Homemade Cheese from Cottage cheese - Recipes of solid and melted product, Suluguni and Mozarella

Home cheese from cottage cheese - the most simple recipes

Home cheese from cottage cheese - the most simple recipes

Having learned to prepare homemade cheese from cottage cheese, no longer want to buy a product in the store, stocked with preservatives, taste amplifiers and other unwanted additives. The naturalness, utility and the exceptional taste of their own cooking cheese are obvious and no doubt.

How to make cheese from cottage cheese?

The production of cheese from cottage cheese at home should only be confident in the naturalness of the feedstock. Cottage cheese is purchased on the market, in the store from a proven manufacturer or prepare their own homes from milk.

  1. Cottage cheese of cow or goat milk, depending on the recipe, combined with milk, kefir, sour cream, after which he is heated to the serum separation, which is drained.
  2. We need to melting the base in containers with a thick bottom, preferably with a non-stick coating, since in the process of heat treatment, the mass is inclined to adhere to the surface of the dishes and can ingress.
  3. In addition to salt, eggs, butter, soda are added to the cottage cheese. Additives provide due texture and product taste. You can prepare cottage cheese with paprika, rsive or Italian herbs, other additives.

Cheese melted at home from cottage cheese

Cheese melted at home from cottage cheese

It is easier to preparing homely melted cheese from cottage cheese. After melting the cottage cheese base and the acquisition of a tight homogeneous structure in it, it is possible to add finely chopped greens, squeezed garlic, ground sweet paprika or acute chili, fried, finely chopped bacon or ham.


  • Cottage cheese - 400 g;
  • butter cream - 100 g;
  • Eggs - 2 pcs.;
  • Soda - 1 h. spoon;
  • Salt - 1 h. spoon;
  • Garlic, dill or other additives to choose from.


  1. Cottage cheese is wiping through a sieve or convert into a homogeneous cream mass with the help of a blender.
  2. Add to the cottage cheese eggs, salt, soda again beat.
  3. It is shifted in a saucepan or a saucepan and heated on a plate or on a water bath with a constant stirring of 3-5 minutes.
  4. The resulting melted cheese from cottage cheese, if desired, complement the fillers and leave at least 1 h in the refrigerator.

Cheese of cottage cheese and milk

Cheese of cottage cheese and milk

In order to be successfully implemented later, the technology of manufacturing cheese, cottage cheese will need as much as milk. Permanent is the portion of soda. Salt can be added to taste, getting more fresh or bright product output. A greater percentage of fatty cheese is provided by the addition of butter.


  • Cottage cheese - 1.5 kg;
  • Milk - 1.5 l;
  • Egg - 1 pc.;
  • Soda - 1 h. spoon;
  • Salt - 2 h. spoons;
  • Spices or greens (optional) - to taste.


  1. In boiling milk shift cottage cheese, bring to a boil, boil 3 minutes.
  2. Fit with the help of gauze serum, cottage cheese is returned to the saucepan.
  3. Add salt, soda, egg, if you wish the additive.
  4. Heat the mass with constant stirring to complete melting and curd tightness.
  5. Put homely cheese from cottage cheese and milk in a plate or shape, cooled.

Homemade Hard Cheese

Homemade Hard Cheese

To make a delicious solid cheese from cottage cheese, it is necessary to peel the mixture of cottage cheese and milk for 10-12 minutes, after which it is good to move the mass in a small sieve or by gauze. The minimum moisture content is based on further contributes to a higher density and hardness of the finished product.


  • cottage cheese - 1 kg;
  • milk - 1 l;
  • Egg - 1 pc.;
  • butter creamy - 50 g;
  • Soda - 1 h. spoon;
  • Salt - 1 tsp.


  1. In boiling milk laid cottage cheese and boiled with constant stirring for 10 minutes.
  2. They drag the mass onto a sieve or gauze laid in a colander, well depressing and pressed.
  3. Shift the foundation in a saucepan.
  4. Egg, salt, soda, butter, boil the mixture of components, continuously stirring up to a homogeneous tight mass.
  5. Homemade cheese from cottage cheese - recipe, which is completed by cooling the mass in forms or a plate in the refrigerator.

Goat Cheese at home

Goat Cheese at home

Identical cooking technology has cheese from goat cottage cheese, but it turns out with a characteristic taste, which is for gourmets exquisite delicacy. The longer the product is cooled in the refrigerator, the greater density and hardness becomes in the end. From the seasoning harmoniously complements the paprika taste palette or ground chili.


  • goat cottage cheese - 0.5 kg;
  • Milk goat or cow - 0.5 l;
  • Egg - 1 pc.;
  • butter creamy - 25 g;
  • soda - 0.5 h. spoons;
  • Salt - 0.5-1 h. spoon.


  1. Connect in a saucepan with thick bottom milk and cottage cheese.
  2. There are a container on the stove, heated the contents to a boil, boil 5 minutes. or before separating serum.
  3. Throw away the mass on the gauze, pressed.
  4. Musture oil, interfere with the mixture of eggs, salts and soda.
  5. Cottage cheese is added, heated the base to the tight homogeneous structure.
  6. Shoot home cheese from goat cottage cheese in shape, cooled.

Adygei Cheese from cottage cheese at home

Adygei Cheese from cottage cheese at home

To prepare a delicious Adygean cheese from cottage cheese and milk, components should be boiled at the initial stage not more than 3 minutes. After separating the serum and the addition of eggs, salts, soda will be required to approximately 5-7 minutes. Thermal processing of the cheese base, after which the product according to traditional technology is cooled in the form.


  • cottage cheese - 1 kg;
  • milk - 1 l;
  • Egg - 3 pcs.;
  • butter cream - 100 g;
  • Soda - 1 h. spoon;
  • Salt - 1-1.5 h. spoons.


  1. Heat milk before the appearance of bubbles.
  2. Add cottage cheese, boils from the moment of boiling mass 3 minutes.
  3. Twink the mixture to gauze, connect cottage cheese with eggs, soft butter, salt and soda.
  4. Homemade cheese from cottage cheese 5-7 minutes, shifted into shape, cooled.

Cream Cheese

Cream Cheese

A magnificent addition to sandwiches, snack tartlets or canapes will be cooked soft cheese from cottage cheese, having a cream texture. Cumin can be replaced by another spice to choose from or adding crushed greenery, dried or fresh garlic, sliced ​​sharp peppers, dried tomatoes.


  • Cottage cheese - 600 g;
  • milk - 0.5 l;
  • yolk - 1 pc.;
  • butter creamy - 20 g;
  • soda - ¼ h. spoons;
  • cumin - ½ h spoons;
  • Salt to taste.


  1. Create cottage cheese with yolk, soft butter, salt, soda and tmin.
  2. Milk fill, stir the mass is heated when stirring to a boil, boil 15 minutes.
  3. Throw off the basis for gauze, shining in the colander, give serum stroke.
  4. Put out cream-cheese from cottage cheese, cooled.

Cheese Suluguni from cottage cheese at home

Cheese Suluguni from cottage cheese at home

The authentic Georgian recipe for cheese at home from cottage cheese has a long, intricate, not all available technology, which can be somewhat simplified, having received a worthy alternative to the original. Cottage cheese here need a gentle and soft or well-wiped through a sieve, in a blender.


  • Cottage cheese - 0.5 kg;
  • milk - 120 ml;
  • Eggs - 2 pcs.;
  • butter creamy - 10 g;
  • soda - ¼ h. spoons;
  • Salt - 0.5 h. spoons.


  1. Cottage cheese is mixed with milk, heated to boil and tomatoes for 15 minutes.
  2. Eggs, soda, salt, oil, are thoroughly triturated and placed on the stove.
  3. Great cheese from cottage cheese, energetically stirring up to melting the oil, immediately shifted into the form.
  4. After cooling, the product is cleaned by 1-2 hours. In the refrigerator.

