Do not want to overpay, especially if you know how to make a homemade cheese, because its recipe is simple, and you will be absolutely sure of the quality of the product received, and even save.
Cottage cheese
The easiest way to cook cheese from a similar product. Since both cheese and cottage cheese are made from whole milk, using the simplest additives, we will tell you how to make homemade cheese from cottage cheese.
Ingredients:
- home (fat) cottage cheese - 0,6 kg;
- oil "Peasant" or similar natural creamy - 150 g;
- egg large fresh - 3 pcs .;
- salt sea or mountain (without additives) - 1 teaspoon;
- edible quicklime - 1 teaspoon without a slide.
Preparation
Well, if the farm has a blender. In this case, put all the ingredients in a bowl and beat until the mass becomes completely homogeneous. If there is no blender, beat the eggs with salt and soda, add the cottage cheese rubbed and the softened butter. Rub so that the masses are not visible lumps of ingredients. After that, we place cheese mass in a pan with a thick bottom (if the bottom is non-stick, use a wooden or plastic spatula) and warm it up slowly, stirring constantly. If you are afraid that it will still burn, warm the mass in a water bath. The result is a viscous mass, which must be transferred to a container and stored in a refrigerator. As you know, it's also easy to make fused cheese with additives at home. Finely chop the ham, or greens, or fried mushrooms and add at the end of melting. You can spread on bread, add to cheese or rice.
Cheese is almost like in the store
We told how to make curd cheese for spreading on sandwiches or toasts. Not everyone likes soft processed cheese, so let's tell you how to make a hard cheese.
Ingredients:
- whole milk (not pasteurized) - 2.5 l + 1 l;
- oil "Farmer" or other natural - 70-100 g;
- salt common - 1 teaspoon;
- soda food - 2/3 tsp.
- Curcuma or other natural yellow dye - ΒΌ tsp.
Preparation
Milk (2.5 liters) is fermented. To do this, just leave it for 2 days in a warm place. After that, put the container on a water bath and cook until the dense mass begins to collect in a lump. Throw this mass into the gauze pouch (5-6 layers of gauze) and let the liquid drain. We get a delicate home-made cottage cheese. It does not need to be wiped through a sieve. Just add the boiled remaining fresh milk, salt and turmeric. Mix well and warm up. When the serum is released from the mass, we throw it back onto the cheesecloth. We wait for an hour and a half, we interfere with soda and oil and we heat in a saucepan with a thick bottom absolutely not for long - a couple of minutes. Be sure to mix, so that cheese does not have to be scraped off the bottom.
Cheese is put into the bowl, from above we set the yoke (a small plate with a jar of water, for example). We keep in a refrigerator a couple of days, then we prepare sandwiches. No difference how to make cheese - from goat, cow or mixed milk. The choice depends on your taste preferences.
Gentle cheese
For those who love delicate cheeses, we will tell you how to make Adyghe cheese at home. It is similar to "Almette" and other similar cottage cheese delicacies.
Ingredients:
- whole cow milk not pasteurized - 3 liters;
- drinking live yogurt without additives or bifidokefir unsweetened - 0.5 l;
- Spices and additives - to taste.
Preparation
We cook quickly, not going anywhere from the kitchen. Milk is warmed until the bubbles appear, but in no case let it boil. We pour in yogurt or bifid ice cream. It must be very fresh. Gray, not allowing boiling, until the moment when the liquid begins to separate. At once we remove from fire and we pour our preparation in a gauze pouch. When the liquid drains, add what you like more: a little salt, a set of favorite spices, finely chopped dill or onions, garlic. Mix well, transfer to a bowl and leave in the refrigerator for the night.