As usual, my dears, I will not leave you without an alternative video recipe.
Homemade processed cheese. Processed cottage cheese:
This is delicious and a good idea for a quick breakfast. I love making sandwiches like this when I'm running to work. I bought this cheese very often, and now I decided to make it myself. I liked my experiment and now I cook it quite often. Each time with new filling. I hope you like my recipe =)
Well, here's the step-by-step recipe:
Our ancestors often made cheese at home from milk, cottage cheese, soda and eggs, and the recipe for such hard cottage cheese was known to almost every housewife.
I suggest you make very tasty processed cheese using almost the same products only using a different cooking technology.
It is very tasty, profitable and healthy.
Need to:
- Cottage cheese (non-fat) 500 g
- Chicken egg 1 pc.
- Butter 75 g
- Milk (homemade) 75 ml
- Salt 1 tsp.
- Soda 1/2 tsp.
- ground black pepper 1/6 tsp.
To the cottage cheese (homemade Separator) add butter at room temperature, chicken egg (homemade),salt, soda, milk (if the cottage cheese is dry!) and beat well with a blender.
The more sour the cheese, the more baking soda is required, but no more than 1 tsp. !!!
If you don't have a blender, you can grind it well with a spoon.
The curd mass should be homogeneous.
Although this is not necessary, as practice has already shown, the main thing is that there is real cottage cheese and soda, then the cheese will melt well, but it will take longer.
Pour water into the pan, place a bowl with the curd mass so that the bowl does not touch the bottom of the pan and does not float, but does not sink. That is, choose the right size pan and bowl.
Turn on low heat and once the water is hot, stir constantly with a spatula.
If you stirred the curd mass with a spoon, it is better to use a whisk.
When the curd mass begins to heat up, it will become thinner and change color to yellow and dark.
When the curd mass heats up it will become completely liquid.
Don't forget to stir constantly.
And later it will start to thicken.
That is, from thick to liquid and from liquid again to a thick curd mass.
In general, this process will take about 30 minutes if you want a spreadable cheese, and 40 minutes if you want a processed cheese that can be cut.
You need to cook until the sour smell of cottage cheese disappears and a real cheese aroma appears!!!
This will be the first signal that the cheese is ready, and then cook until the desired thickness.
To taste, you can add ground pepper to the melted cheese before the curd mass begins to harden.
Drop some onto a plate during cooking to see what the melted cheese will be like when it cools.
The finished processed cheese should be poured into a mold, cooled and stored in the refrigerator.
But I suggest making you such cheese with filling, garlic and herbs.
"! This week's product is cottage cheese, so the show's experts will share recipes 10 cottage cheese dishes. Today there are recipes for you: curd marshmallows, Kaiserschmarren, sweet curd rolls, bananas baked with cottage cheese and processed cheese with bacon from Alla Kovalchuk, as well as curd and meat casserole from Sergei Kalinin.
Do you find yourself unable to drag yourself out of bed every morning to prepare breakfast? Do not worry! There will be a lot of delicious ideas in your arsenal this weekend. After all, in the show “Everything will be delicious!” Alla Kovalchuk will tell you all about the product, which no breakfast is complete without, but which is almost impossible to feed children. Soft, airy, sweetish, with a pleasant sourness - delicate cottage cheese!
If it's still not on your list of favorite foods, then believe me that after this weekend you won't be able to get away from it. After all, several hundred dishes can be prepared from cottage cheese. And the show “Everything will be delicious!” will tell you about the 10 most delicious and original ones. By learning to cook them, you will not only add new pages to your cookbook, but also gain recognition from your neighbors and the adoration of your children. And your husband will completely overwhelm you with compliments and flowers!
Everything will be delicious. Broadcast from 09/03/16. Part 1. Watch online
Curd marshmallows
Ingredients:
cottage cheese 9% – 400 g
gelatin – 15 g
milk 3.2% – 120 ml
powdered sugar – 50 g
black currant – 50 g
Preparation:
Beat the cheese until smooth. Pour boiling water over frozen currants and grind through a sieve.
Add ground berries, powdered sugar and gelatin dissolved in milk to the cottage cheese. Stir the mixture and cool it for 10 minutes.
Then transfer to a piping bag. Squeeze marshmallows onto a baking sheet and place in the refrigerator for another hour.
