Linadoc
Bottling, clever girl, what she cooked and analyzed! Do not hesitate! And you should always have a cheese dairy (in mini version)!
Quote: kavmins
and what role does calcium chloride play here? and can you cook without it?
It promotes better milk coagulation, the whey after it is clearer and without sediment, and the cheese is enriched with calcium. But, in principle, it is possible without it, only the output will be a little less.
MouseYulka
Thank you for your work. Explain for backwarddull, please. How much is calcium chloride 2 ampoules in ml?
Bottling
Linadoc,
Quote: Linadoc
And a cheese dairy (in a mini version) you always need to have
and so already 5 sq. m. my kitchen housed a bakery, a pizzeria, an ice cream shop, a sausage shop, a pastry shop, etc., and so on, and all this a little over a year, with the arrival of this site. But not everything has been mastered yet and there is still something to strive for.
Linadoc
Quote: Mouse
How much is calcium chloride 2 ampoules in ml?
20 ml of 10% solution (each ampoule is 10 ml).

Quote: Nalya
But not everything has been mastered yet and there is still something to strive for.
So this is happiness for the family! I also have a sewing room, an art studio, a scientific and writing department, a classroom, a locksmith, a hairdresser's, a sawmill, a botanical garden ... well, I cook here.
Mila1
Quote: Linadoc
well, I'm cooking here
WHERE YOU LIVE WHERE ???
Bottling
And this is all - our life. Sorry, the question was not for me, but everything is the same for me.
Linadoc
Quote: Mila1
WHERE YOU LIVE WHERE ???
Ludmila, Bottling answered! We live here, before and after work.
Mila1
Quote: Linadoc

Ludmila, Bottling answered! We live here, before and after work.
So I live the same way
kavmins
Linadoc, thanks for the recipe and the answer .. we will cook !!
Bottling
Today I received a parcel for cheese making (meito, calcium chloride and a mold for cheese). On Saturday I will make cheese again. I've been studying cheese making on YouTube all week.
Linadoc
Bottling, share your opinion on the result!
Mila1
Bottling, and please give me a reference where did you buy it?
Bottling
Mila1, Didn't see your question. I ordered in the M store - I liked the store. The order was sent quickly. I recommend making an advance payment, save money.
On Saturday I made this cheese again. Now with meito and a special mold for cheese, I added calcium chloride in ampoules (I decided to use them again). But this time it was not without jambs. As a press, I decided to use dumbbells (5 kg.) But I could not unwind it. I could not think of anything heavy for a form with a diameter of 11 cm. And it would be necessary to put a smaller clot in the mold. There was whey in the finished cheese. Next time I'll take these mistakes into account. But only the cheese is a little sour. Why don't I understand? I added my own sour cream (according to the recipe "homemade sour cream" a week ago. For the first time I made cheese with lemon juice and it was not so sour. I will continue to work on the recipe.
Mila1
Bottling, THANK YOU!
Linadoc
Quote: Nalya
But only the cheese is a little sour.
Most likely this is from her sour cream (apparently overexposed). You can add cream next time instead of sour cream.
Bottling
Linadoc, Yes, I also sin on sour cream, but I will definitely do more. I liked the cheese making process very much.
Gaby
Linochka, I confess I made some cheese, I am correcting myself and I am grateful. I did it with pepsin, everything turned out well, I made pizza and the cheese really melted. My daughter asked me to thank you, she really liked the cheese. The only thing, but it turned out to be small, like a big pancake, I sin on milk, but maybe it really should be that much from two liters of milk? I want to make an experiment out of goat's milk, it should work out more, my mother kept a goat and I know that goat's milk has a higher density.
Linadoc
Vika, also made from goat's milk, added 1 ampoule of calcium chloride more, the yield was a little more. But I did straight mozzarella in koloboks. In general, it turned out superb, layered round, generally like a real one. Only I added cream instead of sour cream.
Gaby
Thank you, Linochka, I'll try. And karma is not allowed to improve, only after an hour.
Foam
Did it without enzyme, it turned out wonderful cottage cheese, bgg as much as 400 grams
2 more options for homemade cheese
I really liked the cottage cheese, I ordered enzymes on the Internet. As they say, the trick did not work without lotions.
I did it in suvid, it's great with the temperature and you don't have to stand with a thermometer ..
Elena Bo
Quote: Mila1
Quote: Linadoc on 06 May 2015, 22:41
Luda, here's a picture. Regular plastic colander, sorry for looking, over 10 years old
https://Mcooker-enn.tomathouse.com/ga...7/2015-05-06_20-32-10.JPG

