Milk cheese

Milk cheese

Category: Dairy and egg dishes

Ingredients
Milk	2 700 ml
Eggs	3 pcs. large
Sour cream	800 g
Salt	taste

Cooking method

• 
• Boil the milk in a five-liter saucepan over low heat, taking measures against burning. Beat the eggs and sour cream, not trying too hard (in the old days, whipped with a whisk or just mixed well), pour into boiling milk and, without stirring, let it boil for 10 minutes. The liquid will become clear. Throw in a colander on a canvas or cheesecloth folded in 2 layers, cool with salt. Hang for 3-5 hours to drain, then send under the press for 8-10 hours.
• 

The dish is designed for

about 700 g

Cooking program:

plate

Note

On prescription:
1. An absurd amount of products because they are now packed in such quantities. According to the recipe, milk is 3 liters, sour cream is 1 liter.
2. Salt to taste. The recipe says "cool salt". I salt pretty cool, for this amount - 1 tbsp. l. You can use Adyghe, Abadzekh, Bzhedug, Ulyap, etc. salt, any with the addition of herbs, you can salt it with ordinary salt, but add your favorite dry herbs, then the cheese will smell like them. It is possible, undersalting, add salt directly to a piece of cheese. The taste is reminiscent of the Adyghe, but softer.

I calculated the cost of cheese, it turned out a little more than 140 rubles. per kilogram (I consider eggs from my domestic chickens free). It turns out almost 3 liters of skim whey, which is just delicious; in summer it is a wonderful base for cold soups, and in winter for bread and other baked goods.

I have not tried to cook such cheese in a slow cooker, but I think it will work out. It is very convenient in a "fuflon" pan.

I have been making this cheese for a long time and, of course, I don’t know the author. But thank him!

[TATbRHA]

TATbRHA, please tell me, what is it roughly in terms of hardness? Does it remain intact if you cut it thinner? Does it melt when heated? Or is it more like a cheese?
Eh, at our Moscow prices, the "prime cost" will be closer to 300 ... but it is still cheaper than any purchased

[TATbRHA]

TATbRHA, and when we pour out the sour cream-egg mixture, do not you also need to interfere? How do we pour it out, so no longer interfere?

Great recipe! Very similar to my Shtebadygeysky, only more economical!

Thanks Tanyusha - I really liked the recipe! I will definitely cook it!

[An4utka]

An4utka, in terms of hardness - tender and soft, softer than feta cheese. A piece is preserved, but not cut with the help of a cheese slicer, but, of course, thicker, under half a centimeter ... I did not try to heat it.

Ikra, you do not need to interfere, let yourself calmly cut off the return.

[TATbRHA]

TATbRHA, thanks for the recipe and for the clarification

tell me, is it sour cream? homemade fatty yogurt will not work? (so you want to try) ...

Of course it will do. Only the cheese will turn out a little less, and a little more skim milk. And it will be delicious!

Thank you, I'll try tomorrow. I have already mastered cheese on the "meito" enzyme, but changed the milkmaid and ........ "meito" does not work on fine, fatty, sweet milk, possibly because of the fat content. I am looking for an alternative way.

Tanyusha, and now my question is - can the fat content of milk and sour cream be?

[TATbRHA]

TATbRHA, I beg your pardon, the recipe is not mine, but while you are silent, I will insert my 5 kopecks

tumanofaaaa, I have a very similar recipe, there milk is not less than 6%, and sour cream is not less than 20%. But Tatyana's recipe is more economical, maybe any milk-sour cream is possible.

Good recipe, you have to try!

[Prescription: milk 3 liters, sour cream 1 liter.]

Milk - 2 700 ml, Sour cream - 800 g

Prescription: milk 3 liters, sour cream 1 liter.

Take three times more milk? Or will it not be enough?

Take three times more milk? Or will it not be enough?

Irisha, look - milk in liters, and sour cream in grams!

milk is not less than 6%, and sour cream is not less than 20%. But Tatyana's recipe is more economical, maybe any milk-sour cream is possible.

Thank you so much!

girls, and the eggs are here for what?

[Irina]

Irina, vegetable oil - yes ...
And sour cream has always been equated with milk or water.

How much is the weight of 1 liter of sour cream = 1.018 kg.

We use the reference data on density and specific gravity, calculating by the formula we obtain the volumetric weight.

The more milk we take in the recipe, the softer the cheese will turn out.

[Ninelle]

Watching movies! I apologize. Ninelle, Thank you.

