Cooking cottage cheese. How to make cheese at home from cottage cheese a simple recipe

Homemade cottage cheese melted cheese is a healthy product for breakfast, with ham, paprika, dill - melted cheese recipes are very easy to prepare.

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

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 steam 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 built a water, or rather, a steam bath.

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

If the cottage cheese is very watery, keep the cheese on the steam 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.

Recipe 2: homemade melted cheese

butter - 100 gr
milk - 1 l
soda - 1 tsp
cottage cheese - 1000 gr
salt - 1 tsp
chicken eggs - 2 pcs

Recipe 3: homemade cottage cheese cheese (with photo)

Cheese is combined with any bread, and with various cereals, and with tartlets.

cottage cheese - 0.5 kg
egg - 1 pc.
butter - 100 g
salt - 0.5 -1 teaspoon
baking soda - 0.5 tsp.
spoons any spices / dried herbs - to taste

Combine all ingredients in a saucepan, stir.

Bring water to a boil in a large saucepan, and place a small saucepan on it, creating a "water bath". In this way, cook the mass, stirring constantly, for 15-20 minutes. Everything should melt and dissolve well.

After removing the pan from the water bath, pour the contents into a blender and beat the mass so that it becomes perfectly homogeneous and there are no lumps of cottage cheese.

Then transfer the whipped mass back to the pan and add dried parsley and dried dill to it. In general, any addition to cheese can be made: spices, mushrooms, ham, etc.

At this stage, the mixture has already begun to cool, has become more viscous and has ceased to stick to the walls of the dishes.

Lubricate the bowl with butter and put the cheese mass into it.

Cover immediately with cling film and leave to cool to room temperature. After that put it in the refrigerator overnight.

Recipe 4: cottage cheese melted cheese at home

egg - 1 pc. (I have choice);
cottage cheese - 500 g (I have 9%);
sour cream 20% - 2 tbsp. l.;
salt - 1 tsp (without slide);
soda - 1 tsp (without slide);
fresh dill - a couple of sprigs.

Prepare products. Wash and dry dill.

Recipe 5: Homemade Processed Cheese (Step by Step Photos)

Cottage cheese of any fat content - 450-500 g (two packs of 180 g each)
Large egg - 1 pc.
Butter - 100 g.
Salt - to taste (I have a pinch, 1/3 teaspoon)
Baking soda - 1 teaspoon
Dried seasonings, herbs (you can use Provencal herbs, dried garlic, etc.) - to taste, I used 1 tbsp. a spoon with a slide

Kneading cottage cheese with the rest of the ingredients is so fast that it is better to immediately put water in a saucepan for a steam bath. Pour in 2/3 of the ladle and boil.

In a large bowl, in which it will be convenient for us to stir, put the cottage cheese (both packs). butter (100 g), cut into small sticks, 1 egg. We mix everything thoroughly.

Add baking soda (1 teaspoon) to the cheese blank. You can add soda before mixing.

We use the nozzle for the blender "knife" (submersible) in order to turn the mixture into a homogeneous one.

We set the bowl with the mixed contents in a water bath. Set the fire to medium. We take a spatula in our hands and constantly mix the mixture.

After a few minutes, you will notice how the curd mass begins to melt, strings appear when you lift the spatula - signs of melting cottage cheese.

We continue to intensively mix the cheese mixture, trying to dissolve absolutely all the grains, even the smallest ones. The mixture will become more and more homogeneous, viscous, shiny. As soon as all the lumps have dispersed, remove the bowl from the water bath and set aside.

Now favorite seasonings and salt are used.

Supplement options are varied and totally up to your taste! For example, you can add fresh chopped herbs and garlic, you can season the cheese with chopped olives or vegetables.

Stir the mixture and pour into moulds.

We cover the melted cheese with cling film so that it does not become covered with a thickened crust on top. After a few hours, the processed cottage cheese cheese will be completely ready. This is how easy it is to make delicious treats at home.

Recipe 6: how to make homemade processed cheese with paprika

Cottage cheese - 300 gr
Egg yolks - 2 pcs
Butter - 50 gr
Salt - chips.
Soda - 0.5 tsp

Fillers

Bacon, serving, salami - 30 gr
sweet paprika
dill and sour cucumber
olives
anchovies
capers
dried mushrooms (powder)
dried garlic
roasted nuts
basil

In a saucepan with a thick bottom, combine cottage cheese, egg, butter, add soda. Stir, and it is better to beat with a submersible blender.

Put on a small fire, stir constantly. The curd should melt. the process will take 10-15 minutes, all lumps of cottage cheese should melt!

Salt to taste. At the very end, the whole mass can be pierced again with a blender. But even without a blender, the cheese turns out great !!! If you do not use a blender, then at the initial stage mix the cottage cheese with the egg thoroughly so that the eggs do not curl.

When hot, the cheese is liquid, but as it cools, it becomes dense and spreads well.

Add your favorite filler to the finished cheese, there is room for imagination.

Pour the cheese into a container, cover with a lid or film and let cool. Add little toppings, only 20-40 grams per serving. The filling should not dominate, but only add flavor to the cheese.

