How to make homemade cottage cheese recipe. homemade cheese

To prepare processed cheese from cottage cheese at home, you need, firstly, a clear and understandable recipe with a photo, and secondly, a certain skill. I will try to describe the process in the smallest nuances, namely their correct implementation is the key to success. I must admit right away that I did not cope with the task the first time. Although I already had some experience in home cheese making. Once I already tried to cook cheese on my own, it was hard cheese and the only thing I remember was that it was prepared from cottage cheese and milk, it turned out tasty, but very little. 🙂 Therefore, it seemed to me that it would be quite easy to cook melted cheese at home. I found a recipe where everything, it seems, is simply and clearly painted, I tried to cook it, but it wasn’t there. It turned out that there are not so few nuances in this simple matter. After 3 unsuccessful attempts, I finally got a delicious homemade processed cheese. I will talk about all my mistakes and failures below. I hope my story will help you avoid trouble and you will definitely succeed the first time. I want to warn you right away that the main thing in making processed cheese from cottage cheese is the quality of the original product. If you come across cottage cheese with additives or made in violation of technology, cheese will not work from it. Therefore, I advise you to take cottage cheese for the first time in the market, from a trusted seller (there is usually a queue of at least several buyers for such).

• cottage cheese - 2 packs (450-500 g),
• large egg - 1 pc.,
• butter - 100 g,
• salt - to taste,
• soda - 1 tsp,
• dried herbs, seasonings and spices - to taste.

How to cook cream cheese from cottage cheese at home (recipe with photo)

The mixture for cooking cheese is prepared very quickly, therefore, first we put a saucepan filled with water by about 2/3 on the stove. Plus, you will additionally need a container of a smaller diameter than this saucepan, which can be used for a water bath. I have a regular plastic container for the microwave. I put cottage cheese in it.

To the cottage cheese, add the butter, chopped into cubes. If the oil is completely ice cold, you can slightly melt it.

Now we arm ourselves with a blender and turn the coarse curd mass into the most homogeneous one. In the future, this will help get rid of harmful grains that do not want to melt to the end. If you don't have a blender, no problem! A regular fork will work fine too. Mash the mass with it as finely and evenly as you can.

As soon as the water in a large saucepan boils, reduce the heating of the burner to medium and put the curd mass in a water bath. It is important that at the same time the container with the cheese blank does not touch the bottom of the pot with water.

After literally 2-3 minutes, you will notice that the curd mass slowly begins to melt and becomes viscous, like melted hard cheese.

We begin to stir the mass intensively until the curd grains are completely dissolved. As soon as they are all melted, remove the cheese from the water bath, add salt and herbs / seasonings to it to taste. In general, any fillers to taste can be used as additives to processed cheese. I added some paprika and a mixture of Italian herbs. A very tasty cheese is obtained by adding garlic and fresh herbs or finely chopped mushrooms. It turns out original and no less tasty with a sweet filler: jam, honey, jam, etc. Children especially like this option.

Once again, intensively knead the cheese mass and pour it into prepared containers. After a couple of hours, the processed cheese will cool down and can be used. Homemade processed cheese is stored in the refrigerator for up to 7 days. It can be spread on bread, added to pasta (when hot, it melts like regular cheese), make snack rolls, etc.

Since I didn’t get the processed cheese the first time, I’ll tell you a little about what difficulties may arise in the process of its preparation.

What to do if the cottage cheese does not melt?

There are two options here.

1) If the cottage cheese has melted, but not completely, and massive and noticeable grains remain, you can try to add literally a pinch of soda. This will help melt them. If the grains are small, you can not add soda - they will disperse themselves when they stand to cool.

2) And the option when the cottage cheese does not want to melt at all. This, unfortunately, also happens. It's all about curd. It can be of any fat content, the main thing is that it be natural, not frozen and not overcooked. Properly selected cottage cheese begins to melt almost immediately. If after 5-15 minutes you have not noticed any changes in the curd mass, do not suffer and do not hope that a little more and the process will go on. Won't go! Believe the person who has repeatedly killed 2 hours for useless waiting and stirring the curd mass in the hope that it is about to turn into cheese. It is better to remove it from the fire and attach it somewhere in cheesecakes or cheesecakes, for example.

Another point: if almost all of the cottage cheese has melted, and small grains do not give up even after an additional portion of soda, remove it from the stove. If you overexpose it longer than necessary, the reverse process will begin - i.e. the cheese mass will begin to turn into coarse again. In this case, the product will also be damaged.

Cheese- a dairy product, characterized by a high content of milk fat, proteins and minerals. It is a milk concentrate, and the content of calcium and phosphorus in it is in a perfectly balanced ratio. Cheese is rich in vitamins A, D, E, B1, B2, B12, PP, C. Our body absorbs 98-99% of the nutrients contained in cheese. Let's open a few secrets on how to make cheese at home.

