Cooking curd cheese. Homemade cheese: simple and delicious recipes. It is enough, in addition to the main ingredients, to additionally find

The recipe that I want to pay attention to today is homemade soft curd cheese. It is great as an appetizer and will also be the base for many subsequent recipes. I can especially please those with a sweet tooth, because this applies, first of all, to desserts. But in order to approach them, I recommend that you first master the technology of preparing the recipe below.

In order to make soft curd cheese at home, you need natural cow (or goat) milk. We have previously met with traditional recipe white cheese from milk. Today's dish is slightly different in technology, but in the beginning we will return to the material covered.

Ingredients:

– fresh cow's milk 3 l

Yield of the finished dish: 480 g.

Cooking time: 40 minutes + 40 minutes (to separate excess liquid).

1. Let me briefly remind you how we prepared classic cheese from milk. First you need to bring the milk to a boil. At this time, you can make lemon juice if it was not prepared earlier. Then, as the milk boils, reduce the heat, pour lemon juice into the milk. Stirring with a spoon for a couple of minutes, we throw the resulting white clots into a colander.

This technology is described in more detail in the recipe - "", there you can also see a photo of the whole process. But from this recipe, we are only interested in 1 and 2 points. And at the end of paragraph 2 there is a small difference - you don’t need to stir the clots in the pan for a long time, 1.5-2 minutes is enough. Otherwise, the cheese will harden a lot, and we need to get a soft, tender mass.

1. Next, you need to rinse the pieces under running water so that the finished product is not bitter. Then we leave the curd mass under oppression for 40 minutes (it is convenient to place it in a colander, cover with a plate and put a jar of water on top), or hang it in gauze. It is necessary that excess liquid separates, but the dough should not harden much.

After 40 minutes, the curd pieces can be transferred to a table or board.

1. Now we carefully knead all the white clots with our hands, fingers, or you can use any device convenient for you. A rolling pin, for example. It is important to bring the product to a homogeneous soft mass.

When you feel that there are no lumps left, and the dough will easily gather into a bun, then it is ready. It took me fifteen minutes to complete this process. The softer the dough turns out, the better dishes will turn out from it, and especially desserts.

Soft cream cheeses have recently become in high demand, but the choice of such a product in stores is rather poor. That is why the question remains very relevant, how to make the most delicious soft cottage cheese or hard cottage cheese at home with your own hands? The procedure is quite simple, and in a matter of minutes we will be able to figure out a very tasty, nutritious, complete protein addition to a sandwich for breakfast.

Curd cheeses prepared independently from quality ingredients are 100% natural product and the main balanced source of phosphorus and calcium, as well as proteins, fats and carbohydrates. Such cheese products look almost like fresh curd mass, but without the characteristic sourness, and having an unsurpassed creamy slightly salty taste.

Curd cheese should be made at home in the traditional way, namely by curdling milk with cottage cheese, followed by a slight removal of whey from the protein mass so that the product itself remains juicy and elastic. The finished product is more like a cross between cheese in its usual form and classic cottage cheese.

The calorie content of homemade curd cheese varies from 400 to 80 kcal per 100 grams. It all depends on the quality and fat content of milk, and on the type of cheese, and on the technology of its preparation.
So, for example, for processed cheese, caloric values ​​​​set within 400-420 kcal, and for curd cheese - only 80 kcal per 100 grams, while pickled cheese has an average of 150 to 115 kcal.

Homemade cottage cheese: a recipe in a pan

Ingredients

• - 800 g + -
• — 0.8 l + -
• - 85 g + -
• - 1 tsp + -
• Baking soda - 2/3 tsp + -

Cooking

Almost every recipe that tells how to cook curd cheese at home involves heat treatment of milk and sourdough in a water bath in a saucepan. In our version, we will use a frying pan to cook cheese at home directly from ready-made cottage cheese. The decent surface area of ​​this container will allow us to deal with this procedure many times faster.

1. To begin with, we need to prepare the basis of the future cheese, for which we mix milk with cottage cheese in a heat-resistant deep container and set it to heat up, not forgetting to stir the mass regularly, until the composition is divided into two fractions: granular (cottage cheese) and yellowish-transparent liquid (whey).
2. After that, remove the container from the heat and cool slightly.
3. Then we throw the cottage cheese into a strainer and let it drain a little.
4. Now we put a frying pan on a small fire, put the finished fresh curd into it, add butter, salt, baking soda and mix thoroughly and melt the cheese.
5. All the time of melting, the mass must be gently mixed, without scraping off the bottom, so that the slightly burnt mass does not get into the composition of the prepared delicacy.
6. As soon as all the curd grains are melted, pour the cheese mass into a pre-prepared and oiled silicone, glass or ceramic mold and leave to harden.

After hardening, the cheese can be easily removed from the mold and served. So tasty and satisfying, and most importantly healthy breakfast will definitely appreciate all your household members.

Cottage cheese spicy cheese in a slow cooker

A slow cooker is simply an indispensable assistant for many housewives. What our lovely ladies have not learned to cook in these smart pots.

Today we want to offer an excellent recipe for making the most delicious homemade cottage cheese cheese in a slow cooker. We assure you that at home, with the simplest products, making such a creamy splendor ala “mascarpone” with an awesome aroma of baked milk will be possible even for novice cooks.

