There is an endless variety of cheeses for every taste. Not to mention that this valuable and nutritious product impresses with unusual hues and intricate names. Furthermore, cheese is a versatile ingredient. In other words, it will come in handy for any dish, be it a salad, baked vegetables or meat, soup, pizza, or a simple sandwich. However, making delicious cheese yourself at home is not difficult at all.
Most often, cottage cheese is made from sour milk or clabber. All you need is to pour soured milk into a pot and place it into a bigger pot with water. Heat it gently over medium heat. Once the milk reaches 110-115 F, remove it from heat and let it cool naturally. Next, line a colander with cheesecloth, put it over a large bowl, and pour it into it. When the whey stops dripping completely, the cottage cheese is ready.
This is the easiest way to make soft cottage cheese or quark. Take the soured milk, gently pour it in a colander lined with a cotton tea towel. Drain the whey. Your quark will have a very creamy and tender structure and be ready to serve.
To make cheese that tastes like bryndza cheese, take one egg and a pinch of salt for every four cups of sour milk. Whisk salt and egg in a bowl until peaks form. The more salt you put, the more it will taste like bryndza. Next, pour the sour milk into a saucepan and bring it to a boil. Stir it constantly with a whisk to separate the whey evenly from the milk. Next, pour the egg mixture into the boiling milk and bring it to a boil again.
Remove it immediately from heat and pour into a colander lined with cheesecloth. Note that it is much easier to work with a mold for soft cheeses. When the whey is drained, place it under a press in a cool place for at least two hours.
For every four cups of sour milk, take one cup of full-fat cream and two cups of sour cream or greek yogurt. All ingredients should be at room temperature. Pour everything into a heat-resistant pot, close it with a lid, and put it in a warm place for at least six hours or overnight. When the mixture turns sour, put the pot on low heat. Don’t stir, and don’t bring it to a boil!
Remove the pot from the stove, cover it with a lid, and let the cheese ripen for about 24 hours. Drain it by hanging a cheesecloth over a big bowl until the whey stops dripping. It takes about six hours. Transfer the cheese into a clean and dry storage container.
For every four cups of fresh milk, add one cup of kefir. Pour the milk into a large saucepan and place it on the stove over medium heat. Heat the milk until the first bubbles appear on its surface. Now start adding kefir, stirring the mixture constantly. The milk will begin to coagulate into white flakes, and the remaining whey will turn yellowish.
Turn off the stove and keep it stirring for a while. Then strain it through a sieve covered with cheesecloth. When most of the whey is drained, transfer the cheese to a clean storage container. Now you can salt it and add spices to your taste. Leave the finished product to cool at room temperature for several hours. Then you can eat it or put it in the refrigerator.
My Fail-Proof Secrets
- To give homemade cheese an exceptional taste, you can add fresh herbs such as dill, parsley, celery, or your favorite spices like basil, Provencal herbs, oregano.
- For the best result, use fresh raw milk. Ultra-pasteurized and sterilized milk are better not to use.
- Cheese has a high-fat content, and the more fat is in the milk, the more tender and buttery cheese you will get.
- Use leftover whey for delicious and healthy meals.
- Store the homemade cheese in the refrigerator for no more than a week, wrapped in a clean cotton towel or placed in a paper bag.