The easiest recipe for homemade cheese. The current state of affairs. How to make mascarpone cheese at home.

You can always buy ready-made cheese in the store. In addition, this product is presented in a huge assortment, you can choose for every taste. But, as everyone knows, with a home-made product, not a single store product can compete. Homemade will always taste better. Now we will tell you how to make cheese home cooking from milk.

milk recipe

Ingredients:

milk - 1 liter;
chicken large eggs - 2 pcs.;
salt - 2-3 teaspoons;
sour cream - 250 ml.

Cooking

Boil milk with salt. In the meantime, beat the eggs, you don’t need to try hard here, it’s important to just stir until smooth. After boiling milk, reduce the fire, pour in the egg mass, knead and add sour cream. You can't stop mixing. After about 5 minutes, curdled clots will form, and whey will be between them. Now we throw it all into a colander lined with gauze, rolled up in 3-4 layers. Leave the liquid to glass. At the end, we put a press - it is convenient to put an ordinary flat plate, and put a bottle of water on it. We wait until the cheese has cooled, and then put it in the refrigerator. If you cooked in the evening, then by morning homemade cheese from milk will be ready!

Hard homemade milk cheese

Ingredients:

dry low-fat cottage cheese - 1 kg;
homemade milk - 700 ml;
eggs - 3 pcs.;
baking soda- 1 teaspoon;
butter 82.5% fat;
salt - ½ teaspoon;
ground black pepper.

Cooking

Rub the cottage cheese with your hands to remove large lumps. Pour the milk into a saucepan (it is advisable to use aluminum) and put on fire. As soon as the first bulbs begin to appear, put the cottage cheese in it. The fire must be small. Bring the mixture to a boil, stirring constantly. Boil for about one and a half minutes. Now we place a colander over another empty pan, cover it with gauze, which we previously folded 2 times. We recline the curd mass in a colander, let the whey drain. This will take about 5 minutes. We spread the resulting curd mass in a cast-iron cauldron, add eggs there, softened butter, soda, salt and pepper (better if it is freshly ground). Knead it all until smooth. We put on fire (it should be a little more than the minimum) and constantly interfere. The easiest way to do this is with a wooden spatula. As soon as the mass begins to lag behind the walls, the cheese is ready! This takes approximately 6-7 minutes. We throw the cheese on a cling film greased with vegetable oil, wrap it, giving it the desired shape. Once the cheese has cooled, put it in the refrigerator. The next day it will be ready for use. From this amount of products, approximately 650-700 g of cheese comes out. It can be wrapped in a clean cloth and stored in the refrigerator for up to a month.

Homemade sour milk cheese in a slow cooker

Ingredients:

sour milk - 3 liters;
eggs - 3 pcs.;
salt - 2 teaspoons.

Cooking

Mix sour milk, salt and eggs. We place the mass in the capacity of the multicooker, select the “Baking” mode on the device and the time is 20 minutes. This is necessary to separate the whey. When the process is completed, we throw the resulting curdled mass into a colander. When the serum practically stops dripping, place a plate and a container of water on top. Thus, liquid will still come out under the press. The resulting cheese is placed in the refrigerator for 12 hours. After that, homemade cheese from sour milk completely ready for use.

Home made from milk

Ingredients:

Cooking

Kefir is placed in a saucepan and heated until the mass separates into whey and cottage cheese. We discard the mass in a colander. The resulting serum is left at room temperature for 2 days to let it sour. After that, boil the milk, pour in the whey and leave it on a minimum heat for 10 minutes. After this time, cheese forms on the surface. Separate it from whey, add salt and stir well. We put the cheese mass under the press and leave it for 12 hours. Now the homemade Adyghe cheese is ready!

Hello, my dear readers!

I'll tell you the truth: I really love real cheese, not only for its taste, but also for the fact that it is very satisfying and healthy.

I often advise women to eat it. Especially for those who want to be slim, vigorous and stay young longer :)

True, I recently found out this ... Already, goosebumps are still running down my back ... :(

Are you aware that many cheese makers are crooks?

What do stores mostly sell harmful cheese fakes? Don't believe?..

Just watch a documentary video about fakes and cheating customers. Added it to the bottom of this page.

I just watched this show and thought: how to be? What to do? At least become a cheese maker! ..

Olga Dekker on Instagram

And what? Let's become! I have great recipe cottage cheese cheese at home. Even two recipes! Look at the photo. What a beauty, right?

One cheese will be a bit like Dutch, and the second will be tender, melted.

You will be surprised how easy it is to make delicious and healthy homemade cheese from cottage cheese...

