Top 13 delicious homemade cheeses
1. Home mozzarella
Ingredients for 2 servings:
Milk – 1 liter
Natural yoghurt – 125 g
Salt 1.5 h. L.
Vinegar (25%) – 1 tbsp. l.
Milk with salt is heated, but not boiling. Add the yogurt, stir, add vinegar, mix well and remove from heat.
Colander lay a clean gauze, rolled about 4 layers, pour back crud (serum not pour!), A good squeeze of cheese whey.
Form a ball of squeezed mass. We spread it in the serum, cover with a towel and give cool.
Cheese in a cup with serum set for 24 hours in the refrigerator, then whey drained. Store in a sealed plastic container.
2. Home “Philadelphia”: the first recipe
Milk – 1 liter
Salt – 1 hour. L.
Sugar – 1 hour. L.
Kefir – 500 ml
Chicken egg – 1 pc.
Citric acid or lemon juice – 1 pinch melenko
Boil the milk and add the salt and sugar.
Bring to a boil and turn off the gas.
Now add the yogurt (warm), stir until then, until the mixture will curdle.
In a colander fold mass in gauze (it is better to make the layer 4) and allow the whey to drain – it will take about 15-20 minutes. Pressing the serum itself should not be, because not a lot of it should remain in the cheese. But you can stir occasionally.
Whisk the egg in a separate bowl with citric acid (a pinch) – before the formation of foam.
Now add the resulting hot cottage cheese in egg mass, and continue beating until smooth.
Send “Philadelphia” in the fridge to cool.
All!!! Cottage cheese “Philadelphia” is ready!
3. Homemade cream cheese “Philadelphia”: The second recipe
Fat milk – 900 ml
Fatty whipping cream without sugar (35% fat) – 1350 ml
Buttermilk (can substitute yogurt) – 50 ml
The microbial enzyme rennet – 2-3 drops
Salt – 1 tbsp. l.
A piece of very fine gauze
A large saucepan (galvanized or stainless)
Large Capacity (bowl)
Heat the milk and cream in a large saucepan until the heat up to 21 ° C. Do not boil.
Add the buttermilk. Add the rennet and cover. Keep at room temperature overnight.
The next day, sprinkle salt on surface.
The great divide whisk the mixture thickened.
Place in a colander and put gauze on top of the container, which stand serum.
Carefully pour the contents into a colander and let drain for 30 minutes.
Gather together the corners of cheesecloth and tie with a rubber band (to get the sack.
Remove the whey that had gathered in the tank. Place a cheesecloth in a colander and a strainer back into the tank and it’s all put in the refrigerator and allow to drain overnight. The next day, cream cheese “Philadelphia” – ready!
We obtain 680 grams of the finished cheese.
4. A wonderful recipe for home-made cheese. Fast and without problems
Taste type suluguni or soft cheese. You can do with dill, cilantro, walnuts, olives, paprika.
Milk – 1 liter
Large salt – 1 tbsp. l.
Sour cream – 200 ml
Eggs – 3 pcs.
The milk to put salt and boil it all.
Whip the cream with the eggs (just connect evenly) and pour a thin stream into boiling milk. Cook, stirring, for 3-4 minutes.
When formed large flakes, add chopped dill (I have added finely chopped garlic, half Chinese). And then the cheese it is necessary to strain through a sieve or cheesecloth. To wring out, put on the night of the load and put into the refrigerator.
5. Homemade cream cheese curd
This cheese tastes like cheese, “Amber”, only more gentle and free of preservatives.
Cottage cheese – 0.5 kg
Butter – 100 g
Egg – 1 pc.
Salt and soda – 1/2 hr. Liter.
Cheese, butter, egg, salt and baking soda to whip in a blender until smooth. Put the cottage cheese mixture in a water bath and cook, stirring, until then, until the mixture begins to melt.
The shape of the cheese and pour the grease to the cheese mixture. Remove to a cool place for 8-10 hours.
6. mascarpone at home: the first recipe
From 1 kg 500 g of cream is obtained about 100 g of 1 kg cheese. The rest – is whey, which is perfectly separated from the rest of the masses. Cheese can salt the pepper, and even if you are going to cook sweet desserts.
