Hard rennet cheese

Share the secret of how many Acidin-Pepsin tablets should be put in 1 liter of milk, someone has already asked, but he was not answered.

Maybe even from the fact that I fermented with rennet for lack of pepsin.

In fact, milk is fermented with rennet (such a yellowish liquid, if you are interested I can post a photo), as a rule, it is concentrated and only a few drops are needed.

I had beef and chicken rennet in powder, I was bought at the Moscow rennet plant, but then I burst out - I did not look at the expiration date, apparently it was from this that there was such bitterness, when viewed it turned out to have expired in the summer of 2010. By the way, when I was making cheese with normal powder, I and mine didn't really like the taste.Now I'm waiting for MEITO pepsin

oh, it's a pity that it didn't work out, Nut,

Probably, in order not to transfer milk, you need to try at 3 liters.

I fermented Meito with it.

And I don't know the proportions for Acidin-Pepsin tablets

Today I sell one goat
sorry, but where to put them?
3 girls were born this year, I will raise

the price of the first calving goat is at the prices of the farm near Dimitrov

1 my goat = 2 kg of cottage cheese))))))

... I don't know the proportions for Acidin-Pepsin tablets ...

I can only tell you about the proportion in Ossetian cheese:



for 1 liter of milk mixture (1 liter of milk take 100 ml of kefir, yogurt or sour cream) - 1.5 - 2 tablets of acidin-pepsin.
But I don’t know for hard cheese either.

the proportions will be the same for the Ossetian, that for the solid

[Natamylove]

Natamylove tell me how much pepsin is needed for 3 liters of milk and how to dilute it, my pepsin in a couple of days, I hope, I will already have it and I want to be fully armed

I'll take a picture of the dose and post the pictures in the evening

thanks, I'll wait

[natamylove]

natamylove what an appetizing cheese, and the holes are super (y) We have homemade milk for 5 UAH. liter comes out100 grams of cheese 5 UAH. shop in the area of ​​45-55 UAH. I will make according to this recipe, the price is the same, but natural product

[crossby]

crossby- I wish you success, we are waiting for reports!

nut, I promised today a photo of a dose of pepsin, but tomorrow I will take a picture, but for now the cheese, which is 2 months old.
Here is a piece that I took care of, what to take, otherwise everyone ate)
it dried up a little, lay cut for 3 days until I reached the camera down.

nut, promised dose

for a start, it is better to put more than less until you fill your hand.

[Natasha]

Natasha, the cheese looks SUPER beautiful, and the experience of mistakes, difficulties and other things is already felt

I want to feel everything, even virtually, what kind of cheese tastes - can you describe it?

Thank you Natasha Today I have already received pepsin by mail - is that it?

And another question - the amount of pepsin on the spoon for how much milk How to store an open pack of pepsin? they sent me as many as 18 packs

Sorry, I will intervene, I hope I will answer correctly

I use this dose of 1/3 coffees. spoons for 3 liters of milk.

I store pepsin in a glass jar under a lid and in a regular cabinet.

I store pepsin in a glass jar under a lid and in a regular cabinet.

May be better kept refrigerated (after all, 18 packs)

May be better kept refrigerated (after all, 18 packs)

Yes, I can't get through to my thrush, ask how she does - I'll tell you later

[Natalie]

What beautiful and tasty cheeses are obtained !!!


I also really love cheese, but lately the store ones have not been so tasty (it is not clear why they are badyazh there). Stopped buying for a long time
But it turns out there is an opportunity to do at home! This is great!

Natalie, thank you for the delicious experiments!
Now I want to make cheese myself!
I will search for ingredients

[Nut,]

Nut, Yes that's it
you can store all the bags in the refrigerator
(18 packs is 1800 liters of milk))))
how many cows do you need

I just keep the open bag on the shelf, wrap the edge, I have enough of it for 3 weeks and it does not deteriorate.

Admin, I ended up with 8 aged cheese heads,
some we ate fresh cheeses, they are also very tasty.

About taste-
... in general, to be more precise, once a week I ate on the head, that is, I ate cheese of different aging, the last one in the photo with such an interesting crust is a two-month-old cheese. The taste of the cheese depends on the aging, as the wine, probably, the more matured cheese has a richer taste, some kind of harshness appears.