cool !! I don't see them now
I bought such a strainer, two months ago, in Ashan (Altufyevo).
Mila1
Quote: Elena Bo

I bought such a strainer, two months ago, in Ashan (Altufyevo).
And we don't have Ashan
Quote: Linadoc

Vika, also made from goat's milk, added 1 ampoule of calcium chloride more, the yield was a little more. But I did straight mozzarella in koloboks. In general, it turned out superb, layered round, generally like a real one. Only I added cream instead of sour cream.
Is there a separate recipe for mozzarella somewhere? If so, can I have a link?
Now I want to make cheese from farm milk and add farm cream, fat instead of sour cream. Tell me how many are needed, also 250 ml?
Linadoc
Quote: Mila1
Is there a separate recipe for mozzarella somewhere?
Yes, in my opinion, the site already has several recipes for mozzarella, I think I've seen.
Quote: Mila1
instead of sour cream, add farm cream, fat
The same amount is needed -200-250ml.
Mila1
LinadocI'm already doing it, I poured 250 ml of cream, now the serum is settling and I will drain it. Only I have questions. She put it in the Shtebe. She put milk and cream on the heating, setting the temperature to 35C and the time to 15 minutes. The milk has not reached this temperature. I had to add. Then 60 minutes at this temperature should stand under the lid or without the lid? I kept it under the lid, when I took it off and measured the cheese mass with a thermometer, it was 43 - about 44 degrees. Cut everything into pieces. I set the temperature to 85 degrees, did not cover it with a lid, periodically cut it, measured the temperature at 88 degrees (I set it to 85), I have 1.4 liters of it so far. But the cheese is still under pressure, let's see how much more will be typed.
Linadoc
Quote: Mila1
Then 60 minutes at this temperature should stand under the lid or without the lid?
I had it under the lid, but I didn't measure it with a thermometer and I don't know what T was there, but I think it matched.
julia_bb
Quote: Linadoc
Only I added cream instead of sour cream.
Linadoc, and what kind of cream is better to take?
Linadoc
Yulia, I took 20%, ok.
julia_bb
Thank you, of course, soon on vacation to the country - and cook, cook, cook))
Linadoc
Yulia, only the output is small - 400 grams are obtained from 2 liters. And you need to wear woolen gloves first, and rubber on top, so as not to burn yourself when you pull and roll the balls of cheese.
nakapustina
Linadoc, I want to try to make cheese according to your recipe. When I used to cook cheese with meito, I didn't add calcium chloride or sour cream. I realized about calcium chloride, but why add sour cream or cream?
Linadoc
Cream to increase fat content and plasticity, for a creamy taste. Sour cream for the same plus helps curd milk and gives a different flavor.
Bottling
Linadoc, make this cheese every weekend. In general, I "got hooked" on cheeses, but so far I am studying the question of ferments and enzymes. This cheese was used to make mozzarela. Happened. Melts very well. Today I made cheese without sour cream. Without sour cream, it turns out more tender, not so sour. Just don’t know how it’s going to turn out mozzarella? In general, I really like cheese. I would go to the village and cook cheese. Thanks again for the recipe. My cheese story began with your cheese.
julia_bb
Linadoc, I have a report) Finally I made the cheese, everything was clear according to the recipe. Meito and cream 20% was added instead of sour cream 250 g is 300 ml somewhere. The output was 600g of cheese. It was not without jambs, it was difficult to take out of the form here and there, and the colander is too big for me. I need to buy less.
And I didn't manage to get a dense bunch, when I began to cut it with a knife, it became more like curd flakes.Then, when she answered on gauze, she squeezed it a little with her hands, can you do that? It tastes good, but I wanted more gum or would it be mozzarella? And the Adyghe one should be like that?
2 more options for homemade cheese
Linadoc
Yulia, smart girl! Only it should be denser and break in pieces, And not crumble. You need a little more enzyme, keep it at 80-85 * C for a little longer, less sour cream (200ml), weigh it longer, and increase the weight during pressing, then it will be ideal. Although I like this one too.
julia_bb
Linadoc, thanks) Next time I'll take into account all the mistakes
june1971
Can you please tell me, has anyone tried to cook such cheese from store milk? Or is it not worth starting?
Bottling
june1971, I did it on store milk, just choose milk with a short shelf life. The cheese fell. Milk, which does not turn sour for a long time, is more expensive for us than from a barrel.
june1971
Thank you! Then I'll try!
julia_bb
june1971, I also cooked at Brestlitovskiy UPasteurized. The cheese turned out)
Linadoc
Girls, made cheese from goat milk in the country, all according to the recipe, but without sour cream. Whole goat milk, yesterday's (otherwise it may not work), just heated up to 80 * C, cooled to 35 * C, then everything is according to the recipe. It turned out sooo tasty! They demanded a repeat immediately. The only thing was a form - I didn't have a colander, I just threw it back on the gauze and the strainer. The salad with arugula, tomato and cucumber is generally superb!

