Cream - Mozzarella / Cecil - Ricotta / Philadelphia (master class)

Cream - Mozzarella / Cecil - Ricotta / Philadelphia (master class)

Category: Dairy and egg dishes

Ingredients
Whole milk
Rennet enzyme
Lemon acid
Salt

Cooking method

• Admin-Tanya, I dedicate this topic to you !!! Thank you for your support and inspiration to submit another recipe !!!
• Good milk depends on quality MILK, and what could be better than fresh homemade whole milk ?!
• From one batch of milk, no matter how much, you can get several types of dairy products at once, which I will try to show you today ... And I hope I can convince many that it makes sense to support a local small dairy farmer !!!
• 1.remove the CREAM (cold method)
• The original quantity of fresh whole milk, I suggest to leave in a warm place for a while, until a slight sourness appears! (This can take from an hour to a day! Depending on the time of year and temperature! During this time, the milk gains its taste, which will then affect the aftertaste)
• After that, we move the milk to the coldest room, you can in the freezer! But not freeze, but bring to ice !!
• (this will slow down the souring process and the cream will begin to separate more intensively on the surface. 12 hours is enough to withstand the milk, you can even less)
• Gently taking out the milk, for example from the freezer, remove the top layer with a slotted spoon, this will be cream!
• 
• Why use them, decide for yourself !! The selection is great, from sour cream to mascarpone and don't forget about butter!
• 2 MOZZARELLA or CHECHIL
• For mozzarella we need: ice milk, enzyme, citric acid, ice water, salt.
• For 1 liter of milk / 2gr lim. acid.
• In a small amount of water, we completely dissolve the acid and add it to the milk (be sure to ice cold so that the folding process does not speed up) and stir well for a couple of minutes with a slotted spoon ...
• Now we measure the required amount of enzyme, which we also dilute in water and add to milk ... Turn it literally a couple of times with a slotted spoon.
• put on a slow fire, bringing to 35 \ 'C. (if a large amount of milk, then you need to slowly and gently stir the milk from top to bottom, so that no sediment appears on the bottom and the heating goes evenly ... the process of rolling and falling out in flakes ... It's not scary, but not desirable! If you see small flakes, stop heating and stirring, rolling started ...
• We leave it alone for a while until a clot forms ...
• 
• From fresh milk, the curd is denser than from slightly sour milk (don't worry about that! It can turn out like this)
• 
• How a clot or flakes formed, stir the mass well, breaking it into smaller parts and start reheating, bringing it to 40 \ 'С
• 
• This is how the flakes will behave when reheated.
• 
• 
• 
• (everywhere it is recommended to cut into squares like a lyre, and stir with a slight movement when reheating ... I do everything by hand)
• As soon as your cheese mass begins to intensively separate from the whey, we leave it alone for a couple of minutes so that it settles ...
• from the fat content of the milk, the whey will be from translucent to slightly milky.
• 
• For the whey, we prepare a separate dish in which ricotta / chechil will be cooked later
• We prepare hot water 70-80 \ 'С in advance ...
• As the cheese mass has settled, we drain most of the whey in whole or in part !!!
• 
• CHECHIL milking trunks can be left to heat only in your whey!
• We will melt and stretch mozzarella in water
• (here many opinions differ .. Someone conducts the third heating only in water, and I mix 50/50 water - serum ...)
• Add hot water to the cheese mass and begin to knead the cheese grain with a spatula so that it turns into cheese dough
• 
• Depending on what density you want to get a very soft or denser mozzarella, everything is regulated by the water temperature 45 \ 'C-60 \' C
• For CHECHILA, bring up to 70 \ 'С.
• As our dough has become elastic and homogeneous, we form the mozzarella. Usually, balls are formed between the thumb and forefinger and immediately placed in ice water.
• 
• Usually no more than ten minutes ...
• Cooking brine for salting ... For 1 liter of water / 150-180 g of salt
• And put the mozzarella in brine for twenty minutes
• MOZZARELLA IS READY !!!
• 
• CHECHIL is usually braided in braids, plaits, you can roll up the balls ... Pull the threads out of the cheese mass, let them cool and harden a little, then weave the desired ones and put them in the brine for up to a day!
• 
• 3 RICOTTA or PHILADELPHIA
• put all the whey together: initially drained and after the third heating
• I recommend straining the whey through a cloth in case there are any cheese debris left.
• 
• For PHILADELPHIA, add salt to the whey, about 50 g / 5L of whey
• And we begin to heat up to 80-90 \ 'C ... (it rather depends on milk .. According to my observations, 80 \' C is quite enough for a goat, and 90 \ 'C for a cow)
• But we look more at the process itself, when white foam formed on the surface or small flakes appeared, heating can be stopped ...
• 
• Many are poured hot ... And I like it better when it will stand for a day and almost all of the flakes will rise to the surface and they will be denser
• 
• then we begin a neat drain through a dense fabric ...
• In production, only the top white cap is removed with special mesh forms ...
• The whey must be removed completely until a dense consistency is formed ...
• 
• It takes me up to three days ... You can use the press !!!
• That's all!!!
• 
• 

