Cream cheese contains a lot of proteins, minerals and other beneficial properties that are an indispensable food product for the body. Cheese is well absorbed by the body, in addition, it helps strengthen the immune system, gives strength and replenishes lost energy well (100 grams contains 342 kilocalories).
Cream cheese does not require any special preparation before use. It should be said that even after heat treatment it does not lose its beneficial properties. Be sure to try making cream cheese at home - the recipe is quite affordable both in terms of time and products. And then you will always have on hand at the right time cream for sushi, butter cream for rolls or butter cream for cake and butter cream for cheesecake. And our recipes will help you make cream cheese correctly, photos and step-by-step instructions. Read also: Mackerel appetizer: step-by-step recipe with photos.
Cream cheese is recognized by many cuisines around the world. It is consumed as a separate dish or as a sandwich filling, adding a clove of garlic, herbs or grated chocolate on top for taste. Such sandwiches are usually served with tea. Cream cheeses are also added to desserts, used to make cream or filling for baked goods, and added to sauces. Buttercream goes well with fish, red caviar, olives, any herbs, and fresh cucumbers.
Salmon and cream cheese tartlets
Homemade puff pastry tartlets with herbs, smoked salmon and cream cheese. This appetizer looks great on any holiday table. For this recipe, you can use ready-made store-bought tartlets or make your own from store-bought puff pastry.
- 1 tablespoon olive oil
- 3-4 green onions, finely chopped
- 2 tablespoons chopped parsley
- 2 chicken eggs
- ⅔ cup 20% cream
- 400 g puff pastry
- 170 g cream cheese, cut into small cubes
- 170g smoked salmon (trout or salmon), cut into small pieces
- Sprig of fresh chopped dill for garnish
- Cupcake pan
Cooking method:
- To make tarts using store-bought frozen puff pastry, be sure to refrigerate it overnight or defrost it at room temperature for 20 to 30 minutes.
- Preheat the oven to 190 C. Grease the muffin tin with olive oil using a brush. Heat olive oil in a small skillet over medium heat. Add green onions and cook for 5 minutes or until soft. Add finely chopped parsley and remove from heat.
- In a medium bowl, beat the eggs until foamy. Then beat in the cream and ground black pepper.
- Place a sheet of puff pastry on a dry, lightly floured surface. Carefully roll it into a thin sheet and, using a mold or glass, squeeze out the required number of circles according to the size of your muffin pan (twist the remaining dough and roll it out again into a thin sheet, do this operation until you get the required number of future tartlets).
- Gently place the dough circles, pressing with your fingers, into a greased muffin pan.
- Divide the roasted greens evenly into all the tart shells. Add cream cheese cubes and smoked salmon slices to each ramekin and top with 1-2 tablespoons. beaten egg mixture.
- Place the muffin tin on a baking sheet or rack in an oven preheated to 190 C and bake for 25-30 minutes until golden brown. Remove from the oven and cool for 10 minutes, garnish with fresh dill and serve.
Recipe 6: Homemade milk cheese with cream
- milk – 1 l
- cream 20% – 400 ml
- sour cream – 200 g
A few hours before making the cream cheese, remove all ingredients from the refrigerator to warm up slightly. Pour the milk and cream into a saucepan, add sour cream and stir until completely smooth. Leave the resulting mixture in a warm place until ripening. A dense clot should form on the surface. Depending on the quality of the selected products and the ambient temperature, the mixture can sour from 6 to 24 hours.
When a dense clot forms on the surface, use a thin knife to make cross-shaped cuts, reaching the bottom of the pan with the blade of the knife. Do not mix the contents!
Place the pan on the lowest heat and, covering with a lid, heat the mixture until hot. Do not bring the mixture to a boil under any circumstances. If it happens that the whey has already begun to boil, and the surface of the curd is still cold, turn off the heat for 5 minutes, then again begin to gradually warm the mixture until the surface of the curd becomes warm. Allow the finished cheese mass to cool and ripen for 12 hours.
