Real homemade cheese is an amazing product. Once you learn how to cook it well, the cook will have an infinite number of options: today it can be melted, tomorrow it can be creamy or soft, the day after tomorrow - hard.
Cheese "Home Light"
It is important that the cottage cheese is not dry, so it is better to take a homemade product. The softer and softer it is, the tastier is the finished cheese.
It will take:
- 4 glasses of whole milk;
- 1 kg of 9% soft cottage cheese;
- 10 tbsp. butter;
- 1 egg is small;
- 30 g of salt;
- 12 g of baking soda.
Total cooking time: 5 hours. Calories: 255 kcal.
How to cook cheese "Home":
- Put cottage cheese in boiling milk, cook for 3 minutes. Throw the curd mass on a sieve (gauze). As soon as the whey is drained, you can start cooking cheese.
- In a saucepan, soften the butter, add salt, baking soda. Put the curd, mix, cook with constant stirring, 5 minutes is enough.
- Remove the cheese from the stove, cool slightly. Then add a well-beaten egg, mix.
Tip: pour hot cheese into silicone molds, cool and refrigerate, stand for 3-4 hours.
Processed cheese "Delicate"
Melted cheese is best cooked in a water bath. When the water bath is sparingly heated, it will become even more tender and acquire a viscous consistency.
It will take:
- 500 g wet curd;
- egg;
- 6 g of baking soda;
- 10 g of salt;
- 100 g butter;
- to taste paprika.
Cooking time: 3 hours. Portion value: 260 kcal.
Cooking method:
- Remove the butter from the refrigerator beforehand or soften slightly on the fire.
- Put the cottage cheese in a high container to make it easier to mix. Add egg, soda, salt, mix. In the prepared mixture to enter the soft butter, blend everything with a blender until a homogeneous consistency without lumps.
- Preparation to continue in a water bath. Put the container of cheese in a deep pan filled with hot water at half its height. Cook for 5 minutes at minimum heat. Stir in the cooking process.
- As soon as the curdling mass becomes easy to move away from the walls of the dishes, turn off the stove and put the pan on the table.
- Hot cheese packaged in oiled forms, then cool, cover with foil, cool on the shelf of the refrigerator.
Tip: You can play with the additives and put in the hot curd mass ground paprika, chopped greens or garlic juice.
Cheese from cream cheese
For the preparation of soft cheese with a creamy taste, it is mandatory to use wet cottage cheese. In this case, the most important rule: do not mix cottage cheese with a whole egg, but grind it only with egg yolks.
It will take:
- 1 kg of cottage cheese;
- 2 yolks;
- 100 g butter "Peasant";
- 10 g of salt;
- 15 g of soda.
Preparation will take: 1 hour. Portion: 299 kcal.
Cooking method:
- Curd cheese thoroughly with yolks, combine with melted butter. Add 15 grams of baking soda, salt. Cook on the steam bath at low heat for about half an hour.
- Pour the cheese into the forms (pre-lubricate them). Cool, wrap the form of film, put on the shelf of the refrigerator for further solidification.
It is interesting to know: egg white will make cream cheese more solid, so you need to separate the yolk very carefully.
Homemade hard cottage cheese
It is very important to take homemade soft cottage cheese for making cheese, and whole or pasteurized milk. When heated on low heat, the curd will become denser. Therefore, the most important operation in the whole recipe is to cook the cheese in a water bath correctly.
Required:
- 1 kg of cottage cheese;
- 4 glasses of milk;
- 2 yolks;
- 10 g of soda;
- a quarter tablespoon of salt;
- 80 g butter;
- for lubricating the form of refined oil.
Preparation: 3 hours. Portion value: 275 kcal.
Cooking method:
- Pour the milk into a suitable pot. Add cottage cheese, mix, put on fire, setting medium mode. While stirring, bring almost to a boil. Wait until the whey separates from the curd buns.
- Prepare ingredients: melt butter in a water bath, mix the yolks with soda, salt in a separate bowl.
