Homemade cheese recipes


Keso Fresco
0.9k - - -
Queso Fresco. The name of the cheese is literally translated as "fresh cheese". This is a fresh semi-hard cheese originally from Perinasal Peninsula. Moreover, it is one of the most popular cheeses of Latin America. Recipe Pavel Chechulin.
Canestrato
0.6k - - -
Canestrato - Sicilian cheese from the basket
Cheese "Gouda"
431 - - -
Gouda is the most famous Dutch cheese. Recipe Pavel Chechulin.
Cheese "valence" of goat's milk
400 - 40320м 6
French goat cheese Valencay, made in the form of a truncated pyramid sprinkled wood ash on the fruit trees. According to legend, the original form was pyramidal, but Napoleon, who had returned after the failed Egyptian companies, it triggered unpleasant memories and he was cut off by the sword the tip.
Belper
371 - - -
Belper Knolle cheese was invented in Switzerland relatively recently (about 20 years ago). The name consists of two parts. The first part is derived from the name of the city of Belp (Belp), near Bern. There is this cheese came up. The second part is Knolle. So Swiss German is called mushroom truffle, which this cheese is similar in appearance.
Are also available
345 - - -
Are also available is an Italian cheese made from variety of fresh cheese, of which in Italy number quite a lot. In honor of what this cheese got its name is not known, but there are two very plausible version. In the first version of this once the cheese was called rubeole, i.e. "red" as in ripe cheese, the rind acquires a reddish color. The second version is geographical, according to it, in the Vercelli region of Italy, is a small town, Robbia, in whose honor and was able to get the name of the cheese are also available. It is unknown which of these two versions is closer to the truth, but regardless of this cheese turned out fine.
Of Asiago, hot
311 - - -
Cheese of Asiago, hot happens to the plateau of Asiago, hot in the province of Vicenza in Italy. This area, located at an altitude of 1000 m above sea level and surrounded by mountains
Norwegian brown cheese "Brunost"
286 - 90м 130
Brunost. Today, the recipe for gourmets. We will prepare the famous Norwegian brown cheese. Color of boiled condensed milk, caramel flavour, sweetish taste with sourness - you need to try to appreciate the extraordinary, like no bouquet of this cheese. It should be prepared at least to expand his culinary horizons. And don't forget that you can cook!
Burratine
282 - - -
Burratine is burrata reduced size
Cheese "feta"
263 4 - -
Of course, this cheese is prepared from goat or sheep milk, but I decided to make it from the cow. I want to tell you what happened even a very good cheese. And salads it is possible to cook tasty and to eat well.
Feta Cheese
219 4.5 - -
FETA cheese can be made at home. The recipe has long looked after on the Internet, so I made it. The resulting cheese I liked more than the shops. He is fatter and the salinity can be adjusted by yourself.
Cheese "dry Jack"
214 - - -
Cheese "dry Jack" in the coating of cocoa, coffee and pepper. Dry Jack cheese is more dry version of the American Monterey Jack cheese. Appeared randomly at the beginning of the XX century, when the wholesaler could not sell too much party fresh Jack and he lay there until the 1st world war, when he interrupted the supplies of cheese from Europe. Buyers have discovered that aged Jack appeared a pleasant nutty flavor.
Cheese "Tofu" home
207 - 90м 6
Simple, inexpensive to prepare and very tasty tofu. The idea of the recipe thank you People "Positive kitchen".
Suluguni cheese
204 - - -
Preparation of cheese Suluguni cheese Imereti
Cheese Swiss type
184 - - -
Recipe of cheese of the Swiss type for home cheesemaking.
Cheese "Paneer"
179 - 20м -
About Panerai has been known for many centuries. This delicious fresh homemade cheese Indian brother Circassian cheese, use it in a variety of dishes from salads to sweets. Its use provides energy and quickly restores strength, strengthens muscles and nervous system, boosts immunity, calms the mind. Paneer is considered to be easily digestible alternative to meat. Nutritionists believe that paneer can be eaten, even people with intolerance to dairy products. Here's a unique cheese.
Cheese "Paneer"
171 - 840м 12
Paneer can be added to soups and vegetable dishes, or eat right. Pressed paneer can be used for cooking or cut into cubes, add to vegetable dishes, raw or fried. Paneer does not melt or lose shape when cooking or frying, it is fresh and natural, it's delicious.
Cheese
170 4 90м 20
Did cheese my mom the camera and she is not, so the result is captured only at home. I'll write the recipe, but no photo - sorry. Turns out very tasty cheese, much tastier than store-bought! Poprobute!
Halloumi
165 - - -
Halloumi - Cyprus cheese classic. In Cyprus it is made from a mixture of sheep's and goat's milk, but I have not, therefore, made from cow
Cheese paneer
160 - 90м -
Ingredients for Indian cuisine is not always easy to find, but one of them – paneer – easy to do. Paneer is fresh cheese. It is porous and soft to the taste and so perfectly absorbs different tastes and dishes adds a very pleasant texture. Cubes of cheese can be perfectly combined with a sauce of spinach (Paalak paneer) or spicy tomato sauce (Shahi panner). Also there is a wonderful Indian dish in which paneer is cooked along with potatoes, green peas and spices (Aloo matar paneer). In whatever combination you or cooked, the paneer makes the dish delicate and special.
Homemade cheese with herbs and olives
159 - 120м 14
For fans and lover of cheese! Simply recipe delicious and piquant cheese. The result is 800-900 g vkusnejshaja cheese!