Cheese is a useful dairy product, without which the life of many of us is unthinkable. Today there are several dozen types of cheeses. Most of them are made from cow milkwhile its fat content plays an important role. It is believed that the more fatty the milk used to make, the more delicious the cheese will be. Of course, in such cheese and calorie content will be very high, and the same varieties that are prepared from low-fat or, although less calorie, have not very pleasant taste.

Cheese does not belong to the category of delicacies (except perhaps with the exception of a few species), and yet the prices for it in the store bite a little. Today, however, you can make delicious cheese at home. Of course, to cook a real Dutch, most likely, will not work, but the fact that you can cook at home is no less tasty.

And then the question immediately arises: how to make homemade cheese. Believe me, this is no big deal. All that is required of you is a little patience and a good recipe. By the way, our grandmothers always kept in memory the recipe for homemade cheese, since buying it several decades ago was not so easy. But from it turned out very tasty and healthy product, which the whole family loved to feast on.

It's time for you to learn how to cook homemade cheese. There are several ways to make it, some of which we now consider.

Homemade Cheese RecipeN1

Ingredients: 1 kg of fresh cottage cheese, 0.5 liters of milk, 100 g of butter, 1 egg, 2 tsp soda and 1 tsp salt.

Preparation: Pour milk into the pan and set on fire to boil. Add cottage cheese to boiling milk, make a small fire and continue cooking, do not forget to stir constantly. Cook cottage cheese and milk until whey appears (that is, when the milk turns into a yellowish liquid). We take a colander, we cover it with gauze, folded in several layers. We shift cottage cheese on gauze, we set gauze and hang it so that all whey flows out of cottage cheese. 3-4 tablespoons of serum save, in it you will then extinguish the soda.

So, while our cottage cheese runs off, beat the egg in a bowl and add salt. Soda that we quenched with whey is also added to our mix. It may not be completely uniform.

We will melt our cheese in a water bath, so we take a large saucepan, pour water into it and set to boil. Curd lightly squeeze and mix with our mixture. Mix well with a spoon, and then beat with a blender. Shift the mixture into the pan and put it in a water bath. Soon the cheese will begin to melt. It will have to be mixed well several times to prevent the butter from separating. After about 10 minutes, remove the cheese from the stove, transfer it to a deep bowl and put in the fridge for a couple of hours. So that it does not absorb other odors from the refrigerator, it should be covered with another plate or lid.

If this homemade cheese recipe is complicated, you can use the following. The cheese made according to this recipe is very similar to “Adygei”. It can be eaten with tea or coffee, or used to prepare other dishes.

Homemade Cheese RecipeN2

Ingredients: 3 liters of milk, 100 g of vinegar, 100 g of salt, 100 g of sugar.

Preparation: Pour the milk into a large saucepan and put on medium heat. When the milk boils, reduce the heat, add salt, sugar and vinegar. Increase the heat slightly and let the milk stand. Put the cheese in cheesecloth and hang in to the glass serum. When everything is drained, put the cottage cheese, not getting from the gauze on a plate, and press on top of some heavy load. Refrigerate for 3-4 hours. To diversify the cheese and give it a special taste, you can sprinkle it with sesame, pepper or something else on top.

Cow's milk is a valuable food

In rural areas, good conditions for breeding cattle. There would be a desire. Its dairy products, meat, cow dung for the infield. Surplus - for sale. Favorable business.

Rich in proteins, fats, carbohydrates, various vitamins and minerals, milk is eaten at any age. This is an excellent raw material for cooking.

In the diet, this highly digestible highly nutritious product is not uncommon, without abuse - it is necessary for the normal functioning of the body and human immunity.

Homemade milk - the healthiest food

Milk products

From the highly dispersed state fluid, various, all beloved and already familiar foods are obtained.

