Cheese is made from cottage cheese quite easily at home. The main thing is to comply with all the requirements of the recipe and use only natural and fresh raw materials (milk, cottage cheese, etc.). Today we will tell you how to make fatty, low-fat, and melted cheese from cottage cheese. It should be noted that all these products differ markedly in taste as well as in their consistency.

Eating wholesome and healthy food is becoming more and more difficult these days. After all, it is almost impossible to find safe products in stores. In this regard, many people are forced to cook some of them on their own (for example, yoghurts, ice cream, bread, kefir, fermented baked milk, desserts, etc.).

Thanks to the presented article, you can replenish your arsenal of homemade recipes with another dairy product - cheese. We recommend making it with fat or low fat cottage cheese. But first things first.

So, to make cheese from cottage cheese at home, we need:

Ingredients

• fresh cow's milk (preferably fatty, rustic) - about 500 ml;
• fine-grained natural non-acidic cottage cheese - about 500 g;
• softened butter - 50 g;
• fine salt and baking soda - ½ dessert spoon each.

Milk base preparation

1. Before making cheese from cottage cheese at home, you should prepare a milk base. To do this, fine-grained cottage cheese must be thoroughly grinded with a fork so that not a single lump remains.
2. Next, it must be put in a saucepan, where fresh milk was boiled in advance. Cook the resulting mixture, preferably for 10 minutes, regularly stirring the ingredients with a large spoon.
3. If you want to get a harder cheese from cottage cheese, then the cooking time should be increased (by about 5-10 minutes).

The spinning process

1. After the milk and cottage cheese are boiled on the stove, you should take a deep colander or sieve and set it over a bowl. Lining the colander with thick gauze or clean cotton cloth and pouring the entire contents of the pan into it.
2. Next, you need to wait a while until the main liquid drains from the fabric. To aid this procedure, the edges of the gauze should be tied tightly and then firmly squeezed out with your hands.

Mixing ingredients

1. Before preparing cheese from cottage cheese, the resulting milk mass must be removed from the colander and placed back in a clean and dry saucepan.
2. Next, you need to add fine salt, baking soda and thawed butter to it. After mixing the products, they should be kept on very low heat for several minutes. In this case, the mass should lag well behind the surface of the pan.

Shaping the cheese

1. Now you know how to make cheese from cottage cheese. After a short heat treatment, it must be removed from the stove and allowed to cool to room temperature.
2. Next, the resulting mass should be laid out in some form, previously greased with cooking oil. In this form, it is recommended to place homemade cheese in a refrigerator, where it is advisable to keep it for at least half an hour.
3. A self-prepared cottage cheese product can be consumed just like that by cutting it into pieces, as well as adding it to various main courses, pizza and salads. It should also be noted that it melts quite well in the oven or microwave.

Processed cheese from cottage cheese: a step-by-step recipe

Above, we told you how to make high-fat hard cheese using natural cottage cheese and village milk. However, there are other ways to prepare such a product at home. For example, processed cheese from cottage cheese is very good.

It is made quite easily, but it turns out to be incredibly tasty. If you prepare it following all the requirements of the recipe, then such cheese can be easily used to create delicious Italian pizza. So, to make homemade melted cheese from cottage cheese, we need:

Ingredients

• village cottage cheese with a maximum fat content - about 500 g;
• thawed butter - about 100 g;
• fresh large egg - 1 pc .;
• fine table salt - dessert spoon;
• table soda - ½ a small spoon.

Preparing the base for the cheese

1. Homemade melted cottage cheese is made much faster than hard cheese. First you need to prepare the foundation. To do this, knead the fat country cottage cheese with a fork, and then add thawed butter, baking soda and fine table salt to it. We also add an egg here.
2. All these components should be thoroughly mixed using a blender or mixer. As a result, you should get a homogeneous thick mass, which must be immediately heat treated.

Cooking cheese mass

1. How to cook cheese from cottage cheese? It is recommended to use a water bath for this. To create it, you need to take a large basin or a pan and smaller dishes, which will easily fit into the first.
2. Thus, you should put the prepared cheese mass into a bowl, and then put it in a wide container, where you must first pour in plain water. As a result, you will get a kind of water bath in which homemade cheese will be prepared.
3. Without stopping stirring the contents of a small bowl, it should be kept in a boiling liquid for 5-7 minutes. In this case, the formed processed cheese should become viscous and well move away from the walls of the dishes.

How to shape correctly?

