Ossetian (Imeretian cheese)

[Kara]

Kara Irina! I really want to make such a cheese, in the spring I was still studying and studying the recipe, I found the right milk point not far from my house, it was almost ripe, but summer began and postponed the recipe until autumn.
So autumn has come, and then SvetaI Svetlana tells just in time how she made this cheese in Shteba, for which special thanks to her !!!
Svetlana I have a question: what enzyme was used (I just can't choose) and for what volume / weight the form?

Olga, can I answer while Svetlana is gone?
For the first time, any colander is suitable, if the holes in it are large, cover with gauze in two layers. Try it, see if you like the result, and most importantly, the process. If so, then it is better to buy good molds right away, for example, as in my photo. They are versatile, suitable for any cheese. And you can choose the size that suits your needs best.
And you can buy here

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In the same store I buy both ferments and enzymes. Having tried a bunch of different ones, I settled on granular meito, it is convenient to dose, it does not deteriorate for a long time in the refrigerator, and it does not taste like liquid.

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Try it! I hope my recipe will inspire you for other types of cheese too.

Ira, thank you very much for your answer! I understood about the enzyme and the form, and I looked after it! Everything, you can go to the store !!!

[Kras-Vlas]

Kras-Vlas, Olgawhile I was walking somewhere, Irina has already told you everything.
I also have meito, but I have not tried it yet, while it seemed to me easier to use liquid - this one:

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I didn't really feel any taste, or maybe I just didn't understand, I'll do it with meito and compare then
The shape in my photo is Teskomovskaya, I can't measure the volume because of the holes, but if you look on the site, then shapes with about such dimensions are considered somewhere around 500 g of cheese. That is, for the cheese that I got according to the recipe, the shape is clearly too small.
In general, the process is addictive, good luck to you!

Thank you, Sveta! Now it is clear why such a slide was above the form. Tomorrow I am planning a trip to the cheese store, and I will start to drag out into the process

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[Kara]

Kara Ira! I tried to make cheese ... but ... I admitted such shoals that I will not exhibit photographs.
The cheese turned out to be very crumbly ... I made it from Ferzik's milk (Oktyabrskoe, 4L), fermented it with sour cream (15%, 320g), used dry Meito, made it in Shteba.
I will definitely do it again, I want to ask questions:
1) After adding the enzyme at the 8th minute, a clot has already formed. According to the formula, it was necessary to cut it in 32 minutes, I kept it for 40 minutes. - did it make sense? Or has the enzyme already worked its way out?
2) The serum was not transparent, small flakes floated, the curd was not strong. Does it depend on the quality of the milk?
3) When turning over, how do you take the cheese out of the mold so it doesn't fall apart?
4) And should the inverted cheese be inserted back into the mold? I didn't fit. (The form is the same as yours).
Thank you ! The process was fun!

Girls who practiced drilling all kinds of vessels to create a cheese shape, please respond - I have such a question ... it's difficult to drill from the inside, and if you make holes from the outside to the inside, then notches appear on this very inner side, how did you deal with it ? I really want to drill a lot of different buckets, in size, but we did this manipulation with one and we sit in a stupor from the irregularities that appeared.

2) The serum was not transparent, small flakes floated, the curd was not strong. Does it depend on the quality of the milk?
3) When turning over, how do you take the cheese out of the mold so it doesn't fall apart?
4) And should the inverted cheese be inserted back into the mold? I didn't fit. (The form is the same as yours).

Olga, I really do not want to upset you, but you have turned out not cheese, but pressed cottage cheese. I made the following conclusion on several grounds:
1.opaque whey with sufficiently rapid clotting
2. the grain was not sticky, as it should be, so it was not pressed and did not keep its shape.
3.well and crumbling

You can see how I calmly hold the cheese head upside down after only 30 minutes after I put it in the mold
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It can be seen that it has already "stuck together" well, does not try to fall apart and is easily inserted back into the mold, top down.
It is possible to determine whether the cheese turns out correctly even at the heating stage.

During this time, the curd will thicken and become round. When squeezed in the palm, it will stick well.

I'm more than sure that it's about milk, it is either powdered or heated above 60 degrees. Another reason may be sour cream, which was fermented. It is better to ferment with either a self-prepared sour milk, or a factory leaven. Even yogurt / kefir starter cultures, which are sold in every supermarket, are suitable. I buy Vivo, for example, in Lenta it definitely is. The fact is that preservatives are added to absolutely all purchased sour milk (otherwise it would have a shelf life of 3 days, not 3 weeks), which affect fermentation and coagulation.

