How to make Chechil cheese at home. Chechil cheese: what is it made from and how to make it yourself? Cooking at home

30.01.2024

Pigtail cheese is a fairly popular dairy product. It got its name due to its unusual appearance, which resembles a woman’s braid. Initially, this cheese was an exclusively Armenian dish.

This cheese is presented on the shelves of large supermarkets and small shops, and the production of the cheese product is organized at many enterprises in the country. However, you can prepare the “pigtail” yourself.

How to cook at home?

You need to understand that making “pigtail” cheese (in fact, this cheese is called Chechil) does not require much effort or special skills. The main thing in this matter is to have a sufficient supply of patience and perseverance.

There are several ways to make an unusual product at home.

In order for homemade Chechil cheese to become similar to the store-bought version, you must strictly follow the recipe instructions and not deviate from the requirements. Also, such cheese should be prepared only from fresh natural products.

Recipe No. 1

To prepare you will need:

9 liters of milk (per 1 kg of finished products);
pepsin or rennet (can be bought at a pharmacy);
purified water;
whey or sour milk (optional).

The first step is to get the milk to sour. To do this, you need to leave it at room temperature for several days (depending on the air temperature and the quality of the milk itself).

After the milk has soured, pour it into a saucepan or other container and put it on low heat. Next you need to wait until flakes begin to appear on the surface of the milk - this is the curd mass.

Now is the time to add pepsin (at the rate of 1 g of pepsin per 300 g of sour milk). The mixture must continue to be heated over the fire - it should heat up to 50 degrees.

At the moment when the flakes begin to accumulate and form dense clumps, the product needs to be kneaded (preferably with a wooden device).

Then, from the resulting mass, you need to make a dense tape on the working surface (the thickness should be no more than 0.5 cm). After it is formed, it is necessary to cut the cheese mass into thin long strips. You need to weave a “braid” from the cut strips.

However, this is not the end - Chechil’s homemade cheese must ripen. To do this, immerse it in cold water and then in a saline solution. If it is necessary for the cheese to be smoked in the end, then after these procedures you need to send it to the smokehouse.

Recipe No. 2

This method of preparing Chechil cheese was used in the ancient East.

milk;
leaven;
salt.

First you need to bring the milk to 40 degrees. Then you need to add starter to it. After this, you need to combine the components by stirring and place the container in a warm place - it is necessary for the product to curdle.

After this procedure, lumps should form in the mass.

Then you will need a colander and gauze. You need to put gauze in a colander, onto which you should place the resulting lumpy mass and remove excess liquid.

It is necessary to let the cheese “breathe” and place it in water at a temperature of about 80 degrees. The cheese should not tear or stretch.

Now Chechil needs to be cut into small pieces and placed in cool, purified water for half an hour. After this, you should drain the cold water and fill the cheese with another water (its temperature should be 65 degrees). Now the product will become more viscous and elastic.

Then the product must be placed in a funnel, which must be suspended above the container. Under its weight, the cheese mass will slowly flow out of the funnel, forming thin ribbons. This process may take approximately 6-8 hours. A “pigtail” is woven from the resulting ribbons.

Recipe No. 3

Another recipe for delicious Armenian cheese.

To prepare you will need:

milk (about 4 l);
purified water;
1 g rennin (a type of rennet);
salt.

First of all, you need to place the milk in a pan with thick walls, here it should be brought to a temperature of 38 degrees. Then you need to add rennet.

Immediately remove the liquid from the heat and let it brew for about 60 minutes. When the mass thickens, use a knife to carefully divide it into small parts and leave for another 40 minutes.

When you have two separate products - the cheese mass and the whey, you need to place the cheese mass in hot water. Then you need to divide it into long thin threads. These tapes must be placed in a saline solution (20%). After this you need to form a “pigtail”.

Thus, using just a few ingredients, you can prepare real Armenian cheese. However, to make it the same as what is sold in the store, you need to smoke the product.

Cheese braid is a great snack that both adults and children like. In Armenia this cheese is called chechil. Chechil is a pickled dietary cheese, a brother of suluguni, but has its own delicate taste.

Due to the fact that chechil is made from low-fat or skim milk, it has a fat content of 10%. Thus, this is one of the lowest calorie cheeses, it is perfect for those who adhere to various weight loss diets.

