Kitchen little things (2)

I got it today with Ali, the cheese mold is all crooked
I also wanted to show it for a long time, don't buy

[Galina]

I was surprised to find out, and I was also very surprised ..

Galina, if you read the composition on all products, then ... there is little from the store that can be eaten. Once I was choosing ice cream, the usual ice cream for a cocktail for children, and I found that now almost all brands of ice cream contain ... starch! I was shocked why put starch into ice cream ... for weight. Isn't this deceiving the consumer, and isn't it harmful to our health? And I am silent about vegetable fats (read palm oil), they are EVERYWHERE, from sweets to cosmetics ... FI!

Girls, I cooked Norwegian Brunost cheese from whey, sooooo long, but I liked it. I love this combination - sweet and salty. Google it.

[natushka]

natushka, and what is it in the bottom photo? On the last two garlic press? And what kind of bottles, what is it for, and why not buy, tell us

cheese mold whole curve

Probably, during the shipment, everything was crumpled, that's a pity. Can't you straighten it?

Girls, I cooked Norwegian Brunost cheese from whey, sooooo long, but I liked it. I love this combination - sweet and salty. Google it.

No need to google

Norwegian brown cheese "Brunost" (NataliARH)

Added Wednesday, 09 Nov 2016 10:13

Probably, during the shipment, everything was crumpled, that's a pity. Can't you straighten it?

It is impossible to crumple the plastic, most likely it was originally made this way

[Irina]

No need to google

Irina, even if I burst, I forgot to look

most likely it was originally done this way

It is necessary to open a dispute on Ali and return your money.

I forgot to look at our place

I went through Yandex to HP on this particular recipe

Girls, only who will order a press on Ali, please note that it is very small, I wrote the sizes. I figured it out on a piece of paper - very tiny, almost like a pack of cottage cheese, a little more, only plus 9.5 cm in height.

I was shocked why put starch into ice cream ... for weight. Isn't this a deception of the consumer, and isn't it harmful to our health?

According to the GOST of the Soviet period, starch was also added to ice cream, for example, sherbet. This is not for weight by any means. And so that the frozen mixture is free of ice crystals. Try making sherbet without starch, gelatin, or other additives, and you just have ice. Therefore, starch is completely harmless. It is worse when milk fat in milk ice cream is replaced by vegetable and other manipulations. At my visit, my husband's sister could not eat homemade ice cream - she does not like milk, its smell. Never drinks milk, does not add to tea / coffee. But shop ice cream does not smell like milk to her, she eats it calmly.

why pour starch into ice cream ... for weight

Thickener...
here is an example of Gostovsky ice cream.
Creamy sundae:
Whole milk 250 gr
Cream 370 gr
Condensed skim milk 102 gr
Whole milk powder 50 gr
Potato starch 10 gr
Vanillin 0.1 gr
Water (mineral) 108 gr
Sugar 105 gr

🔗

[Galina]

Potato starch 10 gr

Galina, you see, starch is in fifth (!) place. Now, after all, no one needs to explain why the ingredients are located exactly in this way, everyone knows that this is being done, so that it would be clear how many products in percentage are included in the final product.But when starch is in second place, before powdered milk, and there is no trace of cream or condensed milk ... well, WHAT IS it? If I would return Soviet GOSTs, then sausage from the store could be eaten, knowing what she...

[Anna1957]

Anna1957, Anya, is it normal cottage cheese?

Jinxed They changed to another company, and I can't form a clot. The serum is all white. Looks like the end of my budget cottage cheese has come

Now, after all, no one needs to explain why the ingredients are located exactly in this, everyone knows

I must have lagged behind life .. honestly, I never even thought about the location of the seats .. And I made this ice cream, according to this recipe, it turns out very tasty, especially if you do it as it is written, without deviating from the technology ..
But in any case, a thickening starch.

[Galina]

I must be very behind the times

Galina, no, it's not you who are behind, it's just that my TV is often turned on

no, it's not you who are behind, it's just that my TV is often turned on

Ah .. well then, okay, otherwise I thought I was completely behind civilization .. but I don’t watch TV ..

[we have a separate topic for sprayers]

I have a Tescoma atomizer, it works perfectly, does not clog.

+1 !!!

we have a separate topic for sprayers ...

[Ilmira]

Ilmira, You this also applies.

Ilmira, this also concerns you.

chatted ... sorry

[Caprice]

And without the press - is it not the same thing as self-pressing? Not?

Caprice, I did not prove anything to anyone, and it was not about this form at all, but about the form for tofu. Adyghe cheese is essentially compressed cottage cheese, but not under pressure, but under its own weight. And if you carefully read my messages, I just said that special form for tofu can be safely replaced with any colander, because the essence is the same.

Well, in cheese, I understand a little bit more than squeezing a lemon into milk.

The technology for making cottage cheese and Adyghe cheese is somewhat different. And suitable colanders are not sold everywhere.

