Cheese product a la "Cream cheese" (frozen)

Category: Dairy and egg dishes
Cheese product a la Cream cheese (frozen)

Ingredients

* Kefir (fatter) 0.5 l.
* Ryazhenka 4% (can be fatter) 0.5 l.
* Sour cream 20% (can be fatter) 0.25 l.
* Salt 0.5 tsp (or to taste)

Cooking method

  • Place the package with the product in the freezer. After 12 hours (approximately), the contents will freeze. Next, take a colander, set it on a pan to collect the whey. We cover the bottom of the colander with gauze folded in several layers. We get the \ "frozen \". We release from packaging. Place on gauze (you can cover the product with its edges). Leave until completely thawed. We use the serum at our discretion. Transfer the curd mass into a deep bowl, add salt and mix with a blender whisk. If you want a more airy \ "cheese \", then you can beat it well. This cheese product is tender, light, moderately salty. You don't need to add salt at all - it's a matter of taste. It can be done with fillers, of which, each hostess will have a whole list)))
  • Cheese product a la Cream cheese (frozen)
  • Cheese product a la Cream cheese (frozen)
  • Cheese product a la Cream cheese (frozen)


ANGELINA BLACKmore
I brought to taste and beat after cooling the mass (left overnight in the refrigerator)
Instead of kefir, I used fermented baked milk (that is, 1 liter.)
In addition, she covered the bottom of the colander with a paper towel, as the girls advised in discussing the Tiny Recipe. The serum is clean.

The reason for this experiment was Kroshi's recipe
Cheese product a la Cream cheese (frozen)Homemade cream cheese
(Crochet)

I really liked it, but something went wrong with me. Over time, of course, I will return to its implementation, but for now I have replaced it with a cheese product prepared by freezing.
ninza
Natasha, thanks for the recipe. Fast, and most importantly from the available products. How much cheese did you get at least roughly?
ANGELINA BLACKmore
Quote: ninza
How much cheese did you get at least roughly?
Ning, I did not find sour cream for 250 g. I bought 200 g. 15% (well, that's how it is in our stores))) The total weight I get is 1 liter, 200 g .. The output of finished cheese is 490 g. (86 rubles)
Albina
Natasha, I've never made cheese, but it's so simple here. 🔗 Bye bookmark
an_domini
And what does freezing give in comparison with Kroshin's recipe? I would like to understand what is the meaning of freezing. Does the taste change?
Everything seems to be the same, for Kroshi only a spoonful of lemon juice is added and everything is mixed after that.
I have been making Kroshin cheese for a long time, I put it in the refrigerator for 1 - 2 days to waste the whey. Never had any problems.
Mandraik Ludmila
ANGELINA BLACKmore, and why "cheese product", because it is natural cheese, albeit soft ... I, as something with "cheese product", associate a product containing plant components, they are not here.
I liked the recipe, bookmarked it.
ANGELINA BLACKmore
Quote: an_domini
Never had any problems.
And I have a whole stack of kefir in 1 hour. There was only sour cream in gauze. I already asked Kroshin's recipe. Nobody advised me how to be and what my mistake was.
People, so now it is necessary to carefully follow the name, or even about the cheese they will say that it does not correspond to the concepts of "spetsialists". Therefore, the cheese product.
Well, let the associations not bother you. We know, even though he is a "product", but he is the right product)))))
Mandraik Ludmila
ANGELINA BLACKmore, well, I almost slipped past such a wonderful recipe because of such a name, it would be a pity ..
You can still cut and mix greens into it, it will already be completely dull
Ilmirushka
For a long time I have been making such a cream curd from Lana https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=159812.0 - Curd "Tender" (without cooking)
ANGELINA BLACKmore
Quote: Mandraik Ludmila
You can still cut and mix greens into it, it will already be completely dull
And there, in the recipe, it is written about it))
Quote: ANGELINA BLACKmore
It can be done with fillers, of which, each hostess will have a whole list)))
Ilmir, it's just that I've been iceing kefir forever, but in such an ensemble it seemed more interesting to me.
Mandraik Ludmila
Natasha, simple and good recipe!
Ilmirushka
Quote: ANGELINA BLACKmore
but in such an ensemble it seemed more interesting to me.
Natasha, well, yes, there is only one way, but there are a lot of options
Anna1957
Quote: ANGELINA BLACKmore
I almost skipped past such a wonderful recipe because of such a name, it would be a shame ..
Now everyone associates "cheese product" with palm oil. And in this recipe it is not, therefore, it is not understood
Ilmirushka
Quote: Anna1957
"cheese product" is associated with palm oil.
it is yes.
Natasha, let it be better creamy curd or cheese cream.
ANGELINA BLACKmore
Quote: Anna1957
Now everyone associates "cheese product" with palm oil. And in this recipe it is not, therefore, it is not understood
Girls, well, I'm sorry I misled you. After discussing the baked sausage, I'm afraid to call it wrong .......
Anna1957


