Jouravl
Svetlana, Thank you!
I'm pushing for now, next week vacation, no time for cheeses
And you will succeed, the main thing is there is a desire!




In the process, when the grain settled, I decomposed the grain into two molds.
To evenly drain the whey, turn the molds along with the grain until it is compacted.
I cover the top with a rug and turn it over.
It looks like this
Valance soft French cheese
These are small nuances, they will help beginners.
Deva
Hope, I'm going to make this cheese, I'm waiting for my husband to make me ashes, but for now I'm getting ready. I have not done it with mold yet, I just bought probes and molds without a bottom with a diameter of 9 cm. There is also a mold 14 cm in diameter.
Did I understand correctly that from 4 liters you got 3 pyramids? And what is their diameter?
How much do you think I need for these forms of milk?
Jouravl
Deva, Lena, output from 4 liters - 750 g of cheese., For 8 liters - respectively 1.5 kg. I have one pyramid for 250 g, width 9, height 9 and bottom - edge 6 cm. And the second form with a diameter of 10 cm, 0.5 kg. I originally laid out in three forms, after shrinkage, and they shrink by a third, I put them in two forms. The fact that it will take longer to ripen by 500 g, but I do it on purpose, while one is finished, the next is ripe!
The weight of the pyramid is now 380 g, cylindrical - 450, but this is also with serum.
Unfold into cylindrical 9 cm, 14 cm closer to Bree.
You can put it at 14, then you need to look at the volume and ripening longer.
If there are small disposable containers, holes can be drilled and there will be cheese molds
Cvetaal
Nadia, I'm with Neuchatel again. This is how it looks, should I wrap it in paper or let it mature in a container?

Valance soft French cheese



Valence is also maturing, yesterday she was sprinkled with ash (activated carbon).
Jouravl
Cvetaal, Sveta, what a beautiful cheese!
I don't wrap it in paper, my refrigerator dries very much, it dries up, so I keep it in the container all the time. As soon as you put it into paper, the mold will no longer grow.
Cvetaal
Thank you, Nadyush! I like it soooo myself, such a velvet crust. So I'll leave it in the container.
Jouravl
Light, just a little more, and it will be ready. Tell me, the process is not difficult, but very exciting and the result is delicious !!!
Cvetaal
Yes, Nadyush, it's very easy to make! Do you think by April 6

husband's anniversary

will it be possible to shoot a sample or too early?

I'm already covered in cheeses, so exciting and very interesting! I bought different forms, a press, thought about a cheese dairy

Another question arose about mold. Which packaging is better to buy? I bought it in small test tubes, it says that it is designed for 50 liters of milk, but in fact it turns out that I have measured the dose for Valance and there is almost no half.
Jouravl
Cvetaal, by April 6, you can take a sample. My husband also has a 13th anniversary .. Nechatel ripens faster than Valance.
So that you will surprise your husband with your gift
And I buy a large bag of mold, as I use it all the time. Note that Brie cheese requires two types of mold, Geo and Penicillin.
Cvetaal
Quote: Jouravl
Brie cheese needs two types of mold, Geo and Penicillin
I already have it, I also bought a blue one.
Cvetaal
Nadia, I never cease to thank you for these magnificent cheeses - Neuchâtel and Valance! My everyone is delighted, I cooked it for the second time
Valance soft French cheeseValance soft French cheeseValance soft French cheese
Marika33
Nadia, I have Valence cheese ripening according to your recipe. We wait.
Svetlana, beautiful cheese!
Jouravl
Cvetaal, marika33, girls, well done! It's so delicious! And you can make French cheeses yourself!
Who has not tried it yet, join us!
Cvetaal
Marina, Hope, Thank you so much
zvezda
Quote: Jouravl
Who has not tried it yet, join
First, I lie a little bit of such beauty, and you will immediately, join, master the pastry, well, at least 4 with a minus, there is a direct road to your cheese! Cheese is my everything!
Jouravl
Quote: zvezda

First, I lie a little bit of such beauty, and you will immediately, join, master the pastry, well, at least 4 with a minus, there is a direct road to your cheese! Cheese is my everything!
Olya, let's master the pastry and don't forget me a piece of mousse cake
And in the fall, start with cheeses with mold, it's much easier, believe me, I don't even aim at cakes, for me it's unrealistic)))
zvezda
Quote: Jouravl
in the fall, start with blue cheeses,
I solemnly promise
Quote: Jouravl
I swing it, for me it's unreal)))
Come on, I almost always have a massive one in my freezer ...
Lenokkolobok68
Hope, thanks for the recipe! I want to join your team, I recently became interested in cheese making, but so far I have done only simple ones. I ordered mold and sourdough. I want to get down to more complex ones. Valance, nechatel, I adore Camembert. Can I throw some questions? ?
Do you have a special refrigerator? I usually want to try it, I can set it to a maximum of 10-11 degrees. But there are other products, is it possible to make Valance in it? Do you have a PH meter? I buy online MK from a girl. She said better buy. I want to do Gouda with her. But he is worth dear mother. Which she said is good. I'm afraid that this hobby will get bored later. And so much is needed.
Jouravl
Quote: Lenokkolobok68

Hope, thanks for the recipe! I want to join your team, I recently became interested in cheese making, but so far I have only done simple ones. I ordered mold and sourdough. I want to get down to more complex ones. Valence, nechatel, I adore Camembert. Can I throw some questions? ?
Do you have a special refrigerator? I usually want to try it, I can set it to a maximum of 10-11 degrees. But there are other products, is it possible to make Valance in it? Do you have a PH meter? I buy online MK from a girl. She said better buy. I want to do Gouda with her. But he is worth dear mother. Which she said is good. I'm afraid that this hobby will get bored later. And so much is needed.
Lenokkolobok68 HELLO, join us! It is very exciting and interesting.
And a delicious result
I have a separate regular refrigerator that I use in the summer for aging cheeses, all shelves and doors have different temperatures, so you can age the cheeses in accordance with the recipe recommendations. You can also use the main one, I seal all the heads in a vacuum. Valence matures in an ordinary refrigerator in a container, no special devices are needed for it at all, the recipes are simple and accessible to everyone, only yeast and mold are needed. You can safely start doing, I'm sure you will succeed!
I have a PH, I use it for hard cheeses, for complex recipes, for cheeses with mold I do without it. You will start with the simplest cheeses, when you understand what you like, then you can buy the rest of the inventory, since, indeed, the hobby is not cheap, but if you get involved in cheese making, then you cannot stop
Everything will work out, good luck!
And the main topic on cheese, where there are all questions and answers, recommendations

Cheese stories or Cheese dairy at home # 1
Lenokkolobok68
Hope, thank you so much !!! Where can I see Nechâtel? I just got sourdough and mold. Going home with them, happy?
Jouravl
Lenokkolobok68, recipe Neuchatel i take site
🔗
I use any cream, I buy it in the store.
It's delicious, good luck!
Lenokkolobok68
Quote: Jouravl

Lenokkolobok68, recipe Neuchatel I take site
🔗
I use any cream, I buy it in the store.
It's delicious, good luck!

Thank you, Nadenka !!!!

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