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 draw your attention to today is homemade soft curd cheese. It is perfect as a snack, 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 cooking technology of the recipe below.

To make soft curd cheese at home, you need natural cow (or goat) milk. Earlier we already got acquainted with the traditional recipe for white cheese from milk. Today's dish is slightly different in technology, but at the beginning we will return to the material covered.

Ingredients:

- fresh cow's milk 3 l

Output of the finished dish: 480 g.

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

1. Let me briefly remind you how we made classic cheese from milk. First you need to bring the milk to a boil. Lemon juice can be made during this time 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, discard the resulting white clots in 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 items... And at the end of point 2 there is a small difference - you do not need to stir the clots in the pan for a long time, 1.5-2 minutes is enough. Otherwise, the cheese will harden strongly, but we need to get a soft, tender mass.

1. Next, you need to rinse the pieces under running water so that the finished product does not taste bitter. Then we leave the curd mass under the yoke 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 the excess liquid separates, but the dough should not harden too much.

After 40 minutes, the curd pieces can be transferred to the 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. Rolling pin, for example. It is important to bring the product to a smooth, soft mass.

When you feel that there are no lumps left, and the dough will easily collect into a bun, it means that it is ready. It took me fifteen minutes for this procedure. The softer the dough is, the better dishes will be made from it, and especially desserts.

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

Self-made curd cheeses 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 have an unsurpassed creamy slightly salty taste.

Making curd cheese at home follows the traditional method, namely by curdling milk with curd, followed by a slight elimination of whey from the protein mass so that the product itself remains juicy and elastic. The finished product is rather 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, the caloric content was established in the range of 400-420 kcal, and for curd cheese - only 80 kcal per 100 grams, while brine cheese has an average of 150 to 115 kcal.

Homemade cottage cheese: recipe in a pan

Ingredients

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

Preparation

Almost every recipe describing how to make curd cheese at home involves heat treatment of milk and sourdoughs in a water bath in a saucepan, while in our version, we will use a pan to cook cheese at home directly from ready-made homemade cottage cheese. A decent surface area of \u200b\u200bthis container will allow us to deal with this procedure many times faster.

1. To begin with, we need to prepare the base of the future cheese, for which we mix milk with cottage cheese in a heat-resistant deep container and set it to heat, not forgetting to regularly stir the mass 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 fold the curd onto a strainer and let it drain a little.
4. Now we put a frying pan on a low heat, put the ready-made fresh curd into it, add butter, salt, baking soda and mix thoroughly and melt the cheese.
5. All the time during melting, the mass must be gently mixed, without scraping 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 set.

After hardening, the cheese can be easily removed from the mold and served. Such a delicious and satisfying, and most importantly healthy breakfast will definitely be appreciated by all your household members.

Spicy curd cheese in a slow cooker

The multicooker is simply an irreplaceable 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 in a multicooker. We assure you that even novice cooks will be able to make such a creamy splendor ala mascarpone with the awesome aroma of baked milk at home, given the simplest products.

Ingredients

• Grain curd - 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;

Preparation

For this recipe, you must choose a more dry cottage cheese. 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 will you be able to independently regulate the moisture level in the curd mass. You just need to let the finished product drain for 6 hours 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 curd properly, we can proceed to cooking the main cheese mass.

1. To do this, put the cottage cheese in the multicooker bowl, pour the milk, set the temperature to 100 ° C, and the timer for 10 minutes and, with periodic stirring, cook the composition until such a state that the mass acquires a viscous, rubbery consistency. That is why 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, put it in a colander and let the whey drain as much as possible.
3. After that, add greens, butter, yolks, salt, paprika, dry vegetables and soda to the curd mass, mix everything with a fork, BUT NOT WITH A MIXER!
4. After that, we turn on the multicooker for 10 minutes and at a temperature of 80 ° C and regular stirring, cook the cheese until cooked, that is, until the most elastic homogeneous state.
5. Next, tamp the finished cheese tightly, put it in an oiled mold and leave it to cool and freeze for half a day.

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

Homemade hard cheese made from cottage cheese and milk

In the store, the assortment of hard cheeses is incredibly extensive, but no factory product can ever reach the taste heights of homemade hard cheese made from cottage cheese.

However, many housewives, mistakenly believing that such a delicacy can be prepared only after long years of training, both as a cook 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 is ready to debunk all 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;
• Curd 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. 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 see 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 in a colander so that the extra water is glass.
3. While the cottage cheese is draining, we pour the butter into a clean pan, melt it and mix it with eggs and soda, and then immediately transfer the curd mass to them and cook the entire composition for 5 minutes over low heat.

