Hard rennet cheese

I read this in the technology of cheese production in the USSR.
It says so there.
Milk written can not be used fresh. the day should be settled since the steam room has bactericidal properties that prevent the action of the enzyme. Significantly increases the roll-up time, which is unacceptable in production.

And in general, they measure the acidity of milk, the calcium content, etc.
Maniacs)))))))

Not bacteria, enzyme. I use microbacterial renin

Did I tell you that you are a maniac?

If the stores sold normal food, I would go to other maniacs. For example, sexy)))

Hi people!! Natalie, a separate and deep bow (she knows why), somehow saved me with advice !!! Now on to the matter, about cheeses!
Since at the moment I live in the far abroad, and it is tight here with a sour-milk product ... I went for a break of fate and got in touch with cows, bulls !!! in general, a lot in common with comrade Edward !!! but even here this business is not profitable, often you can jump into such a loss that my dear mother !!! but for yourself dear and loved - it is NECESSARY !!!
So: first, about milk - right from a fresh cow, the yield of curd mass is much less than from a cow after calving 6 months ... and the milk is richer and tastes different ... and on the other hand, colostrum also comes out cool cheese, and the butter is excellent. .. all this needs to be filled!
I always take only fresh milk, even fresh milk for cheeses ... the truth is, and I have a different sourdough ... it is correctly noted that all cheeses are made according to the same principle, only the temperature regime plays a role ... and not only ... much more depends and the temperature of the room in which you make cheese, here you also need to be careful !!!! Meat and dairy production is very similar in the technology of the preparation itself ... TEMPERAT HURAY AND TIME !!!
ABOUT MOLD: I accidentally grew blue mold. cheesy ... according to all theories, etc. this is it, but I didn't eat and didn't poke into cheeses either ... since I myself have never tasted such cheeses ... but the smell was perfect ... because they were moldy I had to smell the cheeses, but fear always prevented me from trying ... in general, my chickens were gourmand ... everyone is alive !!!
Mold has formed on cheese made with the addition of eggs and sour cream and laid on pita bread ... the color is awesome, I would say azure blue, and when you carry metal. With a knitting needle in the cheese it gets dark ... in general I experimented a little ... I need a special for evaluation. but I don't know those nearby ...
unfortunately, cheeses do not sit around the house for a long time, and there is nowhere ... but clients are always happy with my cheeses ...
I make soft ones from whole milk, and hard ones from skimmed milk ... I remove the very tops ... but some of the cream remains in the milk and it's enough ... hard cheeses are full of holes, and I salt only in brine after pressing, then acid and salt acquired with the time of aging and storage ... the salt gradually penetrates inside and this requires an exposure of 3 to 6 months ... well, this is my experience ... and in lewang the salt is not very pure so that you can immediately pour it in this form, grains of sand on my teeth ... unpleasant, so only brine ...
for a 2 kg head, 25 kg of skimmed milk takes me ...
like this ... if you wrote something wrong, correct it .. my daughter is sleeping on one hand with the other, I type and do not have time to check. so excuse me if something goes wrong ... and they'll turn it off now ... I'm trying to write faster ... hello everyone !!!

I want to make a parmesan like a thread, it's just from the separated)

And people seem to bring mold from shop cheeses. There the DAC is used with a spoke and is introduced ...

Do you roll up beeswax? I saw a wonderful emulsion here on the internet ... You can apply with a brush ...

Edward, can you talk about an emulsion?
where to get.
I have 3 goats already fed the children, I will wean in a week, and the milk will go for cheese, I bought different starter cultures, but I forgot about wax,

it's still better with him ..

Katyusha, hello !!!!

Natalie, I am preparing a recipe to exhibit, it will be dedicated to you, as I promised earlier !!! That's just the case for the pictures left! another couple of days will have to wait, the main thing is that we have everything with the weather !!!
You should come to me with goats, there is such a demand for goat cheese !!!! and I can't stand them now, after the neighbors ate all the green corn for the cows ... the site was in the mountains, there was no way to see who grazes whom ... so my horned ones were left without greenery !!!
as far as I know, goat's and cow's milk should have different times for coagulation with pepsin or other yeast !!!
goat's milk is denser and fatter, so for Natalie 6-7 hours, I get it in 3-4 hours, I already think it's overexposed ... the ideal for me is 2-2.5 hours ...
I determined the load for myself - the output of whey, for 12 hours, with one turning ...
brine 1kg of salt in 4l of water for 2 kg of cheese, for 24h with turning ...
maybe someone will need it !!!
all recommend naturel wax !!! and how much is kg of wax in Ukraine? I think to order, I can't get it here!

