A simple recipe for delicious homemade milk cheese. Marbled homemade cheese. Homemade sandwich cheese.

How to make your own cheese at home

How to make Adyghe cheese at home

Pasteurized milk - three liters
- liter of kefir
- two small teaspoons of salt

Cooking steps:

Take kefir, pour it into a saucepan, set the heat to low. Wait until the whey floats to the surface and the curds separate. Strain the whey through a sieve, set the cottage cheese aside. Let it sit for about two days to sour. If the room is very hot, you can leave the product only for a day.

How to make hard cheese at home

Cottage cheese – 1 kg
- liter of milk
- butter – 80 g
- a teaspoon of salt
- curry, turmeric – ¼ tsp each.
- asafoetida on the tip of a knife
- a pinch of black pepper
- half a spoon of soda

Cooking steps:

Place the milk on the stove, boil it, add cottage cheese, boil again and immediately turn it off. Strain the resulting mass through double layered gauze. Squeeze out excess liquid. Melt the butter in a frying pan, add the curd mass, fry for two minutes, break up the lumps. The mass should acquire a viscous consistency. Continue stirring, add salt, seasonings and soda. Transfer the hot contents into the mold and let cool.

How to make mascarpone cheese at home

Lemon juice – 3 large spoons
- cream (20% fat) – one liter

Preparation:

Heat the cream to a temperature of 80 degrees, pour in lemon juice, turn down the heat, simmer for 10 minutes. Fold the gauze into 6 layers and place in a saucepan. Leave the curd you received overnight. During this time, all the whey will drain. The next day the mascarpone will be ready.

How to make feta cheese at home.

Prepare the following components:

Lemon juice - a couple of tablespoons
- boiled water – 190 g
- salt - teaspoon
- sour cream – 3 tablespoons
- liter of milk

Cooking steps:

Set the milk over high heat, add sour cream, stir. After the rolling process begins, pour in lemon juice, stir, and keep the mixture on the stove for another minute. Cover the sieve with gauze, discard the resulting mass, and allow the whey to drain. Wrap the cheese in gauze and place a weight on top for 1 hour. Cut into small pieces, place in brine, leave for 30 minutes.

How to make goat cheese at home.

Prepare the following products:

Liter of goat milk
- sour cream – 190 g
- salt - a couple of tablespoons
- egg – 3 pieces

Cooking steps:

Boil milk, add salt without removing from heat. In a separate bowl, beat the eggs with sour cream. Add the resulting mixture to boiled milk. With regular stirring, boil the milk for another 5 minutes. This will allow the cheese to thicken. Cover the colander with gauze folded in four layers and place the resulting mass. Tie the gauze, hang it for three hours, and place it under a press.

How to make mozzarella cheese at home.

Prepare foods:

Full fat milk - two liters
- lemon juice, salt - two large spoons each
- water - a couple of liters
- rennet - literally on the tip of a knife

Preparation:

Pour ½ tbsp into the pan. water, dilute the rennet. Warm the milk to 70 degrees, pour lemon juice, diluted enzyme, stir. There is no need to bring the liquid to a boil. Pour in the whey and squeeze out the cheese mixture. Heat water in a separate saucepan to 90 degrees, immediately remove from heat, add salt, stir, lower the cheese mass for a couple of minutes until it becomes soft and viscous. Transfer it to a cutting board, knead it with your hands, place it in envelopes, and put it in again to soften. hot water. Spread cling film on the table, remove the cheese from the water, roll into “sausages”, wrap tightly and tie with a rope to make balls (separate from each other). Transfer to a container with added whey and put in the refrigerator.

How to make processed cheese at home.

So, you will need:

Wet cottage cheese – 395 g
- soft butter – 90 g
- quicklime soda - a small spoon

Preparation:

Knead the cottage cheese thoroughly with your hands, add baking soda, beat in the egg, stir again, remember. Add butter, stir again and knead with your hands to obtain a homogeneous consistency. Place the prepared mixture over medium heat for a quarter of an hour until all the lumps melt. Be sure to stir thoroughly so it doesn't burn. You can make cheese curd with various additives: mushrooms, ham, herbs, vegetables, etc. Additives must be crushed and thoroughly mixed into the bulk. Place the finished product in a container with a lid, and then put it in the refrigerator to cool.

