Natural soft homemade cheese on pepsin sourdough

Category: Dairy and egg dishes
Kitchen: Russian
Homemade natural soft cheese with pepsin sourdough


Milk of any fat content (I took raw market fat milk) 2.5-3 l
Rock salt (not iodized) 1 tbsp. l.
with a big slide
Pepsin sourdough on the edge of a knife or 1/3 of a coffee spoon without top

Cooking method

  • Homemade natural soft cheese with pepsin sourdoughHeat milk in a saucepan to 40 * C (no more), remove from heat. Add the starter culture diluted in 30 ml of plain water or milk.
    Homemade natural soft cheese with pepsin sourdoughStir the whole mass carefully until smooth, leave alone for 30 minutes. During this time, a whole milk-curd curd clot will begin to form at the bottom of the pan, and whey will separate from above.
  • Homemade natural soft cheese with pepsin sourdoughGently break this lump into smaller pieces with a spoon, add salt, mix the mass again. Leave alone for 15 minutes.
    Homemade natural soft cheese with pepsin sourdoughPour the resulting mass in the form of flakes-clots into a sieve, preferably small, drain the liquid. You can shake the sieve to uniform and compact the mass.
    Homemade natural soft cheese with pepsin sourdoughIn the form, you need to transfer all the curd mass, in parts, while the whey leaves - but quickly, so that the mass lies evenly and tightly.
    Homemade natural soft cheese with pepsin sourdoughGradually, the liquid (cheese whey) will leave the mold and the cheese will thicken. It's already in 10 minutes. I gently crush the cheese into shape to give it a look and slightly remove the liquid so that the cheese lies evenly over the shape.
  • Homemade natural soft cheese with pepsin sourdoughIt's already in 30 minutes. I compact and level the surface a little more. I put the mold on the plate so that the remaining liquid comes out and put the mold in the refrigerator to cool and ripen the cheese. I don't use any oppression.
    Do not keep the cheese in the mold for a long time, it will stick to the holes and it will be difficult to knock it out of the mold onto a plate.
  • As a result, we get such a beautiful and neat cheese called Homemade.
  • Homemade natural soft cheese with pepsin sourdough
  • And here's what happened. A piece of homemade cheese weighing 500 grams. As they say in such cases - "AMAZINGLY TASTY", such a taste that all the time in the refrigerator pulls another piece to cut off, and even the word "nizyayayaya" does not stop.
  • From experience, I do not recommend making such cheese with skim milk, or milk with low fat content, as a result you get a good quality "sole", you get a rubbery, dense and tasteless cheese.


Bon appetit, everyone!

After making homemade cheese, cheese whey remains.

Homemade natural soft cheese with pepsin sourdough

I never pour this serum, but pour it into a jar and store it in the refrigerator.
We use cheese whey everywhere, including:
- we drink during the day, it has a fresh, pleasant taste, and, moreover, it contains rennet sourdough. For those who have stomach or joint problems - the doctor himself prescribed. If you don't like the bland taste, you can add lemon juice (or other juice) and sugar.
- whey can be used for baking bread, replacing milk or water with it.
- If there is a lot of whey, it can be poured into plastic containers and stored in the freezer of the refrigerator.
In the same way, you can use the whey remaining after the preparation of the cottage cheese, although it will taste sour.

Bon appetit, everyone!

Milk: milk, yogurt, cottage cheese, cheese, butter

: flowers: And what is this "Pexin sourdough"? Where can I get it?
Quote: Svea

: flowers: And what is this "Pexin sourdough"? Where can I get it?

Pepsin sourdough is akin to rennet, from which curds and cheeses are made. You can buy it at pharmacies and dairies.
Quote: Admin

Pexin sourdough is akin to rennet, from which cottage cheese and cheeses are made. You can buy it at pharmacies and dairies.

Admin, please tell me
do you mean Pepsin Starter? Pepsin?

What starter do you buy at the pharmacy, abomin or is there another preparation?
Quote: Agnes

Admin, please tell me
do you mean Pepsin Starter? Pepsin?

What starter do you buy at the pharmacy, abomin or is there another preparation?

I bought exactly the pepsin (rennet) ferment from the milkmaid on the market, she buys it at the dairy. Used for cooking the house. cheese. Pay attention to the cheese sold by milkmaids on the market. By this principle and from the same products, I made my cheese. It turned out tastier and more tender than the market one.
Rennet sourdough is a completely natural product; such a powder looks like dry yeast.
Quote: Admin

I bought exactly pexin (rennet) sourdough from a milkmaid in the market, she buys it at a dairy. Used for cooking the house. cheese. Pay attention to the cheese sold by milkmaids on the market. By this principle and from the same products, I made my cheese. It turned out tastier and more tender than the market one.
Rennet sourdough is a completely natural product; such a powder looks like dry yeast.

To be honest, in the center of Moscow there is a serious shortage of milkmaids, markets, homemade dairy products and dairies, so there is nothing to compare with. Of the cheese leavens I know only pepsin and abomin, I hear about pexin for the first time. Maybe the thrush was mistaken and incorrectly named the drug. Pepsin is definitely used in dairies. But is it possible to use abomin in this recipe - this is the question

Quote: Agnes

To be honest, in the center of Moscow there is a serious shortage of milkmaids, markets, homemade dairy products and dairies, so there is nothing to compare with. Of the cheese leavens I know only pepsin and abomin, I hear about pexin for the first time. Maybe the thrush was mistaken and incorrectly named the drug. Pepsin is definitely used in dairies. But is it possible to use abomin in this recipe - this is the question
Agnes, you are right, the thrush was most likely mistaken, apparently, as she heard, she named it. I haven't heard anything about PeXin either. Abomin is obtained from the gastric mucosa of calves and lambs of milk age. Contains a sum of proteolytic enzymes acting on food, mainly milk proteins. I think the abomin can be used to make cheese, you have to try it.
Quote: LaraN

Agnes, you are right, the thrush was most likely mistaken, apparently, as she heard, she named it. I haven't heard anything about PeXin either. Abomin is obtained from the gastric mucosa of calves and lambs of milk age. Contains a sum of proteolytic enzymes acting on food, mainly milk proteins. I think the abomin can be used to make cheese, you have to try it.
It turns out very normally with acidin-pepsin, which is made in Belarus, which is sold in ordinary Moscow pharmacies in packs of 50 tablets at 25 rubles per pack. Active substances - acidin (betaine), pork pepsin. For 1 liter of milk - 1 tablet, previously dissolved in 70-100 ml. water.

1. Pepsin without animal fats is called "dry mushroom sourdough", respectively, not of animal origin, but of plant origin, and is in demand both among ordinary cheese makers who know a lot about mushroom sourdough, and among vegetarians who prefer cheese without animal fats. Among our compatriots, unknowingly, all the leavens used in cheese making are called "pepsin" or "rennet pepsin (sourdough)", or simply simply "rennet".

2.Abomasum itself is a dried and processed part, namely the fourth section of the 4-chamber stomach of a ruminant animal, which produces a special enzyme that coagulates milk in a neutral reaction. P.S. Our stomachs also produce this enzyme.

3. Rennet is also available, but most cheese makers have long understood that microbial enzyme, mushroom cheese starter is more suitable for the production of soft and brine cheeses, and rennet powder is ideal for obtaining exceptional cottage cheese.

4. Microbial renin - from the word "microbe", "bio" ... You probably know about bacterial ferments, about their beneficial effect on the gastrointestinal tract. Microbial enzymes from the same category. All of them are used in the dairy industry to produce both fermented milk products and cheeses and cottage cheese. Each leaven, with the right approach to business, has its own application.
Quote: MariV

It turns out very normally with acidin-pepsin, which is made in Belarus, which is sold in ordinary Moscow pharmacies in packs of 50 tablets at 25 rubles per pack. Active substances - acidin (betaine), pork pepsin. For 1 liter of milk - 1 tablet, previously dissolved in 70-100 ml. water.
MariV, did you make cheese / cottage cheese with this preparation? Delicious? I did not do.
Quote: Agnes

MariV, did you make cheese / cottage cheese with this preparation? Delicious? I did not do.
I did and do. For a start, you should try it with 1 liter of milk - you may not like it. You will need 1 tablet of acidin-pepsin.
The original can be read here 🔗, answer No. 16 and 20.
Yes, the quality of milk is also very important. You can read about my misadventures with milk here

Let's start with the most difficult thing - cheese, because wine needs berries, which will appear in the fall,
and inexpensive milk has already appeared.

What is homemade cheese? It is of two types:

1.) The usual popular homemade cheese that grandmothers sell in the markets.
and 2). Actually real cheese with holes, not inferior in quality to the store, and sometimes even superior to it. It will be about him.
The advantages of home-made cheese over store-bought:
- the cost price is 25-30%, less than the store cost, excluding the return.
- taking into account the competent use of skim milk (a very valuable raw material for the production of homemade kvass and baked goods),
homemade cheese before the store is beyond competition. After you learn how to do it, you may have only one question:
Why didn't I know about this before?

Recipe 1.