It curls up in 30 minutes.

I didn't find that site with coverage, but I found another one.
There is also sourdough and annatto dye, which is put into cheeses.
And forms))

🔗

oh. I'm from Ukraine

I'll ask around at my beekeepers on the spot

My mother is from the Nikolaev region.

Today we had good milk again. I brought in the leaven. Activation)). After half an hour, the enzyme. Collapsed in two minutes, and how))). And the exit is wonderful). It is a pity that I do not normally organize secondary heating. The water bath is too big, and in the bathroom the right temperature is difficult to create with my boiler. ((

and we just slaughtered a goat
everything was fine, but in the morning it just began to change before our eyes, weakened and weakened, and by the evening we realized that we needed to cut it, didn’t get up anymore and moaned

inside 2 kid turned out, the liver is yellow, probably froze

well, 6 kids and three goats left.

Weaned the first from the goat, they were 1 month and 20 days on suction, tomorrow I will milk the first milk, the next in a week.
Cheese season begins

and we had the same story with the goat, after we lost the wet nurse with four kids, dad said that everything, he is not going to bury anymore ... but, here I am looking at the photo with your pet, and so, I think to agitate mom again , I want a goat .... and cheese ....

Well, there are always losses on the farm, I have already mentally resigned myself to this, and I lost chickens and rabbits, well, what can you do, life goes on ...
We made it in time - now the goat will delight us with delicious dishes.

Right now I'm going to milk, yesterday I weaned 6 kids from the udder - today the whole day a choir of boys - SCREAM!
endure a week until they get used to it. And the goats Scream and the children Scream,
and I make yogurt in a yogurt maker,
tomorrow I will buy pepsin for cheese

Goat okay, harder when the cow falls or forced slaughter. And they are stealing them now. You will find only bones, and meat has been on the market for a long time. (
A cow is a cow)

And I cut my cheese Inside it is perforated, the crust is even, but a little too salty - I have no luck and how to deal with it

but I didn't salt the cheeses at all, not a single gram, it was so tasty for me
Well, a cow is generally of course, it's already scary to think.
I have already survived a goat, ate a roast yesterday.
Today I counted, and I have 7 kids, I thought that 6.
Mistress, I don’t know how many kids.
Today I drank 3 liters in the morning, I left the rest to the kids to finish drinking, + evening and I’ll think of something, I don’t give enough milk from goats, they slaughtered the thoroughbred, there were tuziki left, and nowhere to take

I was talking on the phone with a professional dairy technologist ...

She lowered the Meito enzyme, lowered the collective farm starter cultures from yogurt and kefir ...
I advised to buy some kind of unit -5, this is for Russian cheese
She ordered someone else's milk even from domestic cows to pasteurize.
I ordered calcium chloride to be added ...
And then, like, there will be no cheese mass, but curd ...
Meito said it is made from the black mushroom Mukor and it's kind of harmful, you need a real rennet like ...

In short, loaded)))

Yeah, for sure I loaded the rennet, 2 years ago I took it at the Moscow rennet plant - beef and chicken - I didn’t like it. I didn’t like it in the finished product, I felt the taste of the enzyme, I threw out the chicken right away - the cheese stank of chicken, I made the cheese from beef a couple of times and then the end ... Of course, it cannot be compared with Meito. I heard about calcium chloride, but I don’t know what it is and where to get it. I take milk from a state farm - I pasteurize it in a milk cooker for drinking, but not for cheese, so far there have been no excesses;) 3 days ago, I again muddied this bodyagu-salt poured half of the art spoons - while the flight is normal

Well, you can make natural abomasum yourself, for this you need a kid just born, so that he is only 3 days old.

We sacrifice a kid and take out its stomach, dry it and cut it into thin sticks like a match, we get a lot of them.
and then we ferment them.

but I feel sorry for the goat

so I will use meito

I myself made it from the stomach of a cow - I bought it, put it in a three-liter bottle, then vinegar and salt and insisted for 20 days.

and the liquid that was obtained was decanted.

and kept in the refrigerator and curdled milk with this liquid

but I forgot the exact recipe

that was a long time ago

I have suspended production pending the purchase of mesophilic crops.

Meito does not bother me, especially since I have its packaging, this is for a wagon of cheese)))) Do not throw it away.

[Rospotrebnadzor announced violations of production at "Gadyachsyr"The Russian Federal Service for Supervision of Consumer Rights Protection and Human Welfare (Rospotrebnadzor) claims violations of production technology at the Gadyachsyr enterprise (Poltava region).]

in the Russian-ukroinsky war on cheese soil, found tips for us amateur manufacturers ...
it’s not good that this is happening between fraternal countries .. but I’m still on the Ukrainian side .. the technology, as for me, is more improved, maybe their mistake was that they took the standard name (in this case) ... even if we compare (no offense not a single state), but in Ukraine there is progress in the cheese-making business, but in Russia, the mother of a completely Zanedbana industry ... there are a lot of videos on YouTube for comparison ... and the Rossyrotral industry itself claims that it is unable to improve the situation itself, and saturate demand ... even one thing to take into account that under the USSR there were about a hundred enterprises of dairy products, and now they barely count a dozen ... Pity, very pity !!!!
in general, who is interested, read the article (she underlined the hint):

Rospotrebnadzor announced violations of production at "Gadyachsyr"
The Russian Federal Service for Supervision of Consumer Rights Protection and Human Welfare (Rospotrebnadzor) claims violations of production technology at the Gadyachsyr enterprise (Poltava region).

"The production of cheese supplied to the territory of the Russian Federation is carried out with violations of the technological process in the areas of its maturation, packaging, as well as the delivery of components for its production," the Rospotrebnadzor said in a statement.

In particular, Rospotrebnazor notes that the technological parameters for cheese production do not meet the requirements of Russian legislation. So, for example, semi-hard rennet cheese "Russian" does not meet Russian requirements in shape, size, weight and organoleptic characteristics.

The technology for the production of this cheese is also violated in terms of drying time, temperature regimes and ripening periods, and the ripening period of cheeses has been replaced by 20-30 days instead of the prescribed 60 days.

The report also notes that during self-pressing and pressing of cheeses, the air temperature parameters were changed (25 degrees Celsius against 20 degrees Celsius), the cheese drying technology was changed in terms of duration, the temperature in the premises was increased to 25-27 degrees Celsius against 8-12 degrees Celsius, by drying time from 1-5 days to 4-5 minutes, etc.

During the verification process, it was also revealed that, in addition to cheese production, the company produces cheese products and spreads, the technology of which involves the use of tropical oils.

Rospotrebnazor states that, despite the commission's demands for the submission of technical documents for cheese products and spreads, the technical documentation was not presented, and there was an attempt to hide the facts.

In addition, the enterprise found significant violations of the sanitary-technical condition and production control of the production technology.

The leaders of "Gadyachsyr" were familiarized with the results of the violations found. They were asked to develop an action plan to eliminate the noted deficiencies and submit it to Rospotrebnadzor.

Yesterday the Ministry of Agrarian Policy and Food announced that Rospotrebnadzor had completed an inspection of the Gadyachsyr enterprise, during which it did not reveal any violations in the technology of dairy production.

Based on the materials of IA "Ukrainian News"

Today we had good milk again. I brought in the leaven. Activation)). After half an hour, the enzyme. Collapsed in two minutes, and how))). And the exit is wonderful). It is a pity that I do not normally organize secondary heating. The water bath is too big, and in the bathroom the right temperature is difficult to create with my boiler. ((

Edward, I understand that you cook no less than mine (in terms of volumes) ... I have only one way out in this case, buy disposable gloves for examining cows (they are tall and thin and comfortable and temperature sensitive, and naturally antimicrobial)
and leave the whole process on the stove, only you control everything with your hand and a thermometer ... well, you mix it naturally ... the main bottom ... with circulating movements, and you will be happy .. also, in my experience, since it is difficult to create constantly in an apartment one air temperature, then the body will always tell you when it is time to extinguish the fire, of course starting from the original source ... here it turns out a couple of degrees either down or up ...
I killed the stove with my N-kg pots with all this dairy ... now I bought an outdoor one for heavyweights ... it is convenient and in height (for me) and it is no longer so difficult to pull weights .. here I also think rollers - wheels to attach to it. what to hide from children ... otherwise my heart senses with my busurmans (* ugh, ugh, ugh) wind up, disassemble, God forbid blowing it up - they are capable of it!

