Cheese at home

Cheese at home

When there is a choice between purchased and cooked at home, we dare to suggest that hardly anyone will choose the first. The fact is that under the beautiful labels are not always hidden really useful and natural products. Today we will do the cooking of cheese, fortunately, this task is quite simple.

We are sure you shouldn’t explain what cheese is, because this soft, salty cheese is ideal for morning coffee sandwiches, and is also considered an excellent ingredient for salads and snacks. But the cheese is not only tasty, but also extremely useful - the cheese contains the necessary trace elements, minerals, vitamins.

A few secrets to creating delicious cheese

  • The classic ingredient of the cheese is fat goat's milk, but if you could not get it, then cow's will do;
  • Milk is desirable to use homemade, but if necessary it can be replaced with pasteurized milk;
  • In order for the cheese to not peroxide under the yoke, in the hot season it should be kept in the refrigerator;
  • In addition to classic ingredients (milk, salt and sour cream), you can use spices (red and / or black pepper), mushrooms and greens to create cheese;
  • For cooking, it is advisable to take glass or enameled ware.

Cheese in the home. Classic recipe

You will need:

  • fatty milk - 1 l,
  • sour cream (20%) - 3 tbsp. l.,
  • lemon juice - 2 tbsp. l.,
  • salt - 1 tsp.,
  • water - 1 cup.

Preparation Method

  • Pour the specified amount of milk into the pan. We put on a strong fire.
  • Add sour cream. Stir.
  • As soon as the milk starts to roll, pour in lemon juice. Stir. We warm for a minute.
  • Colander covered with gauze. Pour the resulting milk mass. After the whey is drained (you can use it to care for the hair and skin of the face), we wrap the cheese in cheesecloth, put it under pressure and leave it for an hour.
  • Cut the cheese and pour it with brine prepared from the amount of salt and water specified in the list of ingredients. After 30 minutes you can try. Store cheese is recommended in an airtight container in brine.

Another simple recipe for cheese. You can take a sample after an hour

You will need:

  • milk - 3 l,
  • vinegar (9%) - 3 tbsp. l.,
  • salt - 1 tbsp. l

Preparation Method

  • Milk brought to a boil. Add vinegar and salt. Stir. Boil for 2-3 minutes.
  • Throw back the curd mass in a colander, covered with gauze.
  • After the curd mass is freed from excess moisture, we wrap it in gauze and put it under pressure. Leave for 1 hour.
  • Cut the finished cheese into pieces and try. If after the sample you still have the cheese, it is advisable to store it in the brine left after receiving the curd mass.

The original recipe for home-made cheese

You will need:

  • milk - 2 l,
  • sour cream - 400 g,
  • kefir - 200 g,
  • chicken eggs - 6 pcs.,
  • salt - 2 tbsp. l

Preparation Method

  • Add salt to milk. We put on fire. Waiting for boiling.
  • Beat eggs with sour cream and kefir. The resulting mixture is added to the milk. Constantly stirring, bring the milk to the boil again. In 5 minutes you will get curd mass and whey.
  • Colander is covered with several layers of clean gauze and poured milk-egg mixture.
  • After the glass serum, we wrap the cheese in cheesecloth and put it under a press. Attention: the heavier the load, the tighter the result will be cheese.
  • After 4-5 hours cheese, not freeing from gauze, send in the refrigerator for a couple of hours. Done, you can try!

Cheese with greens

You will need:

  • milk - 3 l,
  • sour cream - 600 g,
  • kefir - 300 ml,
  • eggs - 9 pcs.,
  • salt - 3 tbsp. l.,
  • fresh dill - 1 small bunch.

Preparation Method

  • In a pan suitable for making cheese, pour milk. We salt. We put on fire.
  • In the boiling milk we introduce the eggs beaten into the foam.
  • Add sour cream and kefir to the milk-egg mass. Stir.
  • My greens. Drain. Finely chopped.
  • Pour into a saucepan with milk. Cook for another 5 minutes, during which time the milk will curdle and whey will lag behind.
  • Drop the mass into a colander laid in several layers with gauze.
  • As soon as all the liquid has drained, put the cheese under a press. Leave for a couple of hours. After we send the home-made syrup to the fridge, and in the morning you can taste a cup of coffee!

Diet cheese with spices

You will need:

  • kefir - 1 l,
  • milk - 1 l,
  • eggs - 6 pcs.,
  • salt - to taste,
  • red pepper - a small pinch,
  • cumin - at the tip of the knife,
  • garlic - 1 clove,
  • greens - 1 bunch.

Preparation Method

  • Pour the milk and kefir into the pan and set it on fire.
  • Beat eggs with salt and pour into kefir, without waiting for it to boil.
  • We bring kefir-egg mass to a boil, stirring occasionally.
  • As soon as the curd mass is formed, remove the pan from the heat.
  • In the cooled mixture add the specified spices, garlic passed through a press and chopped greens.
  • Lean the mass in a colander (do not forget to pre-cover it with gauze) and wait until excess liquid is drained.
  • Wrap cheese in cheesecloth. We put under pressure at night, and in the morning we indulge ourselves with delicious home-made cheese.

How to cook cheese with pepsin

Pepsin is the main digestive enzyme in gastric juice. It is he who is responsible for the digestion of proteins by splitting them into individual peptones. Today, pepsin is sold in supermarkets. It is this that will help you to prepare delicious cheese, as milk-clotting enzymes are part of this product. You will need:

  • homemade milk - 3 l,
  • pepsin - at the tip of a knife,
  • salt - 1 tbsp. l.,
  • water - 1 l.

Preparation Method

  • Heat the milk to 30 degrees.
  • Dissolve pepsin in a little water and pour it into the milk, stirring constantly.
  • After the milk has gone off, remove it from the heat. Give cool.
  • Cool down the mass on gauze. After the whey is drained, wrap the mass in gauze and put it under a press.
  • We put the finished cheese into a brine solution, for the preparation of which we dissolve salt in the amount of water specified in the list of ingredients. After 2 hours the cheese is ready to eat. Enjoy your meal!

Now you know how to make cheese at home. However, we advise not to abuse such cheese people, suffering from diseases of the kidneys, circulatory organs, pancreas, stomach, nervous system, as well as the liver and biliary tract.

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