Homemade sour milk cheese

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make simple cheese from sour milk at home? Prepare the necessary ingredients. Cheese made from farm milk will differ significantly from that made from normalized milk. Therefore, preference should be given to proven farm milk. Beat the egg into a container suitable for beating, add salt and beat with a mixer until a light fluffy foam appears.

2. STEP 2

   

   Pour the sour milk into a saucepan and add the beaten egg there.

3. STEP 3

   

   To make the cheese piquant, add dried paprika. This spice will color the future cheese light yellow. In general, you can add any spices to your taste.

4. STEP 4

   

   Stir the mixture and bring to a simmer over low heat.

5. STEP 5

   

   As the milk boils, the whey will separate and the milk itself will curdle into curdled flakes. This is a signal that it is time to remove the mass from the heat.

6. STEP 6

   

   Line a colander with two layers of thick gauze. If your gauze has a looser weave, then it may need up to four layers.

7. STEP 7

   

   Pour the hot cheese mixture into a colander.

8. STEP 8

   

   Stir the mixture with a tablespoon, helping the whey to drain into the bowl.

9. STEP 9

   

   Don’t rush to throw away the whey, it’s a valuable product! Whey makes the most delicious yeast bread.

10. STEP 10

    

    I wanted to give the cheese a more interesting shape. There are special molds for cheese on sale, but I will use a regular plastic cup. First, I made several through holes with a small knife in the bottom and in the walls of the mold. This is necessary so that the remaining whey can flow out freely. There is absolutely no need to mold the cheese!

11. STEP 11

    

    Gather the gauze into a bag and transfer it to the chosen form. Be sure to place the pan on a small plate to catch any remaining whey.

12. STEP 12

    

    Leave the cheese under pressure for at least two hours in the refrigerator, then remove it from the mold and free it from the gauze. The cheese is ready to serve. But I recommend keeping it in the refrigerator overnight. Then the taste will be more balanced. Store homemade sour milk cheese in the refrigerator for a maximum of a couple of days, wrapped in ordinary parchment paper. Bon appetit!

Comments on the recipe

Natalia M

04.09.2023

4.7

I started making homemade cheese from sour milk in the evening. I didn’t have plain milk, but baked milk. In addition, I added paprika and it turned out to be a reddish tint. Combine milk with beaten egg and cook over low heat until whey separates. Then I transferred the curd mass onto a clean cotton towel. The serum came out to about 600 ml. I squeezed out the curd mass and put it under a press until it cooled. Then I put it in the refrigerator. The head turned out to weigh 220 g. By the way, for the first time I used a special utensil for cheese) By morning the cheese was well cooled and it was possible to have breakfast. It has a soft consistency and is best spread on bread. My cheese tastes like baked milk, but in general it is neutral. I think you need to take a small heaped teaspoon of salt. I love this kind of soft homemade cheese.

Elena

04.09.2023

4.5

I made this cheese. 2.5% milk from the store, on sale, is already sour. She only laid 2 eggs. It stood under pressure for 1 day. It lay in brine for about 1 hour. It turned out 250 grams of cheese. The taste and consistency are reminiscent of Adyghe cheese, a little too salty for me, I like it fresh. The recipe is worthy. I got a 250 gram piece of cheese for 70 rubles. Thanks to the author for the recipe!

Unicorn Steak

04.09.2023

4.9

By the way, here is this bread that I baked with the whey left over from this recipe! Incredible deliciousness!