An excellent help for beginners cheese makers will be our home-made cheese recipes from cottage cheese and milk.
Homemade hard cheese from cottage cheese and milk
This traditional recipe for homemade hard cheese is incredibly popular with many housewives. The reason for this is not only the simplicity of the recipe itself, but also the possibility to vary the hardness of the finished product by changing the cooking time.
Ingredients:
- cottage cheese - 680 g;
- milk - 940 ml;
- soda - 5 g;
- salt - 10 g;
- butter - 35 g;
- eggs - 2 pcs.
Preparation
Brew cheese from cottage cheese and milk is much easier, if you use soft home curd, which is much more willing to melt. Fill the curd with milk, put the dishes with the mixture on medium heat and leave to boil until the excess whey is gone. At the same time, the cottage cheese will begin to melt and gather in large clumps. As soon as this happens, throw away the cottage cheese and prepare the dishes for cooking the cheese. Such dishes should be non-stick and have a thick bottom and walls.
In the prepared pan, throw the butter, put the cottage cheese and all the other ingredients from the list. Mixing all together, boil the plastic mass on medium heat until it becomes homogeneous. Finished cheese from curds and milk, put in any suitable form and leave to freeze.
Recipe for homemade cheese from milk and cottage cheese
Adding additional dairy products, such as sour cream, helps increase the fat content of the finished cheese and favorably affects its taste and consistency.
This cheese turns out to be much softer than the previous one and more like the Adyghe.
Ingredients:
- milk - 1,1 l;
- cottage cheese - 430 g;
- sour cream - 210 g;
- a handful of green onions;
- eggs - 2 pieces;
- soy sauce - 25 ml;
- pinch of ground cumin.
Preparation
Before you make cheese from cottage cheese and milk, put the milk warmed up, but do not bring to a boil. After beating sour cream with egg and soy sauce, gently add it to hot milk along with cottage cheese. Sour cream mass is instantly curtailed and after that you will need to detect about 4-5 minutes. After a while, discard the mass and leave until all excess fluid has drained completely.
Cheese from milk and cottage cheese in a multivark
Low-temperature modes allow you to prepare a huge number of dairy products with the help of a multivark. An example of this - a terrific home-made cheese, which will be discussed later.
Ingredients:
- milk - 310 ml;
- egg - 1 piece;
- butter - 65 g;
- cottage cheese - 280 g;
- pinch of soda.
Preparation
Preheat the milk in the "Kasha" mode. Add cottage cheese, set "Heating" and leave everything boiled for another 15 minutes. The resulting mass is left on the gauze, so that she managed to drain from excess whey. Dense milk clot, return to the multivariate bowl, add the egg whipped with soda and butter and set the "Multigovar" mode (temperature 80 degrees) for 10 minutes. Thus weight constantly
Homemade cream cheese from milk and cottage cheese
Ingredients:
- cottage cheese - 380 g;
- milk - 65 ml;
- eggs - 2 pieces;
- butter - 110 g;
- soda - 5 g.
Preparation
Whip all ingredients from the list with a blender. Transfer the resulting mass into non-stick cookware and leave over medium heat with constant stirring until completely melted, for about 15 minutes.