Ingredients

• Grain cottage cheese - ½ kg;
• Baked milk - ½ l;
• Butter 65 g;
• Fresh egg yolks - 2 pcs.;
• Baking soda - 5 g;
• Salt -5 g;
• Dill greens - 1 bunch;
• Powdered paprika - 1 tsp;
• Dried onions and garlic - 1 tsp;

Cooking

For this recipe, you need to choose cottage cheese more dry. In this case, it is best to use the recipes for making homemade cottage cheese, which you can find on our website:

Only in this case you will be able to independently regulate the level of moisture in the curd mass. You just need to give the finished product 6 hours of time to drain and get rid of excess whey, or resort to oppression for 2 hours, or, in extreme cases, squeeze the curd from excess liquid with your own hands.

Having prepared the cottage cheese properly, we can proceed to cooking the main cheese mass.

1. To do this, put cottage cheese into the multicooker bowl, pour milk, set the temperature to 100 ° C, and cook the composition for 10 minutes and with occasional stirring until the mass acquires a viscous, rubbery consistency. It was for this that we needed dry cottage cheese, because only such a product is able to give the desired melting result.
2. Immediately after bringing the cottage cheese to the desired condition, we recline it in a colander and let the whey drain as much as possible.
3. After that, we introduce greens, butter, yolks, salt, paprika, dry vegetables and soda into the curd mass, mix everything with a fork, BUT NOT WITH A MIXER!
4. After that, turn on the multicooker for 10 minutes and at temperature regime 80 ° C and regular stirring, cook the cheese until cooked, that is, until the most elastic homogeneous state.
5. Next, the finished cheese, tightly tamping, spread in an oiled form and leave to cool and harden for half a day.

As a result, we have a very tasty semi-hard spiced cheese. In principle, here you can change the aromatic components according to your personal taste preferences, but even in its classic form, this treat will become the main dish in your home.

Homemade hard cheese made from cottage cheese and milk

The assortment of hard cheeses in the store is incredibly extensive, but not a single factory product can ever reach the taste "heights" of homemade hard cheese from cottage cheese.

However, many housewives, mistakenly believing that such a delicacy can be prepared only after many years of training, both as a chef and as a real cheese maker, do not undertake to cook such cheeses with their own hands. But in vain! Our step by step recipe ready to debunk all the myths about the difficulty of this lesson.

In addition, we offer a dietary version of this product, which is very important on the eve of the summer season.

Ingredients

• Low-fat milk (2.5%) - 0.5 l;
• Cottage cheese 5% - 2-3 packs;
• Sweet cream butter - 55 g;
• Baking soda - ½ tsp;
• Fresh chicken egg - 2 pcs.;
• Salt - to taste;

Making hard cheese at home

1. We mix milk and cottage cheese in a common saucepan, salt and cook after boiling for 15 minutes, stirring with a wooden spoon.
2. During the cooking process, you can notice how the mass breaks up into two different fractions - curd and whey, then the base of the cheese can be considered ready and, after a slight cooling, we throw it into a colander so that the glass has extra water.
3. While the cottage cheese is draining, we pour the butter into a clean saucepan, melt it and mix it with eggs and soda, and then immediately transfer the curd mass to them and cook the whole composition for another 5 minutes over low heat.

When the mass becomes homogeneous and rather thick, we shift it into a mold and compact it well so that the cheese comes out smooth and dense. After cooling, the cheese is removed from the mold and, wrapped in a vacuum film, stored in the refrigerator.

This home-made cottage cheese cheese will outshine any variety of cheese from the store with its incredible taste. Try it and you will not remain indifferent.

Recently, more and more often I catch myself thinking that purchased cheeses have become completely different in taste and appearance. Either the cooking technology has changed, or the use of natural ingredients has ceased altogether. And already somehow less and less I want to eat sandwiches with this product for breakfast, only in taste it vaguely resembles a real one.

And earlier in the village, my grandmother herself cooked and squeezed tender creamy curd mugs, which were a pleasure to cut and eat (especially with freshly baked bread). And so, without thinking twice, I decided to remember how she did it and try to repeat the whole simple process at home.

It turned out that everything is not so difficult, but as a result, the taste is exactly the same, from childhood! The main thing is that the cottage cheese is real homemade, then you get the most unforgettable home-made cheese!

Why is it worth trying to cook this product yourself in your own kitchen? Yes, because, firstly, you yourself completely control the entire cooking process, and you yourself can regulate the tenderness or hardness of the product, as well as the taste of your creation.

Secondly, you will obviously not use chemicals and preservatives to achieve a great result. You are guaranteed to choose only natural ingredients.

Third, you can control dietary properties product by choosing the low-fat ingredients of your recipe.

Fourthly, if you like any additives, you can always include your favorite ingredients in the classic recipe in the process of preparing it - be it nuts, herbs or even pieces of mushrooms or cooked minced meat.

Fifthly, you yourself choose which of the two technologies you will use to prepare your masterpiece:

1. By thermal melting of a mixture of dairy ingredients
2. By adding rennet

Most often, the hostesses at home cook the product according to the first technology and it turns out to be quite soft, reminiscent of suluguni, processed cheese, cream cheese, Philadelphia, paneer (or Adyghe) and even ricotta.