To make 1 kg of cheese you need:
- 7.5 liters of country (not store) milk.
- Pepsin (in powder, about 0.3 g). Pure pepsin (powder) is sometimes sold in pharmacies, but I do not recommend looking for it without dating.
It is easier to buy acidin-pepsin also in a pharmacy, it is more expensive at cost, but easier to find. Acidin-pepsin requires 7-9 tablets per 1 kg.
- Enamel (at worst, plastic for food) bucket or saucepan.
- Colander or strainer.
- Water thermometer.
- 2 Pieces of clean white cotton cloth (for example, from those that sew sheets) measuring 50 * 50cm - one, and a larger one for filtration - the other.
- Capacity for cheese. It can be a tin or plastic can, a small saucepan. In general, anything you want to fit 1 kg of cheese there.
- Press (preferably). A very simple and effective press can be made by yourself, for this you only need 6 linear m of any bar. For those who wish I will post a description.
- A substitute for the press for the first time can be made from two buckets or pots, so that one bucket (pan) freely fits into the other. Put the workpiece in a large pan on the bottom
cheese (in a container), and press down on top with a smaller bucket, after pouring water there for weight.

Step 1. We buy 7.5-9 liters of home (village) milk and one package of acid-pepsin. Less milk is possible, but then the quality will suffer, since fermentation requires a critical mass of at least 700 g of product.
Step 2. Dissolve 9 tablets of acidin-pepsin in half a glass of cold water, and stir until completely dissolved.
Step 3. Pour these half-glass into milk at room temperature. (it can be cold, but then the process will be delayed). The main thing is not to be warm. Mix very well for at least 5 minutes !!! spoon with a long handle.For this purpose, I cut a wooden spatula out of an ordinary piece of wood.
Step 4. We wait 1-4 hours until it thickens. The time depends on the temperature of the milk and the quality of the preparation. After thickening (folding the mass) with a long knife, right in the dish, we cut the mass first vertically, then tilting the knife horizontally. As a result, you need to get pieces of 3-4 cm in size.
Step 5. Pour water with a temperature of 38-40 degrees into an ordinary bath, put our bucket of future cheese there, and stir (very gently and gently!) Every 20-30 minutes.
Step 6. Maintaining the temperature of the water in the bath at about 38-40 degrees, after 2-3 hours our cheese turns from a delicate structure into a structure resembling rubber. As soon as this has happened, and during tasting it begins to grind on the teeth like rubber - you can say to yourself that the job is almost done, and proceed to the final stages.
Step 7. We put a sieve or colander on an empty bucket (pan), line it with a large piece of our cloth, and pour out the contents of the first bucket.
Step 8. After the return has completely drained and the mass has cooled to room temperature, we wrap our mass with a second dry clean piece of cloth, put it in a container for cheese, lightly sprinkle it with salt on top, put a piston on top in the form of a saucer or a mug, on which -or elevation (ordinary glass) and put under the press. In a primitive version, the press will be as follows: we put a container with cheese on the bottom of a large bucket, and put a small bucket on top, filling this small bucket
water by half.
Step 9. After 4-5 hours, drain the water from the cheese container, take it out, and wrap it again with cloth or the same piece, but better with a new dry one. And (attention!) - on top of the cloth, and on the bottom of the cheese container, pour salt to taste. We put it under the press again, but this time we pour the maximum amount of water for the weight into a small bucket, or it is better to press down on top with an additional load
... The shelf life of the cheese depends on the weight of the cargo - the larger the cargo, the lower the moisture content in the product, and, accordingly, the longer the shelf life will be.
Step 10. After a day of standing under a press at room temperature, or 2-3 days in a cool place, we take out the finished product.
Step 11. The product is almost ready to eat right away, but has not yet been fermented like real cheese. For fermentation, it is necessary to remove the matter, and put it naked on a plate, previously covered with a clean cloth, and in a cool place. Turning over every 3-4 days, we wait for the crust to form and the cheese ripening within one to two weeks.
Step 12. Optionally, this step is for those who want to preserve cheese for long-term storage. To do this, melt 3-4 paraffin candles in a water bath, and firstly lower one half of the cheese head into hot paraffin, then the other. The cheese should be covered with paraffin reliably, without gaps and air spaces. Only cheese after a good press is suitable for this procedure. In our case, when using an ordinary bucket as a press, the cheese is not subject to long-term storage.

Note: You have probably often seen such inscriptions on store cheeses: cheddar, mazzarella, Dutch, etc.
So, for the most part, these brands differ in nothing more than the time and conditions of cheese ripening. The longer the ripening time, the more valuable the cheese is.

The next recipe will tell you how to make a super-delicate cheese that is not inferior in quality to the famous "Hochland", which is sold for 350 rubles. per kg. We will have it at 130.

Z. Y. Added: do not forget to insert a "piston" on top of the cheese container to compress the product, it can be an ordinary saucer or a wooden or other circle that will slide freely in the cheese container, and on top we put some kind of elevation, it can be an ordinary glass.

we made cheese. But we have almost a bucket of skimmers left!

Very healthy and tasty kvass.

It is very easy to do. In the return that remained in the bucket (pan), pour 3-4 grams of dry yeast, add sugar at the rate of 0.5 - 1 tbsp.spoon per liter, and wait 3-4 hours, stirring occasionally. Then we filter, pour it into plastic containers, screw it with lids - and into the refrigerator.
After a day and within a week, kvass is ready for consumption. The same kvass can be used not only for drinking, but also for making dough.
This kvass, like any other, contains alcohol. The content is insignificant, but nevertheless, children are recommended to use it in the evening, after a walk, when concentration is not needed.
And of course, if you plan to use this kvass by young children, then before pouring the yeast, the return must be pasteurized or brought to a boil, then cooled to 30-35 degrees, - the rest is the same.

"Acidin-pepsin" - what kind of chemistry is this? Maybe, well, him, such cheese?

Pepsin is a common enzyme that curdles milk. It is isolated from the stomachs of pigs and calves. Acidin-pepsin - the same pepsin, only with the addition of 3/4 acidin. Hydrolysis, acidin releases hydrochloric acid. Hydrochloric acid in certain quantities is harmless, since it is part of the gastric juice, and in this case the concentration is so low that it can be neglected.
Z. Y. Any cheese is made using pepsin. There is simply no other way. Even cheese in mountain villages is made with pepsin, but instead of a pure preparation, dried salted pieces of stomachs from lambs are added for fermentation. You can, by the way, in this way extract pepsin, who does not like pharmacy.


With a gut feeling that it is not good to condemn, nevertheless,
when from time to time I see some housewives stuffing bags in stores with all kinds of yogurts, I can’t help myself. But I reassure myself that this is a simple bewilderment that has turned into an ordinary reflex.
Indeed, after all, an elementary calculation shows that 1 liter of, for example, ordinary yogurt costs about 70 rubles in the store, and yogurt of high-quality starter culture (actimel, almagel, rastishka, etc.) - and all 200-300 (half of this amount is a container).
But the net time spent making yogurt at home is no more than the time spent on the next trip to the store.

So: yogurt. It is simply indecent to talk about the benefits of this drink, because everyone knows this. What is the difference between different types of yoghurt - actimel, almagel, rastishka? They differ only in one (not counting additives): the type of leaven (culture). But a pure culture of good yoghurt is almost impossible to obtain at home, the composition and manufacturing technology of some types of yoghurt cultures is kept in the strictest confidence and protected by copyright certificates. And every yoghurt plant very carefully nurtures and nurtures the regularly prescribed several grams of sourdough, multiplying them under strict temperature and other conditions.

But there is a way out. The stick contained in any yogurt has one remarkable ability: it happily multiplies in ordinary milk in our home without losing its properties.
Namely: if you used any name of yogurt as a starter, then you will get it at the exit.
To do this, it is only necessary to comply with three simple requirements for the process:
1. Cleanliness
2. Cleanliness
3. Cleanliness

To prepare a drink, you can use e-mail. yogurt makers, but you can not use.
In the second case, you will need an ordinary enamel pan or glass jar.

Step 1. We choose the freshest yogurt in the store (by date of production), preferably without fruit or other additives. The closer the production date, the more active the yogurt stick. For comparison:
after 12 days of storage, the activity of the yoghurt decreases on average by 2 times, after another twelve - by another two, etc. Yoghurt should be taken 5-10% of the future volume. For example, if you need three liters of yogurt, we buy 150-300g. Better to take more expensive, you do not need to save on sourdough. At the same time we will buy milk.
Step 2. Pour milk into an enamel pan, bring to a temperature of 70-90 degrees.and pasteurize over low heat for 30-50 minutes. with the lid closed. If the milk is pasteurized in a single original packaging, you can skip this step.
Step 3. Cool down to 37-39 degrees. You can easily check the temperature by dropping it on the inside of your wrist.
If we don't feel anything, the temperature is 36 degrees. If we feel "cold" we need to warm it up. But it is better to slightly overheat by 1-2 degrees.
Step 4. Either in the same dish, or pouring into a sterilized and dry jar, add 5-10% of our volume, store-bought yogurt (ie 1/20 - 1/10 part), you can stir it with a scalded and dried metal spoon.
Step 5. Wrap it up with a clean dry towel, then a plastic bag, then something else. The goal is to create a thermos.
Step 6. We leave it closer to the warmth, no higher than 36 degrees, but you can leave it at normal room temperature for 5-10 hours (depending on the temperature, the cooler, the longer). If the product is overexposed, it will be sour, but if the acid is small, it will go away in the refrigerator. The aging time and acidity to taste are determined empirically.
Step 7. We release from the thermos, and if the product is homogeneous, not viscous and without extraneous watery inclusions, we pour some part for future starter culture into a clean sterilized glass jar, and close it tightly with a clean lid.
This can be done 2-4 times, then the activity of the stick weakens, and you need to buy a new portion.
Step 8. Put in the refrigerator to thicken, after a few hours the yogurt is ready.
Various additives - jam, etc. can be added just before use. Vanillin can (and should) be added in advance.
The acidity of the yogurt will increase as it is stored.

