Belper Knolle cheese

The one that is alone, weighed 110g (I'm still drying it, then in a vacuum)

this knollick is closer to mine
and what is the weight during evacuation
I put them in the no-frost refrigerator to dry faster)))

One knolik for 4 servings of spaghetti and one salad.

oh, now I will know
to whom it will not be enough, I will say that more is poorly absorbed and I will refer to you

to whom it will not be enough, I will say that it is more, it is poorly absorbed and I will refer to you

Agreed

[Tatka1]

Tatka1, I congratulate Tanya on a well-deserved victory and a medal! : rose: Masterpiece cheese!

Tanya, with a medal for you!
With a start!

[Natasha, Olenka]

Natasha, Olenka, Thank you

[Tatyana]

Tatyana, CONGRATULATIONS! Handsomely. Delicious. Interesting ! Therefore, DESERVED!

[Ilmirushka]

Thank you, Ilmirushka!

Reporting, Tanyush
already tasted one knollik with paprika.
with coffee, and if also with sun-dried plums, then there will be an explosion of taste
so as not to eat everything, I packed it in a vacuum today
Tomorrow I will make another portion, but with a different breading

[space]

space, Lidochka, sounds appetizing
Only you know, I packed my first knollies in 9-10 days in a vacuum and then I had to open the bag, dry it again for several days
And already the next ones were evacuated no earlier than after 17-20 days.
So you watch them
So far I've only done it in pepper. I'm planning a new party on Saturday too

brought the next Knolliks, Tanyush
different calibers and in different sprinkles
photos from my gallery, upload yourself, please, something does not work out for me (((

[Lidochka]

different calibers and in different sprinkles

Lidochkawhat cool
I have never pickled them in oil yet. Everyone says it's delicious, you must definitely try it!
Thank you for such a gorgeous photo report

thanks for the help, Tanyush
those in oil with a diameter of 2-2.5 cm
I added dry purple basil to the cheese mass (I just squeezed it with my hands, but not into dust)
some rolled in suneli hops, others in a mixture of paprika (sweet and spicy)
when crumbling, let it dry a little
pour butter into a jar and only then add cheese balls
write that cheese continues to ripen in the refrigerator and is stored for at least 8 months
we have already tried it today, we liked it

[Lidochka]

Lidochkawell you are a dreamer
I will take into account all the tips when I do it in oil

today I will cook from goat Knolliki

today I will cook from goat Knolliki

Yes, Tanyush, my wealth, thanks to you, is now replenished
and there are already 4 jars of cheeses in a jar of butter
I advise all forum users to make this cheese
the option in jars of butter is generally lightweight))) but it looks good, and most importantly, cheese and butter are tasty

What a beauty!

pouring oil into the jar

Lidochka, which oil is preferred?

[Tatyana]

Brain Explosion ...Tatyana, you are now just God to me. Having collected the rest of the brains in a pile, I want to ask: Russian girls, give a tip to the store where you can buy all these miracle enzymes, please !!! Now I will neither drink, nor eat, nor sleep ... Have mercy, eh? In cheese-making, I am an absolute layman, an urgent need to correct the situation, otherwise life will pass by ...

In the tundra ... I did not find everything on the first page! Excuse me for being stupid, but I’m saying - I’m scraping my brains off the walls ...

which oil is preferred?

this time I did it with sunflower
for some reason i don't like olive oil
in the original d. b. olive. Or you can fill it with sunflower, and on top "cork" with olive)))
The nephew most of all liked these jars of cheese: balls in a salad, with bread, and butter in a salad too. His smell is breathtaking (from spices)

Lenusik, I will definitely blow you up, you will try
we will arrive soon, at the end of the month

[Manatee]

Manatee, Nadezhda, thank you, I am pleased!
You read the last few pages in the Cheese Topic, where just recently Alexander gave recommendations on an online store, starters and enzymes, for example, here:
Cheese stories, or Cheese dairy at home # 3071

Lidochka, I also do not pour anything with pure olive oil. Sometimes a mixture with refined, and sometimes no olive at all.
So! You vacuumized the knollies and now they don't, don't let them ripen

Hurrah! Soon my dear Albochka will try the knollies

[Hope]

Now I will neither drink, nor eat, nor sleep ... Have mercy, eh? In cheese making, I am an absolute layman, an urgent need to correct the situation, otherwise life will pass by ...

Hope, if there's a wish, we will always help and tell you about all questions

[Tatyana]

Tatyana, Thank you! I have already sat down on Cheese, now I will also definitely study Cheese stories. This topic is very interesting to me, but for some reason I always thought that it was very difficult, I needed a bunch of devices, a microclimate, and therefore I never read these topics. And your topic has attracted an unusual name ... and that's it. I am lost. But all the same, I'll read everything first. Thanks again for the inspiration!

Lydia, thanks for your support, I feel that I will have many questions!

for some reason i don't like olive oil

Well...
And I wanted to give you a bottle of olive.

Well...
And I wanted to give you a bottle of olive.

my husband loves

When I am in St. Petersburg, I bring a lot from there
they have a cool Olivia store, I hope they will appear in Moscow too, so as not to carry heavy things

my husband loves

Fine!
And then I was just upset.
I'm saving a bottle especially for you.

I cut a half-year-old knoll, now it will be in paste. The scent ...

Oh!....
Well, how can you tease people like that, Tanya?