Homemade cottage cheese

This cheese tastes like melted cream cheese. To make cheese from cottage cheese, we need:

• 1 kg of cottage cheese;
• 1 liter of milk;
• 1 egg;
• 2 egg yolks;
• 120 g butter
• 2 tsp soda;
• 1 pinch of salt.

Take a large saucepan, pour milk, put it on the fire and bring to a boil. Add cottage cheese to boiled milk and cook, stirring, for 5 minutes over low heat until the whey separates.

Lay clean gauze in two layers, soak well in water and cover with a colander. Pour the resulting curd mass there. After the glass of the serum, tightly tie the gauze and hang it over the sink so that the remnants flow down.

Mix the softened butter with the yolks. Add salt and soda and mix well.

Mix the dried curd mass with whipped butter and yolks. You can add spices to taste.

Let's make a water bath. Pour water into a large saucepan and bring to a boil. Let's put a smaller pan with the resulting mass. Cook for about 10 minutes, stirring occasionally, until the homemade cheese becomes viscous and begins to melt.

Then transfer to a colander or mold greased with butter. Press down on top and put in the fridge. After 2-3 hours, remove the homemade cheese from the mold, cut and serve.

boiled cheese

It turns out very tasty cream cheese with spicy.

To make cheese for 1 kg of cottage cheese we need:

• 75 g butter;
• 200 g cream or homemade sour cream;
• 1 egg;
• salt, cumin to taste.

Leave the cottage cheese in a closed saucepan in a warm place. After 3-4 days, it will be covered with mold, giving it a characteristic aftertaste.

Grind cottage cheese with mold with a meat grinder, mix with cream, salt and caraway seeds. Melt the butter in a saucepan, add the curd mass. Cook, stirring, until a homogeneous melted mass is obtained.

Add the beaten egg at the end of cooking, stir well and heat, not bringing to a boil.

Transfer to a mold greased with butter, press down with a press and put in the refrigerator. Like homemade cheese, boiled cheese will be ready in a few hours.

The hardness of the cheese depends on the time spent under pressure. Excess liquid must be drained as it forms.

Sulguni cheese

Snow-white suluguni is made from buffalo milk. You can also make cheese from full-fat cow's milk, then it will turn out with a yellowish tint.

To make Suluguni cheese weighing 1 kg, we need:

• 10.2 liters of milk;
• 1 g of pepsin for sourdough (sold in a pharmacy or on the market);
• 1 dessert spoon of wine vinegar.

For making sourdough take 200 ml of milk at room temperature, add wine vinegar and dilute pepsin in the resulting liquid.

Strain 10 liters of milk through gauze or a fine sieve and heat it in an aluminum pan (or cauldron) to a temperature of 30 degrees. Add sourdough and leave for 30 minutes in a warm place.

Then we put the pan with milk on a slow fire and collect the curdled mass with clean hands against the wall of the vessel. It usually takes 5 minutes for all the cheese to curdle.

To make the cheese young we take out the lumps in a prepared colander with gauze. As in the recipe for homemade cottage cheese cheese, we squeeze out the whey. The resulting homemade cheese is already ready to eat.

If you crumble the cheese and leave it warm, you get delicious stretchy filling for khachapuri, cheese puffs or any other baked goods.

To make suluguni cheese, leave the resulting young cheese to ferment in unsalted whey for several hours in warmth. Then check for readiness: dip a thin piece of cheese into hot water, hold for 1-2 minutes. If the strip of cheese stretches slightly, then it is ready for further processing. Cheese should not tear.

Cut the prepared cheese into strips 2 cm thick. Dip the cheese into hot water (80-90 degrees). On low heat, stirring in one direction with a wooden spatula, melt the suluguni cheese. When it melts completely, we take out the mass, glue it into a lump and give it the shape of a head. Suluguni is ready to use.

For storage, lightly sprinkle the cheese with salt and stack on top of each other.

Suluguni cheese can be fried in a pan in breadcrumbs and an egg, added to hot cereals or made sandwiches for breakfast.

Enjoy your meal!

http://strana-sovetov.com/recipes/salads/4348-how-to-make-cheese.html

Making cheese at home from milk and cottage cheese

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. The recipe for making homemade cheese can be changed, when cooking cheese, add cumin seeds, dried aromatic herbs (for example, Provence or Italian), sun-dried tomatoes, dried bell peppers (paprika) or just chopped dill, parsley and cilantro.

For the recipe for homemade cottage cheese cheese, we need

• Cottage cheese - 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

PREPARING HOMEMADE CHEESE FROM MILK AND COTTAGE CHEESE

1. 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.

2. Then you need to separate the whey from the resulting cheese mass, I usually throw it on gauze, 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.

3. Making cheese at home requires constant monitoring, so you can’t move away from it, as the cheese may burn during cooking. Stirring constantly, cook the cheese over medium heat, the curd mass will begin to melt and stretch, it takes about 5-7 minutes to boil the homemade cheese. 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.