Chocolate cheese from homemade cottage cheese

Chocolate cheese from homemade cottage cheese

Delight for sweet tooths and chocolate fans will be cheese from cottage cheese, the recipe of which is performed with melted chocolate. Additionally, you can form a little cocoa powder, which will make the taste of the dessert even brighter and saturated. The delicacy is smeared on toast, bread, bun or crackers and served with tea, coffee, cocoa.


  • Cottage cheese - 0.5 kg;
  • Milk - 75 ml;
  • butter creamy - 50 g;
  • Soda - 2/3 h. spoons;
  • Sugar - 2 tbsp. spoons;
  • Chocolate - 100 g


  1. Milk poured into cottage cheese, add soda, purtsy blender.
  2. Heat cream on a water bath for 5 minutes.
  3. Interfere with sugar, broken into pieces of chocolate.
  4. As soon as the chocolate crystals and slices of chocolate will disperse in the cream, overflow it into a jar, and after cooling, move for several hours to the refrigerator.

Homemade cheese from cottage cheese and kefir

Homemade cheese from cottage cheese and kefir

In three accounts, cheese is prepared at home from cottage cheese and kefir. The result is in this case a walled cottage cheese diner, the fillers of which can be: cumin or coriander, all sorts of dry and fresh herbs, paprika, fried bacon, ham, mushrooms, dried tomatoes and basil.


  • Cottage cheese - 150 g;
  • kefir - 1.5 l;
  • Eggs - 3 pcs.;
  • Salt - 1 tbsp. the spoon;
  • Cumin, greens, other additives.


  1. Mix cottage cheese and eggs blender, adding salt.
  2. A kefir fill in a mixture and put on the stove.
  3. After separation of serum merge the mass on the marry, placed under the press for 3-4 hours.

Home cheese from cottage cheese and sour cream

Home cheese from cottage cheese and sour cream

Prepare a simple cheese at home from cottage cheese and sour cream, it will be possible to estimate another worthy version of the self-made product, which, according to taste, nutritional and useful properties, exceeds the purchase analogs. Significantly simplifies the basement of the base at the final stage, the presence of a non-rigorous appeal.


  • cottage cheese - 1 kg;
  • Sour cream - 5 tbsp. spoons;
  • Eggs - 2 pcs.;
  • milk - 1 l;
  • butter creamy - 10 g;
  • Salt - 2 h. spoons.


  1. Cottage cheese is mixed with milk, heated to a boil and after 3 minutes. Remove from the stove.
  2. Purify the basis for a sieve, shift the curd mass into a saucepan or a saucepan.
  3. Eggs, salt, sour cream, are carefully mixed.
  4. Weld the cheese base for 5 min., Shifted into the form, give to frozen in the refrigerator.

Cheese in a microwave from cottage cheese

Cheese in a microwave from cottage cheese

Prepare melted homemade cheese from cottage cheese in the microwave is one pleasure. The minimum of time spent and always excellent taste, if you take care of the naturalness and quality of raw materials in advance. You can interfer favorite fillers in finished cheese: greens, garlic, fried mushrooms, bacon, paprika.


  • Cottage cheese - 300 g;
  • milk - 30 ml;
  • Egg - 1 pc.;
  • soda - ½ h. spoons;
  • Salt, additives - to taste.


  1. Cottage cheese is combined with soda, rubbing, leave for 40 minutes.
  2. Egg, salt, milk, whipped with a blender mass.
  3. Put out the basis into a suitable container, prepare in microwave oven 3 times 30 seconds., After each cycle, mixing well.
  4. Integrate at the request and taste, additives still warm the cheese of a minute, cooled in the refrigerator.

Cheese in a multicooker from cottage cheese

Cheese in a multicooker from cottage cheese

Multivarka holders are more convenient to prepare cheese at home from cottage cheese with kitchen helper. To do this, heats the cottage cheese in the water bath in the mode of "steam", setting the container with the base of the suitable diameter. As an option, include the "Multiprob" program and cook cheese directly in a cup, stirring continuously.


  • Cottage cheese - 700 g;
  • Eggs - 2 pcs.;
  • butter cream - 100 g;
  • soda - 0.5 h. spoons;
  • Salt - 1 h. spoon;
  • lemon juice.


  1. In the tank for cooking cheese cast oil.
  2. Mix cottage cheese, eggs, salt, redeemed by a blender to homogeneity.
  3. Put out the mass to the oil, stirred and heated before the melting of cottage cheese.
  4. Shift cheese into shape, cooled.

How to cook cheese from cottage cheese?

Creating cheese from cottage cheese at home is carried out in 2-technologies - thermal melting of the curd mixture or with the addition of renewed enzymes. Based on the dairy product, you can prepare various types of cheeses. According to taste, they are not inferior to store analogues, in terms of utility levels have an advantage.

Description of the preparation of various cheese-based cheese

The first thing that makes the cheesemores of the houses are made of milk cottage cheese (it takes a couple of days). In the second stage, the necessary components add, on the third - formulate. After that, thermal processing and pressing occurs.

Cheese of cottage cheese

With the addition of milk

Recipe classic, which involves the use of soda (for a soft state) or chicken eggs (for craving). The hostess adapted to apply both components at the same time.


  • Hoodish household cottage cheese - 1000 g;
  • Milk cow (fat) - 1000 ml;
  • Butter Shop cream - 90-100 g;
  • Middle chicken eggs - 2-3;
  • Salt - from 1 to 2 liters (10-20 g);
  • Soda - 3/4 h. l. (6 g).

Manufacturing process:

  1. Boil milk in a deep saucepan, enter cottage cheese. Boil for 9-10 minutes stirring.
  2. Wait when cottage cheese is melted and will become a bit crazy. Remove from the fire.
  3. In the colander, place the gauze folded in three layers. Lay out the mixture. To speed up the process of separating serum, give your hands.
  4. The resulting mass move into a saucepan or other metal container. Enter the remaining ingredients.
  5. Mix with a spoon or hands (as convenient) to the homogeneity of the structure. Com will work soft and elastic. On the stove bring the mass to the boil, constantly interfere. When the cheese starts stretching, check for 7-8 minutes, then remove from the fire.
  6. Cover the saucepan with a dish, turn over so that the mass moves to the plate.
  7. Cheese Cover the parchment, in advance with the creamy oil until the moment of complete cooling.
  8. Clean the refrigerator on the shelf for 12-20 hours.

In the absence of non-stick dishes, cheese is prepared on a steam bath. Time for the whole process will be required 2 times more.

With the addition of kefira

Cheese on cottage cheese and kefir turns out a little crumbly - by the type of cheese.


  • kefir - 2 l;
  • Cottage cheese - 200 g;
  • Chicken eggs - 3 pcs.;
  • Salt - 1-2 h. l. (10-20 g).

If you wish, do not be afraid to add a variety of spices - paprika, cumin, dill, garlic, etc.

Cooking process:

  1. Connect raw eggs with cottage cheese, add salt and seasonings (optional).
  2. Wake up with a blender.
  3. Pour kefir liquid, and put it on the stove.
  4. After boiling, serum will begin to stand out. After the separation of clots from the liquid medium occurs, drain it into the colander.
  5. On top Put the punch for 2 hours (enough 2-4 kg).
  6. Place the cheese in the food film, send to the cold.

With the addition of sour cream

This type of cheese is characterized by a delicate structure and creamy-sour cream. It is considered a budget option, since it is not necessary to put cottage cheese separately (it will turn out in the cooking process).

Homemade cheese


  • Milk of any fat content - 2 l 400-500 ml;
  • sour cream fat - 300 ml;
  • Eggs - 3 units;
  • Salt - 10-20 g (1-2 hours l).

Cooking process:

  1. Put the capacity with milk on the stove, wait for the boil.
  2. Separately, we take a mixture of eggs, salts and sour cream.
  3. Connect the components in a saucepan with milk. During cooking, serum separation from cottage cheese clots will begin.
  4. On top of the coland, put a gauze piece, folded in 2-4 layers. Put the sieve into the tank where the liquid will be drained. When the curd mass acquires a denser structure, move the contents of the pan in the colander.
  5. Collect gauze edge in the beam, tie them. Put on top of the groove (brick, water bottle, etc.).
  6. Leave for the press for 10-12 hours. Remove the cargo, expand the gauze.
  7. Rearrange in the refrigerator. After cooling, the cheese can be eaten.

