Curd cheese is widely known throughout the world and has long been loved by everyone who has tried it at least once in their lives. This is a soft and savory fermented milk product, often made from cottage cheese; it is usually lower in calories and is better suited for a beautiful and slender figure. Everyone knows that cottage cheese has a huge amount of substances that are useful and necessary for the human body. Due to the calcium it contains in an easily digestible form, it is able to strengthen cartilage and bone tissue, improve metabolism and digestion, strengthen blood vessels and make hair and nails healthier. Real cheese must be prepared exclusively from the freshest and natural products, so it will retain its beneficial properties and surprise you with its amazing taste. You can learn how to prepare such a tasty and real fermented milk product as cottage cheese from this article.
Stores with shelves of dairy and fermented milk products are replete with the names of the most popular cheese manufacturers. France, Germany and the United States have the highest percentage of cheese exports. This fermented milk product is usually not only served as a separate dish at the table, but also used in the preparation of various dishes. At home, it can be prepared either solid or more creamy.
This great product has no contraindications. Unless it should not be used by people intolerant to dairy and fermented milk products. The curd cheese recipe is not difficult for any housewife to prepare at home, and it is especially useful for people who care about their health and their figure, for those who have high cholesterol or cirrhosis of the liver, as well as for pancreatitis.
Hochland curd cheese with herbs at home
Everyone knows a delicate natural product, reminiscent of real cottage cheese, often used for breakfast or in sauces for dishes. Of course, you can make Hochland curd cheese yourself at home. Therefore, below is the necessary composition and step-by-step instructions for cooking:
- fresh cottage cheese 200 g;
- fresh sour cream 100 ml;
- greens (bunches of parsley, cilantro, dill, basil, onions);
- a couple of cloves of garlic;
- a little corn starch;
- salt to taste.
Scheme for preparing a tasty and healthy mixture:
- It is better to use fresh village cottage cheese, as it is a pure ecological product without any additives. The same goes for sour cream; rustic sour cream is much healthier, although fattier. You can choose any greens.
- Grind the chopped garlic and the herbs of your choice in a blender. It is better to cut them first, as shown in the photo, so it will be easier for the blender to cope with the task.
- Beat the curd in a blender until soft, so that there are no lumps.
- Add some cornstarch and sour cream to the mixture. The whipped mixture should look like the photo at the end of the instructions.
If you want to try another type of Hochland, and not curd cheese with herbs, you can instead of herbs (or together with it) add mushrooms, pickles or finely chopped sausage or ham to the curd and sour cream mixture. This is a simple and healthy product that is good to spread on your morning toast.
Cottage cheese Almette at home
Another recipe for curd cheese for making a delicious fermented milk product at home. Almette curd cheese is distinguished by its mild taste and delicate texture. Instead of buying it from the store, the best option is to make creamy cream cheese at home. This way, you will not only save on an expensive brand, but you will also be able to prepare an equally appetizing product while preserving vitamins and nutrients.
Some products are needed for the cooking process:
- country cottage cheese or 18% fat 100 g;
- butter 60-80 g or yogurt without flavoring;
- bunches of greenery (depending on your preferences);
- salt and garlic to your taste;
- filling – mushrooms or pickled cucumbers, ham/sausage, olives, etc.
Step-by-step preparation diagram for this amazing recipe:
- It’s good if all the ingredients are homemade - cottage cheese, butter, homemade garlic and herbs.
- The curd should be soft, so it must be thoroughly whipped using a blender. Whisk until all lumps disappear.
- Add butter or yogurt to the cottage cheese (depending on what you choose). Beat and add finely chopped garlic and herbs to the mixture. You can beat the mixture again to make the curd cheese and herbs more tender.
- Now you can add filler. If you want a purely creamy cream cheese, you don't have to add any herbs.
Homemade cottage cheese! It is ideal for almost any dish and for any occasion, be it a holiday or a regular morning breakfast.
