How to make homemade cheese - a selection of the best recipes with photos

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If you think that making cheese at home is impossible and difficult, you are mistaken. Using ordinary natural ingredients, you can create a delicious homemade cheese that will be even better and cheaper than store-bought cheese. Check out our selection of recipes and don’t be afraid to experiment!

To make cheese, use only fresh homemade milk. Store-bought milk is not suitable for making cheese.

When making homemade cheese, follow the temperature indicated in the recipe, then the cheese will turn out to be the appropriate mixture and properties.

Some recipes require the use of rennet, a substance that helps curd milk. You can purchase it in specialized stores and add it in accordance with the directions on the package.

Store the finished cheese in the refrigerator for 1-2 weeks. But usually it disappears even faster.

Homemade cottage cheese

By adding just a few ingredients, you can make the most delicious homemade cheese from cottage cheese.

You will need : 1 kg of cottage cheese, 100 g of butter, 2 eggs, 1 tsp. salt, 1 tsp. soda

Manufacturing . Mix cottage cheese with soda, mix well with your hands and leave for 3-4 hours at room temperature. Then add melted butter, salt and eggs, stir thoroughly and place the container with the curd mass in a water bath for 20-30 minutes. Stir for any 5 minutes until the mixture becomes homogeneous. Remove the container from the stove and place the curd mass in a bowl or any other container, cool and place in the refrigerator. Store the finished cheese in the refrigerator for up to 2 weeks.

Homemade milk cheese

To make cheese, use the richest milk and sour cream possible.

You will need : 1 liter of milk, 1 glass of full-fat sour cream, 3 eggs, 1 tsp. salt.

Manufacturing . Mix sour cream with eggs. Heat the milk separately, add salt. Then carefully pour the egg mixture into the milk, stirring constantly. Boil the milk mixture for about 10 minutes, stirring constantly. Place gauze in a colander and discard the curdled mixture, fold the edges of the gauze and tie. Place the purchased bundle on a plate, press it on top with another plate with a weight and put it in the refrigerator for 5 hours.

Homemade kefir cheese

To vary the taste of the finished cheese, you can add crushed fresh herbs along with salt during production.

You will need : 1 liter of kefir, 1 liter of milk, 3 eggs, salt to taste.

Manufacturing . Mix the drink and milk in a saucepan and place over low heat. Cook, stirring, without bringing to a boil. Beat the eggs and salt separately, and then add to the milk mixture, stirring. Cook the cheese over low heat for 15-20 minutes, avoiding a strong boil. Drain the hot mixture into a colander lined with gauze. Let the whey drain, put the cheese under pressure and refrigerate overnight (that is, in the dark) .

Homemade goat cheese

Making cheese from goat's milk is as easy as making cheese from cow's milk.

You will need : 1 liter of goat milk, 80 ml of freshly squeezed lemon juice, salt to taste.

Manufacturing . Heat the milk over low heat to 85°C and remove from the heat. Add juice, stir and leave for 10 minutes. During this period of time, the milk must curdle. Line a colander with gauze and discard the thickened milk mixture, tie it in a knot and hang it for 1.5 hours to drain the whey. Then put the mass in a bowl, add salt and other ingredients as desired, stir with your hands and form the mass into a circle. Place the finished cheese in the refrigerator and cool for several hours before eating.

Homemade Adyghe cheese

To make the cheese a success, observe the temperature conditions and sequence of actions during production.

You will need : 4 liters of milk, 1.2 liters of whey, 1 tsp. salt.

Manufacturing . Heat the milk separately to 85°C, and the whey separately to 72°C, then, without removing the pan from the heat, pour 1 liter of whey into the milk, stirring. When the milk has curdled, pour in the remaining whey, remove the pan from the heat and cool for 20-25 minutes. Pour the mixture into a colander lined with gauze, sprinkle with 0.5 tsp. salt and leave for 20 minutes, allowing the whey to drain. Then turn the cheese over, sprinkle the remaining salt on top and cool one hundred percent. Place the cooled cheese in the refrigerator overnight (that is, in the dark) .

