The best homemade cheese recipes. How to make hard cheese at home? Homemade hard cheese recipe

Ingredients:

For 2 servings:
1 liter of milk
125 g natural yogurt
1.5 tsp. salt (you can add more depending on your preference) it doesn’t turn out too salty
1 tbsp. vinegar essence (25%)

Preparation:

Heat the milk and salt, but do not bring to a boil. Add yogurt, stir, add vinegar, mix well and remove from heat. Line a colander with clean gauze folded in about 4 layers, pour the curdled milk into it (do not pour out the whey!), and squeeze the cheese well from the whey.
We form a ball from the squeezed mass. And put it in the whey, cover with a towel and let cool.
Place the cheese in a cup with whey in the refrigerator for 24 hours, then drain the whey. Store in a closed plastic container.

2. Homemade Philadelphia cheese: first recipe.

Ingredients:

1 liter of milk
1 teaspoon salt
1 teaspoon sugar
500 ml kefir
1 egg
a small pinch of citric acid or lemon juice

Preparation:

Boil milk, adding salt and sugar. Bring to a boil and turn off the gas. Now add kefir (warm), stir until the mass curdles.
Place the mixture in a colander on cheesecloth (4 layers) and let the whey drain - this will take about 15-20 minutes. You should not squeeze out the whey yourself, because not much of it should remain in the cheese. But you can stir a little (periodically).
In a separate bowl, beat the egg with citric acid (on the tip of a knife) until foam forms.
Now add the resulting hot curd mass to the egg mass and continue beating until smooth. Place the Philadelphia cheese in the refrigerator to cool.

3. Homemade Philadelphia cream cheese: second recipe.

Ingredients:

900 ml full fat milk
1350 ml heavy whipping cream without sugar (35% fat)
50 ml buttermilk (can be replaced with kefir)
2-3 drops of Rennet Microbial Enzyme
1 tablespoon salt

Equipment:

Thermometer
A piece of very fine gauze
Large saucepan (galvanized or stainless)
Scoop
Large colander
Big whisk
Large capacity (bowl)
Reliable elastic band

Preparation:

— Heat the milk and cream in a large saucepan until it reaches 21°C. Don't boil.
- Add buttermilk.
— Add the rennette and cover with a lid. Keep at room temperature overnight.
— The next day, sprinkle salt on top of the surface.
- Use a large whisk to separate the thickened mixture.
- Place cheesecloth in a colander and place on top of a container that will hold the whey.
— Carefully pour the contents into a colander and let drain for 30 minutes.
- Gather the corners of the gauze together and tie them together with an elastic band (to make a bag.
— Remove the whey that has collected in the container. Place the cheesecloth in the colander and the colander back into the container and place the whole thing in the refrigerator and let drain overnight. The next day, Philadelphia Cream Cheese is ready!
You will get 680 grams of finished cheese.

4. A wonderful recipe for homemade cheese. Fast and hassle-free

The taste is like suluguni or delicate feta cheese. Can be made with dill, cilantro, walnuts, olives, paprika.

Ingredients:

1 liter of milk
1 tbsp. coarse salt
200 ml sour cream
3 eggs

Preparation:

Put salt in the milk and boil it all. Beat the sour cream with the eggs (just combine evenly) and pour into the boiling milk in a thin stream. Cook, stirring, for 3-4 minutes. When large flakes form, add chopped dill (I also added finely chopped half of Chinese garlic). And then the cheese must be strained through a sieve or cheesecloth. Squeeze, put the load overnight and put it in the refrigerator.

5. Homemade processed cheese from cottage cheese.

Such products are useful, especially if you know what they're made from. This cheese tastes similar to Yantar cheese, only more delicate and without preservatives.

Ingredients:

Cottage cheese 0.5 kg.,
Butter 100 gr.,
Egg 1 pc.,
Salt and soda 1/2 teaspoon.

Preparation:

Beat cottage cheese, butter, egg, salt and soda in a blender until smooth. Place the curd mixture in a water bath and cook, stirring until the mixture begins to melt.
Grease a cheese mold and pour the cheese mixture into it. Place in a cool place for 8-10 hours.

