.

3. During this time, the milk will turn into a jelly-like elastic clot.

4. Using a sharp knife or whisk, cut the “jelly” into small pieces and return to the stove. Stir vigorously and heat to exactly 40 degrees, remove and leave for another 15 minutes so that the whey is completely removed from the milk flakes.

5. After the time has passed, take a slotted spoon and catch all the grain that floats in the whey. We press into a colander or any other form with small holes.

6. Place the mold in which the cheese mass is located in a deep container so that excess liquid drains there.

7. Periodically drain the leaked whey.

8. After about 40-50 minutes, the mass is compressed into a piece of young cheese - we begin to prepare Mozzarella.

9. Break a piece with your hands and grind it until crumbly, add salt and mix well.

10.Fill the crumbled cheese mass with 2-3 liters of water, the temperature of which should be 90 degrees.

11. After a couple of minutes, the mass will grab hold of the spatula, for a delicate structure, literally stretch the “dough” several times and put it back together.

12. As soon as the future cheese becomes elastic and pliable, you can begin to form balls.

13. We stretch the stretchy mass and collect it into a ball, turning the edges inward and cutting off all excess.

14. Transfer the finished balls into cool water, and to store the cheese, you can prepare a brine with the calculation of 30 grams of salt per liter of water. However, do not forget that such cheese is as natural as possible, without preservatives, and accordingly, its shelf life is very short.

15. Bon appetit!

How to make Russian cheese at home?

You won’t believe it, but even in your own kitchen, without any special equipment, you can make real Russian cheese with holes! And to prepare it you need a minimum of costs and great desire.

Cooking time – 1 day.

Cooking time – 2 hours 30 minutes

Portions - 1 kg.

Ingredients:

• Country milk – 10 l.
• Rennet enzyme – 2-3 g.
• Sourdough – ¼ sachet.
• Salt – 200 gr.
• Water – 50 ml.

Cooking process:

1. Activate the starter. Heat 200-250 milliliters of milk to a temperature of 35 degrees and combine with the starter, stir well and put in a warm place for 40 minutes.

2. Pour the remaining milk into a saucepan and heat over moderate heat to 32-33 degrees - remove from the stove.

3. After 40 minutes, pour the starter into warm milk and mix vigorously for 10 seconds.

4. Dilute two measuring spoons of enzyme in 50 milliliters of water.

5.We also put it in a container with warm milk and let it “rest” for 40-45 minutes.

6. After the time has passed, check whether the mass has acquired a jelly-like consistency using a skewer.

7. Cut the resulting clot into small squares.

8. Cover the cubes in the whey with a lid for 10 minutes - during this time the pieces should settle a little.

9. And fall to the bottom of the pan.

10. After 10 minutes, drain about 100 milliliters of whey.

11. Place the container on the stove again, heat it to 36-38 degrees for 10 minutes, cutting large pieces into smaller ones.

12. During this time, the cheese grains should shrink and become noticeably rounded.

13. Drain the whey.

14. And replace it with 2 liters of boiled water, temperature 40 degrees.

15. Heat the grains again, but this time to a temperature of 38-40 degrees for 15 minutes.

16. The grain again decreases in volume.

17. Checking the grains for readiness is very simple - take them in your hand and squeeze them.

18. When the palm relaxes, the round pieces fall back apart.

19. Strain the milk flakes from the whey, add salt and mix.

20. Transfer the mass into a perforated mold and give it a little time to compress.

21. After half an hour, the cheese will again slightly decrease in volume due to compression.

22. Place a weight of about 500 grams on top of the “head” of the dairy product and leave it for 2-5 minutes.

23. The mass is compressed even better.

24. After a few minutes, take it out from under the load and turn it over.

25. Place the mold in a deep container where excess whey will drain.

26. Place the weight again, only this time weighing 2-3 kilograms and leave it for several hours.

27. As a result, we get a dense and beautiful wheel of cheese, which remains to be salted.

28.Dip the cheese into a solution made from two liters of water and 400 grams of salt - leave to soak for 12 hours.

29. After half a day, remove the head, dry it with paper towels and allow time to dry completely in the refrigerator. As a rule, this process takes 2-3 days.

