How to make cottage cheese at home: recipes

Homemade cottage cheese

This cheese tastes like processed cream cheese. To make cheese from cottage cheese, we will need:

1 kg of cottage cheese;
1 liter of milk;
1 egg;
2 egg yolks;
120 g butter
2 tsp soda;
1 pinch of salt.

Take a large saucepan, pour in milk, put it on the fire and bring to a boil. Add cottage cheese to the boiled milk and cook, stirring, for 5 minutes over low heat until the whey separates.

Fold clean gauze in two layers, soak it well in water and line a colander. Pour the resulting curd mass into it. After the whey has drained, tie the gauze tightly and hang it over the sink so that the remainder drains.

Mix softened butter with yolks. Add salt and soda and beat the mixture thoroughly.

Mix the dried curd mass with whipped butter and yolks. You can add spices to taste.

Let's make a water bath. Pour water into a large saucepan and bring to a boil. Place a smaller pan with the resulting mass. Cook for about 10 minutes, stirring, until the homemade cheese becomes viscous and begins to melt.

Then transfer to a colander or mold greased with butter. Press down on top and put in the refrigerator. After 2-3 hours, remove the homemade cheese from the mold, cut it and serve it.

Soufflé with banana

This dish of cottage cheese and eggs is of French origin. It has a light, porous texture and exquisite taste. And the bananas present in it give it a special, rich aroma. To make this soufflé yourself you will need:

200 g of crumbly fresh cottage cheese;
1 raw egg;
1 banana;
2 tbsp. l. granulated sugar;
1 tbsp. l. breadcrumbs and semolina;
salt, oil and lemon juice.

The cottage cheese is thoroughly ground through a fine sieve, and then combined with semolina and breadcrumbs. Add a mashed banana, sprinkled with citrus juice, and an egg, beaten with sugar and a pinch of salt, into the resulting mass. Mix everything carefully and place in oiled molds. Prepare the soufflé at 180 °C for 20-25 minutes. Before serving, decorate it at your own discretion.

Boiled cheese

It turns out to be a very tasty cream cheese with a hint of spice.

To make cheese, for 1 kg of cottage cheese we need:

75 g butter;
200 g cream or homemade sour cream;
1 egg;
salt, cumin to taste.

Leave the cottage cheese in a closed pan in a warm place. After 3-4 days it will become covered with mold, giving it a characteristic taste.

Grind the blue cheese with a meat grinder, mix with cream, salt and caraway seeds. Melt the butter in a saucepan, add the curd mass. Cook, stirring, until a homogeneous melted mass is obtained.

Add the beaten egg at the end of cooking, stir well and heat without bringing to a boil.

Place in a mold greased with butter, press down with a press and put in the refrigerator. Like homemade cheese, boiled cheese will be ready in a few hours.

The hardness of the cheese depends on the time spent under pressure. Excess liquid must be drained as it forms.

Donuts

This simple dish of cottage cheese and eggs, covered with a delicious golden crust, will delight even the most picky eaters. In addition, it does not contain any harmful additives, which means that it can easily replace store-bought confectionery products. To make rosy homemade donuts you will need:

600 g of fresh low-fat cottage cheese;
3 full cups of white flour;
12 tbsp. l. fine granulated sugar;
3 eggs;
1.5 tsp. baking powder;
vanillin and refined oil.

Beat eggs with sugar until foam appears. Then they are supplemented with mashed cottage cheese, baking powder, vanillin and flour. Mix everything well, form into balls and dip into a pan with boiling oil. Be sure to place the finished donuts on paper towels to remove excess fat.

Sulguni cheese

Snow-white suluguni is made from buffalo milk. You can also make cheese from full-fat cow's milk, then it will turn out with a yellowish tint.

To make Suluguni cheese weighing 1 kg, we will need:

10.2 liters of milk;
1 g pepsin for starter (sold in a pharmacy or market);
1 dessert spoon of wine vinegar.

To prepare the starter, take 200 ml of milk at room temperature, add wine vinegar and dilute pepsin in the resulting liquid.

