Goat cheese at home

Everyone knows about the benefits of dairy products for the body. But most often on the shelves you can find a low-quality product. Experienced housewives have long appreciated the recipes for making homemade cheeses. And most of them are superior to store products. The main thing is to choose good ingredients. The best option would be products made from real village milk. They definitely will not have various harmful additives.

Usually cheese is made from milk, but we have collected recipes and cottage cheese. They are much simpler and it will take much less time to cook. Since you do not have to go through the stages of leaven, aging under the press and many months of maturation. Cottage cheese will become a ready-made raw material for a delicious home-made product.

Do not be afraid to experiment with the addition of various seasonings or herbs. Then the cheese will have a special aroma and taste, which your family will undoubtedly appreciate.

Curd cheese at home in a pan

A fairly simple recipe using milk. Curd should be taken homemade and high fat, then everything will turn out with a bang. And the very next day you can enjoy delicious cheese.

Required:

  • 1 kg of cottage cheese,
  • 0.5 l of milk,
  • 3 eggs,
  • 100 g plums. oils
  • 1 tsp. soda, salt, sugar.

Step by step cooking:

1. Put the cottage cheese in a large saucepan. Pour milk. We put on medium heat and bring to a boil. Gradually, the whey will begin to separate from the curd and the color of the mixture will turn yellow.

2. While the milk mixture is boiling, beat the eggs, salt, sugar and soda.

Do not forget to constantly stir and cottage cheese on the stove.

3. After the milk boils, reduce the heat to a minimum and continue cooking for another 10 minutes. Then we remove from the stove and filter through a double layer of gauze from serum. From it it will be possible to prepare pancakes or pancakes. But this is up to you. The curd remaining in the cheesecloth is squeezed with a spoon so that the remains of the whey can be picked up. Then we spread the resulting mixture on a saucer.

4. Melt the butter in a pan. Pour the eggs and the resulting cottage cheese into it. We continue to cook for another 10 minutes over low heat, without ceasing to stir. Otherwise, the entire mixture may burn.

5. Gradually, the cottage cheese absorbs all the liquid and becomes porridge-like, yellow in color. Then we send the mixture to a clean container and mix until smooth. It remains to shift the cheese into a mold and send in the refrigerator for the night.

Well, in the morning you can try and enjoy the great taste.

How to cook Yantar processed cheese at home?

What could be better than cheese sandwiches for breakfast? Especially if you add various greens, mushrooms or bacon to it. After such a processed cheese, and the store will not want. By the way, it is better to take cottage cheese with a high percentage of fat content from trusted manufacturers.

Required:

  • 500 g of cottage cheese,
  • 1 egg
  • 100 g plums. oils
  • 1 tsp soda
  • ½ tsp salt.

Step by step cooking:

1. Put cottage cheese in a stewpan. We break the egg there, pour soda and salt. Add softened butter. Beat the mixture until creamy using a blender.

2. We put on a slow fire or melted with a steam bath. Do not forget to constantly mix the mass during the cooking process. After it becomes liquid and viscous in consistency, the cheese is ready and it can be poured into prepared molds.

3. Let cool and send it to the refrigerator for a couple of hours, so that it becomes elastic. Then the cheese can easily be spread on bread.

If you want a product with the addition of herbs, pickled mushrooms or ham, just finely chop them and add to the cheese before you pour it into molds.

Homemade hard cheese made from milk and cottage cheese

If this is your first time planning to cook a delicious hard cheese, as in a store, then be sure to use this recipe. The product will be very useful, without various dyes and preservatives. And most importantly, made with love for all households. On the palate, it cannot be distinguished from the purchased one. From this set of ingredients will come out 500 grams of cheese.

Required:

  • 1 kg of low-fat cottage cheese,
  • 1 liter of milk
  • 100 g plums. oils
  • 2 eggs,
  • 1 tsp. soda and salt.

Step by step cooking:

1. Pour milk into a pan with cottage cheese and put on the stove. Bring to a boil. At this time, gently stir with a wooden spatula and knead large lumps of cottage cheese. After boiling, continue to cook for 10 minutes over low heat. During this time, the whey will separate from the cottage cheese.

2. Put a colander in a basin. If the holes in it are large, then we lay one layer of gauze. If the colander is in the form of a sieve, then it will not be needed. Now filter the resulting curd mass and leave it in this form for a couple of minutes. If you touch it, you can notice a change in the consistency - it has become more viscous.

