How to make voluminous paper cheese. A thief mouse and a crow in a nest made of cardboard and colored paper

A huge number of sour-milk products on the shelves of supermarkets cannot but please the eyes of buyers. However, new additives, various preservatives and flavor enhancers in such products do not always indicate their quality and safety. Every day there are fewer and fewer organic products, and most people have begun to resort to long-forgotten methods - making sour-milk products at home with their own hands. Their recipe does not contain any additional knowledge and technology. This article contains recipes for the most popular cheeses, in the manufacture of which the most common products are used. They will decorate any steel and give any dish a touch of sophistication and impeccability.

Many novice housewives are wondering what kind of milk is used to make cheese. Best for making homemade cheeses homemade milk, but if you do not have the opportunity to purchase it, then the purchased one will do.
As a form, you can use various dishes that are available in the kitchen (deep plates, dishes, jars). But if the process of making homemade cheeses is to your taste, then it is best to resort to professional forms sold in specialized stores.

Professional molds for cheese usually come with a pressing, if you do not have a pressing at hand, then you can use any weight of 500 grams. is a small stone liter jar with water.

Recipe how to make Adygei cheese?

Adyghe cheese - a traditional dish Circassian cuisine, you can always buy it in any supermarket, or you can easily and quickly make it in your own kitchen, while you will know not only the composition of the cheese, but also the conditions in which it was made.

To prepare it you will need:

• kefir - 1 liter
• milk - 3 liters
• salt - 20 - 30 grams

Cooking:

Pour kefir into a saucepan and heat over a fire. Gradually, curd mass and whey will form in the pan. The whole mass should be brought to a boil, but do not boil. Strain the mass through a colander. Serum to leave for sourness for two days in warm place and eat cottage cheese.
After two days, bring three liters of milk to a boil in a saucepan, make the fire smaller and pour in the sour whey. In about 6 minutes, the milk protein will separate and float to the top. Remove the pan from the heat and strain the whole mass through a colander, the bottom of which should be covered with gauze in several layers. As soon as all the brine drains, salt the cheese and hang until all the liquid has completely drained. As soon as there is no moisture in the cheese, transfer it to a form with gauze, put a load on top and refrigerate for a day. During this period, the liquid in the cheese will form and it is recommended to drain it from time to time.

How is pigtail cheese made?

Pigtail cheese, or as it is called chechil in Armenia, is very loved and popular among children and adults. Children are attracted by its bewitching appearance and taste, for adults - this is a great snack for beer. However, due to its low calorie content (10%), it is ideal for people on weight loss diets. Chechil is a real source of useful trace elements: protein, calcium and phosphorus.

To make cheese - pigtails you will need:

• homemade milk - 4 liters
• water - 8 liters
• citric acid - 1 teaspoon
• rennet - 1 gram
• salt to taste

Cooking:

Pour milk (4 liters) into a large saucepan and use a water bath to heat it to 38 º. Add citric acid to it, mix. Take some milk and dissolve the rennet in it and then pour it into the pan with the milk. Mix everything. Remove the pan from the water bath and place it for one hour in a warm place. During this time, whey will separate from the cheese mass. Then heat the pot of milk again for about five minutes. Take a knife and cut the mass into cubes. Transfer the cheese mass to a colander so that the whey is completely drained from it. Let the cheese mass rest for about 60 minutes.
During this time, make a saline solution (20%) in a bowl (200 grams of salt per liter of water), and heat plain water in a saucepan to 75 º - 80 º. Once the water is hot, put on rubber gloves, break off a piece of curd and dip it into the saline solution to heat it up. Each piece should be kneaded by hand for no more than 10 minutes, otherwise the cheese will become rubbery. First we make a cake, we make a hole in it. Then we stretch the cheese, twist each ring halfway and stretch it again. We repeat this process several times to form thin threads. As soon as the cheese begins to stretch strongly, we transfer the threads to cold salt water to cool. We do this with each piece of cheese mass. Remember that the water in the pan should always have a temperature of at least 75 degrees.

The threads can lie in a saline solution for 24 hours, it all depends on your preferences. The more they lie, the saltier the cheese will be. After that, lay the threads on the table, let the water drain and proceed to weaving the pigtails.

Cheese - a pigtail can be consumed immediately, or you can smoke a little.

Cheese should be stored in the refrigerator for up to 90 days.

How is melted cheese made?

