How to cook cheese at home

Without cheese it is difficult to present your life: cheeses enrich sauces and salads, they are added to sandwiches, served to the guilt. Create cheese can be independently from cottage cheese by pressing. Such cheese, though not similar to the store, but it is much more useful and tastier.

1
How to cook cheese at home

To make a delicious product, it is necessary to choose the correct recipe and choose the method of cooking: cheese is prepared by melting products or add bacteria into milk and special enzymes that accelerate the process of coagulation of the dairy product. Buy such components can be either in a specialized store, or in a pharmacy.

We will prepare cheese on a simplified recipe. This is a quick way to produce delicious curd cheese.

We need such products:

farm's freshest milk - 1.5 l;
kefir - 500 ml;
salt is a pinch.

How to make cheese:

Milk pour into a saucepan, put on the stove, waiting for when boils.
When milk is about to boil, you need to pour kefir, add a pinch of salt. I do everything quickly.
Cottage cheese is separated, which needs to be carefully strained through a four-layered gauze.
Cottage cheese in a thin cotton towel, put in the form (if there is a special form-press) or in a plastic round container.
From above on cottage cheese, wrapped in a towel, you need to put the cargo. It can be a can, filled with water. We leave for 2 hours.
While cottage cheese is under the oppression, it gets rid of an extra liquid, becomes denser.
After the specified time, the bank must be removed, carefully deploy cheese, shifting into the container. Cheese is ready!

If desired, at the stage of heating the dairy products, you can add spices and herbs (only in dried form), as well as nuts or pieces of sweet red pepper. It turns out very spicy cheese.

2
How to make mozzarella cheese at home

According to Mozarella's homeland, that freshly prepared product should be eaten for 13 hours after cooking, then the cheese will not be so tasty. Prepare cheese yourself.

We will need such products:

fat Farm Milk - 2 l;
water is normal - 1.5 or 2 l;
lemon juice and salt - 2 tbsp.;
pepsin - 1/4 tsp.

Cooking Mozarella:

Where to buy an enzyme? In specialized stores or in a pharmacy. So, pepsin needs to be divorced in water. We pour in half a glass of water, we break the enzyme, mix well.
Milk pour into a saucepan, heated to a temperature of 70 degrees, we introduce the juice of the lemon and the enzyme, we immediately mix. We observe the process, as serum is separated.
Everything needs to be brought to a boil, thus more serum separated.
Now you can move the serum, leaving only a dense cheese cluminal.
We pour water into a saucepan, bring almost to a boil (up to 90 degrees), add salt, mix.
In salty water neatly omit the cheese clots for 3 minutes, then we catch, we shift onto the plate and silently kneading your hands. Naturally, you have to work in gloves, because the cheese is hot.
Reduce the cheese ball in hot water for 3 minutes, once again silently knead the hot mass. As a result of the proceedings, plastic and soft cheese should turn out.
Put it on the food film, give the right form.
Keep homemade mozzarella needed in a container with brine (in which cheese clots were cooked) under the closed lid.

3
How to make solid cheese yourself

For the preparation of Dutch cheese in the home execution, take:

farm milk - 3 l;
cottage cheese home - 2 kg;
homemade butter - 100 g;
egg fresh - 1 pc.;
soda - half a teaspoon;
salt to taste.

How to cook cheese:

Milk need to boil. As soon as it starts to pour, put cottage cheese (to pre-stretch the fork so that there are no large lumps), mix.
Fire to reduce, tomorrow the raw mass on slow heat, constantly stirring (wooden or silicone spatula).
As soon as you see that the cheese becomes plastic, serum is separated from it, you can lean the mass on the colander (to fasten the towel), wait until the excess fluid is stuck.
Raw mass return to the saucepan, add melted butter, egg, soda and salt, mix well.
With stirring, the cheese mass becomes creamy and change the color from white to yellow. As soon as the cheese begins to turn yellow, it's time to turn off the fire.
Warm cheese should be shifted into the container to have time to give it the right shape, cover with a towel and put the cargo. Place in the refrigerator.