Curd cheese is a tasty and healthy product that can easily be prepared at home using any dairy product - sour cream, milk or kefir. Also, curd cheese can be prepared either salted or for use in desserts - it all depends on the preferences and goals of the cook!
Homemade kefir cottage cheese
The simplest possible recipe for making delicious cottage cheese with a neutral taste. In the future, you can add any ingredients to it to enhance the aroma and taste sensations - spices, aromatic herbs or hot peppers.
- Kefir 900 gr. 2.5% or 3.2%
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How to make cottage cheese at home? Kefir is placed in the freezer, preferably for a day, and then removed from the refrigerator. -
Several layers of gauze are placed in a sieve, kefir is distributed on top and again covered with more layers of gauze. -
The product is left at room temperature for several hours, with some deep dish placed underneath so that the separated whey drains. -
After the specified time, thick and soft cream cheese will remain in the sieve, the fat content of which, when made from 2.5 percent kefir, will be 9.5% per 100 g. product. -
Cream cheese is flavored by adding various ingredients - spicy, salty or sweet, and the whey can be used to make pancakes.
How to make homemade cottage cheese?
The composition of this curd cheese, which is made on the basis of necessarily fatty cottage cheese, is added with salt, garlic, dill and paprika: the taste is bright and piquant, and the appearance is appetizing. Great served with toast or toasted breakfast rolls.
Cooking time: 30 min.
Cooking time: 5 min.
Servings – 4.
Ingredients:
- Fat cottage cheese – 1 kg.
- Milk – 250 gr.
- Butter – 35 gr.
- Baking soda – 0.5 tsp.
- Salt – 1.5 tsp.
- Ground black pepper – 1 pinch.
- Ground paprika – 2 tsp.
- Dried ground garlic – 5 gr.
- Dried dill – 2 tsp.
Cooking process:
1. In a deep bowl, grind the cottage cheese with soda to obtain a homogeneous mass.
2. Milk is poured there, preferably with a fat content of at least 2.5%. After combining, you should get a creamy mass, without lumps.
3. Transfer the mass into a saucepan and heat over low heat, stirring with a wooden or silicone spatula.
4. As soon as the mass begins to become thicker, add oil and a little salt to it, stirring it continuously. You need to cook the cheese until its consistency seems ideal: you can make a creamier or denser cheese. It is important to remember that as it cools, the product will become even thicker.
5. After cooking, the cheese is laid out in different containers, into one of which black pepper and paprika are added to the product, mixing well.In another container - ground garlic with dried herbs. You can also make cheese with basil, turmeric or a mixture of Italian herbs.
Homemade curd cheese made from sour cream
Kefir and sour cream make delicate homemade curd cheese, and salt and dill add flavor to the product and make the appearance more appetizing. This cheese can be served for breakfast on toasted toast, combined with sun-dried tomatoes, olives and slices of salted red fish.
Cooking time: 20 hours.
Cooking time: 10 min.
Servings – 2.
Ingredients:
- Sour cream 20% – 700 gr.
- Kefir 2.5% – 450 ml.
- Salt – 1 tsp.
- Dill – 0.5 bunch.
Cooking process:
1. In a deep bowl of suitable volume, mix kefir, sour cream and salt. It is important that the ingredients are at room temperature.
2. Gently beat the mixture with a mixer or whisk until the salt is completely dissolved.
3. Place 4-layer gauze in a sieve and place it on a saucepan where the whey will drain.
4. Pour the sour cream-kefir mixture into a sieve and leave it for 2 hours in a warm room, and then transfer it to the refrigerator for another 6 hours.
5. After this, another layer of gauze is placed on top and a pressure of at least 1 kg is established. The container with the future cheese is placed in a cold place for 10-12 hours.
6. Sprinkle the finished product with very finely chopped dill and serve.
Soft and delicate curd cheese made from milk
To make the curd cheese tender and tasty, it is better to use dairy products with the highest fat content. Such cheese will have a pleasant taste and maximum health benefits.
Cooking time: 5 hours 20 minutes.
Cooking time: 10 min.
Servings – 4.
Ingredients:
- Milk – 1 l.
- Sour cream – 200 gr.
- Egg – 3 pcs.
- Salt – 1 tsp.
- Greens (cilantro, parsley, basil) - to taste.
Cooking process:
1. In a deep container, mix sour cream with fresh eggs until a homogeneous mass is obtained.
2. Heat milk and salt in a saucepan.
3. When the milk boils, add the sour cream and egg mixture into it in a thin stream. The milk must be constantly stirred while combining the ingredients.
4. Keep the resulting product on low heat for 5 minutes. It is important to stir it constantly for even cooking.
5. When large flakes of cottage cheese appear in the milk, strain it through a colander with gauze, squeeze lightly and place a weight on top.
6. The cheese is left for 5 hours in a cool place, preferably in the refrigerator. The finished product is sprinkled with fresh chopped herbs and served with bread or pita bread.