The cheese turns out tender and holds its shape well. It can be easily cut into thin slices. The recipe for making homemade cheese with herbs is simple, but both adults and children will like the taste. It can be eaten immediately after cooking, or can be used to prepare other dishes, such as salads.
To prepare cottage cheese with herbs at home, it is better to use the highest quality homemade products, but you can also use store-bought ones. But milk should have a short shelf life.
Prepare the necessary ingredients.
Break the chicken eggs into a bowl.
Add sour cream to them. Beat until smooth. You can use a mixer.
Add salt to milk and bring to a boil.
Stirring continuously, pour in the egg mixture in a thin stream.
In the very first minutes, flakes will begin to appear and the whey will begin to separate. Boil the mixture for 5 minutes over medium heat and remove from the stove.
Place the filter in the cheese mold.
Pour in the cheese mixture; most of the whey will disappear immediately. Add chopped herbs and stir.
Cover the top with a filter.
Leave the press for 8-10 hours.
If there is no special form, then you can use regular gauze. It needs to be folded in several layers and the cheese mass placed in the center. Tie and hang on a high ground to allow the whey to drain. And later, after 2-3 hours, put it under a press and leave for 8-10 hours. After which homemade cheese with herbs can be consumed.
Remove the cheese, place on a plate and serve.
If desired, you can coat it with antimicrobial cheese latex. But this is not necessary - I really wanted to surprise the guests not only with taste, but also with appearance. Although the cheese looks lovely even without latex. And he doesn’t need to ripen - he’s already ready.
Well, if you still decide, then cover the head of cheese with latex and dry it with a hairdryer, but always with a stream of cold air. And then apply a second layer.
Bon appetit. Cook with love.
This is not the first time I’ve made cheese with herbs at home, and every time I get an original product, and all because I add new ingredients, or rather additives, every time. I use fresh herbs as additives for homemade cheese, and sometimes add garlic. And for lovers of aromatic cilantro, we can recommend this herb as an additional ingredient.
Spicy homemade cheese with aromatic notes of dill and cumin is ideal for sandwiches with rye bread, and for vegetable salads, it is a wonderful addition to baked potatoes or spaghetti. Or simply serve it as a colorful holiday appetizer.
Ingredients:
- milk - 1 l.;
- kefir or yogurt - 1 liter;
- egg - 6 pcs.;
- salt - 2 tsp;
- hot red pepper - 0.3 tsp;
- cumin - 0.5 tsp;
- chopped greens - 1 tbsp. l.;
- ground black pepper - to taste (optional).
Preparation:
1. Finely chop the dill.
2. Combine milk and kefir. It is better to take a pan with a thick bottom. Mix milk and kefir and place on the stove over low heat to warm up.
3. Beat eggs with a pinch of salt with a whisk or fork until smooth.
4. Add salt, pour eggs into warm milk in a thin stream. Stirring, bring the mixture to a boil. Boil for a couple of minutes.
5. Do not rush to remove the cheese from the heat, let it cool a little right in the pan. Then take a colander or fruit sieve and cover it with gauze. Strain the liquid from the cheese.
6. Add hot red pepper, ground black pepper, cumin, and dill to the cheese.
7. Mix the cheese and spices well.
8. Tie the gauze tightly. Place the cheese in the refrigerator under pressure for 5-6 hours.
9. Homemade cheese with herbs and cumin is ready. Cut into cubes, stripes - and serve.
Bon appetit!
Many people love cheese, but you don’t have to buy it in the store. If you have animal rennet available, you can safely make homemade semi-hard cheese. I pay special attention to milk; there is no need to take the freshest milk or the one that has been in the refrigerator for a long time. You can buy fresh homemade milk and make cheese the next day. In my opinion, this is the best option.
Milk cheese recipe from Ninel Ivanova.
To cook cheese, I take a large enamel pan with a lid. Many sources write that milk needs to be heated to a certain temperature, namely 40-42 degrees. This is true, but it is not necessary to buy an expensive device to measure the temperature of milk. I pour milk into a saucepan and heat it over low heat. It is advisable to test the temperature of the milk with your lips. The milk should be slightly hot, then turn off the heat. And you can introduce rennet, I dilute it in unboiled filtered water.