How to make suluguni cheese at home.

Liter of milk
- eggs – 3 pieces
- kilogram of low-fat cottage cheese
- a small spoon of soda
- dessert spoon of salt
- butter – 95 g

Preparation:

Place cottage cheese into boiled milk. After the boil begins, cook the mixture for 40 minutes while stirring slowly. Take a pan, place a sieve, and one layer of gauze on top. After the whey has drained, add the cheese mass, beat in 3 eggs, softened butter, and a tablespoon of salt. Stir it all, put it on the tile with regular stirring. Let stand for 10 minutes. Prepare a deep bowl, grease with butter, transfer the cheese mixture, and level with a spoon. Once cooled, place in the refrigerator for a couple of hours. Remove the bowl, unwrap it and remove the finished product.

How to make cheese at home step by step.

Pour 5 liters of milk into a saucepan and boil. As soon as it starts to boil, add a teaspoon of citric acid. Turn off the heat, stir the milk slightly, and leave to stand for about a couple of minutes. Take a colander, cover with gauze, discard the formed cottage cheese. Tie the gauze tightly and place it under a press for about half an hour. The weight of the load should be 2-3 kilograms.

How to make Philadelphia cheese at home.

So, prepare the following products:

2 g citric acid
- salt – 10 g
- low-fat kefir – 495 g
- chicken egg – 40 g
- granulated sugar – 8 g

Preparation:

Boil the milk, turn off the stove, add salt and sugar. Stir the milk, pour in the kefir. Stir the mixture until the product begins to curdle. Place gauze or a waffle towel in a colander. Place a container under a colander to collect the whey. Place the hot mixture in a colander. In just 20 minutes the serum will drain. Stir the mixture periodically so that the whey moves away from the cheese as quickly as possible. Beat the eggs with the addition of lemon until a foamy mixture forms. Add curd mixture to the egg mixture in portions. The curd mass must be cooled for about 12 hours in the cold.

How to make cottage cheese at home.

Place a few garlic cloves, 65 g of butter, and salt to taste in a pack of soft cottage cheese. Grind it all in a blender. Finely chop half a cucumber. Do this using a grater. Combine the prepared products, stir with a spoon.

Homemade cheese with dill.

Boil a liter of low-fat milk. As soon as it boils, throw in a teaspoon of dried herbs, salt, add a couple of large spoons butter. Stir and bring to a boil again. Place cheesecloth on a bowl and strain the separated whey. Cover the resulting cheese with gauze and place heavy pressure on top. After forty minutes, the product can be removed and eaten.

Do it and you will find it on the pages of our blog. It is very useful, so you can treat it even to small children.

There are products without which it is difficult to imagine your day. And even though each family has its own traditions, the diets of many in our country are very similar.

And one of the main places in it is given to cheese.

This product has become a favorite because it has valuable taste, is very filling and can improve almost any dish to which it is added.

The only negative that can cancel out all the good things about cheese is its price. Cost of a piece quality product may be quite high.

But if you wish, you can prepare this product at home. This cheese will not be inferior in price taste qualities purchased product, but will outperform it in terms of usefulness.

Want to know how it's done? Read our homemade cheese recipes and delight your loved ones with this wonder.

You can make cheese using technology that involves melting milk products or mixing milk with lactic acid bacteria and coagulating enzymes.

Microorganisms make the coagulation intense, so the formation of whey and curd occurs faster.

You can easily find them in any pharmacy, supermarket or specialty store.

No matter which cheese recipe you choose, there are a few secrets you should know.

They will help make the process of creating a product at home more successful:

1. For cooking delicious cheese you should look for a place where farm or homemade cottage cheese is sold. The product you buy in the store will not work, because it is created using a special technology that can ruin all your efforts.
2. If you are planning to cook with milk, then you should also purchase it in special farm stores. Pasteurized and sterilized product will not work. Cheese can only be made from homemade milk. As a last resort, choose a product in the store that has the maximum fat content and minimum shelf life.
3. In order for the cheese to ripen, its quantity must exceed 0.5 kg.
4. If you like soft and buttery cheese, then know that it can only be made from very fatty cottage cheese or milk.
5. A home-prepared product may be softer than the one on the counter. It depends not on which recipe is chosen, but on how heavy the press was used.
6. To make cheese with a richer flavor, age it longer.
7. If you do not have a special form, you can use a colander or a fryer mesh.
8. Whey obtained from milk can easily be used to prepare various dishes and baked goods.
9. It is best to store a product prepared at home in the refrigerator for no more than 7 days.