Strain 10 liters of milk through cheesecloth or a fine sieve and heat it in an aluminum pan (or cauldron) to a temperature of 30 degrees. Add the starter and leave in a warm place for 30 minutes.

Then put the pan with milk on low heat and collect the curdled mass with clean hands against the wall of the vessel. Usually 5 minutes is enough for all the cheese to curdle.

To make the cheese young, take out the lumps in a prepared colander with gauze. As in the recipe for homemade cottage cheese, squeeze out the whey. The resulting homemade cheese is ready for use.

If you crumble the cheese and leave it warm, you will get a delicious stretchy filling for khachapuri, cheese puffs or any other baked goods.

To make suluguni cheese, leave the resulting young cheese to ferment in unsalted whey for several hours in a warm place. Then check for readiness: dip a thin piece of cheese into hot water and let it sit for 1-2 minutes. If the strip of cheese stretches slightly, it is ready for further processing. The cheese should not tear.

Cut the prepared cheese into strips 2 cm thick. Place the cheese in hot water (80-90 degrees). Over low heat, stirring in one direction with a wooden spatula, melt the suluguni cheese. When it melts completely, take out the mass, glue it into a lump and shape it into a head. Suluguni is ready to eat.

To store the cheese, lightly sprinkle with salt and place on top of each other.

Suluguni cheese can be fried in a frying pan in breadcrumbs and eggs, added to hot porridge or made into breakfast sandwiches.

Bon appetit!

https://strana-sovetov.com/recipes/salads/4348-how-to-make-cheese.html

Tomatoes with garlic

A very easy-to-prepare appetizer of tomato and cheese delights with its excellent taste. The dish is prepared in a matter of minutes. It turns out to be especially tasty in the summer, when you can please yourself with aromatic tomatoes from the garden.

Ingredients:

tomatoes (320 g);
cheese (120 g);
garlic;
mayonnaise;
parsley.

For this dish, it is better to take ripe large tomatoes. We cut them into even circles of equal thickness. Grate the cheese, add garlic and season with mayonnaise. Salt and pepper the tomato preparations. And put the cheese mixture on top of them. For beauty, we decorate the dish with chopped herbs. Parsley is best suited. Such a simple dish always looks very beautiful on the table, so it can also be prepared for a festive banquet.

Making cheese at home from milk and cottage cheese

When I had a household, I often made delicious homemade cheese from milk and cottage cheese for myself. Making cheese at home is very simple, the main thing is that the products are of high quality. The recipe for making homemade cheese can be changed; when cooking the cheese, add cumin seeds, dried aromatic herbs (for example, Provençal or Italian), sun-dried tomatoes, dried bell peppers (paprika) or simply chopped dill, parsley and cilantro.

For the recipe for homemade cottage cheese we will need

Cottage cheese – 2 kg (it is better to take homemade cottage cheese, from the market, and grainy, i.e. granular; soft cottage cheese, with a small whey content, it is better not to take it)
Cow's milk (you can make homemade cheese from goat's milk) – 2 liters
Butter – 200 g
Eggs – 2 pcs.
Tea soda – 1 tablespoon
Salt - to taste

PREPARING HOMEMADE CHEESE FROM MILK AND Cottage Cheese

I put 2 kg of cottage cheese in a saucepan and poured in 2 liters of milk. I put it on fire. Stirring lightly (mostly only along the bottom, the cottage cheese may stick) so that the mass is evenly heated, bring the milk and cottage cheese to a hot state. Once you see whey forming, it's all done. The cottage cheese becomes like soft plasticine. There is no need to break this curd ball too much. In time it takes 7-10 minutes, no more.

2. Then you need to separate the whey from the resulting cheese mass, I usually put it on cheesecloth, you need to try so that, if possible, all the liquid runs away and the curd mass is almost dry, without whey. Then put the resulting mass into the casserole where you will cook homemade cheese, 200 g of softened butter, 2 eggs, 1 tbsp. l. soda and salt. Salt, of course, is to your taste; some people like salty cheese, others lightly salted.