4. Then pour the hot homemade cheese 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.

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

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 turned out delicious too, 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.

1. The remaining whey from making homemade cheese from milk and cottage cheese can be used when baking pancakes or put yeast dough on it for bread or buns, or cook okroshka on whey in the summer.
2. 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.

Sincerely, Valentina Gorbacheva

HOMEMADE CHEESE ON KEFIR (recipe)

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Valentina, thank you for sharing the recipe for making cheese at home and giving detailed advice on how to make homemade hard cheese from milk and cottage cheese.

In conclusion of this cheese topic, I want to watch with you a video recipe from Olga Bazhenova on how to cook delicious processed cheese at home, so

Video homemade cream cheese recipe

Goat milk cheese

Products that can be made at home include homemade cheese. Homemade cheese will delight you with a great fresh taste, and will compare favorably with the cheese we are used to. So be sure to cook this dairy treat.

Homemade cheese - features

To begin with, a few features of the preparation of this product.

In general, the taste of cheese is a purely individual matter. Someone likes soft cheese, which has a delicate taste and texture of dense cottage cheese with a milky flavor, someone, on the contrary, likes hard spicy cheese.

Here are some homemade cheese recipes.

homemade cheese melted (recipe)

To make homemade cheese you will need

Homemade melted cheese recipe

1. Pour the milk into an aluminum pan and add the cottage cheese. Mix well.
2. Place the saucepan over medium heat and, without bringing to a boil and stirring constantly, separate the whey from the curd.
3. Prepare a bowl, cover it with gauze, on which put the cooked mass.
4. Tie the gauze tightly enough and hang it up so that the whey is completely separated. The cottage cheese should turn out to be as dry as possible, for this you can use a press.
5. If you use homemade cottage cheese from village milk to make cheese, then such preparatory procedures that ennoble the taste of cottage cheese are not necessary.
6. Rub cottage cheese with eggs, sugar, salt, soda and spices. Take an aluminum saucepan, melt the butter and put the curd mixture into it.
7. Put the saucepan over medium heat and, stirring constantly, melt the mass so that it becomes homogeneous. Attention, the mass should not boil!
8. Pour the mass into the mold and cool.

This homemade cheese can be eaten immediately. It is suitable for those who are on a diet, because. contains few calories. If desired, you can add sour cream to it. Chilled cheese has the best taste. Remember that you need to store it for no more than one week in the refrigerator.

Homemade cheese (recipe)

For cooking you will need

• 1 kg cottage cheese
• 1 liter of milk
• 2 yolks or 1 egg
• 100-150 g butter
• 2-3 tsp soda
• 1 incomplete tsp salt

homemade cheese recipe

Enjoy your meal!

Homemade cheese.

First way

Homemade cheese is best prepared from freshly boiled cottage cheese in the usual way.

Folded freshly boiled cottage cheese is passed with salt twice through a meat grinder and left for 5 days in a dry room. The yellowed cottage cheese is mixed again, transferred to a greased pan and boiled over low heat, stirring until a homogeneous liquid mass is formed. The resulting mass is poured into small saucepans. After it hardens and hardens, the cheese is ready to eat.

Homemade cheese. Second way

To prepare 1 kg of cheese, take 1.2 kg of fat-free cottage cheese, 2.5 tablespoons of butter or ghee, 2 teaspoons of baking soda and 3 teaspoons of fine salt. The thrown cottage cheese is passed through a meat grinder or rubbed through a sieve. All prepared cottage cheese is laid in the dishes. Half of the required amount of soda is evenly scattered over the surface of the curd, and then they begin to slowly heat up, continuously stirring with a wooden spatula. If whey appears on the surface of the curd and near the walls of the dishes during heating, the dishes are covered with a lid and removed from heat for 10-15 minutes, after which the settled whey is removed. If the whey cannot be separated, then the rest of the soda is added to the curd and the mixture continues to be heated. After the cheese mass has melted and thickened somewhat, melted butter is added. Table salt, and if desired, cumin, anise, dill, put 15-20 minutes before the end of cooking. The finished cheese mass should be a stretching homogeneous mass. After cooking, the cheese mass is immediately poured into a dish greased with oil and taken out to a cold room. Before removing the chilled cheese from the dishes, the latter is immersed for a few seconds in hot water.

Making cheese from fat-free cottage cheese at home is very simple. I make low-fat cheese all the time.

To prepare homemade cheese, you need only 30-40 minutes of time and products:

fat-free cottage cheese - 1 kg
milk (0%) - 1 cup
egg - 1 pc
salt - 2/3 teaspoon
soda - 0.5 teaspoon
butter - just a little, just for lubrication
olive oil - 1 teaspoon (optional)

The method of making homemade cheese is simple:

1) Put the cottage cheese in a saucepan with a thick bottom and pour in the milk.