Have you seen how much goat cheese costs?



2 more options for homemade cheese
Anatolyevna
Linadoc, Lin (in the village) only laughs about goat's milk. Many keep for themselves, do not sell.
Elena Kadiewa
Lina, it's delicious, isn't it? And a bite to try?
Well, we don't have goat milk!
Linadoc
Quote: elena kadiewa
And a bite to try?
Come bite! I also made from 6L.
eye
Quote: Foam

I did it without enzyme, it turned out to be a wonderful cottage cheese, bgg as much as 400 grams
2 more options for homemade cheese
I really liked the cottage cheese, I ordered enzymes on the Internet. As they say, the trick did not work out without lotions.
I did it in suvid, it's great with the temperature and you don't need to stand with a thermometer ..
so it turns out that the cheese will turn out only if the enzyme is used, and not - cottage cheese?
Linadoc
Quote: ok
cheese will work only if the enzyme is used, and not - cottage cheese?
Tatyana, in general, yes. Although many (and even in other countries) call it cheese. And in Russia it used to be like that - "syrniki", although from cottage cheese.

Well, I picked up a ladle for goat cheese as a form. Goat cheese was made with enzyme and whey instead of sour cream. The serum took 17 days old, diluted the enzyme in it, added 100 g per 2.5 liters of milk, heated to 35 *, turned it off and held it for 2 hours. Further on the recipe. This is how I pressed it and covered it from flies. But such a smooth cut should be after good pressing.
2 more options for homemade cheese 2 more options for homemade cheese 2 more options for homemade cheese
2 more options for homemade cheese
eye
Linadoc, oh, what a beautiful deliciousness !!!
Yes, and I remember the inscription "sire" on Ukrainian cottage cheese buds.
Natalia-NN
Linochka, and thank you for the cheese. The family is happy.
2 more options for homemade cheese
Linadoc
Natalia, oooh! And she did the cheese! Clever girl! To your health and bon appetit!
Elena Kadiewa
And they never praise me, you sinister!
Linadoc
elena kadiewa, Len, well, you're already a cheese master! Do you want me to praise you more? Clever, needlewoman, cheesemaker

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