Homemade cheese (like Suluguni or Adyghe cheese)

Homemade cheese (like Suluguni or Adyghe cheese)

Category: Dairy and egg dishes

Ingredients
Fresh milk (short shelf life)	2 l
Sour cream (preferably not powder 15-20%)	200 gr.
Egg	4 things.
Salt to taste	1.5 tbsp. l.

Cooking method

• 1. Pour milk into a saucepan and put on a small fire, put sour cream in the same place and stir without fanaticism with a whisk so that the sour cream "disperses".
• 2. Lightly beat the eggs with salt and pour, stirring occasionally, into the milk.
• 3. While stirring occasionally, wait until the mixture boils, let it boil for 2-3 minutes.
• 4. Fold back on the drushlag covered with 4 layers of gauze, let the whey drain slightly.
• 5. After tying the ends of the gauze, hang it over a bowl to completely drain the liquid, you can leave it to drain overnight.

Note

A very simple and delicious recipe! It turns out a cheese of the Suluguni or Adyghe type.

Even in the cooking process, it is very tasty to add caraway seeds, but my husband does not like caraway seeds, so I do not add it. And with caraway it tastes better !!!!!!

Photo nakapustina

And really, what is the weight of a can of sour cream?

Standard jar of sour cream - 200 gr.
And the output turns out to be approx. kilograms of cheese

and it really turns out something similar to the Adyghe cheese salt a little less and it will definitely taste! today for breakfast, with coffee, I cut off slices and immediately swallowed it - delicious!
only it is imperative to interfere, all the time - my bottom is a little burnt, so I'm thinking of trying to do it in a cartoon - it's still more convenient there
and I drank sour cream by eye, about half a package of half-liter sour cream (residents of Odessa, salus are very high-quality products with a short shelf life!). I took 15% sour cream and 2.5% milk, but it can be fatter, it will be even tastier

[fugaska]

fugaska, I'm glad that I liked the recipe !!!!! I have a Solinger dish with a very thick bottom, which probably does not burn on this, you can put the pan on the flame divider. And as for the salt - I wrote "to taste" apparently my taste is not correct.

yes no, everything is in order with taste, cheese is not salty, salt is normal! I just remember the Adyghe cheese as more bland, almost not salty
but my usual enamel pan is burnt - the stove is electric, I have to suffer ... I have dishes with a thick bottom, I didn't think to use it, but in vain - I had to clean the bottom
and the recipe is cool, very affordable and delicious! thanks to the author !!!

Girls! A purely technical question: how / on what / for what can you hang a bundle of cheese?
I understand that it is possible to leave in a sieve, but in a suspended one it should drain better - the power of the Earth will help.
I once made cheese in post-perestroika times. Then they bought a lot of milk - so as not to stand in line once again, but it was "collected on the road." I read in some magazine (like Krestyanka) about homemade cheese. I don’t remember exactly what and how, but there was definitely soda and it had to be stirred for a long time. The taste and consistency is like processed cheese. But everyone liked it. I never did that again. It's so simple here.

Girls! A purely technical question: how / on what / for what can you hang a bundle of cheese?
I understand that it is possible to leave in a sieve, but in a suspended one it should drain better - the power of the Earth will help.

And although I have not been a girl for a long time ... ... but I will answer.
Household departments sell hooks (aluminum, plastic, etc.)
I have one. It is very convenient to hang packages of rice on the handle of the dryer, there are all kinds of bundles. It flows directly into the kitchen sink.

I have a cabinet with a dryer above my sink, so I hung it by the handle of the cabinet - the leftovers (after the colander) flowed into the sink, and you can also hang the knot by the handle of the pan, and the knot itself will hang inside the pan - also an option
or on a ruler over a saucepan or jar
in principle, fantasies have a place to play out

Hmm .. I lost the habit of a normal apartment ...

I just live in a hostel and I don't have a kitchen as such .. Drying in the room ... in the common washroom - a sink, a stove and a table
But with a ruler - that's it.

You can use whey in bread, right? just don't get carried away with salt

Alexandra, why half with water? It became interesting ...