I propose so. Let's listen to Cher's inspiring song - Believe first and then get right down to business! :)

The recipe for homemade cottage cheese cheese is so simple that you can make it at least every day!

Following my recipe with a photo, you will see that it is not difficult to cook cheese)

We will need:

Recipe:

Energy value per 100 gr - 161 kcal;

Proteins - 8.7 g;
Fat - 12.52 g;
Carbohydrates - 3.23 g;

In Russian stores below 17% fat cannot be found!!! And here it turns out only - 12%. Just like in Europe :)

Such a wonderful cheese is suitable not only for sandwiches, but also for pizza - because it melts perfectly in the oven. Well, and, of course, it is very good in salads - for example, in.

I am sure that hand-made cottage cheese cheese will become a favorite delicacy on your table :)

Shall we take a musical break?

Let's listen to the charming Bonnie Tyler - "Total Eclipse of the Heart", and then I will surprise you ...

Processed cheese can also be easily made at home. Does your beloved family deserve the very best products?

So make the most healthy and delicious processed cheese in the world!

Products:

Cottage cheese - 500 gr.
Milk - 0.5 l.
Egg - 1 pc.
Butter - 50 gr.
Fructose - ½ spoon
Salt - 1 tsp. a spoon
Soda - ¼ spoon

Unlike the previous recipe, this time we will not bring the products to a boil. It is very important! Otherwise, the cheese will not be soft.

Recipe:

1. Mix milk and cottage cheese in a saucepan and put on fire - medium, so that the mixture warms up, but cannot boil. While stirring, wait until the milk protein separates from the whey.

2. Throw the cheese mass into a sieve or into a gauze bag - you need to get rid of excess liquid.

3. Add an egg, salt and fructose to the cottage cheese. Mix them thoroughly, or better, beat them with a mixer.

4. Then, in fact, we will begin to make melted cheese from cottage cheese. Melt the butter in a water bath or in a saucepan with a thick bottom, put the curd mass there and begin to stir, preventing boiling.

5. After the mixture becomes viscous and homogeneous, put it in a mold and leave to cool. Soon the cheese will be eaten. Or you can put it in the refrigerator for 12 hours so that it acquires a better consistency.

With homemade melted cheese, pasta, cheese sauce and even a simple sandwich will become incredibly tender!

And what a tasty and healthy product is obtained on the basis of homemade processed cheese ... Mmmm ... Be sure to try it :)

Calorie content and BJU per 100 g:

Calorie content - 123 kcal;
Proteins - 9.11 g;
Fat - 8 g;
Carbohydrates - 3.76 g.

I think that such a low-calorie product is quite suitable for diet food :)

And especially the processed cheese is loved by children!

And if store-bought cheese is full of thickeners, preservatives and other hazards, then you will be completely calm about the quality of a product made by yourself. :)

Do not forbid your children to eat processed cheese - cook this delicacy for them yourself!

Cheese ... or not cheese? .. The whole bitter truth about fakes and deceit!

I think that it is not at all difficult to refuse many harmful store products in favor of similar homemade ones. Cheese is the same story.

Be sure to watch this show and write your opinion in the comments. I'm very interested, really.

For health, youth and beauty

Do not buy "fake cheese" in stores. Boil the cheese yourself a few times. You will feel the difference! Especially since it's really easy :)

Just practice more often and follow my advice:

1. If you do not want to eat eggs, you can try to do without them. The high quality of milk and cottage cheese is much more important.

2. The heavier the press, the harder the cheese will be; the longer the exposure time, the richer, sharper the taste.

3. Goat milk gives a delicate creamy taste.

4. You can add chopped mushrooms, paprika, cumin, dill, cilantro, nuts to the cheese mixture ...

5. The shelf life of such a product without preservatives, of course, is small - about a week. And it is better to store it not in a bag, but in paper or a cotton napkin.

Did you like these recipes?

Vivacity, health to you and your families!

Olga Decker.

P.S. Eat like a gourmet and at the same time become slimmer, lighter and more mobile!

P. P. S. Proper cheeses are rich in vitamins, trace elements, amino acids.

But even the best of them cannot give everything so that we look great and feel great. But a competent experienced expert can! :)

You can receive helpful tips and recipes for delicious, healthy meals for free. I look forward to seeing you on my Instagram page. Come, read, ask questions in the comments. I answer every day ;)

With your own hands, you can cook both soft and harder and even creamy cheeses that can perfectly fit into the recipes of your favorite dishes. Details on how to make cheese at home in the recipes below.