Well, it's hard to mislead us. But with the names I always have difficulties too - so as not to repeat what is already there and at the same time to put all the dots on the "and". What about the sausage?
Tumanchik
ANGELINA BLACKmore, very cool recipe. Why not?!
I also love to cook "Delicate" according to a well-known recipe. And the principle is the same. But after all, the principle, for example, to fry, we repeat from recipe to recipe. But we fry something different. So it is here.
I will bookmark the recipe and be sure to report on the preparation.
Thank you dear!
anuta-k2002
Natasha thanks for the recipe!
Quote: ANGELINA BLACKmore
And I have a stack of all kefir in 1 hour whole
Is the gauze too "sparse sieve" for that recipe? I didn't have a drain, I was filtering through non-woven napkins folded in 2 layers.
Cheese product a la Cream cheese (frozen)
ANGELINA BLACKmore
Quote: Tumanchik
Thank you dear!


An, gauze in 4 additions. Normal, medical.
Next time I will make Kroshin's recipe with a lined paper towel. I looked where you can buy just such napkins - it turned out to be in the Lenta. Tomorrow I will drive and put Kroshenkin cream))) I, on the rise, easy)))
Mandraik Ludmila
And also, here on HP, the girls use disposable medical caps, I bought it, it's great serum is squeezed out and you can not just once, but a couple or even more .. I bought it recently, while I threw it back a couple of times
Tancha
I read it, was impressed and ran for the fermented baked milk. There is kefir and sour cream at home. When I did this to cottage cheese, it must be repeated. Natasha.
ANGELINA BLACKmore
Quote: Tancha
I read it, I was impressed

Good health, Tanya !!!
Parallel
I must also try this, otherwise, the last time I also had almost all the kefir leaked ((((some gauze is not the same ... or buy a medical cap))
ANGELINA BLACKmore
Quote: Parallel
some gauze or something ...

Gulya, yes, it seems like the gauze is ordinary ... I don't know how many folds you had, I folded it at 4 ... Not much, apparently))) Well, I aimed at non-woven napkins.
Parallel
And I folded it four times. And I have not seen such napkins here ((
Harita-n
The girls share their experiences. I tried it yesterday. I bought a thick bag for washing clothes in the machine. There is a little loss, it is easily erased and there is no smell left, because of this I do not like gauze, but I do not like it after use. Tried it through a flour sieve with organza. But I didn't like it, it took too long by gravity. Non-woven even slower than through a sieve and very wet curd
ANGELINA BLACKmore
Natasha, I have no nonwovens yet ... Today I again bought the entire grocery set for this cream. She covered the colander with ordinary paper towels, in two layers (Kleenex - there it is written on them for contact with food) and the same gauze in 4 layers. Poured out the loose mud. So far nothing has leaked. I really, really want to implement this recipe.
an_domini
Regarding the flowing out of kefir, the question is: is it pure kefir flowing out from you or a mixture with fermented baked milk and sour cream? Maybe this is the case?
For a long time I have been making Kroshin cream from a mixture of kefir-fermented baked milk-sour cream, I put ordinary cheesecloth in 4 layers in a colander and put everything in the refrigerator for at least a day. Never spilled anything, only whey into a container under a colander.
ANGELINA BLACKmore
Ol, but I do not know what happened then. Only a little bit of gauze remained. Tomorrow I will tell you what happened this time))))
Irgata
Girls, dairy is now very unpredictable - vegetable oils are often present in them, powdered milk as a base and other ingredients,

Natural dairy product can be strained well by recipe Crumbs - this is a classic

And if dairy is really * product * - then freezing better separates the liquid from the rest.

ANGELINA BLACKmore, Natasha, we adapt to realities

I strain natural milk like Krosh, shop like ANGELina BLACKmore

Harita-n
And I, at the suggestion of Kroshi (thank you, Innusya, dear !!!!) used Kleenex paper towels all the time. With them, everything turns out great, only I often do it with heat treatment 80 gr. half kefir with milk and sometimes I want to stir up 3-4 liters, and the towels are too small for me in this case. But the laundry bag turned out to be very convenient. And if you also hang it, then the serum runs directly under its own gravity. I like the sweetish taste of cottage cheese, from milk and I do not want to lose it when it is strained for a long time, so that excess sourness does not appear
ANGELINA BLACKmore
Girls, I just looked under a colander, there is a wonderful pure serum. It turns out to me then current Climax Kleenex was missing.
Irgata
I have this organza pouch, it is from a New Year's gift, mine is about 30 * 20 cm in size and there are ties, they are collected, the bag can be hung on a hook above the basin

Cheese product a la Cream cheese (frozen)

ANGELINA BLACKmore
Ir, smart bag ...........

