Homemade cheese is a rather vague concept. This can include both products that are produced by private cheese factories for sale to tourists, and simply products made by caring housewives for the family at home. But initially all cheeses were considered homemade, since people prepared them exclusively for their own needs.
Much later, the idea came to sell especially popular versions, and then the fashion for factories producing this beloved delicacy all over the world arose. But if for mass production a recipe usually always includes various food additives such as stabilizers or emulsifiers, this can be avoided at home. It turns out that cooking yourself, although it requires a certain amount of time and effort on the part of the cook, will pay off in naturalness and health benefits.
Main characteristics
All cheeses can be adjusted to certain classification standards. The most popular division option provides a reference point for raw materials. In addition, sorting is often based on consistency, suggesting a hard or soft delicacy to be tasted. The melted version stands apart. You can make all three decisions yourself if you know exactly how to prepare a truly culinary masterpiece.
Even the simplest cheese is made from cottage cheese. It is first separated from the whey and then sent for washing and then pressing. The resulting semi-finished product is sent under the press and kept there for a certain period of time according to the technological features of each type.
The average statistical indicator for this is about a month. After aging, the head is lubricated on the outside with paraffin and sent to ripen. Various deviations are possible here. In some situations the product will age for up to a year without the wax coating, but for most versions the standard month is sufficient.
Those who are interested in how to make a homemade reading of an exquisite dish usually know that the density of the structure directly depends on the weight of the press. The greater the weight of the load, the denser the texture will be.
And the sharpness of the taste is affected by the aging period. The longer it sits, the sharper the aftertaste will be. At the same time, gourmets agree that the best combinations are obtained from whole milk. For mass production, pasteurized cow's milk is preferred.
In addition to the classic hard variations, soft versions are consistently in demand. They boast an unusual slightly oily and spreading consistency. They are haunted by a slightly ammonia smell and a sharper taste. Due to the latter, they are recommended to be served before the start of the meal in order to awaken the appetite. This appetizer goes well with white wine.
But soft varieties have one significant drawback. It addresses the need to eat them very quickly, without exceeding the storage period. Otherwise, the process of over-ripening begins, which guarantees the loss of their qualities that have a positive effect on the body. The only exception is the elite Roquefort.
The production technology in this case is not too different from what happens when preparing solid “colleagues” on the counter. But the time for holding under load is reduced significantly. Also, if you want to strictly follow the usual step-by-step scheme, you should abandon the paraffin coating stage. After removal from the press, the dish can be eaten directly or kept for an additional period, but not more than a week.
The soft mass is prepared not only from whole milk, but also from skim milk. Most homemade cheeses for personal consumption are prepared using the same principle, since here you can choose the raw materials at your own discretion.
Often, craftsmen try to replicate some well-known varieties at home. Philadelphia is in demand here, as well as offerings with a solid consistency. They are then added to various dishes. Even ordinary pizza will sparkle with new colors if you sprinkle it with homemade goodness without a gram of preservatives.
So make the healthiest and most delicious processed cheese in the world!
Products:
- Cottage cheese - 500 gr.
- Milk - 0.5 l.
- Egg - 1 pc.
- Butter - 50 gr.
- Fructose - ½ spoon
- Salt - 1 teaspoon. spoon
- Soda - ¼ spoon
Unlike the previous recipe, this time we will not bring the ingredients to a boil. It is very important! Otherwise the cheese will not be soft.
Recipe:
1. Mix milk and cottage cheese in a saucepan and put on medium heat so that the mixture warms up but does not boil. While stirring, wait until the milk protein separates from the whey.
2. Place the cheese mass in a sieve or gauze bag - you need to get rid of excess liquid.
3. Add egg, salt and fructose to the cottage cheese. Mix them thoroughly, or better yet, beat them with a mixer.
4. Then we’ll actually start making processed cheese from cottage cheese. Melt the butter in a water bath or in a saucepan with a thick bottom, put the curd mass there and stir, not allowing it to boil.
5. After the mixture becomes viscous and homogeneous, put it in the mold and leave to cool. Soon the cheese will be ready to eat. Or you can put it in the refrigerator for 12 hours so that it acquires a better consistency.
Homemade cream cheese makes macaroni, cheese sauce and even a simple sandwich incredibly tender!
And what a delicious and healthy low-calorie cheese soup based on homemade processed cheese is... Mmmm... Be sure to try it :)
Calorie content and BJU per 100 g:
- Calorie content - 123 kcal;
- Proteins - 9.11 g;
- Fat - 8 g;
- Carbohydrates - 3.76 g.