Milk - 2.5%, sour cream - 20%. In the recipe - 3: 1. An old, rustic recipe, there was no time for grams before. And not to the percentage of fat, I guess. I took the first one that came across and wrote what I saw on the packages. And at the same time the proportion was violated. But not much...

For what the eggs - I don't know, really Maybe for the masses? .. Or for the taste ... I have a recipe for another cheese, without eggs, I'll post it later as I will. Try this one for now.

[TATbRHA]

TATbRHA, I will really wait for the recipe without eggs, well, as with eggs does not go with us!

[TATbRHA]

TATbRHA, well, we ask !!! Please, at least without a photo
And you can't refuse me today ..

Well, guys. I read this recipe today and in 40 minutes my cheese is ready. I did it strictly according to the author's recipe, only by reducing exactly three times, tobish 2.5% fat content of milk from one 900 gram soft bag. Salt was added directly to milk for better dissolution. Took exactly 2 teaspoons "under the knife". I guessed it with salt, just right. I liked the taste very much. The color is pale yellowish, because my egg is urban, with a pale yellow yolk. Cheese is made instantly. My deepest gratitude to the author. Here is my photo report.



Yes, it turned out 245 grams of cheese from a 900 gram package of milk, calculated the cost of a kg of cheese, it turned out that 1 kg would cost 343 rubles.

I was not too lazy and for the sake of interest I calculated the percentage of fat content of this homemade milk cheese. It turned out 33% fat, if you follow the author's recipe exactly. I'll tell you this is not even a small percentage. We used to sell Finnish cheese 24% fat. So I felt offended for the cheese, or rather for the name, that it was called milk cheese. Here!

400 grams from 1.5 liters of milk, egg, yogurt about 300 ml / poured into the eye /, did not boil-stood-whispered-thought, the taste is unusual, let's see what the family says.
Girls, and what to press if there is no press?

[Creamy]

Creamy, Piano, smart girls!

[Piano]

Piano, I bought in Ashan such a bowl-bowl with drushlak (set), after the cheese drains out of the gauze, I transfer it to this drushlag, put it in a bowl, any plate on top and press it with a couple of cartons of milk

[Ninelle]

Ninelle, thanks for the idea, I have two identical boxes with holes for cheese making, I will try to adapt them for this purpose

Great recipe, thanks!

[TATbRHA]

TATbRHA, is the fat content of sour cream essential? Can I take 15% fat?

Sure you may!

An old, rustic recipe, there was no time for grams before. And not to the percentage of fat, I guess. I took the first one that came across and wrote what I saw on the packages. And at the same time, the proportion was violated. But not much...

Everything works out.

I don't know what the secret is, but on the second day the cheese seemed tastier / lay in the fridge /
In addition, the yield is greater than when making traditional cheese on a vegetable enzyme, perhaps I will do it a couple more times to check the taste and yield of cheese by weight.

So, on the second day, the taste of cheese seemed to me better, I calculated the percentage of fat according to the author's recipe. It turned out 33% fat. This is a medium fat cheese. We used to sell Finnish cheese 24% fat. It is necessary to change the name, otherwise it is a shame that a good medium-fat cheese is called milk cheese.

Milk and sour cream no matter what fat content?

[Raspberries]

Raspberries, to your health!

Piano, Creamy, I also offered to leave under pressure for 8-10 hours. Of course, it tasted better in a day, because the cheeses, they say, "ripen" ...

Creamy, thanks for the comment about the title.
I named it as I have written in an old book (self-written). It also contains Processed Curd Cheese, Cossack Cheese, Homemade Cheese, Emelya Cheese, Cheese with Garlic, Early Ripe Cheese and Homemade Curd Cheese. We must somehow distinguish the names ...

AlbinaI think it doesn't matter - the cheese will still work out. The amount of cheese and skimmed milk can vary only depending on the fat content.

Tanyusha! Made cheese last night. We ate this morning - very tasty !!!! Delicate awesome! I added a little turmeric there for color (store eggs). At cost, taking into account all labor costs, Sineokoy turned out to be approximately at the selling price in trade, but much tastier and, of course, more natural and healthier! Thank you very much - I will always cook!

Good luck to you and your loved ones, Irisha! It touches me too - "more natural and healthier".

I will add an innovation: / if the egg is beaten with a blender in foam, then the cheese will be colored more evenly, when, without fanaticism, beaten with a fork, there were, as it were, blotches of yellow, it does not affect the taste, only the appearance.

