Delicious cheese at home. Homemade soft cheese with dill. Mascarpone at home.

• Curd - 2 kg
• Cow's milk (you can 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 household, I often made homemade delicious cheese from milk and cottage cheese for myself. Cooking cheese at home is very simple, the main thing is that the products are of high quality. Recipe homemade cheese can be changed, when cooking cheese, add cumin seeds, dried aromatic herbs (for example, Provencal or Italian), Sun-dried tomatoes, dried bell pepper (paprika) or just chopped dill, parsley and cilantro.

To get a harder cheese, with a low fat content, you can reduce the amount of butter, put it in 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, maybe not the same as store-bought, but environmentally friendly and you know that everything in your homemade cheese is natural, from a cow, fresh and there is no palm oil, without 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 didn’t notice a difference in the quality of homemade cheese, so I began to add enough milk so that it only covered the cottage cheese.

PREPARING HOMEMADE CHEESE FROM MILK AND COTTAGE CHEESE

I put 2 kg of cottage cheese in a saucepan, poured 2 liters of milk. I put it on fire. While stirring lightly (mostly only along the bottom, the cottage cheese can stick), so that the mass warms up evenly, bring the milk with cottage cheese to a hot state. Once you see whey forming, it's all done. Cottage cheese becomes like soft plasticine. Strongly this curd bun does not need to be broken. In time, it takes 7-10 minutes, no more.

Then you need to separate the whey from the resulting cheese mass, I usually throw 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 a cauldron where you will cook homemade cheese, lay the resulting mass, there are 200 g of softened butter, 2 eggs, 1 tbsp. l. soda and salt. Salt, of course, to your taste, someone likes salty cheese, someone lightly salted.

Mix all the ingredients for homemade cheese in a cauldron or other vessel with a thick bottom (not enameled) and put on fire.

Making cheese at home requires constant monitoring, so you can’t move away from it, as the cheese may burn during cooking. Constantly stirring, cook over medium heat, the curd mass will begin to melt and stretch, boil homemade cheese for about 5-7 minutes. I have a wooden spoon with which I constantly interfere with the cheese mass. You will be able to determine when the cheese is ready. It will be sticky and sticky. You can determine the readiness of cheese by mouth: try it, if it sticks to your teeth, then everything is ready! Another sign of cheese readiness is that it begins to lag behind the walls of the dishes in which it is cooked.

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

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

Tips from Notebook:

• The remaining whey from making homemade cheese from milk and cottage cheese can be used in baking or put on it yeast dough for bread or or in the summer cook okroshka on 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, cheese will not work out of such not real cottage cheese, it is better to buy real farm cottage cheese with milk and get a good result and taste of homemade cheese! Ultra-pasteurized and sterilized milk from boxes should not be used.

And we also have a recipe for a more dietary cheese on kefir on our website, try it too:

Bon appetit and delicious cheese wishes you a notebook of recipes!

Making homemade cheese is not as difficult a task as it might seem at first glance. We reveal the secrets of cooking. I want to offer you very tasty and quite simple recipes homemade cheeses. Often all you need is milk and lemon...
1. Homemade turmeric cheese
For cooking we need:

• Milk-fat content 3.2% or more, 1 liter;
• Kefir-fat content 3.2% or more, 1 liter;
• Egg - 3 pcs;
• Greenery;
• Turmeric - 2 teaspoons;
• Garlic - 3 cloves;
• Salt.

Let's start cooking:
Pour 1 liter of kefir and 1 liter of milk into a saucepan, mix and put on fire. As the mixture heats up, it will begin to curdle. Beat the eggs with salt and pour into the hot mixture in a thin stream. Add herbs, cumin, garlic. Cook over low heat for 15-20 minutes without bringing to a boil.
We fold the gauze in several layers and put it in a colander. We insert the colander into a saucepan or a large deep bowl and pour the whole mixture into it. When all the serum is glass, cover the mass on top with a flat plate and put a load. Then put everything in the refrigerator overnight.

2. Homemade hard cheese

Ingredients:

• 2 liters of milk (ideally homemade milk, can be pasteurized, but not sterilized for long-term storage)
• 2 tbsp salt
• 6 eggs
• 400 g sour cream
• 200 g kefir

Cooking method:
While boiling milk with salt. beat eggs with sour cream.
Thinly introduce the egg-sour cream mixture, stirring, add kefir and bring to a boil (do not boil).
After all your manipulations, the milk should curdle.
Spread the mass on a fine-fine sieve (or gauze), let the whey drain.
Cottage cheese is wrapped in gauze, placed under the load and in the cold for 4-5 hours.
The heavier the load, the harder the cheese.
You can experiment with additives (olives, olives, hot peppers, etc.)

3. Homemade hard cheese with pepper and dill
For cheese:

• 2 liters of pasteurized (mandatory) milk (recipe 1.5 liters)
• 500 ml of sour milk (there were 400 in the recipe)
• 4 eggs 9 according to the recipe 3 pcs.)
• 1 not full tsp salt (recipe does not specify how much)
• Additives can be any:
• red bell pepper
• Dill

Cooking:
Ferment 0.5 l of pasteurized milk, you can simply leave it at room temperature for 2-3 days. For the speed of the process, I heated it to 40 degrees (about a little warm), added a spoonful of kefir and left it in the kitchen, a day later the sour meat was ready.
Put 1.5 liters of milk on fire and bring to a boil.
At this time, beat 4 eggs and sour milk by hand, with a whisk until smooth, until sour cream.
As soon as the milk boils, make the smallest fire and, stirring constantly, introduce the sour-egg mixture. While stirring, bring the mixture to a separation into the curdled part and a transparent yellowish whey. The process took me about 7-10 minutes.
Then recline on a sieve or colander lined with gauze and let all the liquid drain.
While the liquid is draining, chop the pepper very finely, chop the dill as well.
Add salt, additives to the cheese mass and mix well.
As the liquid drains so that the mass is thick, put the cheese tightly into any shape, and press down on top with a load and leave for 8-10 hours.
Then take out the cheese, grate a little with salt and put in the refrigerator to cool for 1-2 hours.
It’s better to get it out of the mold, wrap it in a film or in a bag. (So that it doesn’t get weathered)
Then we cut and eat.
Add salt to taste, it is better to try the mixture, I do not like salty. Without a refrigerator, it does not melt or melt, the structure is like that of the Adyghe, even a little denser.
How delicious with warm bread!

