Homemade cheese in the oven recipe

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Homemade cheese baked in the oven

Mon, July 16, 2018 10:49 + to quote book

Ingredients:

Milk - 3 liters
Drink - 1 liter
Eggs - 3 sh.
Salt - 10 g
Sugar - 30 g
Dill - 150 g
Ground white pepper - 1 g

Manufacturing:

Bring the milk to a boil and pour in the kefir mixture, simmer for a few minutes until flakes appear.
Strain the cooled milk mass through cheesecloth.
Mix the resulting cheese with finely chopped dill and place under a load in a cold space for 3 hours. Brush the top of the mixture with beaten yolk and place in a baking dish lined with parchment paper.
Bake at 200 degrees for 30 minutes.

Categories:

CHEESE/Dishes with cheese

Tags: cheese baked cheese dishes with cheese

Cited 6 times
Liked by: 4 users

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 for us, our chefs share recipes for making homemade cheeses with photos and step-by-step instructions.

Sort recipes by .

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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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.

We give time for the water to drain and collect the tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) into a nodule. It will need to be hung over a dish and given to completely get rid of any remaining whey. This will take three hours. Now the cheese is ready.

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 for it to cool completely. 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) . During the day, we 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.

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.

Baked Cheese Recipes

The most common options for serving cheese on tables are a cheese plate and thin slices on a sandwich. As for recipes, in them it often appears only as an ingredient, for example, in grated form. But there is a whole range of self-sufficient dishes, where at the base is His Majesty cheese , a product beloved by almost everyone. For example, cheese cooked in the oven . Indeed, no matter what variety you choose, add a little spice and other ingredients and get an original dish.

The manufacturing process is not as troublesome as it seems. And the result will pleasantly surprise you. these unique cheese snacks on any special occasion. We assure you that your guests will appreciate it. A selection of 6 recipes for baked cheeses (not counting 1, where it is still better to use a frying pan) to help you!

Breaded mozzarella

It will be useful for you:

450 g small mozzarella balls
1 stack olive oil
0.5 stack. flour
1 testicle
1.5 stack. breadcrumbs
salt - to taste
parsley - to taste

Manufacturing:

Brie with rosemary and honey

It will be useful for you:

1.5 stack. walnuts (halved)
1/4 cup maple syrup
1 chip salt
230–340 g brie cheese (wheel)
2–3 tbsp. l. honey
2–3 sprigs of fresh rosemary
crispy toasted bread

Manufacturing:

In a dry frying pan over medium heat, fry the walnut kernel halves for several minutes. Then add maple syrup (pure, without any impurities), add salt and stir. Cook, stirring, until the syrup thickens and envelops the walnuts.
Transfer the nuts to a parchment-lined baking sheet. Do this quickly to avoid sticking. Cool and leave in a dry place at room temperature.
Place the cheese on a separate baking sheet and top with a sprig or two of fresh rosemary. Then sprinkle well with watery honey. Place the baking sheet in an oven preheated to 180 degrees, bake for 10-12 minutes (the honey will begin to bubble and the cheese will become soft to the touch).

Feta with tomatoes

It will be useful for you:

8–10 cherry tomatoes
1 tooth garlic
2 tbsp. l. fresh parsley
110–140 g feta cheese
10 pieces. olives
1 tbsp. l. olive oil
0.5 tsp. dried oregano
coarse salt - to taste

Manufacturing:

Cut the cherry tomatoes in half and sprinkle lightly with coarse salt. Pass a clove of garlic through a press. Finely chop the parsley.
Place the cheese in a small ovenproof dish and place the tomatoes, garlic, parsley and olives on top. Drizzle the whole thing with olive oil and sprinkle with oregano.

Mozzarella dip with marinara sauce

It will be useful for you:

3–3.5 stacks. marinara sauce
1 bundle spinach
230 g fresh mozzarella
1 baguette
1–2 teeth. garlic
olive oil - to taste

Manufacturing:

Cut the baguette into slices and place them on a baking sheet. Grease with olive oil, place in the oven (grill mode) and fry until golden brown.
Rub a peeled and halved garlic clove onto the toasted baguette. Set the cooked bread aside.
In a heatproof skillet, combine the sauce with the chopped spinach. Cook the mixture over medium heat until the spinach is wilted and the sauce is well heated.

Camembert with garlic and thyme

It will be useful for you:

230 g Camembert
1 tooth garlic
1 sprig thyme
2 tbsp. l. olive oil
toasted bread

Manufacturing:

Make small cuts in the cheese and insert sliced garlic into them. Sprinkle with chopped fresh thyme, drizzle with olive oil and place on a baking sheet.
Place the baking sheet in an oven preheated to 180 degrees. Bake for 20 minutes. Remove the finished cheese and let stand for 2-3 minutes before serving.

Ricotta with tomatoes

It will be useful for you:

3 testicles
750 g ricotta
300 g parmesan
1 kg cherry tomatoes
2 tsp. sea salt
3 tsp. Sahara
ground dark pepper - to taste
1 stack olive oil
2 bundles basilica
2 teeth garlic
2 tbsp. l. lemon juice

Manufacturing:

Cut the cherry tomatoes in half and place them on a baking sheet lined with parchment. Mix salt, sugar and dark pepper, season the tomatoes with this consistency. Bake them for 1.5–2 hours at 150 degrees. They can be used immediately or stored in the refrigerator with a small amount of olive oil (up to 2 weeks).
Wash and dry the basil leaves. Grind them in a blender along with garlic and lemon juice. Add olive oil and seasonings evenly to taste.
Add one egg at a time to the ricotta and stir thoroughly. Add grated Parmesan and place in a deep baking dish lined with parchment and greased with olive oil.

Now buy your favorite product and cook, cook, cook. Don't be afraid to stock up on them for future use. You can find out how to properly store cheese at home from this article. We wish you successful culinary discoveries! Be sure to save the recipes and also share them with friends on social networks.