I am looking for a recipe on our forum

Good morning to all hostesses! Please tell me where to find recipes for whey.

recipes for what? If you look for dough in the Dough section, you can simply search.

[Nata19]

on serum.

on serum
Nata19, go to the forum search for the keyword (s) and look, look.

recipes for what?

Anything. even bake, even soak your feet. Sorry. I always have it in June, while there are no blanks, and the neighbor's cow came out on fresh grass, the dairy mini-factory is working. Serums are therefore three-liter cans. I sing to chickens, but they don't drink that much.
I'll go look. Thanks for the answer.

[Zhanik]

Zhanik, in childhood they did it quite simply, lay the cookies in layers and smeared with sour cream and sugar. You can put some berries in a layer, along with sour cream. Top if possible. There was chocolate or chocolate candy - rubbed, it was not, and so good.

Serums are therefore three-liter cans.

When I have a lot of whey, I evaporate it (from 1.5-2 liters, about a glass remains), and then I cook pastries on this concentrate: bread, pancakes, pancakes, cookies, etc.
And also, in a similar way, that is, through evaporation, the original brown cheese is cooked from whey, I forgot what it is called.

[Nata19]

And also, in a similar way, that is, through evaporation, the original brown cheese is cooked from whey, I forgot what it is called.

The cheese is called Brunost (Brunust). Probably delicious.
Nata19, even whey and juice are mixed, cooled and drunk. I always make okroshka on whey and bake pancakes.

Norwegian brown cheese "Brunost" In Norway, it was customary to boil whey to produce "prima" - a soft, sweet brown cheese. Anne Hove, the farmer's wife, was the first to add sour cream (that is, village heavy cream ...NataliARH

Can you please tell me how to deliciously pickle mushrooms? I never did. The family loves, sometimes we buy it by weight or in banks. And then they bought a kilogram of small, beautiful ones.
I saw the recipes, but I don't know which one to choose

[M @ rtochka]

M @ rtochka, these are very, very tasty

Mushrooms in mustard marinade. Rinse the mushrooms quickly and fry in a pan to evaporate the liquid. Put them in a salad bowl and mix with finely chopped garlic and herbs. Mix all the ingredients for the marinade ...Vitalinka

Please tell me how to deliciously pickle mushrooms

Sеrn has a very good homemade pickled mushrooms recipe.

find recipes on whey.

Mamusy has all whey bread recipes.
And if you have nowhere to put - water the plants, excellent feeding and the fight against powdery mildew!

About mushrooms, if there is a grill. In the package them. There is also soy sauce, vegetable oil, dry garlic and a little sugar. Then shake it up. Then from the bag onto a fine wire rack and onto the grill. Real jam!

And if you have nowhere to put - water the plants, excellent feeding and the fight against powdery mildew!

Thanks, I will definitely try.
And whey bread is a song!

[gala10]

gala10, baked bread on whey, it turns out delicious. But you don't need much of it for bread.
V-tina, Elya_lug, Crown, girls, and I cooked this brunost yesterday! I took 3 liters of whey, evaporated for 3 hours, then it boiled for another 3 hour. It thickened, I punched it with a blender, interfered with the thickened mass, it darkened, but not to a chocolate color. Tired, I decided to merge everything into a mold and come what may. And it thickened in the refrigerator by morning. I haven't tasted the taste yet, I bake bread, so that it feels good.But I will not learn how to insert a photo on this forum. So it turned out with the photo!

Stern has a very good recipe for "Home-style pickled mushrooms"

Yes, recipe

[Nata19]

Nata19, share how you taste. There is also a lot of serum.

share how it tastes to you. There is also a lot of serum.

Marina, I did it. But not according to the recipe from the forum. So I didn't put it out. I liked the taste, but not for an amateur)

[Angela]

Angela, although roughly what happened? Is it worth bothering or a bird to drink?

Here is my


Peculiar. Try it.

There is still one. I liked this one better.

Whey cheese "Zigerkase" (ziger kase) All utensils that you will use should be washed very well and boiled over. We take the whey left over from the preparation of another cheese. We measure out a liter of milk. Milk...ang-kay

[Angela]

Angela, Thank you!

And don't forget about ricotta)

Ricotta at home Pour whey (after cooking feta cheese-enzyme pepsin) into a saucepan and put on fire. It is important that the serum is not transparent, but white. You won't collect anything from a transparent serum ...ang-kay

Yeah, I do Ricotta, but we can't cope with it, I froze a lot, and I don't want to freeze it anymore

[marika33]

marika33, Marina, we finally liked the taste of this cheese. But really not for everybody. To taste, if you do not know, do not see, then it is clear that this is cheese. There is no excess salinity on a piece of bread, everything is normal for cheese. And this is not salinity, but a very rich taste of kefir or yogurt. The aftertaste is pleasant and lasts for a long time, as if I had eaten a very high-quality cheese (like the way my daughter once brought it from Alsace). It will be just wonderful with wine. I cooked only from whey, did not add anything. Perhaps the taste becomes sweeter with cream, but that's exactly what we wouldn't like.
So thanks again to everyone for the tip. I will try other recipes. Ricotta never did - a terrible omission, I will try to fix it!

