I am looking for a recipe on our forum

[Inna]

We also call these apples paradise. I had not heard the name of the ranetka before, I found out after the well-known series.
InnaAs far as I know, these apples are only allowed for jam. The jam is wonderful, but I wouldn't cook it either. Even nothing else comes to mind. He can boil them, wipe them through a rub and then attach the mashed potatoes easier.

Such babies. Smaller than a walnut).

like cherries, on long legs? There are such membranes and bones ... horror. Well, then roll up the compote, wine, cider ... vinegar

And I love rakish jam. Only here they have practically disappeared.

I made jam from the ranetki, right with chopsticks, original, but you can't eat much. And so it is cooked by draining the syrup, boiling and pouring it back so that they retain their shape, almost by analogy with my recipe for cherry plum jam

When we were little, my mother made such jam, it turns out very beautiful. Boiled in a large bowl and the syrup was not drained, just brought to a boil and turned off, allowed to cool and boiled again, until the ranetki became transparent. The apple slices also made a beautiful jam, they also remained intact and became transparent.

[Crumb]

Crumb, Inna, you can close the compote, it is delicious when infused.

[Krosh, Inna,]

Krosh, Inna, I cut such apples in random order, only without stalks, so as not to boil them, and in packages into the freezer (cut more compact and more whole ones give their juice to the broth), then a wonderful compote turns out in winter, bright red, sour, like from cranberries, We love this. But you need a place for freezing, yes Or roll up compote in jars.
When apple juice was boiled in a juicer in a fruitful year, then some of the heavenly ones were added to the rest of the apples, for color and sourness. They have a very rich taste, for an amateur.

Any ideas other than jam would be grateful). The last one is not eaten

Compote! You can close it in 3 liter jars. For taste and color, add a little blackberry. A slice of cinnamon if desired. Delicious!

Put about 400 g of apples in a sterilized jar, and 100 g of berries - all blanched. Pour boiling syrup - 1 tbsp. Sahara. Roll up. Wrap up for a day. Stands in the room. We recently finished last year's.

A slice of cinnamon if desired. Delicious!

and cloves bud)

There is cottage cheese. Thick but not tasty. Sour already. Approx. Kg - 800 g
Cheesecakes, pastries are not suitable.
What to do with it? or right away ... to a stray cat?

[OlgaGera]

OlgaGera, do you want to cook melted cheese? Mash well, mix with a full teaspoon of baking soda, allow time to "melt" and heat in a water bath until light boil. Better in glass or ceramics, it sticks to iron strongly.
Salt or sugar to taste, spices, mushrooms, ham, tomatoes, garlic, etc.

mix with a full teaspoon of baking soda

I'm not friends with soda (I forgot to say). I tried to cook melted ones. I can not eat (((

[OlgaGera]

OlgaGera, vareniki? Egg, salt, garlic and lots of dill make a great filling.

excellent filling

this is from the category of cheesecakes and pastries.

I asked my husband to buy cottage cheese ... and he himself does not eat, and I cannot. Sour ... Bought kg

this is from the category of cheesecakes and pastries.

You don't have to bake, add the filling and freeze it until better times :-)
Or let the cat rejoice.

Or let the cat rejoice.

already)))) partially))))

[OlgaGera]

OlgaGera, strongly sour cottage cheese is usually revived by adding milk to it and fermenting in a new way. Along with the whey, acid is also removed, and the curd becomes softer.I have read the advice for a long time in some literature, but used it only once.

Thick but not tasty. Sour already. Approx. Kg - 800 g
Cheesecakes, pastries are not suitable.
What to do with it? or right away ... to a stray cat?

Well, if the casserole is cottage cheese, noodles will not work, then the stray cat will be very happy.

adding milk to it and fermenting in a new way

Ooh, I didn't know. And the proportions?

[OlgaGera]

OlgaGera, strongly sour cottage cheese is usually revived by adding milk to it and fermenting in a new way. Along with the whey, acid is also removed, and the curd becomes softer. I have read the advice for a long time in some literature, but used it only once.

I will support! This is how cottage cheese is reanimated for sale in the markets. No proportions, just pour milk and let stand.

I'll try to make cottage cheese of the second freshness))))

And the proportions

Approximately! The more milk, the more new cottage cheese you end up with. Sour cottage cheese plays the role of an acidifier, a sourdough in the new product. But I think you shouldn't get carried away with milk either. Let it be just a liquid gruel.

[Lelka]

Lelka, just remember it well with a fork so that there are no lumps.

It seems to me sour - definitely in baked goods. Therefore, I would freeze it until the moment when it becomes necessary to bake something.

the more new curd

So I'm afraid))) like a pot of porridge, but I have with cottage cheese)))

remember it well with a fork so that there are no lumps.

can we use a mixer?
I'll go for milk ...

No, no mixer! just not to be a monolith.

Brothers, I'm looking for some advice on rye bread.
I made friends with wheat and wheat rye, mmm, for a long time, but I have pure rye with sooooo varying success.
I want to find a problem-free recipe NO malt, so that you can really feel the process on it and no longer miss with other recipes.
So far, the problems were mainly solved by the amount of yeast, because with very long proofing, the bread is too sour.
And when there is a lot of yeast, the taste is not very nice anymore.
Even with the baking mode, I somehow can't cope with it, although I've tried it in different ways.
I ask you not to recommend in the abstract, but precisely what has been tested personally with a permanent good result.

Shl. There is a good KM sourdough, dry yeast. But if necessary, I will buy live ones or make another leaven.

because with a very long proofing, the bread turns out to be too sour.

I just want this sour taste - I just can't get it without leaven. And how long is it - very long?
My favorite recipe is Irgi. But, however, there is not pure rye, but rye and wheat. I do 2/3 to 1/3. And add psyllium))). So this is probably not your option.

yes, Anechka, I have no punctures with mixtures, even with a very low content of wheat, mmm.
And long-term - this is with sourdough or with a very small amount of yeast - with doughs, infusions and other dances. It turns out 10-12-14 hours in time. And there is no longer sourness, which I also love, but really somehow sour and loose. Or, conversely, brick by brick, but also sour

It turns out 10-12-14 hours in time.

Ol, why do you have so long? My beloved Borodinsky turns out faster. For dough 3-4 hours, for dough 1-1.5 hours, for proofing in the form - from 40 minutes to 1 hour. Total for a maximum of 6.5 hours. During this time, the sourness is accumulated, but not large. Or do you count the time for feeding the leaven here?
Unfortunately, I won't recommend a recipe without malt, for me rye flour and malt are inseparable, like twin brothers

[Svetlana]

Svetlana, my dough ripens for about 8 hours, and the dough does not even move during proofing in the leavening version for 1-1.5. And after molding, it also somehow rises for at least 3 hours.
Incidentally, everything turns out to be really funnier with wheat leaven.
What recipe / technology do you use to make your Borodinsky?

Ol, this one is my love!

Borodino bread according to the recipe of 1939 (Mikulishna)

I have eternal rye leaven, it is already several years old, it is strong and non-acidic. Sometimes I even keep the dough for a longer time, otherwise I don't have enough sourness.
Would you like to share the leaven?

this one is my love

And if I have Borodinsky, then only according to this recipe.

And there is no longer sourness, which I also love, but really somehow sour and loose

We go into the wilds of the wrong topic, but rye flour has very low gluten. Long fermentation, acid have a negative effect. Therefore, it is important to choose this very acid-yeast balance ...

Would you like to share the leaven?

if I have Borodinsky, then only according to this recipe.

thanks, Svetochki!

I have a good leaven.
I went to study the recipe again, because I have already tried it once.

[Olga VB]

Olga VB, Ol, I also want to offer you a recipe for ordinary rye bread, which I also constantly bake. I bake in forms L, I take both refined and dark molasses - the result is excellent in both cases. I knead in a dough mixer, but I always make a double recipe at least

Orlovsky bread with liquid sourdough (barbariscka)

In general, I am a great admirer of GOSTs. And for rye breads, I believe that Soviet / Russian recipes are one of the best in the world.

Well, this one is my favorite

Rye-wheat bread based on "Noble souvenir" Belarus (ang-kay)

remember it well with a fork so that there are no lumps

crumpled, filled in, and ... it turned out to be byaka.
Apparently, the cottage cheese has already been restored and the third freshness did not work out. As well as processed cheese.
Halved. Part for cheese, and part for cottage cheese.
The candy didn't work.
Kitty will be glad))))
Thank you girls

Teeeeks, looked ...
There is a lot of malt in Borodino and wheat flour in the second recipes.
Back to the beginning:

I want to find a problem-free recipe WITHOUT malt,

pure rye.
Hey! Who does it with a stable result?

[Olga]

Olga, Ol, I have a recipe. I used to do it all the time, always succeeded Dad liked it, said that it was a real rye. It is problem-free, but since it is only on rye flour, it is not airy. The recipe is printed, taken from another forum in the year 7. I can take a picture and throw it in a personal, if necessary

I can take a picture and throw it in a personal, if necessary

Oh-oh-oh, can I have a photo under the spoiler? I also want to

[Nathalte]

Nathalte, Natasha, come on here. I think it will be useful not only to me.

Girls, here. Sorry for the quality of the photo, but everything seems to be clear.

And I love rakish jam. Only here they have practically disappeared.

and in my childhood there were just RANETS) I adored them when they lived in Transbaikalia, grandmothers sold them in paper bags.)
And I found out about the jam only in the film Vacation at my own expense, just with chopsticks, from PARADISE APPLES). I saw the film for the first time when I was 10-12 years old, and then I learned that our ranetki are also called heavenly apples.
Straight nostalgia. For 30 years, if not more, I didn’t even see, not that I didn’t eat ((

And I didn’t see. In the 90s, a work colleague presented a packet. Once I even cooked some small apples collected in an alley in the middle of the roadway (I know that it is harmful, but people even picked mushrooms there). Now, as a dream, these apples seem to have never been like that.

And we grow near the road. I somehow snagged a couple and also felt nostalgic, for I ate only in deep childhood. True, I hate apple jam in any form, so I ate it whole as a child.

And for the first time I ate such paradise apple jam when I was in the 10th grade, my friend's mother treated her. I was then very struck by these amber little apples with long tails, tasted like marmalade, fragrant and tasty. Then all my life I remembered these apples on a saucer under the sun! Itself cooked 3-4 times, it is a little dreary to prick them, small. Sometimes I see it on the market on sale, but I don't want to cook it.

Girls, here. Sorry for the quality of the photo, but everything seems to be clear.

for those who can hardly see from the photo:
🔗

[Olga VB]

dreary to prick them, small.

Well, if you cook with buckets, then yes. And then pull out this half-marmalade, half-candied fruit by the tail, and lick the syrup ...
I almost don't eat jam and I don't really know how to cook in quantity so that it doesn't get spoiled. In this sense, apples are the most convenient - at any time you can buy and cook no more than a liter can if you want.



Olga VB, and then you can go out for sourdough, thank you very much!

[Anna]

Anna, yes, I took the leaven from there. Ideal in simplicity and quality for me personally.

[Nathalte]

The leaven is simple, the most common.
For the recipe for this bread, IMHO, you can use any other, the main thing is that the humidity is appropriate, that is, in this case, 100%

Nathalte, Natasha, thank you!

I ask for help in finding a recipe for a cake that I baked out of a box with sachets. The cake is called "Korovka", Polish ... The box contained:

1. Mix for the crust, which we add to beaten 3 eggs and 60 ml of water
2. Cream mixture - brew in 450 ml of milk (similar to a custard for cream on starch)
3. Mix for glaze - boil with 50 g of butter and 30 ml of milk

Children are begging to make such a cake now. And I don’t know where to look for the recipe and what it’s called. Maybe someone saw, or better yet, cooked and pokes his nose into the recipe. The whole cake is like candy "Korovka" to taste - tofi-shny - tofi-shny (caramel-caramel)

I will be very grateful

Here is a photo of the box and, in fact, a slice of baked cake