Solid cheeses

The cheese of solid varieties is customary to use as a supplement for salad, pizza, snacks, etc. It is considered the most popular, so it is most often prepared independently.


  • 1000 g of degreased cottage cheese;
  • 0.5 l of milk;
  • 80-90 g of butter;
  • 2 eggs;
  • 1 tsp. (8 g) soda;
  • 1-2 h. L. (10-20 g) Salt.

Cooking process:

  1. Beat the egg mixer together with bulk ingredients.
  2. Cottage cheese manually, shift into the container with milk.
  3. Rearrange on fire, bring to a boil. After about 12-13 minutes, serum will be separated.
  4. With the help of a noise, lay out curd bunches on a colander for pressing the fluid.
  5. When cottage cheese gets off, put it in a cooking pan again and enter the creamy oil.
  6. Gradually add the egg mixture. The melting process will begin.
  7. Continuing to mix, tapping another 15-25 minutes to complete thickening.
  8. Quickly put in Tara, let cool and send to the cold.

Boiling weight rises, so the cooking container should be volumetric.

Melted milk product

Melted cheeses have a gentle structure. They are commonly smeared on bread.


  • Egg chicken - 1 pc.;
  • Cottage cheese - about 500 g;
  • Soda - 0.5 h. l. (4 g);
  • Creamy oil - 100 g;
  • Salt - 10-20 g

Cooking process:

  1. Connect all components immediately.
  2. Blend the blender to obtain the most homogeneous structure;
  3. Pour all the contents in a bowl. Place the dishes on the steam bath.
  4. Weganize with constant stirring.
  5. When the mass acquires the desired structure, recover it into another container. Get frozen.

How much and how much cooking cheese cheese look visual in the video:

From goat cottage cheese

Goat milk and fermented milk products are distinguished by increased value, but not everyone loves a specific taste. When cooking cheese, he disappears, so the goat cheese products is popular.


  • Goat Cottage cheese - 550 g;
  • Butter creamy (you can shop) - 20-25 g;
  • Milk goat - 500 ml;
  • Soda powder - 0.5 h. l. (4 g);
  • salt is minimum 10 g;
  • Egg - 1.

Cooking process:

  1. Connect the cottage cheese with milk, rearrange on the fire. After boiling, cook for 5-10 minutes.
  2. Move the mass to the colander with gauze, squeeze the serum.
  3. Separately mix the egg with bulk components.
  4. Put creamy oil on the pan, melt it.
  5. Add gradually egg mass, mix.
  6. Pass cottage cheese.
  7. On the smallest fire, the mixture is touched so as to lose all curd lumps. Cook not more than 7 minutes.
  8. Purchase the weight in the tank, send to frodder.

Adygei cheese

In the Caucasus, Adygei cheese is customary to boil the goat or sheep from milk, but in our latitudes it is permissible to use the usual cow (not shop).


  • milk - 2 l;
  • Vinegar - 0.07 l;
  • Salt - 1 tsp. (10 g).

Cooking process:

  1. Milk install on fire, do not bring to full boiling. Slowly enter vinegar.
  2. Mix slightly (it is not necessary, otherwise it turns out too small fractions). Cover the lid, leave for 20-30 minutes.
  3. When milk will come to, lay out in the sieve. Give a series of serum liquid.
  4. Put in the container, give the form.
  5. Remove and sprinkle salt all sides.
  6. Wrap in paper, put on the middle refrigeration shelf.

There are many recipes for Adygei cheese. You can do and thus shown in the video:

This is a rolling Georgian cheese with a gentle-elastic structure and a salt-cream flavor.


  • Milk - 4 l;
  • Salt - 150 g;
  • Pepsin in liquid form - 1.5 ml.
PepsinPepsin is produced in the form of a solution, powder, tablets, sold in pharmacies. For the recipe you need a 10% solution.

Cooking process:

  1. Heat milk to temperature + 35 ° C. Add pepsin, Cover the lid and retain in a warm place for 60-70 minutes. During this time, the milk will come.
  2. Lay out the curls in the gauze, and hang over the empty capacity.
  3. After 50-60 minutes, lay out cottage cheese in boiling water for 3-4 minutes. He will begin to thick and stretch. Remove and cut into thick slots, immediately put in ice water for 15-20 minutes. This procedure stops fermentation.
  4. Remove the cheese, cut the cube. Fill with water (temperature + 65 ° C). Wait for the cheese when the cheese starts to melt. Immediately drain the water, and fill the new hot.
  5. Repeat the procedure as many times so that cheese becomes dense and elastic.
  6. Separately make brines. Couple with serum, which was formed during milk cooking.
  7. Put the cottage cheese mass in the brine. Leave for 10-12 hours.
  8. Pull the cheese from the brine, put in a gauze cloth, send to the fridge.

This is soft and very gentle texture variety, characterized by an acid-sweet taste. It is preparing quickly, but to store the home option is permissible not more than 9-10 days, since there are no preservatives in it.


  • Milk - 1000 ml;
  • sour cream 20-30% - 250 ml;
  • Cream (30%) - 400 ml;
  • Eggs - 1 pc.;
  • Salt - 10 g (1 tsp.);
  • citric acid - 1/3 h. (1.7 g).

Cooking process:

  1. In the dry pan, pour sour cream, cream and milk. Enter citric acid. After stirring, leave the tank in a warm place for a fermenting for 5-6 hours.
  2. On the surface of the mass, make an incision with a cross-shaped knife, and immediately put on fire.
  3. Do not bring to a boil, remove from the stove and leave warm at 12 o'clock.
  4. Put the mixture into a colander, squeezed gauze, squeeze the serum.
  5. Separately boil the egg with salt to a strong foam.
  6. Pour in cottage cheese, take the mixer.
  7. Place the soft mass in the banks.

Ingredients must have a room temperature regime.

Chocolate cheese

This delicacy is known from Soviet times.


  • 450-500 g cottage cheese home;
  • 1 egg;
  • 50-100 g (if necessary) sugar;
  • 3 g (1/3 hours l.) Salt;
  • 4 g (1/2 part) soda;
  • 2 tbsp. l. (20 g) cocoa powder;
  • 50 g of butter cream;
  • 100 g of chocolate.

Cooking process:

  1. Connect cottage cheese, egg, sugar, soda and salt. Using a blender, mix the components to the state of homogeneity.
  2. Put the capacity to the water bath and stirring, bring the curd components to the liquid state. It will take it no more than 12-16 minutes.
  3. Pass sugar and cocoa powder, stir carefully. Add a chocolate tile, breaking it into fragments.
  4. Purchase into the container, send to the refrigerator.

Storage period does not exceed 5 days.

Recipe with rennet enzyme

Sichuzh is a substance of organic origin, which is extracted from the stomach of horned ruminants. This is a mucous layer collected from the stomach walls. In the body of the animal performs the main function - digested food.

When cooking cheese / cottage cheese, the rennet enzyme is necessary for converting a dairy product into a dense structure. That is, the process is significantly accelerated. Thanks to Sichucha, the result of the milk of milk is always stable.

Rennet extract

After adding a renewed enzyme, the cover on the containers is to be closed, since the external impact negatively affects technological processes.

The standard recipe for cheese with renewed substances is based on such components:

  • The enzyme in the form of a powder is 0.2 g;
  • sour cream - 0.1 l;
  • Milk - 6 l;
  • Salt - 2-3 hours l. (20-30 g).

