Cheese is a product that is sold in every store or supermarket. However, it can be done at home as well. Today there are many recipes for such food. It is not only tasty, but also healthy. Indeed, in the process of preparing the product, only natural ingredients are used, therefore it does not contain preservatives and other artificial additives. How to make homemade cheese from milk? Popular recipes are presented in the sections of the article.

Variety of options

At home, you can make many types of this dish. Those who follow the principles of healthy eating use low-fat ingredients in their preparation. In addition, there are many varieties of such food. You can make cheese that is soft or hard, melted, or creamy.

The product is used for making sandwiches, added to pizza, pasta, casseroles, vegetable salads. This food is not only tasty, but also healthy. It is eagerly eaten by both children and adults. Making cheese at home from milk is not as difficult as it might seem at first glance. There are many simple and quick recipes for this dish. It requires additional ingredients: butter or sunflower oil, cottage cheese, sour cream or kefir. You can add spices, herbs, vegetables, sautéed mushrooms, nuts, ham or olives. Experienced housewives prepare cheese with a special sourdough culture. It is called rennet. However, many culinary specialists do without this product.

A simple recipe for a dish

To prepare it, you need:

• 500 milliliters of milk.
• Half a kilogram of cottage cheese.
• 0.5 small spoonfuls of baking soda.
• Butter in the amount of 50 g.
• One egg.

How to make homemade cheese from milk? A simple recipe is presented in this section. To prepare the dish, you will need a large saucepan and a wooden spatula. Milk is placed in a bowl, combined with cottage cheese, put on the stove and boiled over low heat. Stir the food from time to time. After the mass reaches a boil, it is cooked for another fifteen minutes. Whey should be separated from the milk. The mixture is poured into a colander lined with gauze. They are waiting for the liquid to drain completely. Butter is placed in a bowl in which the mass was cooked. After the product has melted, an egg and soda are added to it. The components are mixed using a wooden spatula. Put a mass of milk in a bowl, cook it for another five minutes on low heat. You can put some whey in a saucepan.

Products need to be mixed from time to time. When the mass is well boiled, it should be placed in a plastic mold. The cooled product is removed to the refrigerator.

Sour milk recipe

To prepare the dish you will need:

• One egg.
• A little salt.
• A liter of sour milk.
• Dill greens to taste.

This is a unique, simple and quick recipe.

You do not need to use sourdough to prepare the dish. How to make homemade cheese from sour milk? The dill needs to be rinsed and chopped. Grind the egg with salt using a mixer. Combine with chopped herbs. The food is mixed well and placed in a large bowl. Sour milk is added. Put the pan on medium heat, cook the mass for several minutes. Then it is placed in a colander covered with gauze. The liquid that has formed during the cooking process must drain completely. Then the fabric is tied in a knot and the cheese is put under the oppression. It should be kept in a cool place for about two hours. Then the mass is placed in another vessel and put into the refrigerator for thirty minutes. The next section of the article explains how to make cheese with milk and vinegar at home.

Another simple recipe

The dish contains the following products:

• Milk in the amount of 19 liters.
• Six small spoons of liquid rennet enzyme.
• 2 tbsp. l. white wine vinegar.

How to make homemade cheese from milk and vinegar? The recipe is presented in this section. To prepare the dish, you will need a large pot. Milk is placed in it and heated over high heat to a temperature of 38 degrees. The enzyme is dissolved in 600 milliliters of warm product. The resulting mass is added to the pan. You also need to put vinegar in the bowl. The ingredients are mixed with a wooden spatula. Leave them covered for two and a half hours. You should get an elastic mass with a smooth texture.

The container is placed on the stove, the mixture is tamped by hand. Then it is heated to a temperature of 60 degrees. Then the mass is removed from the stove and put into special baskets for cheese. They must be kept above the plates so that the liquid can drain completely. After that, the forms should be turned over. Place the food in other containers. After 24 hours, the cheese can be tasted.

Method for preparing homemade feta cheese

The food includes:

• Milk in the amount of two liters.
• Six eggs.
• Two large spoons of salt.
• 400 grams of sour cream.

How to make homemade cheese from milk according to this recipe? The method of making feta cheese is described in this chapter. To prepare the dish, grind the eggs with sour cream in a large saucepan. Combine with milk and put on fire. The ingredients are boiled, stirring occasionally. They are waiting for the mass to boil and liquid begins to separate from it. The colander is covered with a thick layer of gauze. The mixture is placed on its surface.

You need to wait for all the whey to drain out of the mass. Then the cheese is wrapped in a cloth and put under oppression. Keep in a cool place for several hours. Then the product must be put into the refrigerator.

Recipe without adding eggs

The dish contains the following components:

• Half a liter of milk.
• Cottage cheese in the amount of 500 grams.
• Half a small spoonful of salt.
• A dash of turmeric or saffron (to give the product a golden hue).
• Butter in the amount of 50 grams.
• Half a small spoonful of baking soda.

How to make homemade cheese from milk without adding eggs? Cottage cheese must be grinded with a blender. The resulting mass should have a uniform texture. A vessel with milk is placed on the stove. Bring to a boil. Combine the product with curd. The mass should be cooked over medium heat for ten minutes. It should be stirred from time to time. Cover the colander with a thick layer of gauze. They place a mass in it and wait for all the liquid to drain out of it. Put the cheese in a bowl, combine with salt, soft butter, turmeric or saffron and baking soda. Beat the ingredients with a blender. Then they are heated over low heat, stirring from time to time. The mass should be well separated from the walls of the vessel. It is removed from the fire and cooled. Form a circle from the mixture, which must be placed in a bowl covered with oil. Leave the cheese for a quarter of an hour. Then the product is put into the refrigerator. After thirty minutes, the dish can be tasted.

