Ossetian (Imeretian cheese)

Category: Dairy and egg dishes
Ossetian (Imeretian cheese)

Ingredients

Ingredients
cow's milk (or goat's) 4 liters
thermophilic leaven * 0.1 g (1/8 tsp)
rennet (liquid or dry) 0.2 g (1/4 tsp.)
calcium chloride 1 g (1/4 tsp.)
For brine
coarse salt, non-iodized 200 g
calcium chloride 1 g (1/4 tsp.)
vinegar 9% 1/4 tsp
cheese whey 1 liter
Equipment
pan (NOT aluminum) 4+ l
thermometer
scales or measuring spoons
skimmer
mold for cheese

Cooking method

Where and when the cheese appeared is not known for certain. Most likely, cheese is the same age as bread. Despite the fact that the ancient Greeks attributed cheese to divine acts, this product is undoubtedly the result of peasant labor, or rather curiosity and desire for knowledge. Old treatises say that the cheese turned out by chance, when they decided not to throw away the sour milk, but to use it in food.

Here is some information that my fellow countryman, Vladimir Tsarikayev, managed to collect: “At one time, the Bedouins used skins made from sheep stomachs to transport milk across the desert. Enzymes, heat and shaking turned milk into cheese. They say that it was from the Bedouins that Europe learned about cheese. Over time, a person discovered that if milk was curdled in bags of goat or sheep stomachs, the resulting product acquired very special properties: it “matured” longer, but at the same time acquired the ability to retain its properties for a long time. Especially famous was the Greek cheese from the island of Demos, which was exported in the 1st century AD even to Rome, although later the Romans had their own varieties of cheese, for example, moon cheese. And in England, the first recipe for making cheese is considered to be a recipe found in a 1390 cookbook owned by the chef of King Richard II. "
Today we will talk about cheese, which in my homeland children are given almost from infancy. In North Ossetia, where I come from, if a 14-15 year old girl (regardless of nationality) does not know how to cook Ossetian cheese, she will not be married (well, or the mother-in-law will bite to death)

