Hard rennet cheese

Natasha, covered it with a lid. Everything as you wrote. And it’s hot in the kitchen itself, which he lacked, I don’t know. But I will try again. Can I leave it overnight or will it take a long time?

can be at night, I almost always do this

[natamylove]

Good day!
I am with this question ...
natamylove, and how much does a liter of goat milk cost in Kiev / region?

I do not know, I am not from Kiev

it is not appreciated here, since everyone has goats everywhere
I sold 5 grams per liter

Girls, today I cut a head that was moldy

this is such disgusting fu

I will not do any more with mold

Scarecrow,

this is not fermentation, but fermentation)
the clot begins to ferment, to bubble in the heat
holes began to appear in me on overheating and then maintaining this temperature for a long time.

It is the same. We call fermentation lactic acid fermentation. There is also alcohol. But the cheese is obviously not alcoholic.

it is not appreciated here, since everyone has goats everywhere
I sold 5 grams per liter

we would be so happy

[natamylove]

Good evening, hostesses! I will risk it and insert my word. I've been following this topic for a long time and am very grateful natamylove for such a detailed and understandable instruction. We have access to the cow, we love cheese very much, so I decided, armed with what I had read, to start making my old dream come true. Swung up to 6 liters and .... bummer. True, I did not find pepsin, but used acedin-pepsin tablets, which I added 12 pcs, dissolving them in serum. I didn't get a curd, just after many hours the milk settled well and the result was a very dense cottage cheese. Now I have already ordered meyto rennet, but my hands itch, and I continued the experiment with the pills. Here Olga from Voronezh mentioned Ossetian cheese. I found this recipe on another site with step by step instructions too. Made from 2 liters of store milk. Exit - 375 grams of cheese similar to feta cheese. True, I salted it too much, and not everyone here likes salty cheeses. I had to cut it into pieces and fill it with whey. I brought it to work today, they did it with selected olives for a sweet soul. But I want perforated.
natamylove, I have a question for you: is it possible, as in the Ossetian recipe, to add 10% sourdough (curdled milk, sour cream or yogurt without additives) to milk, and then the enzyme, and after the formation of a clot, follow your technology? Thank you in advance

[Tatiana S.]

Tatiana S. if you have Meito, then you don't need to add anything - thermonuclear leaven

I am very grateful! All clear.

[natamylove]

natamylove, and how much pepsin do you give per 7 liters?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=131240.0

here is the dose)

[Rybka]

Rybka When I did it for the first time with 7 liter pepsin. 1/3 of the coffee was thrown. spoons - the cheese turned out to be oak and fuuu, in the second attempt I threw the pepsin on the tip of the knife - here it turned out what I needed - did as Natasha taught here

[the doctor warns !!!]

I grew the mold on bread

the doctor warns !!! Bread mold must not be used under any circumstances !!! This mold is hazardous to health !!!
If you need to get cheese mold, take mold from any of the "moldy" cheeses! Mold is alive there and will take root on your cheese!

Schumacher

I already rejected this cheese, it turned out cocoa

[natamylove]

natamylove , that is, mainly on the "eye" I have the opportunity to weigh, so I thought that maybe you weighed. I will be guided at the rate of 1g per 100l, as indicated on the pack. I really want holes)))

Girls, and then they remembered about Ossetian cheese, read the whole Temka, but there is still no recipe

[natamylove]

natamylove , in general, my fermented milk stood for 7 hours. The hallway, I started to take it out, but there are no holes. You already clearly see future holes in the photo.
The temperatura was exactly 40 *, I was afraid to do higher, but here ... It is delicate in structure, barely holds the Thomas.

Duc will stand under yoke and there will be a form!

The form will be. and the holes?

There will be holes.
🔗

Here are the recipes. Meito is a Japanese thing, you need to put less of our enzyme.
The enzyme at any factory is now selling any quantity, at least 10 grams. I called. Minus - shelf life.
It seems to buy a little dumb, but you don't need a lot.

I bought here 🔗
packaging. At the same time, they send recipes, who will buy the packaging.))

There is also equipment for home production. Make heads like store heads.
Here's a set 🔗

But now everyone has cows in the launch. You can't buy milk ((((
waiting for calving.

In general, cheeses are made in the summer, filled with wax and eaten all winter ...

I again "got sick" with the production of homemade hard cheese Two weeks ago I made an attempt - the cheese turned out delicious, there were decent holes, but I made 4 liters of milk and took too wide a square shape for such a quantity of milk, I was worn out with a press. because the load from above was constantly skewing and it fell regularly and with a crash Now I again muddied this song, but already from 5 liters of milk, of a different form and, seeing my torment for the first time, my husband made me just such a structure (the sketch is taken from the Internet), what happens - I will definitely report Here is a photo of the construction - maybe the godfather will help

And this is a photo after an hour of standing under the press, I want to say that no holes are made on the sides of the form - all the liquid flows down a rag into a bowl (I took a cotton baby diaper and cut it into 4 squares) and a wooden circle is already visible

The photos are very intriguing !! I would like to see the result!

It will stand under the press for a day, then for 2 weeks it will ripen (by an accelerated method) and then I will show what worked or what did not work

How is it accelerated? He seems to have to lie down for at least a month .. Or better 3. A week in the refrigerator, turning it every day, then a couple of weeks at a rate of 14 somewhere. The cheese should swell due to the release of CO2 during the activity of bacteria. A yellow crust forms on the outside. If moldy, wash with brine.
I already have 3 pieces with different periods)

Cheese is already 4. The oldest is 3 weeks old. For a week he dried in the refrigerator, the rest of the time on the windowsill under the box. Processes started right away, the cheese pouted and the crust dries up.

Each cheese is made from 9 liters of country milk.

My pepsin Meito does not want to fold at 35 degrees, as written. Collapses at 40.

How is it accelerated? He seems to have to lie down for at least a month .. Or better 3. A week in the refrigerator, turning it every day, then a couple of weeks at a rate of 14 somewhere. The cheese should swell due to the release of CO2 during the activity of bacteria. A yellow crust forms on the outside. If moldy, wash with brine.
I already have 3 pieces with different periods)

Well, Duc cheeses are prepared according to different recipes. In a sense, the timing of ripening is also different for everyone. Is not it so?

Almost everything is solid according to the same scheme.
from 1 month to 2 years as cheddar

Everywhere the principle is the same, curdling, cutting into cubes and mixing with pauses for someone, for someone constantly, whey removal, salting and pressing. Rollover storage. In industry, it is clear that not everything takes so long. They forgot to put the real milk there, but they didn't forget the chemistry.

I'm making sausages right now, scarecrow. I can adjust the recipe)) Boiled smoked is already there, dry-cured and uncooked smoked is ripening, also a month by the way. Then I take a picture.
Next in line is a doctor's degree in GOST, from meat, milk and eggs ... And the fact that in stores - chemistry and soy, vitreous cartilage and pork skin ...
And the Moscow gost zabatsayu. Beef and bacon))

I'll start making beer on Saturday. The ripening period is a month.
I have a ham on the 25th for a soak - it also lay for 21 days.
In short, I think that almost everything tasty has to wait a month))))
soft cheeses are a completely different matter, but there is no need to rush with hard ones .... They are kept in the summer, when they make horseradish milk, they are kept, then they are rolled up with wax and into the cellar. In winter they take out and eat until next spring, when the cows will be milked again ...

[Eduard]

Eduard I agree with you on all 100 But since I'm just learning how to make cheese (the first 2 attempts flew into the bucket), the third has been in the withers for 3 weeks, but there is also a matter of seams, I initially took a too wide container and as a result - damn, and the milk took only 4 liters, the fourth attempt was 5 liters of milk (this is again an experiment) and after pressing in the withers it held for a day at + 2 *, put it in the pantry, there + 15 *, tomorrow it will be 4 days - the cheese is covered with a wonderful uniform crust, the smell is very pleasant and what is nice - on the sides it is no longer straight, but slightly, slightly bulging, so to speak, I turn it over once a day. I read about this method on the cheesemakers' forum Again (experiment) I will withstand it at +15 for two weeks or 3 and see the result, if everything goes well, only then I will make 8-9 liters, but by all the rules: girl_in_dreams: Not could you say - at the exit how much cheese weighs from 9 liters of milk
And expose the recipes for your sausages - I really love this business

I'm making sausages right now, scarecrow. I can adjust the recipe)) Boiled smoked is already there, dry-cured and uncooked smoked is ripening, also a month by the way. Then I take a picture.
Next in line is a doctor's degree in GOST, from meat, milk and eggs ... And the fact that in stores - chemistry and soy, vitreous cartilage and pork skin ...
And the Moscow gost zabatsayu. Beef and bacon))

Don't you want guests? The tasters again ...

Edward come on recipes: rose:

Virgo, I have a bummer again with cheese and my sclerosis is to blame - I forgot about cheese for a couple of days and today I remembered that it must be turned over, and there the top is in a uniform crust, and the bottom is mold

crust on top

I cut the cheese to see the presence of holes and saw such holes in just a week of aging

for the sake of curiosity, I cut off a small piece to taste, it tastes decent, but as soon as I overdid it, the cheese will surely fly into the bucket and the next attempt will be from 8-9 liters of milk, that is, strictly according to the recipe
and my husband is already twirling his finger near my head

The nut, in the second and third pictures, is such a beautiful and yellow cheese, very similar to Russian or Dutch, as they used to say. It's a pity, but maybe you can cut it in half? And Mush is wrong, although everyone is entitled to their own opinion.