Shyly blushing: and I take milk 3.6% and sour cream 20%, I don't think about fat content. Ashamed .................. ........................ ............

so on a total of +/- a couple of percent fat content does not play a big role

Very much even plays.

By the way, my head of cheese turned out to be no more than half a kilogram - this means that with the initial products milk 2.5% and sour cream 15%, the fat content of the cheese will already be 12.7%

well, if milk is fatter (3.6%) and sour cream too (20%), then the fat in the concentrated finished product will be even significantly higher - 22.1%

Frankly speaking, I did not weigh the cheese, so I figured that it was heavy. Sorry, I didn't know it was important
But I really don't understand where the fat percentage is here?

probably the lower the fat content, the more diet cheese you get

probably the lower the fat content, the more diet cheese you get

Ah-ah-ah, now I understand. What for? He's not fat at all.

I also have no idea why

I just answered vma's question about the percentage of fat in homemade cheese for this recipe.

No, I asked about sour cream, what fat content to take, I immediately overlooked the recipe.
Today I bought both milk and sour cream, I will experiment.
I am very attracted by the ease of preparation.

girls, let's have no offense
a misunderstood question is not at all a reason for a quarrel!
all information is useful - whoever needs it will take note
let's live in peace

A very simple and delicious recipe! It turns out a cheese of the Suluguni or Adyghe type.

structure:
2 liters fresh milk (short shelf life)
1 jar of sour cream (preferably not powdered 15-20%)
4 eggs
salt to taste (1.5 tbsp. l.)

preparation:

1. Pour milk into a saucepan and put on a small fire, put sour cream in the same place and stir without fanaticism with a whisk so that the sour cream "disperses".
2. Lightly beat the eggs with salt and pour, stirring occasionally, into the milk.
3. While stirring occasionally, wait until the mixture boils, let it boil for 2-3 minutes.
4. Fold back on the drushlag covered with 4 layers of gauze, let the whey drain slightly.
Oh, how I liked it! I will definitely do it!
5. After tying the ends of the gauze, hang it over a bowl to completely drain the liquid, you can leave it to drain overnight.

Even in the cooking process, it is very tasty to add caraway seeds, but my husband does not like caraway seeds, so I do not add it. And with caraway it tastes better !!!!!!

How I liked the recipe! I sent my son for sour cream, I'll do it now!

[Alexandra!]

MariV,

No quarrel. There is an understanding that such topics should be discussed in an interested audience. I posted my calculations in Temka about healthy eating.

Alexandra!
You haven't confused me with anyone?

Yes, and the cheese is already hanging, dripping!

girls, let's have no offense
a misunderstood question is not at all a reason for a quarrel!
all information is useful - whoever needs it will take note
let's live in peace

Ka-no-shna, come on!
And here is my five cents - here we are talking exclusively about taste - whoever likes what.
For example, I love fatty dairy products, because, in my opinion, they are more natural - butter is then creamy when it is made from real, heavy cream. Also about sour cream.
Well, but someone doesn't like it, or there are medical contraindications.

I adhere to a different point of view, you can not lead to medical indications if you engage in prevention. But about this - for those who wish and in a separate topic

Oh, Alexandra, I'd rather live 5 years less, but if I want to, I won't deny myself the pleasure of filling up fried potatoes with bacon and garlic for a night

I'd rather live 5 years less, but if I want to, I will not deny myself the pleasure

Super! I'd rather die from pleasure too

and I can’t deny myself a potato with garlic I love garlic !!! and after a hard day at work and in the kitchen, the time for garlic and potatoes for some reason is always nighttime

[The financial side of the issue]

The cheese yield is 630 grams.
The financial side of the issue:
Milk - 2 packages of 20 rubles each = 40 rubles
Sour cream 25 rubles
Eggs 4 pcs. 3 rubles each = 12 rubles.
Total: 77, roughly 80 rubles.
1 kg. cheese 80: 0.6 = 133 rubles per kg.
In a store (for example, in Utkonos) this Adygei cheese costs 230 rubles per kg.
Savings - 100 rubles.
Thanks to the author for the recipe!

