How to make cheese? The recipe for cooking cheese at home

The traditional product of our tables is cheese. This product is very valuable for its nutritional and taste qualities and can be prepared at home. It turns out to be more useful, but it's not necessary to talk about cost. Depending on the type of cheese for cooking, you need a minimum set of ingredients that are available in any kitchen. How to make cheese? It all depends on its kind. Cheeses are soft, hard, boiled, melted, smoked, etc. All this can be cooked at home without much difficulty.

Some subtleties

Before making cheese, you need to take into account some of the subtleties of this process. Firstly, for preparation only quality products are taken. It's better if it's farm cottage cheese or milk. Store products are not suitable for the production of cheeses at home. The fatter you take the milk or cottage cheese, the more nutritious will be the final result of the cheese. The product turns out to be gentle and oily. For the maturation of cheese, it is necessary that its weight is not less than 0.5 kg. Why is homemade cheese softer? Secondly, the final outcome depends on the press. When we make cheese at home, we can not provide sufficient compression. A saturated taste is obtained as a result of prolonged aging of hard cheeses. Instead of a special form, you can use a colander. From the production of cheese remains whey, which is used for cooking dough or okroshki. The product of home cooking is not stored for a long time, a maximum of a week in the refrigerator. Keep it better in a towel made of cotton or in paper, but not in a cellophane bag.

Simple curd cheese

This recipe for cheese is the easiest and fastest. For cooking, you need 1.5 liters of milk, a little salt (to taste) and 500 milliliters of kefir. We heat the milk, but do not boil. Then add kefir and salt to it. Mix the resulting mass and heat it again. Then filter through the gauze, which must be folded several times. There remains cottage cheese, which must be transferred to the form, and from above to deliver the goods. The density of cheese depends on the aging time. After a few hours, when the mass is well compressed, the product will be ready for use. If desired, any herbs or pepper can be added to the cheese.

Mozzarella

Even this cheese can be cooked with your own hands. Take 2 liters of high-fat milk, two tablespoons of lemon juice, 2 liters of water, two tablespoons of salt and a quarter of a small spoonful of pepsin. Pour half a glass of water and plant pepsin in it. Milk must be heated to about 70 degrees. Then pour into it lemon juice and pepsin. At this point, the serum will immediately begin to separate. We wait, when it completely exfoliates, but the mixture does not boil until it boils. Merge the serum, but do not discard. Water is heated to 90 degrees, but also not boiling. Add salt to it and let the cheese mass down for three minutes. Then we take it out, put it on the board and start kneading it with our hands. The mass will be very hot, so it's better to wear gloves. Then we carry out the procedure with lowering into hot water again. Thus, soft and viscous cheese is obtained. We wrap it in a food film, giving the form of sausages. We store cheese in brine, in a container. The recipe for making cheese is simple, costs very little.

Dutch cheese

At home you can cook cheese, which in its taste qualities resembles Dutch. This recipe is for those who want to know how to make cheese from cottage cheese. It will take three liters of milk, two kilograms of cottage cheese, 100 grams of butter, one chicken egg, half a teaspoon of soda and salt to taste. Milk is brought to a boil and we place cottage cheese in it. We mix the mass and reduce the fire a little. Tom, stirring constantly until a plastic mass forms and the serum separates. Then throw the cheese in a colander, cover with a towel and leave to make the glass liquid. Separately, melt the butter and put in it cheese mass, salt, soda and egg. We mix everything thoroughly, without switching off the fire. The mass should reach the consistency of the cream and get a yellow color. Turn off the fire and shift the cheese into a mold. We put the load on top and put it in the refrigerator.

Processed cheese

How to make cheese, so that it tastes like a processed product? At home you can cook it quickly and without problems. The recipe for cheese includes the following ingredients: one kilogram of cottage cheese, 100 grams of butter, one egg, one teaspoon of salt and soda, two cloves of garlic and any greens to taste. Curd should contain a minimum amount of water. To do this, you must place it under the press and leave it overnight. The more cheese there will be butter, the softer it will be. Store cottage cheese is better to pass through a meat grinder, and home can be used immediately. First, beat the butter with a fork. Cheese and greens are crushed as small as possible. Cottage cheese we put in a saucepan or any saucepan with a thick bottom and add to it oil, salt and soda. Cook the mass to a state of homogeneous and plastic consistency. Do not forget to stir constantly, so that cheese does not burn. After 10 minutes, remove the mass from the fire and add garlic, greens and egg. Mix it and put it into shape. We put the cheese in the fridge so it stiffens. Here's how to make cheese at home.