4. Fragrant homemade cheese
Ingredients:

• 1l kefir
• 1l milk
• 6 eggs
• a pinch of cumin
• 1 garlic clove

Cooking:
1. Pour milk and kefir into a saucepan, put on the stove. Without bringing to a boil, pour in a thin stream into the hot milk-kefir mixture lightly beaten eggs with salt. Bring to a boil and cook this mixture, stirring, over low heat for several minutes until the whey separates.

4. Twist the gauze into a knot, let the serum drain. Then unroll the gauze, cover the resulting round cheese with the edge of gauze, put a saucer on top and put some oppression on the saucer (suitable, for example, a jar of water, closed with a lid).
5. Put in the refrigerator for several hours. And that's it. For example, in the evening they made it and put it in the refrigerator, and in the morning you can already eat it for breakfast. Excellent with black bread and tomatoes

5. Homemade cheese
Ingredients:

• 1 liter of milk
• 400 g sour cream
• 1 tbsp salt
• 4 eggs

Cooking:
Milk with salt will boil, add sour cream with eggs. And while stirring, bring to a boil, pour into a colander lined with gauze. And under the press for 3 hours.

6. Homemade cheese "Paprika"
It all starts with the fact that we make a regular paneer. Those. almost bring the milk to a boil and add 2 liters. milk 0.5 tsp citric acid. When the whey has separated, drain it through a sieve with marlechka, immediately add to the resulting still soft and hot paneer:

• any greens (I took parsley, you can add basil, dill, etc.)
• cumin 1 tsp
• cumin 1 tsp
• paprika 1 tsp

Paprika should not be ground, but in pieces. In fact, you can put a little less spices. Now quickly mix the cheese and wrap cheesecloth on top. We put under the press for 40-60 minutes.
A pan with whey can serve as a press.
Now add salt to the whey at the rate of 3 tbsp. salt per 1 liter. serum. We unfold our raw material and put it into the whey.
A day later, wonderful cheese is ready.
If you take village milk from grandmothers, which is usually very fatty, then the consistency of cheese resembles ordinary store-bought cheese, and if you take ordinary store-bought milk, then the cheese “layers” like suluguni. You can make sandwiches with such cheese, but it is so tasty that we ate it just like that, it didn’t come to sandwiches.

7. Homemade mozzarella
Ingredients:
For 2 servings:

• 1 liter of milk
• 125 g natural yoghurt
• 1.5 tsp salt (you can have more, as you like) it turns out not very salty
• 1 tbsp vinegar essence (25%)

Cooking:
Heat milk with salt, but do not bring to a boil. Add yogurt, stir, add vinegar, mix well and remove from heat.
Line a colander with clean gauze rolled up in about 4 layers, pour curdled milk into it (do not pour out the whey!), Squeeze the cheese well from the whey.
We form a ball from the squeezed mass. And put it in the whey, cover with a towel and let cool.
We put the cheese in a cup with whey for 24 hours in the refrigerator, then drain the whey. Store in a closed plastic container.

8. Homemade Philadelphia Cheese First Recipe
Ingredients:

• 1 liter of milk
• 1 teaspoon salt
• 1 teaspoon sugar
• 500 ml kefir
• 1 egg
• a small pinch of citric acid or lemon juice

Cooking:
Boil milk, adding salt and sugar to it.
Bring to a boil and turn off the gas.
Now add kefir (warm), stir until the mass curdles.
In a colander, fold the mass onto cheesecloth (it is better to make layer 4) and let the whey drain - this will take about 15-20 minutes. You should not squeeze the whey yourself, because not much of it should remain in the cheese. But you can stir not much (periodically).
Beat the egg with citric acid in a separate bowl (on the tip of a knife) until foamy.
Now add the resulting hot curd mass to the egg mass and continue to beat until smooth.
We send the Philadelphia cheese to the refrigerator to cool.
Everything!!! Homemade Philadelphia cheese is ready!

9. Philadelphia homemade cream cheese second recipe
Ingredients:

• 900 ml full fat milk
• 1350 ml heavy whipping cream without sugar (35% fat)
• 50 ml buttermilk (can be replaced with kefir)
• 2-3 drops of Rennet Microbial Enzyme
• 1 tablespoon salt
• Equipment:
  Thermometer
  A piece of very fine gauze
  Large saucepan (galvanized or stainless steel)
  Scoop
  large colander
  large whisk
  Large capacity (bowl)
  Reliable gum

Cooking:
- Heat the milk and cream in a large saucepan until they reach 21°C. Don't boil.
- Add buttermilk.
- Add the rennet and cover with a lid. Keep at room temperature overnight.
- Sprinkle the surface with salt the next day.
- Separate the thickened mixture with a large whisk.
- Place cheesecloth in a colander and place on top of a container that will hold the whey.
- Carefully pour the contents into a colander and let it drain for 30 minutes.
- Gather the corners of the gauze together and tie them together with an elastic band (to make a bag.
- Remove the serum that has collected in the container. Put the cheesecloth in the colander and put the colander back in the container and put it all in the refrigerator and let it drain overnight. The next day Philadelphia cream cheese is ready!
You will get 680 grams of finished cheese.

10. A wonderful recipe for homemade cheese. Quick and "no problems" Taste like suluguni or tender cheese. Can be made with dill, cilantro, walnuts, olives, paprika.
Ingredients:

• 1 liter of milk
• 1 tbsp coarse salt
• 200 ml sour cream
• 3 eggs

Cooking:
Put salt in milk and boil it all.
Beat sour cream with eggs (just mix evenly) and pour in a thin stream into boiling milk. Cook, stirring, 3-4 minutes.
When large flakes form, add chopped dill (I also added finely chopped half of Chinese garlic). And then the cheese must be filtered through a sieve or cheesecloth. Squeeze, put the weight on the night and put in the refrigerator.

11. Homemade processed cheese from cottage cheese.
Such products are useful. Moreover, you know from what. This cheese is similar in taste to Yantar cheese, only more tender and without preservatives.
Ingredients:

• Cottage cheese 0.5 kg.,
• Butter 100 gr.,
• Egg 1 pc.,
• Salt and soda 1/2 teaspoon.

Cooking:
Beat cottage cheese, butter, egg, salt and soda in a blender until smooth. Put the curd mixture in a water bath and cook, stirring until the mass begins to melt.
Grease a cheese mold with butter and pour the cheese mixture into it. Clean in a cool place for 8-10 hours.