Goat milk cheese recipe

The food contains the following components:

• A kilogram of cottage cheese.
• Baking soda in the amount of 12 grams.
• Three liters of goat's milk.
• One egg.
• Salt - 1 pinch

How to make homemade goat cheese? The recipe is described in this chapter. You will need a large pot to prepare the dish. Put milk in it, put the pan on the fire and bring it to a boil. Then add cottage cheese to the mass. The food is cooked for another twenty minutes, stirring occasionally. Cover the colander with a thick layer of gauze. Place a mass on it and wait for all the liquid to drain. Then the cheese is transferred to a plate. Combine with egg, butter, soda, salt. Place the bowl in a water bath and cook for ten minutes from the moment the water begins to boil. The mass is transferred into a plastic bottle with a cut off top, which is removed to the refrigerator and kept there until it cools.

Platter with a soft texture

How to make homemade cheese from milk according to this recipe?

To prepare meals, you will need the following products:

• Two large spoons of salt.
• Two liters of goat's milk.
• Sour cream in the amount of 400 g.
• Six eggs.

The milk is combined with salt in a large bowl. The pan is put on fire. Bring to a boil. Eggs should be rubbed with sour cream. Combine with milk and mix well. Then you need to wait until the liquid begins to separate from the mass. The colander is covered with a thick layer of gauze. Place the mixture on it. All serum should be drained. Then the cheese is wrapped in a layer of cloth and put under oppression weighing about 1 kilogram. They hold it under pressure for about five hours. Then the dish is removed to the refrigerator.

How to make homemade cow's milk cheese in a slow cooker?

The food includes:

• One egg.
• Sour milk in the amount of 1 liter.
• A small spoonful of salt.

This is a fairly simple and quick recipe for food. How to make homemade cheese from milk in a multicooker? Eggs are combined with salt. Beat well with a mixer or whisk. Mixed with milk and put into the bowl of the appliance. Prepare the product in the "Pie" program for about a quarter of an hour. Cover the colander with several layers of cheesecloth. They place a mass in it and wait for all the liquid to drain out of it. Then the cheese is wrapped in a cloth.

They put them under the press for one to two hours. Then you should put the product in the mold and put it in the refrigerator. After thirty minutes, the dish can be taken out and tasted. If the hostess would like to make cheese with a hard texture, she needs to keep it under pressure for several hours.

Making your own cheese has many advantages. This ensures the naturalness of the product, the absence of harmful chemical components in the composition. There are many recipes for making delicious milk cheese at home. Manufacturing is carried out in one of two methods: melting dairy products or mixing milk with bacteria and enzymes that accelerate the coagulation of the product.

Adyghe

Making Adyghe cheese at home from milk is not difficult if you follow a certain method.

Cooking technology

In a non-stick container over low heat, heat 1 liter of kefir, stirring continuously, until curdling. Then strain the contents of the dishes, while the resulting cottage cheese can be eaten, and the whey must be left in the room for a couple of days.

When it sours well, 3 liters of milk is poured into it, and the mixture is heated over low heat until curdling (about 5 minutes).

Armenian

The peculiarity of making Armenian Chechil cheese at home from milk is the need to marinate it in a solution saturated with salt.

Cooking technology

Heat 4 liters of milk to 38 degrees and add rennet according to the instructions for it. Stir everything, remove from heat and put in a room for 40 minutes.

During this period, a mass will form, which must be cut into squares and left for half an hour to form the serum.

The threads should be placed in a pre-prepared saline solution. To make it, water and salt are mixed in accordance with taste preferences. The cheese should be soaked in solution for 24 hours. Then you can give the product an attractive shape, for example, weave it into a pigtail.

Cheese

The salty variety is often used in salads. When making feta cheese at home from milk, you can add spices to the recipe to spice it up.

Cooking technology

Heat 1 liter of milk over low heat until boiling. When this happens, add salt (2 tablespoons). It is not necessary to reduce the fire.

Beat a mixture of 3 eggs and 200 grams of sour cream and pour it into the milk, stirring the solution all the time. Cook for 5 minutes.

When the whey is removed from the resulting feta cheese, strain the composition in a colander with a gauze pad, the ends of which then cover the cheese and hang it for 3 hours. Then, the resulting product is placed under a press until it becomes elastic.

Dutch

When making homemade Dutch cheese from milk, you will definitely need butter. If the mass starts to stick to the walls of the pan, you need to slightly increase its amount in order to avoid a burnt aftertaste of the product.

Cooking technology

Heat 3 liters of milk almost to a boil, put 2 kilograms of cottage cheese in it and stir. Further, the composition must be cooked over low heat until whey is formed.

Place the resulting cottage cheese in a colander lined with gauze until the liquid is removed.

Melt 100 grams of butter and put the rest of the ingredients in it: made cheese, 1 chicken egg, salt and baking soda (half a teaspoon). The mass must be constantly stirred until it acquires a creamy appearance and yellow color.

After that, the fire should be turned off. Slightly cooled cheese must be shaped into the required shape with your hands and placed under the load. The product should be placed in the refrigerator until it hardens.

From sour milk

If the milk is sour, there is no need to rush to get rid of it. There are a lot of practical tips and photos of how to apply it. You can make delicious sour milk cheese at home.

Cooking technology

Beat one egg with salt to taste, mix with chopped herbs. Pour 1 liter of sour milk and whipped composition into a bowl and place over moderate heat. Wait for the solution to boil and cook until curdling.

Further, the composition must be drained into a colander, the surface of which is lined with a gauze layer, the ends of which are covered with cheese, oppression is placed on top (a small load). The product is placed in a cool place for a couple of hours.