Note

I hope that this recipe will push someone to start a dairy animal or at least make friends with a good milkmaid !!

Peace be with you bakers!

katerix--
of course, it will not work to have a dairy animal
if the current is on the balcony \ just imagined it \
but I signed up for Temko, I'm waiting for the continuation

Cheer up, the recipe has already brought benefit !!!
Thanks for attention

Thanks for MK! What is the approximate yield of mozzarella, Philadelphia from 5 liters of milk? And how much rennet is needed?

Thank you very much for the recipe!

CHECHIL is usually braided into braids, plaits, you can roll up the balls too ... Pull the threads out of the cheese mass, let them cool and harden a little, then weave what you want and put in the brine for up to a day!

I have never done Chechil, but I love him. Wanted to make sure. How long does it take for the cheese mass to harden in the threads? When is it time to braid it? And to cook the cheese mass the same time as mozzarella? 10 minutes at 70 ° C?

Thank you for such a cheese variety!
If I still have milk, then only my imagination was enough for cottage cheese, but here ... I'll try everything little by little. Thank you so much

[Kate]

Kate, THANKS for the topic! And for dedication

I read and made some discoveries for myself, for example, like this:
The original quantity of fresh whole milk, I suggest to leave in a warm place for a while, until a slight sourness appears! (This can take from an hour to a day! Depending on the time of year and temperature! During this time, the milk gains its taste, which will then affect the aftertaste)
After that, we move the milk to the coldest room, you can in the freezer! But not freeze, but bring to ice !!
(this will slow down the souring process and the cream will begin to separate more intensively on the surface. 12 hours is enough to withstand the milk, you can even less)

I always have problems to get the cream out of a can or a bottle, now I will try to do so.

I don't have a lot of milk, but I will try to follow your advice

[Catherine]

Catherine, there are white spots:
What rennet do you use? What others have you tried and what have you disliked?
How much do you need for 1 liter of milk?
Does the amount of salt in the brine and the holding time depend on the size of the mozzarella balls?
What is the best way to store it? Shop so in brine and sold.
Does it make sense to try to repeat this technology with store-bought milk?
How many liters to take for the first experiment, so that you don't mind in case of failure on the one hand, and to get some kind of visible result on the other?

Thank you very much for the work done and such a detailed overview of the cooking techniques and types of cheese!
Took to favorites. I will try.
So far, only regular cottage cheese and melted cheese in a slow cooker have been made from homemade milk.

I am already friends with a good milkmaid. So I'll get to know the mozzarella better.

Thanks for MK! What is the approximate yield of mozzarella, Philadelphia from 5 liters of milk? And how much rennet is needed?

250-500g mozzarella (protein content of milk plays an important role
Up to 200g Philadelphia
Any enzyme has instructions on how much milk the enzyme needs .... Each manufacturer has its own fermentation ...

