How to make goat milk cheese correctly. Homemade sour milk cheese.

If you accidentally have a fair amount of milk sour - 1 liter or more, then don’t be upset and don’t throw it away.

You can easily and quickly make homemade sour milk cheese, which is very healthy.

In just a couple of hours you will have delicious homemade cheese ready.

It tastes like feta cheese.

Ingredients for 130-150 g of cheese:

• 1 liter of sour milk
• 1 egg
• dill greens optional

How to make cheese from sour milk:

1. Wash the greens and chop finely.

2. In a deep bowl, beat the egg and salt with a mixer at high speed.

The more you salt the cheese, the more it will taste like Brynza.

3. Add chopped herbs to the beaten egg and mix the products.

4. Pour the milk into a saucepan, add the egg mixture there.

5. Place over medium heat, bring to a boil and simmer for a few minutes until the whey begins to separate.

6. Place a colander on an empty pan, but it is best to use a special one, line it with gauze and pour in the heated milk mixture.

7. Cover with the hanging ends of gauze, put pressure on top and send the cheese to a cool place for 2 hours.

To make the finished product harden and crumble less, keep it in the refrigerator for about half an hour before serving.

This cheese can be stored for no more than 7-10 days.

Sour milk cheese with sour cream

Ingredients:

• 1 liter of sour milk or curdled milk
• 4 tbsp sour cream
• 4 eggs
• dill to taste
• 1 teaspoon lemon juice
• 0.5 tbsp salt

Making cheese from sour milk:

1. Heat milk with lemon juice in a saucepan.

2. Beat sour cream, eggs and salt with a mixer.

3. Pour the mixture into the milk in a thin stream and continue heating.

4. Cook for about 20-25 minutes. Add finely chopped dill.

5. When the whey has separated, pour the mixture into a colander or into a bowl covered with gauze.

6. Wrap the mixture on top with gauze and place it under pressure (a saucer and a jar of water on top).

7. After about 2 hours, the whey will drain, you can take out the cheese and put it in the refrigerator to ripen. But you can eat it right away, it’s also very tasty.

How to make cheese from sour milk in a slow cooker

Ingredients:

• sour milk - 2 l
• eggs - 3 pcs
• salt - to taste

How to make cheese from sour milk:

1. Pour the milk into the multicooker bowl.

2. Beat the eggs in a separate bowl and pour them into the milk, add salt, mix.

3. Set the multicooker to the “Baking” or “Stewing” mode.

After 20 minutes, you will notice that the whey has separated and the curd remains at the bottom.

4. Place double folded gauze in a colander. Place the cottage cheese on it.

5. Wrap the future cheese in cheesecloth and place under a press.

6. Take clean cold water and dissolve salt in it.

7. Place the compressed cheese in water to soak.

In a couple of hours, the delicious cheese made with sour milk will be ready.

Bon appetit!

And there are more recipes for you.

If, despite observing the storage conditions, the dairy product still goes bad, do not rush to throw it away and count the losses incurred.

It’s better to find a worthy use for it, for example, prepare delicious cheese from sour milk at home, it won’t take you much time. You don’t have to wait weeks and months for it to ripen; you can taste the finished product on the same day.

Choosing filling for pies

For fried pies with sour milk, in addition to preparing yeast-free dough, you also need to decide on the filling. You can choose almost all ingredients as a filling. Ideal for sweet pies: fresh berries, fruits, jam or dried fruits, cottage cheese.

To prepare salty pies, you can fill semi-finished products with vegetables, for example, fry onions, carrots and cabbage, prepare mashed potatoes, boil liver with eggs or fry mushrooms, add minced meat or canned fish. The main advantage of this dough is that absolutely any filling goes well with a quick sour milk dough for pies.