Sour 21% – 1 kg 500 g
Colander and pan with a slightly larger diameter to fit into it colander. Put it on the table. Gauze add up to five times – for more dense structure. In a saucepan, place a colander, and its cover with folded gauze.
It gently lay the cream slide. The product should be refrigerated.
If you take the fat sour cream, cheese, and then get fat. Of the 10% of the product leaves a lot of serum, so there is less mascarpone. But it does not matter, because it can be cooked pancakes and some delicious cake. Yet it is important that cream was fresh. Gauze tightly tie – cream should be well sealed.
On top of the colander, place a heavy load. This may be the weight or other object weighing 2-4 kg. For three days put the cream in the refrigerator. During this time, whey to drain into the pan and turn out tender and delicious mascarpone cheese.
Store it in the refrigerator, but not too long, because it is a natural product and perishable. Mascarpone can be spread on bread, used for the preparation of creams and other dishes. However, such products are stored for long, and only in a refrigerator.
7.Domashny mascarpone: second recipe
Ingredients 150-200 g of cheese:
Cream (pasteurized, not UHT) fat content of 15-20% – 400 ml
Lemon juice – 1 hour. L.
1. Pour the cream into a bowl and put in a water bath (I used a deep frying pan). With constant stirring, at a minimum the fire, bring almost to boiling temperature (85 ° C) – when the water is about to boil is ready, but not yet in full swing. At this point, remove the dishes with cream, is set aside and pour 1 teaspoon of lemon juice. Mix.
2. Return the bowl with the cream in a water bath. Fire minimum. Stirring constantly, watching as the changing structure of the cream. At first, nothing happens: the cream remain liquid. Then, the mass begins to slowly roll up and become similar to yogurt. Finally, the mass is compressed and resembles the consistency of thick cream. This process can take anywhere from 5 to 20 minutes, depending on the particular cream. Excellent! Remove from the heat and give to cool 15 minutes. Do not overdo the cream on the fire, otherwise the cheese will be “cooked” flavor. Yes, do not expect that the process will remind curdling milk (as in the preparation of cheese). The cream does not split immediately on solid mass and serum, only compacted and zagusteyut.
3. Set of empty cookware sieve, sieve paving cotton cloth or gauze in 4 layers. We spread our cheese and give to drain the serum – somewhere 40-60 minutes. Then hung another hour to otkapali residues whey cheese and condensed. Finally, we shift back to the sieve top placing a small weight (300 grams) and send in the refrigerator for at least 8-9 hours (overnight).
8. Homemade Mascarpone: The third recipe
Cottage cheese 18% – 200 g
Cream 33% – 200 ml
1. Double wipe the cheese.
2. Pour into a cold cream.
3. Next, beating on low speed until smooth, fluffy mass.
9. Cheese “Creamy” home
Cottage cheese – 1 kg
Milk – 1 liter
Egg – 3 pieces
Butter – 100 g
Sodium – 1 hour. L.
Salt (or taste) – 1.5 hours. L.
To get a good cheese, cottage cheese should be dry.
Put the milk in cheese, heat to boiling and simmer for 7-10 minutes, stirring occasionally. If the cheese was not greasy and dry, it immediately starts to melt a little and a little stretch.
Prepare the masses to cast away on a colander, the laid gauze. To drain fluid. It feels like a weight is tyanuchy soft clay. With this liquid flows curd boiled for 2-3 minutes. To expedite the process, you can overcome a lot hands.
In a separate bowl with a thick bottom, but not enameled, put stёkshy cottage cheese, eggs, butter, salt, baking soda and mix thoroughly all hands.
Put this mixture over medium heat, stirring constantly, to melt.
When the molten mass starts to drag. Thus (without ceasing to interfere), well boil the mixture was about 5-7 minutes.
We must constantly interfere and disturb the curd! And the cheese melts better with constant stirring.
When the mass starts to lag behind the walls of the dishes – the cheese is ready.
Put the curd into the dish, cover with foil, so that the crust does not zavetrilas cheese and put in the cold to cool.
Serum rest after cooking, pour – because it can bake delicious pancakes.
The result was a very gentle cream cheese.