Not every cottage cheese produces high-quality homemade cheese. Having tried several types of cottage cheese, I settled on fat-free Lithuanian cottage cheese (0%). You can take other fat-free cottage cheese grains, for example, loose - it is much cheaper. But for the first time, I still advise you to take low-fat Lithuanian cottage cheese - homemade cheese turns out to be hard and tasty from it.
I take 3 packs of cottage cheese 300 grams each. This cottage cheese has a heterogeneous structure. You should not take soft cottage cheese. It makes a paste-like mass, and not hard homemade cheese. The taste of homemade cheese depends on the cottage cheese from which it is made.

2) Put the pan with cottage cheese and milk on a small fire.
Stir occasionally. You will see how the cottage cheese dissolves in milk.

After 10-15 minutes, there will be one liquid and a few grains of cottage cheese in the pan. After boiling, cook for 8-10 minutes.

3) Throw the hot mass into a colander.

4) In a saucepan in which the cottage cheese was boiled, put butter, curdled cottage cheese, salt, soda and beat in an egg. Mix. Put the pan on a small fire and cook for 8-10 minutes, stirring constantly. When the mass becomes viscous, like plasticine, the homemade cheese is ready.

5) In advance, grease a deep mold for homemade cheese with olive oil. Quickly pour hot homemade cheese into a mold. Homemade cheese quickly cools and hardens, taking the desired shape. Very tasty and hot homemade cheese.

6) The fat content of the cheese is not more than 5%.

You can show imagination: divide the hot mass into two parts. Make one part like regular cheese, and add finely chopped greens to the second part of the mass.

You can drink coffee with homemade cheese (instead of cookies), you can make a sandwich from a lettuce leaf and a piece of cheese, you can make a roll by wrapping a piece of homemade cheese in Beijing cabbage, you can put it in a salad.

And your homemade cheese will always have a new taste.

Enjoy your meal!

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How to cook cheese at home - TOP-8 recipes with photos from the magazine site

Cheese is a unique dairy product. It is rich in vitamins - A, B1, B2, B12, C, D, E, PP, and the ratio of phosphorus and calcium in it is perfectly balanced. It is also very valuable that the nutrients contained in cheese are absorbed by the human body by 98-99%.

People have been making cheese since time immemorial. It was invented, most likely by accident, in the 8th millennium BC, during the period when sheep began to be domesticated: milk, stored in the stomachs of these animals, turned into curd and whey thanks to rennet.

Today, store shelves abound with different types of cheeses. Soft and hard, creamy and melted, smoked and moldy... However, many cheeses contain flavors, thickeners, preservatives, and therefore resemble a natural product very remotely.

Fortunately, there is a way out of this situation: you can learn how to cook cheese at home, tasty and healthy, without production additives harmful to health. We invite you to try your hand at making homemade cheese. We will reveal to you a few secrets on how to make it delicious and share the most delicious homemade cheese recipes.

How to make homemade cheese

Recipe 1.

You will need: 1 kg of cottage cheese, 1 egg or 2 yolks, 1 liter of milk, 120 g of butter, 2-3 teaspoons of soda, 1 coffee spoon of salt and spices (dill or cumin seeds) if desired.

Bring milk to a boil in a large saucepan. Put the cottage cheese into the milk and cook, stirring constantly, for about 4 minutes over low heat - until the whey separates. Then take clean gauze, soak it in water, fold it in two layers and cover the colander; pour the hot curd mass into it. When the serum has drained well, tie the gauze tightly and hang it over the sink. Whisk the softened butter, salt, baking soda, and egg (or egg yolks) in a separate bowl while excess liquid drains. When the whey is completely drained, transfer the cottage cheese to a clean bowl, combine with the yolks and butter, and mix well. If desired, add dill, cumin seeds or other aromatic herbs to the cheese to taste. Boil in a large saucepan a large number of water. Place another smaller dish on top, and put the prepared curd mass into it. Boil in a water bath for about 9 minutes, stirring constantly. When the curd mass begins to melt and becomes viscous, transfer it to a mold greased with butter, press down on top with a light press and let stand in the refrigerator for 2-3 hours. Remove the finished cheese from the mold and serve on the table, cut into pieces.

Recipe 2.

You will need: 1 kg of homemade non-grained cottage cheese with a fat content of at least 9%, 100 g of butter with a fat content of at least 82%, 3 eggs, 1 liter of milk with a fat content of 3.2%, 1 teaspoon of soda and salt.

Boil the milk, add cottage cheese and boil for about 30 minutes after boiling, stirring constantly. Place a colander in another saucepan, lay gauze folded in 2-3 layers on it and lay out the prepared cottage cheese. After the whey drains (by the way, very tasty pancakes are obtained from it), put the cheese mass in another, clean dish, add well-beaten eggs, softened butter, salt and soda in it. Combine all the ingredients well, boil on a fire slightly above average for about 10 minutes, stirring constantly, and put the curd mass in a deep bowl greased with butter, gently level with a spoon, and when the cheese has cooled, put it in the refrigerator for 2-3 hours. Remove the finished Adyghe cheese from the bowl by turning it over. Serve cut into nice slices.

