Antonovka
Quote: SvetaI
now I have one knollik, which is already a year old.
Light, how do you keep it?
SvetaI
I have it in a vacuum. When I did it, I just kept some in paper, and some in a vacuum. They ate all the paper ones, but this one fell into a crack and forgot about him.
I will unpack it on NG. I hope that it will not be entirely oak, it will work out to split, otherwise it goes worse in a grated form.
Antonovka
SvetaI,
Yasnenko))
Deer
I have never made SvetaI in oil. Be sure to share your experience. I just thought that pickled cheeses like feta went into butter. but knolly ...
SvetaI
Yes, I didn't know that either, but here in the subject line the girls wrote what they were doing and I decided to try it.
Madam
Quote: SvetaI
I would like to find out exactly about maturation in oil.
I did, it is possible in two weeks, it is possible in two months or more. The taste does not change much.
Tatka1
Dear girls! Thanks for checking the topic, trusting Knolly and improvising with the recipe!
I don’t do it in oil, I haven’t even tried it. I like the grated version with a ripening period of 6 months or more.
But everyone likes who did it in oil. So try it!
kartinka
And I'm still waiting - I just clean off / roll off the beginnings of mold and wait again - although they opened a couple of knolls - nothing is so damp, the curdiness was still felt, but it was a couple of months ago - there were no new tastings, they will be 5 months and 10 days on NG - open and wait further.
And in the oil, my cheese is initially still aged - it also becomes denser in structure every month. And the question is, if you pour oil with knolliki aging?
Ilona
I read it and already wanted to try it. It is necessary to prepare, the recipe is clear. The author should be thanked.
southerner
Tatka1, Good day!
I never gave a cheese, this one just won me over, so handsome. I really want to do it))
I was confused about the starter cultures, without problems in small portions (for a start, so as not to translate products) I can buy the following:
Mesophilic starter culture BK-UGLICH-5A (0.1 ЕА)
Mesophilic starter culture BK-UGLICH-7K (0.1 ЕА)
Will they fit?

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