Types of dairy products from cow's milk

On the shelves of shops dairy products for every taste:

• pasteurized milk, melted and thermized according to GOST;
• sour cream and cream;
• ryazhenka, kefir and yogurt;
• cottage cheese and products in which it is contained;
• butter and ghee;
• yogurts;
• airan and koumiss;
• hard, smoked and processed cheeses;
• ice cream;
• condensed canned food;
• milk powder, baby food, etc.

In accordance with GOST 52054 of 2003 natural cow's milk, there are regulatory standards for dairy products that are accepted for processing.

Dairy products in factories are produced strictly according to GOST

For example, according to GOST, 2003 raw raw cow milk has no sediment and flakes, it white color, received from a healthy cow not earlier than 7 days after calving. Control and analysis of the products and food processing allow us to identify the quality and prevent possible infectious diseases.

It is dangerous to purchase dairy products on the street, from an unknown supplier.

Types of substandard dairy products

Every buyer has the right to choose any product. Natural whole high-tech milk is the most useful, but also the most expensive.

Falsified dairy products

Therefore, those who do not have a “wide pocket” are forced to buy cheap low-quality dairy products, and these are:

• drinking low-fat diluted milk;
• diluted dairy product with the addition of non-dairy components (vegetable milk);
• recycling by-products;
• milk drinks.

How to determine the fake milk

The average fat content of cow's milk is 3.9%. As a result of processing and separation, a product with different characteristics is obtained.

Variety of dairy dishes

Those who have their own cow, know - what a variety of dishes can be prepared from milk. Porridges, soups and desserts, pastries, sauces and drinks. Delicious dishes for each housewife are individual. This shows creativity in the kitchen.

Homemade Cow Milk Products

Here's what you can cook at home quickly and without hassle:

At home, you can cook your own products: cottage cheese, cheese, butter, sour cream.

Cheese recipe at home

Description of the recipe for those who are interested in how to make homemade cheese from cow's milk. Brynza at home from cow's milk, which is previously boiled, turns out tasty, not salty and not sour. Hand-made cheese will delight the household.

Ingredients for making cow milk cheese:

• fresh boiled milk - 3 l .;
• 9% vinegar - 3 tbsp. l .;
• salt - 1 tbsp. l

Cow's milk is very soft.

Showing creativity, you can experiment with the addition of seasonings in the form of spices and herbs.

Preparation course

1. Cooking home-made cheese begins with getting milk coagulated consistency. To do this, salt is added to boiling milk and vinegar is poured in, the curd mass is boiled for 2-3 minutes.
2. Pour the contents of the pan into a colander, inside which the gauze is covered.
3. Spin the consistency with gauze into a round bundle, put a bend on top and leave for several hours to obtain density.

Cottage cheese   from cow's milk - a delicacy for breakfast, filling for some delicious dishes.

Own curd, butter and sour cream

Homemade dairy products are cheaper, tastier, fatter.

Cottage cheese

It is easy and quick to cook. First, from whole milk, leaving it warm for 3-4 days for natural souring, get yogurt. She is in itself - a great useful product. Next, the resulting texture must be boiled for 10 minutes over low heat. Allow to cool.

Cooking cottage cheese is simple and you don't have to worry about falsification.

After 3-6 hours, strain through a clean cotton cloth and a colander, separating the curd mass from the whey. This fabric, together with its contents, is subsequently tied into a small knot and suspended above a basin or pan, into which the remnants of whey fluid will flow. As soon as it stops dripping, this is a sign - the curd is ready.

Sour cream preparation

At home, this process does not take much time.

Homemade sour cream "ripen" in banks

1. First, you can remove cream from the milk from your cow, which is stored in the refrigerator in a stationary state for 2-3 days. They will become thicker in 30 hours, turning into sour cream in a natural way.
2. Secondly, sour cream is obtained using a separator.
3. Thirdly, sour cream of desired consistency is obtained from boiled milk. It is cooled to 40 degrees and add a little kefir or yogurt. In a jar with a lid, the resulting mixture is shaken and wrapped with a warm blanket. After 7-8 hours, pour the contents into a colander, at the bottom of which gauze is covered. Cover all this with a lid and send to the fridge for another 7 hours, periodically stirring the mass on the gauze. Next, using a blender from the product removed from the gauze, sour cream is obtained.

