Hard cheese from cottage cheese at home. Homemade processed cheese

Everyone, probably, is familiar with the taste of processed homemade cheese since childhood. Today, on the shelves of supermarkets, you can find a huge number of cheeses of various types, but home-made cheese cannot be compared with them in terms of the taste of the naturalness of the product.

Basic Recipe

½ kilogram of cottage cheese;
500 milliliters of fresh milk;
50 grams of butter;
chicken egg;
a pinch of table salt;
baking soda - on the tip of a knife.

Cooking time: 40 minutes.

Method for making homemade cheese from cottage cheese and milk:

Milk poured into a saucepan, put on a slow fire;
Mash the cottage cheese with a fork;
When the milk boils, put the prepared cottage cheese into it;
The contents of the pan are thoroughly mixed without turning off the fire. The curd should turn into a lump, and whey should bounce off the milk. In time, this takes approximately two minutes;
Transfer the resulting curd lump into a colander, on the bottom of which you must first put gauze;
After about twenty minutes, when the whey is completely merged, it is good to squeeze the cottage cheese;
Melt a piece of butter in an aluminum pan;
Crumble warm cottage cheese and put in a saucepan;
Add salt and soda;
In a separate bowl, beat the chicken egg with a fork in advance;
Pour the egg into the cottage cheese and mix quickly so that it does not begin to boil;
When the contents of the pan turn into a cheese mass, you need to pour it into a bowl and wait until it cools down.

Processed homemade cheese from milk and cottage cheese

cottage cheese - 2 kilograms;
cow or goat milk - 2 liters;
butter - 200 grams;
2 eggs;
1 tablespoon of baking soda;
table salt.

Cooking time: 1 hour.

Calorie content: 250 kcal / 100 grams.

How to make melted homemade cheese:

In a saucepan, pour milk over cottage cheese and turn on a slow fire. When cooking, mix thoroughly, the fermented milk product should not stick to the bottom of the pan;

When whey begins to appear in the pan, it must be removed from the stove;

Using gauze, strain the curd mass and wait a few minutes for the whey to completely run away;

Boiled cottage cheese, a melted piece of butter, eggs, soda and salt are laid out in a pan;

Mix the products until smooth and put on low heat;

Mix the mass continuously until it turns into a viscous mass. This will take approximately seven minutes;

Pour the finished product into a bowl and allow time to cool. The bowl is covered with a lid or cling film: this will prevent the appearance of a dry crust.

Recipe for making homemade cheese without milk

country cottage cheese - 500 grams;
egg;
baking soda - ½ teaspoon;
salt - a teaspoon;
any spices.

Cooking time: 20 minutes.

Calorie content: 300 kcal / 100 grams.

How to make cheese without adding milk:

Mix the prepared ingredients in a bowl with a mixer or a fork. Curd mass should be homogeneous. The presence of lumps is not welcome;
Cheese is cooked in a water bath: put a smaller saucepan in a large saucepan. Pour water into the first so that it does not reach the edges of the second;
Put the saucepan on the stove and turn on a slow fire. When the water begins to boil, put the whipped cottage cheese into a small saucepan. During cooking, it must be constantly stirred;
The cheese will be ready in about eight minutes;
Carefully pour the finished cheese in a hot state into a deep plate and cool.

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Homemade cheese with mushrooms

1 kilogram of cottage cheese;
400 grams of fresh sour cream;
25 grams of mushroom seasoning;
600 grams of champignons;
100 milliliters of sunflower oil.

Cooking time: 2 hours 30 minutes.

Calorie content: 225 kcal / 100 grams.

How to prepare a delicious product:

Mushrooms need to be held for twenty minutes in water, adding a few drops of lemon juice to it. Then rinse, dry and cut into thin slices. Fry in hot vegetable oil;

Beat cottage cheese, sour cream and mushroom seasoning with a mixer;

The cheese mass should be left for two hours, then cooked in a water bath until cooked;

Add the cooled mushrooms to the pan and, mixing thoroughly, cook for another minute. The product must not stick to the sides of the pot;

Pour the cooked cheese into a bowl and set aside.

