Cheese recipes at home. The best recipes for homemade cow's milk cheese. Cheese from cow's milk: basic rules for homemade cheese making
Homemade cheese, the process of which is completely in the hands of the hostess "from scratch", is sometimes much better than cheese from the store with its not entirely useful additives and "secrets" of production. You will be surprised, but many varieties can be cooked at home: mascarpone, suluguni, cheese, etc. This master class will focus on brynza, since this cheese requires only two ingredients: milk and cheese enzyme.
To make cheese at home you will need:
homemade milk;
cheese enzyme;
water thermometer;
a large saucepan or any other container for the stove;
colander;
gauze or thin white cloth;
salt.
Milk has a great influence on the final result - it must be homemade, and the fatter it is, the more cheese you will end up with. About 1.5 kg of cheese can be prepared from 10 liters of medium-fat homemade milk.
Important: if you do not have your own milk, you need to buy it only from trusted sellers who monitor the cleanliness and health of their animals. This is due to the fact that milk this recipe does not undergo proper heat treatment.
So, pour the milk into a saucepan, and then put it on a slow fire. Do not go far, as it will heat up (up to desired temperature at 35 degrees) quickly.
At this time, you can start breeding Meito cheese enzyme, which you can buy at any specialized online store. An enzyme bag is designed for 100 liters of milk, so it must first be divided into 10 parts. Dilute one part with 100 ml of water room temperature(not hot).
While you are fiddling with the enzyme, the milk will become slightly warm. This is enough, but just in case, check its temperature. If you do not have a water thermometer handy, you can use its household electronic counterpart, however, it must be 100% waterproof. The temperature of warm milk in this recipe does not exceed 35 degrees, so the usual Digital Thermometer successfully completes the task.
Next, pour the prepared glass with the enzyme into the pan, removed from the stove, then stir the milk thoroughly. At this stage, your participation in the preparation is over for now, as the milk must be left for 20-30 minutes.
Half an hour will pass, and you can return to the future cheese. During this time, the milk will turn into a gelatinous substance, which must be cut with a knife (right in the pan) into small pieces, and then left for another 15 minutes.
The next step is to remove the whey, for which carefully transfer the mass into a colander with gauze (you need to put some container under the colander to collect the whey). In the future, it can be used to make pancakes, bread, and just drink. Also, to speed up the process, it would be nice to make a little oppression with a regular can of water.
After an hour, the cheese must be carefully turned over so that the whey drains better. By this time, the mass becomes dense, a clear pattern from the colander appears on it, so you can already remove the gauze.
After another hour, the cheese is poured with brine (whey with salt just above your taste). It is not necessary to keep in brine for a long time - 15-20 minutes is enough.
Please note: if you like holes in cheese, leave it for a couple more hours without refrigeration.
All delicious homemade cheese ready.
Bryndza cooked at home from cow's milk own production is an excellent appetizer, filling for pastries, salads, and just a tasty and nutritious addition to a morning breakfast.
Moreover, cheese is not only an appetizing delicacy, but also a healthy meal. rich in vitamins, proteins and trace elements.
Brynza is a soft cheese made from goat's, cow's or sheep's milk.
This the tastiest product loved by many, but not everyone knows how to cook it at home.
So please yourself and eat cheese own production on weekdays and holidays very simple and easy. The main thing is to have a recipe on hand, to follow the sequence and proportions of preparing this dish.
Cheese at home from cow's milk and the general principles of its preparation
For delicious and quality product, such as cheese, it is necessary to select home-made ingredients that will give this dish a special taste, nutrition, and bring incredible benefits to its consumer.
Milk for making cheese should be taken only fresh.
Of course, a pasteurized product (meaning milk) can be used to make cheese, but in this case, the nutritional value of the future cheese will decrease and it can be safely attributed to a low-fat diet food.
Vinegar or pepsin (which can be purchased at any pharmacy) can serve as a starter for cheese.
The composition of the cheese should include the main components, such as milk, salt and sourdough.
The color of the cheese should be white, and the texture is soft and slightly brittle.