Butter

Home-made butter is a natural product made from home-made cream or sour cream without the addition of various impurities, therefore it is fragrant and nourishing. In the process of whipping sour cream with a mixer, buttermilk is formed - a pale liquid, which is drained, and butter.

Homemade oil is always natural.

Such processed products like buttermilk or whey are used for baking, they are added to cattle feed.

Caution does not hurt

Health care warns about the observance of the conditions and shelf life of any dairy product. But are dairy drinks and products made from cow's milk safe?

Need to know:

1. We drink it - we lose calcium. In children under 10 years old, the breakdown of casein due to the production of renin in the body occurs naturally. It is dangerous for adults and old people to drink large quantities of milk.
2. Once calcium is lost from the bones, it threatens with osteoporosis.
3. Acidity of a stomach increases, digestion worsens. Use and harm: saturate the body, but put it at risk. Excessive use of dangerous, leads to peptic ulcer and intestinal ulcers, develops testicular cancer, mammary or prostate cancer.
4. The benefits and harms are in properties that are calming and healing. The patient should drink a glass of warm milk containing easily digestible protein, which is necessary for the production of immunoglobulin in the body, as the enemy of infections, and even with the addition of honey, the healing process will begin. But the sedative property is like a drug. Regular consumption leads to addiction.
5. The benefits and harm of store milk. Such a product is more affordable, but dangerous because it contains antibiotics and harmful additives.
6. Contains milk sugar - lactose, which not all people tolerate. Vivid symptoms - disgust, diarrhea, vomiting, rumbling and gas in the stomach.

The composition of cow's milk

By the way, cow dung is a fertilizer, for the vegetable garden there is a big benefit from it. But cow dung was obtained from an animal that chews not only herbs, but also their seeds. Therefore, we should not forget that cow dung is brought into the soil of the beds together with various weeds, which grow intensively.

Cow Milk Cheese Recipes

Homemade cheese

1 kg of cottage cheese, 1 liter of milk, 1 teaspoon of salt, 1 teaspoon of soda, 100 g of butter, 1 egg.
   Stir cottage cheese with milk well and boil this mixture in an enamel saucepan for 5 minutes.

Put the hot mass in a colander covered with gauze. Allow the liquid to drain, then transfer to the same pan, washed and wiped dry. Add salt, soda and butter, mix thoroughly and heat for another 3-5 minutes, stirring constantly.

Beat the egg and add it to the mass after removing from heat.

Put the mixture in the fridge.

Sulguni cheese

4 liters of milk

0.5 liters of sour milk

1 tbsp 70% vinegar

Stir, put on the fire, cook, stirring until the division of the future cheese into cheese mass and whey. To collect in a gauze, to wring out and under the load for a couple of hours.

Then put what happened for 2 hours in a strong saline solution, then re-press.

Estonian Homemade Cheese

1.3 kg of cottage cheese, 2 eggs, 125 grams of butter, 10 grams of cumin, 2.4 liters of milk, salt

Curd wipe and combine with boiling milk. Heat on low heat for 3-4 minutes, until the milk thickens and the curd starts to stretch like rubber.

Pour the resulting mass onto a sieve to separate the liquid. Then dissolve the butter in a saucepan, put the curd mass in there, heat, stirring for 8 to 10 minutes, until the cheese becomes sticky.

Then add the beaten eggs, salt and cumin. Pour the finished cheese into a deep dish and then cut it into portions.

Cooking Fresh Cheese

3 liters of fresh milk, 1 liter of whey, salt

Boil fresh milk and, while boiling, slowly pour in cold whey, knocking back the foam, until the whey bounces off the milk and rises (about three minutes later).