Recipe 7: simple cottage cheese melted cheese (with photo step by step)

Cottage cheese - 0.5 kg
Soda - 1 teaspoon
Salt, spices, herbs - to taste

It is necessary to take two pans of different diameters, the cheese will be cooked in a water bath. To do this, fill a large pot with water and bring it to a boil.

In the second saucepan, smaller, pour the cottage cheese and soda. For cooking, we use homemade cottage cheese from the market, we pre-freeze it (to kill or weaken all possible harmful microorganisms).

Using a fork, mash the cottage cheese well in a saucepan so that there are no lumps and that it mixes well with soda.

When the water in a large saucepan boils, reduce the heat and put your saucepan with cottage cheese mixed with soda in a water bath.

Melted cheese is considered to be a universal dish. It is often added to salads, used as an independent snack. Store products are crammed with artificial additives and flavor enhancers. After reading the composition of processed cheese, the consumer will often lose the desire to use it. Having decided to make such a product on their own, many housewives clutch their heads, not knowing where to start. However, in practice, everything is not as difficult as it might seem at first glance.

Processed cottage cheese cheese: a classic of the genre

butter - 95-110 gr.
soda - 20 gr.
quail eggs - 4 pcs.
salt - to taste
cottage cheese - 500-600 gr.
seasonings - optional
dried or fresh herbs - to taste

To prepare the base for cooking cheese, put the pan on the stove, fill it with water up to half. Take a container of smaller diameter in advance, which will be placed in the main pan when using a water bath. Put curd in it. The mixture for making processed cheese is made quickly.
Add slightly melted butter to the cottage cheese, then mix eggs and soda with the total mass (can be replaced with baking powder for dough). Do not add ice cream butter, otherwise you will not be able to avoid product inhomogeneity.
Take a meat grinder or food processor, pass the curd granular mass through the device. If you have a blender in your kitchen, it will work best for this process. Turn the mixture into a homogeneous mass, eliminating lumps and graininess. You can use a fork or a whisk if you wish, depending on the circumstances.
When the water in a large saucepan boils, reduce the burner to medium power, put the curd mixture in a water bath. Do not forget to stir the composition, do not allow the first container to touch the bottom of a large saucepan. After 4-5 minutes, the curd mass will look like melted cheese (viscous paste).
Stir the mixture until smooth so that eventually the cottage cheese breaks up into grains no larger than grains of table salt. Remove the cheese mass from the steam bath, add spices and salt to taste.
You can make a unique cheese by adding various flavoring spices and additives to the prepared composition. To improve the taste, add finely chopped champignons, as well as herbs with garlic. Processed cheese can be supplemented not only with a side dish, but also with sweeteners, such as jam or grated berries.
Before use, stir the finished mass and package in a container for long-term storage. Leave the cheese in the refrigerator for several hours to thicken and finally infuse. The shelf life of the finished product usually does not exceed 5 days.

Cottage cheese does not melt: what to do

Do not be upset if the cheese does not turn out the first time. You may encounter difficulty in which the cottage cheese does not want to melt under any pretext. Consider possible solutions to the problem.

The curd mass may not melt completely and leave noticeable lumps among a homogeneous paste, in which case a little more soda should be added. If the particles of the mixture are small, at the end of cooking, leave the cheese to cool, they will dissolve themselves.
The melting of cottage cheese directly depends on its quality. It doesn't matter how much fat it contains. The main thing is that the product should not be diluted or frozen, only a completely natural composition is welcome. If the cottage cheese is of good quality, its melting will begin in the first minutes. In cases where, after a quarter of an hour, the consistency of the composition remains unchanged, we can assume that everything is gone. From cottage cheese that has not succumbed to processing, cheese cannot be made.

Important!
Some housewives are faced with a problem when all the cottage cheese, with the exception of small grains, has melted. Even an extra serving of soda does not help. In this case, do not suffer, remove the composition from the fire and proceed to further manipulations. Otherwise, you risk irrevocably spoiling the product.

butter - 120 gr.
milk with a fat content of 3.2% - 1 l.
salt - 20 gr.
soda - 20 gr.
cottage cheese - 0.9-1 kg.

Put the pan on the stove, pour milk into it and leave it on medium heat until the first bubbles appear. At this time, pass the cottage cheese through a kitchen sieve so that it breaks up into small grains.
As soon as the milk reaches the required boiling point, reduce the burner to low power. Pour the curd product, knead the composition with a wooden spatula.
After 3-5 minutes, you will notice that the composition begins to disintegrate. You will end up with two sections, which consist of whey (liquid with a yellowish tint) and individual curd clots.
Continue to stir the product until the whey is almost transparent. As practice shows, these manipulations will take about 5 minutes. Next, remove the container from the heat, proceed to the next step.
Prepare a wide container and a sieve, the dishes will be needed to separate the whey and curd mass. Some housewives prefer to throw the composition into a colander, after lining it with gauze.
Pour the product into the filter, wait until all the liquid drains. Press the cottage cheese a little with your hands, tie the gauze edges, making a bag. Hang it over the basin, leave for 1 hour.
Chop the butter into cubes, transfer to a deep glass or ceramic bowl. Place in the microwave on the edge of the turntable. Melt the product completely, mix into the curd.
Pour salt, soda, beat the finished mixture with a mixer or use a blender. The main thing is to bring the mass to complete uniformity. It should not contain lumps, otherwise the cottage cheese will turn out to be of poor quality.
Next, melt the composition in a convenient way. You can pour it into a thick-bottomed saucepan, then put it on the stove. Or make a water / steam bath, with which the languor will be safe.
When the mixture dissolves, it will resemble a viscous paste. It is easy to check readiness: lower the fork inward and remove it. If you see threads stretching from the total mass, the cheese is ready.
Remove the product from the stove, pour into heat-resistant containers. Cool to room temperature, then refrigerate for storage. The exposure period should not exceed one week.
If you follow the instructions, at the exit you will receive 750 gr. melted homemade cheese. Lubricate a crispy bun with it, prepare a salad, after mixing the product with paprika, herbs, ham or pickles.

