celfh
Lana, made cottage cheese from two packs of kefir. I put it on Wednesday morning, in the evening I transferred everything to the refrigerator, the cottage cheese dripped until Friday evening, and on Friday, I did Cottage cheese Delicate (without cooking)
Lana
Quote: celfh


Cottage cheese Delicate (without cooking)
celfh
Tanyusha!
Thanks for a true Easter gift!
Delightful Easter!
Sorry for the late answer, I just went to the site today ... I was especially touched by your attention! Good luck and new goodies from the curd !!!
Sandy
Thanks to the author for the recipe
I made 1.5% homemade yogurt from milk, it turned out to be a super delicate and tasty curd.
Cottage cheese Delicate (without cooking)
rusja
Sandy
looks very appetizing, and the yogurt was also frozen in the freezer? If so, where? If in your own jars, then how to pick out frozen yogurt from there
Sandy
Quote: rusja

Sandy
looks very appetizing, and the yogurt was also frozen in the freezer? If yes, then in what, if in native jars, then how to pick out frozen yogurt from there
I still have yogurt (except for me, none of mine eats from 1.5% milk), I poured it into a plastic bucket made of sour cream, froze it in it, then turned it over under hot water for a couple of minutes - the frozen yogurt fell behind the walls and I easily put it in gauze.
Sandy
1 liter bucket
Lana
Quote: Sandy

Thanks to the author for the recipe
I made 1.5% homemade yogurt from milk, it turned out to be a super delicate and tasty curd.
Cottage cheese Delicate (without cooking)
Fine! Glad!!!
Sandy : bravo: The perfect embodiment of the recipe, photography!
The recipe is not mine, I just shared with you that I have been using it almost weekly for a very long time! ..
Made from kefir, fermented baked milk, sour cream, yogurt ... now I see that yoghurt makes a delicious and delicate curd! Thank you, Sandy
rusja
Quote: Lana

Made from kefir, fermented baked milk, sour cream, yogurt ...
And does the cottage cheese taste different from all of the above ingredients?
Lana
Quote: rusja

And does the cottage cheese taste different from all of the above ingredients?
Olya
The taste is very different, of course! ... Also in terms of fat content, and this imposes a peculiarity on the taste! Curd from fermented baked milk with a pronounced aroma of baked milk, from sour cream sooooo creamy, from curdled milk some kind of "weightless" - very, very tender ...
I draw your attention, repeating, that you need a very fresh product, from which you will make curd! This is the key to a special taste and aroma.
Sandy
I have just made the first time there is nothing to compare with, but the curd has a very delicate texture and a slight aftertaste of yogurt. It cannot even be called cottage cheese .. it is cottage cheese with a uniform consistency. Previously, when I made a curd mass from purchased cottage cheese, in order to achieve such a consistency, I had to beat the curd with a "foot blender" with sour cream.
Lana
Quote: Sandy

... just a curd with a uniform consistency. Previously, when I made a cheese mass from purchased cottage cheese, in order to achieve such a consistency, I had to beat the cottage cheese with a "foot blender" with sour cream.
Quite right Sandy This curd is a minimum of effort and a maximum of taste and breadth of use !!! Milk mayonnaise and this curd are two of my "shocks" in cooking !!!
Sandy
Quote: Lana

Quite right Sandy This curd is a minimum of effort and a maximum of taste and breadth of use !!! Milk mayonnaise and this curd are two of my "shocks" in cooking !!!
And what kind of milk mayonnaise? Poke your nose pliz
rusja
Sandy,
How much curd is made from 1 kg of yogurt? I want to make it right in a plastic bucket and freeze it right away
Sandy
Quote: rusja

Sandy,
How much curd is made from 1 kg of yogurt? I want to make it right in a plastic bucket and freeze it right away

I had leftovers of yogurt, a little more than half of a liter bucket, it turned out to be a full 250 gram bowl, I didn't think of weighing
The sourdough was good food, the yogurt is thick from it.
Lana
Quote: Sandy

And what kind of milk mayonnaise? Poke your nose pliz
Sandy
About mayonnaise with milk look here
Sandy
Quote: Lana

Sandy
About mayonnaise with milk look here
Thank you so much ! I have been looking for a mayonnaise recipe for a long time so that almost one oil is not as high-calorie as in the usual recipe. I will unsubscribe
Lana
Quote: Sandy