Homemade processed cheese

Processed cheese prepared at home will be even tastier and healthier than store-bought.

You will need : 1 liter of milk, 1 kg of cottage cheese, 100 g of butter, 2 eggs, 1 tsp. salt, 1 tsp. soda

Manufacturing . Mix cottage cheese with milk in a saucepan, bring to a boil over low heat and simmer for 15 minutes. Then strain through cheesecloth to remove as much whey as possible. Add butter, salt and soda to the curd mass and place on low heat for 6-8 minutes. Beat the eggs well and pour in a narrow stream into the curd mass, stirring. Cook for another 6-8 minutes and divide the mixture into molds or small bowls. Cool completely.

Suluguni cheese at home

To make Suluguni cheese, you will need rennet, which can be purchased in specialized stores.

You will need : 4 liters of milk, 4 tbsp. kefir, rennet, salt.

Manufacturing . Heat the milk to 38°C, pour the drink into it, stir and leave at room temperature for 1 hour. Then heat the milk again to 38°C and add rennet (the amount is indicated on the package). Stir thoroughly and leave the mixture for another 45 minutes. Then break the resulting clot into small grains using a whisk and leave the mixture for another 20 minutes. After this, throw it into a colander lined with gauze, wrap the edges, place the colander in a saucepan, cover with a lid, wrap the entire system in a blanket and leave in a warm place overnight (that is, in the dark) . Then cut the cheese into small pieces and place in water heated to 75 degrees, add salt to taste. With your hands wearing rubber gloves, stretch any piece into stripes, fold all the strips together and stretch them well, lowering them into the brine. Roll into a ball and stretch again, repeating the function a couple of times until the cheese mass becomes smooth. Then form a ball and place it in cool water. Place the cheese ball in a colander lined with gauze, press down on top with a weight and place in the refrigerator overnight (that is, in the dark) .

Homemade mascarpone cheese

Homemade mascarpone cheese is excellent for making desserts, for example, tiramisu.

You will need : 1 liter of heavy cream, 1/4 tsp. citric acid.

Manufacturing . Pour the cream into a saucepan and heat over low heat to 75°C, without boiling. Dissolve citric acid in 1 tsp. water and add to the cream, stirring. Without removing from the heat, stir well for 10 minutes until the mixture thickens. Line a colander with gauze and discard the creamy mixture. Stirring with a spoon, let the whey drip off. Then put it into a mold and place it in the refrigerator to harden.

Philadelphia cheese at home

Expensive Philadelphia cheese is quite easy to prepare at home and amuse your loved ones with delicious sandwiches or cheesecake.

You will need : 1 liter of milk, 1/2 liter of kefir, 1 egg, 1 tsp. sugar, 1 tsp. salt, 1 tsp. lemon juice.

Manufacturing . Pour the milk into the pan and place on low heat. Stirring constantly, bring to almost a boil, but do not boil. Add salt and sugar, stir and remove pan from heat. Add the drink at room temperature and mix well until the mixture curdles. Then place it in a colander lined with gauze, tie it in a knot and hang it to drain the whey for 15-20 minutes. Beat the egg well, add lemon juice and curd mass and stir thoroughly. Place the finished cheese in the refrigerator.

You see, there is nothing difficult about making cheese at home. Anyone can master this interesting process so that they can amuse their loved ones and friends with the freshest homemade cheese any day.

Cheese recipes

Dear users! In this section, we have collected for you only proven, detailed step-by-step recipes for making homemade cheese with photos, adapted for home conditions and small milk sizes, which will allow you to test your strength in making a wide variety of cheeses. With a little effort and diligence, you will certainly be satisfied with both the result and the very action of homemade cheese making !

