Belper Knolle cheese

[Tatyana]

Tatyana, I have been looking at your recipe for a very long time, such an appetizing cheese, well, no words)) although I did not think to repeat something like that, but your successes in the cheese business are mesmerizing and the thought arises, and suddenly it will turn out
The question arose, do you use French leavens?

[Louise]

Louise, Thank you very much for your kind words!

In Ukraine, unfortunately, the choice of starter cultures is very limited. The online stores that sell them claim that the ferments and enzymes are Italian. They are sold mainly packaged in portions.
Recently I was presented with Danisco from another country. As far as I know, this is a Danish manufacturer.
Therefore, I cannot say anything in French.
As for the Belper Knolle cheese, this is one of the easiest recipes. It is very easy for people who want hard grades to make it!
For starters, you can ask a question here in this thread, they will definitely tell you more:
Cheese stories, or Cheese dairy at home

I'm sorry, but Danisco is France!

[voice]

voice, I'm not at home now to look at the packaging, somehow I just read that the company is Danish, and there are 80 branches or offices around the world, well, or whatever you call them)))

I hold in my hands a DANiSCO TA 45 package. Made in France! Barcode matches! Once again I apologize for getting in!

[voice]

voice, well, why apologize?) You're welcome! I'm interested in myself!

Itself is shocked! Denmark! And France is on the packaging! I will be more attentive! Although the leaven is enough.

[Marina,]

Lucky you, Lena! Where to find such a thrush?

Marina, this is no luck, this is my painstaking choice of thrush. At two bazaars I tasted milk to taste and smell, took a liter, which was the best, and defended it first. I compared the cream with them, put them on sour cream, made a glass of yogurt each (sour, as we call it). And I chose the best. For more than one year we have been buying milk and cottage cheese from her, I am very satisfied. Previously, they also bought baked milk, fermented baked milk from the oven, sour cream, cream. Now I'm collecting cream myself, she also taught how, from cream, sour cream. I stopped buying ghee, they don't like men, but I can't, it doesn't fit. She no longer makes fermented baked milk in the oven, it has become not profitable for her.
A little off the topic of cheese ... but could not answer.

[voice]

voice, I like it too!

Borkovna, Helen, everything is in the subject!

Tanyushik, I came to report to you
see post 110 on page 6 (I can't insert a photo here)
Small tasting reports
Look, I made this jar in September
Yesterday we tried it, I oooooooooooooooooooooooo liked this aged cheese, especially in a sprinkle of hops suneli

now we strained with milk (((I missed the usual good cottage cheese (((
and this is a great alternative for me
I made a total of 7 jars, and I left only one for myself
to whom I gave it, tried it and said that I liked it, but now I myself am in detail))) I can talk on this topic)))
Conclusion: I will definitely make this uncooked soft cheese for future use.

I want forum users to see that from ONE basis you can get completely different cheeses, both in taste and in consistency.
Another THANKS, Tanechka

[space]

space, Lidochka, it's great that you made cheese for future use, even if you had left more for yourself.
This is how we learn from each other all the cheesy tricks
Thanks for sharing!

today for lunch, seasoned the vegetable salad with butter from the cheese, it turned out to be a spicy dressing
everything went into business

[Lidochka]

Lidochka,

[space]

space, Lidochka, I was asked a question in PM, but I don’t know what to answer, because I haven’t made knolly pickled in oil yet.
Please answer: how long do you keep the cheese before sending them to the jars of butter?

I couldn't stand this cheese at all
as the consistency (moisture) for rolling knolls has reached, so these balls are rolled, only of a smaller diameter
then I pour oil into a sterile jar (oil, however, straight from the bottle), roll the balls in spices and immediately lower it into a jar of oil.
Yes, salt and garlic are already present in the curd.
And I immediately put the jars in the refrigerator.
That's all.
And I also want to add that it tastes more like spicy dense cottage cheese.
You can add balls to the salad, or you can smear it on bread)))
Tan, I did everything as D. Escher advised)))

[Lidochka]

Lidochka, Thanks for the quick response! I also need it)))
As spring comes, we'll wind it up, pickle, otherwise the milk is so-so now
Yesterday I cooked Canestrato, I was so worried as the first time It was due to the fact that last time I poured all the milk.))