Chechil cheese is a source of high-quality protein. It also contains calcium and phosphorus, which help strengthen bones. Today we will tell you how to make this cheese at home.

INGREDIENTS
4 liters of homemade milk
8 liters of water
1 tsp. citric acid
1 g rennet
salt to taste
Heat the milk in a water bath to 38 degrees. It is advisable to stir it constantly.
Dilute the citric acid with a small amount of milk, mix with the rest of the milk. Dilute the enzyme with a small amount of milk, mix with the rest of the milk.

Mix the milk thoroughly with a wooden spatula. Remove the pan with the cheese mixture to a warm place and leave for an hour. You can wrap it in a blanket. Heat the pan with the cheese mixture over low heat again, 5 minutes will be enough. Cut the cheese mixture into cubes and drain the water. Let it sit for 30 minutes. While the cheese is settling, heat the water in another saucepan to 75 degrees.

Pour the heated water into a bowl and place the cheese there. Knead the cheese in a bowl with two wooden spatulas for no more than 15 minutes.

After this, put on rubber gloves and continue to knead the cheese with your hands, periodically dipping it into the water. The water temperature should not fall below 75 degrees. If the water has cooled, add hot water.

Gradually move from kneading to stretching the cheese and forming threads. When the cheese strings take the desired shape, lower them into previously prepared salted water at room temperature. A liter of such water will require 200 g of salt.

Leave the cheese in salt water for a day. After that, wring it out and form braids from the threads. The cheese can be consumed in this form, or you can smoke it in a home smokehouse.

Making cheese at home turned out to be not so difficult. The main thing, and this is very important, is to use only homemade milk. With a store-bought one, you will only waste your time.

Its real name is Chechil. Recently, this product has gained popularity among buyers in our country. This cheese is made from small fibers. At the same time, it tastes almost like suluguni. Most often, such a product is made by hand. “Pigtail” cheese stands out among other varieties due to its unusual shape, which is presented in the form of threads neatly formed into a braid. On grocery store shelves you can find a product of any length and thickness.

How to make braided cheese

Usually, only fresh milk from a goat, sheep or cow is used to make Chechil cheese. In this case, the product is fermented naturally. Initially, the milk is heated and then mixed with rennet elements and a special starter culture. The cheese curds very quickly. This process takes only 10 minutes. After this, the product is heated again. In this case, flakes should form. They are formed into strips, the length of which is about 8 centimeters. After this, the product is taken out and cut into strips. Subsequently, the cheese from them is placed in a vat, where it gradually ripens. The finished chechil is sent to chambers for further smoking. The fat content of cheese is 5-10%. Now you know how to make pigtail cheese. The manufacturing technology is quite simple. This allows you to prepare the product at home.

Where can I use this cheese?

Homemade “pigtail” cheese is a delicious snack on its own that goes perfectly with beer. Individual strips of the product are often used to decorate ready-made dishes, for example, to decorate sandwiches and salads. Also, strips of cheese allow you to neatly tie pancake bags and rolls together.

Classic recipe

If you doubt the quality of a purchased product, you can make it yourself. How to prepare “Kosichka” cheese at home? The recipe for this snack is not so simple. But the end result is a product that has an extraordinary taste. For preparation you will need not only milk, but also pepsin. In addition, it takes a lot of time to prepare. Required ingredients:

Milk. To prepare a kilogram of cheese, 9 liters of fresh product are required.
Pepsin.
Whey or sour milk.

Manufacturing process

“Pigtail” cheese is prepared only from homemade products. First, you should leave the milk to sour. This should happen naturally. If you want to speed up the process, you can add a little sour milk or whey.

The sour product should be poured into a large container and placed over low heat. The product must be cooked until a curd mass begins to form. After this you need to add pepsin. In this case, certain proportions must be observed. Only one gram of pepsin is required per 300 grams of liquid.

The resulting mixture must be heated to 50 °C. The flakes should begin to form into a denser mass. At this stage, the product needs to be mashed with a spoon, preferably a wooden one. Gradually, the cheese mass must be formed into a ribbon, which should be transferred to the work surface with a flat side. The product must be cut into thin strips. The thickness of the workpiece should not be more than five millimeters. After this, you can make a pigtail from the strips. Of course, the preparation doesn't end there. Prepared “pigtail” cheese at home must be sent for ripening. To do this, the product should first be placed in cold water, and then a solution with salt. If you need smoked cheese, you should place it in a smokehouse after ripening.

