The main ingredient in making cheese is milk. But every day there is less and less confidence that this particular product was used in the industrial production of cheese from the store. Far from it, one should not be upset about this because it is easy to make cheese at home. Below is a selection of different recipes for preparing this delicacy - from simple types to gourmet with nuts and dried fruits.

Homemade cheese from milk

Salted home-made cheese is made from milk very quickly: in a few hours you will get a delicious product. The composition may include homemade and store milk, sour cream.

Their proportions will be as follows:

  • 1000 ml of milk;
  • 200 ml of 20% sour cream;
  • 3 eggs;
  • 5 g of salt.

We proceed step by step as follows:

  1. To send milk in a thick-bottomed vessel to the fire. While it boils, shake the eggs with sour cream and salt in a homogeneous mixture.
  2. Pour cream and egg mixture into a boiling milk in a thin stream. Then cook the cheese for another seven to eight minutes, and as the whey separates, remove the pan from the heat.
  3. Cover the colander with four layers of gauze and pour the curd mass into it. Allow the cheese to cool completely and squeeze it well.
  4. Then tie the gauze in a knot and leave it under load for 6-8 hours. After that, it remains only to remove the cheesecloth and serve the cheese, cutting it into thin slices.

Soft home-made cheeses that do not require ripening seem to some housewives tasteless and bland. You can always add more relish to this product with additional components - chopped dry or fresh herbs, paprika, turmeric, caraway seeds, garlic and others.

Cooking from cottage cheese

Hard cheese is easy to make from ordinary cottage cheese.Of course, he will not repeat exactly the expensive hard cheeses, which ripened for several months under special conditions, but if you add a very little spice, herbs or paprika, it will turn out no less delicious.

The list of ingredients required for cooking:

  • 700 g of cottage cheese;
  • 1000 ml of milk;
  • 50 g butter;
  • 2 eggs;
  • 10 g of salt;
  • 5 g of soda.

How to cook:

  1. Mash the cottage cheese with your hands, pour milk and send to the fire. Warm these products on the stove until the serum is light transparent and the cheese separates into a viscous clot.
  2. Discard cheese in a colander with gauze. As soon as all the liquid is filtered out, return the still warm cheese mass to the pan, add oil, eggs, soda and salt to the same. In a steam bath, cook the cheese until it becomes homogeneous (approximately 20-25 minutes). All this time you need to mix the mass with a wooden spoon.
  3. Let the finished cheese cool down and shift it into a form lined with cling film. When the cheese has hardened, it can be cut and served. Store this product in the refrigerator in a tightly closed container.

If the cheese prepared in this way is used in the preparation of pizza, then the aromatic and viscous cheese crust is provided.

How to make Adyghe cheese

If you put the milk sour at room temperature, and then warm the yogurt and put it in a colander with gauze, you get homemade cottage cheese. But if the process of protein folding is accelerated by acidified whey and heating, then as a result you can enjoy wonderful Adyghe cheese.

To prepare it you will need:

  • 4000 ml of milk;
  • 1000 ml of serum;
  • salt.

How to make cheese yourself:

  1. First you need to prepare the serum. To do this, they keep it for 2-3 days outside the refrigerator so that it becomes acidic.
  2. Milk is poured into a pan of a suitable displacement and heated to 85 degrees. In no case should it be brought to the phase of active boiling.
  3. Serum is poured into the hot milk with a ladle, stirring well after each serving. The resulting mixture was incubated for 7-10 minutes until the separation of cheese flakes and a transparent color of whey.
  4. The colander is covered with several layers of gauze and poured the contents of the pan into it. Serum is allowed to drain for half an hour. Then they add cheese on both sides and stand for another 2-3 hours in a colander.
  5. The resulting cheese should be sent to the refrigerator to ripen for 2-3 days. To do this, he is tied in gauze, sprinkled with salt on both sides and put on a plate. No need to be afraid to salt the cheese at this stage: he will take salt exactly as much as he needs.

Chopped greens, paprika or olives added to a product poured into a colander after separating most of the liquid can diversify the taste of this home-made cheese.

A simple recipe for delicious homemade cheese

This is the simplest, but the most delicious and original recipe for homemade cheese, which can overshadow many store items.

The secret of his palatability is in nuts, basil and dried apricots, which are included in the list of products used in the cheese making process:

  • 300 ml of milk;
  • 500 g of cottage cheese;
  • 100 g butter;
  • 100 g of nuts;
  • 100 g dried apricots;
  • 1 egg
  • 5 g of salt;
  • 2.5 g of soda;
  • 2 g of basil.

Cooking Algorithm:

  1. Cottage cheese, rubbed through a sieve, cook with milk on a fire until the whey is separated. Then put the mass in a colander (you should get a hard cheese mass).
  2. Put oil in a pan with a thick bottom. When it melts, add cottage cheese and cook until melting with continuous stirring. Pour soda, the mass will foam and rise, and then settle.
  3. After that, add chopped basil, dried fruits and dried apricots. When the cottage cheese is completely melted, pour it into the prepared form and leave to cool completely.