How long does it take for the cheese mass to harden in the threads? When is it time to braid it? And to cook the cheese mass the same time as mozzarella? 10 minutes at 70 ° C?

Determine by touch when it has thickened, dried out and cooled down ... Here the temperature in the room plays an important role ... The sooner you put the cheese in the brine, the softer it will be later ...
It is not time that plays a role here, but what density the cheese grain is, softer, denser, and as soon as a soft elastic, goyantse cheese dough is obtained, you need to stop and weave braids or squeeze out mozzarellins ...
The longer you keep the dough in hot water or whey, the more fat and albumin will come out of it ... This means the cheese will become drier and low-calorie ...

[Catherine]

Catherine, there are white spots:
What rennet do you use? What others have you tried and what have you disliked?
How much do you need for 1 liter of milk?
Does the amount of salt in the brine and the holding time depend on the size of the mozzarella balls?
What is the best way to store it? Shop so in brine and sold.
Does it make sense to try to repeat this technology with store-bought milk?
How many liters to take for the first experiment, so that you don't mind in case of failure on the one hand, and to get some kind of visible result on the other?

Use whatever enzyme you find at home ... There are rennet (liquid, in tablets, powder); is of plant origin like meito; you can use a fig stick; dried skins from chicken stomachs, russula ..... Huge variety
Use what is easier and more convenient for you to purchase
Each enzyme has instructions, they all differ !!!
It depends on which store, but I don't recommend it.
Salt seizes from above, as a rule, and gradually spreads inward, the inner part remains tender ... Here you need to get used to your taste, by sampling
When packing in a store, they quickly take it out of the brine and pack tightly ... So the mozzarella does not have time to dry out and plus more liquid ... Hence the brine !!!
Usually such cheeses are not stored for a long time ... Mozzareloa is considered the most delicious for the first three days ...
If you do not have time to consume these days, pack in dense polyethylene and in the freezer ... After the freezer, before serving, let it warm up at room temperature for 30 minutes to an hour ...
Try five liters, if not a pity !!! Now the cows are on your grass, I think that you will only collect cream from the spirit of cans ... Well, see for yourself if possible!

[Kate]

Thank you for such a cheese variety!
If I still have milk, then only my imagination was enough for cottage cheese, but here ... I'll try everything little by little. Thank you so much

This is far from all, I hope we will slowly sort out many things with separate recipes ...
Although there is already so much in cheese topics that you can master for a long time
Check out the "Cheese Stories or Dairy at Home" topic!

Kate, THANKS for the topic! And for dedication

I read and made some discoveries for myself

I always have problems to get the cream out of a can or a bottle, now I will try to do so.

I don't have a lot of milk, but I will try to follow your advice

Romochka, yes, if not for you and KVITKA22: victory: I would not have started something here soon
It is very difficult for me to find time, the household is an orphanage and plus milk processing with the partial help of my husband, well, it is very difficult !!! Moreover, my Internet with electricity can be ranked as a heroic feat

Thank you very much for the work done and such a detailed overview of the cooking techniques and types of cheese!
Took to favorites. I will try.
I am already friends with a good milkmaid. So I'll get to know the mozzarella closer

and thank you for your attention !!!
Meet, because yours is always tastier !!! I am sure that you will be as good as the Italians
It's easier than melted

[Catherine]

Catherine, thanks for the master class! I beg your pardon (I'm a beginner cheese maker), I recently bought a Meito cheese starter, you can also use it?

oh, how necessary, especially given the current imposed sanctions. Now you have to learn how to make mascarpone yourself. true milk is a good present to find more and more difficult. And you can't get a ladybug on the 8th floor))

Peace be with you bakers!

mascarpone is always in Auchan under their brand

recommend to cut into segments like lyre .... I do everything by hand.

I mean, interfere with your hand in the pan? And yet, roll mazzarella balls between two fingers, and you have balls the size of an orange in the photo. You can't roll it between your fingers.

AWESOME !!!!! : swoon: but I'm an urban person, so I definitely will never succeed. But I'm in awe, honestly

oh, how necessary, especially given the current imposed sanctions. Now you have to learn how to make mascarpone yourself. true milk is a good present to find more and more difficult. And you can't get a ladybug on the 8th floor))

Ilona, ​​the mascarpone is excellent and easy to use in Admin's recipes ... It turns out much cheaper than a purchased imported one !!
Girls, small-scale farming is developing well in Moscow region ... There are plenty of goat breeders and cattle breeding workers, talk to friends you will surely find responsible and good milkmen !!!

I mean, interfere with your hand in the pan? And yet, roll mazzarella balls between two fingers, and you have balls the size of an orange in the photo. You can't roll it between your fingers.

I always mix everything with my hand, from heating, breaking into small clots, etc. conceived cheese ... especially when making cheese without sourdoughs that guarantee the result ...
Here, every degree in one direction or another will affect the original product ... Density, acidity, fat content, etc., so we must definitely take a sample, this is also a hint when to stop ...
These are all narobotki, and everyone has their own ... In our apartment the temperature and humidity are dancing sharply from the time of the year ... The separation is up to 35'C, and I need to get the same cheeses in each season ... So that's my way out , everything is determined by taste and touch !!!
Toffee, when you squeeze out the dough on pies, can you make different sizes?!. The same is with mozzarella, the dough is also just a little denser
You can spin the balls, do as you like !!!
You can twist large sizes on your hand and then form a ball ... like Kachocavallo, there the big heads come out ...

AWESOME !!!!! : swoon: but I'm an urban person, so I definitely will never succeed. But I'm in awe, honestly

Matilda 81, only calmness and desire !!! Believe me, it's not difficult !!!
On this forum there are much more complicated recipes and many of them post, but at first it seems impossible!
There is no need to call us some "villages", I only got into such conditions for seven years, before that there was that "swag" ...But nothing and now I can sip the cow for milking, before that I saw only from a great distance ... Everything in this life needs to be tried

So I thought, the temperature is given with an accuracy of a degree and overheating is undesirable. Now I think you have a flair, but did you first use a thermometer? And I did not understand the moment about the freezer. Stand to ice, and then something is said about 12 hours. Explain.

Katyusha is a wonderful MK, thank you But I stopped making mozzarella - it turned out well for me for a very long time, but at one moment it cut off, milk, meito, lemon - all the same, but the cheese stopped working - I don't even understand what business, I sin on milk - it looks like they started to tighten up on the farm I saw your MK and again wanted a mozzarella, in principle I did almost like you, but I poured meito into milk with lemon already warmed up to 28-30 *, everything interfered in the flow. 2-3 minutes and left to curl, while putting a light plastic saucer on the milk itself, it spun freely on the surface and I timed the time - normally a clot should appear in 15 minutes, but it is easy to check - when you try to scroll the saucer, it stands on place and if 15 minutes have passed, then multiply by 3 and this will mean that after 45 minutes you can cut the clot or interfere with your hand and start the second heating up to 40 *. And I was interested in this nuance - do you inject meito or another drug that you use in ice-cold milk right after the lemon?

Oh, the saucer is interesting.

[Catherine]

CatherineThank you for such a wonderful master class. : rose: We have a good milkman, now I would dare to repeat this process. The husband saw the photo and said that he would bring milk and wait for the cheese. But I have never done it and where can I buy rennet?

[Allochka]

Allochka , I order the Meito enzyme on the Meito website. RU . send very quickly cash on delivery in tech. weeks, and it will be even faster to you
Irishka- namesake, let's make a mozza plate - it turns out really tasty, but when you leave it for a pizza, it stretches so much - so tasty As for the freezer - I chill the milk in the cold room to 5-8 * and start to introduce lemon. There is still a subtlety - you need to measure the lim very accurately. acid - even half a gram of overweight or underweight can ruin everything. I bought myself a small email. scales in 0.01 - 200g steps

[Irina]

Irina, thanks for the information.

