Homemade cheese from milk and sour cream: a recipe for cooking

At first glance, homemade cheese made from milk and sour cream is almost impossible to make. After all, the preparation of such a product requires special production conditions. But this is an erroneous opinion. After all, making cheese at home is easy and simple. To see this, we suggest using one of the following recipes.

Step-by-step recipe for homemade cheese from milk and sour cream

In fact, there are quite a few ways of how to make a delicious cheese at home. Knowing them, you no longer have to purchase this product in the store. Moreover, it is often added to it various thickeners, flavors and so on.

To prepare a delicious homemade cheese from milk and sour cream, we will need:

• Milk of large fat content rustic - about 2 liters;
• Eggs fresh large - 5 pcs .;
• Sour cream thick store - about 500 g;
• Salt cooked - use to taste;
• Spices are different - apply at discretion.

We make the basis

To make home-made cheese from milk and sour cream the most delicious, it is recommended to use products of high fat content. The only way to make a nourishing and nutritious ingredient is not in the production environment.

Thus, fresh rustic milk should be poured into a large saucepan and seasoned (add about 4 large spoons of salt). After this, the product must be brought to a boil and cooked over medium heat for a couple of minutes.

While thermal processing of milk is carried out, it is possible to start preparing the remaining ingredients.

We process sour cream and eggs

Cheese of home-made milk should be prepared in stages. To make it very tasty, you need to break the chicken eggs into a bowl and whip them with a fork. Then they need to lay out fresh sour cream and repeat the procedure of intensive mixing.

Mixing the ingredients

How to cook homemade cheese? Eggs, milk, sour cream are mixed in one pan and slowly cooked on the stove. In this form, the products must be heat treated until large white flakes are visible on their surface.

To ensure that the contents of the pan do not "escape", it should be regularly mixed with a wooden spoon. After the appearance of many flakes, it is recommended to cook dairy products for 5 minutes, and then remove from the plate and cool to 40 degrees.

Making soft cheese

The presented recipe for homemade cheese from milk and sour cream should be used only if you want to get a product that looks like a brynza. For its preparation, a warm milk mass must be thrown into a colander, where a dense gauze was placed in advance.

After draining all the liquid, you can add some spices or herbs to the remaining flakes. After that, gauze should be tightly wrapped in a bag and put the contents under the press. As oppression, you can use a glass jar filled with water.

The final stage

Once the homemade cheese from milk is completely devoid of all moisture, it must be removed from the gauze and placed in a container with a lid. In this form, the product is preferably refrigerated for 12 hours. After that, it can be safely used for making sandwiches, second courses, pizza and even salads.

Step-by-step making of homemade cheese from milk and sour cream

We told about how to make cheese independently. Now I want to tell you about how to make mascarpone cheese at home. For this we need:

• Sour cream fresh dense 20% - approximately 800 ml;
• Fatty milk store (you can 10% cream) - about 200 ml;
• Lemon juice fresh - 2 dessert spoons.

Cooking process

The homemade cheese from the shop milk is made quite simply. First you need to mix the product with sour cream, and then put on a very slow fire. Heat the components to a temperature of 75 degrees. At the same time, they are recommended to be stirred all the time with a large spoon.

After that, fresh lemon juice should be added to the pan. This component will easily contribute to the coagulation of milk. The resulting mass in no case can not be brought to a boil. After folding the product should be removed from the plate and cool a little.

We make mascarpone cheese

After heat treatment, homemade cheese from milk and sour cream should be prepared exactly as in the above recipe. The cured mass must be poured into a colander with dense gauze and left in this form for several hours. During this time, all excess moisture will leave the product.

After carrying out all the described actions, the resulting cheese should be squeezed out and put in a container with a lid. Store the home mascarpone preferably in a refrigerator.

If you want to get a sweeter cheese, then after putting it into a colander, you can additionally add sugar powder to the milk mass.

How to apply in cooking?

Cheese mascarpone of its own production can be used not only to create delicious sandwiches, but also for the preparation of such desserts as tiramisu, as well as various pastries.

Making Hard Cheese

Hard home made cheese from sour milk is prepared easily and simply. For this we need:

• Milk sour (curdled milk) - about 3 liters;
• Milk fresh fat - 500 ml;
• Butter of high quality - 50 g;
• Table salt - ½ teaspoonful;
• Vinegar dining room - ½ small spoon;
• Soda canteen - ½ small spoon.

We make cottage cheese

Before you make a homemade hard cheese from milk sour, you should cook the cottage cheese. To do this, pour the curdled milk into a saucepan, add the vinegar and slowly heat it. To bring to a boil mass is highly not recommended. It must be removed from the fire immediately after large flakes and greenish whey are formed in the pan. In this form, the milk mass should be discarded in a colander with gauze and completely deprived of all moisture. In the end, you should get about 500 grams of delicious home-made cottage cheese.

Cooking cheese mass

How to make a solid home made cheese? Milk, vinegar was already used for cooking cottage cheese. Now the granular product can be safely used to create cheese. To do this, rub it with a fork and put it in fresh boiling milk. Cook these ingredients recommended on low heat for about 12 minutes. In this case, they should be constantly interfered with the spoon.

After the described actions, the contents of the pan must be thrown again into a colander with a dense gauze, raise the ends and maximally wring out all excess moisture. Further, the hot mass should be put in a metal bowl, and then add to it table baking soda, table salt and soft butter.

By quickly mixing all the ingredients, they must be placed on a small fire and subjected to heat treatment (about 1 minute). During this time the cheese mass should become homogeneous and well depart from the walls of the dishes.

The final stage in the preparation of homemade hard cheese

Now you know how to make homemade cheese from sour milk. After the cheese mass has departed from the walls of the dishes, it should be removed from the plate and cooled to such a temperature that it can be easily picked up.

Rolling cheese mass into a neat ball, it should be put in a greased form and tightly closed. In this form, the milk product is desirable to withstand in the refrigerating chamber for at least half an hour. During this time, the cheese must completely harden.

How should I bring home cheese to a dinner table?

After the product is fully ready, it must be removed and cut into thin slices. You can serve it in any form. Someone makes sandwiches, some pizza and other second dishes from it, and some even add them to different salads. By the way, from the presented set and the named quantity of ingredients you should get about 350-400 grams of hard cheese.

The longer the cottage cheese mass is cooked in fresh milk, the harder it will turn out to be cheese. To give it a pleasant yellowish shade in the cheese product (during the heat treatment in a bowl), you can additionally pour a couple of pinch of turmeric or saffron. If desired, other spices, condiments, as well as greens and even sliced bacon are allowed to be added to the cheese.

Let's sum up the results

Now you know the most popular recipes for home-made cheeses, for the preparation of which you do not need to purchase expensive components, and also give a lot of free time.

It should also be noted that there are other options for cooking dairy products. So, using these or those ingredients, you can easily make processed cheese or cheese, similar to feta, as well as home ricotta and so on. The main thing at the same time, to comply with all prescribed requirements of the recipe and use only suitable components, not replacing them with similar ones.

You can use homemade cheese for the same purposes as the store product. It's good to make snacks, second courses, pastries and even salads.