Kaiserschmarren
Ingredients:
cottage cheese 9% – 150 g
eggs – 4 pcs.
sour cream 20% – 25 ml
salt – 3 g
sugar – 50 g
flour – 150 g
vanilla sugar – 5 g
raisins – 50 g
powdered sugar – 25 g
cinnamon – 5 g
oil – 20 ml
butter – 30 g
cognac – 40 ml
strawberries – 100 g
Preparation:
Pour cognac over raisins. Separate the egg whites from the yolks. Add salt to the whites and beat until foamy.
Add sugar and vanilla sugar to the yolks. Beat until the sugar dissolves. Then add flour and sour cream. Stir.
Grind the cottage cheese, put it in the dough. Also add whipped egg whites and raisins. Stir.
Fry the sweet omelette for 2 minutes on each side. Divide it into pieces and fry for another minute. Transfer to a plate, sprinkle with powdered sugar, cinnamon and garnish with strawberries.
Sweet curd rolls
Ingredients:
cottage cheese 9% – 150 g
sour cream 20% - 15 ml
powdered sugar – 25 g
dark chocolate – 90 g
prunes – 3 pcs.
dried apricots – 3 pcs.
dates – 3 pcs.
butter – 30 g
roasted hazelnuts – 8 pcs.
coconut flakes – 40 g
Preparation:
Grind the cottage cheese through a sieve. Wash dried fruits and cut into strips. Add sour cream and powdered sugar to the cottage cheese. Stir.
Place cling film on the table. Pour coconut shavings onto it, and place the curd mixture on top of it in a rectangle. Place chopped dried fruits on top.
Roll the curd mixture into a roll and cool it for 10 minutes.
Melt dark chocolate in a steam bath, add butter.
Remove the roll from the refrigerator and cut into pieces. Drizzle with hot chocolate and garnish with hazelnuts.
Bananas baked with cottage cheese
Ingredients:
cottage cheese 15% – 300 g
bananas – 2 pcs.
sugar – 20 g
eggs – 2 pcs.
butter – 25 g
lemon juice – 20 ml
sour cream 20% – 100 ml
Preparation:
Peel the bananas and cut into slices. Grease the molds with butter. Place chopped bananas in them, pour lemon juice over them.
Add egg, sour cream and sugar to cottage cheese. Beat the mixture with a blender. Place the curd mixture in the molds on top of the bananas.
Beat the egg with sour cream. Brush the banana casseroles with the egg-sour cream mixture. Bake in an oven preheated to 180°C for 15 minutes.
Curd and meat casserole
Ingredients:
cottage cheese 9% – 500 g
chicken fillet – 300 g
eggs – 3 pcs.
semolina – 150 g
sour cream 20% – 100 ml
hard cheese – 200 g
onion – 1 pc.
butter – 20 g
oil – 20 ml
salt – 10 g
ground black pepper – 1 g
Preparation:
Cut the onion into 5 mm cubes and fry until transparent. Add the chicken fillet twisted through a meat grinder and fry for another 5 minutes. Remove from heat and let cool to room temperature.
Add semolina and eggs to the cottage cheese, mix and leave for 10 minutes. Then mix the curd mass with the cooled minced meat, add salt and pepper.
Grate the hard cheese on a coarse grater and add sour cream. Line the springform pan with parchment. Grease the bottom and sides with butter and sprinkle with semolina.
Place the curd and meat mixture into a mold and smooth it out. Top with a mixture of cheese and sour cream. Bake in an oven preheated to 180°C for 40 minutes.
Processed cheese with bacon
Ingredients:
cottage cheese 15% – 500 g
butter – 100 g
egg – 1 pc.
soda – 6 g
salt – 2.5 g
milk – 60 ml
bacon – 50 g
Preparation:
Add soda to the cottage cheese and puree in a blender until smooth. Add butter, beat the mixture.
Then add the egg, salt and milk. Beat again, place the mixture in a steam bath and knead until the cottage cheese becomes liquid.
Cut the bacon into cubes, add to the melted cottage cheese and puree the mixture again with a blender. Remove from heat, let the mixture cool and place in the refrigerator.
Today Alla Kovalchuk will reveal the secret of making processed cheese, which is in no way inferior to store-bought cheese. The ingredients are the simplest, and most importantly – natural! Alla promises to do it in seven minutes. After all, she and Nadya had an argument! Do not miss!
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Today the choice of cheeses is huge, and many do not understand why they should prepare cheese at home.