6. Mascarpone at home: first recipe.

From 1 kg 500 g of sour cream you get about 1 kg 100 g of cheese. The rest is whey, which is perfectly separated from the rest of the mass. You can add salt and even pepper to the cheese if you are not going to make sweet desserts from it.

Ingredients:

sour cream 21% - 1 kg 500 gr.

Preparation:

A colander and a saucepan with a slightly larger diameter so that the colander can fit into it. Place it on the table. Fold the gauze five times to obtain a denser structure. Place a colander on the pan and cover it with folded gauze. Carefully place sour cream in a heap. The product must be refrigerated.
If you use fatty sour cream, the cheese will turn out fatty. A lot of whey comes out of 10% of the product, which means less mascarpone remains. But it doesn’t matter, you can use it to make pancakes or some delicious pie. It is also very important that the sour cream is fresh. Tie the gauze tightly - the sour cream should compact well.
Place a heavy weight on top of the colander. This can be a weight or other object weighing 2-4 kg. Place the sour cream in the refrigerator for three days. During this time, the whey will drain into the pan and you will get a tender and tasty mascarpone cheese.
Store it in the refrigerator, but not for too long, because it is a natural product and spoils quickly. Mascarpone can be spread on bread, used to prepare creams and other dishes. But such products are also not stored for long and only in the refrigerator.

7. Homemade mascarpone “cheese”: second recipe.

Ingredients:

400 ml. cream (pasteurized, but not ultra-pasteurized) with a fat content of 15-20%
1 teaspoon lemon juice
Yield: 150-200 g of cheese (depending on the specific brand of cream, fat content, etc.)

Preparation:

1. Pour the cream into a bowl and place in a water bath (I used a deep frying pan). With constant stirring, over low heat, bring to almost boiling temperature (85 degrees) - when the water is just about ready to boil, but is not yet boiling. At this point, remove the bowl with the cream, set it aside and pour in 1 teaspoon of lemon juice. Mix.
2. Return the dishes with cream to the water bath. The fire is minimal. Stirring constantly, watch how the structure of the cream changes. At first nothing happens - the cream remains liquid. Then the mass begins to slowly curdle and becomes similar to kefir. Finally, the mass thickens and resembles the consistency of a thick cream (this process can take from 5 minutes to 20 - depending on the specific cream). Great - remove from heat and let cool for about 15 minutes. Do not overcook the cream on the heat - otherwise the cheese will have a “cooked” taste. Yes, don’t expect the process to resemble curdling milk (as when making cottage cheese). The cream will not immediately separate into solid mass and whey - but will only thicken and thicken.
3. Place a sieve over the empty dishes; line the sieve with cotton cloth or gauze in 4 layers. We spread our cheese and let the whey drain - about 40 minutes - an hour. Then we hang it for another hour so that the remaining whey drips out and the cheese thickens. And finally, put it back into the sieve, put a small load on top (300 grams) and put it in the refrigerator for at least 8-9 hours (overnight).
4. In the morning we unfold it and find this mass.

8. Homemade mascarpone: third recipe.

Ingredients:

200 gr. 18% cottage cheese
200 ml. 33% cream

Preparation:

1. Rub the cottage cheese twice
2. Pour cold cream into it
3. Next beat at LOW speed until smooth and fluffy.

9. Homemade cream cheese.

Ingredients:

Cottage cheese - 1 kg
Milk - 1 l
Egg - 3 pcs
Butter - 100 g
Soda - 1 tsp.
Salt (or to taste) - 1.5 tsp.

Preparation:

To make a good cheese, the cottage cheese must be dry and not greasy.
Place cottage cheese in milk and heat to a boil and cook for 7-10 minutes, stirring occasionally. If the cottage cheese was not greasy and dry, then it will immediately begin to melt slightly and stretch a little.
Place the finished mixture in a colander lined with gauze. Let the liquid drain. The mass will feel like soft, stretchy plasticine to the touch. The liquid drains from such boiled cottage cheese in 2-3 minutes. To speed up the process, you can squeeze the mass by hand.
In a separate bowl with a thick bottom, but not enameled, put the drained cottage cheese, eggs, butter, salt, soda and mix everything thoroughly with your hands.
Place this mixture over medium heat and melt, stirring constantly.
When melted, the mass will begin to stretch. In this way (without ceasing to stir), boil this mixture well for about 5-7 minutes.
You have to constantly stir and stir the cheese mass! And the cheese melts better with constant stirring.
When the mass begins to lag behind the walls of the dish, the cheese is ready.
Transfer the cheese mass to a dish, cover with film so that the crust does not dry out and put the cheese in the cold to cool.
Do not throw away the whey remaining after cooking - you can use it to bake delicious pancakes.
The result was a very soft cream cheese.