But the second technology is somewhat more complicated, because it requires accuracy in proportions when mixing full-fat milk, bifidobacteria and enzymes that allow the components to curdle to the desired state. Pepsin is mainly used as rennet.

As a rule, to cook it according to the classic recipe, you will need to use fresh full-fat homemade milk and cottage cheese or sour cream, kefir and butter. And to improve the taste and texture of the delicacy, soda, spices, various herbs and other additive products are used.

In fact, all recipes according to the first technology boil down to the fact that milk is first poured into a non-stick large saucepan, heated to a boil, and then other products are added, which, during further heating, begin to separate into whey and tender curd mass.

Then the whey is drained, and the curd is wrapped in several layers in folded gauze, squeezed and hung up or placed under a press with a load so that excess moisture comes out and the thick mass turns into cheese.

And in order for the culinary masterpiece to mature and gain its strength, it is sent to cool for almost a day in the refrigerator.

However, it is worth remembering that our product needs to “breathe” and get rid of moisture, so it should not be stored or cooled in a film. It is best to wrap a piece in parchment, which will not allow fungus to get inside and become moldy.

Or you can put it in a glass or ceramic resealable dish - this way the delicate dish will not be saturated with extraneous odors from the refrigerator.

It is worth remembering that cheeses do not really like freezing, so you should not cool them too much. It is recommended to do this only when you want to grate it later for subsequent baking as part of a dish.

Classic easy recipe

The easiest and favorite classic recipe homemade cream cheese is based on the use of cottage cheese and milk. So that it turns out to be melted in consistency, soda is added, and to make it a little harder and at the same time a little viscous, eggs are used.

We will need:

• Dry homemade cottage cheese - 1 kg.
• Fatty fresh milk - 1 liter.
• Egg - 3 pcs.
• Butter - 100 gr.
• Soda - ¾ tsp
• Salt - 1 tsp

Cooking:

1. Pour milk into a deep saucepan and heat to boiling point. As soon as the first signs of boiling appear, immediately carefully put the cottage cheese into it and cook for 10 minutes with occasional stirring. It should become slightly melted and slightly viscous by the end of cooking.

2. Put gauze rolled up in 2-3 layers into a colander and pour the contents of the pan onto it. The whey will merge, and the thick plasticine-like substance we need will remain on the material. Usually, excess liquid drains in just 3 minutes, but to be sure, you can still press on it with your hands.

You can put a bowl under a colander so that the drained whey can be used for some other baking.

3. Put the squeezed out mass into a clean thick-walled dish. Add in all the remaining ingredients and mix them well until smooth.

This can be done directly by hand. You will get a pasty elastic very soft lump.

It is best to use non-stick cookware so that the finished product does not have a burnt taste, it melts well, and also does not stick to the bottom and walls.

4. Set the fire to medium on the stove and put the dishes with the semi-finished product on it. So that the mass melting from heating does not burn, it is necessary to constantly mix it with a wooden paddle or an ordinary spoon. As soon as the mixture begins to reach for the oar, we detect 7 minutes and continue to cook, stirring the mass all the time.

Our dish will be completely ready as soon as the viscous cheese substance becomes easy to detach from the walls and bottom following the stirring movement.

If you are afraid that during this process the contents of the pot may burn and ruin the dishes, then the entire melting procedure can be carried out on a steam bath. But it will take almost twice as long.

5. Turn the finished product over onto a large dish and cover with parchment. If there is no parchment, then you can briefly cover with oiled cling film, leaving open space around the edges so that it cools down and “breathes”. As soon as it cools down, send it to the refrigerator to gain strength.

6. The finished dish can be served at the table after 5-12 hours. But the longer it sits (at least a day), the tastier it becomes.

Bon appetit!

How to cook cream cheese from cottage cheese

My household is very fond of Altai processed cheese. Judge for yourself, when you spread a delicate creamy texture on a piece of fragrant bread, and even sprinkle finely chopped herbs on top, or even fragrant herbs already in the product itself, you can’t imagine a better breakfast. Delicious, healthy and appetizing!

But, somehow it happened that there was no such miracle at the dacha, but the relatives really wanted to. Fortunately, every evening they come to us and sell fresh dairy products, including village cottage cheese, so the problem was quickly resolved and the next morning everyone enjoyed a delicious breakfast.

We will need:

• Fresh cottage cheese - 0.5 kg.
• Butter - 100 gr.
• Egg - 1 pc.
• Soda - 1 tsp
• Salt, herbs - to taste and desire.

Cooking:

1. The best result is obtained when the product is cooked in a steam bath. Therefore, we fill a small saucepan or any saucepan that is convenient for you about halfway with water and send it to the stove to heat up to boiling point.

2. At this time, we are preparing our ingredients. To begin with, put fresh cottage cheese into a large metal bowl, which will be convenient to put on a saucepan.

3. We send slightly melted butter, cut into pieces, to it, break the egg, add salt and pour a spoonful of soda. It is she who allows, when heated dairy product"bloom" to the state we need.

4. To speed up the process of mixing the ingredients and their subsequent uniform melting, you can use a blender, which will quickly turn the mixture into a homogeneous mass without lumps.