1. After the processed cheese mass is cooked, you should proceed to the direct formation of the product. To do this, you need to take any plastic form and generously lubricate its bottom and walls with any oil. Further, it is necessary to put all the thermally processed mass into the dishes and, if possible, tamp it with a spoon.
2. Finally, the container must be placed in the cold (but not in the freezer) and thus hold the dairy product for 12-14 hours. During this time, the cheese will completely harden, and it can be safely eaten.
3. If you want to make a processed homemade product with any taste, then during its heat treatment in a water bath, you should add fresh chopped herbs, pickled or fried mushrooms, finely chopped ham, paprika and other ingredients to it.

Making low-fat cheese at home

We described above how hard cheese is made from cottage cheese. However, it should be noted that from the presented raw materials it is possible to make such a product, which in all its qualities will resemble "Adygei". For this we need the following components:

Ingredients

• fresh cow's milk (preferably low-fat) - about 2 liters;
• lemon juice - from a small fruit;
• fine sugar - a small pinch;
• fine salt - ½ small spoon.

Preparing the base for the cheese

1. You can make low-fat cheese both on the stove and using a multicooker. In any case, you will have to prepare the foundation according to the same principle. This requires pouring low-fat cow's milk into a saucepan, and then very slowly heat it to 80 degrees. In this case, you should make sure that it does not boil in any case.
2. After the milk becomes a little warm, add granulated sugar and salt to it. In this composition, all ingredients should be thoroughly mixed with a large spoon. Also, freshly squeezed lemon juice without pulp is required to be added to the milk.
3. When the drink reaches the desired temperature of 80 degrees, it must be removed from the heat. In this case, large white flakes should form in the milk. If this did not happen, then you made some mistake.
4. In this form, the curdled milk mass should be left under the lid for 30 minutes. During this time, it should cool down a little.

Pressing the product

1. After all the described actions have been carried out, the slightly cooled dairy product must be thrown onto a multilayer gauze, which must first be laid out in a sieve or colander. In this form, the mass should be rid of the liquid for half an hour.
2. When the contents of the gauze bag are devoid of basic moisture, it should be tightly tied in a knot, placed on a plate, and then squeezed with oppression. Some housewives use a three-liter glass jar filled with water or some kind of metal weight for this.
3. The cheese should be under the weight for 10-12 hours. This will give you a rather elastic head. After the specified period, it should be freed from the gauze and put into a container. It is not recommended to store such cheese in the refrigerator for more than seven days. Otherwise, it will turn sour and become unusable.

Let's sum up

Now you know how to make homemade cheese on your own, which in all its qualities will be very similar to "Adyghe". It should be noted that some housewives prefer to make such a product not only with the use of a milk drink, sugar and salt, but also with the use of additional ingredients.

So, grated garlic or chopped fresh herbs are often added to low-fat cheese. But one cannot but say that such products are introduced into the cheese mass only after it is in the colander, and all the main moisture is gone from it (that is, before the product is placed under the press).

How to make curd?

We talked about how cheese is made from cottage cheese. But not every housewife will agree to use a store product for this. That is why we suggest making cottage cheese yourself. To do this, we need only three liters of fat country milk. To use this product for its intended purpose, it is required to make curdled milk from it. This is done quite easily.

1. Milk is poured into a three-liter jar, and then left warm for a couple of days. During this time, it should completely turn sour and thicken. At the same time, you should get real curdled milk with a light fermented milk smell and with the taste of kefir.
2. After the curdled milk is ready, it must be transferred to an enamel pan and placed on the stove. After heating the product to 40-50 degrees, whey should separate in it. Next, the dishes with the milk mass must be removed from the heat and cooled at room temperature.
3. At the end, the resulting mass should be thrown into a sieve, on which thick gauze must be laid out in advance. In this case, the whey should drain, and fatty cottage cheese should remain in the fabric. To make it more grainy and dry, the gauze should be tied in a bag and hung over any utensil.
4. In a few hours, homemade cottage cheese will be completely ready for use. It can be safely used for self-preparation of various cheeses. As for the leftover whey, do not pour out this nutritious drink. After all, it can make excellent pancakes, as well as delicious okroshka.

How to make cheese at home from cottage cheese a simple recipe

Cheese is a delicious dairy product rich in calcium and vitamins. The counters of shops and supermarkets offer a huge assortment of cheeses for every taste and budget. Why not make homemade cheese? After all, the process of cooking cheese at home does not require large expenses and time, even novice housewives can do it. All that is needed for its preparation is cottage cheese and milk. In addition, homemade cheese is not only nutritious and tasty, but also a natural product, without harmful additives and preservatives, which cheese manufacturers sometimes keep silent about. Read on to learn how to make cheese from cottage cheese at home.

