Norwegian brown cheese "Brunost"

[Kokoschka]

Kokoschka, Lilia, except for the last line, did not understand anything ... Red cottage cheese is what is in the bottom photo. What's the filling? What's on the stove? Sorry, I probably slept a little, my head has not turned on yet ... Explain in more detail, please.

[NatalyMur]

NatalyMur, I incorrectly explained it!
I have dried kyrt
Here, in order to use it as a filling, you need to make it pasty from dry.
Dry curd is poured with milk and butter is added, and put on a small fire, gradually the dry curd becomes wetter, so it is revived!
Do it almost the same way. The milk is fermented, after it has fermented, put on the stove and begin to evaporate.
For this, the mixture turns red on time. When all the serum has evaporated, the kyrt is ready.
Then I put him in an electric dryer. I store it in a jar in the refrigerator.
I do not know clearly wrote ...

[Kokoschka]

Kokoschka, ahh .... I understood, and this filling tastes like fudge ... I found a recipe for red cottage cheese, I'll try to make it too

I love him!!!!!!
Can also be stored damp in the freezer ....

Here I have a kyrt, in a bank, that's how they store it, I made it from homemade milk ...

oh, I almost saw this in the Crimea on the market. This color, and lighter, some sold in bulk. And some - balls smaller than a walnut. I just didn't know what it was and how they eat it.)

[Fotina]

Fotina, delicious, extraordinary, I found a recipe how they even make it from kefir.
Very tasty pies with kirt!
I made a brunet, I am of course a fan of kyrt .....

[Kokoschka]

Kokoschka, just Norwegian brown cheese is one thing, but kirt is a completely different product. Their composition is different - as I understood it, kyrt is cottage cheese dried when frying in butter, and even sprinkled with sugar ...

[NatalyMur]

NatalyMur, yes they are completely different.
But you don't need to fry ...
How do i do
1. Ferment milk, I am kefir fungus.
2. After it is fermented, it is put on the stove and cooked until all the liquid has boiled away, during this time a red curd kyrt is obtained.
3. You can immediately use it as a filling for pies or for the Tatar pie of Gubadia, and add sugar, butter to taste, or you can not add them.
4. Can be stored in the freezer
5. You can dry and revive as I wrote above. On very low heat, believe, stirring.
Something like that....

[Kokoschka]

Kokoschka, of course, but in the recipe that I found, they make cottage cheese, drain the whey, and put the cottage cheese on a frying pan heated with butter and fry until dry, sprinkled with sugar ...

[NatalyMur]

NatalyMur, I can't say anything about this recipe ... but what I described is how all my relatives do in Tatarstan.
Whereas before there were ovens, they cooked in a large cauldron built into the oven. 2 buckets of katyk (fermented milk) were poured there at once and the oven was flooded ... and more ...
Then they carried out steam heating and dismantled the stoves ...
Easy to do, easy time!
I will look for this recipe with kefir, since now I don't have homemade milk here either ...

[Kokoschka]

Kokoschka, Lilechka! You have a wonderful recipe, probably someone simply simplified it so as not to evaporate ... As with brunost, Elena recently wrote that in Norway there is a recipe where whey is drained, not boiled ...

Probably! But how, then, can you get a caramel melted taste?
But what happened to me today, did not hold it longer, it turned out to be very plastic

It turned out a bowl for 350 grams and another 100 grams.

I live near Norway, every time I drive a brunet from there. "Russian Norwegians" cook themselves. Under pressure, cream is boiled in a pressure cooker, baked milk is made, then fermented, do not evaporate anything, and strain the serum immediately from the flakes. Then melted cheese is cooked from flakes - and according to the shapes. I saw it, but it didn't occur to me to ask the recipe in detail. It's easier for me to buy ready-made. Next time I will definitely write it down.

I didn’t understand anything, but I was very interested in how and why to cook cream in a pressure cooker.
I will wait until they explain it to the gifted ...

[Kokoschka]

Kokoschka, is it light-on milk? Or boiled in cream but not for long?

[Kokoschka]

Kokoschka, is he frozen solid? Looks nice
And today I took some cheese to my mother, she liked the taste.

I can only say one thing - to the author of OOOOOHuge medal! This is how much to stand in the kitchen because of 300 gr cheese This is not even courage and perseverance, but something incredible !!!! I’m unlikely to do this!

Kokoschka, is he light milk? Or boiled in cream but not for long?

He used cheese whey, then added cream 10% 200 grams and butter 100 grams. Consistency like processed, dense cheese.
Cooked but not for long, 3-4 hours.