After the required time, take a large bowl and place a sieve or colander on top of it. Line the surface of the sieve with gauze folded in four layers.
Pour the contents of the pan into a sieve over cheesecloth. Place the ends of the gauze towards the center, place a board or flat plate on top, and some weight (for example, a jar of water) on top. Place the resulting structure in the refrigerator so that the whey completely drains. This will take about 4 hours.
In total, the output was about 800 g of homemade cream cheese and about 800 g of whey.
Homemade cream cheese is very soft and tastes very close to mascarpone.
Remove the finished cheese from the sieve and store for 3-4 days in a tightly closed container.
Delicate appetizer of salmon and cream cheese
Ingredients:
- lightly salted salmon trimmings 1-30 g
- processed cheese - 1 pack
- cream cheese - to taste
- sour cream - to taste
- black kiwi bread - for decoration.
Cooking method:
- For the appetizer, you need to marinate the salmon; it’s better to do it the day before. Rinse the fish pieces and place in a food container.
- Sprinkle the salmon with salt (2 tsp) and a pinch of sugar. You can also add a few tablespoons of soy sauce, and add green onions and dill for a piquant taste. Cover the salmon with film and place it in the refrigerator overnight. Use processed cheese in briquettes or jars for snacks.
- For a more delicate taste, you can use Philadelphia-type cream cheese. Transfer the cheese with the addition of sour cream into a bowl and beat with a blender. Grind the lightly salted salmon into pieces or pass it together with the cheese in a blender.
- Cut the dark bread into thin slices and dry in the oven or toaster. Place the prepared salmon mixture onto portioned pieces.
- Finish the presentation of the appetizer by garnishing it with a slice of kiwi and a small piece of salmon on top. The remaining mass can be transferred to a bowl and served with crackers or croutons.
Tartlets with cream cheese and salmon
Ingredients:
- salmon - 200 g
- cream cheese 100 g
- fresh dill - a small bunch
- lemon - 0.5 pcs.
- waffle tartlets or vol-au-vents made from puff pastry - 15-20 pcs.
Cooking method:
- To make delicious and beautiful baskets with salmon and cream cheese, first cut the cooked lightly salted fish into thin slices.
- Take cream cheese, mix with fresh chopped dill until smooth. Place the resulting paste in a vol-au-vent or tartlet.
- Then we wrap the fish in a roll and place it there. This dish is prepared immediately before serving the table. Tartlets are decorated with a slice of lemon, herbs, etc.
What is mascarpone
Before looking at recipes for making mascarpone at home, let's find out what kind of product it is and when it appeared. This cream cheese was first prepared in Italy 4 centuries ago. The classic recipe is based on only a few ingredients - heavy cream and tartaric and acetic acid. Cream with a fat content of at least 25% was placed in a water bath and heated without boiling, stirring constantly. Tartaric acid was added to begin the curdling process of the milk. The product was then cooled and suspended in bags to allow the whey to drain. The recipe does not involve the use of enzymes or starters, so in fact, mascarpone is not fully cheese. Previously, full-fat buffalo milk was used to prepare the product. Of course, today the dish is mainly prepared from ordinary cow's milk and cream. And some recipes call for the use of less fatty dairy products.
The product has a soft consistency and neutral curd taste, creamy or pasty texture.
The history of Mascarpone cheese has a huge number of recipes. Mascarpone becomes the basis of many desserts, but it goes well not only with fruits and berries, but also with vegetables and even red fish. The range of uses for the product is very wide, and you can enjoy it simply from a plate, enjoying the delicate creamy taste, or make delicious and healthy sandwiches.
Today you can make mascarpone at home from different dairy products:
- Cream
- Sour cream
- Milk, kefir and eggs
Tartlet with cream cheese and tomatoes
A versatile crumbly dough that can serve as the basis for open-faced pies. For example, you can bake a basket or tartlet from the dough completely and fill it with the finished filling. To prepare such a tartlet you will need a mold with a diameter of 24 cm with a side height of 12-15 mm.