Added Wednesday, 09 Nov 2016 7:30 pm

Girls! from all the disputes and discussions, I understood that for cottage cheese, the one that is better than Bradeks, and for cheese, the one with a press for tofu. So?
both what to order

Vika, the press is suitable for both.

Added Wednesday, 09 Nov 2016 7:33 PM

Bijou, whey - into the dough.
Or just beat in a blender until foamy and increase several times - it becomes sweet. And finally with fruit: drinks_milk

Can you get more details from this moment?

The technology for making cottage cheese and Adyghe cheese is somewhat different. And suitable colanders are not sold everywhere

Exactly the same - add acid to hot milk! Any colander will do.

I got it today with Ali, the cheese mold is all crooked

It's strange. I got a normal, even one. Probably, they have different factories producing it there.

about sprayers we have a separate topic

So I want to note: if there is a profile topic, let's write there, and not in this one.

Absolutely the same! Any colander will do.

For some I will repeat:
1.The colander is not suitable. We have colanders too big for sale. In a large colander, it turns out not cheese, but a cheese pancake.
2. The technology of cottage cheese and Adyghe cheese is different: for cottage cheese, cold milk is fermented and then heated very carefully, without stirring, so as not to become a cheese "grain". For Adyghe cheese, on the contrary, the milk is warmed up, and then fermented with three-day whey and stirring to obtain a cheese "grain". Two big differences.

Well, I wouldn't argue with Kara about cheese
But then what do I get by pouring milk and kefir into the Shtebu for heating at the same time? I think that all the same cottage cheese

I got it today with Ali, the cheese mold is all crooked

And give a link, please, who bought it.
But not for what to buy, but in order not to buy there.

I have several options in desires postponed, suddenly it is one of them.

Well, I wouldn't argue with Kara about cheese
But then what do I get by pouring milk and kefir into the Shtebu for heating at the same time? I think that all the same cottage cheese

You know, I, too, "was not born yesterday," I have been making Adyghe cheese and cottage cheese for 20 years already.
You get, most likely, a curd mass. Like they sell in stores, maybe a little tastier.
And according to my technology, cottage cheese is obtained in layers, as in the market.

I don’t argue. Just what have I got? Neither algorithm is suitable.

I don’t argue. Just what have I got? Neither algorithm is suitable.

Answered above. More precisely, I supplemented my post. Most likely, both are called cottage cheese. It's just that I always liked more cottage cheese with layers of homemade milk. This is what my mother-in-law did when she kept the cows on the farm. And she taught me. The same old ladies sold in the markets. In Israel, it is prohibited to sell milk, cottage cheese and other dairy products in the markets. For veterinary safety reasons. Milk is sold only in stores and not in bulk. Unfortunately, not every local milk is suitable for making cheese and milk. I have been choosing the variety and the manufacturer for a very long time. Almost everything is powdery. And the cottage cheese did not work out of it. I found it with great difficulty.

2. The technology of cottage cheese and Adyghe cheese is different: cold milk is fermented for cottage cheese, and then heated very carefully, without stirring, so as not to become a cheese "grain". For Adyghe cheese, on the contrary, the milk is warmed up, and then fermented with three-day whey and stirring to obtain a cheese "grain". Two big differences.

You know, I, too, "was not born yesterday," I have been making Adyghe cheese and cottage cheese for 20 years already.

So your 20 years have passed without knowing the basic principle. And this principle is the heating of sour milk, and this milk sour before heating or during - there is absolutely no difference! To prepare cottage cheese, you can first "sour" milk (as you did for 20 years), and then heat it, or you can add an acidic product (lemon juice, vinegar, whey, kefir, yogurt, etc.) to an almost boiled one. The result will be exactly the same - the milk curdles, separating the protein and whey. Curdled protein is cottage cheese (in general terms).

If you leave the cottage cheese to cool in the container (following the second method), then after 30 minutes - 1 hour (when the mass cools down) your layer will turn out

Well, and if we are talking about terms

to avoid becoming a cheese "grain".

curd is obtained only by adding rennet

Well, I have been making cheese with cottage cheese ... uhhmmm, for over 25 years. But .... it's useless to measure here, here you either know the technology or you don't

Added Wednesday 09 Nov 2016 08:19 PM

I don’t argue. Just what have I got? Neither algorithm is suitable.

Anh, as you can see, your algorithm fits both options Your milk turns sour in the process

Girls, yet a different product turns out. When milk turns sour, the protein is fermented by bacteria, and when curdled with acid (citric or lactic acid from kefir), the protein is denatured. These are different processes. The product is visually and taste identical. But in terms of chemical composition and digestibility, these are different products.

I have never been a chemist, but even from the school chemistry curriculum I remember that the process you described is nothing more than lactic acid fermentation, which, without a sharp change in temperature, shock, will never make cottage cheese or cheese out of sour milk. This shock temperature change can be both boiling and freezing. Cottage cheese also turns out if you freeze yogurt or kefir in the freezer, and then hang it in a gauze bag.