But believe me, it's worth it.
Firstly, homemade cheese is a natural product. You know what it's made from.
Secondly, homemade cheese is much cheaper than store-bought cheese, but at the same time, the quality is no worse, and sometimes even better.
Homemade cheese from milk and kefir - basic principles of preparation
The main products for making homemade cheese are milk and kefir. You can use any milk: homemade or store-bought. Kefir can be replaced with sour milk.
To prepare cheese, milk is poured into a saucepan with a thick bottom and heated almost to a boil. Then pour in kefir in a thin stream, stirring continuously, and keep on low heat until curd appears on the surface.
Cover a sieve or colander with gauze folded in several layers and pour the resulting mixture into it. The gauze is tied tightly and placed under pressure for several hours.
Different types of cheeses are prepared from milk and cottage cheese, ranging from hard to soft, creamy and curd cheese.
With the help of different additives, you can experiment and create completely new tastes. Fresh vegetables, olives, herbs and spices are used as additives.
Recipe 1. Homemade cheese from milk and kefir “Tender”
Ingredients
two liters of homemade milk;
450 g sour cream;
five eggs;
200 ml kefir.
Cooking method
1. Pour the milk into a thick-bottomed saucepan and bring it to a boil over low heat. Add salt and mix.
2. Beat eggs into a blender bowl, add sour cream and kefir. Beat on medium speed until smooth.
3. Introduce the resulting mixture in a thin stream into boiling milk. Cook, stirring continuously, until the mixture begins to curdle and rise to the top.
4. Line a colander with two layers of gauze and pour the resulting hot mixture into it. Cover the curd mass with the ends of the gauze and place a flat plate on top. Place a jar of water on it and leave it overnight. Then wrap the finished cheese in film and put it in the refrigerator.
Recipe 2. Homemade cheese from milk and kefir “Korotinsky homemade”
Ingredients
five liters of homemade milk;
100 ml boiled water;
70 ml kefir;
1 g rennet;
200 g table salt.
Cooking method
1. Heat the milk over low heat until warm. Pour kefir into it and add rennet, mix thoroughly and remove from heat. Cover with a lid and leave the milk for forty minutes.
2. After the allotted time, the milk will turn into a smooth, fairly dense mass. Cut it with a sharp knife with a thin blade into two-centimeter squares and leave for another half hour so that the whey is completely separated.
3. Throw the resulting mass onto a sieve, having previously covered it with gauze, and leave it for a day. Every two hours, remove the cheese from the sieve, turn the cheesecloth over, and return the cheese to the sieve.
4. Completely dissolve the salt in one and a half liters of water. After a day, place the cheese in the salt solution for ten hours, turning it over every hour and a half. Then remove the cheese, dry it with a towel, place on a wire rack and leave for five hours. Place the cheese in a deep bowl, cover with gauze and place in the refrigerator.
Recipe 3. Creamy cottage cheese made from milk and cottage cheese
Ingredients
liter of milk;
liter of kefir;
200 g sour cream.
Cooking method
1. Pour the milk into a saucepan with a thick bottom and bring it to a boil over low heat. Pour kefir into the boiling milk in a thin stream, stirring continuously, and turn the heat to low.
2. Place the sour cream in a separate bowl, combine it with the egg, add salt and beat until smooth. Pour the resulting mixture into a saucepan with milk and kefir, stirring gently, and simmer for another seven minutes. Turn off the heat and cool completely.
3. Line a colander with gauze, folding it several times. Pour the contents of the pan into a colander. We collect the edges of the gauze and squeeze it lightly. Place a flat plate on top and a jar of water on it. Place the cheese in the refrigerator overnight. In the morning, take out the cheese and enjoy a delicious homemade product. We store it in a tray with a lid.
Recipe 4. Homemade cheese from milk and kefir “Ricotta”
Ingredients
10 g sugar;
liter of milk;
150 ml kefir;
80 ml lemon juice.
Cooking method
1. Pour the milk into a saucepan and heat it over low heat until hot, but do not boil. Add sugar and salt to milk. Pour in kefir and strained lemon juice in a thin stream. The curds will begin to separate from the whey. Turn off the heat and leave the milk in the pan for half an hour.
2. Cover a colander with gauze folded several times and pour the milk mixture into it. We collect the edges of the gauze and hang it. We are waiting for all the whey to drain. It is better to leave the cheese in this state overnight.
