Homemade cheese

Homemade cheese

Category: Dairy and egg dishes

Ingredients
Milk	1 l
Cream	1 l
Kefir / sour cream	250 ml / 2 tbsp. l
Salt	1.5 tsp
Possible additives:
1. Sweet peppers, hot red peppers and vegetable oil	1 large
2. Greens and garlic	by consumption
3. Apple with cinnamon, sugar and butter	1 PC. large

Cooking method

• Mix milk, cream and kefir / sour cream, add salt and leave warm for 8-12 hours. Then heat in a water bath up to 75-80 * С, in no case boil! Throw in a colander in a linen napkin; when the whey drains, put it under a half-kilogram press for 7-8 hours. Then leave to mature in the refrigerator for 3 days.
• Additives - These must be added to the fermented milk before heating.
• Chop the pepper, fry in oil, salt.
• Finely chop the garlic and herbs.
• Peel the apple, chop, add cinnamon, sugar and butter, put in the oven for 10 minutes, stir.

The dish is designed for

390-400 g

Time for preparing:

30 minutes

Note

The cheese is quite hard, cut, but fatty. It, like all similar cheeses, resembles the Adyghe cheese, but this cheese is sharper, perhaps, its taste is brighter. And he himself is denser.

Any milk, any cream, any kefir and any sour cream are suitable. The cheese in the photo contains 750 ml of goat's milk, 300 ml of cow's 1%, 590 ml of 10% cream, 325 ml of kefir 1%, the remains (90 g) of sour cream 20%.

The main task is not to digest, strictly monitor the temperature, otherwise you will get dry, crumbly, not too tasty cottage cheese.

Although the recipe was rewritten from God knows where 20 years ago, I never cooked it with additives. I definitely want to try boiling it with pepper. And I'll try it next time I get a jar of goat milk as a gift ...

Of course, I cannot name the author, but I thank him.

Tanyush, and does it differ from pressed cottage cheese = pressed? I read that it’s sharper, I don’t understand why.
curd technology + pressing, that's the question

[about]

I compare this with the Adyghe. Adyghe (and others like him) is so sweetish, apparently due to eggs and due to cooking sweet, not sour milk. And "sharper" - I did not find it more preciselyaboutwah ... And, of course, it tastes different from cottage cheese. The salt is present, the fat is in the cream, the aging-maturation - maybe this changes the taste compared to the curd.

[Tatyana]

Tatyana, but how quickly do you need to heat to the desired temperature? and how much should you hold at this temperature?
Or did it heat up and that's it, under the press?

[TATbRHA]

TATbRHAwhat kind of cheese are beautiful)
Bookmarked))

Pretty boy! I also want to (like) make an Adyghe
Tanya, can you do without garlic? And on a cow, not a goat ... It doesn't matter?

[tana33]

tana33, with the help of a thermometer, it was established that it was heated to 80 * C - pour it out, do not hold it at all.

Irina Dolars, pepper, garlic, apple - these are possible additions to three other different cheeses. The basic recipe is completely white and cheesy. Milk - any, before I always brewed only from cow, this time I accidentally came across a goat: my beloved friends gave a jar of milk from their goat, and neither I nor mush do not use it, but it is absolutely impossible to refuse a gift.

Tanya, can I have one kefir without sour cream? I took it to the bookmarks. Kefir is always available thanks to the fungus.

Yes, you can only one kefir - 1 glass or only one sour cream - 2 tbsp. l, but you can mix both. As I understand it, these fermented milk accelerates the souring of milk. Well, both fat content and density give extra.

I'm a goof

[Tatyana]

Tatyana, did everything, it is worth ripening, another day to stand
I could not stand it smacked a little bit, it tasted like salty cottage cheese, so it should be?
I have never made cheese at all, I don't understand what's what

Curd cheeses without additives (eggs, fillers) taste the same, yes, because there is only milk and dairy products. I cook and others cheeses, also simple in execution, try it, maybe you will like them better.

[TATbRHA]

TATbRHA, Tanya thanks a lot, I will try))))

Nice recipe. I think the addition of chopped dried apricots will be in place, from which the color will turn out beautiful.