I remind you that the main thing is sterility and cleanliness. If watery blotches appear, it's okay, this is also yogurt, only with a regular fermented milk stick, you can use it.
When preparing a product, you must not talk over the dishes, since even a tiny part of saliva can spoil
the purity of the leaven. If the product turns out to be stringy, it means that a staphylococcus stick has been hit.
Again, it's okay, but in this case it is better to process the product into cottage cheese. It is necessary to heat in a water bath to 40-45 degrees (without stirring !!!),
and while maintaining this temperature, wait for folding. You will get a very tasty cottage cheese.

1. Drink "I tried it once, I want it now".

- mix yogurt with jam (to taste), you can add vanillin.
- if the drink is thick, eat with spoons.

2. Drink "Effervescent for adults".

- prepare yeast starter. To do this, add 1/4 of the jam, yeast to a glass of warm water, put in a warm place.
- Add 1 \ 7 - 1 \ 20 part of the jam to warm water, pour our starter culture, mix well, cover with gauze or a towel on top, leave for a day or two. This is the first fermentation.
- Strain, pour into plastic bins, (filling no more than 80%!), Tighten the lids tightly and put in the refrigerator
for two to five days (depending on the amount of sugar), and the drink is ready.

Note: the drink is highly carbonated, so you need to open it carefully.
For the same purpose, store only in a cool place (refrigerator). If the bins do not squeeze to the touch at all, the gas can be slightly released.
The strength of the drink and the amount of gas depend on the amount of sugar (in our case, jam), but the amount of jam should not exceed 25% of the volume of water,
because at a strength of more than 13% yeast dies.

3. Homemade ice cream. (Adjusted)

Whipped yoghurt ice cream.
Step 1. Dissolve gelatin in half a glass of cold water. The amount of gelatin is determined experimentally, since it depends on its quality, now sometimes it comes across generally "non-working". You can try the same amount as for making jelly.
It is better to take natural gelatin, it is written on the package.
Step 2. After the gelatin swells well, mix with 150-300g.jam (to taste), then heat to 60-80 degrees and (if time permits) with constant stirring.

Step 3. Cool to room temperature (if there is a desire and need - rub through a sieve), add citric or ascorbic acid, put in the refrigerator (not in the freezer!) For cooling.
Step 4. Remove from the refrigerator, add 1-3 parts of cold non-acidic yogurt, beat with a mixer, and immediately pour into small molds. These can be small plastic (or better metal or foil) cups.
For this purpose, you can ask at any outlet for a couple of plastic packages from under chocolate eggs, they still throw them away (only it is better to take branded German kinders, there the plastic is really food grade)
Step 5. If you want a popsicle - quickly stick on top of the holder. These can be pieces of wooden skewers, cut plastic straws, at worst, matches without heads.
Step 6. Without tightening, put in the freezer for at least 4-6 hours to harden.

Ice cream "Creamy berry"

Everything is almost the same, only take cream instead of yogurt.
In this case, cream is added at Step 2 during heating, and here, to increase the fat content and density (ice cream), you can add 10-15 percent of butter. Step 4 is eliminated as you no longer need to add yogurt.

Note: Actually there are endless numbers of ice cream recipes if you know the basic principles.

What you need to know to make ice cream.

1. The main thing in ice cream is overrun (the reciprocal of weight). In a home mixer, you won't get good overruns, but you can get an acceptable one. The milk proteins are whipped and stability (strength) is achieved by adding a stabilizer (eg gelatin) to the dairy products (cream). Sometimes egg white is also added to improve overrun. In fruit and berry cream, you can substitute lecithin. The fat content of the ice cream is regulated by the addition of butter (fatty ice cream is also called ice cream).
2. Beat the mass only cold, preferably from +3 to +10, and pour it immediately after beating, and immediately quickly place it in the freezer.
3. Pour into small or shallow molds, and cook at a time no more than 0.5-1 kg of product per home freezer.
4. The temperature in the freezer should be no higher than -18 degrees C. (that is, -18 and below), but preferably -22-25.
For comparison: in industrial hardening chambers the temperature is from -28 to -38 deg.
5. Under no circumstances open the freezer during ice cream hardening ahead of time! Otherwise, the cold will immediately come out, and the ice cream will shrink.

Just in case, about factory ice cream: Nowadays, natural ingredients are practically not added, as you can see by reading the composition on the package. And the harmlessness of chemical dyes, flavors and stabilizers is a big question.

see continuation ...


continuation ...


Ryazhenka is baked milk fermented with any kind of sourdough, and is a product of a purely Russian cuisine invention.
Baked milk generally has very useful properties: it is stored for a long time without souring, and
has a healing, preventive and warming effect.
Our ancestors knew about it, they treated sore throat and colds with baked milk.
Baked milk used to be cooked in a Russian oven.

In modern conditions, it can be prepared by slowly boiling whole milk over low heat in a sealed container
within 2-5 hours until light brown color appears.

Sour cream.

What is sour cream?
Sour cream is fermented cream: Add fresh (you can store) sour cream 5-10% to warm cream, and leave it warm (or at room temperature) for 10-15 hours. After fermenting, refrigerate to thicken.
The main thing in the production of homemade sour cream is to get the cream. There are three ways to mine:

1 way. Buy pure cream in the store.

Method 2.

It is known that if milk is left for several hours (especially in a cool place), then the cream rises to the top. This can be seen if you take a closer look at a plastic milk jar on the market, for example. It remains only to buy it, bring it home, put it in the refrigerator, and as soon as the cream has risen up, carefully drain it.
If you buy from a random, unknown seller, then it is better to pasteurize milk beforehand.
After the cream is drained, skim milk is left (this is what kefir is usually made from in factories).
It can be fermented with sour cream or kefir (at room temperature) - you get kefir, yogurt - you get drinking yogurt.

3 way is exclusive. It's called "leftovers are always sweet".

Suitable for those who sell state farm milk from tanks nearby (with krantik).
The essence of the method is that, as we already know, the cream rises up during settling. We just have to go to this cistern at a time when almost all the milk has already been sold out, and only the uppermost part (which is now at the bottom) remains in the barrel. If you're lucky, they'll sell you pure cream. In this case, do not hesitate, you can buy as much as you bring.
The method works best during the cold season.

It seems that the members of the forum are confused by the complexity of the preparation of hard cheese.
Then let's go slowly, starting with a simple soft cheese. It turns out if you limit yourself to step 7 of making hard cheese, and simplify it a little.

Soft homemade cheese.

Step 1. We buy 7.5-9 liters of home (country) milk and one package of acidin-pepsin or pure pepsin.
Step 2. In half a glass of cold water, throw 9 tablets of acidin-pepsin, or pure pepsin on the tip of a knife, and stir until completely dissolved.
Step 3. Pour these half-glass into milk at room temperature. Mix very well for at least 5 minutes.
Step 4. We are waiting for 1-4 hours until it thickens (curdles).
Step 5. Pour water with a temperature of 38-40 degrees into an ordinary bath, put our bucket of future cheese there.
Step 6. Maintaining the temperature of the water in the bath at about 38-40 degrees, after 2-3 hours our clot from a delicate structure turns into a structure resembling rubber and when tasting it begins to squeak on our teeth.
Step 7. We discard the clot (now it is cheese) in a colander or sieve. As soon as it cools down to room temperature, mix, adding salt to taste, or leave it like that, or hang it in double gauze for a day. Store cheese in the refrigerator for no more than a week.

I was not too lazy, went to the cheese department, saw some kind of homemade cheese there, I don't know which one or not. (it also contains calcium chloride and rennet). What can you say about him? Ordinary homemade cheese, only different in price, 159 rubles for 400gr. packaging.
And the grains are not grains, but the gaps between the holes.

It is very easy to make such a number of holes: in Step 7 in the last recipe for "soft homemade cheese", add baking soda along with salt in a quantity of 0.5 teaspoon per 1 kg of cheese. Are there any other options:
before Step 7, we simply keep the cheese in the skimmed milk (whey) for another 4-8 hours without draining. The time depends on your taste for acidity. The difficulty in this case arises one: how to salt it, so as not to disturb the consistency?
1: Drain the reverse, leave only the required amount to cover, salt this reverse to taste, and leave in a cool place for 5-10 hours until the salt is absorbed. This salty reverse (whey) can be used to make dough.
or 2: Rub the cheese with salt, wrap in a clean cloth, put in a saucepan or jar, then in the refrigerator, drain the resulting liquid after 24 hours.

PS In the 1st version, it can be stored directly in the skim in the refrigerator, like feta cheese. But in this case, you need to add more salt.

Read, think, cook, eat with pleasure!

Wow, how they unrolled the topic! Know ours! We will master a related profession - cheese making

Girls, thanks for the information, tell us about the results!