Cooking process:

  1. Heat slightly milk, enter the sour cream, overtake. Separately in 50 ml of water, spread the rennet enzyme. Pour it into sour cream-milk liquid, leave 60-80 minutes for fermentation. It turns out a mass in the form of jelly. Heat milk
  2. Cut the knife on the cubes of 3-5 cm, but only vertically, since everything remains in a saucepan. Leave the minutes by 12-15, which will delay the serum fluid. Cut into cubesBillet for cheese
  3. Put on the steam bath or slab with the smallest mode. The mass temperature should be no more than 42 ° C. Stir the mass for 30-40 minutes. As a result, the cheese grain will become dense and mounted on the bottom. Mix
  4. Drain serum through colander. Dry serum
  5. Make cottage cheese in container, pour serum with salt for 2 hours. Fold in Tara
  6. Drain the liquid, press the top with the negle for 3 hours. Put under the oppression
  7. Write the finished product with a paper towel, wrap the cloth, move it to the cold for 20-21 days for full ripening. Every 2 days change the towel to dry. Watch

How to determine the readiness? Cheese is covered with a crust.

Sichuzh is safe for humans, as it consists of fats, proteins, carbohydrates, enzymes (coagulants). The rennet enzymes are 3 species - animals (obtain from the stomach), vegetable (produced from plants) and artificial (manufactured in the laboratory).

Cheese of cottage cheese in a slow cooker

Cheese products are comfortable to cook in a slow cooker. In many devices, there is a function of "cheeseing". Thanks to automatic adjustment, all technological processes are observed.

Other advantages of using multicookers:

  • time saving;
  • accurate maintenance of temperature and time;
  • The hygiene of the procedure - the cover slams the maximum densely;
  • Ability to program all stages;
  • Curd mass does not burn;
  • No strength of the hostess is not spent.

In a slow cooker, you can prepare absolutely any kind of cheese, but there is a recipe containing additional spices.

The following components will be needed:

  • 400 g of cottage cheese;
  • 50 g of butter;
  • 1 egg;
  • 1 tsp. (10 g) salts;
  • 0.5 h. L. (4 g) soda;
  • Seasonings - Paprip hammer, pepper, turmeric, basil.

Step-by-step preparation instructions:

  1. Make a slightly curd by a fork, add all the components at once.
  2. Stir and post a multicooker in the container.
  3. Set the appropriate option "Cheeseing". If it is missing in the model, click on "Baking".
  4. After warming up the containers, start stirring the mass (if no optional option). As a result, a liquid structure should turn out.
  5. Take any container. The optimal option is a foil disposable that you need to be made by film.
  6. Pour to the container, send to the refrigerator after cooling for 3 hours a maximum.
  7. Remove the cheese from the tank, cut.

If hot cheese is to overflow into ceramics, glass or metal dishes - lubricate the pre-wall and bottom of ice clean water.

Cheese in a microwave from cottage cheese

In a microwave oven, cheese is preparing in 40 minutes. Total you will need:

  • 500 g of cottage cheese;
  • 4 eggs;
  • 75-80 g of butter;
  • 0.5 h. L. (5 g) salts;
  • 0.5 h. L. (4 g) soda.


  1. Put cottage cheese in a container intended for the microwave. Turn on the maximum power for 5 minutes.
  2. Turn off, mix and put on 5 minutes again.
  3. Remove from the microwave, add salt, eggs in the amount of 2 pcs., Butter. Reinstall 2 times in the microwave for 5 minutes, but at average power.
  4. Add the soda, put for 10 minutes at low power.
  5. Invest the remaining 2 eggs, negotiate in the furnace for another 10 minutes.
  6. Wait for when 12 hours go and feel free to try.

When cooking cheese in the microwave mass increases by 2-3 times, so pick up the capacity of more volume.

There is a recipe occupying time at cooking 3 minutes 30 seconds:

  1. Connect the soda (4 g) and cottage cheese (500 g), let it brew 30 minutes.
  2. Add milk (200 ml), eggs (1). Wake up and send to the oven for 1 minute 30 seconds with a power of 600-700 watts. Every 30 seconds, mix the mass.
  3. Pull out, salt (5 g) and put in the microwave for another 2 minutes.
  4. Cheese product is ready in 5-7 hours, i.e., when completely cooled in a cool place.

At home kitchen make cheese from cottage cheese is easy. The main rule is to strictly adhere to dosages, ensure that the curd mass does not burn to the saucepan, use fresh foods. If you wish, tastes can be diversified by adding various seasonings, spices, greens.

Cooking home cheese is not such a difficult task as it may seem at first glance. Reveal the secrets of cooking. I want to offer you very tasty and pretty simple recipes for home cheeses. Often for this we need only milk and lemon ...

    1. Home cheese with turmeric

For cooking we need:

- milk-fat 3.2% or more, 1 liter;

- kefir-fatness of 3.2% or more, 1 liter;

- eggs - 3 pcs;

- Greens;

- Kurkurma - 2 h. Spoons;

- garlic - 3 teeth;

- Salt.

Getting cooking:

We pour 1 liter of kefir in a saucepan and 1 liter of milk, mix and put on fire. In the process of heating, the mixture will begin to roll. Eggs whipped with a salt and thin flowing in a hot mixture. Add greens, Cukurma, garlic. Cook on a slow heat for 15-20 minutes without bringing to a boil.

Marla we put in a few layers and put in Dr.Shulag. We insert the droulag in a saucepan or a big deep bowl and pour the whole mixture there. When all the serum is glass, cover the mass on top of a flat plate and put a cargo. Then remove everything in the fridge for the night.

2. Home solid cheese  


2 l of milk (milk perfectly homely, you can pasteurized.

but not sterilized for long-term storage)

2 tbsp. Sololi.


400 g sour cream

200 g kefira

Cooking method:

While milk boils with salt. Whip eggs with sour cream.

We subtly enter the egg-sour cream mixture, stirring, add kefir and bring to a boil (not boiling).

After all your manipulations, milk must curl.

Lay out the mass on the petty-shallow sieve (or gauze), give a stance of serum.

Cottage cheese wrap in gauze, put under load and in cold for 4-5 hours.

The harder cargo, the harder cheese.

You can experiment with additives (olives, olives, sharp pepper, etc.)

Homemade cheeses - 20 cooking options               3. Home solid cheese with pepper and dill    

For cheese:

2 l pasteurized (required) milk (according to the recipe 1, 5 l)

500 ml of skis milk (in the recipe was 400)

4 Eggs 9 by recipe 3 pcs. )

1 not full of h. L. Salts (not indicated in the recipe.

Additives can be any:

Red sweet pepper



0.5 liters of pasteurized milk break, you can simply leave at room temperature for 2-3 days. I have heard up to 40 degrees for quick process (approximately a little warm), added a spoonful of kefir and left in the kitchen, after a day Kislytina was ready.

1.5 liters of milk put on fire and bring to a boil.

With this time, 4 eggs and sour milk beaten by hand, a whisk to homogeneity, to the state of sour cream.

How milk will boil, make the smallest fire and constantly stirring inserting the egg mixture. Stirring, bring the mixture to separation to the preceded part and transparent yellowish serum. I took the process somewhere 7-10 minutes.

Then leak onto a sieve or colander, lined with gauze and give a track of the entire fluid.

While the fluid flows the pen chopper very finely, dill also chop.

In the cheese mass add salt, additives and mix well.

As a liquid strokes so that the mass is thick, the cheese is put on a tight in any form, but from above to press the cargo and leave for 8-10 hours.

Then pull the cheese, slightly graze salt and remove into the refrigerator for cooling for 1-2 hours.

It is better how to get out of the form, wrap in a film or in the package. (So as not to dreamed)

Then cut and eat.

Salt add to taste, it is better to try the mixture, I do not like salty. Without the refrigerator, it does not melt and does not melt, the structure is like Adygei, even a little more dense.

And how tasty with warm bread!

Homemade cheeses - 20 cooking options               4. Fragrant home cheese    


1l kefira

1l milk


4 h. Salt spoons (or to taste)

1/3 h. Spoons of red hot pepper

pinching of cumin.

1 clove garlic

Small beam of different green: dill, cilantro, green bow


1. To pour milk and kefir in the pan, put on the stove. Do not bring to a boil, pour into a thin jet into a hot milky-kefir mixture slightly whipped with salt eggs. Bring to a boil and cook this mixture, stirring, on a small heat for a few minutes until the serum separation.