Homemade sour milk cheese: a quick recipe

Ingredients

• — 1 l + —
• - to taste + -
• - 1 PC. + —
• - to taste + -

How to make homemade cheese from sour milk without spices

This recipe is truly unique, because it allows you to quickly prepare homemade cheese from sour milk with your own hands, without the use of sourdough and auxiliary equipment.

Just 40 minutes (20 are spent on preparing the products and another 20 on the cooking itself) of basic steps and 2 hours of downtime under pressure - and homemade milk cheese with herbs is ready to eat.

Let it harden for half an hour in the refrigerator, and then invite your household to try your homemade product.

• We wash the dill under running water, then chop it finely.
• Beat the egg and salt with a mixer at high speed. In this case, salt is added solely to taste. If you are a fan of salty cheeses, such as feta cheese, then add more salt.

Fans of fermented milk products, which have a pleasant sweetish tint, can add a little sugar. The proportions can be different: 2 pinches of sugar and 1 salt, 1 pinch of both, or to taste. You don't need greens to make unsalted cheese.

• Add chopped herbs to the beaten egg mixture and mix the mixture thoroughly with a spoon.
• Pour the sour milk into a deep saucepan or multicooker bowl, and pour in the mixture of beaten egg and herbs.
• Place the pan over medium heat, bring the contents to a boil, then simmer the product for several minutes. This is necessary so that the whey is separated from the curd.

• Place a colander on a clean container (saucepan or deep bowl - use as desired), cover it with multi-layer gauze (3-4 layers), and pour the boiled curd mass with separated whey onto it.
• The bulk of the whey will immediately drain, and the remainder will go away when we place a small pressure on the gauze bag (tied in a knot) with homemade cheese. Sour milk cheese should stand under pressure for 2 hours in a cool place.

• After a couple of hours, remove the pressure and place the resulting mass in the refrigerator for 30 minutes so that it hardens and stops crumbling too much.
• After half an hour, you can treat your family and yourself to ready-made homemade cheese made from sour milk (the recipe for which we reviewed step by step).

From the specified amount of ingredients, you will get approximately 150 g of fresh homemade cheese.

With a piece of white bread, with any not very spicy sauce or with exquisite French wine, fermented milk cheese, you can have a delicious lunch and satisfy your hunger for a long time.

You can also serve milk cheese with fruits, vegetables, add it to baked goods or bake pasta with it. No one can limit your imagination in this matter - in skillful hands, homemade milk cheese will always find a worthy use.

Preparing fried pies

When the dough has risen, you can begin the actual process of cooking pies with sour milk in a frying pan.

1. The yeast-free base must be rolled out into a layer no more than 1 cm thick.
2. Using a glass, press out circles from the dough. Collect the remaining dough together and repeat the process of creating blanks.
3. You can also immediately roll the dough into a sausage and cut into pieces of 1-1.5 cm. In this case, the circles must still be kneaded in your hands, forming a flat cake.
4. You need to put the filling in the middle of the round piece.
5. Pinch the edges of the workpiece with wet fingers and flatten the semi-finished product on both sides. Repeat the process for each piece.
6. Place the prepared semi-finished products on a floured cutting board.
7. Meanwhile, heat the sunflower oil in a frying pan. There should be just enough vegetable fat in the pan to cover the semi-finished product by a few centimeters. After this, place the pies on a hot frying pan.
8. Fry the pies in sour milk until browned on each side (about 7-10 minutes). At the same time, set the fire to medium.
9. Ready-made fluffy and rosy pies with sour milk, cooked in a frying pan, should be placed on paper towels so that the paper absorbs excess fat. Thus, baking will not only be tasty, but also easy.

You can also bake sour milk pies in the oven at 200 degrees. Cooking time for oven-baked pies is 25-30 minutes, depending on the size of the semi-finished product. And if you brush the pies with egg before putting the pies in the oven, the baked goods will be shiny, rosy and golden.

Cool the finished pies based on yeast-free dough with sour milk and serve with sour cream sauce or homemade yogurt. For drinks, you can boil dried fruit compote or brew aromatic tea.

