A liter of milk what to prepare. What can be made from homemade milk. Breaded fried milk
To be 100% sure that the cheese is made only from high-quality ingredients, use the tips and recipes of experienced housewives who know how to make cheese at home from milk.
The abundance of cheese products on the shelves of our stores has not surprised anyone for a long time. The variety of varieties often makes you wonder which cheese to choose? To bring maximum benefit to the body, it must be made from natural and high-quality products.
Do you know that to prepare 1 kilogram you need to take 10-12 liters of milk? And good milk is far from a cheap raw material. Wanting to save money, many manufacturers use many additional components that make the cheese no longer quite cheese. What to do?
Once upon a time, almost every housewife who kept cows or goats could make delicious homemade cheese or cottage cheese. Free from harmful additives and palm oil. Do you want to learn and understand how to make cheese at home?
It's not difficult and the result will definitely please you. The resulting cheese dishes can be varied with spices, herbs and herbs. Experiment while cooking, try adding garlic, paprika, dill, hot pepper. You will get a piquant and aromatic cheese.
Home cooking often produces tastier and healthier results than assembly-line production. The technology for making cheeses involves mixing lactic acid bacteria or special enzymes with milk.
Bacteria and enzymes can be bought at the pharmacy; they quickly curdle milk and help separate it into whey and curds.
Requirements for main ingredients
The perfect cheese is made from just three ingredients - milk, starter and salt. But such a “pure” composition is quite rare.
If possible, take full-fat and high-quality milk, preferably homemade or farm milk from trusted sellers. Cheese is a product with a high fat content, so the fattier the milk, the tastier and more tender it will be. You should not boil it first, as this will “kill” all the beneficial substances.
To increase the fat content of milk, you can add cream or sour cream to it. By the way, it is better not to use rustic separated sour cream; it is the “urban” store-bought sour cream that is prepared with sourdough, which is very important for making cheeses.
Sour cream and eggs are often used as starter culture, but you can use kefir or natural yogurt.
When someone talks about cheese, for some reason they immediately think of a hard product with holes. What about other varieties? Cheese at home from milk can be made either hard or soft, brine or fermented milk - experiment with spices and recipes and you will definitely surprise your family with a tasty and healthy dish, and most importantly, you will be completely confident in the quality.
How to cook cheese at home so that it is healthy and tasty? Let's turn to proven recipes.
Indian cheese Paneer
This type of cheese is common in South Asia. It is very easy to prepare. 4 liters of milk and the juice of one medium lemon are all the ingredients.
In a thick saucepan, bring the milk to almost a boil and pour in the lemon juice. In just 2-3 minutes, curd flakes and whey will appear.
Pour the resulting mass into cheesecloth, strain off the whey, tie it in a knot and place under a press. After a few hours the cheese is ready.
Creamy
Take 0.5 liters of good sour cream, which contains only cream and sourdough. The fattier the sour cream, the tastier the cheese will be.
Place the sour cream in cheesecloth and add a pinch of salt if desired. Tie the ends of the gauze and hang to drain the serum for a day. You may be surprised, but the cream cheese is already ready!
If you add herbs, herbs or spices to sour cream, it will be difficult to distinguish the cheese from store-bought cheese.
The second version of the recipe is based on kefir. Place delicious and rich kefir directly in the bag in the freezer for 6-8 hours. Then remove the film and place it on cheesecloth and a colander. Once it has melted and all the whey has drained, you can spread the cream cheese on the sandwich. The disadvantage of this method is that there is little output.
Philadelphia
This cheese is classified as cream cheese and has a delicate creamy consistency. It is perfect for sandwiches and as a...
Take 1 glass each of fermented baked milk and kefir with at least 2.5% fat content, and half a glass of 20% sour cream.
Mix the ingredients at room temperature, add a pinch of salt and place in a colander lined with gauze. Place it in a saucepan to drain and leave in the refrigerator for 1-2 days. To prevent it from getting too windy, cover with a lid or plate. During this time, the whey will drain, and the curd mass will thicken and ripen.
Adyghe
Brine cheeses are made using special salted brines; they are distinguished by the absence of a crust and have a brittle consistency. This type includes feta cheese, Suluguni, Adyghe, Chechil and other popular varieties. Due to the fact that bacteria quickly develop in such products, the solution is sometimes specially over-salted in order to prolong storage.
But for your family, you can make cheese at home with the salt concentration you like, which sets it apart from store-bought cheese.
Adyghe cheese is a soft cheese and does not require ripening.
The ingredients are as follows.
- Milk – 1 liter.
- Sour cream – 200 g.
- Salt – 1 tablespoon.
- Eggs – 3 pcs.
Bring the milk to a boil. Beat eggs with salt, add sour cream and mix well. Pour the mixture into boiling milk while stirring constantly. Cook for 3-5 minutes. As soon as the curd mass has separated from the milk, it’s time to remove from the heat. Overcook – the cheese will be rubbery.
Line a colander with 3-4 layers of gauze and discard the hot mixture to drain the whey. After a couple of hours, tie the gauze and place under a press in the refrigerator overnight. In the morning, the Adyghe delicacy is ready.
Brynza
It's easy and simple to prepare! For 3 liters of milk, take a tablespoon of salt and 3 tablespoons of 9% vinegar. Yield: 350 grams.
Boil the milk, add salt and bring to a boil again. Pour in vinegar; as soon as flakes appear, remove from heat.
Using a colander and cheesecloth, allow the whey to drain and place under a press in the refrigerator. It's best to leave it overnight. In the morning, the resulting cheese can be served with tea, but it’s better to put it in a container and fill it with whey - the next day it will be even tastier.
Dutch
How to cook cheese at home so that it resembles hard Dutch cheese? Surprisingly, you will only spend half an hour of your time.
The ingredients are as follows.
- Cottage cheese – 1 kg, preferably full-fat homemade or farm-made cottage cheese.
- Butter – 100 g.
- Milk – 1 liter.
- Eggs – 2 pcs.
- Salt and soda - one teaspoon each.
Pour milk over the cottage cheese and place over medium heat, stirring constantly. When the whey separates, remove from the stove and place in a colander to drain. Add butter. Beat eggs with salt and soda. Mix everything well and put on low heat.
Cook until the mass becomes thick and viscous, yellow in color. Be sure to stir continuously to avoid burning. The whole process will take no more than 10 minutes.
Transfer the cheese into a mold and refrigerate. After cooking, the product should be cooled for some time and can be tasted - it does not require long ripening.
Mozzarella
If anyone doesn’t know, mozzarella looks like white balls soaked in brine and is classified as a rennet cheese. Rennet cheese is a product prepared using a special enzyme that is extracted from the stomachs of calves or kids. Its use significantly reduces cooking time.
The classic recipe calls for black buffalo milk, but, unfortunately, it is not sold in the store, so take regular cow milk.
The ingredients are as follows.
- Milk – 4 liters.
- Pepsin (enzyme) – 0.04 g.
- Salt - a heaped tablespoon.
- Water – 30 grams.
Heat the milk to approximately 35 degrees - this is the best temperature for the rennet to react effectively. Use a special kitchen thermometer.
Pepsin is difficult to measure, so take it on the tip of a knife. Dissolve in boiled water at room temperature and mix with warm milk.
After about half an hour, the milk will ferment and will look like. Cut it into small squares to release the whey and leave for 15-20 minutes.
Drain the whey and transfer the “solid milk” to a colander or a special perforated cheese mold. Let sit for another 2 hours. During this time, the excess whey will completely drain off.
Turn the pan out onto a dry, clean plate and leave for another couple of hours.
Let's start with the ambassador. Dissolve the salt in the whey, dip the cheese in the brine and leave overnight.
The next day you can start tasting, or you can wait a few days for maturation. Real rennet cheese matures for at least three weeks.
Chechil
Armenian braided cheese is dietary because it is made from low-fat milk. It belongs to the brine rennet cheeses and is similar to Suluguni.
The ingredients are as follows.
- Milk – 4 liters.
- Water – 8 liters.
- Citric acid – 1 teaspoon.
- Rennet – 1 gram.
- Salt – 200 g.
In a water bath, heat the milk to 36-38 degrees, stirring constantly. Dilute citric acid and enzyme separately in a quarter glass of milk or water, mix them with heated milk and set aside in a warm place. To preserve heat, the pan can be wrapped.
After an hour, heat the pan for literally 5-7 minutes over medium heat. Cut the jelly-like mass into cubes and drain the whey. Let sit for another 30 minutes.
Heat the water in another container to 70-80 degrees and place the cheese pieces in it. Stir them in the water with wooden spatulas for about 15 minutes.
Put on rubber gloves and continue kneading with your hands. Keep the water temperature constant.
Gradually begin to stretch the cheese, form threads and transfer them to the salty solution. For 1 liter of water you should take 200 g of salt.
Leave the threads in the brine for a day, then wring them out and braid them.
The ingredients are as follows.
- Very fatty cottage cheese – 1 kg.
- Unscented vegetable oil or melted butter - 3 tablespoons.
- Salt and soda - half a teaspoon each without a slide.
- Water (or diluted milk) – 2 liters.
- Paprika and fenugreek - 1 teaspoon each.
Leave the cottage cheese in the freezer overnight. Bring the water to a boil and place the frozen cottage cheese in it, cook for 15-20 minutes. Strain through cheesecloth placed in a colander until the liquid has completely drained.
Mix cottage cheese with salt, soda and oil. Transfer to a heavy saucepan and cook until smooth, about 10 minutes. If you notice the taste of soda, you can add a spoonful of vinegar and a pinch of sugar.
Take baking paper (parchment), sprinkle it with a mixture of spices and salt. Place the cheese mixture on the edge and wrap it with a roll. Cool in the refrigerator. After 2 hours you can try.
Each cheese goes into its own box
Homemade cheese should be stored in the refrigerator for no longer than a week, because you do not add preservatives to it, which means bacteria multiply faster. But, as a rule, household members eat a delicious dish in just a day or two and have to cook a new portion.
Storage methods depend on the type of product. For example, under no circumstances should cottage cheese be stored in plastic bags - it suffocates there and quickly sours. Place it in an enamel or glass container. This is the most perishable type of cheese - after a day or two, sourness and an unpleasant smell appear.
Place in the freezer cottage cheese and cheese from those products that do not lose their beneficial properties when defrosted.
Rennet cheeses do not tolerate moisture, so ensure they are stored dry. Wrap in cling film and place in an enamel saucepan.
Adyghe, feta cheese and suluguni feel great in a stainless steel or enamel container.
The ideal place to store cheese is in the vegetable compartment of the refrigerator. Pre-wrap it in cling film to ensure an airtight seal.
If you don’t have a refrigerator at hand, it’s broken, or you’re out on a trip, and it’s hot outside, then take a cotton cloth, soak it in salt water, wring it out and wrap the cheese. Place in a dark, well-ventilated place.
- If you want to get hard cheese, like in the store, then you should use a heavy press, the density depends on the pressure. But it still won’t affect the taste, so think carefully about whether you need it?
- The cheese needs to ripen, give it a chance to sit. Its taste will be more rich and piquant. It will ripen well if its weight is more than half a kilogram.
- To shape it, you can use a regular colander.
- Over-salted rennet or brine cheeses need to be soaked; excess salt will go into the water.
Conclusion
If you want to make homemade cheeses based on savings, you are unlikely to gain much. But you will be confident in the freshness of the product and the quality of the ingredients. Do you know how your cheese will differ from store-bought cheese? It will be prepared with love, which means it will bring double benefits to your family.
Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.
If you love red fish, then you undoubtedly know how to prepare such fish “by-product” as milk. And if suddenly you don’t think milk is edible at all, then we will convince you and tell you how to prepare milk so that no one will remain indifferent!
How to prepare milk other than frying it? It turns out that this extremely healthy product can not only be fried, but also boiled, stewed, and pickled. In any case, it will be delicious, try it!
Breaded fried milk
Ingredients:
400-500 g milk,
200 g flour,
200 g breadcrumbs,
1 egg,
salt, ground black pepper, vegetable oil.
Preparation:
Rinse the milk thoroughly, cut into pieces and dry with a paper towel. Beat the egg with salt and pepper. Heat vegetable oil in a frying pan. Place a plate with milk, flour, egg and breadcrumbs on the table. Prick a piece of milk on a fork, dip in flour, shake off excess, dip in egg and roll in breadcrumbs. Place in a frying pan with oil. Do this procedure with the remaining pieces. Fry over medium heat on both sides until golden brown.
Milk fried in batter
Ingredients:
500 g milk,
2 eggs
3 tbsp. flour,
salt, ground pepper - to taste.
Preparation:
Rinse the milk, chop, salt and pepper and leave for half an hour. Meanwhile, beat the eggs, add flour and three tablespoons of water, mix well until smooth. Heat vegetable oil in a frying pan. Dip the pieces of milk into the batter and fry in a frying pan on both sides until golden brown.
If you have a deep fryer, you can cook in it. Immediately place the finished milk on paper towels to remove excess oil.
Do you know how to prepare milk as a spicy snack? Here's the recipe for you.
Korean style milk
Ingredients:
400 g milk,
2-3 carrots,
3-5 cloves of garlic,
10 ml soy sauce,
2-3 tbsp. vegetable oil,
1 onion,
ground red pepper - to taste.
Preparation:
Heat vegetable oil in a frying pan. Cut the onion into cubes, grate the carrots for Korean hassle (just not too coarsely), cut the milk into pieces. Place the ingredients in the pan, stir quickly and add soy sauce. Simmer, stirring, until tender (10-15 minutes), then add finely chopped garlic. Add red pepper to taste. You can add ground black pepper and ground coriander to this appetizer. When serving, garnish with herbs.
Omelette with milk
Ingredients:
500 g milk,
1 onion,
500 ml milk,
2 eggs
salt, spices - to taste.
Preparation:
Cut the onion into small cubes and fry in vegetable oil in a frying pan until transparent. Meanwhile, cut the milk into small pieces and add to the onion, continue cooking, stirring. Beat eggs with milk, add salt and pepper. Place the fried milk and onions in a baking dish, level it and pour in the eggs and milk. Place the pan in the oven preheated to 200°C for 20 minutes. If you are in a hurry, you can pour the milk and onions directly into the frying pan, cover with a lid and cook over low heat until done.
Milk pate “Tender”
Ingredients:
200 g milk,
50 g butter,
50 g creamy soft cheese,
greens, salt, pepper - to taste.
Preparation:
Rinse the milk, cut into pieces and boil in boiling salted water for 10 minutes. Cool. Place pieces of milk in a mixing bowl, add cream cheese and softened butter, salt, pepper, add herbs and grind into a homogeneous mass. This makes the most delicate brush for sandwiches!
Milk pancakes
Ingredients:
500 g milk,
1 egg,
1 onion,
1 carrot,
2 tbsp. flour,
salt, ground black pepper, herbs - to taste.
Preparation:
Peel the onions and carrots, rinse the milk and cut into pieces. Grind the milk with onions and carrots using a blender until smooth. Chop the greens, add to the mixture, add flour, salt and pepper and mix. Beat in the egg, stir and spoon into a hot frying pan with vegetable oil. Fry on both sides until golden brown.
Milk stewed in sour cream
Ingredients:
300-400 g milk,
1 onion,
1-2 cloves of garlic,
3-4 tbsp. good sour cream,
1 tbsp. vegetable oil,
½ bunch of greens,
salt, ground black pepper, cheese - to taste.
Preparation:
Pour oil into the multicooker bowl and set the “Baking” or “Frying” mode. While the bowl is heating, peel the onion and cut it into half rings. Place in a bowl and fry for 4-5 minutes. Rinse the milk, remove films and cut into medium-sized pieces. Add to the bowl and continue cooking in the same mode for another 5 minutes. Stir a couple of times. Chop the garlic and herbs and add to the food in the bowl. Also add good, full-fat sour cream to the bowl and stir. To ensure that the sour cream does not curdle when heated, you can add a spoonful of flour to it, mixing thoroughly. If the sauce thickens too much, add a little hot water. Add salt and pepper to taste and close the lid. Cook for another 15 minutes. Serve generously sprinkled with finely grated cheese.
If you don’t have a multicooker, stewed milk in sour cream can be prepared in a saucepan, of course.
Ingredients:
300 g milk,
2-3 tbsp. rice,
1 carrot,
1 onion,
1 tomato
vegetable oil for frying,
salt, spices - to taste.
Preparation:
Boil water (about 1 liter), add salt and add washed rice. You can soak the rice for a couple of hours in advance to help it cook faster. Cut the onions and carrots into cubes. Scald the tomato with boiling water and immediately immerse it in cold water, remove the skin and also cut into small cubes. Heat a frying pan with oil and first fry the onion until translucent, then add the carrots, fry until soft and then add the tomato and chopped milk. Simmer, stirring, for 10 minutes. Place the finished roast in a pan with rice, add herbs and spices to taste and cook for another 5 minutes.
Vegetable stew with milk
Ingredients:
200-300 g milk,
2 potatoes,
1 carrot,
1 onion,
1-2 tbsp. sour cream,
1 tbsp. vegetable oil,
salt, spices, herbs - to taste.
Preparation:
Fry onions and carrots in vegetable oil until soft. Peel the potatoes, cut into cubes, add to the carrots and onions, stir and continue cooking for another 10 minutes. Then put the vegetables in a pan, and in the pan, adding oil, fry the milk cut into small pieces. Place the milk in a saucepan with the vegetables, add salt and pepper to taste, add sour cream diluted with a little water, and simmer over low heat until the potatoes are ready. Serve sprinkled with herbs.
There are several other options for preparing milk, for example, pickling or salting, but they differ little from regular salting of fish.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Which will appeal even to those children and adults who usually cannot stand milk.
Milk soufflé
You can eat milk pudding warm. In this form, it goes well with cheesecakes, wheat and oatmeal pancakes, and layered fruit pies. In addition, if you are going to treat children to this dessert or cannot tolerate alcohol even in small doses, then there is no need to add cognac.
Milk jelly with seasonal berries
We will prepare this dessert with cherries, and you can use strawberries, raspberries, blackberries, black or red currants, blueberries and even prunes or dried apricots. If you don’t have any berries on hand, don’t worry - jelly is good without additional toppings.
7 desserts made from milk
Ingredients (for 4-6 servings):
- Milk (any fat content) – 1 liter,
- Eggs – 3 pcs.,
- Sugar – 1.5 cups,
- Potato starch – 2 tbsp. spoons,
- Vanilla sugar – 1 teaspoon,
- – 300-350 g.
Preparation:
Boil milk in one saucepan. In another, thoroughly mash the eggs with sugar, add potato starch and stir. Constantly stirring and rubbing the resulting mass again, pour hot milk over it. Place the container over medium heat and, stirring with a wooden spoon, bring the mixture to a boil. Cool to room temperature, add vanillin.
Advice from the site: you can make a smoothie without adding cream; in this case, take 1 liter rather than 500 ml of milk. In addition, the amount of sugar can also be varied - it depends on the sweetness of the peaches and on your own taste preferences.
Milkshake
We are used to the fact that when preparing a milkshake, ice cream is always used, and all the ingredients are simply whipped with a mixer or blender to the desired consistency. However, you can prepare this drink differently, and it will be no less tasty.
Valeria Vorobyova
While we switched to, we decided that it was worth making fermented milk products ourselves, so that there would be no reason to go to the regional center or Kyiv for groceries once again.
We get milk from the owner near her house. First, we asked fellow villagers for feedback about it - is the milk good, is it clean, does it dilute it, etc. The reviews were positive. Yes, and I have never noticed any extra garbage in the milk (unlike some other housewives, who sometimes find a piece of fur in their milk, or a fly...) For prevention, we took a sample to the laboratory once to check for background radioactivity - that’s all it turned out to be clean.
At first, the milk had to be diluted almost twice with water - our delicate stomachs turned out to be unsuitable to digest the amount of proteins and enzymes contained in a natural non-store product. Now I can no longer dilute the milk.
And now the answer to the question of what can be made from homemade milk:
First, the milk needs to be boiled and cooled to an average temperature of 35 degrees (if you are 100% confident in the health of the cow and the cleanliness of the owner, you can skip this point).
Yogurt- a fermented milk product obtained by simply souring milk at room temperature. To speed up the process, you can add a crust of rye bread to the milk. You can also use a little ready-made yogurt as a starter. It is not recommended for people who have problems with the digestive tract - the bacteria that multiply in yogurt after souring are not entirely “friendly” to the natural human microflora.
Ryazhenka- This is curdled milk made from baked milk. Baked milk is obtained by keeping boiled milk in the oven for 2-3 hours at a temperature of 100 degrees.
Kefir- a fermented milk product obtained by fermenting milk with a special starter containing “kefir grains”. As a starter, you can use ready-made “store-bought” kefir, or a special starter that can be bought at a specialized pharmacy.
Yogurt- according to the production technology, it is similar to kefir, only a “Bulgarian stick” is used as a starter.
In addition to kefir and yogurt, there are many other useful starter cultures that can be used for the production of various fermented milk products - Acedophilus bacillus, lactic acid streptococcus, bifidobacteria, lactobacilli, propionic acid and acetic acid bacteria, etc. In Kyiv, one of the manufacturers of starter cultures for fermented milk products is
For fermentation, it is desirable that the milk temperature be maintained at ~35 0 C for 8-12 hours (different types of starter cultures require different times and different temperatures). It is convenient to do this in a thermos, or in a special yoghurt maker. But I ferment milk at normal room temperature, in an ordinary three-liter jar, it just takes me a little longer - at least 14 hours. The finished product should have a thick consistency, and when shaking the container, it should slightly lag behind the walls.
You can make cottage cheese from kefir:
To do this, kefir needs to be poured into a saucepan and put on very low heat (you can put it in a water bath) and boil a little until the whey separates. The longer the kefir is cooked, the harder the cottage cheese will turn out.
The resulting mixture should be cooled and strained through a sieve or hung in gauze over a pan to drain the whey.
The curd is ready
Added later.
Just recently I mastered another recipe using homemade milk - homemade cheese.
You will need:
3 liters of fresh milk;
3 fresh eggs;
1 liter of curdled milk or kefir.
Place the milk on the fire and bring to a boil; while the milk is heating, prepare a mixture of eggs and curdled milk (kefir). As soon as the milk boils, without turning off the stove, pour the mixture into the milk in a thin stream, stirring constantly. After a few seconds, the milk should completely curdle. You can boil the curdled milk over low heat, or you can immediately remove it from the stove and leave it to cool (in the first case, the cheese will be tougher). Throw the cooled mixture onto a sieve (optionally, put it in cheesecloth and hang it up), and let the whey drain.
Add salt, spices, herbs, garlic, etc. to the resulting curd mixture to taste, transfer to a mold lined with gauze and place under pressure so that the whey is completely separated. After a few hours, drain the whey and put the cheese in the refrigerator.