if you love homemade cheese then our article will be useful to you. We want to talk about how to cook. This is not as difficult as it might seem at first glance. Very often, mothers do not want to give their babies cheeses purchased in supermarkets, because they contain a lot of preservatives. And how can you know for sure what products they are made of?
And therefore, naturally, questions arise about their usefulness. But having prepared hard cheese at home from milk, you will definitely no longer go to the store for it.
Does it make sense to cook cheese at home?
If you are thinking about making your own dairy product in order to save money, it cannot be unequivocally said that it will cost you less than buying a ready-made one in a store. It all depends on what cheeses you buy - cheap or expensive.
The main benefit of self-manufacturing is the exact confidence in its freshness and naturalness of the ingredients. So, it is suitable for children and will only benefit them.
What products are hard cheese made at home
For cooking, you will need completely ordinary products. The process itself takes about half an hour, plus the time during which the cheese will harden in the refrigerator (you can even leave it all night).
For cooking, you need to acquire the following ingredients:
- homemade - 0.7 kg.
- Homemade milk - 1 liter.
- Soda - 1 teaspoon.
- Salt - 2 teaspoon.
- Eggs - 2 pcs.
- Butter - 2 tablespoons.
hard cheese recipe at home
Pour the cottage cheese into a saucepan and knead thoroughly with your hands so that there are no large lumps. Then fill it with milk and put on fire. The mass must be constantly stirred until the whey begins to exfoliate, the curd itself begins to gather into lumps and hardens, as if melting, and the liquid itself becomes colorless. Next, the fire must be turned off and the cottage cheese must be thrown onto gauze so that all the liquid has left it.
Put butter on the bottom of the pan and send it to the fire. It is better to use non-stick dishes, because the cheese can stick to the bottom and burn. Next, add eggs, salt, soda, cottage cheese to the pan. We will mix with a wooden spoon until the mass becomes homogeneous, without any grains. It usually takes about half an hour. It all depends on the quality of the curd. The softer it is, the less time it will take.
When the cheese has acquired a uniform consistency, we take any mold, cover it with food film and put it there, carefully tamping it down. This is done in order to ready-made the product was more uniform. Next, send it to the refrigerator to harden. That's all the preparation of hard cheese at home. As you can see, the recipe is completely simple, and the most common products are taken. Try to cook and you will appreciate the taste of a homemade product.
How many calories are homemade hard cheese?
In general, it is believed that in ordinary hard cheese there are up to two hundred and fifty calories per hundred grams. For home, for some reason, the figure one hundred and thirteen calories is indicated in the literature. In fact, this parameter will depend on what products you initially take.
If your goal is to cook a low-calorie diet cheese, have to take fat-free cottage cheese and milk. And who prefers to get a hearty product, they can take homemade fatty dairy ingredients. The result will certainly please you.
Homemade marble hard cheese
We want to tell you another hard cheese recipe at home. For cooking, you need to grate the carrots on a very fine grater. Mix milk with cottage cheese in a saucepan and add carrots there. Boil all this on a small fire for about seven minutes.
As a result, we will get a mass that needs to be thrown onto gauze. The liquid must drain. Then add butter, salt, eggs, sour cream, soda and a little garlic (optional, if you like it). Mix all the ingredients thoroughly and put the dishes on the fire again, cook for another ten minutes. You will see when the mass hardens.
We transfer the finished product to the dishes, tamp and let it harden. So the marble hard cheese, made at home, is ready.
Historical digression
Once upon a time, making homemade cheese and cottage cheese was common. Now, not every housewife will undertake such a thing. It is not difficult to prepare a solid one, however, it will take time, but the result will please you. You will get delicious homemade and useful product without harmful additives and palm oils.
People have been making cheese since time immemorial: one version says that the first mention of this dates back to the eighth millennium BC. In general, his invention is associated with the domestication of sheep. It is believed that this happened by chance. If at least something is known about the time of the appearance of cheese, then the place of its invention is not known. Presumably this is the Middle East or Central Asia and Europe or the Sahara.
Some researchers claim that cheeses were invented by nomadic Arabs.
The use of spices in the preparation of hard cheese
Currently, in any supermarket there is a considerable amount of hard, soft, smoked, creamy. However, not all of them can be classified in this category of products. Conveyor production has done its job. And we often eat natural product, but a mixture of additives, and sometimes even chemical substitutes for products (like milk-containing inventions), which do not even remotely resemble a natural product.