The fewer holes and voids in the feta cheese, the better and healthier this tender and appetizing dish, prepared in accordance with all the rules, will be considered.
Recipes and features of cooking cheese at home from cow's milk
Recipe 1. Cheese at home from cow's milk (Classic version)
Milk (fresh cow) - 3 liters.
Vinegar (9%) - 3 tbsp. spoons.
Salt - 30 mg.
Milk must be poured into a saucepan and put on fire until the product boils. While the milk is boiling, pour vinegar (or lemon juice) into the glass.
When the milk boils, it is necessary to pour vinegar into it, add salt and stir for a few more minutes, for best result folding.
As a result, milk will turn out to be a kind of curd ingredient, consisting of whey and curd mass.
Now you need to put cheesecloth on top of the prepared colander and strain the contents of the pan.
The future cheese will remain in a colander on gauze, and the strained whey in a saucepan. Then the gauze with the contents must be collected and twisted into a kind of bundle and left in a colander.
Under the yoke, the cheese must be left for several hours. The longer the feta cheese is under oppression, the saltier, sharper it is and in the future it is better cut.
Recipe 2. Cheese at home from cow's milk (spicy-salty taste)
Milk - 2 liters.
Pepsin (small amount).
To prepare cheese, you need to take pepsin (on the tip of a knife) and dissolve it in water.
Important! Do not overdo it with pepsin in order to avoid the appearance of a certain aftertaste in the cheese in the future.
Such cheese can be served at the table with greens and tomatoes.
Recipe 3. Bryndza at home from cow's milk (Homemade version)
Milk - 2 liters.
Eggs - 6 pcs.
Salt - 70 gr.
Sour cream - 0.5 kg.
Milk must be brought to a boil. Beat eggs and sour cream with a mixer. The resulting mixture of eggs and sour cream must be mixed with boiled milk and salt.
After folding, the resulting curd mass must be separated from the whey and left to drain for several hours.
After the curd mass is freed from excess fluid, the gauze in which it was necessary to wrap it tightly and, putting oppression on top, leave it overnight.
Important. In order for the cheese to cut better and not crumble, the cutting knife must be heated over a fire.
Recipe 4. Cheese at home from cow's milk with herbs
Milk - 3l.
Sour cream - 0.5 l.
Kefir - 400 ml.
Eggs - 9 pcs.
Salt - 80 gr.
Dill (fresh) - bunch.
Pour fresh cow's milk into the pan, salt and put on fire. Then, when it boils, pour the eggs beaten with a mixer or blender into the milk, add kefir and sour cream.
Then all components must be thoroughly mixed.
After a few hours, the most delicious and nutritious product is ready.
Recipe 5. Cheese at home from cow's milk "Dietary"
Milk - 1 liter.
Kefir - 1 liter.
Eggs - 6 pcs.
Salt - for an amateur.
Spices (black and red pepper, cumin, garlic).
Greens (dill, parsley).
To prepare dietary cheese, you need to combine milk and kefir, pour them into a saucepan and put on a small fire to boil.
After all the ingredients must be brought to a boil, stirring constantly.
Then, when whey appears, the pan must be removed from the heat, cool the mass and add finely chopped herbs, salt and spices to it.
Cheese should be spicy, spicy and fragrant.
Recipe 6. Cheese at home from cow's milk (Bulgarian version)
Milk - 5 liters.
Sourdough (Pepsin).
Pour milk into a saucepan, bring to a boil and put out the fire. Next, add pepsin to the milk and close the saucepan with a lid.
Important. The pan must not be touched, turned or shaken. In addition, the saucepan must be wrapped with a blanket to gradually cool the contents.
As soon as the mixture cools and thickens, it must be laid out on a gauze base folded in several layers, twisted and hung overnight to drain the serum.
The cheese remaining in the gauze base must be put under oppression and left there for another seven hours.
After the feta cheese from gauze, you need to pull it out and put it in a saline solution prepared from water (whey) and salt.
It is in this brine that cheese can be stored for quite a long time.
Recipe 7. Cheese at home from cow's milk (pasteurized)
Milk (pasteurized) - 2.5 liters.
