Modern housewives prefer to spend a minimum of time in the kitchen. The stores offer a huge variety of products, so there is no need to cook, it's easier to buy.
Few people think about the benefits of purchased food, at least take cheese. It is not so difficult to cook, but you can be sure that only high-quality and fresh ingredients were used in the process.
It is worth mentioning the absence of preservatives and other harmful additives. In addition, each recipe can be modified, make the cheese more fat or diet, add your favorite seasonings.
If you have never cooked this product yourself before, pay attention to our rating of the simplest and most delicious cheese recipes at home.
10. From milk and kefir
Of course, homemade cheese cannot be called a budget dish. You have to spend both money and time, but the result is worth it. At the exit, you will get a gentle cream cheese with a slight sourness. It is not surprising that soon you will establish home production and will no longer buy cheese in the store.
Products: 2 liters kefir and milk, lemon, a pinch of sugar, salt.
Before you get down to business, stock up on sterile gauze. It will be necessary to fold it in three layers. Now you can start cooking cheese. Squeeze lemon juice into a metal container, pour salt and sugar into the same container. Stir.
Add milk and kefir, heat, but do not bring to a boil. In the process, the milk mixture will be divided into curd and whey. Once this happens, remove the pan from the heat and leave to rest for a couple of hours.
Next, discard the mass in a colander covered with gauze. When the whey drains, wrap the curd in gauze and put it in the refrigerator for at least a day. The cheese is ready.
9. From milk, eggs and sour cream
You will need a standard package of sour cream, a liter of milk, 3 eggs, salt. Sour cream and eggs mix well, set the milk to heat. Then combine all the ingredients, salt and do not forget to stir all the time. Let the mixture boil for 5 minutes.
When you notice that large flakes have appeared on the surface, remove the pan from the stove and filter the mass through cheesecloth. Wring out. Give the cheese the necessary shape, put something heavy on it. After cooling, refrigerate.
8. From milk with walnuts and herbs
Homemade cheese can be given any taste with the help of various ingredients.
Products: a couple of liters of milk, kefir - 1 liter, walnuts - 100 g, lemon juice - 1 tbsp. spoon, seasonings (Provence herbs will be an excellent option), salt - Art. spoon, a bunch of cilantro.
First of all, you need to prepare a pickle. On Art. take a spoonful of salt half a liter of clean water, boil. Pour the milk into a clean pan. When it warms up (bubbles will appear on the surface), pour in the kefir and lemon juice.
Stir until the whey turns green. Now came the turn of chopped nuts, herbs and spices. Shuffle. Strain, squeeze.
When the cheese has cooled to room temperature, dip it in brine (not hot), bring to a boil. Now squeeze again, place under a press, cool.
7. Cheese with herbs in a slow cooker
If you have an assistant in the kitchen, things will go even faster, and you do not have to follow the preparation of cheese.
Ingredients: 1.5 liters of milk, half a teaspoon of citric acid, Acedin-Pepsin tablets - 3 pieces, herbs.
Pour milk into bowl slow cookersadd acid. Select the Yogurt program (30 minutes). Dilute the tablets in water, take a small amount. After 10 minutes from the start, pour this mixture into milk and stir.
At the end of the necessary time, discard the curd mass in a colander (do not forget about gauze). While the whey is draining, cut the greens. Mix it with the curd mass and wrap it again in gauze. Put under the press, cool before serving.
6. Philadelphia from cottage cheese
Cream cheese “Philadelphia” It will be an ideal base for sandwiches.
Products: 200 g of cottage cheese (better than its own production), a slice of lemon, a teaspoon of granulated sugar and salt, an egg.
Put sugar and salt in freshly made cottage cheese.
Beat the egg with lemon juice, and then send it to the curd mass and again arm with a blender. Do not spare time and energy, you need to beat for at least 3 minutes. The cheese is ready.
5. Cream cheese with bacon
Products: 230 g of cottage cheese, egg, 40 g of butter and bacon, salt, ½ teaspoon of soda.
All ingredients except bacon must be mixed. To avoid pieces of cottage cheese, beat the mass with a submersible blender. Now put it on fire, let it heat for 15 minutes. Cut the bacon into small cubes, send them there too. Stir and pour into a mold. Send cream cheese in the fridge.
4. Cream cheese
A very simple recipe, you only need one product. This is sour cream. Choose quality with a good shelf life. Pay attention to the composition, the less ingredients, the better.
Throw the required amount into a colander covered with gauze. Now you have to wait at least a day. Remove the sour cream in the refrigerator, covering it with gauze on top. Squeeze the next day.
Cream cheese with a neutral taste is ready. Sour cream can be salted if you use it as a spread on bread. Cheese is also used to make cheesecakes.
3. Feta
One of the easiest cooking options for homemade cheese. It will take milk and salt. Three liters will make about 500 g of cheese.
The milk should be slightly acidified. Remove it in advance from the refrigerator, but make sure that it does not sour completely. Pour it into a heatproof container and place in a cold oven. Turn it on (180 degrees), after an hour you can get milk. During this time, it should not boil, as soon as it starts, reduce the temperature.
Throw it over cheesecloth, then shift into shape. Cover it with cling film to Chees Feta" not stuck. Pre-sprinkle the bottom of the mold with salt. After laying out the whole mass, salt on top too. Close and refrigerate. In this case, the press is not needed, there is no need to drain the liquid either.
2. Adyghe cheese
Products: milk - liter, kg of cottage cheese, half a pack of butter, 3 eggs, 1.5 tsp each of soda and salt.
Bring the milk to a boil and put the curd in it. After half an hour put the mass on cheesecloth. Let the serum drain. Next step: add eggs and butter, salt and sprinkle soda. Put on the stove again, cook for 10 minutes over medium heat. Do not forget to stir.
When “Adyghe cheese cools down a bit, put it in a mold, it’s better to use silicone. After a couple of hours, it can be eaten.
1. Mozzarella
For this recipe, you will need to purchase rennet, it is inexpensive and is available in many specialized online stores.
Ingredients: milk - 4 l, salt - 2 tbsp. spoon, 1 gram of rennet, lemon juice - 3 tbsp. spoons.
Rennet fill with warm water (40 ml will be enough). Put the milk to heat. When its temperature reaches 33 degrees, remove the pan from the stove, add water with an enzyme, lemon juice. Stir, cover and put in a warm place for 50 minutes.
A large curd clot forms, which must be cut into pieces and again put the container on the stove. Heat to a temperature of 40 degrees, throw in a colander, and then shift the cheese into a mold.
The final stage. Put the cheese in a large bowl, pour hot water (maximum 90 degrees). Stretch the mass with a wooden spatula, the cheese will melt and stretch. Fold it, and then repeat this procedure again.
No need to knead for a long time mozzarella cheese"otherwise it will become too dense. It is necessary to achieve elasticity, after which cheese balls can be formed. Dip them in cold water, and then place them in cold brine (liter of water, 2 tbsp.spoons of salt). They will be stored in it. Of course, in the refrigerator, but not more than 4 days.