kartinka
What a recipe you need! I will definitely rewrite it in a notebook! Accidentally in the thread it was given a link - itself - another question, when would I find it, thanks again
Tatka1
Marina, to your health! The cheese is delicious, I'm sure you will like it!
Anchic
Tatyana, I am grateful. The other day I bought Maasdam cheese, but it turned out to be no longer fresh And so specifically not fresh. And I remembered that I somehow bookmarked your recipe. It quickly processed it into melted one. It tastes like store-bought amber. If you spread it without butter on bread, then there is a distinct taste of maasdam. If you already spread it on butter, then it does not differ from the store one. I'm very glad I didn't have to throw out more than 600g of cheese.
Tatka1
Anna, Anechka, I'm very glad! For me, this recipe has become a lifesaver. Recently I boiled cheese and salted it normally. But when I melted it down, I got an excellent result))
kartinka
Anchic, I would take it back to the store, I'm afraid even after heat treatment the industrial delay ... and the recipe is excellent, although I'm just going to melt everything myself .... I can't collect it yet.
Anchic
Tatyana, I bought cheese on Tuesday and then melted it in the evening, because I tried it right after arrival. Yesterday I ate melted. And my husband was afraid to try. Today I tried it and I realized that the cheese will quickly go away




Marina, it was far to carry. I would rent half the cost of cheese on transport. In the form of fused - it turned out excellent.
kartinka
Anchic, Anechka, still lucky, my friend also tried to melt shop cheese in front of me - since then I got into the cheeses and try to make them at home myself, I'm afraid to look at the purchased ones, although homemade ones are still not very good, but if I eat with my eyes closed -fine
Tatka1
Quote: Anchic
Today I tried it and I realized that the cheese will quickly go away
Well, yes, when it is brewed for 8-12 hours, the taste "thickens".

Anchic
Marina, just found a shop on the way home from work, where they sell normal cheeses. But they can stagnate. And I rarely go to work - now I work remotely. I also bought a Russian head for 1.5 kg. It is normal in freshness. I will freeze part of it, part in the refrigerator for food. And the husband loves maasdam. So I bought him a maasdam
kartinka
Anchic, and freezes-a piece / plates / grater-how then taste?
Anchic
Marina, I once bought two large pieces (about 700-800 g of cheese each) and put one whole in the freezer. Then I took it into the refrigerator, after a couple of days there was already thawed cheese. To taste - if I didn’t know that I was freezing him, I wouldn’t understand anything. He did not crumble, behaved as if he had never been in the freezer.
Evgeniya821
Hello. Please tell me, but instead of cheese, you can put cottage cheese. Will it work?

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