The scheme for preparing homemade cheese without special enzymes, is similar to the technique of cooking cottage cheese . An acid is added to the dairy product, which, together with heat, ensures the folding of the milk protein. The resulting clots are the basis of the cheese. But if you decide to cook homemade cheese from milk and kefir , then you will not need to add additional acid, as lactic acid from kefir is enough to roll up milk and cream. At the output you get not only natural, but also made by own hands product, the taste of which can be varied at its own discretion.
Recipe for homemade cheese from milk and yogurt
If you use purchased milk, we advise you to supplement it with cream, otherwise dairy clots may not form. In addition, the addition of cream affects the taste, making it more milky.
Ingredients:
- milk - 4 liters;
- kefir - 1 l;
- cream - 240 ml.
Preparation
Mix all dairy products in any enamel and deep enough dishes. After placing the dishes on medium heat and stirring constantly, heat the milk mixture and wait until the first clumps begin to form on the surface. Re-mix the milk mixture, and then wait for the boiling point of the milk. It is important to catch a moment in which the milk will just begin to boil, but will not boil, as excessive heat negatively affects the final product: the cheese is too dense and creaks on the teeth. After, immediately remove the saucepan from the heat and leave it under the lid for 10 minutes. During this time you will have time to cover a large colander with several layers of gauze. Discard the curd clumps on gauze and allow excess serum to drain, then join the corners together and leave in a suspended state for 15 minutes. After a while you will get a soft cheese made from yogurt and milk like ricotta, but if you want to make the product denser, leave the serum to drain for an hour or more.
To ensure that the product is heated most delicately and evenly, cook the cheese from kefir and milk in a multivark. In this case, you should use the "Quenching" mode and set the hour on the timer.
Cheese from milk, kefir and eggs
Ingredients:
- milk - 1.2 liters;
- eggs - 6 pcs .;
- kefir - 1 liter.
Preparation
Whisk the eggs with a pinch of salt and dilute them with a mixture of dairy products. Then put the mixture on medium heat and begin stirring it, preheat it until the boiling begins. As soon as the milk begins to boil, but still will not boil, remove everything from the heat and set aside for 5 minutes. Next, discard the dairy lumps formed on the surface on gauze and allow the serum to drain for a couple of hours. A small load placed on the surface will help accelerate the process.
Recipe for homemade hard cheese from milk and yogurt
The cooking technology of this cheese coincides with the previous ones, but the main difference is the addition of sour cream, which makes the product noticeably more fat and a long stay under the press, due to which the cheese turns hard.
Ingredients:
- milk - 1,8 l;
- sour cream - 430 g;
- kefir - 230 ml;
- eggs - 6 pcs.
Preparation
Before making cheese from milk and kefir, cover the colander with three layers of gauze. Eggs beat with a couple tablespoons of salt and sour cream. Add the resulting mixture to the milk and pour in the yogurt. Place everything above the medium fire and start gradually heating, ensuring uniformity of heating by constant stirring. When the first flakes start to form on the surface, carefully watch the mixture and wait for it to boil (do not boil!). Throw dairy clumps on gauze, allow to drain half an hour, then tie gauze knot and put the cheese under the press for 6 hours.