From goat milk

To make cheese from goat milk at home, rennet, an organic substance synthesized by the kid's stomach, can be used. However, instead of this expensive substance, other methods of fermentation are quite applicable (with the help of citric acid, vinegar, yogurt).

Cooking technology

Squeeze juice from one medium-sized lemon. 2 liters of goat's milk should be pasteurized; for this purpose, you need to pour it into a saucepan, place on the fire, salt (a pinch of salt). Wait until small bubbles appear (do not boil), then remove the dishes from the stove.

Squeezed lemon juice should be immediately poured into milk, stirring the resulting solution. Quite quickly, it will begin to coagulate, as a result, 2 serums are formed: white curd and slightly yellowish in color.

After the cheesecloth with the curd part, roll up and squeeze. Now you need to form the required shape of the product. Place the cheese together with a gauze layer under pressure (for this purpose, a container with water is suitable) until it becomes dense. You can do without molding by making a cylinder with your hands.

From pasteurized milk

You can make such a dairy product not only from rural, but also from store products. Cheese made from pasteurized milk, made at home, in terms of taste and price advantageously surpasses the product from the store.

Cooking technology

300 grams of sour cream (20%) and beat 4 eggs. Salt one and a half liters of pasteurized milk (3%) (2 teaspoons) and place on the stove. Wait until it boils and pour in the whipped composition, stirring constantly. Simmer the mixture over low heat until curdling.

Cover the resulting composition with the edges of gauze, set the load on top. Keep the product under it for 3 hours.

From baked milk

For this recipe, you will need dry cottage cheese, preferably natural. Ready-made cheese made from baked milk at home becomes light brown in color.

Cooking technology

Combine a kilogram of cottage cheese with a liter of baked milk. Heat this composition to a boil and cook, stirring continuously for 10 minutes. Then place the composition in a colander, lined with gauze, and strain.

The resulting curd should be thoroughly kneaded and placed in a dish, preferably non-stick. Add the rest of the ingredients: 2 chicken eggs, 1 teaspoon of salt and soda, 80 grams of butter. Stir the mixture well.

Place the mixture on moderate heat and stir continuously. The composition should melt and become viscous. Cooking time - 7 minutes until the mixture is homogeneous.

After that, transfer the composition to a container for solidification and place in a cool place. The cheese is ready when it acquires a dense consistency.

Mascarpone

Making Italian Mascarpone cheese from milk at home is quite simple and you can taste it immediately after making it.

Cooking technology

Stir 800 milliliters of sour cream and 200 milliliters of milk until the composition is homogeneous. Put the mixture on fire and heat, but you cannot boil it, otherwise the product will not work.

Throw the contents of the pan in a colander lined with gauze for 1 hour to remove the liquid. Then gently squeeze the cheese, put it in a bowl, and be sure to close it with a lid. It is advisable to put it in the refrigerator for cooling, but you can taste it right away.

Mozzarella

For the recipe, you need fat milk and pepsin. The enzyme can be purchased at a pharmacy or specialized stores. To make Mozzarella cheese at home, a solution of pepsin is prepared in advance from milk in a ratio of 1/4 teaspoon of the substance to 1/2 cup of water.

Cooking technology

Heat 2 liters of milk to 70 degrees, then add 2 tablespoons of lemon juice, ready-made pepsin solution, and mix everything.

Wait until it is completely curdled, this will happen quickly enough, you do not need to bring the milk to a boil. Then leave the cheese mass and drain the liquid.

Then heat the water to 90 degrees and salt (2 tablespoons). Place the cooked cheese in hot water for a couple of minutes, then take it out and knead it with your hands. The mass is hot, so you need to cook with gloves.

Repeat lowering the product into water again. Then, using cling film, roll the soft cheese into a sausage and form balls with a special twine, then they need to be cut off.

Mozzarella is stored in a closed container with the remnants of the brine.

Paneer

This product has a rather strong sweet-milky taste. Therefore, when making Paneer cheese at home from milk, you can put seasonings or a little more salt in it.

Cooking technology

Bring 2 liters of milk to a boil over medium heat, you can add salt. Dilute 50-70 milliliters of lemon juice in half a glass of hot water. Then pour into milk when boiling. In this case, the mixture must be stirred continuously.

After curdling, remove the pan from the stove. Throw the composition onto cheesecloth and squeeze. If you want to make a solid product, you need to place it under the load for a couple of hours. The storage time of this cheese is short - about 3 days in the refrigerator.

Fused

This product, made independently from natural ingredients, is much more environmentally friendly and healthier than products from the store. You can add a variety of seasonings to homemade processed cheese made from milk.

Cooking technology

In a deep saucepan, grind half a kilogram of cottage cheese with soda (1/2 teaspoon), then add half a glass of milk, and mix everything.

Place the dishes on low heat, stir the mass continuously. When melting the mixture, put salt and 2 tablespoons of butter in a saucepan to taste.

The composition should become completely homogeneous. Further, the hot mixture must be poured into a convenient container. After cooling for 12 hours, send it to the refrigerator.

Pickle

This product should have a pronounced salty taste. When making brine cheese at home from milk, you can additionally grease its side surfaces with salt.

Cooking technology

Beat 2 eggs with sour cream (500 grams) and kefir (200 grams).

Bring the milk to a boil and salt (2 tablespoons). Then pour it into the whipped mixture. And beat everything again with a whisk.

Place the cheese under the load and refrigerate overnight.

Ricotta

Making Italian Ricotta cheese at home from milk is not difficult and takes little time, the result is a delicate product.

Cooking technology

Heat 1 liter of milk, but do not bring it to a boil. It is better to immediately remove it from the stove. Add the following ingredients to the hot product: 4 tablespoons of lemon juice, 150 milliliters of kefir, 2 teaspoons of sugar, 1 teaspoon of salt.

