This is a proven technology for making hard cheese, very similar to the store cheese.

Many people think that buying cheese is much easier than making it yourself.

But when buying Dutch cheese in a store, we do not think about what it is made of, how much preservatives it contains, and what it will taste like.

In fact, homemade homemade Dutch hard cheese will be the most natural product.

And the process of making homemade cheese will take you much less time if you use a step-by-step recipe with a photo.

Ingredients:

• milk (cow, homemade) - 12 l
• rennet milk-clotting - 0.4 g
• salt - 3 tbsp. l.
• sour cream - 200 g

Homemade Dutch cheese recipe

1. Milk does not need to be boiled, so you must be sure of its purity and freshness. It needs to be heated to a temperature of 34-35 C. Add sour cream, and then stir well with a whisk for 1 minute.

2. Dissolve the Meito enzyme in half a glass of cool boiled water.

1 sachet can hold 100 liters of milk, so use about 1/5 of the sachet for 12 liters. Less - may not curl up, more - not scary.

3. Pour in the dissolved enzyme and stir again for 1 minute.

After 1-2 hours, the milk will curdle - a thick jelly clot will form.

4. Use a skewer to cut it into 3 cm squares vertically. Then we try to cut horizontally into layers with a skewer or slotted spoon.

5. Leave it on for 15-20 minutes until the serum begins to separate.

6. Then put the saucepan in hot water and start stirring the cheese. The temperature should rise to 40-42 C.

You need to stir for a long time, 30-60 minutes. It is possible intermittently. The grain of cheese will dry out and shrink, thicken.

Here it is in 30 minutes.

Such an hour. The cheese settles to the bottom of the pot. If you try, then a little creaks on your teeth - then ready.

7. Drain the whey (you can use a colander).

8. At this point, you can add salt to the cheese. When pressing, a lot of salt will go away, so it will not be very salty.

You don't need to salt the cheese before placing it in the mold. Then you need to withstand it for a day.

9. Place the curd in the mold. If you haven't purchased yet, try using a plastic bucket for this, making holes to drain the whey.

You can also hang the cheese in this way for a good waste of whey.

When suspended, the scoop presses on the cheese and the whey separates well and flows down.

11. Ready-made homemade Dutch cheese should be wiped dry, put on a clean dry cloth and sent to the refrigerator to ripen, for at least 3 weeks.

Every 2-3 days, turn the cheese over and change the fabric to dry.

Homemade cheese will turn yellow and overgrow with a crust, acquire sharpness, holes and the correct structure.

Surely, when buying a piece of delicious cheese in a store, you have repeatedly wondered: how to make homemade cheese? It seems that this is a rather laborious and complicated process, but in reality everything is much simpler. If there is milk available, not necessarily sour, then try making homemade cheese - its recipe will pleasantly surprise you with its lightness and simplicity.

Ingredients:
milk - 3 l;
cottage cheese - 2 kg;
butter - 100 g;
eggs - 1 pc.;
soda - 1/2 tsp;
salt to taste.

Preparation

First, bring the milk to a boil and add the cottage cheese, after kneading it. Then we reduce the heat and, stirring constantly, simmer. We continue the boiling process until whey is formed, and the cheese begins to resemble rubber in consistency. We put the cheese in a colander and press it to glass the whey.

Then melt the butter in a separate saucepan, add the cheese and stir over low heat. Add the egg, salt and soda, mix well again. Be sure to make sure that the mass does not stick to the sides of the pan. When the cheese acquires the consistency of whipped cream and begins to thicken, turn off the fire. Now we wait until the mass cools down a little and put it on the table. Knead, give the desired shape, wrap in plastic wrap and send homemade Dutch cheese to the refrigerator.

Homemade cheese in a slow cooker

If your milk is acidic, you can only rejoice - now you have a great opportunity to make cheese at home.

Ingredients:
sour milk - 1 l;
eggs - 1 pc.;
salt - 1 tsp.

Preparation

Beat the egg with salt, mix with the acidified milk and pour into the multicooker bowl. We set the timer in the "pie" mode for 20 minutes. In the meantime, cover the saucepan with gauze in several layers, or install a colander and pour the contents from the bowl into the saucepan. We wrap the cheese in cheesecloth and put it under pressure for several hours. The longer you hold the oppression, the more liquid will come out of the cheese and get drier. If you like cheese that is softer and more elastic, then after oppression, you can soak it in the released whey for about 1-2 hours.

By the way, in the recipe for homemade hard cheese or feta cheese, you can add finely chopped greens and get homemade cheese with herbs, which will not only have excellent taste, but also look amazing on the table.

Cheese cheese at home

Ingredients:
milk - 2 l;
eggs - 6 pcs.;
salt - 2 tbsp. spoons;
sour cream - 400 g.

Preparation

Boil the milk and salt, then beat the eggs with sour cream and mix with the milk. Without stopping stirring, bring to a boil over low heat so that the milk curdles and the whey separates. Put several layers of cheesecloth in a colander and pour the resulting mixture. After the serum has drained, wrap the cheese in cheesecloth and put it under pressure for several hours or overnight. After that, send the cheese to the fridge.

Making moonshine and alcohol for personal use
absolutely legal!

After the end of the existence of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law prohibiting you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ "On Administrative Liability of Legal Entities (Organizations) and Individual Entrepreneurs for Offenses in the Field of Production and Turnover of Ethyl Alcohol, Alcoholic and Alcohol-Containing Products" (Collected Legislation of the Russian Federation, 1999, N 28 , art. 3476).