And I cut my cheese Inside it is perforated, the crust is even, but a little too salty - I have no luck and how to deal with it

Nut, you are too picky about your cheeses !!! usually the other way around!
In my experience, cheeses lose their salinity from time to time (due to the remaining whey) ... could you really oversalt it ?!
then start not from the recipe for salt, but according to the sensations ... I recommend it like this: when you have a clot in gauze and not higher than 35 * C. add a little salt (I don't know your number, but what would you have undersalted, delicate taste) ... pretreat .... and then put it in a strong saline solution (my version for 1 kg of cheese: 2 liters of cold water, not above 10 * C / 350gr of salt ... the crust will immediately grab, you will feel it right away) I really have sea salt, although it is not recommended, but I don’t have another one ... and you stand the cheese for 12 hours, with two overturns or whatever you like ... but if you definitely need ...
drying for at least 2 days ... and God bless you, you will be happy !!!
PS: just don't throw anything away this time, you can always find how to revive the cheese ...
your past head of cheese (preferably cut, or one half for an experiment) could simply be put in cold water for a couple of hours, then dried again and enjoyed your own nature .... experiment, do not be afraid so you can find a new variety of delicious cheese

Thank you Ekaterina for the advice - I will definitely use them. As for the salt - and if the clot itself is not salted at all, squeezed out and put into a saline solution - how much should it be kept in such a solution? In my last cheese, I put salt at the rate of 1 kg of cheese. l. salt under the knife, but because.There was a little more cheese, then I added a little salt: (And what else I noticed - after a month's exposure, I cut it, tasted it - salty, after 3 days I took it out of the withers again, cut off a piece and it is really impossible to eat - the salt is uncooked Therefore, I want to achieve, so that the appearance and internal content correspond to one another

you have rather a mismatch in moisture in the cheese, the cheese itself dries faster than salt acts with whey ... salt prevents the appearance of various types of rot ... that's why I advise you to add salt a little lower than the taste, and stand for less than the prescribed time, half in brine. ..
I'm sorry, I didn't understand a spoonful of salt, did you put it in the solution or did you put it in the cheese?
a little for a solution, a lot for cheese!
another type of abomasum, quantity and its storage can play a role ... here you have to fill your hand ... if you do the first post as advised to you, it should turn out better ... literally a pinch of cheese per kg of cheese ... and tastes less than you want, uh-huh?
If it's just in brine (and this is more for low-fat varieties), then you can spoil it without some knowledge, unless there should be an additional trial batch to catch the necessary salt .. (this is if the cheese is not aged for more than 6 months) often comes out about a crust of salty, inside, neither this nor that ... it regulates the time and temperature, but in the house the conditions are very difficult to comply with (well, I have it for sure) ...
Over-salted cheeses, it happened, gave them a new life, putting them in warm water for a few minutes ... I washed the crust even hotter with water and immediately in the refrigerator ... as a result
I was satisfied!
one more thing, you can overexpose the press, or the pres is too large ... my personal formula is the remaining whey plus a container (immediately after draining) for 12 hours ... but here you need to look at the clot too ...
conclusion, everything is interconnected ... patience, perseverance and the desired results

Probably overpressed? About 1200 cheese is obtained from 8-9 liters of milk.
For salting, you need 1 tablespoon without a slide.
This is if you salt in the grain.
And for 10 liters this amount is enough for my taste.
And if you press it, then the cheese is dry, a la Parmesan and salty)
And among Ukrainians, all these temperature disturbances for the rate of maturation are obvious.

And among Ukrainians, all these temperature disturbances for the rate of maturation are obvious.

What are you talking about? The forum is international and there are a lot of girls from Ukraine, but no one called you names, show respect. I wanted to give you a useful reference, and you ..

This is what I mean.
The technology for the production of this cheese is also violated in terms of drying time, temperature regimes and ripening periods, and the ripening period of cheeses has been replaced by 20-30 days instead of the prescribed 60 days.

The report also notes that during self-pressing and pressing of cheeses, the air temperature parameters were changed (25 degrees Celsius against 20 degrees Celsius), the cheese drying technology was changed in terms of duration, the temperature in the premises was increased to 25-27 degrees Celsius against 8-12 degrees Celsius, by drying time from 1-5 days to 4-5 minutes, etc.
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=131240.0
What is it? Little crest is that something offensive? Ukraine - hokhlyandiya.
Katsap is much more offensive, probably)))) So the Russians are called there))) Like a goat)))
My mother is a Khokhlushka from Kherson, my father is also immigrants from the White Church, so they do not take offense at their own.
All relatives in the Nikolaev region, Kakhovka, Kerch, etc., and so on.

I haven't been there for a long time, but I would like to.
Ukraine is warm, apricot, kovuns, tinting, harmelons, boobs, mulberries, grape-braided gates and so on ... Good)
God created Crimea, and the devil created Narym. That's where I was born.
And I consider the USSR my great homeland.
I consider the disintegration of the USSR to be criminal, especially the secession of Ukraine and Belarus.
I am for the unification of the Slavic peoples, except for the Poles, these are enemies, under the flag of Russia or the USSR which thread, it does not matter.
Just as Hitler once united the ethnic Germans of Germany and Austria.

The division that exists now is artificial and was made in the interests of the oligarchs of the Jews and our other external and internal enemies.
Sooner or later, everything should fall into place.

Eduard, nobody called you here a katsap, and even more so, a "tsap" (goat)! And in this thread about cheese making, your opinion about the collapse of the USSR, at least, is inappropriate! And your associations "Ukraine ... - boobs ..." in general
I am a Belarusian by nationality, I live in central Ukraine, my relatives are almost all in Russia, but for the Jews and Poles I am very offended !!! Are you taking on too much?
GLORY TO UKRAINE!

I'm not saying what someone named. These are memories from childhood.
Anything I take, I will answer for it when asked.

I am sure that you have little understanding of both national issues and geopolitical ones.
Therefore, it is better to keep silent about it.
We now live in an occupied country IMI.
And we have long-standing historical differences with the Poles. All their life they tried to bend Russia, and when they bend it, they could not survive it.
Western Ukraine was under them before.
Until now, all these Latvia, Poland and other peels are anti-Russian, so why not pay them the same?))))

My ancestors are Ukrainian nobles. they had possessions there and in Poland. Therefore, when I say Ukrainians, I am also talking about myself.
And there is nothing offensive in this.
Let's finish this and better about cheese.

It is not for you to judge the extent of my understanding of national issues. Now the Latvians have not pleased you either.
Change your tone and stop splashing bile. It is not accepted here. This is a multinational forum, and you allow yourself to use words like "peel" in relation to people of other nationalities.
The word "Ukraine" is written with a capital letter, I hope that you accidentally wrote it with a small letter.

I realized long ago that there are flawed people, they take offense at everything. My joke about boobs might not appeal only to those who do not have them.
Also with Ukrainians and Ukraine with a small letter.

.

Edward, congratulations, you've stepped on a mine: rose :. I read your answer and everything became clear to me, you just have to understand that we in Ukraine do not call ourselves Ukrainians, there is something dismissively humiliating in this word.
All Edward, I was the first to react to your words, then I would like to stop all this. You just have a rough writing style. All the world, friendship, gum. : rose: Sori for starting up. And now about the cheeseyyyyy ...

