If a few decades ago, almost every housewife made cheeses at home, today many have left this tradition behind, preferring to buy the product in stores. It's time to get back to the right habits and learn how to make homemade cheese, because it has many benefits.

Firstly, this is the natural composition of products without any harmful additives.

Secondly, you can change the recipe, for example, add your favorite spices, herbs and other ingredients. Many are stopped by the complexity of the cooking process, but after reading this article, everyone will be able to make sure that not everything is so complicated.

How to cook cheese from cottage cheese?

You can use a store-bought recipe for this recipe, but it is best to take homemade cottage cheese... This product can be made completely different varieties cheese, but we suggest staying on the option with herbs, since this is an ideal breakfast product, and it can also be used as a filling for pies and in various dishes.

Ingredients:

• 1 liter of fat milk,
• 0.5 kg of fat cottage cheese,
• egg,
• 1 tbsp. a spoonful of oil
• 1 tsp salt
• a large clove of garlic,
• Dill.

Cooking method:

How to cook goat cheese at home?

Goat milk is an easily digestible product that is very healthy and low in calories. It can be used to make delicious and healthy cheese, which is approved for use by allergy sufferers. The output is 400 g of the finished product.

Ingredients:

• 2 liters of milk
• 350 g sour cream,
• 3 eggs
• spices: salt, dried basil and garlic.

Cooking method:

How to cook processed cheese at home?

Processed cheese is one of the most popular foods. It is loved for its delicate and soft consistency. Such a product is used for making sandwiches, various salads and other dishes. Instead of the suggested spices, you can use other options.

Ingredients:

• 1.5 kg of homemade cottage cheese,
• 150 g butter
• egg,
• 3 cloves of garlic,
• greens,
• 1.5 teaspoons of baking soda
• 1.5 teaspoons of salt.

Cooking method:

How to cook cheese from cottage cheese and milk at home?

We offer you to learn how to cook Adyghe cheese, which belongs to the soft varieties. it dietary product, which includes many nutrients... To taste, many compare it to feta, but everything is prepared much easier.

Ingredients:

• 1.1 kg of cottage cheese,
• 1.1 l of milk,
• 110 g butter
• 3 eggs,
• 1 teaspoon of soda and salt.

Cooking method:

How to cook homemade Philadelphia cheese from milk?

This famous creamy product can be simply spread on bread, and it is also used in many beloved sushi. It can also be used in the preparation of pie fillings.

Ingredients:

• 1 liter of milk
• egg,
• 0.5 l of kefir,
• 1 teaspoon of granulated sugar and salt,
• pinch citric acid.

Cooking method:

Now you know how you can cook homemade cheese, with completely different and popular varieties.

Having tried once tasty product cooked with your own hands, you will get great pleasure, and you will not want to return to store-bought milk cheeses.

A selection for every taste: 14 varieties of cheese!

1.Homemade mozzarella.

Ingredients:

For 2 servings:
● 1 liter of milk
● 125 g natural yoghurt
● 1.5 tsp. salt (as much as possible, as you like) it turns out not very salty
● 1 tbsp. vinegar essence (25%)

Preparation:

Heat the milk and salt, but do not bring to a boil. Add yogurt, stir, add vinegar, stir well and remove from heat. Cover the colander with clean gauze rolled in about 4 layers, pour the curdled milk into it (do not pour out the whey!), Squeeze the cheese out of the whey well.
We form a ball from the squeezed mass. And put it in the whey, cover with a towel and let it cool.
Put the cheese in a cup with whey in the refrigerator for 24 hours, then drain the whey. Store in a sealed plastic container.

2.Homemade Philadelphia cheese first recipe.