Homemade cottage cheese - a classic recipe

The cheese made according to the basic recipe turns out to be incredibly tender and creamy. If you prefer the salty taste of cheese, add a little more salt as you cook.

Ingredients:

• 1 kg of homemade low-fat cottage cheese (must be dry enough).
• A liter of milk.
• 3 eggs.
• 200 g soft butter.
• 1 tsp baking soda, salt to taste.

How to cook:

• We send milk and cottage cheese into a deep saucepan, put it on the stove. While the curd mass is boiling, do not forget to stir it.
• After boiling, reduce the heat and continue to cook the curd mixture for 10 minutes. In the process of boiling, the curd becomes viscous and reaches for a spoon.
• After 10 minutes, turn off the heat and put the resulting mixture in a colander lined with gauze. Let the serum drain.
• As soon as the excess moisture is gone, add soda, butter, eggs and salt to the curd and mix. We again send the curd mass to the fire, where it will cook for about 7 minutes with constant stirring. During the cooking process, all components should melt into a homogeneous mass.
• After cooking, the resulting mass should be transferred to a prepared mold and sent to the refrigerator until it solidifies. As a mold, you can use a container for a cake or cake, the sides of which must be greased with butter. The cheese hardens for about 3 hours. After the lapse of time, you can easily take it out of the mold and enjoy the delicate creamy taste of homemade and healthy cheese.

Processed cottage cheese

From fresh homemade cottage cheese, you can easily cook natural processed cheese with an amazingly delicate creamy taste. The cheese turns out to be less fatty than in the classic recipe with milk. This recipe does not take more than 10 minutes to cook cheese!

Ingredients:

• 0.5 kg of homemade cottage cheese;
• 100 grams of soft butter;
• 1 egg;
• 0.5 tsp baking soda and 1 dessert spoon of salt.

How to cook:

• Soften the curd with a fork and add baking soda, salt, butter, beaten egg to it. We send the resulting mixture to a blender - you need to beat it well.
• Put the homogeneous curd mass in a saucepan and set it to cook not on fire, but on a water bath. The cheese should simmer in a saucepan for 5-7 minutes. Stir the cheese during cooking. The mass turns out to be viscous, viscous.
• When the viscous mass becomes a homogeneous mass, it is ready. The processed cheese can now be transferred to a greased container to shape the cheese. The cooling time of the cheese is about 12 hours.
• You can diversify the taste of natural processed cheese by adding herbs, garlic, ham, mushrooms to the mass.

Homemade cheese: cooking secrets

• To make a truly delicious and healthy cheese product, cook only with fresh cow or goat milk.
• Use a deep, thick-walled saucepan to cook the cheese. A non-stick saucepan is ideal to prevent the mass from sticking to the sides of the cookware. The cheese should not burn, as it will acquire an unpleasant smell and taste.
• The higher the fat content of milk and cottage cheese, the more high-calorie homemade cheese will turn out.

As you can see, making cheese from cottage cheese at home is easy, and it takes very little time. Thanks to simple recipes, which contain only natural healthy products, you can make delicious cheese, of which you will be 100 percent sure of the quality. Your household will be delighted with its incredibly delicate creamy taste.

Preparation:

Grind cottage cheese with a fork into a homogeneous mass and add to boiling milk. While stirring, bring to a boil and cook over medium heat for 10 minutes. Stir sometimes.

Place a metal sieve on an empty saucepan and cover it with gauze. Pour out the contents of the saucepan. After 1 minute, lift the gauze, bring the ends together and carefully squeeze out the remaining liquid.

Quickly transfer the hot cheese to an empty saucepan, add salt, baking soda and soft butter.

Mix everything quickly. The mass becomes lush. We put on a small fire and continue to stir. Enough 0.5-1 minutes. The mass lags well behind the sides of the pan.

We remove from heat and wait for the cheese to become so hot that you can form a lump of the desired shape from it with your hands. Put the cheese in a greased dish and after 20 minutes put it in the refrigerator. After 30 minutes, the cheese is ready.

If you cook the cheese for more than 10 minutes, it will be harder, if you cook it less, the cheese will be softer.

The yellow color of the cheese can be made by adding a pinch of turmeric (saffron) to the milk.

From the specified number of products comes out 300-350g. cheese (depending on the quality of the food.)

