Natural curd from sour milk

Kroshik, try it .. I didn't do that, and in the original it is poured into a container immediately, in which it is then cooked.

[Crochet]

Listen, you can leave the milk and sour in bags, and after the allotted time pour it into a saucepan ...

can I get in? Crochet, it is not necessary in bags, it is better to pour into a wide container and let the milk sour, then carefully pour into the multicooker pan.

[Teen]

can I get in?

Need to, Teen !!!

And thank you very much for the tip, my dear ...

Tinochka, can you explain the difference between sour milk in a bag and in a saucepan

Kroshik, try

Yes, I already wanted to, thank you, Valyusha, put in her word in time)) ...

[Innochka]

Innochka, the difference is that it will simply flop out of the bag later and the structure of the sour clot will be disrupted, the cottage cheese does not work out that way, besides, sometimes when souring in the bag, the milk starts to taste bitter, in general, I personally let the milk sour in a large bowl and then I carefully roll it over into the cartoon and I don't get the finished cottage cheese until it cools down, only then does it remind me of real country cottage cheese, as my mother used to cook in childhood

[Tina]

sometimes when souring in a bag, milk starts to taste bitter,

By the way, yes, the bag is made of a special material, it makes it difficult to sour. will stand longer.Tina, thanks for clarifying.

I don't get the cottage cheese until it cools down,

Then it turns out to be more dense, right?

Then it turns out to be more dense, right?

Ksyusha, yes, the cottage cheese turns out to be denser, and if we weigh the whey even longer or put it under a press, we will get curd cheese

Girls, my mother-in-law lives in the Novosibirsk region. and until a certain time they kept cows as much as 2 pcs, so now I congratulated her on the holiday and asked how to make cottage cheese correctly, her answer is to pour milk into a container for souring, in which milk will languish (pouring or interfering with the clot is absolutely impossible) then, how the milk will turn sour and a curd that is elastic to the touch is formed, put the pan to languish (we have a slow cooker), at the end, let the mass cool completely so that the grain is still well compacted and only then drain onto cheesecloth - with this home technology, the yield of the finished product is maximum. I don't eat, except for my own mozzarella, but she just adored this cottage cheese and always when she asked what to bring for a visit, she said, bring a lot of cottage cheese
Yesterday I bought an eggplant 5 liters of milk, which is brought to us in a barrel - the cream has settled from the shoulders to the neck, how to pick them out of the bottle now, I have no idea

now you have to flop around and make a mozzarella, and so I wanted curd

how to get them out of the bottle now - I have no idea

Cut off the neck

[nut]

Ksyusha, yes, the cottage cheese turns out to be denser, and if we weigh the whey even longer or put it under a press, we will get curd cheese

Here, of course, a matter of taste. On the contrary, I like softer cottage cheese. I whip it up for a child with berries.
Today I ate yesterday's cottage cheese, very tender, just like pasta. But again, which one you like. It's good to have plenty to choose from.)

Added on Tuesday 08 Mar 2016 01:31 PM

nut, Ira, thanks for clarifying the technology.)

[Teen]

sometimes when souring in a bag, milk starts to taste bitter

So it is because of the package, it turns out that the milk left to sour sometimes tastes bitter ?!

And the men don't know I didn't even know ...

Thanks for the science, Teen !!!

I don't get the finished cottage cheese until it cools

Yeah), this is exactly what I need, I love drier curd ...

by the way, yes, the bag is made of special material, it makes it difficult to sour

Well, that's what nobody told me about those packages before ?!

How much milk poured ...

I baked pancakes without eggs on not strained whey.

Oh, how cool, Melchik! Can I have a rose?

Take it!

I missed everything again ... cottage cheese .. bread b ... well, I'll catch up ...

[Helen3097]

Helen3097, we have no missed!

Mistletoe, yesterday I also baked pancakes on whey)))
And before that, I also made cottage cheese in Stebik, only I had to do such dances with a shaman tambourine with this cottage cheese, and all because one and a half liters of milk was Prostokvashino .. Nifiga did not want to curl ..
Oh, how it depends on milk .. I recently bought milk from a vending machine in Globus, I was glad that the shelf life was 3 days ... Aha, chichas! Three days later, there was absolutely fresh milk, I specially put it on the refrigerator door, because you can store it for a long time near the back wall of my refrigerator. Five days later - fresh milk, I decided to experiment further, as a result my nerves were enough for 15 days - fresh type of milk .. I took it out of the refrigerator, left it on the table for a day ... It never sour! As a result, I poured it out, out of harm's way ..
I usually take milk from Our Milking. Shelf life - 5 days, real.
I will try according to your recipe, although I usually cook in a saucepan, because Stebik is usually busy with something.

[P.S.]

Baked pancakes without eggs on not strained whey

And the recipe ?!

Please, please !!!

I have exactly heated cottage cheese ...