Sour cream (20% fat) - 0.5 kg.
Salt - 75 gr.
Salt must be dissolved in one third of the milk poured into a saucepan and brought to a boil.
As soon as the milk boils, it is necessary to pour the remaining product into it and bring it to a boil again.
Separately, using a mixer or blender, you need to beat the eggs with sour cream until a homogeneous consistency and pour it into the milk.
Whipped sour cream with eggs should be poured into milk in portions with thorough mixing.
After all the ingredients collected in a saucepan, put on a small fire and bring the mixture back to a boil.
As soon as the whey separates from the cottage cheese, gauze spreads into a colander and the contents of the saucepan are poured onto it.
When the whey drains through gauze and a colander into a special bowl, the fabric must be twisted well, and the cheese must be squeezed out and put away in a cold place, for example, in the refrigerator for half a day.
In order for the cheese to come out smooth and elastic, you need to put a plate on top of it, press it against the cooked cheese and put oppression on top.
After 12 hours, a delicious meal will be ready to eat.
Recipe 8. Cheese at home from cow's milk (using sourdough)
Milk - 2 liters.
Sourdough - 10 drops.
Yogurt - 60 gr.
In heated milk up to 30 degrees, you need to put yogurt and mix both components thoroughly. Then add the starter to the milk with yogurt and mix all the products again.
The mixture should be stirred a couple of times.
Then the product in gauze must be twisted, tied and left overnight. After this time, the cheese will need to be transferred to a saline solution prepared from water, whey and salt.
In a day, the cheese will be ready.
Cheese at home from cow's milk - cooking tricks and useful tips
In order for the cheese not to turn sour while under pressure, in the summer and when it is hot, it must be put in the refrigerator.
For the manufacture of cheese, it is better to select dishes consisting of glass or enameled containers.
Most The best way storage of feta cheese is its own brine.
To prepare the brine per liter of water and whey, you need to put a glass of salt. It is recommended to keep cheese in such a brine for at least 10 days. But in such a brine, the cheese will turn out to be salty and spicy, and this is not for everybody.
In order for the feta cheese not to spoil and not turn out too salty, it can be put in the refrigerator without soaking and brine and sprinkled with salt.
You can prepare the sourdough on your own - clean and rinse the lamb's stomach, dry it, cut it into thin sticks. At correct use such an ingredient, the sourdough will turn out great.
In order to make the cheese spicy and spicy, additional components can be added to the main ingredients, such as red, black pepper, mushrooms, herbs, paprika, garlic, and so on.
Brynza is a soft and tender pickled cheese, which is great both in vegetable salads, and as a filling for juicy pies, and as an independent savory and appetite-stirring appetizer. How to make cheese at home and is it difficult?
Two ways to get a homemade delicacy
There is absolutely nothing complicated in preparing feta cheese from goat's milk. Do you have to go to the pharmacy and buy pepsin - rennet, which is necessary in cheese making. And, of course, you will have to get fatty and high-quality goat's milk. To prepare approximately 3 kg of cheese, you will need:
- 9-10 liters of milk;
- 1 g pepsin.
How to make feta cheese at home from goat milk - a step by step recipe:
- Milk should be heated to 40-45ºС and pour pepsin into it, diluted in 1 glass of whey or plain water.
- The resulting mixture should be left alone for 20-30 minutes.
Next, a colander is covered with gauze and a dense curd clot is placed on the gauze. Allow the liquid to drain (usually it takes 4-5 hours). After all the whey is glass, the gauze is tied, and the future delicacy is placed in the refrigerator under pressure overnight.
The delicacy is ready. It is stored in the refrigerator or in a bowl with salted whey.
However, you can make soft goat cheese without pepsin. For this you will need:
- 3 liters of milk;
- 1/4 table. l. ordinary food vinegar;
- 1/4 table. l. salt.
The actions are taken exactly the same, unless the warmed milk is mixed not with pepsin, but with salt and a bite. True, due to the absence of rennet in this recipe, fermentation may be delayed (up to 12-24 hours).