How to make fermented milk cheese with sour cream

To make milk cheese with sour cream at home with your own hands, you need a minimum of inexpensive ingredients and 3 hours of time. With sour cream, tender cheese made from sour milk will turn out even more delicious, it will acquire an interesting creamy shade and will turn out fattier than usual.

There is little salt in the product, so if you are not a fan of salty foods, then this recipe is just for you.

Ingredients

• Sour cream – 4 tbsp;
• Sour milk (or curdled milk) – 1 l;
• Dill greens - to taste;
• Eggs – 4 pcs.;
• Lemon juice – 1 tsp;
• Salt – 0.5 tsp.

Making cheese from sour milk with sour cream

1. Heat the sour milk with added lemon juice over medium heat.
2. Beat eggs, sour cream and salt in a deep bowl with a mixer.
3. Pour the resulting egg-sour cream mixture into warm milk and continue to bring it to a boil. After boiling, cook the sour milk over low heat for 20-25 minutes.
4. Finely chop the greens and add them to the boiling milk mixture.
5. After 20 minutes of cooking, the whey will separate from the curd mass. Then the cheese can be transferred to a colander lined with gauze, wrapped the product and placed under pressure on top of it (first place a plate or saucer, and then a full can of water). The serum will drain within 2 hours.
6. Subsequently, we take the cheese out of the gauze and put it in the refrigerator for a while (about 12 hours) so that it cools a little and brews (ripened).

The taste of this cheese is very similar to the well-known and beloved suluguni cheese, only our homemade version is much tastier and healthier than the store-bought counterpart.

The finished fermented milk product can be served as an independent dish, or as an auxiliary ingredient for preparing salads, sandwiches, pizza, pastries and all kinds of main courses.

Despite the simplicity of making milk cheese, sometimes housewives have unpleasant moments during the cheesemaking process. To prevent them from affecting the final result, we offer simple recommendations to help you improve the taste and quality of homemade cheese.

To make delicious homemade cheese, we need undiluted village milk with a high percentage of fat content. As a rule, they use sour cow's milk, but if you prefer goat's milk, you can use that too.

Cheese made from goat's milk will taste more like feta cheese.

If you are not in a hurry, then there is no need to add anything; let the process of separating the whey from the curd occur naturally.

But if time is tight for you, you can speed up the preparation by adding vinegar, soda or (best of all) lemon juice to the curdled mass. They will provoke an accelerated separation of the serum, and you will not have to wait up to half an hour.

This is a prerequisite for all cheeses made with sour milk. The process of straining is simple and does not differ much from traditional straining: we line a colander with several layers of gauze, put cottage cheese and whey in it and give the semi-finished mass time to get rid of excess moisture.

If you like soft cheeses, then you don’t have to use oppression. To make the dairy product hard, you need to put a jar of water in it for several hours. Subsequently, the cheese can also be put in the refrigerator so that it dries out slightly and finally thickens.

To give homemade cheese a special taste, you can add any herbs (dill, parsley, celery) and your favorite spices (basil, herbs de Provence, oregano, etc.). But this stage is not obligatory, you decide for yourself how it tastes better to you - with or without additives.

That's probably all you need to know about how to make cheese from sour milk at home. Simple technology and a minimum of physical effort in exchange for a healthy, nutritious product (100 g of fresh cheese contains about 300 kcal) with an unusually delicate taste - what more could a housewife wish for?

Sour milk can be used not only for baking.

It makes wonderful cheese.

Moreover, there are a huge number of recipes for its preparation.

Let's not let good things go to waste?

Sour milk cheese - general principles of preparation

For cheese, you can simply use sour milk or shriveled yogurt. The final products will differ from each other, but only slightly. Salt, eggs, sour cream, cottage cheese, and butter are usually added to milk. Sometimes soda, lemon juice, vinegar and other ingredients are added to speed up the separation of whey or cause the product to melt.