Ingredients:
- 200 g cream cheese
- 100 ml cream 20% fat
- 5 g leaf gelatin
- 20 green basil leaves
- 100 g arugula
- 200 g cherry tomatoes, red and yellow
- 30 ml olive oil
- 2 tsp balsamic vinegar
Cooking method:
- Roll out the dough between two sheets of baking paper or film into a circle with a diameter of 30 cm and line the mold.
- Trim the dough protruding above the sides of the pan. Prick the bottom with a fork. Cover the dough with cling film and refrigerate for at least 30 minutes.
- Preheat the oven to 180 C. Place the pan with the dough in the oven and bake for 15-18 minutes until fully cooked. Cool on a wire rack.
- Soak gelatin in cold water. Heat the cream, add the squeezed gelatin, stir. Once the gelatin has completely dissolved, remove the saucepan with the cream from the stove and cool slightly.
- Mix the cream with cream, season with salt and pepper to taste, add finely chopped basil leaves.
- Fill the tartlet with cheese cream and refrigerate for 2 hours.
- Before serving, prepare a salad dressing with olive oil, balsamic vinegar, salt and pepper. Separate 1 tsp. and season with arugula. Cut the cherry tomatoes in half and mix with the remaining dressing.
- Place arugula over cream cheese. Arrange the tomato halves and cheese slices. Drizzle with balsamic vinegar and serve immediately.
Sandwiches on a festive table with red fish and cream cheese
Very tasty, tender, juicy, moderately filling sandwiches are suitable for any feast. They are prepared very simply, in just a few minutes. I offer you this recipe.
Ingredients:
- 200 grams of lightly salted or smoked salmon (you can also take other red fish)
- Cream cheese packaging
- Mayonnaise or sour cream as needed
- A couple of boiled eggs
- 2 fresh medium sized cucumbers
- Baguette
Preparation:
1.Pour the cream cheese into a bowl. If it is very dense, you can bring it to softness by adding sour cream or mayonnaise.
2. Here we grate the hard-boiled eggs. If desired, this mixture can be salted and seasoned to taste. Also, if you want, you can squeeze a clove of garlic here for flavor.
3. Slice the bread. You can simply cut it into slices or make a buffet appetizer by cutting it out with cookie cutters. You can take not only a baguette, but any bread. You can even spread the filling on chips or crackers.
4. Gently spread the cheese mixture on top. Wash the cucumber, wipe it with three graters. Spread on top of each sandwich.
5.Now cut the red fish into slices. We lay it beautifully on top. You can simply put a piece on top of the sandwich, or you can set it in the form of a rose, for example.
Place in the refrigerator for a couple of hours so that the bread is a little saturated with the filling. Then you can decorate to taste and serve to your guests!
Roll with soft curd and cream cheese
Ingredients:
- wheat flour 65 g
- corn starch 1 tsp.
- vanilla sugar 1 tsp.
- baking powder for dough 1 tsp.
- powdered sugar 2 tbsp. l.
- egg 2 pcs.
- cottage cheese 100 g
- cream cheese 100 g
- strawberries 50 g
Cooking method:
- Mix all dry ingredients except powdered sugar and vanilla sugar. Beat powdered sugar and vanilla sugar with eggs until fluffy. Then pour the flour mixture into the egg mixture. Mix everything.
- We cover the form with baking paper. Then pour the dough into the mold, leveling the surface with a spatula. Bake the roll for about 15 minutes.
- For the cream, beat cottage cheese, cream cheese, and powdered sugar. We take out the sponge cake, spread it with curd and butter cream, put chopped strawberries on top and carefully roll it into a roll.
- Cool and sprinkle with powdered sugar. Decorate with strawberries. The most delicate roll is ready! We invite everyone to a delicious breakfast!
Profiteroles with cream cheese
Ingredients:
- 150 g butter
- 200 ml water
- 0.25 teaspoons salt
- 4 eggs
- 120 g flour
- 200 g lightly salted salmon
- 200 g cream cheese
- 4-5 sprigs of dill
Cooking method:
- Place oil and salt in a saucepan. Pour in water. Put it on the fire and keep it until the butter melts.