[NatalyMur]

NatalyMur, it is dense, if I still believed it would become solid, but I wanted to be more plastic, and therefore I left it that way!

[tuskarora]

tuskarora, most of the process took place without participation - it boils for itself and boils, at the end it is necessary to interfere a little - but it's worth it, and I couldn't even find it interesting to compare it with anything.
Several people also tried different sensations from it, three said that it was too salty / while there was no salt according to the recipe /, one said it was hard condensed milk, someone decided that there was a variety of peanuts.

Here's another nice description, taking into account the errors https://Mcooker-enn.tomathouse.com/s-image/2597/post/1419279/

[Piano]

Piano, so this cheese is salty to me, although there is not a single gram of salt, I know that for sure!

New review: this is the wrong toffee

[Piano]

Piano, Lena

I even looked at the recipe! And she blended with her foot, barely gnawed the cheese from her leg, and in the mill, I was too lazy

I blended only thin cheese with a blender leg, the photo shows that it is not thick .... sorry if I was misled!
In the first case, you had a village sour cream, as I understand it, maybe you should have used 0.75l of sour cream?
or reduce the whey to 3 liters, so that it is proportional to the recipe ... and did you blender the second attempt at the very end?
I'm really worried! Why tiny ?! if you do it again, let's use a prescription so that I am to blame

mur_myau, Lena
Melted cream, ferment, boil cottage cheese, then processed cheese ... I think there are many options, and Russian Norwegians came up with (or learned from the natives) a good recipe. BUT initially there was a variant with boiling-evaporation of whey and the addition of sour cream (i.e., country heavy cream), I added this to the very beginning of the recipe. Let there be many different Brunust recipes!

NatalyMur, Natasha
As far as I understand, did you like the cheese in principle? plasticity should appear when using cream, thanks for the photo, I liked the light version I followed. just try to cook with a paste

Kokoschka, Lilya
lay out the recipe for red Tatar cottage cheese - kyrta! there is no website and do not forget Gubadia
And what amount of whey did you cook the plastic brunet from? found that cream 10% 200g and butter 100g, and whey? So I want to try soft undercooked
The salinity of the cheese is due to the salts remaining after evaporation

tuskarora, Lena
Thank you for the virtual medal
You can add milk and boil the mass to a tiny cheese (it didn't turn out to be plastic and is not cut with a knife), there will be a spread on bread

Kokoschka, Lilya
lay out the recipe for red Tatar cottage cheese - kyrta! there is no website and do not forget Gubadia
And what amount of whey was the plastic brunest made from? found that cream 10% 200g and butter 100g, and whey? So I want to try soft undercooked
The salinity of the cheese is due to the salts remaining after evaporation

We agreed that the kyrt of the photograph must be found, the whole process of fotal, and I want to make Gubadia for a long time, that's the reason!

They made sandwiches with a very, very brunet, softens inside, crunches on top, it turned out very mentally.

And I finished a good brunost, right, and today I cut off what I cooked almost online with whey after ricotta. DO NOT REPEAT MY MISTAKES !!!
I threw it out. Sorry. I wasted so much electricity :))
And oils too.

And the saturation is not bad. But such a terrible aftertaste from lemon :(

I'm really worried! Why tiny ?! if you do it again, let's use a prescription so that I am to blame

no one is to blame for anything !! I think I just overheated, dried it out, after putting it in a frying pan they write to stew for 3-5 minutes, I really had more. Already eaten, nothing to worry about

And the saturation is not bad. But such a terrible aftertaste from lemon :(

a negative result is also a result. Thanks for the warning, we will not do this.

Natasha, happy birthday! Happiness, energy, inspiration.
I came with a report: from 3.5 liters of whey and 580 g of cream, 360 g of cheese came out. I added pepsin to the whey, I don’t know, this or something, but the taste was different from the store one, more salty and dade with sourness. Apparently, I digested the cheese, I was waiting for the dough stage, she didn’t want to come in any way, as a result, I put it in the mold, when the mass was like choux pastry. The cheese turned out to be very hard, crumbled when slicing. By the way, my oil was not cut off, I blended it a couple of times. When I added cream, on the advice of my husband, I decided to use a kneader with heating, the mass quickly thickened, and although the silicone spatula was constantly working, in the process it burned to the bottom in places.
Natasha, I wanted to ask how you skim the cream off the milk? I tried the method that Ekaterina advised here in MK, but it turned out badly, some of it mixed with milk, and what I took off remained liquid.

