Kitchen little things (2)

Today I completely forgot about the cream in the store

And there is no sour cream at home?

there is

Whisk!

No, it's too late. Children will not settle down. Besides, I haven't even unpacked everything yet. If tomorrow the stars do not converge properly, then only the next week.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @how you got off today !!!!!! Class !!!!!!!! What kind of pasta and cream are there, if such richness must be hidden until better times. Congratulations!!!!!!

[Sveta]

Sveta, Thank you . Of course, what kind of pasta is there 🍝.

[Ksyusha]

Besides, I haven't even unpacked everything yet.

Oh, Ksyusha, well, you have iron patience
I just ordered a baking dish for sticks. So while I slept, I drove to the post office and baked two recipes for sticks. And even managed to gobble up the first unsuccessful portion

[Natasha]

Natasha, have to endure, then there is no place to go. Otherwise, the cry will be wild. The youngest doesn't allow anything to be done.

[Marfa Vasilievna]

Marfa Vasilievna, I have done it at the speed of light, this is our way, according to Khlebopechkinsky.

Added on Friday 22 Jul 2016 10:16 pm

Ksyushk @ -Plushk @, how much is the youngest?

[Sveta]

Sveta, 8 months.
Right now she was seasick, she slept for exactly 15 minutes. Now he lies waving his feet, sings songs. It is not known when it will settle down. A lady with a temper in one word.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, oooo, just a baby. My granddaughter is three years old. As soon as she sees that I am busy with something, so it begins: then give her some milk to drink, I will warm up the milk, and give her tea. Either she pees on the pot, then she needs to pee in the toilet, and this requires escort. And then he begins to teach me life, and even threatens with a finger.

And my everything is necessary everywhere. He will climb into such places about which I did not even suspect. He walks around, takes out everything that is not nailed. Doesn't sit for a minute. Even in a dream, the whirligig is spinning.

[Ksenia]

Ksenia, Ksyusha! Congratulations on your super shopping!
What macaroni ... this is the prose of life ... but such boom is a HOLIDAY!

I bought goods today

Wow, how much good!

Please tell us if these things are convenient.
I know about the cheese press, and the rest are just promo videos on YouTube.

I am especially interested in that big thing, is it convenient to fold it, how much it fits, what is the quality of the rags?

[Vika]

Vika, Thank you. I went for pasta as a specialist, I wanted to cook for dinner. I had to choke on okroshka.

Miranda, the set for soft cheese is supposed to be used for cottage cheese in particular. Rags of 5 in both sets. Well, it’s written, I haven’t considered it myself.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, here I am looking for cottage cheese.
I will wait for reviews

[Miranda]

Miranda, I really like making cottage cheese in this thing. It tastes better than if passed through cheesecloth.

I bought goods today (if only my husband did not kick out of the house)

The picture from the smartphone is sideways, sorry.
We will try to cook soft cheese, and not soft, and butter.

And what are these things and which one is for what? Maybe it was discussed somewhere, but I did not see .. Then throw, please, a link

[Marina]

Marina, these things are periodically discussed on our forum. Imagine a photo of normal orientation, with a butter beater and an oiler on top. Then a set for fresh cheese (cheese of the Adyghe type). At the very bottom is a set for soft cheese, read cottage cheese, at least I will use it this way.
On a set for fresh cheese, the topic was opened by Chuchelka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=460650.0
The rest, as far as I know, does not have separate topics.

Imagine that the photo is of normal orientation,

See in normal orientation

[Tatyana]

Tatyana, Thank you .
I had to run the photo through my laptop and it would be normal. But all the way I will not get to my laptop.

Thank you! I'm waiting for the test results. Especially interesting is the churn, what will be the output of the finished product.

[Ksyusha]

Ksyusha, to your health!

Yesterday I ordered two lower boxes for myself on the Tescom website. It cost 3,655 rubles + mail delivery of 400 rubles

[Tatyana]

Tatyana, these two boxes cost me 3215 + shipping about the same.