To make homemade cream cheese you will need:

• 100 g butter at room temperature
• 500 grams of cottage cheese (9% is best)
• 2 chicken eggs
• 1 teaspoon soda
• salt to taste
• herbs, spices, mushrooms optional

Cooking:

We rub the cottage cheese through a sieve, or twist it through a meat grinder, or knead with a blender to a thick state without lumps. Adding butter, eggs, soda, salt and other spices (optional) and mix thoroughly. We put this mass in a water bath and heat until melted. The melting process will take up to 10 minutes. As soon as the whole mixture is melted, remove from the water bath and transfer the mass to a container, preferably glass, and leave to cool. We store in the refrigerator.

Easy homemade cheese recipe

To make simple cheese you will need:

• 1 liter of milk
• 100 ml kefir
• 200 gr sour cream
• 3 chicken eggs
• 1 tbsp salt

Cooking:

Pour milk into a saucepan and place it on the stove. Salt. Salt can be used less, depending on your taste preferences. Bring the milk to a boil.
In the meantime, take a small container and mix sour cream, eggs, kefir in it. As soon as the milk boils, pour the prepared mixture of sour cream, eggs and kefir into it. Make the fire smaller and stir constantly. The milk will start curdling. As soon as whey and curd mass is formed, turn off the heat. Take a colander, cover the bottom with gauze and strain the curd mixture. Then cover the mass with the ends of the gauze and place a small load on top. Leave the cheese to cool, and then send it to the refrigerator for several hours. After a few hours, the cheese will be ready to eat.

Do-it-yourself cottage cheese

Cottage cheese very easy to make at home. For its preparation, it is best to choose homemade products, but if it is not possible to purchase them, then choose natural products, without the addition of additives.

Ingredients:

• 1 kg cottage cheese
• 200 grams of butter
• salt to taste

Cooking:

Soft butter at room temperature is combined with cottage cheese, salt is added to taste if desired, and thoroughly mixed with a blender until creamy. The cream is placed in the refrigerator until cool.

Greens (parsley, dill, green onion), garlic, green sour cucumber.

DIY cream cheese

Cream cheese is a versatile product that pairs perfectly with cakes and cupcakes, as well as hot dishes and snacks. As a result, the food is soft, tasty, with a creamy taste.

There are various recipes for preparing this divine product. Some of them are discussed below.
First way:

• 500 ml cream (not less than 20%)
• 400 ml sour cream (not less than 21%)
• 1 liter of milk 3.2%

We take a deep saucepan, transfer all the ingredients into it and gently mix everything with a spoon. After the formation of a homogeneous mass, cover the pan with a lid and place it in a warm place for six hours to ferment. During fermentation, the mass should not be disturbed. For six hours in the heat in a saucepan, a whole clot will form. Then the pan should be carefully placed on the stove, without destroying the clot, turn on a small fire and bring to a boil, but do not boil. Whey and cheese mass will separate from the clot. After boiling, close the pan again with a lid and put it in a warm place to ripen, for about 12-13 hours. Next, we take a colander. At its bottom we lay out gauze in four to five layers and transfer the mass there. We hang the gauze and wait until all the whey drains. Once the liquid stops flowing, the cream cheese is ready. Transfer it to a glass dish and store in the refrigerator.

Second way:

• 500 ml sour cream not less than 21% fat

We take a colander, on the bottom of which we lay gauze in four to five layers. Pour out the sour cream. We cover the sour cream with the ends of gauze, as if wrapping it. On top of the mass we put a plate in the form of a colander, and at the top of the plate we stir a small load weighing up to 500 grams. This design send for a day in the refrigerator, so that the liquid (serum) glass. After a day, we take out the mass from the refrigerator, put it on a plate and serve it with your favorite products or prepare a cream for desserts.

Philadelphia cheese do it yourself

Philadelphia cheese is a cream cheese that does not require a ripening process. It is famous for its mild, moderately sweet taste. Its delicate texture pairs perfectly with both sweet and savory foods.
Unfortunately, the price tag for Philadelphia cheese in supermarkets is very high and the average consumer cannot always afford to buy it. More accessible and palatability and better, is Philadelphia cheese, made by hand. Its recipe is very simple and fast.

You will need:

• 300 grams of sour cream 25%
• 280 grams of classic yogurt
• one teaspoon lemon juice
• 1 teaspoon salt

Cooking:

Put sour cream, yogurt, lemon juice and a teaspoon of salt into a bowl and mix gently, but do not beat. Then we take a colander, stir it into a saucepan or a plate. We cover the bottom of the colander with gauze three to four times and pour the mass.

