Cossack cheese

[On prescription.]

Cossack cheese

Category: Dairy and egg dishes

Ingredients
Serum	0,5 l
Sugar	1 tsp
Milk	3.6 l
Brine	0,5 l

Cooking method

• Add sugar to whey and leave for 2-3 days in a warm place to sour until very sour taste.
• Heat the milk to 80-85 * С (important !!), pour out the acid whey and heat until the translucent greenish back is cut off. Pour the cheese mass into cheesecloth on a sieve or colander, leave for a day, then immerse it in a saline solution "on an egg" for another day.

The dish is designed for

510 g

Time for preparing:

45 minutes

Cooking program:

multicooker / milk cooker / stove

Note

When I was young, every year I came to my parents' house in the district town of Krasnodar Territory for at least part of my vacation. And one uncle (not at all an old uncle; as I understand now, he was not yet 60, but I looked like an old man in his youth) traded this cheese on the market - apparently, he had his own cows, or something ... from vacation, I bought the largest cheese from him and took it home - it was too delicious! One day the uncle suddenly asked: "Are you leaving?" - "How did you understand?" - "And I noticed: if you buy the biggest head, then you won't come until next summer. Where do you live?" - I answered. - "Let me tell you how to cook this cheese, you will cook there in your North and remember me." And he told this. It turned out well, very simple. 3-4 times and really cooked. And a year later I arrived - no uncle ...

On prescription.
The serum should become very acidic, just rip your eyes out. The question that will certainly arise: is it possible to use lemon juice, citric acid, wine or fruit vinegar, etc. to speed up the process. I don’t know. Maybe you can. On the other hand, if it were possible, my uncle would tell me.

Along with the whey, you can add what you like: cumin, other seeds, nuts, your favorite dry herbs, peppers, etc.

If there is no thermometer. 80-85 * C when heating milk - it will "boil soon", and foam on the surface and "milk swirls" are about to appear. Here and pour sour.

After flooding, do not interfere, let it be quietly cut off. True, it will certainly burn in an ordinary saucepan.
The cheese is perfectly cooked in a slow cooker and a milk cooker! If on the stove, then a non-stick (for example, fuflon) pan is required (in which I cook it).

Brine "per egg". 0.5 l of water, 2-3 tbsp. l with a slide of salt. Ordinary stone. Not iodized, not extras, not marine. Dissolve the salt in 1 glass of water, put in a raw egg (previously washed with a brush and soap), add the rest of the water, stir. The egg floats, its "patch" the size of a coin is visible from the water. (This is the so-called "brine for an egg", it is widely used in the Kuban: for salting bacon, pork and poultry before smoking, cucumbers, tomatoes, etc.) We take out the egg, dip the cheese into the brine, cover with a lid.

The cost of cheese I got about 128 rubles per kilogram.

Hope honey Creamy calculate fat content; I took the cheapest milk, low-fat 0.1% with a fat content of 0.3 g / 100 g. Of course, it will come from any milk! Probably, the more fatty and the cheese will be tastier, because it is fatter. But for a sandwich, all the same, first we smear the oil ...

There are no photos yet, because the cheese is settled until tomorrow.

The promised recipe? I'm taking it to bookmarks! Not even so - leave it in the tab! I'm waiting for the photo! You are well done and your recipes are very helpful!

It is very interesting to see a photo of the finished product - a cut. I used to make ordinary cottage cheese this way, only I did not store it in a salty solution. But it crumbled - like ordinary cottage cheese.

And I already set the whey to ferment

How interesting, we must try !!!
And I just got the Nevskoe buns out of the oven for crackers ...
It's time to switch to cheese!

Tanya, I bow low to you for one more cheese recipe - you are our cheese maker. I take the recipe into my piggy bank. Tell me, can’t you mix water and salt without an egg? If the proportions are known? Or is there any sense in this?

You can do without an egg: for half a liter of water 2 - 3 tbsp. l salt. So two or three? .. And the spoons are different for everyone, and the flowability of salt, depending on humidity. Previously, they probably did not measure the water accurately, therefore they checked the density with an egg: even then without approximation, for sure, especially if they made a lot of brine for a large amount of product.

So what kind of cheese comes out? Brynza? Adyghe? Or maybe something like Russian
I really want to try to do it, but you need to understand what to strive for

Tatyana, thank you, I was immediately on fire to make cheese!
The question is - what is the power of heat to heat milk after adding whey? On the weak?
And should the milk boil?

something like Russian

obtained by using pepsin. Adyghe - fresh taste, but here is a saturated saline solution. I'm also interested in looking at the result.

And should the milk boil?

In no case - hard grains will turn out.

[Byaka zakalyaka]

It doesn’t look like cheese, because the cheese is all salted, but this one is only on top. Adyghe is much fatter, softer. The Russian did not spend the night near at all - the Russian enzyme. I really don't know what to compare with. Do, Byaka zakalyaka, try it, and then write off your findings. At the same time, I will find out what it looks like.

Nataliwave, it will be on a quiet fire slowly - slowly boil so, almost imperceptibly; the same as in the production of cottage cheese; the return will be cut off before the mass boils.

Anna1957maybe I should go take a picture of the round cheese even before salting (something I was completely at a loss); although what will it give if I don't cut it now anyway: cut it now - ruin it ... This is such a dense, dense ball, when pressed with fingers it slightly springs and does not threaten to crumble.