Leave the mixture for half an hour before curdling. Then put it on cheesecloth in a colander and hang it by the edges until the liquid completely drains off.

Creamy

This product takes a long time to cook. When making cream cheese at home from milk according to this recipe, you will get about 1 kilogram of the product.

Cooking technology

Place a liter of milk (3.2%), 0.5 liters of cream (20%) and 400 milliliters of sour cream (20%) in a saucepan, stir until smooth and leave in a warm place for 7 hours (no more than 8). You can put the dishes in a bowl of warm water. It is impossible to overheat, overexpose and interfere with the mass. As a result, a whole pan-shaped curd should form.

After that, the dishes are placed on a small fire; care must be taken that there is no overheating, and the mass does not boil. You cannot stir the cheese. Soon the whey will begin to separate and it will almost boil (small bubbles will appear).

Suluguni

This product is of Georgian origin. When making brine suluguni cheese at home from milk, you should take into account some of the features of the technology for its preparation.

Cooking technology

Heat 4 liters of milk to 40 degrees, then add a teaspoon of salt and 100 milliliters of freshly squeezed lemon juice. Stir the mixture continuously until curdling.

Transfer the resulting cottage cheese to cheesecloth in a colander. When the liquid drains, the edges of the gauze should be tied tightly and left in this form for 3-4 hours.

Hard cheese

For the preparation of hard cheese at home from milk, cottage cheese is used, preferably of a soft consistency.

Cooking technology

Pour the mashed cottage cheese (700 grams) with 1 liter of milk. Then heat the composition over low heat.

The mixture must be stirred until the yellowish whey is discharged. In this case, the curd should acquire a solid consistency. Next, place the composition on cheesecloth.

Melt the butter (2 tablespoons) in a non-stick saucepan. Then add 2 eggs, 2 teaspoons of salt, 1 teaspoon of baking soda and cottage cheese to it.

The mass must be kneaded until it becomes homogeneous. The longer you stir, the denser the cheese will be. The kneading time is usually about 20 minutes.

After the composition is laid out in a mold covered with cling film and placed in a cold place until it hardens.

Curd

The recipe for making curd cheese at home from milk is one of the simplest and fastest.

Cooking technology

Heat 1.5 liters of milk almost to a boil, add half a liter of kefir to it and salt to taste. Cook the mixture until curd.

Strain the resulting curd through layers of cheesecloth and place under a press. The mass should be left under oppression for several hours. The longer, the denser the texture of the cheese will become.

Philadelphia

Making a product according to this recipe takes a little time and does not require settling. For making Philadelphia cheese at home, it is preferable to choose fat milk, then the product will turn out to be larger.

Cooking technology

Heat a liter of milk over medium heat, then put 1 teaspoon of sugar and salt in it. While stirring, bring the mixture to a boil.

Then add half a liter of kefir. Stir again continuously until curdled.

Squeeze the resulting mass lightly through cheesecloth and hang by the edges until the liquid stops draining, for about 15 minutes.

Humanity has long learned to reproduce factory and factory products at home. Our enterprising people smoke fish at home, cook condensed milk, make sweets, bake cookies better and healthier than store-bought ones. And also - perfectly cooks homemade cheese. You can find a simple recipe for delicious homemade cheese in different variations in our section. At home, you can easily make cheese like Philadelphia, Mozzarella, Adyghe and Suluguni. You can use simple products to make delicious processed cheese and a lot of other cheese delicacies at home. Yes, it may be different from the store counterparts, but it will be much more useful and several times cheaper, it will not contain various GMOs and palm oil, and will be made by hand.

At home, you can even make the famous Indian Panir cheese using only homemade milk and kefir (or lemon juice, sour whey, live yogurt). The recipe is simple and straightforward. So, to make homemade cheese from milk, you need to pour this milk into a cauldron (thick-walled saucepan), let it boil. Pour in a little kefir or lemon juice (you need acid to curdle milk). After a couple of minutes, the curd will float on top of the separated whey.

This is already a delicious homemade curd, and it can be easily consumed. But - we want to make homemade cheese. Therefore, we collect the curd, wrap it in cheesecloth, put on a press and after 2-3 hours we have a wonderful cheese, called "Panir" in India, healthy and tasty. It is noteworthy that nothing is lost here - the resulting serum is perfect for okroshka and borscht, for baking, you can just drink it, wash your face and wash your hair. Waste-free production.

Creamy homemade cheese from cottage cheese is simple and easy to make according to the following recipe. For 1 kg of low-fat dryish cottage cheese, you need to take 1 liter of milk, 3 eggs, half a pack of good butter, a little salt, and a teaspoon of baking soda. Pour milk into a thick-walled saucepan, immerse the cottage cheese there, let it boil. Armed with a wooden spoon, stir for 6-7 minutes, a good curd will begin to stretch.
Then strain using cheesecloth, you get a plastic-like mass.

Then, to get a delicious creamy homemade cheese, you need to take another thick-walled saucepan, send the cottage cheese and other products there, mix, turn on the fire and melt for about 7 minutes, stirring constantly. When it starts to lag behind the walls, the cheese is ready. Now all that remains is to put it on a dish, cool it, wrap it in foil and send it to the cold. Now you know a simple recipe for delicious homemade cheese, you can cook it every day. In our section you will find other wonderful and simple recipes, use them, and please your relatives with healthy tasty dishes.

23.07.2018

Homemade goat cheese

Ingredients: goat milk, sour cream, lemon, salt

Goat milk can be used to make delicious homemade cheese. I described the recipe in detail for you in detail.

