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This cheese with holes is very delicious, firm and mild. You can make it yourself at home without rennet. The homemade cheese is ideal for eating on its own, on a slice of bread, for salads and savory dishes. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
How to make cheese with holes without rennet
With this recipe, you can make your own cheese with holes without rennet. You will need common ingredients that you probably already have at home, with the possible exception of tvorog. You can make the Russian farmers cheese yourself.
The cheese with holes is quick and easy to prepare. However, it is best to leave it to mature in the fridge for 2 – 3 days. Then it tastes even more delicious.
By the way, have you already tried my recipe for homemade mozzarella cheese without rennet?
How does the homemade cheese with holes taste?
This cheese tastes mild, smooth and buttery. It has a flat and firm consistency with holes so that you can cut it into pieces.
In terms of taste, it is similar to the homemade processed cheese spread. The only difference is that it is not creamy, but firm to the bite.
Refine with herbs and spices
Just like the butter or the cream cheese, you can refine the cheese mixture with various herbs and spices just before removing it from the hot water bath. This allows you to create cheese with holes in different flavors.
For example, add finely chopped parsley, basil and coriander. Or season the cheese mixture with paprika powder, garlic powder, chili powder.
This homemade cheese is
- mild,
- smooth,
- buttery,
- firm to cut,
- very tasty,
- with holes,
- vegetarian,
- without rennet,
- without additives,
- easy to make,
- delicious on its own, on bread, for savory dishes.
How to make cheese with holes: tips and tricks
- Tvorog is available in Russian stores. You can also make the farmers cheese at home.
- The cheese mixture is quite tough when heated, so you need to apply a certain amount of force when stirring it.
- You can stir herbs and spices of your choice into the cheese mixture just before removing it from the water bath.
- You can use the leftover whey for baking recipes.
- The cheese tastes best after maturing in the fridge for a few days.
Have you made your own cheese with holes using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how it tasted.
You can still make these dairy products yourself:
- How to make yogurt: thick and creamy with 2 ingredients
- Ryazhenka recipe – with creamy milk crust
- How to make milk kefir: recipe and useful tips
Cheese with holes
Equipment
- fine kitchen sieve
- glass container
Ingredients
- 1 l fresh milk
- 1 kg farmers cheese (tvorog)
- 60 g butter
- 1 tsp salt
- 1 egg
- 1 tsp baking soda
- vegetable oil for greasing
Instructions
- Grease a suitable glass container thoroughly with vegetable oil.
- Put milk and farmers cheese in a large saucepan with a thick base and heat over a medium heat, stirring with a wooden spoon, until the whey separates from the cheese in the milk. This produces a yellowish liquid and the farmers cheese takes on a slightly elastic, smooth consistency.
- Hang a fine kitchen sieve over a large bowl, pour the milk mixture into the sieve and allow the cheese to drain briefly, stirring and turning carefully.
- Return the cheese from the sieve to the saucepan, add butter and salt and turn and stir until the butter has melted.
- Add egg and stir to form a homogeneous mixture.
- Now heat the cheese mixture in a hot water bath for approx. 4 - 5 minutes, stirring constantly, until the farmers cheese has melted and a thick, smooth mixture is formed.
- Add baking soda and continue to heat for a further 3 minutes, stirring constantly, until the cheese mixture becomes airy and increases in volume.
- Pour the cheese mixture into the greased glass container, smooth it out and leave it to cool.
- Close the glass container and leave the cheese to mature in the fridge for at least 24 hours, but preferably 3 days.
Notes
- Tvorog is available in Russian stores. You can also make the farmers cheese at home.
- The cheese mixture is quite tough when heated, so you need to apply a certain amount of force when stirring it.
- You can stir herbs and spices of your choice into the cheese mixture just before removing it from the water bath.
- You can use the leftover whey for baking recipes.
- The cheese tastes best after maturing in the fridge for a few days.
- See the detailed tips and tricks for making the cheese with holes at the top of the article.
If you are using Pinterest, you can pin the following picture:
