I am looking for a recipe on our forum

[Elena]

Elena, bring the whey to a boil, pour in the milk and mix until flakes, then discard in a colander or gauze

[k @ wka]

k @ wka, I sometimes replace kefir with fermented baked milk, it turns out melted curd

I sometimes replace kefir with fermented baked milk, it turns out melted curd

The fat content will increase, if you replace ordinary milk with baked milk !!!

Well, fermented baked milk instead of kefir, of course ...

[Crumb]

Crumb, exactly!

bring the whey to a boil, pour in the milk and stir until flakes, then discard in a colander or gauze

do and vice versa:
Pour ice whey into boiling milk, stir slowly once. The milk will begin to curd.
This is how Panir cheese is made.

[V-tina]

V-tina, mamusi, Thank you. How much whey is needed per liter of milk?

Sveta, I DO NOT make cottage cheese this way.
But sometimes I make cheese. In this case, the serum is needed not fresh, but standing for a couple of days. Sour, burning. For 1.5 liters of milk, you can take 0.5 liters of whey. I'm doing about.

[Svetlana]

Svetlana, I do everything by sight, how much is there, without measuring, because it does not matter. I don't know about cheese, you need to try it, but I always cooked this kind of curd for kids, half a saucepan of whey, well, it's ml. 600-700 somewhere and milk, probably the same. The yield depends on milk, from the store, as a rule, little comes out at all, from the home one more, but always in different ways

Have you tried cottage cheese with milk on whey?

No, I haven't tried this. I made from village milk a little differently. The fermented milk was poured with boiling fresh milk in a 1: 2 ratio. For 3 liters of sour milk I took 1.5 liters of fresh milk. Pour, stir, cover and cool slightly. Then fold it onto cheesecloth or organza. It turns out very tasty curd.
I'm waiting for my cow, I will do this again

It's a shame, there are no cows left in our village, but before the war, a herd of 100 heads was said to have been

I sometimes replace kefir with fermented baked milk, it turns out melted curd

I have no doubt that it is very tasty, I love baked milk and fermented baked milk. But ............. a little expensive, however

Sveta, I DO NOT make cottage cheese this way. But sometimes I make cheese. In this case, the serum is needed not fresh, but standing for a couple of days. Sour, burning. For 1.5 liters of milk, you can take 0.5 liters of whey. I'm doing about.

Rita, wrote it down. I'll try. Paneer with lemon. I didn't like the juice.

serum half a saucepan, well, it's ml. 600-700 somewhere and milk,

Tina,

Girls! And someone tried / saw / heard / knows ... Is there okroshka with herring? For some reason my mother started talking about it yesterday. I didn't understand, jokingly or seriously, but if it happens, I would cook it for her.

Is there okroshka with herring?

Salted herring - 100 grams
Boiled sausage - 200 Grams
Eggs - 2 Pieces
Cucumbers - 2 Pieces
Potatoes - 3 Pieces
Green onions (bunch) - 1 Piece
Dill - - To taste
Kvass - 1.5 Liters
Salt - - To taste
Sour cream - - To taste

[Cirre]

Cirre, wow! Thank you! So, the sausages are a bit, and lacquer with herring ... Okay, let's try!

[Irina]

Irina, there is a discussion on the forum
Okroshka and cold homemade drinks # 23

[Vesta]

Vesta, thanks, I ran to look!

[Ikra]

Ikra, I didn't hear about okroshka with herring, but ate fish in a nobler way, with red. Vegetables were, as usual, pouring whey or kvass.

[k @ wka]

k @ wka,

we sometimes sell goods with an expiration date with 30% and 50% discounts, I always take it if I see it, that's why I get everything very budgetary.But in Belarus there is no such thing, I am only from Minsk, which amazed me, sea milk, and fresh is very difficult to find, everything is already 3-5 years old. I began to look after the milk I bought yesterday turned sour

I have no doubt that it is very tasty, I love baked milk and fermented baked milk. But ............. a little expensive, however

So you can make baked milk yourself in MV. And then from it ryazhenka.

So you can make baked milk yourself in MV. And then from it ryazhenka

But I didn't get baked milk. Even the color did not change. Neither color nor taste.
Maybe I did not do what was right, but everything was according to the instructions. I'll have to try again

But I didn't get baked milk.

If this is store-bought milk, the result is not predictable. Milk forty times before the store already being processed... Take natural cow from a private trader - it's * raw *, so do whatever you want with it

[Galya]

But I didn't get baked milk. Even the color did not change. Neither color nor taste.

Galya, maybe this will help, as an example

Baked milk, homemade (multicooker Marta MT-1989) (Admin)

Is there okroshka with herring?

I cook okroshka with salted salmon, they adore mine, but somehow I haven’t had the chance to use herring.,

What if it's really tasty ?!

And also very tasty okroshka with boiled fish, and okroshechka with mushrooms.

And we love okroshka with the fish! About five years ago I exhibited okroshka on kefir with dried fish, it's very tasty!

[mamusi]

But sometimes I make cheese. In this case, the serum is needed not fresh, but standing for a couple of days. Sour, burning. For 1.5 liters of milk, you can take 0.5 liters of whey. I'm doing about.

mamusiHow cool I stumbled upon what I had been looking for for a long time! Tell me, but take the whey with the leftovers / particles of cottage cheese? I confess - I leave only a liter of whey after making the cottage cheese, in short, I pour out two-thirds - well, I don't need more. So, should we take the first whey or with sediment? About the fact that the whey should still turn sour - I understood

And you don't add calcium chloride so that the paneer doesn't fall apart later? I just put the paneer in the curry in slices

[any]

I take any serum. If only it was sour. Better to leave it on the table overnight.
As for calcium ... No, I don't.
I won't tell you about the pieces. I didn't cut it into cubes. I get it quite soft after oppression. I cut into plump plates and eat with black Borodino bread. This is what I love most of all.
Therefore, I did not try other options. I didn't add eggs, but you can.
Sometimes I make Adyghe with eggs and sour cream. I already wrote as ~ the people asked. I don’t remember where.