Ingredients:

- 2 liters of goat milk,
- 5 tbsp. sour cream,
- 1 lemon,
- salt.

15.02.2018

Cheese with pepsin at home

Ingredients: milk, meito enzyme, sour cream, salt

Ingredients:

- 4 liters of milk,
- 0.04 grams of Meito enzyme,
- 70 grams of sour cream,
- 1-2 tbsp. salt.

29.01.2018

How to make cheese at home from milk

Ingredients: milk, kefir, sour cream, egg, salt

It is not difficult to make homemade cheese, the main thing is to have some milk, kefir, sour cream and eggs available. Well, and, of course, our recipe, which describes the entire cooking process clearly and understandably.

Ingredients:
- 1 liter of milk;
- 100 ml of kefir;
- 200 gr sour cream;
- 3 eggs;
- 1 tbsp. salt.

17.01.2018

Processed curd cheese

Ingredients: cottage cheese, egg, soda, sugar, butter, salt

Have you ever wondered about the quality of the processed cheese you buy? We invite you to cook this delicious thing yourself, which can be an independent dish such as a pate, or you can use it to add to dishes, to add flavor.

Ingredients:

- 500 g of cottage cheese (necessarily with a fat content of more than 15%),
- 1 chicken egg (preferably homemade),
- 0.5 tsp baking soda,
- 1 tbsp. l. white sugar
- 100 g butter,
- 1 tsp sea ​​or kitchen salt.

10.01.2018

Cheese from goat milk at home

Ingredients: goat milk, vinegar, salt

Bryndza is a very tasty and healthy cheese. Today I will tell you how to make cheese from goat milk.

Ingredients:

- 3 liters of goat milk,
- 1 tbsp. vinegar
- 1 tbsp. salt.

29.10.2017

Homemade milk cheese

Ingredients: milk, cottage cheese, butter, egg, salt, soda

I want to tell you how to make delicious homemade cheese from milk. There is nothing difficult in its preparation, just read the recipe carefully and start cooking.

Ingredients:

- milk - 800 ml.;
- cottage cheese - 1 kg.;
- butter - 100 grams;
- eggs - 2 pcs.;
- salt - one and a half tsp;
- soda - 1 tsp.

17.10.2017

Philadelphia cheese at home

Ingredients: sour cream, yogurt, salt, lemon juice

Ingredients:

- 350 grams of sour cream,
- 300 grams of yogurt,
- 1 tsp salt,
- half a tsp lemon juice.

30.09.2017

Adyghe cheese at home

Ingredients: milk, whey, salt

Adyghe cheese is very tasty and healthy and, moreover, not cheap. Today I will teach you how to cook this delicious cheese at home. It prepares very easily.

Ingredients:

- 2 liters of milk,
- 700 ml. serum,
- salt to taste.

13.12.2016

Hard cheese at home

Ingredients: Milk, egg, butter, cottage cheese, soda, salt

If you haven’t made your own hard cheese yet, but buy it from the store, then you have not tried it at home. Indeed, in fact, it is very simple, quite fast and insanely delicious!
Ingredients:
- 1.5 liters of milk;
- 1 egg;
- 100 grams of butter;
- 1 kg of cottage cheese;
- 1 tsp soda;
- 1-1.5 tsp salt (sea or fine kitchen).

20.08.2016

Cheese cheese at home

Ingredients: milk, sour cream, salt, citric acid

Cooking homemade feta cheese according to the proposed recipe. A simple and affordable recipe for those who are going to cook cheese on their own for the first time. Give preference to a natural product that is easy to prepare, as you can see for yourself.

Ingredients:
- 1 liter of milk,
- 3 tablespoons of sour cream,
- salt to taste,
- 1 teaspoon of citric acid.

15.07.2016

Panir cheese

Ingredients: milk, citric acid

This recipe with a detailed description of the process will tell you how to make homemade cheese yourself. The snack prepared in this way does not contain preservatives and is very tasty.

Ingredients:
- 1 liter of milk,
- half a teaspoon of citric acid.

18.08.2015

Processed cheese

Ingredients: cottage cheese, egg, salt, butter, soda

A simple and affordable in all respects recipe for making processed cheese at home from cottage cheese and butter. It's so simple that any hostess can handle it, and you end up with a great breakfast snack for the whole family.

Ingredients:
- chicken egg - 1 pc.,
- cottage cheese - 500 grams,
- butter (room temperature) - 100 grams,
- soda - 1 tsp,
- salt - 1 tsp.

19.05.2015

Delicate homemade cheese made from milk

Ingredients: milk, lemon, salt, spices

Home-made cheese doesn't look exactly like store-bought cheese. Nevertheless, it turns out to be very tasty and tender. And you can practically endlessly experiment with its taste. Well, shall we try to cook it?

Write down the products you need, there are not many of them:

- 0.5 liters of milk;
- half a lemon;
- table salt - a pinch;
- favorite spices.

Making cheese at home is not that difficult. And this article is proof of that. Today we take a look at the very best homemade cheese recipes.

How to make cheese at home

Hard cheese

For cooking you will need:

• one and a half liters of milk;
• half a liter of kefir;
• salt and spices at your discretion.

Cooking instructions.

1. First, boil the milk, then add kefir and salt to it. Optionally, you can throw nuts, spices, etc.
2. Cover the colander with gauze, strain the future cheese. All serum should be drained.
3. Then squeeze the mass again and refrigerate for half a day. Make a press from a can of water and place it on the cheese.
4. After the time has passed, the cheese can be consumed. Bon Appetit!

There is a hard cheese that takes no more than twenty minutes to cook.

Hard cheese in 20 minutes

Required products:

• a kilogram of curd mass;
• liter of milk;
• a couple of eggs;
• one hundred grams of butter;
• a teaspoon of baking soda and salt.

