Curd "Tender" (without cooking)

Sveta thank you so much for the recipe!
This is something magical !!!!
Now there will always be kefir and fermented baked milk in the freezer.

[Anna]

Annamaybe everything is not so, which is why I said: "according to some sources." And gave proof

Here, dear ShP, the answer of E. Stoyanova - maybe you will also be interested:
ANNA, there is really nothing to do with it. It is not news that whey is due to the presence of carbohydrates and whey protein with a high insulinemic index. Causes a sharp and high release of insulin - a fat-storing hormone - after eating. And then after a while there is a sharp drop in blood sugar / still, insulin rages / - hypoglycemia and hunger, hunger. For a person suffering from diabetes, it is dangerous, for a person who does not suffer from losing weight, there is also little good. Insulin resistance, already present, only to increase even more. Therefore, our cocktail is based on cottage cheese, devoid of whey, and not on yogurt or kefir or something else drinking sour milk.
Look, here it is:. And in the `` Purge '' too.
Serum - only in baked goods or externally, it is for
skin is useful. We do not use any whey proteins in the purchased powder either.

It turns out I'm a good student

[Anna1957]

If the author will not swear for off-top, I would like to clarify for myself - Anna1957does the serum work like that in any amount? Well, for example, to drink 50 ml with breakfast ... Maybe this will be beneficial to assimilation? Or will it be bad in any amount? If the question is stupid - I'm sorry, I'm just starting to understand the issues of sugar, insulin, etc.

I think that if Lana considers the bias from curd to be undesirable, we can move our posts to the topic "We are losing weight 1001 times."

[Anna1957]

If the author will not swear for off-top, I would like to clarify for myself - Anna1957does the serum work like that in any amount? Well, for example, to drink 50 ml with breakfast ... Maybe this will be beneficial to assimilation? Or will it be bad in any amount? If the question is stupid - I'm sorry, I'm just starting to understand the issues of sugar, insulin, etc.

I think that if Lana considers the bias from curd to be undesirable, we can move our posts to the topic "We are losing weight 1001 times."

Yulechka, follow the link in my previous post - it cannot be explained in 2 words. Once I began to be interested - running to Sybarite.

Can you tell me if the serum can be frozen? And then my cottage cheese is eaten in packs and the whey remains a lot, it’s a pity to pour it out, but I don’t have time to use it all. It stands now in the refrigerator from 4 packs and I don’t know what to do with it.

Can you tell me if the serum can be frozen? And then my cottage cheese is eaten in packs and the whey remains a lot, it’s a pity to pour it out, but I don’t have time to use it all. It stands now in the refrigerator from 4 packs and I don’t know what to do with it.

Of course it is possible. And you can also make Norwegian brunost cheese (or brunust - I don't know how to do it right). They do it here.

Norwegian brown cheese "Brunost" (NataliARH)

[Anna]

Anna, thanks, but I haven't grown to cheese yet. I'm making a matsarelka, but I'm not ready for a more complex one yet.

Inna, where did you buy the bags, if not a secret?

Olga, good afternoon!
Can I tell you the address For example, 🔗 (in my opinion, the site does not allow links to third-party resources ...)

[Olenka]

Inna, where did you buy the bags

Olenka, here : 🔗

I bought one, and put the second as a gift) ...

[Lana]

in my opinion, the site does not allow links to third-party resources ...)

Lana, Svetlana, links are allowed.Only intra-forum - it is recommended to do active (through the globe icon), and only inactive to extraneous resources (by simple copying).

Sveta thank you so much for the recipe!
This is something magical !!!!
Now there will always be kefir and fermented baked milk in the freezer.

Natasha, I am glad that cottage cheese evokes such wonderful emotions in you! And the benefits from this are also increasing! Use the recipe for health!

I think that if Lana considers the bias from curd to be undesirable, we can move our posts to the topic "We are losing weight 1001 times."

Yulenka, I am not at all against your conversations about a curd topic, but strict moderators decide ... I will obey ...

Lana, Svetlana, links are allowed. Only intra-forum - it is recommended to do active (through the globe icon), and only inactive to extraneous resources (by simple copying).

Thank you, Julia, I am a long-liver on the site, so I know ...

Thank you, Julia, I am a long-liver on the site, so I know ...

Forgive me For some reason, I took the phrase as a question ... Strongly sorry)))

Strongly sorry)))

That you, dear, have nothing to apologize for. Are you from Nocherkassk, Rostov region? I feel like a countrywoman - I come from Rostov-on-Don

I come from Rostov-on-Don

Sister!!!

So I cooked this curd yesterday. Tasty! Tender! BUT! there is so little of it! only 250g. I got out of a liter bag.
Although it still turns out cheaper than the store one. Now the question is: what to do with so much serum?

I cooked it too. From 800 g of a package of kefir "Every day" (Dixie) 1%, only 140 g of cottage cheese was obtained. Little, of course, but very tasty!

Although in the same place in Dixie there is 5% cottage cheese "Bezhin lug" (Tula) in 230 g cans. About the same taste, never sour. Recommend. Suddenly you need it urgently, but the kefir has not melted

[Varenka]

what to do with so much serum?

Varenka, I would have your problems ...

Serum is the most valuable product !!!

Take a look here ... Curd whey - when and how to use for dough

[kolobashka]

kolobashka, I use whey for baking rye bread, sourdough milk for cottage cheese, and I also water hydrangeas (so that they are blue) they also spray plants to prevent phytophthora.

Thanks for the recipe! find!

[Irish]

watering hydrangeas (to be blue)

Evan, how, and I'm pouring on myself ...

Irish, and on what day does the blueness appear after watering?

So I cooked this curd yesterday. Tasty! Tender! BUT! there is so little of it! only 250g. I got out of a liter bag.

I have already done it several times. From my experiments, it turned out that the original raw, that is, kefir is of great importance. From the local farm kefir (my husband bought a bottle by mistake, for which he had a merci, since kefir is more expensive than usual and I would not play freezing with it), shelf life is 3 days, I barely had enough whey to bake bread, and a lot of cottage cheese. Accordingly, some 1% of the house in the village on the way out will be completely different.

[Irish]

Evan, how, and I'm pouring on myself ...
Irish, and on what day does the blue appear after watering?

Crochet, you are, be careful, otherwise there is a wreath of a beautiful sky color you have))))))

[Anna]

And my children have recently become so fond of: oat groats (not flakes) for the night in a thermos with boiling water, in the morning we beat this cottage cheese with a fork (it becomes even softer), add this oatmeal, raisins and chopped (not ground) walnuts. This is their healthy and nutritious breakfast.

answer by E. Stoyanova

Thank you, Anna!
I put a bold warning in my post. Nehay jona toda on face masks is plaguing

I ordered this synthetic mesh and instead of gauze I will try to use it:


The top is tightened and you can hang it directly by the rope from the handle of the upper cabinet of the kitchen set.

[Chef]

Chef
A milk lavsan drainage bag would be better, I think.

🔗

[Margarita]

Margarita, thanks. This one will be bigger.
According to your link, it is not available, even if it was on Ali. Although there are many things that are not there, Ali did not find a mold for cheese on Ali

Upd: Six-liter available there are:

🔗

Upd2: Here is cheaper (but also smaller):

рф / catalog / 25/151 /

[Chef]

Chef
I bought molds for kitchen utensils at the Carousel, and pierced the bottom with a hot awl. The shape of the finished cheese turns out to be very beautiful, weighing from 400g. up to 1 kg. The price of the basket is 56 rubles. Now I'll look for photos and post them.

Form with Carousel:

What kind of cheese is obtained in this form (photo is not mine)

[Margarita]

Margarita, thanks, but it's more for cheeses. Frozen cottage cheese, when thawing, all and spills

And in this form it is good to mold Adyghe and Imereti cheeses, I bought here:

🔗

Frozen cottage cheese, when thawing, all and spills

It will not spill if you line the basket with a cloth, then, when all the main liquid has drained off, turn it into the same basket and under a small press, you do not need to press it. Ricotta is not pressed, and she is also very tender. For cottage cheese, but not suitable for sour cream.

I do not trust plastic, especially the one shown by you - not specialized for cheese
For cheese, I use a metal colander with a fine mesh, since I pour almost boiling water

I pour almost boiling water

Why boiling water? What kind of cheese is that? Share the recipe, pliz!

not specialized for cheese

This one is just for soft cheeses, ricotta and cottage cheese. A set of a mold and a sealed glass.

🔗

[Margarita]

Margarita, here there is a video that I did.

[Chef]

Chef
Thank you! I understood, this is Adyghe cheese, I also cook it, instead of lemon juice I add sour, tart whey.
Here in the video is a classic recipe for making Adyghe cheese.

instead of lemon juice, I add acidic tart whey.

But from this moment in more detail
Moreover, moving on to the verbal serum, we indirectly stop offtopic here

The confirmatory whey is the whey that remains after the curd is cooked. This serum needs to stand in the jar for a week - another at room temperature until it turns sour. Cheese whey is not suitable for this purpose.
When we put milk for Adyghe cheese (96 ° C) to warm up, the whey is heated simultaneously in another dish to the same temperature. When this temperature is reached, turn off the burners, the whey is carefully poured from the edge around the circumference into the milk.
5 liters. milk needs somewhere less than a liter of whey. Then leave the milk for about five minutes, then start stirring. You can immediately fold the mass into a mold, or you can first let the mass settle, and, as much as possible, scoop out the top serum, then put it into a mold, turn it over to preserve a beautiful shape and pattern.
In this photo, I prepared Adyghe cheese in this way, putting the mass in an ordinary plastic colander, then I did not have a special form yet.

[Margarita]

Margarita, thanks, an interesting application of curd whey
And you can save on lemons
Doesn't it make sense to add calcium chloride at this temperature?
And sour cream is also not needed?

[Chef]

Chef
If the milk is natural, then you do not need to add anything except whey. For whey, you can buy the cheapest kefir, let it sour on the kitchen table, strain from the curd and use.

[Lana]

Look, I loved this serum so much. At night my kefir thaws, during the day it stands at room temperature. Then I drink it, I just can't get drunk. Very refreshing. There was a recipe with berry juice, but I was too lazy to cook, I tried this and now I'm hooked on it. Well, just a solid benefit.
Lanayou are just a genius!

[Margit]

Look, I loved this serum so much. At night my kefir thaws, during the day it stands at room temperature. Then I drink it, I just can't get drunk.

Margit, Margarita, I also decant the whey from the defrosted yoghurt (Vivo starter culture). Is this whey suitable for fermenting curd according to your recipe?

[Yulia Antipova]

Yulia Antipova
Julia, you need serum very acidic. If it turns sour, then of course you can, but I have never tried to acidify it, since I have not been preparing cottage cheese in this way for a long time. After all, now the cow lives with me, we no longer buy the old Yaroslavl breed and milk.

I also want to write why calcium chloride is added to milk when making cheese. CaCl 10% - 10 ml. added to 5 liters of pasteurized milk to restore the calcium balance after pasteurization. Or dry calcium diluted with warm water, dosage 0.6 grams per 5 liters. milk. Unpasteurized milk does not need calcium addition.

[Lanochka]

With the permission of the owner of the topic (Lanochka, you will not mind?) I want to leave in this thread the formula for calculating the fat content of cottage cheese, which, I think, can be useful to many:

Fat content of cottage cheese = fat content of milk x weight of milk: weight of cottage cheese

As an example, I will give my calculations):

3.2 (fat content of kefir) x 1000 (weight of kefir): 290 (weight of the resulting curd) = 11%

I've been practicing with curd for a week now. The taste of the final product is phenomenal. Everyone liked it, the children squeak as much. There is never a lot of it, all the time someone does not get it from adults, children eat everything. I took different kefir, both in a bag and in a bottle and in a cardboard box .. I defrost the frozen ice on a flour sieve with 1mm holes. There were difficulties with opening plastic bottles, but I have already learned how to cut them too .. Oddly enough, it is from their bottles that the curd turns out to be tastier and more yield. It turns out worse and rougher from cardboard boxes. In bags, kefir comes across as something rarely of normal fat content. More often some kind of fat-free 0.5 and 1%. With this, it will probably not be very tasty .. I don’t know where to put the whey. It seems that I add it to the baked goods and it still remains .. Will I have to throw it away? I would never have believed that such a sour kefir makes the most delicate product without cooking .. Thank you from all of us for the recipe !!!!

I don’t know what to do with the whey

Luda! Strain through a sieve and rinse your hair !!!!

[Ritulya]

My dear friends!
How glad I am your conversation, how many interesting and pleasant I have read now in Temko !!!! It is a pity that they did not receive messages about your conversation in my mail ... I accidentally discovered ...
But now I have learned everything, learned and am happy! I adore all of you and am grateful to you and the site. Chef !!!
Ritulya, long time no see! Tiny- Innochka, thanks for the link to the Doctor Zakvaskin website! Now I am friends with its owner, the family eats the most delicious and wholesome yogurt! Girls, Tumanchik-musyanya-Julia Antipova-kolobashka- Bast1nda-grinaty-kil- stanllee , be healthy, dear!