12. Mascarpone at home first recipe
From 1 kg 500 g of sour cream, about 1 kg 100 g of cheese is obtained. The rest is whey, which is perfectly separated from the rest of the mass. You can salt and even pepper the cheese if you are not going to cook sweet desserts from it.
Ingredients:
●sour cream 21% - 1 kg 500 gr.
Cooking:
A colander and a saucepan with a slightly larger diameter to fit a colander. Put it on the table. Fold gauze five times - to get a denser structure. Place a colander on the pan, and cover it with folded gauze.
Gently pour sour cream into it. The product must be refrigerated.
If you take fatty sour cream, then the cheese will turn out to be fatty. A lot of whey comes out of 10% of the product, so less mascarpone remains. But it doesn’t matter, you can make pancakes or some delicious pie from it. It is also very important that the sour cream is fresh. Tie gauze tightly - sour cream should be well compacted.
Place on top of a colander heavy load. It can be a kettlebell or other object weighing 2-4 kg. For three days, put the sour cream in the refrigerator. During this time, the whey will drain into the pan and you will get a tender and tasty mascarpone cheese.
Store it in the refrigerator, but not for very long, because it natural product and spoils quickly. Mascarpone can be spread on bread, used to make creams and other dishes. But such products are also not stored for a long time and only in the refrigerator.

13. Homemade "cheese" mascarpone second recipe
Ingredients:

• 400 ml. cream (pasteurized, but not ultra-pasteurized) with a fat content of 15-20%
• 1 teaspoon lemon juice
  Yield: 150-200 g of cheese (depending on the specific brand of cream, fat content, etc.)

Cooking:
1. Pour the cream into a bowl and put in a water bath (I used a deep frying pan). With constant stirring, at a minimum heat, bring almost to the boiling point (85 degrees) - when the water is about ready to boil, but does not boil yet. At this point, remove the bowl with cream, set aside and pour in 1 teaspoon of lemon juice. We mix.
2. We return the dishes with cream to the water bath. Fire is minimal. Constantly stirring, we watch how the structure of the cream changes. At first, nothing happens - the cream remains liquid. Then the mass begins to slowly curl up - and becomes like kefir. Finally, the mass thickens and resembles a thick cream in consistency (this process can take from 5 minutes to 20 - depending on the specific cream). Excellent - remove from heat and let cool for about 15 minutes. Do not overexpose the cream on the fire - otherwise the cheese will have a “boiled” aftertaste. Yes, do not expect the process to be like curdling milk (as in the preparation of cottage cheese). The cream will not immediately separate into a solid mass and whey - but will only thicken and thicken.
3. We install a sieve over an empty dish, we lay the sieve with a cotton cloth or gauze in 4 layers. We spread our cheese and let the whey drain - about 40 minutes - an hour. Then we hang it up - for another hour, so that the remaining whey is dug out, and the cheese is compacted. And finally, we put it back into the sieve, put a small load on top (300 grams) and send it to the refrigerator for at least 8-9 hours (overnight).
4. In the morning we unfold and find just such a mass.

14. Homemade mascarpone third recipe
Ingredients:
●200 gr. 18% curd
●200 ml. 33% cream

Cooking:
1. Wipe the curd twice
2. Pour cold cream into it
3. Beat on LOW speed until smooth and fluffy.

15. Cheese "Creamy" homemade.
Ingredients:

• Curd - 1 kg
• Milk - 1 l
• Egg - 3 pcs
• Butter - 100 g
• Soda - 1 tsp
• Salt (or to taste) - 1.5 tsp

Cooking:
To make a good cheese, the cottage cheese must be dry and not greasy.
Put cottage cheese in milk and heat to a boil and cook for 7-10 minutes, stirring occasionally. If the cottage cheese was not greasy and dry, then it will immediately begin to melt slightly and stretch a little.
Throw the finished mass into a colander lined with gauze. Let the liquid drain. To the touch, the mass will look like a soft stretchy plasticine. From such boiled cottage cheese, the liquid drains for 2-3 minutes. To speed up the process, you can squeeze the mass with your hands.
In a separate bowl with a thick bottom, but not enameled, put the drained cottage cheese, eggs, butter, salt, soda and mix everything thoroughly with your hands.
Put this mixture on medium heat and, stirring constantly, melt.
When melted, the mass will begin to stretch. Thus (without ceasing to interfere), boil this mixture well for about 5-7 minutes.
It is necessary to constantly stir and stir the cheese mass! And the cheese melts better with constant stirring.
When the mass begins to lag behind the walls of the dish, the cheese is ready.
Transfer the cheese mass to a dish, cover with a film so that the crust does not wind up and put the cheese in the cold to cool.
Do not throw away the whey left after cooking - you can bake delicious pancakes from it.
It made a very soft cream cheese.

16. Homemade feta cheese
Ingredients:

• 2 liters pasteurized! milk (read on the packaging, this is important!), or better than real milk (homemade), but in no case sterilized or super pasteurized!
• 400 grams of sour cream (I took 15 percent)
• 6 pcs. eggs
• 2-3 teaspoons of salt (in original recipe there were 2-3 tablespoons of salt, I did not add so much)

Cooking:
1. Milk, sour cream and eggs must be very fresh and of good quality, take the company you are sure of.
2. Pour milk into a saucepan, add salt, put on fire, let it boil. Beat eggs and mix well with sour cream
3. Bring the milk to a boil, stirring so that it does not burn, then slightly reduce the heat and gradually pour in the sour cream and egg mixture, stirring all the time, cook for 5-6 minutes, until the whey separates from the curd.
4. Cover a sieve or colander with gauze folded in two layers, put a saucepan under the bottom, pour the cheese mass. Let the whey drain well.
5. When the liquid drains, rearrange the colander with cheese onto a cup, cover the cheese with the hanging ends of gauze, put a smaller plate on top, and a liter jar of water on it. Leave it for 4-6 hours, after an hour you can put it in the refrigerator, ( I left it overnight in the refrigerator under pressure). Then carefully remove the gauze, put the cheese on a plate.

17. Homemade cheese with herbs and cumin
Ingredients:

• 1 l kefir
• 1 liter of milk
• 6 eggs
• 4 teaspoons salt (or to taste)
• 1/3 teaspoon red hot pepper
• a pinch of cumin
• 1 garlic clove
• a small bunch of different greens: dill, cilantro, green onions

Cooking:
1. Pour milk and kefir into a saucepan, put on the stove. Without bringing to a boil, pour in a thin stream into the hot milk-kefir mixture lightly beaten eggs with salt. Bring to a boil and cook this mixture, stirring, over low heat for several minutes until the whey separates.
2. Remove from heat, let cool for 1-2 minutes and add finely chopped greens and red pepper, squeeze a clove of garlic (or something to your taste)
3. Pour the mass into a colander lined with gauze folded in 2 layers. Level the cheese mass with a spoon.
4. Twist the gauze in a knot, let the whey drain. Then unwind the gauze, cover the resulting round cheese with the edge of the gauze, put the saucer on top and put some oppression on the saucer (suitable, for example, a jar of water, closed with a lid).
5. Put in the refrigerator for several hours. And that's it. For example, in the evening they made it and put it in the refrigerator, and in the morning you can already eat it for breakfast. Excellent with black bread and tomatoes.