All cheeses made from sour milk must be expressed. To do this, use several layers of gauze. The prepared mass is poured into it and left for a while. If the recipe requires it, then oppression is applied. The weight makes the cheese denser, not like cottage cheese.

Composition of sour milk

The benefits of sour milk for the body are obvious. The product contains biologically active substances:

• vitamins (A, B, D, E and others);
• amino acids (replaceable and essential);
• minerals (the drink contains a lot of phosphorus, potassium, sodium, magnesium).

Nutritional value of sour drink (per 100 grams):

• proteins – 2.2 grams (2.39%);
• fat – 2.5 grams (3.73%);
• carbohydrates – 3.5 grams (2.5%);
• water – 88 grams (3.23%).

The sour drink is a dietary product - its calorie content is 60 kcal per hundred grams.

Sour milk cheese with egg

A simple recipe for sour milk cheese at home. A great way to identify unclaimed sour milk.

Ingredients

1 liter of milk;

Preparation

1. Break an egg into a bowl, add a pinch of salt, and beat with a fork.

2. Combine the egg and sour milk, stir, pour into a saucepan.

3. Place the mixture on the stove and start heating. Stir, don’t go far.

4. As soon as the egg and milk begin to coagulate into flakes and the whey has separated, remove the pan from the heat. Let it sit for half an hour.

5. Line a colander with 4 layers of gauze and pour the mixture.

6. Raise the edges up and express the serum.

7. Place pressure on the cheese and leave for two hours. The longer the cheese lies under pressure, the harder and drier it will be.

Homemade sour milk cheese with sour cream

A variant of another simple cheese with eggs, which turns out to be fattier and tastes very similar to suluguni. We use any sour cream, but not less than 20%. By the way, it can also be sour; it is not necessary to use a fresh product.

Ingredients

2 liters of sour milk;

400 g sour cream;

1.5 tablespoons of salt.

Preparation

1. Place a saucepan with milk on low heat.

2. Break all six eggs into a bowl and add salt to them. If you do not want to get a very salty product, then add less salt.

3. Add sour cream to the eggs and beat together. You can use a whisk or mixer.

4. Pour the egg mixture into the milk that has begun to warm up.

5. Stir everything thoroughly, you can turn up the heat.

6. Cook the cheese until the whey is separated.

7. Place the mixture in cheesecloth and let the whey drain.

8. We tie the loose ends, put a little pressure, and let the cheese get stronger for several hours.

9. Remove the gauze and use the prepared product for sandwiches and other dishes.

Cheese made from sour milk and cottage cheese

A variant of curd cheese made from sour milk, which requires cottage cheese. It is better to take a delicate, fatty product.

Ingredients

A liter of sour milk;

300 grams of cottage cheese;

1 pinch of soda;

0.5 tsp. salt.

Preparation

1. Mix cottage cheese with milk. If the product has grains, you can grind it.

2. Add soda, egg and salt. Stir well and leave for half an hour.

3. Place on the stove, start heating, but do not let the mixture boil.

4. As soon as the whey leaves the flakes, place the heated mixture in cheesecloth in a colander.

5. After the main part of the whey has drained, we put pressure on the cheese.

A few words about the benefits of sour milk

The balanced composition of nutrients found in sour milk helps it to be completely absorbed by the body. This product has a lot of protein and calcium.

The amount of nutrients in sour goat and cow milk (100 ml)

Sour milk is good for both adults and children . The product is rich in vitamins and minerals. Including fermented milk products in the diet will help normalize the gastrointestinal tract and have a positive effect on the health of skin, hair, nails, teeth and bones. The product is of great benefit to people who are lactose intolerant, which is found in fresh milk. It is completely absent from fermented milk products. As a result of consuming the product, the functioning of the liver and kidneys improves, and harmful elements are removed from the body faster. Sour milk can be consumed fresh and can also be processed into other healthy goodies.