Quality curd cheese is an invaluable ingredient for cakes and dozens of other dishes. But it is quite expensive, it is not sold everywhere, and there is not always time to go to the store. Therefore, we are sharing the best recipes for curd cheese at home. After all, in fact, it is simple, fast and delicious!
1. Curd cheese made from milk
The process of preparing the ingredients takes no more than 10 minutes, and then the cheese will come on its own.
You will need: 3 liters of milk, 6 tsp. 9% vinegar, 1 tablespoon salt, 1 tsp. Sahara.
Preparation: Pour the milk into a saucepan, add sugar and salt, bring it almost to a boil and gradually pour in the vinegar. Boil for 3-4 minutes and put it on cheesecloth. Let the whey drain, squeeze it well and leave the cheese under the press overnight.
2. Kefir curd cheese
We recommend freezing kefir first - and then it will exfoliate itself, as it should!
You will need: 900 ml of kefir.
Preparation: Cover a fine sieve with gauze in two layers, put in a bowl or saucepan, and put frozen kefir there. It is important that the sieve does not touch the bottom of the container. Leave everything to thaw for a couple of hours and drain the whey as needed. Place the blank for the cheese under a press and put it in the refrigerator for 12 hours.
3. Curd cheese made from sour cream
As in the case of kefir, it is more convenient to freeze sour cream first. Fat content should be from 20%.
You will need: 600 ml 20% sour cream.
Preparation: Cover a colander or sieve with gauze in several layers and put the frozen sour cream there. Place the entire structure in a bowl or saucepan to drain the whey. Cover the sour cream with the ends of the gauze and leave for 8-12 hours at room temperature. Then twist the edges of the gauze into a tourniquet, press down on everything with a press and leave it in the refrigerator overnight.
Cake "Milk girl": 5 recipes for cooking at home
4. Curd cheese made from cottage cheese
Much easier when almost everything is ready!
You will need: 0.5 l of milk, 0.5 kg of cottage cheese, 50 g of butter, 1 tsp each. salt and soda.
Preparation: Mash the cottage cheese with a fork, pour it over with boiling milk, put it on the stove and boil it for 15 minutes after boiling over low heat. Cover a colander or sieve with gauze in 2 layers, and pour the contents of the pan into it.
When the liquid drains, put the curd mass back in the pan, add baking soda, salt and oil, and boil for 5 minutes, stirring occasionally. When the cheese has cooled, put it in a mold and refrigerate for 3 hours.
5. Curd cheese made from yogurt
Yogurt needs natural and rather fatty, at least 10%.
You will need: 1 liter of yogurt, 1 tsp. salt.
Preparation: Cover a colander or sieve with several layers of gauze and place in a deep container. Salt the yogurt and pour it into cheesecloth, twist its edges with a tourniquet and press down everything from above with oppression. Leave the cheese in the refrigerator for 2 days, draining the whey periodically. Then, if you wish, you can roll the cheese into balls and marinate in spices.
6. Curd cheese made from kefir and sour cream
Dip the prepared cheese in spices, herbs or chopped herbs.
You will need: 500 ml of kefir, 500 ml of 20% sour cream, 1 tsp. salt.
Preparation: Cover the colander with a cotton cloth and pour the mixture of kefir, sour cream and salt into it. Tie the fabric in a knot, let the liquid drain, and then put the oppression on top and put the cheese in the refrigerator for 2 days.
Homemade hamburger: 15 delicious recipes
7. Curd cheese for cakes
The most delicate cheese for any pastry experiments!
You will need: 350 g 25% sour cream, 300 g Greek yogurt.
Preparation: Mix sour cream and yogurt until smooth. Cover the sieve with 3-4 layers of gauze and pour the workpiece into it. Wrap the gauze well on all sides and put a 2-3 kg bend on top. Put the cheese in the refrigerator for 12-15 hours.
8. Mascarpone curd cheese at home
Sour cream should be as fat as possible, and yogurt should be without additives.
You will need: 350 g sour cream, 280 g yogurt, 0.5 tsp. lemon juice, 0.5 tsp. salt.
Preparation: Toss sour cream with yogurt, salt and lemon juice to taste.Place a colander in a large bowl and place several layers of cotton towels or cheesecloth in it. Pour in the sour cream mixture and wrap it tightly with the ends of the fabric on all sides. Leave the cheese under pressure in the refrigerator for 12 hours.
9. Curd cheese with egg
Original recipe without milk. The texture of this homemade cheese is a little denser.
You will need: 500 g of cottage cheese, 1 egg, 50 g of butter, 0.5 tsp. soda, 1 tsp. salt.
Preparation: Combine cottage cheese, egg, salt and baking soda. Melt the butter in a water bath, add the curd mass to it, stir and continue to cook until smooth. This will take about half an hour, during which the cheese needs to be stirred. Pour it into a mold, let it cool and put it in the refrigerator under the lid for 2 hours.
Shawarma sauce: 12 homemade recipes
10. Curd cheese with caraway seeds
This recipe is a little more complicated, but the result is worth it!
You will need: 1 liter of milk, 500 g of cottage cheese, 40 g of butter, 2 tbsp. sour cream, 1.5 tsp. caraway seeds, a pinch of salt, 1 egg.
Preparation: Pour boiling water over the cumin, and grind the cottage cheese through a sieve. Boil the milk, add the cottage cheese and cook for 3-5 minutes until the whey separates. Throw the whole mass on cheesecloth so that the excess liquid is glass.
Melt the butter, add sour cream, curd mass, salt, beaten egg and caraway seeds. Heat everything over low heat, stirring occasionally. When the mass becomes more plastic and homogeneous, transfer it back to cheesecloth, pull off the ends and leave under a press for 12 hours in the refrigerator.
11. Curd cheese with cucumber
Add some chopped herbs and spices if desired. It turns out homemade almette!
You will need: 250 g of cottage cheese, 100 g of butter, 100 g of cucumbers, salt.
Preparation: Grind the curd in a blender until smooth, add the cucumbers and beat again. At the end, add softened butter, beat again, put in a mold and put in the refrigerator for 3 hours.
12. Curd cheese with herbs
The perfect homemade alternative to any store-bought spreads!
You will need: 220 g of fat cottage cheese, a quarter of a bunch of parsley, dill or other herbs, spices, garlic to taste, 100 ml of 20% sour cream.
Preparation: Finely chop the herbs and garlic, add spices there and rub everything with a spoon. Beat the cottage cheese with sour cream with a blender until smooth, mix with herbs and leave in the refrigerator for 2 hours.