18. Homemade processed cheese
Pour one liter of milk into a saucepan and heat until bubbles form, but do not boil. Add 1 kg of cottage cheese and, stirring constantly, let it curdle - this will happen quite quickly 3-5 minutes. Throw the cottage cheese on a double gauze and hang, allowing the whey to drain. At this time, melt 100 g of butter in a large frying pan, add 1 tsp. soda (without top) and 1 tbsp. l. salt, you can add different spices. Put the cottage cheese in the oil and, stirring constantly, cook for 10-15 minutes. Remove from heat, cool slightly. Put in a mold, let cool and refrigerate for 4-6 hours. (Not necessarily so long, you'll see for yourself)
I will add a few words about the fact that when we stir the resulting mass in the pan, we need to do it vigorously and not let the mass stick to the pan. Try to do it.

At the same time, you need to add what you want to “fill” this cheese.
Yellow cheese is obtained by adding turmeric.
Green - with the addition of dill.
White cheese according to the above recipe is also very tasty.
As soon as the mass in the pan ceases to look like cottage cheese and begins to resemble a thick, stretching mass, as if you actually put melted cheese in the pan, you need to put it in a mold and level it so that when it hardens it is convenient to use it: cut or rub.
In milk, cottage cheese is 5 minutes, and in a pan - 10 minutes. All this is very conditional.

19. Cheese "Homemade"
Ingredients:

• 2 liters of pasteurized milk
• 400 grams of sour cream
• 6 pcs. eggs
• 2-3 teaspoons of salt

Cooking:
Milk, sour cream, and eggs must be very fresh, and of good quality, take the firm that you are sure of.
Pour milk into a saucepan, add salt, put on fire, let it boil.
Beat eggs and mix well with sour cream.
Bring the milk to a boil, stirring, so as not to burn, then reduce the heat a little and gradually pour in the sour cream - egg mixture, all the time, stirring, cook for 5-6 minutes, until the whey separates from the curd.
Cover a sieve or colander with gauze folded in two layers, put a saucepan under the bottom, pour the cheese mass, let the whey drain well.
When the liquid drains, rearrange the colander with cheese on a cup, cover the cheese with the hanging ends of gauze, put a smaller plate on top, and a liter jar of water on it. Leave it for 4-6 hours, after an hour you can put it in the refrigerator. Then carefully remove the gauze, put the cheese on a plate
It turns out approximately 660 gr.

20. Homemade cheese
Ingredients:

• 1 kilogram fat-free cottage cheese,
• 1 glass of milk
• 1 teaspoon salt
• half a teaspoon of soda,
• 1 raw egg
• 1 tablespoon oil.

Cooking::
Put the cottage cheese in a saucepan, add hot milk and cook for 10 minutes.
Then put the mass on a sieve and let the liquid drain. Transfer the mass to a bowl, add the egg, oil, water, salt and mix well. Cook for 10 minutes, stirring constantly until the mass becomes viscous.
Put the cheese in a greased form and press down. Finely grated garlic can be added to cheese and dressed with salads.
Bon Appetit!

Come on, say: "Sy-y-yr"! Yep, smile! No, we are not talking about photography. The topic of conversation will be more delicious! Now imagine: a thin slice on a bun with butter, or rubbed into pasta ... Huh? But you never know where else you can use this valuable and extremely useful product rich in vitamins our body needs! Especially if you make it yourself, from real milk. By the way, this is a great chance to find out what real cheese tastes like. After all, what appears under this name in retail outlets is often very far from the original source, if only because of the manufacture of these products from powdered rather than natural milk. In addition, not every piece of moldy cheese is really the same Roquefort. And if we do everything ourselves, then we will surely know what is what ... A tempting prospect? For business!

What you need to know about making cheese at home

Start with milk. Do not be stingy and buy real, from under the cow, from trusted suppliers. If this is not possible, at least choose the store-bought fatter, be sure to fresh. You can make cheese from cottage cheese - the requirements are the same. In this case, the process will go faster, and you can quickly figure out if you like the result.

Homemade cheese is usually soft. If you definitely want to make hard cheese, you need to “press” the cottage cheese as thoroughly as possible so that as much whey as possible comes out. The advantage of hard cheeses is that they are stored longer, while the taste improves depending on the exposure time.

Usually cheeses are made from a large number milk. Perhaps our "trial" options will taste somewhat different from canonical cheeses, but one thing is certain: it will be delicious!

Homemade cheese (classic)

Product layout

Cottage cheese - 1 kg.

Milk - 1 l

Yolks - 2 pcs.

Plum oil. – 150 g

Soda - 3 tsp

Salt - 1 tsp (incomplete)

Dill, cumin (optional)

How to make regular homemade cheese:

First, bring the milk to a boil. The pan will need a voluminous one, because cottage cheese has yet to be added there. In order for the excess liquid to come out, we need to boil the mixture of milk and cottage cheese for another 5 minutes, making the fire minimal.

Cover the colander with gauze, thoroughly moistened and folded in two layers. In order to finally make sure that there is nothing superfluous left in the future cheese, you can squeeze it out manually (or with the help of oppression).

Beat softened butter, yolks, soda and salt thoroughly. Combine with the curd mass in a saucepan, knead, add herbs (if desired).

Now we are building a structure of two pans different diameter by placing one inside the other. When the water boils in a large one, in the one with a smaller volume, we begin to heat the cottage cheese in a “water bath”. The process will take about 10 minutes. When the mass acquires a viscous consistency - it's ready. It's time to spread in an oiled form under oppression and place in the refrigerator. After 3 hours, you can get it and serve it, cut into portions into cubes.

Processed cheese

Product layout

Curd - 1 kg

Milk - 1 l

Eggs - 2 pcs

Plum oil. – 50 g

Soda - 0.5 tsp

Black pepper, cumin, coriander and other spices - to taste

How to make melted cheese:

In an aluminum pan, stir the cottage cheese with milk. Cook over medium heat while stirring, do not let it boil. Our task is to separate the whey that has come out during the cooking process from the curd. Put in a bowl lined with gauze, tie tightly and hang up so that the remaining moisture flows out completely. The same purpose is served by the press, under which we place the cottage cheese.

