Hard cheese made from milk at home

Extremely delicious real hard cheese! Very quickly and simply from the available ingredients, you can cook a real and stunningly delicious hard cheese at home. Firstly, it turns out a natural product made from high-quality ingredients and without various harmful additives. This cheese can be given even to small children. Secondly, the taste of such cheese can vary depending on the preferences of the household by changing the amount of spices or adding chopped fresh herbs and other spices.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Cottage cheese

500

Milk

350

Butter

Chicken eggs

Salt

0.5

Baking soda

0.3

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 10 g

Fats 48 % 11 g

Carbohydrates 9 % 2 g

149 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Prepare the ingredients. One of the secrets of getting high–quality and delicious 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. Cooking utensils can be used old, which is not a pity, or with a thick bottom, because the mass will stick strongly and burn to the bottom.
Step 2:
We put cottage cheese in a metal saucepan. Fill it with milk. We put it on a slow fire and start cooking, constantly stirring with a spoon or a wooden spatula. The mass will begin to melt, first it will become liquid. Then it will start to thicken. We do not stop mixing it. Cook for about 30 minutes.
Step 3:
When the mass is boiled almost twice, becomes thick and homogeneous, add a piece of butter to it, and without continuing to stir, cook for about 5 minutes more.
Step 4:
Put soda and salt in a separate bowl, beat in a chicken egg and beat the mixture thoroughly. It does not need to be whipped until foam forms, but it should turn out completely homogeneous, without clots of protein, otherwise white inclusions will appear in the cheese later. Of course, they do not affect the taste, but they spoil the appearance.
Step 5:
Pour the egg mixture into a bowl with cheese mass. And immediately start mixing so that the mass becomes homogeneous. The cheese mass will increase in volume, become loose and lush, similar to semolina porridge. We continue to cook over low heat, stirring constantly with a spatula. Cook for about 20 minutes.
Step 6:
The longer you cook the mass, the harder the cheese will turn out. When the mass thickens and cools down a little. We take a mold that is suitable in size for the volume of the resulting cheese mass. We tighten it with cling film. And we put a piece of cheese in it. We put it in the refrigerator for 2 hours.
Step 7:
The cheese froze, became hard. We take it out of the mold, cut it into pieces. We serve it to the table. This cheese is sure to please your household and surprise guests. Bon appetit!