Tatka1
Olga, class How long does a cut knoll have?
olaola1
In pepper for almost a month, in paprika for about 3 weeks. But even with such a short exposure, they are delicious. I eat them just like that, breaking off small pieces. I'll come back from vacation, another one, already two months old, I'll try. And my men were not impressed by cheese.
Tatka1
Quote: olaola1

And my men were not impressed by cheese
It will take 5-6 months, I think then it will produce
I wanted to buy an aged one for trial, but did not find it older than 4 months. I want to compare the difference
olaola1
Quote: Tatka1
I want to compare the difference
I evacuated several pieces and strictly forbade myself to touch it. I don’t know how long I’ll last.
Tatka1
Quote: olaola1

I have vacuumized several pieces
I also have a few things from the first batch in a vacuum bag. Then I made them at 90 grams, they lost weight after drying and became babies)) Well, nothing, albeit small, but try it out
olaola1
Quote: Tatka1
but try it out
It will definitely work out.
space
Quote: olaola1
You can experiment with sprinkles. I did it with paprika and Svan salt ingredients. Delicious too.
Olya, do you always add garlic?
Did you warm paprika too?
Radushka
Tatka1of course dear ... I was just kidding
Tatka1
Radushka,
olaola1
Quote: space
Olya, do you always add garlic?
Did you warm paprika too?
I add garlic without fail, this is one of the flavor components. I warm up the powders, because mold grows very easily on the belpers if they are poorly dried, and it is almost impossible to remove it without disturbing the layer of dusting. I got one speck of white mold on the paprika, I had to cut off the layer along with the sprinkling.
At first I didn't like it with paprika, but as it matures, the cheese becomes much tastier.
Tusya Tasya
Tanechka, although she has already seen your Knolle, has come to admire and read once more how a fairy turns milk into cheese. That seems to be simple, but the hands need to grow from the right place. So it does not shine for me, I will admire yours.
Marika33
Quote: Tatka1
By the way, peppercorns after roasting in a pan, acquired such a flavor
Tanya, I could not stand the smell of coriander before, and once I read that if you roast its seeds, the aroma will be unique. And indeed it is! Now I love him very much, I add it everywhere.
I will try to overcook the pepper, I can imagine how much its aroma will improve. Thanks for the idea!
Lula
I don't know why, but I took it to bookmarks. Making your own cheese is still a dream. At least fill up with milk, they bring it still warm, right after milking, but you will not find sourdoughs here. Or maybe I'm not looking well. But someday I'll find it anyway, then ... wow! Thanks for the recipe, I first learned about such a cheese. Even just looking at it is an aesthetic pleasure.




Oh, I found your CHEESE! )))) In principle, I can order by New mail, I have 25 kilometers to the nearest office, and I can hit the road. But please tell me, the starter cultures will not deteriorate during shipment, they should not be stored in the refrigerator? Maybe it's better to wait until it gets colder?
Tatka1
Tusya Tasya, you slander yourself, Natashik! This cheese needs a little time, patience and a set from the same CHIZ, for example

marika33, Marisha, so I will know about coriander seeds, I will definitely do the same, I like it




Lula, Svetlana, thank you!
Quote: Lula

starter cultures will not deteriorate in transit, should they not be stored in the refrigerator? Maybe it's better to wait until it gets colder?
Cheese starters are stored in the freezer, enzymes in the refrigerator. Basically, everyone orders cheese-making goods from online stores.Sellers say that with a short-term shipment (as a rule, it is no more than 3 days), their quality does not change. And I want to believe it myself. The main thing is not to order in the heat. Now it is definitely possible.
Fresh milk is not suitable for making cheese; it must be kept in the refrigerator for 12-24 hours.
You go to the site that I indicated in the recipe (below), there is a lot of useful information, besides recipes. Good for beginners!)
Believe me, there would be a desire))
Even at the beginning of this year, I did not even think that I would eat my cheeses. So go for it!

Guzel62
Tatka1, Tanyusha! Well done! I have never even heard such names, not that I saw or tasted such cheeses !!! looks like a masterpiece, and even about the taste .... I'm afraid to even dream! Maybe someday the time will come and I will come to visit you ... then I will taste all possible cheeses and come back with a dream come true! After all, dreams must come true? Though the most cherished?
Tatka1
Guzelka, Thank you! No, well, we are dreaming correctly, then everything will be so!
space
Quote: olaola1
I warm up the powders, because mold grows very easily on the belpers if they are poorly dried, and it is almost impossible to remove it without disturbing the layer of dusting. I got one speck of white mold on the paprika, I had to cut off the layer along with the sprinkling.
At first I didn't like it with paprika, but as it matures, the cheese becomes much tastier.
thanks, Olya for the advice
I didn’t do 8 with pepper and 3 with paprika yesterday (I’ll worry about the last, since I didn’t warm it up)
and added garlic everywhere
Tatka1
Lidochka, what problems?))) Send balls in paprika to marinate oil. I have not done that yet, in Tanya (our mutual friend) wrote that she really liked this option
space
Quote: Lula
Making your own cheese is still a dream.
Svetlana, dreams ALWAYS come true, you just have to believe
Quote: Guzel62
After all, dreams must come true? Though the most cherished?
Guzel, I will try to make THIS dream come true))))))))))))))

I made cheese yesterday, if only it tasted good, but I tried not to deviate from the AUTHOR's recipe


