Milk cheese - 10 homemade recipes

The shops sell a line of cheeses made in our country and exported from abroad. To buy a good grade, you have to give a lot of money. Therefore, we propose to make cheese at home from milk on our own.

Classic milk cheese

Ingredients:

• kefir - 1200 ml;
• coarse salt - 1 tbsp. a spoon;
• milk - 3600 ml.

Cooking:

1. To make the cheese tastier and richer as possible, use a dairy product of the highest fat content. Farm offers are ideal.
2. Boil kefir. The serum will remain at the bottom.
3. Drain the serum and set aside for 2 days. Store in room. The product should turn sour.
4. Boil the milk. Switch the fire to minimum. Add fermented serum. Mix. Boil.
5. Strain. To salt. Put the prepared product in gauze. Tie the ends and hang. Excess fluid drains. It will take about half an hour.
6. Put oppression. Drain the liquid immediately. Under oppression, homemade cheese made from milk and kefir should stand for 5 hours in the refrigerator compartment.

From goat milk

Ingredients:

• goat milk - 2100 ml;
• sour cream - 2.5 tbsp. spoons;
• salt (large) - 1 teaspoon;
• cottage cheese - 2.5 tbsp. spoons.

Cooking:

1. For the manufacture of goat cheese, you will need high-fat ingredients. Warm up the milk.
2. Dissolve cottage cheese in a few tablespoons of milk. Send to warm milk. Add salt and boil.
3. Pour in sour cream. Cook for about 13 minutes. Milk should turn into a clot.
4. Cover with a gauze strainer and place the mass. Cover with a cloth and put oppression. Set aside goat cheese for an hour.

Homemade cottage cheese made of milk and sour cream

Cheese is much tastier than the store, with a soft and delicate texture.Such cottage cheese will be enjoyed by children. Suitable for the first feeding of infants.

Ingredients:

• milk - 3300 ml, it is recommended to use home cooking;
• sea ​​salt - 1 teaspoon;
• sour cream - 550 ml.

Cooking:

1. Leave the milk in the room to sour. The main thing is not to overdo it, otherwise the finished product will turn out to be bitter.
2. Warm up the sour product. The temperature should be 40 degrees. Pour in sour cream. You can’t stir.
3. To salt. But this is optional, you can do without this ingredient. Take a pre-prepared gauze napkin and pour the boiled mixture.
4. Tie a napkin and hang for an hour.

With the addition of cottage cheese to the recipe

The finished product is an ideal offer for vegetarians.

Ingredients:

• cottage cheese - 1100 g;
• butter - 110 g;
• salt - 1 tbsp. a spoon;
• milk - 1100 ml;
• black pepper - 0.4 tsp;
• baking soda - 0.5 tsp;
• turmeric - 0.4 tsp.

Cooking:

1. Boil the milk. Place the curd. Boil. Turn off the fire.
2. Fold cheesecloth. Three layers will be enough. Pour the prepared mixture. Tie the edges and hang for 17 minutes. Wring out.
3. Place butter in a saucepan. Place the mass. Stir. Lumps should not remain. Fry. To salt. Pour soda, season.
4. Move to form. To sustain 3 hours.

How to make sour milk

You can make cheese from sour milk. Moreover, for a healthy treat you will have to spend a minimum of time, and you can enjoy the pleasant taste of fresh cheese.

Ingredients:

• chopped dill (optional);
• sour milk - 1000 ml;
• salt;
• egg - 1 pc.

Cooking:

1. Place salt in the mixer bowl, then the egg. Turn on high revs. Beat.
2. Pour into milk. Boil and simmer on medium flame. The serum should separate.
3. Take a special form that is intended for a soft variety of cheese. Cover with gauze and pour the boiled mass. Sprinkle with dill. Mix.
4. Cover with ends that hang down at the edges. Put oppression.

Hard cheese from milk

Ingredients:

• sea ​​salt;
• fat milk - 1450 ml;
• spice;
• kefir - 510 ml.

Cooking:

1. Boil the milk. To salt. Sprinkle with spices. Pour in kefir.
2. Boil for 3 minutes. Put a gauze in a strainer. Pour in a dairy product. Tie the edges. Wring out. Put on top oppression. Move to refrigerator compartment.
3. Withstand 11 hours.

