Hard cheese (homemade)

Hard cheese (homemade)

Category: Dairy and egg dishes

Ingredients
Homemade cottage cheese (fatty)	1.5KG
Milk	1 liter
Eggs	2 pcs
Butter	150 g
Salt	1.5 tsp.
Soda	1.5 tsp.

Cooking method

• I must say right away that the process of making cheese is laborious, but all the products in it are simple, generally available, so everyone can cook!
• First, put the cottage cheese in a saucepan, fill it with milk and put it on the stove. Stirring all the time, bring to a boil and the formation of whey, after which we wait another 5 minutes and turn off the stove. It is better to take dishes for cooking from stainless steel, then it will not burn. My dishes are enameled, so I tried to stir well.
• Now you need to strain the boiled cottage cheese. This can be done using double gauze or any other device convenient for you. I filtered it through a special culinary cloth. The curd should drain well. The absence of excess fluid is the key to success in our business!
• Next, mix eggs, butter, salt and soda, and then add to the curd. This mass must be thoroughly kneaded. In the meantime, we knead our future cheese, prepare a water bath: pour some water into a large pan and put it on the stove, and when the water boils, we put a smaller pan on top, but so that it does not come into contact with the bottom of the water. When the cheese mass is already well mixed, pour it into a smaller saucepan and cook in a water bath, stirring occasionally and covering with a lid. When the mass becomes "fluffy" (soda enters into the reaction), turns into a single whole, like dough or plasticine, and becomes well separated from the walls of the pan, then everything has happened, and it's time to pour the cheese into the molds! This usually happens within 5-10 minutes.
• Anything can serve as molds: plastic bowls, glass bowls, silicone molds, etc. I really like the silicone molds, because it is easy to extract the contents from them!
• Various spices and herbs can be added before pouring into the piquant tins. I usually add dill or a mixture of herbs (Italian / Provence).
• For solidification, we send it to the refrigerator for 30 minutes! Once the cheese has cooled, you can taste it!
• The taste is something between melted and hard cheese.
• Bon Appetit everyone!
• The video shows the whole process of my cooking:

Time for preparing:

30 minutes + 30 minutes for hardening

This cheese was made by my grandmother when she had her own cow - homemade milk, cottage cheese. I even remember the taste of this cheese, thanks for the warm memories and for the recipe

This cheese was made by my grandmother when she had her own cow - homemade milk, cottage cheese. I even remember the taste of this cheese, thanks for the warm memories and for the recipe

Thank you too! Then be sure to try it yourself!

thanks for sharing the intricacies of cooking ... I had a similar recipe for a very long time, but there were 2 times more eggs, I absolutely did not like the taste, and I no longer made cheese according to this recipe - then there were still some for me misunderstandings with soda ... you explained everything in detail and showed, now I will try to cook such a cheese again

You are welcome!!!

If you have any questions, ask, I will be happy to answer!

Irochka thanks for the recipe, I want to try my own cheese for a long time!

Irochka thanks for the recipe, I have long wanted to try my own cheese!

Thank you for your attention!

Gather your courage and be sure to cook! It's worth it

Please tell me how much cheese is obtained from these products.

Please tell me how much cheese is obtained from these products.

This time I forgot to weigh it, but each time it turns out differently. Here everything depends on cottage cheese and milk (fat content, consistency). Once I did it for 1 kg. cottage cheese, 1 l. milk and 1 egg, so it turned out about 800 g of cheese. This is an average indicator, it happened both more and less.

Thank you

And what does boiling cottage cheese in milk give?

And what does boiling cottage cheese in milk give?

During the cooking process, the cottage cheese changes its consistency, and then melts well and mixes with the rest of the ingredients.

I cook melted cheese in the same way, only without boiling cottage cheese in milk, everything melts perfectly, well, it takes longer, but the milk is whole

I cook melted cheese in the same way, only without boiling cottage cheese in milk, everything melts perfectly, well, it takes longer, but the milk is whole

Everything is possible, even though I have not met such a recipe But the whey never disappears from me, but, on the contrary, pushes me to other culinary feats

I have everything in the recipe and the number of products. (Without milk) The recipe was cut from a Soviet-era newspaper by my mother, and it has successfully taken root in my family and friends. Only cottage cheese melts in water. bath, and without oil, there will be no high-calorie cheese. A colleague made sweet with cocoa.

Sweet! Wow)) Then fantasies are where to play out

Using this technology, I have been cooking cheese for about a year, but not in a water bath, but in a cartoon, everything worked out great, but the last 4 times nothing "came out" - then everything crumbles, the cheese crumbles, then it does not melt at all What to do? tell me, pliz!

Using this technology, I have been cooking cheese for about a year, but not in a water bath, but in a cartoon, everything worked out great, but the last 4 times nothing "came out" - then everything crumbles, the cheese crumbles, then it does not melt at all What to do? tell me, pliz!

Maybe the problem is the cottage cheese? Every time I get at least a little, but in different ways, I take cottage cheese in different places every time, and it, of course, differs from each other. Or try at least once in a water bath, suddenly, you will like it