5. Now you can proceed to the most important and crucial moment in the entire cooking process. We install the bowl on the saucepan so that it does not touch the bottom of the water, namely, it is above the thick steam, which will be the most important heating element during the melting of the resulting mass.

6. Cook with constant stirring until the whole mixture becomes a viscous consistency. If you like processed cheese with additives, then it is at this moment that it is best to add chopped greens, pieces of ham, mushrooms or other fillers.

7. Pour the finished liquid product into a metal or ceramic closable mold. You can choose any container from which it will then be convenient to take a creamy mass.

8. Leave it to cool on the table to room temperature, and then close the lid and send it to the refrigerator for a couple of hours.

9. The finished delicacy is very convenient and easy to spread on slices of bread.

For breakfast, such a product is always very desirable, and eats with great pleasure!

dairy free soft cream cheese recipe

If you add egg yolks to the previous recipe, a little less butter and cook the mixture on a steam bath for about 25 minutes, you can get soft cream cheese that is convenient to cut with a knife.

We will need:

• Cottage cheese - 0.5 kg.
• Egg yolk - 2 pcs.
• Butter - 50 gr.
• Soda - ½ tsp
• Salt - 3/4 tsp.

Cooking:

1. Place a bowl of butter on a steam bath and let it melt to a liquid state.

2. At this time, in a separate bowl, mix fresh cottage cheese with yolks, salt and soda previously separated from eggs.

It is the yolks that will give the finished dish a slightly yellowish, familiar shade.

3. Gently mix everything well with a spoon, making kneading movements so that if there are large lumps of cottage cheese, they are all crushed and mixed with other ingredients.

4. Send the resulting mass to the melted butter and mix well.

5. Wait until the mass is completely melted and, without ceasing to stir, steam for about 25 minutes.

The less time you cook, the softer the consistency will be.

6. Pour the hot substance into a form convenient for you, which can be pre-lubricated sunflower oil so that the product does not stick to the edges, and leave to cool first on the table. When it is about room temperature, cover and refrigerate for 3-5 hours.

7. Turn over the form and shake the product onto a dish. Now it can be cut into beautiful slices and served at the table.

Easy to spread on bread. Garnish with fresh herbs if desired.

Homemade recipe from cottage cheese, milk and rennet

No matter how long it may seem to make cheese at home using the second technology, in fact there is absolutely nothing complicated about it. And you can see for yourself when you try to cook a solid product with rennet in your kitchen.

We will need:

• Fatty milk - 2.5 liters.
• Kefir 2.5% - 35 gr.
• Water - 50 ml. + 1.5 l.
• Rennet - 0.5 gr.
• Salt - 200 gr.

Cooking:

1. Pour the milk into a large saucepan and heat it over low heat to 40 degrees.

2. Dissolve rennet in water (50 ml) and send it to milk together with kefir. Mix well and remove the pan from the stove. In order for the thickening process to take place under the influence of the remaining temperature of the liquid and the steam does not escape too quickly, it is necessary to close the lid and leave it in this state for 40 minutes.

If you want to have some favorite fillers in the finished product, then add them also at this step.

3. During this time, something similar to white jelly will turn out in the pan. With a sharp knife, it must be cut into small two-centimeter squares and then left alone for another half hour, so that the excess whey is completely separated.

4. For convenience, you can take a colander or sieve, lay gauze folded in several layers and put the resulting chopped jelly into it with a slotted spoon.

5. Let it drain completely and stand covered with gauze for a whole day for kitchen table at room temperature.

6. However, during this time, every hour and a half, the resulting lump must be pulled out of the gauze, turned over and put back into it on the other side so that it evenly gives off excess moisture.

7. After a day, prepare a saline solution from boiled water and salt. Pull out a lump of gauze and send it to the solution for 12 hours, turning it over in it every hour and a half.

8. Dry the finished product with a paper towel, let it lie down for a while cutting board or wire rack (at least 2-3 hours), covered with dry gauze, and then cool in the refrigerator, wrapped in baking paper. It is best to leave the cheese in the cold to gain strength for a couple of days - during this time it forms a very tasty crust, like in a store.

9. Cut into thin slices and serve.

The finished product is obtained with holes, which is incredibly nice. And of course, delicious, which is doubly pleasant.

Homemade Philadelphia recipe

The store sells insanely delicious Philadelphia cheese, but the prices are very high. Who would have thought, but you can do it at low cost and cook fresh cottage cheese at home first, and then Philadelphia itself from it.

We will need:

• Milk - 1 l.
• Kefir 2.5% - 0.5 l.
• Egg - 1 pc.
• Salt, sugar - 1 tsp each.
• Citric acid - on the tip of a knife.

Cooking:

1. First you need to cook cottage cheese. This can be done as follows: pour milk into a saucepan, bring it to a boil. Salt and sugar and pour in kefir. Allow the milk mixture to curdle to a state of flakes and remove from the stove to cool to room temperature.

2. During the cooling time, the flakes are wheyed out, and this thick mass is laid out in cheesecloth, squeezed well and hung for 15 minutes so that the remaining whey drains.

3. In a clean cup, beat the egg with citric acid and pour homemade freshly prepared cottage cheese into it. To get a creamy delicate consistency, beat it well with a blender or mixer until smooth.