If you have real, whole, "unspoiled" milk and cottage cheese, all these tricks are not required.

Grind the squeezed mass with eggs, salt, add sugar, spices, soda. Melt the butter in a saucepan, add the resulting mixture. Cook over medium heat while stirring until a uniform mass is obtained. You shouldn't boil!

When the result is achieved, pour into a mold and chill. This cheese is also good because it is low in calories, so there are no restrictions on its use. But it should not be stored for more than a week. However, homemade processed cheese is so tasty that it won’t lie for so long.

Homemade Mascapone cheese

Product layout

Cream (35%) - 0.5 l

Lemon juice - 2 tbsp. l.

How to make Mascapone at home:

Despite the mysterious name, this cheese is extremely easy to prepare. By the way, it is it that is used to make the famous Tiramisu cakes or as a filling for eclairs.

We heat the cream in a water bath to 80-85C. Squeeze the indicated amount of lemon juice into them. The whole secret is to constantly stir the mixture, not to boil, but to thicken. After that, we send it to the cold for half a day. Excess fluid in the form of whey during this time will rise above the thick mass. To get rid of it, we hang the cheese in a bundle of gauze in the refrigerator for another half a day. It is best to store in a plastic container.

And if you take not ordinary milk, but soy milk, you get Tofu cheese.

Simple, isn't it? Think it's easier than ever? There is! Try to cook

Cream cheese at home

All it takes is a liter of good, heavy cream. We send them mercilessly to sour in the heat for a couple of days. However, it is worth it, because they have to turn into the most delicate cheese! After the specified period, we filter through gauze so that all the whey comes out, and put the remaining dense mass under oppression for half an hour. And there you can try!

If only pasteurized milk is at hand, do not worry. It is quite possible to cook

Cheese Adyghe

Product layout

Milk paste. - 3 l.

Kefir - 1 l.

Salt - 2 tsp

How to cook Adyghe cheese:

We heat thick kefir in a saucepan until the whey separates. We drain it through gauze, set aside the thick, and leave the whey to sour for 2 days. When it arrives, we continue the process.

We pour out the milk, wait for it to boil, send the whey there, reducing the fire. We continue the cooking process until the cheese itself floats to the top. Now we filter the resulting mass again, put the “dry residue” in a bowl and salt. We tie the cheese in a knot and hang it out for half an hour so that it can flow around. When the moisture comes out thoroughly, we put a kilogram weight on top. We drain everything that we managed to squeeze out, and put the cheese right together with the load in the refrigerator for 4 hours. We get, we try, we treat!

Brynza homemade

Product layout

Milk - 1 l

Sour cream - 200 g

Eggs - 2 pcs.

Salt - 2 tbsp. l.

How to cook homemade cheese:

Whisk eggs and sour cream. Bring the milk in a saucepan to a boil, salt and pour the egg-sour cream mixture into it. Bring to a boil again, while not forgetting to stir constantly, otherwise it will burn. Let it boil for 5 minutes to separate the whey. The remaining thick mass is strained through a 4-layer gauze. Tie in a gauze knot and hang to remove maximum amount liquids. After 3 hours, remove and place under the load. At the exit, we have about half a kilogram of excellent cheese.

Homemade mozzarella cheese

Product layout

Milk at home – 2 l

Water - 2 l

Lemon juice - 2 tbsp. l.

Salt - 2 tbsp. l.

Rennet enzyme - on the tip of a knife

How to cook Mozzarella at home:

Dilute rennet in half a glass of water. Heat milk (70C), pour lemon juice into the same pan, add diluted enzyme. Mix thoroughly without letting it boil.

Drain the whey, squeeze the cheese by hand.

We take another pan, heat the water to 90C, remove, salt, put the cheese mass for 2 minutes. This is necessary to soften the cheese a little and give it ductility. We take it out of the water, put it on the board, knead it well into a thin layer, fold it in the form of an envelope. Now put it back into the water.

When our feta cheese is thoroughly softened, we roll it into a sausage with the help of cling film, and then we drag it so that at the exit we get several balls packed in a film. We store them directly in the whey by placing them in the refrigerator.

Brunost cheese (brown)

Product layout

Serum - 1.5 l

Sour cream - 250 g (30%)

How to make brown cheese at home:

As you have already noticed, we usually pour out the whey that is separated from the thick mass in the process of making cheese. But in vain. It is perfect for making homemade Brunost cheese. The main thing is that the serum is oily, natural, fresh.

Boil the whey until a third of the volume indicated in the recipe remains. Stir with a wooden spatula to the very bottom so that nothing sticks. When boiled, pour the cream into the pan, stir and cook until a sufficiently dense clot is formed. We break it with a pusher, then beat it in a blender. Pour into skillet and heat for 5 minutes, stirring constantly. As soon as a lump forms, put it in a mold, cool it and, packing it tightly, place it in the refrigerator.

homemade marble cheese recipe

Product layout

Milk - 1 l

Cottage cheese - 1 kg.

Plum oil. – 50 g

Sour cream - 4 tbsp.

Carrot - 1 pc.

Garlic juice - a third of tsp

Salt - a pinch

Soda - 1 tsp

How to make homemade marble cheese:

Carrots - into a fine-mesh grater, squeeze the juice from the garlic. Mix cottage cheese with milk in a saucepan, add carrots, boil for 7 minutes.

Throwing on gauze, get rid of the liquid. Stir in eggs and all remaining ingredients. Cook for 7 more minutes. over low heat, then put the cheese in a container and leave until completely solidified. Using a thin blade of a knife, we separate the cheese mass from the dishes, put it on a plate. You can try!

Ricotta cream cheese

Product layout

Milk - 1 l

Cream - 400 ml

Sour cream - 200 ml

How to make ricotta cheese at home:

We mix milk, cream, sour cream in a saucepan and leave for 6 hours in a warm place under the lid to sour.

The resulting thick curdled milk is heated over low heat without stirring. You shouldn't boil! We remove, close the lid and do not disturb half a day for the cheese to ripen. Then we filter through a 4-layer gauze, tie - and let it drain for 6 hours. Post it, try it, enjoy it!