Even children can cope with the preparation of Ossetian cheese, for us, humble For housewives with a capital letter, it will not be difficult to prepare this delicious product.
Ossetian (Imeretian cheese)
Ideal if you have access to whole, homemade cow or goat milk. Then the process is completely simple to disgrace. But today I will teach you how to make Ossetian cheese from pasteurized milk. Personally checked, bottled milk that is sold in stores (House in the village, Prostokvashino, etc.) is not suitable. Take draft milk, which is brought in barrels. So, let's take 4 liters of pasteurized milk (we put boiled and ultra-pasteurized milk aside, we won't need it). If you buy homemade milk and are not 10,000% sure of its quality, it is better to pasteurize it yourself at home, heating it to 65-70 degrees and keeping it at this temperature for 20 minutes. Then cool the milk quickly by placing the pot in a container of ice water. Milk heated above 75 degrees will never make cheese!
Ossetian (Imeretian cheese)
Heat pasteurized milk to 32-37 degrees (or cool freshly pasteurized milk to this temperature). While the milk reaches the desired temperature, we sterilize all the tools and utensils that we will use. I just pour boiling water over everything.
Ossetian (Imeretian cheese)
Let's prepare the starter culture, calcium chloride (calcium chloride is not needed for raw home milk) and rennet. I prefer to measure all the ingredients on a jewelry scale, but you can also use measuring spoons.We dilute 0.1 g (or 1 ampoule of 10%) calcium chloride in 50 ml of boiled water at room temperature. We do the same with rennet. I use dry Meito, liquid rennet and Acedin-pepsin tablets (2 tablets per 1 liter of milk) or powder on the tip of a knife are also suitable. In any case, whatever enzyme you use, dose it according to the instructions for the preparation.
Ossetian (Imeretian cheese)
Add sourdough to the milk. I use Danisco TA 45 * dry thermophilic starter culture. Sprinkle the powder on top of the milk, let it swell for 4-5 minutes, then stir well and leave for 30-40 minutes, wrapping the pan with milk in a terry towel. We need the milk temperature to be 32-35 degrees during this time. You can ferment milk with any fermented milk product (kefir, sour milk, sour cream, yogurt without additives, curdled milk) at the rate of 80 grams per liter of milk. The starter culture should be at room temperature and preferably homemade to make sure it is free of chemicals and preservatives. Stir thoroughly and leave for 1.5-2 hours. If you have homemade whole unpasteurized milk, skip this point. When our milk has acquired the required acidity, pour in rennet and calcium chloride, mix thoroughly. Leave to form a clot for about 1 hour.
Ossetian (Imeretian cheese)
Let's check the clot for a clean compartment, for this we separate a part of the cala from above with a knife or spoon. If the incision remains and the serum is clear, the curd is ready. In order to accurately determine the time during which the enzyme you are using will create a cala (clot) of the desired density, we will learn how to determine the flocculation point. To do this, we note the time when the enzyme was added, after 5-6 minutes we put a plastic bowl with a flat bottom on the surface of the milk and begin to twist. We repeat the procedure every minute until the bowl stops spinning. This is the flocculation point, that is, the time in minutes from the addition of the enzyme to the moment when the bowl stops spinning. Now we calculate the coagulation time (clot formation) according to the formula: K = F * M, where K is the coagulation time, F is the flocculation point, M is the multiplier. The multiplier for each type of cheese is different, for the Ossetian one it is 3.5. The standard flocculation time for cheese is 12-15 minutes. Total, 15 * 3.5 = 52 minutes. This time my flocculation point was 12 minutes, so I started cutting the calay after 40 minutes.
Ossetian (Imeretian cheese)
Cut the clot into squares ** with a side of about 1.5 - 2 cm. Leave for 5 minutes and cut horizontally, holding the knife at an angle of 45 degrees. If you can't cut horizontally well, don't worry, in the next step we can easily fix that. Let stand for 10 minutes.
Ossetian (Imeretian cheese)
Now we need to heat the cheese mass to 38-40 degrees within 30 minutes. We do this in a water bath, or over very low heat. All this time, we continuously gently stir the clot with a slotted spoon, catching large pieces and cutting it into cubes of 1, -15 cm.
Ossetian (Imeretian cheese)
During this time, the curd will thicken and become round. When squeezed in the palm, it will stick well. It is not necessary to heat above 40 degrees, otherwise we will get rubber cheese.
Ossetian (Imeretian cheese)
Now we remove the pan from the stove (or from a water bath) and let the cheese grains settle for 5-7 minutes, we do not hold it longer, because the whey will begin to corrode the cheese grains, and it will break down into small fractions. A layer of whey forms on top. To simplify the further process, I scoop it out until the curd appears. We do not pour out the serum, we still need it.
Using a slotted spoon, transfer the cheese grain to the prepared form, which we put on the wire rack, and the wire rack on the container for collecting whey. When working with serum, we do not use aluminum dishes. You can use a colander, but if the holes are large, it is better to cover it with gauze in two layers. Since I have a special cheese pan, I don't cover it with anything. All the curd may not fit into the mold at once, then let it settle a little, drain the whey and lay out the rest.
Ossetian (Imeretian cheese)
This is what the form with cheese looks like immediately after transferring.
Ossetian (Imeretian cheese)
And like this after 30 minutes. Ossetian cheese is self-pressing, so we don't need any additional cargo.
Ossetian (Imeretian cheese)
We leave the whey to drain and thicken the cheese for 2-3 hours, during this time the cheese needs to be turned 3 times, the first one - after 30-40 minutes.
Ossetian (Imeretian cheese)
While the cheese is being pressed, prepare a brine at the rate of 200 gr. For 1 liter of whey. salt, ¼ tsp. vinegar and 1 gram (or 1 ampoule of 10%) calcium chloride. Heat the whey to 80 degrees, add salt, stir until it is completely dissolved, filter it so that there are no left fractions left. Cool to room temperature, add vinegar and calcium chloride. When the cheese is completely compressed, we take it out of the mold, place it in the brine and send it to the refrigerator for 10 hours. During this time, turn the cheese in the brine at least once. In general, Ossetian cheese can be salted using the dry method: after pressing, take out the cheese from the mold, sprinkle it with salt on top and rub it on the sides, put a non-drainage mesh in the refrigerator (the whey will separate), after 3 hours turn over and salt the other side and put it in the refrigerator for another hour for 4. This time I salted in brine.
Ossetian (Imeretian cheese)
After salting, wipe the cheese with a paper towel, cut it into thin slices, put it on a piece of freshly baked homemade bread, pour in sweet tea and ENJOY!