Recipe 3.

You will need: 1 liter of milk, 1 tablespoon of coarse salt, 3 eggs, 200 ml of sour cream, spices to taste.

Add salt to milk, mix, boil. Combine sour cream well with eggs and pour in a thin stream into hot milk. Cook over low heat, stirring occasionally, 3-4 minutes. Immediately after large flakes form, you can add your favorite spices, herbs that you like, or garlic to the curd mass. This is a simple and at the same time win-win, wonderful recipe for homemade suluguni. To taste, the finished cheese resembles tender cheese. You can also make it with cilantro, dill, paprika, olives, sun-dried tomatoes, walnuts - whatever additions you like. After cooking, strain the cheese through a fine sieve (or gauze folded in 2-3 layers), put it in a bowl and put it in the refrigerator for a couple of hours.

Recipe 4.

You will need (for 1 kg of the finished product): 1 dessert spoon of natural wine vinegar, 10 liters of milk + 200 ml of milk for sourdough, 1 g of pepsin for sourdough (you can buy it on the market or in a pharmacy).

For the sourdough starter, in a separate bowl, combine 200 ml of milk at room temperature with wine vinegar. Dilute the pepsin in the resulting mixture. Strain 10 liters of milk through a fine sieve (or gauze), heat to a temperature of 30 degrees in a cauldron (or aluminum pan), pour in the leaven and let stand for half an hour in a warm place. Then put the dishes with milk on a slow fire. Collect the mass that folds with clean hands against the walls of the pan. The cheese curdles in about 5 minutes. If you take the lumps out of the pan, put them on a prepared colander with gauze and squeeze out the whey, you get a young homemade cheese; it's already ready to use. And for the classic suluguni, it must be left to ferment in unsalted whey in a warm place for a couple of hours. To check if the cheese is done, cut off a thin piece and dip in hot water for 1-2 minutes. If the cheese is slightly stretched, you can proceed to its further processing. The main thing is that it does not break. Divide the prepared cheese into strips about 2 cm thick and dip into hot water (about 85º). Melt it over low heat, stirring with a wooden spatula in one direction. When the mass has completely melted, remove it from the pan, glue it into a lump, giving the cheese the shape of a head. The classic suluguni is ready!

Recipe 5.

You will need: 200 ml of heavy cream, 800 ml of 20% fat sour cream, 2 teaspoons of lemon juice.

Cream (you can take full-fat milk instead) mix well with sour cream and heat to 75º over low heat with continuous stirring (but do not overheat, in no case let the mass boil!). Pour the lemon juice into the hot cream and stir until the liquid curdles. After that, immediately turn off the heat and let the cheese mass cool. Moisten gauze folded in several layers in water, put in a colander, transfer the cheese mass and leave for at least an hour - the excess liquid should drain completely. After that, the cheese can be pressed, and the better it is pressed, the denser, more beautiful and tastier it will turn out. Store homemade mascarpone in the refrigerator.

Recipe 6.

You will need: 5-6 liters of goat's milk, 2 eggs, 1 tablespoon of soda, 100 g of butter, salt and spices to taste.

To prepare cottage cheese from goat's milk, pour it into a large container, preferably glass, and put 1 tablespoon of kefir, sour cream or a crust of black bread there. Milk will turn sour in a couple of days. When this happens, heat it in a water bath right in the jar. There is one secret: the slower the sour milk is heated, the softer and more tender the cottage cheese will turn out. When the whey separates, fold the cottage cheese into a colander lined with gauze folded in 4 layers. After the liquid has drained, tie the corners of the gauze and hang the "pouch" over a container. Leave overnight. The next morning, melt the butter in a saucepan, beat in the eggs, salt, add soda and spices. Combine all the ingredients well, add cottage cheese, put the pan in a water bath and heat over very low heat with continuous stirring. The cheese is ready when the curd starts to melt and becomes viscous. For complete readiness, while the cheese is liquid, pour it into a mold greased with sunflower oil and put it in the refrigerator.

Recipe 7.

You will need: 1 teaspoon of soda, 400 g of homemade cottage cheese, 1 egg, 50 g of butter, salt and spices to taste.

Cottage cheese to make it more tender, pass through a meat grinder or grind through a sieve. Then add butter, egg, salt and soda. Put the cauldron with this mixture on a quiet fire and knead with a spoon until smooth. Optionally, add spices - garlic, basil, dill, parsley, and if you want the processed cheese to acquire a beautiful yellowish tint, add turmeric. Stir the curd mixture continuously - until it melts (bubbles should appear). The main thing is not to overexpose it on fire, otherwise you will get not melted cheese in consistency, but something similar to cheese. Pour the resulting mass into a bowl, and when it cools down, the melted cheese is ready. Garnish with fresh herbs when serving.