How to cook homemade cheese, Elena Mironova told

Homemade cheese is a product that is easy to cook on your own in your kitchen. Indeed, in the 8th century BC. e. man learned to get cheese from sour milk, separating the whey from the curd. Now the shops sell cheese for every taste - processed, hard, soft, smoked, but this beauty is expensive and contains all sorts of preservatives and fillers. And how you want to eat a slice of natural cheese! There is a way out - make cheese at home, and we will share the recipes with you.

How to make kefir cheese at home

This simplest way cooking. Take: 3 liters of milk, 1 liter of kefir, 0.5 tsp. salt.

• Warm the milk until boiling, add kefir, salt, keep on fire for 5 minutes.
• Strain curdled milk through a colander lined with gauze rolled up in three layers. Tie the fabric with a bag and hang it in a convenient place to drain the serum.
• Remove the resulting bun, put it in a cup, put a load on top - a jar of water. Leave overnight. In the morning, unfold the gauze - the young cheese is ready. Cut it into pieces and serve with tea with fresh baking.

How to make cottage cheese at home

Keep in mind that only fatty cottage cheese will make cheese that will not crumble when cut. Products: 400 gr. cottage cheese, 500 ml of milk, 100 gr. butter, 1 egg, 0.5 tsp. soda and salt.

• Stir milk with cottage cheese in a saucepan and put on a small fire. Boil the mixture for five minutes until whey forms.
• Throw the curd suspension on a sieve and let the liquid drain. Send the resulting mass to a clean pan, add the egg, salt, soda, softened butter.
• Cook for 7 minutes, when the cheese mass stops sticking to the container, remove the pan from the heat. Transfer the cooled cheese to a mold and put it in a cool place. Take a sample after 2 hours.

How to make cream cheese at home

Made from cream cheese, similar to mascarpone - soft, delicate, with a sweet creamy taste. Recipe: 4 liters of milk, 3 tbsp. cream, 1 tbsp. l. wine vinegar.

Pour milk and cream into a container, heat in a water bath until steam comes out of the milk mixture. Enter vinegar, stir. If a lump forms, remove the container and leave to thicken. Strain the resulting mass through cheesecloth, cool, pour into molds and put in the refrigerator for a day.

How to make garlic cheese at home

This cheese is good on a sandwich for breakfast or an afternoon snack. You will need: 2 liters of milk, 400 gr. sour cream, one and a half cups of kefir, 5 eggs, 2 tbsp. l. salt, a bunch of dill, 3 cloves of garlic.

Beat sour cream, kefir, eggs with a mixer. Pour the resulting mixture into a saucepan with hot milk. Add salt, bring to a boil. When the mass curls up, remove from heat, cool, filter through a cloth. Add chopped dill and chopped garlic to cottage cheese. Tie the canvas with a knot, put in a bowl, covered with a plate on top. Put the load and leave to ripen for 12 hours.

How to make mozzarella cheese at home

In order to make mozzarella, you need the enzyme pepsin, which can be bought at a pharmacy. Ingredients: 3 liters of milk, 250 ml of water, 2 tsp. pepsin, 0.5 tsp. citric acid and salt.

• Dissolve the acid in 1/2 tbsp. water. Mix the enzyme with water too. Heat the milk, introduce the acid solution, add gas and bring the temperature of the composition to 35 °. Pour in pepsin, stir, boil all 3 minutes. Remove the container from the fire.
• After about an hour, a lump-clot forms - transfer it to a colander. Boil the whey, salt, dip the lump into it for 20 seconds, then remove it and stretch it with your hands (do not forget to wear gloves). Repeat the manipulation three times, then pull out the cheese and roll balls out of it.
• Serve mozzarella with greens, tomatoes, olives, and store leftovers in the refrigerator in a jar of brine.

Making cheese at home is not as difficult as it seems, so hurry to the store for the right ingredients and experiment using our recipes as a basis.

Surely you have always thought that making homemade cheese from milk is very difficult. Let's dispel this myth. Delicious, healthy (without any harmful food additives), tender - this is how cheese is made from milk, prepared at home according to the recipe below. This cheese is best made from goat's milk. But natural cow's milk is also great.

Ingredients:

Milk- 2 liters

Sour cream 20%- 0.5 liters

Eggs- 5-6 pieces

Salt- 1 tsp

How to make homemade cheese from milk

1 . We put the milk on fire. It will need to be brought to a boil.

2 . While the milk is boiling, prepare the sourdough. Wash the eggs thoroughly, develop into a cup.

3 . Beat the eggs with a whisk until smooth.

4 . Add sour cream.

5 . We mix. We get the starter for homemade cheese. Salt can be added to sourdough or milk, whichever you prefer. By the way, the amount of salt, then adjust to your liking. With one teaspoon, this cheese is slightly salty.

6 . When the milk boils, pour the starter into it.

7 . Cook on low heat for 10 minutes. Constantly stirring. The milk curdles and the whey separates from the curd.

8 . Gauze, rolled up in 3-4 layers, put in a sieve or colander. We merge. The cheese mass remains on the gauze, the whey flows down.

Cheese sourdough at home

Cheese sourdough in the first stage is prepared from eggs and sour cream, as described in detail above. Next, you need to leave 0.5 liters of whey, which remains after you drain the curdled milk from the pan through cheesecloth. This jar of serum can be stored in the refrigerator.

The next time you make homemade cheese, simply add to the whey (it should be room temperature) 1 tablespoon of 9% vinegar. Cheese sourdough is ready.

Thus, in your refrigerator there will always be homemade cheese starter.

9 . We cover the workpiece of homemade cheese with gauze on top.

10 . Then with a flat plate.

11. And put a press on top of the plate. In our case, this three-liter jar with water. We leave for 5-6 hours.

Delicious homemade cheese is ready

Bon Appetit!

Recipes and secrets of homemade milk cheese

Cheese lovers are well aware of many varieties and the richness of their tastes. There are so many varieties, starting with cottage cheese and ending with fragrant parmesan, and processed cheeses, and light ones like mozzarella and feta, and oily hard ones, and with white, blue gray mold, you can list them for a long time, but not everyone is able to make homemade cheese from milk. And even then, for the simple reason that I have never tried to invent this delicious protein product in my kitchen.

Everything is very simple, economical and useful, because only you will not add various harmful chemicals, flavor enhancers and so on to your cheese. Each cheese maker, even an amateur, has his own technology, each has his own secrets, but his own delicious recipes they will not hide from us. So let's try and brag about our inventions of cheese art in front of our relatives.

Homemade goat cheese

A few words about how you can diversify homemade cheese from milk. Well, this cheese goes well with herbs, as well as cumin, coriander. These seasonings can be added both inside and roll the finished piece of cheese, and let it harden like that. To get started, you should try making goat cheese according to a simple and quick recipe:

• Goat milk - 2 liters.
• Vinegar food - 4 tablespoons.
• Salt - to taste, about 40 grams.