As you can see, making cheese at home is not at all difficult; all you need is patience and certain ingredients.

Recipes accessible to everyone

Now let's talk about recipes for making delicious homemade cheese.

There are a lot of them, and we tried to select ones that do not require special tools or knowledge.

Every hard cheese lover can use these recipes to prepare the product at home at any time.

Curd recipe

The most affordable and easiest to prepare. For it, take 1.5 liters of milk, ½ liter of kefir and a pinch of salt. First, you should heat the milk, but before it boils, pour in the kefir and add salt.

Let it all warm up for a couple of minutes, and then you can remove the dishes from the heat. Next, take gauze or a thin cotton towel and fold it several times.

Strain the resulting milk mixture through a cloth to obtain curd. Now prepare a mold for pressing the cottage cheese and place a weight on top of it (a jar of water will do).

Leave it all for a couple of hours. Remember than longer time pressing the cottage cheese, the denser the cheese will be.

If you like spices, then while heating the milk you can add dried herbs, nuts, and pieces of dried sweet pepper.

Mozzarella recipe

This popular product is also easy to prepare.

For it you will need:

• 2 liters of fat milk;
• 1.5-2 liters of water;
• 2 tbsp. lemon juice;
• 2 tbsp. salt;
• ¼ tsp. pepsin.

First, pepsin should be dissolved in 0.5 tbsp. water. Now you can heat the milk (up to 70 °C). Once the required temperature is reached, pour in lemon juice and pepsin diluted in water.

As you stir, you will notice how quickly whey begins to form. You should wait until it is all separated, being careful that the milk does not start to boil.

Then we take it out, put it on the board and begin to knead it with our hands.

If the mixture is still hot, use special gloves to avoid getting burned.

Re-immerse the mass in water for a couple of minutes and take it out again and knead it.

When you notice that cheese has formed with a viscous and pliable consistency, you need to make sausages from it and wrap it in pieces of cling film.

As needed, take out the product in small portions and use it to prepare delicious dishes.

Recipes for cheeses “Adygei” and “Suluguni”

These types of cheeses are easy to prepare. They have the same ingredients, and the process itself is not much different.

The peculiarity of these recipes is that their taste and technology are closest to the original products, which are sold under the names “Adyghe cheese” and “Suluguni”.

If you live in a place where it's hard to get them, then being able to make them at home will be a great solution. Let's start with how to cook Adyghe cheese.

First you need to stock up on the necessary products.

You will need:

• 1 liter of milk with the highest fat content;
• 1 kg of farm cottage cheese with the highest fat content;
• 3 pcs. chicken eggs;
• 100 g butter;
• a little salt (1 tbsp. – “Suluguni”, 1 des.l. – Adyghe);
• 1 tsp soda

First of all, you should put the milk on the fire and wait until it boils. At this point, add the recommended amount of cottage cheese.

Now let it all cook over medium heat for 40 minutes, remember to stir occasionally.

The next step is straining. This can be done using gauze, a sieve and a saucepan. Wait until all the whey has separated, and place the resulting mass in a separate bowl.

Add eggs, butter (after softening it), salt and be sure to soda (so the Adyghe cheese will be porous).

Mix everything well and put on fire. The mass of cottage cheese with additional ingredients should be heated within 10 minutes.

After this, take a clean bowl, grease it with oil and transfer the heated mass into it. Use a spoon to smooth the surface, and then put the dishes in the refrigerator for a couple of hours.

After the allotted time, take the Adyghe cheese out of the cold, turn the bowl over, take it out of the dish and that’s it - you can serve it.

For “Suluguni” everything is the same as for Adyghe, only you need to add less salt and no soda is required.

Once you get the hang of it, you can cook Adyghe cheese and “Suluguni” at home at least every week, while saving money on expensive products.

Goat cheese: a recipe for a delicate product

This product is recommended for those who care about their health.

After all, goat cheese contains less fat and cholesterol, and the amount of calcium exceeds that of other cheeses.