[Nata19]

Nata19, and whey you have from under cheese or cottage cheese?

[Venera007]

Venera007, Tatiana, cottage cheese whey. But now it turns out to be very white and opaque. The cottage cheese turns out to be very soft, tender, and the whey merges white, there are many curdled residues in it. I always make cottage cheese the same way - sour milk is in a jar in boiling water. I don't really understand about milk and cows, I have lived all my life in the city, but I have already noticed that in early June, with rains and juicy grass, the milk is very tasty, and the cottage cheese is like this.

[Nata19]

Nata19, Natalia, I also have cottage cheese, I make cottage cheese every week from 8 liters of milk. Only I pour the curdled milk into a multicooker and set it at 70 degrees for one and a half to two hours. I tried to do it at 80 degrees, it turns out a dryish cottage cheese, and at 70 it is the most tender. And the serum is white all year round ... I'll try to boil it too .. thanks for the idea.
By the way, I like whey pancakes, but they often don't have time to bake them, so I poured out a lot of whey. And so there is also a recipe for a wonderful cupcake, cookies, and much more. But I haven't washed my head with serum yet.

Now on TV they showed the preparation of an original snack - boiled eggs are marinated in brine with beets. I do not know what is there with taste, but they look very nice.
Do we have such a recipe on the forum?
The transmission goes on the first, there is Guzeeva rummaging around visiting other people's dachas.

I do not know what is there with taste

After a week, they are completely marinated.
Just pickled eggs.

I put it at 70 degrees for one and a half to two hours

I always had a transparent serum. I was, because I was too lazy to go to the cow ...
Irene kaprice taught me how to make cottage cheese.
Curd the curdled milk for 7 hours at T 60. When a clot forms, cool and very carefully, trying not to break the clot, pour it onto a plumb line.
Layered curd, transparent whey.
Pouring out of the can, we break the clot. Well, something like this.

Just pickled eggs.

I don't know the taste of pickled eggs. And I can't even imagine.

When a clot forms, cool and very carefully, trying not to break the clot, pour it onto a plumb line. Layered curd, transparent whey.

Yes, I also do it using this technology and the serum is always transparent, but with a light green, and not completely colorless.

but with a light green

well yes. All right

[OlgaGera]

OlgaGera, Lelka, thanks, I'll try and so, you can put it at night. I have farm milk, there is no simple cow in the access zone, and farm milk is brought to us once a week.
My milk is fermented in sour milk in a three-liter jar, I pour it into a multicooker pan.
And in your opinion, I understand that it is necessary to ferment directly in a saucepan, in which we will cook later?

[Venera007]

Venera007, I take milk from three different cows, that is, different owners. And it is all different - different density, fat content, milk taste. Accordingly, the cottage cheese is different. We drink milk from only one particular cow, from the other two only for processing. I love milk at the beginning of June, when it is the most fragrant; in July, some bitter herbs are mixed in. They used to take milk from the farm, it was always stable, that is, everything is mixed there and the required fat content is given out within some tolerances, but the milk is sour instantly. In the evening I took it - in the morning it sour even in the refrigerator, that is, the sanitation on the farm was still the same.
I bake pancakes on whey, the pancakes are also very tasty, but now I have three liters of whey - so whey cheese is an excellent solution.
Girls, curd curd, if drained from the jar, remains a clot. It settles to the bottom of the jar, the whey rises to the top. This can be clearly seen in the bank. It takes me half an hour for the whole process to take one and a half. (I don't like messing around with three liters - hot, heavy). I do not even drain through cheesecloth, but through a fine sieve. The basic whey is carefully drained, then a curd falls into the sieve with the remaining whey. You can squeeze with a spoon, so that faster, it can drain itself. The photo shows that the water is not boiling yet, the stove is on, and the clot has already settled down. It will settle even more, the curd will look more like cottage cheese.

do you need to ferment directly in a saucepan, in which we will cook later?

Yes, that would be better. You can't even interfere in the production process. You can cut the clot with a knife from the bottom up. It will turn out such paths along which the serum rushes upward, but even without this it will find its way upward, just so faster.

[Natalia]

Girls, I read that after making cheese, you can extract Ricotta, but after cottage cheese it does not work. And nothing comes out of whey after cottage cheese, so I read it, I myself did not try to make something out of it.
And one more thing: above 60 degrees, the temperature kills what is useful in cottage cheese, I read about this for a long time, I don't remember exactly what exactly.
Natalia, yes, milk in May-June is the tastiest. Especially on dandelions. At this time, I try to make ghee and freeze butter.

[marika33]

marika33, you have 300 km south of Moscow, and we have 600 km north of Moscow, so June is the beginning of July. This year there was not even grass until mid-May. The poor cows ate hay. I also like milk from the beginning of November - the cow is definitely in our area without a walk, they begin to feed it, give it more. Together with hay, they give fresh potatoes, carrots, and the density of milk also increases, the fat content increases.
And a question on the topic "looking for a recipe." Is there a topic about juicers on the forum? I make blended juices by typing, for example, apple and strawberry juices, but maybe there are specific recipes, and I'm inventing a bicycle.