[name of cheese]

wow, what passions flared up here ... and the article was not given at all in order to throw stones at the neighboring gardens !!
Let's not judge each other and figure out the essence of the matter ?!
as before, I have already said that according to the specified norms for the production of cheese in accordance with GOSTs, it is not suitable there only for name of cheese... this is the error of the Ukrainian manufacturer at this particular enterprise !!! Two other projects passed with honors .. it means that the same enorms are possible!
I am certainly not a great expert on the cheese question, but most understand that at the moment this is a purely political moment ... they do not ask us for opinions and naturally they will not give a word .. but on the other hand, it is wonderful that they carried out checks, they are even useful !!!
Ukraine looks worthy in this situation and its cheese production is far from being in the last place ... and the finished product is worthy of respect ... and abroad takes Ukrainian products!
That's what can not be said about Russian production, alas!
from farms to the very consumer ... there the matter is completely in a decadent state !!! from a hundred dairies there are only ten left (we take the state structures) and those that are not at full capacity ... All the technology is on the equipment, still, from the time of the beginning of 1900, and everything is practically manual ... and only 30 % of consumer demand can be satisfied! (This is not said for offense or anything else, just a fact) For a country like Russia, it should be a shame !!! and all this is not a secret and most people know about it, there are enough videos on YouTube ...
and, in principle, why are we here at this forum? help yourself and those close to nature with a product, finding recipes of those times loved by everyone, and something new!
after all, as you yourself Edward said that if there were a decent product on the shelves, you would not bother with all this! Is not it?!
and Khokhlov can be called only those immigrants from Ukraine who turned up their nose to look at their historical homeland something unworthy of their respect! And this happens not only in Muscovy, but everywhere !!! The historical homeland is not humiliation, but an object of heritage and is loved by the heart !! And we - UKRAINIANS Worthy to be called UKRAINIANS, as it is declared in the constitution and in the passport !!!
LET'S RESPECT EACH OTHER! and do not put pressure on unpleasant calluses ... all people are adults and know the boundaries and reactions ... and even more so this is almost a female site, and man here they can both dignify and drown ... and not only a man, but rudeness and disrespect cuts at the root, and rightly so!
Peace to all of us yes Love !!!

Why did Onishchenko become attached to this cheese? I dont know. But I don't think it's about the cheese.
There must be much worse cheeses.
It is unlikely that any plant or several had any significant market share. I have never seen products from Ukraine in stores, except for chocolate and sweets.
All expensive cheeses are France, Lithuania, etc. Cheap cheeses are Ulyanovsk and Bashkiria.

Everyone knows that this structure is not entirely honest. As with some country there is a conflict - so the products are not allowed immediately.

maybe they are so pushing into the customs union?

I periodically go fishing to Kazakhstan.
This is 100 km from us. Previously, they spent 2 to 10 hours at customs.
And before the creation of the customs union, this Onishchenko DAC banned the import of fish, recognizing it as a patient with opistarhosis.
As a result, I was forced to dump about 50 kg of fish at customs, not allowing me to import a single one.

Customs officers did not take bribes, etc. (((

Now, as the union was created, you go through customs quickly, an easy inspection. Take a ton of fish. They just ask, have you caught a lot? Well done.

By the way, in Kazakhstan they make high-quality stew and good smoked sausage cheese.))
The cheese does not stick like a hymn to the knife, it is elastic and tasty.
So, that you will meet Ural cheese suddenly by a miracle - take it)))))))

Of course, there are many dairy factories in Russia. They were in every regional center where there was animal husbandry. All of this is now ruined and in decline.
Our power is anti-Russian and makes the state a raw material appendage.

In Ukraine, relatives complained, it's even harder to live.
Although in an expensive resort in the Dominican Republic, some Ukrainians wereted money.
To sail to the other end of the bay, to see the starfish, a yacht was hired for 10,000 bucks.
I spoke with them there, I say, is it hard for your people? They looked like a fool. No, everything is fine.)))

It's good that everyone here loves their homeland and their people. This is called healthy nationalism. And as for me, since Soviet times, everything that our ancestors conquered for us is our homeland.
It is a pity that so quickly everyone fenced off from each other.

I don't really feel like myself here. Forum for women. You can just read it, but for some reason I registered ...
Forgive who offended, if that.

In order to strengthen international and other ties, I propose to do one thing.

I'll tell you first. When my wife was pregnant, she frolicked at the women's forum. And everyone who gave birth in December left and created their own closed forum of the Decembrists. Like a secret society. They communicate every day, go to visit each other and sometimes send parcels to each other.
For example, they say, we send each other 1000 rubles. Each buys something for this amount and sends it to the address that she got. And she herself does not know who will send her.
Cool. We even received from Georgia.

