Hard cheese made from milk

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make hard cheese from milk and cottage cheese at home? Prepare the necessary ingredients. One of the secrets to obtaining high-quality and tasty cheese is the use of natural and fresh products. It is better to take milk and cottage cheese with a high percentage of fat content.

2. STEP 2

   

   Place the cottage cheese in a saucepan and pour milk over it. The article on saucepans, link at the end of the recipe, will help you choose the ideal saucepan. Place the saucepan over low heat and start cooking, stirring constantly with a spoon or wooden spatula. The curd will begin to melt. The mixture will first become liquid and then begin to thicken. Don't stop stirring the mixture. Cook cottage cheese with milk for about 30 minutes.

3. STEP 3

   

   When the mass has reduced by almost half and becomes thick and homogeneous, add a piece of butter to it and, continuing to stir, cook for about 5 minutes.

4. STEP 4

   

   Pour baking soda and salt into a separate bowl, crack in the egg and beat the mixture thoroughly. It does not need to be whipped until foam forms, but it should be completely homogeneous, without protein clumps, otherwise white specks will appear in the cheese later. They, of course, do not affect the taste, but they spoil the appearance.

5. STEP 5

   

   Pour the egg mixture into the bowl with the cheese mixture and immediately begin stirring until the mixture becomes homogeneous. The cheese mass will increase in volume, become loose and fluffy, similar to semolina porridge. Continue cooking the mixture over low heat, stirring constantly with a spatula. Cook the cheese mixture for about 20 minutes.

6. STEP 6

   

   The longer you cook the mixture, the harder the cheese will be. When the mixture thickens and cools slightly, take a mold suitable in size for the volume of the resulting cheese mass. Cover the mold with cling film, place the cheese mixture in it and put it in the refrigerator for 2-3 hours.

7. STEP 7

   

   After the specified time, the cheese will harden and become hard. Remove it from the mold, cut it into pieces and serve. Bon appetit!

Comments on the recipe

Verunchik

27.11.2023

4.9

I'm interested in recipes like this, thank you. I will definitely keep it in my piggy bank. See what kind of cheese you can make from kefir and milk

Moderator Ksenia

27.11.2023

4.7

When I saw on the website a recipe for hard cheese made from milk at home, I really wanted to try making one. I only had 5 percent cottage cheese in briquettes, so that’s what I used. Egg category C1. For cooking, I took a ladle with a non-stick coating. When cooking cottage cheese with milk, a lot of whey was released at first, and after 30 minutes of boiling it evaporated. When adding the egg mixture, the curd mass, as the author indicated, greatly increased in volume. I cooked the cottage cheese along with the egg for another 20 minutes. The whole time the cheese was cooking, I stirred the mass with a wooden spatula. To harden, I transferred the mass to a deep plate lined with cling film and put it in the refrigerator overnight. The cheese turned out to be grainy, I think this is due to the not very fatty cottage cheese. It crumbles along the edges when cut, but then cuts quite well. The taste of the cheese is very delicate, with a pleasant creamy aftertaste. It reminded me of slightly fried Adyghe cheese. Thank you very much for the recipe! I will cook this recipe again.