When the mass becomes homogeneous and rather thick, transfer it to a mold and compact it well so that the cheese comes out smooth and dense. After cooling, we remove the cheese from the mold and, wrapped in a vacuum film, store it in the refrigerator.

This homemade cottage cheese will overshadow any of the many varieties 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 they have stopped using natural ingredients altogether. And somehow less and less want to eat sandwiches for breakfast with this product, only vaguely reminiscent of the real taste.

And earlier, in the village, my grandmother herself cooked and squeezed 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 to be 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 will get the most unforgettable homemade cheese!

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

Second, you obviously won't use chemicals and preservatives to get great results. You are guaranteed to choose only natural ingredients.

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

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

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

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

Most often, the hostesses at home cook the product using 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 precision in proportions when mixing fatty milk, bifidobacteria and enzymes that allow the components to curdle to the desired state. Pepsin is mainly used in the role of rennet.

As a rule, to cook it according to the classic recipe, you will need to use fresh fatty 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 additives are used.

In fact, all the recipes for the first technology boil down to the fact that milk is first poured into a large non-stick pan, 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, or put 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 free from moisture, so you should not either store it or refrigerate it in a film. It is best to wrap the piece in parchment, which will prevent fungus from growing inside and becoming moldy.

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

It is worth remembering that cheeses are not very fond of freezing, so you should not chill 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 simple recipe

The simplest and favorite classic homemade cream cheese recipe is based on the use of cottage cheese and milk. To make it melted in consistency, add soda, and to make it a little harder and at the same time a little stringy, eggs are used.

We need:

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

Preparation:

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 in it and cook with periodic stirring for 10 minutes. It should be slightly melted and slightly stringy by the end of cooking.

2. Put cheesecloth folded in 2-3 layers into a colander and pour the contents of the pan onto it. The serum will merge, and the thick plastic-like substance we need will remain on the material. Usually, excess liquid drains in only 3 minutes, but to be sure, you can still push it with your hands.

You can place a bowl under the colander so that the drained whey can be used for other baked goods.

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

This can be done directly with your hands. You get a doughy elastic very soft lump.

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

4. Set the heat on the stove to medium heat and place the dishes with the semi-finished product on it. So that the mass melting from heating does not burn, it is necessary to constantly stir it with a wooden jar or a regular spoon. As soon as the mixture begins to reach for the vesicle, we mark for 7 minutes and continue to cook, stirring the mass all the time.

Our dish will be completely ready as soon as the cheesy substance becomes easily detached from the sides and bottom following the stirring motion.

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

5. Turn the finished product onto a large dish and cover with parchment. If there is no parchment, then you can briefly cover with oiled cling film, leaving an open space around the edges so that it cools and "breathes". Once it has cooled down, send it to the refrigerator to gain strength.

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

Bon Appetit!

How to cook processed cheese from cottage cheese

My household is very fond of Altai processed cheese. Yes, 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 even fragrant herbs already in the product itself, then you can't imagine a better breakfast. And tasty, healthy, and appetizing!

But, somehow it so happened that this miracle was not at the dacha, but the relatives really wanted it. Fortunately, they come to us every evening and sell fresh dairy products, including country cottage cheese, so the problem was quickly resolved and the very next morning everyone enjoyed a delicious breakfast.

We need:

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

Preparation:

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

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

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

4. To speed up the process of mixing the ingredients and then melting them evenly, 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 its bottom does not touch 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 herbs, slices of ham, mushrooms or other fillings.

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!

Milk-free soft cream cheese recipe

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

We need:

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

Preparation:

1. Place a bowl of butter on a steam bath and let it melt until it becomes liquid.

2. At this time, in a separate bowl, mix fresh curd with pre-separated yolks from the eggs, salt and soda.

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

3. Gently mix everything 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 into the melted butter and mix well.

5. Wait until the mass is completely melted and, without stopping stirring, steam for about 25 minutes.

The less time you cook, the softer the consistency becomes.

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

7. Turn the dish over and shake out the food. Now it can be cut into nice slices and served.

It is convenient to spread the slices on the bread. And if you wish, decorate them with fresh herbs.