I just washed everything, wiped it off. At least considered everything. Everything is so cool, pleasant to the touch.
Who would you send for the cream !?

[Ksyusha]

Ksyusha, well, beat the sour cream, well, please

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, Congratulations! I also bought these two pieces, and I really want a butter whipper, I really dream! Recently, they have often begun to use oil.

As I understand it, this is a hand-operated device?
You get lured, sorry, to use it tudy-syudy, while the oils are raining.
From childhood memories: my grandmother in the village had a cow, which means milk, and therefore the whole set of milk joys. Once my grandmother took it upon herself to make butter. The churn was quite large, about as high as a bucket, but small in diameter. I watched my grandmother work and I wanted to help her. It's such hard work, I'll report it to you .....!
I didn't last long. And in order to extract the butter from this churn, it took a very long time to whip the cream.
But very tasty. Homemade oil cannot be compared to store oil. But! You must have a cow, definitely. Or an acquaintance of the owner of a cow, so that it is reliable, and not don’t know what to buy on the market. I finally keep quiet about store milk

[Natalia]

Natalia, how much pure sour cream? Cream written 250 ml + 1 tbsp. l. sour cream.

Anya, Thank you.

Galina, then a volume with a glass. Maybe it won't be hard.

[Natalia]

Natalia, how much pure sour cream? Cream written 250 ml + 1 tbsp. l. sour cream.

Ksyusha, the same amount - 250 ml.

And in order to extract the butter from this churn, it took a very long time to whip the cream.

Yeah, I remember this I will arrive There you need to pour 2 - 3 liters of sour cream at once. And if 250 ml, then 5 minutes at most. I beat a liter in a jar for 15 minutes.

[Natasha]

Natasha, put about 200 ml to warm up. It will heat up - I will report. In the meantime, I'll put the younger one to bed.

Checkout time please

[Tatyana]

Tatyana, these two boxes cost me 3215 + shipping is about the same.

Well, the prices to your village are awful!

these things are periodically discussed on our forum.

If here, then I saw, but I do not always notice individual topics.
But "curd flipper", let's call it that, did not see any discussions.

It tastes better than if passed through cheesecloth.

I have lavsan fabric and bags of different sizes. Well, gauze, of course. Moreover, grandmother's reserves. Modern gauze is a sieve of some kind. And old stocks of dense weaving. It's a pity, there are 3-5 meters left.

I make a lot of cottage cheese, and somehow I experimented, and even more than once, to make sure the result is consistent.

The first method is a cheese mold. And in gauze and lavsan.
The second is to hang. Also in gauze and lavsan.

I came to such conclusions.
When suspended, with the same amount of time for reclining, the curd comes out drier and more granular. Lavsan perfectly removes liquid, it either takes less time than gauze for the same result, or it will be drier.

When in shape, the curd is softer. But there is already such a big difference between gauze vs lavsan as when hanging.

At the expense of taste, it is different, but what is better there is no opinion. It seems so, then that way.

It's just that if for cooking what is needed for a drier cottage cheese, then I hang it in lavsan, if soft, then in the form, and here that is already free - gauze or lavsan.

***
I have a mold for cheese like this.
On the side is a bowl from it and a lid, it stands on the lower steamer from the multicooker, in the bowl from the yogurt maker. I cover with a lid from the form, and on top of it the corners of fabric or gauze.



In principle, this is similar to Tescom's construction. Only Teskomovskaya is more beautiful and neat. But I don’t understand the material of the cloth.

Time of picking

She beat me for 15 minutes. Besides the fact that the sour cream has become liquid, nothing happens. It looks like kefir. I can assume that sour cream. Or pounded a little, after all, the fat content of sour cream is 20.

Well, the prices to your village are awful

Where to go?

I can assume that sour cream.