"To be honest, in the center of Moscow there is a serious shortage of milkmaids, markets,"

No, there are milkmaids in the markets, and even very good ones, you need to get to know them and make friends with them.
For many years now I have been buying homemade milk from the same one, I know how many certificates and tests on cows are needed to provide on the market in order to be allowed to trade in dairy products.
For example, my milkmaid takes milk samples to the vet before each visit to the market. clinic and takes a certificate on the condition of milk, and milk samples are taken on the same day at the market. Everything is pretty serious.

Therefore, I am not afraid to buy milk from her and drink steam.
How delicious it is to drink warm milk with white bread for breakfast in the morning (of course) Full buzz

Why I know this - by the will of fate, the world is small, and my milkmaid now lives not far from my Dmitrov (or I am from her) and constantly see her apart from the market.

Wow what awesome cheese! Admin As always, you are on top.
Admin, I have a couple of questions. You can put milk with pepsin not in a water bath, but in the oven. Do I have a 35 degree mode or is that not enough? And second: can it be made from baked milk? Has anyone tried it?

Try it.

The process of curdling milk with pepsin is so quick that I don't see the need to put it in the oven, everything curls up perfectly under normal conditions.

From baked milk - taste for an amateur, I do not like cottage cheese and cheese from such milk.
Sergey Kornilov
Or maybe even ferment cheese in a slow cooker?
Turn it on for heating, but how will it heat up - immediately switch it to heating?

I answer:

For homemade cheese, only raw fatty milk, pepsin sourdough, salt is enough. You don't need to add sour cream or yogurt.

Now I do this only. Everything works out well and tastes good.

Warm fresh raw milk 2.5-3 liters to 40-45 * С, remove from heat
Dissolve pepsin (1/3 of a coffee spoon without top) in 30-50 ml of warm milk, pour it into a saucepan with milk, stir the mass with a spoon.
Leave the mass for 10-20 minutes and wait for a clot to form. This can be seen well if you touch the milk with a spoon.
When the milk turns into a curd, cut it with a knife, add salt (the amount depends on your taste, I need 1 tbsp. L with a slide). Once again, gently mix the mass without destroying the clots, leave it not for long so that the clot is salted.
Now we transfer the mass with a spoon (ladle) onto a sieve so that the whey is completely glass.
We transfer the resulting cheese to a plate.

This cheese should be consumed within 2-3 days.

Good luck!

PS You do not need to ferment anything, heat in a slow cooker. We do not make yogurt, but homemade cheese - these are different dishes.
In general, everything worked out, though not as beautiful as yours, Admin.
And it tasted bland - probably for a little time I held the clot with salt. But it worked! Thank you Admin for the recipe, advice and support.

Eat for health

Next time it will turn out tastier, you yourself will regulate the taste
Admin, tell me, and what does the amount of cheese received (finished product yield) depend on? I did it with milk and pepsin without sour cream, so only 1050 grams came out of 6 liters of milk, but to get unsalted whey I salted the already drained cheese and transferred the mass to colander (covered with gauze in three layers) not with a ladle, but simply poured it from the pan. Where are my mistakes, I still want to get more cheese at the exit.
The amount of finished cheese can only depend on the milk - its density.
The milkmaid warns me of this at what time of the year and under what conditions of feeding and keeping cows milk is light, dark, white, cream, liquid, dense, etc.
When the density of milk is high, then the yield of cheese is greater, but still not so much.
I make cheese from 2.5-3 liters of fresh milk, and the yield is from 500 to 700 grams. A lot depends on how much and how much you squeeze the serum out of it.
I like drier cheese so that more whey is gone, so the weight will be less in the finished piece.
I don’t make a lot of cheese, since it is made from raw milk and leavened, such cheese does not last long - 2-4 days.
I do not add sour cream to cheese (I have already corrected it in the text).
To make the cheese evenly salted, it is better to salt it while it is still in the whey, and only then transfer it to a colander and stack it more tightly. How you will transfer it - it does not matter, with a ladle, spoon. Just a ladle or a large pouring spoon is more convenient, less splashing on the sides.

This is how I can answer your question

Note: there were cases, in the month of May - June, when completely fresh sour cream swelled, and the milk sour instantly.
Naturally, I cursed the milkmaid to myself for this, that he sells low-quality milk. Then I told her about it. Everything turned out to be simple - the cows ate some grass in the meadow, which gives such an effect! And this is exactly what happens in the month of May and June! Don't buy milk during this period!
And the quality of butter also depends on such milk, whether it is sweet or bitter.
In my opinion, the amount of cheese is influenced by the amount of protein in milk. Have you noticed that now, after the release of the new Regulation on milk and milk drinks, in the labeling next to the expiration date there is "Protein-2.8" for example?
And I love May's milk - cows move from hay to fresh grass. Or maybe we don't have such a herb that Admin spoils milk? But I do not like winter milk when the cows are fed with silage. Silage is the same sauerkraut, only from leaves and stalks of corn. Here the cows will gorge themselves on this sour meat (albeit juicy and healthy) and milk for it immediately ...

In May-June, some kind of grass blooms, which gives this effect to milk.

And protein just gives the density of milk.
Admin tell (as an experienced cheese maker) how you can divide 1 gram of pepsin (sachet) into 100 liters of milk for your recipe.
I can't count in any way
Quote: Cheerful

but I didn't get a dense cheese. : red: I tried to compress it under oppression, but it turned out to be a soft cheese like ricotta why I can't understand. After adding pepsin, a good clot turned out, and then I mixed it with a spoon with salt. Maybe that's the reason. And filtered through cheesecloth, as through a sieve I tried to escape all

You should get a dense cheese as in the photo on 1 page of the topic. This is homemade cheese, it should be, and not dense like Dutch or the like.
Add a little more pepsin for density (I did it at the beginning).
The density of the cheese depends on the density of the milk itself and the amount of pepsin.
Stirring the cheese during the cooking process does not affect the density, and gauze is not needed if the curd is good, dense.

Pepsin is made from calf stomachs, and pepsin is given to animals to improve and heal the gastrointestinal tract, for example, calves and cows are given whey from homemade cottage cheese.
Admin, put in more pepsin, but the cheese didn't work out. I suspect that the problem is in milk, but we have it in powder form. The mass turned out to be tasty, but not solid. Maybe some kind of pepsin is wrong. Although I bought it at the pharmacy as a pure product.

On the forum in the recipe it is written, take natural market fat milk!

I can't say anything about pepsin in the pharmacy, I bought pepsin from suppliers.

Homemade natural cheese from Admin post 11

information on the addresses where you can buy PEPIN and FOOD starter cultures.
The phone is working in Moscow, I checked it myself.
Admin, tell the finished product some kind of foreign smell (maybe from pepsin) or is it store milk with additives, it has an undesirable effect

I can't smell your cheese from a distance through the monitor, sorry

Check out the products. I do not like the smell - add fragrances in the form of dill, citrus and other.It's hard for me to judge, I am completely satisfied with the smell, since each product has its own specific smell.
not quite correctly posed the question. Smell like cottage cheese or otherwise
Admin tell me why, when making cheese, do you add salt during the second stirring? In Ossetia, cheese is coated with salt after that. how it has already drained and formed. I was also surprised by the large yield of the finished product, I got about 15%.

I add salt to add flavor - the amount depends on taste preferences.
For example, I don't like unleavened cheese, I add 1 tbsp with top.
You can also make a bland (possibly).

Various additives are also added to cottage cheese - from salt, parsley to sugar and candied fruits - a matter of taste.

Our Russian homemade cheese differs from your Ossetian one in the principle of preparation and additives - ours is not so dense and salty - a matter of the taste of our peoples

Output of the finished product - what is it
Here again, the difference in the principle of making cheeses is that our Russian homemade cheese is not so dense and tight and cannot be aged under pressure.
Such cheese is eaten in 2-3 days. it is soft and is not made in reserve.
Thanks for the answer.
The manufacturing principle is the same, we also have it soft at first. If you eat in 2-3 days, then about salt, no matter when to pour. But if someone wants to dry (grow) the cheese, then salt after molding is better. I recommend wrapping such cheese in a cotton cloth and placing it in a cold, dry place (5-10 *) on a piece of wood to ensure that the whey drains. turn it over once a day (oppression is possible, but not necessary) and in a month you will be surprised how the taste has changed.
You can also put cheese in the brine after about a month, and you can put herbs in the brine for another three months. Well, bon appetit.
Also, if someone is going to dry, then this nuance must be taken into account, the first 2-3 days affect whether there will be cheese with holes or not. They also taste a little different. So if in the first days there is cheese in the cold, then it will be without holes, and if it is warm, then with holes.
I saw cheese on the market at milkmaids, well, just like a store cheese, this kind of yellow cheese and with huge holes
I asked how they make it, but the grandmother did not want to share the recipe
Maybe someone knows how to make such cheese?
And if you try to dry it according to the Zurab method, I won't dry some Escherichia coli or something else there in a month, otherwise it's kind of dumb because Admin writes that the shelf life is 2-3 days
Coconut , on the market for milkmaids cheese from cottage cheese. They boil it with salt, oil and soda. Boil down to such a yellow viscous mass. Then they are poured into molds. Holes are obtained over time, soda and acid, you know. If you need a specific recipe, I'll find out on Thursday, when I see my milkmaid. She will not be secretive, she knows that I am not her competition.
And I no longer play with cheeses at home, after in the summer nothing really came out of good, like cow's milk - the milkmaid then explained to me (the milk was not from a domestic cow, but from a farm) - that antibiotics are added so that it does not sour longer. Sorry for the work, spoiled the milk!

