Homemade cream cheese from ordinary ryazhenka (Russian baked fermented milk) is a natural, tender and remarkably tasty home pastry cheese often used as a base for frostings in modern cakes, cheesecakes and desserts, as well as a sandwich spread or addition to vegetable salads. The main advantage of this recipe is that it's made from just one single ingredient (ryazhenka), without rennet, acid or any special equipment, while being significantly cheaper than store-bought analogs like Hochland or Almette. Pour ryazhenka into a colander lined with several layers of cheesecloth, place over a bowl and refrigerate for 8-12 hours (or overnight). The whey drains away and a dense tender cream cheese remains in the cheesecloth, ready to use or store in a sealed container for 3-5 days. Proportions for 1 liter of ryazhenka inside.

Homemade mozzarella from cow's milk is a simple, soft, tender and very popular Italian cheese that you can easily make at home from the most ordinary ingredients. The finished mozzarella is ideal for pizza (thanks to its stretchy properties when it melts), for Caprese salad, for lasagna and for many other Italian and Mediterranean dishes. The main advantages of homemade cheese are its all-natural composition without preservatives or colorings, and a significantly lower price compared to the store-bought version. Warm the milk to 32-35°C (90-95°F), add citric acid or liquid rennet, stir thoroughly and let stand for 10-15 minutes until a firm curd forms. Cut the curd into cubes, warm to 60-65°C (140-150°F) and gently separate the curds from the whey. Knead the cheese mass in hot water until elastic and form into balls. Proportions for 4 liters of milk inside.

Homemade Philadelphia-style cream cheese made from kefir is a natural, affordable alternative to expensive store-bought cream cheese — and the texture and flavor are remarkably close to the original. It's smooth, creamy, slightly tangy and perfect for sushi rolls, cheesecakes, frostings, sandwiches and dessert layers. The key to success is the kefir itself: it has to be full-fat (3.2% or higher) and good quality. Freeze the kefir in a bag for 12 hours, then thaw in the fridge over a cheesecloth-lined sieve for 6-8 hours — the liquid drains away and what's left in the cloth is a thick, creamy cheese that's essentially homemade Philadelphia. Proportions and serving ideas inside.