With your own hands, you can cook as soft, and harder, and even creamy cheeses, that can perfectly fit into the recipes of your favorite dishes. Details on how to make cheese at home in the recipes below.
Recipe for Adyghe cheese at home
Many people like soft Adyghe cheese to cook with their own hands. The reason for this is not only the delicate taste of the finished product, but also the simplicity of the cooking technology.
Ingredients:
- fatty milk - 1,8 l;
- yogurt - 730 ml.
Preparation
The fat content of milk and its naturalness in this recipe are principled, since not every pasteurized milk of the store can supply the right amount of raw materials.
Place the milk in a thick-walled pot over medium heat, wait for it to boil. Pour into the hot milk curdled milk, add salt and wait until the surface pops up the milk clots - they are the basis of our Adyghe cheese. When the clots are formed, remove the dishes with the milk mixture with heat and leave, covering, for a couple of minutes. Throw the clumps on a sieve and put the press on top. Allow the remainder of the serum to drain for 8-10 hours, placing the dishes and cheese in the refrigerator.
Extract the cheese from the mold, and add about 3-4 tablespoons of salt to the serum. Keep the cheese in the resulting solution.
The recipe for cooking cheese at home
At home you can cook not only soft, but also hard cheese varieties that will perfectly melt and perfectly match with any additives (herbs, spices, garlic).
Ingredients:
- milk - 975 ml;
- cottage cheese - 840 g;
- soda - 1 teaspoon;
- eggs - 2 pieces;
- oil - 85 g.
Preparation
Before making cheese from cottage cheese at home, the curd is put in a saucepan and poured with milk. Having located capacity above average fire, wait for the moment when from whey will start to separate whey. Throw away the mass, lightly press it with a shovel to remove excess moisture and again sprinkle the cottage cheese in the same saucepan over a fire. Add the oil.
Whip the remaining ingredients together and add to the cottage cheese. Reduce the heat to a minimum, cook the hard cheese at home until it melts and is uniform. Cooking will take about 10 minutes, but you can adjust the final hardness of the product to withstand the weight on fire and longer.
Pour the mass into the mold and leave it to cool in the cold.
How to make cheese at home from milk?
Ingredients:
- milk - 1,9 l;
- cream for whipping - 235 ml;
- lemon juice - 65 ml.
Preparation
Connect the first pair of fermented milk ingredients together, add a good pinch of salt and place over the fire. Wait for the beginning of boiling (do not boil!) And reduce heat, pour in lemon juice. After mixing the contents of the pan, remove it and leave it aside for 15 minutes. Drain the serum in a colander, covered with gauze, and the dairy lumps, which linger on the surface, cover and leave under the press for about an hour. As a result, you will get a creamy soft cheese, very reminiscent of ricotta .
Making cream cheese at home
Ingredients:
- fatty cream - 460 ml;
- lemon juice - 15 ml.
Preparation
The container with cream should be placed over a water bath and heated for about 10 minutes at low heat. Pour in the cream and cook for 5 more minutes. Thickened mass shift to gauze and leave under the press for a day. Ready-made cream cheese can be added with herbs and spices to taste, or used in recipes for sweet dishes.