[Elvira]

Elvira, thanks for the compliments
What a pity that the taste did not suit me, now I am definitely to blame! everything is according to the recipe, but I didn't like the taste ... with salinity and sourness, I know what to do - you need to reduce the amount of whey by 2-3 times, I hope it will be just right to taste, and plasticity has gone from overcooking ...
the stage of the test I had after the last blender ... th dough, I have a bread bun of the same density ... you can describe it with a custard .... nothing burnt on me, a dough mixer with heating does not need to interfere! is the temperature in it regulated?

dough mixer with heating, the mass quickly thickened,

maybe it was very hot

above, on this page Lilya-Kokoschka exhibited a photo with an undercooked one, maybe this option will suit more ...

if the cheese does not suit at all, try adding a little milk / liquid cream to it and boil it, it will soften

how do you skim milk? I tried the method that Ekaterina advised here in MK, but it turned out badly, some of it mixed with milk, and what I took off remained liquid.

I used to shoot with a large 0.4-0.6l pear, it was excellent filming, and then I got a spoon-scoop with a volume of dessert, here there is a photo in the answer N 33..... Catherine's method is through hoses?
"what I took off remained liquid" and which ones are needed?
* thick-thick - this is separated cream, they have more fat
* to make the spoon stand - it is the separated cream, kept warm, they ferment, it turns out der. sour cream
* if the skimmed cream is kept warm, it will also thicken, but not as separated, it will be like thick store sour cream, but due to the lower fat content and higher milk content, the taste will be more sour milk than the previous version

skimmed cream, if left standing in the refrigerator, will thicken, from above they will thicken slightly, and milk will settle from below ...
Kokoschka Lily, we are waiting

Fotina Sveta, thanks for the warning tip about the lemon!

Piano Lena, sandwiches

Natasha, it's really my fault))). The taste, of course, is different, but we eat slowly with our daughter.In the kneader, the temperature is regulated, I first set it to 100C, the mass gurgled a little and calmed down, added up to 118C for 7 minutes, then lowered it again. Perhaps at this time it was just burnt.

My dense dough never came out, there was no bread roll nearby, so I waited everything.

Ekaterina advises putting milk in the freezer until it is icy, but not freezing, and then collecting. I was guided by the photo from the MK "Mozzarella, Philadelphia, Ricotta", and so I didn't get such a hat.
I had cream in the jar for about a day, but they did not even look like a store and did not split into two phases.
In general, on the weekend, if there is more milk, I will try to make regular cheese with pepsin, and the rest can be donated to the brunost once more.

Elvira, have you already made cheese (rennet)? or for the first time? pharmacy pepsin?

I found Katerina's method, I don’t skim the cream and didn’t try it, because the milk is then only for cheese .... and I need to boil it in sour milk and just drink it for cooking. dishes .... but it sour and will curl up .... it's just that the method is not for me, I practically don't make cheese (regular rennet), milk is limited, I freeze it for future use, since the milkman changes his place of residence and will without a cow, I procure for the kids for future use, because until I have found other good dairy places

the cap on Katya's pictures of my cream is formed when the milkman brought milk yesterday morning or the day before yesterday evening, it is not sour, but the cream has settled well and thickened and apparently acidified by itself ... then there is already such a thick clot on top, this is the oldest milk I use it for sour milk, and fresh for food

and the leftovers can be donated to the brunost once more

then take much less serum and do not cook it to a dark color, I hope everything will work out

Elvira, have you already made cheese (rennet)? or for the first time? pharmacy pepsin?

This time I tried to make it with meito, but I suspect that the powder was stored incorrectly in the store, not in the refrigerator, as a result of a cheese curd did not form, only cottage cheese turned out. And now I bought pepsin at the pharmacy.

Natasha, do I understand correctly that milk is allowed to stand in the refrigerator before the cream is removed? Now it turned out that I will definitely do brunost, I gave it to our godmother for testing, she liked it, presented one cube to her, and in the second half she imperceptibly “crumpled”)). If you reduce the amount of whey, it turns out that I take somewhere 1.5-2 liters of whey and 500 g of cream?

maybe just shifted meito? I'm hoping for its viability)))) write in the cheese topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13764.860 in detail how did

I didn't like it on Pepsin at all, I did it 3 times, then I found meito ...

yes, milk is always in the refrigerator, in the topic about "butter from skimmed cream" you can see cans where the cream has settled, I collect them .... I use it anywhere, even whipped cream in cream, even heat and ferment-sour cream, in baked goods , make butter, hot product)))

godmother, and then I really began to worry! I also treated mine, though only 3 people, I liked it

probably 1.5l and 500ml cream ... the salinity and sourness should decrease by 2p ...

I will wait for the result!

