White cheese in a multicooker Polaris 0527D

[To cook feta cheese in a slow cooker, we need:]

White cheese in a multicooker Polaris 0527D

Category: Dairy and egg dishes

Ingredients
Natural milk	3 liters
Enzyme

Cooking method

• I want to warn you right away that in matters of cheese I am neither an expert nor a technologist. I am still a beginner, I am learning and bothering knowledgeable people with my questions, but I will gladly tell in my own words how much the multicooker simplifies the process of making cheese and feta cheese.
• In fact, a slow cooker is not at all necessary for making feta cheese; sourdough cheese is also perfectly made on the stove (in a water bath). But after the appearance of a multicooker in my house, I don't particularly like the gas stove. Therefore, I decided to transform this product into an electric pot.
• Now I am cooking feta cheese in a new multicooker with a MULTI-COOKER. Before its appearance, I cooked in Dex-60, Perfezza PR-58, Orion MT01 (these are all devices with a mode for making yogurt). It always worked out great and simple.
• I would recommend starting cheese experiments with simple, quick-maturing cheeses (feta cheese, mozzarella). So the result is visible immediately, and understanding of the process comes faster.
• To cook feta cheese in a slow cooker, we need:
• Milk - 3 liters. Less simply doesn't make sense. It is very desirable homemade, I'm not sure that something will come out of the store's tinted water.
• Sourdough (enzyme).
• Multicooker with a mode for preparing yoghurt or a multi-cook.
• the cloth (small pillowcase or baby diaper), no gauze.
• Colander.
• Whey drip tank (bowl or saucepan).
• Form for pressing cheese. Now I have a purchased beauty, but I started with a homemade one.
• Food thermometer. Desirable, but not required - I managed without him at first.
• It will not be superfluous to remind you that everything should be clean - I pour boiling water over the dishes before cooking, I use silicone gloves for my hands.
• I will clarify about the leaven (enzyme). I started with a purchased bag called "LOW-SALT CHEESE CHEESE". I don't know the exact composition. But the advantage is that they are very conveniently packaged. Personally, this dosage suits me very much - one sachet of sourdough (enzyme) is designed for THREE liters of milk. This amount fits perfectly in a multicooker bowl for both 5 liters (POLARIS, AVRORA, ORION, PERFEZZA) and 4 liters (DEX).
• When I got my hand a little started to try with the enzyme of Japanese production "meito".
• "Meito" is a natural product containing milk-clotting enzymes. These enzymes are specific proteases that are identical in amino acid composition to calf rennet. But Meito does not contain animals and chemical components, which has a beneficial effect on the shelf life and taste of the cheese. Meito is produced by fermentation and further drying of the herbal food mushroom.
• MeitoTM was approved at a meeting of the Expert Council of the State Institute of Epidemiology and Microbiology named after I. NF Gamalei at the Russian Academy of Medical Sciences; Approved by the Institute of Nutrition of the Russian Academy of Medical Sciences
• The enzyme is included in the national standard of the Russian Federation - GOST 52686-2006 “Cheese. General technical conditions ".
• Producer: MEITO SANGYO CO., Ltd (Japan)
• Meito is much cheaper, but one sachet (1 g) is designed for 100 liters of milk. Each time I share with trembling hands.
• Today cheese enzymes / starters are sold online. Both in Ukraine and in Russia.
• Let's get started ...
• It is advisable to keep fresh milk in the refrigerator for 24 hours before making feta cheese. I now have fresh milk, so I must adhere to this point.
• First step. We heat milk to a temperature of 32C-34C.
• 
• 
• To do this, pour cold milk into the multicooker bowl, I usually cook in a stainless steel.We put the bowl in the multicooker body and turn on the MULTI-COOK mode (temperature 35C, time 45 minutes). It is during this time that the milk reaches the required temperature and you can proceed to the second stage.
• Second phase. We introduce the enzyme.
• We take a bag of dry starter culture (enzyme) and dilute the contents with a small amount of slightly warm boiled water. Dissolve well.
• 
• If we use meito, then we take the amount literally at the tip of a knife and also dissolve it in a small amount of boiled cool water.
• Stir warm milk in a slow cooker with a spoon so that the temperature is evenly distributed. Pour the starter culture (enzyme) into warm milk and mix well again for another minute.
• Leave the milk with sourdough in a slow cooker for 30 minutes. In general, according to the instructions, any heating at this stage must be removed. But since I forgot about milk more than once and came not after 30 minutes, but after 3 hours, I decided to use all the advantages that Polaris 0527 gives me - I turn on the MULTI COOK mode again (temperature 35C, time 30 minutes).
• After 30 minutes, at the signal of the multicooker, I remember about feta cheese, come and continue.
• And then a miracle should happen - the milk should turn into plump jelly. You can press down a little with a spoon to check - the milk is elastic. If this is not the case, you need to wait a little longer. If the jelly works out, then we take a knife and cut the contents into cubes, approximately 3x3 cm. We are waiting for another 5 minutes. And we get everything out of the multicooker.
• 
• Stage three. We press.
• At this stage, we need a colander and a cloth (not gauze). Now for the first pressing I use a medical cap, it is easier with it. I've already played enough with pillowcases, I'm tired. Then we need a cheese mold.
• 
• 
• Install the drushlag on a saucepan to drain the whey. We put the fabric in a colander and shake our jelly onto it.
• 
• It should lie on the fabric for half an hour. Although there is no standard time in this question, but I am waiting for that much. No need to hang it or press it down, let it drain on its own. After 30 minutes (here you have to rely only on your internal clock or on the alarms in your mobile), we cut the jelly again into 3x3 cm cubes right on the fabric. table. We are waiting for another 30 minutes. A good amount of whey should be released during this time.
• Now we send our jelly under the press. For mozzarella, 1.5 kg is enough for 30 minutes on each side. For feta cheese, you need to take 2.5 kg for 3-5 hours on each side. I have something in between - weight 1.5 kg, but in time I press for 2 hours on each side.
• We take a cheese mold, put it in a multicooker bowl or any other saucepan, carefully transfer the cheese jelly into a mold, cover the cheese jelly with a saucer or lid (slightly smaller in diameter than the mold) and put a press on top. When we turn the cheese over, drain the collected whey.
• Fourth stage. Salt.
• So, we have already got a nice little head of feta cheese. Now you need to salt it. This can be done in different ways.
• You can take the whey that has remained, add a tablespoon of salt to it. Mix well and put feta cheese in this brine. Two hours is usually enough.
• You can take boiled water with salt instead of whey.
• You can not put feta cheese at all in the brine, but coat it well with salt and let it brew.
• Or, in addition to salt, you can also smear it with various herbs and spices.
• Personally, I like the reckless way more. Usually I wait for the night, then eat.
• And as a result, out of three liters of milk, I get a head of 450 grams, it still depends on the density of the milk. In summer, the yield of cheese on the grass will be less. In winter - a little more.
• In time it turns out like this - at lunch I start, in the evening I put it in the refrigerator and eat in the morning. My intervention and control - 30 minutes for the entire time.
• Well, we see that a slow cooker is not necessary for cooking feta cheese or mozzarella. But it still helps. I honestly tried to make feta cheese on the stove, in a water bath. In the first case, I remembered about milk on the stove only in the evening.In the second, she warmed and cooled the milk 3 times (either overheating or overcooling). Then I got tired and started experimenting with multicooker.

