Making hard cheese at home is an interesting process that does not require special equipment or complex chemical enzymes if you use a basic recipe based on cottage cheese. This cheese turns out tender, melts well, and is perfect for sandwiches – writes UNN.
The secret to success lies in high-quality dairy products. Ultra-pasteurized milk or fat-free store-bought cottage cheese may not curdle or melt properly. It is best to use homemade or farm products.
You will need:
- cottage cheese (tvorog): 1 kg (at least 9% fat, dry and crumbly);
- milk: 1 L (not ultra-pasteurized);
- butter: 80 g (82.5% fat);
- egg: 1 pc.;
- salt: 1 tsp.;
- baking soda: 0.5 tsp. (it is necessary for the melting reaction; without it, the cheese will remain grainy).
Equipment:
- heavy-bottomed saucepan;
- colander;
- cheesecloth (folded in 2-3 layers);
- plastic container or a special cheese mold.
Step-by-step preparation process
Separate the whey. Place the cottage cheese in a saucepan and pour the milk over it. Place on medium heat and stir constantly. When the milk begins to simmer, you will see yellowish whey separating, and the cheese will become slightly rubbery to the touch. Cook for about 5-7 minutes. Do not bring to a rolling boil!
Strain the cheese mass. Do not pour out the whey – you can use it to bake pancakes. Line a colander with cheesecloth and transfer the hot cheese mass into it. Tie the cheesecloth into a knot and hang it over a bowl for 10-15 minutes to drain excess liquid. The mass should be moist, but not dripping.
Prepare the mass for melting. In a clean heavy-bottomed saucepan, melt the butter. Add the strained cheese, egg, salt, and baking soda. Mix everything well. The soda will react with the lactic acid, and the mass will begin to foam and increase in volume.
The most critical moment - melting the cheese. This is the most crucial stage – do not leave the stove. Set the saucepan to minimum heat. Constantly and quickly stir the mass with a spatula (preferably silicone or wooden). The cheese grains will begin to melt, and the mass will become smooth, stretchy, and start to pull away from the sides of the pan. This process takes 5 to 10 minutes.
Shape and cool. Quickly transfer the hot cheese mass into the prepared mold (you can lightly grease it with butter so the cheese comes out easier). Press it down well with a spoon to avoid air pockets. Let the cheese cool at room temperature, then place it in the refrigerator for 3-5 hours until completely set.
How to vary the recipe. At the stage of adding salt and egg, you can add spices, paprika, dried garlic, turmeric for color, finely chopped herbs, walnuts, or even pieces of sun-dried tomatoes.