Recipe 8.

You will need: 2 liters of kefir, 50 g of butter, 1 egg, 0.5 teaspoon of soda, 1 teaspoon of salt, 0.5 coffee spoon of paprika.

Build a water bath: put a cauldron with a small amount of water on the fire, and put a smaller pot or bowl of kefir on top, so that it does not touch the water. Keep the kefir in the steam bath until it turns into curd: when the whey separates, the kefir will begin to thicken. The main thing is not to overdo it, make sure that it does not boil. As soon as the kefir becomes dense, discard it on a colander lined with three-layer gauze, squeeze out the excess liquid and leave it in the “bag” for at least a quarter of an hour so that it is completely glass. After that, transfer the cottage cheese to the bowl in which the kefir was “steamed”, add salt, soda, paprika, butter and an egg. Mix everything well with a fork and put it back in a water bath. The melting process will start in about 3 minutes; once this happens, start stirring the mixture with a wooden spatula. Stir continuously until a yellowish mass without lumps is obtained; this will take about 10-15 minutes. Lubricate the cheese mold (it is better to take a bamboo bowl or a plastic container), grease it with butter in advance, put the finished cheese mass in it in a dense layer and refrigerate for 1-2 hours. If desired, you can add your favorite spices, nuts, fragrant herbs to the cheese.

As you can see, making cheese at home is very simple. The main thing is that all products are fresh and of high quality. Good luck with this exciting endeavor! And delicious homemade cheese!

Many people think that it is impossible to make cheese on their own, so they buy various cheeses like Hochland or Almette from store shelves. Needless to say, these cheeses are full of various preservatives, and they cost quite a lot of money.

An excellent alternative to such products, of course, will be the preparation of cheese from natural ingredients - milk and cottage cheese.

In this article, you can see the recipes for the most purchased curd cheeses, which, in addition to having an excellent taste, will also be highly natural.

In the conditions of modern life, this in many ways becomes the biggest plus, because such products are very difficult to find.

Classic curd cheese

This recipe has indeed already become a traditional option for making cottage cheese cheese at home.

We owe its appearance to the total shortage that lasted for a long time in the USSR, and the current sanctions, which primarily deprived Russian counters of high-quality cheese, only reinforced the interest in reviving the recipe.

Such a recipe is the manufacture of homemade cheese, which contains the maximum amount of natural ingredients. With all this, it is quite simple to make.

• 1 kg of whole cottage cheese;
• 2 chicken eggs;
• 100 gr. drain. oils;
• 1 teaspoon a spoonful of rock salt;
• 1 teaspoon a spoonful of baking soda.

Cooking time: approximately 4 hours.

Number of calories: 140 kk per 100 g of product.

1. Take rustic cottage cheese and dump it into a saucepan with a fairly thick bottom, sprinkle it with soda. It is required to mix it well with the help of hands until large lumps are gone. Leave the mixture for 3 hours at room temperature;
2. Carefully look at the color of the cottage cheese, it should be slightly yellowish. If the mass has acquired a suitable color, then you can proceed to the immediate continuation. The next ingredients are eggs, melted butter. Season with salt and mix thoroughly until the ingredients are completely combined;
3. Prepare a water bath, on it the cottage cheese should be for about 25 minutes, stirring constantly until the mass melts and becomes liquid and homogeneous. After that, remove the pan from the stove;
4. The resulting cheese mass should be put in a bowl, then crushed with a fork. Wait until the mixture has cooled down, then refrigerate. Store for approximately 2 weeks in a container that has access to air.

Product made from homemade cottage cheese and milk

• 1 kg of fatty cottage cheese;
• 1 liter of whole milk;
• 1 teaspoon a spoonful of sea salt;
• 1 egg;
• 1 teaspoon a spoonful of baking soda;
• 100 gr. drain. oils.

Preparation time: 45 minutes + 1 day in the refrigerator.

Number of calories: 145 Kk per 100 g of product.

1. Take a large saucepan or cauldron, into which all the available milk should be poured. Boil it over medium heat;
2. At this time, the cottage cheese should be rubbed through a sieve so that it gets a uniform structure. For the same purpose, you can use a meat grinder or just knead with a fork;
3. Transfer the grated cottage cheese to boiled milk, after which you should reduce the heat to a minimum. The mixture should be boiled for about 15 minutes, stirring constantly;
4. The prepared mixture will be whey with small lumps of cottage cheese. Next, you should prepare the gauze, you need to fold it in half, and pour the serum on it. Wait until the liquid has completely drained. All this will take only 5 minutes;
5. Melt the butter in a frying pan, then pour out the curd mixture, egg, salt and soda. Everything should be cooked over low heat, stirring constantly until the mixture becomes homogeneous. Wait until the mass is ready, while it will acquire plasticity;
6. Transfer the curd cheese to a bowl, after which you should send it to the refrigerator. The result is a little more than half a kilogram of curd cheese.