Ingredients:

● 1 liter of milk
● 1 teaspoon of salt
● 1 tsp sugar
● 500 ml of kefir
● 1 egg
● a small pinch of citric acid or lemon juice

Preparation:

Boil milk, adding salt and sugar to it. Bring to a boil and turn off the gas. Now add kefir (warm), stir until the mass curls up.
In a colander, discard the mass on cheesecloth (it is better to make layer 4) and let the whey drain - this will take about 15-20 minutes. You should not squeeze the whey yourself, because not much of it should remain in the cheese. But you can stir not a lot (periodically).
Beat the egg with citric acid (on the tip of a knife) in a separate bowl until foam forms.
Now add the resulting hot curd mass into the egg mass and continue to beat until smooth. We send Philadelphia cheese to the refrigerator to cool. Everything!!! Homemade Philadelphia cheese is ready!

3. Homemade cream cheese Philadelphia second recipe.

Ingredients:

● 900 ml of fat milk
● 1350 ml sugar-free heavy cream (35% fat)
● 50 ml buttermilk (can be replaced with kefir)
● 2-3 drops of Rennet Microbial Enzyme
● 1 tablespoon salt

Equipment:

Thermometer
A piece of very fine gauze
Large saucepan (galvanized or stainless)
Scoop
Large colander
Large whisk
Large capacity (bowl)
Reliable rubber band

Preparation:

Heat milk and cream in a large saucepan until hot to 21 ° C. Don't boil.
- Add buttermilk.
- Add rennet and cover. Keep at room temperature overnight.
- The next day, sprinkle salt on top of the surface.
- Use a large whisk to separate the thickened mixture.
- Put cheesecloth in a colander and place on top of a container that will hold the whey.
- Gently pour the contents into a colander and drain for 30 minutes.
- Gather the corners of the gauze together and tie them together with an elastic band (to make a bag.
- Remove the serum that has collected in the container. Place the cheesecloth in a colander and the colander back into the container and put it all in the refrigerator and let it drain overnight. The next day Philadelphia Cream Cheese is ready!
You get 680 grams of finished cheese.

4 wonderful recipe homemade cheese... Fast and "no hassle"

Taste like suluguni or tender feta cheese. Can be made with dill, cilantro, walnuts, olives, paprika.

Ingredients:

● 1 liter of milk
● 1 tbsp. coarse salt
● 200 ml sour cream
● 3 eggs

Preparation:

Put salt in milk and boil it all. Beat sour cream with eggs (just combine evenly) and pour in a thin stream into boiling milk. Cook, stirring occasionally, for 3-4 minutes. When large flakes are formed, add chopped dill (I also added a finely chopped half of Chinese garlic). And then strain the cheese through a sieve or cheesecloth. Squeeze out, put the load overnight and put in the refrigerator.

5.Homemade processed cheese made from cottage cheese.

Such products are useful, all the more you know from what. This cheese tastes like Yantar cheese, only more tender and without preservatives.

Ingredients:

● Curd 0.5 kg.,
● Butter 100 gr.,
● Egg 1 pc.,
● Salt and soda 1/2 tsp.

Preparation:

Beat cottage cheese, butter, egg, salt and soda in a blender until homogeneous mass... Put the curd mixture on water bath and cook, stirring occasionally, until the mass begins to melt.
Grease the cheese mold with butter and pour the cheese mixture into it. Put in a cool place for 8-10 hours.

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Shoe workshop Gottlieb Schwarz

What they teach: sewing and repairing leather shoes

At Gottlieb Schwarz, students go from customizing a personal last to choosing a patina shade. Its founder Andrei Zhakevich, who is also a student of the famous Italian shoemaker, conducts classes. Zhakevich talks about the classification of shoes, shows where the pocket is in the boot, explains why a vamp is needed, teaches how to take measurements, design, stitch and paint the sole. All materials and tools are included in the price. The result of the basic course - hand-sewn Oxfords; advanced - derby or loafers.