Cheesemaking is a skill that would not exist without tests. So don’t be afraid to experiment, friends, come up with new recipes, improve old ones and share your successes on the blog !
We are constantly adding new recipes to this section, so don’t forget to subscribe to our newsletter so you don’t miss anything exciting =)

If you are taking your first steps in cheese making, choose recipes with the first or second difficulty level . This will allow you to get a beautiful result and enjoy the process.

Recipes of medium difficulty are recommended for cheesemakers who have independently prepared 5-10 cheeses of the first and second level.

Making cheeses according to recipes marked with the highest and very high complexity requires the presence of dexterity, as well as a fairly huge amount of knowledge and experience behind the cheese maker. If you feel the strength and opportunity to create such amazing cheeses, go for it, and fortune will smile on you =)

Please note that the recipes on the website are not static, from time to time we make edits/additions/improvements to them, eliminate identified deficiencies, correct typos, etc. Therefore, with each subsequent preparation from a printed recipe, please check the date on the printout with the date the recipe was updated on the website.

Recipes from the sandbox are marked with this icon. This means that the development described in it is not one hundred percent debugged. You can help by writing in the comments below any information based on your experience with this recipe or this type of cheese (feedback on the success/failure of making cheese according to the recipe, any photos of the process and result, errors and inaccuracies seen, etc.).

10 regular recipes for savory cheese at home

Now shops and hypermarkets provide the buyer with an endless abundance of the best cheeses for every taste and budget. This necessary and nutritious product amazes with its unusual colors and ornate names.

Cheese is a versatile ingredient. It will come in handy to create any dish, be it a salad, baked vegetables or meat, soup, pizza or the most ordinary sandwich.

But, as it turned out, creating a delicious cheese without the help of others at home is not difficult. Here are 10 of the most common recipes to amuse your family and amaze your guests with this dish prepared with your own hands.

1. Whey cheese

What to take:

Whey – 3 liters,
Vinegar (apple) – one and a half tbsp. spoons.

How to cook:

The whey used to make the product must be fresh. Pour it into an enamel bowl and place it on the stove. Keep it on medium heat. There is no need to bring it to a boil, just heat it to 90°C. Remove the pan from the heat and add vinegar to it.

Mix the contents and cover with a lid. It is necessary to let the serum cool, it is better to leave it overnight (that is, in the dark) or for several hours. For subsequent manipulations, you will need dishes on which to place a colander. It, in turn, is lined with clean fabric (a collection of different and interacting tissues form organs) made of cotton or linen. Pass the contents of the pan through a colander.

2. Goat's milk cheese

What to take:

Milk (goat) – 2.5 liters,
Acid (citric), salt - one teaspoon each,
Water - a quarter glass,
Spices (paprika, turmeric) – optional.

How to cook:

Heat the milk (use a container with a thick bottom) to a high temperature, but do not boil. Add a mixed solution of water and citric acid to it in advance. The mass will begin to acquire a curd consistency. Keep it on low heat, and without letting it boil, remove it from the stove and leave it alone for half an hour.

Cover the colander with gauze or cloth (a collection of different and interacting tissues form organs) , and pour the cooled curd mass through it, thereby freeing it from water. We wait until the remaining water drains from the actually finished cheese. Now you can salt it and, if desired, add spices.

To give it shape, place the cheese mass into a container of your choice. Keep it in the refrigerator for several hours.

3. Processed cheese

What to take:

Cottage cheese (natural, not curd mass) – 400 g,
Egg – 1 piece,
Butter (butter) – 100 g,
Sugar, salt - 1 teaspoon each,
Soda - half a teaspoon.

How to cook:

Grind the cottage cheese using a sieve and pour it into the pan. Add all the other ingredients there: sugar, salt, soda, egg and softened butter. Mix the ingredients with a blender into a homogeneous mass. Now the mixture goes into a water bath and, with constant stirring, begins to melt into a cheese mass.

It will take approximately 15 minutes for the product to acquire a suitable viscous consistency. It's time to put it in the prepared container, let it cool and send it to the table or for storage in the refrigerator.