Ossetian (Imeretian cheese)

The dish is designed for

300-400 gr

Note

Suluguni can be made from Ossetian cheese, but more on that next time.

* Once the milk was already prepared, but there was no thermophilic starter culture or fermented milk product in the house. But there was a dry Vivo starter culture, 2 sachets of 4 liters popped, waited 2 hours before adding rennet, and everything turned out great!
** The coarser the curd is cut, the wetter the finished cheese will turn out, and the less time it can be stored.

From 4 liters of milk, about 300-400 grams of cheese is obtained. The better the milk, the greater the cheese yield.
The fatter the milk, the fatter the resulting cheese. From skimmed milk (and outside production this is impossible to do) cheese turns out to be tasteless.

The most delicious Ossetian cheese - on the second or third day after cooking.

Whey can be used in any dough, bake pancakes from it. As a child, my mother rinsed my hair with cheese serum after washing, no balm can compare with the effect!

I decided to post this step-by-step recipe, because I did not find it on our forum. And to remember my cheese-making childhood, our THEME... Thanks to her, now I am practicing not only with the well-known cheese, but also swung at the sanctioned product! I am very grateful to our forum users NatalyMur, Vnature, Margit, Mist and galchonok for inspiration, for sharing recipes, secrets and best practices!

After trying this recipe, you will love cheese as much as my family loves it!

And yes, Ossetian pies are made from this cheese.

Deva
Irina, thanks for such a detailed recipe. But I can't understand how to do it:

"on the surface of the milk we put a plastic bowl with a flat bottom and start to twist. We repeat the procedure every minute until the bowl stops turning. This is the flocculation point, that is, the time in minutes from adding the enzyme to the moment when the bowl has stopped spinning. "

So the bowl is floating in milk?
And yet, can you make cheese from Belarusian pasteurized milk in soft bags? I have cottage cheese, from such milk it turns out wonderful.

Tanyulya
Ira, super! We must try this cheese.
kil
+1
Kara
Quote: Deva

Irina, thanks for such a detailed recipe. But I can't understand how to do it:

"on the surface of the milk we put a plastic bowl with a flat bottom and begin to twist. We repeat the procedure every minute until the bowl stops turning. This is the flocculation point, that is, the time in minutes from adding the enzyme to the moment when the bowl has stopped spinning. "

So the bowl is floating in milk?
And yet, can you make cheese from Belarusian pasteurized milk in soft bags? I have cottage cheese, from such milk it turns out wonderful.

Helen, I'll try to explain. Take a light bowl (porcelain, ceramics will sink), place it directly on top of the milk. It floats there, does not sink, take one side of the bowl and twist it, it starts spinning on milk. You try to do this every minute (so as not to waste time). Gradually, the bowl starts spinning more slowly, as if tighter. There comes a moment when you push it, but it does not spin. Take it out, from below it is almost clean, and on the milk, where it stood, there is a small mark. This very minute is the point of flocculation.