- Remove from heat and gradually add flour. Place back on the heat, stirring constantly until the dough is smooth and begins to pull away from the sides of the pan. Then remove from the stove.
- Add eggs to the dough one at a time, mixing thoroughly after each. Transfer the dough into a pastry bag and pipe small buns onto a parchment-lined baking sheet. If you don't have a syringe, you can put the dough on a baking sheet using a spoon.
- Place the baking sheet in an oven preheated to 200C and bake the profiteroles until golden brown for about 20 minutes. Remove from oven and cool at room temperature.
- Prepare the filling. Cut the fish into small pieces. Mash the cheese with a fork with chopped dill. Add fish and stir. Cut off the top of each bun and fill with filling. Cover with cut tops.
Profiteroles with cream cheese and salmon
Ingredients:
- Butter 150 g
- Water 200 ml
- Salt¼ teaspoon
- Chicken egg 4 pieces
- Wheat flour 120 g
- Lightly salted salmon 200 g
- Cream cheese 200 g
- Dill 1 bunch
Cooking method:
- Place oil and salt in a saucepan. Add water. Place on the fire and keep until the butter melts.
- Remove from heat and stir in flour. Return to the burner and keep on heat, stirring constantly, until the dough becomes homogeneous and begins to pull away from the sides of the pan.
- Remove from the stove.
- Add eggs to the dough one at a time, mixing thoroughly after each.
- Transfer the dough into a pastry bag and place small buns on a parchment-lined baking sheet. (If you don't have a syringe, you can spoon the dough onto the baking sheet.)
- Place the baking sheet in an oven preheated to 200 degrees and bake the profiteroles until golden brown, about 20 minutes. Remove from the oven and cool at room temperature.
- Let's prepare the filling. Cut the fish into small pieces. Mash the cheese with a fork with finely chopped dill. Add fish and mix.
- Cut off the top of each bun and fill it with filling. Cover with cut tops and serve.
Appetizer with cream cheese and salmon
For profiteroles:
- 150 g butter
- 200 ml water
- 1/4 teaspoon salt
- 4 eggs
- 120 g flour
For filling:
- 200 g lightly salted or smoked salmon
- 200 g cream cheese
- 4-5 sprigs of dill
Cooking method:
- Place oil and salt in a saucepan, add water. Place on the fire and wait until the butter melts.
- Remove from heat and stir in flour. Then return it to the burner and keep it on the fire, stirring constantly, the dough should become homogeneous and begin to pull away from the walls of the pan. Remove from the stove.
- Add the eggs into the dough one at a time, mixing each one thoroughly.
- Transfer the dough into a pastry bag and place small buns on a baking sheet lined with parchment. You can do this with a spoon.
- Bake at 200 degrees until golden brown, about 20 minutes. Remove from the oven and cool at room temperature.
- For the filling: cut the fish into small pieces. Mash the cheese with a fork, add finely chopped dill. Add fish and mix.
- Cut off the top of each bun and fill with filling. Cover with cut tops and serve.
Salty soft cheese
This homemade soft cheese recipe creates a salty snack with a bright, creamy flavor. To prepare this delicious option you need to take:
How to make cheese? Milk is poured into a saucepan, salt is added and brought to a boil. Separately beat all the eggs with sour cream. Add the mixture into the milk in a thin stream and stir. After the milk boils again, the cheese mass will begin to separate. It is boiled for another five minutes, then decanted onto gauze. Allow the liquid to drain, and then put it under pressure in the refrigerator. This cheese goes well with coffee.
Appetizer “Rooster Tail”
Ingredients:
- Thin, savory pancakes - 3 pcs.
- Red salted fish (salmon, trout, pink salmon, chum salmon) - 100 g
- Cream cheese (such as mascarpone or ricotta) - 100 g
- Parsley (or dill) - 1 sprig
- Feta cheese - 30 g
- Fresh cucumber - 1 pc.
