How to make curd cheese at home

Cheese on a curd basis is considered a favorite delicacy of most people. Almost everyone has heard such names as “Philadelphia”, “Mozzarella”, “Mascarpone”, “Dor-blue”, “Ricotta” and others. A piquant and very soft sour-milk product is served at the everyday and festive table. Girls use the dish with the goal of preserving the figure, since the cheese is low-calorie. To cook cheese, you must follow the step by step instructions.

Curd cheese: a classic of the genre

• salt - 20 gr.
• chicken egg - 2 pcs.
• high fat cottage cheese - 0.9-1 kg.
• butter - 90 gr.
• soda - 15 gr.

1. Prepare a thick-walled pan, move the cottage cheese into it, sprinkle soda on top. Knead the mass with your hands to eliminate large lumps. Let the mixture stand for 3 hours, cover the dishes with a lid.
2. Appreciate the shade of cottage cheese, it should turn light yellow. If the mass has acquired the necessary color, proceed with further manipulations.
3. Cool the eggs, add them to the main composition. Melt the butter on the stove, send to the pan. Pour salt, knead the mass with a wooden spatula until smooth.
4. Turn on the burner at minimum power, put the pan with cottage cheese on the fire. Stew the composition for a third of an hour, do not leave the stove. Constantly stir the cottage cheese, the grains should dissolve.
5. When the mass becomes uniform and fluid, turn off the heat. Put the cheese in a bowl, rinse with a spatula or fork. Let the mixture cool, then refrigerate.
6. After about 5 hours you can begin the tasting. Curd cheese is stored in the refrigerator for no longer than 20 days. Make sure that air is accessible.

Curd cheese with milk

• egg - 1 pc.
• fat milk (from 3.2%) - 950 ml.
• home-made cottage cheese of high fat content - 950-1000 gr.
• butter - 100 gr.
• soda - 18 gr.
• rock salt - 20 gr.

1. Prepare a cauldron or a pan with a thick bottom. Pour milk into the dishes, bring the product until the first bubbles appear.
2. While the drink is boiling, pass the cottage cheese through a fine sieve. If you don’t have one, use a blender, meat grinder or fork. The main thing is that the lumps are completely stretched.
3. Add cottage cheese to hot milk, reduce the power of the burner to a minimum. Boil the mass for a quarter of an hour, do not leave the stove, stir the product.
4. To understand that the composition is ready for further processing, the consistency will help. Cottage cheese with milk will turn into grains, whey will stand out. Prepare a gauze cloth, fold it in 4-5 layers.
5. Put the product in it, the whey will merge, it will not be needed. Curd will remain in gauze. Form a bag from the fabric, squeeze the cheese from the remaining liquid.
6. Mix the product with salt, soda and egg, bring the mass to homogeneity. Now cook the pan, heat it and melt the butter, pour the cottage cheese into the dishes.
7. Stir the product constantly, it should become viscous and uniform. All manipulations are carried out at low power. After about 10-15 minutes, move the cheese into a container, cool.
8. Send the finished mass to the refrigerator for 5 hours, then you can consume it. The cheese is stored for 6-7 days, then it is worth preparing a new portion.

Cottage cheese with mold "Dor blue"

• pepsin - 8 tablets
• fatty milk (preferably homemade) - 5.5-5.6 liters.
• salt (for rubbing) - in fact
• sour cream with a fat content of 25% - 475 gr.
• cheese with mold "Dor-blue" - 50 gr.

1. Heat the milk and sour cream separately from each other, the products should reach a temperature of 30 degrees. Wipe pepsin into powder, dilute with a small amount of water according to the instructions.
2. Take a small piece of the original Dor Blue cheese, remove mold from it. You can purchase the product once, then use the fungal culture with each cheese preparation.
3. It is important to remember forever that the dishes and hands used must be thoroughly disinfected. Wash and dry the container in advance, treat the brushes with an antiseptic.
4. Enter the mold from the cheese in 550 ml. hot milk, mix. Soak for half an hour at room temperature. The remnants of warm milk mix with sour cream, cover with gauze, soak at a temperature of 25 degrees until complete ripening.
5. Place the colander on a bowl into which the whey will drain. Collect clots from fermented milk with a slotted spoon and put in a sieve. The cheese ripens for 2 weeks, adhere to sterility throughout the cooking.
6. Do not cover the pan with a lid, leave access to air. Prepare a mold in advance from a five-liter bottle, cutting off the bottom from it. It will be needed to constantly turn the finished product.
7. Put a clot of cheese from a colander into a mold and vice versa to drain the liquid. When you get a tight piece of the product, rub the surface with salt.
8. Remove the cheese, place it on a flat dish, soak for 10-12 hours. The cheese must dry. If liquid leaks from the product, drain it, rub the head again with salt.
9. When the indicated period expires, prepare a syringe with a volume of about 20 mg. Type milk with original cheese into it. Insert the instrument into the head, inject the mold evenly over the entire circumference.
10. Next, turn the product daily from one dish to another. Soak cheese at room temperature, but in the dark. The characteristic smell and mold on the surface will tell you about the readiness of the composition.
11. When the Dor Blue is ready, wrap it with parchment, send it to the cold for 1 week. After this time, you can start tasting.

Cream cheese

• butter - 90 gr.
• cottage cheese - 380 gr.
• salt - 8 gr.
• chicken egg - 1 pc.
• soda - 7 gr.