As for Belarusian milk, I can't say, I haven't tried it, but cottage cheese will even turn out from dry milk diluted with water, because cottage cheese is a product of acid coagulation, and the presented cheese is acid-enzyme, the enzyme works only in pure, undiluted milk and NOT BOILED!
Deva
Irina, thanks, I understood everything. I have Evitalia yogurt starter, will it go for cheese? And where can you buy Danisco TA 45 * dry thermophilic starter culture and liquid rennet. In the cheese topic they gave a link, but I didn't save it right away, now I can't find it.
Kara
Elena, I think, will go. You just need to stand the milk fermented by Evitalia for 2 hours before adding the rennet.

Everything for cheese making can be bought in the store Zdoroveevo and syrodelie of the same name

syrodelie.com

Swetie
Quote: Kara
and ENJOY!
We enjoy - that's for sure. Recently I discovered Imeretian cheese, really a delight. And if you do it at home, and even everything will work out, completely, probably the roof will move down Irina, thank you very much for the recipe, I will bookmark it and one day I will definitely do it. Everything is painted in great detail and the cheese is great
SchuMakher
So this is what we are booming with to eat reds!
Kara
Man, pah-pah, maybe the Camembert will also ripen!

Oh schA Lenka will see
SchuMakher
Quote: Kara
Oh schA Lenka will see

Hove who can !!!
Kara
SchuMakher
Svetlenki
Kara, Irisha, thank you! It seems to me that behind this wonderful result lie mountains of shoveled information and experience in order to make such a wonderful cheese. I definitely thought, because we respect khachapuri very much and would like to try it with Imeretian cheese, and not with the existing "handy" combinations.

Special thanks for the temperature of the milk and the pasteurization method for making cheese! will come in handy for me.

Kara
Svetochka, thank you very much! Actually, no. I've been making cheese since childhood. The only thing that I had to learn again was how to make it from pasteurized milk, not fresh

By the number of letters in the recipe, it probably seems that it is very long and insanely difficult Not at all, this is the easiest cheese to prepare

And the combination of this cheese with dough, with any (unleavened, yeast, puff) is really magical

Svetlenki
Irina, and can you hope for khachapuri in your performance as a recipe? (we really love those where the cheese is inside the cake, but we will be grateful for a master class on any)
Kara
Well, we seem to have on the forum, but not one

Ossetian (Imeretian cheese)Adjarian Khachapuri (master class)
(August)
Ossetian (Imeretian cheese)Khachapuri Imeretian
(Scarecrow)


I often make Ossetian ones, they have the same principle (well, maybe the amount of ingredients is slightly different), yeast dough + filling with cheese.

I'm HERE showed Ossetian, and RECIPE gave
Svetlenki
Irochka, Thank you! The video is very visual and the consistency of the dough is visible ... We have a completely different flour here, I am still learning to work with it according to the amount of liquid that is needed to achieve an ideal result
Kara
Light, of course, depends a lot on flour moisture. I bake on Makfa, the manufacturer writes that its moisture content is 14.5%. And the recipe is based on this flour.
Olga VB
Irisha, and at home you probably didn't have any purchased enzymes? Did you make cheese there in fat tail or what?
That is, if there is milk and nothing else, how can you dodge to make cheese?
It seems clear about sourdough, calcium chloride and acetedin-pepsin, but what about everything else?
And by the way, where do you buy milk? We have disgusting barrels on the market. And at the same time expensive - 100 rubles / l
olgea
It's great how much I tried to make cheese never worked, but here it is so detailed and understandable. I will definitely try this recipe again. Thank you so much.
Kara
Quote: Olga VB

Irisha, and at home you probably didn't have any purchased enzymes? Did you make cheese there in fat tail or what?
That is, if there is milk and nothing else, how can you dodge to make cheese?
It seems clear about sourdough, calcium chloride and acetedin-pepsin, but what about everything else?
And by the way, where do you buy milk? We have disgusting barrels on the market. And at the same time expensive - 100 rubles / l

