Fresh cheese with walnuts and fenugreek

[Karamelko]

Karamelko,

Yeah, I have one. There are also two of them, by the way. I mean, two kinds. One with dark inclusions, the second - with a red-pink something, I don't remember what.

I really liked the recipe. And its simplicity of manufacture, and the availability of products.
And I knew for sure that I had fenugreek.
The X-hour came: After collecting all the ingredients, roasting the nuts, I reached for the spices and then ... I remembered that the seeds seemed too oak to me, and I ground it in the sense of fenugreek on a coffee grinder .... damn it ... Well, who will stop it? !
I did everything strictly according to the recipe.
BUT again. I don't have a special uniform. She armed herself with a plastic thing for forks, spoons (there were a lot of holes), several layers of gauze, and on top she armed a tower of their bags with sugar and salt. But nevertheless, unfortunately, my cottage cheese did not acquire the appearance of ready-made cheese. (((
I really, really liked the taste and yes ... now I have a new Wishlist!


Thanks a lot for the recipe. As soon as I buy the form, I will definitely prepare more.

There are also two of them, by the way. I mean, two kinds. One with dark inclusions, the second - with a red-pink something, I don't remember what.

Will seek! (from)

[Innochek]

Innochek,

Inn probably needed a little longer. Would be packed with sachets too. Just a little longer.

[Scarecrow]

Scarecrow,
She said and did ...
Thank you for the recipe, it’s not simple, but how much fun ..., yes, half of it is gone ... ...moreover, you understand that in one person

[marlanca]

marlanca,

Are you well compressed, Gal? Still, Teskoma's spring is powerful, apparently ...

[Scarecrow]

Scarecrow,
Nat, it's compressed, that is necessary ...., ..... all the same there is a spring wow .....

[Innochek]

Innochek, Scarecrow, girls, judging by the photo (showed here), I got about the same result as Inna. And I kept it in Teskomovsky's thing for at least a day. For myself, I assumed that the cottage cheese was undercooked.

the proteins coagulated (coagulated), but part of the water remained in them in a bound state, so it cannot be removed by pressing. To dehydrate proteins more, a higher temperature and / or a longer heating time is needed

Next time I'll take a closer look at the grain. This time it was definitely looser than even when I just made cottage cheese like that. And I came to the conclusion that in this case it is more convenient to use heating on the stove, and not in the multi (the process is faster, you can stand at the stove 5'-10 ', control the process. But you won’t miss the moment, and you won’t get it earlier.).



Galina, show, pzhlst, cut, if possible!

[Scarecrow]

Scarecrow,
Enjoy ....






Accomplishment,
Flax, I'm probably undercooked too, but tastenooooooo ... just ...

[marlanca]

marlanca,

What a parrot !!!))) He is also delicious))

[marlanca]

marlancaWhat a parrot !!!))) He is also delicious))

If it hadn't been tasty, she would not have eaten .. .., (a very selective girl in food) I put you with a special photo, how delicious it is for both of us, with coffee, with lemon-orange jam - it's fantastic ...

[Scarecrow]

Scarecrow, Nata, and I will report to you. I spied on this recipe for a long time and even bought a Teskomovsky thing for him.
A couple of times I did it according to a recipe from a book with vinegar. The cheese turned out to be quite dense, it could be cut without problems. But at home, no one was particularly impressed, and I abandoned this business. And here you are with your separate recipe - I decided to try again.
Made from fermented baked milk and baked milk, both 4% fat. I heated it on the stove, even measured the temperature in the pan, everything is like a large
I brought it up to 75 degrees and moved it off the burner.I threw it back in 20 minutes. In general, everything is as it should be.
After 12 hours under pressure, the mass was still quite soft, it did not hold its shape. After 24 hours, this is what happened:


The "pulp" is completely creamy (both in color and consistency), practically does not cut, breaks. Delicious!
I decided that I didn't have enough acid for density. After all, with vinegar everything turned out just like in your photos. And the fermented baked milk was tender, practically not sour. Well, fat content also probably plays a role, because fatter cottage cheese is always softer.
In any case, I really liked it, I will experiment with different dairy products and fillers. And the surplus cheese is eaten with pleasure by work colleagues, the product will not be lost!
Thanks for the magic kick!

[SvetaI]

Deliciously delicious! And what have you got there? Dried apricots?



SvetaI, in my experience - fat content does not affect.
Acid

will shift the pH to the isoelectric point - coagulation will begin at lower temperatures. The degree of hydration, yes, should also decrease.

.




Nata, can you try it on next time? I have a suspicion that 75 ° is some underestimation of reality. I put the cartoon at 75, I measured Light with a thermometer. No, I remember you wrote that it seems to you that it is about 75, but we are guided by this. And undercooked.