Processed dessert cheese from cottage cheese

400 grams of cottage cheese;
100 grams of dark chocolate;
2 tablespoons of granulated sugar;
750 milliliters of milk;
a teaspoon of baking soda.

Cooking time: 90 minutes.

Calorie content: 320 kcal / 100 grams.

Mix soda and cottage cheese with a blender;
Pour in milk and mix until smooth;
Melt butter;
Put the curd mass in a deep metal bowl, pour in the melted butter;
Place the bowl in a large saucepan filled with water;
When the water boils, the curd should be cooked for twenty minutes until a homogeneous mass is formed. During cooking, do not forget to stir constantly;
Add chocolate and sugar to the finished hot cheese, mix;
Pour into another bowl and chill.

When the cheese begins to heat up, it will turn into a viscous mass, which is difficult to mix. Therefore, it is best to use a pusher with holes;
From one kilogram of cottage cheese, approximately 600 grams of finished cheese is obtained;
It is best to take a pot or pan with a thick bottom;
If during the test the cheese sticks to the teeth, then it is ready;
It is best to use a wooden spoon to stir the cheese mass;
On the drained whey, you can put the dough on pancakes, buns or cook okroshka;
On the shelves you can often find a curd product. It is not suitable for making cheese. Homemade cheese is obtained only from natural cottage cheese.

If you have a bag of rustic cottage cheese in your refrigerator, do not rush to throw it away! Delight your loved ones with a homemade cheese sandwich prepared for breakfast. Do not be afraid to experiment and add mushrooms, herbs and spices to it.

Homemade processed cheese is very easy to prepare, the main thing is to cook it from high-quality (real) cottage cheese. Delicious, beautiful, healthy, real processed cheese from cottage cheese.

To make processed cheese, I buy homemade cottage cheese from the market. The cottage cheese should not be sour, of any fat content. The cottage cheese that was frozen will also do. Cooking processed cheese is also a good way to process a little stale cottage cheese.

INGREDIENTS

cottage cheese - 0.5 kg;
soda - 0.5 tsp;
salt - 1 teaspoon;
chicken egg - 1 pc.

COOKING METHOD

Pour water into the pan (about 1/3) and put on fire. You also need to pick up a metal bowl or a smaller saucepan, we will cook melted cheese in a water bath.
Grind cottage cheese, salt, soda and egg well in a blender.

You will get a pleasant, "fluffy", homogeneous curd mass without lumps.

Next, we shift the curd mass into a metal bowl, remove the pot of boiling water from the heat. We put the bowl on the pan and return the pan with the bowl to the fire. Water should not touch the bowl. We have built a water bath.

We constantly stir our curd mass and it melts before our eyes and turns into melted cheese, the consistency of hot custard. It takes about 7 minutes to completely melt the cottage cheese.

If the cottage cheese is very watery, hold the cheese in a water bath a little longer, let the excess liquid evaporate. Then everything is simple, remove the pan from the heat, you can cool a little cheese in a spoon and try, if necessary, add salt. Pour the cheese into a bowl or container and let cool slightly. When cooling, a film forms on the surface of the cheese, which easily disappears when mixed. Mix cheese at room temperature, cover with a lid or cling film. Put in the refrigerator until completely cool.

It is convenient to make melted cheese in the evening, and in the morning you will have delicious cheese sandwiches with a cup of coffee.

This is a basic melted cheese recipe. If the cottage cheese is low-fat, you can add 50-100 grams of butter. Processed cheese can be made with sugar and vanilla, herbs, garlic and spices can be added. It also makes good cheese without eggs. Try, experiment and make homemade cheese to your taste.

I am glad to welcome you, dear friends and girlfriends of ours! I have no doubt that since the last issue of our blog you have missed me and got really hungry, and today you wandered here in the hope of getting a new recipe - healthy, simple and deliciously delicious! I won’t languish for a long time, you still have to run to the grocery store, because you won’t be able to make curd cheese at home from improvised ingredients. Only the freshest cottage cheese can turn into a lush, tender mass that will delight both your figure and hungry households!

