Homemade processed cheese - one to one, like Hochland!

Update date: 10/26/2020 13:03:03 1057 Share:

Author: Anna Etkind

Delicious and natural curd cheese is made by combining fresh cream, cow's milk, sourdough and some spices. At the same time, GOST allows the use of thickeners and stabilizers (some manufacturers use natural analogues). Preservatives are already taboo. But how do you determine which cheese deserves to appear on the dinner table and which does not? Next - about the specifics of choosing a delicate product and its best “representatives”.

Introduction

Curd cheese, also known in many countries as Ricotta cheese, is one of the simplest homemade cheeses. Basically, you only need 2 ingredients (milk and lemon juice or vinegar) and a few other simple kitchen utensils. Since this is homemade cottage cheese, you can choose its consistency yourself and add herbs and spices to give it a special taste and aroma.

We'll show you how to make homemade cream cheese with lemon or vinegar so you can use it in your favorite recipes or enjoy it spread on toast.

Curd cheese recipe No. 1

Ingredients:

• Herbs and spices to taste

Recipe:

1. Pour the milk into a saucepan and heat it until it boils. When the milk reaches the first boil, add lemon juice or vinegar. Let it sit until it curls and looks like the photo below.

2. After the milk has curdled, place a gauze cloth in a strainer and strain the curd.

3. Let the whey drain for about 10 minutes or until you notice that the whey has completely drained away. Connect the ends of the fabric, lift it together with the curd and squeeze this ball with your hands to completely free the curd from the whey.

4. Using a tablespoon, transfer the cream cheese into a deep bowl and add a teaspoon of salt. Also, add herbs or spices to taste. Stir and press the curd cheese with the same spoon to make it as dense as possible. Cover the bowl with a lid and place in the refrigerator for 20-30 minutes.

5. Your curd cheese is ready! As you can see, making this cheese at home is not that difficult, and for preparation you can use sour milk or sour milk, which you may have in the refrigerator. Spread this cream cheese on toast or toasted bread for a delicious snack.

How to cook

First you need to thoroughly wash and dry the pears. You will need to peel the skin, cut into slices, after cutting out the areas with seeds. Then place the chopped slices in a mold and sprinkle them with water so that a little water remains in the mold. Also add a little lemon juice and melted honey (if you decide to add it). The oven is heated to +180 °C, a mold with pears is placed in it and the whole thing is baked until the pears become soft. Once they are ready, let them cool slightly and then put them in a blender. Add sour cream and curd cheese to the pears. If desired, sour cream can be replaced with mayonnaise. Then all ingredients are ground in a blender until a homogeneous consistency is formed. Each tartlet is filled with the resulting filling. Cinnamon is used optionally to decorate the baskets. Bon appetit!

After reading this article, you are convinced that curd cheese is not only tasty, but also healthy. We learned how to choose it and what type of cheese to add to what dish, depending on how fatty or, conversely, low-fat it is. All that remains is to take all the tips into account, stock up on recipes with the addition of curd cheese and feast on this product.

Curd cheese recipe No. 2

There are times when we do not create new culinary miracles in the kitchen, believing that they are too difficult to prepare and the ingredients are not cheap. Curd cheese is a great way to break up the routine of our cuisine and delight us with its refreshing taste and nutritional abilities. Making it yourself at home is quite easy and quick, and you only need three main ingredients that you always have at home: milk, lemon (or vinegar) and salt.

Curd cheese is made by coagulating (curdling) hot milk with acid (usually lemon juice, although vinegar can also be used). It can also be curdled using animal or vegetable rennet, which can be purchased at the pharmacy. After coagulation, the milk is passed through a fine mesh or gauze cloth.

The yellow liquid that comes out is whey, which is great for making cake, bread, cookies and more. The solid part we get is cottage cheese. And not just cottage cheese, but your natural and artisan cottage cheese, tasty and healthy. Let's look at the second recipe for cottage cheese.

Ingredients:

• 1 liter of milk (preferably fresh)
• Juice of one lemon
• A pinch of salt

Recipe:

1. Pour the milk into a stainless steel pan and heat it to 85ºC.

2. Once the milk reaches the required temperature, add a pinch of salt. Stir. Squeeze the lemon juice into the milk, stir well again and remove the pan from the heat.

3. Let the milk rest for about 15 minutes. During this time, the milk should curdle and become lumpy. Place a piece of gauze in a colander and strain the curd over another large saucepan. Leave the colander over the pan for 30 minutes to allow excess whey to drain.

4. The time it takes for the whey to drain depends on what consistency you want your curd cheese to be. The longer the whey drains, the drier the cheese will be. You can speed up the process by connecting the corners of the gauze and squeezing the bag of cottage cheese to free it from excess liquid.

5. When the cream cheese is ready, transfer it to an airtight plastic container to prevent it from absorbing the smell of other foods in the refrigerator. This cheese can be stored for two to three days.

6. From the whey obtained through filtration, you can make cake, muffins, cookies, bread, smoothies and more. Don't pour it out. Like cottage cheese, if you don't plan to use it within 24-48 hours, you can freeze it in a container with ice for future use.