But even from this situation there is a way out: you can cook hard cheese at home. The recipe is not complicated at all, and the products used are quite ordinary. By cooking at home, you can diversify the resulting cheeses. For this, various spices and spices are used. During cooking, you can add garlic, pepper, paprika, dill, cumin, mustard seeds. It all depends on your taste and what kind of product you want to get. if you love savory cheeses, add something for spice. In general, there is where to roam the imagination.
The subtleties of making homemade cheeses
Speaking about how to cook hard cheese at home, you need to know some of the nuances that will help you.
Instead of an afterword
In our article, we talked about how to make hard cheese at home. After all, many simply cannot imagine their lives without it. Indeed, we widely use this product in the manufacture of various dishes. Most varieties can be prepared at home without much effort. So try it! And you will be pleased with the result. Believe me, you will never go to the store for cheese again. After all home product it turns out much tastier, and healthier, which is important. Yes, and you will always be sure of the freshness of the product, since cheeses from the supermarket are far from ideal and moldy very quickly, after which they can simply be thrown away. We wish you good luck with your preparation. Bon appetit!
hard cheese- a favorite delicacy of many people. This product is indispensable at all celebrations, banquets and home gatherings. There are many varieties of hard cheese that can be easily purchased in stores. But the idea of making hard cheese at home seems much more attractive.
The subtleties of making homemade hard cheese
How to make cheese at home? A question that interests many housewives and beginner cheese makers who want to cook a delicious dairy product with their own hands.
In fact, homemade cheese is prepared quite simply, you just need to decide on the recipe and stock up on everything. necessary ingredients as well as kitchen utensils.
The advantage of homemade hard cheese is that it is actually made from natural ingredients and does not contain additional substances in the form of thickeners, flavorings and preservatives, which harm our body to one degree or another.
But at the same time, cheese made at home turns out to be unusual in taste and structure, which, in fact, is due to the inclusion of those same additional components in the production technology.
Choosing milk
There are many recipes, and they all differ in ingredients and production technology. But among all the ingredients that appear in the recipe of hard cheeses, one is invariable - this is milk.
Large-scale production involves the use of farm milk, but we do not know in what form it enters the production line. Perhaps it is already diluted, or all kinds of thickeners are used there - this is all kept by companies, as they say, behind closed doors.
In the case of making homemade hard cheese, we advise you to purchase the main ingredient from housewives who breed cows and have medical certificates confirming that their pets are healthy. Simply put, it is worth giving preference to those raw materials, the quality of which does not cause even the slightest doubt.
It is impossible to boil milk before the preparation procedure for the purpose of sterilization, therefore it must initially be devoid of pathogenic and pathogenic microflora.
If it is not possible to purchase homemade milk, then store-bought will do. But it should be chosen, guided by several rules:
- We prefer a product with a minimum shelf life. This suggests that the milk was subjected to minimal heat treatment.
- Fresh milk is not suitable for the preparation of the product. It should rest for at least 5-8 hours after milking. But too much infused milk is not suitable - it should not be more than 3 days.
- We carefully read the composition of milk. It should not indicate the presence of dry components from which the product was diluted. That is, milk should be whole, and not diluted from a dry powder. Otherwise, such a product will not curdle.
Choosing cottage cheese
Curd is selected in a similar way. The ideal product would be home cooking. It is also possible to independently produce cottage cheese. But it should also be made from high quality raw materials.
Important! The quality of the finished product depends on the quality of the raw ingredients. The more natural they are, the better the taste and texture of homemade hard cheese will turn out!
Cooking homemade hard cheese with your own hands
Exist great amount recipes for making cheese at home. It is even possible to find recipes with photos on the Internet, but even without additional information, any hostess will be able to cook a delicious, homemade product. It is only necessary to adhere to the technology described below.
From the ingredients you will need:
- cottage cheese - 700 grams;
- milk - 1000 ml;
- butter - 2 tablespoons;
- chicken egg - 2 pieces;
- soda - 1 teaspoon;
- salt - 2 teaspoons.
Melted cheese at home
Processed cheese, unlike hard cheese, has a soft enough structure that allows it to be spread on sandwiches and toasts. It is also an excellent base for creamy cream soups.
cook processed cheese at home is not difficult. This will require the following ingredients:
- cottage cheese - 400 grams;
- butter - 100 grams;
- chicken egg - 2 pieces;
- soda - 1 teaspoon.
Cooking process:
- Thoroughly knead the cottage cheese or grind through a sieve until a homogeneous mass is obtained.