And for the press, I take a regular colander and cover it with gauze. I pour out the protein and put a press on top, it can be a weight or a jar of water.
milk cheese recipe
- cow's milk – 4 l,
- animal rennet – 0.25 tsp,
- filtered water – 50 ml,
- salt – 2-3 tsp.
1. To get good cheese, I use homemade whole milk. If milk sits in the refrigerator, a layer of cream will form on top. I pour the milk along with this cream into an enamel pan. I put it on low heat so that it heats evenly. Of course, you can heat it in a water bath, but with a large amount of milk this is quite difficult to do.
2. I stir the milk periodically and test the temperature with my lips. When the milk becomes warm and slightly hot, I turn off the heat.
3. Pour rennet into filtered water and stir. Pour it into milk and stir. Cover the pan with a lid and leave for 1 hour.
4. Then I take a sharp knife and cut the thick milk protein into small pieces. I leave it for about 15-20 minutes.
5. Then return the pan to low heat. I heat it so that the whey becomes hot, this is a temperature of about 45 degrees. I leave it alone for 10-15 minutes.
6. Place cheesecloth in a colander and pour in the egg whites. I drain off some of the whey before pouring in the protein. I put a liter jar of water on top, leave it in the room for 1 hour, and then put it in the refrigerator for 1.5-2 hours, especially if the room is very hot.
7. I wrap the cheese head in gauze or cloth and put it in the refrigerator. The next day you can eat homemade cheese. I use this cheese for making pizza, salads and sandwiches.
Bon appetit!
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Honestly, I haven’t made cheeses with walnuts and caraway seeds yet, because I’m a little afraid of such experiments, but I think the taste should be amazing. And for lovers of aromatic cilantro, we can recommend this herb as an additional ingredient.
Very often, homemade cheeses are made from cottage cheese. Today's cheese recipe is made from homemade whole milk with butter and the addition of parsley. So such a product cannot be called dietary, but if you buy skim milk for preparation and exclude butter, then you can easily get a dietary product that you can eat on fasting days or during the Dukan protein diet.
So, let's start preparing cheese with herbs, which tastes very similar to Adyghe cheese.
You will need fairly simple and affordable products.
Ingredients:
- Homemade milk - 5 liters,
- Fresh herbs - 1 large bunch,
- Salt – 4 tbsp. spoons,
- Apple cider vinegar – 10 tbsp. spoons,
- Vinegar essence (70%) – 1 teaspoon,
- Butter – 100 grams.
Cooking process:
Now see for yourself that you can make cheese at home quite easily and quickly.
First you need to put the milk on the fire and boil it.
Fresh greens should be thoroughly washed, shaken to get rid of unnecessary liquid and then finely chopped.
Then add salt and butter to the boiling milk. It is best to use natural butter; it gives a more delicate and soft taste to the finished product. 
Now, after the butter has completely melted in the milk, you need to add chopped parsley and vinegar essence, which was previously mixed with apple cider vinegar.
Bring the mixture to a boil again, stirring the mixture periodically with a large spoon or slotted spoon.
Boil the mixture for another 1 – 2 minutes. During this time, the milk will curdle, and the thick curd mass will separate from the whey and rise to the top.
Now strain the homemade cottage cheese through a colander. Then you need to wrap the resulting cheese mass in gauze, put it in a colander and place a weight on top.
Leave for 1 hour, during this time all the whey will drain and the mass will become harder; you can give it any shape before placing a load on it.
After an hour, we take the homemade cheese out of the cheesecloth, and if you are too impatient, you can immediately cut it and try the homemade piquant cheese, but it is best to let it cool completely, that is, put it in the refrigerator for an hour. We are not particularly patient, so we cut the cheese immediately after all the liquid had drained. Ready-made homemade cheese from milk turns out to be similar to soft white store-bought cheese; my friend said that it is very similar to Adyghe cheese.