10. Homemade feta cheese.

Ingredients:

2 liters of pasteurized milk or better than real milk (homemade), but in no case sterilized or super pasteurized!
400 grams of sour cream
6 pcs. eggs
2-3 teaspoons of salt (in the original recipe there were 2-3 tablespoons of salt, I didn’t add that much)

Preparation:

1. Milk, sour cream and eggs must be very fresh and of good quality; take the company you are confident in.
2. Pour the milk into a saucepan, add salt, put on fire and let it boil. Beat the eggs and mix well with sour cream,
3. Bring the milk to a boil, stirring so as not to burn, then reduce the heat slightly and gradually pour in the sour cream and egg mixture, stirring all the time, cook for 5-6 minutes until the whey separates from the cottage cheese.
4. Line a sieve or colander with gauze folded in two layers, place a pan underneath, pour in the cheese mixture, and let the whey drain well.
5. When the liquid has drained, move the colander with the cheese onto a cup, cover the cheese with the hanging ends of the gauze, put a smaller plate on top, and a liter jar of water on it. Leave it like this for 4-6 hours, after an hour you can put it in the refrigerator. Then carefully remove the gauze and transfer the cheese to a plate.

11. Homemade cheese with herbs and cumin.

Ingredients:

1 l kefir
1 liter of milk
6 eggs
4 teaspoons salt (or to taste)
1/3 teaspoon red hot pepper
a pinch of cumin
1 clove of garlic
a small bunch of different greens: dill, cilantro, green onions

Preparation:

1. Pour milk and kefir into a saucepan and place on the stove. Without bringing to a boil, pour lightly beaten eggs with salt into the hot milk-kefir mixture in a thin stream. Bring to a boil and cook this mixture, stirring, over low heat for several minutes until the whey separates.
2. Remove from heat, let cool for 1-2 minutes and add finely chopped herbs and red pepper, squeeze out a clove of garlic (or anything to your taste)
3. Pour the mixture into a colander lined with gauze folded in 2 layers. Level the cheese mass with a spoon.
4. Twist the gauze into a knot, let the whey drip off. Then unwind the gauze, cover the resulting round of cheese with the edge of the gauze, place a saucer on top and place some kind of pressure on the saucer (for example, a jar of water covered with a lid will do).
5. Place in the refrigerator for several hours. That's all. For example, you made it in the evening and put it in the refrigerator, and in the morning you can eat it for breakfast. Excellent with black bread and tomatoes.

12. Homemade processed cheese.

Preparation:

Pour one liter of milk into a saucepan and heat until bubbles form, but do not boil. Add 1 kg of cottage cheese and, stirring continuously, let it curdle - this will happen quite quickly in 3-5 minutes. Place the curd on double gauze and hang, allowing the whey to drain. At this time, melt 100 g of butter in a large frying pan, add 1 tsp. soda (without top) and 1 tbsp. l. salt, you can add different spices. Place the cottage cheese in the oil and, stirring continuously, cook for 10-15 minutes. Remove from heat, cool slightly. Place in a mold, let cool and refrigerate for 4-6 hours (not necessarily for that long, you’ll see for yourself).
I’ll add a few words about the fact that when we stir the resulting mass in a frying pan, we need to do it vigorously and not let the mass stick to the frying pan. Try to do this. 🙂 At the same time you need to add what you want to “fill” this cheese with. Yellow cheese is obtained by adding turmeric. Green - when adding dill.
White cheese according to the given recipe is also very tasty. As soon as the mass in the frying pan ceases to resemble cottage cheese and begins to resemble a thick, stretchy mass, as if you actually put melted cheese in the frying pan, you need to put it in a mold and level it, so that when it hardens, it is convenient to use it: cut or grate.

