Homemade Milk Cheese: Delicious Recipes

Many housewives for some reason believe that homemade cheese is the highest aerobatics of culinary skill. This is not so, in fact, ordinary milk is the basis of any cheese. Adhering to the basic technology, you can easily try all the recipes, changing ingredients, experimenting with additives.

Main Ingredient Requirements

Cheese will require whole, real milk of good fat content - farm or rustic will suit perfectly. Rennet is recommended for some recipes. You can buy it in specialized stores or order delivery via the Internet.

If you can not find farm milk, you can buy pasteurized. Of course, he has a different taste, but in cheese it is easy to "correct". If you wish, you can check its quality: wait until the expiration date, if the milk turns sour, and the resulting yogurt will taste good, then it is suitable for making cheese.

Homemade cow's milk cheese according to the classic recipe

Cow's milk must be raw, you do not need to boil it before cooking. According to the recipe rennet is added to it. It helps milk to curl quickly and gives the finished cheese a delicate flavor.

It will take:

• 0.2 g of rennet;
• 6 liters of milk;
• 15 g of salt;
• 100 sour cream.

Time: 3 hours. Value: 195 kcal.

Cooking:

1. Heat the milk (about 35ºC), add sour cream and stir thoroughly with a whisk.
2. Enzyme dilute chilled boiled water (¼ cup). Pour into warm milk, stir. It will roll up in about two hours.
3. Milk clot, similar to a dense jelly, cut into squares, leave alone until the serum separates. It will take about 15 minutes.
4. Put the pan with the cheese mass in a water bath. Cook with a gentle mode for half an hour, stirring occasionally.
5. Serum drained, salted mass of cheese, put in the form (perfect plastic bucket, in which holes are punctured for draining the liquid). Put the load on top, hold for 3 hours.
6. Wet the finished cheese with paper towels, put on a clean cotton napkin, send to the fridge, stand for three weeks. In addition, every two days it needs to be turned over, change the napkin.
7. After this time, the correct structure of the cheese will be formed, a yellowish crust, holes will appear.

Housekeeping note: when using whole milk, the output of the finished cheese will be more, according to this recipe you will get about 700 grams.

Adygei cheese "Home"

For this cheese, only whole milk (cow or goat) should be used. Add salt to your taste and do not get involved in spices.

It will take:

• 2 liters of milk;
• 300 ml of cheese whey;
• salt to taste;
• spices to taste.

Time: 55 minutes. Calories: 299 kcal.

How to do:

1. For the Adyghe cheese will need whey, which usually remains after cooking cottage cheese. Leave this curd whey warm for two days. When she squashed, you can start making homemade product.
2. Pour raw milk into an enamel saucepan, heat on a water bath to 90-95 degrees. Stir in the whey. Soak the cooked mixture on the stove for 15 minutes, leave the cooking temperature the same.
3. After 15 minutes, strain the curd mixture through cheesecloth. Form a gauze bag, suspend so that excess serum flows easily.
4. Without removing the cheese from the gauze, flatten it on top with a load.

Tip: Ready, well-pressed product lightly sprinkled with Adyghe or simple salt.

Homemade Sour Milk Cheese

Cheese can be prepared in advance, put in a container with a tight lid and sent to the refrigerator. And the next day serve for breakfast.

It will take:

• ¼ tsp of citric acid;
• 1 pinch of salt;
• 1 liter raw farm milk.

Active cooking: 20 min. Caloric content: 200 kcal.

How to do:

1. Dilute a pinch of salt and citric acid in 10 ml of water, pour into milk.
2. Stir for 10 minutes on low heat until the milk is curdled.
3. Pour the cottage cheese into a colander, covered with gauze, leave for two hours, stirring occasionally, so that the serum is good glass.
4. Put the cheese in a container, send for a day in the fridge.

Cooking mozzarella at home

In the manufacture of this cheese does not need to add salt. Fresh mozzarella tenderness goes well with mixed ingredients in dishes.