I should go take a picture of the round cheese before salting

It is not necessary to cut, but to take a picture, in my opinion, is worth it - all the phases of maturation are interesting.

Tatyana, I have never done cheese, how to understand that it's time to put the mass on cheesecloth?

[Nataliwave]

Nataliwave,

until the translucent greenish reverse is clipped.

If the liquid is white and opaque, just ordinary milk, then it's too early.

[TATbRHA]

TATbRHA, only saw today. that you put up a new cheese recipe. Congratulations! I see the original data, that is, what the cheese was cooked from. And how much of the finished cheese came out? 200 grams? 500 grams? The fat from the starting products must be calculated by the weight of the resulting cheese. And you did not indicate how much cheese came out. Waiting for the weight of the cheese. I'll count it right away.

[Creamy]

Creamy, hello, glad to see you !!
The cheese turned out to be 500 g, I wrote:

The dish is designed for 500 g

(Not a very good formulation: "The dish is designed for ...". It would be better "Mass of the finished dish", right?)

When he lies in a salty solution, he may become heavier, absorb water and salt, but for now - exactly 500 g.

[TATbRHA]

TATbRHA, counted the fat content in three versions, if you take milk of different fat content

Skim milk 0.3% gives cheese with a fat content of only 2.16%

Milk with a fat content of 2.5% gives cheese with a fat content of 18%

Milk with a fat content of 3.5% gives cheese with a fat content of 25.2%.

Thank you, now we will know the fat content with any milk.

Added a photo, this is the cheese.

Added a photo, this is the cheese.

And I'm already running down! I cooked it in a cartoon, then I'll tell you how.

How did your whey turn sour so quickly ?!

How did your whey turn sour so quickly ?!

I already had an old serum - sour. From under the cottage cheese without cooking. I added sugar there and kept it on the table for almost two days.

How long is skillful, called.

Well, finally, no eggs, I will definitely try! THANK YOU!
I just want to do the norm for a start, it won't affect the result, will it? And another question, is it possible to increase fat content by adding cream?

How without eggs? And the pickle "per egg"?
After so many recipes with whey, I absolutely need to ferment two liters of kefir tomorrow !!!

How without eggs? And the pickle "per egg"?

The main thing is that I did not notice!

Very useful information!
Will do!..

[Rada-dms]

Rada-dmsI think you can. It will be slightly different in density and fat content, but also good.
vedmacck and Rada-dms, well, without eggs anywhere, even hold in brine ...
Girls, do it: clean, simple, tasty - and safe for the figure.

[tumanofaaaa]

tumanofaaaa, please tell me how is the cheese? Did it work out? Tell me ...

Cooked in a cartoon

In a slow cooker on milk porridge, you can bring it to almost boiling and then put it on stewing .. huh? I'm just going to do it - I threw old kefir into cheesecloth for whey

[Tanyusha]

Tanyusha, a very interesting recipe, bookmark!

[tumanofaaaa]

tumanofaaaa, please tell me how is the cheese? Did it work out? Tell me ...

Natasha, I swear so far there is simply no time (DR + March 8 + guests + visit of the student's son) to describe the whole process. But I cannot say that it turned out to be 100%. Therefore, it is necessary to describe the process and find out and clarify ...

[tumanofaaaa]

tumanofaaaa, I ask because I want to try this recipe, but first find out the results from someone how it turned out. I am currently doing it in meito, but suddenly it turns out better here ...

[TATbRHA]

TATbRHA, tell me where to get the serum? Maybe a stupid question, but I have never cooked cheese, and your recipe seems simple for a beginner.

Whey can be obtained by making cottage cheese from kefir or sour milk, then draining it. Or you can buy ready-made packages.

Tanya, can you use the whey left over from the production of your milk cheese?

P. s. Tanya, my serum came out a liter and a half or two. Advise where to put so much. After all, for a Cossack you only need 0.5 liters. Or maybe sour it all.
I don't often make bread, but if I make your cheese, then I will have a lot of it. I will not drink serum, I do not like it (. It's a pity to pour it out.

[Altusya]

Altusya, the best place for her is in cold soup !!

Oh, Tanya, I don't love her (((

Then you need to pour it into plastic containers and freeze it. And then gradually get out, thaw and, on its basis, bake bread and other delicacies - savory and sweet pies, muffins, pies, etc. more than milk. You can't throw it away, in a word! Olga, an effort on yourself for the sake of your own benefit and health ...

Oh, Tanyusha, thank you dear. Well, I don’t understand the associations where they came from, they don’t even let them take it in my mouth. The spouse loves. Moreover, milk is not from a cow, but from a store.
Tanya, but there is a benefit in it if it was subjected to heat treatment. Well, here we boil when we curl.

[TATbRHA]

TATbRHA, please tell me, is the whey obtained from the preparation of egg-sour cream-milk cheese suitable for this recipe?

[Ninelle]

Ninelleof course it will do. The main task is to "curl" milk with the help of acid whey. Just acidify strongly - keep it outside the refrigerator for a longer time.

[TATbRHA]

TATbRHA, thanks, otherwise it doesn't cost a long time, but it turns out a lot, you don't use everything for bread, but we still have a taboo on pancakes and pancakes, my husband is losing weight and I want to make cheese like that

Freeze and use as needed.

In the refrigerator, the moral chamber is crammed for the most unwillingness. And there is no stand-alone one, I just have nowhere to put it, so I am suffering without it, have I already put the serum, and should I put it open or closed?

It's all the same.