"Hochland" with fragrant herbs

After I was the only active destroyer of syrniki at home, I had to turn over a lot of information on the Internet, trying to find a recipe that would satisfy the tastes of my family, because I didn’t want to give up the most useful fermented milk product, and pancakes with curd filling are my sore subject (or hands too clumsy, or they do not grow from there). Until recently, I was sure that the numerous sandwich cheeses on store shelves are an expensive exotic delicacy from France or Germany, and quite by accident I discovered that you can cook something similar on your own, and very simply! Believe it or not, I got it right the first time!

Ingredients:

220 gr. fresh homemade cottage cheese;
3 garlic cloves;
95 ml of fat thick sour cream;
a small bunch of dill, cilantro, parsley;
12-14 gr. salt (salty lovers can use a little more).

Cooking:

Armed with a blender, turn the garlic and herbs into a fragrant emerald mass. You can first chop the ingredients with a knife, then the process will be simplified, the fragrant leaves will become a homogeneous paste in a few seconds. If you like greens in small pieces, then do not use a blender, a sharp knife is enough.
Cottage cheese also grind with a blender, just mix it with sour cream and salt. There should be no lumps, only a homogeneous thick paste!
Combine the green and snow-white masses, mix gently with a spatula and refrigerate. You can cook sandwiches in an hour and a half, when the curd mixture hardens a little.

The delicacy is stored for quite a long time (I guess, because we eat it much faster than the cheese goes bad), but be sure to cover it with a lid, otherwise the amazing aroma will fill the entire refrigerator, and the curd yummy will be much less fragrant.

After watching the video, you will learn how to make homemade cream cheese (cream cheese):

"Almette": creamy curd delicacy

Ingredients:

115 gr. village cottage cheese;
garlic cloves and salt (to your taste);
65-75 ml of yogurt without additives or butter;
greens, sausage, cucumbers.

Cooking:

Turn the cottage cheese into a tender lush mass without lumps with a blender, put butter or yogurt a few minutes before the end of the process.
Add crushed garlic cloves, herbs, salt to the creamy curd.

If you add your favorite fillers (spicy cucumbers, smoked meats), you will get the best pasta for morning toasts. I made it with greens and sausage, it turned out very tasty!

Creamy Mascarpone

I am sure that you often come across the beautiful and mysterious word “mascarpone” in recipes or when watching cooking shows. What is this outlandish product and how to make it yourself? I will tell you a little secret - ordinary cottage cheese is hidden behind this miracle word, but in a slightly modified form. You can use it as your heart desires: in cakes, muffins, pies, casseroles, and if you are too lazy to mess with pastries, then you can spread it on bread (and this happens to me if the stomach requires immediate satisfaction, and the refrigerator refuses to pamper me with a treat, such a slacker). Keep the step by step recipe!

Ingredients:

215 gr. rustic fresh cottage cheese;
205 ml freshly picked cream.

Cooking:

Do not be too lazy to wipe the cottage cheese through the fine gratings of a metal sieve twice. I warn you right away that not everyone has the patience for this, my husband prefers to retire from the kitchen as soon as he sees cottage cheese on the table.
Pour in cold fresh cream and stir at low speed of the mixer until the curd turns into a perfect cream, delicate and delicious consistency.

If you are not afraid of difficulties (and after rubbing the cottage cheese twice, nothing can scare you!), You can take a whisk instead of a mixer and work by hand.

Preparation of soft curd cheese from milk or kefir

After all, my head is full of holes - any fool will be able to cook curd cheese from ready-made cottage cheese, but I forgot to tell you how to make a fermented milk product from milk and turn it into cheese! Don't get angry and forgive me, I'm sorry, now I'll fix everything!

Ingredients:

970 ml of baked milk or kefir;
egg (large domestic);
favorite spices (vanilla, cardamom, nutmeg);
35 gr. sour cream (low fat);
20 ml sweet soy sauce;
45 gr. sugarcane sand.