10. Cottage cheese cheese
Pasteurized milk – 2 liters
Sour cream 15% – 400 g
Eggs – 6 pieces.
Sol – 2-3 ch. L.
1. Milk, sour cream and eggs must be very fresh and good quality. Take one of the company in which you believe.
2. Milk pour into a saucepan, add salt, put on fire, let boil. Beat eggs and stir well with sour cream.
3. Milk bring to the boil, stirring to not burnt, then reduce the heat slightly and slowly pour in sour cream and egg mixture, stirring constantly, cook for 5-6 minutes until the serum is not separate from the curd.
4. sieve or colander with cheesecloth to lay folded in two layers underneath substitute pan, pour the curd. Post a serum to drain well.
5. When the liquid is drained, a colander with cheese rearrange a cup, cover with cheese dangling ends of gauze, put a plate of smaller diameter, and her one-liter jar of water. Leave it for 4-6 hours, an hour can be put in the refrigerator (I leave in the refrigerator overnight under pressure) Then, carefully remove cheesecloth, cheese on a plate shift.
11. Cottage cheese with herbs and cumin
Kefir – 1 liter
Milk – 1 liter
Eggs – 6 pieces.
Sol – 4 hours. L.
Red hot peppers – 1/3 ch. L.
Cumin – 1 pinch
Garlic – 1 clove
Various fresh herbs: dill, cilantro, green onions – 1 small bunch
1. In a saucepan pour the milk and yogurt, put on a plate. Not boiling, pour a thin stream into the hot milk-kefir mixture of lightly beaten eggs with salt. Bring to a boil and cook the mixture, stirring, over medium heat for a few minutes until serum separation.
2. Remove from heat, allow to cool for 1-2 minutes and add the chopped herbs, and Cr. pepper, squeeze the garlic clove (or something to your taste).
3. Pour the mass into a colander lined with cheesecloth, folded in two layers. Align the curd with a spoon.
4. Tighten the knot gauze to drain the serum. Then roll out the gauze formed kruglyashok cheese to cover the edge of the gauze, put a saucer on top and put on a saucer any oppression (suitable, for example, a bank with water, closing the lid).
5. Remove in the refrigerator for several hours. And yet. For example, in the evening we made and put into the refrigerator, and in the morning you can have for breakfast. Excellent with black bread and tomatoes.
12. Homemade cheese
One liter of milk to pour into a saucepan and heat to the bubble, but do not boil. Add 1 kg of cottage cheese and, stirring constantly, let him curl up – it happens pretty quickly for 3-5 minutes. Fold in the cheese cheesecloth and double hung, giving whey drain. At this time, in a large skillet melt 100 g butter, add 1 ch. L. soda (without top) and 1 tbsp. l. salts, may be added various spices. Put cheese in oil and, stirring constantly, cook for 10-15 minutes. Remove from heat, cool slightly. Put into a mold, let cool and refrigerate for 4-6 hours. (Not necessarily the case for a long time, you will see)
I will add a few words about that when we interfere in the pan the resulting mass, you need to actively do it and not to give weight to stick to the pan. Trying to do it. :) At the same time it is necessary to add what you want the cheese “to fill.”
Yellowish cheese is obtained by adding turmeric.
Greens – with the addition of dill.
White cheese as described in the recipe is also delicious.
As soon as the weight on the pan is no longer sound like cottage cheese and begins to resemble a thick, stretching a lot, as if you were actually cheese to the pan put, it is necessary to spread into a mold and smooth, so that when it hardens, it was convenient to use: cut or rub.
The milk curd about 5 minutes, and a frying pan – 10 minutes is all very conditional.
13. Cottage cheese
Low-fat cottage cheese – 1 kg
Milk – 1 cup
Salt – 1 hour. L.
Soda – ½ hours. L.
Raw egg – 1 pc.
Oil – 1 tbsp. l.
Put cheese in a pan, add the hot milk and cook for 10 minutes.
The mass was then discard in a sieve and let drain liquid. Put the mass in a bowl, add the eggs, oil, water, salt and mix well. Simmer 10 minutes, stirring constantly until, until the mixture becomes viscous.
We spread the cheese in a greased form and flatten. The cheese can add finely grated garlic and fill their salads.