Crochet
Quote: Omela
So I'm thinking of issuing a separate recipe

Yeah, make out Ksyu , I will look forward to !!!

It's time for me to wash my milk cooker ...

That would be cheese and ...
Elena Tim
Quote: Krosh
Lenuska, you really never cooked homemade cheese from cottage cheese
Nope, no razulechki!
Quote: Krosh
Well, why not buy something ?!
And besides! Why waste places in vain! Although the milk cooker will stand, it will delight the soul!
Crochet
Quote: Elena Tim
Nope, no razulechki!

I was really surprised, so surprised, honestly ...

Quote: Elena Tim
And besides! Why waste places in vain!

Already ordered, right ?!
Elena Tim
Quote: Krosh
Already ordered, right ?!
Nope, my money was taken away.
There was a free treshnik, but some of the girls needed ham makers, and the milk money went there.
Here, I sit thinking how I could rob Timon. After all, it will not be given to the living!
DenRassk
Damn ... the third time I am writing a message and still will not send it to the forum
I can't get cheese ... the third day I try to make it - it doesn't melt into any, and that's it.
Originally found this one 🔗.
I read it - everything is simple, I went for cottage cheese ... I started to do it ... everything was fine until I was puzzled - when will it melt ...
The result is fried curd groats ...
Well, I think - it won't work - where is our magic wand in the form of a bread machine. ru - found, read, the same ... so I think, maybe this is due to the fact that the cottage cheese is granulated and very dry?
I went and bought another half a kilo of another - the result is the same - it does not melt.
Soooo I think - you can't take us with your bare hands - where is our video help desk about everything in the world?
And here she is - and
Looked, went to our local dairy, bought cottage cheese which is an hour old (still lukewarm), not raw, not dry, not grained ... ordinary curd without any show off and shelf life of 36 hours!
I watch a movie, I do, it seems like everything is going according to plan - I boil, filter, squeeze, mix, start heating - but no ... the cottage cheese dries, fries, but does not melt, and that's it
Colleagues! Is it possible that we sell cottage cheese in the north and make the wrong one?
Write who makes what?
Don't let a large family die without homemade cheese ...
Omela
DenRassk, goddamn, that's what it is, !!!! And cooked in a milk cooker ?? Look at the top link for processed cheese. I do it using a simplified technology, I showed a photo of each stage: melt butter, add salt and soda, mix with cottage cheese, cook for 5 minutes, beat, another 5-10, beat again. And Anya melted even without butter.
Anna1957
I make Savushkin product and Slavic traditions from Belarusian cottage cheese 1% (for dietary purposes) in pucks. There were no punctures. For 1 kg of cottage cheese - 1 hour. l. soda and salt. Sometimes it turns out denser (like Druzhba cheese), sometimes - like Viola. But in any case, it's delicious, and in terms of fat content - you can't buy it anywhere.
Irgata
Oh, what a good recipe, I will definitely make, and
Quote: makabusha
I'll put in my 5 kopecks.
Mom often did one time - read the recipe in some then women's magazine like worker, peasant - also called homemade cheese
1 liter of milk, half a liter of sour cream (Soviet, self-souring ...), 2 eggs, salt-sugar to taste (not sweet)
bring milk with salt-sugar almost to a boil - the foam cap begins to rise and pour a mixture of sour cream and eggs into it with a thin stream, stirring, and immediately discard, mom lined the sieve with gauze and under a small press - 15 minutes and the most satisfying and delicious curd cheese is ready for breakfast, dense and beautiful, the whey is amazing, I think the sweetness can be varied: girl_romashka: probably you will need to add a teaspoon of lemon juice to the current sour cream
DenRassk
Quote: Omela
And cooked in a milk cooker ??
There is no such unit in my farm. Did as in the video ...
Quote: Omela
Look at the top link for processed cheese
I went to study materiel

Quote: Anna1957
I make from .... further list
We don't have this ... only Belarusian milk is sometimes imported ... half a year storage.
From what you have seen in stores have not yet tasted Golden Meadows and the Merry Milkman ...
Here tizh seems to be the gas capital of the world, but there is no normal cottage cheese for homemade cheese ... "tudyzh it in a swing"

Maybe someone has bewitched me? For three days I have been making cheese from cottage cheese, but the result is cupcakes:
🔗
Omela
Irsha, thanks for your option, but I'm not friends with eggs.)) although, it may be useful to someone.
DenRassk
Maybe someone knows - how does the cottage cheese melt? Temperature? Soda? Oil?
What ingredient is a curd melter?
Omela
I once forgot to put in the baking soda and salt. I melted it for about 20 minutes, whipped it up 3 times. I couldn't even understand why the desired consistency had not been so long. As a result, the cottage cheese still became liquid, but still not as it should be. And only after trying, I realized what was the matter. The taste was curd. I added salt, soda, mixed, boiled for just a few minutes and everything is ok. The consistency also depends on the amount of soda. Few - will not melt, multi-curl.
DenRassk
Quote: Omela
As a result, the cottage cheese still became liquid ...
So my cottage cheese is not correct, since it starts to melt even without soda and salt.
Maybe try to melt it in a water bath ...
I read about Viola cheese ... damn it - well, it's simple!
And most importantly - according to the recipe for this salt and soda, you need very little ...
Omela
Quote: DenRassk

