Tatka1
Svetlana, smart girl, did the right thing, that she recalculated the norms for her sourdough.
Now I measure from the calculation of these indicators:

Belper Knolle cheese


Indicators in some sources differ)) But I think this is not so important. Some even put it on the tip of a knife, without any measurements and everything is fine)
The readiness of the clot depends on the room temperature, but 12-14 hours is just fine!
Well done, that the weight of the knollik has chosen this, they will dry out by almost 50%. But don't let it upset you, because when rubbing into a dish, you need very little cheese and one is enough for exactly 10 servings!)
Ripening temperature is excellent! When they are hardened, you can wrap it in parchment for baking (just not in a vacuum, it is contraindicated for this type of cheese), let it ripen in it.
In general, I did everything right, deserved "5", an exemplary student!

Well, what they dream about .... Yes! I still often see "cheese" dreams too.

Thank you for the photo report, I am very pleased! I will wait for the taste experience!

SvetaI
Tatka1, thanks for the debriefing!
Quote: Tatka1
you can wrap it in parchment for baking (just not in a vacuum, it is contraindicated for this type of cheese),
Well, and I specially bought a vacuum cleaner for this business. Like in the discussion I read that you are vacuuming. Thank you for the warning, and the device for other cheeses will be useful.
Quote: Tatka1
I will wait for the taste experience!
I can't say anything about the taste yet, but it smells very nice
Tatka1
Svetlana, Brightwing, vacuuming Knolliki was my fault. No, nothing happened to them, they are just softer on the inside. But when I compared the taste with those simply "chilled" in paper, I realized that it is much brighter.
And the vacuum apparatus is a great thing, it will still come in handy!
Jouravl
Tatka1, Tanyusha, thanks for the recipe. I made this cheese from two servings of milk, one with black pepper, as in your recipe, and the other (the pepper is over) with Tuscan herbs and sun-dried tomatoes and rolled in smoked paprika. I don’t know what will happen yet, I think it will be delicious. Accept the report
Belper Knolle cheese
Very convenient when recipes are taken out separately

Tatka1
Jouravl, Nadya, beautiful little goggles! And their fur coat is superb! I think it will be a great result!
Successful ripening!
Jouravl
Tatka1, Tanyusha,: flowers: thanks! If only they had time to ripen, I had already filled up while I was sculpting. It's so delicious
Tatka1
Jouravl, Nadya, be patient! Well, at least until the New Year!
Jouravl
Tatka1,
valgurenko
Tatka1, Tatyana, take me to your "Belper Knolle Cheese Club" I tried it for the first time this summer and just fell in love. And then I came across your recipe and decided to cook it. That's what I did. Dried in black pepper. Photos from the phone, so the view is not very good, in fact, they are prettier. Now I want to try it in oil too.
Belper Knolle cheese
Only I had a question. You have written that the first three days a lot of moisture should be released, but for some reason I do not have it. I did everything according to the recipe, we have 20 degrees at home now, maybe he's cold? Or did I squeeze it so well initially?
Tatka1
Valentine, Welcome!
In vain you say, wonderful knolls turned out!
There is a lot of moisture - this means that the inside of the cottage cheese is still quite moist and therefore the cheese is significantly losing weight. Temperature 20C is excellent! If the balls stick easily, then the cottage cheese will be squeezed out in moderation. So everything is good with your cheese! Let it mature and delight you with its taste later!
Volga63
Tatiana, thank you for submitting the recipe. Loved the cheese. This pepper is already a year old.
Belper Knolle cheese
And this in paprika for 1.5 months (it turned out ugly, it was necessary to dry it up, still roll it in paprika).
Belper Knolle cheese
Belper Knolle cheese
As for my taste, that 1.5 months, that half a year, that year, is almost the same. The same hard, moderately spicy, well rubbed on a grater.
Tatka1
Larissa, great knollies!
And in paprika they are normal, anyway, crumble and rub!
But I can immediately distinguish the taste of young and mature cheese. I just make and eat a lot of it) We love it!
Thanks for the photo!
Ledka
Tatka1, Tatiana, thanks for the recipe. Did the knollies yesterday
Belper Knolle cheese
Now hold out for at least a month
Tatka1
Ledka, Svetochka, beautiful round ones! Hold on! Well, at least don't open it earlier than a month, and then you can once a month to compare the taste!
Thanks for the photo report!
Sasha55
Tatka1, Tan, my knolls are made in February. They lay in the h-ke, out of sight. And so I tried one. Mmmm, how delicious. Unusual, spicy. I don't even know how to describe the taste. Even my husband liked it, although he is indifferent to cheese.
Tatka1
Sashawow, great exposure! We can say that you have mini parmesan! I adore seasoned Belper
Marika33
Tanyusha, do you usually make such cheese from 4 liters of milk? I have 9 liters, I want to skim the cream and make butter, and cook knolliki from all the milk. My husband was intrigued, waiting for a new cheese from me, in a new cheese dairy.
By the way, a very handy thing!
Tatka1
marika33, Marisha, I usually brew from 4 liters of milk, at intervals of a month and a half (so that they are always available and aged longer).
I also advise you to cook the first batch from a small amount. Still, this cheese is specific, a spice cheese, either falls in love with it immediately, or no more!