Sweet melted cocoa-based cheese

soda - 8 gr.
cottage cheese - 175 gr.
cocoa powder - 10 gr.
honey (can be replaced with cane sugar) - 25 gr.

Sift cocoa powder through a fine kitchen sieve, rub the cottage cheese. Mix the listed components, add soda to them. Bring the mass to homogeneity, as far as possible. Leave the composition for a quarter of an hour for partial infusion.
Choose 2 pans of different sizes (large and medium). Mark the infused mass in a smaller diameter, pour water into a large one. Put one container in another, bring the liquid to a boil over medium heat.
As a result, you will get a water bath, in which the cottage cheese will begin to melt. Simmer the mass for 8 minutes, stirring constantly with a wooden spatula. As soon as the granules dissolve, pour in the melted honey, soak for another 2 minutes.
Pour the mass into a heat-resistant mold, a food container with a lid will do. Some housewives prefer to pour the cheese into ice cells, and then leave the mass to solidify. Before serving, the cheese is pierced with toothpicks and sprinkled with grated chocolate.

It is easy to make processed cheese at home if you have an idea about the basic technologies. Consider a traditional recipe based on cottage cheese, try making a gooey product from full-fat (preferably cow's) milk. Indulge your ancestors with sweet cheese made from cocoa powder. Add additional components as desired (paprika, horseradish, mushrooms, ham, smoked sausages, etc.).

Video: homemade processed cheese

Recently, more and more often I catch myself thinking that purchased cheeses have become completely different in taste and appearance. Either the cooking technology has changed, or the use of natural ingredients has ceased altogether. And already somehow less and less I want to eat sandwiches with this product for breakfast, only in taste it vaguely resembles a real one.

And earlier in the village, my grandmother herself cooked and squeezed tender creamy curd mugs, which were a pleasure to cut and eat (especially with freshly baked bread). And so, without thinking twice, I decided to remember how she did it and try to repeat the whole simple process at home.

It turned out that everything is not so difficult, but as a result, the taste is exactly the same, from childhood! The main thing is that the cottage cheese is real homemade, then you get the most unforgettable home-made cheese!

Why is it worth trying to cook this product yourself in your own kitchen? Yes, because, firstly, you yourself completely control the entire cooking process, and you yourself can regulate the tenderness or hardness of the product, as well as the taste of your creation.

Secondly, you will obviously not use chemicals and preservatives to achieve a great result. You are guaranteed to choose only natural ingredients.

Thirdly, you will be able to regulate the dietary properties of the product by choosing the low-fat components of your recipe.

Fourthly, if you like any additives, you can always include your favorite ingredients in the classic recipe in the process of preparing it - be it nuts, herbs or even pieces of mushrooms or cooked minced meat.

Fifthly, you yourself choose which of the two technologies you will use to prepare your masterpiece:

By thermal melting of a mixture of dairy ingredients
By adding rennet

Most often, the hostesses at home cook the product according to the first technology and it turns out to be quite soft, reminiscent of suluguni, processed cheese, cream cheese, Philadelphia, paneer (or Adyghe) and even ricotta.

But the second technology is somewhat more complicated, because it requires accuracy in proportions when mixing full-fat milk, bifidobacteria and enzymes that allow the components to curdle to the desired state. Pepsin is mainly used as rennet.

As a rule, to cook it according to the classic recipe, you will need to use fresh full-fat homemade milk and cottage cheese or sour cream, kefir and butter. And to improve the taste and texture of the delicacy, soda, spices, various herbs and other additive products are used.

In fact, all recipes according to the first technology boil down to the fact that milk is first poured into a non-stick large saucepan, heated to a boil, and then other products are added, which, during further heating, begin to separate into whey and tender curd mass.

Then the whey is drained, and the curd is wrapped in several layers in folded gauze, squeezed and hung up or placed under a press with a load so that excess moisture comes out and the thick mass turns into cheese.

And in order for the culinary masterpiece to mature and gain its strength, it is sent to cool for almost a day in the refrigerator.

However, it is worth remembering that our product needs to “breathe” and get rid of moisture, so it should not be stored or cooled in a film. It is best to wrap a piece in parchment, which will not allow fungus to get inside and become moldy.

Or you can put it in a glass or ceramic resealable dish - so the delicate dish will not be saturated with extraneous odors from the refrigerator.

It is worth remembering that cheeses do not really like freezing, so you should not cool them too much. It is recommended to do this only when you want to grate it later for subsequent baking as part of a dish.