Well, about the formation of a clot, 8 minutes of course is not enough. The enzyme is obviously strong, you need to put it in less.

and if you make holes from the outside to the inside, then notches appear on this very inner side, how did you deal with this?

Natasha, sandpaper

Thank you, Ira! I will work on bugs ...

Olga, so your mistakes are not there! This is the quality of milk, or rather, its absence

[Kara]

Karaand I was making cheese. Although I kept it in brine for 6 hours, it was salty to me. From 4 liters of milk, 778 grams were obtained. cheese. I'll try to upload a photo from my phone. For some reason it turns out inverted.

Although I kept it in brine for 6 hours, it was salty to me.

Here, of course, a matter of taste. Use less salt. I put more and stand up to 2 days, because mine are used to the fact that Ossetian cheese is not bland
But salting is the easiest and most adaptive step in this recipe.

The cut would

The incision was not photographed.

Natasha, sandpaper

Ir, is it okay that the inner surface becomes rough? What if the cheese won't go over it?

In the end, you can clean it with a zero, then everything will go

In the end, you can clean it with a zero, then everything will go

Got it. I'll do it.

Then tell me how it happened!

Then tell me how it happened!

Okay))

Honestly, I did not do such a trick for cheese, but for other purposes - yes, so I think that everything should work out!

[Irina]

Irina, I report. Yesterday I bought 10 liters of milk and made cheese according to your recipe.



First, I sent it to pickle in pickle from Kachetta. I didn't like it, in the morning it became somehow very soft around the edge, and the brine became unclear, as if I had added milk.
And the other two, salted in whey, according to the recipe, became, as it were, stronger! But, for me, the brine is very salty, yesterday I added 500 ml of serum and added chloride and vinegar .. Today I took a sample and added another 500 ml of serum.
To taste, very much! But why are there no holes? Does not crumble, plastic.
And my son cut off the edges, where it was too much for me - it's delicious for him!
The husband will most likely also like it from the edge, where there is more salt ...
Irochka thanks for the recipe, everything is accessible and understandable. Even I did it

[Rita]

Rita, if you let the cheese lie down for a while, holes will appear. At least small ones appeared in me in 3-4 days.

[Anna]

Anna, very interesting, I'll leave one cheese to watch. I want holes !!!

Rita, I'm glad that the cheese turned out and I liked it

But why are there no holes?

if you let the cheese lie down for a while, holes will appear. At least small ones appeared in me in 3-4 days.

Ossetian cheese is a cheese with a short (I would even say, with a very short) ripening period. Therefore, keeping it for 3-4 days finally does not affect the formation of holes (existing ones can slightly increase under the action of compaction of the masses in the brine). Eyes in cheese (they are also holes) are formed by exposure to carbon dioxide and special ferments only after 20 days of ripening. And although the bulk of cheeses at the initial stage are prepared according to a single scheme (the only difference is in the type of sourdough: thermophilic or mesophilic), the cheese that has matured for 20 days and is certainly not Ossetian
Nevertheless, holes in Imeritinsky cheese can be obtained at the stage of slicing cala: the larger the size of the sliced ​​pieces, the more holes there will be in the finished cheese. The size of the cheese head also affects the presence of holes; the larger it is, the greater the likelihood of holes (if the first condition is met).
To understand the principle: pour large balls and beads into two identical jars, in which jar will there be more voids?

And the son cut off the edges, where it was too salty for me - it's delicious for him!
My husband will most likely like it from the edge, where there is more salt ..

My men also cut off all the edges and, I must admit, I also like saltier, but lately I have been trying to reduce my salt intake, so everyone is happy with the process of eating - they have salty edges, I have a more bland middle

[Irina]

Irina, now it is clear where those holes are !!! Well I cut up all the grain, left no large grains. Okay, next time I'll know, I'll cut it bigger.
Although, the main thing is not in them, the main thing is that it does not crumble. I kept the temperature, I was afraid to overheat

I kept the temperature, I was afraid to overheat

If you overheat a little (no more than up to 50 degrees), the cheese will be "rubbery" and grind on your teeth. I love this one too, I sometimes do

[Kara]

Kara, Irina, thanks for such a detailed recipe. I decided to try and it worked. Not very pretty, but tasty

And Choeta is ugly? Very beautiful, embossed, with holes Svetlanochka, excellent cheese!

Tell me, is it possible to replace the addition of a thermophilic starter with citric acid? The acidity level will also increase. Thank you in advance!

I didn’t wait for an answer. Made cheese from whole milk using only pepsin. Everything turned out great! Tasty very good Thanks for the recipe !!!

Irina, I'm sorry, for some reason I didn't receive a notification from this topic. I'm glad you did it