4. Now the product is ready and it can be eaten immediately or stored in a sealed container for up to 5 days. You can add chopped greens.

If you smear it on crackers, or croutons, it turns out. And you can add anything to it!

Cooking delicious mascarpone

Very often, in delicate cakes with a creamy cheese flavor, a cream based on the famous and well-known Mascarpone is used. Believe it or not, it's actually made with just two ingredients: cream and lemon juice. True, lemon can be replaced with wine vinegar or acid.

We will need:

• Cream 25% - 1 l.
• Lemon juice - 3 tbsp. l.

Cooking:

1. Squeeze the lemon juice in advance so that you don’t waste time during cooking later.

2. Pour the cream into a clean, dry saucepan and bring it to a boil in a steam bath over medium heat. Then reduce the gas to a minimum and let the cream cool to 85 degrees.

3. Remove the saucepan from the steam bath and pour in a thin stream with constant stirring freshly squeezed lemon juice. This simple procedure will allow the mass to curdle a little, which, in principle, will help it turn into the desired product.

4. Then again put the creamy-lemon mixture on steam and, without ceasing to stir, bring to a consistency similar to thickened buttercream.

5. Remove from heat and cool to 45 degrees with constant stirring, so that no unnecessary clots form.

6. In a colander set over a deep bowl, put a cotton towel or multilayer gauze and strain the resulting mass through it. Allow any excess serum to drain, then tie a towel and hang up overnight.

7. Then the resulting substance should be transferred to gauze and put under pressure in a sieve or colander and put in the refrigerator for 12 hours.

8. Transfer the resulting mass into a bowl and beat with a mixer until creamy.

If the cheese turned out to be a little dry, then you can add 1-2 tbsp. l. cream.

9. Store the delicate creamy mass in the refrigerator in a tightly closed container.

These are not so complicated recipes.

I hope that you liked them and you will more and more often surprise your family and guests with a tender and tasty product prepared with your own hands. Making it, as you can see for yourself, is not so difficult, and the benefits are much greater than from the purchased one.

And it is still unknown whether you will buy cheese or its replacement. And when you cook it yourself, you know for sure that apart from natural dairy products and cottage cheese, there is nothing superfluous in the appetizing cuts.

If you liked the recipes, share them with your friends, click on the social network buttons, and the recipes will appear in your feed. All your friends will also be able to please their loved ones with a delicious dish.

And I wish you bon appetit and delicious cheese pleasure! All the best!

Gone are the days when cheesecakes were expensive. After all, to cook even a small-sized cheesecake, you need at least 500 grams of cheese, and in total - to spend almost 600 rubles! Now you can make cottage cheese cream cheese with your own hands without difficulty! Recipe with step by step photos will convince you of it! When I have this treat in the fridge called Homemade Mascarpone Cheese, I know for sure that I can make a quick cheesecake, a dessert in tea cups, or delicious sandwiches for breakfast. Solid pluses, and the ingredients are the simplest! Get natural yogurt and the fattest sour cream from the refrigerator, let's create!

For cooking we need:

• Sour cream (the fattest you will find, not less than 20% fat) - 350 g
• Classic yogurt - 280 g (these are two standard packages of 140 g each)
• Lemon juice - 0.5 tsp (the amount depends on the acidity of the lemon)
• Salt - 0.5 tsp

How to make creamy curd cheese (Almette, Mascarpone, Hochland) at home

In a large bowl, in which it is convenient to mix the ingredients, put fat sour cream (25-30%). I have sour cream with a fat content of 20% in the photo, but cheese with sour cream with a fat content of 25% is much tastier, the yield of curd cheese from a rustic product is even greater and it tastes better.

Now you need to add natural yogurt (280 g), I used the one in the photo, Activia natural.

Add yogurt to sour cream, mix.

Salt to taste. Start with 1/3 tsp, stir, then taste and add more salt if needed. Depending on the sour cream you are using, 0.5-1 tsp may be required. salt. Of course, we all have different tastes, so be sure to try it!

The taste of cheese will be set off by a slight sourness. To get the desired result, add 0.5 tsp. lemon juice.

Those who love fresh cheeses, do not add lemon juice! Sour cream will sour anyway, and adding lemon juice will make the cheese too sour for you!

Gently mix the resulting mixture of yogurt and sour cream with a spoon or spatula. We do not need the power of the mixer at this stage.

Now we need to organize oppression. Place a colander in a large bowl. Cover the top with a cotton towel. You can use a piece of gauze folded 4-6 times. In a similar way, we wrap Easter cottage cheese before the holiday.

Pour the mixture for future cheese into a towel.

It turns out that mascarpone is not exactly cheese. Despite the fact that it is classified as a cheese, it differs from others in an essential feature: normally, all dairy products are fermented with animal enzymes, and acidifiers are used for mascarpone vegetable nature. They can be found in the kitchen of any housewife: it is lemon juice, vinegar or citric acid.

Now you need to wrap the fabric on all sides so that the cheese mixture is tightly “wrapped”.

Fold the edges inward at the top and bottom, then cover the cheese with the ends on the right and left. Close it in an envelope =)

Place a saucer on the towel, on which you will need to put oppression. To prevent a jar of water from slipping on a saucer, you can additionally lay a napkin. As a load, I use a 1-liter glass jar with water. Place the cream cheese in the refrigerator for 12 hours.

