Cream - Mozzarella / Cecil - Ricotta / Philadelphia (master class)

[Catherine]

Catherinevery interesting recipe And which rennet to use? I want to try making cheese according to your recipe. On the Internet there is for sale "Liquid rennet, 50 ml". 270 RUB Is that okay?

Liquid rennet is a traditional cheese ingredient that has been used for centuries.
Absolutely natural, of animal origin.
The dosage of the drug is very simple.
The shelf life of liquid rennet is practically unlimited.
It can be used not only at home, but also in production.
It will be a great gift for everyone involved in cheese making.
Made by a well-known European company using the most modern technologies. High quality is confirmed by certificates.

This is the best in many ways !!!
Take it, I think you will not regret it !!!

Katyusha, sorry for the silence I did Ricotta strictly according to your recommendations - I brought it up to 85-90 *, left it until the morning, in the morning I poured the whole thing onto a rag and hung it up for 3 days, as a result, 275gr of ricotta, or something like it. Honestly, I never ate it real and therefore there is nothing to compare Katya with, I have a question for you - how and in what solution should mozzarella be stored so that it does not become slimy on top of it on the second day? On the forum of cheese-makers, people add 1 ampoule of 10 ml of calcium chloride to a liter of whey and, according to them, the balls for 5 days have a marketable appearance, but I do not help Teach, please, but

Ekaterina, what an interesting topic! Thank you!
I'm also one of those who will sell their homeland for burrata

[Katerina]

Katerina, on the site of cheese making I read that in addition to rennet, sourdough is first added, as for yogurt, sour cream, etc. You could explain this point for beginners. You don't have that in your recipe. Or have I misunderstood something?

[katerix]

katerix, our burrata is very expensive, you can buy it on the Dorogomilovsky market for about 2500 thousand per kg (Wholesale, sell for restaurants), although now I think there will be no sanctions, and in a restaurant one small portioned gram of 100-120 is about 900 r , now I think more expensive. So the prices are not for the faint of heart and 7 euros for 250 gr. funny.
I haven’t gotten to cheese yet, I now have the blanks that urgently need to be processed, I’ll probably handle cheese in winter.

Katya, I have a question for you - how and in what solution should mozzarella be stored so that it does not become slimy on the second day? On the forum of cheese makers, people add 1 ampoule of 10 ml of calcium chloride to a liter of whey and they, according to them, have the balls for 5 days, they definitely have a marketable appearance, and I do not have any help from

Oreshek - Hi, Ira! I don’t remember what topic I put on a video for making mozzarella, I’ll find it ...
So, if after a few days the crust has softened, this is a normal process, since the cheese is young and it is not aged for several days in brine ... Maximum a day!
But if mucus appears on the first day, then there is an incorrect pH ratio (the ratio of the acidity of the cheese to the saline solution!) At factories, this is all measured with instruments or litmus tests ... We just need to get used to catching this ratio ... But still more for days this cheese is not kept in brine, but is packed in dense polyethylene and stored in the freezer for up to a month ... Or in a thin film in a ball and under the freezer for up to several days ...You can salt well, if there is mucus, rinse with hotter water or scald with boiling water, add a little more salt and store in an open container in the refrigerator for up to a week, it's also great!
Last option for pizza couldn't be better !!! Rubs perfectly and melts remarkably

Concerning CALCIUM CHLORIDE, I do not quite agree with its addition, only as an exception!
Firstly, it is added at factories when the milk has been heat-treated ... And to obtain a richer curd, or rather, so that there is less cheese dust, and more cheese yield!

Secondly, CALCIUM CHLORIDE milking the production of cottage cheese and call it calcined !!! As for me, it's more for capital than for health! for a healthy person, this is not necessary, if his digestibility is normal, then it is more likely to harm the kidneys ... But for people with a rickety diagnosis or poor levels of calcium in the body, this is useful! but moderately and as prevention! IMHO
Consult with doctors to clarify ... Maybe I'm drawing the wrong conclusions!

Irina, how do you like RICOTTA ?! How many whey did you get such a way out ?!

Katyusha, hello Thank you for your advice - I will try to twist it in cling film and also about scalding it is very interesting - I will try both methods About ricotta - this is from 5 liters of milk but .... the mozzarella turned out to be not enough, about 290g. I think this is because initially the clot did not work out normal, but everything went in flakes - I did not pour it into the toilet, I followed your advice "to bring the matter to the end", and it was interesting to know what would turn out as a result - the mozzarella is really very it turned out tender, and how it lasted in pizza - the guard Now I'm ripening for burrata, something interested me in this business

[Katerina]

Ekaterina, what an interesting topic! Thank you!
I'm also one of those who will sell their homeland for burrata

Arch, join our company !!! There is no need to sell the Motherland, but we strive to do no worse than foreigners and introduce these sweets into our refrigerators and ration !!!

