Cheese, who does not love him?
From one of his species and smell, you can be crazy, then it is for sure! Imagine only: a slice of cheese, toast, a cup of coffee - and here it is, the perfect breakfast. Or - fresh vegetables, fragrant herbs and cubes of cheese - here you have a wonderful lunch lunch or dinner. And it can be smeared on bread, bake with mushrooms or potatoes, and it is simply in its pure form, without any additives!
If you are also in love with cheese, like us, take into your piggy bank of useful things these wonderful recipes for cooking cheese at home. Do not doubt: trying once to do them yourself, you will never want to exchange them again to the store!.
1. Home Brynza
HOW TO COOK
Ingredients:
2 liters of pasteurized milk, or better home;
400 g sour cream;
6 eggs;
2-3 h. Art. l. Salt.
Cooking:
Milk, sour cream and eggs must be very fresh and good quality. For cooking, take the firm in which you are confident.
Press the milk into the pan, add a salt, put on the fire, so that boils.
Eggs sweat and stir good with sour cream.
Bring the milk to a boil, stirring, so that it is not burnt, then slightly reduce the fire and gradually pour the sour cream-egg mixture, all the time stirring. I receive 5-6 minutes, until the serum separated from cottage cheese.
Sieve or colander stacking gauze folded in two layers, under the bottom Substitute a pan, pour the cheese mass and give the serum well drain.
When the liquid stalks, cut the coolant with the cheese to the cup, cover the cheese with hanging ends of the gauze, put the plate less than the diameter in the diameter, and it is a liter jar with water.
Leave for 4-6 hours, in an hour you can put in the refrigerator. Then carefully remove the gauze, cheese shift to the plate.
2. Home cream cheese
HOW TO COOK
Ingredients:
1 kg of cottage cheese;
1 l of milk;
3 eggs;
100 g of butter cream;
1 tsp. soda;
1.5 h. L. Salt (or to taste).
Cooking:
To get good cheese, cottage cheese should be dry and not fat.
Put cottage cheese into the milk and heat up to boil and cook for 7-10 minutes, stirring periodically. If the cottage cheese was not fat and dry, then he immediately starts slightly melt and stretch a little.
Get ready for a colander, shining marley. Let the drain of the liquid. To the touch mass will look like a soft pulling plasticine. With such boiled cottage cheese, liquid flows 2-3 minutes. To speed up the process, press a lot of hands.
In a separate dish with a thick bottom, but not enamelled, put the dark cottage cheese, eggs, butter, salt, soda and all thoroughly mix your hands.
Put this mixture to the middle fire and, constantly stirring, melts. When melting, the mass will begin to stretch. Thus (without ceasing to interfere), negotiate this mixture about 5-7 minutes. We must constantly interfere and interfere with the cheese mass! Yes, and cheese is better melting with constant stirring.
When the mass starts falling back from the walls of the dishes - the cheese is ready.
Place the raw mass on the dish, cover with a film so that the crust is not tied up and put the cheese to cool. Serum remaining after cooking, do not pour out - you can burn delicious pancakes.
3. Cheese "Adygei"
HOW TO COOK
Ingredients:
3 l of milk;
1 l kefir;
1-2 h. L. salts;
Cooking:
Pour kefir in the pan. Put on a small fire and heat, constantly stirring until the mass is started.
Magnify the mass, return the serum to the pan, the resulting cottage cheese from kefir can be immediately there.
Leave the serum for 1-2 days at room temperature so that it is good skis.
After that, add milk into the pan, put on the stove and heat on the slow heat until the milk will arrive (about 5 minutes).
Cancel the noise of the petitioned mass, put in the colander, laid marley.
Cheese Sleash and mix well. Lift the edges of the gauze, cover the cheese, forming the head.
Put in the oppression and at night in the refrigerator. The next day, cheese can eat.
4. Home Melted Cheese
HOW TO COOK
Ingredients:
1 l of milk;
1 kg of cottage cheese;
1 tsp. soda;
100 g of butter.
Cooking:
Milk pour into the saucepan and heat the bubbles, but do not boil.
Add cottage cheese and, continuously stirring, let him curl - this will happen in 3-5 minutes.