I also want to try to do it! And should the mass be thrown back after boiling hot or allowed to cool?

I also want to try to do it! And should the mass be thrown back after boiling hot or allowed to cool?

I cooled it down.

and I immediately throw it back
there is almost no difference - it will "brew" more in hot water

[HOMEMADE CHEESE RECIPES]

HOMEMADE CHEESE RECIPES
Homemade cheese can be eaten immediately after preparation as low calorie food product by itself or with the addition of sour cream. It tastes best when chilled, but has a limited shelf life of one week in a refrigerator.
First recipe
Heat 4.5 liters of milk to 24-26 degrees. C and add 1 cup starter culture. Cover and soak in a warm place for 12-24 hours, until a curdled mass and a little whey forms on top. Now cut the curd up and down with a knife into centimeter cubes. Place the container with the mass in a large bowl with warm water. Heat up to 40 degrees. C, stirring continuously so that the mass does not stick together. Don't overheat - watch the temperature carefully! Monitor the hardness of the curd particles by periodically tasting the mass. Someone likes soft cottage cheese, while others prefer hard granular, so when the mass seems ready to you, pour it into a colander covered with a cloth and strain for 2 minutes. After removing the cloth from the colander along with the contents, place it under a stream of warm water and, gradually adding cold water, rinse off the serum. Place in a bowl, add salt, cream to taste and chill well before serving.
Second recipe
Pour 1 cup of starter culture into 4.5 liters of fresh milk. Cover and leave in a warm place overnight. In the morning, add 1/2 tablet of abomasum dissolved in 1/2 cup of water. Stir for 1 minute, cover and let stand for 45 minutes. Cut the curd into centimeter cubes, then heat in a water bath to 40 degrees. C. Next, continue as in the first recipe, when the mass heats up and reaches the density you need.

These recipes are from technologists. In principle, to taste, there is little difference. But the main thing is that they, by definition, low calorie.

I got the cheese purely by accident, but I was pleased with the version of its preparation.

I began to make curdled milk in a thermos flask and overexposed it, instead of 4-5 hours, kept it for 6-7 hours.
We got such flakes, whey below. I poured all this mass into a sieve onto a napkin, withstood at first just until the whey drains, and then in the same form under the load until the mass was compacted. Of course, you could add different additives to the mass, but I like dense in its pure form.

Yesterday I made cheese from the first page of this topic. But we still can't try it. It dripped all night, stood under pressure almost all day (and still stands), but still some kind of too soft, the consistency is clearly far from the semblance of Adyghe cheese, some kind of soft curd ...... Something looms, by eye, weighing no more than half a kilogram. There was just a lot of serum: I already baked bread and fried pancakes, another liter in the refrigerator, and it still flows and flows ... Is it really such an effect due to the fact that I threw it not on cheesecloth, but in a linen bag in which I always throw homemade cottage cheese? Maybe it’s true, you should have cooled before discarding? I'm already afraid to leave it overnight not in the refrigerator for residual dripping: our climate is hot, after all, but it's not winter outside. And I won't put the press in the refrigerator: my son pushed a huge watermelon there.

Yes, that's right, this cheese is not very similar to the store cheese - according to technology (if strictly), it is a cross between processed and homemade.
We are already finishing ours - it pleases me to know how I made it - milk - Naro-Osanovskoe - there is a farm, sour cream - from Ruza, eggs - from a neighbor's chicken.
Yes, it is soft and not quite cheesy - but delicious! By the way, it ripens in the refrigerator - the consistency has changed - it has become harder.

We didn't like this cheese. Just like not tasty salty yellow curd with a strange taste.

Yesterday I decided to make such a cheese after dacha. My impression is that I liked it, held the night under oppression, soft, gentle, cats are generally delighted! ; D I put bread on the whey, did not add salt. While it is being parted, I think, you will get good bread, waste-free production! (y) Plus sign to the author

cats generally love it!

