Fresh cheese with walnuts and fenugreek

[alena40]

alena40,

We come across in Magnets and Tape. Do you have such a network?

[Nata]

Nata, we opened the tape before the new year. But there is no such seasoning. First of all, I ran to the spice sections and where everything is for the confectioners ...

[Scarecrow]

Scarecrow, Nata, with Victory and Myadalka !!!

I was making cheese again. Warmed and measured - 73.8 degrees showed my thermometer. Then I'll show you the photos. The grain is not melted, but so elastic. The cheese is thicker, more crumbly than last time. Less of the bound water is visible. But dense and fresh all the same. But!! This time I also had about 1.5 liters of kefir, and just about 600 ml of milk (it was over), that is, the acidity shifted and a slight hint is felt in the cheese.

[Scarecrow]

Scarecrow, Natusik, oh, and I read about your cheeses, I wanted so much - I have no strength, after work I will run to the store, buy milk and kefir (at least try what happens). : drinks_milk: I'll have time before the post. : girl_wink: Straight drooling ran like a river ...

Only a colander is available.

[baba nata]

baba nata,

Well, okay. The main thing is not to be huge. And then the amount is small - it will be lost. You can even tie a load in gauze and on top. The gauze will hold the knot as it is, and the load will press.

Aha! I remembered that I have one jar (not very necessary), tall, just probably right?
I will definitely write later.

I was making cheese again.

I'm going too. I just decided from yogurt. Kvash. I'll try dessert. With nuts and candied fruits. Suddenly the children glance

And I will be today.

[Scarecrow]

Scarecrow, Nat, I again, "as honest" came with my experiments: cooked fermented baked milk and baked milk (900 + 900) at 73 degrees. turned off, then added 0.5 tsp. lemon to - you in serum, drained, + 1 tsp. Provencal herbs + 0.5 tsp. Adyghe salt. Pressed for 48 hours. For the first hours, the liquid merged near the dessert spoon and that's it, nothing else dripped, but I pressed it anyway - an experiment! Total: 310 g. "I tried it - I swallowed my tongue, I lost my speech! Fkus is spessfish!" as our unforgettable A.I. Raikin said. But seriously, the cheese is very tasty, reminiscent of Adyghe cheese, only a little drier (apparently, you need to lower the temperature). The daughter said "looks like the cheese that is made in Turkey."
Photo not sunI will try it later.

[Scarecrow]

Scarecrow, Nata, thanks! Made from fermented baked milk and a mixture of baked and ordinary milk., Fenugreek is also hard in places. My husband liked it :) pressed white-sided in a ham maker. Thank you!

[Scarecrow]

Scarecrow, Natasha, thanks for the recipe

We really liked the cheese, I also want to make it with olives and sun-dried tomatoes, in general there are many plans, thanks again

Girls, and how much salt do you put in, now I will put to cook (milk and kefir from the store)?
I put 1 tsp, no weed. We'll see tomorrow
Report: the cheese is delicious, but it turned out to be melted, apparently it didn't get warmed up either. I will do it again. : girl_wink: No pictures, I'm at work. Until the evening.

[Nata]

I do it the second time, I warm it up to 75 degrees in MV. Under the load for the night, the load is a three-liter jar of cucumbers. It turns out sooo tasty, but cheesy, more for spreading, the knife does not cut. You need acid, probably huh?
Today with fenugreek and dill

Nata,

[baba nata]

baba nata, Natalia, I put 1 teaspoon of sea salt

[M @ rtochka]

M @ rtochka,

Yes, I think higher acidity is needed. Because I got it straight, almost crumble. I mean "dry".

[Olga_Ma]

Olga_Ma, Ol, and I put 1 tsp, only pink (Himalayan) - that's it! (y) My son-in-law really liked the cheese and the grandchildren - they love processed cheese. I like one more like Chuchelka's, I will strive.
This means that your beloved granny (and mother-in-law) will have to cook both.

[baba nata]

baba nata, Natal, this is the fate of grandmothers, my grandmother once spoiled me very much, thank her very much for that, I always remember her with love and tenderness

the cheese is delicious, but it turned out to be melted, apparently it did not heat up either

and I thought it melts from overheating ...

I get it tight and cut with a knife almost without crumbs. But I warm up with a thermometer

[Ludmila]

Ludmila, up to 75?
And what are the manufacturers of milk?

[Ludmila]

Ludmila, up to 75?
And what are the manufacturers of milk?

Yes, as Nata says. The milk is different, the one that is cheaper, but with a fat content of 3.2

[Olga_Ma]

Olga_Ma, Olenka, so I spoil, I know from myself how you want something tasty. Maybe then the granddaughters will not forget to give the grandmother a glass of water ?!
kirch, Luda, I also measured the temperature, maybe the oppression was not heavy, since the serum did not separate at all?

I love cheese with fenugreek. But they usually put it there quite a bit. And here you can drink from the heart.
And I also like purchased cheese with dried apricots, honey, almonds - about the same consistency. But recently it has become a little expensive. Next time I'll try to make a similar one based on this. So thanks for the recipe

Well, here's how to make it to cut?
Already stood under oppression all night. Delicious tasty, but eat with a fork

[M @ rtochka]

M @ rtochka,

And this depends not only on oppression. This means less heating and a minimum amount of acid is needed. It will be more lubricating, i.e. less crumbling.

[Nata]

Nata, Dasha's, on the contrary, is too wet, as I understand it.
M @ rtochka, Dashutka, a few pages ago I tried to shed light on the processes occurring during curdling milk. Don't be too lazy to find - it will at least become clear which direction to move
Regarding wet cheese, I can say this to you: if you want harder / drier cheese, kefir should be sour. Try to keep it warm for a day or two (or in a cartoon on "yogurt" for 8-12-20 hours), and only then mix with milk in the same proportions.

