How to make cheese from sour milk at home?

Boiled milk, eggs, lemon juice and about three hours of your time are all you need to make your batch of fresh, homemade cheese. You will not believe how easy and simple it is! See for yourself - as soon as you make your own cheese once, you want to make more.

Cooking sour milk cheese at home is real, and it’s rather a desire to pamper yourself and your household with something unusual, and at the same time simple and tasty.

The basic rule of making cheese from sour milk - it should not be pasteurized, otherwise it will not turn sour, and if it turns sour, it will taste bitter.

• To make cheese, it is better to buy farm cow's milk with a high percentage of fat, it will sour on the second day if left in an open jar at room temperature.
• If you prefer goat's milk, then you can take it. Cheese, in this case, will look like cheese.
• The taste and quality of cheese are in direct proportion to milk. No need to use for the manufacture of low-calorie products. The cheese will be tasteless, dryish, but the output will be small.

• It is possible to approximate the process of milk souring with the help of lemon juice, apple vinegar, grape vinegar, adding these components when heated and the souring process will take place many times faster.
• If the recipe has lemon juice, then it can be replaced and made with citric acid.
• Boiled milk is prone to burning, so that it does not happen, use an aluminum or non-stick pan, and the contents must be stirred all the time while heating.

Simple recipe for cheese from sour milk in family traditions. An excellent method is not to unqualify unclaimed sour milk.

Ingredients:

• 2 liters of sour milk;
• 2 eggs;
• 1.5 tablespoons of sea salt;
• 3 tablespoons of apple or grape vinegar.

Instructions.

1. Break eggs into a jar, add salt and whisk.
2. Pour the milk into the pot, add the beaten mixture and stir.
3. We put on a slow fire, heat and stir all the time.
4. To make the whole grading process better, add vinegar to the heated mixture.
5. When the curds begin to form in the milk and the whey is gone, remove from the heat. Let it brew for about 15 minutes.
6. Colander lay in two or three layers of cheesecloth, pour the mixture out of the pan.
7. We knotted the edges of cheesecloth, whey is decanted, and cheese is formed in cheesecloth.
8. For hard cheese it is put under pressure.

Ingredients

• 2 liters of sour milk;
• 3 eggs;
• 200 grams of sour cream 20%;
• 2 tablespoons of sea salt;
• juice from one small lemon or 1 teaspoon of citric acid;
• 2 tablespoons apple cider vinegar.

Instructions.

1. Pour the milk into the aluminum pan and set on low heat, stirring constantly, so that it does not burn.
2. Smash the eggs in a bowl, add sour cream, salt and whisk everything thoroughly with a whisk until smooth.
3. A thin stream pour the mixture into the already warm milk, continue to heat. Diligently interfere, slightly adding fire.
4. Add lemon juice, vinegar, which accelerates the process of separation of whey or provoke the product to fusion.
5. Bring to a boil and simmer for 20 minutes more slowly. After this time, the milk should be divided into pieces of milky-white curd and thin, watery, yellow serum.
6. When the whey begins to separate from the curd mass, then the curd mass should be poured into a colander covered with layers of gauze. The edges of the gauze are tied, letting the serum flow.
7. In order to get rid of excessive moisture, weights are put on the product from above (a stone or a jar of water). For two hours, the whey will drain and the cheese will get stronger.

The resulting cheese is removed for 10 or 12 hours in a cold place, it must ripen, compacted. At the end of time we get cheese from gauze, it is ready to eat.

Delicate cheese with sour cream from sour milk turns out to be very tasty, it gets a creamy taste and is fatter than always.

This cheese tastes like a familiar and adored Suluguni cheese, but homemade product is always more appetizing.

Homemade cheese is served as an independent dish, as well as an additional ingredient in a sandwich, salad and various dishes.

Using modern kitchen appliances, such as a slow cooker, it has become even easier to make cheese at home. A little time (2-2.5 hours) and homemade delicious cheese will be prepared.

Ingredients:

• 2 liters of sour milk;
• 3 eggs;
• 1.5 tablespoons of sea salt;
• lemon juice from one lemon or a teaspoon of citric acid.

Instructions.

1. Pour the sour milk into the bowl of the slow cooker, whip the eggs with salt in the other bowl, add the beaten mixture into the milk, and mix.
2. We put on the multicooker mode "Baking" or "Quenching".
3. Take a look under the cover of the multicooker after 15 minutes, and if there is no separation of whey, then add lemon juice for the best process of curdling the curd.
4. Whey separated, curled flakes were on the bottom.
5. Line the colander with gauze in 2 or 3 layers, then pour the contents of the bowl into the colander. Tie the ends of the gauze knot, on the resulting ball of cheese, put the oppression.
6. We take cold crystal water and dissolve the salt. In the resulting solution, soak the cheese from cheesecloth. And after two hours, the cheese from the sour milk is ready.

For the preparation of this cheese curd requires a fat soft curd.

Ingredients:

• 2 liters of sour milk;
• 600 grams of cottage cheese;
• 2 eggs;
• 1.5 tablespoons of sea salt;
• 1.5 tsp of soda.

Instructions.

1. First, we grind the curd - you can use your hands, you can through a sieve.
2. Combine eggs, soda, salt - whisk everything with a whisk.
3. We put the pot of milk on a slow fire, add a whipped mixture and ground cottage cheese.
4. We heat everything, but do not allow it to boil.
5. With the appearance of cottage cheese bunches, lay out the heated composition in a colander, which was pre-laid with 2-3 layers of gauze.
6. When most of the whey will drain, put the cheese under the press.

How to make your Labne homemade cheese, based on yogurt, very typical of Middle Eastern cuisine. This is done easily, and the result is impressive. Many of its options are tailored to the individual taste. Change some herbs in some recipes, add nuts to others, changing yogurt from cow's milk to yogurt from sheep's or goat's milk.

To get Labne cheese, you just have to let the yoghurt lie in a cloth or gauze to separate the whey, and depending on the time, you will get a different texture, creamy or harder, to form balls and spread them in flavored butter.

Although we can find Labne cheese sold in marinated marinated balls or spreads, preparing it at home is very simple and will always be to your liking.

Ingredients:

• 500 g of Greek yogurt;
• ½ tsp salt;
• ½ tsp garlic powder;
• mint;
• bow;
• 1 sprig of rosemary;
• 1 bay leaf;
• 6 or 7 peppers;
• dry chili;
• extra virgin olive oil.

Instructions.

1. Put a thin cloth or gauze in 2 layers in a colander and place it on top of the upper bowl so that it does not touch the whey that will be released.
2. Mix the yogurt with salt and garlic powder and pour it into a cloth cooked over the filter.
3. Tie a cloth and let it hang in the fridge for 24 hours, making sure that the yogurt does not touch the whey.
4. In a glass jar add onion, rosemary, bay leaf, pepper, chilli and pour half the oil.
5. Molded balls and put them in a jar of oil and herbs.
6. Just cover them with plenty of oil, if necessary, and leave to marinate for two days in the refrigerator.

If you prefer a creamy texture, mix the yogurt with salt, garlic powder and herbs that you like, finely chop and let it flow for a few hours to achieve the desired consistency. You will have delicious cheese with wonderful herbs that you like.

You can add just a little salt and choose a creamy texture to serve with a little honey and nuts, perfect for a good breakfast.

Treat yourself and your household delicious homemade cheese.

Learn more about how to make cheese from sour milk at home, you can in the next video.