To give boiled cheese a more piquant aroma and taste, you can add dried or fresh paprika, black olives or black olives.
Another delicious cheese recipe that I took from my mother.
Homemade cottage cheese
Today, many consider making homemade cheese a real feat, although our ancestors, and many villagers, consider making homemade cheese the norm. According to some sources, cheese was made back in the 8th millennium BC, and today we are used to buying cheese in a store where it is presented in a wide range. But I suggest you make your own homemade cottage cheese, tasty and very healthy. You can, of course, add various additives to the cheese mass before hardening, but I like this particular cheese without anything, it already has a wonderful creamy taste, I think there’s enough of that.
To make cheese at home you will need the following ingredients:
- Homemade cottage cheese – 2 kg,
- Cow's milk (homemade) 3 - 4 liters,
- Baking soda – 1 teaspoon,
- Salt – 1 teaspoon,
- Butter – 100 grams,
- Chicken eggs (homemade) 2 - 3 pieces.
All my products were homemade, I think that even from store-bought analogues of dairy products, the cheese should turn out no less tasty. So let's get started. First, pour milk into a saucepan and put it on the fire, bring the milk to a boil. I would like to note right away that it is advisable to use a pan with a thick bottom or one that you don’t mind. Place cottage cheese in boiling milk, add salt and cook for 25 - 30 minutes after boiling.
While the cottage cheese is boiling in milk, you need to place a colander in a separate pan and cover it with gauze or other cloth. I have this piece of tulle, which I use for folding homemade cottage cheese or for making cheese. Then we put the hot cottage cheese in a colander and completely express the milk in which it was boiled. From the milk that remains after cooking the cottage cheese, you can make delicious pancakes; do not throw away the products, use them 100%.
Now we transfer the cottage cheese into the pan in which it was boiled.
While the cottage cheese is still hot, add butter, chopped into pieces, baking soda and don’t forget about the eggs.
We send the pan to the fire, while you need to make it as minimal as possible. Mix everything vigorously until the mass is homogeneous. Thanks to the baking soda, the cottage cheese will melt and the curd mass will become homogeneous. Boil the cheese for another 10 minutes.
Transfer the finished cheese mixture into a tray, close it, and place it in the refrigerator until it cools completely. First, you should grease the mold in which you will place the homemade cheese with butter.
if you add a little more salt to such cheese, for example, 1 tbsp. spoon, then you will get cheese reminiscent of Suluguni. You can also add any aromatic salt that will give your cheese an original taste, and maybe color (for example, if the salt contains paprika).
The finished cheese will simply need to be removed from the tray, turning it over, cut and served.
As you noticed, preparing homemade cheese from cottage cheese and milk will not take you much time, but your family is guaranteed a wonderful tasty breakfast with cheese sandwiches. I don’t think that all cheeses can be made at home, but it’s never too late to try cheese making, the main thing is that you have the desire.
Slavyana told you how to make delicious and healthy cheese at home.
Bon appetit and good recipes!
Curd cheese is a kind of paste that can be spread on sandwiches, used as a filling for tartlets, and used in sauces for various dishes. This product is becoming increasingly popular.
For variety, various ingredients are added to it: garlic, pickles, fresh herbs.
Compound
On store shelves you can find a huge variety of curd cheeses with herbs. But you cannot be one hundred percent sure of the naturalness and freshness of these products. To get homemade delicious cottage cheese, you won’t need a lot of time and money. The most ordinary housewife can easily carry out the algorithm of actions necessary to create this product, without having the talent of a chef. The big advantage of making it yourself is the ability to adjust the calorie content of the cheese and add seasonings to taste.
Since the product is based on cream or milk, it includes a large amount of phosphorus and calcium. Moreover, it contains virtually no lactose. This is especially important for people with lactose intolerance. Curd cheese is a high-protein product. Per 100 g there are about 11 grams of protein, 9 grams of fat and 5.5 grams of carbohydrates. Calorie content may vary depending on the original ingredients (from 144 kilocalories to 347 kilocalories per 100 grams).