Homemade cottage cheese, milk and rennet recipe

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

We need:

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

Preparation:

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

2. Dissolve the rennet in water (50 ml.) And send it together with kefir into milk. Mix well and remove the pot 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 in this state for 40 minutes.

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

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

4. For convenience, you can take a colander or sieve, cover with 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 on the 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 with the other side, so that it evenly gives off excess moisture.

7. A day later, prepare a saline solution from boiled water and salt. Remove the lump from the gauze and send it into 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 sit for a while on a 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 comes out with holes, which is incredibly nice. And of course delicious, which is doubly pleasant.

Homemade way of cooking Philadelphia

The store sells insanely delicious Philadelphia cheese, but prices are very high. Who would have thought, but you can get by with low costs and independently cook at home first fresh curd, and from it and Philadelphia itself.

We need:

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

Preparation:

1. First you need to prepare 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. Curl the milk mixture until it flakes and remove from the stove to cool to room temperature.

2. During cooling, turn the flakes off, and put this thick mass in cheesecloth, squeeze it well and hang it for 15 minutes so that the remaining whey drains.

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

4. Now the product is ready and can be eaten right away 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 works. And you can supplement it with anything!

Cooking delicious Mascarpone

Very often, in delicate cakes with a cheese-creamy taste, a cream is used based on the famous and well-known Mascarpone. 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 need:

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

Preparation:

1. Squeeze the lemon juice in advance so that you do not waste time during cooking.

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

3. Remove the stewpan from the steam bath and pour in a thin stream with constant stirring fresh 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 butter cream.

5. Remove from heat and cool to 45 degrees with constant stirring, so as not to form unnecessary clots.

6. In a colander set over a deep bowl, put a cotton towel or multi-layered cheesecloth and strain the resulting mass through it. Allow all excess serum to drain, then tie a towel and hang overnight.

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

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

If the cheese is a little dry, then you can add 1-2 tbsp while whipping. l. cream.

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

These are not complicated recipes at all.

I hope that you liked them and that you will more and more often surprise your family and guests with your own delicate and tasty product. To do it, as you can see for yourself, is not so difficult, and there is much more benefit than from a purchased one.

And it is not yet known whether you will buy cheese or a replacement. And when you cook yourself, you know for sure that apart from natural dairy products and cottage cheese, there is nothing superfluous in the appetizing slicing.

If you liked the recipes, share them with your friends, click on the social media 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 cheesy pleasure! Good luck to you!

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 terms of the amount, you need to spend almost 600 rubles! Now you can make curd cream cheese with your own hands without difficulty! The recipe with step by step photos will convince you of this! When I have this treat, called Homemade Mascarpone, in my fridge, I know for sure that I can whip up a cheesecake, dessert in tea cups, or delicious breakfast sandwiches. Solid pluses, and the ingredients are the simplest! Get natural yogurt and the fattest sour cream out of the refrigerator, let's create!

For cooking we need:

• Sour cream (the fattest you will find, at least 20% fat) - 350 g
• Classic yogurt - 280 g (these are two standard packages of 140 g)
• 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

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

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

Add yogurt to sour cream, mix.

Salt to taste. Start with 1/3 teaspoon, stir, then taste and add more salt as 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 the cheese will be set off by a slight sourness. Add 0.5 tsp for the desired result. lemon juice.

For those who like unleavened cheeses, do not add lemon juice! Sour cream will taste sour anyway, and adding lemon juice will make the cheese too sour for you!

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

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

Pour the future cheese mixture into a towel.

It turns out that mascarpone is not really 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 vegetable acidifiers are used for mascarpone. They can be found in the kitchen of any housewife: they are 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 in the edges at the top and bottom, then cover the cheese with the ends on the right and left. Close in an envelope \u003d)

Place a saucer on the towel to put the oppression on. To prevent the jar of water from sliding on the saucer, you can additionally lay it with a napkin. I use a 1 liter glass jar of water as a load. Refrigerate cream cheese for 12 hours.

During this time, liquid will accumulate in the bowl - serum. It can be used for a wide variety of recipes: when baking bread, pancakes, pancakes, even for making a 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-pressed creamy curd mass.

But it only looks like cottage cheese in appearance, in fact, it has a smooth structure inside. Such a product is great for spreading on bread or using for recipes. On the basis of such cheese, you can bake a cheesecake, prepare cake cream, fill for sinabon buns and much more.

Or you can spread such cheese on bread, sprinkle with herbs, put a piece of sun-dried (or fresh) tomato - and you get a delicious breakfast or snack!