Or just take more kefir than milk. Not a liter, for example, but a liter and a half. There will be a bias in the direction of increased acidity and the cheese should become more "dry", dense.

But I did not understand, on the contrary, I thought that it was crumbling))).

[Accomplishment]

Accomplishment, Elena, I read ... And then Angela wrote that she warmed up to 60 and that was enough.
Generally
I read it again, realized that I had to fill my hand.
Ate the last bite with a date. Oooh !!! No sweets for tea

[raw]

Angela's raw milk! And you have probably pasteurized! These are two big differences. I then diligently studied this question, but I did not write it here, and then I somehow forgot

In! And from the raw one does not need to be heated very much ??
And then I was going to buy and make from a barrel, they carry our state farm.
How to kill kaki-byaki?)

[Elena]

Angela has raw milk

How? I'll know. I'm guessing. Why is my temperature so low? Yesterday I cooked and it was 60 a lot. At 57, it's already melted. Elena, well, you and an inquisitive mind! We need to find such Old! Thank you. I will sleep well now. NO to search for yourself. And I started to sin on the thermometer.

[Angela]

Angela, milk is checked, probably, huh? I'm afraid to use milk without boiling

[Dasha,]

Dasha, Yes. I have three housewives with good milk. I make cheese and cottage cheese, remove the cream and use it everywhere, butter. While everything is normal) I still boil for drinking, but not for everything else. I think that farms are testing milk. But how is it? These barrels. And no one canceled gratitude instead of checks

I made melted cheese yesterday
The failed varenets of 1.5 liters, 0.5 liters of baked milk, 0.5 ryazhenka were used. I pre-pour fenugreek with boiling water for 10 minutes, then it's definitely soft in cheese, otherwise there were already excesses)
In the morning I ate a piece with tea. Delicious!
She went to the store, leaving it on the table. I come - my husband finishes
So it was definitely delicious! And few
And hurray !! Found fenugreek on sale !! The seller took it out of the back room, it wasn't even on the window))). He says they rarely ask)



I bought more kefir with milk at a discount, I will repeat

[M @ rtochka]

And hurray !! Found fenugreek on sale !!

M @ rtochka, Daria, please tell me where did you find the fenugreek? In a chain store, in a market, somewhere else?
Fenugreek stocks melt with this recipe, I'm already figuring out how to replenish.

[Karamelko]

Karamelko,

Hehe, I found it in the Globe, bought it))

[Karamelko]

Karamelko, used to buy in the Platypus of the company Magic tree. But I rarely buy there, I found it in the market in a tent where they sell dried fruits and spices. Moreover, of the three tents, only one was available. And that is not in the window
I told the seller 3 names at once: shambhala, fenugreek, fenugreek. And then some do not know))
Good luck in finding!

Itself was delighted
Well, very tasty with him!

[M @ rtochka]

M @ rtochka,

Fenugreek from under the floor like in Soviet times is cool😃

[Nata]

Thank you, Nata, Daria, now I am not threatened with fenugreek deficiency!

I told the seller 3 names at once

I also know fenugreek-fenugreek-shambhala in Turkish!
There you can buy ground meat at the bazaar of an amazing and delicious taste, aaah. The whole is also possible, however.

[Natasha]

Natasha! I made it! Delicious!
Thank you!!!

[Scarecrow]

ScarecrowThanks for the recipe!
Svetulya, great cheese !!

[Seven-year plan]

Seven-year plan,

The light turned out perfect. Just what you need: not crumbling and not smearing.

[Scarecrow]

Scarecrow, Natasha, thanks for the recipe, I really like fenugreek: nyam: I reduced the nuts, to your taste, you don't have to put them at all, increase the fenugreek a little This recipe encouraged me to look for grain, because, like ground, I had it, but where did they get it Cheese manufacturers, somehow, did not think and discovered the unimaginable - it is packed in Polyany, near Ryazan, there is a small production. To say that I was surprised is the same as to say nothing - I was amazed, because it is not on the shelves: neither in supers, nor in hyper, nor in shops ... I found it in the market, among Uzbeks, dry - dry (not I was patient, I tried it) At home, I was curious about the joint venture (Ryazan-Tula), and there, the purchase is going ...
Before the sample was taken, it was hard to believe that fenugreek would become soft, but ... it did! The consistency of the finished cheese is moderately plastic, but I forgot about salt ... I remembered when I had already poured fenugreek, and added a small coffee spoon ... it turned out to be not enough, but I will certainly correct it

[Natasha]

Natasha, Yes! The consistency is perfect!
It seems like a dense pressed cottage cheese, but does not crumble and is cut into slices!
And how I liked fenugreek there! Especially looking for ... ... like little nuts!

The mixture was brought to a temperature of 79 degrees ... I thought I had digested it ... but no!
So, we stock up on fenugreek !!!

[Natasha]

Natasha! Made this cheese again!
We got hooked on it! Well sooooo delicious !!!
This time, the mass was brought to 85 degrees. I liked it even more than last time - the cheese turned out to be more plastic. The photo even shows it.

Another thanks to you !!!

[Seven-year plan]

Seven-year plan, Svetlana, excellent cheese next time I'll try to warm it up longer

[Seven-year plan]

Seven-year plan,

True, an excellent result! Good health, countrywoman, I'm only glad. what you like)).

[Natasha]

And again I am! ...
This time with fenugreek and olives!
Unusually delicious !!!
Now I don't even know what is better! ...
Temperature - 82 degrees.





Natasha! Thank you!!!

[Seven-year plan]

Seven-year plan,

You just got carried away))).