Classic recipe
The simplest recipe for making cottage cheese with herbs can be considered a method of creating a paste from three components: cottage cheese, herbs and salt. It is very easy to prepare this dish at home. The composition includes a pack of cottage cheese, one hundred grams of greens and salt to taste.
It is necessary to finely chop the greens and beat all the ingredients in a blender to obtain a homogeneous airy consistency. For those who like it spicy, you can add a couple of chopped garlic cloves.
This paste can be stored for up to five days in the refrigerator.
How to prepare a product from kefir?
You can make real cheese at home from kefir or fermented baked milk. You'll have to work a little, but the gorgeous result is worth it. To create homemade cheese, you need to purchase two liters of your favorite fermented milk product (kefir or fermented baked milk). The choice of base also depends on the desired end result. Ryazhenka makes the cheese more tender and sweeter.
Preparation includes several stages.
- The purchased fermented milk drink should be poured into a saucepan and placed on low heat.
- After boiling, you can see how the whey is separated and flakes of the future product are formed. There is no need to stir anything.
- After the process of separating the fractions is completed, you need to take a double folded gauze and strain the kefir substance through it. Do not throw away the drained whey. This liquid can later be used to make pancakes and okroshka.
- Squeeze the gauze well using a spoon. When you finally strain the cottage cheese, you can add finely chopped parsley and dill to it.
- Then you need to form a tight knot with curd cheese and place it in a container of approximately the same volume. You should put something heavy on top to press the mass overnight.
- Ready cheese should be stored in the refrigerator.
Recipe with cucumbers
Curd cheese with cucumbers is very popular. Its spicy taste is liked by many gourmets. Instead of buying an expensive ready-made product, flavored with preservatives, you can prepare it yourself.
Ingredients:
- a pack of cottage cheese – 180 grams;
- sour cream 25% fat – 50 grams;
- 2 pickled cucumbers;
- a little dill, spices and salt to taste.
To make the cheese as airy as possible, you need to rub it through a sieve.
Then add sour cream and mix thoroughly. Cucumbers can be cut into small cubes or grated. Chopped vegetables and herbs with seasonings are added to the prepared mass and mixed. The product is ready. It can be spread on sandwiches and fried breads, and also used as a sauce for meat or poultry.
How to prepare a product from milk?
Making curd cheese from milk is not difficult. To bring this recipe to life, you will need a liter of milk, a tablespoon of apple cider vinegar, 2 tablespoons of butter, 1 teaspoon of dried herbs, salt and pepper to taste.
After the milk boils, all other ingredients are added to it. The milk coagulates into flakes. The resulting mass should be wrapped in gauze and the serum should be allowed to drain. After removing excess liquid, as in other recipes, you need to put the mass under a press. It is advisable that the load be about 10 kilograms, then the curd cheese with herbs will be as dense as possible. After standing under pressure for a day, the product will be ready.
Recipe with eggs
This amazingly delicious option is very easy to prepare. You need to rub half a kilogram of cottage cheese through a sieve with two lightly beaten eggs, one teaspoon of soda and dried herbs.
Cook this mixture over low heat, stirring continuously. Processed cheese will be ready in 15-20 minutes.
Once the product has cooled, it can be eaten with bread or tartlets.
Recipe for making soft cream
This delicious recipe gives the cheese a special tenderness and pleasant taste. Two liters of fresh cream must be left at room temperature until it sours. After this, you need to strain the resulting mass through cheesecloth, add dried or fresh herbs and salt to taste. The cheese should be left under pressure for three hours.
The variety of homemade recipes allows you to enrich the daily menu of any person. You need very little money and time to surprise your loved ones with a wonderful healthy and natural dish - curd cheese with herbs.
Recipe for cottage cheese with mushrooms in the video below.