Eh, it looks like
But my store-bought 20% cream whipped well, I think, and some kind of butter would come out. But for oil, I only use the market one.

I also have several lavsan bags, both modern and old. And there is such a mold for cheese. But there is some special material here, thanks to which the whey instantly flows into the lower bowl. I threw the sacks, and I enjoy using this cheesecake for making cottage cheese.

[Belka13]

Belka13, Can you please tell me how much is included there, before the serum glass?

So. Maslov whisk from Tescoma.
Given (as written in the instructions) 250 ml of cream 33% + 1 tbsp. l. sour cream 20%. All room temperature. There is a 250 ml mark on the glass, that's good, you don't have to stain another container to mark.

I hope you can see the label on the photo. Now I don't have a camera, I can only take pictures with a smartphone. No matter how I tried, everything either lights up or you can't see anything at all.

She whipped not 2 minutes, as recommended, but 22! - honestly.
Here's the output:

I put it in an oil can. It turned out a little above the middle. Put it in the refrigerator to cool.


About two minutes of whipping - this is, of course, the manufacturer cheated. Apparently, in order not to scare away buyers. But the result is still there. In three hours I will check the final result.

[Ksyusha]

Ksyusha, try to take the cream of Svitlogorye. I blindly took them for sour cream 20% fat instead of 10%, so a thick 3mm circle of excellent semi-melted butter formed on top of the sour cream. And if you take more fatty ones, then the butter should be whipped exactly.

[Anya]

Anya, we don't sell them.

In 22 minutes, with an electric mixer, naturally, not 250 ml, but a whole liter, turn Mona into oil. And the pens won't get tired

Yes, here the time is only on the cream - sour cream depends. I already said that I just beat it in a can, by hand, so to speak. So I bought sour cream from different sellers until I found the perfect option. And the whipping time of 1 liter varied from 15 minutes to 1 hour. So I willingly believe that my sour cream can be whipped in such a gadget, if not in 2 minutes, then in 5 maximum.
I really want both a whisk and a butter dish. I love butter with additives, I want to do a little, but often.

[how much]

Here's the output:

So a how much butter turned out in the end? If you count the percentage of cream, then a third of a glass, but the same in terms of one hundred percent butter. And here?

[Lena]

Lena, butter by weight 115 grams and buttermilk 160 ml. I don't know a lot or a little. Buttermilk is so fat. Not at all the same as we sell. Maybe it was necessary to beat a little longer? Who has been cooking oil for a long time, is this normal?

[Ksyusha]

butter by weight 115 grams and buttermilk 160 ml. I don't know a lot or a little.

Ksyusha, if the butter is well beaten, then very little buttermilk remains, and the butter turns out to be a good piece.
Here we talked about it:

Homemade butter (Cake)

Apparently, it is difficult to knock down a lump of oil very well with pens, hands get tired

[Tatyana]

Tatyana, of course, it's not good to beat with your hands.

if the butter is beaten well, very little buttermilk remains

I mean, we get low fat oil, right? Because it is heavily mixed with buttermilk. But the buttermilk still has to be washed out of the butter.

Not low fat, but oil mixed with liquid, poorly squeezed out-washed from liquid. Such oil is always softer in consistency.
I somehow ran into this problem when I washed the oil badly

Not low fat, but oil mixed with liquid,

Well, I thought they were the same thing.
If there is a lot of liquid, the percentage of oil (fat) is low. If the liquid is removed, then the fat content increases. Ideally, when overheating, generally tends to one hundred percent. Is not it so?

I would not just put the question about the fat content of the oil. Not that option, it's not cottage cheese floating in a lot of whey.
Here, when butter is churned, just a little liquid is separated, and there is a separation into pure butter and buttermilk. And if you knock down the oil "to the end", then the difference will still be insignificant. But buttermilk in oil negatively affects the quality of the oil, prevents it from being normal. Even for example, in a frying pan, it crackles and snorts, buttermilk sprinkles on the sides.