I repeat post 60 threads from the author zurab

"But if someone wants to dry (grow) the cheese, then salt is better after molding. I recommend wrapping such cheese in a cotton cloth and putting it in a cold, dry place (5-10 *) on a piece of wood, to ensure that the whey drains. Turn once in day, (oppression is possible, but not necessary) and in a month you will be surprised how the taste has changed.
You can also put cheese in the brine after about a month, and you can put herbs in the brine for another three months. Well, bon appetit.
Also, if someone is going to dry, then this nuance must be taken into account, the first 2-3 days affect whether there will be cheese with holes or not. They also taste a little different. So if in the first days there is cheese in the cold, then it will be without holes, and if it is warm, then with holes. "
Sergey Kornilov
I dug it on the Internet, now let's try:

How to make cheese

Phyllis Hobson
(Translation by the Center for Civic Initiatives / Farmer Assistance Service)

It should always be remembered that if you live in a village and have a cow or several goats, then surplus of their milk will help you gain confidence in the future. Considering that most goats give on average 4-5 liters of milk per day, and even if your cow is kept in pasture, there will always be surplus milk on the farm, even if everyone in your family drinks it. You can of course make butter, cream, or yogurt out of it, and freeze butter briquettes or milk cartons for the winter. But the best way to consume excess milk is to make cheese, which is healthy, nutritious and tasty. This guide will show you how to make your own cheese, butter, or yogurt.

Even if you don't have a cow or goat, the opportunity will arise if you find a source of fresh, good quality whole milk from a farm or dairy. In the summer, when the animals are grazed and give a lot of milk, you can purchase it at a lower price.

Home-made cheese will not only be cheaper, but also tastier and more nutritious than the store-bought one, since it does not contain preservatives. If you are a vegetarian, then you will be interested to know that you can make your own cheese with any vegetable additives!

Cheese contains all the nutrients that make up milk, but in a concentrated form. A pound of hard cheese contains the same amount of protein, calcium, riboflavin and vitamin A as 4.5 liters of milk. In addition, the production process increases the content of B vitamins.

Since the cheese ripening process occurs satisfactorily only in a piece weighing at least 0.5 kg, it is impossible to make cheese in smaller quantities.

If you want to make cheese in large batches, you will have to collect the milk for a week or longer, but store the milk in the refrigerator. However, if it is more convenient for you to work with 12-15 liters of milk, then it should be said that cheese in the appropriate amount can be easily made in a regular kitchen. To do this, you only need a few ingredients, most of the necessary equipment is always at your fingertips, and the missing one can be made by yourself.

The instructions for making cheese may sound complicated, but in reality, making cheese is easier than baking a pie. First of all, study the basic guide, then start making individual cheese varieties. Perform each technological operation carefully, and after a little training you will become a real cheese master. Over time, you will comprehend the intricacies of cheese making (the stages of maturation of milk and their effect on the taste of future cheese, the duration of heating the cottage cheese and its effect on the structure of the product, the amount of salt, how the number of bricks for pressing is related to the moisture content, as well as how the aging time of the cheese affects the sharpness of its taste). All these particulars are reflected in the properties of the final product and determine the variety of taste and structure. The more you learn about this, the better the quality of your cheese will be!
Types of cheese

There are three main types of cheese - hard, soft and homemade.

HARD CHEESE - is produced on the basis of cottage cheese, separated from whey, washed and squeezed. The resulting cottage cheese in an appropriate amount is placed under a press and aged until the taste appears. Well-pressed and matured cheese is obtained within a month. You can eat hard cheese right away, but it tastes better if it's aged for longer.

Keep in mind that the longer the aging, the sharper the flavor of the cheese. The heavier the load, the denser its structure. The best hard cheese comes from whole milk.
SOFT CHEESE - made in the same way as hard cheese, but the holding period under pressure is much shorter. This cheese is also not covered with paraffin and is only aged for a week or not at all.Usually soft cheese can and should be eaten immediately after production or in the coming weeks. It cannot be stored as long as solid because of its high liquid content.

Soft cheeses can be made from whole milk or skim milk.
HOME CHEESE - soft cheese made from separated curd with a high water content cannot be stored for long. For commercial purposes, it is usually made from skim milk, but it can also be made from whole milk. This cheese is the easiest to make in comparison with other types.
Necessary equipment
The list of equipment needed to make cheese is long enough, but you shouldn't be intimidated. Improvise with the right items on your farm. You will always find most of what you need in the kitchen. The filter can be made from a large tin container that has holes in it, but a colander or large sieve will be easier to use. It is best to have a floating thermometer that is used when preparing oil, although any immersion thermometer will do.

A coffee can, a few planks, and a mop handle can serve as press material.
Materials and equipment:
mold for cheese
two large pots
filter (colander)
spoon with long handle
long knife
two pieces of gauze measuring 1 sq. m each
6-8 bricks
0.5 kg paraffin

CHEESE SHAPE - for yourself, you can make cheese in a kilogram coffee jar, in the bottom of which holes are made with a nail. The torn edges of the holes should be on the outside to avoid deformation of the cheese. The inner walls of the mold are lined with a piece of cloth, then the mold is filled with curd mass and closed with a cloth on top - this way your mass is prepared for pressing. Excess fluid will escape through the holes.

The PISTON is an essential part of the press. It is a circle of plywood about 1 cm thick or of a piece of board of such a diameter that it can easily move inside the mold. The piston presses the curd to the bottom, squeezes out excess whey, forming a dense mass.

PRESS - you can buy, you can use a press for salting bacon, you can do it yourself in one day from several scraps of boards and a mop handle. (see fig. 1). To make a press, take a piece of plywood or board 2 cm thick and 25 cm wide. Saw it into two pieces, each about 5 cm long. Drill a 2.5 cm hole in the center of one part. The squeezed whey will flow through it. In the other, drill 2 holes opposite each other, also with a diameter of 2.5 cm, stepping back 5 cm from the edges of the board. These holes should be of such a size that will allow the handle from the broom to move freely through them. Cut the handle into 3 pieces: 2 x 45 cm, and one 38 cm. Nail each 45 cm piece of the handle to the bottom board, 5 cm away from the edge, focusing on the holes for them in the top board. Nail the third piece of the handle to the top board in the center of it, and attach the piston to the lower end of the handle. Attach 2 wooden blocks to the bottom of the structure, or place the press on 2 bricks, raising it to a height that allows you to place a container under it to collect the squeezed whey.

The curd mass is placed on the top board in a container (mold) lined with cloth, which is then placed under a press. The ends of the fabric cover the mass from above. the piston is inserted into the container, and 1-2 bricks are placed on the top board. The loaded piston weakly squeezes the curd mass, squeezing out the whey. The load can be increased to 4 bricks for a denser cheese.

CONTAINER - as a container I use two hot water containers with a volume of 24 liters and 36 liters, inserted one into the other (like a boiler). I recommend using them because of their light weight and enamel coating on the walls (otherwise the aluminum will interact with the acid in the curd). The 24 liter container holds at least 20 liters of milk.It is easy to handle and deep enough to cut the curd with a long kitchen knife. These containers can be used, if necessary, for harvesting tomatoes, peaches, currants and other acid-containing vegetables, fruits and berries.

INGREDIENTS - to make cheese we need raw goat or cow milk, sourdough, rennet and salt. You can tint the cheese with orange food coloring if you like, but I prefer its natural creamy white color.

MILK - The fattest cheese is made from raw whole milk of a goat or cow. Partially skimmed milk can also be used. Often, preservatives are added to preserve milk. However, this worsens milk curdling. In this case, I recommend using pasteurization.

Never use powdered milk. Firstly, it undergoes the appropriate processing, and secondly, it produces a "skinny" cheese. Use only fresh, high quality milk from healthy animals. Do not use milk from animals that have been given antibiotics less than three days ago. Even a small amount of antibiotics in milk inhibits the formation of acid in the cheese. Raw or pasteurized milk can be kept in the refrigerator for several days. Before use, it is heated to room temperature and kept so until the formation of a mature curd mass containing lactic acid, that is, until it sours. Sour milk should have only a slightly acidic taste, since later in the process of maturation, the amount of acid will increase. It is best to use milk from morning and evening milkings. Chill the evening milk to 15 degrees, otherwise too much acid may form when adding warm milk. Refrigerate morning milk in the same way before mixing with evening milk. If you use only morning milk, then it should be cooled to a temperature of 15-18 degrees and kept for 3-4 hours. Otherwise, the required amount of acid will not be formed to obtain the desired taste, and the cheese will have a “weak” consistency. If you are milking one cow or several goats, store the milk mixture in the refrigerator until you have collected an excess of 12-15 liters.

If you decide to make cheese, select 10-12 liters of the best milk. Remember that low quality milk produces cheese of the same quality. Remember that from 4 liters of milk you get about 0.5 kg of hard, slightly more soft or about one liter of homemade cheese.

Sourdough - Certain types of sourdough must be used to stimulate the formation of enough acid to ensure good cheese quality. Different leavens determine the different flavor of the cheese. You can buy buttermilk, yogurt, or specialty starter powders. You can make your homemade sour culture by leaving two cups of fresh milk at room temperature for 12 to 24 hours to curd or sour.

A more complex, but much more interesting starter culture can be made by adding 1/8 of a yeast stick to one cup of warm milk and leaving this mixture for 24 hours. Then pour out half and add one cup of warm milk again. Every day for a week, pour out half of the mixture and add one cup of warm milk instead. Keep the leaven in a warm place. On the last, seventh day, add two cups of warm milk to the mixture and leave it there for another day. This leaven is ripe and ready to use.

If you make cheese regularly, keep two cups of sour milk from every previous batch of cheese. You can store them unopened in the refrigerator for up to a week.

SYCHUM is an industrial product obtained from the stomachs of young animals. The enzymes contained in it cause milk to coagulate in less than an hour. Abomasum is available as an extract or tablets.

Many vegetarians prefer not to use natural abomasum, since animals are killed to obtain it.Therefore, you can purchase new "vegetable" rennet in the store. However, my grandmother makes cheese without any abomasum.

So, let the milk sour so that a curd curd forms, and the whey can be separated. This happens in 18-24 hours.

Some people prefer the flavor and texture of homemade cheese made without rennet. It has been noticed that in very warm weather, milk begins to spoil before it has time to curd. In winter, milk is curdled for a long time.

SALT - After you have made the cheese several times, you will learn how to determine how much salt to put in. The addition of salt is necessary to obtain a good taste of the cheese. Our recipes suggest using the minimum amount of salt. You can use regular table salt.

Fundamentals of the technology of making hard cheese

Heat milk to 32 degrees and add 2 cups of starter culture. Stir well for 2 minutes to distribute it evenly. Cover the container with milk and leave in a warm place overnight. Taste milk in the morning. If the milk tastes mildly sour in the morning, go to the next step. If you are not using rennet, skip the next step and let the milk sit for 18 to 24 hours until the curd curd and whey have formed.

Add 1/2 teaspoon rennet to milk at room temperature, or one tablet dissolved in 1/2 cup of cold water. Stir the mixture thoroughly for 2 minutes. Cover the container with milk and leave for 30-40 minutes, until the milk curdles.

As soon as a dense curd curd has formed and a little whey separates, you can start cutting the curd. with a clean long knife, cut it into 3x3 centimeters squares, lowering the knife to the bottom.
Make the first cuts every 3 centimeters, cutting the cheese into ribbons. Then tilt the knife as far as possible and cut the mass perpendicular to the first cuts. Then turn the pan a quarter turn and do it again (fig. 2). Stir the pieces thoroughly with a long-handled wooden spoon or jar and cut into the larger pieces. mix carefully, trying not to destroy the pieces!

Place the smaller container in the larger one filled with warm water and heat the curdled mass very carefully, raising the temperature by 2 degrees every 5 minutes. Heat the water to 38 degrees for 30-40 minutes, then maintain this temperature until the mass reaches the desired density. Stir gently to keep the cubes from sticking together and forming a lump. As the cubes become denser from heating, reduce the stirring frequency to help prevent clumping. Check the piece for tightness by gently squeezing with your hand and quickly releasing it. If it breaks easily into pieces, and the cubes do not stick together, then the mass is ready. Usually this condition is achieved within 1.5-2.5 hours after the introduction of abomasum into milk.
It is very important that the cheese is firm enough when you squeeze the whey. If the gravity is insufficient, the cheese will have a weak pasty consistency, sour or other undesirable taste. If the density is excessive, the cheese will turn out to be dry and tasteless. Once the mass is firm enough, remove the container from the warm water.

5. DRYING THE WHEY Pour the curdled milk mass into a large container lined with filter cloth on the inside. Then remove the fabric with the contents and transfer to a colander. It is convenient to use a five-liter container with holes as a colander.
When most of the whey has come off, transfer the curd from the cloth to the container and tilt it from side to side for a while to let the remaining liquid escape. Stir occasionally to avoid lump formation. To achieve better separation of the liquid, stir the mixture with your hands.When the mass cools down to 32 degrees, it acquires the density of rubber and will creak while chewing a small piece - you can add salt.
Save the serum. It is a very nutritious product and a good food supplement for livestock. We leave the whey to the chicks and piglets. Many people drink it themselves or cook food on it.

Pour one or two tablespoons of salt into the mass and mix well. As soon as the salt has dissolved and the mass has cooled to 30 degrees, spoon the cheese into a dish lined with a cloth from the inside. Be sure to make sure that the mass has cooled to 30 degrees.

When you have filled the cheese pan with the curd mass, join the ends of the fabric lining the pan at the top. Then insert the piston and put everything under the press. Start spinning with 3-4 bricks in the first 10 minutes. Then remove the plunger and let the serum accumulated inside drain. Reinsert the plunger and add another brick. Repeat until the number of bricks reaches 6-8. When the mass is soaked under a load of 6-8 bricks for an hour, the cheese is ready for “swaddling” (wrapping).

Remove the bricks. Remove the plunger and turn the mold upside down to remove the mass. Pull the fabric firmly to make it slide more easily. Remove the cloth from the formed mass, and then immerse the mass in warm water to wash off the grease from its surface. Use your fingers to level and smooth any holes and cracks for a smooth surface. Then wipe dry. Now cut a piece of fabric 5 centimeters wider and longer than the girth of the cheese so you can wrap it up with a little extra. Wrap the cheese tightly using two pieces of cloth in a circle so that the ends overlap. Place the cheese in a mold, place the plunger on it and press down with 6-8 bricks. Leave it on for 18-24 hours.

Remove the cheese from the press. Remove the wrapping cloth and pat dry with a clean dry cloth. Look for holes or breaks in the piece. Wash with warm water or whey until crusty. Seal holes and gaps in the head by dipping in water and smoothing with your fingers or a knife. Then place the cheese in a cool dry cabinet. Turn it over and wipe it off daily until the crust is dry. This usually happens in 3-5 days.

Heat 250 grams of paraffin in a flat dish to 80 degrees. Its depth should be such that you can drop half of the cheese head at once. Heat paraffin wax only in a water bath, never use a fire. Place the head in hot paraffin wax for 10 seconds. Take out for one to two minutes and let harden. Then submerge the other half. Make sure that the entire surface of the cheese is evenly covered with paraffin.

Turn the head of cheese daily. Wash the cabinet weekly, ventilate and dry it. After about 6 weeks of aging at a temperature of 5-15 degrees, the cheese will acquire a dense texture and delicate taste. You will get a sharp taste in cheese if it is soaked for 3-5 months or more. The lower the storage temperature of the cheese, the longer the aging period. Taste your cheese sometimes. You can cut the cheese into four equal parts before pouring in paraffin and use one of them for testing. How long to cure the cheese, decide for yourself, guided only by your own taste. As a rule, “Colby” cheese is ready in 30-90 days, “Cheddar” - no earlier than 6 months, “Romano” - after about 5 months. Some cheeses are aged for only 3-5 weeks. You will find out the duration of aging by noting for yourself the time during which the cheese acquired the taste you like.

Remember, these are basic instructions for making hard cheese. As you study the recipes for the different varieties, you will discover many other variations of this technology.
Sergey Kornilov
Here are some recommended recipes:

Hard cheese recipes

Add 2 cups of starter culture to 4.5 liters of warm cow's milk.Cover and place the vessel in a warm place for 12 to 24 hours, until the milk turns into curdled milk. Follow the basic instructions from point 4 to reheat the curd. Squeeze the whey as described in step 7, bypassing step 6. Remove the cheese from the press, add 4 tablespoons of butter and 3/4 teaspoon of baking soda. Chop with a knife until the curd is crumbled and the butter and baking soda mix well. Place the mixture tightly in a bowl or earthenware pot, pressing it to the bottom, and leave in a warm place for 2.5 hours. Then transfer the mass to a mold for heating cheese, after adding 2/3 cup of sour cream and 1/4 teaspoon of salt there. Start heating slowly. Once the mixture is warmed up, start stirring. When all the additives are evenly distributed throughout the mass, pour the mixture into a well-greased pot or bowl and refrigerate. This cheese is ready to eat as soon as it cools. It can also be soaked for 2 to 3 months.

There are several ways to prepare this cheese. According to my recipe, the whey should be separated as indicated in point 5. Then put the warm cheese in a colander and heat to 38 degrees. This can be done in the oven or in a water bath on top of the stove. It is very important to maintain a temperature of 35-38 degrees for 1.5 hours. After 20 - 30 minutes, the curd will form into a single lump, which must be cut into 2.5-cm strips. To dry, stir them evenly every 15 minutes with a long-handled wooden spoon. Keep them until dry at this temperature for another 1 hour. Then remove from heat and follow the basic directions starting with step 6 - adding salt. Soak for 6 months.

To make a small head of colby cheese, add 3 tablespoons of sourdough to 5 liters of lukewarm milk. Leave it to stand overnight until it sours, then continue to follow the instructions from point 4 - “heating the curd mass”. When the curd turns into a cohesive mass, take out the container of cheese and leave it to stand for one hour, stirring every 5 minutes. Then continue with step 5 - serum separation. After squeezing for 18 hours, the cheese can be dried in about 12 hours or so and used as a soft cheese, aged for 30 days before ripening.

It is a hard yellow cheese with a pungent taste and dense structure. To make it, follow the instructions up to point 7 - "pressing the mass". Then remove the cheese from the mold, wipe it off and let sit for 24 hours. Break the cheese into small pieces and sprinkle evenly with 2 tablespoons of salt. Mix gently and knead the mixture thoroughly, then place everything under a press and stand there for 48 hours. Do this following the basic instructions, skipping step 10. Soak for 3 - 6 months. During aging, wash the cheese every 3 to 4 days with salt water (1/4 cup of salt in 1 liter of warm water).
It is a hard, slightly grainy Italian cheese, often used grated. This recipe uses skim milk. Follow basic instructions including step 4 - heating the mass. Heat the mixture slowly to 46 degrees and soak, stirring occasionally, until the curd is firm to the touch and tastes. Then continue step by step, including p. 7 - "pressing the curd". Press cheese for 18 hours. After that, remove the cheese from the mold and immerse it in a salted solution for 2 - 3 hours (1/4 cup of salt in 1 liter of warm water). During aging, salt will initially appear on the surface of the cheese. In real Italian Romano cheese, paraffin is always made black. Its surface is greased with olive oil at the end of aging, and it is aged for 5 - 8 months if it is going to be used for slicing (i.e. in a piece), and 1 - 2 years if it is made for rubbing.

It is a salty cheese made from sheep or goat milk. To make it, follow the directions, including step 7 - pressing the cheese, but skipping step 6 - "adding salt".Press the cheese for 1 - 2 hours, then remove from the mold, cut into cubes and immerse in a salty solution (1/4 cup salt per liter of water). Leave the cheese in the solution for 24 hours. Then strain the cubes, pat dry and place under the press again for 18 hours. The cheese is aged in a diluted saline solution (1/4 cup of salt in 2 liters of warm water) for 8 to 10 days. Well-aged cheese is white or creamy in color.

It is a delicate semi-hard Italian cheese that is not aged but is eaten immediately after preparation. It is often used in Italian cuisine. To prepare it, follow the directions up to step 3 - “slicing the cheese”, just do not slice, but crush the cheese with your hands. Heat the mass until your hands hold it. Stir and break, heating, until the pieces are hard enough to squeak when breaking. Continue further from point 5 - “serum separation” and to point 8 - “swaddling”. From this moment, remove the cheese from the press, remove the cloth and place it in the whey heated to 80 degrees. Cover and let cool in the same place. Then remove the cheese from the whey and let it dry for 24 hours. Your cheese is now ready to eat.

And this is white salted cheese made from sheep or goat milk. We make this cheese according to the instructions, including paragraph 3 - “cutting cheese”. The next step is to heat it up, but to a temperature of no more than 32 degrees (!). We will dry it until it acquires a density somewhat lower than that of most hard cheeses.

To separate the whey, the mass is poured into a cloth bag and suspended for 48 hours, allowing the whey to drain so that the cheese becomes dense. Feta is not pressed in a cheese mold. When it hardens, it is cut and sprinkled with dry salt, mixing thoroughly with your hands. The cheese must then be placed back in the whey separation bag. In order for the serum to separate better, it is allowed to twist the bag and wring it out with your hands. After 24 hours, wipe the cheese and put on a shelf to dry until a crust forms. After 3 - 4 days the cheese will be ready to eat.

Soft Cheese Recipes
Soft cheese is usually of a delicate texture and does not last long. It has a short aging time. It is not covered with paraffin, but wrapped in wax paper and kept in the refrigerator until used. With a few exceptions, soft cheeses are eaten for a week or so while they taste their best. The simplest soft cheese is regular curd, which my grandmother made by exposing fresh warm milk to the sun until its whey separated. Most hard cheeses have a creamy consistency, as they are made by draining the whey through a cloth bag. Making soft cheeses is not as difficult as making hard ones. These recipes are the simplest.

Bring 5 liters of milk to a boil. Cool until slightly warm and add 1/2 quart buttermilk and 3 beaten eggs. Stir gently for 1 minute, then let stand until a thick precipitate forms. Strain everything through a tight bag to make the whey glass. You will have delicious cheese in 12 hours.

Add 1 cup of sourdough to 2 cups of warm milk. Let the mixture stand for 24 hours. Then pour in 2 liters of warm milk and let the mass curdle for a day. After that, warm in warm water in a water bath for 30 minutes and pour into a tight cloth bag. Let the whey drain. After one hour, remove the cheese, season with salt to taste and wrap in wax paper. This cheese can be used immediately for sandwiches or with dry biscuits. Keep it in a cool place until use. According to the second recipe, along with 1 teaspoon of salt, you can add 1 liter of sour cream to the mass, and then hang this mixture for filtering in a cold place for 3 days.

Pour one liter of cream into a smaller container and place in a larger one.Pour warm water into the lower container and slowly heat the cream to almost a boil. Remove the cream container and add 1 tablet of rennet dissolved in one tablespoon of cold milk. Stir well and let stand until a thick sediment appears. Then stir everything until smooth and pour into a bag. Leave the mass to filter out for 24 hours. Then place under a press with a light load and let it sit again for 24 hours. Remove from under the press, wrap in a cloth and rub well with salt on top. Let the cheese dry for 1 - 2 days before use.

Chill 5 liters of fresh milk to 22 degrees. If you are using milk that has been stored in the refrigerator, then it must be heated to this temperature. Add 1/3 cup of sourdough or sour milk. Stir for 1 minute, then add half of the rennet tablet by dissolving in 1/4 cup of cold water. Leave the mixture in a warm, about 22 degrees, place for 18 hours. At the end of settling, drain the upper part of the whey, and pour the residue with sediment into a bag and hang in a cool room. When the whey has drained, put the mixture in a bowl and season with salt to taste. Mix thoroughly. Transfer to a lined cheese pan, compact with a spoon and cover with the ends of the cloth. Insert the plunger and start spinning on 6 bricks. The pressing time it takes for your cheese to acquire the density required for cutting will depend on the temperature, the amount of liquid and the weight applied. Typically, the pressing time is 45 minutes to one and a half hours. Once the cheese is cut into chunks, it is ready to eat. It is best eaten freshly prepared, but can be kept in the refrigerator for a week or more.

Let sour 10 liters of milk. Heat very slowly, until the mixture burns your hand. Do not bring to a boil - keep at this temperature until you see that the whey is well separated. Filter everything through a cloth, let the mixture cool slightly and crush everything with your hands. Collect 4 cups of crumbled cheese and let sit at room temperature for 2 to 3 days to ripen.

Add 2 teaspoons of baking soda to 4 cups of crumbled curd and stir well. Let it sit for 30 minutes, then add one and a half cups of warm milk, 2 teaspoons of salt, and 1/3 cup of butter. Put everything in hot water and bring to a boil, while stirring the mass well all the time. Pour in 1 cup of cream or milk in small portions, remembering to stir the mixture each time. Cook until the mixture is smooth. When the heating has stopped, continue stirring from time to time, allowing the mass to cool faster. You will get about one and a half kilograms of cheese. This cheese can be made with different flavors: 3 tablespoons of chopped ham or fried bacon; 1 tablespoon garlic, minced 4 tablespoons of minced and mashed pineapple.

Heat whole or partially skimmed milk to 32-38 degrees, add rennet, cut and press in a cheese mold. This cheese is salted when consumed and eaten immediately after preparation - no aging required.

Pour 4 liters of boiling water into 4 liters of thick sour milk. Let stand for a while, then pour everything into a filter bag and hang overnight. When the cheese has formed, beat it well, season with salt and pepper, add cream for flavor, and eat right away.

Place a saucepan of fermented milk on the edge of a wood-fired stove and heat very slowly until the dense part separates from the whey. Drain the top of the whey and pour the curd into a bag. filter for 24 hours, beat and beat until it looks like mashed potatoes. Add cream, butter, salt and pepper to taste. Take in small portions. It can be squeezed even on a plate. This cheese is cut before use.

Pour 9 liters of sour milk into a cast iron and bring it to a temperature of 80 degrees over very low heat for 45 minutes. Drain the whey and put the curd mass in a colander lined with a cloth. Squeeze it out when it stops burning your hands, as the whey comes off more easily while the mass is warm. Put everything in a bowl, add 2 teaspoons of baking soda and 1 teaspoon of salt, then stir well with your hands. Squeeze again with your hands and form a loaf from the mass. Let it rest for one hour, after which the mass will increase in volume and will be ready for slicing. This cheese will be kept cool for several days.
If the cheese is dry and crumbles, it is possible that you overheated it or squeezed it too hard. If the cheese mass is too soft and sticky, this is a sign that you have not warmed up well or squeezed out the whey poorly.

While gradually heating, bring 4-5 liters of sweet milk to a boil. Meanwhile, in a bowl, beat 6 eggs, add 2 cups of yogurt and half a spoonful of (tea) salt to them. Add heated milk to the mixture and bring everything to a boil again. When the milk and eggs are curdled, pour the mixture into a cloth bag and hang to filter for several hours. The cheese is ready to eat in 8 - 10 hours after being removed from the bag.