1. Combine cottage cheese with milk. Then put on fire and wait until the whey separates.
2. Strain the future cheese using a colander and cheesecloth.
3. Transfer the curd mass to the saucepan again, adding the butter.
4. Combine eggs, baking soda and salt. Pour the mixture over the cheese as soon as the butter begins to melt. At this stage, the cheese should be cooked over low heat.
5. Stir the cheese all the time so that it does not stick to the sides of the pot and burn.
6. After twenty minutes, turn off the stove, pour the cheese into any form.
7. When the mass has cooled, send it to the refrigerator. You can eat the dish after hardening.

How to make homemade cheese from milk

Simple milk cheese

Ingredients:

• two liters of milk;
• half a liter of kefir;
• four eggs;
• two tablespoons of salt.

Cooking steps.

1. Boil the milk, then very gently pour in the kefir in a small stream. Also add eggs and salt.
2. Cook the mixture for about seven more minutes, stirring regularly.
3. Then turn off the heat and let the future cheese cool.
4. Strain the cheese to keep it firm.
5. Press the dish for five hours.

The cheese for this recipe tastes different from other foods due to its increased salinity.

Homemade cheese with herbs and garlic

Required products:

• two liters of milk;
• two tablespoons of salt (tablespoons);
• six eggs;
• 400 g sour cream;
• 300 ml yogurt;
• greens, garlic.

The preparation is as follows.

1. Add salt to the milk and then boil the liquid.
2. Combine yogurt, eggs, and sour cream. Whisk the mixture in a blender.
3. Pour the yogurt into the milk in a thin stream.
4. Stir the cheese constantly to prevent it from burning. Within a few minutes, the whey will separate from the cheese. Let the cheese stand for a while.
5. Using a colander and cheesecloth, strain the base.
6. Chop the dill and garlic and add these ingredients to the dish.
7. Next, put the cheese under a press for four hours. When one solid lump forms, transfer the mass to the refrigerator.

Homemade cottage cheese

Processed cheese at home

Ingredients:

• half a kilogram of cottage cheese;
• half a liter of milk;
• two eggs;
• 50 g butter;
• half a spoonful of soda;
• a teaspoon of salt.

The preparation is as follows.

1. Mix curd and milk. Then put the mass on fire, cook for about ten minutes.
2. At the end of cooking, strain the future cheese.
3. Add butter and pre-beaten eggs to the base.
4. Mix well, add more baking soda and salt.
5. Transfer the cheese to a saucepan, but not an enamel one, otherwise it will be difficult to clean. Turn on the gas, cook the dish for seven minutes. Stir the curd constantly.
6. As soon as the base begins to move away from the walls of the vessel, you can turn off the heat.
7. Transfer the cheese to any molds, then refrigerate.
8. The dish is ready!

Philadelphia cheese"

List of products:

• two hundred grams of cottage cheese;
• egg;
• a spoonful of salt and sugar;
• lemon juice.

Cooking instructions.

1. Beat the egg, then add a few tablespoons of lemon juice.
2. Transfer the mixture to a blender along with the curd. Whisk the ingredients together for three minutes.
3. Transfer the cheese mass to a mold and refrigerate.

Everything, the dish is ready! It will take no more than ten minutes to cook.

Spicy curd cheese

Ingredients:

• two hundred grams of cottage cheese;
• one hundred grams of butter;
• dill, parsley, celery;
• two cloves of garlic;
• salt and pepper.

Preparation:

1. Melt the butter a little.
2. Place all ingredients in a blender, whisk well. At this stage, cooking ends.

If you don't have a blender:

1. Rub the curd mass using a grater.
2. Next, chop the herbs and garlic with a knife.
3. Melt butter. Combine it with curd.
4. Add to cheese and other ingredients. Stir the mixture either with a regular spoon.

Homemade Cheese Recipes

Yogurt and mint cheese "Labne"

You will need:

• two glasses of plain yogurt without additives;
• a spoonful of dried mint;
• salt;
• a couple of tablespoons of olive oil;
• slices of bread.

Just combine yogurt, mint and salt. Mix well.

Homemade feta

For cooking, you need only two ingredients: two liters of kefir and three teaspoons of salt.

The preparation is as follows.

1. Pour the kefir into a saucepan and salt it.
2. Boil the milk liquid on a small heat.
3. Within ten minutes after boiling, the whey will separate. Once this happens, strain the dish using a colander and cheesecloth.
4. Then roll up the cheesecloth and put the cheese under a press overnight.

Cheese in a slow cooker

Ingredients:

• three liters of milk;
• a spoonful of citric acid;
• six tablets of acetedin-pepsin;
• Dill.

The cooking method is as follows.

1. First, pour the milk into a multicooker.
2. Add citric acid.
3. Select a cooking mode in which the temperature in the device will not exceed 40 ° C. Cooking time - 10 minutes.
4. Use a crush to powder the tablets. Dissolve it in a glass of water.
5. After ten minutes of cooking, open the lid of the multicooker. Add the ingredient, turn on the device again, only for half an hour.
6. Next, cut the resulting cheese into pieces.
7. Throw the curd in a colander, let the whey drain completely.
8. Chop the dill, add it to the cheese. Mix the mixture well.
9. The last step is to put the cheese under the press for half a day.
10. Bon Appetit!

To be 100% sure that the cheese is made from only quality ingredients, follow the advice and recipes of experienced housewives who know how to make cheese at home from milk.

The abundance of cheese products on the shelves of our stores has not surprised anyone for a long time. The variety of varieties often makes you wonder which cheese to choose? To be of maximum benefit to the body, it must be made from natural and sound foods.

