How to make cheese at home

Brynza is considered to be the most delicious variety of all available soft cheeses. Pickle product can be used as an independent snack or added to vegetable salads, first and second courses, and pies. Experienced housewives through trial and error brought effective cooking technology. They can easily be translated into reality on their own, if you follow the practical recommendations. Consider the main aspects in order.

 How to make cheese

Sheep cheese at home: classics of the genre

  • Fat milk (2–3.2%) - 1.8 l.
  • fat kefir (3.2%) - 180 gr.
  • sour cream (fat content 15-20%) - 375 gr.
  • chicken egg - 7 pcs.
  • Table salt - 55 gr.
  1. Pick up an enamel pan, pour milk into it, add salt. Put on the stove, set the average power, bring the mass to a boil.
  2. In a separate bowl, beat kefir and sour cream with a mixer so that the mass rises 1.5 times. Begin slowly pouring hot milk while stirring.
  3. Again put the mixture on the stove, bring to a boil. When the first bubbles appear, reduce the heat to the minimum mark. After 15 minutes you will get whey and curd.
  4. Prepare a colander, cover it with gauze folded in several layers. Transfer the mixture to a filter, let the serum drain.
  5. After that, wrap the cheese in cheesecloth, tie the edges to make a bag. Send the mixture under the press, you can put a heavy bottle of water.
  6. After 5 hours, you need to move the future cheese into the refrigerator for 3 hours. When the specified time passes, remove the gauze, taste the product.

Cheese with table vinegar

  • whole milk - 2.8 l.
  • salt - 120 gr.
  • Table vinegar - 45 ml.
  • drinking water - 475 ml.

  1. Pour the milk into an enamel pan, put on medium heat. When bubbles appear, reduce power to the lower mark, pour in vinegar. Stir the composition until the serum begins to stand out.
  2. At this point, turn off the burner, remove the mass from the heat, leave the mixture until it cools completely. Prepare a kitchen sieve, put the gauze folded in 3 layers into it, pour the curd mass and whey there.
  3. Apply your hands a little, wait 2 hours until the whey is completely drained. Next, tie the free edges of the gauze to form a bag of fabric.
  4. Put a heavy bottle with water (4-5 kg.) On top of the composition, proceed to the preparation of brine. Mix salt with drinking water, wait for the crystals to dissolve.
  5. Pour the solution into a plastic container, put the pressed cheese there, put the bottle back. The cheese will be ready after 6 hours. Store the product in the refrigerator.

Cheese in a slow cooker

The age of technological progress leaves its mark on society. Almost every housewife has a slow cooker, the device can easily be used to make cheese. Under all conditions, you will get about 350 grams. the final product.

 Cheese in a slow cooker

  • chicken egg - 4 pcs.
  • whole milk - 2.3 l.
  • ground salt - 65 gr.
  1. Sterilize the glass jar in the following way: take a wide pan, put a container in it, fill it with water almost to the neck (about 3 cm indent). Boil the composition for about 20 minutes, then turn off the burner and dry the jar.
  2. Pour the milk into the container, cover the neck with gauze or a bandage, leave in a warm place for 24 hours to make the composition sour. You can also use sour milk initially, in which case you don’t need to do anything with it.
  3. If the milk is well pasteurized, it may resist oxidation. In this case, pour the product into a multi bowl, set the program “Quenching”, duration - 10 minutes.
  4. In a separate bowl, beat the chicken eggs and salt, pour the mass into a multi bowl of sour milk. Turn on the Baking function (holding time - 25 minutes).
  5. Take a sieve, lay in a cavity 3 layers of gauze, pour the finished product into this filter. Squeeze the serum to the glass excess moisture. Tie up the free edges of the gauze, put the five-liter bottle on top, wait 6 hours.

Seasoned brynza (dietary)

  • chicken egg - 7 pcs.
  • fat milk (3.2%) - 1.2 l.
  • sour milk or kefir - 1.2 l.
  • fine sea salt - to taste
  • cumin - 1 pinch
  • garlic - 2 cloves
  • fresh dill - 1 bunch
  • red pepper powder - on the tip of a knife
  1. Take a pot with thick walls and bottom, pour in kefir or yogurt, put the container on the stove.Wait until the first bubbles appear (bring to a boil).
  2. While the mixture is stewing, mix the eggs with salt, then send to the boiling mass and reduce the power. Periodically stir the composition, you will see how kefir is divided into whey and cottage cheese.
  3. It is at this point that the mixture must be removed from the heat and cooled. As soon as it reaches room temperature, add cumin, ground pepper, salt, garlic press, chopped dill.
  4. Prepare a colander, cover it with three layers of gauze, pour mass into it. Wait for serum to drain, to speed up the process, press on the mixture with your hands. Leave it for 3 hours.
  5. Tie the edges of the gauze together, place it on a plate, put the 5-liter bottle up. Leave at least 8 hours, after the expiration date, remove the cheesecloth, put the cheese in a food container.

Sourdough Cheese

 Sourdough Cheese

  • eggs - 6 pcs.
  • sour cream (fat content 20-25%) - 375 gr.
  • fat milk - 2.2 l.
  • fine sea salt - to taste
  1. Mix the milk with salt, pour into a saucepan, put on the stove, turn on the heat to medium power. Constantly stir the composition so that the mixture does not rise and does not start to foam. If this could not be avoided, reduce the fire.
  2. In another saucepan, beat the sour cream and chicken eggs, the mass will rise 2 times. As soon as the milk begins to boil, pour the beaten eggs into it, put it on the stove.
  3. The serum will be released, at this point you can turn off the fire. Prepare a container, put a colander in it and make a bed of gauze. Move the mixture to a kind of filter, leave for 4 hours.
  4. During the specified time, the fluid will drain, you will only have to tie the edges and send the mass under the oppression. As a press, you can use a five-liter bottle.
  5. Next, you need to stand the cheese for about 5 hours, and then put it in the fridge for the night. In the morning you can enjoy exquisite taste.

Practical recommendations

  1. If possible, use homemade milk, but not purchased. You can cook cheese on goat and cow's milk.
  2. If you are cooking cheese in a hot time, keep it under pressure in the refrigerator, and not at room temperature.
  3. The advantage of purchased milk in the preparation of cheese is that cheese is made light, dietary. It can be eaten by people with high cholesterol.

In addition to the classic ingredients in the preparation of feta cheese, mushrooms or mushrooms marinated in vinegar are used, parsley, celery and other ingredients as desired. To prepare 0.5 kg. Cheese you need about 2.7 liters.Milk of high fat content (3.2% and higher). If you take a low-fat dairy product, you will need more composition.

Video: home-made enzyme free cheese

(No rating yet)
We advise you to read
  •  How to make apple chips

    How to make apple chips at home

  •  How to make Adygei cheese

    How to make Adygei cheese at home

  •  How to make chips in the microwave

    How to make chips in the microwave: 8 recipes

  •  How to fry peanuts in a pan

    How to fry peanuts in the pan

  •  How to make curd cheese

    How to make curd cheese at home

  •  How to make crackers

    How to make crackers at home

  •  How to make a cheeseburger

    How to make a cheeseburger at home

  •  How to cook horseradish

    How to cook horseradish at home

  • ...



leave a comment

To send

 avatar

No comments yet! We are working to fix it!

No comments yet! We are working to fix it!

Diseases

Appearance

Pests