Homemade cheese is much healthier than purchased, as it does not contain artificial additives and flavorings. The taste of homemade cheese is also not inferior to cheese from the store, because in the ordinary kitchen you can cook different types of this delicacy.
Pick your recipe
You will need
-
- For melted cheese:
- cottage cheese - 8.5 tbsp;
- butter - 2.5 tbsp. l;
- soda - 4 tsp;
- salt - 3 tsp
- For hard cheese:
- milk - 1 l;
- cottage cheese - 1 kg;
- egg - 1 pc;
- salt - 1 tsp;
- soda - 1 tsp;
- butter - 150 g.
- For Mascarpone:
- cream (35%) - 0.5 l.
- lemon juice - 2 tbsp.
Instruction manual
1
Melted cheese Rub the cottage cheese through a sieve or turn in a meat grinder, put it in a pan and evenly sprinkle it with half the required amount of soda. Then start to heat the cottage cheese over low heat, constantly stirring with a wooden spatula. It is possible that during heating, whey will appear on the surface of the cottage cheese and on the walls of the pan. In this case, close the pan with a lid and remove from heat for 15 minutes, the serum will settle for this time, after which it must be removed. If the whey does not separate, then soda is added to the mixture and heated further. Add the butter to the well-melted, slightly thickened curd. Put the salt 15 minutes before readiness, you can also add dill, cumin, anise to the cheese. Cheese by this time should be a dense, stretching, homogeneous mass. Pour the cheese mass after cooking into a greased form and take it out to the cold. Ready cheese will be easier to remove from the mold if for a few seconds immerse it in hot water.
2
Hard cheese Heat milk in a water bath, add cottage cheese to it. Stir the milk-curd mixture by hand until it becomes hot. Put the resulting mass on a cloth and hang for three hours to drain the liquid. Beat eggs with salt and soda and add oil to the melted in a water bath, attach the expressed curd mass to this mixture. Rub the resulting mixture until the lumps completely disappear. Pour the homogeneous cheese mass into a pre-cooked form and put in the refrigerator. Hard cottage cheese will finally come after a few hours.
3
Mascarpone Heat the cream in a water bath to 85 degrees and add lemon juice to them. Stir the mixture without boiling. Soak it in a water bath until it thickens, then remove from heat and set to cool for 10-12 hours. After the cheese has cooled, put it on a cloth and put it in the refrigerator, after another 12 hours the cream will be ready.