Delicious homemade cottage cheese with herbs
A recipe for spicy curd cheese with such expressive additives as garlic, hot pepper, cumin and fresh herbs. You can use finely chopped chives, spinach or other herbs to add extra flavor to the cheese.
Cooking time: 8 hours 20 minutes.
Cooking time: 10 min.
Servings – 4.
Ingredients:
- Kefir 2.5% – 500 ml.
- Ground red hot pepper – 1 pinch.
- Cumin – 1 pinch.
- Milk 2.5% – 500 ml.
- Greens (chives, dill, parsley, spinach) - 1 bunch.
- Egg – 3 pcs.
- Salt – 1 tsp.
- Garlic – 2 teeth.
Cooking process:
1. Milk and kefir at room temperature are poured into a saucepan and heated. As soon as the mixture boils, thick flakes will begin to appear.
2. Mix eggs and salt into the mixture. They need to be added gradually, pouring in a thin stream and constantly monitoring the mixing process with a spatula.
3.Boil the mixture on medium heat for 10 minutes. The saucepan can be removed when a clear separation of cheese and whey is noticeable.
4. The greens, dried after washing, are cut very finely.
5. In a bowl, mix the cheese mass with seasonings, herbs and garlic passed through a press.
6. A colander or sieve is lined with several layers of gauze, the resulting product is laid out, and a container is placed underneath to collect the whey.
7. The liquids are allowed to drain completely, after which the cheese is wrapped in gauze and placed under pressure for 8-10 hours in a cold place. Delicious spicy cheese is ready!
How to make curd cream cheese for a cake?
Light curd cheese with a creamy taste and slight sourness is great for desserts and pies. It is easy to make an excellent cream based on this cheese, which is ideal for biscuits or pies with berries.
Cooking time: 8 hours 20 minutes.
Cooking time: 10 min.
Servings – for a 1.5 kg cake.
Ingredients:
- Butter (minimum 82%) – 175 gr.
- Powdered sugar – 185 gr.
- Curd cheese (Cremette, Almette) – 225 gr.
- Vanilla extract – 1 tsp.
- Lemon zest – 1 tbsp.
- Lime zest – 1 tsp.
- Orange zest – 1 tbsp.
- Tangerine zest – 1 tsp.
Cooking process:
1. Pre-soften the butter and beat until fluffy for 10 minutes using a blender or mixer.
2. Carefully add curd cheese into the butter mixture using a spatula.
3. Add vanilla extract and mix gently.
4. At the final stage, citrus zest is mixed into the cream. The zest ratio can be changed to suit your taste.
5. The finished product, if it is to be used immediately, does not need to be refrigerated.And if you plan to decorate dessert with it later, you can place it in the refrigerator, but before using, let it stand in a warm room for at least an hour.
Almette curd cheese at home
The popular curd cheese is often used as the basis for various snacks: canapés, toasts or eclairs, and also as an ingredient for all kinds of sweet creams and mousses. You can make this cheese yourself: you will get a delicate product with a homemade taste.
Cooking time: 15 min.
Cooking time: 5 min.
Servings – 4.
Ingredients:
- Cottage cheese – 500 gr.
- Yogurt – 280 gr.
- Salt - to taste.
Cooking process:
1. Grind the cottage cheese well through a sieve so that the consistency of the finished product is as tender as possible. You can use a blender for this purpose.
2. When the mass becomes sufficiently homogeneous in appearance, add natural yogurt to it.
3. The product is salted, then tasted, and adjusted to taste with a little more salt, if necessary.
4. To improve the taste of the cheese, which according to this recipe will be as neutral as possible, you can use various toppings - greens, cucumber (fresh or salted), sun-dried tomatoes, ground paprika, finely chopped ham, chili pepper and others.
5. You can store the finished Almette type cheese in the refrigerator for a week. The product is spread on toast, bread or buns and combined with salted salmon or vegetables.
Homemade soft cream cheese
The cheese according to this recipe comes out with a rich, creamy taste, but this will only work if you use high-quality dairy products with good fat content. This cheese is used as an addition to bread products, pita bread or tartlets.
Cooking time: 24 hours.
Cooking time: 5 min.
Servings – 400 gr.
Ingredients:
- Soft cottage cheese – 340 gr.
- Sour cream – 400 gr.
Cooking process:
1. Place dairy products in the freezer until they are completely frozen. You can do this in advance.
2. The sour cream and cottage cheese prepared in this way are transferred into a deep bowl and allowed to thaw, and then combined into a single mass.
3. The resulting mass is placed on gauze folded in several layers.
4. Gather the edges of the gauze and hang the package of dairy products so that the whey is released into the lower container. This will take several hours.
5. Ready-made cream cheese will remain in the gauze, which can be served for breakfast with bread, buns, any pastries or pancakes.