Curd cheese recipe No. 3

Make this delicious cream cheese at home.
We reveal another simple and delicious recipe for cottage cheese. Ingredients:

• 3 liters of milk
• 1 glass lemon juice

Recipe:

1. Pour the milk into a deep stainless steel saucepan and boil it for 3 minutes, stirring constantly.
2. Add a glass of lemon juice and reduce heat to medium. Continue stirring for another 10 minutes.
3. Remove the pan from the heat and let it rest for about 15 minutes.
4. Place a cheesecloth over a sieve and strain the curd mixture to remove excess liquid. Fold the corners of the fabric, lift and use your hands to squeeze out the excess whey. Add salt and spices with herbs to the curd cheese to taste.
5. Store cream cheese in a covered plastic container in the refrigerator.

The best curd cheeses with additives

Zuger Frischkase curd cheese with herbs 66%

Rating: 4.9

Swiss curd cheese is considered a high-protein dairy product. It is based on cow's milk with the addition of lactic acid bacteria, sea salt and a whole assortment of herbs (parsley, garlic, green onions, pepper, chives).

Zuger Frischkase has a light creamy-spicy taste, and its moderately thick, uniform consistency makes the product an excellent option for making light sandwiches, delicious vegetable salads, rolls, cheesecakes, etc.

Advantages

1. Natural taste;
2. Safe composition;
3. Reduced shelf life.

Flaws

1. Presence of stabilizer (locust bean gum).

Bonfesto mascarpone curd cheese with tiramisu filling 65%

Rating: 4.8

The Belarusian manufacturer has been pleasing domestic producers of high-quality dairy products, including all kinds of cheeses, for several years now. The products are especially valued among professional confectioners. Mascarpone cheese is known for its sweet, creamy flavor and creamy texture. Bonfesto curd mascarpone has a delicate, airy texture and no less delicate taste with a light coffee tint of the famous Italian dessert, which gives the cheese a piquant flavor.

This is an excellent base for no-bake cakes, light fruit salads and just a delicious dessert. The product has a fairly thick, stable consistency, which makes it an ideal option for any confectionery dishes.

Advantages

1. Natural composition;
2. Widely used in cooking;
3. Pleasant, high-quality taste;
4. Excellent whipping for cream;
5. Reasonable price.

Flaws

1. Not detected.

Hochland curd with herbs 60%

Rating: 4.7

One of the best curd cheeses in its category, occupying a leading position in its niche due to its high quality and, accordingly, many positive reviews. The curd cheese in question with a fat content of 60% is the brainchild of a famous German brand, which is known for its unique production technology. Thus, in the production of Hochland cheese, not only traditional whey is used, but also a lot of cream.

This allows you to radically change the consumer’s view of the finished curd product: it has a pronounced creamy, slightly sweet taste, and the consistency resembles an airy soft curd mass, which makes Hochland with herbs an ideal option for a sandwich. The branded, original packaging in the form of a bucket with a lid contains a fragrant, tasty product, which contains: cottage cheese, whey, dried herbs and natural flavors.

Advantages

1. Safe composition;
2. Original, pleasant taste;
3. Light texture;
4. Convenient packaging;
5. Acceptable price.

Flaws

1. Not detected.

Cheese Kuc mlekara creamy curd Kaimak spicy with pickled pepper 70%

Rating: 4.6

Kajmak with pickled peppers is a true culinary heritage of Serbia, and the local producer is proud to share this unique product with the world. About 80% of the composition of the creamy curd product is cream cheese made from pasteurized cow's milk, cream, butter and a culture of lactic acid bacteria. The remaining 20% ​​is pickled bell pepper.

The piquant spice is the highlight of this Kaymak. However, it may not be to everyone's taste. It should be taken into account that pieces of pepper are found in the cheese quite often, so it will be distinctly spicy. But lovers of “pepper” in products will appreciate the pleasant creamy taste with a spicy spice (quite moderate).

Advantages

1. Natural composition;
2. Original spicy taste;
3. Acceptable price.

Flaws

1. Long shelf life (180 days).

Violette curd cheese with pickled cucumber 70%

Rating: 4.5

Delicate creamy taste and a pleasant zest - an islandy-salty aftertaste of aromatic greens and pickled cucumbers. The Violette brand knows how to surprise connoisseurs of original dairy products. The product compares favorably with many similar products due to its richness of ingredients and truly pleasant, natural taste.

Curd cheese is made from whole cow's milk and cream with the addition of a culture of lactic acid bacteria. The role of a pleasant spice is played by pieces of pickled cucumbers with the addition of a small amount of marinade (water, salt, acetic acid, sweeteners, preservatives, black peppercorns, mustard seeds).

This is an ideal option for creating an excellent snack: it goes well with salad leaves, all kinds of lightly salted fish, herbs (dill, parsley, green onions, etc.).

Advantages

1. Unobtrusive islandy-creamy taste;
2. Natural composition;
3. Ideal for various cold appetizers.