Olenka, of course, in Vladik, I never heard of any meito and pepsin. My son's godfather has his own farm, 4 cows. We tried store milk in Moscow for the first time. Naturally, I made everything from whole raw milk. And Aunt Ella (our godfather's mother) made the sourdough from the beef stomach, which I always used. This is how she did it, I can't say Then I didn't need it, the abomasum was always available

And I buy milk "Oktyabrskoye" (with the exception of complex capricious cheeses like Camembert, for which I take farm cheeses for 150 rubles per liter) at 48 rubles per liter, we have a point right next to the house.
SchuMakher
Quote: Kara
And I buy milk "Oktyabrskoe"

and we recently covered such a point
Kara
Man, and what? Maybe moved? It's the same with us, I used to be in another place, now they are building a road there, and they moved it closer to us. When I was looking for them, I found all the points on the site, catch

🔗

Rada-dms
Irish, I am in admiration when I saw your recipe! And also in anticipation and in thought, maybe I can swing it and try too ?! Your cheese is very great! I respect people who treat all the subtleties so carefully and so persistently follow the path of gaining professionalism in everything!
Kara
Quote: Rada-dms

who treat all bones so carefully and so persistently follow the path of gaining professionalism in everything!

Said the man, to the level of professionalism and culinary perfectionism of which, I still have tons of products to transfer and a pood of salt to eat! Olenka, it's very nice to receive such praise from you

And cheese and lightness are absolute!

And if you do try, no one will keep up with you later!
Kara
I have a cheese day today. I'm getting ready to bake Ossetian pies on NG, as many as 9 have been ordered (for my own, of course), so I need a lot of cheese.

Ossetian (Imeretian cheese)

The one that is closest and the smallest, for the first time tried to salt in a cheese grain immediately after the layout, added Adyghe salt with herbs. Let's see what happens

By the way, the milk came across excellent, from 12 liters 1800 gr of cheese It hasn't been like that for a long time

Svetlenki
Irish, try, that whether I have this recipe of yours in the brain bookmarks! We must probably take a chance. There is no thermophilic sourdough yet, I'll try it with yoghurt, as you write, what you have tried ...

Of course, Ossetian pies are looming and beckoning in the distance ... Very, very beckoning!

Kara
Svetik, come on, don't be afraid !! Everything will work out! There is only one drawback - once you will make Ossetian pies, and your family will never lag behind, they will constantly demand!
SvetaI
Irina, I have been trying on this recipe for a long time, this is my first experience of making real cheese.
Today the stars converged and I made it. Almost...
Tell me please, if the cheese is kept in brine for more than 10 hours, is it bad, will it be too salty?
And then the set 10 hours expire at half past three in the night, and tomorrow is Monday, I get up at a quarter to six, I can't wait.
Which is better - pull it out 3 hours earlier or 3 hours later? I tend to salt it longer, but what is the right way?
I promise to provide a detailed report!
Kara
Svetlana, I kept it in brine for two days, just turn it over once every 12 hours at least.My love is saltier, too salty, which is impossible to eat, it will not. Well, the edges will be a little saltier than the middle. So leave safely until the morning!
SvetaI
Hurrah! Thank you Irochka!
Kara
Always happy to help! Sat down to wait for the report
SvetaI
Irina, the promised report
I dreamed of making real cheese ever since I bought Tescom's mold. "Fresh cheese", which is the essence of pressed cottage cheese, did not go with us. Your recipe

you can go to "you"?