Deliciously delicious! And what have you got there? Dried apricots?

In a plate? This is lemon-orange jam ...

In cheese!
I wanted to do it with dried apricots and walnuts, but my husband has been stuffed with her since childhood, he can't stand dried apricots. I had to limit myself to nuts. Now I see her everywhere and now!

[Accomplishment]

Accomplishment,

acid

will shift the isoelectric point - coagulation will begin at lower t °

And it means that by 75 degrees the process will go further. Or am I reasoning wrong?

Scarecrow, but you can probably make dessert cheese? Sweeten a little and add fruit / dried fruits. True, I don't like sweets, but people at work were already interested ...

[Accomplishment]

Accomplishment,
Aaaaa, I put a couple of teaspoons in there with seasonings for bruschetta like this:

I love this seasoning and shove it everywhere ...

[SvetaI]

SvetaI,
Sure you may. You can have a lot of cottage cheese, you can just cheese. I really like the mass of cottage cheese from it, especially from homemade cottage cheese: dense, fatty, whatever fillers you want.
Accomplishment,

Yeah, okay, I'll try to measure it, maybe I really underestimated the process. I do it by eye, as soon as it separates well and confidently, the serum becomes transparent (well, relatively, of course) - I finish everything.

I have a suspicion that 75 ° is some underestimation of reality

I made from milk (3.2) and fermented baked milk / varenets (4) and brought the temperature to 75 ', measured it with a thermometer. Night in the refrigerator, the cheese turned out to be dense, here are the leftovers (he is two days old)

In general, everything is always very interesting with dairy products, because they are not completely identical. only if from one batch, probably .. Different stage of fermentation, the amount of accumulated acid, protein content and fat content, etc. With them, everything is somehow relative. I have milk / cottage cheese from the same cow in different seasons, it works, it does not work.

I heated up exactly to 75 grams, the whey began to separate at about 60 grams, milk 4%, kefir 2.5%, cheese of medium density, and in the middle it was almost creamy, probably not pressed, the whey is cloudy.

[than sour raw materials]

, cheese of medium density, and in the middle it is almost creamy, probably not pressed, the whey is cloudy.

IMHO, nope!

And it means that by 75 degrees the process will go further. Or am I reasoning wrong?

So so.
About acidity

At the isoelectric point (IEP), the protein is maximally dehydrated and maximally unstable to heat. IEP for casein at pH = 4.7.
From a practical point of view (translated into Russian), this means that:

1. than sour raw materials _{(the closer its acidity pH is to IEP)}, the less water will be in the final product, the drier the curd and the harder the cheese;
2. the more acidic the raw material, the lower temperatures it will begin to curd _{(protein will start to coagulate)}.

Unfortunately, in a real home situation, we do not know the acidity of our sour milk _{(how close is the pH of our milk / kefir, etc., to the IEP of casein)}, we can only appreciate the "sour / less sour" taste.

About temperature
It is believed that most proteins are denatured at t = 50-60 ° C. But in a practical sense, we are interested in more than just curling _{(denaturation)} protein, and also its dehydration. Here the pattern is as follows: the higher the temperature and the heating time, the drier the curd / cheese (the more proteins are dehydrated).

As a result we have: the more acidic the raw material, the faster and at lower temperatures it will reach the required condition.

Because the

In general, everything is always very interesting with dairy products, because they are not completely identical. only if from one batch, probably .. Different stage of fermentation, the amount of accumulated acid, protein content and fat content, etc. With them, everything is somehow relative. I have milk / cottage cheese from the same cow in different seasons, it works, it does not work.

, then there was only one small question: how to determine the desired condition?
Compliance with technological recommendations (t = 75 °), as we can see, cannot guarantee a specific result for the above reasons.

I see 2 options
1. Determine the condition empirically (as does NataScarecrow ) that not everyone can because of the lack of knowledge of how it should look;
2. Focus on the turbidity of the serum. If the filtered whey is cloudy _{(casein began to denature, but the degree of denaturation and coagulation was insufficient, remained partially in the serum)}, cook again. We monitor the temperature (in the sense - we remember what it is!), We cook a little more; remember what the grain looks like; accumulating experience, sharing with comrades!


I will add, just in case, about free and bound water.

Free we remove water first by weighing, then pressing. Accordingly, this water with substances dissolved in it is serum.
Bound water is included in the structure of a protein molecule. It cannot be removed by pressing or weighing. The more bound water there is in the curd / cheese, the more plastic it is. It is this water that we remove by heating at a sufficient temperature for a sufficient time. And this is the water I mean when I talk about the degree of dehydration _{(degree of dehydration)} protein and dryness of cheese / cottage cheese after removing the serum.

[Accomplishment]

Accomplishment, Elena, Shocked! So to decompose everything, it is necessary to be able to.
Thank you!

