Homemade hard cheese from milk
An extraordinarily tasty, real hard cheese! Very quickly and easily, from everyday ingredients, you can make a real, wonderfully delicious hard cheese at home. First, you get a natural product made from quality ingredients and free of any unwholesome additives. You can even give this cheese to young children. Second, you can vary its flavor to your household's preferences by adjusting the amount of seasoning or adding chopped fresh herbs and other spices.
Cooking method
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Step 1:
Gather the ingredients. One secret to a quality, tasty cheese is using natural, fresh products. It's best to use high-fat milk and cottage cheese. For cooking, use an old pot you don't mind, or one with a heavy bottom, since the mixture sticks and scorches badly.
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Step 2:
Put the cottage cheese in a metal pot. Pour the milk over it. Set it over low heat and start cooking, stirring constantly with a spoon or wooden spatula. The mixture will begin to melt, going liquid first, then starting to thicken. Don't stop stirring. Cook for about 30 minutes.
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Step 3:
When the mixture has reduced by almost half and become thick and smooth, add the pat of butter and, continuing to stir, cook for about 5 minutes more.
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Step 4:
In a separate bowl, put the baking soda and salt, crack in the egg, and beat the mixture thoroughly. It doesn't need to be beaten to a foam, but it should be completely smooth, with no streaks of egg white, or you'll get white specks in the cheese later. They don't affect the taste, of course, but they spoil the look.
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Step 5:
Pour the egg mixture into the pot with the cheese mixture, and start stirring right away so it becomes smooth. The cheese mixture will grow in volume, turning loose and fluffy, like semolina porridge. Keep cooking over low heat, stirring constantly with a spatula. Cook for about 20 minutes.
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Step 6:
The longer you cook the mixture, the harder the cheese will be. Once the mixture thickens and cools a little, take a mold that fits the volume of cheese you have. Line it with plastic wrap and pack the cheese into it. Refrigerate it for 2 hours.
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Step 7:
The cheese has set and become firm. Turn it out of the mold and cut it into pieces. Serve. This cheese is sure to please your household and surprise your guests. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese 'morning' (Danone) without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