Classic easy recipe

The simplest and favorite classic recipe for homemade cream cheese is based on the use of cottage cheese and milk. So that it turns out to be melted in consistency, soda is added, and to make it a little harder and at the same time a little viscous, eggs are used.

We will need:

Dry homemade cottage cheese - 1 kg.
Fatty fresh milk - 1 liter.
Egg - 3 pcs.
Butter - 100 gr.
Soda - ¾ tsp
Salt - 1 tsp

Cooking:

1. Pour milk into a deep saucepan and heat to boiling point. As soon as the first signs of boiling appear, immediately carefully put the cottage cheese into it and cook for 10 minutes with occasional stirring. It should become slightly melted and slightly viscous by the end of cooking.

2. Put gauze rolled up in 2-3 layers into a colander and pour the contents of the pan onto it. The whey will merge, and the thick plasticine-like substance we need will remain on the material. Usually, excess liquid drains for only 3 minutes, but to be sure, you can still press on it with your hands.

You can put a bowl under a colander so that the drained whey can be used for some other baking.

3. Put the squeezed out mass into a clean thick-walled dish. Add in all the remaining ingredients and mix them well until smooth.

This can be done directly by hand. You will get a pasty elastic very soft lump.

It is best to use non-stick cookware so that the finished product does not have a burnt taste, it melts well, and also does not stick to the bottom and walls.

4. Set the fire to medium on the stove and put the dishes with the semi-finished product on it. So that the mass melting from heating does not burn, it is necessary to constantly mix it with a wooden paddle or an ordinary spoon. As soon as the mixture begins to reach for the oar, we detect 7 minutes and continue to cook, stirring the mass all the time.

Our dish will be completely ready as soon as the viscous cheese substance becomes easy to detach from the walls and bottom following the stirring movement.

If you are afraid that during this process the contents of the pot may burn and ruin the dishes, then the entire melting procedure can be carried out on a steam bath. But it will take almost twice as long.

5. Turn the finished product over onto a large dish and cover with parchment. If there is no parchment, then you can briefly cover with oiled cling film, leaving an open space around the edges so that it cools and “breathes”. As soon as it cools down, send it to the refrigerator to gain strength.

6. The finished dish can be served at the table after 5-12 hours. But the longer it sits (at least a day), the tastier it becomes.

Bon appetit!

How to cook cream cheese from cottage cheese

My household is very fond of Altai processed cheese. Judge for yourself, when you spread a delicate creamy texture on a piece of fragrant bread, and even sprinkle finely chopped herbs on top, or even fragrant herbs already in the product itself, you can’t imagine a better breakfast. Delicious, healthy and appetizing!

But, somehow it happened that there was no such miracle at the dacha, but the relatives really wanted to. Fortunately, every evening they come to us and sell fresh dairy products, including village cottage cheese, so the problem was quickly resolved and the next morning everyone enjoyed a delicious breakfast.

We will need:

Fresh cottage cheese - 0.5 kg.
Butter - 100 gr.
Egg - 1 pc.
Soda - 1 tsp
Salt, herbs - to taste and desire.

Cooking:

1. The best result is obtained when the product is cooked in a steam bath. Therefore, we fill a small saucepan or any saucepan that is convenient for you about halfway with water and send it to the stove to heat up to boiling point.

2. At this time, we are preparing our ingredients. To begin with, put fresh cottage cheese into a large metal bowl, which will be convenient to put on a saucepan.

3. We send slightly melted butter, cut into pieces, to it, break the egg, add salt and pour a spoonful of soda. It is she who allows, when heated, the dairy product to “bloom” to the state we need.

4. To speed up the process of mixing the ingredients and their subsequent uniform melting, you can use a blender, which will quickly turn the mixture into a homogeneous mass without lumps.

5. Now you can proceed to the most important and crucial moment in the entire cooking process. We install the bowl on the saucepan so that it does not touch the bottom of the water, namely, it is above the thick steam, which will be the most important heating element during the melting of the resulting mass.

6. Cook with constant stirring until the whole mixture becomes a viscous consistency. If you like processed cheese with additives, then it is at this moment that it is best to add chopped greens, pieces of ham, mushrooms or other fillers.

7. Pour the finished liquid product into a metal or ceramic closable mold. You can choose any container from which it will then be convenient to take a creamy mass.

8. Leave it to cool on the table to room temperature, and then close the lid and send it to the refrigerator for a couple of hours.

9. The finished delicacy is very convenient and easy to spread on slices of bread.

For breakfast, such a product is always very desirable, and eats with great pleasure!

dairy free soft cream cheese recipe

If you add egg yolks to the previous recipe, a little less butter and cook the mixture on a steam bath for about 25 minutes, you can get soft cream cheese that is convenient to cut with a knife.

We will need:

Cottage cheese - 0.5 kg.
Egg yolk - 2 pcs.
Butter - 50 gr.
Soda - ½ tsp
Salt - 3/4 tsp.

Cooking:

1. Place a bowl of butter on a steam bath and let it melt to a liquid state.

2. At this time, in a separate bowl, mix fresh cottage cheese with yolks, salt and soda previously separated from eggs.

It is the yolks that will give the finished dish a slightly yellowish, familiar shade.