I was immediately bribed, but since I have nowhere to get farm milk (and I don't really trust him), the execution was postponed all the time. But finally I made up my mind, bought enzymes and calcium chloride and this is milk:
Ossetian (Imeretian cheese)
Ossetian (Imeretian cheese)
You warned that bottled milk might not work, so I was mentally prepared for failure, the more pleasant luck is.
So, I had 4 bottles of milk (3600 grams), as a fermented milk starter I used Rostagroexport sour cream and fermented baked milk "From the milk of our milking" in equal proportions, only 310 grams.
I fermented in Shteba on heating, set the temperature to 34 degrees, time 2 hours and 20 minutes. The countdown began almost immediately, but in reality the milk was heated to the set temperature in 20 minutes with occasional stirring. At that moment, I brought in sour milk, mixed it again and left it alone until the end of the program. Everything fermented well, acquired a sour cream smell and even began to thicken a little.
She turned off the heating, removed the lid, but did not pull the pan out of Shteba. I added calcium chloride according to your prescription, stirred it. Then she added the enzyme. I have liquid, it says 4-9 drops per liter of milk. I applied 7 drops per liter.
When after 8 minutes I wanted to test with a floating bowl, the bowl was no longer spinning and left a mark on the curd. Therefore, I began to cut the curd 30 minutes after adding the enzyme.
Again she turned on the heating at 38 degrees and, as you ordered, gently stir and cut the large grains. Periodically measured the temperature - more than 40 degrees did not rise. After half an hour, she stopped stirring, let the whey settle, drained the excess and began to transfer it to the mold.
Then a surprise awaited me: all the grain did not fit into the mold, although I applied it with a slide and waited until it was rammed. But part of it still had to be put in another form, so I got two cheesecakes - large and small
My serum dripped for three and a half hours, and in the last 40 minutes, both cheesecakes fit into the mold. But still they did not stick together.
Salted for about 13 hours. The kid is slightly salty, but big - just right! Here are the handsome guys:
Ossetian (Imeretian cheese)
Ossetian (Imeretian cheese)
Ossetian (Imeretian cheese)
Ossetian (Imeretian cheese)
The cheese is very tasty, salty, with sourness. Coffee sandwich for breakfast mmm!
Now questions.
I made almost twice as much cheese as indicated in your recipe - almost 700 grams.
Ossetian (Imeretian cheese)
Is this the kind of milk I have or have I done something wrong and the cheese is not compressed enough?
It seems to me that your cheese is more plastic, mine crumbles a little when trying to cut it into very thin pieces.
But it's still real cheese and I made it myself!
Sorry for the many letters, I'm just delighted with what I did! Thank you so much for such a wonderful recipe, it was a pleasure to use it!
Kara
Svetik, of course, on "you"!
Looks like cheese is what you need! Very interesting idea with Shteba, I will definitely try
To begin with, 30 minutes for fermentation is certainly not enough, but not because it has not fermented during this time, but because it is very fast. This means that the enzyme (rennet) is very active, it should be added less, judging by the flocculation time, 4-5 drops per liter.
Quote: SvetaI
I made almost twice as much cheese as indicated in your recipe - almost 700 grams.
Quote: SvetaI
Is this the kind of milk I have or have I done something wrong and the cheese is not compressed enough?
This is such a great milk, I think! Sveta, tell me, is the cheese dry or "wet"? If it is dry and such a way out, then definitely the milk is good.If it is wet, then the grain was larger than necessary when you began to fold it into a mold, and the liquid adds weight. What did the curd look like when you started putting it into the mold?
Quote: SvetaI
mine crumbles a little when trying to cut it into very thin pieces.
Quote: SvetaI
Sour cheese
Apparently, you overused the leaven (according to the formula, you had to put 280 g) and
Quote: SvetaI
acquired a sour cream smell and even began to thicken a little
overexposed at the stage of acidity gain. Milk should remain milk, there should not even be a hint of thickening. This gave both sourness (Ossetian cheese should not be sour) and excessive crumbling. The crumbling also gives an overkill with the enzyme.
I am very happy for you, because your first experience was undoubtedly successful! With cheese, as with dough, with experience you will understand what, how much and when to add to the level of flair.
SvetaI
Irina, thank you for debriefing! I realized my mistakes, I will be corrected.

