How to cook cheese at home? Recipe for hard cheese at home

If you like home-made cheese, our article will be useful to you. We want to talk about how to make cheese at home. This is not so difficult as it might seem at first glance. Very often mothers do not want to give their kids cheeses purchased in supermarkets, because they contain a lot of preservatives. And how can you know for certain what products they made?

Therefore, naturally, questions arise about their usefulness. But when you make a hard cheese at home from milk, you definitely will not go after him to the store.

Does it make sense to cook cheese at home?

If you are thinking about preparing such a dairy product for the sake of economy, you can not unequivocally say that it will cost you less than buying a ready-made product in a store. It all depends on what chees you buy - cheap or expensive.

The main benefit in self-manufacturing is the precise confidence in its freshness and naturalness of the ingredients. So, it is suitable for children and will only benefit them.

From what products do cheese in the home

For cooking, absolutely ordinary products will be needed. The process takes about half an hour, plus the time during which the cheese will freeze in the refrigerator (you can even leave it all night).

For cooking you need to acquire such ingredients:

1. Curd soft home - 0.7 kg.
2. Milk home - 1 liter.
3. Soda - 1 teaspoon.
4. Salt - 2 teaspoon.
5. Eggs - 2 pcs.
6. Butter - 2 tablespoons.

Recipe for hard cheese at home

Cottage cheese should be poured into a saucepan and carefully kneaded with hands so that there are no big lumps. Then pour it with milk and put it on the fire. The mass must be stirred constantly until the whey begins to peel, the cottage cheese will begin to collect in lumps and harden, as if to melt, and the liquid itself becomes colorless. Next, the fire must be turned off and cast the cottage cheese on gauze, so that all the liquid leaves it.

At the bottom of the pot you need to put butter and cream to fire, It is better to use non-stick cookware, because cheese can stick to the bottom and burn. Next, add eggs to the pot, salt, soda, cottage cheese. We will mix the wooden spoon until the mass becomes homogeneous, without any grains. Usually it takes about half an hour. Everything depends on the quality of the cottage cheese. 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 a food film and put it there, carefully ramming. This is done in order to make the product more homogeneous. Then we send it to the refrigerator for freezing. That's all the preparation of hard cheese at home. As you can see, the recipe is absolutely uncomplicated, and the products are taken the most usual. Try to cook and you will appreciate the taste of the home-made product.

How hot is home-made solid cheese?

In general, it is considered that in conventional hard cheese, up to two hundred and fifty calories per hundred grams. For the home, for some reason, the figure in the literature is one hundred and thirteen calories. In fact, this parameter will depend on what products you initially take.

If you set a goal to prepare a low-calorie dietary cheese, you need to take low-fat cottage cheese and milk. And who prefers to get a satisfying product, can take home fatty dairy ingredients. The result will certainly please you.

Homemade marble hard cheese

We want to tell you another recipe for hard cheese at home. For cooking, grate the carrots with a very small grater. Mix in a saucepan of milk with cottage cheese and add the carrot. All this will be boiled on a small fire for about seven minutes.

As a result, we will have a lot to throw back on gauze. The liquid must drain. Then add butter, salt, eggs, sour cream, soda and a little garlic (if desired, if you like it). All the ingredients must be mixed thoroughly and again put the dishes on the fire, cook for another ten minutes. You will see when the mass hardens.

We put the finished product into the dishes, we compact it and let it freeze. That's ready marble hard cheese, made at home.

Historical digression

Once the making of home-made cheese and cottage cheese was common. Now, not every landlady will undertake such a thing. Prepare a hard cheese from cottage cheese at home is not difficult, however, this will take time, but the result will please you. You will get a delicious home and healthy product without harmful additives and palm oils.

People have been making cheese since time immemorial: one version says that the first mention of it dates back to the eighth millennium BC. In general, his invention is associated with the domestication of sheep. It is assumed that this happened by accident. If there is anything 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 the cheeses were invented by nomadic Arabs.

The use of spices in the preparation of hard cheese

Now in any supermarket there is a considerable assortment of cheeses: hard, soft, smoked, creamy. However, not all of them can be considered as such. Conveyor production has done its work. And we often eat not a natural product, but a mixture of additives, and sometimes even chemical substitutes for products (like milk-containing inventions) that 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 at all complicated, and the products are used quite ordinary. When cooking at home, you can diversify the resulting cheeses. To do this, use different spices and spices. During cooking, you can add garlic, pepper, paprika, dill, caraway seeds, mustard seeds. It all depends on your taste and what product you want to get. If you like spicy cheeses, add something for sharpness. In general, there is where to go fancy.

The subtleties of making home-made cheeses

When talking about how to make a hard cheese at home, you need to know some of the nuances that will help you.

1. For making it is better to take home or farm cottage cheese. In the shops you can buy a low-quality curd product. From such raw materials, cheese will never come out.
2. Milk should also be taken at home. Pasteurized from the store will not work. Well, if you have the opportunity to buy only factory milk, then take the most fat with a short shelf life.
3. Cheeses ripen well only when their mass is not less than half a kilogram.
4. Cheese has a high fat content, but because the fatter ingredients for it, so it turns out more delicious and tender.
5. As a rule, the home-made product turns out to be softer than the store version. This is due to the fact that hardness depends, first of all, on the pressure of the press: the larger it is, the harder the cheese. At home, this is not always possible, and is it necessary?
6. The more you survive in the finished form of your product, the more saturated will be its taste.
7. If there is no cheese form, you can use a regular colander or a mesh fryer.
8. Serum, left over after manufacturing, can be used to make pancakes or knead yeast dough on it. Still on it prepare okroshku.
9. Shelf life of home cheese - no more than a week in the refrigerator. Wrap it better in a cotton towel or paper.

Instead of an afterword

In this article, we talked about how to make a hard cheese at home. After all, many simply can not imagine their lives without it. In fact, we widely use this product in the manufacture of various dishes. Most varieties can be prepared without much effort at home. So try it! And you will be pleased with the result. Believe me, you will never go for cheese to the store. After all, the home product is much more delicious, and more useful, which is important. And you will always be sure of the freshness of the product, since the cheeses from the supermarket are far from ideal and very quickly covered with mold, after which they can simply be thrown out. We wish you good luck in cooking. Bon Appetit!