A tasty alternative
Goat cheese turns out to be quite sharp and has a specific taste and smell, which may not be to everyone's liking. How to make cheese - a recipe for adherents of more traditional smells and tastes:
- 2 liters of cow's milk;
- 6 eggs;
- 0.5 l sour cream;
- 3 table. l. salt.
Milk is heated to the same 40-45ºС. Separately, beat eggs with sour cream and salt and pour into it. Further, events unfold in the usual way: a colander, gauze, flowing liquid, a press.
You can simply eat homemade cheese with an appetite, or you can bake it the way they do it in Bulgaria. The delicacy must be cut into large bars, roll them in herbs, sprinkle with black pepper, wrap tightly in greased parchment paper and bake in the oven. Prepare the dish for 40-50 minutes. at 220ºС.
Multicooker as a cheese factory
It is quite easy to turn a slow cooker into a real cheese factory. To make delicious fresh homemade cheese in an amount of about 300 g, you will need:
- 2 liters of sour or fresh milk;
- 3 eggs;
- 3 teaspoons l. salt.
How to make cheese from milk in a slow cooker:
- If it is sour, nothing needs to be done with it. And fresh before cooking, you need to let it stand for 1 day in a jar on the windowsill to turn sour. If it stubbornly does not sour, it is poured into a slow cooker and for 10 minutes. turn on the "Extinguishing" mode.
- Eggs are beaten with salt and poured into this man-made yogurt, then for 20 minutes. turn on the "Baking" mode.
- Then, in a standard way, the cheese “blank” is wrapped in gauze, the liquid is allowed to drain, and the delicacy is placed under the press.
Brynza is a spicy delicacy that is not difficult to cook at home to pamper your loved ones.
Brynza is a cheese made from the milk of various animals, after which it is soaked in brine. His home is the East. It has been cooked there for 7000 years, adding various spices - hot pepper, cumin and others. If you love this delicate cheese, why not learn how to make it yourself? The finished product will be much tastier, healthier and cheaper than store-bought. And "Popular about Health" right now will tell you home recipe cheese from goat's milk.
Recipes for goat milk
Recipe with milk number 1
Ingredients: goat's milk - 3 l; vinegar - 3 tbsp. l.; salt and water for brine.
Goat milk must be bought from the market if you do not have your own goat. What is sold in stores will not work, it will not make cheese. Put the milk on the stove and let it boil. Once this happens, pour in the vinegar. Now arm yourself with a spoon and constantly stir the contents of the pan - at this time the whey is separated, the milk begins to curdle very quickly. So that the grains of cottage cheese do not stick to the bottom of the dishes, you need to stir the mass.
Prepare another container in advance, cover it with a large piece of gauze folded in two layers. recline curd mass on gauze. Collect the edges of the fabric with a bag and hang the cheese so that the liquid is all glass. Then place the bundle under oppression for 2-3 hours. The cheese is already ready, but it still needs to be soaked in saline. To do this, you need boiled chilled water. Prepare the brine as follows - for 1 cup (200 ml) of water, 1 teaspoon of salt. Place the cheese in the brine and soak in the refrigerator for at least 3 days. The longer the product is in brine, the more salty it will become. If you are cooking for children, then you can leave the cheese completely unsalted.
Home recipe number 2
Ingredients: homemade goat's milk - 3l; salt - 1 tbsp. l.; vinegar - 3 tbsp. l.; cumin - 1 tsp
This recipe differs from the previous one quite a bit - in this case, cheese does not have to be kept in saline, in addition, cumin is present here. So, boil homemade milk, pour in vinegar and add salt. When the cottage cheese begins to float up, separating from the whey, constantly stir the contents of the pan.
Place a sieve over a clean container, cover it with gauze, drain the whey and curd lumps into it. Let the liquid drain, add cumin to the mass, mix with clean hands, like dough. Then hang a bundle of cheese for 2 hours. Now you need to place the cheese, as in the previous case, under oppression for 10-12 hours. Homemade goat milk cheese is ready. From three liters of good fat milk, at least 450 grams of the product is usually obtained.
