If you have never cooked a homemade cheese, we recommend that you use the methods described below. Cheese to taste is incredibly delicate and creamy. As for the ingredients, it is best to use homemade milk fat, sour cream and rustic chicken eggs, so that your cheese is as natural, useful and tasty as possible.
Recipe for homemade cheese from milk and sour cream
Ingredients:
- milk rustic - 980 ml;
- sour cream 35% - 205 ml;
- egg - 3 pieces;
- salt - 1 teaspoon;
- spices and greens - if desired.
Preparation
In a bowl, break the eggs and lay out fatty sour cream. Thoroughly mix everything with a fork until uniform. In the saucepan we heat the milk, we throw salt and boil for 5 minutes, stirring, on low heat. Next, in a thin trickle, add the previously prepared mixture and boil the mass for another 5 minutes, not forgetting to stir it. Soon, the milk will start to curl, and on the surface, grains form. Once they become large, pour the contents into a colander, covered with gauze. Fused serum is not thrown away, but used for baking. The ends of gauze are gathered in a knot, we place a flat plate on top and press it down with a jar full of water. Leave the preform under the press for 5 hours, and then serve homemade cheese from milk, sour cream and eggs to the table, slicing.
Recipe for cheese from milk and sour cream
Ingredients:
- milk 3.2% - 2 liters;
- lemon juice - 35 ml;
- yoghurt "Activia" - 145 ml;
- sour cream fat - 390 ml.
Preparation
Milk and sour cream are mixed in a saucepan and we send the dishes to medium heat. After boiling, reduce heat, pour yogurt, lemon juice and mix with a spoon. At this stage, you can add any taste additives: caraway seeds, greens, nuts, ground paprika and other spices.
Next, gently pour the whole mass into a cleaned gauze with a colander. Carefully collect the ends and tie up the knot so that the cheese remains inside. Gently squeeze the excess serum and put the billet in a saucepan. We give it a round shape, cover it with a saucer and set oppression from above. After an hour, unfold the cheesecloth and carefully shift the curd cheese into a plastic storage tank.
Cheese from milk, sour cream and lemon
Ingredients:
- milk - 1 l;
- sour cream - 1 l;
- lemon - 1 piece;
- spice.
Preparation
In a large saucepan pour the milk, put the low-fat sour cream and send the dishes to the fire. Lemon is washed and squeezed juice. In the hot milk we throw salt, spices and add a thin stream of juice. As soon as the serum becomes transparent, throw the mass onto a small colander. After 30 minutes, carefully shift the cheese into a special form and put it into the refrigerator.
Homemade hard cheese from milk and sour cream
Ingredients:
- milk - 1,8 l;
- sour cream - 45 ml;
- salt - to taste;
- kefir - 335 ml;
- eggs - 6 pcs.
Preparation
Before you do cooking homemade cheese from milk, kefir and sour cream, we take a colander and cover it with several layers of gauze.
Eggs beat up the mixer with salt and a few spoons of sour cream.
After this, gently throw the milk clots to gauze and leave for 30 minutes to drain. Next, we collect the ends of the fabric, tie it from above with a knot and send the workpiece under the press for 7-10 hours. Finished hard cheese cut into slices and put on a plate.