Cooking:

In a small container, combine the egg, seasonings, granulated sugar, soy sauce and sour cream.
After boiling the milk, slowly and carefully, in a thin stream, introduce the fragrant sour cream mass.
With a weak boil of the liquid, wait until a large number of large flakes begin to form - this is your future curd delicacy.
While the contents of the pan continue to work on the process of curd formation, your participation will not be needed there, it is better to prepare a sieve - line it with gauze or a thin cloth.
Having installed a sieve over a container for draining whey, pour the contents of the pan into it, collect the fabric from above in a bag, set oppression and forget about a culinary appetizing experiment for a couple of hours.
Serum stopped dripping? Remove soft, tender curd cheese from the fabric, with an amazing caramel taste and aroma!

If you are not too lazy and cook openwork pancakes (I suspect that this is the best addition to the curd cheese according to this recipe), then you will get a full breakfast for the whole family. If you grease a store-bought bun, you get almost homemade cakes, because you prepared the filling yourself!

Homemade cheese is not only tasty, but also a very healthy product for both adults and small growing children. After all, it is in homemade, and not in store-bought dairy products, that calcium and other necessary and important substances are the most abundant. That is why I prefer to cook cheese from cottage cheese and milk for my kids at home, on my own.

I also often bake cheesecakes from homemade cottage cheese. because they leave us with a bang.

Ingredients needed to make homemade cheese:

homemade milk 0.5 l
cottage cheese 1 kg
salt 1 tsp
eggs 2 pcs.
soda 1 tsp
butter 50 gr.

Cheese from cottage cheese and milk at home, recipe with photo:

Making delicious cheese with your own hands at home is quite simple, and for cooking I use only homemade fresh products bought from the market. From store-bought milk and cottage cheese, the cheese will be completely different.

Pour milk into a saucepan and put on fire. Bring milk to a boil and add cottage cheese to it, but do not boil.

We do not stop stirring the curd-milk mass with a wooden spoon, we wait until the whey separates from the curd.

When the process of separating the curd from the whey is completed, we throw the curd into a colander, let the excess liquid drain. In this case, the curd becomes viscous.

Separately, break two eggs into a bowl.

Beat the eggs well with a mixer or whisk and add soda and salt to them. Mix well too.

Pour the drained cottage cheese into a bowl.

Pour the egg mixture into it.

We begin to mix everything, interacting with the acidic curd medium, the soda begins to hiss and foam, as if it were extinguished with vinegar. In this case, the mass acquires a not very pleasant specific smell. However, you should not panic, thinking that everything has gone bad and you will have to throw the contents into the trash can. The cheese will melt and there will be no trace of the smell.

Put the butter in the pan, wait until it melts.

We send the curd-egg mass to the oil and begin to stir continuously.

The curd begins to melt and the mass acquires a uniform consistency. If you do not interfere with it, then the cottage cheese will take on a crust and lumps will appear in the cheese, which is not very good.

Pour the finished cheese mass into a mold or bowl, greased with oil. We are waiting for complete cooling.

Take the cheese out of the mold and put it on a plate. Cheese from cottage cheese and milk, made at home, is ready.

Homemade cheese recipes are a real find for connoisseurs of tasty and healthy food, because by preparing such an appetizer on your own, you can be sure that it does not contain harmful substances and preservatives. The main ingredient for making homemade cheese is milk. Can be used at home or store bought. Very tasty and creamy homemade cheese from goat's milk is obtained. In addition to milk, many recipes also include cottage cheese, sour cream, kefir and butter. You can give the cheese the desired taste with the help of salt, spices, seasonings and herbs. The appetizer will turn out very tasty if you add green onions, chopped ham, garlic, nuts, chopped fried mushrooms, etc. to the cheese - the fillers can be very different.

There are many recipes for homemade cheese, according to which you can cook not only ordinary hard cheese, but also cheese or processed cheese, as well as popular varieties (for example, Philadelphia, suluguni mozzarella, ricotta, etc.). You can also make an incredibly delicious cream cheese that can be spread on toast or used to make delicious cheese desserts and toppings.

The general principle of making homemade cheese is as follows: milk is poured into a saucepan, brought to a boil, then the rest of the ingredients are added. After that, the contents need to be boiled for some time until the curd clot and whey are separated. After such a procedure, the cheese must be put in cheesecloth and hung to glass the whey or put in a colander, put on a pan, and put a load on top. After the cheese has cooled, it can be put in the refrigerator for several hours so that it has cooled properly.