Tanyushik, the photo is ready, now I will figure out how to insert, wait




Quote: Tatka1
Send the paprika balls to the oil to marinate.
my size is MY
and for pickling you need 2.5 cm
Tatka1
Quote: space
I have the size MY
I also tried this time with the size. But I pressed it well and then dried it under a fan for 3 days. All is well now. But they lost weight significantly
space
Belper Knolle cheese
happened
now I am reporting: I made it from 8 liters of milk, because in Tatka's recipes I am more confident than in myself)))))

did the second time, the first one failed (((((


it turned out after careful draining of whey 1230 grams of mass.
Divided into 11 balls.
3 red-brown - in paprika
We spent the night under the fan, then put it in the refrigerator for a while, and now again under the fan.
While the flight is normal, it does not drip from the balls at all, and this is worth a lot.
There are a lot of ideas based on this cheese
I advise all forum users from the bottom of my heart to try the recipe, everything will work out 100%
This author's recipes NEVER drove me
Tatka1
Lidochkawhat a smart girl you are. Wonderful knoliki. Next time I need to make some paprika
Thanks for all the compliments, just embarrassed
Whatever you tell me, but do you remember?) It was you who prompted me to go beyond Mozzarella, cottage cheese, feta cheese, etc. Thank you a hundred times!
Borkovna
Tattoo, Thank you very much for such a gorgeous recipe! You know that I already got a thermometer especially for cheeses. Therefore, as soon as I finish processing the fruit and vegetable crop, I will definitely do this exciting and tasty activity, the whole winter is ahead! I will pester you and Lidochka, but I promise not that much.
Lidochka, Congratulations! You and Sharp are smart!
Tatka1
Borkovna, Helen, thank you! Let's cook cheese together in winter
Borkovna
Tusya Tasya
Quote: Tatka1
This cheese needs a little time, patience and a set from the same CHIZ, for example
Tatusya, the milkman gives me only three liters of milk, his demand is great. And if I drink the milk all at once, then my husband will anathematize me. He was probably born in my barn. I would drink milk instead of water.
Tatka1
Tusya Tasya, Natasha, what can you say, Let him drink to his health)))
Smile
Tanya, how interesting: bravo: I also want to try this as soon as the season ends, but for now I'll take it to the piggy bank
Tatka1
Katyusha, Thank you!
I would be very glad if my experience is useful
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Oktyabrinka
Tatka1, Tanechka, congratulations from the bottom of my heart, the recipe is wonderful and the master class is excellent,
Tatka1
Wow! How unexpected!
Thank you so much, Chef! I am very pleased

Oktyabrinka, thank you, Tanyusha!
gala10
Tanya, congratulations! When I saw this recipe, I immediately thought it was worthy of an award.
francevna
Tatka1, Tanya, congratulations on a well-deserved victory !!!
Remember, I promised you a medal ... and so it came to you.
I wish you new recipes and new victories !!!
Tatka1
Checkmark, Allathank you girls!
Elena Kadiewa
Tanya, accept my congratulations!
And you didn't want to exhibit the recipe yet! All of you, girl, you need to push!
There are so many who want to get some cheese ...: spiteful: but you remember, I was the first of all!
gala10
Quote: Elena Kadiewa
All of you, girl, you need to push!
Oh, how many recipes on the Bread Maker appeared thanks to magic kicks ...
Elena Kadiewa
Aha!
And thanks to the magic wand
Tatka1
Elena Kadiewa, Helen, thank you!
Your wand is actually soft and fluffy but convincing
Quote: gala10

Oh, how many recipes on the Bread Maker appeared thanks to magic kicks ...
It is yes

Marika33
Tanya, congratulations on your first medal!
The recipe is wonderful, beautifully designed, understandable for everyone!
Display the recipes, do not pinch, you have a lot of their excellent, worthy medals!
I am so happy for you!
Tatka1
Thank you, Marinochka!
Smile
Tanya, congratulations!
Guzel62
Congratulations!!!! Did I say that I do not believe in such a miracle that you can cook such a masterpiece at home? now - I believe !!! No medals are given for fictional trials! Only for real miracles !!! So we have now joined the REAL miracles! Thank you, Tanyusha "for doing miracles and teaching us !!!
space
Quote: gala10
When I saw this recipe, I immediately thought it was worthy of an award.
Galina, our thoughts coincided
Quote: marika33
Display the recipes, do not pinch, you have a lot of their excellent, worthy medals!
Marina, according to 100%
I even have a separate daddy with Tatka's recipes
the most important thing is that in these recipes everything is verified to the smallest detail
Now I will try to voice my thoughts)))
Tanyushik, I sincerely congratulate you on your well-deserved award
Thanks to this recipe, there will definitely be more cheese makers on the forum
For all doubters, I highly recommend starting with this recipe.
You don't need a lot of milk, no presses and molds are needed, the flight of imagination is complete in fillers, and as a result, a real HARD CHEESE
So far, I sent my friends pictures of my knolls, so they are already happy that they will be able to taste exquisite Swiss cheese soon
Marusya
Tanyusha, congratulations from the bottom of my heart! I am sincerely happy for you
And although I have never made a cheese maker and I consider it unattainable for myself, I put my recipe in my piggy bank
Tatka1
Catherine, Guzelka, Lidochka, Marusya, thanks a lot, girls!
I am very, very pleased
space
Tatka1, Tan, my cheese has dried up well
the balls were originally 105-107 grams, now they weighed 80g
how much approximately have you lost in weight?
Tatka1
Lidochka, here, took a picture. The very first batch is in a vacuum. Each ball was 90g.
The one that is alone, weighed 110g (I'm still drying it, then in a vacuum)

Belper Knolle cheese


One knolik for 4 servings of spaghetti and one salad. We didn’t remove the pepper, so it was spicy, we added a little.
Anatolyevna
Tatka1, Tanya with a medal!
Cheese is such a masterpiece! I will admire!
Tatka1
Tonya, Thank you

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