- Cherry tomatoes - 3 pcs.
- Olives (black olives) - 6 pcs.
- Salty crackers
- Tomato
- Olives
Cooking method:
- Prepare the ingredients for the New Year's appetizer "Rooster's Tail", which includes pancake rolls with red fish, cream cheese and herbs.
- Thin pancakes for rolls can be prepared in advance according to any recipe or bought ready-made.
- How to prepare the New Year's appetizer “Rooster Tail”:
- For the rolls, spread the cream cheese onto the pancake in a thick layer, all over the surface.
- Place a piece of boneless salted fish fillet and a few parsley leaves. Wrap the pancake in a roll.
- Cut the pancake roll into pieces, diagonally.
- Prepare the ingredients for the “Greek” appetizer, which is similar in ingredients to the famous “Greek” salad.
- Alternately place an olive, a slice of cucumber, half a cherry tomato and a cube of feta cheese on a skewer.
- Do this with each skewer. First place the skewers with the “Greek” appetizer in a semicircle, and then the pieces of pancakes with fish.
- Make a rooster using saltine crackers, tomatoes and olives and attach it to the tail.
- New Year's appetizer for the Year of the Rooster is ready.
Chicken rolls with cream cheese
Ingredients:
- 4 Chicken Breast fillets (can be replaced with Turkey or Fish)
- 100 g Cream Cheese (choose what you like - light or thicker, plain or with herbs)
- 20 stalks Asparagus (can be replaced with Green Beans or Celery)
- 2-3 teeth. Garlic
- 10-15 g Butter
- Salt and Ground Pepper - to taste
- Bacon - optional
Cooking method:
- Preheat the oven to 200ºC.
- Cover each chicken fillet with film and gently but thoroughly beat it so that it can be rolled into a roll. Do not overdo it so that holes do not appear on the fillet and it does not tear. Season with salt and ground pepper and set aside for now.
- If you use fresh asparagus, you need to prepare it a little. The first step is to remove the lightened coarse roots, if any. You just need to break them off - the asparagus itself will break where it ceases to be tender.
- Further options are possible. For a more dietary option, you can simply blanch the asparagus. Place it in boiling salted water, hold for a minute and rinse under very cold, even ice-cold, water.
- This process will help it become even more tender and maintain a beautiful green color during cooking. The second option is for those who are not afraid of butter: heat it in a frying pan, add crushed garlic cloves, fry for a minute to saturate the butter with garlic aroma, and all this fry the asparagus for a minute or two, seasoning with salt and pepper.
Interesting seasonings for cheese
The recipe for soft cheese at home can be considered basic. But many people like more tart snacks. For example, you can take the following ingredients:
The garlic is peeled and passed through a press. Together with the rest of the spices, they are mixed with the whey after its first decanting. Then they form a ball and hang it in gauze for an hour.
Snack with cream cheese and avocado
Ingredients:
- shortbread tartlets (small size) - 13-14 pcs.
- smoked salmon or salmon - 150 g
- ripe avocado - 200 g
- cream cheese - 150 g
- lemon juice - 1-2 tsp.
- dill greens - 2-3 sprigs
Cooking method:
- Place cream cheese, chopped dill and avocado pieces in a deep bowl (it should first be peeled and pitted).
- Grind everything in a blender until pureed.
- Add lemon juice to the resulting mass and mix thoroughly.
- Cut thin pieces of salmon into strips 2-2.5 cm wide. Roll each piece into a roll, as in the photo, and form a flower.
- Fill the shortbread tartlets with curd mass, place “flowers” in the middle and squeeze them a little into the filling.
- Garnish the tartlets with dill and a slice of lemon and serve immediately. Tartlets with salmon, cream cheese and avocado are ready.
