How to cook homemade cheese?

Shop cheese is not always quality. Therefore, many housewives know how to cook homemade cheese and what are its benefits. The recipes for making home-made cheese are numerous, about some of them further.

Cream cheese is quite popular among cheese gourmets. And if it is cooked at home - it is twice as pleasant to use it. Prepare it yourself according to the proposed recipe.

Home-made cheese

To prepare the cheese you need:

• cottage cheese - 1 kg,
• milk - 1 liter.,
• eggs - 2 pcs.,
• butter - 50 grams,
• salt - 1 teaspoon,
• sugar - ½ tbsp. l.,
• soda at the tip of the knife,
• spice.

Step-by-step description of the preparation of cheese:

1. Prepare the aluminum dishes and pour in the milk.
2. Add the cottage cheese to the milk and mix it thoroughly.
3. Put the capacity on the stove, make the medium fire. Stirring constantly
   
   and not bringing to a boil, separate the whey from the cottage cheese.
4. Take another container, cover it with gauze. Put the cottage cheese there.
5. Tie gauze to the knot and hang over the container. It is there that the whey will drain off the cottage cheese.
6. Next, put the cottage cheese in the gauze under the press so that the mass becomes as hard as possible.
7. Now combine cottage cheese with eggs, ground with sugar, salt with spices and soda.
8. Melt the butter in a saucepan, and put the cottage cheese there.
9. Add this container with the curd mass to medium heat and melt the cottage cheese until smooth.
10. Pour the resulting mass into a mold. Let it cool down.

Processed cheese is prepared at home.

Cheese at home

Adyghe cheese is another sort of popularproduct, which is not difficult to cook at home. True, the manufacturing process is longer than the cooking of the processed variety, but the cheese is not less useful.

Since Adyghe cheese belongs to the category of pickle cheeses, its formula uses leaven. In the recipe for homemade cheese, this ingredient is replaced with kefir.

Set of products for cooking:

• Milk - 3 liters.,
• Kefir - 1 liter.,
• Salt - 1 tsp.

Instructions for cooking:

1. Take the non-stick container and pour in the kefir. Separate the serum from kefir, heating it over low heat.
2. As soon as the curd rises to the top, throw it back into the colander lined with gauze. From this procedure you only need serum. Pour it into a jar and put it in the warmth to sour for 2 days.
3. After 2 days you can start cooking Adyghe cheese. To do this, put milk on the fire and bring it to a boil.
4. Then add the prepared serum without removing milk from a slow fire. The folding process will begin in 5-7 minutes.
5. Separate the cheese strain through gauze, salt and directly in the cheesecloth form the head of cheese.
6. Send the cheese under the press for the night, putting it in the refrigerator.
7. The next morning the excess whey will depart, and the Adyghe cheese can be considered ready.

After the production of any home-made cheese, there remains a valuable product - whey. About its benefits can be read in the article - How to make a homemade cheese.