At home, many prepare soft or brine cheese , but not everyone knows that you can successfully make a hard version of this dairy product. This article is devoted to simple and fast recipes for the preparation of hard cheese.
The recipe for making hard cheese at home
- milk fat (can be home, fresh) - 945 ml;
- curd fat, quality (not acidic) - 865 g;
- soda - 5 g;
- eggs large, fresh, selected - 2 pcs .;
- oil - 75 g.
First send the cottage cheese into a suitable saucepan and pour it with milk. Place the container on medium heat, wait until the serum is separated. Throw the mass on a sieve, press it with a spatula, so that the excess moisture of the glass and again pour the cottage cheese into a saucepan over a fire and add oil.
Whisk the eggs with soda and salt and send to the cottage cheese. Reduce the heat to a minimum, cook the cheese until the melting of the lumps and the greatest possible uniformity. The cooking process will take 10 minutes, but the hardness of the product can be adjusted by longer heating the mass.
Pour the workpiece into a mold and leave it in the cold until it is completely solidified.
How to make a hard cheese at home?
- soft, fatty cottage cheese (not sour) - 735 g;
- Milk whole (home, fat) - 965 ml;
- eggs are selected, fresh, large - 2 pcs .;
- oil "Derevenskoye" - 55 g;
- salt-15 g;
- soda food is a generous pinch.
Send the cottage cheese in a saucepan, smash it with a spoon or hands, rubbing large lumps, pour in milk. Put on a moderate heat and wait for the division of the mass into dense clots and serum. Throw away the mass and leave until the liquid drains.
Put a piece of oil in a sauté pan and send it to a weak fire. Add cottage cheese, eggs, salt and soda. Warm up and mix the mass until the grains disappear completely and acquire a uniform yellow color and uniformity. This will take 20-25 minutes.
Once the workpiece has found the desired consistency, place it in a suitable container and leave it to set.
Homemade hard cheese from cottage cheese and milk
- cottage cheese is fatty, not sour (home) - 725 g;
- milk fat (home) - 965 ml;
- soda - a generous pinch;
- salt - 5-10 g;
- "Rustic" oil - 45 g;
- eggs large, selected - 2 pcs.
Fill the curd with milk, Send the saucepan with the mixture on a minimal fire and cook until the whey separates. Curd will begin to melt and collect lumps. At this stage, discard the cottage cheese on a sieve and prepare suitable dishes for cooking the cheese. It should be non-stick, with a thick bottom and walls.
In the prepared dishes throw a piece of butter, melted cottage cheese, eggs, salt and soda. Stir and boil the mass on medium heat until maximum uniformity. Ready to put in the mold and leave in the cold to freeze.