Adyghe cheese

This product has an excellent taste and is used for making many dishes. Consider one of several options for cooking Adyghe cheese. Take four liters of milk (only natural and fresh), 500 milliliters of "Aktivia" yogurt (room temperature) and salt if desired. We put the pan on the fire and pour the milk into it. Strongly heat it, but do not boil it. Now we start to pour yogurt slowly. In this case, the mass must be constantly stirred. Gradually, flakes are formed, and the serum will separate. When the serum becomes transparent, you must immediately remove the container from the fire, otherwise the cheese will turn out too dense. The colander is covered with gauze and we put in it cheese mass. Serum should drain as much as possible. From the mass form the cheese of the desired shape and store it in a small amount of liquid. How to make cheese from milk? This is one of the simplest recipes. This product is eaten in kind. You can also cut it into pieces, roll in spices and fry on each side. Get the baked cheese. The recipe can be supplemented at your discretion.

Boiled cheese

This unusual dish came to us from Latvia. Boiled cheese is a delicious snack and a great addition to the second course. For cooking, you need 250 grams of cottage cheese, 20 grams of creamy butter, 60 grams of sour cream, one egg, cumin and salt to taste. Cottage cheese is spread in a bowl and covered with a lid. So he should stand about 3-4 days. During this time, the curd will appear mold, which will give it an unusual taste. Now you need to pass it through the meat grinder and add sour cream, salt and cumin to it. In a saucepan, melt butter and put curd into it. All is well mixed and gradually heated. Then add one egg and mix everything again. We continue to heat the cheese, stirring constantly. It should be a homogeneous mass. The form is lubricated with butter and put cheese into it. We put it in the refrigerator for the night, and then we use it for food.

Home feta cheese

For the preparation of this cheese will require only two ingredients. This milk (3 liters) and pepsin (1 gram). Brynza is referred to the products of Caucasian cuisine. However, this sort of cheese has firmly entered our diet. Prepare it from sheep or goat's milk, but you can use cow's milk. The main thing is that it should be of good quality, fresh and fat. The store product is better not to take. We put a container of milk on the fire and heat it. Then add pepsin. It can be purchased at the pharmacy. Pepsin is a white powder. We put the saucepan aside for 30 minutes or an hour. Milk must acquire the consistency of the sour product. Then we return the saucepan to the fire and warm it well, but do not boil it. As a result, the mass separates, which must be collected and salted. We form the cheese with the help of the form, we cool it and use it for food.

Osetian cheese

How to cook the famous Ossetian cheese? The recipe is simple. To do this, take four liters of good milk, 500 grams of kefir fat content of 2.5 percent and 10 tablets "Acidin-pepsin", which are sold at the pharmacy. Pour the milk into a saucepan and heat it a little (30 degrees). Then pour kefir, which should be room temperature. All mix and leave for 10 minutes. Dissolve tablets in 100 milliliters of water and pour them into a saucepan. Stir the mixture and leave for an hour to make the leaven. It will be ready when, when pressed with a spoon, a liquid of greenish color separates into the mixture (whey). Without mixing, cut the contents of the pan with a wooden spatula into squares. Leave the cheese for another 20 minutes. Then we take out the mass and put it into a hole shape, so that the glass is liquid. Cover the cheese mass with a plate and put the load. In a day the cheese will be ready. How to make cheese to make it salty? You can simply add salt or seasonings during cooking.

Cheese cheese - pigtail

Many people think that it is almost impossible to cook pigtail cheese at home . However, it is not. Chechil - Armenian cheese, which is prepared only by hand at home. Its basis is cow's milk, which can be mixed with goat or sheep. Then it should turn sour. To accelerate this process, you can add a little sour milk or whey. Then the milk is heated and at a temperature of 40 degrees pepsin is added (1 gram per 300 milliliters). Then the mass is heated to 50 degrees, at this moment, pieces of cottage cheese begin to form. Flakes are gradually caught, and a cheese ribbon is produced. It is taken out and laid in length. Then this mass is cut into thin threads and weave braids from them. After that, they are placed in a very saline solution (20 percent). Ready pigtails can be a little smoked. The technology of cheese production at home differs from the factory, but such a product will be much tastier. Here's how to make a pigtail - cheese is popular and loved by many.

Afterword

Buy cheese in the store is not difficult, but if you cook it yourself, you get a more nutritious product. Use for this only the best products, fresh and fatty. Homemade cheese should be very soft and tasty. Additional ingredients will help to transform the taste of the product and make it more saturated and fragrant. To prepare does not require a lot of ingredients. Everything you need can be easily purchased on the market from farmers and shops. The main thing is that the technology of cooking is observed. This guarantees the quality and excellent taste of homemade cheese.