It’s hard to find someone who wouldn’t like cheese. It is tasty both on its own and in other dishes. It is usually prepared from fresh cow or goat milk with the addition of salt, spices and other spices. After this, the cheese ripens and then is already served at the table. But no less tasty product can be obtained from sour milk. It’s easy to cook. In our article we will present a step-by-step recipe and a photo of sour milk cheese. There are several options for its preparation, the best of which will be discussed below.
Milk selection for homemade cheese and other recommendations
To prepare this product, you need about three hours of free time and a minimum of ingredients. And how young home-made cheese tastes depends on the quality of sour milk. When choosing it, you should adhere to certain recommendations:
- For the preparation of cheese, pasteurized milk is not suitable, because when it turns sour, it becomes bitter.
- The best option is farm or domestic cow's milk. Firstly, it has a high percentage of fat content, and secondly, it turns sour very quickly. It is enough to leave a jar of milk on the table for the night, and in the morning you can already start preparing cheese.
- Instead of cow's, you can use goat's milk. In this case, home-made cheese will taste more like cheese.
- Taste properties of the finished product are completely dependent on the quality of milk. The fatter it is, the tastier the cheese will be. The yield of finished products also depends on the percentage of milk fat.
- Lemon juice or vinegar will help speed up the souring process. They should be added to milk when heated, so that it coagulates faster.
- The cheese will turn out to be more dense and not like cottage cheese if the mass formed after separation of the whey is put under oppression.
How to make cheese from sour milk?
Many homemade products are much tastier and healthier than store counterparts. This also applies to cheese. In addition, it can be prepared from sour milk, and this is a great way to dispose of products not of the first freshness. Depending on the time allotted for draining the whey, the cheese may turn out to be crumbly, like cottage cheese, or as dense as brynza or Adyghe. It can be put under oppression, using a jar of water for this, or left to separate the liquid in a natural way for 2-3 days.
It's hard to believe, but to make cheese with sour milk at home is very easy. The main thing is to choose high-quality, rich milk and prepare the right dishes. Suitable aluminum pan with non-stick coating or multicooker. Sour milk burns during cooking, so it will often have to be stirred.
List of ingredients
The simplest recipe for sour milk cheese is to use the following products in the cooking process:
- sour milk - 3 l;
- egg - 3 pcs.;
- salt - 2 tbsp. l .;
- apple cider vinegar - 3 tbsp. l
From the above amount of ingredients, 400-450 g of cheese and about 1.5 liters of whey should be obtained. It can be used when kneading dough for bread or pancakes. You can cook less cheese. But it is advisable to start the cooking process when at least 1 liter of sour milk is available.
The calorie content of 100 g of such cheese is approximately 113 kcal and higher. The final result depends on the fat content of the milk.
Step cooking
The recipe for sour homemade milk cheese consists in the following sequence of actions:
- Break eggs into a deep bowl. Add salt according to the recipe. You can put more, but then the cheese will be more similar in taste to cheese.
- Beat eggs with salt using a mixer.
- Sour milk into a suitable saucepan. Bring it to a boil, then add vinegar and mix.
- Boil sour milk until the whey has separated. Do not forget to constantly stir so that the mass does not burn.
- In hot milk, add beaten eggs with salt. Bring to a boil and remove the pan from the heat in a minute.
- Empty the pan or a special form for making cheese with a gauze folded in several layers. Pour whey curd into the cavity in the center. Cover it with the hanging ends of the gauze. Tie tight gauze or put on top oppression if a special form was used.
- Hang gauze over the pan so that the whey drains into it. Put the dishes in a cool place.
Cheese ripening and storage
In total, the preparation of young cheese from sour milk may require 3 hours of free time. Curd mass suspended in gauze over the pan should be in a cool place for at least two hours. The cheese obtained as a result of this manipulation will be quite loose. To make it crumble less during cutting, it must be put in the refrigerator for at least 1 hour. If you hold it at low temperatures for longer, it will begin to harden.
Store cheese made from sour milk, you need in the refrigerator from 7 to 10 days. At the same time, it is recommended to wrap it in cling film or place in brine. It is perfectly stored in open form on a plate.
Sour cream and sour milk cheese
The most delicate product with a creamy taste and high fat content can be prepared according to the following recipe. Such cheese is made from sour milk, but with the addition of sour cream. The result is simply amazing, as you can see for yourself:
- Pour sour milk (2 L) into an aluminum pan. Immediately add sour cream (200 ml) to it and mix.
- Put the pot on medium heat and bring its contents to a boil.
- Separately, beat 3 eggs with a whisk with salt (50 g). Introduce the resulting mass into boiling milk along with citric acid (1 tsp) and apple cider vinegar (2 tbsp. L.). The last two ingredients are optional. But they will help milk curl faster.
- After adding all the ingredients prescribed in the recipe, the milk should boil for another 20 minutes. During this time, it will be divided into curd and whey.
- Pour milk from the pan into a gauze-covered colander. Tie the edges of the gauze and drain the serum. On top put a jar of water as oppression.
- After two hours, get the cheese out of cheesecloth and put it on a plate. Send the product in the refrigerator for ripening within 12 hours. In taste and appearance, it is very reminiscent of Suluguni.
Sour milk cheese recipe in a slow cooker
With the help of a kitchen assistant, even at first glance it is very easy to prepare complex dishes. In a slow cooker, you can also make cheese from sour milk. How to do this correctly, you can learn from the following instructions:
- Pour 1 liter of sour milk into the multicooker bowl. The higher the percentage of its fat content, the tastier will be the cheese.
- Beat raw chicken with a fork with salt and add to milk. Mix.
- Turn on the baking mode for 10-12 minutes.
- Prepare a sieve, covering it with gauze so that its edges hang down. Set the sieve in a deep bowl or pan.
- Pour the contents of the multicooker onto gauze. Pick up the ends and tie it with a bundle on top. Put oppression. Leave the sieve at room temperature for at least 1.5 hours. The longer the oppression stands, the drier the cheese will be.
- To make the cheese easily cut and not crumble, it is recommended to pour it with whey and send it to the refrigerator for a couple of hours.
Homemade curd recipe
Following the following procedure, you can easily prepare a gentle and delicious homemade cheese:
- Pour milk from the can into the bowl of the multicooker. The volume of liquid depends on the size of the dishes. For a four-liter bowl, 3 liters of milk will be enough.
- Cover the multicooker with a lid and leave the appliance at room temperature overnight. To get a good yogurt, it will be enough 12-15 hours of time.
- Set the multicooker mode “Heating” for 1 hour. During this time, a lot of whey should separate from the yogurt.
- Turn off the slow cooker, and leave the resulting curd mass in the bowl for another 60 minutes.
- Prepare a colander and place it in a sink or in a saucepan where the whey could drain.
- Transfer the curd mass from the bowl to a colander. Allow serum to drain. As soon as it stops dripping, it means that the curd is ready.