Cheese From Cottage Cheese At Home: A Step-by-step Recipe With Photos And Videos, Including Adyghe

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

How to make homemade cheese from cottage cheese: 3 budget options

Perhaps, homemade cheese cannot be compared to parmesan or Dor blue, but there is at least one good reason to cook it: you can be sure that the ubiquitous palm oil, starch and other harmful additives will not creep into such a dish. It is also a very interesting process and a delicious result. Want to try?

How to make homemade cheese from cottage cheese

You can get a quality product only from quality raw materials, so try to find good cottage cheese. It is undesirable to use a standard store one, since manufacturers are too generous to stuff it with cheap vegetable oils, starch and stabilizers. And even more so do not take an incomprehensible mass called "curd product" - it will not make good cheese from it.

It is advisable to take cottage cheese with a fat content of at least 5% - fat-free will be difficult to melt

Classic recipe

So, you will need:

• 1 kg of cottage cheese;
• 100 g butter;
• 1 liter of milk;
• 1 egg;
• 2 tsp soda;
• 1.5-2 tsp. salt.

Cooking.

1. Put the cottage cheese in a saucepan, cover with milk and, stirring occasionally, start heating over a moderate heat until the whey separates.

   

   Some advise to grind the cottage cheese before pouring it with milk.

2. Discard the curd on a sieve and let the whey drain. Do not delay this process, it is desirable that the mass does not have time to cool too much.

   

   Use a strainer, cheesecloth or special bag

3. Melt the butter.

   

   Use a stove or microwave

4. You can do as you like with whey, and grind the cottage cheese with melted butter, salt and soda. The latter is needed to make the cottage cheese melt, as well as make it more fluffy and light. At the same stage, you can introduce a beaten egg. Some do not use it, and in vain - the yolk gives the cheese a pleasant color, and the protein gives its density.

   

   Without soda, the cottage cheese will not melt, without protein it will turn out to be too loose, and without the yolk it will be faded

5. Transfer the curd mass to a bowl and put it on a saucepan with boiling water, arranging a steam bath for the future cheese. Boil it for 10–20 minutes, stirring constantly so that the curd warms up and melts evenly. After about 7-10 minutes, the mass will gather into one homogeneous lump, which is freely separated from the walls of the bowl.

   

   Stir the brew vigorously all the time until you remove it from the stove

6. Transfer the cheese to a mold, making sure that there are no voids left in it, where condensation will accumulate, and cool. Close the mold, isolating it from the air, and put it in the cold.

   

   Lubricate the mold with butter or vegetable oil

7. It will take the cheese at least 5 hours to get to condition, but it is better to let it sit for 1–3 days.

   

   After 5-12 hours, the cheese can be taken out of the mold and tasted

Video: hard cheese at home

Homemade mascarpone

Traditional mascarpone is made by mixing hot cream and tartaric acid, which is substituted for citric acid at home. But if you need to quickly find an alternative to the famous cheese, you can use cottage cheese and a mixer. In terms of consistency and taste, the replacement is quite worthy.

You will need:

• 500 g of cottage cheese;
• 250 g heavy cream;
• 1-1.5 st. l. butter.

Cooking.

1. Chill the cream.

   

   Leave the cream on the bottom of the refrigerator, the top and on the door will be slightly higher than you need

2. Leave the butter to soften on the table at room temperature.

   

   There is no need to heat the oil, it should not be warm

3. Beat the cottage cheese with butter until smooth and remove to cool to the cream for half an hour.

   

   Break the grains until smooth

4. Again arm yourself with a mixer and start whipping the curd-butter mass gradually adding cream to it. Be careful, you may not need all the cream specified in the recipe. The cheese should be soft, fluffy, but able to keep its shape.

   

   Whipping, watch the consistency of the mass

5. Use the prepared homemade mascarpone immediately. It is not stored for long - no more than 3 days.

   

   Even if not according to the classic recipe, but the mascarpone will turn out to be very good

Video: we cook Adyghe cheese according to an old recipe

Homemade cheese is tasty, healthy, has a delicate texture, is combined with a variety of additives and opens up a huge scope for imagination. So much so that many, after the first try, turn into keen cheese makers who do not recognize the store product!