- Add soda, eggs to the curd and mix everything thoroughly again so that there are no lumps.
- We introduce butter into the mass and grind the mass again. We shift it into a container and send it to medium heat for a quarter of an hour and cook, stirring constantly, until all the lumps are melted.
- Pour the finished mass into a glass or food container and send it to the refrigerator to cool.
After the mass has completely cooled, it is ready for use. It is possible to introduce additional greens, spices, herbs and even pieces of vegetables into the recipe, getting processed cheese that is original in taste.
Conclusion
And in conclusion of all of the above, we add the following: home-made cheese is unrivaled not only in terms of cost and taste characteristics, but also in terms of the widest range of creative space that opens up before. A little imagination and you can get amazingly tasty, original cheese. Bon appetit!
Home-made cheese is unrivaled not only in terms of cost and taste, but also in terms of the entire spectrum of unlimited creative space that opens up for a home cheese maker.
To make 1.3 kg of soft homemade cheese you will need:
- 9 liters of whole milk
(you can also use purchased, not sterilized, but here you need sourdough). 
- Sourdough.
I took "Bifilyuks" 400 ml., You can kefir or some other sour-milk product with a shelf life of no more than a week. It is even better, of course, to use specialized cheese starters. Although if the milk is homemade, whole, then it is possible without sourdough at all. (before that I did it with pure milk, now I decided to try it differently)
- Pot. 
- A sieve or colander.
- Thermometer. 
- A piece of cotton or gauze.
- Form for cheese - container.
The container can be can or plastic from under mayonnaise, saucepan, or any other container. According to the inner diameter of the container, we select the piston, it can be either a wooden circle or a saucer. He (this piston) should freely enter the container with a gap along the edges of 2-5 mm.
- Enzyme for curdling milk.
Pepsins are used as an enzyme. Today, the most acceptable in terms of price and quality indicators is the Japanese-made “meito” enzyme. You can also buy Acidin-pepsin tablets at the pharmacy, but the result is not always stable (at least for me). 
Pepsin, Meito microbial rennin, is used in the production of soft and hard cheeses both at home and in factories. With the help of Meito pepsin, you can make: ordinary homemade cheese, pickled cheeses (brynza, suluguni, feta, etc.), as well as almost all known hard varieties cheese.
"Meito" is a natural product containing milk-clotting enzymes.
These enzymes are specific proteases that are identical in amino acid composition to calf rennet. But Meito does not contain animal and chemical components, which favorably affects the shelf life and palatability cheese.
Meito is produced through the fermentation and further drying of the vegetable food fungus.
MeitoTM was approved at a meeting of the Expert Council of the State Research Institute of Epidemiology and Microbiology. N.F.Gamalei at the Russian Academy of Medical Sciences; Approved by the Institute of Nutrition of the Russian Academy of Medical Sciences
The enzyme is included in the national standard of the Russian Federation - GOST 52686-2006 “Cheese. General technical conditions".
Producer: MEITO SANGYO CO.,Ltd (Japan)
- Press.
However, a press substitute can be built from two pans.
- and time 2-3 hours :)
Making soft homemade cheese.
1. In some recipes, it is recommended to pasteurize milk, but I have tested milk, so I decided not to do this, but pasteurize at a temperature of 62 degrees for half an hour - this is critical if homemade milk is of unknown origin. It is better to heat milk in a water bath. 
2. Cool to a temperature of 33 degrees. 
3. Pour "Bifilyuks" into milk and wait 20-30 minutes for our lactic acid bacteria to work.
4. Pour 1/10 of a bag of meito pepsin into half a glass of cold (previously boiled and cooled) water and stir until completely dissolved.
There is only 1 gram in a sachet and all this is for 100 liters of milk. How to divide 1 gram into 10 parts? We watch movies about drugs and learn how to make tracks. :)) You can still dissolve the whole bag in 100 ml. water and already measure the right amount with a syringe. Store in this case in a tightly closed sterilized container in the refrigerator for no more than 2-3 weeks.
5. Pour these half a glass into milk and mix thoroughly once for 2-3 minutes (this is important!) And leave.
6. The process of coagulation (coagulation) begins. Coagulation turns milk into whey and curd. This happens after 30-60 minutes.
7. Check the readiness of the cottage cheese. It should look like a cream with a clear separation between curd and clear whey. If the whey still resembles milk, then leave the cottage cheese for a few more minutes. We do a clean finger test. This is a very simple test: you just need to dip your finger (clean! :)) in curd mass and look at it. If a white milky mass remains on the finger, then the cottage cheese is not yet ready. If the finger remains clean, then the readiness of the cottage cheese is guaranteed. 