Girls, where do they sell disposable medical caps? In pharmacies?
OlgaGera
Irsha, Irina,
And I went into the curtain shop and asked for trimming organza. I was given a bag
So I sewed 2 bags, for now, but in two layers bags)))

Natasha, go to the household store or the economic department. They sell non-woven towels there. They are also sold in auto products and are larger in size.
The farm is comfortable. Reusable))))
Irgata
OlgaGera, I also wanted to sew, but I always used gauze, and then I got a bag

a single layer is enough for me, organza is dense, and it is convenient that it is washed well, well strained can be removed almost completely
OlgaGera
Quote: Irsha
erases well
and does not smell!
Wiki
I did it today. now ripens in the refrigerator. Delicious! Thanks for the recipe

Several years ago a thin satin dress with a white lining was bought for the celebration. I never put on the dress, because the weather turned bad and I had to go in a different outfit. It hung hanging ... And I was tired of its hanging. I ripped off the lining, shortened it and made a tunic out of it. And it so happened that an elegant dress that was somehow completely out of place to wear to work turned into a wonderful tunic, which is both a feast and into the world: with light trousers and jeans.
Why am I? Oh yes! Lining! I didn't throw out the lining, but for some reason put it in the closet. And after reading about the fact that kefir and other milk can slip through cheesecloth, I remembered about him. It turned out to be of a decent size. I folded it in half and - the whey is clean, and the cheese is straight in layers. The fabric is the same as in Soviet times there were men's nylon shirts. Can anyone remember?
Yes, also - it is washed with one movement of the hand, dries instantly, there is absolutely no smell.
Now, for convenience, I will sew a bag from this lining. Especially for curds and creams.
Irgata
Quote: Wiki
Can anyone remember?
ABOUT! Exactly, exactly! I also have it somewhere. At one time such linings were * fashionable *. I will find it, I will make a bag with a cone, in the cone it strains faster.
ANGELINA BLACKmore
Quote: OlgaGera
Natasha, go to the household store or the economic department.They sell non-woven towels there. They are also sold in auto products and are larger in size.
The farm is comfortable. Reusable))))
Lelkathank you. I will use the advice.

And about trimming organza is an interesting option.
Tancha
Natasha, yesterday I bought fermented baked milk, threw everything into the freezer, and .... today I have safely forgotten about everything. I was inspired by the cleaning, I didn't feel like eating and I didn't remember about cream cheese. Is it okay if all this lasts two days in the freezer?
Irgata
Quote: Tancha
Is it okay if all this lasts two days in the freezer?
can lie for a long time, freezer
ANGELINA BLACKmore
Of course it will lie in the freezer))
mamusi
Natasha, and now I will make such an option with freezing ... I have been making "defrosted curd" for a long time with kefir ~ I love it!)
I hope I will also fall in love with the ensemble with fermented baked milk and sour cream.
Why am I saying this, I did the Kroshinkin version (I love all Innusi's recipes !!!)
But I didn’t manage to make friends with the cheese "raw" cream, that is, it turned out great for me, pure whey, excellent consistency and a lot of the final product itself. But ... the taste itself ... how would it ... seemed well "not ours". My husband and I also felt too much and got in the way of it was the taste of Ryazhenka ... that's it, and that's it!)
And tender, and thick, and beautiful, but did not eat ...
So ... "The taste and color, as they say ..."
And in freezing all other processes go on, and when it melts and flows down, then it is already, as it were, "curdled" (I judge this by kefir).
These are completely two different Recipes.
The taste will be different. Well, this is again for me.
I'll try to do it ~ I will definitely unsubscribe.
ANGELINA BLACKmore
Margarita, I think that you can generally combine kefir and sour cream. without fermented baked milk, if you don't like it. On the contrary, I love fermented baked milk (and baked milk, which I myself often make), so I cook cream cheese on fermented baked milk. That's because we are all different. How many of us, so many tastes.
Cook for health. I'll wait for the report))
mamusi
ANGELINA BLACKmore, Natasha, I love fermented baked milk too, I drink with pleasure, but in cheese, it didn't suit me ... somehow ...
I didn’t expect the taste of fermented baked milk to be so ...
ANGELINA BLACKmore
Quote: mamusi
but in cheese, it didn't suit me ... somehow ...

Rit, it's good that the recipe is flexible - you can do it the way you want it - that's the point of the idea.
Reset
Excellent curd turned out! Most importantly, the children liked it. Thanks for the recipe!
ANGELINA BLACKmore
Quote: Reset

Excellent curd turned out! Most importantly, the children liked it. Thanks for the recipe!





Yesterday, at my place, another portion of pure fermented baked cream cheese was drained. This product helps out well.

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