3. Gently mix everything well with a spoon, making kneading movements so that if there are large lumps of cottage cheese, they are all crushed and mixed with other ingredients.

4. Send the resulting mass to the melted butter and mix well.

5. Wait until the mass is completely melted and, without ceasing to stir, steam for about 25 minutes.

The less time you cook, the softer the consistency will be.

6. Pour the hot substance into a form convenient for you, which can be pre-lubricated with sunflower oil so that the product does not stick to the edges, and leave to cool first on the table. When it is about room temperature, cover and refrigerate for 3-5 hours.

7. Turn over the form and shake the product onto a dish. Now it can be cut into beautiful slices and served at the table.

Easy to spread on bread. Garnish with fresh herbs if desired.

Homemade recipe from cottage cheese, milk and rennet

No matter how long it may seem to make cheese at home using the second technology, in fact there is absolutely nothing complicated about it. And you can see for yourself when you try to cook a solid product with rennet in your kitchen.

We will need:

Fatty milk - 2.5 liters.
Kefir 2.5% - 35 gr.
Water - 50 ml. + 1.5 l.
Rennet - 0.5 gr.
Salt - 200 gr.

Cooking:

1. Pour the milk into a large saucepan and heat it over low heat to 40 degrees.

2. Dissolve rennet in water (50 ml) and send it to milk together with kefir. Mix well and remove the pan from the stove. In order for the thickening process to take place under the influence of the remaining temperature of the liquid and the steam does not escape too quickly, it is necessary to close the lid and leave it in this state for 40 minutes.

If you want to have some favorite fillers in the finished product, then add them also at this step.

3. During this time, something similar to white jelly will turn out in the pan. With a sharp knife, it must be cut into small two-centimeter squares and then left alone for another half hour, so that the excess whey is completely separated.

4. For convenience, you can take a colander or sieve, lay gauze folded in several layers and put the resulting chopped jelly into it with a slotted spoon.

5. Let it drain completely and stand covered with gauze for a whole day on the kitchen table at room temperature.

6. However, during this time, every hour and a half, the resulting lump must be pulled out of the gauze, turned over and put back into it on the other side so that it evenly gives off excess moisture.

7. After a day, prepare a saline solution from boiled water and salt. Pull out a lump of gauze and send it to the solution for 12 hours, turning it over in it every hour and a half.

8. Dry the finished product with a paper towel, let it lie a little on a cutting board or wire rack (at least 2-3 hours), covered with dry gauze, and then cool in the refrigerator, wrapped in baking paper. It is best to leave the cheese in the cold to gain strength for a couple of days - during this time it forms a very tasty crust, like in a store.

9. Cut into thin slices and serve.

The finished product is obtained with holes, which is incredibly nice. And of course, delicious, which is doubly pleasant.

Homemade Philadelphia recipe

The store sells insanely delicious Philadelphia cheese, but the prices are very high. Who would have thought, but you can do it at low cost and cook fresh cottage cheese at home first, and then Philadelphia itself from it.

We will need:

Milk - 1 l.
Kefir 2.5% - 0.5 l.
Egg - 1 pc.
Salt, sugar - 1 tsp each.
Citric acid - on the tip of a knife.

Cooking:

1. First you need to cook cottage cheese. This can be done as follows: pour milk into a saucepan, bring it to a boil. Salt and sugar and pour in kefir. Allow the milk mixture to curdle to a state of flakes and remove from the stove to cool to room temperature.

2. During the cooling time, the flakes are wheyed out, and this thick mass is laid out in cheesecloth, squeezed well and hung for 15 minutes so that the remaining whey drains.

3. In a clean cup, beat the egg with citric acid and pour homemade freshly prepared cottage cheese into it. To get a creamy delicate consistency, beat it well with a blender or mixer until smooth.

4. Now the product is ready and it can be eaten immediately or stored in a sealed container for up to 5 days. You can add chopped greens.

If you smear it on crackers, or croutons, it turns out. And you can add anything to it!

Cooking delicious mascarpone

Very often, in delicate cakes with a creamy cheese flavor, a cream based on the famous and well-known Mascarpone is used. Believe it or not, it's actually made with just two ingredients: cream and lemon juice. True, lemon can be replaced with wine vinegar or acid.

We will need:

Cream 25% - 1 l.
Lemon juice - 3 tbsp. l.

Cooking:

1. Squeeze the lemon juice in advance so that you don’t waste time during cooking later.

2. Pour the cream into a clean, dry saucepan and bring it to a boil in a steam bath over medium heat. Then reduce the gas to a minimum and let the cream cool to 85 degrees.

3. Remove the saucepan from the steam bath and pour in a thin stream with constant stirring freshly squeezed lemon juice. This simple procedure will allow the mass to curdle a little, which, in principle, will help it turn into the desired product.

4. Then again put the creamy-lemon mixture on steam and, without ceasing to stir, bring to a consistency similar to thickened buttercream.

5. Remove from heat and cool to 45 degrees with constant stirring so that no unnecessary clots form.

6. In a colander set over a deep bowl, put a cotton towel or multilayer gauze and strain the resulting mass through it. Allow any excess serum to drain, then tie a towel and hang up overnight.

