When faced with a choice between store-bought and home-cooked, we dare say that hardly anyone will choose the former. The fact is that beautiful labels do not always hide truly healthy and natural products. Today we will prepare cheese, fortunately, this task is quite simple.
We are sure that there is no need to explain what feta cheese is, because this soft, salty cheese is ideal for sandwiches with morning coffee, and is also considered an excellent ingredient for snacks. But feta cheese is not only tasty, but also extremely healthy - the cheese contains essential microelements, minerals, and vitamins.
You will need:
Cooking method
You will need:
Cooking method
You will need:
Cooking method
You will need:
Cooking method
You will need:
Cooking method
Pepsin is the main digestive enzyme of gastric juice. It is he who is responsible for the digestion of proteins by breaking them down into individual peptones. Today pepsin is also sold in supermarkets. This will help you prepare delicious cheese, since this product contains milk-clotting enzymes.
Homemade cheese made from cow's milk own production- This is an excellent snack, filling for baked goods, salads, and simply a tasty and nutritious addition to your morning breakfast.
Moreover, feta cheese is not only an appetizing delicacy, but also a healthy food rich in vitamins, proteins and microelements.
Brynza is soft cheese, made from goat, cow or sheep milk.
This delicious product is loved by many, but not everyone knows how to prepare it at home.
So, please yourself and eat homemade cheese on weekdays and holidays very simple and easy. The main thing is to have a recipe on hand, follow the sequence and proportions of preparing this dish.
To prepare a tasty and high-quality product such as feta cheese, you need to select homemade ingredients that will give this dish special taste, nutritional value, and will bring incredible benefits to its consumer.
For making cheese, you need to use only fresh milk.
Of course, to make feta cheese, you can use a pasteurized product (meaning milk), but in this case the nutritional value of the future feta cheese will decrease and it can safely be classified as a dietary low-fat food.
The starter for cheese can be vinegar or pepsin (which can be purchased at any pharmacy).
The composition of feta cheese should include the main components, such as milk, salt and sourdough.
The color of the cheese should be white, and the consistency should be soft and slightly brittle.
The fewer holes and voids there are in the cheese, the better and healthier this tender and appetizing dish, prepared according to all the rules, will be considered.
Milk (fresh cow) – 3 liters.
Vinegar (9%) – 3 tbsp. spoons.
Salt – 30 mg.
You need to pour the milk into the pan and put it on the fire until the product boils. While the milk is boiling, pour vinegar (or lemon juice) into the glass.
When the milk boils, you need to pour vinegar into it, add salt and stir for a few more minutes for the best curdling result.
As a result, the milk will turn out to be a kind of curd ingredient, consisting of whey and curd mass.
Now you need to put gauze on top of the prepared colander and strain the contents of the pan.
The future cheese will remain in a colander on gauze, and the strained whey will remain in a saucepan. Then the gauze with its contents must be collected and twisted into a kind of bundle and left in a colander.
The cheese must be left under pressure for several hours. The longer the cheese is under pressure, the saltier, spicier it is, and the better it cuts in the future.
Milk – 2 l.
Pepsin (small amount).
To prepare feta cheese, you need to take pepsin (at the tip of a knife) and dissolve it in water.
Important! Do not overdo it with pepsin to avoid the appearance of a certain taste in the cheese in the future.
This cheese can be served with herbs and tomatoes.
Milk – 2 l.
Eggs – 6 pcs.
Salt – 70 gr.
Sour cream – 0.5 kg.
The milk must be brought to a boil. Beat eggs and sour cream with a mixer. The resulting mixture of eggs and sour cream must be mixed with boiled milk and salt.
After folding, the resulting curdled mass must be separated from the whey and left to drain for several hours.
After the curdled mass has been freed from excess liquid, the gauze in which it was placed must be tightly wrapped and, with a pressure placed on top, left overnight.
Important. In order for the cheese to cut better and not crumble, the cutting knife must be heated over fire.
Milk – 3 l.
Sour cream – 0.5 l.
Kefir – 400 ml.
Eggs – 9 pcs.
Salt – 80 gr.
Dill (fresh) – a bunch.
Pour fresh cow's milk into the pan, add salt and put on fire. Then, when it boils, you need to pour the eggs beaten with a mixer or blender into the milk, add kefir and sour cream.