We can, for example, come to an agreement and send each other our cheese or something else that does not spoil.

let's analyze the fused one! all the more, I am now friends with the smokehouse ... as far as I know, cheese and cottage cheese are taken there, this is according to GOSTs ...
but is it possible to bring it to mind in the house conditions ?!
the idea is interesting about the transfer, but the customs will not take this mold for terrorism?
Do not take me for a redneck, only at cost is it worth it ... I have a kg of parcels from Lebanon to Ukraine 40 ye, plus cheese kg 10, plus the road 10 ... wax 60 ye ...so for that kind of money you can buy an exclusive, 100 grams ...
I have a dream to get into the Lebanese cat-combs where the cheese is stored ... its price for a 2kg head reaches 2 thousand ye ... in Lebanon you can't buy it, everything is for export, for VIPs !!! this cheese is made in a monastery ... it lasts up to 2 years in caves ... and of course the price is from this ... but no matter how funny it sounds, on the shelves it is mainly from Bulgaria !!! there are no prophets in their own country ...
even my home, which has not matured, is more expensive than the store one ... example 9.5 ye per kg versus Turkish for 6 ye ... so tell me what's the catch? and the milk is homemade !!!!

It's not real cheese in stores. Therefore, it is cheaper. Therefore, American legs are cheaper and Polish pork, etc. They are pumped up with water and chemistry.

It's interesting about cheese for 2 thousand dollars. So your handmade cheese should be compared with this, and not with Turkish consumer goods)).
It's not cost-effective about shipping, it's just nice. I often order something from ebay. It seems that you always know what you are waiting for, but still pleasant feelings when you open it))).

Calcium chlorine found only 25 kg minimum packing. Where am I so much. And the shelf life is 6 months.
Would you rip up his kg by 5? Are there anyone in Moscow and around?)

[Nut]

Everyone is pleased to receive gifts !!! and I, like that Jew from the joke, I want a present, but I don't want to do anything for this
Now I propose to start a discussion in this thread on what DOESN'T need to do with cheese so as not to spoil it !!! or, more simply, mistakes in cheese making !!!
The last time I made cheese, I smoked about Nut!!! (assuming what she can do while making cheese) Nut pay attention also to this., maybe in the last message for you I wrote very messily (litter hurriedly, I will postoraya step by step .. if that correct!):
1 Souring - pay attention, when the milk is whipped, even if there is a good dense curd, is there any sourness ... (it plays a big role, and eats salt, thus protecting the cheese from bad mold) ... if you make from pasteurized milk, there must be time more for curdling, at least 30 minutes ... (many say that their milk is cooked in 30 minutes and they continue the process, this is where a chain of failures may arise, but this is not fatal ... cheese seems to be full of holes but tasteless and more rubbery ... pay attention to this too !!!
2 When and how much salt - I advise you to make sure that there is no cooking (but it also depends on the type of cheese) ... it is better to salt as soon as you put the cheese mass for draining (when almost all the whey has already come off), the temperature of the cheese (if the usual salt is 32 * C, iodized salt 35-37 * C well and quickly mix the grain) I advise you to count according to your taste - NEDOSOL ... then, so that the cheese gets salt from the brine. I can’t say anything about other salts, because I don’t use ... Yes, and if you take salt according to the recipe, then you also need to take into account the fat content of milk, the less fat, the less salt !!!
PS if iodized one is not stirred in warm cheese, you will get the feeling of "sand on your teeth"
Brine for 4 liters of water 1 kg of salt ... aging 12-24 hours, depending on how much later the head of cheese will be kept for months ... and again taste ... new here with a crust just right for hard ones, especially ...

3 Form and pressing - if you are going to lay the cheese for a longer period, make the head thicker at least 7 cm ... I have a height of 10 cm just right .. and the salting is cool, and loses moisture less ...
pres
for me the ideal whey residue, for 12-24 hours with one turn ...
4 DRYING - 2-3 days in the refrigerator with revolutions, depending on your memory, it’s hard for me ... then I wrap it in parchment paper and leave it until it disappears completely ... in general, it does not live to mold !!!
I'm finishing now I need to run urgently ... if I haven't finished writing anything or have questions, ask! if I know, I will answer !!!
Best regards Ekaterina

And I completely stopped the production of my cheeses before purchasing a full package of components.
All starter cultures are now being sold frozen at minus 45, but a month later they promised others that you can just keep in the refrigerator.