2. Remove from the fire, give cool 1-2 minutes and add finely chopped greens and cr. See track, squeeze the clove of garlic (or something to your taste)

3. Pull the mass into a colander, shaped marley folded in 2 layers. Align the cheese mass with a spoon.

4. Tighten the gauze by a node, give a serum stroke. Then the gauze to promote, the resulting round of cheese cover the edge of gauze, to put a saucer on top and put some nick on a saucer (suitable, for example, a can with water covered with a lid).

5. Remove in the refrigerator for several hours. And that's it. For example, in the evening they made and removed into the refrigerator, and in the morning you can eat for breakfast. Great with black bread and tomatoes

Homemade cheeses - 20 cooking options          5. Home cheese  


1 liter of milk

400 g sour cream

1 tbsp. Sololi.

4 eggs


Milk with salt boils, add sour cream with eggs. And stirring to bring to a boil, pour into a friend, covered gauze. And under the 3 hour press.

Homemade cheeses - 20 cooking options          6. Paper Home Cheese   

It all begins with the fact that we make ordinary Panir. Those. Almost bring milk to a boil and add to 2 liters. milk 0.5 ppm citric acid. When serum separated, we merge it through a sieve with a marblee, immediately in the resulting still soft and hot paneir add:

- Any greens (I took a parsley, you can add basil, dill, etc.)

- Quinum 1 tsp.

- Tmin 1 tsp.

- Paprika 1 tsp.

Paprik should not be hammer, but slices. In fact, you can put a little less spice. Now quickly mix the cheese and wrap the gauze from above. We put under the press by 40-60 minutes.

The press can serve serum saucepan.

Now add to the serum salt at the rate of 3 tbsp. Salts per 1 liter. Serum. We deploy our cheeses to put it in the serum.

A day later, wonderful cheese is ready.

If you take a rustic milk at grandmothers, which is usually very fat, then the consistency cheese resembles a regular store cheese, and if you take the usual store milk, then the cheese "gets lazy" as Suluguni. You can make sandwiches with such cheese, but it is so tasty that we have eaten it just like that, it did not reach the sandwiches.

Homemade cheeses - 20 cooking options               7. Homemade Mozarella   


For 2 servings:

● 1 l of milk

● 125 g of natural yogurt

● 1.5 ppm salts (can be more who loves) it turns out not very salty

● 1 tbsp. acetic essence (25%)


Heat milk with salt, but do not bring to a boil. Add yogurt, mix, add vinegar, mix well and remove from the stove.

The colander to wear clean gauze rolled about 4 layers, pour into the rolled milk (serum does not pour it out there!), It is good to press the cheese cheese.

We form a ball from the pressed mass. And lay it in the serum, cover with a towel and give cool.

Cheese in a serum cup set for 24 hours in the refrigerator, then drain the serum. Store in a closed plastic dishes.

Homemade cheeses - 20 cooking options         8. Home Cheese Philadelphia First Recipe   


● 1 liter of milk

● 1 tsp salt

● 1 h. Spoon sugar

● 500 ml kefir

● 1 egg

● Little pinch of citric acid or lemon juice


Boil milk by adding salt and sugar to it.

Bring to boil and turn off the gas.

Now add kefir (warm), stir until the mass turns.

In the colander, leak the mass to gauze (better layer 4 to do) and let serum drain - it will take about 15 to 20 minutes. Pressing serum should not be pressed, because it should not be much in the cheese. But not much to stir (periodically) can be.

Wake up an egg with citric acid in a separate dish (on the tip of the knife) - until the formation of foam.

And now add the resulting hot curd mass into the egg mass and continue to beat to a homogeneous state.

We send cheese Philadelphia in the refrigerator cooling.

All!!! Homemade Cheese Philadelphia Ready!

Homemade cheeses - 20 cooking options              9. Homemade Cream Cheese Philadelphia Second Recipe


● 900 ml of fatty milk

● 1350 ml of bold cream for whipping without sugar (35% fat)

● 50 ml of pahta (can be replaced with kefir)

● 2-3 drops of microbial enzyme renet

● 1 tablespoon salt



A piece of very small gauze

Large pan (galvanized or stainless)


Big Durcher.

Big whin

Large capacity (bowl)

Reliable rubber


- Heat milk and cream in a large saucepan until they warm up to 21 ° C. Do not boil.

- Add the pag.

- Add rennet and cover with a lid. Keep at room temperature night.

- The next day, sprinkle the salt surface on top.

- Large wedge divide the thickened mixture.

- Put in the colander of gauze and put on top of the container that will endure the serum.

- Gently pour the contents into the colander and let the drain within 30 minutes.

- Collect the corners of gauze and tie them together with rubber band (so that the bag is.

- Remove the serum that gathered in the container. Place the gauze in the colander and colander back into the container and put it all in the refrigerator and let the night. The next day, the cream-cheese "Philadelphia" is ready!

It turns out 680 grams of finished cheese.

Homemade cheeses - 20 cooking options          10. Wonderful recipe for home cheese. Fast and "without clutch" Taste of the type of Suluguni or tender ball. You can do with dill, cilantro, walnuts, olives, paprika.


● 1 liter of milk

● 1 tbsp. Large salt

● 200 ml sour cream

● 3 eggs


Put salt into the milk and all this boil.

Sour cream to beaten with eggs (just uniformly connect) and pour into boiling milk into boiling milk. Cook, stirring, 3-4 minutes.

When large flakes are formed, add chopped dill (I also added a finely chopped half of Chinese garlic). And then cheese should be strain through a sieve or gauze. Squeeze, put the load on the night and remove into the refrigerator.

Homemade cheeses - 20 cooking options          11. Home melted cheese from cottage cheese.   

Such products are useful. You know more from what. This cheese looks like the amber cheese, only more gentle and without preservatives.


● Cottage cheese 0.5 kg.,

● Creamy oil 100 gr.,

● Egg 1 pc.,

● Salt and soda 1/2 h. Spoons.


Cottage cheese, butter, egg, salt and soda beat in a blender to a homogeneous mass. Put a cottage cheese mixture on a water bath and cook, stirring until the mass starts to melt.

The shape for cheese lubricate the oil and pour the cheese mixture there. Remove in a cool place for 8-10 hours.

Homemade cheeses - 20 cooking options              12. Mascarpone at home the first recipe  

Of 1 kg of 500 g of sour cream, about 1 kg of 100 g of cheese is obtained. The rest is a serum that is perfectly separated from the rest of the mass. Cheese can satisfy and even pepper if you are not going to cook sweet desserts from it.


● Sour cream 21% - 1 kg 500 gr.


A colander and a pan with a slightly large diameter so that a colander placed in her. Put it on the table. Gauze fold five times - to obtain a more dense structure. Place a colander on the saucepan, and cover it with folded gauze.

In it carefully lay out sour cream slide. The product must be chilled.

If you take a fat sour cream, then the cheese will be fat. Of the 10% of the product, there is a lot of serum, respectively, there is less mascarpone. But it does not matter, you can cook pancakes or some delicious pie. It is still very important that the sour cream is fresh. Gauze tie tightly - the sour cream should be good to compact.

From above on a colander, put a heavy cargo. It can be a weight or other object weighing 2-4 kg. For three days, place sour cream in the refrigerator. During this time, serum stalks in a pan and get a gentle and delicious mascarpone cheese.

Keep it in the refrigerator, but not long, because it is a natural product and quickly flies. Mascarpone can be smeared on bread, use for cooking creams and other dishes. But such products are also not long stored and only in the refrigerator.

Homemade cheeses - 20 cooking options          13. Home "Cheese" Mascarpone Second Recipe


● 400 ml. cream (pasteurized, but not ultrapasterized) fatty 15-20%

● 1 teaspoon lemon juice

Exit: 150-200 g. Cheese (depends on the specific brand of cream, fatness, etc.)


1. Pour cream in the dishes and put on a water bath (I used a deep frying pan). With constant stirring, at minimum fire, bring almost to the boiling point (85 degrees) - when the water is about to boil, but does not boil. At this moment, we remove the dishes with cream, we assign to the side and pour 1 teaspoon of lemon juice. Mix.