Then all components must be thoroughly mixed.
After a few hours, the most delicious and nutritious product ready.
Milk – 1 liter.
Kefir – 1 liter.
Eggs – 6 pcs.
Salt is not for everyone.
Spices (black and red pepper, cumin, garlic).
Greens (dill, parsley).
To prepare dietary cheese, you need to combine milk and kefir, pour them into a saucepan and put on low heat to boil.
Afterwards, all ingredients must be brought to a boil, stirring constantly.
Then, when whey appears, remove the pan from the heat, cool the mass and add finely chopped herbs, salt and spices to it.
The cheese should be sharp, piquant and aromatic.
Milk – 5 l.
Sourdough (Pepsin).
Milk must be poured into a saucepan, brought to a boil and put out the fire. Next, you need to add pepsin to the milk and close the pan with a lid.
Important. The pan must not be touched, turned or shaken. In addition, the saucepan must be wrapped in a blanket to gradually cool the contents.
As soon as the mixture has cooled and thickened, it should be placed on a gauze base folded in several layers, twisted and hung overnight for the whey to drain out.
The cheese remaining in the gauze base must be placed under pressure and left there for another seven hours.
Afterwards, the cheese must be removed from the gauze and placed in a saline solution prepared from water (whey) and salt.
It is in this brine that feta cheese can be stored for quite a long time.
Milk (pasteurized) - 2.5 l.
Sour cream (20% fat) – 0.5 kg.
Salt – 75 gr.
In one third of the milk, poured into a saucepan and brought to a boil, you need to dissolve salt.
As soon as the milk boils, you need to pour the remaining product into it and bring it to a boil again.
Separately, using a mixer or blender, beat the eggs with sour cream until smooth and pour it into the milk.
Whipped sour cream with eggs should be poured into milk in portions with thorough mixing.
Afterwards, put all the ingredients collected in a saucepan on low heat and bring the mixture to a boil again.
As soon as the whey is separated from the curd, gauze is placed in a colander and the contents of the saucepan are poured onto it.
When the whey has drained through cheesecloth and a colander into a special bowl, the fabric needs to be thoroughly twisted, and the cheese should be squeezed out and put in a cold place, for example, in the refrigerator for half a day.
In order for the cheese to come out smooth and elastic, you need to put a plate on top of it, press it to the prepared cheese and put pressure on top.
After 12 hours, the delicious food will be ready to eat.
Milk – 2 l.
Sourdough – 10 drops.
Yogurt – 60 gr.
Place yogurt in milk heated to 30 degrees and mix both components thoroughly. Then add the starter to the milk and yogurt and mix all the products again.
The mixture needs to be stirred a couple of times.
Then the product in gauze needs to be twisted, tied and left overnight. After this time, the cheese will need to be transferred to a brine solution prepared from water, whey and salt.
In a day the cheese will be ready.
In order for the cheese not to turn out sour when under pressure, in the summer and when it’s hot, it must be put in the refrigerator.
To make cheese, it is better to choose glassware or enamel containers.
Most best way storing cheese is its own brine.
To prepare the brine, add a glass of salt to a liter of water and whey. It is recommended to keep the cheese in this brine for at least 10 days. But in such a brine, the cheese will turn out to be salty and spicy, and this is not an acquired taste.
To prevent the cheese from spoiling and becoming too salty, you can put it in the refrigerator without soaking and brining and sprinkle it with salt.
You can prepare the starter yourself - clean and rinse the lamb's stomach, dry it, cut it into thin slices. At correct use With such an ingredient, the sourdough will turn out great.
To make the cheese spicy and piquant, additional components can be added to the main ingredients, such as red and black peppers, mushrooms, herbs, paprika, garlic, etc.
Brynza is a cheese with a soft consistency and salty taste. Traditionally, goat's or sheep's milk is used to prepare it, but nowadays it is more often prepared from cow's milk. Cheese cheese is useful because it retains almost all the calcium contained in milk. And this tasty and healthy product can be prepared at home.
To prepare feta cheese, it is better to take fresh homemade products. If possible, you should buy everything you need at the collective farm market. But you can buy everything you need at the supermarket.
