How to make cheese from sour milk homemade?

Cheese is one of the most adorable products on the table, it is known and loved, perhaps, all over the world.In addition, the cheese is extremely tasty, besides, this product has a large range of useful properties and contains a huge amount of mineral salts and vitamins, being the richest source of protein. At present, there are a huge variety of cheeses on the shelves of hypermarkets, from elite “blue” to public cream. Besides the fact that cheese is loved to eat and just like that, it is also widely used in recipes of many dishes.

Cheese lovers and lovers will surely find it interesting to know how to cook or cook it at home without spending much time and effort. Especially since this requires the most uncomplicated ingredients - for example, ordinary yogurt. Making your favorite cheese, a person can be sure that this product is made from high-quality, fresh, eco-friendly ingredients, and the taste and benefits of the final product directly depend on this.

Sour milk is a famous Russian drink, which is a low-calorie milk product. The drink is homogeneous in consistency and is produced by souring milk under the influence of pure lactic acid bacteria. Cooking yogurt is simple. Namely, you need to prepare homemade milk or milk from a store with a fat content of at least 3.2% (you should not use UHT milk that has a shelf life of more than one week). Next, heat the milk to 70 degrees, pour it into a convenient container and add either a couple of teaspoons of kefir or a glass of yogurt. Next you just need to leave a container of milk overnight (at least 8 hours) in a warm place.

The main ingredient is ready, which means that now you can proceed to the process of making cheese. All you need is eggs and yogurt. Other ingredients are added if necessary, if indicated in the selected recipe. Cheese from sour milk is prepared as follows.

• First, on slow fire, it is necessary to put warm sour milk, stirring regularly for uniform heating of the contents. A sign that it is time to turn off the fire is that the whey will separate from the curd.
• Next, decant the serum.
• Salt milk to taste pour the remaining curd so that it covers with horseback. We put the mixture to boil for a minimum temperature, not forgetting to systematically stir. It is important to remember that such a property of cheese as softness will directly depend on the cooking time - the product will turn out harder with an increase in cooking time.
• The resulting mixture is again decanted through a sieve (colander), previously laid out with a double layer of gauze. The mixture should be left for a period of about half an hour to allow the liquid to flow as much as possible.
• While we wait, it is necessary to melt the butter, cool it and then mix it with soda and eggs. Put cottage cheese already ready for this time into the existing mixture and mix well. Place the mixture in a saucepan and heat in a water bath, stirring constantly intensively to break the curd lumps and achieve a uniform mass.
• When the mixture becomes homogeneous, you need to pour it into a pre-oiled form. This should be done quickly, because the product quickly hardens. Put cooled cheese in the cold for about 5 hours. After this time, we get the cheese out of the mold, wrap it in parchment and then send it back to the fridge, setting pressure on it from above. After 12 hours, you can remove the oppression and leave the cheese to ripen for an additional day in a cool place.

Use the recommendations of experienced chefs, to make homemade cheese even tastier.

• According to your will and individual taste, add nuts, dill or other greens, olives, tomatoes, Provencal herbs, etc. to the cheese.
• Remember that if the ambassador is a little more, then the cheese will taste similar to cheese. If salt is less, then in the end we will get cheese, which in its taste is reminiscent of Adyghe.To get cheese, you should put the finished product in a container with brine from the remaining salted from cooking.
• Cheese is much better aged, provided that the final weight of the product is at least 0.5 kg.
• Keep the cheese in the refrigerator at a temperature of 8-10 degrees. The shelf life of homemade cheeses is small - 3-5 days, then they begin to lose their taste and dry, becoming covered with a crust. It is best to store such cheese in a glass or enamel pot.
• Use homemade cheese for cooking other delicious dishes, for example, you can cook fried cheese.

Ingredients:

• 1 l sour milk;
• 1 tsp. salts;
• 1 l of milk;
• 1 bunch of basil;
• ground pepper - to taste;
• 1 egg;
• 50 ml butter.

Cooking method.

• On a small fire put the pot with yogurt and cook with constant stirring until the whey is released.
• Prepare a colander - cover it on top with a thin natural cloth or gauze. Pour the mass obtained during cooking onto it and wait for all the liquid to drain.
• Boil the milk, then transfer the resulting cottage cheese into it, cook for 15 minutes on low heat, stirring constantly.
• The resulting mixture is overturned on a 2-layer gauze. We are waiting for all the liquid to drain.
• Next, intensively and thoroughly mix the melted butter, pressed cottage cheese, egg, soda, and salt. Heated in a water bath, interfere to homogeneity.
• We wash a bunch of basil, slightly dry and chop finely. Combine it with the resulting mass, salt, add red ground pepper at its discretion (you can not add), mix thoroughly. We post it in pre-prepared forms. Sent in the cold at 9 o'clock.

Ingredients:

• 1 l sour milk;
• 1 egg;
• lemon;
• 1 tsp. salt.

Cooking method.

1. Squeeze in yogurt from fresh lemon 1 tbsp. l juice. Stir well. Pour into the bowl multicooker.
2. Beat eggs with a blender with salt. Pour them to the mixture in a slow cooker. Set the mode "Baking", turn it on for approximately 15 minutes. During this period, the whey will separate from the curd buns.
3. Tilt this mass into a colander or sieve, pre-stained with natural fabric or gauze in 2 layers, and leave until the serum is completely drained.
4. Wrap the resulting mass in gauze, put it in the form. From above we place oppression. Under the press, keep for 2-3 hours at room temperature. The longer the time under the yoke - the denser and drier the final product will be.
5. Remove the product from gauze. We place it in the food film. Put in storage in the fridge.

Summing up, let us ask ourselves - is the home production of a product profitable in terms of material costs? Out of a liter of milk, approximately 50-100 g of the finished product is obtained (this depends on the type of production).

Ingredients:

• 200 gr. cheese;
• 2 tbsp. l flour;
• 1 egg;
• salt;
• breadcrumbs;
• vegetable oil.

Cut the whole piece of cheese into 1 cm thick plates. Beat an egg with a whisk or mixer, pour salt into it. Pour flour and crackers in separate containers. Take a slice of cheese, rolls down first in flour. Next, dunk it completely into the egg mixture and roll in breadcrumbs. Pour enough butter into the pan and heat well.Put the cheese in the pan and fry on both sides until golden brown. Cheese is fried very quickly, so do not get distracted and make sure that it does not burn. The finished snack can be served with greens and various sauces, such as yogurt, sour cream, mayonnaise, ketchup. Enjoy your meal! Cook easily and with pleasure!

How to make cheese with pepper at home, see the following video.