And I will still buy calcium chloride and polyacetate. And then, with a clear conscience, I will start doing.

AAAAAAAAA Save my cheese I lay in the wither for a week - such a beautiful barrel ... it was 12cm high, about 10cm in diameter), covered with a crust, I put it in the pantry and covered it with a box, now I decided to turn it over, and there ... there - something like a pancake 6cm high here and there again mold: mad: I washed this cake with salt water and sit and look at the creation of my hands: girl_cray1: What to do with it now, I have no idea

Natamylove, I have a request to you as a goat owner and a person who knows goat milk products. Maybe not in this topic, then redirect me, pliz. Now I have a need to feed my baby goat milk, but pure milk is not very interesting for him, he is more licking cottage cheese and yogurt. But all my attempts to make similar products from goat's milk in the ways that I have used for cow's milk have failed. I do not know the reasons, and I suspect that this particular feature of goat's milk played a role. Educate, by what method you can get these products or what is the feature. I'll make a reservation right away that I buy milk in 2-3 liters.

Nut, how is your cheese halved? This is possible only from drying out.
How quickly you have it. You turn it over every day, don't you? You have it unprotected and there is mold quickly ...
I just cut a new cheese. And I also have 4 pieces. in one room not moldy. in the other they grow moldy ...

Until I buy polyacetate, I won't make any more cheese. And I recommend it to you too)

He swelled in width, and in height decreased exactly 2 times I wanted to make a photo, so even ashamed

He swelled in width, and in height decreased exactly 2 times I wanted to make a photo, so even ashamed

Nut, we probably already communicate with you at a distance !!! When I make the next batch of cheese, you don't go out of my head! although we are not even familiar with you !!! some kind of telepathy)))! (sorry for not answering right away. we still have an antediluvian civilization here, the lights are turned off by the hour)
now cheesy: in vain they didn’t drop a cut-away photo ... it would be more accurate to say ... but so dyogodki and so my support:
1 I think that this time it was not your fault ... What kind of milk do you take ?! maybe or (milk is not quite milk yet but colostrum; the cow is sick with latent mastitis; or antibiotics are injected with Corve) ... but this is only a suspicion!
2 if everything is right with milk: did you sterilize it before fermentation? do you maintain the temperature exactly with a thermomotor? did not increase the fermentation time, did you get an overextension? the second, was the heating done?
3 there was a little under oppression and a lot of whey remained inside and quickly it left you from the cheese and from the lack of salt the form could not stand it ...
if you found something from everything that was retelling, then we found a problem with you if not ... I will think more

I just cut a new cheese. And I also have 4 pieces. in one room not moldy. in the other they grow moldy ...

Until I buy polyacetate, I won't make any more cheese. And I recommend it to you too)

about mold or a draft or humidity increased .. cool with one call you can do different types at once ... an apartment is a cheese-making cave already))))) !!
Edward, do not be conceited with clever and new (for me) words (just kidding!) ... and just in general I thought we do everything according to the old components: milk, salt, abomasum !!! ... and here on you, bummer !!!
also, I wanted to share a new (for myself) technology, but now everything has disappeared ... do not ask me not to tell
probably urgently needs a doctor with a stablet from greed and anger

AAAAAAAAA Save my cheese I lay in a wither for a week - such a beautiful barrel ... it was 12cm high, about 10cm in diameter), covered with a crust, I put it in the pantry and covered it with a box, now I decided to turn it over, and there ...and there - something like a pancake 6cm high in some places again mold: mad: I washed this cake with salt water and sit and look at the creation of my hands: girl_cray1: What to do with it, I have no idea

Nut, I somehow did not immediately see about the pantry (with one eye with you, with the other for small busurmans, litter).
Maybe you have it dripping because of the temperature ?! ... there is no air conditioning, nothing like that ... for a moldy super-type Camembert ... (maybe you are on the cusp of the newest discovery ... I hope you haven't thrown it out yet ... you will always have time ... the form cannot be returned. .. and you can continue the experiment, pinching it off a little for a test ...
white mold appeared?
Go for a nut!