Adyghe cheese recipe at home

Many people like to cook soft Adyghe cheese with their own hands. The reason for this is not only the delicate taste of the finished product, but also the simplicity of the cooking technology.

Ingredients:

fat milk - 1.8 l;
curdled milk - 730 ml.

Cooking

The fat content of milk and its naturalness in this recipe are fundamental, since not every pasteurized store-bought milk will be able to give the right amount of raw materials.

After placing the milk in a thick-walled bowl over medium heat, wait for it to boil. Pour curdled milk into hot milk, add salt and wait until milk clots float to the surface - they are the basis of our Adyghe cheese. When clots form, remove the bowl of milk mixture from the heat and leave, covered, for a couple of minutes. Throw the clots on a sieve and put the press on top. Allow the rest of the whey to drain for 8-10 hours by placing the bowl of cheese in the refrigerator.

Remove the cheese from the mold and add about 3-4 tablespoons of salt to the whey. Store the cheese in the resulting solution.

Cheese recipe at home

At home, you can cook not only soft, but also hard cheeses, which will melt perfectly and blend perfectly with any additives (herbs, spices, garlic).

Ingredients:

milk - 975 ml;
cottage cheese - 840 g;
soda - 1 teaspoon;
eggs - 2 pcs.;
oil - 85 g.

Cooking

Before you make cheese from cottage cheese at home, put the cottage cheese in a saucepan and pour milk over it. Having placed the container over medium heat, wait until the whey begins to separate from the curd. Drain the mass, lightly press with a spatula to remove excess moisture and pour the cottage cheese again into the same saucepan on the fire. Add oil.

Whisk the remaining ingredients together and add to the curd. Turn heat down to low and cook hard cheese at home until completely melted and homogeneous. Cooking will take about 10 minutes, but you can adjust the final hardness of the product, I can withstand the mass on fire for longer.

Pour the mass into a mold and leave to harden in the cold.

How to make cheese at home from milk?

Ingredients:

milk - 1.9 l;
whipping cream - 235 ml;
lemon juice- 65 ml.

Cooking

Combine the first couple of fermented milk ingredients together, add a good pinch of salt and place over the fire. Wait until it begins to boil (do not boil!) and turn down the heat, pour in the lemon juice. After stirring the contents of the pan, remove it and leave it aside for 15 minutes. Drain the whey into a colander covered with gauze, and cover the milk clots that have lingered on the surface and leave it under pressure for about an hour. As a result, you will get a creamy soft cheese, very reminiscent of.

Cheese is a favorite product of many. Unfortunately, the quality of industrial cheeses in Russia leaves much to be desired. And today, few people know how high quality natural cheese should taste. Meanwhile, many varieties of cheese can be tried to cook on their own. If you want to know how to make homemade cheese from milk, the recipes that we provide on this page will help you fully enjoy the taste of natural cheese. And you can buy all the necessary ingredients for this in the store, including in special departments that sell spices and products for a healthy diet.

Homemade milk cheese - some cooking secrets

Before you start making homemade cheese, get acquainted with some of the intricacies of this process.

To make cheese, you need cottage cheese. If you buy it in a store, pay attention to the fact that it is cottage cheese, and not some kind of “curd product”. Otherwise, you will not achieve the desired result. And it is best to make cottage cheese from milk yourself or buy one that is sold in farm stores.

Milk is also different. The milk that is sold in cardboard boxes and subjected to enhanced pasteurization is of little use for making cheese. Best Option is homemade or farm milk. If you have no choice, then give preference to the milk that has the shortest shelf life and the highest fat content.

The taste of cheese largely depends on how much fat it contains. The fatter the product, the tastier and more tender it is.

If you are going to cook cheese, remember that for ripening, the mass of cheese must be from 500 g and above.

You can hardly make hard cheese at home. This requires a powerful press. Therefore, homemade milk cheese will be much softer than the cheese that is sold in the store.

The harder the cheese, the longer it takes to mature. The saturation of the taste depends entirely on the aging time.

To make homemade cheese from milk, you will need a special mold, which you can sometimes buy at a hardware store. But if there is no such form, it does not matter. It can be replaced with a deep fryer net or even a regular colander.

After making homemade cheese, you need to store it in the refrigerator, wrapping it with gauze, thin cotton cloth or putting it in a paper bag. Shelf life - no more than a week.

The whey that remains after making cheese is great for putting dough on it. Or you can knead the dough for pancakes or pancakes on it.

Homemade milk cheese - a low-calorie recipe

A great recipe for low calorie homemade cheese that is great for breakfast and is completely natural product. If desired, by adding various seasonings, such as garlic or herbs, you can independently vary the taste and even the color of the cheese.