I will add more about milk. I used to cook from cow's milk (I took homemade from a trusted housewife). now I have my own goats - I cook cheese from goat milk. in both cases, the technology is the same.
I have never tried to do it from store milk.

but this is like mozzarella:

[SupercoW]

SupercoW, thank you very much for the detailed description! With such an instruction, a beginner is not afraid either.

Thank you very much for the detailed recipe. It seems that everything is not so difficult, but it's bad that you can't buy this enzyme in a store, that you order one enzyme? for sure it is not cheap (you have to look), but for now the delivery ... And I really want to try it)))

but I was just very scared at the beginning. I reread the instructions for a very long time. and prepared mentally for a long time.
and even now - so much text has turned out that it seems you can get lost.

[Larissa]

Larissa, the enzyme is just very cheap. I like to order on the Internet more - the price is nicer and there are already proven sellers. when I took in pharmacies constantly some jambs with terms were and the enzyme did not always work.

if on the Internet, then you need to look for sites that sell yoghurt starter cultures. they may have an enzyme for feta cheese.
Meito is not a problem at all. while I was looking for myself, a lot of Russian sites dropped out in the search.

Meito is not a problem at all. while I was looking for myself, a lot of Russian sites dropped out in the search.

I ordered on the meito.su website, and I'm already worried about something. I paid for the order at 08.07 and after that I heard nothing, they were silent and did not answer letters ... And the phone is temporarily unavailable ...
So girls, be careful with these sites.

wow ...
I haven't had any punctures yet. take every time from the same.

[SupercoW]

SupercoWThanks for the recipe! I'm trying to make mozzarella with abomin pills right now. The output is too small. With 3 liters about 350g, probably this milk comes across ... I tried to order a meito, it turned out to be a bummer. Now I found it elsewhere, I'm waiting, they've already sent it.

[Natalia]

Natalia, summer milk is not so dense. in the summer, the output of cheese mozzarella will always be less. not important, but less. I didn’t know such nuances before. now, when I keep the goats, I already know.

so maybe you're lucky with milk, it's just that there is a lot of grass now ... a couple of times I also had about 400 grams of a head.

[SupercoW]

SupercoW, Yes, any cheese outlet suits me! Our whole family is happy to drink whey - it is so delicious - I like it more than cheese.

[NatalyMur]

NatalyMur, Natalya, and you see if there is a representative from the site in your city. rf for sourdoughs and yoghurts, they are on sale, and if there is a representative in your city, you can buy a sourdough for meito cheese from him. I take it from our representative.
I looked, here:
Voronezh
Phone: (961) 184-53-63
HOME DELIVERY
Up to 20 pcs. starter cultures - 200 rubles the next day
20 pcs. starter cultures and more - delivery FREE OF CHARGE!

To order starter cultures and equipment with delivery to your home or office, place an order through the online store or call (961) 184-53-63 (Tamara)

[olgea]

olgeaThank you very much - cool site has already registered

[SupercoW]

SupercoW, Thank you. I'll try to search, if it works, it will be great. So we will be cheese making)))

Please, however, in our city, a representative brings free of 10 starter cultures. And when I need less and in order not to pay xza delivery, then I myself go to him.

[SupercoW]

SupercoW, wonderful cheese bookmarked. It remains to find an enzyme for the sourdough.

I ordered on the meito.su website, and I'm already worried about something. I paid for the order at 08.07 and after that I heard nothing, they were silent and did not answer letters ... And the phone is temporarily unavailable ...
So girls, be careful with these sites.

answered the letter - yesterday they sent a parcel with enzymes, sent the track number ...so sorry the site is working and the price is good

Thank you for the recipe !!! I already ordered a sourdough, I will cook. What recipe did you use for mozzarella? Well, very appetizing.

What a superb recipe, I took it, I will definitely do it, everything is so detailed and understandable, I myself love such cheeses, thank you very much,

mozzarella, what recipe did you cook? Well, very appetizing

Yes, yes, I would very much like more details, what kind of taste it turns out
And I especially liked the use of honey. caps, you must think of such a use, everything is conveniently obtained on an elastic band, and is filtered, class !!!!

girls, I wish you all delicious cheese!

I took the basis of the recipe from the recommendations of the sourdough seller. my only merit is that I applied all this to the multicooker. and just in the main instruction the following was stated:

Now we send our jelly under the press. For mozzarella, 1.5 kg is enough for 30 minutes on each side. For feta cheese, you need to take 2.5 kg for 3-5 hours on each side.

that is, I draw the conclusion that mozzarella differs from feta cheese only in the degree of extraction. We press cheese longer and with a greater weight, it turns out to be denser. we press mozzarella with a lighter weight and not so long, it turns out softer. Well, in my photos you can see it (the cheese has a denser structure and it is thinner, mozzarella is more porous and wider in itself).
and the cooking technology itself for these two cheeses is the same.

I will not argue that this is the difference between these two cheeses. in Wikipedia, probably a lot of nuances are indicated ... but when I make pressing with different weights, the cheeses taste really different.

Yes, yes, I would very much like more details, what kind of taste it turns out

the taste is DELICIOUS. I don't know how to put it in words, you need to try.
probably cheese turns out to taste a little like hard cheese. such as we are used to in the store. not straight hard, but there are similarities.
and mozzarella is more like what the markets sell as feta cheese. more wet, with a slight sourness or something ...

I still have such associations in my head - well, mozzarella asks for a sandwich for breakfast. just for breakfast. for coffee, for milk porridge. this taste is very much sought after in a salad.

feta cheese seems to be more solid. you want her for lunch or dinner.

Thank you, oh well, we clarified the tastes, it was especially interesting for the mozzarella

[SupercoW]

SupercoW, good recipe. Tell me in the photo a mold for cheese is it some kind of special or can you use any container?

[lisa567]

lisa567, now I have a special form. its funny is that all the holes are at an angle, so that the serum flows better.
and I started cheese making with a regular 1 liter plastic bucket of sour cream. stuck a lot of symmetrical holes in it (the bottom too) and pressed it in - everything worked out great. the holes should be as thick as a match head. I don’t remember now, but it seems I pierced it with an awl.

if you have another suitable shape, then of course you can use that too. the main thing is that the holes are not very large, and that they are all over the surface of the form.

[SupercoW]

SupercoW, thanks for the master class. I have never made cheese with sourdough before. I bought it on the occasion of "meito". Made in a yogurt maker.
The first time I messed up a little (I was terribly worried, I directly acted as a priest). The milk could not stand the day, they forgot to dilute the enzyme in the water, etc.
Oddly enough, the cheese turned out to be delicious, it looked more like feta cheese, weighing 450 grams.



Yesterday there was a second attempt, I tried to do everything according to the recipe. This time the cheese looks more like mozzarella, but it turned out less-390g.
We took a sample for breakfast today. Delicious!

Fields, thank you for such an illustrative recipe and for the leaven!
here is the result:
in the cartoon

on the scales

Help yourself:


p.s. the idea with a medical cap is great!

Please tell me, is it possible to make hard cheese like Parmesan in a slow cooker?

Girls and boys, I sit and am tormented by the question, tell me someone.I found a place in our city where you can buy farm milk for cheese, but I'm afraid not to boil it. Can you make cheese from boiled milk? Thank you in advance

It seems to me that it won't work. Everyone says you can't boil.