Benefits of homemade cheese
Many experts confirm the fact that homemade cheese has many useful elements. This ingredient contains a large amount of beta keratin, iron, sodium, magnesium, calcium. In addition to all of the above, it contains a number of vitamins: A, B1, B2, C, E, D.
The composition also contains a sufficient amount of proteins that are necessary for the human body. Cheese made from sour cream helps stabilize blood sugar levels. This product is useful for people who have diseases of the gastrointestinal tract and helps strengthen muscle and bone tissue.
Potassium, which is contained in dairy products, has a positive effect on the functioning of the cardiovascular system.
Classic cheese
In order to prepare homemade cheese according to this recipe, you need to pour milk into a container and bring it to a boil. Next, add salt to taste. Then put sour cream in another bowl.
- Add two eggs to the sour cream and beat with a whisk until the mass becomes a homogeneous consistency. After this, the resulting mass is gradually poured into the prepared milk. The resulting mass should still be kept on the fire for approximately 6-8 minutes, stirring constantly. After this, the milk and sour cream should curdle.
- Next, you need to take a colander, clean gauze and fold it in several layers. You need to pass the boiled mass through it, collect it into a cloth and tie it tightly.
- The product must be placed under a press and kept under it for 6-7 hours. As a result, you will get approximately 400 grams of cheese.
How to make “Homemade cheese from milk and sour cream”
Prepare your food. Wash the dill thoroughly, separate the large branches and chop finely. Let's get started.
Take a container convenient for mixing and a whisk or mixer. Break the eggs, pour in the sour cream.
Using a whisk or mixer, make the mixture homogeneous.
Bring the milk to a boil, add salt.
Pour the egg-sour cream mixture into the milk. Bring to a boil again and simmer over very low heat for 5 minutes.
It will become like in the photo, curdled.
Remove the curdled milk from the heat. Let stand for 5-7 minutes and cool. Add dill. Stir.
Let it stand for 10 minutes.
Place the mixture on cheesecloth folded in several layers. Strain the cheese from the liquid.
Tie the gauze. Hang the cheese for 10-15 minutes to allow excess moisture to drain. Then place the cheese in a deep plate and place a weight on top. Place the structure in the cold for 4-5 hours.
After five hours, remove the gauze. The cheese is ready! Slice and enjoy!
Hard homemade cheese
For this dish, you will need to take cow's or goat's milk, pour it into a saucepan and cook over low heat.
Cooking steps:
- Add salt to the milk to taste.
- After this, you need to prepare the remaining products. Place high-fat sour cream in a deep container. The eggs must be thoroughly beaten and mixed together.
- The mixture with eggs and sour cream is gradually poured into hot milk, while the whole mixture is continuously stirred.
- Once you begin to see large cheese clots in the mass, it must be removed from the stove.
- The resulting curd clots should be placed in a colander with gauze. If desired, you can add various spices to taste.
- Homemade cheese should be placed under a press and left for 6-7 hours.
- Hard homemade cheese can be served after decorating it with herbs.
Homemade cheese
Ingredients:
- Milk (homemade) - 1.5 l
- Sour cream (homemade) - 300 g
- Chicken egg - 4 pcs
- Salt - 40 g
Homemade cheese recipe:
Pour 1.5 liters of milk into a 2.5-3 liter saucepan and boil over low heat, stirring frequently. As soon as it starts to boil (bubbles appear), add salt. Stir constantly...
Place 300 g of sour cream in a separate bowl and beat in 4 eggs...
Lightly beat the sour cream and eggs with a mixer or a whisk - whatever you like...
Pour the mixture into slightly “bubbly” milk and boil for 5...10...15 minutes. The boiling time depends on several factors, so I have adapted to determine this by the type of milk and the cleanliness of the spoon...
This kind of residue on the spoon is not ready yet...
But this is what you need...
That's about it...
Cover a large sieve with gauze in two or three layers. Let's express. When this mass has cooled down a little, hang it in gauze for 3...4 hours over some kind of vessel to drain off excess liquid...
We send it for pressing. Right in the gauze. To do this, you can use some form like a sieve, you can simply wrap it in gauze and put it between two boards. I did this: I cut out the bottoms of liter plastic buckets and got beautiful “shapes”. Regarding the press: the greater the weight of the press, the denser the cheese. For us (optimally) the weight of the press is 2 kg (you can put 3). I adapted the most ordinary dumbbells for this purpose. And they are the right size for my homemade molds. We keep it under pressure for about 12 hours, and then another 5...6 hours in the refrigerator...
Here is the result. In this photo there are 3 “heads” of cheese, 500 g each (approximately). This came from 4.5 liters of milk...
Now about the “fillers”. There is boundless scope for your imagination here. I made “pure” cheese, made it with herbs and made it with olives and spices, made it with mushrooms, I plan to make cheese with shrimp... The point here is this: when boiling milk with sour cream and eggs after the mass has “curdled”, where -then 2 minutes before the end of the process you need to add a “filler”, be it greens, olives or something else, mix thoroughly, keep on fire and strain...