This cheese has a very beautiful appearance and a sweetish-nutty taste. You can take any nuts for him to your taste, just as dried apricots can be replaced with raisins.

Goat’s feta cheese

Goat milk has low coagulability, but it is from it that the most delicious and dense home-made feta cheese is prepared.When the composition includes milk of domestic goats, the benefits of the product increase many times.

Proportions of products for homemade cheese:

  • 1000 ml of goat milk;
  • 200 ml of water;
  • 60 g sour cream;
  • 40 ml of lemon juice;
  • 35 g of salt.

Working process:

  1. Boil goat milk in a saucepan, ensuring uniform heating (for example, with a double bottom), then put sour cream in it and pour in lemon juice.
  2. Stir everything and warm up within 1-2 minutes, until the cheese flakes are separated.
  3. Pour the curd cheese base onto a colander lined with gauze. After the whey drains, tie the cheese in gauze with a knot and place for a day under the press.
  4. After that, cut the feta cheese into slices, which are placed for a couple of days in brine from water and the amount of salt indicated in the recipe.

You need to store ready-made home-made feta cheese in the refrigerator in slightly salted whey, which will be obtained during the process of fermenting milk. This home-made cheese can not only be put on a sandwich, but also added to various salads, for example, Greek.

Cream cheese

The very name of this cheese speaks of the technology of its production, in which the main process is melting.

It is very easy to make cream cheese in your own kitchen without the addition of preservatives, emulsifiers and stabilizers from a set of simple ingredients:

  • 500 g fatty (9%) cottage cheese;
  • 100 g of soft butter;
  • 2 eggs;
  • 5 g of baking soda;
  • 3 g or salt to your taste.

Cheese sequence:

  1. In order to avoid unmelted curd grains in the finished product, before the start of exposure to high temperatures, it is necessary to achieve maximum uniformity not only of the curd, but also of all products from the ingredient composition. To do this, first beat the cottage cheese with a blender into a smooth paste-like mass, and then add eggs, oil, salt and soda, then again beat everything with a blender.
  2. The resulting mass is melted in a container installed over a pot of boiling water, continuously mixing for about 10-15 minutes. It should make liquid cream cheese. It is transferred to prepared clean and dry containers and sent for 8-10 hours in the refrigerator so that it cools, thickens and “picks up” its taste.

Thus, having made melted homemade cheese in the evening, it will already be possible to spread its sutra on a slice of crispy bread toast. From this portion of products, as a result, more than 500 g of the finished product will turn out, the taste of which will for a long time discourage the hunt even to look at a similar cheese from the store.

Philadelphia cheese at home

This type of cheese is used to prepare desserts (cheesecake) and savory dishes (various Japanese rolls), or you can simply spread a small amount of tender and soft creamy delicacy on the bread. A delicious sandwich for an invigorating morning drink will come out.

To make such cheese at home, you need to stock up:

  • 1000 ml of milk;
  • 500 ml of kefir;
  • 1 egg
  • 5 g of salt;
  • 5 g of sugar;
  • 3 g of citric acid.

Cooking Method:

  1. We boil milk, dissolve salt and sugar in it, then turn off the heat under the pan and pour the kefir. Stir the kefir-milk mixture until it is completely curdled.
  2. From the pan, the mass is sent to a bag of gauze, which is suspended over a container for expressing whey. Without wasting time, shake the egg with citric acid until a homogenous googol-mogul state.
  3. We mix the squeezed cheese with the egg and re-beat everything with a mixer into a homogeneous, lush cheese mass.

Among the disadvantages of home-made Philadelphia, only the following can be distinguished: the yield of a product from one serving is small and the shelf life of cheese in the refrigerator does not exceed 7-10 days. Although the latter fact indicates the naturalness of the product and can be attributed to the advantages of this product.

Based on sour cream

Most housewives are more accustomed to making cheese from cottage cheese or milk, but to create more fat and creamy Mascarpone cheese using Italian technology, other ingredients will be needed: sour cream and cream.The product obtained from them can be a delicious cream for homemade cake.

Mascarpone in glass bowl, ingredients for tiranisu

What you need for cheese based on sour cream:

  • 1500 ml of fat (from 35%) cream;
  • 500 ml of natural sour cream with a fat content of 25%;
  • 75-100 ml of fresh lemon juice (can be replaced with wine vinegar).

Cooking order:

  1. Warm the cream almost to a boil and add sour cream to them. Stir the mixture well, then pour the juice of citrus fruit over a tablespoon until the mass begins to ripen.
  2. With the beginning of a distinct separation of whey, remove the dish with cream from the stove, stir everything for a couple of minutes, and then pour into a linen bag, which should be hung so that the moisture is separated under the cheese’s own weight.

The duration of the final stage of making homemade Mascarpone will depend on the ambient temperature and can range from 2-3 to ten hours. If the kitchen is hotter than 25 degrees, you need to put the cheese in the bag in the refrigerator.

Finally, it is worth noting that the process of home-made various cheeses is a useful and non-waste production. The benefits of such products are hidden in the composition, because this is real cheese, not a cheese product. And from the by-product (whey), you can bake delicious pancakes, knead the dough with dumplings or bread.

Similar:More from the author: