Cottage cheese (multicooker Brand 37502)

Category: Yeast bread
Cottage cheese (multicooker Brand 37502)

Ingredients

Leaven
Milk 1 liter

Cooking method

  • On the "Yogurt" program (without boiling) put the curd sourdough in time according to the instructions for the sourdough (for Lactina 8-11 hours). When a clot forms, turn on the "Simmering" mode and leave it on until the whey separates and a dense clot forms (it took me a little over an hour). Pour the heated clot into a dense cloth (gauze), hang out. When the whey is gone, transfer to a plate-bowl-container for storage and put in the refrigerator. Delicious!
  • The finished output is about 300 grams of low-fat homemade cottage cheese. For the price it turns out well, almost like a "store". You should try to make from 6% milk or add 20% cream to regular milk.


Lozja
Masha, great curd! And the exit is gorgeous. From homemade by natural fermentation, about 400-450 g of cottage cheese is obtained for 3 liters of milk. And here from a liter of 300 g. I will have to make myself, I have not tried it from sourdoughs yet, although one is lying in the freezer on the curd, I also took a try and forgot about it.
MariV
Manand I want the same curd!
SchuMakher
Do you want to make or buy starter cultures?
MariV
Quote: ShuMakher

Do you want to make or buy starter cultures?
Write the best, where did you buy the leaven - on Shabolovka? Then I'll find it!
SchuMakher
Yeah, Shabolovka, 20
Lozja
Question - what is the temperature in this cartoon for the first hour on the languor? I'm trying to figure out if the Heating button is suitable for this case in my cartoon? Usually I use it to heat cottage cheese. But I also have languor, maybe it's just different in different cartoons?
May @
Masha, have you tried yogurt from the same batch of sourdough culture? Can you re-ferment it, don't you know?
MariV
Quote: ShuMakher

Yeah, Shabolovka, 20
Whoa, I'm a brake! I have from the institute, "Tonus" - Man, you are a genius! Now I will make cottage cheese in this way!
Lozja
Quote: May @

Masha, have you tried yogurt from the same batch of sourdough culture? Can you re-ferment it, don't you know?

I'm not Masha, but I will answer. Any yoghurt can be re-fermented. Lactin has good yoghurt, its delicate taste is not sour. You cannot over-ferment only Bifidobacteria (some manufacturers have such a ferment).
May @
Oksana, thanks for the answer!
SchuMakher
Quote: May @

Masha, have you tried yogurt from the same batch of sourdough culture? Can you re-ferment it, don't you know?

Any sourdough withstands 2-3 turns, then the strength weakens and the product turns out to be more "liquid"
SchuMakher
Quote: Lozja

Question - what is the temperature in this cartoon for the first hour on the languor? I'm trying to figure out if the Heating button is suitable for this case in my cartoon? Usually I use it to heat cottage cheese. But I also have languor, maybe it's just different in different cartoons?

70C all 6 hours, but warms up very slowly. For an hour, the middle of the clot was slightly warm. It was necessary to measure it with a thermometer, from a bulldozer, I did not realize
Lozja
Quote: ShuMakher

70C all 6 hours, but warms up very slowly. For an hour, the middle of the clot was slightly warm. It was necessary to measure it with a thermometer, from a bulldozer, I did not realize

Thank you! So, let's try on Vexation.
Ikra
Quote: ShuMakher

Do you want to make or buy starter cultures?
Mash, are these leavens far from you?
SchuMakher
Ikra And sho buy?
Omela
Quote: ShuMakher

Yeah, Shabolovka, 20
Man, Chot did not find a pharmacy there. 🔗
SchuMakher
Moscow, m. Shabolovskaya, Pharmacy "Toker IP", Shabolovka street, 20 8-495-959-99-73
Ksyushk @ -Plushk @
Masha, cool curd.
All week I have been trying to adapt the Brand yogurt maker for cottage cheese, so that I can cook in the machine from a large volume of milk at once.But we must probably also stir up in the cartoon. Tokma for me The languor in 37501 does not work like that.
Omela
Quote: ShuMakher

Moscow, m. Shabolovskaya, Pharmacy "Toker IP", Shabolovka street, 20 8-495-959-99-73
SchuMakher
Quote: Ksyushk @ -Plushk @

But we must probably also stir up in the cartoon. Tokma for me The languor in 37501 does not work like that.

and you put it on and watch it, how it curls up, fold it back.It doesn’t boil ... What would the grainy come out should be heated more intensively, maybe even on the Krupa-express
Ksyushk @ -Plushk @
No, everything is different with the modes. I have been studying the table of modes from multi for more than one week. I don’t want to overheat, so that it was dry and I don’t want to over-oxidize. Well, you have to experiment, in a word.
Lozja
Quote: Ksyushk @ -Plushk @

No, everything is different with the modes. I have been studying the table of modes from multi for more than one week. I don’t want to overheat, so that it was dry and I don’t want to over-oxidize. Well, you have to experiment, in a word.

On Heating, try (which is a button, not a program). I used it to heat it in Dax 60 (like an analogue of your Brand?) If you need a lower temperature, then just don't close the lid.
Ikra
Quote: ShuMakher

Ikra And sho buy?
Only if you are passing by on the road, and there is free money))))) I want to try. Buy it at once if you can.
SchuMakher
I have, I will bring those tomorrow ... if rain
Ikra
There will be an incentive to wait! Thank you!
Oca
Hmm, indeed, cottage cheese is almost 5 times more expensive than milk, that is, 1 kg of multicooker curd made from 3-4 liters of milk, plus electricity ... I take it! Only 2 questions: is it possible to get cottage cheese from multi-cooked yogurt (not always fresh) and what to do with the "production leftovers"?
SchuMakher
Quote: Oca

Only 2 questions: is it possible to get cottage cheese from multi-cooked yogurt (not always fresh) and what to do with "production leftovers"?

it will turn out, about the leftovers - in bread or for pancakes I even buy whey on purpose
Oca
I am reporting. Yesterday I found out that 2 liters of milk bought for yoghurt turned sour ... I have model 37501. I put the milk on Manual + 40C for 2 hours, something peeled off, then put it on + 60C for 1 hour - it stratified even more. Strained through a sieve: with 2 liters of 750g of liquid, the rest resembled thick yogurt with cottage cheese. It tastes sour. I put the thick back into the cartoon, put Milk porridge for 30 minutes. It boiled a little and hard lumps formed. Separated from another half liter of whey. When everything was finally glass and only cottage cheese remained in the sieve (dense and grainy, broke with a spoon), its mass was 335 grams. It is not enough, but not sour. Next time I will ferment with something, so that the product yield is greater.
SchuMakher
It came out sour, because there are lactic acid bacteria, and in the leaven of curd, bifido- and lacto- and it does not come out sour
Oca
Quote: ShuMakher

it will turn out, about the leftovers - in bread or for pancakes I even buy whey on purpose
After boiling, it is not sour I usually put such milk on pancakes or in a cake, but here two bags at once are a lot ... well, I'll go to start a dough and fire a pancake - to dispose of whey And a bag with normal milk is prepared for the evening, I will ferment it with yogurt and see what happens.
PS In the 37501st model, the Heating mode is measured as + 75C

P. P. S. Pancakes turned out super!
May @
Wasp, can you have a recipe for whey pancakes? I once tried and they turn out sour for me.
Oca
May @, took the recipe from our forum Custard pancakes with whey... I just didn't brew anything and put 6 tablespoons of sugar, I like sweet pancakes. More than 60 pieces baked.

Something happened with cottage cheese on yogurt: not yogurt, not sour cream, not something else similar in taste and consistency
May @
Oca, Thank you!

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