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

Bon Appetit!
Successful delicious recipes and good mood! If you have any questions about the recipe, please do not hesitate to ask them. And also I'm waiting for photos of cooked dishes in the comments.

Diy Mascarpone curd cheese
Cream cheese curd cheese can be easily made at home. To do this, take the fattest sour cream and natural yogurt - that's the whole recipe!

Almette curd cheese at home: a recipe

Almette curd cheese is quite popular, but its price leaves much to be desired, because a combination of price and quantity of a product will always be relevant for a Russian person. Therefore, resourceful culinary experts experimented and released a recipe for homemade curd cheese into the world. The distinctive quality is low cost and high level of taste.

What is special about this product?

Almette curd cheese is made on the basis of fat milk, often with the addition of cream, and belongs to the category of soft cream cheeses of medium calorie content (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 the quality mark, which makes this type of cheese a rather expensive pleasure.

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

Basic recipe from scratch

A homemade almette curd cheese recipe from the simplest ingredients looks like this:

• 500 grams of fresh cottage cheese,
• 280 grams of plain yogurt
• salt to taste.

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

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

Cheese making

Making homemade almette cottage cheese is very simple: you need to whip the cottage cheese into a lush mass of a uniform consistency using a blender, but small grains of uncleaned 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 the cheese. Some cooks recommend additionally wiping the cottage cheese through a metal sieve, but this procedure is not a quick one, 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 the almette curd cheese soft and tender. Be sure to take into account that cottage cheese does not immediately reveal its taste when combined with other products, especially spices and spices, so it is necessary 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 is better to cook it more often than to suffer from indigestion or blush in front of guests for a spoiled taste that no additive will save.

How to make cheese curd 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 the step-by-step instructions:

• 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 24 hours, forming an amazing homemade yogurt. Also, the amount of cottage cheese from milk depends on the fat content of the product, if the milk is skimmed, then you should not hope for a large yield of the finished curd mass.
• Combine milk and sour milk in a large saucepan, stir with a slotted spoon and put on low heat. Important! In no case should the mass be brought to a boil and heated to more than 70 degrees, otherwise the cottage cheese will lose its softness, curl up into tight lumps and the almette cheese will simply not work.

• The lactic acid mass should be warmed up for half an hour, stirring occasionally (no more than once every three to five minutes). You will 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 discard the curled mass in a colander lined with gauze folded in half. Tie it in a knot and let the excess liquid drain. Delicate and, most importantly, 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 fillers 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),
• several sprigs of dill and one celery (optional),
• a pinch of salt, you can also add a little allspice or cumin.

Correct preparation

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

Beat the cottage cheese separately until a light monotonous consistency and then mix with herbs, mixing thoroughly until uniform. You can eat it right away, but it is better to let the curd mass soak in the flavor of the additives for half an hour in a cool place.

Option with mushrooms and ham

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

• Cottage cheese.
• Pickled 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 you have to put more cream.
• Salt, garlic and spices should be put according to 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 the ones suggested above: first, additives are crushed using a blender to a gruel, then the curd 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 and paprika, a tender mass with gherkins and olives, or completely budgetary with melted cheese and a boiled egg.

Almette curd cheese at home: a recipe
The article contains several simple recipes for making 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 easier than ever.

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

Because of its low calorie content, curd cheese is loved by girls on diets. And the useful properties of the product cannot 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. Observe the recipe and proportions strictly. If you do not follow the rules, you can spoil the ingredients. In this 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 coincide with reality ... There is a step-by-step instruction for each recipe.

It is important to know before cooking that all ingredients must be fresh. Especially milk, cottage cheese and butter. It is recommended to use only homemade milk, since cheese purchased in the store will not work. There is no required fat percentage in such a product.

It is better to take dishes for digestion that are thick-walled or at least with a thick bottom. Mixing and cooking containers must be clean and dry. Some recipes require the dishes to be disinfected, such as when making blue cheese.