3. In a separate bowl, beat eggs, salt and soda with a whisk.

4. Now we need 2 pots for a steam bath. Pour about a liter of water into a large one, put a smaller one on top and transfer the cooked cottage cheese to it. Add butter to it at room temperature. Mix well. When the butter melts the egg mixture and mix thoroughly again.

Soda is needed in order for the cottage cheese to melt.

5. We continue to interfere, so that the consistency becomes homogeneous and does not burn. Cook for another 5 minutes. If there are pieces of cottage cheese in the cheese, then you can use a pusher or a hand blender. When the mixture is completely melted and becomes a yellowish tint, you can turn off the fire and remove from the stove.

6. We transfer still hot cheese to a specially prepared container. Align and gently press with a spoon. Allow to cool at room temperature for 30-60 minutes and put in the refrigerator until completely solidified.

Curd cheese with milk without eggs

Recently I met a recipe for homemade cheese without eggs and immediately tried to cook, it turned out very tasty. Therefore, if for some reason you should not eat eggs, this recipe is for you. It is preparing very quickly, it turns out incredibly tasty, thanks to the author of the video clip!

Cook with pleasure and good mood!

Cream cheese at home (diet)

The fair sex often resorts to various diets. But in order not to disturb them and try delicious and dietary cheese, take note of this cooking option. It has no butter, no eggs. And if you use completely fat-free cottage cheese, then the calorie content of 100g of finished cheese will be about 69 kcal.

Required:

  • 600 g of friable dry cottage cheese (0-3% fat content),
  • an incomplete teaspoon of soda and salt,
  • ½ tbsp milk (low fat content)
  • ½ tsp turmeric - for color (optional),
  • 1 tsp any other seasonings.

Step by step cooking:

1. Pour cottage cheese into a tight bag. Add soda and salt to it. Mix thoroughly and leave it for 40 minutes. After the elapsed time, the curd becomes a yellowish tint and a uniform consistency, and sticky to the touch.

2. Transfer the mixture to a small saucepan and pour salt, turmeric, seasoning. Pour milk and send to melt in a water bath, stirring occasionally until smooth. Fire during cooking should be minimal.

By the way, the more milk, the cheese will be more viscous consistency. If you add a smaller amount, you will get a solid product that can be cut into pieces.

3. Pour the finished cheese into a jar or any other container. Leave on the table to cool. After that, it will be possible to immediately make sandwiches with it, since it will be liquid. If you put it in the refrigerator, the consistency will become more solid. But after adding it to pasta or hot sandwiches, the cheese will melt again.

The most delicious goat cheese recipe

We think that we should not forget about the cottage cheese made on the basis of goat's milk. It is most beneficial to the body and will not cause allergies. But because of its smell, which is specific to many, it is rarely used in cooking. But goat cheese has no pungent odors, but retains healthy vitamins. And if milk is replaced with water, then there will be practically no smell as such. As a result, you can get about 600-650 grams of cheese with a kilo of cottage cheese.

Required:

  • 1 kg of goat curd,
  • 1 liter of goat milk
  • 100 g butter,
  • 15 g of salt
  • 10 g of soda.

If you prefer hard cheese, add 1 chicken egg to all the ingredients.

Step by step cooking:

1. Pour cottage cheese with milk and melt until whey appears. Filter through gauze or a fine sieve.

2. Mix all the ingredients and heat in a water bath until a homogeneous consistency. This will take about 10-20 minutes. Do not forget to mix.

3. Pour into molds and let cool first at room temperature, then in the refrigerator.

To get holes in the product and a more delicate texture, you need to take 2 times more milk than cottage cheese. The cheese mass will then become watery, and it will need to be kept in a colander under a press for 4-5 hours, in the refrigerator.

In principle, the preparation of goat cheese will not cause difficulties. It tastes no worse than a store, especially if all the ingredients are natural.

Cooking cheese without milk in a slow cooker

In our time, housewives often cook in a slow cooker. Well, why not use it to create a delicious cream cheese? Try this recipe and you will surely succeed. Cottage cheese in this case must be homemade and high-quality.

Required:

  • 500 g of cottage cheese,
  • 100 g plums. oil (room temperature)
  • 1 egg
  • 1 tsp salt
  • ½ tsp soda.

Step by step cooking:

1. Put cottage cheese in a bowl, softened butter, soda and salt, an egg. Beat the blender until smooth.

2. Put the mixture in a slow cooker and set the temperature to 90 degrees. Press "Start" without closing the multicooker lid. In the process of cooking the curd mixture is constantly mixed. Gradually, it will begin to melt. It took us about 5 minutes.

