Natural homemade cheese from Wort (step by step preparation)

[To avoid confusion with the authorship of this recipe, I explain:]

Natural homemade cheese from Wort (step by step preparation)

Category: Dairy and egg dishes

Ingredients
milk	1 liter.
cottage cheese	1 gc.
eggs	1 PC.
oil	150 gr.
soda	1 tea the spoon
salt	1.5 tea the spoon

Cooking method

• To avoid confusion with the authorship of this recipe, I explain:
• The author of this recipe Suslya.
• Suslya suggested my mother's recipe for making homemade cheese, here I am quoting
• Girls, can I show you how my mom makes cheese. I read a lot of interesting things here, and yesterday I decided to "shake things up", cook, and even take a picture of the whole thing. I like watching master classes so much and I had a dream to show you something
• We take the products we need.
• 
• Stir the twogg and milk thoroughly
• 
• Cook, stirring occasionally for 10-15 minutes, over low heat. The curd will practically dissolve
• 
• Throw the resulting mass into cheesecloth
• 
• and put back in the pan, beat in an egg, put oil, salt, soda and stir everything thoroughly
• 
• 
• bring to a boil and cook, stirring over low heat for about 15 minutes, when the mass begins to lag behind the walls, the cheese is ready
• 
• Put it in the form, I didn't find anything suitable, I just laid the salad bowl with a film (tore the bag), and my mother always used a milk bag.
• 
• as it cools down a little, put in the refrigerator. And this is what happened
• 
• The cheese turned out to be very tender, but I did not take into account this, the milk and cottage cheese were homemade, and therefore the butter could be used less. A bit fatty cheese came out, but my husband liked it, said it suits him.
• It turned out 580 gr.

Wort, well done, thanks for the recipe! I made this kind of cheese when there was a cow on the farm, and now everything is neglected ...

Girls, this is just class! It caught fire just the same miracle to create and even for tomorrow I ordered milk from Lipetsk, they will bring a cow, only how much it can be stored in the refrigerator (the family is large, but getting whole milk in our Moscow is a problem, so I want to make 2 portions at once)

This cheese becomes tastier every day and it does not last long, therefore, it is eaten quickly.

SOS! help me please! Cottage cheese is cooked at the last stage for 20 minutes. but as in the photo does not want to separate from the pan (2nd portion)

----------

I want to add -t. because after 5 minutes. I caught a barely noticeable start of burning, then put the pan in a frying pan with water
--------------

Well, please respond !!! It's already 40 minutes. brewed ...

Mom dear, 40 minutes !!! There will be such a crust at the bottom ... and they threw everything? an egg, salt .... if the cheese is pried with a spoon, it leaves the wall, then it is almost ready already.

Yes, I threw everything. Already the truth for 40 minutes. All the same, she took it off and poured it into 2 bowls. At the bottom, to joy, everything was homogeneous (the steam bath probably saved. The taste is pleasant, the color turned out to be delicate, tenderly yellow (from a homemade egg, probably) Let's see what happens And tell me how the top turned out so beautifully smooth without traces of the film?

But how did it work out ... although there are small folds, a little, but there is ...

[Suslya]

And here is my cheese.
His taste is simply wonderful, very soft creamy, my household just went to "Hurray!" True, in fact, it is not cut (I think that the cottage cheese let me down, because half was not homemade, but bought in the market by weight) I put it in a container and we just spread it on ... well, who on what much. Of course, I would like to learn, ideally as the author.
Suslya, thank you very much

Well, at least it turned out like this, otherwise I was already worried, so many people have already cooked this cheese and it turned out, and then 40 minutes. boil and .... not boil. The most important thing is that it turned out delicious and liked it.

I’m thinking, when next time I’ll make this cheese, what do I need to cut it all the time?

[Macaroni]

Macaroni Chesslovo, I don't even know what to advise, this is the first time. I did not hide anything, as I did, I took pictures step by step. Maybe something was wrong with the cottage cheese ...

Suslya, thanks again for the recipe !!! Very simple and delicious !!! True, I turned it yellow ... but I like it

[Michelle]

Michelle you probably had a homemade egg. When I make it with homemade, it turns out such a yellow cheese, lovely. And if you also throw herbs, cumin ...

Homemade
and I made delicious with caraway seeds!
And then I made dumplings with whey (the whey was a mix - a departure from cheeses made according to different recipes), so the dumplings were just a feast for the eyes !!!! Yellowy, soft, tasty !!!
And what a beautiful okroshka on whey !!!! And most importantly, it is much healthier than with mayonnaise

[macaroni]

macaroni, the more whey remains in the curd after being thrown onto a sieve, the softer such cheese turns out. Try the next time to hold the cottage cheese in a colander longer, so that the whey is gone as much as possible. But do not overdo it, because the flip side of the coin is dry cheese.
Suslya, please forgive me for getting into your topic.

[Qween]

Qween , what are you! I'm always glad to see you, come in more often, especially since I won't be here for a month, so I dropped in to see how you were doing.
And with whey the bread is just wonderful.

[macaroni]

All! As my father-in-law said - Oksana has reached a condition, she bakes bread, beats her butter, and then she also cooks cheese
Cooked! Cooling down ... but here's a brake, it's a brake! I found the first message in the topic with a recipe and rushed to do it, there is no way to read it to the end. For example:

macaroni, the more whey remains in the curd after being thrown onto a sieve, the softer such cheese turns out. Try the next time to hold the cottage cheese in a colander longer, so that the whey is gone as much as possible. But do not overdo it, because the flip side of the coin is dry cheese.