Second cooking method

“Pigtail” cheese is made without a rind. It matures in a salt solution. This is a fairly ancient method that is widespread in the East.

To prepare you will need:

Milk.
Leaven.
Salt.

In this case, the milk must be heated to 35 °C and the starter must be added. The same pepsin can be used as this component. All products should be thoroughly mixed and placed in a warm place for one hour to allow the product to curdle. As a result, the mass should become lumps. The colander should be lined with gauze. You need to put the resulting mass here. This will remove excess liquid.

Now you need to check the cheese. To do this, the product should be placed in hot water. If the cheese does not tear and stretches easily, then you did everything right. If the product breaks, then it needs to be left to stand for a while.

The finished cheese must be cut into pieces and filled with cold water for about 20 minutes. After this, the product should be transferred to a container, preferably aluminum. The cheese should be filled with water heated to 65 °C. In this case, the mixture must be stirred so that the product becomes homogeneous and more elastic.

Hot cheese should be placed in a funnel, previously suspended over a pan with a salt solution. Under its own weight, the cheese will gradually flow down, forming threads. The product should be left in such a bath for six hours. After this, you need to form a braid and place it in the refrigerator. The product is ready. “Pigtail” cheese is a wonderful dish that can even be served on a festive table.

Chechil cheese recipe

To prepare this product at home you will need:

Salt - to taste.
Rennet, for example, rennin - one gram.
Milk - 4 liters.
Water - as much as needed.

How to do

“Pigtail” cheese is prepared exclusively by hand. The unusual form of this product allows you to preserve all its nutritional and beneficial properties. To prepare, milk should be poured into a fireproof container and placed on the fire. The liquid must be heated to 38 °C. Rennet should be added to the milk and mixed well. After this, the container should be removed from the heat. The composition should stand for about 40 minutes. After this, the thickened mass should be divided into pieces with a knife. She should stand for another half hour. This will allow the whey to separate completely.

The sieve must be covered with gauze, and then the cheese must be placed in it. You need to leave the product in this form for another hour to allow the remaining whey to drain off. After this, the cheese must be placed in hot water and carefully pulled out into threads. You should work with gloves.

Cheese strings should be placed in a 20% salt solution, preferably for a day. Only after this you need to form pigtails from the product or roll it into a ball. That's all. “Kosichka” cheese can be consumed in its pure form or slightly smoked. Then the product tastes more delicate and original.

How to smoke correctly

It is best to smoke the product in a home smokehouse. Then the whole process takes a minimum of time, and the quality of the cheese does not raise suspicions. Of course, to create a product that has a unique taste, you should know some rules and nuances. So, how to smoke suluguni cheese? The “pigtail” after this processing turns out even more delicious.

Before placing the cheese in the smokehouse, you should wrap it in cloth or parchment. Then the product must be placed in a bag made of fairly dense material.

It is better to smoke cheese in a suspended state for several minutes. It is very important here not to overexpose it. Otherwise, the taste of the cheese will only worsen, making it simply impossible to eat.

This popular dairy product is a national dish in Armenia, but in our country it is often prepared, mainly by hand.

It’s not so easy to make “Kosichka” cheese yourself; the recipe at home is not so much complicated in culinary steps as it requires perseverance, and most importantly, time. If you have both, then by all means prepare a delicious product from milk with your own hands, you will enjoy both the taste and the process.

How to make braided cheese at home

Ingredients

— 4 l + -
Sourdough – 1 g + -

Products for brine

- taste + -
- taste + -

Making cheese "Kosichka" ("Chechil") at home

It is no coincidence that the favorite dairy product has this name; it received its culinary name thanks to its production technology and corresponding appearance. The fact is that cheese (also called chechil) is formed from cheese fibers, weaving them into a kind of elastic “braid”.

This is exactly what the product looks like in the end. But in order to get these very cheese “threads”, you need to prepare the product from milk with sourdough strictly according to the recipe (step by step), then the national Armenian dish will be a success.