Throw hot milk over double gauze, put in a colander and press down with a load. After 2 hours the cheese is ready.

Salt the milk before boiling.

Cheese "DAYNAVA"

1 liter of milk, 500 grams of cottage cheese, 50 grams of butter, 2 tbsp. tablespoons sour cream, 1 egg, cumin, salt

Pour milk into a saucepan, bring to a boil and mix with cottage cheese. After the formation of serum, remove the pan from the heat, put the mass in a linen bag and hang it over the basin.

Then rub the curd mass through a sieve, add egg, sour cream, warm oil, salt, cumin. All thoroughly mixed and heated until a homogeneous mass.

Pour the hot mass into the bag moistened with serum and hold it under pressure until it is completely cooled. At the end of cooking the bag for a few minutes, immerse in the whey and remove the cheese.

Curd cheese

800 grams of cottage cheese, 1/2 cup of thick cream, 2 cups sour cream, 4 tbsp. spoon of butter, 4 eggs, cumin, salt

Curd rub, add, rubbing, cream, sour cream, softened butter, beaten eggs, salt, cumin.

Transfer the mass into a lined with wet gauze form and refrigerate.

Cheese cooked according to the Latvian recipe

Ingredients: 1 kg of cottage cheese, 100 grams of butter, 1 cup sour cream, 1 egg, cumin, salt

Put the cottage cheese in a bowl, cover and leave for 3-4 days at room temperature until mildew forms, which gives the cheese a characteristic taste. Then add sour cream, salt, cumin, mix and pass through a meat grinder.

Melt the butter, pour into the curd mass, mix. Heat over low heat until smooth. Add beaten egg and heat again.

Put the finished curd in an enamelled container greased with butter and place in a cool place. After 4-5 hours the cheese will be ready.

Enjoy your meal!

To make cheese at home, you must use whole milk of healthy animals (cows, sheep, goats).

Cheese milk should not be frozen or diluted with water. The quality and weight of the finished product depends on the quality of the milk.

Step-by-step recipe for this home-made cheese is quite simple. After all, the basic recipe for homemade cheese does not contain any features inherent in different varieties.

But as soon as you master the step-by-step preparation of homemade cheese from milk, you can cook any variety that you want.

For this you need a special at home.

  Milk ripening.   Pour the milk in a volume of 6-10 liters into a clean, dry saucepan and cover with a lid. Leave in a dry place at a temperature of 8-25 ° C. After collecting the milk should take 12-24 hours for natural acidification.

Fresh milk can be used to make cheese, but the quality and quantity of the milk bunch and the finished cheese will not be satisfactory. At the time of purchase of milk, be sure to ask about how much time has passed since the milk yield.

Starter Activation.   3-5 hours before the start of cheese preparation, remove the starter bag from the refrigerator and keep it at room temperature. This contributes to the guaranteed activation of the dry starter culture of lactic acid bacteria.

Introduction of leaven.   Heat the milk over the slowest fire to a temperature of 32-35 ° C. Pour the contents of the starter bag onto the surface of the milk evenly and wait 1 minute.

The powder gets evenly wet to avoid lump formation. Then mix gently and leave in a warm place for 40-60 minutes. During this time, the leaven is activated and the lactic acid bacteria will do the necessary work.

Enzyme preparation.   In 50 ml of cool boiled water dissolve the contents of the package with the enzyme. Boiled water is necessary in order not to accidentally introduce into the milk other microorganisms that may be present in the raw water from the tap.

Enzyme addition.   At the slowest fire, bring the temperature of the milk in a saucepan to 35 ° C. Add the enzyme solution to the pan with milk.

Stir up and down for 30-60 seconds and leave to rest under the lid for 45-60 minutes. During this time, the milk will turn into a single jelly-like mass (milk clot).

