Whey cheese "Zigerkeise" (ziger kase)

Category: Dairy and egg dishes
Ziger kase whey cheese

Ingredients

cow or goat milk whey 8 liters
milk (I have a village) 1 liter
white vinegar (I have 9%) 50 milliliters
any red wine (I have dry and semi-sweet 50 * 50) 1 liter
boiled or filtered water 1 liter
table salt 50 grams
Italian herbs (I have not used) option
--------------- -------
food thermometer
disposable medical caps
gauze
colander
cheese press
saucepan 10 liters
3 liter saucepan
drainage mat

Cooking method

  • All utensils that you will use should be very well washed and boiled over.
  • Ziger kase whey cheeseWe take the whey left over from the preparation of another cheese.
  • Ziger kase whey cheeseWe measure out a liter of milk. We need milk for a greater yield of the finished product.
  • Ziger kase whey cheese
  • Ziger kase whey cheesePour milk into whey and mix. We put on fire and start heating slowly.
  • Ziger kase whey cheeseCooking vinegar.
  • Ziger kase whey cheeseWe heat with constant stirring to 93 degrees.
  • Ziger kase whey cheesePour in vinegar, mix for one minute. We leave the mass alone for 10 minutes.
  • Ziger kase whey cheeseDuring this time, flakes or a small clot are formed. I get the most delicate flakes.
  • Ziger kase whey cheeseCover the colander with two caps, inserting one into the other. If it works, then collect the flakes with a slotted spoon and put them in hats. I just pour the whole mass into a colander.
  • Ziger kase whey cheeseLet the serum drain a little. I collect the hats with a bag, lift and spread a large piece of gauze. Gauze can be spread earlier, before draining the entire mass. But then the ends will get wet and it will not be convenient to tie them.
  • Ziger kase whey cheeseCollect gauze in a bag, tie and hang. We substitute the dishes under the bottom. We are waiting for the serum to stop dripping. This can take three to five hours.
  • Ziger kase whey cheeseWe shoot, unfold.
  • Ziger kase whey cheeseCover the cheese mold with gauze or a medical cap.
  • Ziger kase whey cheeseWe spread the weighed cheese mass into a mold, level it, cover with gauze and a follower lid. We put under the press weighing 9 kilograms per day.
  • Ziger kase whey cheeseIn a day, we take out just such a head of cheese. She is plump, keeps her shape well.
  • Ziger kase whey cheeseStir water with salt and wine. If you decide to use herbs, then add them too. Dip the head of cheese into the solution. Cover and refrigerate. We keep it in brine for four days. Turn over once or twice a day.
  • Ziger kase whey cheeseWe take out the cheese, put it on a drainage mat and leave it in the refrigerator (although it is recommended in the air) to dry until a light crust forms for 3-4 days. Turn over three times a day.
  • The cheese is ready. Stored for 3 weeks.
  • Ziger kase whey cheese
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

450-500 grams

Note

The recipe was spied on the Cheese House website.
Zigerkeise is originally made from whey from goat's milk (from German Zieger käse is simply translated as "goat cheese"). It ripens for a short time in a wine and herb bath. Depending on the type of wine you choose, the taste of the cheese will also change, which can make it a wonderful dessert. And he looks just great.
For the cheese, I took the usual inexpensive wine. This cheese was a discovery for me! Its taste and aftertaste cannot be conveyed in words. Delicious. Recommend!

Masha Ivanova
Angela! What an interesting recipe! The cheese looks awesome! Wanted to ask. Why is this crust color? Any whey or just cheese? What is the yield of finished cheese by weight of this amount?
ang-kay
Elena, Thank you.
Quote: Masha Ivanova
Why is this crust color?
From wine
Quote: Masha Ivanova
What is the yield of finished cheese by weight of this amount?
Quote: ang-kay
The dish is designed for 450-500 grams

Masha Ivanova
Angela, thanks! And about the serum, please answer. Cheese Serum? From under the curd?
ang-kay
Quote: Masha Ivanova
Can you use any whey or just cheese?
I had 6 liters from cheese and 2 from cottage cheese. I have no other information. I think that whey can also be used from cottage cheese.
Masha Ivanova
Thank you very much, Angela!
Miranda
Thank you!
A very interesting recipe.

I will try to repeat, there is always a lot of serum.
Trishka
You can, Angela, what Golden Pens you have!
I am convinced of this every time!
I honestly thought this cake is so beautiful!
Miranda
And yet, what does the famous taste like?
ang-kay
Miranda, Ksyusha, thanks, girls) It turns out very beautiful.
Quote: Miranda
And yet, what does the famous taste like?
Miranda, the taste of the cheese is complex. Can't even reproduce. Salty, aftertaste of wine and alcoholic spirit remains. I like it. I will do it next time with nutmeg or vermouth.
Miranda
ang-kay, Thank you.
I'll definitely try to do it, I have a lot of serum
ang-kay
Miranda, I will be glad if you like it.
wzik
Eh, where were you Angela with this recipe when I had goats ???
Miranda
ang-kay, I will definitely show the result.
However, towards the end of the week I plan to do it.
Svetlenki
Angela, the photo is very beautiful title.

How many times have I poured out the whey and scolded myself that I had nowhere to put it - well, I don't like pastries on it and that's it! Only pancakes ... And we can't eat that much!

What a great idea the Germans came up with and thank you for bringing it and "testing" it with a standard serum!

Angel, does it (cheese) crumble a lot?
ang-kay
Quote: wzik
where were you Angela with this recipe when I had goats ???
Marina, will have to start again)
Quote: Miranda
towards the end of the week I plan to do it.
Miranda, I'm waiting)
Quote: Svetlenki
capital.
Sveta, Thank you). It is difficult to photograph now. Dark. A ray of light appeared and ran.
Quote: Svetlenki
I poured out the serum and scolded myself that I had nowhere to put it
Sveta, and why didn't you ricotta?
Quote: Svetlenki
does it (cheese) crumble a lot?
Keeps the shape, is cut evenly, does not disappear. I take it calmly with my hand and eat. Semi-hard cheese, as they write about it. If you need to break, then it works out great.
Miranda
Svetlenki, a little offtopic, I hope the author does not scold
In addition to baking and pancakes, I also whip the whey with a blender - it becomes a very very bubble cocktail, increasing three times, and sweet. And if you add berries, it’s even tastier.

Although, it also gets boring over time.
And any other use of serum - always hurray!

Now the serum will come in handy, and on the weekend I will definitely do it.
Thank you ang-kay
ang-kay
Miranda, but why scold? Anything that complements the recipe in discussions is always in favor and makes it more interesting.
We make okroshka on whey. People just drink. Even washing your hair is also good.
Svetlenki
Quote: Svetlenki
Sveta, why didn't you make ricotta?
Angel, but I can’t look for it - I don’t have time. You know my cheerful family

Until you bring it on a plate with a blue bunk, I don't smell.

Miranda,


Thanks for the advice !!! And about the serum inside, I tried, then, uh, uh ... I had to sit at home


ang-kay
Quote: Svetlenki
Until you bring it on a plate with a blue bunk, I don't smell.
Sveta, yes, for a long time I have laid out ricotta. A couple of years ago, probably. And the site is.
Miranda
ang-kay,
Quote: ang-kay
And the site is.

What kind of site? (interested)
Svetlenki
Quote: ang-kay
Until you bring it on a plate with a blue bunk, I don't smell.
Sveta, yes, I've had ricotta laid out for a long time. A couple of years ago, probably. And the site is.

Well ... as my mother says, all that remains is to poke a nose

I'll see, thanks. I will choose where to attach, but I only have cottage cheese.
ang-kay
Quote: Miranda
What kind of site? (interested)
Here on the site is not only my recipe.

Ziger kase whey cheeseRicotta at home
(ang-kay)
Ziger kase whey cheeseRicotta ... whey cheese (Anglo-Nubian goat milk)
(Ivanych)
Ziger kase whey cheeseHomemade fresh Ricotta cheese
(Kvitka22)
Ziger kase whey cheeseCream - Mozzarella / Cecil - Ricotta / Philadelphia (master class)
(katerix)

Here are a bunch of options. Authors to choose from))
Alena211
Good day, the recipe is very interesting. Beauty. And since I make a little cheese, the same question arose. The basis of the cheese is actually ricotta. What if you don't add vinegar? Have you tried it? Serum acid should be sufficient. Or should the serum always be fresh, only expressed? And yet, how long is this cheese stored?
ang-kay
Alena211, I also add vinegar to ricotta, because I use fresh whey, and milk is poured here. And it is stored for 3 weeks in the recipe it is indicated.

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