It is also a dietary product that can be consumed even by those who are lactose intolerant.

Thus, homemade goat cheese will have double the benefits.

What do you need to make goat cheese:

• 2 liters of goat milk;
• 2 tbsp. cottage cheese and the same amount of sour cream;
• 1 tsp salt;
• 1 tbsp. vinegar (in case the milk does not curdle well).

The cooking recipe begins by placing milk on the stove. It should warm up a little (not higher than 50 °C).

While the process is going on, mash a portion of cottage cheese with a small amount of milk. Upon reaching desired temperature pour the cottage cheese into the heated milk, add salt and wait until everything boils.

Once boiling, reduce heat and add sour cream. Now you should carefully monitor the milk, stir it and wait until a fairly dense clot forms.

If you don’t see it after 15 minutes, add vinegar. Place the resulting mass on cheesecloth and a sieve.

Place the fabric on top and place the weight. Let the goat cheese sit for an hour, and then you can try it.

You can eat goat cheese as an independent product or add it to salads.

If desired, you can use a variety of herbs and seasonings during cooking. This will make the goat cheese even tastier.

When you use recipes for making cheese based on goat's milk, you should remember the features of this product.

The fact is that it has very low coagulability. This is due to the fact that the protein in the product has special structure, and the milk itself is low acidity.

Therefore, to get a good result, it is better to make the cheese ripen. To do this, it is advisable to use cow's milk, which will help goat's milk to curdle faster.

The recipe suggests a larger dose of bacteria for the starter, and if necessary, use phosphoric acid or calcium chloride.

To step by step recipe gave a good result, take only fresh homemade goat milk. To improve coagulation, you can use citric acid, whey, vinegar or natural yogurt.

Homemade cheese is a product that is easy to prepare yourself in your kitchen. After all, back in the 8th century BC. e. man learned to make cheese from sour milk, separating the whey from the curd. Now stores sell cheese for every taste - processed, hard, soft, smoked, but this beauty is expensive and contains all sorts of preservatives and fillers. And how you want to eat a piece of natural cheese! There is a solution - make cheese at home, and we will share the recipes with you.

How to make kefir cheese at home

This the simplest way preparations. Take: 3 liters of milk, 1 liter of kefir, 0.5 tsp. salt.

• Heat the milk until it boils, add kefir, add salt, and keep on fire for 5 minutes.
• Strain the curdled milk through a colander lined with gauze folded in three layers. Tie the fabric into a bag and hang it in a convenient place to drain the serum.
• Remove the resulting bun, place it in a cup, and place a weight on top - a jar of water. Leave it overnight. In the morning, unfold the gauze - the young cheese is ready. Cut it into pieces and serve with tea with fresh baked goods.

How to make cottage cheese at home

Please note that only fatty cottage cheese will produce cheese that will not crumble when cut. Products: 400 gr. cottage cheese, 500 ml milk, 100 gr. butter, 1 egg, 0.5 tsp. soda and salt.

• Stir milk and cottage cheese in a saucepan and place on low heat. Cook the mixture for five minutes until whey forms.
• Place the curd mixture in a sieve and allow the liquid to drain. Place the resulting mass into a clean saucepan, add the egg, salt, soda, and softened butter.
• Cook for 7 minutes, when the cheese mixture stops sticking to the container, remove the pan from the heat. Transfer the cooled cheese into a mold and put it in a cool place. After 2 hours, take a sample.

How to make cream cheese at home

A cheese made from cream, similar to mascarpone - soft, delicate, with a sweet, creamy taste. Recipe: 4 liters of milk, 3 tbsp. cream, 1 tbsp. l. wine vinegar.

Pour milk and cream into a container and heat in a water bath until steam comes from the milk mixture. Add vinegar and stir. If a lump forms, remove the container and leave to thicken. Strain the resulting mass through cheesecloth, cool, pour into molds and put in the refrigerator for a day.

How to make garlic cheese at home

This cheese is good on a sandwich for breakfast or an afternoon snack. You will need: 2 liters of milk, 400 gr. sour cream, one and a half glasses of kefir, 5 eggs, 2 tbsp. l. salt, a bunch of dill, 3 cloves of garlic.