- After separation of the whey, fold the curd onto gauze. Connect the ends, forming a bag, hang it to remove excess serum.
- To the softened butter add the yolk mixture, mix. Remove from heat.
- Prepare a water bath for melting the curd: take a three-liter pot, pour in water, put on the stove. Install a smaller pot on top. In it lay out the egg mixture with butter and cottage cheese, mix until smooth, without lumps. In this case, the bottom of the small pan should not come into contact with boiling water.
- Cook in a water bath with constant stirring for 15 minutes. Within 5 minutes from the start of cooking, the curd mass will begin to melt and become homogeneous.
- Prepare suitable forms for cheese in advance, lubricate them with refined oil. As soon as the cheese stops sticking to the walls of the dish, immediately pour it into forms, cool it, put it in the refrigerator. This should be done quickly, otherwise the cheese mass will harden.
- After 4 hours, remove the cheese from the mold, wrap it with cooking parchment, put the oppression (small in weight) on top, put it in the refrigerator for about 12 hours.
- Remove the load, leave the cheese to ripen in a cool place for another day.
Housekeeping note: use for the preparation of homemade cheese enamel saucepan with a thickened bottom or stainless steel.
Cooking goat cheese at home
Goat cheese is often unloved because of the peculiar smell of goat milk. In fact, the cheese does not have the taste of goat milk, but there are all its beneficial properties.
It will take:
- 1 kg of rustic goat cheese;
- 1 l of milk (goat);
- 200 g butter;
- 2 yolks;
- 15 g of salt;
- 12 g of soda.
Cooking time: 1.5 hours. Portion value: 215 kcal.
Cooking method:
- In a three-liter thick-walled saucepan combine cottage cheese with milk. With constant stirring, bring to a boil. After the formation of serum immediately discard the curd mass on the gauze, connect the edges. Hang the resulting gauze bag over the container.
- While the whey is draining, put a smaller pot in the water bath, put the butter, soften. In a separate bowl, combine the yolks with soda, table salt.
- In a saucepan with softened butter, add the curd mass, yolk mixture, heat in a water bath, stirring vigorously.
- In the process of cooking the cheese mass will start to foam. When the cap of the foam subsides a little, cook another 10 minutes. During this time, the cheese will begin to stick well off the walls of the dishes.
- Oil well prepared form. Fill with hot cheese mass, cool, remove cool.
Culinary advice: to make the cheese more dense, it should be covered on top with a load.
Easy: Cooking Cheese in the Microwave
Soft cottage cheese is ideal for making cheese, you will need a spoon of soda, a little salt, butter. And thanks to the microwave it can be done quickly.
It will take:
- 0.5 kg of cottage cheese;
- 4 eggs;
- 80 g butter;
- 6 g of soda;
- salt to taste
Preparation will take: 1 hour. Caloric content: 205 kcal.
Cooking method:
- Put the curd in a dish suitable for a microwave. At high power to warm the cottage cheese (10 minutes). In the process of cooking, mix 2 times.
- Add butter to the hot curd, two eggs, pre-mixed until homogeneous. Reduce a little power and boil the mass (10 minutes). Stir (1-2 times) while cooking.
- In the cheese mixture add soda, mix, reduce a little power, cook for 10 minutes.
- Add the remaining 2 eggs (pre-mix them), cook for 10 minutes. Get a smooth homogeneous mixture, put it in the form, cool.
Tip: for making delicious cheese, you need to choose a homemade, soft, moderately fat cottage cheese, and not some store product.
Little tricks from the chef
To quickly cook a delicious and fragrant cheese, you need to carefully grind the cottage cheese to a uniform consistency, then mix with eggs and soda, put on a low heat. Cook for 15 minutes, stirring continuously with a spatula.
Add to your taste fillers: chopped greens, ground paprika, ham, boiled mushrooms, garlic, spices. To store the cheese decomposed into silicone molds, put on the shelf of the refrigerator. Serve chilled product with fresh grain bread.