Curd cheese recipes

Classics of the genre

The following products are required:

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

1. Take a saucepan with a thick bottom and walls, transfer the cottage cheese to it. Sprinkle baking soda on top. Knead the mass with a spoon or with your hands until all the lumps disappear. Close the container with a lid and leave it alone for 3-4 hours.
2. Refrigerate eggs before use. You need to introduce them one by one into the curd mass. Melt the butter over low heat, add to a container with cottage cheese. Send salt there too. Knead the cheese base well. It should not contain lumps and grains of salt.
3. Put the saucepan on low heat. It should be boiled 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 refrigerator. Within five hours, the mass will harden and turn into cheese. You can store it in the refrigerator for 20 days. But cheese usually does not sit for that long. 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 low heat. Small bubbles should appear.
2. Grind the curd through a fine sieve. You can use a blender, meat grinder, or regular fork. The main purpose of the execution is to get rid of the 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 thoroughly to avoid burning.
4. Watch the mixture as it cooks. When the curd becomes small grains and the whey begins to separate, then the mass is ready for the next process.
5. Make a sieve from the gauze cloth, folding it several times. Place the cheesecloth on a plate and place the mixture on top of it. The whey will drain. You don't need to use it. The curd will remain in the fabric. You need to form a bag, squeeze out the remaining serum.
6. Add salt, baking soda and an egg to the mass. Stir thoroughly to get a uniform consistency. You can use a mixer or blender. Take a frying pan and place on the stove. Heat and melt some butter. Place the curd mixture in a skillet. Stir constantly. The mixture should be smooth and viscous. It is recommended to stir slowly, carefully, otherwise the cottage cheese will turn out tough. Cook for 10 to 15 minutes. Then add the cheese to the prepared container. Cool it down.
7. Put in the cold for 5-7 hours. After hardening, you can try.

Blue cheese

This type of product is called "Dor Blue". It is a famous curd cheese delicacy in many restaurants. When cut into pieces, it looks like marble. Very nice and appetizing. It's not worth talking about the high cost of the product. And you can cook it at home! To do this, you need the following products:

• 8 pepsin tablets;
• fresh homemade fatty 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 the original Dor Blue. The rest can be used for the next cheese preparation. Put it in the refrigerator for storage.
3. Prepare the cooking container well: wash, dry. It must be free of microorganisms. Can even be sterilized.
4. Add the cut mold to some of the warmed milk (500 ml). Leave the mixture at room temperature for about half an hour. Add warmed sour cream to the rest of the milk and cover the dishes with gauze. Maintain the mass at 25 degrees until it is completely fermented. The leavening process takes at least two weeks. You do not need to tightly close the lid on the pan, as air must be supplied during the fermentation process.
5. Place a colander in a bowl to drain the whey. Put the fermented mass in a colander. Drain all liquid. To do this, transfer the mixture from the sieve to the pan several times. You should get a dense, almost dry piece. Rub the surface with salt. This is optional.
6. Put the resulting cheese on a platter and leave for 12 hours. Liquid will be released from 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 the mixture with mold into a sterile syringe, insert it into a piece and inject it carefully, achieving an even distribution.
8. Place the cheese on the platter again. Leave it on for a day. Then turn it over. And so several times. The product should be stored at room temperature, but in a dark place. Can be placed in a kitchen cabinet far from the stove. When the cheese is cooked, mold will appear on its surface and a Dor blue smell will emanate.
9. We need to wrap the product in parchment. Take out in the cold, where to leave for 7 days. When time has passed, you can try the delicacy. The process is not quick, but worth it. If you follow all the rules, you get a wonderful Dor blue.

Processed 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 curd in a saucepan, add soda to it, mix thoroughly.
2. Beat the mixture with a mixer. Beat the egg separately. Stir everything in one saucepan, add soft butter. Grind the mass until smooth.
3. The curd should become soft. Move it to the pan. Boil in a water bath for 15 minutes. The mass should melt.
4. Salt, remove from stove. You can add spices, herbs, finely chopped - as you like. Cool the mass and pour into the prepared mold. Store cold for a week.

Cheese from cottage 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 the milk into a heat-resistant, thick-walled dish. Heat it over low heat, gradually adding salt and sugar. The grains should dissolve completely. You do not need to boil milk. Use a small fire for this purpose. And stir constantly. After dissolving the salt and sugar, add the lemon juice.
2. The lemon will start the fermentation process. The milk will begin to turn into grains resembling cottage cheese. The mixture must be cooled.
3. Put a gauze napkin on a colander, place the container itself on a saucepan. Put the milk mixture into the resulting sieve. All the liquid should drain from it. And the grains remain on the gauze.
4. Put the curd mass in a mold. Place in the cold for 3-5 hours. Everything, you can try. This is the fastest cheese recipe. It turns out to be a delicate Italian delicacy. It must be remembered that the shelf life of such cheese is not long - only 10 days with proper storage.