Sulguni cheese"

And at a temperature of 25 degrees, how much to keep for ripening ??? As I understand it, the cheese is ripe when it will hold together ???

Making cottage cheese from whey or ricotta.
Is there anything added to the whey for this? Or is it just heating up? I still do not understand how so much cottage cheese turned out from whey?

And at a temperature of 25 degrees, how much to keep for ripening ??? As I understand it, the cheese is ripe when it will hold together ???

do melt tests, starting a couple of hours after weighing, every hour,
pay attention to the consistency of the grain, it should not be crumbly (this may indicate excessive acidity)
we have somehow at 18 gr. I stood for about 2 days, we had already lost hope, we thought that we would cut off all the cheese for samples for samples, but it suddenly reached a condition, began to melt

although it depends not only on temperature, there are tricks that allow you to achieve the desired acidity of cheese - chemistry
but we didn't add anything in principle

maybe you are overloading it? it inhibits the process of grain ripening
we salt just a little, just to help the grain give back the whey

In general, you need to find a balance so that the acidity of the grain is sufficient for melting, but not too much, otherwise the grain will begin to crumble and the cheese will not stretch

Making cottage cheese from whey or ricotta.
Is there anything added to the whey for this? Or is it just heating up? I still do not understand how so much cottage cheese turned out from whey?

from a small amount of whey (10 l) ricotta / naduga / curd cheese (whatever) you get a little, literally 300 ml
it is necessary to cook, not letting it boil, ~ 2-2.5 hours, the curd will collect on top, it needs to be collected, and the rest is filtered, the suspension also floats in the liquid

My cheese didn't work out: it melted, put it in cold water, then in brine. In the morning I began to cut it, but it is hard (it looks like Parmesan). What is the reason I cannot understand, the cheese matured for about 11 hours, every hour I checked for fusibility. Help find the reason

What was fermented with, at what temperature and how long? What kind of milk did you take?
Did the ripe cheese have "eyes"?
Write in detail how it was melted - temperature, time and how did the cheese behave?
We'll figure out

fermented with English enzyme, the curd was excellent, formed in 40 minutes at a temperature of 35 degrees. Fresh goat's milk. There were eyes before cutting, but the size I will not say did not pay much attention to this. Melted at 75-77 degrees (determined by a thermometer). It melted in 15 minutes. When I took it out of the pan, it stretched very strongly under my fingers. I formed a ball, it did not hold its shape on the board, it spread into a cake 3-5 cm high. Then into cold water.

I have never worked with goat milk. I don't know the subtleties.
From what you wrote, I do not see any gross errors. If only the fermentation temperature is one degree higher than recommended in winter (32 in summer; 34 in winter).
I can also assume that it was melted for too long and the cheese lost all moisture and therefore turned out to be hard. After all, the longer you melt, the more whey comes out of the cheese. Loss of moisture can also result from too long fermentation. The longer the grain is weighed in a colander, the more whey it loses. That is why it is better to create warm conditions for the grain to ripen quickly.
Maybe it's still a matter of molding?
If you do not form enough layers, the cheese can turn out to be dense. We form layers from the moment it melts, when it is still hot, and until the cheese can still stretch. The task is to have time to make the maximum of additions that form the layers before cooling down, again, while not overdoing it with the release of whey.
Or maybe it's just milk? It does not always have a consistently good quality. Experienced cheese makers can equalize its quality, for example, by adding calcium chloride. We don't do that. And we always work "at our own peril and risk."

To reassure those who did not succeed, I will say that we also failed once. At first I had doubts about milk (it had a subtle smell of acidifying milk, although the taste was sweet), then when the grain ripened, it turned out to be crumbly. The cheese melted with difficulty, did not want to stretch, and if it was overexposed in hot water, it generally broke up into flakes. As a result, it was impossible to mold it, it was torn. But now we know that if the grain ever turns out like this again, we will not even try to melt - only time to waste. It's better to put it in the pies right away. By the way, then I put this incomprehensible lump (it also turned out to be dense and yellowish inside) into Ossetian pies. And the pies came out noble!

[Arka]

Arka - I want to make suluguni tomorrow according to your recipe, and I have a question - after the clot has formed and it was cut into cubes, we begin to slowly stir, and the pot itself with the contents needs to be heated (water bath or stove)? If necessary, what is the water temperature. do you need a bath? I reread the whole recipe, but I didn't find anything about it

That's right, I didn't find it. No need to warm up. It is necessary to stir only so that the whey begins to separate from the grain. The cubes will begin to release whey and sink to the bottom. Stir gently so as not to break the grain into a fine suspension, suspension is a loss.
I will try to visit periodically. If you have any questions, write.
Can we call you?