Wrap your cottage cheese on double gauze and hang out, giving serum stroke.
At this time, melt the creamy oil in a large pan, add soda and salt, you can different spices.
Put cottage cheese in the oil and, continuously stirring, cook for 10-15 minutes.
Remove from the heat, cool slightly. Put in the form, let it cool and put in the refrigerator for 4-6 hours.
5. Homemade Cheese with Greens and Tmin
Cooking cheese at home
NEWSGREAT.RU.
HOW TO COOK
Ingredients:
1 l kefir;
1 l of milk;
6 eggs;
4 h. Spoons of salt (or to taste);
1/3 h. Spoons of red hot peppers;
pinching of cumin;
1 garlic clove;
A small bundle of different greenery: dill, kinza, green onions.
Cooking:
Pour milk and kefir in the pan, put on the stove.
Do not bring to a boil, pour a thin jet into a hot milk-kefir mixture slightly whipped with a salt of eggs.
Bring to a boil and boil this mixture, stirring, on a small heat for a few minutes until the serum separation.
Remove from the fire, let it cool 1-2 minutes and add finely chopped greens and red peppers, squeeze garlic clove.
Pour the mass into a colander, fastened gauze folded in 2 layers. Align the cheese mass with a spoon. Tighten the gauze by the knot, give a serum stroke. Then the gauze is spinning, the resulting cheese circle, cover the edge of gauze, to put a saucer on top and put some nick on the sauce (suitable, for example, a can with water closed with a lid).
Remove in the refrigerator for several hours. For example, in the evening they made and removed into the refrigerator, and in the morning you can eat for breakfast.
6. HOME MASKARPONE
HOW TO COOK
Ingredients:
200 ml of 33% cream;
200 g 18% cottage cheese.
Cooking:
Twice wipe cottage cheese. Pour cold cream into it. Whip the mixer at the lowest speed until the homogeneous lush mass is obtained.
7. Homemade mascarpone (second option)
HOW TO COOK
Ingredients:
400 ml. cream (pasteurized, but not ultrapasterized) fortifications 15-20%;
1 teaspoon of lemon juice.
Cooking:
Pour cream in dishes and put on a water bath. With constant stirring, on the minimum fire, bring almost to the boiling point (85C) - when the water is about to boil, but does not boil. At this point, remove the dishes with cream, retain to the side and pour the teaspoon of lemon juice. Stir. Return dishes with cream on a water bath. Fire is minimal. Constantly stirring, follow how the cream structure changes.
At first, nothing happens - the cream remains liquid. Then the mass begins slowly roll up - and it becomes similar to kefir. Finally, the mass is compacted and reminds of consistency with a thick cream (this process can take from 5 minutes to 20 - depends on the cream).
Now remove from the fire and let it cool for about 15 minutes. Do not abate the cream on fire - otherwise the cheese will have a boiled taste. Do not expect the process to resemble milk style (as when cooking cottage cheese). Creams will not be divided immediately on solid mass and serum - but only compacted and thicken.
Set over the empty sieve dishes, having paved it with a cotton cloth or gauze in 4 layers. Put the cheese and let the serum drain - 40-40 minutes. Then hang sissing for another hour to the glasses of serum residues, and the cheese compressed.
Place back to the sieve, put a small cargo on top (about 300 g) and send to the refrigerator at least 8-9 hours.
8. Home Maskarpone (Third Method)
HOW TO COOK
Ingredients:
1 kg 500 g sour cream 21%.
Cooking:
Take a colander and a saucepan with a slightly large diameter so that the colander placed in it. Put it on the table. Mall fold five times - to obtain a more dense structure. Place a colander on the saucepan, and cover it with folded gauze.
To gauze, gently lay out sour cream slide. The product must be chilled.
If you take a fat sour cream, then the cheese will be fat. Of the 10% of the product, there is a lot of serum, respectively, it remains less mascarpone. But it does not matter, you can cook pancakes or some delicious pie. It is still very important that the sour cream is fresh. Gauze tie tightly - the sour cream should be good to compact.
From above on a colander, put a heavy cargo. It can be a weight or other object weighing 2-4 kg. For three days, place sour cream in the refrigerator. During this time, serum stalks in a pan and get a gentle and delicious mascarpone cheese.
