Homemade Hard Cheese.

Homemade hard cheese

Prepare homemade hard cheese is not so difficult. Such cheese can be safely given to a baby, because there will not be any aromatic additives and coloring agents.


● 500 grams of fatty cottage cheese (at least 9%) of granular,
● 500 ml of milk (the fatter, the better, but I took the usual 3.2%),
● 50 grams of butter,
● 0.5 teaspoons of soda,
● 1 egg,
● Salt to taste (about 0.5 teaspoon).


1. Pour the milk into a wide saucepan. Pour the cottage cheese into the milk and begin to stir with a wooden spoon or spatula, so as not to stick. We bring the milk to a boil and continue to cook the cottage cheese in milk for about 10-15 minutes. The fire should be very small, so that the cottage cheese does not stick and do not dry out to the pan.
2. Then take the sieve, the smaller, the better, and pour out our mass — filter through a sieve. If you have a large sieve, it is better to put several layers of gauze on it.
3. Wait for the serum to drain. In the meantime, melt the butter in a saucepan and mix it with the egg and soda. When the butter is properly «dispensed» with soda and egg, add the boiled curd, from which the glass is a whey.
4. At minimal heat, stir continuously and carefully to «brew» the egg-oil mixture — about 5 minutes. If it starts to dry hard to the pan, you can add a little whey, so I did. When your cheese turns gently yellow (cottage cheese mixes well with the egg, soda and butter), you can clean it from the fire.
5. Then we shift the finished mass into the mold, you can pre-lace it with gauze, so that the house cheese is better left and whether or not to transfer the mass back into the sieve. And we clean the refrigerator.
6. Within a few hours our hard cheese is ready at home. It can be cut and put on a sandwich. He gets not very salty, if you like salted — add a teaspoon of salt and more.

Bon Appetit!!!

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