Mix all the ingredients for homemade cheese in a casserole or other dish with a thick bottom (not enameled) and put on fire.

3. Making cheese at home requires constant monitoring, so you cannot leave it, as the cheese may burn during cooking. Stirring constantly, cook the cheese over medium heat, the curd mass will begin to melt and stretch, you need to boil the homemade cheese for about 5-7 minutes. I have a wooden spoon with which I constantly stir the cheese mass. You will be able to tell when the cheese is ready. It will be sticky and viscous. You can determine the readiness of the cheese by testing it by testing it, if it sticks to your teeth, then that’s it, it’s ready! Another sign that the cheese is ready is that it begins to pull away from the walls of the container in which it is cooked.

4. Then pour the hot homemade cheese into any container (cup or container) to give it shape. The cauldron must be handled with care, as the cheese mass is very capricious. Cover the top of the warm homemade cheese with cling film so that the crust does not dry out.

5. I made homemade cream cheese, it’s not entirely hard because it’s high in fat, but it holds its shape and can be cut with a knife.

To get a harder cheese with a low fat content, you can reduce the amount of butter, add 100 -150 g of it. But you can’t spoil the porridge with butter, so my homemade cheese also turned out delicious, here it is in the photo:

Of course, it may not be the same as store-bought cheese, but it is environmentally friendly and you know that everything in your homemade cheese is natural, from cows, fresh and there is no palm oil, no dyes or preservatives. Initially, in preparing my homemade cheese, I used 3 liters of milk per 1 kg of cottage cheese, then I tried to reduce the amount of milk. I didn’t notice any difference in the quality of homemade cheese, so I started adding enough milk so that it just covered the cottage cheese.

The remaining whey from making homemade cheese from milk and cottage cheese can be used when baking pancakes, or you can use it to make yeast dough for bread or rolls, or in the summer you can make okroshka using the whey.
I would like to highlight separately: the store often sells not cottage cheese, but a COOK PRODUCT, which in its composition is not cottage cheese at all, such fake cottage cheese will not make cheese, it is better to buy real farm cottage cheese with milk and get a good result and the taste of homemade cheese! It is better not to use ultra-pasteurized and sterilized milk from boxes.

Sincerely, Valentina Gorbacheva

Homemade cheese is one of the products that can be made at home. Cheese made with your own hands will delight you with an excellent fresh taste, and will compare favorably with the cheese to which we are accustomed. So be sure to prepare this dairy delicacy.

What to eat cheese with: useful tips

To experience the true taste of cheese, you need to choose the right combination with other products. Let's look at the most popular pairs.

Cheese and fruit

Pickled cheeses are in perfect harmony with various fruits. Grapes are an excellent pairing for Parmesan and cheddar. Blue cheeses with mold create a stunning tandem with pear. Apples, figs, kiwi, strawberries and pineapple express the taste of brie and camembert cheese to the fullest.

Cheese and berries

Various desserts combine berries with cheese perfectly. Spicy berries highlight and reveal the taste of the fermented milk product.

The creamy variety of mascarpone can be harmonized with berries when preparing canapés, cheesecakes and fruit and berry baskets. And with sweet strawberries you can serve aged parmesan cheese or tender mozzarella.

Cheese and meat products

Different types of meat also harmonize when paired with different types of cheese. Young pickled cheeses, classic hard cheeses, as well as elite varieties of fermented milk products can be served with duck, pork, beef or turkey. Different types of cheese go well with chicken, with the exception of aged varieties.

Cheese and fish

When preparing fish dishes, it is recommended to use cheeses with white or blue mold. Processed cheeses also go well with seafood.

Options for fish dishes with added cheese:

salmon canapes;
cheese roll with salmon;
rolls;
salad or pancakes with cheese and fish.

Cheese and pastries, flour dishes

Curd cheeses can be added to bread, buns, pizza and other types of baked goods and flour dishes.