Oh, I sense you infected me with cheese. I've been looking at cheese topics for a long time. There is also MK, how can I resist ??? I gently hint at home that I will cook cheese. You should have seen their eyes.

Yes! You also need to buy a thermometer and scales with grams. My scales "Magnet" do not see grams.

[iris. ka]

iris. ka, just about, and homemade cheese, and sausage, and homemade black bread with sourdough - people even close to me have long considered me a culinary maniac ... I explain that everyone just doesn't believe ... and continue to scold the finished groceries

I bought jewelry scales up to 0.01g on ebay, there is also up to 0.001g, they are just more expensive

iris. ka, just about, and homemade cheese, and sausage, and homemade black bread with sourdough - people even close to me have long considered me a culinary maniac ... I explain that everyone just doesn't believe ... and continue to scold the ready-made store products

In-in! Everyone (including my husband) thinks a little of me too because of my addiction to "naturalism" (moreover, not only in food, but also in the use of household chemicals, cosmetics, etc.), they persistently drag everything out of the store, sigh about their health, scold the environment. I can’t tell you that the situation is largely in their hands, that they themselves create demand for a store product, ruin their health, etc.
Yes, it is necessary to master cheese-making, only to find more milk somewhere, otherwise we drink it almost all of it, we won't have enough for cheese.

[nut]

nut, and you did not open Temka about mozzarella? I have meito in the refrigerator, but how and what to do with it and the proportions, you can describe your technology with this enzyme, pliz.

[Kil - Irina]

Kil - Irina - I didn't open the branch That's when I said that my mozzarella began to turn out fine and truncated - never again, I exhausted the milk and I gave up completely - I said I won't do it anymore Today I bought 5 liters of milk from the farm - now it is cooling If today I will have time to do it, then I will describe it, but without pictures (the children took the camera down on vacation), but they are not needed because Katyusha put everything up

Wow girls, you participated here !!!
Thank you nutlet for keeping the theme up !!!
Irish, the farm is not always able to chew with milk (in support of farmers) ... Just when the cows switch from the pasture to the stall period, milk is very affected ...
Secondly, you try to keep the cows "in position" during the dry period, and this will affect the production of cheese, the somatics increases, and so on ...
Thirdly, anthelmintic drugs can also affect ... And God forbid, if you did not see the cow, she became ill with mastitis, for example ... This is also a problem !!! Here, not everyone dares to drain the milk, since it is an expensive pleasure to keep cattle and not only ...
Young milk is also not quite suitable for cheese making ... It is rich in vitamins but not yet fully ripe for cheese ...
There are a lot of different factors !!!

I use only Austrian rennet enzyme in tablets ... I am very comfortable and the quality is at the level ... Although the dream of switching to liquid rennet, it has many advantages, and most importantly, it is almost indefinite and the consumption is insignificant!
I don't like Meito, he is for vegetarians! rennet is rennet, it affects the taste especially with long ripening ... For mozzarelo it is suitable, it makes no sense to kill for another if there is no way to get another
In veterinary pharmacies ask, there is a variety !!!!

Irina, I correctly add the acid and the enzyme to ice-cold milk ... I add the enzyme almost immediately after the acid, they should act on the milk together, especially when heated

So I thought, the temperature is given with an accuracy of a degree and overheating is undesirable. Now I think you have a flair, but did you first use a thermometer? And I did not understand the moment about the freezer. Stand to ice, and then something is said about 12 hours. Explain.

Toffee, the main thing is not to overheat the first two heating ... In order for the grain to mature and continue the formation of the cheese mass ... It must gain a certain acidity, this is important, at the enterprises it is measured with special litmuses (if I am not mistaken)

Light souring and cooling of milk takes 12 hours in total!

Girls, do not pay attention to anyone ... It is advisable to do the first time without anyone and present it as a surprise and not admit to the last that it was you who did it !!!
Until appreciated, stay in the shadows
How many years have I been in this business, and my husband still cannot accept that I am transporting milk ... For cheese is quickly sold out and you need a lot of milk
So replenish my company with pleasure

[nut]

nut, I also exhausted a lot of milk, it didn’t work, and now I don’t have any farm milk either, but I want to try it on the purchased one, I hope for a multi-cook in MV to maintain the correct temperature, because I will spoil 3-4 liters of milk days. But I'm waiting for your master class.
katerix, thanks for the topic and master class.

[Katerix]

I made a mozzarella last night - it turned out just super I did it according to the principle Katerix , but in his practice early, so: 30 minutes before starting work with milk, you need to measure 0, 08gr Meito and dilute in 50 ml of room water. t *, farm milk 5 liters cooled to + 3 * and introduced 10gr lim. acid diluted in 50 ml of water room. t *, stirred and began to slowly heat up on the stove to 32 *. Upon reaching 32 *, she introduced Meito and stirred for about 2 minutes, put a saucer on top and noted the time - 12 minutes passed, my saucer did not budge when I tried to twist it. So 12 * 3 = 36, now I time it again and after 36 minutes I check the clot - it is quite dense, almost transparent serum is clearly visible from above and on the sides - I carefully cut it vertically into strips with a knife - we got long vertical cubes, then we put the knife at an angle like can be more horizontal and we cut these vertical columns, after cutting we leave the clots to rest for 5 minutes, after that I began to gradually heat up to 40 * and all the time very carefully interfered so that the heating was uniform. I have an electric stove with a gradation of 1-9 with an intermediate division of 0.5.It warmed like this: 15 minutes for 1.5, 15 minutes for 2, 15 minutes for 2.5 and 15 minutes for 3. So the time to warm up took about an hour - as soon as the temperature of the liquid in the pan became 40 * - check the piece for ripeness - when chewing, you feel pleasant rubber creak - leave the curd in the whey for a couple of minutes so that it settles to the bottom, remove the pan from the stove. Then drain the whey, put the curd in a bowl, dilute the whey with water 50 to 50, I heated up to 55 *, poured the curd and immediately started pulling, folding and pulling and folding again with my hands (the curd heats up from the water and stretches like a toffee) than the more folds, the more layered the ball will be. Then we skip between the thumb and forefinger and tear off a piece, begin to tuck the edges inward and do this until the top of the ball becomes shiny and smooth, as in the Katerix photo, throw the ball for 10 minutes into very cold water, then into a salt solution for 20 minutes and so then we eat at the speed of light. From 5 liters of milk I got 530 grams of delicious mozzarella
And here's my mozzarella:

WOW, great, I really want to learn. Now the problem is to measure these 0.08 grams.
Girls now make Burrata - this is in my opinion the height of bliss to taste and this cheese is just indecently expensive, but you will succeed 100%. My dream is to cook burrato someday.

[Irish]

heated up to 55 *, poured the clot and immediately began to pull, fold and pull and fold with my hands very quickly (the clot heats up from the water and stretches like a toffee)

Irish, I didn't understand something ... 55 ° С is already very hot for hands. Or I misunderstood you, right? You removed the clots from the solution, and then pulled? How long were the clots in the hot solution?

[Irina]

Manna, well, yes, the water is hot, but I don’t dip my hands there, I’ll just pick up the clot with my fingers and let’s pull it - you don’t even have to pull it, it stretches like an elastic band. only it needs to be quickly folded and again heated in water and so on several times, and then according to the scenario And in which hot solution? - even I didn't understand
Irina - that's why I bought a jewelry scale, weigh a lemon and Meito

Yeah, I understood about "pulling"

What is the hot solution? - even I didn't understand

water / whey 50/50 while pulling

Yes, you don't need to keep it there at all - the clot itself is already soft, but if it is plump, then pour this hot solution and crush it with a spoon so that it warms up and squeezes further.Here the main thing is not to overexpose the clot at 40 * - that's why you need to try on creaking on Mann's teeth, let's do it - nothing complicated, just write a lot.In time, the whole thing took about 2 hours

Manna, let's do it - nothing complicated

I’ll do it the other day, I don’t want mozzarella, I did it (but the principle is the same)

Nut, good fellow !!! Excellent mozzarella yield !!!