Cottage cheese in milk for about 5 minutes, and in a frying pan for about 10 minutes. All this is very conditional.

13. Homemade cheese.

Ingredients:

2 liters of pasteurized milk
400 grams of sour cream
6 pcs. eggs
2-3 teaspoons salt

Preparation:

Milk, sour cream, and eggs should be very fresh and of good quality, take the company you are confident in. Pour the milk into a saucepan, add salt, put on fire, let it boil. Beat eggs and mix well with sour cream. Bring the milk to a boil, stirring so as not to burn, then reduce the heat slightly and gradually pour in the sour cream and egg mixture, stirring all the time, cook for 5-6 minutes, until the whey separates from the cottage cheese. Line a sieve or colander with gauze folded in two layers, place a pan underneath, pour in the cheese mixture, and let the whey drain well.
When the liquid has drained, move the colander with the cheese onto a cup, cover the cheese with the hanging ends of the gauze, place a smaller plate on top and a liter jar of water on top of it. Leave it like this for 4-6 hours, after an hour you can put it in the refrigerator. Then carefully remove the gauze and transfer the cheese to a plate. It turns out approximately 660 g.

14. Homemade cheese.

Ingredients:

1 kilogram of low-fat cottage cheese,
1 glass of milk,
1 teaspoon salt,
half a teaspoon of soda,
1 raw egg,
1 tablespoon of oil.

Preparation::

Place the cottage cheese in a saucepan, add hot milk and cook for 10 minutes. Then pour the mixture onto a sieve and let the liquid drain. Transfer the mixture to a bowl, add the egg, oil, water, salt and mix well. Cook for 10 minutes, stirring constantly until the mixture becomes sticky. Place the cheese in a greased pan and press down. You can add finely grated garlic to the cheese.

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Many young housewives (as well as experienced housewives) who are just beginning to learn the secrets of cooking are in constant search for various culinary ideas, secrets and techniques for preparing this or that dish. As a result of this, today it has become popular to cook various products, often purchased at the market or in a store, at home. Since homemade food is more healthy and does not raise doubts among its consumers. That is why, in this article we will talk about how to make cheese at home from cottage cheese or milk, so that the result is not only tasty, but also very healthy for the body.

There are a large number of recipes available for preparing this product at home, and they are an undeniable treasure for all those who value not only tasty, but also healthy food. It is believed that homemade cheese, which is made from cottage cheese or milk, is the healthiest. Moreover, if you use goat’s milk, the taste of the cheese will be creamy and excellent.

Cottage cheese and milk are not the only ingredients used to make cheese. In addition, you can use sour cream, kefir and even butter. If you need to give the cheese a special taste, then all of the above can be slightly salted, various spices and seasonings, as well as herbs can be added. As a result of cooking, the appetizer will taste incredible, especially if you add leeks, finely chopped ham, a few cloves of garlic, walnuts or mushrooms, very finely chopped.

Thanks to various recipes and cooking techniques, at home it is possible to prepare not only the classic hard cheese that everyone is accustomed to. Every housewife, from cottage cheese and milk, has the opportunity to prepare even feta cheese, processed cheese and such popular varieties as Philadelphia, mozzarella, suluguni, ricotta and others. In addition, amazing cream cheese is prepared according to unique recipes, which with its tenderness will not leave anyone indifferent. It is often used as a spread on cakes, toast or as a topping for delicious cheese desserts.

The recipe for making any homemade cheese is very simple. The main rule that applies to the process of cooking all types of cheese is this: the milk must first be poured into a pan and boiled, after which all other components gradually begin to be added. Then everything is thoroughly boiled until the whey and curd clot are separated from each other. As soon as the curd has separated, it is placed on cheesecloth and suspended in it so that all the whey escapes. In addition, the curd mass can be placed in a colander, and placed over some container, for example, a pan. Some kind of weight should be placed on top of the mass. As soon as the cheese has cooled, it should be placed in the refrigerator for a couple of hours. This will help it cool down faster and better. After this, it can be further used.

