How to make homemade cheese from milk and sour cream?

Cheese belongs to the easily digestible and nutritious products. It is often used in the diet of those who adhere to proper nutrition. Despite this, his taste will surprise almost all people.

According to many experts, homemade cheese has many useful properties. So, this product contains a huge amount of beta-carotene, sulfur, iron, sodium, magnesium, phosphorus, calcium. In addition, this dairy dish is rich in various vitamins: A, B1, B2, C, E, D.

Homemade cheeses contain a huge amount of protein that is necessary for humans. Proteins are important components of the whole organism. Some amino acids with which they are rich are not produced, they can be obtained only with food.

Cheese made from these ingredients helps to normalize blood sugar levels. It stabilizes the metabolic processes in the human body. This dairy product contributes to the formation of muscle and bone tissue.

Potassium, which is found in large amounts in homemade cheese, normalizes the human cardiovascular system. Calcium, which is also rich in dairy product, strengthens nails, hair and bone tissue.

You can not eat homemade cheese to those people who suffer from intolerance to this dish or are allergic to lactose. If too large amounts of salt or hot pepper were used in the preparation, then such a product is also harmful. Especially this dish is contraindicated in gastric ulcer sufferers or gastritis. Currently, many housewives cook cheese at home. It may be useful for someone to learn the details of how to make a cheese product from milk and sour cream.

To date, there are many different recipes for making cheese from sour cream mass and milk. Some of them:

1. classic cheese made from milk and sour cream;
2. hard cheese from sour cream and milk;
3. homemade milk cheese with sour cream and herbs;
4. homemade cheese made from milk, sour cream with olives and bell pepper;
5. Mascarpone homemade cheese.

In the preparation of each of these cheeses have their own characteristics and secrets that you need to know.

To make a similar product, you need to pour milk into the dishes and boil it. At the same time, salt to taste should be poured into it. At the same time in another dish should be put sour cream.

• Several eggs are smashed into the cream mass. These ingredients are thoroughly mixed until the whole mass is homogeneous. Then the resulting mixture is gradually poured into the boiled milk. Hot milk along with the added ingredients is kept on the fire for 5-7 minutes, stirring regularly. After that, it should curl.
• Then you need to take a colander. The gauze is laid out in four layers through which the resulting welded mass is filtered. It is collected in the fabric and knotted. The whole cheese mixture is placed under a press (as a press, you can take a regular bottle filled with water). In this case, the future cheese is first covered with a plate, and then a container is placed on it.
• Under the press, the curd should be kept for at least 5-6 hours. About 350-400 grams of cheese mass is produced from one liter of milk.

To make such a cheese, it is better to use dairy ingredients made at home. First you need to take the cow or goat's milk and pour it into the dishes, which has a thick bottom. Then the tank must be put to stew.

Then everything is done according to the following algorithm.

• Pour some salt into the boiled milk (mix the liquid thoroughly until it is completely dissolved).
• At the same time, it is worth preparing the remaining ingredients for the future of cheese. In a deep container put sour cream with a high percentage (at least 20%). You also need to prepare a mixture of eggs. To do this, beat them well, and then mix together. The resulting mass and sour cream mixed.

• The mixture with eggs and sour cream is gradually poured into hot milk. In this case, all the liquid is periodically stirred.
• After a few minutes, small curd flakes will begin to appear in the pan. The container is left on the stove for a few more minutes.
• When large cheese clumps begin to form in the liquid mixture, the pan is removed from the stove.
• The resulting cottage cheese clots spread in a colander with gauze. Often at this stage of cooking the housewives are recommended to add a little greens or spices. Cloth with cheese serum is tied on a knot.
• Curd mass in gauze is placed between two thick boards. They act as a press. A small load should be placed on top.
• In this state, the future cheese is left for 5-6 hours. After that, it will be completely ready.

First, the milk is poured into a saucepan with a thick bottom and left it on fire. If desired, you can add dry herbs, but this should be done immediately in a still cold product, which will allow you to further reveal their taste. Also for the future of the cheese you need to make a starter.

• To make it, you need to mix milk, fresh sour cream and greens in containers.
• Do not forget to look after the milk on the stove. When it begins to rise, it must immediately be removed from the fire. Cooked sourdough is poured into hot milk. This should be done gradually, in small portions.
• After that, the resulting mass with all the necessary ingredients is put on the stove again and they wait until large curd buns start to form in the pan. If the milk coagulates too slowly, it is best to add some citric acid.
• Then you need to install a colander. Put gauze in it in two layers. Cheese whey is moved there. The edges of the fabric are tightly knotted and placed under the press for several hours.

1. Fresh sour cream should be mixed with beaten eggs. Olives and Bulgarian pepper should be finely chopped. At the same time put on the fire milk. Add salt to it (1 tablespoon). In this case, the product does not necessarily bring to a boil.
2. A mixture of sour cream and beaten eggs is poured into the hot milk. All this mass is left on moderate heat. Boil should be until then, until it begins to form curd granular flakes.
3. After that, chopped olives and Bulgarian pepper are added to the curd mixture. Cheese paste is placed in cheesecloth. Then it is left in the fabric under a press for several hours.

• Fresh milk (it is permissible to use fatty cream instead) should be mixed with sour cream. Mass put on the fire to stew. In this case, remember that it must be removed from the stove, without waiting for boiling.
• In milk it is necessary to pour lemon juice (two teaspoons). It will allow the fluid to curl. The fire immediately must be turned off. Cheese mixture is cool.
• Then you should take the gauze, roll in several layers and, wetted with water, gently spread in a colander. Put the curd mass there. Leave it for one hour.
• Then the cheese squeeze well. This must be done to ensure that the remaining liquid leaves the product. It also makes it more dense.

See how Ilya Lazerson makes cheese in the next video.