Thank you, I understood everything.It is not possible, but necessary

Dear Arch,
Now I'm trying to make suluguni according to your recipe, but something doesn't work out. Fresh cheese before ripening turned out to be similar to mozzarella, but much drier and denser. I keep it for 5 hours already at a temperature of 22 C, but it does not ripen in any way and does not melt. That is, it melts slightly, but not like yours. When melted, it turns out to be something very dry, tough and not very tasty. What could be the problem? Maybe in an enzyme? I use Lactoferm rennet. Another question - what should the ripened cheese taste like, ready to melt? There is not a hint of acidity in mine - fresh and dry.

Thanks a lot in advance for your reply

Svetlana, I will answer according to what I know. Ripe cheese is quite moist, elastic, with a certain amount of "eyes", it creaks a little on the teeth, the taste is barely noticeable sourness.
I don’t educate about the enzyme, since I myself used only one species.
Questions can be both with the enzyme and with the quality of the milk itself. It is obvious that "winter" milk is inferior in quality to "summer" milk.

Thank you very much for your answer, Arka,

I will dare further

Arka ... good afternoon.
Please tell me how much pepsin is needed per liter of milk? I have 1 tablet Acidin-Pepsin 0.5mg from the pharmacy. And more ... and milk can be boiled before making cheese. It’s too dumb to use unboiled milk. thanks for the answer. I'm looking forward to it. I was looking for a prescription and pills for a very long time. I found it and I want to do it

[meito]

Please tell me how much pepsin is needed per liter of milk?

We use an enzyme meito, 1 g goes to 100 liters of milk. I read about a / pepsin, like 1 tablet per 1 liter of milk.

And more ... and milk can be boiled before making cheese.

Do not boil milk!

Arochka ..... the cheese turned out, thanks for the recipe. I've watched the video, so their cheese ripens in liquid there. How are you doing? Prescription is kind of like in a colander without liquid.
Thanks for the answer!

Arochka, thank you very much for the recipe. You inspired me, and I began to get cheese. True, I make it from goat's milk and a slightly different technology, but I still think it's your merit.

Arochka ..... the cheese turned out, thanks for the recipe. I've watched the video, so their cheese ripens in liquid there. How are you doing? Prescription is kind of like in a colander without liquid.
Thanks for the answer!

Sorry, I didn't reply to your post earlier, I missed it.
Unfortunately, there are no comments on that video segment. I think they keep it in brine. We just sprinkle the surface with salt, and when you turn it over, the other side too, while the cheese hangs in a colander.

Arochka, thank you very much for the recipe. You inspired me, and I began to get cheese. True, I make it from goat's milk and a slightly different technology, but I still believe that this is your merit.

Goat? True? I would love to try, or at least see. Can you show me a photo? And about the process in more detail

Arochka, the fact is that I'm in a kettle on my computers, and I don't know how to insert photos and, accordingly, I don't photograph anything. And as for the technology, after long experiments, I began to warm up the clot cut into cubes together with the whey in a water bath, to about 40 degrees. and so I stand it for 2 hours and only then I drain and put under the press. And then everything is as in your recipe. I add cheese in the process of folding. So thanks to you, I realized that I can too. Thank you

I began to warm up the curd cut into cubes together with the whey in a water bath, up to about 40 degrees. and so I stand it for 2 hours and only then I drain and put under the press.

Everything was done as it was said (for goat milk) As a result, the cheese on the teeth "creaks", but does not melt in hot water. Any other tips?

Any other tips?

write to Diana in a personal. Perhaps she rarely comes here, and I did not work with goat's milk.

[Arka]

Arka, good day! Tell me what am I doing wrong? I take boiled village milk, pour it into a multicooker on a multi-cooker, it heats up to 35 degrees, at which time pepsin dissolves (powder like you have meito). Pour pepsin into warm milk (about an hour later), wait and 90 minutes. - there is no clot, there is a fine-grained curd. I stir it. the cottage cheese sits on the bottom, I strain it (do not throw it away), hold it under pressure - the lump does not hold, I get good factory cottage cheese. So I tried it three times (3-4 liters portions), the result is always the same. Today I made cottage cheese pancakes. Cheesecakes are good, only they have a sour aftertaste. Well, how to say, curd cakes are not sour, but after 5-10 minutes after eating them, there is a sensation in the mouth of increased acidity of saliva. It’s strange.
I am tormented by the question why a dense clot does not form?