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 will 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 you can easily consume it. But - we want to make homemade cheese. Therefore, we collect the curd, wrap it in cheesecloth, put the press on 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 7 minutes, stirring constantly. When it starts to lag behind the walls, the cheese is ready. Now it remains only to put on a dish, cool, wrap with foil and send 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

Goat milk cheese at home

Ingredients: goat milk, sour cream, lemon, salt

Goat milk can be used to make delicious homemade cheese. I have 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 from milk at home

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 thought 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 more than 15% fat),
- 1 chicken egg (preferably homemade),
- 0.5 tsp. baking soda,
- 1 tbsp. l. white sugar,
- 100 g butter,
- 1 tsp sea \u200b\u200bor 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 goat cheese.

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 is prepared 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 are not yet making hard cheese yourself, but buy it at 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 cheese according to the proposed recipe. A simple and affordable recipe for those who are going to cook their own cheese 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 milk cheese

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 experiment with its taste almost endlessly. Well, let's try to cook it?

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

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

If you have the opportunity and desire, then cook cheese from cottage cheese yourself. He is the most reliable. When making it, you will definitely not add preservatives, palm oil, dilute the milk base to it. We present to your attention simple cheese recipes and secrets for its preparation.

The following traditional recipe does not require literal execution. If you want to get a creamy product that resembles curd, leave it on the whey drip rack for only 8 hours.

You will need:

• 9% cottage cheese - 1 kg;
• fresh milk - 1 l;
• chicken yolk - 1 pc;
• butter - 50 g;
• optional cumin - 1 pinch;
• baking soda - ½ part teaspoon;
• add table salt to your liking.

It will take 30 minutes to make the cheese, plus 12 hours in the refrigerator. The finished product, per 100 grams, contains 195 kcal.

How to make cheese from cottage cheese at home:

We cook hard cheese from cottage cheese and milk in our own kitchen

A multicooker will help you to cook cheese easily and quickly; if there is no appliance, cook it in a regular saucepan on the stove.

You will need:

• 1 liter of quality milk;
• 1 kg of homemade cottage cheese;
• fresh eggs - 3 pieces;
• half a pack of butter;
• 15 grams of salt.

Active cooking time: 35 minutes. The output will be about 1 kg, each serving contains 189 kcal.

Step 1. Pour milk into the bowl of the device, turn on the "porridge" mode, cook for 15 minutes.

Step 2. Grind the curd with a fork, put it in a bowl with milk and stir. Switch on the heating program for 15 minutes. The mass will be ready when the whey, separated from the milk, appears.

Step 3. Pour the contents of the bowl onto a folded gauze (or cloth). Tie a pouch and hang it so that all the liquid is glass. This process sometimes takes two hours. If you want to get a harder cheese, then it must drain for at least 24 hours.

Step 4. Grind the butter with eggs (it is better to get them out of the refrigerator beforehand to keep them warm).

Step 5. Combine the cottage cheese with the mashed mass, put in the bowl of the device, add salt, mix thoroughly.

Step 6. Set the multi-cook mode to 80 degrees for 10 minutes. Do not close the lid, stir constantly. The output will be a viscous and homogeneous mass.

Step 7. Cover the selected form with cooking paper, grease it with a piece of butter.

Step 8. Put the cheese in this mold, brush with butter and cover with a sheet of parchment.

Step 9. Put the load on top. It can be any cereal in a bag.

Step 10. Cooled cheese, put in the refrigerator for 12 hours.

Homemade processed cheese recipe from cottage cheese

Any processed cheese should have a stretchy consistency. That is, when we take it with a knife, then it should slightly reach for it. The homemade processed product consists of curd cheese, butter, milk and melting salt.

Required set of products:

• 0.5 kg of high-quality cottage cheese;
• half a glass of milk;
• 40-50 grams of butter;
• 2 pinches of baking soda;
• 3 pinches of salt (or to taste);
• use caraway seeds if desired.

Cooking time is active: 25 minutes, 100 grams contains 190 kcal.

Preparation:

Step 1. You will need a pan with a thickened bottom. Put cottage cheese in it, add baking soda and grind thoroughly;

Step 2. Pour milk into a saucepan and stir well.

Step 3. Put the container on low heat, stirring constantly to cook.

Step 4. When the mass begins to reach for a spoon while stirring, add butter and salt. Continue cooking, stirring all the time.

Step 5. While hot, pour the mass into molds, cool a little on the table. Refrigerate overnight.

How to make goat cheese in your own kitchen

You can make any cheese yourself. We are sharing with you a simple recipe for making goat cheese.

You will need ingredients:

• 4 liters of quality goat milk;
• 60 ml of whey or kefir;
• 10 grams of table salt.

It will take 4 hours to cook. A 100 g serving contains 169 kcal.