During this time, liquid will accumulate in the bowl - whey. It can be used for a wide variety of recipes: when baking bread, pancakes, pancakes, even for making Red Velvet Cake. I get about 100 ml of serum from a given volume of products.

Unroll the cheese towel. You will see a well-compressed creamy curd mass.

But she only appearance resembles cottage cheese, in fact, it has a smooth structure inside. Such a product is great to spread on bread or use for recipes. On the basis of such cheese, you can bake a cheesecake, prepare a cream for a cake, a filling for sinabon buns and much more.

And you can spread such cheese on bread, sprinkle with herbs, put a piece of sun-dried (or fresh) tomato - and it will turn out tasty breakfast or snack!

Depending on the fat content of sour cream, the yield of curd cheese will be 350-400 g.

Bon appetit!
Good luck with your delicious recipes and good mood! If you have any questions about the recipe, please feel free to ask. And also waiting for photos of cooked dishes in the comments.

Homemade Mascarpone curd cheese
Cottage cheese cream cheese is easy to make at home. To do this, take the fattest sour cream and natural yogurt - that's the whole recipe!

Almette curd cheese at home: recipe

Almette curd cheese is quite popular, but its price leaves much to be desired, because for a Russian person the combination of price and quantity of the product will always be relevant. Therefore, resourceful culinary specialists experimented and gave the world a recipe for home-made curd cheese. Distinctive quality is low cost and high level of taste.

What is the feature of this product?

Almette curd cheese is prepared on the basis of full-fat milk, often with the addition of cream, and belongs to the category of medium-calorie soft cream cheeses (216 calories per hundred grams of the finished product, excluding additives). At the moment, only three (!) factories for the production of almette cheese officially produce their products, confirmed by a quality mark, which makes this type of cheese quite expensive.

There are several options for almette cheese: classic without additives, which can be used to make cake creams and sweet desserts (like mascarpone cheese), as well as with porcini mushrooms, garlic, herbs. Also recently launched into the production of curd cheese with tomatoes, which is good for pasta.

Basic recipe from scratch

The recipe for almette curd cheese at home from the simplest ingredients looks like this:

• 500 grams of fresh cottage cheese,
• 280 grams of yogurt without additives,
• salt to taste.

Some chefs replace yogurt with butter, but then the cheese becomes more high-calorie, which is not very welcome by women who are losing weight, because the calorie content of cheese is already rather big, and in combination with the main course (even if it is a simple cracker) it will be completely prohibitive.

Also, as a rule, various products are added to this type of cheese to give the cheese a flavor. It can be fresh herbs, small pieces of ham or mushrooms, paprika or chili peppers, pickled cucumbers and much more at your discretion.

Cheese making

Preparing homemade almette curd cheese is very simple: you need to beat the curd with a blender into a fluffy mass of a uniform consistency, but small grains of unmashed cheese are still allowed, although such cheese is not very well spread on crackers. If a viscous uniform mass is needed, then the blender should be worked thoroughly, achieving the required quality of cheese. Some chefs recommend additionally wiping the cottage cheese through a metal sieve, but this procedure is not quick, so it will still be easier and easier with a blender. A couple of minutes before the end of whipping, add salt to taste and yogurt, which will make Almette curd cheese soft and tender. Be sure to take into account that cottage cheese does not immediately reveal its taste, combined with other products, especially spices and spices, so you need to let the mass brew in the refrigerator. By the way, homemade curd cheese is stored for no more than five to six days, so it’s better to cook it more often than suffer later from indigestion or blush in front of guests for a spoiled aftertaste that no additive can save.

How to cook cottage cheese for cheese at home?

If the quality of cottage cheese in supermarkets leaves much to be desired, then you can cook it at home from milk and yogurt.

What is needed for this, we will consider in a step-by-step instruction:

• To get 800 grams of cottage cheese, you need to take two liters of milk and the same amount of yogurt. If the last product is not available, then you will have to wait a couple more days: leave the milk in a warm place - it will turn sour within a day, forming amazing homemade yogurt. Also, the amount of cottage cheese from milk depends on the fat content of the product, if skimmed milk is taken, then one should not hope for a large yield of finished curd mass.
• Combine milk and yogurt in a large saucepan, mix with a slotted spoon and put on a small fire. Important! In no case do not bring the mass to a boil and do not heat it to more than 70 degrees, otherwise the cottage cheese will lose its softness, curl into tight lumps and Almette curd cheese simply will not work.

• The lactic acid mass should be heated for half an hour, stirring occasionally (no more than once every three to five minutes). It will be possible to notice that whey with a greenish tint and grains of cottage cheese will begin to separate.
• When the required time is over, turn off the stove, and throw the curdled mass into a colander lined with gauze folded in half. Tie it in a knot and allow excess liquid to drain. Delicate and, most importantly, without impurities, homemade cottage cheese is ready!

With garlic and green vegetables

Most often, almette curd cheese with herbs and garlic is prepared at home: this cheese is very good for making snacks, sandwiches and fillings for tartlets, profiteroles and other goodies. To make this kind of cheese you will need:

• 300 grams of soft cottage cheese,
• 120 grams of yogurt (can be replaced with butter),
• 1 small fresh cucumber
• 1-3 cloves of garlic (to taste)
• a few sprigs of dill and one celery (optional),
• a pinch of salt, you can also add a little allspice or cumin.