Thank you so much ! I have been looking for a mayonnaise recipe for a long time so that almost one oil is not as high-calorie as in the usual recipe. I will unsubscribe

Good luck, Sandy!
The main thing is a narrow glass, a powerful IMMERSION blender, do not rush to lift up the blender, which is initially located at the bottom of the dishes (immersed !!!) I will wait with impatience You will succeed !!!
Sandy
Quote: Lana

Good luck, Sandy!
The main thing is a narrow glass, a powerful IMMERSION blender, do not rush to lift up the blender, which is initially located at the bottom of the dishes (immersed !!!) I will wait with impatience You will succeed !!!
Finally, my hands reached mayonnaise, everything turned out great, here is the result:

Cottage cheese Delicate (without cooking)Cottage cheese Delicate (without cooking)
Lana
Quote: Sandy

Finally, my hands reached mayonnaise, everything turned out great, here is the result:

Cottage cheese Delicate (without cooking)Cottage cheese Delicate (without cooking)
Sandy
I knew you could do it !!! Great mayonnaise in the picture! The main thing is that you can make it to your liking and always - no need to run to the store ... How glad I am that another person uses this recipe
win-tat
Lana... thanks for such a miracle! Honestly, I didn't expect it to be so tender and tasty! From simple kefir and such magic !!! Absolutely not sour! Resembles Almetto curd. Kefir was Piskarevsky 900 ml.
Cottage cheese Delicate (without cooking) Cottage cheese Delicate (without cooking)
Lana
Quote: win-tat

Lana... thanks for such a miracle! Honestly, I didn't expect it to be so tender and tasty! From simple kefir and such magic !!! Absolutely not sour! Resembles Almetto curd. Kefir was Piskarevsky 900 ml.
Cottage cheese Delicate (without cooking) Cottage cheese Delicate (without cooking)
Tatyana
Wonderful curd !!! I'm glad
kavilter
And I have almost all the stack through the fabric. She left it warm for another day, Weighed it out, but the serum is not transparent, but like kefir. I used not gauze, but more frequent organza. Goat milk kefir (homemade)
Lana
Quote: kavilter

And I have almost all the stack through the fabric. She left it warm for another day, Weighed it out, but the serum is not transparent, but like kefir. I used not gauze, but more frequent organza. Goat milk kefir (homemade)
kavilter
It’s a pity For the first time this ... Probably the density of goat kefir is different. I’m sorry that your experiment was not a success.
Make with regular kefir if you like to taste the curd ...
Sandy
So maybe it's homemade? Well this is not kefir, but yogurt ... or did you make kefir with kefir sourdough?
kavilter
Sandy
I make kefir using kefir fungi.
Sandy
Quote: kavilter

Sandy
I make kefir using kefir fungi.
Oooh it's delicious
rusja
Quote: kavilter

And I have almost all the stack through the fabric.
All the same, it does not depend on homemade kefir, but on the fabric, even with gauze, if you cover fewer layers, a non-transparent (greenish) liquid flows out, namely, a thick milky one. And I weighed everything and homemade yogurt and ordinary yogurt, which stood on the table for a day and sour.
Definitely, spread your fabric thicker or find a suitable other one and do not waste the entire mass at once. Pour in a little and see which serum starts to drain - if transparent, everything is OK. top up the rest of the mass, if it's still the same milk, continue experimenting
insava
The curd was made from the purchased kefir 3,2% - EXCELLENT TASTY
Thank you very much for the recipe.
Lana
Quote: insava

The curd was made from the purchased kefir 3,2% - EXCELLENT TASTY
Thank you very much for the recipe.
insava- Innochka Cottage cheese Delicate (without cooking) Cottage cheese Delicate (without cooking)
To your health, dear! I'm glad! Hurrah!!!
Lana
Sandy Oksanochka, rusja- Olenka!
Thanks for the answers, for your experience !!! Cottage cheese Delicate (without cooking)Cottage cheese Delicate (without cooking)
Antonovka
Lana,
Poluoff - Light, how come you and I haven't crossed paths for a long time
Lana
Quote: Antonovka

Lana,
Poluoff - Light, how come you and I haven't crossed paths for a long time
Lenulya dear! Cottage cheese Delicate (without cooking) How glad I am to you !!!
This is my fault: I rarely run to the Bread Maker ... Maybe now I can more often ... How are you? Haven't you bought a new pressure cooker yet?
insava
Quote: Lana

insava- Innochka Cottage cheese Delicate (without cooking) Cottage cheese Delicate (without cooking)
To your health, dear! I'm glad! Hurrah!!!