Andrey Zhakevich, shoemaker, founder of Gottlieb Schwarz:“I became interested in shoemaking six years ago, but then it was in the category of a hobby. However, after working as an apprentice in Italy, I started making shoes for friends and acquaintances - it turned out that they were in demand. At one time, I went to different workshops and asked to take me as an apprentice - they took me, although they made fun of me. There are still very few such places in Moscow, so our course appeared. It is very applied: after training, you will at least stop using shoe repairs - it will not be difficult to change the heel yourself or reflash the sole ”.

Pottery studio "Elephant"

What they teach: sculpt with hands and on a circle

In the pottery studio, you can learn to sculpt everything - dishes, vases, busts. Classes are divided into two types: hand modeling from clay and a potter's wheel. The first is easier, the second will require much more visits and perseverance (3-5 lessons). As in the shoe workshop, the students work for the result: you can take all the created items for yourself. The finished products dry on average within a week, then they can be painted and covered with glaze - how engobe painting differs from majolica will also be explained in the studio.

Ivan Zhukov and Irina Smolentseva, founders of the studio:“We discovered pottery for ourselves at a corporate event in Cyprus. Returning to Moscow, we signed up for evening courses. It probably would have remained a hobby if in the summer of 2015 that school had not closed for the holidays. We decided to open a place where potters can practice on their own and beginners can learn. We have assembled a team of craftsmen, some of whom have been working with clay since 5 years. Pottery and modeling is a very popular leisure activity now. Some visitors come to try, others bring amazing sketches. We make dishes, signs, hookah elements. But craft dishes are still the most popular - even factory-made plates are now made specifically uneven, imitating manual work. "

Forge "First forge"

What they teach: harden steel and forge simple objects

In the forge at the Flacon one can thoroughly master blacksmithing: in a two-month course, craftsmen explain the structure of the forge, teach draft, broaching, chopping, torsion, bending and other fantastic things with everyday names. The process is accompanied by the heat of a forge, wearing a leather apron and hitting a vintage French anvil. There is an opportunity to try the ancient craft once, on a weekend: for three hours and 3500 rubles. the students just have time to forge a spoon or a ring.

Alexey Kupets, blacksmith: The First Forge used to be a shop of knives and daggers that we wanted to learn how to make on our own. We set up the smithy on the Flacon - a well-known and checkpoint place. People just walked by, looked in and asked to teach them too. Now men, women and children from 6 years old come to us to study. And the owners of surnames related to blacksmithing are given a 10% discount. "

School of cheese making Olesya Shevchuk

What they teach: cook cheese with foreign technologists

Camembert and Reblochon, Gorgonzola and Brie, Tomm and Talejo are the names of weekly master classes at the Olesya Shevchuk School of Cheese Making. In a Scandinavian kitchen, students stretch a caciocavallo, check if mold grows well on a door blue, and watch Camembert develop a mushroom flavor without mushrooms. Students take the prepared cheeses home - some will have to ferment for several more months.

Olesya Shevchuk, the founder of the school:“I got carried away with cheese making against the backdrop of sanctions, took all the existing courses in Moscow and went to Italy to a family cheese factory, where cheese making for me started from scratch. So I decided to open a cheese-making school according to European standards, where everyone has a personal workplace where you can make cheese with your own hands, take it home and observe all stages of ripening, ask questions to the teacher and correct mistakes in time. Among beginners, the most popular courses on quick ripening cheeses - mozzarella, feta, halloumi, strackino. DIY Cheese You Can Eat That Week! Professionals are happy to attend long-term specialist courses from abroad. It's much cheaper than going there to them. Until the end of the year, we expect technologists and cheese-makers from England, the USA and Canada. "

Theta Brewery craft brewing laboratory

What they teach: brewing beer

Masterclasses at Theta Brewery begin as a math lesson, with only a heady smell and malt crushing. Half a dozen tasks, a couple of graphs - and you can transfer all these grams, ions and seconds to hops, malt and wort. What happens in the end depends on the topic of the master class; it can be a citrus New England IPA, a classic Weizen Beer, or a soft Irish ale. Those who have tried all porters, stouts and lagers within the Moscow Ring Road and can distinguish Baltic Porter Trigger from Black Jack ID Brew in one sip should definitely look here.