The taste of the last head, which is in the photo -REAL CHEESE TASTE AND SMELL! , there is a mushroom note from the fact that there will always be mold on the crust, I cleaned it off every day, turned the cheese over, but the mold will always be in the cooking process.

I concluded that the cheese is ready as early as 1.5 months, this is enough for aging.
younger cheese has a curd-like flavor.

If you do not want your cheese to get moldy during the manufacturing process-MANDATORY BUY WAX !!!!!and dip the cheese in melted wax, this will make it easier for you to store and it’s very cool cheese in wax, my hands didn’t reach the wax, I’ll probably buy it in winter and I will do it with wax next season.
I have the last head in the fridge - the one in the blue mold,
and probably everything this season
I sold one goat, now I have only one left, for the next season I leave 2 more little goats and all over again!
so I will have 3 goats for the next year.

And with one goat less milk, I make dairy ice cream, I learned, so the cheese season is over, I'll cut the cheese with mold and show it.

[Natasha]

Natasha, Thank you

I went to maturity, instead of cheese, perhaps in the fall I will deal with cheese from cow's milk.
Goat's milk really bites at a price of 200 rubles a liter

of course, take a cow, this, I think, is not important, because
the main thing is to learn.
First, take 4 liters for a sample, if it works out and you like it, then try on large volumes

Do not strive to take a lot of milk at once, suddenly you will not receive it.

Here's a nut 5 liters at first took and failed.
you buy it, it's a shame if it doesn't work out.

I remembered one technological nuance-
when you have already made a cheese blank-
that is, you have a squeezed, formed head of cheese, you do not immediately put it in the refrigerator, but leave it on the kitchen table for 3-4 days, turn it over,

this is necessary so that a dried crust forms on the cheese, it will prevent the cheese from unpleasant moments

that is, I immediately put one head in the refrigerator without drying it, so the head began to smell like stale cottage cheese, somehow unpleasant

I then took it out and dried it for three days, it is better to do it right away.
When the cheese dries up, weathered, then refrigerate

I wrap it in parchment paper, from overdrying and down the refrigerator, to the department for storing vegetables, I call the freshness chamber.

I have a sample number 2 for 3 liters of milk, pepsin spread 1/3 of a coffee spoon, I heat milk up to 50 *, only now I don't understand when to salt and how much salt, and in general how to salt - pour salt somewhere and just rub it, at what stage to do it

I have a sample number 2 for 3 liters of milk, pepsin spread 1/3 of a coffee spoon, I heat milk up to 50 *, only now I don't understand when to salt and how much salt, and in general how to salt - pour salt somewhere and just rub it, at what stage to do it

Sorry, maybe I'm interfering. Milk up to 50 seems hot to me. Body temperature is better: try with your finger - you are pleased, and enough. And I rubbed it with salt when the cheese lay down for a day or two. In general, I made the first batch unsalted (I forgot), nothing terrible happened. It turned out similar to tomme fraiche (one of the French cheeses). I almost forgot to add salt to the next batch. Rubbed after two weeks.The cheese "took" the salt it needed.
So go for it, this and that.
As the season begins (i.e., ends) I will start working on cheese again (I did it two years ago - there is not enough storage space)

Yes, you don't need to salt it at all, it's still delicious.

And I salt it when it's already a stack, it's pressed out and dries up, I just rub it 1-2 times without fanaticism.

I wrote about the temperature, why 50 degrees, then it becomes leaky)

I just looked at a piece - it is gathered in one pancake, it floats below, and on top there is only serum The piece is rubbery to the touch and the weight in the holes large and small, it looks like I have nothing to cut I'll hold it up to 5 hours

I just looked at a piece - it is gathered in one pancake, it floats below, and on top there is one serum The piece is rubbery to the touch and the weight in the holes large and small, it looks like I have nothing to cut I will hold it until 5 o'clock

Well, that's right, one piece. So, after all, they cut it so that it salted out evenly and gave the whey better. Everyone cuts (I've been walking and watching how they cut cheese, caille, that is)

[nut]

nut

it will turn out

sapuch
you need to cut in large volumes of milk into small pieces,

I cut from 7 liters into 4 segments in the subject there is a photo here.