It will take:

• 4 liters of milk;
• ¼ tsp rennet;
• 10-12 g of citric acid;
• 100 ml of water.

Cooking: 1 hour. Portion value: 245 kcal.

How to do:

1. Milk slightly warm, up to about 15 degrees.
2. Dilute citric acid with cold water (50 ml), pour into warm milk, stir and heat over low heat (30ºC).
3. In the remaining water, dissolve the enzyme, pour into the milk, mix.
4. Remove the pan from the stove, cover with a lid, leave for half an hour. During this time, the milk will curl up into a tight clot. The resulting mass is incised.
5. Return the pan to the stove, warm the curd mass (40ºC), not forgetting to periodically stir it with a slotted spoon.
6. When the mixture warms up to the desired temperature, remove the pan from the stove, transfer the cheese mass to a colander, press down with a slotted spoon so that the excess liquid is better than glass. Do not pour out the serum.
7. Heat serum to 80ºC. Put small portions of curd mass using skimmer, leave literally for 30 seconds. Then remove, knead with hands until smooth. If you can not immediately achieve the desired structure, you can omit the cheese mass in the whey another 1-2 times.
8. When the mass acquires the necessary consistency, form one or more balls from it.

Tip: serve homemade mozzarella with tomatoes and fragrant basil, lightly seasoning them with salt, balsamic vinegar, olive oil.

Delicate goat cheese

This miracle is easy to do with your own hands. If you take whole milk, real, good fat and uniform yogurt, without the slightest hint of acid.

It will take:

• 2 l of this goat milk;
• 1 cup fresh kefir.

Preparation: 1 hour. Portion value: 285 kcal.

How to do:

1. Milk bring to a boil in a saucepan with a thickened bottom.
2. Add a glass of kefir. Stir, waiting for the curd to drift away from the whey. Strain curd mass through cheesecloth, squeeze well.
3. In a gauze bag, put the curd under the weight (1-2 bags of cereal). Leave for 8 hours.

Tip: you can make a dessert of goat cheese or just spread on a slice of white bread.

Cooking Mascarpone at Home

This cheese belongs to the traditional Italian cuisine. But Italians usually add an enzyme to Mascarpone, and this recipe uses lemon juice.

It will take:

• 200 ml of milk;
• 800 ml sour cream;
• 2 tsp. lemon juice.

Cooking: 1 hour. Portion: 399 kcal.

How to do:

1. Mix milk with sour cream until smooth.
2. Put the cooked mixture on the stove, heat it, but do not bring it to a boil, otherwise the cheese will not work.
3. Introduce lemon juice, reduce heat to minimum and continue heating until sour cream is curled. Turn off the stove, leave the curd mass in hot whey (5 minutes).
4. Then fold in a colander, covered with gauze, leave for an hour. After this time, gently squeeze the mass again.
5. Put in a beautiful bowl, close tightly, cool.

It is interesting to know: a souffle, Tiramisu cake, cottage cheese cake, cream and many other dishes are made from mascarpone.

Good advice

Sometimes, in order to pamper your family with delicious cheese, it is not at all necessary to stand at the stove for long.

You can cook a delicious delicacy quickly:

The first option: bring one liter of full-fat milk to boiling, add 1 tbsp. spoonful of apple cider vinegar, 35 g butter, 10 g salt, 1 pinch of dry greens. Stir, bring to a boil, remove from heat, strain through cheesecloth. Slightly squeeze the curd mass, place it under a weight of 5-6 kg. Keep not long, as soon as the cheese cools, it can be cut and serve.

The second option: bring one liter of milk to the boil without diminishing the fire, add 2 tbsp. spoons of salt. Beat 200 g of fresh sour cream with 3 eggs in advance, pour this mixture into milk. Cook for 5 minutes. When the serum separates, pour the contents onto the gauze, hang. Then, without removing the cheese from the cloth, put under the press. If desired, during cooking, you can supplement the product with fresh herbs.

Watch the video: How to Make Cheese at Home - 2 ingredient Easy Cheese Recipe (May 2024).