3. It remains to pour the processed cheese into containers, and the next day you can eat it. So fast and most importantly just from a minimum of ingredients.

Shop cheese with additives

If you don’t have the opportunity to buy cottage cheese from farmers or buy it from your grandmother in the market, you can prepare delicious cheese for sandwiches and from store cottage cheese. Of course, it may not work out the first time, but it’s worth trying to find a good, high-quality cottage cheese, and then the result will delight you! And I’ll add additives - Provencal herbs, you can add greens instead of seasoning, it will also be very tasty

Required:

  • 2 packs (180 g each) of cottage cheese - 9% and higher,
  • 1 chicken egg of the first category,
  • 100 g plums. oils
  • a pinch or 1/3 tsp salt
  • 1 tsp soda
  • 1 tbsp. spoon of provencal herbs.

Step by step cooking:

1. Immediately put the water in a large pan for a steam bath. And now let's start preparing the curd mixture. Mix with a blender: cottage cheese, butter, egg and soda.

2. The water warmed up, so you can put a saucepan with a mixture in a water bath and start cooking, constantly stirring. Gradually, it will begin to melt, become elastic and shiny. After all the lumps have dispersed, you can remove the cheese mass from the water bath.

3. Now pour salt and favorite seasonings. You can also add greens, garlic or finely chopped vegetables. Mix well and pour into prepared containers. We cover with cling film, and after a few hours we try.

Here's a delicious selection of home-made cheeses! Cheese lovers, and housewives, it will definitely come in handy. Do you like cheese? Do you cook it yourself or do you prefer to take it in the store? Or maybe you have your own corporate recipe. Be sure to share with us in the comments.

Well, we say goodbye, wish you culinary success in cheese making and never despair if something does not work out the first time - everything comes with experience! Press the buttons of social networks so as not to lose the recipe you like.

Step by step recipe with photo

Cottage cheese made from goat milk has many useful vitamins and minerals. It is easily absorbed by the body and is processed almost 100%. In addition, such a product is less allergenic in comparison with cow.

On the basis of goat cottage cheese, cheesecakes, dumplings, casseroles, desserts and many other dishes are prepared. Today I propose to get hard cheese at home. It will be very simple to do this, the main thing is to stock up on the right products. In this regard, I was very lucky, because everything needed was delivered directly from the village where my parents live. Therefore, I was completely confident in the quality of milk, cottage cheese and eggs.

Home-made goat cheese is very tasty and tender. In addition, you can taste it on the same day, but the longer it stays in the refrigerator, the denser and harder it becomes.

We will prepare the products according to the list for the recipe.

Pour goat milk at room temperature into a suitable saucepan and add cottage cheese. Mix and send to the stove.

Boil the milk-curd mixture on low heat for about 5 minutes, stirring occasionally until the whey separates.

Then we will throw the cottage cheese on a colander, covered with several layers of gauze. I recommend keeping the resulting serum, with it you can cook excellent pancakes.

In a separate bowl, combine the egg, salt (0.5 tsp) and baking soda. Mix thoroughly. The amount of salt can be increased to 1 teaspoon, but then the finished product will turn out to be slightly brackish.

In the meantime, in a pan or in a pan with a thick bottom, melt a piece of butter.

Introduce the egg mixture and mix vigorously.

Then immediately add the cottage cheese. At minimum heat, constantly stirring and rubbing the lumps with a wooden spatula, boil the mass for about 5-7 minutes.

Then we transfer the homogeneous, viscous mixture to a food container. For this case, plastic or silicone is perfect. Only using the first option, the tank will need to be greased with a thin layer of butter. Leave the cheese container at room temperature until it cools completely, and then move it to the refrigerator for a couple of hours.

That's all, the delicious goat cheese, cooked at home, can be served. Carefully remove it from the mold, cut into portioned pieces and call everyone to a tasting.

And, of course, do not forget about a cup of fragrant herbal tea.

Per kilogram of cottage cheese:

  • 100 g butter,
  • one egg,
  • 10 g of salt
  • 15 g of soda.

For work you will need a 3-liter pan, a pan with a bowl for a water bath, a colander with a fine mesh and a container for collecting serum.