What a wonderful thought I think if I give this to my dog ​​she will love it too

What a wonderful thought I think if I give this to my dog ​​she will love it too

Not a fact, I check the sausage on the dog, if she liked it, then it will do for us. Maybe they are more picky about cheese than people :)

I just meant that, my beauties are so fussy, but they liked the cheese (by the way, we also check sausage on cats.they won't eat anyway and they don't care how much the sausage costs; they can turn away from the road and with pleasure eat cheap)

[AND]

Not a fact, I check the sausage on the dog, if she liked it, then it will do for us. Maybe they are more picky about cheese than people :)

Our barANDSchnya is not fastidious in food Because it is distinguished by enviable health and appetite. She eats almost everything: dry food, canned food, vegetables, fruits, meat in any form (she even grinds bones with its crocodile jaws), bread. He even begs for watermelon peels from us. She has such a breed, pSmumbled and omnivorous. Then, playing with muscles, like a bodybuilder, she walks around the apartment with a smile, sparkling with sleek short fur.

[AND]

Our barANDSchnya is not fastidious in food Because it is distinguished by enviable health and appetite. She eats almost everything: dry food, canned food, vegetables, fruits, meat in any form (she even grinds bones with its crocodile jaws), bread. He even begs for watermelon peels from us. She has such a breed, pSmumbled and omnivorous. Then, playing with muscles, like a bodybuilder, she walks around the apartment with a smile, sparkling with sleek short fur.

Lucky. Mine chooses everything so carefully. Here on the street, if suddenly someone drives, the appetite immediately wakes up.

I'll go to the pharmacy tomorrow and ask about acidin-pepsin.

Ask in the first department of the pharmacy.
But the chances are slim.
Livestock products are in our paddock.

Ask in the first department of the pharmacy.
But the chances are slim.
Livestock products are in our paddock.

Isn't it made chemically? Once there was gastric juice on sale, so it really is not now.

[acidophilus]

He writes there that staphylococcus aureus makes yoghurts viscous. Strange, however, but, as far as I know, this viscosity is given to yoghurts, often, bacteria acidophiluswhich can be found in probiotic supplements and are quite beneficial.

About staphylococcus - he writes that if this dirty trick got into the prepared yogurt - like, the drooling was dissolved - everything, cranks, consider it lost, if you throw it out a pity - on its cottage cheese, after good heat treatment.

I tried to make such a cheese, I used milk and sour cream from a farm (there is their store nearby), homemade chicken eggs, BUT ... It turned out, of course, the taste is similar to the Adyghe, but more like a pressed omelet. Serum yellowish-white, 1.5 l. Is not it too much? And not very cheese. Not compressed, although hung in gauze the whole night.
So not impressed ...

And put under the press in gauze? Before hanging it, I squeezed a lump of cheese in cheesecloth with my hands, the serum stood out, but when it hung - no.

She gave in detail the converted low-fat recipe and manufacturing details in the topic about recipes and secrets of healthy eating.
She lined the sieve with 2 layers of paper towels, 2 layers of gauze on it, cheese in it. The edges of the gauze were carefully folded, on top of 2 layers of paper towels, a plate and a press.
After 2 hours, I removed all the paper, tied the edges of the gauze and hung it overnight. In the same photo

Thanks, I will take a look.

What I liked was the serum. I have already baked a second bread with this whey, it turned out great! Even the smell is slightly different, more "bready".

Alexandra, I looked at the topic, thanks.

Thank you very much for the recipe, cat. Indeed, the taste of the Adyghe is also reminiscent of caraway seeds. And with coffee - what the doctor ordered. And cheesecake for bread, waste-free production. At work, everyone who tried it, everyone liked it (they definitely liked the recipe and they are already doing it). And today my mother tried it - and if my mother already liked it (not in terms of being harmful, but that it is difficult to surprise her) and asked for a recipe, then the recipe is definitely super - simple and tasty.

Tasha, I'm glad that you and your loved ones liked the recipe! Bon Appetit!
Pay attention to the revised low-fat recipe laid out by Alexandra in the topic of the secrets of healthy eating - it's also very tasty !!!