We carefully close the mass with the edges of the gauze, put a small load on top. A plate in the shape of a colander will do, and upstairs a half-liter jar of water and put this whole structure in the refrigerator for 2 days. During given time cheese is forbidden to shake, interfere. After two days, we take the cheese out of the refrigerator and transfer it from gauze to a plate or glass jar. Cheese "Philadelphia" is ready to eat.

Video: do-it-yourself homemade cheese

Do-it-yourself hard cheese

Hard cheeses made in cheese factories are famous for huge amount various preservatives that adversely affect the human body and sometimes cause allergic reactions in weakened people.
The production of hard cheeses is not a tricky process, it can be easily and simply repeated at home from ordinary products.
For cooking hard cheese will need:

• 700 grams of soft cottage cheese, homemade is best
• 1 liter of milk
• 1 teaspoon soda
• 2 teaspoons salt
• 2 eggs
• 2 tablespoons butter

We take a pan and put the cottage cheese in it, knead it thoroughly and mix it. Pour milk into the curd and put the pan on medium heat. Stir the mixture in the saucepan constantly. After a few minutes, the curd will begin to form into lumps and harden, and the liquid will become colorless, thus exfoliating the whey will occur.
As soon as all the cottage cheese forms into lumps, turn off the fire. We take a colander, on the bottom of which we put several layers of gauze, and pour the prepared mass so that all the liquid from the curd is glass.

As soon as all the liquid is gone from the cottage cheese, we take a clean pan, put the butter in it and melt it over low heat, then add two eggs, one teaspoon of soda, two teaspoons of salt and the resulting cottage cheese to it. Cook the whole mass over low heat, constantly stirring with a spoon, until a homogeneous mass. It is best to use a wooden spoon. This process takes about 30 minutes, it all depends on the quality of the cottage cheese, the softer it is, the faster the mass will become more homogeneous. Pour the homogeneous mass into molds. Instead of a mold, you can use a deep plate and put in a cool place to cool. It is recommended to store hard cheeses in the refrigerator.

Video: how to make cheese with your own hands

If you still think that making hard cheese is the most difficult technological process, which cannot be repeated at home without special knowledge and equipment, then you are deeply mistaken. The following videos are proof of what to get hard cheese can be in any kitchen and without specific knowledge.

Do-it-yourself goat cheese

Goat cheese - very useful product, which is much better and faster absorbed by the human body than cheeses made from cow's milk. Its delicate texture and special aroma make it unique and divine. Goat milk cheese is a rich storehouse useful substances and vitamins. It is an indispensable product in the diet of young children and sick people, since there are practically no allergies to it.
Today on the shelves of any store are presented different kinds cheeses made from goat's milk, but cheese made with your own hands at home is not only tastier and healthier, but also saturated with love and care.
For cooking simple goat cheese will need:

• 2 l goat milk
• 60 ml vinegar
• 30 - 40 grams of salt

Pour the milk into a dry saucepan, place over medium heat and, stirring, bring to a boil. Pour in the vinegar carefully while stirring the milk. After a few seconds, the milk will begin to curdle, when a dense clot appears, remove the pan from the heat. We take a colander, on the bottom of which we spread gauze in several layers, and put the formed clot into it. As soon as it seems to you that all the liquid is glass, the gauze is tied into a bag and hung up for complete disappearance curd liquids. Once the cream cheese is dry, transfer it to a bowl and add the salt. The amount of salt depends purely on your preference, the more salt, the saltier the cheese will turn out. Place the cheese carefully and shape it into a thick cake. Next, take a cast-iron skillet, put the formed cake into it and put the pan on the fire. After a few minutes, the cake will melt. We shift the molten mass into a mold, cool it and place it in the refrigerator for several hours until it solidifies.

Goat cheese is a great ingredient in any salad, it goes well with a slice of regular bread, as well as fruit and chocolate. Red wine is ideal for it, but this is not for everyone.

Create and treat your family and friends with delicious and healthy homemade cheeses!!!

The advantages of paper as a decorative material are endless. Variety and ways to create miracles from it. Take quilling for example.

quilling (quilling) is a fairly young technology for working with paper, based on the twisting of paper strips. Using various ornaments or natural motifs, artists create whole panels - not only flat ones, but also three-dimensional ones, as well as other decorative things of amazing grace and beauty.

Piece of cheese

Materials:

- Yellow sheet of paper

- Various coin sizes

Make a piece of cheese from a sheet of yellow paper. Cut out a fairly wide strip and fold it over to form a triangle. Leave a small allowance for gluing.