  1. Boil 2 liters of water in a deep saucepan.
  2. Rub the cottage cheese with your hands or a pusher to break all the large lumps.
  3. Put it in hot water and boil over low heat for 20 minutes, not allowing it to boil with a key. In the process of heat treatment, the cottage cheese will begin to melt and excess fat will come out of it. Water will turn into whey, which can be used for baking or okroshka.
  4. Put the cottage cheese in a colander, so that the liquid comes out of it. You can tamp it slightly. If the mesh is too large, several layers of gauze are placed on it. Through it, the mass is easy to squeeze. Get a fairly tight lump of sticky cottage cheese. Soak used dishes immediately, because dried cottage cheese is very difficult to wash.
  5. Melt the butter in a hot water bath.
  6. Put a lump of squeezed cottage cheese in a bowl with oil and rub it thoroughly again.
  7. Salt, add soda, so that the curd melts more easily, and a beaten egg so that the finished cheese can harden. When soda reacts with lactic acid, the curd mass noticeably increases in volume, becoming soft and lush.Egg yolk slightly stains it.
  8. For 5 to 7 minutes, the cheese mass must be continuously mixed so that it warms up and is heated from all sides evenly. It should turn out to be a completely homogeneous, viscous mass. It separates well from the walls and gathers in one lump. The longer the cheese is boiled, the harder it will be.
  9. Arrange the cheese mass in the molds carefully, without voids. Fill the container to the top so that no air remains under the sealed lid.
  10. Cool completely and keep cool for 5 to 10 hours so that the product hardens.

From one kilo of raw materials, 0.5 kg of the finished product will be obtained. Home-made cheese from cottage cheese is stored for 10 days in the cold in an airtight container.

Recipe with the addition of milk

To enrich the taste of homemade cheese and emphasize its creamy aroma, cottage cheese is melted in milk.

Per kilogram of curd:

  • 1 liter of milk
  • a pair of eggs
  • 100 g of oil
  • 10 g of salt
  • 15 g of soda.

Milk with a low fat content is quickly fractionated, so you can use regular (2.5%) from the store.

  1. Grind the cottage cheese, put in milk and warm, not allowing the contents of the pan to boil.
  2. After a few minutes, the milk will be divided into a transparent whey and curd flakes, a thick precipitate will become sticky and soft. It is important to closely monitor the process and remove the pan from the heat on time. Cheese made from milk and cottage cheese is very moody. It is too early to drain the whey, otherwise the cheese will not work. If the cottage cheese is digested, it will become elastic and tough, like rubber.
  3. Transfer the curd mass into a fine sieve and squeeze. For this it is convenient to use a slotted spoon with a long handle.

Then you can cook cheese in a water bath, as in the classic recipe, or you can simplify the process a little.

  1. In a saucepan where the cottage cheese was cooked, melt the butter.
  2. Put the squeezed cottage cheese in it and rub it thoroughly again.
  3. Boil the curd for several minutes, evaporating the excess liquid. Cottage cheese must be actively stirred so that the mass is evenly drowned.
  4. Beat eggs with salt and soda in a separate bowl. Combine them with cottage cheese, continuing to mix continuously.
  5. At first, abundant foam will rise, then it will settle, and the mass will noticeably change: it will become homogeneous and viscous. The quality of the future cheese depends on how much cheese mass is boiled.
  6. Transfer the hot molten cheese into molds, cool completely and only then seal tightly.
  7. Put in the refrigerator for a day or at least for the night.

Recipe "Homemade Hard Cheese":

We spread the cottage cheese in a saucepan, pour milk and put on a slow fire, stirring constantly.
As soon as the transparent whey separates, we discard the cottage cheese into a colander, preferably with small holes, otherwise the pieces of cottage cheese will pass. You can slightly suppress it, so that the serum is better off.
As soon as the cottage cheese has drained, we again send it to the pan, you can in the same one and throw the butter there. In a separate bowl, mix the eggs, salt, soda (you can add any spices: pepper, paprika, herbs to your taste) and also send this mixture to the cottage cheese.

We put all this on a slow fire and cook until the mass becomes thick, viscous and homogeneous, stirring constantly, so as not to bother. First, a reaction of soda with lactic acid will occur, the mass will rise, it will become airy.

After 1-3 minutes, the cheese will start to melt and become homogeneous as in the video. Cook for at least 10 minutes, the longer the cook, the harder the cheese will end up. We lay the finished mass in any container and put in the refrigerator for solidification.
Hard cheese at home is ready.
Bon Appetit!