30. Leave completely dry cheese to age for 14-15 days. It should be noted here that the longer the cheese “infuses”, the richer its taste and aroma will be. Bon appetit!

A simple and tasty recipe for making cheese from milk

Fresh cucumbers and tomatoes, red onions and pickled cheese make a fragrant and light Greek salad, but such a dish cannot be prepared without feta cheese. However, you can not only buy cheese, but also make it yourself, following the detailed recipe presented below.

Cooking time – 9 o’clock

Cooking time – 45 min.

Portions – 8.

Ingredients:

• Country milk – 2.5 l.
• Sourdough (for making cheese) – 12.5 drops.
• Yogurt – 2.5 tbsp.
• Salt – 200 gr.

Cooking process:

1. Pour the milk into a pan of a suitable size and heat it to a temperature of 35 degrees, add salt.

2. After, add yogurt and mix.

3. The next step is to add the starter to the milk and leave it in a warm place for 60-75 minutes.

4. After time, the milk mixture with the starter acquires a jelly-like consistency.

5. Cut the resulting clot into small squares using a sharp knife and let it stand for about 20 minutes and mix gently.

6. Next, line the colander with several layers of gauze.

7. We transfer the base of the future cheese, put it in a colander in a deep container where the whey will flow out.

8.Cover the top of the cheese with the edges of gauze, cover with a plate and apply pressure weighing about 1 kilogram for 4 hours. After 4 hours, we double the load and wait the same amount.

9. The next morning the cheese is completely ready to eat! Bon appetit!

Homemade processed cheese from milk

What could be tastier for breakfast than stretchy, homemade melted cheese generously spread on a crust of fresh white bread? This appetizer is perfect for sandwiches and other dishes, and is very easy to prepare, so even an inexperienced cook can handle it.

Cooking time – 4 hours

Cooking time – 40 min.

Portions – 5.

Ingredients:

• Cottage cheese – 440 gr.
• Milk – 120 ml.
• Soda – ½ tsp.
• Butter – 2 tbsp.
• Dill – 2 sprigs.
• Parsley – 2 sprigs.
• Salt - to taste.
• Green onion - 2 feathers.
• Eggs – 4 pcs.
• Ground black pepper - to taste.
• Grain mustard – 1 tsp.
• Sour cream - to taste.

Cooking process:

1. In a deep container, combine cottage cheese of any fat content, milk, butter and soda.

2. Blend the ingredients using an immersion blender until smooth.

3. Place the container in a water bath and melt the mass with constant stirring. This process usually takes no more than 15 minutes.

4. Add finely chopped herbs, salt, ground black pepper to taste to the hot mixture and pour into small jars. Cover with cling film and leave at room temperature for half an hour, and then put in the refrigerator.

5. Peel the pre-boiled eggs and mash them with a fork in a deep bowl.

6. In a separate bowl, combine processed cheese, boiled eggs, mustard and sour cream, if the mass is too hard. Spread the aromatic cheese on the bread and enjoy. Bon appetit!

How to make delicious “Kosichka” cheese from milk?

Smoked cheese in stores is a fairly expensive product, which is widely used in cooking: from adding to salads and ending as an independent snack for a foamy drink. However, why spend money if you can cook it yourself?

Cooking time – 24 hours 45 minutes

Cooking time – 45 min.

Portions - 1 kg.

Ingredients:

• Milk – 3 l.
• Vinegar 9% - 75 ml.
• Salt – 200 gr.
• Water – 1 l.

Cooking process:

1. Pour the milk into a saucepan of a suitable size and heat it to 40 degrees, then add vinegar in a thin stream.

2. Continue heating the milk over low heat and stirring with a wooden spatula until the cheese mass separates from the whey. Wearing gloves, wring out the stretchy mass like laundry for 10 minutes.

3. Then, we form a circle with a hole in the middle and begin to stretch, twist and pull in different directions. Stretch, fold and dip in hot whey, repeat this manipulation for about 10 minutes to form clear layers.

4. After 10 minutes, we begin to make thin threads from the cheese; for elasticity, it is recommended to dip the cheese into hot whey more often. When all the threads are ready, put them in salted water at room temperature and leave for 24 hours.5. After a day, we squeeze it out and use the salted cheese threads to “braid” it.

6. “Pigtail” cheese is completely ready to serve. Bon appetit!