Cooking Mozzarella

In the recipe, it is recommended to use pepsin, which can be bought at a pharmacy.

Ingredients:

• sea ​​salt (coarse) - 2 tbsp. spoons;
• milk - 2200 ml;
• pepsin - 0.5 tsp;
• water - 1650 ml;
• lemon juice - 2.5 tbsp. spoons.

Cooking:

1. Dilute pepsin in half a cup of water.
2. Warm up the milk. It will take exactly 70 degrees. Pour in water with pepsin and lemon juice. The mass will coagulate.
3. Drain the serum. Place the rest of the mass in a cloth and squeeze.
4. Warm up the water (90 degrees). To salt. For 2 minutes toss the cheese into the water. To get it. Stretch out. Then mash. Repeat the process several times. The mass should become homogeneous and completely smooth.
5. Use your fingers to knead. Fold in an envelope and drop into water.
6. Lay out the blank and roll up. It should be a sausage. Tightly wrap with foil. Tie with a rope. It should make a ball. Cool. Remove film. Place the workpiece in serum. It is in this form that the product is stored in the refrigerator.

With kefir

First you need to cook the cottage cheese, and then cheese based on it. It will come out brilliant, and will not crumble when sliced.

Ingredients:

• salt (large) - 1 teaspoon;
• kefir - 2100 ml;
• black pepper - a pinch;
• soda - 0.5 tsp;
• egg (chicken) - 1 pc.;
• paprika;
• butter - 1 tbsp. a spoon.

Cooking:

1. For cooking, you will have to build a steam bath. Warm up the kefir. Colander to line with gauze. Pour the boiled product. Squeeze and hang for 47 minutes.
2. Return prepared mass back. To salt. Pour soda. Add an egg. Sprinkle with paprika, then pepper. Stirring the nibble to mix.
3. Boil for 17 minutes.The mass will turn yellowish, uniform.
4. Lubricate the special form with butter. Pour the prepared mixture. Cool and hide in the refrigerator compartment. After 1.5 hours, the product is completely ready.

Mascarpone cheese made from milk

This is the most elementary variation of cooking. The process is very easy and does not require much effort.

Ingredients:

• fat cream - 1100 ml;
• juice from lemon - 3 tbsp. spoons.

Cooking:

1. Before you start cooking, build a steam bath. Squeeze the juice from the lemon.
2. Using a food thermometer, bring milk to 85 degrees. Remove from heat.
3. Pour in the juice. At the same time, constantly mix the liquid. Measure the temperature. The thermometer should show 82 degrees.
4. Return the liquid to the bathhouse. Stirring and measuring constantly bring the temperature to 84 degrees.
5. The mass will thicken and become like a cream. Remove from heat. Continue mixing to cool the mass. The temperature should be 45 degrees. To speed up the process, the container can be placed in ice cubes or ice water.
6. Place a cotton towel on a colander and strain the workpiece. Transfer the mass with a spoon to a clean towel and hang. Withstand 12 hours.
7. Move to a colander. Put oppression and hold in the cold for 11 hours.

Cream cheese at home

From cottage cheese and milk, you can get amazing cream cheese.

Ingredients:

• butter - 110 g;
• soda - 1 teaspoon;
• cottage cheese - 1100 g;
• salt - 1 teaspoon;
• milk - 1100 ml.

Cooking:

1. Warm the milk up to the formation of bubbles.
2. Place the curd. Constantly mixing to wait for folding. This process will take about 4 minutes.
3. Fold cheesecloth. Place the boiled product. Wring out. Hang up. Serum must completely exit the workpiece.
4. Put butter in the stewpan. Sprinkle with soda. Add salt. Mix
5. Place the prepared curd mass. Boil for 14 minutes. Take care not to get burnt. Remove from flame. Cool.
6. Move to forms. Hide in the cold for 7 hours.

Advice

1. Mixing is recommended with a wooden spatula.
2. When pouring the kefir product, stir the ingredients intensively.
3. Each time using one recipe, you can change the taste of the product by adding various spices, vegetables, herbs and even olives.
4. The taste is highly dependent on milk. Therefore, get only fresh and pay attention to its aroma.
5. If you decide to cook from sour milk, the souring process can be accelerated. Heat not sour milk. Drizzle lemon juice and mix. Leave on the table. The process will go much faster.