Proper preparation

Green vegetables must be chopped in a blender to the state of gruel: the smaller - the better, in the finished cheese they will not interfere with the cooking process. Next, combine the green mass with yogurt and garlic, qualitatively ground with salt.

Separately, beat the cottage cheese to a light uniform consistency and then mix with herbs, mixing thoroughly until even. It can be eaten immediately, but it is better to let the curd mass soak in the aroma of additives for half an hour in a cool place.

Variant with mushrooms and ham

How to make almette curd cheese so that it turns out to be more satisfying and can be used as a sandwich mass for making snacks? The secret is extremely simple: you need to add a higher calorie supplement containing a higher percentage of proteins, such as mushrooms. Ham is usually added for a more pronounced taste. There are no strict standards for mixing ingredients, because someone likes the pronounced taste of mushrooms, while others, on the contrary, only like a slight hint of aftertaste, so you should calculate your proportions, focusing on personal preferences. To do this, take:

• Cottage cheese.
• Marinated champignons.
• Good quality ham.
• Cream or butter to give the mass the necessary viscosity and plasticity. Usually this ingredient is taken in a ratio of 1: 2 or a little more, depending on the quality of the cottage cheese: if it is dry, then more cream has to be put.
• Salt, garlic and spices should be put on the basis of your taste preferences, but taking into account the fact that mushrooms and ham already provide a large fraction of the necessary salt.

Step by step cooking

Such a recipe for Almette curd cheese at home is no different from those proposed above: first, the additive products are crushed with a blender to a gruel, then the cottage cheese is whipped in a separate bowl to a soft plastic consistency, combined with cream or butter, and then at the end both masses are combined together and, if necessary, season with spices.

You can also experiment and invent your own, new taste of curd cheese with a completely new addition: it can be a spicy mixture with chili peppers and paprika, a tender mass with gherkins and olives, or a completely budget-friendly one with processed cheese and a boiled egg.

Almette curd cheese at home: recipe
The article contains several simple recipes how to make almette curd cheese at home, and also gives important tips for preparing this delicious product, which is difficult to buy due to its high cost, but cooking at home is as easy as shelling pears.

Cheese based on cottage cheese is a favorite product of many people. Such sour-milk delights are soft and savory. They are used as festive table as well as in everyday life. They are added to salads, used for pasta, rice dishes. Curd cheeses can also act as the basis of many recipes. Cheese lovers cannot imagine their lives without this yummy, and they also learned how to make it at home. Yes, and a little expensive product on store shelves.

Because of its low calorie content, curd cheese is loved by girls on diets. A useful properties the product is not to be counted at all. It contains many vitamins, trace elements that improve health. Therefore, cheese based on cottage cheese is often made for children.

To prepare a delicacy at home, you need to know all the technology. Follow strictly the recipe and proportions. If the rules are not followed, the ingredients can be spoiled. In the article we will tell you how to make cheese from cottage cheese at home, and you will no longer have to buy it in the store. Moreover, very often, the quality and composition declared on the label do not match reality ... For each recipe there is a step-by-step instruction.

Before cooking, it is important to know that all ingredients must be fresh. Especially milk, cottage cheese and butter. It is recommended to use only homemade milk, since cheese bought from a store will not work. In such a product there is no required percentage of fat content.

It is better to take thick-walled dishes for boiling, or at least with a thick bottom. Mixing and cooking containers must be clean and dry. Some recipes call for dish disinfection, such as moldy cheese.

Curd Cheese Recipes

Classics of the genre

You will need the following products:

• chicken eggs - 2 pcs.;
• salt - to taste;
• cottage cheese with a high percentage of fat content - 1 kg;
• butter - 100 g;
• baking soda - 15 g.

1. Take a pan with a thick bottom and walls, put the cottage cheese into it. Sprinkle soda on top. Knead the mass with a spoon or hands until all lumps disappear. Close the container with a lid and leave it alone for 3-4 hours.
2. Refrigerate the eggs before using. You need to introduce them one by one into the curd mass. Melt the butter over low heat, add to the bowl with cottage cheese. Send salt there too. Mix well the cheese base. It should not contain lumps and grains of salt.
3. Put the saucepan on a small fire. Boil should be for 15 minutes, stirring the mixture constantly. During the heating process, the grains dissolve. Care must be taken that the mass does not stick to the bottom.
4. When it becomes homogeneous and liquid, turn off the fire. Put the resulting base in a deep plate and crush a little with a spatula.
5. Cool and place in the refrigerator. Within five hours, the mass will harden and turn into cheese. You can store it for 20 days in the refrigerator. But for so long, cheese usually doesn’t stale. It turns out very tasty!