Puff pastries with homemade cream cheese
Ingredients:
- Kefir - 0.5 l
- Ryazhenka – 0.5 l
- Sour cream - 0.3 l
- Apple or wine vinegar - 1 tbsp. spoon
- Salt - 2 pinches
- Cream cheese (homemade) (cream-cheese) - 300 g
- Sugar - 1 glass
- Potato starch (we use it as a thickener for cream) - 2 teaspoons
- Nuts of your choice (I used pine nuts) - 30 g
- Vanillin – 1 sachet
- Fresh strawberries (or other fruits of your choice) - 500 g
- Puff pastry (ready-made, from the store) - 1 package (about 0.5 kg)
- Sugar - 1 teaspoon
- Ground cinnamon - 1 pinch
Cooking method:
- Mix sour cream, fermented baked milk and kefir in a saucepan, add salt and vinegar, mix well until a homogeneous mass is formed. Take a colander or sieve and place it on a large container into which the whey will drain.
- Cover the colander with a thick, clean cloth, pour our mixture onto the cloth and leave for a couple of hours at room temperature.
- After two hours, when the mass begins to thicken slightly, we wrap the cloth and put our future cheese in the refrigerator for a day. After a day, remove the cheese from the colander and transfer it to a clean container. That's it, the delicious and tender cheese is ready.
- Now let's prepare the filling. Using a blender, beat our cream cheese, gradually adding sugar (you can use less sugar if you like cream that is not very sweet), add vanillin.
- When the sugar dissolves in the cheese, the cream will become more liquid. Continuing to beat, carefully add potato starch. When the cream thickens, stop whipping. Our cream is ready.
- And finally the baskets themselves. Grease the basket molds with vegetable oil. Defrost the dough and divide it into 12 parts.
- We form cakes from the dough with our hands and line our molds with dough. Place parchment paper squares on top of the dough and fill the molds with dried peas or other grains. This is necessary so that the dough retains its shape.
- We send our molds to an oven preheated to 200 degrees. The baskets are baked for about 15-20 minutes, until golden brown.
- We take the baskets out of the molds. Sprinkle the bottom of the baskets with cinnamon sugar and let them cool.
- Then we fill them with cream, put strawberries cut in half on top, and sprinkle with nuts.
- Decorate with fresh mint leaves, powdered sugar and serve.
Homemade mozzarella
Ingredients: For 2 servings: 1 liter of milk, 125 g of natural yogurt, 1.5 tsp. salt, 1 tbsp. vinegar essence (25%)
Preparation: Heat milk and salt, but do not bring to a boil. Add yogurt, stir, add vinegar, mix well and remove from heat. Line a colander with clean gauze, folded into about 4 layers, pour the curdled milk into it (do not pour out the whey!), and squeeze the cheese well from the whey. Form a ball from the squeezed mass. And put it in the whey, cover with a towel and let cool. Place the cheese in a cup with the whey in the refrigerator for 24 hours, then drain the whey. Store in a closed plastic container.
Homemade Philadelphia cheese
Ingredients : 1 liter of milk, 1 teaspoon of salt, 1 teaspoon of sugar, 500 ml of kefir, 1 egg, a small pinch of citric acid or lemon juice.
Preparation: Boil milk, add salt and sugar. Bring to a boil and set aside. Now add kefir (warm), stir until the mixture curdles. Place the mixture in a colander on cheesecloth (it’s better to make a layer of 4) and let the whey drain - this will take about 15-20 minutes. You should not squeeze out the whey yourself, because not much of it should remain in the cheese. But you can stir periodically. In a separate bowl, beat the egg with citric acid (on the tip of a knife) until foam forms. Now add the resulting hot curd mass to the egg mass and continue beating until smooth. Place the Philadelphia cheese in the refrigerator to cool.
Homemade cheese. The taste is similar to suluguni or delicate feta cheese. Can be made with dill, cilantro, walnuts, olives, paprika.
Ingredients: 1 liter of milk, 1 tbsp. coarse salt, 200 ml sour cream, 3 eggs
Preparation: Put salt in milk and boil it all. Beat the sour cream with the eggs (just combine evenly) and pour into the boiling milk in a thin stream. Cook, stirring, for 3-4 minutes. When large flakes form, add chopped dill. And then the cheese must be strained through a sieve or cheesecloth. Squeeze, put the load overnight and put it in the refrigerator.