And I am SO glad
Curd is finally a bomb !!!! I "hooked" the whole family on him, now I have it in the freezer, and in the gauze the process is constantly going on
Lana
Quote: insava

I "hooked" the whole family on him, now I have it in the freezer, and in the gauze the process is constantly going on
Innochka
Eat curd to your health! After all, it is useful for both small and old, as they say !!!
In my freezer, yogurt, fermented baked milk, and sour cream are frozen ... I make cottage cheese different for my mood or for cooking something from it
Sandy
Svetik, again with curd, this time I would have 1 liter of starter culture 2.5% fat and a packet of sour cream started.
It turned out 390 grams of curd

Cottage cheese Delicate (without cooking)
Cottage cheese Delicate (without cooking)
Lana
Oksanochka-Sandy
Thank you!
When you look at these frozen lumps of lactic acid products, can you imagine that after defrosting you will get the most delicate curd?
Perfect illustration of the cooking process, Oksanochka! The gauze is clearly visible to those who have a poor idea of ​​what and how to do ... Thanks again, my friend
Sandy
Thank you
kavilter
I learned how to make this curd from my kefir. This curd has such an unusual consistency: it turns out smooth, it's just a miracle. The yield from 4.5 liters of kefir is 1 kg of cottage cheese. Half ate immediately, from the second made Lviv cheesecake.
Lana
Quote: kavilter

I learned how to make this curd from my kefir. This curd has such an unusual consistency: it turns out smooth, it's just a miracle. The yield from 4.5 liters of kefir is 1 kg of cottage cheese. Half ate immediately, from the second made Lviv cheesecake.
kavilter
How glad I am that everything worked out with you with curd from your most useful kefir! Thank you for your gratitude Successes! Eat such a tasty and healthy product for your health! !
sir
I also recently bought a kefir mushroom, so we will grow it. As we get drunk with kefir, I'll start making curd from it, according to your recipe. I will not be cunning, having read the recipe first. thought what the hell is this
Wait a minute, I'll freeze it, and then I'll climb the kitchen to collect water instead of cottage cheese
After reading so many positive reviews, and even photo reports
I, not a believing Thomas, were completely convinced. Thank you !!
Lana
sir- Tatyana
I can say one thing - for the recipe I am calm, that is, I am sure of the result. Here are just from kefir on kefir fungus, in my opinion, you are talking about it, have not tried it ... Kefir made for several years, drank it, and then tired of being a "slave" of the fungus You will soon feel it
When you cook it from your kefir, would you share your impressions? The girls, I know, liked this curd.
Thank you for your attention and trust in the recipe!
win-tat
And now I always have a bag of kefir in the freezer "lives"
Lana
win-tat- Tatiana
I believe, because yogurt, fermented baked milk and sour cream live in my freezer !!! Just in case something is required for different tastes and needs
Thank you dear!!!
rusja
Quote: Lana
I believe it because I have kefir, fermented baked milk and sour cream in my refrigerator !!! Just in case something is required for different tastes and needs
and if you defrost all three products at the same time, is it better to each in your own dish and then mix? has anyone tried it?
Lana
rusja- Olenka
The curd tastes differently, so I don't mix it. Each family member prefers his own curd. And from fermented baked milk I use for cooking Baked ryazhenka cream with fruit and chocolate
Antonovka
Lana,
Svetik, how many layers of gauze do you usually make? I'm afraid everything will flow by)))
Lana
Antonovka- Helen!
Do not be afraid, all that is needed will leak, and the cottage cheese will remain !!!
Lenok, usually I fold the gauze in two layers. Can you tell me how it goes?
Antonovka
Lana,
I'll tell you if I don't forget to buy kefir tomorrow
Lana
Quote: Antonovka

Lana,
I'll tell you if I don't forget to buy kefir tomorrow
I thought that you were already fiddling with cheesecloth in your hands ... And you haven't bought kefir yet, it still needs to be frozen ... See you the day after tomorrow, dear!
P.S. Buy fermented baked milk and make such a tasty treat !!! ... Next time you won't forget to buy it, the pack will ALWAYS lie in the freezer!
Antonovka
Lana,
That is, should I buy kefir and fermented baked milk today?

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