Beat sour cream, kefir, eggs with a mixer. Pour the resulting mixture into a saucepan with hot milk. Add salt, bring to a boil. When the mixture curdles, remove from heat, cool, and filter through a cloth. Add chopped dill and chopped garlic to the cottage cheese. Tie the canvas into a knot and place it in a bowl, covering it with a plate on top. Place the load and leave to ripen for 12 hours.

How to make mozzarella cheese at home

In order to make mozzarella, you need the enzyme pepsin, which can be bought at the pharmacy. Ingredients: 3 liters of milk, 250 ml of water, 2 tsp. pepsin, 0.5 tsp. citric acid and salt.

• Dissolve the acid in 1/2 tbsp. water. Mix the enzyme with water too. Heat the milk, add the acid solution, add gas and bring the temperature of the mixture to 35°. Pour in pepsin, stir, boil for 3 minutes. Remove container from heat.
• After about an hour, a lump-clump will form - transfer it to a colander. Boil the whey, add salt, dip the lump in it for 20 seconds, then take it out and stretch it with your hands (don't forget to wear gloves). Repeat the manipulation three times, then take out the cheese and roll it into balls.
• Serve mozzarella with herbs, tomatoes, olives, and store the leftovers in the refrigerator in a jar of brine.

Making cheese at home is not as difficult as it seems, so hurry to the store for the necessary ingredients and experiment, using our recipes as a basis.

To make cheese, two main methods are used - heating dairy products at high temperatures and adding special fermented milk bacteria and enzymes to the milk, which provoke coagulation. These bacteria and enzymes accelerate the process of milk coagulation and separation. These components can be purchased at pharmacies and anywhere that sells herbs and spices.

Subtleties of making cheese

In order to make cheese at home, you need to know the following subtleties; take them into account no matter what type of cheese you prepare.

• When preparing cheese, choose only homemade village cottage cheese. In supermarkets on the shelves you cannot always find high-quality cheese made from whole milk and with the appropriate fat content (stores offer us a curd product, not cottage cheese - it will not make tasty and high-quality homemade cheese).
• It is also recommended to use only village milk - this is also one of the important conditions for obtaining the result you need. Heat-treated milk high temperatures and it is also better not to use packaged in boxes. But if you decide to make cheese from milk bought in a store, then give preference to the fattest one with a short shelf life.
• The cheese will cook much faster and better if its weight is 0.5 kilograms.
• Any cheese implies a certain amount of fat content - the higher its percentage, the more tender, softer and tastier it is.
• Cheeses made at home are much softer than those we buy. But density and hardness depend on how high the pressure is exerted on the cheese by a special press.
• Hard cheese will be much tastier if it is allowed to brew for some time.
• Don't be discouraged if you don't have a mold for making cheese at home - just use a colander, sieve or frying mesh.
• After making cheese, there is always some whey left over, so don’t rush to dispose of it. It can be useful when baking pancakes, when preparing dough with yeast, and whey can also become the basis for okroshka.
• The shelf life of cheeses prepared at home is no more than 7 days. It is best to store them in the refrigerator, wrapped in a cotton towel or paper bag.

Cottage cheese

Curd cheese is one of the lightest and simple recipes homemade cheese.

Required ingredients:

• one and a half liters of milk;
• half a liter of kefir;
• a little salt.

Cooking method:

The milk needs to be heated, but it should not boil, then add kefir and salt to it. Mix everything well and heat again for 3-4 minutes. Remove from heat and place on several layers of gauze. We place the remaining cottage cheese on the gauze in a press mold, and place some heavy weight (a jar of water) on top of it. The curd should spend 3-4 hours under pressure.

Remember: how hard and dense the cheese turns out depends on the time it takes to press. In order to enrich the cheese with some flavor while heating milk and kefir, you can add dried herbs, mushrooms, pieces of bacon, etc.

Homemade mozzarella

To make this cheese we will need:

• 2 liters of milk of the highest fat content;
• 1.5-2 liters of water;
• 2 tbsp. spoons of lemon juice;
• 2 tbsp. spoons of salt;
• a quarter teaspoon of pepsin.