Heated in Panasonic (4.5 l.), In the mode Heating 1.5 hours

P.S. The bunch is good ...

I left it in the whey until it cooled completely, now I weigh it out, I will hold it longer, I need a drier curd ...

I haven't strained the serum, I hope I'll have the courage and try to bake yours, Ksyunya , bread !!!

[Valentine]

Valentine, at what temperature do you warm up approximately?

Sorry for not answering for so long, I was very busy. And so I answer. We put the sour in a preheated oven for 40 minutes at 150 degrees, then carefully remove it, let it stand for 10-15 minutes and carefully drain. It's simple.

[Ninelle]

And the recipe ?!

Please, please !!!

Here!)


Pancakes with not strained whey (no eggs) (Omela)

specially put it on the refrigerator door,

Ninelle, and you leave in the fridge to sour ??? I didn't understand something.

We put the sour in a preheated oven for 40 minutes at 150 degrees,

Valentine, thanks, can anyone use this method.

The bunch is good

A great!!! If the whey does not turn out not strained, then you can add a little curd to the clean one.

Mistletoe, no. I just bought it for testing, it has a shelf life of 3 days. And I started spinning, and only on. the fourth day I woke up that I didn't even boil it, I tried it, it is perfectly fresh, I think okay, let it stand, I'll look at it, how long it will last. Simply, usually milk with a short shelf life, even in the refrigerator, turns sour after the expiration of the term, and this is neither in the refrigerator for two weeks, nor within a day and a half on the table ..

[Ninelle]

Ninelle, got it.

[Omela]

Omela, you had a recipe for homemade cheese, I rummaged through everything, I can't find

Homemade processed cheese in a milk cooker (Omela)


Ella, here's the recipe. Only now I am doing it according to a simplified version without weighing the curd. Read the step-by-step pictures in the subject.) I have a milk cooker in my country house, at home I do it in a water bath from two pots.

and if you boil it, it will turn sour later?

So I also asked this question ...

If the milk is normal, then it should turn sour, but I won't give a tooth for the store-bought milk that I buy, how do I know what's in that bag besides the milk itself ...

I wanted to make cottage cheese from baked milk heated milk with a short shelf life)...

Can't risk it and introduce a sourdough for making cottage cheese?

[Kroshik-Innuska]

On Sunday I again bought milk from myself and sourdough in Auchan, but there is no yoghurt because there is no other - at first I diluted the sourdough in a liter of milk and put it in the warmth for the night, in the morning I did not understand something - whether it was yogurt, or yogurt, but more like the first. Then on Monday evening I added 250 ml of the resulting substance to 3 liters of milk, poured it into a cartoon and left it for a day. Yesterday evening, the mass had already fermented and I turned it on for heating for 1.5 hours, then hung it on gauze and hung it up all night, because when the bag was palpated, there was a solid slurry inside, in the morning it was almost the same - in short, this g ... oops: just horror Although for the first time I did it with natural activation and it turned out This is my experience
Kroshik-Innuska -that you are here with the font you are making everything smaller and smaller, I’m already granny, even through glasses I cannot read a damn thing, let's write as it should - on sisnyaysya

[nut]

nutIr, I am completely disappointed in all sorts of leavens, I get a snotty substance at the exit (always). I use activism, actimel or good sour cream.

[nut]

nut, Ira. but I did not understand why all the dances with tambourines ?? Curd without ferment turns out the same. Or am I missing something?

I wanted to make cottage cheese from baked milk

But as?? How can it turn sour ??

How can it turn sour ??

Shop - can Made recently from a bottle of melted 4% and half a bottle of regular. It fermented for almost 2 days, the yogurt turned out to be excellent. And the yield of cottage cheese is not bad - 450g. The color is creamy, the taste is good!

[Natalia]

Shop - maybe

Natalia, I didn't even think about the store, I never bought it.

[Ksyu]

But as?? How can it turn sour ??

Do I know?

If I knew, I wouldn't ask ...

I always made cottage cheese from baked milk only with sourdough for cottage cheese ...

For cottage cheese I bought starter cultures from three different manufacturers, cottage cheese was always successful !!!

The sea is bottled at home), I just wanted to try to make cottage cheese exactly according to your recipe, Ksyu), but whether homemade baked milk will sour is a question ...

I make varenets from purchased draft milk. I drown in a cartoon, ferment with sour cream or natural activations. Even with languor, a dark foam forms, I lay it on top of the cans. My husband squeaks with pleasure, we used to (in a shaggy year) sold such varenets on the market in faceted glasses, he is nostalgic for them. (or maybe from a past life).

Made a curd today, delicious! Only my serum is not yellow, but with flakes after straining. Is the milk badly sour? From 3 liters of milk, I got 1800 ml of whey and 400g of cottage cheese.

[Marina]

Only my serum is not yellow, but with flakes after straining

Marina, and what are you filtering through? The serum should be transparent, like the photo in the jar in the first post.

