Hard rennet cheese

I freeze the excess whey, in batches.
Then I bake bread on it, but in my bread recipes it takes more - about 320 ml.

[Taia]

Taia Thank you, I'll probably freeze some, everything just won't go into the freezer.

natamylove, I really liked your cheese in appearance, so I want to ask, Meito wrote out and they sent me instructions on how to make hard cheese: when a clot forms, put the container with it (clot), as if in a bath and maintain a certain temperature, but in your recipe there is no such thing, or I have not read somewhere, missed somewhere?
py. sy. I did it according to the instructions, but I didn't really like something.

And take me to the CHEESE CLUB
I have pepsin, I won't drag a cow to the 5th floor, and a goat too, which milk is better? I saw a goat near the house, can I buy milk or better cow milk? Where to begin? I read it all, but how right and that ....: girl_in_dreams: I got confused, my head is spinning, I'm afraid to spoil it, it will be a little expensive, but how hotttsa!
And also for cheese lovers! With what, parsley or dill, cheese is considered a delicacy and there is no goat spirit?

Hello. I got carried away with cheese making and bought a Gouda mold with a lid for pressing and all sorts of sourdoughs and molds. I made a pun cheese taste for an amateur, a gouda covered with wax ripens and I tried cheddar cheese, but it cracked after pressing, what could be the reason maybe who knows I'm sinning on a large weight of the load (in the recipe for 16 liters of milk, 18 kg of load is put and I'm on 8 liters of milk delivered 13 kg of cargo) Please tell me, can anyone come across this?

I can't master the whole branch, maybe there was already such a question. Can cow's milk be used to make cheese?

You can, but not store-bought (it doesn't make cheese).

Thank you. Please tell me where to get the enzyme. On one site I looked, there min order 15 packages. Each package is 100 liters. milk. It will be too much. Maybe where there is less

I ordered on the website (Cheese-making-ingredients and molds for cheese), it is straightforward to type in a search engine, but there is everything you want to eat and cheese recipes, I already made callamber and reblochon cheeses I really liked and put Gouda and cheddar on maturation.

Sorry, CAMUMBER.

And if you take a serum bath? Add to water? It's a pity in the toilet. Or who has a piece of land to water the aisles? I heard about it somewhere.

And I also found about the use of serum 🔗

[natamylove]

natamylove, thanks for the recipe!
so far only managed to cook once, but did not stand much, and almost immediately tried it!
when I took it out of the multi - no holes were visible - I did not dare to put it at 50 degrees, put it at 40,
and after drying on the table for 24 hours - he inflated his sides and "bubbled":!
here is a good yield of 3 liters:

In the context:

At first it was a little rubbery (on the first day), and then it became tender and tasty!

I will still try with exposure!

Since I was not answered in due time, I decided to share with you what I have. This is not my experience, but I did everything according to this recipe and everything worked out for me!

I take 4 liters of chilled milk (from the refrigerator) and pour it into a 5 liter saucepan. The pan must NOT be aluminum. That is, enameled or stainless steel (best of all, stainless steel). Next, I take pepsin in an amount literally from the little fingernail. In principle, a solution can be made, but it will not be stored much. You can take, for example, 200 ml of cold boiled water and dissolve a bag of pepsin in it. Accordingly, 2 ml of solution will need to be added per liter of milk. However, the solution will need to be stored in a sealed container in the refrigerator for no more than two weeks.However, one must understand that our purchased milk is not of the best quality and it may be necessary to add more. There is one point here: Meito, when added in an amount greater than necessary, does not taste bitter, unlike animal rennet. If you put more of it than you need, nothing bad will happen, just the cheese will ripen a little longer. I only make white cheese (there is nowhere to stand for ripening), so I don't try to somehow measure out a strict amount. So, we take a small amount of pepsin and dissolve it in a small (for 4 liters of milk I take about 50 ml of water) amount of cold (room temperature) boiled water. Next, pour the pepsin solution into the milk, mix thoroughly and begin to slowly heat. Take your time. You need to heat it really slowly, stirring the milk regularly so that it heats up evenly throughout the volume. We heat up to 34 - 35 degrees Celsius. I use an electronic thermometer like the one used for roasting meat. As soon as the temperature reaches the desired one, stop heating and cover with a lid (so that nothing gets inside and some kind of foam does not form). Next, we show patience and do not touch anything for 30-40 minutes. after that, open the lid and see milk in the pan. But! If we move the pan, we understand that it is not milk, but jelly. This is our cheese mass. Further, there are several options for the development of events.
1. We discard the resulting mass on cheesecloth (sieve, colander, etc.). When the whey is drained, we get a wonderful curd. It is remarkable not only for its freshness, but also for its taste and smell. It does not have a sour taste and smells like milk, since milk does not turn sour, but is curtailed by an enzyme.
2. Press the resulting curd into a mold. After pressing, we get the "Adyghe" cheese
3. After forming the cheese mass in a saucepan, cut it with a long knife into a fine mesh (1-2 cm) and horizontally as far as possible. After that, close and leave to ripen. The ripening time depends on what you want to do. If it's just cheese, then the time will be about an hour, if the mozzarella-type cheese is suluguni, then 10-12 hours. Then again the options:
a) After an hour of ripening, fold the mass as in item 1 and press it as in item 2. Then rub generously with salt and put in a cool place to ripen. The head should be regularly (once every 1-2 days) turned over and wiped off (it will "sweat"). The head will be rounded ("holes" will form inside) and mature. it should be understood that the harder you press, the harder the cheese will be and the longer it will ripen. The ripening period for Parmesan cheese is up to six months. semi-hard cheeses usually mature from a month.
b) Mozzarella and suluguni differ little in the way of cooking. Initially, the cheese mass takes up the entire volume of the pan, and after ripening (10-12 hours) it shrinks and gives off the whey. So we take the resulting cheese grain and discard it as in step 1. After the whey drains, take a large saucepan (so that your hands can fit) and transfer the resulting mass there. Then we take hot (very hot, but not boiling water) and fill in our mass. Slightly stir the mass (with a spatula or a large spoon). The mass will begin to melt slightly. We drain the water (it will quickly begin to cool down, as it will give off heat to the cold mass). Sprinkle the mass with salt (the amount depends on the type of cheese for suluguni you need more, for mozzarella a little) and fill it with hot water again.