Processed cottage cheese cheese

A very simple and quick recipe for making cream cheese from cottage cheese at home, it will almost instantly provide you with a delicious product that will be a great addition even to the festive table.

• 400 gr of rustic cottage cheese;
• 1 egg;
• 100 gr plums. oils;
• ½ tsp. spoons of salt;
• ½ tsp. spoons of soda.

Cooking time: about 15-20 minutes.

Number of calories: 144 kk per 100 g of product.

1. Melt the butter first in any way. At the same time, soda should be added to the pan with cottage cheese, after which the mixture should be kneaded with hands;
2. Take a blender, put the curd mixture in it. Whisk the egg in a separate bowl and then pour into a blender bowl. Oil should also be added there;
3. Now, using a blender, grind the curd mass; it is also possible to use a sieve. The cottage cheese should become a very soft homogeneous mass, it is because of this that it will get a delicate taste;
4. Place a glass bowl in a water bath, place cottage cheese in it. Stir constantly with a wooden spatula until the melted cheese has a suitable consistency in about 10 minutes;
5. After the cheese mass is cooked, you should salt it and remove it from the steam. If desired, a little spice should be added to the mixture or seasoned with herbs for taste;
6. The resulting cheese should be slightly liquid, but viscous. Pour it into a mold and leave to cool. It should be stored no more than a week, then the cheese will become a little fresh.

Making Adyghe cheese

• 1 liter of fat milk;
• 1 kg of village cottage cheese;
• 100 gr plums. oils;
• 3 eggs;
• 2 teaspoons spoons of salt.

Cooking time: about 9 hours.

Servings: 150 Kk per 100 g of product.

1. Take a large saucepan with a thick bottom, pour milk into it, and then bring it to a boil over a fairly high heat. Add cottage cheese to milk, after which you should practically remove the fire and continue cooking, constantly stirring, for about 40 minutes;
2. When the whey with the curd mass is ready, you should take a colander and put a double layer of gauze into it. Pour the mixture onto it and wait until all excess liquid is gone;
3. Take a new pan, put cottage cheese in it and add pre-beaten eggs, melted butter and salt to it. Cook for about 10 more minutes. At this stage, the cheese can be considered ready, it remains to transfer it to a bowl and leave it overnight in the refrigerator. In the morning you can treat yourself to a piece of fresh Adyghe cottage cheese.

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Homemade Italian ricotta

At the moment, it is ricotta that is considered the most delicious of the known curd cheeses. It can be perfect not only for breakfast, but will also become the basis for many interesting recipes.

• 2 liters of fat milk;
• 1 teaspoon a spoonful of white sugar;
• 100 ml lemon juice;
• ½ tsp. spoons of salt.

Production time: half an hour + a couple of hours for cooling.

Number of calories: 60 kk per 100 g of product.

1. Milk should be poured into a fairly large saucepan with a thick bottom. Put it on medium heat, then add sugar and salt. Milk should be heated, while not allowing to bring it to a boil. This is the main condition in the preparation of homemade ricotta. If the milk boils, further actions no longer make any sense;
2. At the moment when it seems that the milk begins to boil, you should immediately remove the pan from the heat and pour in the lemon juice. It is he who will push the fermentation reaction in milk, after which cottage cheese will begin to form. Leave the mixture to cool;
3. Place cheesecloth in two layers in a large colander, then place it over a large bowl. Pour the fermented milk into a colander, after which the gauze should be tied around the edges and hung so that the liquid drains freely. The amount of time that the ricotta will drain depends on what consistency you want to get the cheese. However, keeping it for more than 7 minutes is not recommended, then it will become quite dry.

If you can’t buy natural village cottage cheese, then it’s better to try to cook it at home instead of the store. So, you will be more confident in its quality, and it is also better suited for making homemade cheese.

Controlling the hardness of cheese is easy enough with butter. The less you put it in, the firmer it will be and vice versa. But you should not still increase the amount of oil consumed by more than half.

Making cheese using cottage cheese is most suitable for beginner cheese makers, because it saves quite a lot of time.

Adding various additives to the cheese, such as cumin, paprika, and other spices, will add some color to homemade cheese, as well as help you play with taste sensations.

I am glad to welcome you, dear friends and girlfriends of ours! I have no doubt that since the last issue of our blog you have missed me and got really hungry, and today you wandered here in the hope of getting a new recipe - healthy, simple and deliciously delicious! I won’t languish for a long time, you still have to run to the grocery store, because you won’t be able to make curd cheese at home from improvised ingredients. Only the freshest cottage cheese can turn into a lush, tender mass that will delight both your figure and hungry households!