Heat the goat's milk in a saucepan over very low heat. It is necessary to constantly stir a little. In order for the milk to begin to curdle - to turn into cheese, you need to pour in the vinegar, and, without ceasing, stir. The cheese should become thick, turn into a solid piece, only gentle stirring will not allow the cheese to break into pieces.

Turn off the heat and put the cheese on cheesecloth, let the whey drain well. The more whey that leaks out, the drier the goat cheese will be. Mix cheese with salt and put in a form convenient for you, leave in the refrigerator to harden.

Homemade cow's milk cheese

From cow's milk you can cook almost all the seen and unseen varieties of cheeses. For example, you can always have homemade cheese made from milk like feta cheese in your refrigerator, because it is quick and easy to prepare, and you won’t spend a lot of money on making it. The approximate amount of cheese at the exit is 300 grams.

• Cow's milk - 1 liter.
• Eggs - 3 pieces.
• Salt - 2 tablespoons.

Let's start by bringing the milk to a boil over low heat, so that a "skin" does not form. While the milk is boiling, dilute the salt in it, leave it and take care of the remaining ingredients. Eggs should be beaten well with sour cream, and then pour this mixture into milk, stirring constantly so that the food does not burn.

After 10 minutes, pieces of cheese will appear on the surface, which must be thrown onto cheesecloth, then let the whey drain for several hours. Then it is necessary to give the cheese a shape, for this we make the so-called press: without taking it out of gauze, put the cheese on a board, cover it with another kitchen board, and put a jar or pot of water on top, at least 1 liter, and hide it in the refrigerator. The next day, you can freely try homemade cheese from milk. This recipe is very similar to what we considered with step by step photo in the first option. It just comes out salty.

Homemade cheese from milk and cottage cheese

From milk and cottage cheese, you can invent such a variety of cheese as suluguni, or Adyghe cheese. They are very similar, especially in the way they are cooked. With one condition - Adyghe cheese should not be boiled for more than half an hour, and for suluguni, milk needs to be boiled longer.

• Milk - 1 liter. Milk for the recipe is taken store-bought, above 3% fat.
• Butter - 100 grams.
• Cottage cheese - 1 kilogram.
• Salt - 1 tablespoon.
• Eggs - 3 pieces.
• Soda - 1 teaspoon.

First of all, you need to boil milk over low heat, after boiling add cottage cheese and cook, stirring, for about 1 hour - 40 minutes. We throw everything in a colander and let the whey drain for about a few hours.

We put the cheese mass in the pan, where to add such products, they should be at room temperature, like cheese: eggs, butter and salt. Mix well and put the mass back on fire for half an hour at medium power. After 10 minutes, remove homemade cheese from milk, transfer to a bowl and leave to cool, then hide in the refrigerator until completely solidified. A little trick - grease a bowl or mold with butter so that the cheese falls behind more easily. And whey will come in handy in order to bake delicious pancakes for cheese.

Homemade cheese from milk and kefir

A very simple and economical cheese recipe, under the exotic name "paneer". Instead of kefir, you can take plain yogurt without additives, or lemon juice, whey.

• Homemade milk, cow's milk - 1 liter.
• Kefir - 200 milliliters.

We need to boil milk over medium heat, where then pour kefir, very slowly and carefully, constantly stirring. Leave for another time on the fire, and when the curd appears on the surface, put it on cheesecloth and let it drain. Many people recommend not to get rid of whey, because you can make a mountain of delicious pancakes on it, or cook okroshka, healthy drinks. And also - cook low-fat cottage cheese.

Leave the cheese in cheesecloth, tie it tightly, put it on a kitchen board, you need a press on top - put another cutting board on the cheese, on which we install a liter jar full of water. Delicious homemade milk cheese can be tasted after a few hours spent under pressure and 1 hour in the refrigerator.

Homemade sour milk cheese

• Milk - 1 liter.
• Dill - half a bunch.
• Egg - 1 piece.
• Salt - to taste, no more than 1 teaspoon, so the cheese will look like Adyghe.

Let's put the milk to sour, for a few days in a dark place, you can just under the table in the kitchen. Beat the egg well with salt, and finely chop the greens and add to the egg. Now we add products to sour milk and put on medium heat, stirring, until the curd appears on the surface, and the whey separates.

We throw back the mass on gauze and a colander, let the whey drain. Then we shift it into a mold and leave it under pressure (any vessels filled with water can serve as a press) for several hours. Then we put our homemade cheese from milk in the refrigerator, try and enjoy.

Homemade hard cheese made from milk

• Milk - 1 liter.
• Eggs - 2 pieces.
• Butter - 100 grams.
• Homemade cottage cheese - 800 grams.
• Salt - 1 teaspoon.
• Soda - 1 teaspoon.
• Favorite seasonings and spices - you can paprika, cumin, coriander, dried herbs, curry, turmeric.

Milk must be mixed with cottage cheese and put on a slow fire until the milk begins to boil (do not bring to a boil). Then we recline it on gauze, and squeeze out the whey, let the rest of the liquid drain, leaving the cheese in a colander for an hour or two.

In the meantime, mix eggs, salt with soda, seasonings and spices in a bowl. When the excess whey remains in the pan, we send the cottage cheese back to a slow fire, along with the butter, and also add the egg mixture. You need to constantly stir the cheese blank so that the products do not burn to the bottom of the pan. The mass will begin to thicken, stretch, become homogeneous - this is a sign, it's time to turn it off.

We shift it into a mold, put it in the refrigerator, let it cool, and try.

Homemade cheese from milk and sour cream "Mascarpone"

You can cook this cheese yourself, because you can not buy it everywhere, but it is expensive. And for the preparation of such a dessert as "Tiramisu", it is ideal, so we will prepare mascarpone at home from several ingredients.

• Milk - 200 milliliters.
• Sour cream - 700 milliliters (high fat content, about 30%).
• Lemon juice - 2 teaspoons.

We heat the milk together with sour cream over medium heat, do not bring to a boil, stirring constantly. After the temperature of the mixture rises to 70 degrees, add lemon juice and hold on fire for another 10 minutes, then turn it off, put it on gauze, let it drain on its own, then, after an hour, squeeze it well. Let it cool in the refrigerator in the form, and you can taste it with toast or in desserts.