To check the readiness, use a knife: the clot should be easily separated from the edge of the pan with a knife and have a smooth, firm edge. Cheese whey of yellowish color will be visible along the edge and on the surface of the clot.

Cutting milk clot.   We take a long sharp kitchen knife and lower it vertically down to the bottom of the pan.

Cutting the clot gently up and down, first in the longitudinal direction into strips 10-15 mm wide (size depends on the recipe), and then the resulting clot strips are cut with a knife just in the transverse direction into cubes with a side of 10-15mm.

Then, tilting the knife as horizontal as possible with respect to the bottom of the pan, we make several more cuts. The result is almost even cubes.

The quality of this operation depends on the uniform structure and density of the cheese. The meaning of cutting a clot is that immediately after cutting the clot cubes (cheese grain) they begin to actively release the whey, decreasing in size.

The first is heating.   After cutting the clot into cubes, let the future cheese rest for 5 minutes. During this time, the cubes compacted naturally.

Then on the slowest fire we begin to heat the pot for 10-20 minutes to a temperature of 38 ° C.

At this time, we very carefully mix the cubes with a skimmer or a crown, watching how they decrease in size and their edges take a rounded shape every minute.

Cut the large pieces of the clot with a knife, a slotted spoon or a whisk. We increase the intensity of mixing over time, avoiding sticking in one lump.

Laying in forms for cheese.   After 10-20 minutes, let the future cheese rest again for 1 minute. Cheese grains fall to the bottom of the pan. After this, with a scoop or any other container, remove the whey to the level of curd.

Serum is poured into containers immediately and use for other needs. You can, for example, cook.

Then, we carefully transfer the cheese grain with a small colander to the cheese molds (it is very convenient to have at least two forms for treating milk of 6-8 l).

If the cheese grain is not dense and we want to get the maximum possible weight of the finished product, then the surface of the mold should be lined with a filtering material.

The main salting is made later.

Cheese pressing   The weight of the load can be increased with time. For example, the first 3 hours - 1kg, and then 3kg, etc. For soft cheeses, the load should be minimal or absent altogether.

If, immediately after placing the grain into the form of cheese grain, to apply force or to set too heavy a load, then the process of self-pressing will be broken and the structure of the cheese will be broken by cracks and breaks.

Choose the weight of the load minimum and not high in volume, otherwise the departure from equilibrium will lead to a drop in the load and the asymmetrical shape of the cheese head.

With the correct formulation of the cargo, the cheese head is obtained in a beautiful shape with a uniform structure. Cheese aging under load - 12 hours at room temperature.

Salting cheese Remove the cheese head from the mold and rub with salt if you are preparing semi-hard cheese. If it is soft pickled cheese, immerse the head in the brine solution.

Salt concentration from 50 to 200 grams per liter of liquid to taste. Serum or chilled boiled water can be used as a liquid. Lasts from 4 to 12 hours, depending on the specific recipe.

Cheese ripening.   Remove the cheese head from the brine for cheese and let it dry on a bamboo mat or other natural material (the cheese absorbs odors very well).

You can buy a special mat for cheese ripening in the online store with delivery by mail to Russia or by courier service.

Temperature in the range from 4 to 10 ° C. Providing high humidity in a regular fridge is quite simple.

Take a plastic container for food volume of 2-3 liters. Put bamboo sticks (skewers) on the bottom of the container and place the head of cheese on them. Next to the container, put a small jar of water (from drugs or from spices) with a wide neck. This will ensure good water evaporation.

Close the tight container and place it in the fridge. If you are very demanding about the cheese making process, install a wireless sensor from a home weather station in your container.

Then it will be possible to observe the temperature and humidity very accurately. Every two days open the container to check the surface of the cheese head. This will provide air ventilation.

We told you about the main stages, after which you will get delicious cheese cooked at home. By bringing in some specialties, you can get a variety of your favorite cheese.