Cheese and nuts

Nuts of different types are in perfect harmony when paired with cheeses of various varieties.

Winning combinations:

walnuts with young pickled cheeses;
cashews with homemade cheese or Dutch cheese;
almonds with mozzarella or parmesan;
hazelnuts – with different types of pickled cheeses.

Cheese and honey

Soft French brie cheese goes well with chestnut honey. Light, viscous honey can also be harmonized with noble Camembert cheese with white mold. We also suggest that you familiarize yourself with the top 15 best and most delicious cheeses in the world.

Other combinations of cheeses with different products:

goat cheese and beets;
blue cheese with pumpkin;
unaged cheeses with different vegetables;
soft cheeses with tomato and cauliflower;
processed cheese with corn porridge;
savory cheeses with black coffee;
soft cheeses with cappuccino and latte.

We talked about the main combinations of cheese with different products. Based on your personal taste preferences, you can choose the ideal menu for your home and holiday table.

Homemade cheese - features

To begin with, a few features of the preparation of this product.

The best cheese is made from a large volume of milk , i.e. if you expect to make cheese from a liter of milk for testing, then in the end you will get homemade cheese, but its taste will be far from ideal.
Cheese, in its composition, is concentrated milk. For example, if you eat two sandwiches with cheese in the morning, then this is equivalent to drinking a glass of milk, which supplies your body with vitamins, calcium and many other useful substances. In addition, during the ripening process of cheese, it is enriched with B vitamins, the benefits of which can hardly be overestimated.
In store windows we are usually given a choice of cheap varieties of cheese. In this case, we do not mean prices, but workmanship. Such cheeses are made from dry mixtures, and this is usually silent on the packaging. More expensive cheeses are made from milk, the origin of which is also impossible to determine. In addition, as a rule, store-bought cheeses are sold in an unripe state, therefore, there can be no talk of any full taste and health benefits.
If you decide to make cheese yourself, then you need to approach the choice of milk responsibly, because... this is the main guarantee of a successful product. It is best to buy milk outside the city, where the environment is better and the milk does not have any foreign odors. If you can’t find village milk, then you can try store-bought milk, the fattest milk with the shortest shelf life, or use full-fat cottage cheese to make cheese. With cottage cheese, by the way, you can save time, which is important for the first experiments, then you will understand whether it’s worth it to make your own cheese or not.
Cheeses are divided into hard and soft. Homemade cheese is usually soft. Hard cheese is prepared from cottage cheese separated from the whey using a press, and the stronger the pressure of the press, the better the whey is separated, which means the harder the cheese becomes.
Hard cheese, prepared using the correct technology, usually lasts longer than soft or medium-soft cheese. If hard cheese is kept a little longer, its taste will improve.

In general, the taste of cheese is a purely individual matter. Some people like soft cheese, which has a delicate taste and the structure of dense cottage cheese with a milky flavor, while others, on the contrary, like hard, savory cheese. Here are a few homemade cheese recipes.

Budget recipe with herring

This option will take you no more time than the others. But the good thing about it is that it is the cheapest one offered today. Try it!

How to cook:

Wash the herring, remove the bones and cut the fish into cubes.
Rinse the cucumber and cut off the ends. If necessary, peel off the peel. For example, if she is bitter.
Next, cut the fruits into thin and long strips.
Rinse the onion and chop finely.
Rinse and chop the dill.
Grease slices of bread with curd cheese.
Sprinkle with onions and place cucumbers and a little herring on top.
Sprinkle it all with dill and you're done.

Tip: Instead of chives, you can use regular green onions.