You will need:

milk - 3 liters;
kefir - 1.5 l.

Take a colander and cover it with 4 layers of gauze. Pour milk into a saucepan, put on fire, heat until boiling, but do not boil. While stirring, carefully slowly pour in the kefir. When the whey separates from the cheese, quickly turn off the heat, salt to taste, fold into a prepared colander, wait for the whey to drain. Squeeze well, add ingredients as desired and mix. Tie up the gauze. Transfer to a suitable sized pot or bowl, mash thoroughly and set the press for several hours.

How to make homemade milk mascarpone

Very often in various recipes requires the presence of mascarpone cheese. It is almost impossible to buy it in stores today. But it's easy to do it yourself. You will need:

milk - 200 ml;
cream or sour cream 20% - 800 ml;
lemon juice - 2 teaspoons.

Pour milk into a saucepan, put sour cream or cream and mix well until completely homogeneous. Put on fire and heat until bubbles appear. Then add lemon juice. Stir again, reduce the heat and wait for the whey to separate. Do not boil, turn off the heat and leave on the stove for about 5 more minutes.

Place cheesecloth folded in three layers in a colander, discard the cheese and wait for the whey to drain. Squeeze after 1 hour. If the serum glass is not completely, wait some more time. To speed up the process, you can gently mix. Wring out, wrap in cheesecloth and transfer to a clean bowl with a lid or container. Store in refrigerator.

How to cook homemade cheese - feta cheese recipe

You will need:

milk - 1 l;
sour cream - 3 tablespoons;
lemon juice - 2 tablespoons;
salt - 1 teaspoon;
drinking or boiled water - 200 ml.

Pour milk into a saucepan and put on fire. Heat almost to a boil, then add sour cream. When the whey begins to separate, add the lemon juice and wait a couple more minutes until the cheese completely separates from the whey.

Cover the colander with gauze folded in three layers, put the cheese on it and wait until the whey has completely drained. Squeeze wrap the cheese in gauze and put under pressure for 1 hour.

Prepare a brine from water and salt. Remove the cheese from the press, cut into slices and transfer to the brine. Hold for about 40 minutes. Can be served on the table. You need to store homemade cheese in brine, in the refrigerator.

How to make homemade Adyghe cheese

You will need:

milk - 3 l;
kefir - 1 l;
salt - 2 teaspoons.

Pour kefir into a saucepan, put on a slow fire and heat until the curd separates. Strain, drain the whey into a clean saucepan, wring out, place the cottage cheese in the refrigerator. And leave the whey at room temperature for about two days - it should turn sour.

Pour milk into a saucepan. Put on the fire, bring to a boil, reduce the heat to a minimum and add the whey. Cook until the whey is completely separated, until the cheese floats to the surface. Cover a colander with gauze folded in 3-4 layers, put the cheese on it and wait for the whey to drain. Salt and mix well. Tie the cheese in cheesecloth and hang this knot over the sink until the whey drains completely.

Form the cheese, put it under the press for several hours. Then drain the liquid, and place the cheese wrapped in gauze under pressure in the refrigerator for another 4 hours.

How to cook homemade mozzarella

Another Italian cheese that can be prepared at home. You will need:

fat milk - 2 l;
water - 2 l;
lemon juice - 2 tablespoons;
salt - 2 tablespoons;
pepsin - ¼ teaspoon

Pepsin is a special rennet that can be bought at a pharmacy, online or in specialized stores. Dilute it in 100 ml of water.

Pour milk into a saucepan, put on fire, heat, but do not boil. Pour in lemon juice and pepsin diluted in water, mix and heat over low heat until whey separates. Drain the whey into a separate bowl.

Pour water into another pan, heat it almost to a boil, salt, dip the cheese mass in gauze into it, wait 3 minutes, then put the cheese on the board and knead well with your hands. You can do it right in the gauze. Wear thin rubber medical gloves to avoid burning your hands. Dip the cheese again in hot water, hold for 3 minutes and knead again. As a result, the cheese should become viscous, soft and pliable.

We spread it on cling film and roll it up with sausage. Wrap it in foil, take food twine and tie the cheese sausage in several places so that you get balls.

Separate the balls with a regular knife and unfold. Pour the brine that remained in the pan into a food container, put the cheese balls into it, close the lid and place it in the refrigerator for storage.

How to make homemade ricotta from milk

To make this Italian cheese you will need:

fat milk - 1 l;
cream - 400 ml;
sour cream - 200 ml.