Another way is to mix together 9-10 liters of curdled milk, 4-5 liters of sweet milk and 6 beaten eggs. The mixture is salted to taste and heated over low heat until curdling. After separating the liquid part, the cheese is squeezed out under a press for 24 hours. Consumed by slicing.
It is a soft cheese made from whole milk and eaten immediately after preparation. Skim the evening milk and mix with the morning milk. Heat to 32 degrees, then refrigerate to 28. Add starter culture, rennet, mix thoroughly. When the curd mass is well formed and thickened, cut it into 1-inch cubes and heat until the whey is well separated. Drain it and filter out the precipitate. Heat whey to 50 degrees and pour it over the curd. Knead with your hands and stretch the cheese mass directly in the whey until it is uniformly smooth and viscous and forms long strands when stretched. Heat the whey again to 60 degrees and pour it over the viscous cheese mass. Drain the whey and put it back to 80 degrees. At this time, cut the mass into plates and cover with the prepared whey. Continue kneading and kneading with a wooden spatula. Knead thoroughly to make the mass elastic. Drain the serum again. Now divide the mass into lemon-sized round pieces. the last time, heat the whey to 80 degrees and fill in the sliced ​​pieces. As it cools, we form pieces of cheese with our hands. When the whey has cooled down, take out the pieces, dry them and immerse them in salt water (1/4 cup of salt per liter of water). Now let us dry the cheese in a few hours and store it in the refrigerator until use.

This cheese is made from goat's milk by heating it to 32 degrees and then adding rennet. After stirring the precipitate with whey, pour everything into a bag and filter. After placing the mass in a cheese mold, leave under pressure for 24 hours. When the cheese is pressed, rub the surface of it with salt and dry it for 3-4 days. It ripens in the refrigerator for 1 - 2 weeks. Now it can be wrapped and stored in the same place until use.

It requires goat's milk to prepare it. This is a soft cheese. Add 1 to 2 dissolved rennet tablets to 10-15 liters of fresh goat milk. Let stand for 40 minutes until curdled, then stir well, pour into a small tall container with holes in the bottom and sides and let the liquid filter, season with salt on top. After 2 days, remove the mass from the mold, and turning it over, salt the cheese on the other side. The cheese ripens for 3 weeks in the refrigerator.

For every half liter of strained cottage cheese, add 50 g of ghee, a teaspoon of salt, pepper to taste and 2 tablespoons of sour cream. Knead the mixture until smooth and soft. Shape the curd into small balls. This cheese is well suited for salads.
Sergey Kornilov
Homemade cheese recipes
Homemade cheese can be eaten immediately after preparation as a low-calorie food product or with the addition of sour cream. It tastes best when chilled, but has a limited shelf life of one week in a refrigerator. Home-made cheese, unlike factory-made cheese, does not contain preservatives, which explains its short shelf life.

Method 1. Heat 4.5 liters of collected milk to 24 - 26 degrees and add 1 cup of starter culture. Cover and soak in a warm place for 12-24 hours, until a curdled mass and some whey forms on top.

Now cut the curd lengthwise and crosswise with a knife into half-inch cubes. Place the container with the mass in a large bowl with warm water. Heat to 40 degrees, stirring continuously so that the mass does not stick together. Don't overheat - watch the temperature carefully! Monitor the hardness of the curd particles by periodically tasting the mass. Someone likes soft cottage cheese, while others prefer hard granular, so when the mass seems ready to you, pour it into a colander covered with a cloth and strain for 2 minutes. After removing the cloth from the colander along with the contents, place it under a stream of warm water and, gradually adding cold water, rinse off the serum. Place in a bowl, add salt, cream to taste and chill well before serving.

Method 2. Pour 1 cup of starter culture into 4.5 liters of fresh milk. Cover and leave in a warm place overnight. In the morning, add 1/2 tablet of abomasum dissolved in 1/2 cup of water. Stir for 1 minute, cover and let stand for 45 minutes. Cut the curd into centimeter cubes, then heat in a water bath to 40 degrees. Then continue as in method 1, when the mass heats up and reaches the density you need.

Method 3. Add one cup of starter culture to 9-10 liters of warm skim milk. Stir well and pour into a large patty with a lid. Put it in an oven or oven heated to 32 degrees overnight or 12 hours. In the morning, take out half a liter of fermented milk and refrigerate for use as a starter next time. Place the remaining part in the oven again and leave there for 1 hour at 38 degrees. Cut into pieces and leave in the oven without undue touch until the whey is well separated. When the cheese mass rises up, turn off the oven and let it cool down without removing the patch. Drain the whey and place the rest in a colander lined with cloth. When the liquid has separated, add salt and cream to taste.

Method 4. Lightly heat 1 liter of sour milk in a water bath. Cover a large colander with a cloth dipped in hot water and pour out the warmed milk. Add 1 liter of warm water there and let it filtered. Do this two more times. After the third time, remove the mass by the ends of the cloth and suspend it for filtration overnight. It remains only to add salt to taste.

Method 5. Pour 2 liters of sour milk into a large saucepan. Gradually add boiling water there until curd starts to form. Let stand until the clot comes up and can be removed. Combine the cream and cheese and season with salt.

Dissolve 2 rennet tablets in 2 tablespoons of cold water and pour into 2 liters of warm milk. Stir for two minutes, let stand for one hour. Pour into a filter bag and hang for 3-4 hours. Then take out the cheese, finely crumble, add cream, salt and pepper to taste.

Put 2 liters of sour milk in a water bath and heat until a curd forms.Pour into a filter bag, leave for 3-4 hours. After taking out, add cream, salt and pepper to taste.

Add one teaspoon of salt and one dissolved rennet tablet to a liter of warmed fresh milk. After mixing thoroughly, leave in a warm place until a curd forms. Use a fork to break up the curd well and pour the mixture into a filter bag. After separating the whey, add salt, pepper, cream
Quote: Coconut

If it's not difficult for you, please find out, I'm very interested in how this can be done at home

Girls, tomorrow I will definitely REPLAY, because I myself have never done it. But a person who has been doing this for 15 years, 2 times a week, will tell

natamylove , leave the goat, of course! My milk- I rushed everywhere looking for this abomasum and everywhere they offered me pepsin. There is a dairy starter culture plant in Moscow, but there is no small packaging, mother cultures for starter cultures at once in large volumes. Then I subtracted how to get rennet myself. It is necessary to slaughter the goat, which has not eaten anything but mother's milk. So I killed a 3-day one. She took out the abomasum, cut it into thin strips, salted it (according to the instructions) and dried it. Then I put this dry salty "match" in a liter jar with whey and after a while I got a working starter culture. For 3 days, I accumulated a bucket of goat's milk and poured this rennet in it. Within an hour, the clot was completely formed. Then all the operations of pressing, grinding, bending, ripening. I did not add any soda or fermented milk ferments.
What can I tell you ... It turned out great. oily, tender. delicious CHEESE. This is not a store-bought cheese. Real bryndza. Depending on the salting (in brine or dry salt) and the holding time, I achieved different tastes and variations in consistency. But it didn't become cheese
This abomasum was enough for me for 3 years, so if you make a "sacrifice of domestic feta cheese", it will be enough for a long time.

Only pepsin is a natural starter culture for milk.

Pectin is a gelling agent
Quote: Coconut

I saw cheese in the market at milkmaids, well, just like a store cheese, this kind of yellow cheese and with huge holes
I asked how they make it, but the grandmother did not want to share the recipe
Today I talked to a milkmaid who sells homemade cheese on the market. She told the cooking technology. I clarify again: I did not do it myself, I retell the recipe and technology from the words of a knowledgeable person.
We take 5 kg of cottage cheese. Put in 5 liters of water (or buttermilk) and put on fire. While stirring, bring to a boil. The water will be greenish. We put the hot cottage cheese on cheesecloth, preferably lavsan, it is smaller. The cottage cheese will be 2 times less. It flows down and cools. You can leave it overnight. Scroll cold cottage cheese through a meat grinder, salt to taste, add 2 raw eggs and lightly sprinkle with soda. The amount of soda is proportional to the acidity of the curd. We have partially removed it. when they boiled cottage cheese in water. It remains to neutralize the residues. The amount of soda in the product is established only empirically and only in each specific case. So, they set it up, mixed everything thoroughly and put it in a saucepan, and the pan in a water bath. arim, stirring occasionally, until the curd becomes a viscous yellow mass. Once again, we test the salt and soda for taste and pour them into containers for cooling and ripening (a day or two in the refrigerator). All.
Auntie confidentially shared that this method is ideal for cottage cheese, which did not sell on time and the peroxide is strong. With this technology, old cottage cheese is disinfected (by boiling) and deacidified. Well, so...
Today my aunt was cooking melted cheese at the Test Purchase.
400 gr of cottage cheese (by the appearance of ordinary store cottage cheese from packs)
100g butter
1 egg
1/2 tsp soda
a pinch of salt
Mix everything, put in a saucepan over the fire and, stirring, heat until a viscous homogeneous mass is obtained. Then put in a container and close with a lid so that a film does not form on top.Then in the refrigerator. It has cooled down and the processed cheese is ready. This is a TV version, but this recipe was used by many to cook cheese during a shortage period. A friend who used it told me the same recipe.

Now, now you will make all the milk yourself, at home

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