4. Suluguni

What to take:

Milk – 2.5 liters,
Pepsin (watery) – 1 ml,
Salt – 4 tbsp. spoons.

How to cook:

Pour the milk into a saucepan and heat it on the stove until warm (about 36°C). Add pepsin and, after mixing, keep on fire for about an hour. We collect the dense clots that appear with a slotted spoon and place them on cheesecloth. For now, put the pan with the whey aside.

We tie the curd mass into a knot and hang it over any container for an hour. Now you need to cut the cheese into slices 2 cm wide and keep them in ice water for 20 minutes. It’s time to chop the suluguni into cubes and now pour hot water over it. You need to do this manipulation a couple of times, draining the cooled water and adding a new portion with a temperature of 60°C. In this way, the cheese mass will acquire a uniform thickness.

The next test for the cheese is to fill it with a liquid consisting of whey and salt. Suluguni should steep in this brine for at least 12 hours.

5. Adyghe cheese

What to take:

Milk – 2 liters,
Drink – 0.5 liters,
Salt, spices - to taste.

How to cook:

Pour a portion of milk into a saucepan (or any other container with a volume of three liters or more) and place it on medium heat. There is no need to wait for the moment of boiling; the appearance of bubbles on the surface is enough. Now is the time to start adding the drink little by little. We accompany the whole process with stirring.

The milk will begin to curdle into snow-white flakes, and the remaining whey will turn yellow. Turn off the stove and stir the contents of the pan for some time. Next we take a container on which we place a sieve with gauze. Pour the cheese mixture through it and wait for most of the water to drain. Place the cheese in another dry bowl.

Now you can salt it and add spices. We leave the finished product to cool, and then you can try it or put it in the refrigerator.

6. Cream cheese from fermented baked milk

What to take:

Ryazhenka (4%) – 500 g (1 package)

How to cook:

We throw the bag of fermented baked milk into the freezer overnight (that is, in the dark) . The next day, remove the frozen product from the shell and place it in a sieve lined with gauze or cloth (A collection of different and interacting tissues form organs) . You can tie the mass in a bag and hang it over a container and let it melt at room temperature.

You need to wait until all the fluid has drained out of the nodule, and this can take up to 15 hours. In the tissue (the structure of tissues of living organisms is studied by the science of histology), only the cream mass remains, which must be transferred to a container and put in the refrigerator or created, for example, a sandwich.

7. Mascarpone cheese

What to take:

Cream (from 33%) – 1 liter,
Lemon juice – 3 tbsp. spoons.

How to cook:

Place the pan with the cream over medium heat and, stirring, wait until bubbles begin to appear on the surface. If you have a thermometer, watch when the temperature of the cream reaches 80°C. No need to bring to a boil. Pour in the lemon juice and, stirring gently, keep the mixture on the fire for another two minutes.

Now we pour it into a clean container and wait until it cools down one hundred percent. Next, pour the thickened mass into a colander covered with 10 layers of gauze and tie it into a bag. We place a bowl under a colander to drain the whey and put everything in the refrigerator overnight (that is, in the dark) . In the morning, untie the knot and place the cheese in a container that is convenient for storage.

8. Creamy ricotta

What to take:

Milk (Parmalat) – 1 liter,
Cream (fat) – 0.4 liters,
Sour cream (fat) – 0.2 liters.

How to cook:

Pour all milk products (at room temperature) into a saucepan, cover with a lid, put in a warm space, and leave for 6 hours for the mixture to ferment. Place the container with the curdled milk on low heat and without stirring, bring until hot, but not to a boil.

Remove the pan from the stove and, closing the lid, leave the cheese to simmer for 12 hours or more. Then we proceed as follows: put the mass from the pan into a colander with gauze folded in four layers. We collect it into a bundle and place it over the dish. We are waiting for the product to be free of whey. This process continues for up to 6 hours.

Now the finished ricotta can be placed in a clean container.