8. We lower the long knife to the very bottom of the container, cut the mass with a “mesh” of 2-3 cm. 
9. Then we try to cut horizontally with a slotted spoon, so that the result is something similar to cubes 2-3 cm in size. Of course, it is impossible to cut into even geometric cubes in this way, but in this case it is not necessary. 
10. Gradually increasing the temperature of the water to 38 degrees, and maintaining it at this level, gently mix the cheese mass from time to time (now it is already a cheese mass), trying to prevent the pieces from sticking together. If large pieces come across, at the same time we cut them too. You can stir b/w every 20 minutes. 
11. After 2-3 hours, drain the whey into a separate container, it will come in handy on the farm. 
12. Throw the cheese mass into a sieve or colander. When the remaining whey drains and the mass has cooled to room temperature- we will get soft homemade cheese. 
It can be stored in the refrigerator, but not more than a week, because longer soft cheese storage is not recommended.
How to make hard cheese.
In order to make hard cheese from homemade soft cheese, you just need to press it.
13. Break the cheese mass into pieces with your hands and add salt to taste (I added 1.5 tablespoons).
We mix and place in a container form, previously lined with a dry, clean piece of cotton fabric, put a saucer-shaped piston on top.
In the process of making cheeses, he experimented with various forms. Here in the photo on the right is a vessel for spoons and forks, and on the left is a lid from a box for 100 CDs (as a result, I threw it away - it cracked, thin - I used an enameled colander) 
14. We put all this economy under pressure. We increase the load smoothly - up to 10 kg. 
In a simplified version (a press of two pans), we put a container with cheese on the bottom of a large pan, put some kind of elevation in the form of a small bowl on the piston, and lower a small pan onto this elevation, filling this small pan with water for weight. So that the small container stands in the center of the large one and does not lean, we radially thrust three folded towels between the containers
15. After 5 hours, we take out the slightly pressed cheese: 
16. We drain the serum, wipe it dry, change our piece of cotton fabric for a fresh one, only this time the load is greater from above - 40-50 kg. The hardness and shelf life of the cheese depends on the mass of the load - the heavier the load, the less moisture the product will have and the longer the shelf life.
17. After 12 hours of standing under pressure, we take out 
Here is the cheese from the last batch
This is already a cheese that is almost ready and can be tasted, but has not yet matured like a real cheese. To ripen, put the cheese on a wooden base or on a plate lined with a clean cotton cloth - and in the refrigerator for lack of a cellar. We are waiting for the formation of a crust and maturation of the cheese within one to two weeks. In order for this to happen evenly, the cheese will need to be turned over periodically.
Our cheese is ready! It is slightly swollen and rounded, this is due to holes inside the cheese (eyes), which are formed as a result of carbon dioxide pressure. Carbonic acid is released during the work of the irreplaceable little helpers of the cheese maker - lactic acid bacteria.
This cheese is a week old 
This is 12 days
Store shelves are full of all kinds of packages of factory cheeses from inexpensive to elite brands. However, none of them can be compared in taste and aroma to the home-made analogue, created with love and from fresh ingredients. Treat yourself and your family delicious breakfast with hard cheese from cottage cheese or tender milk mozzarella.
hard cheese recipe
Photo Shutterstock
Delicious hard cheese at home
Ingredients: - 1 kg of crumbly cottage cheese; - 1 liter of 2.5–3.2% milk (can be pasteurized); - 2 chicken eggs; - 100 g of butter; - 1.5 tsp fine salt; - 1 tsp without a slide of baking soda.
Take a medium-sized saucepan, put cottage cheese in it, pour milk over it and put it on a slow fire. Stirring constantly, bring the mixture almost to a boil. As soon as bubbles begin to appear on its surface, remove the dishes from the stove and put its contents in a colander-sieve. Strain the hot curd mixture, pressing down a little with a spoon so that the whey drains better. Return it to the pan and heat again at the lowest temperature, adding the butter.
Whisk in a bowl chicken eggs with soda and salt. Season this mass, if desired, with pepper, ground paprika or chopped herbs, pour into the cottage cheese and mix everything well.
In the first minutes of cooking, the cheese paste will become airy and increase dramatically in size due to the soda reacting with lactic acid.