Homemade processed cheese from cottage cheese.
Ingredients: cottage cheese 0.5 kg, butter 100 g, egg 1 pc., salt and soda 1/2 teaspoon.
Preparation: Beat cottage cheese, butter, egg, salt and soda in a blender until smooth. Place the curd mixture in a water bath and cook, stirring until the mixture begins to melt. Grease a cheese mold and pour the cheese mixture into it. Place in a cool place for 8-10 hours.
Mascarpone.
First recipe. From 1 kg 500 g of sour cream you get about 1 kg 100 g of cheese. The rest is whey, which is perfectly separated from the rest of the mass. The cheese can be salted and even peppered.
Ingredients: sour cream 21% - 1 kg 500 gr.,
Preparation: a colander and a pan with a slightly larger diameter so that the colander fits into it. Place it on the table. Fold the gauze five times to obtain a denser structure. Place a colander over the pan and cover with folded gauze. Carefully place sour cream in a heap. The product must be chilled and very fresh. Tie the gauze tightly - the sour cream should compact well. Place a heavy weight on top of the colander. Place the sour cream in the refrigerator for three days. During this time, the whey will drain into the pan and you will get a tender and tasty mascarpone cheese. Store it in the refrigerator, but not for too long, because it is a natural product and spoils quickly.
Second recipe.
Ingredients: 400 ml. cream (pasteurized) with a fat content of 15-20%, 1 teaspoon of lemon juice, Yield: 150-200 g of cheese (depending on the specific brand of cream, fat content, etc.)
Preparation: Pour the cream into a bowl and place in a water bath. With constant stirring, over low heat, bring to almost boiling temperature (85 degrees) - when the water is just about ready to boil, but is not yet boiling. At this point, remove the container with the cream, set it aside and pour in 1 teaspoon of lemon juice. Stir. Place the bowl with the cream in a water bath. The fire is minimal. Stir constantly and watch how the structure of the cream changes. At first nothing happens - the cream remains liquid. Then the mass begins to slowly curdle - and becomes like kefir. Finally, the mass thickens and resembles the consistency of a thick cream (this process can take from 5 minutes to 20 - depending on the specific cream). Then remove from heat and let cool for 15 minutes. Do not overheat the cream, otherwise the cheese will have a “cooked” taste. Yes, don’t expect the process to resemble curdling milk (as when making cottage cheese). The cream will not immediately separate into solid mass and whey - it will only thicken and thicken. Place a sieve over the empty dish, line the sieve with cotton cloth or gauze in 4 layers. Place the cheese and let the whey drain for about 40 minutes to an hour. Then hang for another hour so that the cheese thickens. And finally, put it back into the sieve, place a small load on top (300 grams) and put it in the refrigerator overnight.
Third recipe.
Ingredients: 200 gr. 18% cottage cheese, 200 ml. 33% cream
Preparation: Rub the cottage cheese twice. Pour cold cream into it. Next, beat at very low speed until a homogeneous fluffy mass is obtained.
Cheese “Creamy”
Ingredients: Cottage cheese 1 kg, milk 1 l, egg 3 pcs, butter 100 g, soda 1 tsp, salt (to taste) 1.5 tsp.
Preparation: To make a good cheese, the cottage cheese must be dry and not greasy. Place cottage cheese in milk and heat to a boil and cook for 7-10 minutes, stirring occasionally. If the cottage cheese was not greasy and dry, then it will immediately begin to melt slightly and stretch a little. Place the finished mixture in a colander lined with gauze. Let the liquid drain. The mass will feel like soft, stretchy plasticine to the touch. The liquid drains from such boiled cottage cheese in 2-3 minutes. To speed up the process, you can squeeze the mass by hand. In a separate bowl with a thick bottom, but not enameled, put the drained cottage cheese, eggs, butter, salt, soda and mix everything thoroughly with your hands. Place this mixture over medium heat and melt, stirring constantly. When melted, the mass will begin to stretch. In this way (without ceasing to stir), boil this mixture well for about 5-7 minutes. You have to constantly stir and stir the cheese mass! And the cheese melts better with constant stirring. When the mass begins to lag behind the walls of the dish, the cheese is ready. Transfer the cheese mass to a dish, cover with film so that the crust does not dry out and put the cheese in the cold to cool.
