Homemade cheese is much healthier than purchased one, as it does not contain artificial additives and flavors. The taste of homemade cheese is also in no way inferior to cheese from the store, because in a regular kitchen you can cook different types of this delicacy.
It is necessary
-
- For melted cheese:
- cottage cheese - 8, 5 tbsp;
- butter - 2, 5 tbsp. l;
- soda - 4 tsp;
- salt - 3 tsp
- For hard cheese:
- milk - 1 l;
- cottage cheese - 1 kg;
- egg - 1 pc;
- salt - 1 tsp;
- soda - 1 tsp;
- butter - 150 g.
- For Mascarpone:
- cream (35%) - 0.5 l.
- lemon juice - 2 tablespoons
Instructions
Step 1
Melted cheese Rub the cottage cheese through a sieve or turn in a meat grinder, put it in a saucepan and sprinkle it evenly with half the required amount of baking soda. Then start heating the curd over low heat, stirring constantly with a wooden spatula. It is possible that whey will appear on the surface of the curd and on the sides of the saucepan. In this case, close the pan with a lid and remove from heat for 15 minutes, the serum will settle during this time, after which it must be removed. If the whey does not separate, then add soda to the mixture and heat it further. Add butter to the well-melted, slightly thickened curd. Put the salt 15 minutes before cooking, you can also add dill, caraway seeds, anise to the cheese. By this time, the cheese should be a thick, stretching, homogeneous mass. After cooking, pour the cheese mass into a greased form and put out in the cold. The finished cheese will be easier to remove from the mold if it is immersed in hot water for a few seconds.
Step 2
Hard cheese Heat milk in a water bath, add cottage cheese to it. Stir the milk and curd mixture by hand until hot. Put the resulting mass on a cloth and hang for three hours to drain the liquid. Beat eggs with salt and baking soda and add to the butter melted in a water bath, add the strained curd mass to this mixture. Rub the resulting mixture until the lumps disappear completely. Pour the uniform cheese mass into a pre-prepared form and put in the refrigerator. Hard cottage cheese will finally reach its final destination after a few hours.
Step 3
Mascarpone Heat the cream in a water bath to 85 degrees and add lemon juice to it. Stir the mixture without boiling. Soak it in a water bath until it thickens, then remove from heat and set to cool for 10-12 hours. After the cheese has cooled, put it on a cloth and put it in the refrigerator, after another 12 hours the cream will be ready.
