Cooking homemade cheese from cottage cheese

Prepare cheese at home is not difficult, you just need to follow the recommendations that are given in the recipes. Of course, few people will come up with the idea of arranging a full-fledged production in their kitchen and preparing a seasoned cheese, such as the Dutch one. At home, most often, prepare soft or processed cheeses.

For example, here is a very simple recipe, according to which you can cook homemade cheese from cottage cheese. For preparation it is best to use curd, which should be dry enough. Otherwise, you need to squeeze out excess serum by placing it under the press.

To make cheese, we need a kilogram of cottage cheese, a tablespoon of shallow salt and a little sour cream or cream. Cottage cheese must be wiped through a sieve and mixed with salt, then add a little sour cream for the bunch. To form a cheese head, you need to sew a linen bag in the shape of a cone. This container is very tightly packed cooked mass (one bag of not more than five hundred grams), from below the bag tightly tied. Then the filled bags are laid out on an inclined board, having their corner up, and pressing down with oppression on top. In this position, the cheese is aged for about ten hours. Such homemade cheese from cottage cheese can be eaten freshly prepared or seasoned. In the latter case, the head of the cheese is dried in a draft, and then it is taken to the cellar, keeping for two or three weeks on the shelf. During aging, the cheese should be regularly turned over and washed with salt water.

If you want to cook homemade cheese from a cottage cheese that tastes like an Adyghe taste, then you should use the following recipe. On a kilogram of cottage cheese (it is better to take a product with a fat content of not less than 9%) you will need a liter of milk, three eggs, one hundred grams of good butter (margarine for these purposes is absolutely not suitable), one and a half spoonfuls of salt and one spoonful of ordinary drinking soda.

We begin to cook. We put boil the milk in a large saucepan. How to boil, add cottage cheese and cook for about half an hour on medium heat, stirring the mass with a spoon. We cover the colander with gauze, which should be folded in half, soaked in cold water and squeezed well. Pour the contents of our pan into the colander and let the serum drain. By the way, do not throw away the serum, it can be successfully used for cooking different types of dough.

After the whey is separated, the curd mass is spread into the pan, adding whipped eggs, salt, butter and soda to it. The last ingredient will give our cheese a porosity, but the taste of soda will not be felt. Boil the mixture with constant stirring for ten minutes.

Prepare a bowl of cheese. To do this, you can use any shape or cup. They need to be lined with a food film, which is applied with a brush a thin layer of melted butter. We put the semifinished product of our cheese in a container and, after cooling, we send the form to the refrigerator. After two or three hours, we will have homemade cheese. How to make the cooked product more spicy? For this, seasoning, finely chopped greens or garlic can be added to the finished cheese mass. The composition and amount of additives can be varied to your liking.

And here's how you can make melted cheese cheese from home. The recipe for this kind of cheese is almost the same as the ingredients described above, but the cooking technique is somewhat different.

For half a kilogram of cottage cheese we need two eggs, one hundred grams of butter, half a spoonful of salt and soda and a teaspoon of sugar. For the seasoning, take a clove of garlic and a pinch of ground paprika, dried basil, turmeric and black pepper.

Cottage cheese for making this type of cheese should be dry. Put it in a saucepan and add all the other ingredients specified in the recipe, except for spices. All very well mix and put the dishes on fire. Heat, stirring, until our cheese begins to melt. For this, as a rule, it is required to heat the mass for about fifteen minutes.

Now it's time to add spices. Again, you need to mix everything well by using an immersion blender or mixer for this purpose. Of course, you can try to stir the cheese and manually, but it will take much more time. As a result, we should get a viscous homogeneous mass with the inclusion of particles of spice.

Pour the cheese over the prepared containers and, after cooling, put in the refrigerator. According to this recipe, we will get home cheese from cottage cheese, which can be cut with a knife. If you want to cook soft cream cheese, which can be eaten with a spoon, then at the stage of adding spices to the mass, you need to add a little more water. Note that mixing the water with the cheese mass will not be easy (especially if you do not use a mixer or blender), however, with some effort, you can get a homogeneous semi-liquid mass that will need to be poured over the tanks and put in the refrigerator for freezing.