I’ll just tell you one thing, remember our conversation many years ago, about when you didn’t get a clot but the flakes fell out ... You were upset and let everything go to the outhouse ...
If it suddenly comes out again, don't throw it away, but bring the process to the end ... Look, it turns out even softer ... Only gradually introduce hot water, there already at 45 it starts to melt and stretch ... She gives me a camembert without smell and mold reminds ... The crust is hard, and the middle is almost smeared ...
Just before serving, it should stand at room temperature for half an hour
IRISHA, did you cook Ricotta ?!

Kil, but burrata is still the same, only riccotta or tender cottage cheese with butter is added inside ... But it should gain a little taste

[katerix]

katerix, I have no milk, I already want to "spoil" it, I envy you terribly ...



Burrata (Italian Burrata) - Italian fresh cheese made from cream and milk of a buffalo or cow; belongs to the family of mozzarella cheeses.

For the first time, burrata cheese was made in 1920 in Italy, on the farm "Bianchini" (Italian. Bianchini) near the city of Andria.Burrata cheeses are currently produced in the regions of Puglia, Campania and Basilicata. Due to its delicate taste, burrata gained great popularity in a relatively short time, and is now considered a delicacy.

The burrata ball looks like mozzarella on the outside, but on the inside it has a soft creamy consistency. Burrat contains at least 60% fat in dry matter, calorie content is within 330 kilocalories per 100 grams.

When making burrata, the hot cheese mass is collected in a bag, which is previously laid out from the inside with mozzarella plates. The top of the bag is poured with thick panna cream and then wrapped in green banana leaves, thus emphasizing the exquisite taste of the cheese. Burrata tastes excellent but does not last very long. It is best to serve ripe tomatoes, olive oil and freshly ground black pepper with burrata. It also goes well with honey, it is better to take liquid honey with a light taste and smell

Burrata (Italian Burrata) - Italian fresh cheese made from cream and milk of a buffalo or cow; belongs to the family of mozzarella cheeses.

It's just incredibly delicious!
True, in banana leaves did not come across.

Kil, have you tried miracles with milk yet ?!
We are waiting for a report from you !!! Believe me, with our Russian cottage cheese and butter or cream, burrata turns out just as well ...
It's just that they don't make cottage cheese our way in Europe ...
But the Armenians in a clay container store chechil like this ... Chechil is shifted with cottage cheese and butter ... The last layer is like butter (I don’t remember exactly) ... They prepare wood ash ... And then the container with chechil, butter and cheese is turned over and put in ashes ... And so they stand up to several months ...
They say that it is very tasty !!!

PapAnin, now you yourself can create this!
Try it !!? And the leaves, so that the moisture would last longer !!!
How much is your creation worth ?!

No, I'm not yet ready for such feats, but I really want to.

This is not ours. =)
In June I was in Italy, the photo is from there. Tried Burrata for the first time.
Most of all I was upset that they tasted this deliciousness by the end of the rest only.
Depending on the store, it cost from 3.5 to 6.5 Euro for a "package" (250 g.)
I haven’t met in Moscow yet.

Come on Georgy, you need to fix it with a deed, nothing complicated !! and the process is very interesting and enjoyable !!! My children are happy to sculpt, twist, pull ... And bags with filling, in general, for joy
now is the time to remember the taste of real cheese !!!
Not cheap....,
And how much does 1 liter of milk cost them ?!
Sorry for the importunity, it's like a professional interest

And how much does 1 liter of milk cost them ?!

0.8-1.7 Euro
The milk there is also very tasty, and it does not depend on the price.
Cheap tasty and expensive tasty.