Cut the blank and circle the coins on it - “holes”. Cut them out with nail scissors. Very small holes

Make a hole punch or punch.

Cut yellow paper into strips (or use ready-made quilling paper). Roll each into a loose spiral - wind the strip around the toothpick and place it on the table so that it straightens slightly. You can straighten it with your fingers. Glue the end of the spiral to the last turn so that it retains its shape. Make several of these spirals of different sizes. Glue the "cheese" blank. Glue the finished parts into the sides of the piece, filling the entire triangular space with them. Glue the spirals to the walls of the workpiece and to each other.

mouse

Materials:

- Gray and pink quilling paper

- Black stained glass paint

- Toothpick and paper glue

How to make a paper mouse. The torso is made of a strip of pink paper: press one end of it against a toothpick and roll it into a tight roll. Lubricate the end of the strip with glue and glue it so that the part does not unfold.

Take a strip of gray paper. Glue its end to the pink blank and wrap it around a roll to enlarge the torso. You can add one or two more strips (it depends on the desired size of the part). Glue the end of the strip.

Make a head. Take a strip of gray paper and roll it into a tight roll - you can add another strip by wrapping it on top. Fix the strips - lubricate the ends with glue, press and hold them until the glue grabs. Use glue for paper.

To make a muzzle, roll up an incomplete strip of paper, fix the end, and then slightly stretch the middle of the roll so that it turns into a cone. Glue this cone to the head piece.

Glue the head to the body. Make small rolls out of narrower strips of gray paper - ears and paws. Glue the pieces to the head and torso. Draw the eyes and mouth. The eyes can be done differently: drop a little stained glass paint on a piece of plastic wrap for children's creativity. When it dries, you will have a pair of shiny, bulging eyes.

Roll up a strip of gray paper and place it on the table. When the "spring" straightens out, you get a tail. If you stick it, the toy will have a stand.

What else is quilling capable of? And here are two examples of great paperwork. Try to make a snow-white swan or a tea mug yourself.

Design: Elena Albitova

Model: Angelina

Magazine: "Handmade"

Felt toys are considered the safest for children, and if they are sewn by mother's hands, then they are also the most beloved. As a material, felt looks great in products, it is easy to sew from it, it does not need processing, and the palette of colors in which it is sold allows you to fantasize and create absolutely amazing things. Especially often, doll food is sewn from felt - in ready-made it looks like a real one, which is why it delights children.
This master class will help you sew cheese. The manufacturing process is as simple as possible, even a person who is far from needlework can handle it.
You will need:
- yellow felt and matching threads;
- synthetic winterizer or cotton wool;
- Cardboard for patterns and scissors.

Any threads will do, although mostly floss is used. Ordinary threads can be folded in half, thus increasing the thickness. It is better to take the thinnest synthetic winterizer so that toy cheese didn't feel like a pillow.

From cardboard and colored paper, you can make very interesting and original crafts. The creative passion of children must be developed and encouraged in every possible way. School lessons work, of course, helps in this, but this is still not enough. It is necessary to involve the child in creativity and at home. Especially if your child is not yet in school. Today we will show how to make cardboard and a thief mouse, encroached on a piece of cheese, and a crow in a nest. These funny toys can be used at home puppet theater and put on a whole show. In the future, we will continue to manufacture such toys, but for now we will focus on the crow. So let's stock up the right material and tools and get to work.

Making a thief mouse in a piece of cheese

• Cut out the base of the mouse according to the pattern from cardboard and glue a smooth wooden or cocktail tube to it with tape.
• Glue the ears and tail (from serpentine ribbons), and fix the antennae (made of soft wire) with adhesive tape. Then glue the muzzle and body. Eyes, nose and mouth can be glued or drawn.
• For bangs, cut out a small strip, make small cuts, twist on a pencil and glue!
• We will make cheese from yellow cardboard according to our pattern or from a box of any shape, pasting it with yellow paper and cutting holes. It remains to insert the stick with the mouse into the cheese.

We make a crow in a cardboard nest

We will do the crow in the same way as the mouse,. We will make long legs from thick threads.

• For the nest, glue the round box with colored paper with incisions-leaves.
• Don't forget to make a hole in the center for the stick.

That's it, our work for today is over. Look how funny we got. If, dear friend, you read this page and did everything on your own, without the intervention of adults, then you are a jack of all trades and can rightly be proud of your wonderful work. You can make a lot of cardboard and paper. Look for them on this site, and you will find a lot of interesting things for your skillful hands. See you soon!