Do you know that to prepare 1 kilogram you need to take 10-12 liters of milk? And good milk is far from being a cheap raw material. Wanting to save money, many manufacturers use a lot of additives that make the cheese not quite raw anymore. What to do?

Can you make delicious cheese at home?

Once upon a time, almost every housewife who kept cows or goats could make delicious homemade cheese or cottage cheese. No harmful additives or palm oil. Do you want to learn and understand how to make cheese at home?

It is not difficult and the result will surely please you. The resulting cheese dishes can be varied with spices, herbs and herbs. Experiment while cooking, try adding garlic, paprika, dill, hot pepper. You will receive a spicy and aromatic cheese.

Homemade cooking often gives a tastier and healthier result than production delivered to the conveyor. Cheese preparation technology consists in mixing lactic acid bacteria or special enzymes with milk.

expert opinion! Bacteria and enzymes, available over the counter, curdle milk quickly and help separate it into whey and curd.

Requirements for the main ingredients

The perfect cheese is made with just three ingredients - milk, sourdough and salt. But such a "clean" composition is quite rare.

If possible, take high-quality and fatty milk, preferably homemade or farm milk from trusted sellers. Cheese is a product with a high fat content, so the fatter the milk, the tastier and more tender it will turn out. It is not worth boiling it beforehand, so you will "kill" all the nutrients.

interesting! To increase the fat content of milk, you can add cream or sour cream to it. By the way, it is better not to take the village sour cream, it is the “city” shop that is prepared with sourdough, which is very important for making cheeses.

Sour cream and eggs are often used as a starter, but you can take kefir or natural yogurt.

When someone talks about cheese, then for some reason a solid product with holes is immediately presented. But what about the other varieties? Cheese at home from milk can be made both hard and soft, brine or sour milk - experiment with spices and recipes and you will definitely surprise your family with a tasty and healthy dish, and most importantly, you will be completely sure of the quality.

How to cook cheese at home so that it is healthy and tasty? Let's turn to proven recipes.

Indian Panir Cheese

This type of cheese is common in South Asia. It is very easy to prepare it. 4 liters of milk and the juice of one medium lemon - that's all the ingredients.

In a thick-walled saucepan, bring the milk to a near boil and pour out the lemon juice. In just 2-3 minutes, curd flakes and whey will appear.

Pour the resulting mass into cheesecloth, drain the serum, tie in a knot and place under a press. After a few hours, the cheese is ready.

Creamy

Take 0.5 liters of good sour cream, which contains only cream and sourdough. The fatter the sour cream, the tastier the cheese will be.

Put the sour cream in cheesecloth, if desired, you can add a pinch of salt. Tie the ends of the gauze and hang to drain the serum for a day. You may be surprised, but the cream cheese is ready!

interesting! If you add herbs, seasonings or spices to the sour cream, then it will be difficult to distinguish the cheese from the store cheese.

The second version of the recipe is based on kefir. Put tasty and fatty kefir right in the bag in the freezer for 6-8 hours. Then remove the film and place it on the cheesecloth and colander. After it has melted and all the whey has drained, you can spread the cream cheese on the sandwich. The disadvantage of this method is the small way out.

Philadelphia

This cheese is creamy and has a delicate creamy texture. It is perfect for sandwiches and cake cream.

Take 1 glass of fermented baked milk and kefir at least 2.5% fat, and half a glass of 20% sour cream.

Combine the ingredients at room temperature, add a pinch of salt and place in a colander lined with cheesecloth. Place it in a saucepan to drain the liquid and leave it in the refrigerator for 1-2 days. Cover with a lid or plate to keep it cool. During this time, the whey will drain, and the curd mass will thicken and ripen.

Adyghe

Brine cheeses are made using special salted brines, they are characterized by the absence of a crust and have a brittle consistency. This type includes feta cheese, suluguni, adyghe, chechil and other popular varieties. Due to the fact that bacteria develop rapidly in such products, the solution is sometimes specially salted in order to prolong storage.

But for your family, you can make cheese at home with as much salt concentration as you like, which sets it apart from the store.

Adyghe cheese belongs to soft cheeses and does not require ripening.

The ingredients are as follows.

1. Milk - 1 liter.


2. Sour cream - 200 g.


3. Salt - 1 tablespoon.


4. Eggs - 3 pcs.

Bring milk to a boil. Whisk eggs and salt, add sour cream and stir well. Pour the mixture into boiling milk with constant stirring. Cook for 3-5 minutes. As soon as the curd mass has separated from the milk, it is time to remove it from the heat. Digest - the cheese will be rubbery.

Cover the colander with 3-4 layers of gauze and discard the hot mass to express the serum. After a couple of hours, tie the cheesecloth, put it under a press in the refrigerator overnight. In the morning, the Adyghe delicacy is ready.

Cheese

Cooking is easy and simple! For 3 liters of milk, you should take a tablespoon of salt and 3 tablespoons of 9% vinegar. The output is 350 grams.

Boil the milk, add salt and bring to a boil again. Pour in the vinegar, as soon as the flakes appear, remove from heat.

Using a colander and cheesecloth, drain the whey and place under a press in the refrigerator. It is best to leave it on overnight. In the morning, the resulting feta cheese can be served with tea, but it is better to transfer it to a container and fill it with whey - the next day it will be even tastier.

Dutch

How to cook cheese at home so that it resembles hard Dutch cheese? Surprisingly, you will only spend half an hour of your time.

The ingredients are as follows.

1. Cottage cheese - 1 kg, best of all fatty homemade or farmed.


2. Butter - 100 g.


3. Milk - 1 liter.


4. Eggs - 2 pcs.


5. Salt and soda - one teaspoon each.

Pour milk over the curd and put on medium heat, stirring constantly. When the whey has separated, remove from the stove and put it in a colander, let it drain. Add butter. Beat eggs with salt and baking soda. Mix everything well and put on low heat.