2. Return dishes with cream on a water bath. Fire is minimal. Constantly stirring, watches how the cream structure changes. At first, nothing happens - the cream remains liquid. Then the mass begins slowly roll up - and it becomes similar to kefir. Finally, the mass is compacted and reminds of consistency with a thick cream (this process can take from 5 minutes to 20 - depends on specific cream). Excellent - remove from the fire and give a cool about 15 minutes. Do not stand the cream on fire - otherwise the cheese will have a "boiled" taste. Yes, do not expect that the process will resemble milk cutting (as when cooking cottage cheese). Creams will not be divided immediately on solid mass and serum - but only compacted and thicken.

3. We set the sieve over empty kitchenware, lay the sieve with cotton cloth or gauze in 4 layers. We lay out our cheese and give serum stroke - somewhere 40 minutes - an hour. Then hang - even for an hour, so that the remnants of the serum come off, and the cheese compressed. And finally, we shift back to the sieve, we put a small cargo (grams of 300) from above and send at least 8-9 hours to the refrigerator (overnight).

4. In the morning, we deploy and discover this mass.

Homemade cheeses - 20 cooking options        14. Home Maskarpone Third Recipe   


● 200 gr. 18% cottage cheese

● 200 ml. 33% cream


1. Wipe cottage cheese twice

2. Pour cold cream into it

3. Next, beaten at low speed until the homogeneous lush mass is obtained.

Homemade cheeses - 20 cooking options          15. Source "creamy" home.  


● Cottage cheese - 1 kg

● Milk - 1 l

● Egg - 3 pcs

● Butter butter - 100 g

● Soda - 1 tsp.

● Salt (or to taste) - 1.5 h.


To get good cheese, cottage cheese should be dry and not fat.

Put cottage cheese in milk and heat up to boil and cook 7-10 minutes, interfere with it. If the cottage cheese was not fat and dry, then he immediately starts slightly melt and stretch a little.

Getting ready for a colander, shining marley. Give a liquid track. To the touch mass will look like a soft pulling plasticine. With such boiled cottage cheese, liquid flows 2-3 minutes. To speed up the process, you can squeeze the mass with your hands.

In a separate dishes with a thick bottom, but not enamelled, putting the carcass, eggs, butter, salt, soda and mix everything thoroughly.

Put this mixture to the middle fire and, constantly stirring, melted.

When melting, the mass will begin to stretch. Thus (without ceasing to interfere), it is good to peel this mixture about 5-7 minutes.

We must constantly interfere and interfere with the cheese mass! Yes, and cheese is better melting with constant stirring.

When the mass starts falling back from the walls of the dishes - the cheese is ready.

Shoot the cheese mass on the dish, cover with a film so that the crust does not get tired and put the cheese to cool for cooling.

Serum remaining after cooking, do not pour out - you can burn delicious pancakes.

It turned out very gentle creamy cheese.

Homemade cheeses - 20 cooking options          16. Home Cheese Cheese    


● 2 liters pasteurized! Milk (read on the package, it is important!), Or better than real milk (home), but in no case is not sterilized or super pasteurized!

● 400 grams of sour cream (I took 15 percent)

● 6 pcs. Yaitz

● 2-3 hours. Salt spoons (in the original recipe there were 2-3 tablespoons of salt, I did not add so much)


1. Milk, sour cream and eggs should be very fresh, and good quality, take the firm in which you are confident.

2. Pour milk to the pan, add salt, put on fire, let it boil. Eggs beat and stir good with sour cream

3. To bring milk to a boil, stirring so that it is not burned, then slightly reduced fire and gradually pour the sour cream-egg mixture, all the time stirring the cooking 5-6 minutes until the serum is not separated from cottage cheese.

4. Sieve or colander to wear gauze folded in two layers, under the bottom to substitute a saucepan, pour the cheese mass. The serum is well drained.

5. When the liquid stalks, coolanglag with cheese to the cup, cover the cheese with hanging ends of the gauze, to put a smaller plate from the diameter, and on it a liter jar with water. Support for 4-6 hours. I left for the night in the refrigerator under the press). Powered carefully gauze, check the cheese to the plate.

Homemade cheeses - 20 cooking options       17. Home Cheese with Greens and Tmin  


● 1 l kefir

● 1 l of milk

● 6 eggs

● 4 h. Salt spoons (or to taste)

● 1/3 h. Spoons of red sharp peppers

● Pickpie Cmina

● 1 clove of garlic

● Small bundle of different greenery: dill, kinza, green bow


1. To pour milk and kefir in the pan, put on the stove. Not bringing to a boil, pour into a thin jet into a hot milk-kefir mixture slightly whipped with salt eggs. For boiling and cook this mixture, stirring, on a small heat for a few minutes until the serum separation.

2. Remove from the fire, give cool 1-2 minutes and add finely chopped greens and cr. See track, squeeze the clove of garlic (or something to your taste)

3. Pull the mass into a colander, shaped marley folded in 2 layers. Align the cheese mass with a spoon.

4. Tighten the gauze by the knot, give a serum drain. When the gauze is spoiled, the cutting of the cheese is covered with the edge of gauze, to lay the sauce and put on a saucer on a saucer (suitable, for example, a can with water covered with a lid).

5. Remove in the refrigerator for several hours. And that's it. For example, in the evening they made and removed into the refrigerator, and in the morning you can eat for breakfast. Great with black bread and tomatoes.

Homemade cheeses - 20 cooking options          18. Home Melted Cheese  

One liter of milk pour into a saucepan and heat up to the formation of bubbles, but not boiling. Add 1 kg of cottage cheese and, continuously stirring, give it to turn it - this will happen quite quickly 3-5 minutes. Pull the cottage cheese to double gauze and hang, giving a serum stroke. At this time, melt 100 g of cream oil in a large pan. Add 1 h. soda (without top) and 1 tbsp. l. Salts, you can add different spices. Share cottage cheese into the oil and, continuously stirring, cooking 10-15 minutes. Remove from the fire, cool slightly. Stay in the form, let it cool and put in the refrigerator for 4-6 hours. (I do not have to see for a long time)

I will add a few words that when we bind the resulting mass on a frying pan, you need to vigorously do and not give the mass to stick to the pan. Trying to do it.

At the same time you need to add something that you want to "fill".

Yellow cheese is obtained by adding turmeric.

Green - when adding dill.

White cheese according to the prescription is also very tasty.

As soon as the mass in a pan ceases to go like cottage cheese and begins to remind a thick stretching mass, as if you really put the fused cheese in the pan, you need to lay out in the mold and dissolve, so that when he froze - it was convenient to use them: cut or rub it.

In milk cottage cheese 5 minutes, and in the pan - 10 minutes. All this is very conditional.

Homemade cheeses - 20 cooking options      19. Cheese "Home"


● 2 liters of pasteurized milk

● 400 grams sour cream

● 6 pcs. Yaitz

● 2-3 h salt spoons


Milk, sour cream, and eggs should be very fresh, and good quality, take the firm in which you are confident.

Milk to pour into the pan, add salt, put on fire, let it boil.

Eggs beat and stir good with sour cream.

Milk bring to a boil, stirring, so that it is not burnt, then slightly reduced fire and gradually pour sour cream - the egg mixture, all the time, stirring cooking for about 5-6 minutes until the serum is not separated from cottage cheese.

Sieve or colander to wear gauze folded in two layers, under the bottom to substitute a saucepan, pour the cheese mass, give the serum well drain.

When the liquid stalks, the colander with cheese to rearrange on the cup, cover the cheese with hanging ends of the gauze, to put a smaller plate on top of the diameter, and on it a liter jar with water. Leave for 4-6 hours, in an hour you can put in the refrigerator. Then carefully gauze to remove, cheese shifting on a plate

It turns out about 660 grams.

Homemade cheeses - 20 cooking options               20. Homemade cheese


● 1 kilogram of low-fat curd,

● 1 cup of milk,

● 1 teaspoon salt,

● Paul a teaspoon of soda,

● 1 raw egg,

● 1 tablespoon of oil.