Sergey Meshcheryakov, founder of Theta Brewery:“My hobby for brewing began with a love for delicious beer and the realization that Eurolager was not the only beer, even though it filled all the shelves. I believed in the feasibility of the process after home brewing of whiskey. This is how a laboratory with a scientific approach to teaching was born. Master classes have become a popular format - novice brewers often have a mess of terms and scattered information in their heads. Most of our visitors are novice homebrewers, but professionals also come: for example, a brewer from Estonia came to evening workshops, who decided to refresh his knowledge and learn more about modern trends in the world of brewing. "

Flappers sewing workshop

The workshop works according to the principle of thematic master classes. Topics include "Skirt", "Shirt", "Lace Lingerie", "Dress in Twiggy Style". Almost everything is divided into two 4-hour sessions. The photo shows the result of the sweatshirt master class of one of the students

Flappers' approach to training is this: even a person with zero experience can be taught tailoring, design, modeling and fashion sketching in one day, if you let him sew for himself right away. After a one-day master class, students leave with joggers, a sweatshirt or a set of underwear. The most curious are given lectures on materials science and fashion history. The first lesson is trial, and therefore free.

Igor Sychkov, head of the workshop:“We help to master the art of sewing in an almost home environment. Our team is professional and loves what they do - mentors have decades of experience and their own collections. Students who have never held a tailor's scissors in their hands, after one lesson, already have an idea of ​​modeling and construction. The result of a master class or course is a finished thing. Our audience is very diverse: once an 80-year-old mother came with her 60-year-old daughter - they sewed a beautiful skirt for themselves. "

Free Jewelers Workshop Artefactorium

What they teach: work with precious metals, stones and enamels

Here they teach how to melt precious metals, insert precious woods into gold and create ornaments from jewelry enamels. In the classroom, students cast earrings and brooches, set personal seals in silver, prepare molds for rings. There are many specialized courses: the basics of jewelry, and enamel, and hot Georgian enamels, and setting of precious stones. For couples there is a course "DIY wedding rings."

Alexander Efimov, founder of the workshop:“At one time, I mastered various craft skills, but, having tried jewelry, I settled on it. He completed vocational training and began to create jewelry at home. For jewelry work, you still need a special place - you need a special tool, work is going on with an open fire. In the workshop, I began to teach master classes on the basics of jewelry. Gradually, like-minded people pulled themselves together, and by 2012 the Artefactorium had turned into the “Workshop of free jewelers”.

You can become a farmer for one day - learn how to make cheese or milk a goat, understand the intricacies of making cheesecake and taste unusual varieties of cheese and vegetables from the garden - in the village of Moshnitsy, Solnechnogorsk District, Moscow Region. Here, for several years now, the "lessons" of farm life have been taught by the American Jay Close. Correspondents of the portal "In the Moscow Region" went to his farm and learned what Jay teaches, how to cook cheese at home, and how much the training costs.

What is taught on the farm

Jay Close's farm near Moscow, where you can not only buy, but also learn how to make cheese according to Dutch recipes on your own, for many students - a start to their own production. Here you can meet not only Moscow summer residents and villagers from the Moscow region, but also students from St. Petersburg, Lipetsk, as well as expats who come to the American's farm as volunteers.

Learning takes place in practice. Jay does not so much reveal the secrets of Dutch recipes as he shows the production technology.

As the farmer notes, the process of making cheese is not an easy one - milk needs to be processed into fresh so sometimes you have to cook cheese at night or wake up at four in the morning to get it out of the brine, turn it over, etc. So you only have to sleep two to three hours a day, Jay notes.

Such difficulties are associated with the large volume of production - Jay makes about 20 kilograms of cheese a day. At home, everything is much simpler. Raw materials can be used from your own cows, or you can find a farmer who will supply small volumes of milk.