I have a scale with a small step, but I put 0.1 g on 6 liters. Then, for the sake of sports interest, I added another meito to a small test batch of about 2 liters, so even cottage cheese would have a small yield.
When I bought the meito, I didn't get it out of the refrigerator, but I decided to take a chance. Now I found in the city another online store with different cheese leavens, there for different types of Lat CH cheeses, you need to look for reviews.

Ale, it's a pity that the spoiled one was caught .... I hope everything will be arranged with pepsin and it will work out! or everything will grow together with a new store!
my cheese yield is also small, with 8l 600-630gr

When I was buying meito, I didn't get it from the fridge

Of course, there are recommendations to keep the meito in the refrigerator, but my bag is honestly in the kitchen at normal temperature, it works great, BUT only on draft milk. I took milk from a Romanian granny - the milk was sweet, tasty, and the meito didn't work. the same package.

incredible work! ... I would have given up even at the beginning of cooking ... It looks like boiled condensed milk when cooking

Natasha, I tried to halve the whey, at the stage of its evaporation everything was fine, the curd flakes became larger. But when I added cream, the mass became very liquid and refused to thicken, although it acquired a brown color. As a result, I separately evaporated more whey, and then combined it, then only the mass thickened. A riddle, but the cheese turned out to be just sweet, there is almost no salty note. Experiments continue)))

[Piano]

Piano, Lena, how interesting and strangely good that I was lucky! mine works well so far ....

AnaMost, Anya, when the process is interesting, the time flies quickly

Elvira, that's really a mystery! it would seem .... what a difference how to evaporate and thicken! apparently chemical. other processes

the cheese turned out to be just sweet, there is almost no salty note

was it curd whey or with an enzyme? solid riddles sweet, I think it should be delicious?

The serum was with an enzyme. Yes, tasty, but not very much for me myself, I miss the zest of the Norwegian true. But this one also sold out, they told me that it tasted rather not boiled condensed milk, but sherbet.

Fluzhu, of course, but I generally have riddles. Milk from one cow, in both cases I used pepsin, the amount of milk is the same, but ... For the first time, the output of Ossetian-type cheese is from about 4.5 liters of 460 g, on the remains of whey there is decent brunost. The second time I made mozzarella, it turned out very little, 230 grams, from the whey of 5 liters of cottage cheese, a small zhmenka turned out.
So think about where the dog is buried ...

[Elya]

Elya, the main thing is tasty and eaten! riddles, of course, but my only dairy riddle is the speed of whipping the butter and its output, though it doesn't bother me much))) the main oil is!

Natasha, I am only interested in one question: how to put it beautifully in the form? My cheese was beautiful, smooth, and when it came time to shift it into molds, it cools down and flops with buns! Natasha, how did you put yours in the molds? The oil did not come off, but I bleached twice in the middle of the process and stirred it with a whisk, maybe that's why the oil didn't come off? Cream added 10% and a little ghee for balance! I liked the taste! But what will the view be?
Looks like I will have whey, and I will still make this cheese. I watched the video on YouTube, is it not so smooth there either? Now this riddle does not give me peace, And I liked the cheese, and at different stages (I licked all the spoons-whisk)

[Oksana]

Oksana, welcome to the club of lovers of "long-cooking cheese makers"))))
I'm glad I liked the taste
The oil did not leave - well, good! maybe we are leaving because of the village cream, or maybe for other reasons the main thing is that it does not affect the result
I put it in the forms in parts, the bulk is on the stove, on turned off or on minimal heat (so that it is lukewarm), we take a part and ram it with handles into a mold, it is better to take a glossy form, when it is cold, we put it in the refrigerator

Natasha, can you make it out of separator cream? Of course, a spoon is not worth it, but in terms of density they are like sour cream.

[Tatyana]

Tatyana, of course you can and you DO! they are natural! only I would dilute them with milk by 1 / 3-1 / 2 (if they are like sour cream after separation and not after keeping in warm-cold)

Natasha, thank you. And a question about the serum. The milkmaid from whom I take milk makes suluguni. Will such a serum fit? Will the cheese after it not be salty? Maybe it's better to ask her for whey after cottage cheese?

[TatianaSa]

TatianaSa, Tanyusha, the cheese turned out to be decently salty on whey from cottage cheese.

And what to do? I do not like salty cheeses Brunust store unsalted was .... and it is no more

[Tatyana]

Tatyana, I have an idea how to cook unsalted, but I'm not going to cook everything due to lack of time, but simply reducing the amount of whey (the girls tried it, wrote above) did not help ...

I will humbly wait

Tatyana, I've been evaporating the subtle serum for three hours now, and I don't have any lumps or flakes. Caramel color liquid. The cream has splashed there and still it does not go in lumps! what to do?