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How to make homemade hard cheese from cottage cheese

  1. Pour fresh cow milk into a suitable saucepan. Add cottage cheese. Mix well and send to medium heat. Stirring, bring to a boil.
  2. It is necessary to warm up well to separate the serum.
  3. Separately, we send a container of butter to a water bath. We melt it, stirring with a spoon.
  4. Add chicken yolks, soda and salt to a separate bowl. Mix until smooth. When using domestic eggs, the finished product will be more yellow.
  5. Prepare a colander in advance. We cover it with gauze folded in two layers. As soon as the whey has separated, immediately discard the cottage cheese. We collect marlechka from above and hang it for 3-5 minutes, so that the bulk of the serum is glass.
  6. To the butter, which is melted and located in a water bath, add the yolk mass and mix well. Remove from heat.
  7. Now we are preparing a water bath for melting cottage cheese. We take one saucepan, about 3 liters. Pour water and send to the fire. We install a smaller pan on it, about 1.5 liters. We make sure that the bottom does not touch boiling water. Add the egg mass with butter and boiled cottage cheese. We start to mix well so that there are no lumps.
  8. Keep the pan in a water bath for about 10-15 minutes. Literally, after 5 minutes, the curd grains begin to melt. We continue to constantly interfere.
  9. After 8-10 minutes, the cottage cheese is almost completely melted. There are small curd seeds left. At first I thought that they will remain so or you need to take a blender and chop.
  10. Continuing to interfere, the cottage cheese completely melted and turned into a homogeneous mass. At this stage, the mass when stirring lags behind the walls of the pan and it's time to pour it into forms. This must be done quickly, as the product quickly freezes.
  11. Therefore, we prepare suitable molds in advance. Grease them with vegetable oil. We lay out. Leave to cool completely. Then we send together with the form to the refrigerator for 4-4.5 hours.
  12. After the specified time, we take it out of the refrigerator and free from forms. Wrap in parchment to absorb excess oil. We set a little oppression and send it to the refrigerator for 12 hours. After this time, remove the oppression and set aside the cheese to mature for 24 hours in a cool place.

It is delicious right away, but if you want a firmer structure, soak in the refrigerator longer.

Hard cheese from the cottage cheese is ready. Bon Appetit!

Products per 0.5 kg of cheese:

  • 1 kg of cottage cheese,
  • two eggs,
  • 130 g butter,
  • 10 g of salt
  • 15 to 20 g of soda.

Homemade hard cheese can be prepared with any toppings: mushrooms, seafood, smoked meats, hot peppers, herbs or spices. The possibilities for experiments are not limited, but do not forget that additives can affect the shelf life of cheese.

  1. Melt the butter in a deep pan. Put the cottage cheese and grind it.
  2. Beat eggs, salt and soda. Combine the ingredients.
  3. You can not boil cottage cheese, as there is no excess fat in it, but you will have to increase the melting time of the cheese mass. The liquid in the pan is also small, so you will have to mix the cottage cheese especially actively. The cheese mass will be heated for 10 minutes.
  4. At this time, all the fillers and seasonings are introduced into it.
  5. When the cheese in a pan starts to gather in a lump, you need to pack it in small containers of 250 ml. This way it is easier to avoid the formation of voids in which condensation can accumulate.
  6. It remains to cool the product and seal it tightly. Keep in the refrigerator for at least 12 hours.

Ingredients:

  • cottage cheese - 1kg,
  • milk - 1l
  • chicken yolk - 2pcs,
  • soda - 1 tsp,
  • salt - 3/4 tbsp.,
  • butter - 80g,
  • vegetable oil to lubricate the mold.

How to make homemade hard cheese from cottage cheese

  1. Pour fresh cow milk into a suitable saucepan. Add cottage cheese. Mix well and send to medium heat. Stirring, bring to a boil.
  2. It is necessary to warm up well to separate the serum.
  3. Separately, we send a container of butter to a water bath. We melt it, stirring with a spoon.
  4. Add chicken yolks, soda and salt to a separate bowl. Mix until smooth. When using domestic eggs, the finished product will be more yellow.
  5. Prepare a colander in advance. We cover it with gauze folded in two layers. As soon as the whey has separated, immediately discard the cottage cheese. We collect marlechka from above and hang it for 3-5 minutes, so that the bulk of the serum is glass.
  6. To the butter, which is melted and located in a water bath, add the yolk mass and mix well. Remove from heat.
  7. Now we are preparing a water bath for melting cottage cheese. We take one saucepan, about 3 liters. Pour water and send to the fire. We install a smaller pan on it, about 1.5 liters. We make sure that the bottom does not touch boiling water. Add the egg mass with butter and boiled cottage cheese. We start to mix well so that there are no lumps.
  8. Keep the pan in a water bath for about 10-15 minutes. Literally, after 5 minutes, the curd grains begin to melt. We continue to constantly interfere.
  9. After 8-10 minutes, the cottage cheese is almost completely melted. There are small curd seeds left. At first I thought that they will remain so or you need to take a blender and chop.
  10. Continuing to interfere, the cottage cheese completely melted and turned into a homogeneous mass. At this stage, the mass when stirring lags behind the walls of the pan and it's time to pour it into forms. This must be done quickly, as the product quickly freezes.
  11. Therefore, we prepare suitable molds in advance. Grease them with vegetable oil. We lay out. Leave to cool completely. Then we send together with the form to the refrigerator for 4-4.5 hours.
  12. After the specified time, we take it out of the refrigerator and free from forms. Wrap in parchment to absorb excess oil. We set a little oppression and send it to the refrigerator for 12 hours. After this time, remove the oppression and set aside the cheese to mature for 24 hours in a cool place.