Recipe number 3
Ingredients: 2 tbsp homemade sour cream, goat's milk 2.5 l, chicken eggs 6 pcs, 1 tbsp kefir, table salt 2.5 tbsp. l.
This recipe is special. There is no vinegar in it, and others are used here to curdle milk. healthy foods- kefir and sour cream. Cheese according to the recipe will turn out to be exceptionally tender and satisfying.
So, take a thick-walled pan, pour milk into it, add salt. Now beat the eggs separately to get a homogeneous mass. Add 2 cups of sour cream to it, mix again. As soon as the milk begins to rise, boil, send the sour cream and egg mass and kefir to the pan. Now your task is to reduce the fire and constantly mix the mass, since the resulting curd flakes can stick to the bottom. You should not keep the milk mass on fire for a long time, remove it from the stove literally a minute after the start of the formation of curd lumps.
We send the mass to a sieve or colander covered with gauze, let the liquid drain thoroughly. Next, move the cheese clot into a mold for making cheese or under a press. After a few hours, turn over and leave under oppression for several hours.
How to store homemade cheese?
Dairy products do not keep for a long time, everyone knows this. Therefore, you do not need to cook a large amount of cheese at once. But if, nevertheless, you have made a lot of cheese product, then it will be useful to know the rules for its storage.
Some housewives make the mistake of trying to preserve cheese by putting it in cold boiled water. In this case, the following happens - the surface layer begins to soak, floats, after which the product deteriorates. Others store cheese in cling film or foil. This is also wrong - cheese in such conditions literally suffocates. If you store it completely unpackaged, it becomes weathered and also deteriorates after a few days. What to do?
It is correct to store cheese cooked in milk in a clean glass or porcelain container in brine. The shelf life of the cheese will depend on the degree of salt concentration. If you have prepared a lot of cheese product, and you need to keep it for a long time, make a strong saline solution, brine. To do this, dissolve in the right amount boiled water so much salt that the raw (pure) egg surfaced. In this case, the solution has desired density Cheese can be stored in the refrigerator for several months. Do not worry about the taste of the product - it will absorb exactly as much salt as needed.
Is it worth it to know and cook brynza with goat's milk? In general, we will give the recipe, but it's up to you ... I can only say that this product is expensive in stores, and its quality is not always good. Having prepared such cheese at home, you can add it to salads and other dishes, eat with tea and just like that. And by following the storage rules, you can be sure that the delicate product will remain fresh for a long time.
Brynza is a soft homemade cheese made from sheep's, goat's or cow's milk. You can talk a lot about the benefits of this cheese, because almost everything is preserved in it. beneficial features milk contains a lot of calcium, and it also perfectly stimulates digestion.
It is very easy to make cheese at home, and it will be much tastier and healthier than store-bought!
Cheese at home: cooking rules
This cheese was invented by nomads who transported sheep's milk in skins made from the dried stomachs of lambs, and one day after a long journey they found a dense white clot instead of milk, very tasty. Later, these clots were called cheese.
It is advisable to take homemade ingredients for cheese, you can buy them from grandmothers at the bazaar or go to the village to get them. Of course, if there is no opportunity to purchase homemade full-fat milk, then it is quite possible to get by with pasteurized milk. In this case, the nutritional value of the product will decrease, and the taste will not be so tender and creamy. But purchased milk also has its own plus - if you cook from it, you will get a dietary and almost fat-free product at the end.
To prepare 1 kg of cheese, you need about 5 liters of milk with a fat content above average, and if the fat content is low, then milk consumption increases. There is only one obligatory requirement for milk - it must be very fresh.
Starters can be pepsin, vinegar, or you can make your own starter from the stomach of a lamb. To do this, you need to clean and dry the ventricle, and then cut it into thin strips. Pour a few pieces of the stomach clean water and leave for a day. Fully natural product ready.
If the starter is added correctly, the milk should curdle within 30 minutes. The taste of cheese can be changed according to your desire, add paprika, red pepper, garlic, herbs, cumin or mushrooms. You can constantly experiment with its taste, getting a new tasty product every time.