7. Then the resulting substance should be transferred to gauze and put under pressure in a sieve or colander and put in the refrigerator for 12 hours.

8. Transfer the resulting mass into a bowl and beat with a mixer until creamy.

If the cheese turned out to be a little dry, then you can add 1-2 tbsp. l. cream.

9. Store the delicate creamy mass in the refrigerator in a tightly closed container.

These are not so complicated recipes.

I hope that you liked them and you will more and more often surprise your family and guests with a tender and tasty product prepared with your own hands. Making it, as you can see for yourself, is not so difficult, and the benefits are much greater than from the purchased one.

And it is still unknown whether you will buy cheese or its replacement. And when you cook it yourself, you know for sure that apart from natural dairy products and cottage cheese, there is nothing superfluous in the appetizing cuts.

If you liked the recipes, share them with your friends, click on the social network buttons, and the recipes will appear in your feed. All your friends will also be able to please their loved ones with a delicious dish.

And I wish you bon appetit and delicious cheese pleasure! All the best!

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Cheese- a dairy product, characterized by a high content of milk fat, proteins and minerals. It is a milk concentrate, and the content of calcium and phosphorus in it is in a perfectly balanced ratio. Cheese is rich in vitamins A, D, E, B1, B2, B12, PP, C. Our body absorbs 98-99% of the nutrients contained in cheese. Let's open a few secrets on how to make cheese at home.

Homemade cottage cheese

This cheese tastes like melted cream cheese. To make cheese from cottage cheese, we need:

1 kg of cottage cheese;
1 liter of milk;
1 egg;
2 egg yolks;
120 g butter
2 tsp soda;
1 pinch of salt.

Take a large saucepan, pour milk, put it on the fire and bring to a boil. Add cottage cheese to boiled milk and cook, stirring, for 5 minutes over low heat until the whey separates.

Lay clean gauze in two layers, soak well in water and cover with a colander. Pour the resulting curd mass there. After the glass of the serum, tightly tie the gauze and hang it over the sink so that the remnants flow down.

Mix the softened butter with the yolks. Add salt and soda and mix well.

Mix the dried curd mass with whipped butter and yolks. You can add spices to taste.

Let's make a water bath. Pour water into a large saucepan and bring to a boil. Let's put a smaller pan with the resulting mass. Cook for about 10 minutes, stirring occasionally, until the homemade cheese becomes viscous and begins to melt.

Then transfer to a colander or mold greased with butter. Press down on top and put in the fridge. After 2-3 hours, remove the homemade cheese from the mold, cut and serve.

boiled cheese

It turns out very tasty cream cheese with spicy.

To make cheese for 1 kg of cottage cheese we need:

75 g butter;
200 g cream or homemade sour cream;
1 egg;
salt, cumin to taste.

Leave the cottage cheese in a closed saucepan in a warm place. After 3-4 days, it will be covered with mold, giving it a characteristic aftertaste.

Grind cottage cheese with mold with a meat grinder, mix with cream, salt and cumin. Melt the butter in a saucepan, add the curd mass. Cook, stirring, until a homogeneous melted mass is obtained.

Add the beaten egg at the end of cooking, stir well and heat, not bringing to a boil.

Transfer to a mold greased with butter, press down with a press and put in the refrigerator. Like homemade cheese, boiled cheese will be ready in a few hours.

The hardness of the cheese depends on the time spent under pressure. Excess liquid must be drained as it forms.

Sulguni cheese

Snow-white suluguni is made from buffalo milk. You can also make cheese from full-fat cow's milk, then it will turn out with a yellowish tint.

To make Suluguni cheese weighing 1 kg, we need:

10.2 liters of milk;
1 g of pepsin for sourdough (sold in a pharmacy or on the market);
1 dessert spoon of wine vinegar.

For making sourdough take 200 ml of milk at room temperature, add wine vinegar and dilute pepsin in the resulting liquid.

Strain 10 liters of milk through gauze or a fine sieve and heat it in an aluminum pan (or cauldron) to a temperature of 30 degrees. Add sourdough and leave for 30 minutes in a warm place.

Then we put the pan with milk on a slow fire and collect the curdled mass with clean hands against the wall of the vessel. It usually takes 5 minutes for all the cheese to curdle.

To make the cheese young we take out the lumps in a prepared colander with gauze. As in the recipe for homemade cottage cheese cheese, we squeeze out the whey. The resulting homemade cheese is already ready to eat.

If you crumble the cheese and leave it warm, you get delicious stretchy filling for khachapuri, cheese puffs or any other baked goods.

To make suluguni cheese, leave the resulting young cheese to ferment in unsalted whey for several hours in warmth. Then check for readiness: dip a thin piece of cheese into hot water, hold for 1-2 minutes. If the strip of cheese stretches slightly, then it is ready for further processing. Cheese should not tear.

Cut the prepared cheese into strips 2 cm thick. Dip the cheese into hot water (80-90 degrees). On low heat, stirring in one direction with a wooden spatula, melt the suluguni cheese. When it melts completely, we take out the mass, glue it into a lump and give it the shape of a head. Suluguni is ready to use.

For storage, lightly sprinkle the cheese with salt and stack on top of each other.