Kitchen utensils and products

To cook cheese at home, you need to prepare a large saucepan. You will also need a bowl, colander and clean gauze. You may also need something heavy to place on top of the cheese to get rid of any remaining whey.

Note!

The pan for milk should have a non-stick coating. This is necessary so that the milk mass does not burn, and the finished product turns out incredibly tasty.

The process of making homemade cheese does not require any special preparation of ingredients. However, you must first measure the required number of components. If you use butter during cooking, you must first soften it (simply remove it from the refrigerator and let it stand for a while at a warmer temperature). In the case when greens or other fillers will be used, they should also be prepared in advance.

You can also watch the video for recipes for making homemade cheese.

Recipe 1 – “Homemade cottage cheese”

This is a basic recipe for making cottage cheese at home. In addition to this component, several other ingredients must be used during the cooking process. To make the taste more or less salty, you need to add a little salt. As a result, such hand-made cheese should be creamy and very tender.

What might you need? Ingredients:

• cottage cheese – 1000 grams;
• milk – 1000 milliliters;
• eggs - three pieces;
• butter – two hundred grams;
• salt - to taste;
• soda - one teaspoon.

Cooking process:

Making homemade cheese begins with choosing cottage cheese. It must be purchased non-greasy and dry.

Place milk and cottage cheese in a deep saucepan. We put everything on the fire, stir well and wait until it boils. As soon as the milk-curd mass boils, reduce the heat and cook over low heat for another ten minutes, remembering to constantly stir the mixture. During the cooking process, you can observe the viscousness of the cottage cheese - this is how it should be. After 10 minutes, remove the mixture from the heat and place it in a colander previously lined with gauze. In this position, the cottage cheese must be left for some time to remove excess whey.

After this, put the curd mass into a non-enamel pan and add the rest of the ingredients specified in the recipe. Mix everything until you get a homogeneous consistency, and send it to the hot surface again. Cook the mixture for approximately seven minutes, stirring constantly. When all the components are melted, the cheese mass should be transferred to a dry container and sent to a cold place until it cools completely.

That's it - you can eat cheese at home using this recipe! Bon appetit.

Recipe 2 – “Homemade cheese from sour cream and cottage cheese”

The cheese according to this recipe comes out with a wonderful taste, and it doesn’t take much time to prepare it and goes well with breakfast sandwiches.

Ingredients and cooking technology:

• cottage cheese – 1000 grams;
• milk – 1000 milliliters;
• sour cream - five tablespoons;
• salt - two teaspoons.

Pour the milk into the cottage cheese and place it on a hot surface. Mix well and bring the mixture to a boil. After which it should be removed from the stove. Transfer the curd and milk mass to cheesecloth, strain and squeeze out the liquid well. Then, you need to put the cottage cheese in a non-stick pan and add the rest of the ingredients to it. Knead everything by hand and place on a hot surface for about five minutes.

When cooking, it is necessary that the mass gathers into a lump and easily lags behind the inside of the pan. After 5 minutes, the cheese must be removed from the hot surface. Place in a mold and leave to cool in a cool place.

If you still don’t know how to make your own cheese at home, we recommend watching a video on this topic!

Recipe 3 – “Homemade cheese made from milk with the addition of green onions”

Many different cheeses are made from milk. This recipe also specifies additional ingredients that should be used during the cooking process. If you like cumin, then you can also add it to the product, then your cheese will have a spicy aroma.

To prepare it you will need:

• milk with a fat content of 2.5% - 1000 milliliters;
• two hundred grams of sour cream, 15% fat;
• three chicken eggs;
• forty-five milliliters of soy sauce;
• leek;
• caraway.

Cooking technology:

Boil milk in a deep saucepan. Place soy sauce, sour cream and eggs in a clean and dry container. Beat it all well. Chop the onion. As soon as the milk boils, carefully add the whipped mixture into it. Mix everything thoroughly and keep on medium heat for about five minutes. It is in this process that the whey and curd mass must separate from each other. At the end of cooking, you can add leeks and cumin.

After removing the pan from the hot surface, put the curd mass on cheesecloth, tie it in a knot and leave it in a colander for a while. Place a weight on top of the cottage cheese. When the mass has cooled completely, place it in the refrigerator for half a day, after which we cut the prepared cheese into portions.