What products will you need? The main ingredient is milk, about 5 liters. The higher its fat content, the tastier and healthier the cheese will be. To prepare the starter, you will need pepsin or regular vinegar. The speed of ripening of cheese depends on properly prepared starter. You can add various ingredients to the cheese to suit your taste: spices, mushrooms, dill, garlic.
This is a simplified version of cheese without the use of sourdough. Ingredients: approximately 2 liters full fat milk, 400 ml full-fat sour cream: at least 25% fat), 6 eggs, salt to taste.
Boil milk, add salt. Beat sour cream and eggs with a mixer. Pour into boiling milk egg-sour cream mixture. When whey appears, remove the pan from the stove and let stand for about 15 minutes. Strain the resulting mixture through a colander covered with two layers of gauze. Place the remaining cottage cheese in the gauze under a press for 1-2 hours, and place it in the refrigerator along with the gauze. The cheese will be ready the next day.
Vinegar is used to speed up the curdling of milk. To prepare, you should take three liters of fatty, preferably homemade, milk, 50 ml of 9% vinegar or lemon juice, 0.5 liters of water, salt to taste.
Boil milk, add vinegar or lemon juice. Stir until the whey begins to release. Remove the mixture from heat and leave to cool. Pass the cooled mixture through a colander covered with gauze. Wrap the cottage cheese in gauze, put it in a container, pour brine (100 g table salt for 0.5 liters of water), place a press on top. Leave for a couple of hours, then drain the brine, and keep the cheese under pressure for another 6 hours.
Pepsin, a digestive enzyme obtained from the stomach of pigs, is used as a starter for cheese. It can be purchased at a pharmacy.
Dilute pepsin with water according to the instructions, heat the milk to 50 degrees, add the enzyme solution, keep on fire for about 15 minutes with constant stirring. When a clot begins to form, remove the mixture from heat and leave for 20 minutes. If the mixture turns out liquid, you can add more pepsin. Strain the mixture through a colander covered with gauze, place in a container with saline solution, and leave in it for several hours. After the solution is drained, the product will be ready for use.
Bryndza prepared according to this recipe is low in calories, contains a lot of calcium, and will appeal to those who care about the beauty of their figure. Low-fat milk and kefir are suitable for its production. To prepare you will need: 1 liter of low-fat kefir and milk, six eggs, salt to taste, spices - black and red pepper, cumin, garlic, dill and parsley.
To prepare diet cheese, kefir and milk should be poured into a saucepan and put on low heat. Beat the eggs with a mixer and pour into the milk-kefir mixture. Bring to a boil with constant stirring. When whey appears, remove from heat and cool. Add spices, salt and finely chopped herbs. Filter through cheesecloth and place under a press for several hours. The cheese will be ready in 12 hours.
Brynza is a cheese made from the milk of various animals and then soaked in brine. His homeland is the East. There it has been prepared for 7,000 years, adding various spices - hot pepper, cumin and others. If you love this one soft cheese, why not learn how to cook it yourself? The finished product will be much tastier, healthier and cheaper than store-bought. And “Popular about health” will tell you right now homemade recipe cheese made from goat's milk.
Goat milk recipes
Recipe with milk No. 1
Ingredients: goat milk – 3 l; vinegar - 3 tbsp. l.; salt and water for brine.
Goat milk needs to be purchased at the market if you do not have your own goat. What is sold in stores will not work; it will not make cheese. Place the milk on the stove and let it boil. As soon as this happens, pour in the vinegar. Now arm yourself with a spoon and constantly stir the contents of the pan - at this time the whey separates and the milk begins to curdle very quickly. To prevent grains of cottage cheese from sticking to the bottom of the dish, you need to stir the mixture.
Prepare another container in advance, cover it with a large piece of gauze folded in two layers. Place the curd mixture on cheesecloth. Gather the edges of the fabric with a bag and hang the cheese so that all the liquid drains away. Then place the bundle under pressure for 2-3 hours. The cheese is already ready, but it still needs to be soaked in a saline solution. To do this you will need boiled chilled water. Prepare the brine as follows: add 1 teaspoon of salt to 1 glass (200 ml) of water. Place the cheese in the brine and soak in the refrigerator for at least 3 days. The longer the product sits in brine, the saltier it will become. If you are cooking for children, you can leave the cheese completely unsalted.