Brynza cheese.
Ingredients: 2 liters of homemade milk, 400 grams of 15% sour cream, 6 pcs. eggs, 2-3 teaspoons of salt.
Preparation: Milk, sour cream and eggs must be very fresh and of good quality. Pour the milk into a saucepan, add salt, put on fire and bring to a boil. Beat eggs and mix well with sour cream. Bring the milk to a boil, stirring so as not to burn, then reduce the heat slightly and gradually pour in the sour cream and egg mixture, stirring all the time, cook for 5-6 minutes, until the whey separates from the cottage cheese. Line a sieve or colander with gauze folded in two layers, place a pan underneath, pour in the cheese mixture, and let the whey drain well. When the liquid has drained, move the colander with the cheese onto a cup, cover the cheese with the hanging ends of the gauze, put a smaller plate on top and a liter jar of water on top of it. Leave it like this for 4-6 hours, then carefully remove the gauze, transfer the cheese to a plate and put it in the refrigerator. put in the refrigerator
Homemade cheese with herbs and cumin.
Ingredients: 1 liter of kefir, 1 liter of milk, 6 eggs, 4 teaspoons of salt (or to taste), 1/3 teaspoon of red hot pepper, a pinch of cumin, 1 clove of garlic, a small bunch of different greens: dill, cilantro, green onions.
Preparation: pour milk and kefir into a saucepan and place on the stove. Without bringing to a boil, pour lightly beaten eggs with salt into the hot milk-kefir mixture in a thin stream. Bring to a boil and cook this mixture, stirring, over low heat for several minutes until the whey separates. Remove from heat, let cool for 1-2 minutes and add finely chopped herbs and red pepper, squeeze out a clove of garlic (or anything to your taste). Pour the mixture into a colander lined with gauze folded in 2 layers. Level the cheese mass with a spoon. Tighten the gauze into a knot and let the serum drain out. Then unwind the gauze, cover the resulting round of cheese with the edge of the gauze, place a saucer on top and put some kind of pressure on the saucer. Place in the refrigerator to harden for several hours.
Homemade processed cheese.
Pour one liter of milk into a saucepan and heat until bubbles form, but do not boil. Add 1 kg of cottage cheese and, stirring continuously, let it curdle - this will happen quite quickly in 3-5 minutes. Place the curd on double gauze and hang, allowing the whey to drain. At this time, melt 100 g of butter in a large frying pan, add 1 tsp. soda (without top) and 1 tbsp. l. salt, you can add different spices. Place the cottage cheese in the oil and, stirring continuously, cook for 10-15 minutes. As soon as the mass in the frying pan ceases to resemble cottage cheese and begins to resemble a thick, stretchy mass, as if you actually put melted cheese in the frying pan, you need to put it in a mold and level it so that when it hardens, it is convenient to use it: cut or grate. Remove from heat, cool slightly. Place in pan, let cool and refrigerate for 4-6 hours. Yellow cheese is obtained by adding turmeric. Green - when adding dill. White cheese according to the given recipe is also very tasty.
Homemade cheese.
Ingredients: 1 kilogram of low-fat cottage cheese, 1 glass of milk, 1 teaspoon of salt, half a teaspoon of soda, 1 raw egg, 1 tablespoon of butter.
Preparation: Place the cottage cheese in a saucepan, add hot milk and cook for 10 minutes. Then pour the mixture onto a sieve and let the liquid drain. Transfer the mixture to a bowl, add the egg, oil, water, salt and mix well. Cook for 10 minutes, stirring constantly until the mixture becomes sticky. Place the cheese in a greased pan and press down. You can add finely grated garlic to the cheese and season salads with it.
Bon appetit!
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