Bon appetit!

Recipe 4 – “Homemade goat’s milk cheese”

If you like cream cheese that tastes delicate, then this recipe is just for you. Homemade cheese made from goat's milk will delight you with its incredible taste and melting sensation in your mouth. It is also recommended to add other components to the recipe.

Ingredients:

• goat milk – 1500 milliliters;
• fresh kefir – 1000 milliliters;
• one teaspoon of salt.

Cooking technology:

Boil kefir in a deep saucepan. Remove the curds from the surface and place them in a sieve. Strain the remaining whey into a separate bowl and leave for a couple of days, keeping it at room temperature.

Pour the milk into a clean pan, place it on a hot surface and wait until it boils. After this, add the whey. Boil the entire mixture over the fire for about fifteen minutes. During cooking, clots form. After that, salt the composition as desired, filter and transfer to cheesecloth. We try to squeeze it out well and hang it for thirty minutes. After this, you can begin to form a ball of cheese. To do this, place the cheese between a couple of plates and place a jar of liquid on top. This “construction” should be left for a couple of hours. After this, put the cheese in the refrigerator for eight hours. At the end of this time, you can treat your household with homemade cheese.

Recipe 5 – “Homemade Adyghe cheese”

Adyghe cheese is as easy to prepare at home as regular cream cheese. It is believed that this particular cheese is the healthiest, since it does not contain harmful substances or preservatives. At the same time, I’m also glad that the preparation process is quite easy.

For Adyghe cheese you need:

• 1500 milliliters of cow's milk;
• one lemon;
• salt to taste.

Cooking technology:

First, you need to remove the juice from the lemon. Boil the milk. Then remove from the hot surface and leave for five minutes. Next you should add the remaining ingredients indicated in the recipe and mix everything well.

To achieve the required reaction, lemon juice must be added to the milk while it is still hot (about 95 degrees). Once this happens, the whey and protein lumps will separate from each other. The resulting mass must be transferred to gauze and wait for the whey to drain. Then we move the cheese into a fine sieve and press it down a little on top. We leave the finished product for a couple of hours, after which you can treat your family with it.

1. To make delicious cheese with your own hands at home, use only fresh cow or goat milk.
2. The milk mixture must be boiled in a pan with thick walls and a non-stick coating. If you do not adhere to this, the mixture will certainly burn, and the cheese will have an unpleasant smell and taste.
3. The calorie content of the cheese directly depends on the fat content of the milk and cottage cheese that will be used when making homemade cheese. However, even despite this, milk should be taken with a fat content of at least 2.5%.

Thanks to such simple recipes, it is possible to prepare amazing, healthy products in the form of homemade cheese in just a few hours. You can also watch a video on this topic. Then the cooking process will go much faster.

Bon appetit!

Humanity has long learned to reproduce factory-made and manufactured products at home. Our enterprising people smoke fish at home, cook condensed milk, make sweets, and bake cookies that are better and healthier than store-bought ones. She also makes excellent homemade cheese. You will find a simple recipe for delicious homemade cheese in different variations in our section. At home you can easily prepare cheese like Philadelphia, Mozzarella, Adygei and Suluguni. Using simple products, you can make delicious processed cheese and a lot of other cheese delicacies at home. Yes, perhaps it will be different from its store-bought counterparts, but it will be much healthier and much cheaper, will not contain various GMOs and palm oil, and will be made by hand.

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

This is already a delicious homemade cottage cheese, and you can easily use it. But - we want to make homemade cheese. Therefore, we collect the curd, wrap it in gauze, put on a press, and after 2-3 hours we have a ready-made wonderful cheese, called “Paneer” in India, healthy and tasty. It is noteworthy that nothing is wasted here - the resulting whey is perfect for okroshka and borscht, for baking, you can simply drink it, wash your face and wash your hair. Waste-free production.

Creamy homemade cottage cheese can be made simply and easily using the following recipe. For 1 kg of low-fat dry cottage cheese you need to take 1 liter of milk, 3 eggs, half a stick of good butter, a little salt, and a teaspoon of soda. Pour the milk into a thick-walled saucepan, immerse the cottage cheese in it, and let it boil. Armed with a wooden spoon, stir for 6-7 minutes, a good curd will begin to stretch.
Next, strain using cheesecloth to obtain a plasticine-like mass.