Cooking method:

We dilute pepsin in 0.5 glasses of water. Heat the milk to 70 degrees, add lemon juice and water with pepsin, mix everything well. After this, whey should immediately be released, which we do not dispose of. We continue to heat the milk until all the whey has separated (the milk should not boil), as soon as the whey has completely separated, drain it and leave the cheese mass.

Heat the remaining water to a temperature of 90 degrees, add salt and lower our mass into this solution for 2-3 minutes. After this, we take out our cheese mass and lay it out on a board, kneading it with our hands. In order to avoid burns, it is better to work with a silicone glove. After kneading the mixture a little with your hands, place it again in heated water for a few minutes. As a result of these actions, you should get a soft, viscous cheese. We distribute it over cling film and roll it into a tight roll and, using a culinary twine, make balls of the required size, then separate them from each other with a knife. Homemade mozzarella should be stored in the refrigerator in a container with brine.

Dutch cheese

Required Products:

• 3 l. milk;
• 2 kg. fat cottage cheese;
• 100 gr. butter;
• one chicken egg;
• 0.5 teaspoon of soda;
• a little salt.

Cooking method:

We heat the milk, but do not let it boil. Add cottage cheese to it and mix well. Reduce heat and continue heating. When the cheese becomes elastic and the whey separates, strain the entire mass through a colander, previously covered with a cotton towel, and leave the mass so that all the excess whey can be drained.

The butter needs to be melted and sent to the already prepared cheese, add the egg, salt, soda and mix everything very well. Place the resulting mass on the stove and heat over low heat. As soon as the mass becomes cream-like and turns yellowish in color, remove it from the heat. Let it cool slightly and place it in a mold for pressing, giving the desired shape with your hands. We put a load on top and put it in the refrigerator.

Adyghe cheese can now be found everywhere, but it is much more interesting to experiment and prepare everything new - at home. Likewise, the curd cheese that we will prepare today turns out not only wonderful, but also no different from what is sold in the store. Moreover, the cooking process itself is quite exciting and takes very little time. Thus, by making Adyghe cheese at home, we can get different tastes and aromas by adding various spices to the cottage cheese. I make basic cheese, so I don’t even add salt to it, because the slight sourness from the whey completely replaces it, it seems to me. So, with experience in making cheese from milk, you yourself will soon figure out what exactly you like about it and what is missing: it could be spice or herbs. So, have the patience you need while you wait and enjoy.

Ingredients:

• milk – 3 liters;
• kefir – 750 ml;
• salt, spices, herbs - to taste.

How to make homemade cheese from milk:

1. Milk must be poured into a deep saucepan. You can use more or less milk, it all depends on how much cheese you are hoping for. But keep in mind that for every liter of milk you need about 250 ml of kefir.

2. As soon as the milk becomes warm, we pour kefir into it. Boil the entire contents of the pan and then turn off the stove. We work with medium heat: high heat may not work in our favor, and low heat will not be enough.

3. So, during the cooking process, you will notice that greenish tints have appeared on the surface of the milk-kefir mass: this forms whey, which should not be poured out, because it is used very willingly in the kitchen, due to its versatility. Also, you will notice the cottage cheese, which began to appear in flakes between the gaps of the whey.

4. Do not stir the cottage cheese! In my wide pan, its depth is about 7 cm, and only when I understand that this is enough and there is simply nowhere else, I begin to catch it with a wide slotted spoon and put it in a colander. It would be wiser to place a large piece of gauze in a colander, this way you will save more cottage cheese. Under the colander, of course, there is another pan into which the whey drains. Of course, you can do without a slotted spoon and drain all the whey, along with the cottage cheese, directly into a colander with gauze - whichever is easier.

5. Now that all the cottage cheese is in the gauze, we tie its ends together. We have a bag of cottage cheese, which we hang in a convenient place. As soon as the remaining whey has drained (this takes half an hour or an hour), we place the bag on a plate and press everything on top with a press so that our curd is compacted as tightly as possible into the gauze. The cottage cheese in this state should stay overnight for 1-3 nights.

Attention: If you want to add salt, spices or herbs, then add them to the cottage cheese until pressed. You will need to mix the cottage cheese in a separate bowl, and only then put it back on cheesecloth.

6. Cut the finished homemade Adyghe cheese and serve. Bon appetit!!!

I also advise you to prepare a delicious one. I think you'll really like it too!

Best regards, Yulia.