Maybe try to melt it in a water bath ...
So it should be in a water bath !!!! I asked you, what is cooking ??? The milk cooker is designed according to the principle of a water bath.
DenRassk
Well, I wrote - as I do on the video ... there without a bath, they do it right on the stove ... and it turns out ...
Omela
I do not know how on video, I write how I am doing.
DenRassk
Clear. we will try on a water bath :-)
Sone4ka
Quote: DenRassk


I watch a movie, I do, it seems like everything goes according to plan - I boil, filter, squeeze, mix, start heating - but no ... the cottage cheese dries, fries, but it does not melt and that's it

Quote: DenRassk
So my cottage cheese is not correct, since it even without soda and salt, it starts to melt.

only it seems to me that you are contradicting yourself? then you write that it is fried, but does not melt, then it melts by itself, without soda ... is it still melting or fried?)))

about the steam bath. I don't have a milk cooker, I didn't bother with the bath, everything melted wonderfully in the Zepter frying pan
Omela
Sone4ka, I'm glad that happened!)
DenRassk
Quote: Sone4ka
only it seems to me that you are contradicting yourself?
No, I don't contradict ... just the phrase pulled out of my message reads as you write, but in the context it turns out that my cottage cheese is not correct because it does not melt at all, no matter how, but Omela cottage cheese began to melt even without soda and salt (with one butter).
So far I walked around all the shops ... everywhere they sell the same thing. Tomorrow I'll go to the market - sometimes milk is imported from Belarus - maybe there will be cottage cheese, then I'll buy it and try again.
Well, if it doesn't work out, then I'll leave the experiments until the summer ... I'll come to Novosibirsk and try again there.
Omela
DenRassk, good luck. By the way, I already wrote that my mother was going to Omsk to see her sister and said that there were terrible grains of cottage cheese ... Moreover, even homemade. Apparently, the production technology is the same at high temperatures. Maybe you have the same story.)
DenRassk
It appears I bought 🔗 (written produced in the Republic of Belarus)
He boiled milk and threw cottage cheese into it ...
I threw it back on a drushlag ... damn it ... he's not like everyone else before ... he's already sticky ... all the previous cottage cheese was crumbly ...
I went to make a water bath ... from a cartoon ...
DenRassk
could not stand it ... peeped ...almost all the cottage cheese became transparent ... only large white balls remained ... it was necessary to grind it better ... so that it was smaller ...
DenRassk
Done! Packed! We'll take a sample tomorrow morning!
DenRassk
Here is a piece left by the evening
🔗
Everyone liked it very much.
The taste is interesting - it seems to be melted, but firm and is completely lost in a sandwich with bread / butter
Omela
DenRassk, the main thing is that I liked it. Although this is the first time I've seen this color.
DenRassk
Quote: Omela
Although this is the first time I see color
This is because I did not want to divide the yolk into three parts and I got one yolk per 170 grams. cottage cheese ... too much dye turned out
Omela
It is clear, I am now doing it using a simplified technology. without milk and yolk. The final consistency is like Almette's.)
DenRassk
Today I came across washers with 9% cottage cheese from Minsk dairy plant # 1 - "Slavic traditions":
Homemade cheese
Everything worked out again!
And already at the stage of cooking it in milk, the cottage cheese began to stick together and stretch .... I wonder what will happen if it is cooked further?
Can it turn into cheese during the cooking process?

In general, if the cheese does not work out like mine (the cottage cheese does not melt) - look "right" cottage cheese.
Omela thank you very much for your patience and help.
Omela
Quote: DenRassk
I wonder what will happen if you continue to cook it?
If you cook longer and take initially dry cottage cheese, you get almost Russian cheese.)

Homemade cheese

Homemade cheese

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=388772.0
Anna1957
Figase! Where did the holes come from?
Omela
xs.
DenRassk
Quote: Anna1957
Where did the holes come from?
Mouse
Qvita
Can this cheese be used for pizza?
Omela
Qvita, well, why not? If it turns out hard, because basically the cheese is soft, closer to melted.
Mouse-Mouse
Good day!
I don't remember where I read the recipe for curd cheese for salads:
buy kefir in a box, freeze it completely (24 hours), then we cut the box, take out the frozen mass and put it in a colander (for draining the whey), which, in turn, we put in the refrigerator, what remains in the colander, and have curd cheese!
Question: the above recipe differs from the fact that if you just pour kefir into a saucepan, bring to a boil (until the whey is cut off), then pour it into a colander or cheesecloth, and drain completely, the resulting mass is not the same as in the recipe above for curd cheese?
Anna1957
Both are cottage cheese. In the cold way, it turns out to be softer, like cottage cheese in a tube. Do not bring it to a boil at all - it will turn out hard and dry. Better to do it in a heated cartoon.
Nata0901
Cheese or something else to start doing
caprice23
Quote: Omela
If you cook longer and take initially dry cottage cheese, you get almost Russian cheese.)
And if you make such a cheese, can you use it for baking? Will it melt and stretch?

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