It is delicious right away, but if you want a firmer structure, soak in the refrigerator longer.

Hard cheese from the cottage cheese is ready. Bon Appetit!

Cheese from cottage cheese at home - a recipe with photos step by step

Cheese yield - 300g.

Ingredients:

  • milk 3.2% and above - 400ml,
  • cottage cheese 9% and above - 400g,
  • eggs - 2pcs,
  • butter - 50g,
  • soda - 0.5 tsp.,
  • salt - 0.5 tsp.

How to make cheese from cottage cheese

  1. Over moderate heat, bring the milk to a boil, put the cottage cheese, mix and cook for half an hour, stirring occasionally. During this time, the serum should go away and it will look like in the photo below.
  2. Set a colander over a saucepan or bowl, line it with gauze folded in two layers. We shift the mass from the pan and leave the glass serum. From it, by the way, excellent pancakes are obtained.
  3. Then we collect the edges of the gauze in a knot and hang it over the pan. We need to maximize glass serum.
  4. We break the eggs into the pan, put our mass, butter, salt and soda.
  5. Mix until smooth.
  6. We put on moderate heat and begin to cook. At the same time, stir continuously so that the contents of the pan do not burn. Cook for 10 minutes.
  7. Lubricate a container suitable for these purposes with butter. We shift the mass from the pan into it. Level and ram. The top needs to be covered so as not to cox and can be put under oppression.
  8. Cheese is enough for 3 hours. During this time, it will cool and will be completely ready for use.

According to this recipe, we get a soft, slightly loose homemade cheese.

How to cook a snack

  1. Cut the cheese into slices 7mm thick. Break the egg into a bowl, add a pinch of salt and shake with a fork.
  2. Pour flour and breadcrumbs into separate bowls for breading. Roll each piece of cheese in flour.
  3. Dip in the egg.
  4. And bread in breadcrumbs.
  5. Pour oil into a pan, heat it very well. Spread the cheese. Fry on each side until golden brown. It is fried quickly, so we monitor it and when necessary, turn it over.

You can serve greens and any sauce to the finished snack - ketchup, mayonnaise, natural yogurt or sour cream.

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Comments and reviews

August 1, 2018 demidkova mari #

October 22, 2017 Sergey Terpan #

February 9, 2017 ilona giv #

October 15, 2016 George0611 #

August 28, 2017 Olichka Popova #

September 12, 2016 Mashunya C #

August 7, 2016 ludmila klgd mir #

May 13, 2016 Volika B #

March 9, 2016 galina has #

January 30, 2016 Dmitry Kleschev #

March 25, 2016 Diana Miller #

There is a recipe for home-made cheese that is less expensive, less labor-consuming, the yield by weight relative to the starting products is higher, the taste of which is more pleasant. And lying in the refrigerator for about 1.5-2 days - finally a thrill!

July 14, 2016 Domovenochka #

January 30, 2016 0764896 #

November 27, 2015 iva33 #

February 12, 2016 Irusik52 #

October 22, 2015 Feliciya #

September 19, 2015 Getman #

September 15, 2015 Alena Mila #

September 16, 2015 a million red roses #

September 18, 2015 suslyonok # (author of the recipe)

September 15, 2015 Alina-Emiliya #

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September 3, 2015 vlirli #

September 3, 2015 a million red roses #

September 3, 2015 vlirli #

September 3, 2015 a million red roses #

September 3, 2015 vlirli #

September 3, 2015 suslyonok # (author of the recipe)

September 3, 2015 vlirli #

September 18, 2015 suslyonok # (author of the recipe)

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Watch the video: How to Make Goat Cheese at Home (April 2020).