Lenus, you will buy sourdoughs, enzymes and molds for cheese, and I will organize a master class for you in a vibeer or vatsap and you will have delicious cheese
Well, what if someday desire appears))))))

Tanya, what kind of aroma? What does it look like? Such beautiful shavings turned out.
I've been waiting for half a year ... here's your endurance

Allochka, the aroma of pepper after being calcined in a pan, became bright, the cheese itself, during aging, has already lost its curd smell and taste, now it is completely different, I don't even know how to describe it
I have a piece of Parmesan from my grandmother Arisha, which I specially vacuumized to compare it with. Belper is not worse at all, in my opinion, and maybe even better.
I will do next week

Cauliflower flan (Sonadora)

I will specially make two with different cheese. Then I will compare and draw a conclusion which one I like more in the dish)

I've been waiting for half a year ... here's your endurance

I vacuumized the balls separately and I want to hold out at least a couple of

Cut a half year old knoll

I asked my husband, but he doesn't even know what kind of cheese it is ..

I asked my husband, but he doesn't know what kind of cheese it is ..

Oh, Gal, I myself did not know about him six months ago, and most of my friends will learn on New Year's and Christmas

I didn't know about him six months ago,

I admit that we do not have it, but that it is being sold somewhere from neighbors, and it is possible that it is not nearby, but somewhere further away, where we do not go .. Well, in short, he does not know ..

it is sold somewhere from neighbors, and it is possible that it is not nearby, but somewhere further away, where we do not go ..

So you have a reason to visit Switzerland, the homeland of this cheese, which is what I wish you
Well, or welcome to Kherson

visit Switzerland

I need a visa there .. past the cheese ..

Tanyusha, the cheese looks very beautiful! I can't even imagine the taste of it.
So half a year has flown by, and you said you can't stand it. Well done!

and most of my friends will know on New Year's and Christmas

and people like me don't know at all.

[marika33]

marika33, Marisha, thanks
Never mind, dear, you can make delicious cheese without Belper and please your family with it!

[space]

Photo space Lidochki:

here are the september knollies
, one in paprika, the other, as expected, in pepper
I can't cut thinly, it crumbles into shavings
paprika is more moist than black pepper
for my taste in black pepper the most IT, in paprika I will not do it anymore
even with my stomach in mini doses can be consumed

I really liked this cheese
he's almost parmesan now, and in a year it won't be nearly
Thank you, Tanyush for the recipe
the color in the context is grimy))), but in life it is prettier (the cameraman or the photographer is to blame)

[Lidochka,]

Lidochka, Although I am sitting in the bushes in this thread .. but you just made me get out of them with your cheese. Well done !!!!! It looks very nice, I keep quiet about the taste ... I can't even imagine, but I'm sure it's very tasty. Good luck with Tatusya in mastering other types of cheeses.

[space]

space, Lidochka, here I like knollies the most in pepper
Now my September batch is dry in paper, the taste is gorgeous
I gave it to mine for New Year and Christmas. The girls are divided, and their husbands are delighted
My Gleb doesn’t add it to cheesecakes, but it’s like that everywhere



Borkovna, Lenochka, thanks! When all your difficulties go away (and they pass, I know for sure), I will gladly teach you everything

[to the desired]

Although I am sitting in the bushes in this thread .. but you just made me get out of them with your cheese.

Lenus, this is the most unblemished cheese in preparation, only the first time you need to dry to the desired condition
feel free to start, with your abilities you can handle everything

I am silent about the taste ... I can't even imagine, but I'm sure it's very tasty.

you know, not for everybody)))
but I like it and I put it on the list "should be repeated")))

Good luck with Tatusya in mastering other types of cheeses.

thank you very much

I gave it to mine for New Year and Christmas.

packed very cool, and in a vacuum I gave away

The girls are divided, and their husbands are delighted

so I meant it
and since my taste is "brutal", the cheese was in my favorites

[Tattoo,]

Tattoo, thank you dear!
Lidochka, I will definitely do it a little later, sunk into my soul. You know that I really like to learn new things, especially since my milkmaid has very good milk. Some time later...

especially since my milkmaid has very good milk.

Lucky you, Lena! Where to find such a thrush?
Lida, the cheese is great!
Tanechka, I will also have to master it, I showed your cheese to my daughter, but she doesn’t know him. Although the gourmet, it seems, knows all the cheeses, has traveled the whole world, but does not know knolliks. We'll have to introduce her and try it herself.

[marika33]

marika33, Marishka, I saw many private sellers from Moscow and not only on Instagram. You can order it once for understanding, but if you like it, you will cook it.
I once made Brunost (it's whey cheese). I did not like. I ordered and tried it, I wasn’t impressed either, so I don’t take it anymore.
Although, of course, I will be glad if you decide to do it yourself.

[Tanyusha]

Tanyusha, after Lent I can only. Our cow is at launch now, although I don't really like milk, but it is fresh and not smelly. We will wait for calving, there will still be time before sowing, I will try to cook it myself.
You can buy, but it must be done from trusted and reliable people.

Tanya, I will also have to master it, I showed your cheese to my daughter, but she doesn’t know him. Although the gourmet, it seems, knows all the cheeses, has traveled the whole world, but does not know knolliks.

he is young enough))), in 1998, it seems, was invented))
so maybe not promoted?
and also, I think, not very profitable for manufacturers. After all, it loses 50% in weight.

I saw many private sellers from Moscow and not only on Instagram

Tanya, I told you about visiting the cheese festival. There really is a lot of it, but the taste is oooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo The balls are large, the cheese is fresh, more curd flavor (more profitable for sale)
has little to do with our end result

Marina, thanks for rating the cheese

[space]

space, Lida, you're right. I can say that aged less than 3 months, I was not particularly impressed. And now that's what we need.

I once made Brunost (it's whey cheese). I did not like. I ordered and tried it, I wasn’t impressed either, so I don’t take it anymore.

also for an amateur
that's how much you cook it and you won't get the same taste
consistency can be achieved, and the taste can be terribly salty, normal and even sweetish
although you don't add salt or sugar
I recommend trying again, what if?

I recommend trying again, what if?

Anything can be!