Cook until the mixture becomes thick and viscous, yellow in color. Be sure to stir continuously to avoid scorching. The whole process will take no more than 10 minutes.

Transfer the cheese to a mold and refrigerate. After cooking, the product should be chilled for a while and can be tasted - it does not require long ripening.

Mozzarella

If anyone does not know, then mozzarella looks like white balls, soaked in brine, and belongs to rennet cheeses. Rennet cheese is a product prepared with a special enzyme that is extracted from the stomachs of calves or kids. Its use significantly reduces the cooking time.

important! The classic recipe calls for black buffalo milk, but unfortunately it is not available in the store, so go for regular cow milk.

The ingredients are as follows.

1. Milk - 4 liters.


2. Pepsin (enzyme) - 0.04 g.


3. Salt is a heaped tablespoon.


4. Water - 30 grams.

Heat milk to about 35 degrees - this is the best temperature for an effective rennet reaction. Use a special kitchen thermometer.

Pepsin is difficult to measure, so grab it at the tip of a knife. Dissolve in boiled water at room temperature and mix with warm milk.

After about half an hour, the milk will ferment and become jelly-like. Cut it into small squares to release the whey and let sit for 15-20 minutes.

Drain the whey and transfer the "hard milk" to a colander or perforated cheese pan. Let sit for another 2 hours. During this time, the excess serum will drain completely.

Turn the mold over onto a dry, clean plate and leave for a couple of hours.

Let's go to the ambassador. Dissolve the salt in the whey, dip the cheese in the brine and let it sit overnight.

interesting! The next day you can start tasting, or you can stand it for several days for ripening. Real rennet cheese ripens for at least three weeks.

Chechil

Armenian braided cheese is dietary because it is made from low-fat milk varieties. It belongs to brine rennet cheeses and is akin to suluguni.

The ingredients are as follows.

1. Milk - 4 liters.


2. Water - 8 liters.


3. Citric acid - 1 teaspoon.


4. Rennet - 1 gram


5. Salt - 200 g.

In a water bath, heat the milk to 36-38 degrees, stirring constantly. Dissolve citric acid and enzyme separately in a quarter glass of milk or water, mix with warmed milk and set aside in a warm place. You can wrap a blanket over the pot to keep it warm.

After an hour, heat the pan for literally 5-7 minutes over medium heat. Cut the jelly into cubes and drain the whey. Let sit for another 30 minutes.

Heat the water in another container to 70-80 degrees and put the cheese pieces into it. Stir them in water with wooden spatulas for about 15 minutes.

Put on rubber gloves and continue kneading with your hands. Keep the water temperature constant.

Gradually begin to stretch the cheese, form the strands and transfer them to the salty solution. For 1 liter of water, you should take 200 g of salt.

Leave the threads in the brine for a day, then wring them out and braid the braids.

The ingredients are as follows.

1. Very fatty cottage cheese - 1 kg.


2. Odorless vegetable oil or melted butter - 3 tablespoons.


3. Salt and soda - half a teaspoon without a slide.


4. Water (or diluted milk) - 2 liters.


5. Paprika and fenugreek - 1 teaspoon each.

Leave the curd in the freezer overnight. Bring water to a boil and place frozen cottage cheese in it, cook for 15-20 minutes. Strain through cheesecloth in a colander until the liquid is completely drained.

Combine the curd with salt, baking soda and butter. Transfer to a thick-walled saucepan and cook until smooth, about 10 minutes. If you feel the taste of baking soda, then you can add a spoonful of vinegar and a pinch of sugar.

Take baking paper (parchment) and sprinkle with the spice mixture and salt. Place the cheese mass on the edge and wrap it in a roll. Refrigerate. After 2 hours you can try it.

Each cheese is in its own box

Homemade cheese should be stored in the refrigerator for no longer than a week, because you do not add preservatives to it, which means that bacteria multiply faster. But, as a rule, households eat a delicious dish in just a day or two and they have to cook a new portion.

Storage methods depend on the type of product. For example, in no case can curd be stored in plastic bags - it suffocates there and quickly sours. Place it in an enamel or glass dish. This is the most perishable type of cheese - a day or two, and sourness and an unpleasant smell appear.

Put in the freezer, cottage cheese and cheese from those products that do not lose their useful properties when defrosting.

advice! Rennet cheeses do not tolerate moisture, so store them dry. Wrap with cling film and place in an enamel saucepan.

Adyghe, feta cheese and suluguni feel great in stainless steel or enamel containers.

The ideal place to store cheese is in the vegetable compartment in the refrigerator. Pre-wrap it in plastic wrap to ensure airtightness.

If the refrigerator was not at hand, it broke down, or you went out into nature, on a trip, and it is hot outside, then take a cotton cloth, moisten it in salt water, wring out and wrap the cheese. Place in a dark, well-ventilated place.

1. If you want to get hard cheese, like in a store, then you should use a heavy press, the density depends on the pressure. But it will not affect the taste anyway, so think carefully, do you need it?


2. The cheese needs to ripen, let it lie down. Its taste will be more intense and savory. It will ripen well if its weight is more than half a kilogram.


3. You can use a regular colander to shape it.


4. Over-salted rennet or brine cheeses need to be soaked, excess salt will go into the water.

Conclusion

If you want to make homemade cheeses based on economy, then you are unlikely to gain much. But on the other hand, you will be sure of the freshness of the product and the quality of the ingredients. Do you know how your cheese will differ from the store cheese? It will be prepared with love, which means it will bring double benefits to your family.