I couldn't stand this cheese at all
as the consistency (moisture) for rolling knolls has reached, so these balls are rolled, only of a smaller diameter
then I pour oil into a sterile jar (oil, however, straight from the bottle), roll the balls in spices and immediately lower it into a jar of oil.
Yes, salt and garlic are already present in the curd.
And I immediately put the jars in the refrigerator.
That's all.
And I also want to add that it tastes more like spicy dense cottage cheese.
You can add balls to the salad, or you can smear it on bread)))
Tan, I did everything as D. Escher advised)))

Thank you so much.

[stanllee]

stanllee, Maryana, good and tasty cheese!

milk is so so now

that's why I'm not doing it now, since I'm not at all sure that they are selling (((

Yesterday I cooked Canestrato, I was so worried as the first time

Well, how did it go?

Thank you so much.

on health
Now my niece and I remembered the process (we did it together) of all the jars, and there were 7 of them, one of them turned a little cloudy, so we ate it right away)))) and the rest ALL stood up fine, the oil was like a tear))))
She still has one can in the refrigerator since September.

[Lidochka]

Lidochka, yes, everything is fine!) I have already reported where necessary!

I couldn't stand this cheese at all
as the consistency (moisture) for rolling knolls has reached, so these balls are rolled, only of a smaller diameter
then I pour oil into a sterile jar (oil, however, straight from the bottle), roll the balls in spices and immediately lower it into a jar of oil.
Yes, salt and garlic are already present in the curd.
And I immediately put the jars in the refrigerator.
That's all.
And I also want to add that it tastes more like spicy dense cottage cheese.
You can add balls to the salad, or you can smear it on bread)))
Tan, I did everything as D. Escher advised)))

Can you tell me which oil: sunflower or olive oil?

Maryana, Lida answered earlier:

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)

Tanya, but I didn’t see that you have issued the recipe. Here you are. I tried it too. Roll in a mixture of paprika and black coarse ground.



But we have already sentenced most of them without balls, just spreading on bread. Delicious.

[Sasha55]

Sasha55, Sashun, very cute balls
Clever girl!

Maryana, Lida answered earlier:

Thank you)) missed)

[Tatka1]

Tatka1, Tanyusha, I'll light up my knoliki here. Well done for the recipe. Thank you

[Natasha]

Natasha, beautiful balls! The sprinkling is so cool And I’m not going to do anything other than pepper.))

[Tanyush]

Tanyush, thanks))) I have a Sichuan pepper, I don't know where to attach it. Here I tried to roll some of the balls.

I will wait for impressions! Interesting!))

I finally cooked these a la truffle stones !!!
Tanyusha, thank you very much for filling out the recipe, otherwise, even if your hands would reach them!
I did everything exactly according to the recipe and your clear instructions! The milk was just wonderful!

I cooked three more cheeses on it

The only thing is that I doused the garlic with boiling water as it should. Such handsome men lie, remind me of truffles.


When can you start trying so that it doesn't look like cottage cheese?
In general, thank you a hundred times, and I will come running to say one hundred and first after the tasting!

[Rada-dms]

Rada-dms, Olya, I'm glad that this experience came in handy! The balls look great
How I love Belper!
Opinions on taste are so different. I don't like the young at all, but there are people who praise me very much.
I would advise you to stand it for 30-40 days, and then start cutting one a month and compare the taste.
We're eating half a year now, it's a song!
Before rubbing for the first time, peel the pepper literally from the heels and then three.
But my friend is removing the main layer of pepper from the whole ball.
So be sure to try in different versions, the only way you will understand!)

[Tatka1]

Tatka1, Tanechka, I admire your cheeses! And beauty, and, no doubt, deliciousness
I would like to try to do so, but it is not possible to get good milk. And this, as I understand it, is the most important thing

[Elena_Kamch]

Elena_Kamch, thank you Lenochka!
For us in the south, of course, it is a little easier with milk, and even then she translated it so much until I found a good thrush.
Starter cultures can also be replaced with yogurt, sour cream, for example. But good milk is the most important thing.

Good evening! Prepared! There was a question about drying. I transferred the balls to the balcony, it's hot there, about 30 degrees, maybe more during the day, there is no fan, I decided to put the balls in an electric dryer, and dried them for 10 hours at a low temperature. They are so hard. Maybe you can put it away in the cold, or let it just lie down, or even dry it?

[Marina]

Marina, in general, drying should take place at temperatures up to 22-23, and in the dryer, the minimum is 35-40 ... It's too high.
It is best to transfer to the warmest compartment in the refrigerator. Place on a wire mesh and turn a couple of times a day. Make sure that mold does not go, it is difficult to get rid of it on Belper.
Can you still marinate, since it's so hot here? I personally did not do it, but look above at a few posts at Lida's space how she did it.