Next, to get delicious creamy homemade cheese, you need to take another thick-walled saucepan, add cottage cheese and other products there, mix, turn on the heat and melt for about 7 minutes, stirring constantly. When it starts to pull away from the walls, the cheese is ready. Now all that’s left to do is put it on a dish, cool it, wrap it in film and refrigerate. 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 delight your family with healthy, delicious dishes.

23.07.2018

Homemade goat's milk cheese

You can make delicious homemade cheese from goat milk. I have described the cooking recipe in detail for you.

Ingredients:

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

15.02.2018

Cheese with pepsin at home

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

Making homemade cheese is not at all difficult, the main thing is to have some milk, kefir, sour cream and eggs on hand. Well, and, of course, our recipe, which describes the entire cooking process clearly and understandably.

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

17.01.2018

Processed cheese from cottage cheese

Have you ever thought about the quality of the processed cheese you buy? We suggest you prepare this delicious thing yourself, which can be a stand-alone dish like pate, or you can use it as an addition to dishes to add zest.

Ingredients:

– 500 g cottage cheese (must have 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

Homemade goat's milk cheese

Brynza 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

I want to tell you how to make delicious homemade cheese from milk. There is nothing difficult in preparing it, 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

Homemade Philadelphia cheese

Ingredients:

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

30.09.2017

Adyghe cheese at home

Adyghe cheese is very tasty and healthy and also not cheap. Today I will teach you how to cook this delicious cheese at home. It is very easy to prepare.

Ingredients:

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

13.12.2016

Hard cheese at home

If you haven’t yet made hard cheese yourself, but buy it in a store, then you haven’t tried making it at home. After all, it’s actually very simple, quite fast and incredibly tasty!
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 salt).

20.08.2016

Homemade feta cheese

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

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

15.07.2016

Cheese Paneer

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 pleasant to the taste.

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

18.08.2015

Processed cheese

A simple and accessible recipe in all respects for making processed cheese at home from cottage cheese and butter. Everything is so simple that any housewife can handle it, and in the end you will get a wonderful breakfast snack for the whole family.

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

19.05.2015

Delicate homemade milk cheese

Cheese made at home is not quite like store-bought cheese. Nevertheless, it turns out very tasty and tender. And you can experiment with its taste almost endlessly. Well, let's try to cook?

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

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

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

How to make cheese at home

Hard cheese

To prepare 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. If you wish, you can throw in nuts, spices, etc.
2. Line a colander with gauze and strain the future cheese. All whey should drain off.
3. Then squeeze the mixture out again and put it in the refrigerator for half a day. Make a press from a jar of water and place it on the cheese.
4. After the time has passed, the cheese can be consumed. Bon appetit!

There is hard cheese, the preparation of which takes no more than twenty minutes.

Hard cheese in 20 minutes

Required Products:

• kilogram of curd mass;
• liter of milk;
• a couple of eggs;
• one hundred grams of butter;
• a teaspoon of 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 back into the pan, adding butter.
4. Mix eggs, 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 walls of the vessel and does not burn.
6. After twenty minutes, turn off the stove, pour the cheese into any form.
7. When the mixture has cooled, place it in the refrigerator. You can eat the dish after it hardens.

How to make homemade cheese from milk

Plain milk cheese

Ingredients:

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

Cooking stages.

1. Boil the milk, then very carefully pour in the kefir in a small stream. Add also eggs and salt.
2. Cook the mixture for about seven minutes, stirring regularly.
3. Then turn off the heat and let the future cheese cool.
4. Strain the cheese until the mixture is thick.
5. Keep the dish under pressure for five hours.

The taste of the cheese according to this recipe is not similar to other products due to the increased saltiness.

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. Mix yogurt, eggs and sour cream. Beat the mixture in a blender.
3. Pour the yogurt into the milk in a thin stream.
4. Stir the cheese mixture constantly to prevent it from burning. Within a few minutes the whey will separate from the cheese. Let the cheese sit 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 the press for four hours. When one solid lump forms, transfer the mixture to the refrigerator.