Boil the cheese to a thick, viscous consistency, without ceasing to stir it with a spoon or spatula so that it does not burn. Soon it will begin to melt and become homogeneous. Typically, this process takes about 10 minutes. Transfer the hot cheese blank to a deep plate, bowl or plastic container to give the mass the desired geometric shape and put it in the refrigerator.
Easy homemade mozzarella recipe
Ingredients: - 2 liters of fat milk without heat treatment; - 1.5 liters of water; - 1/4 tsp pepsin; - 2 tbsp. l. fresh lemon juice; - 2 tbsp. l. salt.
Pepsin is a rennet enzyme used by cheesemakers to curdle milk. For a large portion finished product only a few grams of powder are needed
Hello. If you have come to this page, then you, like me, are not indifferent to tasty and fragrant fermented milk product- hard cheese
Earlier, I described recipes for making unripe types of cheese, these dishes are also very loved and take pride of place, but they are used mainly as an ingredient in salads, but as a cut, as a snack or for breakfast, their aged counterpart is preferable.
Now it is very rare to find high-quality hard cheese in the store, so I began to cook it myself. Of course, the taste of my homemade creation is significantly different from the sensations that the purchased analogue gives, since special starters are not used for its preparation, but still it is very tasty and much healthier than the incomprehensible cheese products lying on the shelves of hypermarkets.
Main Ingredients this dish- this is cottage cheese and milk, it is very important that they are of high quality and do not contain vegetable fats.
I tried to cook this dish from factory and village products, the taste practically did not differ. But the consistency of cheese from homemade raw materials is more homogeneous, since rural cottage cheese quickly and easily turns into a uniform plastic mass. And in general, if you have a choice, I advise you to give preference farm products, in my eyes the big corporations have lost their credibility.
So, if you want to please your loved ones with healthy homemade cheese with a light note of cottage cheese and a pleasant aftertaste, then do not miss the chance to do it and finish reading. this recipe to end…
Nutritional value of the dish per 100 gr.
BJU: 25/20/2.
Kcal: 288.
GI: medium.
AI: high.
Time for preparing: 40-50 min.
Servings: 800 g.
Dish ingredients.
- Cottage cheese - 1000 g.
- Milk - 1000 g (4 tbsp).
- Egg (yolk) - 2 pcs.
- Baking soda - 20 g (3/4 tbsp).
- Butter - 50 g.
- Salt - 10 g (1 tsp).
Recipe of dish.
Let's prepare the ingredients. Dairy products can be taken of any fat content, but the higher it is, the more high-calorie the cheese will turn out.
On the photo I have rustic cottage cheese and milk, but you can also use the store-bought version, as long as all the ingredients are fresh and without additives - preservatives and vegetable fats.
We put a saucepan (at least 3 liters in volume) with milk (1 liter) on the stove, add cottage cheese (1 kg) to it and mix the mass evenly until smooth. It is better to use medium heating power so that the milk does not burn.
Bring the mixture to a boil. We wait for the appearance of a yellowish liquid on the surface, and when the mass is completely divided into whey and cottage cheese, we stop heating.
While the dairy products are cooking, prepare the dishes for separating the whey. To this end, we take a deep pan, put a colander or sieve on it, and cover everything with gauze on top so as not to lose a single piece of precious cottage cheese.
We merge the finished mass into the constructed structure, raise the edges of the fabric, forming a bag and wait for the main flow of liquid to drain (until it stops dripping).
In the meantime, melt the butter (50 g) in a water bath.
Separately, mix the yolks (2 pcs), soda (3/4 tbsp) and salt (1 tsp) until smooth. If you want to get a more saturated characteristic color in the final product, it is better to do this stage in advance, 1-2 hours in advance, then the yolks, having reacted with salt, will become darker and brighter.
Add the egg mass to the melted butter in a water bath and mix thoroughly.
In the meantime, the whey is glass from the curd and can be added to the saucepan with the egg-butter mixture.
Stirring constantly, boil the mass over low heat until it acquires a viscous consistency. This process takes an average of 10-15 minutes.
At this time, you can prepare a form for our product, I have a detachable one, with a diameter of 20 cm. It can be lightly greased with vegetable oil.
Next, we take our product out of the mold and wrap it in food paper to remove excess fat, put it under pressure and put it in the refrigerator for 1-2 days (the press can be removed after 12 hours). The longer the cheese ripens, the more dense and tasty it will turn out. Be patient…
At the end of the specified time, homemade, firm, but at the same time elastic and incredibly fragrant and delicious cheese ready.
It remains only to cut it into thin slices and serve.
Bon appetit!