Well, I did not take into account the drying temperature, I was fixated on the fan. I send them out into the cold, I will report back in a couple of weeks.

Heat is the enemy for cheese! Well, nothing's done is done. Dry and watch! Everything will be fine!

Tanya, and today I dressed a vegetable salad with a "seasoned" belper (8 months old)
grated a lot on a fine grater (peeled off the pepper beforehand)
men, lovers of spicy, were delighted
Thanks and hello to you

men, lovers of spicy, were delighted
Thanks and hello to you

Introducing the delicious!
Thank you, Lidochka! And they say hello to them from me!

[Tatka1]

Tatka1,
And I wonder what the real taste of cheese is? ) I bought it in a store - it is kind of cheesy, it turns out to be rubbed)) Until I understood what to use it with - I chewed half of it, rubbed it into macaros in parts

[Antonovka]

Antonovka, Lena, I would love to buy a store to compare, but we don't have this on sale.
A month of ripening, a cheesy taste, I personally do not really like it.
I store it in parchment paper, it dries well and then rubs well.
As for me, before 3 months of ripening, its taste does not really reveal itself.

[Tatka1]

Tatka1, Tatyana, Thank you)) In short - I will buy it again and I will ripen it and wrap the remnants of this too))

🔗

[Lena]

Lena, looked. Well, the photo immediately shows that he is young. Feel free to buy a ball. If it is sold in a vacuum, let it mature for 3 months (then humidity is not important and the cheese is more protected from mold). After 3 months, open it in parchment, let it dry for a week. And then enjoy the tasty treat!

[Tatka1]

Tatka1,
So I will))

[Thanks Lidochka!]

Cooked on Meito from wonderful milk.By the way, I need to try goat's.
What a beast, this Meito! A couple of pinches of everything, and barely cut the clot with a slotted spoon.
I will put some in small balls in the butter, let a couple of masses mature there. Thanks Lidochka!The filling is filled with dry basil - a mix of four types, and rolled in smoked paprika. Part in Provencal herbs. Somehow it seemed that the basil did not go very well in the smoked aroma. But we'll see later, just let the oil float a little longer.



Tanyusha! Now I have moral discomfort when they are not in the refrigerator! Without you, I wouldn't get to this recipe soon. THANK YOU!!!
I just made it bigger this time, since I plan to keep them almost until NG. Well, at the exit, more cheese will be in relation to pepper.

[Rada-dms]

Rada-dms, Olya, beautiful balls! It is correct that you increase them in mass. For me, they decrease by 2 times during the exposure time. But then class!
I love them too. On Sunday I brewed another batch.

I made 140 g each, and my cottage cheese is dry this time, dense.

Sharpener, and I with knoliks, put them to dry. I wrote out sourdough and enzyme for Caciotta and gave a set for this cheese as a gift. The husband is already walking around and sniffing when you can try. We'll have to move away

[izumka]

izumka, class! Smart girl!
Hide for at least 3 months As for me, they are not very young, but from 3 months and more, super!

[Tatka1]

Tatka1, TatyanaWhen you published this recipe, I read it with great pleasure. But I never thought that I would repeat. But this is where it came to be!
I did everything according to the recipe, only got confused with the amount of sourdough. I have no measuring spoons, only jewelry scales. But how much to hang in grams is not entirely clear. You have written - 0.65 g, but this is the volume of a spoon in ml. In grams it will be clearly less. In general, I agreed with myself that it was 0.1 g (because the sourdough in the bag was 1 g and it is written that it was for 40-50 liters of milk, but I had 4 liters). Now I will buy measuring spoons and check my guesses.
Oh, and I have suffered through the fear! All night I dreamed about this cheese, especially for some reason the process of grinding pepper
In the morning I galloped to the cheese - the curd is good, but the whey did not separate. It has been 12 hours since the enzyme was added. After another 2 hours, everything became like in your picture and I calmed down a bit.
After weighing, I got 940 grams of cheese. I rolled 8 balls of 115-120 grams each. There was not enough pepper, she added.
These are the results.

We stood in the kitchen for three days, dried up by 20 grams. Then I moved it to the refrigerator, there is 12 degrees on the top shelf and the humidity is 60%. Will such conditions go?