3. Place the finished cheese into a tray and store it in the refrigerator.
Recipe 5. Homemade cheese from milk and kefir “Paneer”
Ingredients
150 ml kefir;
liter of milk.
Cooking method
1. Pour the milk into a saucepan with a thick bottom and place it on the stove. Heat the milk over low heat until it boils.
2. Add kefir to the hot milk in a thin stream, stirring continuously. After a couple of minutes, the curd separated from the whey will float to the surface.
3. Fold the gauze in half and line the colander with it. Pour the contents of the pan into a colander and strain to separate the curds from the whey. Bring the edges of the gauze together and tie tightly.
4. Place a flat plate on top and place a jar filled with water on it. Leave the cheese for a day, then cut it into pieces and transfer it to a tray with a lid. We store the cheese in the refrigerator.
Recipe 6. Homemade cheese from milk and kefir with herbs
Ingredients
liter 3.2% milk;
liter 3.2% kefir;
dried parsley and dill;
three eggs.
Cooking method
1. In a thick-bottomed saucepan, combine milk with kefir, stir and place on low heat. Heat the mixture until it begins to curdle. Do not bring the mixture to a boil.
2. In a separate bowl, whisk the eggs and salt. Add the egg mixture in a thin stream to the hot milk and kefir. At the same time, stir continuously. Add dried parsley and dill. Boil the mixture over low heat for 20 minutes, without bringing it to a boil.
3. Fold the gauze in several layers and cover the colander with it. We insert a colander into a deep cup and pour the contents of the pan into it. To make the whey drain faster, stir the mixture with a spoon.
4. When most of the whey has drained, cover the mass with a flat plate and place a weight on top. Place the cheese in this state in the refrigerator overnight. Then we take it out, put it in a tray and store it with a lid.
Recipe 7. Homemade cheese from milk and kefir with pepper and dill
Ingredients
pasteurized milk - two liters;
fresh dill;
kefir - half a liter;
sweet red pepper;
four eggs;
salt – 5 g.
Cooking method
1. Pour the milk into a saucepan and place on low heat. Bring the milk to a boil.
2. Combine the eggs with kefir in a separate bowl and beat with a whisk until smooth, the consistency of sour cream.
3. As soon as the milk begins to boil, turn the heat to low and, stirring continuously, add the kefir-egg mixture. Without stopping stirring, simmer the mixture over the fire until the whey separates.
4. Line a colander with gauze folded in half and pour the contents of the pan into it, leave until all the whey has drained.
5. Meanwhile, rinse the sweet pepper, wipe it with a napkin, cut off the stalk and remove the seeds. Carefully peel the pepper and chop it finely. Wash the dill, lightly dry and chop.
6. Add salt, chopped dill and pepper to the cheese mixture. Mix thoroughly. Place the cheese mixture tightly in a tray, press down on top with a weight and leave it in the refrigerator overnight. Then take out the cheese, rub it with salt and put it in the refrigerator for another couple of hours. Then we transfer the finished cheese into a bag and store it in the refrigerator.
Recipe 8. Homemade cheese from milk and kefir with garlic and herbs
Ingredients
two liters of milk;
350 ml kefir;
six eggs;
sour cream – 400 ml.
Cooking method
1. Boil milk and salt in a thick-bottomed saucepan.
2. In a blender bowl, combine sour cream with kefir and eggs. Beat everything until smooth at low speed. Pour the resulting mixture into the hot milk in a thin stream, stirring with a wooden spatula, and bring the mixture to a boil.
3. When the mass has curdled and the whey has separated, turn off the heat and leave the pan to cool for a quarter of an hour.
4. Line a colander with two layers of gauze and pour the milk mixture into it. Leave to allow all the whey to drain.
5. Rinse a bunch of dill under running water, dry lightly and finely chop. Divide the garlic into cloves, peel them and pass through a press. Add dill and garlic to the cheese mixture.
6. Gather the ends of the gauze, tie them and place the cheese mixture in a bowl. Cover with a flat plate on top and place a weight. Leave it overnight. Then remove the cheese from the gauze, cut into slices and serve.
Recipe 9. Fragrant homemade cheese made from milk and kefir
Ingredients
liter of kefir;
green cilantro, dill and onion - a bunch;
milk - liter;
clove of garlic;
six eggs;
cumin - a pinch;
salt – 80 g;
hot red pepper - a third of a teaspoon.