[Piano]

Piano,

I will add an innovation: / if the egg is beaten with a blender in foam, then the cheese will be colored more evenly, when, without fanaticism, beaten with a fork, there were, as it were, blotches of yellow, it does not affect the taste, only the appearance.

oh Lenul our shop huch a piece of luggage will still be snow-white cheese

And it's true ... here you have to fork out for three households ...

And it's true ... here you have to fork out for three households ...

spender! Half a liter to smithereens! Whoa! pour turmeric - it will turn out beautifully and delicious. Only immediately in milk, otherwise there will be divorces.

[TATbRHA]

TATbRHA, good cheese, I love and make such!

Piano, on the enzyme, then another cheese, rennet, it melts when heated, there it is, then cheese whey and cream fresh is made from it, you also need to add to the exit, and then take away the eggs, they add their net weight to the mass of cheese ... ... but in general cheese according to Tatiana's recipe and rennet is incorrect to compare, they are generally different cheeses ...

1. did not want to offend rennet cheese at all, never even made it.
2. I have a plant enzyme, and the experience, although not great, is positive, but here, with the change of the milkwoman and the enzyme, it stopped working. because cheese with eggs on the eggs just in time.

vegetable is Meito, this is also referred to as rennet cheeses (as a substitute for rennet, I also do it sometimes). Any cheese is always good! especially yours!

[TATbRHA]

TATbRHA, thanks for the recipe. Made on 1 liter of milk, to my taste the Adyghe reminded me. I love these curd cheeses.

I calculated the cost of cheese, it turned out a little more than 140 rubles.

do you have such cheap dairy products? I got the cost of 400r. for 1kg. She took the most ordinary milk and sour cream.

Girls, something went wrong with me, with the recipe, or rather, I think, something with the ingredients.
The milk was taken by ultra-pasteurized Ostankino "Russian milk" 2.5% fat, sour cream butter 15% fat, iodized sea salt, an ordinary store egg.
Salted milk immediately. Prescription cases per 1 carton of milk. After 10 minutes of boiling sour cream with milk, the sour cream curdled, but the liquid did not become transparent, waited another 5 minutes to no avail and threw it onto cheesecloth. The milk cooled down, I tasted it, the milk is like milk, only salty, it’s a pity to pour it out .... I boiled it and added the juice of 1/4 lemon, after 10 minutes the milk curdled, the liquid became transparent, threw it away, then everything was according to the recipe. In the morning, two different products turned out, differing slightly in color and significantly in taste. In the first case, Adyghe cheese turned out, my favorite - 190g.
and in the second, cottage cheese and cheese cream - 70g.


So, now I am tormented by the question why the first time milk did not pass into the whey stage? What could be the reason?
And yet, can someone tell me how to calculate the fat content of the product at the exit?

[Creamy]

The reason can only be milk! There is milk that does not turn sour for a week by any means - right in an open bag in the heat.Probably, it does not want to be cut off for the same reason ... it is not known what. We must take the cheapest for cheese! I did just that. Here are the prices in this case: milk 28.5 rubles. per package 900 ml, sour cream weighed out 64 rubles. per kilogram. Of course, we also have milk on sale for 56 rubles. for a liter and sour cream, probably also some much more expensive. But then let's remember "Doshu".
About the method of calculating fat content you need Creamy ask, she can.

[TATbRHA]

TATbRHA, forgive Hanku for being off topic, but the girls asked what cheese to make - look 🔗, I am still delighted with the description !!!

[Ninelle]

Well done, Ninellethat I found a site with forms, it's interesting to many. But the prices are there - ahaha ... I think that a plastic one with holes on the sides can be easily made from any plastic form using a hot carnation! Practically for nothing.

[TATbRHA]

TATbRHA, and the lid ?! In general, I was looking for a mold, but the cheapest - seven and a half thousand costs ...

You can also contrive with the lid. For example, we take a different shape and cut it off ... or simply select a suitable bowl, mug, etc.

In general, I was looking for a mold, but the cheapest - seven and a half thousand costs ...

Well, then you have to go to the topic "Beloboki", it describes a simple homemade mold.

Yes, you don't have to press it dry, and it's so tasty, more tender.

my friend gave me 2 containers with drilled holes, these are
, into one through a nylon napkin I strain the cheese, wrap the napkin, on top of the second container, and in it 2 dumbbells in a bag, and into the refrigerator ...
holes in the bottom, and in the walls, and in the lid, if you make an ordinary cheese on an enzyme, then you turn it straight and slowly in any direction in a closed form. Conveniently.