Store it in the refrigerator, but not long, because it is a natural product that quickly flies. Mascarpone can be smeared on bread, use for cooking creams and other dishes. But such products are also not long stored and only in the refrigerator.
Of 1 kg of 500 g of sour cream, about 1 kg of 100 g of cheese is obtained. The rest is a serum that is perfectly separated from the rest of the mass. Cheese can satisfy and even pepper if you are not going to cook sweet desserts from it.
9. HOME MODED CREE FROM CREEMENT
HOW TO COOK
Ingredients:
0.5 kg of cottage cheese;
100 g butter;
1 egg;
1/2 ch. L salt and soda.
Cooking
Cottage cheese, butter, egg, salt and soda sweep in a blender until homogeneous mass.
Put your cottage cheese mixture on a water bath and cook stirring until the mass starts to melt.
The shape for cheese lubricate the oil and pour the cheese mixture there.
Remove in a cool place for 8-10 hours.
10. Homemade fast cooking cheese
HOW TO COOK
Ingredients:
1 liter of milk;
1 tbsp. large salt;
200 ml sour cream;
3 eggs.
Cooking:
Put salt and boil into the milk.
Sour cream with eggs (just joining evenly) and pour the thin milk into the boiling milk.
Boil, stirring, 3-4 minutes. When large flakes are formed, add a chopped dill (you can still finely chopped the chinese garlic).
Then cheese should be strain through sieve or gauze.
Press and put on the night under load in the refrigerator.
11. Philadelphia Cheese Homemade
HOW TO COOK
Ingredients:
900 ml of fatty milk;
1350 ml of bold cream for whipping without sugar (35% fat);
50 ml of pahta (can be replaced by kefir);
2-3 drops of microbial enzyme rennet;
1 tablespoon salt.
Equipment:
thermometer;
a piece of very small gauze;
Large pan (galvanized or stainless);
scoop;
big colander;
big whine;
Large capacity (bowl);
Reliable gum.
Cooking:
Heat milk and cream in a large saucepan to 21 ° C.
Add the pag. Add rennet and cover with a lid. Keep at room temperature night.
The next day sprout the surface of the salt. Large wedge divide the thickened mixture.
Put in the colander gauze and place on top of the container that will endure the serum. Carefully pour the contents into the colander and let it stop for 30 minutes.
Collect the corners of gauze and tie them with a rubber band (so that the bag is).
Remove the serum that gathered in the container. Place the gauze in the colander and colander back into the container and put it all in the refrigerator per night.
The next day your cream cheese is ready.
12. "Philadelphia" (second option)
HOW TO COOK
Ingredients:
1 liter of milk;
1 tsp of salt;
1 tsp of sugar;
500 ml kefir;
1 egg;
Little pinch of citric acid.
Cooking:
Boil the milk by adding salt and sugar to it.
Bring to boil and turn off the gas. Now add kefir (warm), stir until the mass is thrilled.
In the colander, beat the mass to Marla (it is better to make a layer 4) and let serum drain - it will take about 15-20 minutes.
Squeeze the serum, but not to the end, because it should remain in the cheese. Periodically stirring.
Wake up an egg with citric acid in a separate dish (on the tip of the knife) - before the formation of foam.
And now add the resulting hot curd mass into the egg and continue to beat up to a homogeneous state. Send Cheese Philadelphia to the refrigerator cooling.
13. "Mozarella" homemade cooking
HOW TO COOK
Ingredients:
1 l of milk;
125 g of natural yogurt;
1.5 ppm salts (can be more who like) is not very salty;
1 tbsp. acetic essence (25%).
Cooking:
Heat the milk with salt, without bringing to a boil.
Add yogurt, mix the mass, add vinegar, mix well again and remove from the stove.
Coland to make a clean twisted about 4 layers of gauze, pour into the rolled milk (serum does not pour!), Press the cheese from the serum well.
Now form the ball from the pressed mass. Put it in the serum, cover with a towel and let cool.
Cheese in a serum cup of serum 24 hours in the refrigerator, then drain serum.
Store in a closed plastic dish.