And I also wrung it out in gauze !!!!!!!! Then when I cooked it with an egg, I had to add milk. Curiosity makes out the eerie, what it will be like when it cools down ...

And I, too, squeeze, without fanaticism, of course, not dry, but so ... I twisted the gauze a couple of times, pressed the FSE with a spoon. Tell me later how did you do it

[Suslya]

There is no strength to wait until it stands in the refrigerator! We tried it. Well ... edible, cut well. The taste is also pretty decent.


But I will still do it. The second time may turn out differently.
The head taster will taste tomorrow. My son (3 years old) does not eat cottage cheese at all, but he crumbles hard cheeses. I hope that he will like this one, after all, he will be more natural than store ones, homemade cottage cheese, eggs, his own butter ...
Suslya , thank you from me !!!

ARTISTYA What a beautiful cheese you have turned out. With a start!

ARTISTYA What a beautiful cheese you have turned out. With a start!

Thank you! Breakfast today was with its own bread, butter and cheese. I'll tell you it's so cool !!! Such energy !!!! But my main taster refused such cheese. Maybe due to the fact that there is some kind of graininess in it. Girls, maybe cottage cheese, before cooking, grind well? I need the cheese to resemble hard cheeses as much as possible, only then there is a chance that my Denchik will eat it.

[artisan]

artisan , well done! But it seems to me that your cheese turned out to be soft, but there should be no grains ... maybe the curd has not completely dissolved ... try to really grind it next time. You can also add caraway seeds, then the taste is rich.
And my daughter doesn't eat that kind of cheese either, give it to me from the store, that's all.

But it seems to me that your cheese turned out to be soft,

Well, I would say quite the opposite !!! It is cut with a certain effort.

It was good then I just imagined

[Wort!]

Wort! And after you have put the cheese in the salad bowl, you need to put the load on top (in the photo you have a saucepan with liquid in the salad bowl)? For how long? And put in the refrigerator with a load?

Oops .... And I missed that ?? Look, Susl, well, you give ... and druhhh is also called ...

[Wort!]

Wort! And after you have put the cheese in the salad bowl, you need to put the load on top (in the photo you have a saucepan with liquid in the salad bowl)? For how long? And put in the refrigerator with a load?

Yeah, there's some water in a saucepan, and usually I put it in the refrigerator overnight, with a load.

Oops .... And I missed that ?? Look, Susl, well, you give ... and druhhh is also called ...

and sho takoiii ...

[THIS IS HERE I TOLD IT ABOUT IT]

And I cook this kind of cheese, my current proportions are not the same,THIS IS HERE I TOLD IT ABOUT IT, this cheese is popular with mine ...

and sho takoiii ...

I would have done it in tons, if only I knew ... that's sho!

well, now you know the recipe ... start sausage in tons

Girls, in our village everyone cooks this cheese, although there are some discrepancies in proportions, but this is not so important, but you can experiment with additives. When I was in the Kuban, I was at the dairy market, and so there Adyghe people sell such cheese for every taste and even a color that is difficult to choose. When my children were young and did not want to eat cheese, I added cocoa sugar and raisins to it and gave it out under the guise of chocolate. And I also pour it into plastic boxes from under the spreads after having abundantly greased them with butter, it is very convenient to store and cut it too. We sell it in the market in such shaped pieces and the buyers really like it. So experiment with this recipe it will take it all. I hope my chatter is useful to someone.

And without an egg, such cheese will not work?

Thanks for the recipe, I really liked the cheese, I will have to experiment with spices. Made from homemade cottage cheese for 0.5 kg - it turned out 390g. Uraaaaa also learned to insert a photo!

cottage cheese 1 gk. -what is this unit. measurements?

bravo to the author! : yahoo: I'll do it today

Oh my god, how glad I am to have stumbled upon this recipe! My mother made this cheese when I was studying at the institute and passed it on to me, but the recipe was successfully forgotten ... And now - this wonderful, tender, fatty and absolutely NATURAL product! SUPERRRRR !. Made from homemade cottage cheese and milk, did not reduce the butter - we love the richer taste! Thank you girls!

Any milk can be used, since it is necessary only for dehydration of cottage cheese by joint boiling, and you can boil it for up to 20-25 minutes with stirring. This entire procedure can be replaced by placing the curd under the press. In my recipe for the 80s, soda is indicated in the amount of 1 tbsp. l marked "unchanged". The hot mass can be poured into milk or juice bags. After taking out the bag of chilled cheese from the refrigerator, cut the bag and remove the cheese. I have not tried making cheese with a little soda yet. And my cooking technology is somewhat different: the whole cooking is steamed, melt butter in a saucepan, add additives, beat thoroughly, add cottage cheese, spices, mix well and boil in a water bath for 25-30 minutes, stirring continuously, until the mass begins to melt and reach out.

Girls, how can you add sourness to this cheese? I really like the recipe, but my husband is missing something ...

I don’t even know about the sourness, well, maybe add lemon juice ..

[fomca]

Girls, how can you add sourness to this cheese?

fomca, Svetlan, I add apple cider vinegar, my nra ...

[fomca]

fomca, Svetlan, I add apple cider vinegar, my nra ...

Tiny, I understand that these are matters of taste, but still - but about how much and at what stage of preparation?

Thank you, Suslya, for the recipe. I liked it, but my family did not appreciate it. I eat and enjoy. I really added old homemade yogurt instead of sour cream. And too much oil for me, next time I will put less.

And here is my cheese. It tastes and consistency is what you need, but next time I reduce the amount of butter or take less fat cottage cheese, here 9%.



I liked it very much! Wort, thank you very much for the recipe!

oh! .. and I really thought no one does

To your health !!! glad you like it