Homemade cheese - preparing food and dishes

To make homemade cheese, you will need a large saucepan, a bowl, a colander and clean cheesecloth. It is also necessary to prepare some kind of weight in order to place it on top when the whey drains. It is better to take a pan in which milk will be heated with a non-stick coating so that the milk mass does not burn.

Making homemade cheese does not require specific preparation of products, except that you need to measure the right amount of milk, kefir, sour cream, etc. Butter must be softened, so it must be removed from the refrigerator in advance. If you plan to use spices, herbs and other fillers, all this must be prepared.

Homemade cheese recipes:

Recipe 1: Homemade Cottage Cheese

A great recipe for delicious homemade cottage cheese. In addition to this ingredient, milk, eggs and butter are also used here. To make the taste more or less salty, you can add, respectively, the desired amount of salt. In general, the cheese is very tender and creamy.

Required Ingredients:

A kilogram of cottage cheese;
A liter of milk;
3 chicken eggs;
A pack of butter;
Salt - to taste (about one and a half teaspoons);
Soda - 1 tsp

Cooking method:

For delicious homemade cheese, you need to take dry and low-fat cottage cheese. Put cottage cheese in a saucepan with milk and put on the stove. After boiling, reduce the heat and simmer for about 10 minutes, stirring constantly. Dry cottage cheese will melt and stretch, and this is what is needed to make cheese. Line a colander with gauze and lay out the curd mass. Leave to drain for a few minutes. Put cottage cheese, soft butter into a non-enamelled pan, beat in eggs and add salt and soda. Mix all the ingredients until smooth and put on fire. Cook, stirring constantly, for about 6-7 minutes. After all the ingredients are melted, put the cheese mass in a container, cover and refrigerate to cool.

Recipe 2: Homemade Cottage Cheese with Sour Cream

Another recipe for delicious homemade cheese on cottage cheese. Also for cooking you will need milk, eggs and sour cream. The cheese cooks very quickly and is great for breakfast sandwiches.

Required Ingredients:

2 eggs;
A kilogram of cottage cheese;
A liter of milk;
Sour cream - 5 tablespoons;
Salt - 2 tsp

Cooking method:

Pour milk over cottage cheese and put on the stove. Bring to a boil and remove from heat. Put the mass in gauze, decant the liquid and squeeze. Put cottage cheese into a non-stick pan, break eggs and add sour cream. Salt the mixture to taste. Knead the mass with your hands and put to cook for 5 minutes. The mass should gather into a single lump and lag well behind the bottom and walls of the pan. Pour the cheese into a mold and refrigerate to cool.

Recipe 3: Homemade Milk Cheese

Delicious homemade cheese is made with milk. The recipe also uses butter, vinegar and dill, which gives the cheese a very delicate taste and fresh aroma. The appetizer is prepared very quickly and simply. A great option for a small feast or breakfast.

Required Ingredients:

A liter of fresh milk (3.5%);
30 ml apple cider vinegar;
2 tablespoons of butter;
A teaspoon of dill and salt.

Cooking method:

Put the milk to boil. After boiling, add butter, dill and vinegar, salt. Mix all the ingredients again and bring to a boil again. Then turn off the fire. Put the cheese on cheesecloth and strain the whey. Put a weight on top. After the cheese has cooled, remove it from the cheesecloth and chop.

Recipe 4: Homemade Milk Cheese with Green Onions

With milk, you can cook a lot of options for homemade cheeses. This recipe also uses sour cream, soy sauce, eggs and green onions, and cumin gives the cheese a pleasant spicy flavor. The set of spices can be combined according to your own taste.

Required Ingredients:

A liter of milk (2.5%);
200 g sour cream (15%);
3 eggs;
45 ml soy sauce;
Half a teaspoon of cumin;
Green onion.

