Home-made cheese from cottage cheese and milk - 8 interesting ideas for preparing a fermented milk product

Homemade cheese from cottage cheese and milk is an excellent way to get a healthy, natural product without the presence of harmful impurities and chemicals. The dairy product with its own hand has a number of advantages over the shop dairy product both in quality and taste, since the hostess herself chooses the products for the base.

How to make cheese from cottage cheese and milk?

The recipe for homemade cheese from cottage cheese and milk is based on the melting of dairy products. In addition to the main ingredients, eggs, butter, soda and salt are used in cooking. A mixture of cottage cheese and milk is cooked, the serum is separated. The dry mass is mixed with butter, eggs and soda and rinded for about 7 minutes until uniform. The product is molded and cooled.

1. To the recipe for cheese from cottage cheese and milk, please, quality, you need to prepare cheese from home or farmed cottage cheese, as in the stores there is a curd product that does not melt.
2. Use farm milk, and in the absence of such, choose fatty store.
3. The finished cheese will rip faster if its mass does not exceed 500 g.
4. The hardness of the cheese depends on the amount of oil, the duration of the jam and the pressure of the press.
5. The higher the fat content of the mass, the more oily and tender will be the cheese.

Homemade hard cheese from cottage cheese and milk

Homemade hard cheese from cottage cheese will require several more ingredients - milk and butter. The latter is added in minimal amounts to reduce fat content and achieve the desired density. The hardening of the mass for 10 minutes makes it possible to achieve optimum hardness. To increase it, you only need to boil milk with cottage cheese longer.

Ingredients:

• cottage cheese - 550 g;
• milk - 550 ml;
• butter - 60 g;
• salt - 1/2 tsp;
• soda - 1/2 tsp.

Preparation

1. Whip with a blender cottage cheese and put in boiling milk.
2. Stirring, cook for 10 minutes.
3. Put the mass in gauze and discard the liquid.
4. Move it. Add salt, soda and butter. Quickly whip.
5. Put on the fire for a minute.
6. A little cool, form the cheese head.
7. Homemade hard cheese from cottage cheese and milk is ready 20 minutes after cooling.

Homemade cheese from cottage cheese and eggs

Cheese from milk, cottage cheese and eggs is distinguished by its nutrition, bright taste and pleasant color. The scheme of cheese making in this case is simple: curd with milk is cooked and strained, and after - it combines with the mass of butter, soda and eggs, and languishes to a density. When cooking, use a water bath with a gentle temperature.

Ingredients:

• cottage cheese - 900 g;
• milk - 900 ml;
• yolk - 2 pieces;
• soda - 5 g;
• oil - 180 g.

Preparation

1. Cottage cheese, dilute in milk, boil.
2. Keep on fire until coagulation.
3. Press the mass through the cheesecloth.
4. Whisk the yolks with soda and butter on a water bath.
5. Add the cottage cheese and cook for 7 minutes.
6. Homemade cheese from cottage cheese and milk, pour into a mold and cool for 4 hours.

Curd cheese from milk and yogurt

Cheese from milk, kefir and cottage cheese belongs to the category of fresh cheeses. The product is bright white with a soft structure, has no crust and has a tender, slightly sour taste. It simply prepares and quickly ripens in the cold. The density of cheese can be adjusted independently, having sustained a product under oppression more than 3 hours.

Ingredients:

• milk - 900 ml;
• kefir - 450 ml;
• egg - 3 pieces;
• salt - a pinch.

Preparation

1. Kefir whip with eggs.
2. Add to boiling milk for 5 minutes.
3. Strain the mixture.
4. Wrap it in gauze and put under oppression for three hours.

Frozen cheese from cottage cheese at home

Frozen cheese from cottage cheese and milk is an excellent substitute for an expensive shop. When preparing, you should consider several features: for the correct consistency in cottage cheese, it is necessary to add crushed hard cheese. Using lemon juice will slow the rate of coagulation during melting and help achieve uniformity.

Ingredients:

• cottage cheese - 400 g;
• dry cream - 100 g;
• milk - 850 ml;
• lemon juice - 50 ml;
• hard cheese - 350 g;
• Dried garlic - 35 g.

Preparation

1. Curd the cheese.
2. In warm milk, dissolve the cream, add the garlic.
3. Crumbs hard cheese mixed with cottage cheese.
4. Place the curd mass in milk, pour in the juice and cook in a water bath for 5 minutes.
5. Pour homemade cream cheese from cottage cheese and milk into shapes and chill.

Soft cheese from cottage cheese at home

Making home-made cheese from milk is a process that allows you to show your imagination and create your favorite brand. This recipe is suitable for lovers of soft and fresh cheeses, as it describes the suluguni cooking. It does not differ from the traditional one in the least, except for one feature: the mass languishes for 40 minutes, after which it is already squeezed out and is abundantly salted.

Ingredients:

• cottage cheese with fat content of 18% - 900 g;
• milk - 900 ml;
• salt - 20 g;
• egg - 3 pieces;
• oil - 80 g.

Preparation

1. Milk boil, put the cottage cheese and cook for 40 minutes.
2. Strain the mass through the cheesecloth.
3. Add salt, eggs, butter and beat it.
4. Cook the cheese for 10 minutes.
5. Place the cheese from cheese and milk in the cold for 3 hours.

Cream cheese from cottage cheese

Preparation of cheese at home from cottage cheese is a method by which you can get a product with a low cost price. The cream cheese is not always available to everyone and is often cooked at home. To do this, add lemon juice to the mixture of cream and milk, wait for the coagulation, drain the cottage cheese through the cheesecloth and leave for 6 hours.

Ingredients:

• milk - 1 l;
• cream - 250 ml;
• lemon juice - 40 ml;
• yoghurt - 30 ml.

Preparation

1. Mix the cream with milk, add the juice and wait for the coagulation.
2. Cottage cheese squeeze through gauze, add yogurt, whisk.
3. Hang in gauze for 6 hours. Transfer to the cold.

Cheese curd cheese at home

Cheese from cottage cheese and milk will become one of the most useful products if you use goat's milk. Such cheese has a special nutritional value and contains a lot of vitamins, among other things it has a pleasant but unique taste. This type of cheese is widely used in cooking light snacks and desserts.

Ingredients:

• goat milk - 1.9 liters;
• sour cream - 40 g;
• cottage cheese - 140 g;
• salt - 5 g.

Preparation

1. Milk warm, add the cottage cheese and salt.
2. Boil, enter sour cream.
3. Wait for the mass to form.
4. Pull the cheese over gauze and crush it for 2 hours.

Cheese in a multivark of milk and cottage cheese

The recipe for homemade cheese from cottage cheese will please with taste, simplicity and speed, if a multivark takes over. Thanks to a modern helper, traditional cheese making with the help of a water bath is no longer relevant. Uniform heating and a heat-resistant bowl keep the product juicy and gentle for half an hour.

Ingredients:

• milk - 1, 9 liters;
• cottage cheese - 450 g;
• egg - 5 pcs .;
• fresh fennel - handful;
• salt - 30 g;
• cloves of garlic - 3 pcs.

Preparation

1. Pour the milk into the bowl and warm up in the "Multipovar" mode for 15 minutes.
2. Add the beaten eggs, cottage cheese, garlic and greens. Set the "Soup" for 10 minutes.
3. Cheese pound on gauze and send it under the press for 5 hours.