"Hochland" with fragrant herbs

After I was the only active destroyer of syrniki at home, I had to turn over a lot of information on the Internet, trying to find a recipe that would satisfy the tastes of my family, because I didn’t want to give up the most useful fermented milk product, and pancakes with curd filling are my sore subject (or hands too clumsy, or they do not grow from there). Until recently, I was sure that the numerous sandwich cheeses on store shelves are an expensive exotic delicacy from France or Germany, and quite by accident I discovered that you can cook something similar on your own, and very simply! Believe it or not, I got it right the first time!

Ingredients:

• 220 gr. fresh homemade cottage cheese;
• 3 garlic cloves;
• 95 ml of fat thick sour cream;
• a small bunch of dill, cilantro, parsley;
• 12-14 gr. salt (salty lovers can use a little more).

Cooking:

1. Armed with a blender, turn the garlic and herbs into a fragrant emerald mass. You can first chop the ingredients with a knife, then the process will be simplified, the fragrant leaves will become a homogeneous paste in a few seconds. If you like greens in small pieces, then do not use a blender, a sharp knife is enough.
2. Cottage cheese also grind with a blender, just mix it with sour cream and salt. There should be no lumps, only a homogeneous thick paste!
3. Combine the green and snow-white masses, mix gently with a spatula and refrigerate. You can cook sandwiches in an hour and a half, when the curd mixture hardens a little.

The delicacy is stored for quite a long time (I guess, because we eat it much faster than the cheese goes bad), but be sure to cover it with a lid, otherwise the amazing aroma will fill the entire refrigerator, and the curd yummy will be much less fragrant.

After watching the video, you will learn how to make homemade cream cheese (cream cheese):

"Almette": creamy curd delicacy

Ingredients:

• 115 gr. village cottage cheese;
• garlic cloves and salt (to your taste);
• 65-75 ml of yogurt without additives or butter;
• greens, sausage, cucumbers.

Cooking:

1. Turn the cottage cheese into a tender lush mass without lumps with a blender, put butter or yogurt a few minutes before the end of the process.
2. Add crushed garlic cloves, herbs, salt to the creamy curd.

If you add your favorite fillers (spicy cucumbers, smoked meats), you will get the best pasta for morning toasts. I made it with greens and sausage, it turned out very tasty!

Creamy Mascarpone

I am sure that you often come across the beautiful and mysterious word “mascarpone” in recipes or when watching cooking shows. What is this outlandish product and how to make it yourself? I will tell you a little secret - ordinary cottage cheese is hidden behind this miracle word, but in a slightly modified form. You can use it as your heart desires: in cakes, muffins, pies, casseroles, and if you are too lazy to mess with pastries, you can spread it on bread (and this happens to me if the stomach requires immediate satisfaction, and the refrigerator refuses to pamper me with a treat, such a slacker). Keep the step by step recipe!

Ingredients:

• 215 gr. rustic fresh cottage cheese;
• 205 ml freshly picked cream.

Cooking:

1. Do not be too lazy to wipe the cottage cheese through the fine gratings of a metal sieve twice. I warn you right away that not everyone has the patience for this, my husband prefers to retire from the kitchen as soon as he sees cottage cheese on the table.
2. Pour in cold fresh cream and stir at low speed of the mixer until the curd turns into a perfect cream, delicate and delicious consistency.

If you are not afraid of difficulties (and after rubbing the cottage cheese twice, nothing can scare you!), You can take a whisk instead of a mixer and work by hand.

Preparation of soft curd cheese from milk or kefir

After all, my head is full of holes - any fool will be able to cook curd cheese from ready-made cottage cheese, but I forgot to tell you how to make a fermented milk product from milk and turn it into cheese! Don't get angry and forgive me, I'm sorry, now I'll fix everything!

Ingredients:

• 970 ml of baked milk or kefir;
• egg (large domestic);
• favorite spices (vanilla, cardamom, nutmeg);
• 35 gr. sour cream (low fat);
• 20 ml sweet soy sauce;
• 45 gr. sugarcane sand.

Cooking:

1. In a small container, combine the egg, seasonings, granulated sugar, soy sauce and sour cream.
2. After boiling the milk, slowly and carefully, in a thin stream, introduce the fragrant sour cream mass.
3. With a weak boil of the liquid, wait until a large number of large flakes begin to form - this is your future curd delicacy.
4. While the contents of the pan continue to work on the process of curd formation, your participation will not be needed there, it is better to prepare a sieve - line it with gauze or a thin cloth.
5. Having installed a sieve over the whey drain container, pour the contents of the pan into it, collect the fabric from above into a bag, set the oppression and forget about the culinary appetizing experiment for a couple of hours.
6. Serum stopped dripping? Remove soft, tender curd cheese from the fabric, with an amazing caramel taste and aroma!

If you are not too lazy and cook openwork pancakes (I suspect that this is the best addition to the curd cheese according to this recipe), then you will get a full breakfast for the whole family. If you grease a purchased bun, you get almost homemade cakes, because you prepared the filling yourself!