Katerina, on the site of cheese making I read that in addition to rennet, sourdough is first added, as for yogurt, sour cream, etc. You could explain this point for beginners. You don't have that in your recipe. Or have I misunderstood something?

Tata, I have already written a lot about my attitude to purchased starter cultures, however, other topics about syrna !!! For you I will repeat myself, just do not be offended, these are just my thoughts ... And you have to decide what to do !!!
In a nutshell, for me this is a great business in the pharmaceutical industry! And nowadays I don't have much trust in any powders !!! All cheeses resemble each other without any peculiar aftertaste, although the taste is somewhat similar ... But not that !!!
For mass production, such starter cultures are of course necessary, since milk after pasteurization loses its many properties (it becomes like half-dead for cheese)! beneficial bacteria, many of the substances that are responsible for the taste of cheese are killed by the high temperature ... These sourdoughs seem to restore milk ...
If you use milk from a trusted person, you will not need them ... Unless if you want a specific cheese the first time without translating products and without gaining experience, it is also an excellent option.

My sourdough is made by ripening milk! When the milk reaches its peak flavor as it matures ...
In the manufacture of other cheeses, other fermented milk products, such as buttermilk, kefir, ryazhanka, etc., can play the role of sourdough ... With experience, you learn everything to milk what kind of cheese to add to get this or that taste and aftertaste !!!
If something is still not clear, do not hesitate to ask again !!! I am for a healthy diet and for a healthy future generation, so I treat everything with caution and understanding !!!
Better the old fashioned way and with benefit !!! The main reliable milk !!!!

Nut, the yield depends more on milk and not how flakes or clot fell out, the main thing is not to rush !!!
Well, again, it depends very much on milk ...Even if you took the morning or evening meal from one cow, the way out will be different!
By the way, I came across comments about Meito that it does not work well at low temperatures, keep in mind ... And try to find another, preferably liquid enzyme !!! You will feel the difference !!! Recently, there are a lot of bad reviews.
Here I found an Italian video, look how it packs !!!
We also have different salt for salting, I only have sea salt (there is simply no other one) ... I think you are using a different one, try to make a more saturated solution!

[Katerina]

Katerina I am very grateful to you for such a detailed answer. But unfortunately I do not have my own milk and a reliable milkman. I buy farm milk at the market. It is pasteurized. And on the site there is a video on making cheese at home from Olga Lazareva, everything is so simple. Perhaps this is an advertisement for products. I'm only just delving into it. And the offers of this site and its address more than suit me. Almost near the house. So I ask the experts for advice. Maybe you saw this video or watch it at your leisure. I am interested in your opinion.

Tata, it's up to you to decide how to be and what to cook from and how !!!
How many people have so many opinions and as many recipes !!!
I only work with whole fresh milk !!!

I will repeat this video on this page, although it had to be inserted on the main page, so that just like the MK video

What else I will pay attention to ... In Italy it is normal to buy mozzarella, cheese dough ...
What we see in the video ... The dough has already been brought to the required acidity, but it is in the cheese dough ... And our acidity was already obtained in milk ... Therefore, I melt the dough in hot water almost immediately ...
By the way, this is why I constantly repeat, over and over again, that you should always, at any stage, try the cheese grain / dough ...

[Katerina]

Katerina Please tell me how you store mozzarella. I put it in a salty brine and the top layer of it became slimy, as if it was dissolving. That is how it should be? The taste has not changed, only it has become a little salty. I know that it should be stored no more than 5 days, but already for 2 such.
P.S. found the answer on page 3. So

Correctly answer on page 3 ... In brine, soak up to a day, no more ...
This is what happens in soft mozzarella ... In a bag without solution and in a freezer if stored for up to a month or under a freezer for up to several days ...
Before serving, you can wash it to remove the top unpleasant layer!

[Katerina]

Katerina another question. Made from whey according to your recipe Philadelphia. It turned out salty enough. Where to apply it, obviously it will not go into sweet pastries. Can you tell me some recipe.

[katerix]

katerix,
Excuse me, is the fig stick a fig? Or I'm wrong?

[katerix]

katerix,
a fandraboutis this fig stick? Or I'm wrong?

And everything depends on how the emphasis is put!

[katerix]

katerix,
Excuse me, is the fig stick a fig? Or I'm wrong?

That's right, fig

[Katerina]

Katerina another question. Made from whey according to your recipe Philadelphia. It turned out salty enough. Where to apply it, obviously it will not go into sweet pastries. Can you tell me some recipe.

How much salt did you put in and how much?
The easiest is to mix with different herbs + garlic, spices as desired ... Cut the tomatoes into circles and spread them with such a paste ... Or toast or croutons

I also like to mix like this: onions, mint, cumin and dried red pepper (you can dry it, just be careful) ... All this is slightly crushed with a crush, add Philadelphia and olive oil ... Arabs use this for breakfast with lavash and tea
cumin and mint then do not leave such an unpleasant smell after the onion ... It depends, of course, how many more onions to add

How much salt did you put in and how much?

You have written 50 g per 1 liter of whey. I had 4 liters of whey, hence 200 g of salt

Tata, this is my fault ... Forgive God for God's sake:
When editing, I probably did not finish it, or I erased it and did not notice it at all ...
The recipe was exhibited from the sixth time ... each time re-typing again ... I could have overlooked ... It's my fault, I'm very ashamed ... I'm going to fix it in the recipe now
50 g / 5 l whey

Katya! Hurrah! My figs are growing! And, if it's not a secret, how many sticks to take per liter of milk and how to use it?

[Katerina]

Katerina nothing and there is a hole in the old woman. I still wondered if it was too much, but the specialist knows better, and so I thumped.

Katya! Hurrah! My figs are growing! And, if it's not a secret, how many sticks to take per liter of milk and how to use it?

I didn't do it myself, honestly !!! But as they say, they cut off about 10-15 cm and into milk before curdling
If possible, I will conduct an experiment and report back !!!

[Katerina]

Katerina nothing and there is a hole in the old woman. I still wondered if it was too much, but the specialist knows better, and so I thumped.

Better to ask again ...
Is it all bad ?!
Didn't manage to reanimate ?!

Is it all bad ?!
Didn't manage to reanimate ?!

In fact, very little cheese came out. And the smell and consistency were just right. So sweetly creamy. That's just salty. I warned that it was very salty, but I see my son ate everything, although he talked about being too salty.
P.S. And there was no way to ask again, I did it in the country. There is no Internet.

[katerix]

katerix, Good time of day, Katyusha! We haven't communicated in a long time! Firstly, many thanks for the master class! I've returned to making cheese. But I won't sculpt something complicated. But mozzarella-riccotu-chechil-philadelphia-and melted cheese (which went very well for cheese coffee-I make. And I have a lot of questions for you about milk.
When I lived in Orsha, I bought milk from the same people, the yield of mozzarella was 10%, and when the cow was before launching, then she received 1300 g of milk from 10 liters of milk. Now, when we moved to the village, I took milk from a woman, until her cow got sick and the milk just began to smell unpleasant. Refused. I agreed with another zhanchino, but ... From 4 3 liter cans I collect only 1200 g of cream, of which only 600-610 g of butter is whipped, it turns out about 630 g of mozzarella and 100 g of ricotta. True, I made mozzarella denser - for pizza. I fermented milk, as you once taught me with buttermilk from the previous butter. But from this milk I have already tried several times to make fresh mozzarella for canapes with sun-dried tomatoes and nothing worked. The cheese mass does not stretch at all. Can you explain what's the matter? I understand that the protein composition is lame? I have already agreed with another woman to take milk from her for a sample. After all, it turns out that from one 3-liter can I get no more than 150 grams of butter (from 300 ml of cream). This is normal? Or am I just all so zbyantezhany?
Does skimmed milk affect the amount of mozzarella in the final product?
In general, I really look forward to your advice.

[Orshanochka]

Orshanochka, if you will, while Katya is gone, I will tell you about my experience ...
Any "normal" cow should give 500 ml of cream (+ - depending on the season) ... And from our relatives, from a cow with a 3-liter can, after 2 days in the refrigerator, we also collected 600 ml ...

M. b. it's not about the cow, but about her owners ... When we unplannedly took milk from one milkmaid, there was always 500 ml of cream, and when we took it on schedule, then, like yours - 300 ml, the other milkmaid kept all the cream, but she diluted the milk with water ... and the evening milk in the morning (when she brought it to us) was sour, it was impossible to boil it ...

Then we got tired of all this, and we got ourselves thoroughbred (Lamanche-Nubiek) goats - which is incredibly happy! The most delicious grill, fresh and healthy milk is always at hand!

P. S. M. b. You still need to keep looking for perfect owners ...

There is a fairly simple method of extracting the cream from the can, or rather the milk, and the cream will remain. When the cream is separated, you need to put the jar on the table, and the second (for skim milk) on the chair. Get a thin, flexible tube from a hardware store.Lower one end to the bottom of the upper can, and the other to the bottom. Milk will go down the tube into the lower jar, and all the cream will remain in the upper one. It's very simple, write more. I would be glad if you succeed.
Thanks for the recipes. Made from 12 liters of milk: mozzarella-750g., Ricotta-350g., Butter approx. 400 BC

I love chechil! I have already tried to make homemade cheese several times, but something not very ...
all the same I will decide on one more try with this recipe!

what a good topic!