Cooking method
1. Combine milk and kefir in a saucepan. Place it on the stove and heat until hot, but do not boil.
2. Beat eggs with salt in a separate bowl. Pour the beaten eggs into the milk in a thin stream, stirring constantly. Bring the contents of the pan to a boil and cook, stirring constantly, until the whey has separated.
3. Remove the pan from the heat, cool for a couple of minutes, and add finely chopped herbs, cumin and hot red pepper to the resulting mixture. Squeeze the garlic here.
4. Line a colander with gauze folded in half and pour the contents of the pan into it. Twist the gauze into a knot and hang it to drain the whey. Then unroll the gauze, place the cheese on a plate, cover with gauze and place pressure on top.
5. Place the cheese in the refrigerator for several hours. Cut the finished cheese into slices and serve for breakfast or dinner.
The higher the fat content of the milk, the fattier the homemade cheese will be.
Cook the cheese in a heavy saucepan to prevent the milk mixture from burning.
At the moment when you add kefir or eggs to the milk, mix it vigorously with a wooden spatula.
You can make your cheese taste special by experimenting with adding herbs, herbs, olives or vegetables.
Despite the huge assortment of cheese varieties that fill store shelves, housewives prefer to prepare it themselves. And first of all, this is due to uncertainty about the high quality of the products offered. Homemade cheese made from milk and kefir is healthy and very tasty. We invite you to add his recipes to your cookbook.
- To ensure that the cheese is not too hard and has the desired structure, use milk with a medium fat content.
- Cook the cheese mixture in a saucepan with thick walls, and then it will not burn.
- When adding eggs and kefir to milk, you need to constantly stir the mixture. For these purposes, it is better to use a wooden spatula.
- You can diversify the taste of homemade cheese with spices, herbs, pieces of vegetables and olives.
Classic recipe for soft homemade cheese
How to make cheese from milk and kefir? Surely every housewife has asked this question at least once. We suggest starting with a classic recipe, which is easy to follow and does not require large financial expenditures.
Attention! When making cheese, use low-fat dairy products.
Compound:
- 400 ml with a low percentage of milk fat content;
- egg;
- salt to taste.
Preparation:
Add fresh herbs to cheese
Philadelphia cheese made from milk and kefir is very tasty and tender. We will slightly modify its traditional recipe and add fresh herbs.
Compound:
- 500 ml with a low percentage of milk fat content;
- 500 ml low-fat kefir;
- 3 eggs;
- salt;
- hot red pepper to taste;
- cumin to taste;
- sprigs of fresh herbs;
- 1-2 garlic cloves.
Preparation:
On a note! The separated whey can be used for baking.
Gourmet cheese with pepper
It will take several days to make hard cheese from milk and kefir, since we first need to make a starter. To do this, slightly heat the milk and add 1 tbsp. l. kefir Leave the resulting mixture in a cool place for two to three days. The starter is ready! And then we follow the recipe outlined below.
Compound:
- 2 liters of pasteurized milk;
- 500 ml of starter;
- 4 eggs;
- dill;
- red bell pepper;
- 1 tsp. salt.
Preparation:
- Let's boil the milk.
- Beat the eggs with the starter.
- When the milk begins to boil, add the starter and eggs into it in small portions, stirring regularly. We turn the burner level to minimum.
- We see that the curd mass has slowly begun to separate from the whey. The entire process takes approximately ten minutes.
- Now place the resulting mass in a colander with gauze. We wait until all the liquid has drained.
- In the meantime, peel the pepper from the stalk and chop it into small cubes.
- Wash and chop the greens.
- Add pepper and chopped herbs to the future cheese, add salt and stir.
- Place the cheese in the mold and place a small press on it. Keep in the refrigerator overnight.
Secret! You can go the other way and not add salt to the cheese mass. Take the finished cheese and grease it on all sides with salt. Then place the cheese in the refrigerator without a mold for a couple of hours and you can serve it.
Georgian spicy cheese
Cheese prepared in Georgian style is unusually tasty and appetizing. You will have to tinker with it a little, but the result will exceed all your expectations.
Compound:
- 4 liters of pasteurized milk;
- 50 ml kefir;
- 1 PC. enzyme;
- salt.
Preparation:
Attention! For the fermentation process to take place, add only fresh kefir.
Attention! All this time, the temperature threshold of the milk should be about 30-32°.