Suluguni cheese can be fried in a pan in breadcrumbs and an egg, added to hot cereals or made sandwiches for breakfast.

Bon appetit!

http://strana-sovetov.com/recipes/salads/4348-how-to-make-cheese.html

Making cheese at home from milk and cottage cheese

When I had a household, I often made homemade delicious cheese from milk and cottage cheese for myself. Cooking cheese at home is very simple, the main thing is that the products are of high quality. The recipe for making homemade cheese can be changed, when cooking cheese, add cumin seeds, dried aromatic herbs (for example, Provence or Italian), sun-dried tomatoes, dried bell peppers (paprika) or simply chopped dill, parsley and cilantro.

For the recipe for homemade cottage cheese cheese, we need

Cottage cheese - 2 kg
Cow's milk (you can cook homemade cheese from goat's milk) - 2 liters
Butter - 200 g
Eggs - 2 pcs.
Tea soda - 1 tablespoon
Salt - to taste

PREPARING HOMEMADE CHEESE FROM MILK AND COTTAGE CHEESE

I put 2 kg of cottage cheese in a saucepan, poured 2 liters of milk. I put it on fire. While stirring lightly (mostly only along the bottom, the cottage cheese can stick), so that the mass warms up evenly, bring the milk with cottage cheese to a hot state. Once you see whey forming, it's all done. Cottage cheese becomes like soft plasticine. Strongly this curd bun does not need to be broken. In time, it takes 7-10 minutes, no more.

2. Then you need to separate the whey from the resulting cheese mass, I usually throw it on gauze, you need to try so that, if possible, all the liquid escapes and the curd mass is almost dry, without whey. Then, in a cauldron, where you will cook homemade cheese, lay the resulting mass, there are 200 g of softened butter, 2 eggs, 1 tbsp. l. soda and salt. Salt, of course, to your taste, someone likes salty cheese, someone lightly salted.

Mix all the ingredients for homemade cheese in a cauldron or other dish with a thick bottom (not enameled) and put on fire.

3. Making cheese at home requires constant monitoring, so you can’t move away from it, as the cheese may burn during cooking. Stirring constantly, cook the cheese over medium heat, the curd mass will begin to melt and stretch, it takes about 5-7 minutes to boil the homemade cheese. I have a wooden spoon with which I constantly interfere with the cheese mass. You will be able to determine when the cheese is ready. It will be sticky and sticky. You can determine the readiness of cheese by mouth: try it, if it sticks to your teeth, then everything is ready! Another sign of cheese readiness is that it begins to lag behind the walls of the dishes in which it is cooked.

4. Then pour the hot homemade cheese into any container (cup or container) to shape it. It is necessary to handle the cauldron with care, as the cheese mass is very capricious. Cover warm homemade cheese with cling film on top so that the crust does not wind.

5. I got homemade cream cheese, it is not quite hard, because it has a high fat content, but it keeps its shape and can be cut with a knife.

To get a harder cheese, with a low fat content, you can reduce the amount of butter, put it in 100-150 g. But you can’t spoil the porridge with butter, so my homemade cheese turned out delicious too, here it is in the photo:

Of course, maybe not the same as store-bought, but environmentally friendly and you know that everything in your homemade cheese is natural, from a cow, fresh and there is no palm oil, without dyes and preservatives. Initially, in the preparation of my homemade cheese, I used 3 liters of milk per 1 kg of cottage cheese, then I tried to reduce the amount of milk. I didn’t notice a difference in the quality of homemade cheese, so I began to add enough milk so that it only covered the cottage cheese.

The remaining whey from making homemade cheese from milk and cottage cheese can be used when baking pancakes or put yeast dough on it for bread or buns, or cook okroshka on whey in the summer.
I would like to highlight separately: the store often sells not cottage cheese, but a COTTAGE PRODUCT, which is not cottage cheese at all in its composition, cheese will not work out of such not real cottage cheese, it is better to buy real farm cottage cheese with milk and get a good result and the taste of homemade cheese! Ultra-pasteurized and sterilized milk from boxes should not be used.

Sincerely, Valentina Gorbacheva

HOMEMADE CHEESE ON KEFIR (recipe)

******************************

Valentina, thank you for sharing the recipe for making cheese at home and giving detailed advice on how to make homemade hard cheese from milk and cottage cheese.

In conclusion of this cheese topic, I want to watch with you a video recipe from Olga Bazhenova on how to cook delicious processed cheese at home, so

Video homemade cream cheese recipe

Goat milk cheese

Products that can be made at home include homemade cheese. Homemade cheese will delight you with a great fresh taste, and will compare favorably with the cheese we are used to. So be sure to cook this milky treat.

Homemade cheese - features

To begin with, a few features of the preparation of this product.

In general, the taste of cheese is a purely individual matter. Someone likes soft cheese, which has a delicate taste and texture of dense cottage cheese with a milky flavor, someone, on the contrary, likes hard spicy cheese.