Or roll some in pepper and send for ripening, and some in spices and oil.

like here at Lidochka # 164

Of course the cheese dairy is the thing! What smart girls are your girls, a wonderful gift!))
Marika33
Tanya, thanks for the answer!
Probably I will do it all the same from the whole amount of milk. Sasha loves everything spicy with me, he only eats dessert without pepper.
Tatka1
Marisha, I will look forward to your experience!
Marika33
Tanya, impressions will not be soon. Fasting is on until January 7th.
Marika33
Tanechka, I never cooked cheese, there was no chloride at home and I cooked it like Russian. And after 2 months there was no milk, our cow went on vacation.
Yesterday I opened the cheese, it was ripening for 2 months. It turned out to be an amazing cheese, with beautiful holes, and I only made it with Mieto. Delicious, slightly sour, but 100% natural.
I hope that now I will cook knolliks, they began to transport milk to us.

Belper Knolle cheese
Tatka1
marika33, Marisha, beautiful cheese! Cook more Knolle, milk season is about to begin!
And this cheese looks great! Whatever sourness, but he is his own, pure and natural!) Well done, Marinochka!
nila
Marina, what a damp thing you've got!
I don’t run too much on cheese topics, but it looked in and froze on your photo! What holes! What a cut! I look at your cheeses and envy! But I don't do it myself (:
Marika33
Tatka1, Tanya, thanks! I am very pleased to hear from you your assessment of my cheese! You are already a super master!
Yes, even if it is not as beautiful as in the store, but natural.
We bought sour cream here in the store, so it does not dissolve in the soup, it floats in some kind of lumps and don't understand what's there.
Nelya, Thanks for the kind words! I put a photo of Tanechka in the subject, I'm a little shy afraid carry the cheese theme. There are such cheesy aces, such words incomprehensible to me titles that make me uncomfortable there.
Let’s start cooking cheese, if you can get normal milk.
Tatka1
marika33, Marisha, why be ashamed? They will always explain everything in the language that will be understood! Well, I'm always in touch in Viber, if that!

Nelechka, yeah, we cook cheese, we urge people to do the same, teasing with photos!
Marika33
Tanechka, Thank you! I’ll get out to the store, buy everything I need and start torturing you.
I'll show you my knollies today.
I overestimated the temperature a little again, there is almost no serum in them, I hardly blinded them.
Belper Knolle cheese
Tatka1
marika33, Marisha, overdried a little either when cooking or when weighed out.
But the main thing is the result! Such bright kids!
Marika33
Tanya, cooked in a cheese dairy, the temperature of the milk reached 30 degrees, I turned it off, and then she heated the milk, it was necessary to cool it, but there was no time. And yes, I dried the raw materials a little extra.
It turned out very bright, homemade pepper.
Jouravl
Tatka1, Tanya,: rose: thank you again for the recipe. We fell in love with knollies, I add them to salads, to hot dishes. Very tasty and spicy
Tatka1
Nadyushka, I am very glad that my experience was useful to you! We also hold this cheese in high esteem!
kartinka
Girls, asked in the cheese topic, it was necessary to save what should have been Primo Sale
They sent it here, many thanks to Tatyana for the explanations, so Belper Knolle became a cheese debut, I don't know yet what it is, I managed to put balls of 100 and 50 grams in the refrigerator for now. Can't upload photos
I'll go to the store for olive oil and paprika - I will additionally roll in it and
Tomorrow I will unsubscribe, what will be very interesting