Excerpt from the Federal Law of the Russian Federation:

"The effect of this Federal Law does not apply to the activities of citizens (individuals) who produce products containing ethyl alcohol not for the purpose of marketing."

Home brewing in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses of January 30, 2001 N 155, the following liability is provided. So, according to article 335 "Manufacture and sale of home-made alcoholic beverages", the illegal manufacture for the sale of moonshine, chacha, mulberry vodka, home brew and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with the confiscation of alcoholic beverages , devices, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten non-taxable minimum wages for the manufacture and storage of moonshine without the purpose of sale, for storage without the purpose of selling devices * for its production.

Article 12.43 repeats this information practically word for word. "Making or purchasing strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), storage of apparatus for their manufacture" in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 informs: "The production of strong alcoholic beverages (moonshine) by individuals, semi-finished products for their manufacture (mash), as well as the storage of devices * used for their manufacture, - entail a warning or a fine of up to five basic units with the confiscation of the specified drinks, semi-finished products and apparatus ".

* It is still possible to purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumery.

A hearty sandwich with a thin porous cheese slice is an integral part of the diet of any gourmet, or just a lover of delicious food. But since buying an expensive and, moreover, not a very healthy product is not the best idea, it is rational to cook Dutch cheese at home. Why this particular variety - because it is the most popular and its preparation is easier than many other cheese-making products.

Making hard Dutch cheese is a real pleasure, and not the arduous and exhausting process, as is the case with the preparation of other types of cheese.

It will take no more than 30 minutes to make Dutch cheese at home. After boiling, the cheese should lie in the refrigerator for a bit in order to solidify, and then you can safely start tasting it. The advantage of this variety is that it does not need ripening, so you won't have to wait long for the tasting moment.

Homemade Dutch cheese: milk recipe

Ingredients

• - 1 kg + -
• - 100 g + -
• - 1 l + -
• - 1 tsp + -
• - 2 pcs. + -
• Soda - 1 tsp + -

When your favorite Dutch milk cheese is completely ready, we cut off a beautiful porous piece from the head, put it on toast and, together with hot tea, have a hearty and tasty breakfast in the morning.

The step-by-step recipe for making delicious Dutch cheese, which is described above, can be slightly modified by adding herbs and spices to the dish.

It can be anything:

• parsley,
• paprika,
• dill (no tough twigs, only greens),
• chilli,
• spinach,
• basil and any other spices.

Moreover, you can add a whole set of spicy herbs, for example, Provencal, to the product, just do not overdo it, otherwise the natural delicate taste of the cheese itself will be lost.

Use only natural products for cooking, especially milk and cottage cheese. Dairy ingredients should be free of impurities, including flavoring, ideally, if they have a rustic origin.

There is nothing complicated about how to make Dutch cheese at home - no. Even a novice hostess can cook it. If you are a beginner in homemade cheese making, then it is better to start “filling your hand” in this business with just this kind of cheese. It is made easily and relatively quickly, and a delicious homemade product is enough for a long time.

Good luck in your cooking!

There are a number of products that are more common to buy in the store, but in order to diversify your diet and surprise home culinary talents, it is sometimes worth preparing familiar products at home. So, for example, with a simple recipe, you can even make Dutch cheese at home. At the beginning, before making Dutch cheese, you need to prepare all the necessary products: milk (2.5 l), cottage cheese (3 kg), butter (300 g), egg (3 pcs.), Salt and soda 6 teaspoons each and 100 grams of fatty sour cream.

Pour the milk into an enamel pan, add salt and when it should boil, gradually stir in the cottage cheese. In order for the cottage cheese to easily dissolve in milk, it must first be thoroughly kneaded with a fork or passed through a meat grinder 2 times. After the cottage cheese has been added, the heat under the pan should be reduced to a minimum and simmering, stirring (about 20 to 30 minutes) until a thickened mass resembling rubber whey is formed, similar to how to make cheese from kefir.

The next stage is straining. Throw the resulting whey into a colander, put a plate with a diameter of a colander on top of it and put a small weight (it can be a mug of water, for example) so that all the liquid is glass. Instead of a colander, you can use cheesecloth folded in two layers, just like making cream cheese.

Put the strained thick mass in a wide saucepan, stirring in, add sour cream, soda and eggs, beaten in a separate bowl (it is important that the mass is cooled). Add softened butter and mix everything thoroughly with a large wooden spoon (more thoroughly everything can be kneaded with a puree tool). The consistency of the future cheese should resemble a thick, viscous mass. The pan will need to be put back on low heat and, constantly stirring, bring the mixture to a homogeneous thick composition. This will take approximately 15 minutes.

Further, the finished cheese mass is spread in a cooked form, or you can wet a part in water and, in exactly the same way as making a pigtail cheese, divide it into flagella and weave it. In order for the cheese mass to be easily laid out in the mold, the spoon with which it is laid out will need to be moistened each time in water

The cheese mass should cool in the molds on the table, and then it will need to be carefully laid out on cling film and wrapped. Dutch cheese is ready! Store homemade Dutch cheese in the refrigerator. At home, it is not difficult to cook cheese of different varieties, not only Dutch, but also feta cheese, how to cook which, you can easily find out on the pages of Internet sites. Homemade Dutch cheese will always have a special taste, but the main thing is that you will never have to doubt its quality.