Homemade spiced cheese
First you need to pour the milk into a deep container and put it on fire. If desired, you can add dry herbs to the product, but keep in mind that they are added to cold milk.
Also, for future homemade cheese, you need to prepare a starter.
- To make sourdough, pour milk into the pan, add sour cream and spices.
- You need to keep an eye on your milk. When it starts to boil, it should be removed from the heat. The starter is gradually poured into hot milk and mixed thoroughly.
- After all this, the resulting mass needs to be put on fire again. When large curd clumps begin to appear in the pan, remove the mixture from the heat. If milk does not curdle well, you can add citric acid to it.
- After this, you need to hang the gauze on a colander, folding it in two layers. The cheese mixture is squeezed out and placed under a press for 5-6 hours.
Culinary recipes and photo recipes
Recipe for making homemade cheese from milk, sour cream and eggs:
Delicious cheese is made only from homemade milk, and sour cream and eggs can be bought in the supermarket. The color of homemade cheese is determined by the brightness of the egg yolks. Without dill, the cheese will lose some of its attractiveness; fresh herbs decorate the creamy cheese layer and add a piquant note.
Place broken eggs in a deep bowl.
Add sour cream. To make homemade cheese soft and “creamy”, the fat content of sour cream should be at least 20%.
Beat sour cream and eggs with a mixer. No special splendor is needed; only the homogeneity of the products is achieved. You will get a light foamy mass.
Milk is poured into a saucepan with a thick bottom, brought to a boil, then the heat is turned off.
Pour the egg-sour cream mixture into the hot milk and stir.
Place the pan back on the stove and set the heat to minimum. The milk is boiled for 5-7 minutes. The milk begins to curdle: large white flakes appear floating in the yellowish whey. Remove the pan from the heat. If you boil longer, the cheese will lose its softness.
The hot liquid mass is salted. The specified amount of salt allows you to get a pleasant neutral taste with a slight saltiness. If you like very salty cheeses, add another teaspoon of salt.
Dill greens are torn from the stems and finely chopped. Dill is poured into a saucepan and stirred. Dill is added to the hot cheese mixture when the pan is already removed from the heat. In this case, the dill will not lose its juiciness and brightness.
The cheese mass should be infused for 30-40 minutes, during which time it will cool completely.
Cover the bowl with two layers of gauze and pour in the cheese mixture. The whey is filtered out, leaving only soft grainy cheese in the gauze. Instead of gauze, you can use any white cotton cloth.
The gauze is tied in a knot. Homemade cheese is placed in a convex round shape and pressed with a weight. You can use any deep salad bowl as a form, and a half-liter jar filled with water will act as a load. To ensure that the weight of the load is evenly distributed, the jar is placed on a flat dessert plate or on a tea saucer. This entire structure is placed in the refrigerator; the cheese should harden on the bottom shelf of the refrigerator for 5-6 hours.
Then the load is removed and the gauze is opened. Gauze leaves a thin “cellular” pattern on the surface of the cheese.
Ready-made homemade cheese made from milk and sour cream holds its shape well and can be cut into thin and thick slices. This cheese can be stored in the refrigerator for 3-4 days.
Mascarpone
- Milk must be mixed with sour cream. After this, the mixture is put to cook on fire. It should be taken into account that the milk should not be brought to a boil.
- Add lemon juice to hot milk to help it curdle. The fire must be turned off immediately after this.
- Next, the mass should be transferred to a colander and left for two hours.
- After this, the future cheese is squeezed out. This procedure is carried out so that unnecessary liquid comes out of the product and its texture becomes a little denser.
As you can see, today there are many different recipes for homemade cheeses. Preparing them is not so difficult, and they are much healthier than purchased ones. Homemade sour cream cheese helps protect the immune system, and also contains a number of useful vitamins that are necessary for our diet.
Please yourself and your loved ones with delicious and high-quality products.
Cream cheese made from sour cream and milk
We will need:
Recipe for “Cream cheese made from sour cream and milk”:
Place sour cream in a saucepan and pour in milk.
Place on the stove (medium heat) and stirring occasionally, heat the mass to 90 degrees, i.e. it will be close to boiling - add freshly squeezed lemon juice and stir. **The photo shows when small bubbles begin to appear, which means the mass is about to boil. ***If you don’t have lemon on hand, you can replace lemon juice with a light solution of citric acid!
Stirring constantly, heat the mixture for another 5-7 minutes - without letting it boil!!! Then close the lid and remove from the stove to cool for about 20-30 minutes. **The mass will become more liquid and small grains will begin to appear.
At this time, it is necessary to fold the gauze into 4-6 layers and cover the sieve. Then, after the time has passed, we throw the resulting mass (it looks like thick semolina porridge) onto a sieve. Leave it overnight, and in the morning squeeze it out a little and transfer it to a plate/bowl. For a denser cheese, I place a small weight on top and let it sit overnight too!
The yield of the finished product is approximately 275/295g. Ideal for desserts and creams! It’s also delicious mixed with sun-dried tomatoes, your favorite herbs, herbs or spices and served as a spread on toast! I cook it very often and make it more dense!