Cooking ::

Share cottage cheese in a saucepan, add hot milk and cook for about 10 minutes.

Then the mass is thrown into the sieve and give a stance of the liquid. Shoot the mass in a bowl, add an egg, oil, water, salt and mix well. Cooking 10 minutes, constantly stirring until the mass becomes dying.

We lay the cheese in a lubricated oil shape and add. In the cheese you can add finely grated garlic and refueling them salads.

Enjoy your meal!)))

Homemade cheeses - 20 cooking options

Recently, we still catch myself thinking that the purchased cheeses became and tastefully and the appearance completely different. Whether the cooking technology has changed, whether the natural ingredients have ceased to use at all. And already somehow everything less often wants to breakfast to be cautious with sandwiches with this product, only in the taste remotely reminiscent.

And before in the village, the grandmother cooked and pressed the creamy-curd gentle circles, which and cut, and eat (especially with freshly baked bread) was one pleasure. And so, not thinking, I decided to remember how she did it, and try to repeat the whole simple process at home.

It turned out everything is not so difficult, but as a result, the taste is exactly the same, from childhood! The main thing is that cottage cheese is a real home, then the most unforgettable personally cooked cheese will work!

How to cook curd cheese at home

Why should you try to prepare this product yourself in your own kitchen? Yes, because, firstly, you fully control the entire process of cooking, and you yourself can adjust the tenderness or hardness of the product, as well as the taste qualities of your creation.

Secondly, you obviously will not use chemicals and preservatives to achieve an excellent result. You are guaranteed to choose only natural ingredients.

Thirdly, you can regulate the dietary properties of the product, choosing the innocent components of your recipe.

Fourthly, if you like any additives, you can always include your favorite components in the process of its preparation in the process - be it nuts, greens or even pieces of mushrooms or cooked crushed meat.

Fifth, you yourself choose what of the two technologies will prepare your masterpiece:

  1. By thermal melting mixture of dairy ingredients
  2. By adding a renewed enzyme

The whole hostess of the house is boiled by the product on the first technology and it turns out to be sufficiently soft, resembling Suluguni, melted raws, cream cheeses, Philadelphia, Panir (or Adygei) and even Ricott.

But the second technology is somewhat more complicated, because it requires accuracy in proportions when mixing fatty milk, bifidobacteria and enzymes that allow components to turn to the desired state. The role of reversal enzymes is used mainly by pepsin.

As a rule, to prepare it according to the classic recipe, you will need the use of fresh fatty homemade milk and cottage cheese or sour cream, kefir and butter. And in order to improve the taste and consistency of the delicacy, the soda, spices, various greens and other products supplements are used.

In fact, all recipes on the first technology are reduced to the fact that milk is first poured into a non-sticky pot, heated to the state of boiling, and then other products are added, which in the course of further heating begin to be divided into serum and gentle curd weight.

Then the serum is drained, and the cottage cheese turn into a few layers in the folded gauze, pressed and suspended or put under the press with the load so that the excess moisture came out, and the thick mass turn into cheese.

And so that the culinary masterpiece is ripe and scored its strength, it is sent to cool on almost a day in the refrigerator.

However, it is worth remembering that our product needs to "breathe" and free from moisture, therefore it is not necessary to keep it or cool in the film. It is best to wrap a piece into a parchment that will not allow you to get the fungus inside and moldy.

Or you can put it in glass or ceramic closing dishes - so a gentle dish does not boost with outsiders from the refrigerator.

It is worth remembering that the cheeses are not very fond of freezing, so they should not cool them hard. This is recommended only when you want it to graze it for subsequent baking in some kind of dish.

Classic simple recipe

The easiest and most beloved classic homely cream cheese recipe is based on the use of cottage cheese and milk. So that it turns out on the consistency as melted, the soda is added, and so that it is a little hard and at the same time a little pull, eggs are applied.

We need:

  • Dry homemade cottage cheese - 1 kg.
  • Fat fresh milk - 1 liter.
  • Egg - 3 pcs.
  • Creamy oil - 100 gr.
  • Soda - ¾ h. L.
  • Salt - 1 tsp.


1. Pour the milk to the deep saucepan and heat up to the booster temperature. As soon as the first signs of boiling appear, immediately lay out cottage cheese in it and with periodic stirring, cook for 10 minutes. He must be a little melted and slightly pulling.

2. In the colander put a rolled in 2-3 layers of gauze and pour the contents of the pan. The serum is somewhat, and the thick plasticine substance we need will remain on the material. Usually, the excess fluid flows only 3 minutes, but for loyalty you can still need to do with your hands.

Under the colander, you can put a bowl to use the spruce serum to use for some other baking.

3. In pure thick-walled dishes lay out the resulting mass. Add all the remaining ingredients and pretty mix them to uniformity.

This can be done straightforward. It turns out the pasty elastic very soft com.

It is best to use non-stick dishes so that the finished product does not have taste Gary, it melted well, and also did not stick to the bottom and walls.

4. On the stove to set the middle fire and put the dishes with a semi-finished product. In order for the mass melting from heating, it is necessary to constantly mix it with a wooden cheerful or ordinary spoon. As soon as the mixture begins to stretch behind the cheerful, we begin for 7 minutes and continue to cook all the time stirring the mass.

Our dish will be fully prepared as soon as the raw pulp substance will be easily disconnected from the walls and the bottom after the stirring movement.

If you are afraid that during this process, the contents of the pan can hater and spoil the dishes, then the entire melting procedure can be carried out on a steam bath. But it will take almost two times more time.

5. Finished product Turn over a large dish and cover with parchment. If there is no parchment, it can be briefly covered with oiled food wrap, leaving an open space at the edges so that it cooled and "breathing". As soon as he cooled, send it to the fridge to gain strength.

6. The finished dish can be served to the table after 5-12 hours. But the longer he stands (at least a day), the tastier becomes.

Enjoy your meal!

How to cook melted cheese from cottage cheese

My households love Altai melted cheese. Yes, sudida, when you smear a gentle cream texture on a piece of fragrant bread, and even above sprinkle with a small-chopped greenery, and then the fragrant herbs are already in the product itself, then it is better for breakfast. And tasty, and useful, and appetizing!

But, somehow it happened that in the country there was no this miracle, but the relatives really wanted. Before us, every evening and sell fresh dairy products, including rustic cottage cheese, so that the problems were quickly solved and the next morning everyone enjoyed a delicious breakfast.

We need:

  • Fresh cottage cheese - 0.5 kg.
  • Butter creamy - 100 gr.
  • Egg - 1 pc.
  • Soda - 1 tsp.
  • Salt, greens - to taste and desire.


1. The best result is when the product is cooked on the steam bath. Therefore, a small casserole or any saucepan convenient for you fill around with approximately water and send it to the stove to heat up to the boiling point.

2. At this time, we prepare our ingredients. To begin with, a large cup that will be convenient to put on a saucepan, lay out fresh cottage cheese.

3. We send a slightly melted oil to it, sliced ​​by pieces, divide the egg, spit and suck the spoon of soda. It is it that, when heated by the dairy product "dismiss" to the state of us.

4. To speed up the process of mixing the ingredients and their subsequent uniform melting, you can use a blender, which will quickly turn the mixture into a homogeneous mass without lumps.

5. Now you can proceed to the most basic and responsible point in the entire cooking process. We establish a bowl on the saucepan so that it does not touch the bottom to the bottom, namely it was above a thick ferry, which will be the most important heating element during the melting of the resulting mass.

6. Cooking with constant stirring until the entire mixture becomes a tight consistency. If you like fused cheese with additives, it is at this moment that it is best to add chopped greens, pieces of ham, mushrooms or other fillers.

7. The finished liquid product is transferred to a metal or ceramic closing form. You can choose any container from which it will be convenient to take a creamy mass.

8. We leave it to cool it on the table to room temperature, and then close the lid we send for a couple of hours to the refrigerator.

9. The finished delicacy is very convenient and easy to smear on the pieces of bread.

For breakfast, such a product always wish you very much, and heats with great pleasure!