Heat the milk to 35 degrees, then add pepsin to it and mix the ingredients thoroughly. Next, remove the milk mixture for folding for 1 hour (be sure to place it in a warm place).
In 60 minutes the mass will become lumpy. These same lumps will need to be thrown into a colander, having previously covered its bottom with multi-layers of gauze to drain off excess liquid.
We put our cheese in hot water: if it stretches easily and does not tear, it means we managed to get the right consistency.

If the cheese begins to tear when stretched, return it to hot water and let it lie there for some more time.

Cut the braid cheese of the correct consistency into small pieces and fill them with cold water for 20 minutes.

Afterwards, we transfer the “Chechil” into an aluminum pan and fill it with hot water again (water temperature ̴ 65°C).
Mix the mixture until it becomes completely homogeneous and elastic.
From hot water we transfer the product into a funnel (we hang it above the pan with brine in advance).
When suspended, the cheese will stretch, forming thin cheese “strings.”
We leave the stretched cheese fibers in the brine for 5-6 hours, then weave them into a beautiful “braid” of medium thickness and put it in the refrigerator for storage. This completes the preparation of homemade cheese “Chechil” - you can try it.

“Kosichka” cheese is served at home as an independent snack; it can also be served as an addition to sandwiches, raw vegetables, and herbs. It is often added to salads, casseroles, pizza, or simply served with wine and beer at the holiday table.

If desired, brine cheese (“Chechil”) can be smoked in a home smokehouse, so the taste of the delicate dairy product will be more refined and unusual.

How to make smoked cheese “Kosichka” at home

We discussed in detail the preparation of pickled Chechil cheese above. If you want to get fresh “Kosichka” cheese from milk, a recipe at home without smoking will definitely help you with this.

But if you want to smoke the product, giving it a light piquant aroma and a beautiful yellow-brown tint, then a step-by-step recipe for smoking Chechil cheese will definitely come in handy. The final result depends entirely on the correctness of actions.

Technology for smoking homemade cheese “Kosichka”:

We wrap the cheese “braids” with natural fabric or parchment, and then place them in bags made of any dense material.
We hang the bags of dairy product in the smokehouse and wait a few minutes. This time is enough to completely smoke the pigtail cheese.

Try not to over-smoke the product (do not over-smoke it), otherwise the taste will be seriously affected.

Features and secrets of homemade cheese “Kosichka”

Chechil cheese is made from fresh cow's milk, but you can also use goat's or sheep's milk.
Milk must be fermented naturally: first it must be heated over a fire, then it must be mixed with rennet or a special starter.
If you are going to smoke the cheese after preparing it, then first make sure that you have no contraindications to consuming such a product.

After all, smoked cheese “Kosichka” is not safe for health; it can harm the body, especially if you have an individual intolerance to substances formed during smoking. Significant harm is caused mainly by liquid smoke, which is used to process the cheese product in a smokehouse.

It is also worth considering that smoked Chechil cheese has a high calorie content and fat content - 5-10%. Such indicators directly indicate that home-smoked dairy products are harmful to the figure, especially for those people who already have problems with excess weight.

“Kosichka” cheese should be stored at home for no longer than 75 days. This is the maximum period for preserving its consumer freshness.

Now you know everything about how to make “Pigtail” cheese correctly. The recipe at home may not be as simple as the recipe for making Greek feta or sour milk cheese, but, nevertheless, anyone can cope with it, if desired.

It is enough just to strictly follow the steps of the recipe, and also, before preparing this type of cheese, gain experience in preparing simpler cheeses. With a “full” hand and the necessary knowledge, you can always cope with “Chechil”.

Happy cheese making!

How to make braided cheese

Where can I use this cheese?

Classic recipe

Milk. To prepare a kilogram of cheese, 9 liters of fresh product are required.
Pepsin.
Whey or sour milk.

Manufacturing process

Second cooking method

“Pigtail” cheese is made without a rind. It matures in a salt solution. This is a fairly ancient method that is widespread in the East.

To prepare you will need:

Milk.
Leaven.
Salt.

Chechil cheese recipe

To prepare this product at home you will need:

Salt - to taste.
Rennet, for example, rennin - one gram.
Milk - 4 liters.
Water - as much as needed.

How to do

How to smoke correctly

Before placing the cheese in the smokehouse, you should wrap it in cloth or parchment. Then the product must be placed in a bag made of fairly dense material.