Preparation:

Step 1. It is necessary to make cottage cheese from goat's milk. To do this, heat the milk over medium heat, to about 35 degrees.

Step 2. Add whey or kefir to the starter culture, mix.

Step 3. Close the pot tightly with a lid. Maintain the fire so that the temperature of the milk is 35 degrees. It takes 60 minutes to ferment milk.

Step 4. Leave to clot for another 60 minutes, closing the container with a lid. Maintain the temperature of the goat's milk to about 35 degrees. This thermal regime contributes to the curdling of milk and the formation of cheese mass.

Step 5. Once the curd has formed, cut it into small cubes. Place them back in the pot.

Step 6. Mix the cubes every five minutes. The cooking time will be between 30 and 60 minutes. The temperature must be kept at the same level.

Step 7. Drain the whey, add the eggs. Leave a little whey to prepare the brine.

Step 8. Transfer the cheese mass to the prepared molds. Fill them up to the very top.

Step 9. Prepare the brine to wash the cheese. To do this, dissolve 15 ml (1 tbsp. Spoon) of salt in warm serum. Store it only in the refrigerator, use it to rinse the crust.

Step 10. Keep the product in the molds for 24 hours. Place a container under them to drain the whey. During the entire aging period, the cheese must be turned over twice to make the piece even.

Step 11. Remove the cheese from the molds and proceed to the salting. Sprinkle salt on each head of cheese, one teaspoon for each head. The entire surface of the cheese should be covered with salt. If there is not enough salt, just increase the amount.

Step 12. Place the product on the stand to allow excess whey to drain. For about a day. During this period of time, turn the cheese 1 to 2 times. When the head of cheese is dry to the touch, put it in the refrigerator for aging.

Making Adyghe cheese at home

Real Adyghe cheese is made only from fresh milk and sour whey. This type of cheese goes well with any greens, it is stuffed with pies, pasties, dumplings.

You will need:

• 3.5 liters of milk;
• 0.5 liters of acid whey;
• 1 teaspoon of salt.

The active cooking time will be 1 hour + 6 hours of exposure in the refrigerator. The output will be 10 servings, each with 250 kcal.

How to cook:

Step 1. Pour milk into a saucepan, heat to a low boil.

Step 2. As soon as foam begins to form on the surface of the milk, you should immediately pour in the whey. Stir during cooking until flakes appear.

Step 3. Heat until the liquid becomes transparent, with a slight greenish tint.

Step 4. When the whey is well removed from the milk, transfer the curd mass to a colander.

Step 5. Without waiting for the curd to cool. Slightly crushing, form a neat ball out of it. Leave in a colander until all the whey is drained.

Step 6. Salt the cheese ball on all sides. Put in the refrigerator for 6 hours until it cools completely.

How to cook low-fat cheese at home from cottage cheese

Make cottage cheese more often at home. This is not only an interesting activity, it will save you a lot of money. Homemade low-fat cheese will be cheaper than purchased in the store. In addition, you are guaranteed to get a product without starch and preservatives.

Required products:

• for making cottage cheese milk - 1 liter;
• half a glass of kefir.

Time required for cooking: 20 minutes + passive time for holding, the calorie content per 100 g of the product will be 145 kcal.

Preparation:

Step 1. Pour milk into a thick-bottomed saucepan. Put on low heat until boiling.

Step 2. Pour kefir into the boiled milk. Stir constantly until the liquid separates into curd and whey.

Step 3. The resulting curd should be put in cheesecloth and squeezed out properly.

Step 4. Put the curd mass under the press. It is enough to withstand 8 hours.

1. Use raw milk to make cheese. A dairy product bought in a store was subjected to pasteurization in the production, and this, in turn, destroys the bacteria contained in raw milk;
2. If you can't buy real raw milk, take regular pasteurized milk and add kefir to it as a sour starter culture. The fermented milk product will help to partially restore the biological diversity lost during pasteurization;
3. The salt helps remove moisture from the curd curd. As a result, we get hard cheese, which, thanks to the salt, is even better stored;
4. It is better to replace ordinary gauze with a thick cloth. You can use a pillowcase;
5. Homemade cottage cheese can be spread on bread, served with fresh vegetables, and used for filling.

Your suffering from a lack of quality cheese like mozzarella or camembert will end if you make homemade cheese from cottage cheese. It just seems that the process of making cheese is long and laborious. In fact, it will take about 30 minutes to cook and one night to mature.

In the morning you will have high-quality homemade cheese on your table. You just need to prepare for the process - buy good cottage cheese and find homemade raw milk.

The recipe for homemade cottage cheese is also in the next video.