Using this technology, you can cook cheese from store-bought milk, but the taste and quality of the cheese will not be the same, the farmer notes. According to Jay, someone understands the essence of production in 10 minutes, but there are also such students who will not be enough for six weeks.

As a rule, those who have a lot of experience in the kitchen learn quickly, but if a person does not know how to read a thermometer, and there are some, then it is difficult, Jay notes.

According to him, one of the students who came from St. Petersburg, after a week of training, began to give master classes herself.

How cheese is made

To make cheese, you need to take fresh milk, rennet, vinegar, citric acid and additives, depending on the type of cheese, says the farmer. A clean machine (pasteurizer) and milk freshness are important, Jay adds.

Jay himself studied cheese making in Holland and France. At the heart of its production a variety of recipes, which the farmer modifies to get something original.

The process of making cheese is pretty monotonous. Milk is poured into a pasteurizer with a capacity of about 300 liters and heated to a certain temperature depending on the type of cheese. At home, this device can be replaced with a water bath.

But the technology is only seemingly simple - the more you heat, the harder the cheese, the farmer explains.

After adding rennet elements, citric acid and other ingredients (depending on the type of cheese), the resulting mass must be poured into molds, put under a press, add necessary ingredients(mold, herbs, nuts, etc.), and then keep in storage at a certain temperature and humidity. The temperature should be no higher than 16 degrees, and the humidity should be 70%, says Jay's student Natalia.

Some types of cheese, such as mozzarella, can be eaten within two days from the moment of preparation, while Parmesan can be tasted only two years after preparation, the farmer specifies.

One of the processes of cheese ripening in storage is aging in a saline solution for several days, depending on the volume of the cheese piece. Only then is it wrapped in latex to prevent mold penetration and left to "mature" in storage.

Production waste is not thrown away here. Jay will teach you how to make ricotta or cheesecake from whey that does not go to hard cheeses.

How to get there

The farm is located in the Solnechnogorsk region, in the village of Moshnitsy. You can get there by train from the Leningradsky railway station to the Golovkovo station. The farmer can pick you up by car near the station. You can contact him through the project "Lavka.Lavka", or arrange an arrival on the page

If you love homemade cheese, then our article will be useful to you. We want to talk about how to cook It is not as difficult as it might seem at first glance. Very often, mothers do not want to give their babies cheeses purchased in supermarkets, because they contain many preservatives. And how can you know for sure what products they are made of?

Therefore, naturally, questions arise about their usefulness. But having made hard cheese at home from milk, you definitely will no longer go to the store for it.

Does it make sense to cook cheese at home?

If you are thinking about self-cooking such dairy product in order to save money, it cannot be said unequivocally that it will cost you less than purchasing a ready-made one in a store. It all depends on what kind of cheese you buy - cheap or expensive.

The main benefit of self-production is the exact confidence in its freshness and natural ingredients. This means that it is suitable for children and will only benefit them.

What products are used to make hard cheese at home

For cooking, you will need completely ordinary products. The process itself takes about half an hour, plus the time during which the cheese will freeze in the refrigerator (you can even leave it overnight).

For cooking, you need to acquire the following ingredients:

1. homemade - 0.7 kg.
2. Homemade milk - 1 liter.
3. Soda - 1 teaspoon.
4. Salt - 2 teaspoon
5. Eggs - 2 pcs.
6. Butter - 2 tablespoons.

Homemade hard cheese recipe

Pour the cottage cheese into a saucepan and knead it thoroughly with your hands so that there are no large lumps. Then fill it with milk and put it on fire. The mass must be constantly stirred until the whey begins to peel off, the cottage cheese itself begins to collect into lumps and harden, as if melting, and the liquid itself becomes colorless. Next, you need to turn off the fire and throw the cottage cheese onto cheesecloth so that all the liquid is gone from it.

