Never thought to become a cheese maker? And in vain! As it is impossible by the way for a morning cup of coffee a piece of homemade Dutch cheese or a salty brynza of own manufacture will approach. Homemade cheese will pleasantly surprise your family, and its recipe only seems complicated - in fact, it takes a little time to prepare a homemade cheese, and even milk that has acidified is where to apply. In addition, you can experiment in the process and, adding more salt, get a cheese more similar to Adyghe cheese. Or make cheese harder, pressing harder under the yoke.
Dutch cheese at home
Surely, when you buy a piece of delicious cheese in a store, you have often wondered: how to make a homemade cheese? It seems that this is a rather laborious and complicated process, but in fact everything is much simpler. If you have milk, not necessarily acidified, then try to cook a homemade cheese - its recipe will pleasantly surprise you with its ease and simplicity.
Ingredients:
- milk - 3 liters;
- cottage cheese - 2 kg;
- butter - 100 g;
- eggs - 1 piece;
- soda - 1/2 teaspoon;
- salt - to taste.
Preparation
First, we bring the milk to a boil and throw the cottage cheese, pre-warming it. Then we reduce the fire and, constantly stirring, weighed. The process of boiling is continued until the serum is formed, and the cheese will resemble rubber in a consistency. Throw the cheese in a colander and press it to make the glass serum.
Then melt the butter in a separate saucepan, add the cheese and stir on a small fire. We add egg, salt and soda, again we mix well. Be sure that the mass does not stick to the walls of the pan. When cheese gets the consistency of whipped cream and begins to thicken, turn off the fire. Now we are waiting for the mass to cool down a little and lay it on the table. We knead, we put the necessary form, we wrap in a food film and we send home Dutch cheese in a refrigerator.
Homemade cheese in a multivariate
If you have an acidic milk, you can only rejoice - now you have a great opportunity to make cheese at home.
Ingredients:
- milk sour - 1 l;
- eggs - 1 piece;
- salt - 1 teaspoon.
Preparation
We beat the egg with salt, mix it with the sour milk and pour into the bowl of the multivark. Set the timer in the "pie" mode for 20 minutes. In the meantime, we cover the pan with gauze in several layers, or we set a colander and pour the contents from the bowl into a saucepan. We wrap the cheese in cheesecloth and put it under pressure for several hours. The longer you hold the yoke, the more liquid will come out of the cheese and get drier. If you like cheese that is softer and more elastic, then after oppression you can soak it in the secreted serum for about 1-2 hours.
By the way, in the recipe for homemade hard cheese or brynza, you can add finely chopped greens and get homemade cheese with greens that will not only have fine taste qualities, but also look amazing on the table.
Cheese cheese at home
Ingredients:
- milk - 2 liters;
- eggs - 6 pcs .;
- salt - 2 tbsp. spoons;
- sour cream - 400 g.
Preparation
Boil the milk with salt, then beat the eggs with sour cream and mix with the milk. Do not stop stirring, bring on a small fire to a boil, so that the milk curd and whey separated. Add a few layers of gauze to the colander and pour the resulting mixture. After the whey drains, wrap the cheese in gauze and put under pressure for several hours or overnight. After that, send the cheese to the brynza in the fridge.