[HIGHLY!!!!]

I leave only a liter of whey after making the cottage cheese, in short, I pour out two-thirds - well, I don't need more.

Don't pour out the whey !!!!
You can add any juice or nectar, even from a bag, and sugar, if not sweet. And it will turn out HIGHLY!!!! tasty and healthy drink.
This one is sold in stores, similar ... but there E an infinite amount, but ours is more natural and healthy.
My husband drinks salted whey

If it's store-bought milk, the result is not predictable.

The fact of the matter is that milk is not store-bought, but from a country (country) cow.
After 8 hours in the cartoon, it practically did not change, only a type of fat, or oil, I don't know what it is, but something like that was floating on top

Curd whey drinks

Curd whey drink, honey (Admin)

Whey drink with tomato juice (Admin)

Raspberry kissel on curd whey (Admin)

Curd whey drink with mineral water and honey (Admin)

Girls and boys, well, maybe the boys still read us, I have a question. Yesterday we celebrated the day of the Navy and made Turkish cutlets köfte. According to the recipe, they put soda slaked with lemon juice in them, and not a little: for 1 kg of minced meat 2 hours. l. soda extinguished with juice of 1 lemon. That's why soda in the cutlets? What are the thoughts on this topic, I do not think that for looseness, soda in fache - I think about nothing, this is not dough ... But the authenticity required soda

[Mandraik Ludmila]

Mandraik Ludmila, probably, for looseness, because slaked soda gives off gas. IMHO

[Svetochka]

Svetochka, well, somehow I can't believe it, it seems to me that if the minced meat is well beaten off or mixed, it will be no worse, our men did, and since the recipe was supposed to do so.So in the recipe, minced meat with quenched soda needs to be kept in the refrigerator for another day - all the gas will go away, as it seems to me

[Buttercup]

Buttercup, my mother-in-law always added slaked soda to the cutlet mince. Me not. I never noticed much difference.

[Mandraik Ludmila]

Mandraik Ludmila, this, probably, only the technologist knows. But, if this is a national dish, then for decades or centuries everything has been verified. It's interesting just to compare with and without baking soda. Make a small part without baking soda and watch.

But, if this is a national dish, then for decades or centuries everything has been verified.

Yes, the recipe was brought from Turkey, but there are descriptions with soda on the Internet, next time we will really try to make part with soda and part without it

Girls, I have a question ...
Somewhere I met a recipe like "saffron from marigold flowers", maybe someone has seen, I can not find it.
I now have them blooming on the balcony, but what and how I don’t remember ..

[Ksyusha]

Ksyushais it?

Imeretian saffron (kubanochka)

[gala10]

gala10, Galyun yeah, thank you!

Oh, Galya, I did it earlier

[Buttercup]

That's why soda in the cutlets?

Buttercup, found interesting information about soda, it is added to minced meat for tenderness and airiness, soda softens meat and not only it

🔗pro-soda-jewish-tricks- / 998493216834651 /

[win-tat]

win-tat, Tan, useful information about soda. I remembered that I used to fall asleep with soda the liver cut into pieces. It always turned out soft and tender.

[Luda]

Luda , we have a recipe here

Chicken fillet "Pork pieces" (Luysia)

There, too, soda is added to the chicken fillet, and thanks to this, the chicken smell goes away, and the meat becomes juicy and tender.

[Tatyana]

Tatyana, thank you, now it's clear, protein denaturation and hydrolysis, forever! Not splendor, but softness!

Girls! Save! And who knows the recipe for waffle cakes for a cake, so that they are fragile and airy like the store ones?
Yesterday I baked water, flour, vegetable oil according to the recipe, beat it and even added a bit of soda, but they turned out to be somehow tough and not airy, more like loaves of bread than cake cakes!
But I specially bought an old waffle iron for gas so that I could bake such light waffles! Well, we love waffle cakes!

[Irina]

Irina, butter wafers are usually brittle

Waffles - waffle maker recipes

Table of Contents for Waffle Maker Recipes

look for your option

No, not an option! Store not oily! They are Dry and insipid! I need exactly the option, like shop classic waffles, without butter and sugar!
Thank you very much for the link, I'll go and read what is there!

They are Dry and insipid!

Ahh .. there you are.

At home, such a result is unlikely to be achieved. Industrial ones are baked with a different technology - there is some kind of almost instant baking. And the composition of the dough, yes, simple - water + flour + butter + baking powder. I did it back in the early 90s, when there was a big email. waffle maker for thin waffles. Crunchy, but still not the same as in the store. Children fried such waffles, but ate immediately, while they were crispy.
We have soda baking powder, and in the industry there is ammonium.

Here's another look. girls try 🔗

we would like this

I need exactly the option, like store-bought classic waffles,

Nope, that won't work. When there is a desire to make a homemade waffle cake, I buy these waffles in the store.

And in your waffle iron you will bake delicious thin waffles and twist tubes or horns from them.

Girls, you upset me! Well I thought it would work! But how in the epic Soviet times did private traders bake such waffles and sell them from their hands?
Well ammonium is not a problem! We have it in any market!

[Irina]

Irina, have you tried these?

Bread waffles simple (Lika)


Very reminiscent of ice cream waffle cups