Although I liked the sourness


Should fermented milk taste a little sour, or remain completely sweet? I didn't try this time, I just smelled
I still can't figure out what to do with the enzyme. It says that it should be stored at temperatures from 0 to -6 degrees, it is warmer in my refrigerator, and colder in the freezer. I keep it in the refrigerator for now, but, probably, its activity will decrease.
Quote: Kara
Is the cheese dry or "wet"?
I don't even know how to answer. On the cut, it is not completely dry, rather slightly damp, but when cutting, there is no "tear", the serum is not squeezed out of anywhere.
Quote: Kara
What did the curd look like when you started putting it into the mold?
The grain looked almost the same as in your photo - there are very small and larger pieces. But the big ones are no bigger than yours. Well, as far as you can tell from the photo
Kara
Quote: SvetaI
And fermented milk should taste sour or remain completely sweet.
The sourness is almost not felt, well, perhaps quite chuuuuuotku.

I keep the enzyme in the refrigerator. TTT, flight is normal.
Quote: SvetaI
but when cutting, there is no "tear", the whey is not squeezed out of anywhere.
So you have excellent milk, just super! I'll take note
Svetlenki
SvetaI, Svetik, wonderful cheese turned out, and if you consider that this is the first attempt, then just BRAVO!

I really like to read your cooking reports - everything is detailed and there are many important nuances.

Now I will buy an enzyme and I will definitely try to make such a cheese. My form along the way is the same as yours - Teskomovskaya
SvetaI
Svetlenki, Svetik, I see you have been looking at this recipe for a long time too. Do it, it's so cool! I really liked the process and the result, the main thing is that the milk does not fail. You see how good I got, but how long it will be on sale and how much it differs from batch to batch is not yet clear. Wait and see
SvetaI
Irina, its me again
Work on bugs.
1. Reduced the amount of starter culture (to the norm of 280 g) and the fermentation time (up to 1.5 hours from the introduction of the starter culture). At the end of the process, the milk was completely liquid and even without a hint of sourness.
2. Reduced the amount of enzyme. The first time I dripped 27 drops out of fright, this time - 17. But it seems that I have some kind of thermonuclear enzyme, anyway, at the 10th minute the plate stopped spinning and after 35 minutes I began to cut the clot. Next time, I will probably reduce it to 13-15 drops for 3.6 liters of milk + 280 g of sour milk.
3. And this is a new mistake, and I realized it only now, when writing the report. I have calcium chloride - 33% solution. That is, in order to introduce 1 gram of this calcium chloride into the future cheese, I need to take 3 grams of solution. And I took only 1 gram.
Here is the grain at the end of the stage:
Ossetian (Imeretian cheese)
This time I tried to fit everything into my mold. Small, of course, the shape, but what to do ...
Ossetian (Imeretian cheese)
But after 40 minutes:
Ossetian (Imeretian cheese)
After 2.5 hours, everything was already fit into the mold.
Here's a little cheese:
Ossetian (Imeretian cheese)
Much more flexible than my firstborn
Ossetian (Imeretian cheese)
And in general, it is somewhat milder, perhaps the lack of calcium chloride affects?
The finished cheese weighs 685 grams
Everyone who tasted the first cheese was very enthusiastic. The second one will probably like it even more.
There are already wishes. They asked to add spices. You wrote above that you wanted to try salt in a cheese grain and add Adyghe salt. Did anything come out of this?
Kara
Sveta, I'm proud of you !! Not even, I'm in awe! You clever! The cheese is excellent, the cut is perfect.
About the shape, I want to say, not quite what the cheese needs. Let me explain: the drainage holes are only at the bottom, but they are large, but the serum from the calcium, which is much higher than these holes, will not come off well. Correctly prepared calcium is sticky and sticks together strongly into the total mass, therefore, the outflow of liquid is necessary over the entire area. And yet the pressingness of your cheese is excellent!
Quote: SvetaI
You wrote above that you wanted to try salt in a cheese grain and add Adyghe salt. Did anything come out of this?
It turned out very badly. But the cheese was a little dry, since the salt separated the whey more intensively.
SvetaI
Irisha, Thank you for your kind words
About the shape - yes, I see it too - when I turn the cheese, it is dry from below, and from above, where there are no holes, it just "cries".
And what shape do you recommend - a tall cylinder or can it be as wide as a colander? Now there are a lot of them for every taste ...
Anchic
Ira, thank you very much for such a master class. The cheese was made from 2 liters of milk. It turned out, but I forgot to weigh it at night. Salted, apparently the small one should be kept in the brine for less time. But this is fixable, the main thing is cheese, not compressed cottage cheese.
Hooray, it turned out to insert a photo
Ossetian (Imeretian cheese)
Ossetian (Imeretian cheese)
Kara
Quote: SvetaI
And what shape do you recommend - a tall cylinder or can it be as wide as a colander? Now there are a lot of them for every taste ...
I have both those and others in stock. I like the top hat like in the photo in the recipe
Quote: Anchic
Ira, thank you very much for such a master class.
Anya, great cheese! Malipuski yes, keep less in brine. But even salty with fresh bread, but with sweet tea - mmmm delicious!
Olga VB
Quote: SvetaI
What form do you recommend
Irish, I will get in. Can you beat me?
I didn't bother with ready-made forms. I took a pair of a suitable shape, slightly tapered dense plastic buckets, I don't remember what, I drilled holes in one at the bottom and on the sides, and I use the second as a load, I put a weight in it (I have large bearings or just a bottle of water in this role ).
It's convenient for me, and the sizes are different. And all sorts of special plastic fools did not take root in me as molds, although the drawing from them, of course, is more beautiful ...