Put butter on the bottom of the pan and send it to the fire.It is better to use non-stick dishes, because the cheese can stick to the bottom and burn. Next, add eggs, salt, soda, cottage cheese to the pan. We will stir with a wooden spoon until the mass becomes homogeneous, without any grains. This usually takes about half an hour. It all depends on the quality of the curd. The softer it is, the less time it will take.

When the cheese has acquired a homogeneous consistency, we take any mold, cover it with food-grade film and put it there, carefully tamping it. This is done so that the finished product is more uniform. Next, we send it to the refrigerator for solidification. That's all the preparation hard cheese at home. As you can see, the recipe is completely uncomplicated, and the most common products are taken. Try it and you will appreciate the taste of the homemade product.

How caloric is homemade hard cheese?

In general, it is believed that in ordinary hard cheese there are up to two hundred and fifty calories per hundred grams. For some reason at home, the figure is indicated in the literature as one hundred and thirteen calories. In fact, this parameter will depend on what products you initially take.

If your goal is to make low-calorie diet cheese, you need to take low-fat cottage cheese and milk. And those who prefer to get a satisfying product can take homemade fatty dairy ingredients. The result will certainly delight you.

Homemade marbled hard cheese

We would like to tell you another recipe for hard cheese at home. For cooking, you need to grate the carrots on a very fine grater. Mix milk with cottage cheese in a saucepan and add carrots there. We will boil all this on small fire about seven minutes.

As a result, we get a mass that needs to be thrown onto cheesecloth. The liquid should drain. Then add butter, salt, eggs, sour cream, soda and a little garlic (optional, if you like it). All ingredients must be thoroughly mixed and put the dishes on the fire again, cook for another ten minutes. You will see when the mass hardens.

We put the finished product in a bowl, tamp it and let it freeze. So the marbled hard cheese is ready, made at home.

Historical excursion

Once upon a time, making homemade cheese and cottage cheese was common. Now, not every housewife will take up such a thing. It is not difficult to prepare a solid one, however, it will take time, but the result will please you. You will get delicious homemade and useful product free of harmful additives and palm oils.

People have been making cheese since time immemorial: one of the versions says that the first mentions of this date back to the eighth millennium BC. In general, his invention is associated with the domestication of sheep. It is believed that this happened by accident. If at least something is known about the time of the appearance of cheese, then they do not know the place of its invention. Presumably this is the Middle East or Central Asia and Europe or the Sahara.

Some researchers claim that the cheeses were invented by nomadic Arabs.

The use of spices in the preparation of hard cheese

Currently, in any supermarket there is a considerable amount of hard, soft, smoked, creamy. However, not all of them can generally be classified under this product category. Conveyor production has done its job. And we often eat not a natural product, but a mixture of additives, and sometimes even chemical substitutes for products (like milk-containing inventions) that do not even remotely resemble a natural product.

But even from this situation there is a way out: you can cook hard cheese at home. The recipe is not at all complicated, and the products used are quite ordinary. By cooking at home, you can diversify the resulting cheeses. For this, various spices and herbs are used. During cooking, you can add garlic, pepper, paprika, dill, cumin, mustard seeds. It all depends on your taste and what kind of product you want to get. If you like savory cheeses, add something for the spice. In general, there is a place where fantasies can roam.

The subtleties of making homemade cheeses

Speaking about how to make hard cheese at home, you need to know some nuances that will help you.

Instead of an afterword

In our article, we talked about how to make hard cheese at home. After all, many simply cannot imagine their life without him. In fact, we use this product extensively in the manufacture of various dishes... Most varieties are possible without special efforts cook at home. So try it! And you will be pleased with the result. Believe me, you will never go to the store for cheese again. After all home product it turns out much tastier, and healthier, which is important. And you will always be sure of the freshness of the product, since cheeses from the supermarket are far from ideal and mold very quickly, after which you can simply throw them away. We wish you the best in cooking. Bon Appetit!