From 3 liters of milk, I got 1800 ml of whey and 400g of cottage cheese.

This is a very small way out. Either the milk didn't turn sour, or it was simply undercooked. How much did they keep on heating?

[Marina]

Marina, and what are you filtering through? The serum should be transparent, like the photo in the jar in the first post. This is a very small way out. Either the milk didn't turn sour, or it was simply undercooked. How much did they keep on heating?

I think that the milk did not turn sour ... And the milk was homemade, 0.5 liters of cream was. (I don’t know how it didn’t turn sour in 1.5 days) How it was sour in the recipe for 1.5 days and 1.5 hours on heating , but there was no clot and I held it for another 40 minutes.
Filtered through cheesecloth.

but there was no clot

Well, this is the problem .. I had to keep it for more than 1.5 days. times did not turn sour. For the last time, due to the heat in the kitchen, during this time, a clot rose right up to the lid without cooking. And then I forgot it for 2 hours on heating and the cottage cheese was very dry because of this it turned out.

[Omela]

Omela, thanks for the idea, I didn't have the strength to wait for days, I bought fermented baked milk (Kroshik with stewed milk), it turned out to be a crème brлеlée, it's so tasty, and I would add a little sour cream to the baked milk for quick souring

[Hope]

Hope, did not understand anything, but if I liked it, then great!

Ksyusha, in order not to wait for baked milk to ferment, I bought fermented milk product from baked milk (Kroshik talked about him on the previous page) and made cottage cheese in your way in a slow cooker, the cottage cheese from fermented baked milk turned out to be gorgeous, it tastes like ice cream or marshmallow cream. brulee translated from Russian into Russian in short

Usse understood, chef, made cottage cheese from ryazhenka. I'll have to try it too.

[Nadyusha]

From 3 liters of milk I got 400g of cottage cheese

I have at least 700 grams from the same volume of milk. cottage cheese turns out), but I weigh 12 hours, I like drier cottage cheese ...

bought fermented baked milk and made cottage cheese in a slow cooker

Nadyusha, and from what volume of fermented baked milk and in what multicooker did you make cottage cheese)?

Did you keep it on "Heating" for 1.5 hours?

ryazhenka cottage cheese turned out gorgeous

Oh, yes, I also really like ryazhenka cottage cheese !!!

Most often I make from fresh or frozen fermented baked milk), less often for some reason - in the oven, by the way, I like it more from the oven ... the option from the oven is very similar to the multi-cooker, as for me ...

Today I need to try this recipe from kefir, there is no time to wait until the milk turns sour, but cottage cheese is needed ...

tastes like ice cream or crème brulee marshmallows

Nadenka, and what does a sad smiley at the end do ?!

Ksyu, thank you many times for the recipe !!!

I make cottage cheese regularly !!!

I alternate your recipe with hiswhen there is time - I do it according to your recipe, when cottage cheese was needed yesterday you need to quickly - in the oven ...

The taste, cottage cheese according to the above recipes, is almost the same to me ...

Well, this is the problem .. I had to keep it for more than 1.5 days. times did not turn sour. For the last time, due to the heat in the kitchen, during this time, a clot rose right up to the lid without cooking. And then I forgot it for 2 hours on heating and the cottage cheese was very dry because of this it turned out.

Well thank you! Next time we will watch the bunch.

[Crochet]

Crochet, Innochka, made from 4 liters of fermented baked milk 4% "Myasnov farm" in a 5-liter Lumme 1446 multit, kept it on heating for 4 hours because the large volume (4 liters) cooled completely, hung in the tipamarle the night turned out to be not grains, but a creamy texture not cottage cheese , but some kind of dessert is very tasty and a sad smiley from the fact that I write so intelligibly that Ksyusha did not understand anything and I had to translate

[Nadenka]

made from 4 liters of fermented baked milk 4% "Meat farm"

I haven't even heard of such ...

Nadenka, thank you tremendous for explaining everything !!!

a sad smiley from the fact that I write so clearly that Ksyusha did not understand anything and I had to translate

Evan, how, and I identified him as a marshmallow ... and what, you, I think about marshmallows with love sadness ...

[Tancha]

Tancha, Tanya, tell me how you torment milk in a cartoon and in general about Varenets in more detail!

I have at least 700 grams from the same volume of milk. cottage cheese turns out), but I weigh 12 hours

Yes, such a way out, if you weigh it for a long time, on the contrary, I like it softer, I leave it for only 10-15 minutes.

[Omela]

Omela, made a curd today! It turned out very tasty, thanks for the recipe
I almost ate it all straight while shifting

🔗

🔗

🔗

[Irina]

Irina, turned out great! And in what did you cook? I look in your clay pot.

Nah, the pot is not clay)))
Cooked in mv phillips, which is small.

Clear. And by weight did not weigh, how much did it turn out?

I had curdled milk, about 1.1 liters. The curd turned out, probably, 350 grams.