He tastes a nut from 3 liters, he may not have to cut there

I think there is nothing to cut there, here is the circle:

[Nut]

Pretty Nut! Do as it "came to your soul" now: in the sense, if you want - cut, if you want - not. Try it differently next time ...

I have huge format books Gastronomy Italy, France and Spain. Here in Italian, I watched pictures of how cheese is boiled in a large cauldron, and then the curd is passed with a special frame shovel. That is, it's just a frame, and inside the strings are stretched metal. And the cheese maker curdled with the letter X (that is, in two diagonal movements) carrion-carrion. From here, on the finished cheeses, a pattern with elongated rhombuses is often visible on top of the crust. It's amazing when you suddenly realize where it came from.

Yes, a nut, there is no need to cut it, keep its shape, throw it in a colander, it will drain and so on.
while it is draining, you can form the ball gradually, intertwined with your hands, move it to the center of the colander

In general, I report on the work done - the first 3 years. milk pepsin spread 1/3 of a coffee spoon, after 10-15 minutes there was already a very dense clot, drowned immediately to the bottom and lay for 7 hours, the circle turned out to be small and rubber An hour after the first batch of sourdough, I hit the farm and bought another 3 liters of milk and fermented with pepsin on the tip of a knife, this case stood for 6 hours, all the time the clot was on top, slightly covered with serum, cut it into 4 parts with a knife and laid it out to drain - the appearance and consistency is very different from the first ferment - very tender, well gathered in a ball and the quantity is more, the taste is pleasant I put everything in one container and in the photo you can see the border of the cheeses - the first sourdough on top, the second at the bottom - I will leave it to drain overnight:

[Nut]

Nut, thanks for the report!
We sell 10% cream in our store, but in consistency and in taste, they resemble 3.2% milk and a little distantly homemade cow's milk (3.2% milk is even worse).
Do you think this milk (in the sense of cream) can make cheese?
I really want to try making cheese at home myself

Yes, Natalia will correct me, but for homemade cheese it is better to choose fresh market milk, and you do not need to boil it, just warm it up to 40-45 * C.
I understand that this is a little expensive, but ... if you want to get a good product

And store milk and cream have undergone heat treatment, sometimes harsh, and a lot of things are crammed into them for long-term preservation. it is not for nothing that the cream is stored in the bag for months, and it does not spoil in the open form

Natasha and Admin, tell me how you can make cottage cheese at home, but not pasty, but such as they sell in a store, so that it is not such dry small crumbs, but ... in short, I want tasty

I made small crumbs of cottage cheese from store milk, which is powdered, but I don't like this and don't make

I just love soft cottage cheese, but without a lot of moisture, in gauze which

In general, making cottage cheese yourself at home, from market milk, is very expensive, you get a lot of whey and you need to put it somewhere, drink it, freeze it ... it's a pity to pour it out, but there is nowhere to store it.
And for the price then golden cottage cheese turns out
We have kg. cottage cheese costs 300 rubles, taking a pound of cottage cheese from a milkmaid is more profitable than harassing milk yourself.

Sorry, but this is my situation, and my own milkmaid with home delivery

Now what Natalia will tell

We have a farm nearby, 15 minutes by car. go, milk 3.5% fat costs 25 liters a liter, and my grandmother asks for cottage cheese - I myself do not eat dairy at all (does not accept the body), but sometimes even I want cottage cheese - but I don’t know how to make it. I read a lot of recipes in the internet and everywhere different advice

Nut, look here and select homemade cottage cheese recipes for yourself ##998, I made a request for CURE on our forum

Otherwise, in this topic, we will spoil Natalia's beauty with rennet cheese

[cottage cheese]

Nut, well, class, what happens
I'm about cottage cheese I will write here, I do it like this-

I heat fresh milk to 40-45 degrees, and pour a bag of store sour cream into it, wrap it up and hold it until morning, then
in the morning I pour 0.5 liters for sourdough and into the refrigerator (then it will go instead of sour cream)
and all our mixture of milk, which fermented into a gauze bag and weighed it out, turns out to be soft cottage cheese
its yield is very large, and cheesecakes come out of it good.

Time such a booze went, and I will pufftop.