1. Put the butter on a dish, melt in the microwave. Place the cottage cheese in a pan, sprinkle with soda, mash it with your hands, the composition should be free of lumps.
2. Beat the mass with a blender and the egg with a mixer. Mix the components together, pour the melted butter. Wipe the composition with a sieve or blender until smooth.
3. When the cottage cheese is soft, pour it into the pan. Put in a water bath, set the minimum heat. Stir the product until it melts (about 12-15 minutes).
4. After this period, salt the mass, turn off the heat. Pour seasonings or add fresh herbs if desired. The cheese will be viscous, but liquid. Cool it and pour into a mold. Keep 1 week in the cold.

Italian curd cheese "Ricotta"

• lemon juice - 90 ml.
• fat milk - 1.8 l.
• salt - 8 gr.
• granulated sugar (beet) - 20 gr.

1. Prepare a thick-walled heat-resistant dishes, pour milk into it. Heat to a temperature of 40-45 degrees, pour salt and granulated sugar. Stir until the grains dissolve.
2. Do not bring the milk to the first bubbles, always stick to a small fire. When sugar and salt have melted, pour in strained lemon juice.
3. Citrus will start fermentation, milk will begin to turn into cottage cheese. Wait for the mass to cool. At this time, line a sieve or colander with gauze, place the device over the container.
4. When the cottage cheese has cooled, transfer it to the net dishes. Wait 15 minutes, then make a pouch out of the fabric and hang. Keep the ricotta to drain for about 10 minutes, no longer.
5. After all the manipulations, prepare a suitable form, move the cheese into it. Refrigerate for 3 hours, then evaluate the taste.The shelf life of the product is 10 days.

Curd cheese "Mozzarella"

• lipase (rennet) - 2 mg.
• high fat milk (preferably homemade) - 4.7-4.8 liters.
• lemon juice - 85 ml.

1. Pour milk into a heat-resistant container, heat up to 30 degrees. Insert the lipase into the warm mass, mix. Organize a water bath, send a mixture to it.
2. Steam milk, try to maintain the temperature at 30-35 degrees. To do this, regularly use a baking thermometer.
3. Knead the mass for 2-3 minutes, then leave the milk to languish without interference. You should get a dense clot of cottage cheese. Carefully remove the mass, chop into cubes 2 * 2 cm., Return the cottage cheese to the pan.
4. After 10 minutes, increase the power so that the temperature rises to 40 degrees. Knead the cottage cheese carefully so as not to damage the workpieces. They must become firm, respectful.
5. After 30 minutes of languishing the mass, drain the liquid, and send the cubes into a sieve or colander. First you need to line the grid with gauze. Wait 10 minutes, return the cheese clot to the pan.
6. Boil filtered water, cool to 70 degrees. Pour warm liquid into the cottage cheese with a thin stream, collect the clot from the walls of the dishes to the middle with a wooden spatula.
7. The cheese will become viscous, remove the mozzarella with a slotted spoon. Form a few balls. To do this, first make the washers, then wrap the edges of the cakes inward.
8. Transfer the cheese to cold drinking water, let cool. After half an hour, prepare a salt solution (1 g of water accounts for 90 g. Of loose composition). Pour the liquid into the container, send the cheese here. Get started.

Curd cheese "Philadelphia"

• fermentation enzyme - 2 tablets
• citric acid - 4 gr.
• fat yogurt without additives - 475 ml.
• salt - in fact
• fat cream (from 25%) - 1.4 l.

1. Grind rennet to get powder. Mix with citric acid, pour 245 ml. warm filtered water. Heat cream and yogurt to a temperature of 25 degrees, combine them together, pour water with an enzyme and salt.
2. Thoroughly mix the composition with a wooden spatula, leave it in a warm place near the radiators. You can ferment the product in the sun, but you need to wrap the jar with a towel.
3. The duration of curdling milk into cottage cheese depends on the temperature regime. Do not heat the mass on the stove, otherwise all efforts will be in vain. Only natural fermentation will make Philadelphia tender.
4. Place the colander lined with gauze in a deep bowl so that the whey does not drain onto the kitchen table. When the milk forms a dense clot, pour the whole mass into a net dish.
5. Cover the cheese with a paper towel, otherwise the product will become chapped. When 50% of the whey drains, set on the curd mass oppression. Soak for 4 hours, transfer to a container, enjoy the taste.

Suluguni cheese from cottage cheese

• wine vinegar - 30 ml.
• fat milk - 10 l. + 200 ml.
• pepsin - 1 gr.

1. Heat 200 ml. milk to a temperature of 25 degrees, pour vinegar, add pepsin. Pass the rest of the milk through 3 layers of gauze, heat to 30 degrees.
2. Mix with pepsin-based serum, keep warm for 25-30 minutes. After this period, put the dishes on the fire, cook at low power for 7 minutes. The serum will coagulate, separate the cottage cheese from the walls of the container.
3. Remove the clots, fill them with salted whey. Send to a dark place for 3 hours. To assess the readiness of the product, cut a slice of cheese, place in boiling water for a couple of minutes. If the piece is stretched, but not torn, the product is ready.
4. Remove the cheese, chop it into thin strips (about 1.5 cm wide). Pour filtered water into the pan, bring to a boil. Send the strips into the liquid, they should stick together.
5. When the slices melt and create a uniform clot, form a round head.Cool the cheese at room temperature, serve. Shelf life is 10 days when stored in the refrigerator.

Make cheese from cottage cheese with the addition of milk, butter or sour cream. Take a look at classic technology. Create a culinary masterpiece like Philadelphia, Mozzarella, Dor Blue, Ricotta, or Suluguni. Make cream cheese on a curd basis.

Video: 7 cottage cheese cheese snack ideas