Cheese from cottage cheese and milk

For cooking you will need:

• chicken egg - 1 pc.;
• milk with a fat content of at least 3.5% - 1 liter;
• fatty homemade cottage cheese - 1 kg;
• butter - 100 g;
• baking soda - 15 g;
• rock salt - 25 g

1. Prepare a thick-walled pot or cauldron. Pour milk into it and put on a small fire. Small bubbles should appear.
2. Grind cottage cheese through a fine sieve. You can use a blender, meat grinder or regular fork. the main objective executions - get rid of lumps.
3. Add cottage cheese to boiling milk and reduce the temperature of the stove to the lowest heat. Boil the mixture for 15 minutes, stirring well to avoid burning.
4. During the cooking process, observe the change in the mixture. When the curd becomes small grains and whey begins to separate, then the mass is ready for the next process.
5. Make a sieve from gauze fabric by folding it several times. Put the cheesecloth on a plate and pour the mixture onto it. Serum will drain. You don't need to use it. The curd will remain in the fabric. It is necessary to form a bag, squeeze out the remaining whey.
6. Add salt, soda and egg to the mass. Mix thoroughly to get a uniform consistency. You can use a mixer or blender. Take a frying pan and place it on the stove. Heat up and melt some butter. Lay out cottage cheese mixture on a frying pan. Stir constantly. The mixture should be homogeneous and viscous. It is recommended to stir slowly, gently, otherwise the curd will turn out tough. Cook for 10 to 15 minutes. Then put the cheese in the prepared container. Cool down.
7. Refrigerate for 5-7 hours. After freezing, you can try.

Blue cheese

This type of product is called "Dor Blue". It is a well-known curd cheese delicacy in many restaurants. Cut into pieces, it looks like marble. Very pretty and appetizing. It is not worth talking about the high cost of the product. And you can cook it at home! For this you will need the following products:

• 8 tablets of pepsin;
• fresh homemade fat milk - from 5 to 6 liters;
• salt - as needed;
• fat sour cream - 500 g;
• original piece of Dor blue cheese - 50 g.

1. Sour cream and milk must be heated separately. Grind pepsin, turn into powder. Follow the instructions.
2. Remove all mold from a piece of original Dor Blue. The rest can be used in the next cheese preparation. Put it in the refrigerator for storage.
3. Well prepare the container for cooking: wash, dry. It should not contain microorganisms. It can even be sterilized.
4. In a part of the heated milk (500 ml), add the cut mold. Leave the mixture at room temperature for about half an hour. Add warmed sour cream to the rest of the milk and cover the bowl with gauze. Keep the mass at 25 degrees until it is completely fermented. The fermentation process takes at least two weeks. It is not necessary to tightly close the lid on the pan, as air is needed during the fermentation process.
5. Place a colander on a dish to drain the whey. Spread the fermented mass in a colander. Drain all liquid. To do this, several times it is necessary to shift the mixture from the sieve into the pan. You should get a dense, almost dry piece. Its surface must be rubbed with salt. This is done at will.
6. Put the resulting cheese on a dish and leave for 12 hours. Liquid will come out of it. Drain it and rub the product with salt again. This will need to be done several times to completely get rid of the liquid.
7. When the drying process is completed, it is necessary to draw a mixture with mold into a sterile syringe, insert it into a piece and inject it carefully, achieving uniform distribution.
8. Place the cheese back on the dish. Leave for a day. Then turn over. And so several times. The product should be stored at room temperature, but in a dark place. You can put it in a kitchen cabinet, located far from the stove. When the cheese reaches readiness, mold will appear on its surface, and the smell characteristic of Dor Blue will come out.
9. It is necessary to wrap the product with parchment. Take out to the cold, where to leave for 7 days. When time will pass, you can try the delicacy. The process is not fast, but it's worth it. If you follow all the rules, you get a wonderful Dor Blue.

Melted cottage cheese

Delicate processed cheese can be prepared by lovers of this variety. Prepare the following list of products:

• butter - 100 g;
• cottage cheese - 400 g;
• salt - 10 g;
• egg - 1 pc.;
• soda - 10 g.

1. Put the butter on a plate and melt in the microwave until soft. Put the cottage cheese in a saucepan, add soda to it, mix thoroughly.
2. Beat the mixture with a mixer. Whisk the egg separately. Mix everything in one pan, add soft butter. Grind the mass until smooth.
3. The curd should become soft. Move it to a bowl. Boil in a water bath for 15 minutes. The mass should melt.
4. Salt, remove from the stove. You can add seasonings, herbs, finely chopped - as you like. Cool the mass and pour into the prepared form. Store refrigerated for a week.

Curd cheese "Italian"

Ingredients:

• lemon juice - 100 ml;
• homemade fat milk - 2 l;
• salt - 10 g;
• sugar - 20 g (it is better to use beet sugar).

1. Pour milk into heat-resistant thick-walled dishes. Warm it up over low heat, gradually adding salt and sugar. The grains should completely dissolve. Milk does not need to be boiled. For this purpose, use a small fire. And stir constantly. After the salt and sugar are dissolved, add the lemon juice.
2. The lemon will start the fermentation process. Milk will begin to turn into grains resembling cottage cheese. The mixture must be cooled down.
3. Put a gauze napkin on a colander, place the container itself on the pan. Put the milk mixture into the resulting sieve. All liquid should be drained from it. And the grains remain on gauze.
4. Put the curd mass into the form. Refrigerate for 3-5 hours. Everything, you can try. This is the most quick recipe cheese. It turns out a delicate Italian delicacy. It must be remembered that the shelf life of such cheese is not long - only 10 days with proper storage.