Good luck!!!

[Daryushka]

Daryushka, Thank you. The whole synopsis is straight. In step 3b, why pour hot water?

Girls! Can you ferment milk for longer than 7 hours? Apologies if this question has already been?

I will raise))) I really want to make cheese))) there are questions)))

I only have 3 liters of milk, how to measure the enzyme?

Girls! Can you ferment milk for longer than 7 hours? Apologies if this question has already been?

ferment for what ?!
For cheese,? If only cold miloko
On. Yoghurts, varenets, etc., depending on the quantity and quality of the leaven

So I made a pretty little head of cheese for testing (from 3 liters of cow's milk, yield 430g). Recipe with some modifications.
Delicious)))

So I made a bewitching little head of cheese to try

pretty boy

Recipe with some modifications.

Tanya, can you give it more details?

What a good Temka I found, so much interesting and a lot of useful information.

Then rub generously with salt and put in a cool place to ripen. The head should be regularly (once every 1-2 days) turned over and wiped off (it will "sweat").

if you wipe it regularly, then nothing will remain of the salt, is that how you need it?

Somehow, no one has been here for a long time. And Temka is interesting, I reread everything. I'm going to try to cook something like that cheese .. I want holes, many, many, many. I hope you enjoy the taste. Since not all cheeses go well with us. And once I even bought a terribly expensive cheese and cheese makers. It was some kind of nightmare, and sour, and salty, and moldy on top .. ugh, byaka

Oh, and I want a lot of holes too
And with rennet it will not work, do you need meito?

I haven't got any holes yet. But I pasteurized the milk. Maybe it was not necessary ... While it is drying.

Tatyana, are there no holes at all?
And from the state farm and without pasteurization, I will not dare to do so much in 7 hours.

In the clot was not. I think I should have left it overnight. Next time, I will probably do so. Then I'll show you how I cut it. While we are waiting. This is the first cheese I have left for aging. If I can show restraint myself, I don't know

If I can show restraint myself, I don't know

Oh, it's not that easy, curiosity is hard to curb

We will work on ourselves)))

Good afternoon, dear forum users!

I can't help it. I've been doing cheese making for over a year. The first rule is to pasteurize the milk! The sponginess of the cheese, all these small eyes are the result of contamination with yeast bacteria and / or E. coli.
Correct, safe eyes in semi-hard cheese are obtained either mechanically (putting the grain in a mold without whey), or caused by special bacteria that are introduced in the form of dry cultures or bacterial starter culture.
By prolonged clot formation, you just stimulate the development of pathogenic bacteria. And if the yeast is not dangerous, then E. coli can cause severe poisoning. Winter milk can also be contaminated with Clostridia.
Home pasteurization will not save heavily contaminated milk. But such milk is not initially considered cheese-making.
There are a lot of nuances in cheese making. I strongly advise you to familiarize yourself at least a little with the theory of milk preparation and the process itself before the first practice. And then in the future there will be no disappointments, spoiled cheese and health problems.

PS: I don't want to offend anyone with this message, I just can't get past the delusion. Many cheese makers at the beginning of their journey are faced with a similar vice of cheese, but they believe that everything is in order. And later they wonder why instead of mozzarella or gouda they got a rubber sponge. Moreover, such "sponges" can lead to severe indigestion.