Cooking method:

Beat eggs with soy sauce and sour cream. Onion cut into small rings. Put a pot of milk on the fire. After the milk boils, carefully pour in the eggs with sour cream and mix thoroughly. Boil for about 5 minutes, during which time the whey should separate. At the end, throw cumin and add green onions. Remove the saucepan from the heat and put the mass in cheesecloth. Tie the gauze in a tight knot and place in a colander. Put a weight on top. Leave overnight in the refrigerator, then cut the cheese into portions.

Recipe 5: Homemade Goat Cheese

Homemade goat cheese is very tender, creamy, with a pleasant melting taste. The recipe also uses kefir, and with the help of salt you can make the cheese salty to taste.

Required Ingredients:

One and a half liters of goat's milk;
A liter of fresh kefir;
A teaspoon of salt.

Cooking method:

Kefir put on fire. After boiling, remove curdled clots from the surface and put in a sieve. Serum must be filtered into a separate container and left for two days at room temperature. Pour the goat's milk into a saucepan and bring to a boil, then pour in the cured whey. Boil everything together for about 15 minutes. During this time, clots will begin to form. Salt the mass to taste and strain. Then the mass must be hung in gauze for half an hour, after which you can form a cheese ball, put it between two plates and press it with a jar of water. Leave the "design" for 2-3 hours. Then remove the cheese for 6-8 hours in the refrigerator, after which it can be served at the table.

Recipe 6: Homemade Goat Cheese with Sour Cream

Homemade goat cheese can be made with sour cream. The recipe also uses salt and eggs. The cheese comes out very tender and tasty with a pleasant creamy aftertaste.

Required Ingredients:

Two liters of goat's milk;
Salt - 1.5-2 tablespoons;
6 chicken eggs;
400 g sour cream.

Cooking method:

Pour milk into a saucepan and bring to a boil. Add salt, sour cream and beat eggs. Cook after boiling, stirring, for about 5 minutes. During this time, a curd clot will stand out and whey will form. Line a colander with several layers of gauze and lay out the mass. Let the whey drain and put a weight on the cheese. Leave the cheese in this position for 4-5 hours. After that, put the cheese directly in cheesecloth in a bowl and put it in the refrigerator for 3 hours.

Recipe 7: Adyghe homemade cheese

Adyghe homemade cheese turns out to be incredibly tasty and healthy, because it does not contain harmful substances and preservatives. In addition, this cheese is very easy to prepare. All you need for cooking is lemon, salt and milk. Adyghe homemade cheese can be kept in the refrigerator for several days.

Required Ingredients:

One and a half liters of homemade milk;
1 lemon;
Salt - to taste.

Cooking method:

Squeeze juice from one lemon. Put the milk on to boil. After boiling, remove from heat and leave for 5 minutes. Add salt and any seasonings to taste. Pour in the lemon juice and start stirring. For the desired reaction to occur, it is not necessary to cool the milk too much. It should be around 95 degrees. After the reaction, whey and individual protein lumps should separate. Put the mass in gauze and let the whey drain, then shift the cheese with a fine sieve, pressing a little on top. Leave to cool for a few hours.

Recipe 8: Melted Homemade Cheese

Melted homemade cheese is a great option for breakfast, and it cooks very quickly. For cooking, you need cottage cheese, eggs, soda and butter. Ready cheese can be spread on bread, served with pasta, etc. From 400 g of cottage cheese you get a lot of delicious processed homemade cheese.

Required Ingredients:

400 g of cottage cheese;
2 eggs;
100 g butter;
A teaspoon of soda.

Cooking method:

Knead the cottage cheese until smooth, add soda with eggs

and mix again. Add softened butter to the curd and mix again until smooth. Put the pan on the fire and melt for about 15 minutes, stirring constantly. Fillers can be added to the cheese to taste: herbs, garlic, seasonings, ham, etc. Pour the finished cheese into a mold, set it to cool in the refrigerator.

- Milk for making homemade cheese should be taken only the freshest. It is on this that the taste of the final product depends;

- You need to cook the milk mass in a thick-walled pan with a non-stick coating, otherwise the mixture will burn;

- The calorie content of cheese depends on the fat content of cottage cheese and milk, but you do not need to take milk with less than 2.5% fat content.

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