[Elena]

Elena, Thank you! We will follow.

Natasha, thank you for the cheese. Evidence under the spoiler

Homemade milk with skimmed cream. Store kefir 3.2% and 1%. A little sour milk of the same kind. Not enough in volume. Added a couple of tablespoons of sour cream 20%.

Can I put in my five cents about the temperature too?
I cooked cheese twice. For the first time up to a temperature of 75 degrees. There was homemade milk with skimmed cream, store kefir 1 and 3.2%. This is what I had in the pan



Obviously overcooked. It was already possible to roll mozzarella)

The second time I boiled it to a temperature of 60 degrees. The result under the spoiler is higher. The grain looked like this.



Curdled at a temperature of 50 degrees. It was necessary to turn it off immediately in my case to get a cheese with a more curd consistency. I turned it off and did not keep it in the serum, but immediately drained it.
Pressed for 12 hours. The cheese is almost like processed cheese, and the first version is processed. I added dry adjika to it. We ate both this and that with pleasure. Tomorrow there will be new milk and I will conduct an experiment, heating it up to 50 degrees only.

Natasha, thanks again. Tasty and simple)

Angel, why did you hide such beauty under the spoiler ?! Get it out urgently !!!
Milk with kefir in what proportions? Is the milk pasteurized or raw?

[Linen,]

Linen, Yes it happens that the photo in the topics then makes mistakes. Therefore, under the spoiler. If Natasha wants me to stretch, then I will remove it.

Milk with kefir in what proportions?

Milk liter. And everything else up to the second liter is a mixture bulldog with rhinoceros all sour milk.

Is the milk pasteurized or raw?

Raw milk. I don't pasteurize it for cheese. I have proven hostesses.



I forgot to write. When pressed, the whey did not come out at all. Maybe a third of a teaspoon, if not less.

Natashik, I came to tell you a tremendous amount for the cheese. Since I'm not a cheese maker at all, I bought cheaper milk and kefir for testing. I think if it does not work out, it will not be a pity to throw it away. But it turned out so delicious, I ate one in 2 days. Only the puncture turned out: I inserted the spring incorrectly, that is, with the spring itself down. It turned out to be such a basket, but very tasty. Next time I'll do it, I'll take a picture. Happy belated.

[kirch]

kirch,

Lyuda, did you find fenugreek there without any problems?

Yes, Natasha, no problem. In the market where spices are sold in cups, but the fenugreek was in a sealed bag. Now I drank coffee and already the withdrawal began without cheese. I liked him very much

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Nata]

Nata, Congratulations on the victory! She also bookmarked cheese. Once I find fenugreek, I'll try it.

Wow, thanks! Nice. Very very))).

Natus, with another medal for you!

[Nata]

Nata, congratulations on a well-deserved victory !!!

Natus, with victory to Malades!

Yes, yes, I am, praise me!))

I'm not ashamed of cheese! He is good. I say exactly.)))

[Nata]

Nata, with a medal! All ingenious is simple! Thank you!

I also join the congratulations, I have not tried it yet, it's in the fridge! I think I put a lot of salt, a teaspoon

[maha i]

maha i,

Is not a fact. A lot of oli is merged together with the liquid.

Something I have a little glass of liquid, I probably need to try it, how it tastes, if salty probably needs to be shoved into the whey again: girl_mad: This is my first cheese

[maha i]

maha i,

You just had to taste a lot. Spin it up now and try it. Although the mass is already decently compressed, you won't rinse it out too much inside))). But I think that everything will be fine!

Thank you very much, Natasha !!! : girl_claping: I tried it, everything is wonderful, the salts are just right! Thanks for your help and attention! You have golden hands: rose: It's already so delicious! The fenugreek is almost softened (I put two spoons of the pooper)

[Scarecrow]

Scarecrow, Nata, with a reward! With a well-deserved victory! Inspiration!

[Nata]

Nata, Congratulations on your well-deserved award!

Girls! Today I tried it thoroughly, fenugreek has not softened to the end, it is hard in places, can I soak it in advance? A?

[maha i]

maha i,
How much cheese did you have? Leave it still. Already without pressing. This will be the "soaking".

Less than a day, I took off the press, poured a little serum on top, it costs: girl-yes: Wait, I'll put it on again, but already double: girl_dance: And what is the best store milk to make?



In the morning I soaked a spoonful of the pooper, wait, I tried part of the soft part of the hard, the result is an old product!

The next day I also came across hard seeds. I thought I didn't peel the nuts well. And a day later they softened

It is in a simple bag, some minimal money, but how I liked it! Disappeared at one time, then reappeared. Wow, I typed myself a package 4))).

Where do you buy one? It's just that a friend treated me, brought me from the Crimea. I really liked. We don't sell this in stores ...