Homemade cow's milk cheese "Mozzarella"

Making homemade cheese from milk like Mozzarella seems unrealistic, but it's much easier than you might think. After all, there are both simple and complex recipes for small protein balls that go so tasty in salads and just with hot croutons, on pizza. The main thing is to find in a pharmacy and purchase the right enzyme, in our case pepsin.

• Fatty milk - 2 liters.
• Pepsin - ¼ teaspoon.
• Water - 2 liters.
• Lemon juice - 2 teaspoons.
• Salt - 2 teaspoons.

First of all, you need to dilute pepsin in 100 milliliters of water. Now put the milk on the fire and heat it, without bringing it to a boil. Add pepsin and lemon juice, stir. When cheese appears on the surface and the whey begins to noticeably separate, turn off and put the cottage cheese on cheesecloth, squeeze out excess moisture well.

Heat the whey again, add salt. Dip the cheese in gauze for a few seconds in boiling water, perform the same procedure three times. Next, we form mozzarella balls, let cool, and hide our homemade milk cheese in the refrigerator. Remember, in order for mozzarella to be stored longer, you need to keep it in a jar with cooled whey.

Homemade milk cheese with garlic and carrots

• Milk - 1 liter.
• Cottage cheese - 1 kilogram.
• Butter - 70 grams.
• Sour cream - 3 tablespoons.
• Eggs - 3 pieces.
• Salt - 1 teaspoon.
• Soda - 1 teaspoon.
• Garlic - 3 teeth.
• Carrot - 1 piece, small size.

In the end, such cheese will turn out like marble, and with toast or croutons, as well as just for sandwiches on the road, it turns out simply delicious. Grate carrots on a fine grater, mix it with cottage cheese and milk. Put on a slow fire and keep for 10 minutes, stirring. Throw on cheesecloth, let the whey and juice drain. Squeeze out excess moisture.

Add soda, eggs, salt, garlic and butter with sour cream to the curd. Mix the ingredients thoroughly, put on a slow fire to boil for another 10 minutes. The cheese will begin to turn into one lump, put it in a colander and let it cool. Then we shift it into a mold, hide it in the refrigerator when it hardens.

If you or your family members do not like the taste of garlic, you can not add it at all, instead you can chop the greens finely, or put nothing at all except carrots. In appearance and taste, such a dish turns out to be amazing, as well as useful.

Homemade cheese from milk "cream cheese"

• Milk - 100 milliliters.
• Cottage cheese - 200 grams (it is better to take homemade cheese so that the cheese turns out like melted, tender, but fatty).
• Butter - 30 grams.
• Starch (you can take flour) - 1 tablespoon.
• Egg - 1 piece.
• Soda - a little less than half a spoon.
• Seasoning turmeric - for color, and if you want to feel the taste, put more.

This homemade cheese made from milk and cottage cheese is prepared very quickly, but it turns out just fine, the texture and taste are like expensive cream cheese from a store. To prepare it, you need to make Bechamel sauce, as well as mix some ingredients with a blender. So: mix the cottage cheese with the egg, soda and salt into a homogeneous mass.

Prepare the bechamel sauce: melt in a saucepan butter and add flour to it, mixing well so that there are no lumps. Add milk, mix again, whoever loves, let him put his favorite seasonings, heat well, but do not bring to a boil.

After 5 minutes, when the sauce becomes like 20% sour cream, add cottage cheese with egg, soda and salt, mix and heat well for 5 minutes, again without boiling. Add turmeric for color, or any other favorite ingredients such as herbs or smoked meat, garlic, and so on.

We shift the cheese into a jar and cool in the refrigerator, or eat it hot, spreading it on white bread toast.

Homemade cheese from milk, yogurt and cream "Fromage-Blanc"

• Milk, not less than 3% fat - 2 liters.
• Yogurt without additives, natural - 300 milliliters.
• Cream, fat content 20% - 250 milliliters.
• Lemon juice - 2 teaspoons.

Heat milk and cream over low heat, stirring occasionally, without bringing to a boil. In a bowl, mix lemon juice with yogurt. Add the yogurt mixture to the milk and cream, mix and leave over low heat, without bringing to a boil.

During the heating process, the mixture will begin to curdle and pieces of cheese will appear on the surface. When the whey noticeably separates, you need to turn off the heat and leave in a warm place for 1 hour under a lid in a saucepan. After that, you need to throw the cheese into a colander, which we cover with several layers of the brand, wait until the excess moisture drains. Serum, by the way, is better to leave, and cook delicious pancakes.

The more whey drains, the drier the cheese will be, especially dry fromage is needed for baking cheesecakes, and moister for sandwiches. We leave it for several hours - a day, under pressure: we shift the cheese into a mold, put a cutting board on it, on which we place a liter jar filled with water. Let cool, store in the refrigerator.

Homemade cheese from milk and whey "A la Ricotta"

• Milk - 1 liter.
• Serum - 5 liters.
• Wine vinegar - 3 tablespoons.

So the whey for making homemade cheese came in handy, which we received, sorry for the tautology, from cheese. So, in a large saucepan, you need to heat the milk mixed with whey well, but do not boil, make a small fire and mix lightly. Now add wine vinegar, heat for another 7 minutes, then tightly cover with a lid, remove from heat and leave for a day on the stove.

The next day, you should throw the cottage cheese on cheesecloth, squeeze out the excess, the cheese should stand for about 2-3 hours so that it does not become very dry. Do not leave for longer. Now you can put it in the form and immediately try delicious sandwiches.

Homemade cheese from milk "cottage cheese sweet"

• Baked milk - 1 liter.
• Sour cream of medium fat content - 1 cup.
• Cane sugar - 2 tablespoons.
• Eggs - 1 piece.
• Soy sauce - 1 tablespoon.
• Seasonings and spices - to taste. For example, cinnamon and cloves, nutmeg.

We put the milk on a small fire and, without bringing to a boil, we will warm it up well, stirring occasionally. In the meantime: mix seasonings with sugar and rub with egg. Here, after the sugar has melted, add a spoonful of soy sauce.

Mix the warmed milk and the mixture of eggs, sugar and seasonings with the sauce. When the curd mass appears on the surface, you need to turn off the fire, leave for 40 minutes in a saucepan.

Then we put the cheese on cheesecloth, decant the excess liquid, if necessary, you can squeeze out the whey. Now we put it on a plate and put it under a press (you can build it from anything, weighing more than 1 kilogram, for example, we cover the form with cheese with a board, put a liter jar of water or a saucepan on top, or a weight). Cool in the fridge and serve with anything, perfect for sweet pancakes.