By the way, the change in the pH of the protein-containing mass, i.e., the change in acidity, i.e.fermentation!

But all this discussion has nothing to do with this topic at all - "Kitchen little things", so we will now be atat.

If there is a desire to continue the discussion further, we have a special THEME

[Kara]

Kara, do whatever you want. I like the taste of the store - to my health.
And I will do the right thing and how it tastes better.

Lord, who forbade you

Ali and I ordered 2 times a mold for tofu cheese (once for myself, the second time for a neighbor). The shape is even, neat, the set includes a cloth napkin for cheese. Dimensions 14cmx10cmx10cm. The shipment took 20 days. It has not been tested in the case yet.

I had two napkins in the kit for this form. The shape is also smooth and neat.

Yesterday I tried to make Adyghe cheese in the form of two mayonnaise cans. I made holes in the bucket with a hot nail. He heated the nail with gas, held it in pliers. Everything was perfectly compressed and it turned out to be a good cheese. And in addition, a liter jar of water, as a load, fits perfectly into the second mayonnaise bucket. I advise, instead of spending money on a Chinese plastic mold of unknown composition.

I made holes in the bucket with a hot nail. He heated the nail with gas, held it in pliers. Everything was perfectly compressed and it turned out to be a good cheese. And in addition, a liter jar of water, as a load, fits perfectly into the second mayonnaise bucket. I advise, instead of spending money on a Chinese plastic mold of unknown composition.

Yesterday I tried to make Adyghe cheese in the form of two mayonnaise cans. I made holes in the bucket with a hot nail. He heated the nail with gas, held it in pliers. Everything was perfectly compressed and it turned out to be a good cheese. And in addition, a liter jar of water, as a load, fits perfectly into the second mayonnaise bucket. I advise, instead of spending money on a Chinese plastic mold of unknown composition.

And a photo of the design and the finished product? There you also need to drain the serum, and the pattern of the holes is interesting.

[Anna]

and drawing of holes is interesting

Anna, but is the hole pattern SO important? I would not even think about it to be confused, if I did not want special beauty ... Well, I stumbled and stuck

but is the hole pattern SO important?

No, of course not. It's just that sometimes the materials at hand come out more beautiful than the original. So I want to see.
Chakichi look what handsome girls have come out.

[Anna]

more beautiful than the original

Anna, well, so your desired beauty is in your hands! Good luck with your creativity!

He heated the nail with gas, held it in pliers.

You can also use a soldering iron in place of the nail. Fixed price is 50r

Yesterday I tried to make Adyghe cheese in the form of two mayonnaise cans. I made holes in the bucket with a hot nail.

And a photo of the design and the finished product? There you also need to drain the serum, and the pattern of the holes is interesting.

This is a creative approach. And I also want to see the photo and everything that comes next. I'm interested in the moment of the direction of piercing the holes with a nail, these holes on one side are smooth, and on the other along the contours of the holes, protrusions are formed like. If you stick a red-hot nail on the outside, then inside the holes like with protrusions are formed. Or not. Here is a photo with explanations I would like. A nail of what thickness is required, from the same the diameter of the holes will turn out. The author of this rac. studio suggestions please

Here is a photo of the construction, the finished product, unfortunately, is not already, it has been eaten. I want to clarify what I cooked from 1 liter of milk. I took over the design idea here:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=131240.0

Added on Friday, Nov 11, 2016 1:50 PM

and with others along the contours of the holes, the protrusions are formed like.

I polished them with an iron sponge and they do not play a decisive role. The cheese was wrapped in cheesecloth.

Yesterday I tried to make Adyghe cheese in the form of two mayonnaise cans. I made holes in the bucket with a hot nail. He heated the nail with gas, held it in pliers. Everything was perfectly compressed and it turned out to be good cheese. And in addition, a liter jar of water, as a load, fits perfectly into the second mayonnaise bucket. I advise, instead of spending money on a Chinese plastic mold of unknown composition.

Are you sure about the composition of the plastic mayonnaise buckets? Especially after being heat treated with hot nails?
The same bullshit as the Chinese forms. Which, by the way, cost a penny.
I transplant my orchids into such plastic buckets, making holes at the bottom. But not for food. And mayonnaise is better than your own, homemade, and not from buckets.

Are you sure about the composition of the plastic mayonnaise buckets?

You can take it from under the yogurt ..

Especially after being heat treated with hot nails?

What will happen? And how does this affect the taste of cottage cheese?
And where is the guarantee that the products sold for cottage cheese do not matter where they come from, whether the Czech Republic, Germany, Ktai, Israel, Russia, do not have any hazards in plastic ..
Then it is better to take an old aluminum pan or stainless steel from the times of the USSR, drill holes in it and there will be an indestructible form for cheese, cottage cheese ..

Aluminum cannot be used with serum

The same bullshit as the Chinese forms.

I don't really trust China, like many. Our food grade plastic is still more reliable. But this is purely my opinion, I do not claim general support.