9. Philadelphia

What to take:

Drink, fermented baked milk - 1 glass each,
Sour cream (fat) – half a glass.

How to cook:

Place all ingredients (at room temperature) in a deep bowl and mix. Now let’s assemble the following system: place a colander on a clean container and cover it with 5 layers of gauze.

Pour the milk mixture here and, burying it, for example, in a plate, put it in the refrigerator for a day or more. During this period, the cheese mass will be freed from whey and ripen. All that remains is to remove it from the gauze and transfer it to a clean bowl.

10. Curd kaymak

What to take:

Milk – 1.2 liters,
Sour cream (fat) – 800 g,
Lemon juice – 3 tbsp. spoons,
Salt – 1 teaspoon.

How to cook:

We put all the ingredients in a container, put it on the fire, bring to a boil and remove from the stove. Place on cheesecloth and squeeze to remove the whey. We tie the resulting mass into a knot and hang it over the dish. Leave for another half hour to allow the remaining water to drain. Now the kaymak is ready to eat.

Homemade cheese

Making cheese at home is quite simple. In almost all options, all you need is whole or pasteurized milk, also a source of lactic acid microbes (sour cream, cottage cheese, etc.). Homemade cheese is no worse than store-bought cheese, and its high-quality properties are usually an order of magnitude higher than those of store-bought cheeses. In this collection, our chefs share recipes for making homemade cheeses with photos and step-by-step instructions.

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How to make cheese at home?

Ingredients

Sour cream 21-25% – 800 ml

Salt - optional

Option 2:

Drink 2.5-3.2% – 950 g

Ingredients

Soft cottage cheese – 250 g

Butter – 100 g

Mushrooms (champignons) – 200 g

Vegetable oil – 3 tbsp. l.

Ingredients

Sour cream – 0.25-0.5 l

Salt - optional

Ingredients

Homemade milk – 2 l

Chicken eggs – 8 pcs.

Sour cream 21% – 400 ml

Dill, parsley, green onions - 2-3 sprigs each

Ingredients

Cottage cheese – 200-250 g;

Milk – 200-250 ml;

Butter – 30 g;

Small egg or yolk – 1 piece;

Baking soda – 2 pinches (2 grams).

Additionally:

Ingredients

Cream with fat content higher than 33% – 500 ml

Lemon juice – 1 tbsp.

Ingredients

Serum – 250-300 ml

Salt and spices - to taste

Ingredients

Country milk – 1.5 l

Lemon juice – 3 tbsp.

Ingredients

Whole cow's milk – 5 l

Sourdough (sour cream, yoghurt or curdled milk) – 100 ml

Rennet – 0.05 g

Zira or cumin – 0.5 tsp.

Paprika and tomato flakes – 0.5 tbsp.

Calcium chloride (as needed) – 1 pc.

For the brine:

Large rock salt – 2-3 tbsp.

Ingredients

Milk (3.5%) – 1 liter;

Sour cream (20%) -200 ml;

Chicken eggs – 3 pcs.

Ingredients

Cream (20%) – 250 ml

Ingredients

Citric acid – 1/3 tsp.

Acidin-pepsin – 2 pills

Ingredients

Ghee butter – up to 50 g

Dry fragrant herbs - to taste

Ingredients

Skim milk – 2 liters

Pepsin enzyme – 0.01 g

Ingredients

Whole milk – 3.5 l

Rennet (pepsin) – 0.03 g

Ingredients

Butter – 80 g

Chicken egg – 1 pc.

Ingredients

Pumpkin seeds – 3 tbsp.

Hot chili pepper – 1 pc.

Sea salt – 1 tsp.

Italian herbs – 1 tbsp.

Sunflower oil – 80 ml

Ingredients

Goat milk – 5 l

Rennet – 0.02 g

Calcium chloride (as needed) - 1 g

Ingredients

Goat cottage cheese – 0.5 kg

Goat milk – 0.5 l

Chicken egg – 1 pc.

Butter – 25 g

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