... It takes me half an hour for the whole process to take one and a half.

Well, at accelerated something.
The curd curd needs to form and ripen. Anyway. I like my cottage cheese. Thanks Irene Caprice

And one more thing: above 60 degrees, the temperature kills what is useful in cottage cheese, I read about this for a long time, I do not remember exactly what exactly.

Up to 70 * is still tolerable, and above, and especially during boiling, calcium and phosphorus pass into insoluble compounds and are not absorbed (hello to milk porridge).
Therefore, I cook cottage cheese myself, maintaining the desired temperature, and I prefer to eat cottage cheese and sour milk live, and in bread and pastry recipes I usually replace kefir with whey.

I don't know the taste of pickled eggs. And I can't even imagine.

Just the taste of the marinade.
There is no egg taste in a week.
After 2 - 3 days, only protein is marinated.
And the taste of the yolk is felt.
But I marinated with 9% vinegar.

[Nata19]

Nata19, there is a topic about a juicer, but there are no recipes there, only general points. I looked through the recipes, there are compotes, but there are no juice variations. So share your combinations

Girls, dear! Please help me find the recipe. I forgot the name. The bottom line is that meat and potatoes are stewed at the same time and buns of dough on top, which are steamed simultaneously with the rest of the food.

[Ikra]

Ikra, Irina, I also do not know the name of the dish, I do everything by eye, as my hand will lead. These types of buns (donuts, dumplings) were even made from puff pastry.
Everything is simple there, I am carcassing meat with potatoes, onions and carrots. And when the dish is halfway through, I put the entire top with these snail buns from the dough.
I roll out the dough, grease it with melted butter or grow it. with butter and a thin layer, spread the fried onions and carrots (grated) and roll them into a tight roll. With a knife I cut washers 2-3 cm wide.
There is also enough time for the meat and potatoes to be cooked for steaming the dough washers. The main thing is that there is enough liquid. Initially, you need to fill it so that then the washers almost drown.
In told! Someone understood something?

[Irina]

Irina, not?

Yeast strudel with pork and sauerkraut in Steba (Strudli aus Hefeteig mit Schweinefleisch und Sauerkraut) - Knead the dough one hour before cooking and leave to rise in a warm place. Prepare the rest of the food. - Fry in a wide saucepan (I cooked in Shteba on the "Frying" mode) ...Rada-dms

More details: https://Mcooker-enn.tomathouse.com/in...om_smf&topic=408617.0

[= noodle =]

I don't know the name of the dish either, I do everything by eye

my granny neighbor called this dish = noodle = , only cooked it, as a rule, with dumplings

[Ilmirushka]

Ilmirushka, in-in! I understand now, thanks for telling me how to do it!
OlgaGera, they are, of course, thank you!
plasmo4ka, and thank you, because I forgot this word - nudley!
Well, now I will definitely do it!

Girls, we need simple recipes for feeding a 7-year-old child. I don’t know what the parents feed their grandson, but with me he shows off: he eats this, this he does not eat. As a child, I acted with my son simply - if you don't want to, don't eat. With my grandson, I am somehow ashamed to take drastic measures.

[Tatyana]

Tatyana, voice for a start what he eats and what he refuses

sound for a start what he eats and what he refuses

Do not eat pork and beef. Eats chicken, in the form of cutlets. Any food should not contain onions. Eats pancakes, rarely stuffed, more often just pancakes with condensed milk. Eats cheese cakes and casseroles. Vegetables do not eat anything. For the first - only soup with meatballs. Only muffins are baked. That's how long the pandemic lasts, that's how long he eats the same thing, at least when he lives with us.

Eating muffins. They can mask cottage cheese and vegetables Carrot, pumpkin, fruit and vegetable purees.
And if the same meatballs are enriched with cabbage? The minced meat will become juicier, but the taste will not change much.
You can now use fresh berries for casseroles. With cereals, too, is not friendly?
Hide the egg in a chicken cutlet. You can have a cool quail. Then, if you like it, chopped egg. And there, additions to the egg are possible, if the option with the surprise cutlets works.

[celfh]

celfh, try these dishes
Recipe (by ang-kay): Chicken souffle with semolina.

Chicken fillet "Pork pieces" 1. Cut the chicken breasts into small pieces, season with salt and add baking soda.Sprinkle the breasts well with lemon juice, add starch. Mix everything well. Leave to marinate for 20 minutes ...Luysia

There is also a meat soufflé, it seems from Svetlenka, I haven't found it now.
Another foie gras pate from Uncle Sem. Cottage cheese casseroles, lazy dumplings, dumplings.

I always add cottage cheese, rolled oats and zucchini to chicken cutlets.
They are not audible in the finished product.
The grandson is 2 years old. I'm still steaming the cutlets. But it's still delicious, you can fry them!)))