These come in different sizes / volumes.
The plastic is dense. It is better not to perforate it with hot nails, but to drill it with a small drill. It turns out more convenient and neat.
Ossetian (Imeretian cheese)
Moreover, I did not buy them with a specialist, but from under some products I had them. And that's how they came in handy


Why am I doing this?
Svetochka, you can drill additional holes in your mold in the part where you lack them, and also make yourself any additional different shapes of any diameter and height
Good luck!
Anchic
Irina, Thank you. Today in the morning I went to work (this is how I work remotely, sometimes I have to sign all kinds of documents in the office). She arrived hungry. And at home yesterday's cheese and bread And coffee The cheese is very tasty.
SvetaI
Quote: Olga VB
you can also drill additional holes in your mold in the part where you lack them, and also make yourself any additional different shapes of any diameter and height
Olga VB, Olga, my mold is Teskomovskaya, it is so nice, neat, it’s a pity to make holes in it.
And about these plastic buckets - a good idea, perhaps I'll use it, I have a lot of such buckets.
But I was not even interested in this in the first place, but what forms (precisely in form) our hostess prefers Kara Irina... Now I know - cylindrical
Kara
Olya, the idea is great!
Olga VB
Quote: SvetaI
my mold is Teskomovskaya, it’s so nice, neat, it’s a pity to make holes in it.
Svetochka, you can also carefully mark up and make it very artistically and aesthetically
Quote: Kara

Olya, the idea is great!
Thank you
SvetaI
Ira, Kara, I have a question, so to speak, theoretical. I'm somehow embarrassed to get into our super-clever cheese theme, can I ask you?
What does the introduction of the leaven and the "acidification" of the milk before the addition of the enzyme give for young cheese?
If the cheese ripens, it is clear to me that bacteria will live there - give taste, make holes, protect against pathogenic microflora, etc. Is this relevant for young cheese or is there another purpose for adding sourdoughs?
The question is related to this:
I want to try to make halloumi, we really liked this cheese in Cyprus, and I found two recipes on our website. In both recipes, the enzyme is added immediately, without fermentation. So I think, should I follow the recipe in this matter, or still ferment. Halloumi is cooked after pressing, probably nothing alive will remain there, but will the cheese yield decrease if not fermented?
Unravel me if you can

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers