kolobok123
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.
Anna1957
Quote: Chef

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
Yulia Antipova
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
Quote: Yulia Antipova

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.
bukabuza
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.
Anna1957
Quote: bukabuza

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)

Cottage cheese Delicate (without cooking)

bukabuza
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.
Lana
Quote: Sneg6
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 ...)
Crochet
Quote: Sneg6
Inna, where did you buy the bags

Olenka, here : 🔗

I bought one, and put the second as a gift) ...
Yulia Antipova
Quote: 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).
Lana
Quote: kolobok123
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!
Quote: Yulia Antipova
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
Quote: Yulia Antipova
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 ...
Yulia Antipova
Quote: Lana
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)))
Lana
Quote: Yulia Antipova
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
Yulia Antipova
Quote: Lana
I come from Rostov-on-Don
Sister!!!
kolobashka
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?
grinaty
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

Crochet
Quote: Kolobashka
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
kil
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.
stanllee
Thanks for the recipe! find!
Crochet
Quote: kil
watering hydrangeas (to be blue)

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

Irish, and on what day does the blue appear after watering?
Bast1nda
Quote: Kolobashka

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.
Bast1nda
Quote: Krosh

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))))))
Chef
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.
Quote: Anna1957
answer by E. Stoyanova
Thank you, Anna!
I put a bold warning in my post. Nehay jona toda on face masks is plaguing
Chef
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.

Cottage cheese Delicate (without cooking)

Cottage cheese Delicate (without cooking)

Cottage cheese Delicate (without cooking)

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

🔗


Chef
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 /

Margit
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.
Margit
Form with Carousel:

Cottage cheese Delicate (without cooking)
Margit
What kind of cheese is obtained in this form (photo is not mine)

Cottage cheese Delicate (without cooking)
Chef
Margarita, thanks, but it's more for cheeses. Frozen cottage cheese, when thawing, all and spills
Margit
And in this form it is good to mold Adyghe and Imeretian cheeses, I bought here:

🔗



Cottage cheese Delicate (without cooking)
Cottage cheese Delicate (without cooking)
Margit
Quote: Chef
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 don't need to press it. Ricotta is not pressed, and she is also very tender. For cottage cheese, but not suitable for sour cream.
Chef
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, as I pour almost boiling water
Margit
Quote: Chef
I pour almost boiling water
Why boiling water? What kind of cheese is that? Share the recipe, pliz!
Margit
Quote: Chef
not specialized for cheese

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

🔗


Chef
Margarita, here there is a video that I did.
Margit
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.

Chef
Quote: Margit
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
Margit
The confirmatory whey is the whey that remains after the curd is cooked. This serum needs to stand in a 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.

Cottage cheese Delicate (without cooking)
Chef
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?
Margit
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.
kolobashka
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're just a genius!
Yulia Antipova
Quote: Kolobashka
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?
Margit
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.
Margit
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.
Crochet
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%
musyanya
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 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 .. Thanks from all of us for the recipe !!!!
Tumanchik
Quote: Musyanya
I don’t know what to do with the whey
Luda! Strain through a sieve and rinse your hair !!!!
Lana
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 messages about your conversation did not come to 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 the owner of this, the family eats the most delicious and wholesome yogurt! Girls, Tumanchik-musyanya-Yulia Antipova-kolobashka- Bast1nda-grinaty-kil- stanllee , be healthy, dear!

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