Nut, and how much cheese did you get from 8-9 liters or did you not weigh?

nut, why in a bucket? cut off the crust and eat the cheese) or put it in baked goods (you can grate and freeze) it turned out beautiful! I made it from 4 liters, it has been in the refrigerator for a week already, it swells up and smells so that I want to eat right now! we'll stand for another week and try)

[Gaby]

Yesterday I threw it away, you never know what: -X Now I am making from 8 liters of milk Gaby as the whey drains, I will definitely weigh the mass and say

From 8 liters of milk, 1000 -1200 grams of cheese is obtained.
Salt for such an amount is enough a tablespoon without a slide.
I put it with a slide - already a little extra.
It is better for him to lie on a piece of wood or fabric in the refrigerator so that the crust dries, and then in a warmer place.
I don't have a drop of mold on any cheese. I even eat with a crust. Delicious)))
If mold starts, you need to rinse it with salt water, people say ..

And now about the sausage. RAW SMOKE
I took 3 kg of bacon, 3 kg of pork and 4 kg of beef. The meat is pulp without veins and fat, spigot fat, it is refractory.
I cut the meat into pieces that are convenient for a meat grinder, lard in large strips and salted the meat and lard separately.
40 grams of salt per 1 kg of meat or bacon.
Used nitrite salt for industrial production.
I put all this for a week at a temperature of 5 degrees to salt.
Then the meat was ground, pepper and chopped bacon were added. It's really hard to cut a lot, it gets boring. You know the dimensions in the sausage.
We put on a baking sheet at the same temperature for 5 days, ripen in a layer of 10 cm. At the same time, moisture goes away.
Then we wash the guts and stuff the minced meat. We tie it with a string, like in a store. Otherwise, your garlands will simply break.
We smoke in a cold way and hang to dry for 20 days.
If you do not smoke, it will be just dry-cured.
It tastes like sujuk or dry-cured horse something ...
And smoked is similar to smoked))))))))


The photo is, of course, shit. The device does not want to focus something, tricky. Something was pressed and my mind goes off))

I made boiled smoked so.
Beef 75% and back fat 25%
We also salt 40 grams per 1 kg.
We make minced meat, and we cut and mix the fat. Pepper, nutmeg.
We fill the intestines.
We smoke hot 75 degrees.
We cook with steam or in water.
We take it to the bathroom and the sausage takes a cold shower))))
We smoke again.
That's all)))
Smokehouses are different for everyone, so the time is different for everyone. I have helia smoker, smokes under pressure. It takes less time than the recipes write at times.

Don't you want guests? The tasters again ...

Come with your things, forever.)))
And then there is no one to cook)))))))))))))))

[quote author = nut l cheese, of course, will fly into the bucket and the next attempt will be from 8-9 liters of milk, that is, strictly according to the recipe
and my husband is already twirling his finger near my head
[/ quote]
Why did I throw it away? I would wash it with salt water, but the sushi further.

And how did I know that this is possible? Come on - already a new keg is in the withers of 8 liters, its weight is 1.165g And your sausage is super-duper - salivating straight

Cut new cheese today. Good. Sourdough cheeses would have ripened faster. I wonder what the difference will be. I used activism as a leaven.

Well, what about the cheeses, Nut?

It's a pity you can't eat each other's thread here. To share experiences.

And on this forum there is something to eat.))

I totally agree. That would be right to devour-devour sometimes ...

There is a Krasnoyarsk forum of brewers. I am there too.
They have a cool tradition, they meet and drink what they cooked)))))

And what can be with the cheeses - all the chicky-briks on March 21 will be 3 weeks old, the barrel is noticeably bloated and covered with a uniform crust, although at first I also wanted to get moldy, but I noticed it in time and washed it with very salty water, for which you, Edward, are huge merci: hi: I'll endure for up to a month and then I'll take a sample

And I got 19 liters of village. Tomorrow I’m going to talk)))

Tired of self-made molds.
At the plant today I ordered steel 2 per 1 kg and 2 per 2 kg. 2 pieces for 1 kg of cheese cost 1500 rubles. 2 kg more expensive, but I don't remember exactly)

I have more professional press and form. But you need 100 liters of milk for that form)))
In the summer, I think they will. And now you knock out with a fight)))
I'll put on cheese in the summer and eat it in the winter.

Before that he took milk from farmers.
Coagulated poorly, only with a double dose of the enzyme and an increase in temperature.
Yesterday at private traders, a nice thing. The mass is so hard right away that it’s so hard.
The output is larger too.
That's it, farmers go nah))))) There they have milk from different cows. If a cow has recently calved, then her milk is bactericidal, which interferes with the enzyme. But that's just a version.

Well, as far as I remember, pepsin is not bacteria. Like other enzymes ... Therefore, the bactericidal properties of milk here should not affect the formation of a clot. There is the folding of milk protein. Probably the chemical composition of milk is somehow different ...