Soft cream cheese recipe without milk

If you add egg yolks to the previous recipe, slightly less oil and cook the mixture on a steam bath for about 25 minutes, you can get a soft cream cheese that is convenient to cut into a knife.

We need:

  • Cottage cheese - 0.5 kg.
  • Egg yolk - 2 pcs.
  • Creamy oil - 50 gr.
  • Soda - ½ tsp.
  • Salt - 3/4 h.


1. To the steam bath, set the bowl with butter and give it to melting to the liquid state.

2. At this time, in a separate bowl, mix fresh cottage cheese with in advance from eggs with yolks, salt and soda.

It was the yolks to give a ready-made dish a slightly yellowish habitual eye of the tint.

3. Gently spoonfully mix everything, making the kneading movements, so that if there are big hits of cottage cheese, they all crushed and mixed with other ingredients.

4. Send the resulting mass into melted oil and mix well.

5. Wait when the mass is completely melted and, without stopping stirring, boil for a couple of about 25 minutes.

The less boil over time, the softer it turns out a consistency.

6. Purl the hot substance at a convenient form for you, which can be pre-lubricated with sunflower oil so that the product is not adhered to the edges, and leave cool first on the table. When it is approximately room temperature, cover the lid and send to the refrigerator for 3-5 hours.

7. Turn the shape and shake the product on the dish. Now you can cut it with beautiful slices and serve to the table.

It is convenient to lay out pieces on bread. And if you wish, decorate them with fresh greens.

Home recipe from cottage cheese, milk and rennet enzyme

No matter how long it seemed to cook cheese at home on the second technology, in fact, nothing complicated about it absolutely. And you can make sure that yourself when you try to prepare a solid product with the help of a rennet enzyme in your kitchen.

We need:

  • Fatty milk - 2.5 liters.
  • Kefir 2.5% - 35 gr.
  • Water - 50 ml. + 1.5 liters.
  • The rennet enzyme is 0.5 grams.
  • Salt - 200 gr.


1. Pour milk into a large saucepan and heat it on slow heat up to 40 degrees.

2. Dissolve the rennet enzyme in water (50 ml.) And together with kefir, send to milk. Mix well and remove the saucepan from the stove. So that the process of thickening passed under the influence of the continuing fluid temperature and the pair did not go too quickly, it is necessary to close the lid and leave in such a state for 40 minutes.

If you want to have some favorite fillers in the finished product, then add them too in this step.

3. During this time in a saucepan, something similar to white jelly. It is necessary to cut it with a sharp knife into small two-chamber squares and then leave even half an hour alone, so that the excess serum is completely separated.

4. For convenience, you can take a colander or sieve, it is made of a folded in several layers of gauze and shovel put into it the resulting jelly.

5. Give it completely drain and stand out covered gauze whole day on the kitchen table at room temperature.

6. However, during this time every one and a half hours, the comed-made romance must be pulled out from the gauze, turn over and back to it with the other side in it so that he evenly gave extra moisture.

7. A few days to prepare a salt solution of boiled water and salt. Pull out a car from gauze and send it to a solution for 12 hours, turning it into it every one and a half hours.

8. Dry the finished product with a paper towel, give a little lying on a cutting board or grid (at least 2-3 hours), covered with dry gauze, and then cool in the refrigerator, wrapped into bakery paper. It is best to leave cheese in the cold to gain strength for a couple of days - during this time it forms a very tasty crust, as in the store.

9. Cut into thin slices and file to the table.

The finished product is obtained with holes, which is incredibly nice. And of course delicious, which is more pleasant.

Home Method of Cooking Philadelphia

The store sells insanely delicious "Philadelphia" cheese, but prices are very biting. Who would have thought, but you can do with lowest costs and our own to prepare at home first fresh cottage cheese, and from him and Philadelphia itself.

We need:

  • Milk - 1 l.
  • Kefir 2.5% - 0.5 liters.
  • Egg - 1 pc.
  • Salt, sugar - 1 tsp.
  • Lemon acid - on the tip of the knife.


1. First you need to cook cottage cheese. This can be done as follows: to pour milk into the pan, bring it to a boil. Salt and plant and pour kefir. Give a dairy mixture to curl to the state of flakes and remove with the stove to cool to room temperature.

2. During the cooling of flakes, flakes, and I put this thick mass in the gauze, well press and hang for about 15 minutes to the remnants of the serum glass.

3. In a clean cup, we whip the egg with citric acid and pour into it ready-made homemade freshly prepared cottage cheese. In order to get a creamy tender consistency, whip it with a pretty blender or mixer to homogeneity.

4. Now the product is ready and you can even immediately eat it in food, even stored in a closed dish up to 5 days. You can add chopped greens.

If you smear it on crackers, or rounds, then a delicious snack is obtained. And you can add it anything!

Preparing delicious mascarpone

Very often in gentle cakes with cheese-butted taste, cream based on the famous and well-known mascarpone is used. Want to believe, you want - no, but in fact it is done from two ingredients: cream and lemon juice. True lemon can be replaced by wine vinegar or acid.

We need:

  • Cream 25% - 1 liter.
  • Lemon juice - 3 tbsp. l.


1. Squeeze the juice of lemon in advance in order to not waste time during the preparation.

2. In a clean dry saucepan, fill the cream and on the steam bath on average fire to bring them to a boil. Then refund the gas to a minimum and give cool to cream to 85 degrees.

3. Remove the saucepan with a steam bath and pour a thin jet with a constant stirring freshly squeezed lemon juice. This simple procedure will give the opportunity to mass a little to face, which in principle will help turn it into the right product.

4. Then put the creamy-lemon mixture on the pair and, without ceasing to stir, bring to the consistency, similar to the thickened cream cream.

5. Remove from fire and cool up to 45 degrees with constant stirring so that the clots unnecessary to us are not formed.

6. In a colander, installed above the deep bowl, put a cotton towel or a multi-layer gauze and strain the resulting mass. Give track all the extra serum, then tie towels and hang overnight.

7. Then the resulting substance should be shifted to gauze and put under the yoke into a sieve or colander and remove to the refrigerator for 12 hours.

8. Transfer the resulting mass into the bowl and beat the mixer to the condition of the cream.

If the cheese turned out a little dry, then you can add 1-2 tbsp when whipping. l. cream.

9. Store a delicate cream mass in the refrigerator in a tightly closed dishes.

These are not at all difficult recipes.

I hope that you liked you and you will increasingly surprise your home and guests with a handicraft delicious and delicious product. To make it, as you see, not so difficult, and the benefits are much more than from the purchase.

And still unknown whether you buy cheese or replace it. And when you cook yourself, you know exactly that in addition to natural dairy products and cottage cheese, nothing exfoliate in the appetizing cutting.

If you liked the recipes share them with your friends, click on the buttons of social networks, and recipes will appear in your tape. All your friends will also be able to please their relatively delicious dishes.

And I wish you a pleasant appetite and delicious cheese pleasure! All the best!

Curren from cottage cheese at home - Photo Step 1

We pour milk into the pan and put on fire and boil. We add cottage cheese, mix and cook on a slow heat for 4-5 minutes so that serum separated.

Cottage cheese at home - Photo Step 2

Wet gauze we drag the colander, transfix the curd mass. Let's say serum and tie a gauze. You can hang it to the glass all the liquid.

Cottage cheese at home - Photo Step 3

In the bowl, we take the yolk, soft butter, soda and salt.

Curren from cottage cheese at home - Photo Step 4

Liquid glass? We shift cottage cheese in a bowl, we are thoroughly mixed.

Cur from cottage cheese at home - photo STEP 5

Boil water in a large saucepan, and on top We put a saucepan with cheese. Cook cottage cheese 6-7 minutes, stirring.

Curdy Curd at Home - Photo Step 6

We shift the cheese into the shape of a lubricated oil, we put the press from above and put in the refrigerator for 3 hours.

Cottage cheese at home - Photo Step 7

Remove cheese from the form and enjoy! Enjoy your meal!

Average rating: 4.3, total votes: 246

23.02.2021 Автор: admin