Pour the milk into a saucepan, spread the sour cream, pour in the cream and mix everything well until completely homogeneous. Cover the pan with a lid and place in a warm place for several hours until the contents of the pot turn sour and turn into a thick curdled milk.

Put the pan on the stove, light the fire, make it minimal. Do not interfere, just wait until the curdled milk is heated to 70-80 degrees. Remove from fire. Cover and put in a warm place for 12 hours. During this time, the cheese should ripen and separate from the whey.

We cover the colander with gauze folded in 3-4 layers, carefully put the cheese on it and wait for the whey to drain. Then we tie it in a knot and hang it over the sink for about 6 more hours. When all the excess liquid has drained, the cheese can be unwrapped, put in a bowl and put in the refrigerator for storage.

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As you know, very tasty soft cheeses of Italian origin are prepared on sourdough, which contain Bulgarian sticks in their composition. At home, we will prepare such cheese using the Live Balance sourdough for yogurt, which has a suitable set of bacteria in its composition. Ingredients: milk - 5 l starter for yogurt "Live balance" - 1 g (1/3 of a bag) dry starter or 100 ml ready-made yogurt ferment - 0.3 g dry or 1/4 tsp...

Robiola is an Italian fresh cheese that has a delicate taste and rich aroma. It is not difficult to prepare such soft cheese at home, the options for its preparation are varied. We suggest making Robiola with fenugreek. Robiola cheese with fenugreek matures within 5-7 days and has a pleasant nutty flavor. Before use, fenugreek should be washed in clean water and dried. If desired, you can ignite in the oven at 160ºС, but make sure that the seeds do not change.

If you have goat milk available, then you should cook homemade goat cheese, which has a special spicy taste. There are many recipes for goat milk cheese, we offer you a recipe according to which it is not difficult to make such cheese. This cheese is called "Drunk Goat" and its peculiarity lies in the fact that in order to obtain the desired taste, it should be aged in wine. I must say that the cheese "Drunk Goat" can be prepared according to the same recipe from the box..

To prepare delicious quality cottage cheese at home, you will need a mesophilic sourdough starter. Such starter cultures will perfectly cope with this task. as BK-Uglich-#4, BK-Uglich-#4T, BK-Uglich-5A, BK-Uglich-#6, BK-Uglich-#7K, BK-Uglich-MST. Ingredients: milk - 10 l mesophilic starter - 0.05 g or working starter in the amount of 5% of the volume of milk. How to cook cottage cheese with Uglich sourdough: Heat milk to 62ºС and pasteurize at this temperature for 30 minutes.

Ibores is a Spanish semi-hard cheese traditionally made from goat's milk. Ibores cheese is distinguished by its dense structure and natural rind. Classic Iborges has a cylindrical shape. The recipe for Iborges goat cheese is quite simple, it is easy to prepare at home, you just need to follow the recipe exactly. Most often, this cheese is brewed using mesophilic cultures, but thermophiles give it a unique aftertaste, similar to notes of parmesan, so we will..

Beginning cheesemakers are always interested in trying their hand at making new cheeses at home. Therefore, today we will master the recipe for milk cheese, which can be cooked from any milk: sheep, cow, goat. Milk cheese is very tender and tasty, and it is very easy to cook it. Ingredients: milk - 4.5 l mesophilic sourdough (lactose, lactococcus lactis, lactococcus cremoris, lactococcus diacetylactis, leuconostoc mesent..

Classic Mozzarella is made from buffalo milk, but in the absence of such, we will master the recipe for this cheese from the milk that is available, for example, cow or goat. Mozzarella at home is no worse than store-bought, but its composition is much better. After all, you will be sure that your mozzarella is made from natural ingredients. Ingredients: milk - 5 l rennet - 0.3 g mesophilic-thermophilic starter..

Tzfatit is a pickled soft cheese, which was first produced in Israel, in the city of Tzfat of the same name. Cheese Tzfatit has a low fat content, has an elastic texture. To taste, this cheese resembles unsalted cheese. The recipe for Tzfatit cheese is quite simple, so any novice cheese maker can handle it. Ingredients: milk - 5 l mesophilic sourdough - 0.15 g rennet - 0.3 g calcium chloride - 0.5 g How to make Tzfatit cheese at home..

If you often cook cheese at home, then you probably have a large number of whey, from which you can make not only ricotta, but also real cheese. Siegerkeise cheese is a semi-soft cheese made from whey with the addition of milk and then aged in wine. The classic Siegerkeise is made with goat's whey, but you can also make it with cow's. The cheese will turn out just as tasty and delicious. Ingredients: whey - 8 l milk..