Cheese at home: recipes
Brynza homemade without sourdough
Compound:
- Milk - 2 l
- Sour cream - 400 g (preferably fatter, at least 25%)
- Eggs - 6 pcs.
- Salt - to taste
Cooking:
- Salt milk to taste and put on fire. Stir constantly so that it does not “run away” and does not burn.
- Beat eggs and sour cream with a mixer.
- When the milk boils, add the sour cream mixture to it and cook, stirring constantly, until the whey begins to separate.
- Take a clean pan, put a colander lined with gauze on it.
- Drain the cooked mixture into a colander and let drain.
- Throw over the drained cottage cheese with the ends of gauze, put a plate and put some oppression, for example, a half-liter jar of water. Leave it like that for 2-3 hours.
- When all the whey has completely drained, put the cheese in the refrigerator overnight. You can already eat in the morning.
Brynza homemade with vinegar
Compound:
- Homemade milk - 3 l
- Vinegar - 50 ml (can be replaced with lemon juice)
- Water - 0.5 l
- Salt - 125 g
Cooking:
- Bring the milk to a boil over low heat, pour in the vinegar. Stir until whey separates. Leave in saucepan until cool.
- Put gauze on a colander and pour in the resulting mass. Let drain 1-1.5 hours.
- Tie gauze and send under the press, its weight should be 2 times heavier than the resulting cheese.
- After an hour, we prepare the brine. Connecting cold water and salt, we lower the resulting cheese and again send it under the press. After 5-6 hours you can eat.
Homemade cheese with sourdough
In this recipe for the preparation of cheese, we need natural sourdough. Pepsin is an enzyme, which is produced by mammalian stomach cells and breaks down proteins into peptides. You can buy pepsin at a pharmacy. Try not to overdo it with sourdough, as the cheese will get bad taste. 1 g of pepsin is calculated for 100 liters of milk.
Compound:
- Pepsin - on the tip of a knife
- Homemade milk - 3-4 l
- Salt - to taste
- Water - 1 l
Cooking:
- Dilute pepsin with a small amount of water.
- Heat milk to 45-50 degrees, without removing it from heat, pour diluted pepsin into it. Stir, turn off the gas and leave for 10-15 minutes.
- Then beat with a fork or whisk for 20 minutes until the milk begins to turn into a solid mass. If the milk is still watery, you can add some pepsin.
- Then recline on gauze and allow the serum to drain completely.
- Give the cheese the desired shape and leave for a day in salt water so that the liquid completely covers the cheese.
Homemade diet cheese
This recipe is very tasty and low calorie cheese. Per 100 g finished product only 68.5 kcal. Of course, this is not quite feta cheese in the full sense of the word, as it is prepared from skimmed and 1% milk and kefir, but for girls on a diet, such a recipe is just a godsend! If you want to make a full-fledged cheese, take 2.5% fat kefir and homemade milk.
Compound:
- Kefir - 1 l
- Milk - 1 l
- Eggs - 6 pcs.
- Salt - to taste
- Red pepper - a small pinch
- Cumin - at the tip of a knife
- Garlic - 1 clove
- Greens - 1 bunch
Cooking:
- Pour kefir and milk into a saucepan and put on gas, without bringing to a boil, pour in a thin stream of eggs, beaten with a mixer with salt.
- Bring to a boil and stir constantly for a few minutes until the whey separates.
- Remove from fire and let cool
- Mix the mixture with finely chopped herbs, squeezed garlic clove, cumin and red pepper.
- Pour the mass into a colander lined with gauze and let the whey drain. Smooth out the cheese mass with a spoon.
- Wrap the gauze and put the cheese under oppression for 5-6 hours. If you do it in the evening, in the morning you will have wonderful cheese ready for breakfast. It goes well with black bread and tomatoes.
Making cheese at home is quite an exciting process. Perhaps, having learned how to make cheese, you will want to do homemade cheese making and master recipes for more complex cheeses. In any case, you will have delicious homemade cheese on your table, the quality of which can be no doubt. Enjoy your meal!