Girls, is it necessary, or what, to give sour cream in milk for fermentation? I always make cottage cheese from naturally sour milk (in the summer it sours a day at room temperature to a dense curdled milk clot). Then I heat it on the slowest heat and weigh it in gauze. Before that, I don't collect cream, that is, everything goes into cottage cheese. It turns out very tasty and tender. It's cottage cheese, isn't it? And now I'm starting to doubt. Is sour cream required there?

Natasha, thanks for the MK! I also make rennet cheese at home from 3-4 liters of milk. Mostly for the sake of children, because it comes out somewhere around 400g, and this is for one tooth. I was very impressed by the perforation of your cheeses. I'll probably go buy some milk now and try to withstand 6 hours according to your recipe, let's see what happens. I was taught to strain out almost immediately, and that's what I do. And then it turns out that you can still get holes.
About the dose of pepsin (my opinion), it's better for 3-4 liters of milk on the tip of a knife, then it comes out softer and more in weight. And if 1/3 coffee. spoons, then it comes out more rubbery, already creaks on the teeth. But this is not for everybody.

And store milk and cream have undergone heat treatment, sometimes harsh, and a lot of things are crammed into them for long-term preservation. it is not for nothing that the cream is stored in the bag for months, and it does not spoil in the open form

Again, by analogy with the "Ossetian" (excuse me, I cooked it more than once), it can be completely prepared from pasteurized milk with a short shelf life (in soft bags). And then milk, the packaging of which says "sterilized" and has a long shelf life, then exactly, as "Admin" writes, does not fit.

[Lozja]

Time such a booze went, and I'll get flooded.

Girls, is it necessary, or what, to give sour cream in milk for fermentation?
It's cottage cheese, isn't it? And now I'm starting to doubt. Is sour cream required there?

Yes, various starters are possible, not necessarily sour cream
I add a small jar of yogurt from the previous batch of cooking, in five days it will just gain strength.

Lozja , this is real homemade cottage cheese, do not hesitate! And real curdled milk, from the Russian word KVASIT!

I wrote about this yesterday above in this thread, look

[Nut]

Nut, thanks for the report!
We sell 10% cream in our store, but in consistency and in taste, they resemble 3.2% milk and a little distantly homemade cow's milk (3.2% milk is even worse).
Do you think this milk (in the sense of cream) can make cheese?
I really want to try making cheese at home myself

Here is my experience of communicating, storing and so on with store milk https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=939.0 I don't buy or experiment anymore, sorry

I buy from proven milkmaids on the principle "less is better"

[Admin]

Admin, the fact of the matter is that these cream are stored in a package for only 5 days, not sterilized, they are not stored for half a year, fortunately. We buy this cream only because of this, because it is like milk. And milk 3.2% is in general - water.
I make curd from a mixture of 3.2% milk and this cream, which is much more pleasant than the purchased one.
I tried different milk for making cottage cheese, and got different results - some cottage cheese did not work at all - not milk, but some kind of mixture, it is not clear what, even the taste

I have never bought such milk, which is stored for half a year, and will not buy it - why poison myself. This has been said many times, for example, the film - "Beware, food!" other. Yes, and your experiment is about the same.
What are they trying to feed us?

In general, I did not get holes. After 7 hours, nothing bubbled? From what it can be. Milk warmed up to almost 50 * C (with a thermometer). I did everything according to the instructions, but the usual one came out without holes. We will, of course, condemn him like that, but we would like to have holes.

In general, I did not get holes. After 7 hours, nothing bubbled? From what it can be. Milk warmed up to almost 50 * C (with a thermometer). I did everything according to the instructions, but the usual one came out without holes. We will, of course, condemn him like that, but I would like to have holes.

If there are holes, then this is fermentation, right? And lactic acid bacteria at a temperature of 40 degrees are already inhibited, if my memory serves me, and at 50 they will die. Therefore, yogurt is made in the region of 40 degrees, the optimal one seems to be 37. Heating up to 50 - it turns out a bit too much There was no one to ferment, apparently. The result is a kind of semi-sterilization of milk, which, on the contrary, allows the milk NOT to ferment longer. And they heat it just to accelerate the fermentation, but to a certain temperature. You have overheated.

Rusya, did you cover the pan with a lid? when did the clot form?
I keep it under the lid all the time.

Scarecrow,

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

My cheese is already in the hol-ke, but I really want to cut it and find at least one hole