Homemade cottage cheese

Homemade processed cheese

Ingredients:

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

The preparation is as follows.

1. Mix cottage cheese and milk. Then put the mixture on the fire and 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. After mixing well, add more baking soda and salt.
5. Place the cheese in a saucepan, but not an enamel one, otherwise it will be difficult to clean. Turn on the gas and cook the dish for seven minutes. Stir the cheese mixture constantly.
6. As soon as the base begins to move away from the walls of the vessel, you can turn off the heat.
7. Place the cheese into any molds and then place it in the refrigerator.
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 cottage cheese. Beat the ingredients for three minutes.
3. Transfer the cheese mixture into the mold and refrigerate.

That's it, the dish is ready! It will take no more than ten minutes to prepare.

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 and blend 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 greens and garlic with a knife.
3. Melt the butter. Combine it with cottage cheese.
4. Add cheese and other ingredients. Stir the mixture using a regular spoon.

Homemade cheese recipes

Labneh Yogurt and Mint Cheese

You will need:

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

Simply combine yogurt, mint and salt. Mix well.

Homemade feta

To prepare, you only need two ingredients: two liters of kefir and three teaspoons of salt.

The preparation is as follows.

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

Cheese in a slow cooker

Ingredients:

• three liters of milk;
• a spoonful of citric acid;
• six tablets of acedin-pepsin;
• dill.

The cooking method is as follows.

1. First, pour the milk into the slow cooker.
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 masher to turn the tablets into powder. Dissolve it in a glass of water.
5. After ten minutes of cooking, open the multicooker lid. Add the ingredient, turn on the device again, only for half an hour.
6. Next, cut the resulting cheese into pieces.
7. Place the cottage cheese in a colander and let the whey drain completely.
8. Chop the dill and add it to the cheese. Mix the mass well.
9. The last step is to put the cheese under the press for half a day.
10. Bon appetit!

One of the cooking options homemade cheese, probably the simplest.

This homemade cheese in itself it turns out very tender, with a creamy taste. Obviously, there is no point in using it in cooking as a filling; rather, just cut off a piece and eat it, or on sandwiches or a cheese plate. You can’t store it for a long time, but it’s easy to make again.

No leaven, soda, etc. are used in this recipe.

For simple homemade cheese you will need:

• Milk. 1l. The fattier it is, the tastier it is.
• Sour cream. 100 gr.
• Eggs. 3 pcs.
• Salt.

Do not use shelf-stable milk. Regular milk with a shorter expiration date is better.

The ideal option is to take milk directly from the cow. In a slightly worse case, find the owner of the cow and give him money in exchange for milk.

If these options for obtaining milk are not possible, then purchase milk in plastic bags at the store. Not long-lasting, but the most ordinary pasteurized milk with a short shelf life.

The same words should be said about sour cream. Don’t be lazy and buy normal farm sour cream, for example at the market. It’s somehow difficult to call what is produced by large manufacturers under the proud name “sour cream” real sour cream.

Making simple homemade cheese.

Pour the milk into a saucepan and bring to a boil. We make sure that the milk does not run away.

While the milk is boiling, put sour cream in a suitable container, break the eggs there and add salt.

I took about 2 teaspoons of salt with a little topping for this amount of food. It turned out fine. Someone at home said that I should have added a little more salt - so it seems like I got it right.

Using a whisk, beat the eggs with sour cream and salt into a single mass. You can use a mixer or blender with a whisk for speed.

Just when the milk has boiled, we set it aside from the heat and wait until the milk cools down a little, that is, the boiling itself will end and the milk will stand for 5-10 minutes without heating.

Then return the milk to low heat and immediately, constantly vigorously stirring the milk, pour our egg-sour cream mixture into it. Stir constantly before, after and during the infusion of the mixture.

But we mix by hand, without any mixers or blenders. A mixer or blender, due to its rotation speed, even if set to the lowest speed, will break the entire contents of the pan.

But we don’t need to break it, but just constantly mix it.

Bring the mixture to a boil, stirring constantly, over low heat and simmer for 5 minutes. You can do more, then the cheese will turn out coarser.

Line a colander with gauze folded 2-4 times and pour the contents of the pan into it.