I think it's about milk - no need to boil I take milk from the farm and how much I did, I never boiled milk But this is my opinion - we'll wait for the girls to say

I specially tried 3 portions: 1 - milk "Bogdasha" 2.5,
2 - rustic unboiled milk
3 - boiled country milk
The result is the same everywhere. Well not formed

How much Meito do you put on 4 liters of milk? I usually make 5 liters - 0.05-0 07 g - and the clot is always beautiful and strong, another thing is that something may not work out for me further, but the clot is always. Could Meito be the problem?

At the tip of the knife (there is nothing to weigh 0.05 g on - I have electronic scales with an error of 2 grams) as taught. Can I put a lot, acidity is high? Meito bought it yesterday, opened the bag and started using it.

Ekaterina try to do this for 1 glass of milk per sample - Dissolve Meito right a drop on the tip of a knife in 25 ml of room water. * and let stand for 15 minutes, then pour into lukewarm milk, stir and watch - min. after 10-15 a tender clot should appear. If everything works out, then you put in little Meito or overheat the milk.

Thanks, I will definitely try. Probably, I overheat the milk - there is no accurate thermometer - and I put more starter cultures than necessary - whey and curd are sour.

I did as you said. The milk stood as if nothing had happened after 15 and after 30 and after an hour. She dipped her finger into the glass, pulled out - a fermented milk film on her finger.But there is no clot. Milk did not heat anymore, left in the room until morning.

It's not about the milk, it's about Meito - or the expiration date has passed. or frostbite (I had it once), or fake. Where do you buy it? I always order from Meito. ru 15 packs +3 as a gift = 18 packs, delivery by mail. I ordered it once in winter, the frost was under 30 * - that's when the powder and froze, apparently - the result was like yours: swoon: I never take it from the pharmacy and from my hands

And I took the leaven from my hands. I thought, I'll try, it will work out - I will order it myself. In Voronezh, unfortunately, no one deals with cheese leavens, via the Internet it takes a long time and delivery from 250 rubles. I thought to save money. The truth is, the miser pays twice.
I ordered it for cheese making. ru 3 starter cultures for pickled cheeses (mozzarella, suluguni). Let's see what comes.
Thanks for all the clarifications.

Nut, thanks for the support in the topic!
From my experience:
Milk is always raw kvassim, not boiled;
The amount of pepsin affects only the rate of clot formation;
If the milk is slightly acidic, a curd will still form, but the cheese will not work.
So there are steam options: either the pepsin is of poor quality / spoiled / fake, or the temperature of the milk is high, which does not allow the leaven to work normally.

[Nut]

I always order from Meito. ru 15 packs +3 as a gift = 18 packs

Nut I called there yesterday, they don't sell for 15. Only a whole package for 6700 rubles. They say whoever sells that way is a fake.
Have you tried Liquid rennet, 50 ml. on the site
270 p. with free delivery in Moscow

[Tata]

Tata, I got sourdoughs from two stores
🔗 here you can buy at least 1 sachet
🔗 - order 15 pcs. and I also had a bonus 3 packs - a total of 18 starter cultures
Try

[Natalia]

Natalia thanks for the information. But after hearing about fakes, I would like to come, see and buy. Moreover, for me it is problematic to divide 1 g per 100 liters. I have just started to study the topic of cheeses based on enzymes, so I think for now to focus on animal enzymes. The dosage is more convenient there. I don't have my own milk, I buy it in the market. And I wish you good luck and be sure to unsubscribe about the result with the purchased enzymes.

I also ordered meito. I sit and wait. I don't have jewelry scales, so I was thinking how to measure these milligrams, because everyone has different tips in the sense of knives.
And on the Internet I read the following information:
"I diluted a meito bag in 25 ml of boiled chilled water. I pumped it into a 25 ml sterile syringe and keep it in the refrigerator for the 3rd month. Before use, I measure exactly 2 ml per 8 liters of milk according to the instructions, diluting the solution in 100 ml of boiled I pour it into milk with a temperature of 32-34 degrees in a thin stream, mix thoroughly for about 3 minutes. The curd is perfectly formed. "
What do you say, girls about this?

[Nikusya]

Nikusya, I bought jewelry scales - Chinese ones cost about 200 rubles with an accuracy of 0.01 g, about 600-800 rubles. with an accuracy of 0.001g.
But I don't see any sense in keeping the diluted solution in the syringe for 3 months.

Yes, but where? To be honest, I didn’t even bother with the price, I thought that if jewelry, then it’s expensive, well, the gold shavers weigh on them, so it’s expensive!

[Nikusya]

Nikusya, I bought on Ebay. The truth was shaking, took it with an accuracy of 0.01g.
Only from another seller - such scales
🔗
There is also 0.001g
🔗

Thank you!