I think that such a low-calorie product is quite suitable for dietary nutrition :)
Help for health
Hand-made cheese, which definitely does not “delight” with chemical additives, has high biological value. It’s not for nothing that even during diets they are allowed to eat it in small doses. This allows you to supplement your daily menu with various minerals and trace elements.
An additional advantage here is the body’s ability to digest such food much more efficiently than even just fresh milk. We have to thank for this the proteins, which are almost a quarter more than in meat.
Separately, it is worth highlighting the presence of vitamins, mineral salts of calcium and phosphorus, about two dozen amino acids, eight of which are mandatory for daily use. The reason for this is the inability of the animal and human body to generate them independently. You can only get them by eating food. Among the most concentrated amino acids are:
- methionine;
- tryptophan;
- lysine.
Despite the fact that many types of food are high in calories, it is not recommended to give them up. Doctors simply insist that the eater knows his limit and does not cross the line, especially if he is on a diet. Do not forget that cheese fat is responsible for maintaining a stable metabolism. You can recognize the fatty variety by looking closely at the cross-sectional texture of the head. If the mass is oily and tender, then the deliciousness will be greasy.
But since the melting point of milk fat is relatively low, it is rich in phophatites and is easily digestible, and does not pose a burden on the digestive system when consumed in doses.
People who are far from cheese making are always scared when they see that their favorite goat delicacy reaches 50% fat content. It’s just that not everyone understands exactly how the fat content coefficient is measured here.
The fat content is determined by the ratio of total weight to dry matter. If we translate the proportions into layman's language, then 50% fat content only means that in reality there is about 30% fat, provided that the humidity is maintained at 40%. Humidity is also a variable value and varies depending on the selected variety within a radius of 38% to 48%.
But the main feature of homemade cheese is the huge number:
- phosphorus;
- calcium.
It is because of this that deliciousness is often recommended for pregnant women, teenagers and the elderly. They all need to maintain good bone structure. Also, mothers during lactation should not ignore cheese masses made from kefir with cottage cheese. At this time, women especially need mineral salts, so the daily dosage of cheese should reach 150 grams of the original product.
Homemade cheese sausage would be a good idea for athletes or those who expend a lot of energy. Nutritionists insist that those who suffer from:
- diabetes mellitus;
- tuberculosis;
- problems with the bile ducts;
- anemia;
- abnormalities in liver function.
Only in the first case, you should first consult a doctor, since not all varieties are suitable for diabetics at different stages of development of this disease.
Application
Homemade cheese serves as an excellent snack, after which a person remains full for a long time. You can make different sandwiches with it, adding different ingredients to suit your taste. And homemade cream cheese can even be spread on bread.
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Recommendations for use
In addition to being high in vitamin A, cheeses also have huge amounts of B vitamins, which are water soluble.
An unusual snack helps for those who for some reason have lost their appetite. With the help of the island mass, it is possible to provoke the secretion of digestive juices. As a result, food arriving later is better digested.
Also, you should not fit absolutely all varieties under one general comb of benefits. They differ in various features. Thus, delicious camembert or exquisite brie are considered the main doctors for the intestines. We have to thank for this the thinnest crust, which consists of edible moldy mushrooms. Its composition is somewhat similar to penicillin, which is famous for its ability to resist pathogens.
If a growing body needs an additional portion of calcium, then you cannot do without the usual Gouda or Emmenthal. These same types are suitable for women in an interesting period, as well as people who have crossed the threshold of their 35th birthday. Epuas will help heavy smokers recover faster.
And for those who cannot sleep, tossing and turning in bed for a long time, it is better to use mozzarella. You can even prepare it at home, just like Adyghe cheese.
In the last few years, soy cheese tofu has made its way into the cheese arena. It is ideal for those who are careful about the calorie content of their dishes, but are not ready to give up nutritious protein foods. Asians are experts in preparing various dishes based on it. So, Koreans not only consume it raw, but also specially fry it, boil it in soups and even pickle it. It is noteworthy that after heat treatment it does not lose its useful characteristics.
The only hidden danger here is overeating. If you eat tofu too often and a lot, then very soon a person will encounter problems due to a sharp deterioration in memory.
If the cheese will be used as a pleasant finish to the cheese, then it is better to choose Dutch or Swiss delicacies for this role. They help clean the mouth and prevent the spread of bacteria that cause tooth decay.
The final advantage of cheese products is the absence of lactose, to which many gourmets are allergic. Those who cannot eat other fermented milk products finally have a chance to get to important amino acids, bypassing lactose.
All together, this will guarantee the restoration of minor deviations in the organs of vision, and will also have a positive effect on the condition of the skin.