Here are some homemade cheese recipes.

homemade cheese melted (recipe)

To make homemade cheese you will need

Homemade melted cheese recipe

Pour the milk into an aluminum pan and add the cottage cheese. Mix well.
Place the saucepan over medium heat and, without bringing to a boil and stirring constantly, separate the whey from the curd.
Prepare a bowl, cover it with gauze, on which put the cooked mass.
Tie the gauze tightly enough and hang it up so that the whey is completely separated. The cottage cheese should turn out to be as dry as possible, for this you can use a press.
If you use homemade cottage cheese from village milk to make cheese, then such preparatory procedures that ennoble the taste of cottage cheese are not necessary.
Rub cottage cheese with eggs, sugar, salt, soda and spices. Take an aluminum saucepan, melt the butter and put the curd mixture into it.
Put the saucepan over medium heat and, stirring constantly, melt the mass so that it becomes homogeneous. Attention, the mass should not boil!
Pour the mass into the mold and cool.

Such homemade cheese can be eaten immediately. It is suitable for those who are on a diet, because. contains few calories. If desired, you can add sour cream to it. Chilled cheese has the best taste. Remember that you need to store it for no more than one week in the refrigerator.

Homemade cheese (recipe)

For cooking you will need

1 kg cottage cheese
1 liter of milk
2 yolks or 1 egg
100-150 g butter
2-3 tsp soda
1 incomplete tsp salt

homemade cheese recipe

Bon appetit!

Homemade cheese.

First way

Homemade cheese is best prepared from freshly boiled cottage cheese in the usual way.

Folded freshly boiled cottage cheese is passed with salt twice through a meat grinder and left for 5 days in a dry room. The yellowed cottage cheese is mixed again, transferred to a greased pan and boiled over low heat, stirring until a homogeneous liquid mass is formed. The resulting mass is poured into small saucepans. After it hardens and hardens, the cheese is ready to eat.

Homemade cheese. Second way

To prepare 1 kg of cheese, take 1.2 kg of fat-free cottage cheese, 2.5 tablespoons of butter or ghee, 2 teaspoons of baking soda and 3 teaspoons of fine salt. The thrown cottage cheese is passed through a meat grinder or rubbed through a sieve. All prepared cottage cheese is laid in the dishes. Half of the required amount of soda is evenly scattered over the surface of the curd, and then they begin to slowly heat up, continuously stirring with a wooden spatula. If during the heating process whey appears on the surface of the curd and near the walls of the dishes, the dishes are covered with a lid and removed from heat for 10-15 minutes, after which the settled whey is removed. If the whey cannot be separated, then the rest of the soda is added to the curd and the mixture continues to be heated. After the cheese mass has melted and thickened somewhat, melted butter is added. Table salt, and if desired, cumin, anise, dill, put 15-20 minutes before the end of cooking. The finished cheese mass should be a stretching homogeneous mass. After cooking, the cheese mass is immediately poured into a dish greased with oil and taken out to a cold room. Before removing the chilled cheese from the dishes, the latter is immersed for a few seconds in hot water.

Making cheese from fat-free cottage cheese at home is very simple. I make low-fat cheese all the time.

To prepare homemade cheese, you need only 30-40 minutes of time and products:

fat-free cottage cheese - 1 kg
milk (0%) - 1 cup
egg - 1 pc.
salt - 2/3 teaspoon
soda - 0.5 teaspoon
butter - just a little, just for lubrication
olive oil - 1 teaspoon (optional)

The method of making homemade cheese is simple:

1) Put the cottage cheese in a saucepan with a thick bottom and pour in the milk.

Not every cottage cheese produces high-quality homemade cheese. Having tried several types of cottage cheese, I settled on fat-free Lithuanian cottage cheese (0%). You can take other fat-free cottage cheese grains, for example, loose - it is much cheaper. But for the first time, I still advise you to take low-fat Lithuanian cottage cheese - homemade cheese turns out to be hard and tasty from it.
I take 3 packs of cottage cheese 300 grams each. This cottage cheese has a heterogeneous structure. You should not take soft cottage cheese. It makes a paste-like mass, and not hard homemade cheese. The taste of homemade cheese depends on the cottage cheese from which it is made.

2) Put the pan with cottage cheese and milk on a small fire.
Stir occasionally. You will see how the cottage cheese dissolves in milk.

After 10-15 minutes, there will be one liquid and a few grains of cottage cheese in the pan. After boiling, cook for 8-10 minutes.

3) Throw the hot mass into a colander.

4) In a saucepan in which the cottage cheese was boiled, put butter, curdled cottage cheese, salt, soda and beat in an egg. Mix. Put the pan on a small fire and cook for 8-10 minutes, stirring constantly. When the mass becomes viscous, like plasticine, the homemade cheese is ready.

5) In advance, grease a deep mold for homemade cheese with olive oil. Quickly pour hot homemade cheese into a mold. Homemade cheese quickly cools and hardens, taking the desired shape. Very tasty and hot homemade cheese.

6) The fat content of the cheese is not more than 5%.

You can show imagination: divide the hot mass into two parts. Make one part like regular cheese, and add finely chopped greens to the second part of the mass.

You can drink coffee with homemade cheese (instead of cookies), you can make a sandwich from a lettuce leaf and a piece of cheese, you can make a roll by wrapping a piece of homemade cheese in Beijing cabbage, you can put it in a salad.

And your homemade cheese will always have a new taste.

Bon appetit!

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