kartinka
I check my balls in the refrigerator - they lie on the kitty tray (I turn them over every day several times), I wanted to put small ones in the jar, and until .... I didn’t put them .... like a little less steel - weighed - a little less steel, literally 2-3 grams (there were large 100g and small 50g)
Crybaby refrigerator, on the wall of the tray, which is closer to the back wall, collects moisture - I wash it with a napkin
The balls themselves are a little further away from this moisture, although the tray takes up a lot of space ...
What to do with the little ones - in oil in a jar or leave it like that?
Apostle taste from jars and those that just dried up how are they different?
Tatka1
Marina, there was no way to go online, so I did not answer in time.
I hope at least something worked out
kartinka
Tatka1, Tanechka, lie down, turn dry every day, although for a couple of days they left, lay like this, did not pour anything with oil, at first something did not work out, then I decided to leave it that way. There is no mold, they smell like normal, can you still stick the kids in butter?
Tatka1
Quote: kartinka
can still stick babies in butter
I think it's not necessary. After all, they began to thicken, the ripening process began, and those that are stored in a jar are usually soft. Well, I think so, you, of course, watch it yourself
kartinka
Tatka1, I'll leave it as it is, and when can I open the first ball? I've already opened one cheese here and ... it's too early (I really had to try it)
Tatka1
Marina, when I cooked the first, I began to try, in my opinion, from 2 months. "age" one a month to understand the difference in taste. Now I do not try earlier than in 6-7 months. Up to a month (option without oil) did not impress me at all. Now I have no patience problems at all. Now there are only those who have been lying around for a year and a half, so to speak.
I store them in baking paper on a shelf with a temperature of 8-9C.
kartinka
Tatka1, Tanechka, of course, before NG I will even look at
Tatka1
Marina, nevertheless, be more careful with this batch, you did not quite follow the recipe and did not use the leaven, so watch))
kartinka
Tatka1, that I somehow feel uncomfortable ...
Mist
I'll bring my next knoliks here too :) I love this cheese
Standard sprinkle of pepper mix, lemon pepper, smoked paprika and Italian herbs.
Belper Knolle cheese
Tatka1
Irina, Irisha, beautiful balls!
I also love the classic sprinkling most of all.
Lenusya
Tatka1, Tanyusha, I swung at Belper)). The clot formed in 12 hours. In the morning I hung it up for draining. The serum is directly noticeably sour, although I added mesophiles not 1/8, but 1/16 tsp. Is that how it should be? I'm worried now whether it will turn out cheese or not
Deer
Quote: Lenusya

Tatka1, Tanyusha, I swung at Belper)). The clot formed in 12 hours. In the morning I hung it up for draining. The serum is directly noticeably sour, although I added mesophiles not 1/8, but 1/16 tsp. Is that how it should be? I'm worried now whether it will turn out cheese or not
Good day! My knolls are 30 days old today. I cook cheeses for about six months. I do it according to the recipes of the site indicated above. I also had concerns about the acidity of the whey. 1 knoll was opened for 21 days. as a result - spicy cheese, garlic is clearly audible, but the taste does not clog and there is no sour taste, only the taste of curd cheese is dense in consistency.
Lenusya
Deer, thanks, reassured)) Let's see what happens




the weight of the cheese mass turned out to be 660 gr. Just 6 pieces, 110 g each

Belper Knolle cheese

Next time I will grind the pepper in the grinder, it seems to me that the rolling pin turned out to be large pieces
Deer
I ground it in a hand mill after roasting, I was scattered, I thought that everything would fall off during drying, but when the cheese dries up, this very crust will be reflected.So go for it - you will succeed! in fact, the cheese is not difficult - it is more difficult to wait for it to ripen.
SvetaI
And I had 5 liters of milk. And I have three jars of knolls. How to live, how to live?
Belper Knolle cheese
Belper Knolle cheese
From 5 liters of milk, 860 grams of cheese mass was obtained. Dashed off knolls weighing 10 grams. Half rolled in a mixture of ground paprika and paprika, half in ground fenugreek.
Jars 400 gram (or 450 or something?). Olive oil. It turned out very nicely. When can you eat them now? Will they be ready for the New Year?
Deer
Good day! In general, knolls need 60 days of prescription to mature. But in my opinion and preferences, 1 month is enough for them. When I cooked for the first time, I conducted a tasting every day from 14 days. now one knoll has already survived 70 days. it is very dense and can only be split. but I kept it not in oil, but in a container. so yours will probably be softer

[/ quote]
SvetaI
Deer, thank you, but I understand everything about aging in a container, I also did these and now I have one knollik, which is already a year old.
I would like to find out exactly about maturation in oil. I have one jar planned for a gift, what can I tell the birthday girl - can I eat right away or let it stand?

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