Homemade processed cheese (recipe)

To make homemade cheese you will need

1 kg cottage cheese
1 liter of milk
1 tsp salt
2 eggs
½ spoon of sugar
¼ spoon of soda
50 g butter
Spices (black pepper, corinader, cumin, Caucasian spices)

Recipe for making homemade processed cheese

Pour milk into an aluminum pan and add curd. Stir well.
Place the pan over medium heat and, without bringing to a boil and stirring constantly, separate the whey from the curd.
Prepare a bowl, cover it with gauze, onto which place the prepared mass.
Tie the gauze tightly enough and hang it out so that the whey is completely separated. The cottage cheese should be as dry as possible; for this you can use a press.
If you use homemade cottage cheese from village milk to make cheese, then such preparatory procedures that enhance the taste of the cottage cheese are not necessary.
Grind the cottage cheese with eggs, sugar, salt, soda and spices. Take an aluminum saucepan, melt the butter and place the curd mixture in it.
Place the pan over medium heat and, stirring constantly, melt the mixture until smooth. Attention, the mixture should not boil!
Pour the mixture into the mold and cool.

This homemade cheese can be eaten immediately. It is suitable for those who are on a diet, because... does not contain many calories. If desired, you can add sour cream to it. Chilled cheese tastes best. Remember that it should be stored for no more than one week in the refrigerator.

Sandwiches with curd cheese and red caviar

Perhaps the most expensive option that simply cannot be missed. Lots of caviar, fresh herbs and light cheese - this is not an appetizer, but a real pleasure!

How to cook:

Wash the greens thoroughly and chop them finely with a sharp knife.
Cut the loaf and remove the crusts.
Grease each slice with curd cheese, not only on top, but also on the sides.
Gently sprinkle the sides of each piece with herbs.
Place caviar on top and sprinkle the surface of each sandwich with the remaining herbs.

Advice: to prevent the caviar from drying out, prepare the sandwiches just before serving.

Cooking with aromatic tomatoes

If you don’t know what sun-dried tomatoes are, then you need to try these sandwiches here and now. The cheese will make them more tender, but the aroma and spiciness will remain. Pesto sauce will harmoniously complement everything, and balsamic will make the taste perfect.

How to cook:

Cut the baguette into slices and spread each of them with curd cheese.
Place two tomatoes on top of each of them.
Place a teaspoon of pesto sauce nearby.
Place the sandwiches on a serving platter and drizzle with balsamic vinegar.

Tip: You can add another ball of mozzarella for a real taste.

How to make sandwiches with olives

If you like salty dishes, then you should like it with olives! Nothing extra, just olives, tomatoes and a lot of cream cheese. Is it possible to make it tastier?

How to cook:

Rinse the tomato and cut it into rings.
Immediately spread the pieces of bread with cheese and place rings of vegetables on top.
Open the olives and drain the liquid.
Cut them into rings and put a few on each sandwich.

Tip: You can use fried mushrooms instead of olives.

How to cook with pear

An incredibly quick snack option, and sweet too! There will be curd cheese, as in all versions, sweet pears and a little honey. It's a treat, worth a try!

How to cook:

Cut the buns into halves.
Rinse the pears and remove the cores.
Cut the fruit into thin slices.
Spread the halves with cream cheese.
Place pear slices on top.
Drizzle it all with honey and you're done.

Tip: You can use maple syrup instead of honey.

Canapes with cheese "Tour de la Russo"

The original name of the snack speaks for itself - this type of canapé was invented in Russia, but draws its origins from France.

Ingredients:

Hard cheese – 80 g
Boiled shrimp – 10 pcs.
Cherry tomatoes – 10 pcs.
Olives – 10 pcs.
Salt - to taste
Skewers or toothpicks

Preparation:

Cut the cheese into 2x2 centimeter cubes. Peel the shrimp and add a little salt.

Thread alternately onto a skewer: Shrimp, olive, tomato and cheese. Place on a flat plate and serve. Bon appetit!

Canapes with cheese “You can’t forbid living beautifully”

Noble Brie cheese, wrapped in a trail of sweet and sour strawberry aftertaste... What could be tastier?

Ingredients:

Brie cheese – 200 g
Strawberries – 20 pcs.
Skewers or toothpicks – 20 pcs.

Preparation:

Cut the cheese into triangles identical to the size of the strawberries. Wash the strawberries and remove the stems. Thread strawberries onto a skewer first, then cheese. The dish goes well with sparkling wines. Bon appetit!