Homemade recipe No. 2
Ingredients: homemade goat milk – 3l; salt – 1 tbsp. l.; vinegar - 3 tbsp. l.; cumin – 1 tsp.
This recipe differs from the previous one quite a bit - in this case the cheese does not have to be kept in a saline solution, in addition, there is caraway seeds. So let's boil homemade milk, pour in vinegar and add salt. When the curd begins to float to the top, separated from the whey, constantly stir the contents of the pan.
Place a sieve over a clean container, cover it with gauze, and drain the whey and curd lumps into it. Let the liquid drain, add cumin to the mass, mix with clean hands, like dough. Then hang the package of cheese for 2 hours. Now you need to place the cheese, as in the previous case, under pressure for 10-12 hours. Homemade cheese from goat milk ready. Three liters of good fat milk usually yields at least 450 grams of product.
Recipe No. 3
Ingredients: 2 tbsp homemade sour cream, 2.5 l goat milk, 6 pcs chicken eggs, 1 tbsp kefir, boiled table salt 2.5 tbsp. l.
This recipe is special. There is no vinegar in it, and other ingredients are used to curdle the milk. healthy products- kefir and sour cream. According to the recipe, the cheese recipe will turn out to be exceptionally tender and satisfying.
So, take a thick-walled pan, pour milk into it, add salt. Now beat the eggs separately until you get a homogeneous mass. Add 2 cups of sour cream to it, mix again. As soon as the milk begins to rise and boil, add the sour cream and egg mixture and kefir to the pan. Now your task is to reduce the heat and constantly stir the mass, since the resulting curd flakes may stick to the bottom. You should not keep the milk mass on the fire for a long time; remove it from the stove literally a minute after the formation of curd lumps begins.
Place the mixture in a sieve or colander covered with gauze and let the liquid drain thoroughly. Next, move the cheese curd into a cheese making mold or under a press. After a few hours, turn it over and leave it under pressure for several hours.
How to store homemade cheese?
Dairy products do not last long, everyone knows this. Therefore, there is no need to prepare a large amount of cheese at once. But if you have made a lot of cheese product, it will be useful to know the rules for storing it.
Some housewives make the mistake of trying to preserve cheese by dipping it in cold boiled water. In this case, the following happens - the surface layer begins to get wet, floats, after which the product deteriorates. Others store cheese in cling film or foil. This is also wrong - the cheese literally suffocates in such conditions. If you store it completely without packaging, it will weather and also spoil after a few days. What to do?
It is correct to store cheese prepared with milk in a clean glass or porcelain container in brine. The shelf life of the cheese will depend on the degree of salt concentration. If you have prepared a lot of cheese product and you need to store it for a long time, make a strong brine solution. To do this, dissolve enough salt in the required amount of boiled water so that the raw (clean) substance dropped into the solution chicken egg surfaced. In this case, the solution has the required density, and the cheese can be stored in the refrigerator for several months. There is no need to worry about the taste of the product - it will absorb exactly as much salt as needed.
Is it worth knowing and preparing feta cheese with goat milk? In general, we’ll give you the recipe, but it’s up to you... I’ll just say that this product is expensive in stores, and its quality is not always good. Having prepared this cheese at home, you can add it to salads and other dishes, eat it with tea, or just like that. And by following storage rules, you can be sure that the delicate product will remain fresh for a long time.
Brynza - homemade cheese, which is distinguished by its softness. Brynza is made from goat, cow or sheep milk. This cheese retains almost all the calcium from the milk. Bryndza can be easily made at home, our recipes will help you with this.
Best suited for cheese fresh food, which can be bought from village sellers or taken from relatives. If you cannot buy such products, the most ordinary ones - store-bought ones - will do.
During the cooking process you will need about 5 liters of full-fat milk (the fat content should be above average). Vinegar and pepsin are suitable for making sourdough. Properly prepared starter will speed up the preparation of cheese. If you want, you can add ingredients to the cheese that will change its taste: mushrooms, cumin, garlic, pepper, paprika.
For this recipe you will need to make a starter. Pepsin, which is the basis for sourdough, can be bought at the pharmacy.
By preparing feta cheese according to this recipe, you will get a low-calorie cheese, which can actually not be considered feta cheese; low-fat kefir and milk are used (fat content is about 1-3%). This cheese is perfect for people on a diet.
