2 more options for homemade cheese

2 more options for homemade cheese

Category: Dairy and egg dishes

Ingredients
milk	2L
sour cream 20%	250g
salt	9g
calcium chloride 10%	2 ampoules
enzyme meito	on the tip of a knife
or citric acid (lemon juice)	1 / 4-1 / 3 tsp. (juice of 2 lemons)

Cooking method

• Since there are many recipes for making homemade cheese on the forum, I called this recipe "2 more options for homemade cheese." In fact, these are almost identical recipes, differing only in 1 component - either the meito enzyme, or citric acid (or lemon juice). I make in Steba's multicooker. Pour milk into a bowl (I have 5.5% fat) and add sour cream (I have my own), mix thoroughly and heat to T 35 * C (it will take 15 minutes). At this time, we dilute the enzyme or citric acid (squeeze the juice from the lemons) in 20 ml of warm (about 35 *) water. Although I wrote "enzyme on the tip of a knife", this is still not the very tip of the knife, but somewhere between 3-4 mm. First, pour in 2 ampoules of calcium chloride, stir thoroughly, then add the diluted enzyme or citric acid (not diluted lemon juice) and stir again thoroughly. In the variant with the enzyme, leave it at this temperature for 60 minutes. After this time, a clot forms.
• 
• Cut the clot into a fine mesh. In the variant with citric acid (juice), you can not withstand anything, but immediately proceed to the next stage - heating to 80-85 * C. When heated, the clot becomes denser and it must be constantly "cut" so that by the time of heating to 80 * C the clot is already granular. Leave the curd to give the whey at this temperature for 20-30 minutes.
• 
• Drain the curd with whey into a colander covered with gauze, let the whey drain (do not pour out the whey) for about 30 minutes, hang out for 30-40 minutes and put the almost finished cheese in a special mesh form or a small colander (I have a plastic one for 0.5 liters), adding salt from the bottom (half of the salt), and then on top (the second half of the salt). The serum is cloudy, but almost without sediment:
• 
• Cover the top with a saucer or a tight circle and place the load. Every 30 minutes, turn the cheese 4 times, increasing the load.
• 
• During this time, the cheese will thicken, give away excess whey and take on a characteristic shape. After that, we leave the cheese in the refrigerator in the form under load for another 12-24 hours. Now you can eat. You can store it by filling with serum with 1 tbsp. l. salt, in the refrigerator for 2 weeks. We eat it in a couple of days, so I just keep it in a plastic bag. Taste and consistency of the Adyghe cheese. Can be cut quite thinly. The enzyme version melts well on pizza. You can also add herbs and your favorite spices at the same time as the salt.
• 

The dish is designed for

400-450g

What a beautiful and appetizing cheese. It is a pity that mine are not very fond of cheese.

[Albina]

Albina, it is tasty and healthy because it is calcined. They will love it.

[Linadoc]

Linadoc, thanks for the recipe! I haven't made cheese yet
And to taste, what kind of purchased cheese is most similar to?

And to taste, what kind of purchased cheese is most similar to?

Poured out Adyghe, in fact, it is done that way.

Where can you buy an enzyme?

Poured out Adyghe, in fact, it is done that way.

Then I will definitely do it, then I will report back. Thank you!
here I am inattentive, the recipe says And after all, I ran my eyes and did not see

Lina, well, it is sooo beautiful and I can imagine that it is delicious. We must buy some country milk and make it. Once upon a time I did something like that, but lately .... too lazy to see me ahead was born.
Thanks for the magic pendel

[Lina]

LinaHow good it is that I made my own version of cheese as a separate recipe! I took it to bookmarks, I will do it.
So clearly, how not to repeat?

Where can you buy an enzyme?

I bought from Lactina, but he is generally on the Internet. There is a bag for 100 liters of milk, which will last for a long time.

Thanks for the magic pendel

Tanya, in our "Tea Gazebo" the pedal is the main engine of progress, you can see us so much!

[Linadoc]

Linadoc, what is the weight at the end of this amount of products?

[Linadoc]

Linadoc, Lina, thank you for the recipe!

how much weight did you get from this quantity of products?

It's good that they reminded me, I added it. I got 440g.

Thank you Lina for the recipe!

Tonya, you have one more business recipe.

[Linadoc]

Linadoc, In the village it is difficult to please someone, here they don’t take milk from me. Who does not need to buy from others, for example.
For your family.

Ton, if yours tastes better, they will take from you.

[Linadoc]

Linadoc, Lina, can you take a look at your individual photos? Or a link to it? I really liked the shape of the cheese

and can you see a colander of your individual photos?

Luda, here's a picture. Plain plastic colander, sorry for looking, over 10 years old

Luda, here's a picture. Plain plastic colander, sorry for looking, over 10 years old

cool !! I don't see them now

Linochka, do we take calcium chloride at the pharmacy?
Generally very clear. And it’s probably delicious, but we love Adyghe cheese very much !!!!!

Lina, thanks for the separate cheese recipe! Took to bookmarks. Otherwise, 2 days ago I twisted ampoules with chloride, jumped into the gazebo and did not have time to figure out how much I needed for 6 liters of milk. And put it back in the box.
The first time I made cheese on 3 liters of settled milk and 3 liters of fresh milk. The cheese turned out to be excellent, the taste is creamy. I have never eaten such cheese.

Thank you thank you thank you! And I did it without sour cream, that's how many times I said, write the recipe, and you finally got it!

and we take calcium chloride in the pharmacy?

Yes, the pharmacy is free.

Lina, thanks for the separate cheese recipe!

Yes, Marin, otherwise each had to be described separately, but the cheese is tasty and not at all complicated.

Thank you thank you thank you!

Why aren't you sleeping? Are you waiting for the result of the wave of your magic wand? Here's for breakfast, take it all, I've made myself some more!

Ooooh! Thanks again! I won't eat that much, not a fan, but I'll try a piece with pleasure. Did I tell you that I love you? No, I didn't, and I won't, but you should know.

Linochka, what a fine fellow you are that you have laid out sour cream and cheese in a separate recipe! I understand that cheese is like "Adyghe"? If so, then we urgently need to get an enzyme. Tell me where to look at how you make cottage cheese in Shtebka, like Temko studied everything about DD2, I know that it was mentioned somewhere, but I won't find where. Maybe you should also issue a separate recipe? Thank you very much for your work, when you only manage to do everything? Probably you have 48 hours in a day

Probably you have 48 hours in a day

Here in the "tea gazebo" everyone already knows that time is an illusion. Look there, it's warm, cozy and interesting!
The cheese is absolutely of the "Adygei" type, since it is made in almost the same way.
It is easy to make cottage cheese in Shteba - 1 liter of milk + 0.5-1 liter of kefir (or something fermented milk) +1 ampoule of calcium chloride and for Simmering 82 * C for 1 hour. Place in a colander and weigh. All!

It's easy to make cottage cheese in Shteba

Thank you, I'll do it today

It is easy to make cottage cheese in Shteba - 1 liter of milk + 0.5-1 liter of kefir (or something fermented milk) +1 ampoule of calcium chloride and for Simmering 82 * C for 1 hour. Place in a colander and weigh. All!

And do not warm the milk first, mix everything at once and cold?

mix everything at once and cold?

Exactly! Shtebochka will do everything herself, but we will only have to skim the cream Throw the cottage cheese in a colander, covered with gauze.

She took the cheese off to the bookmarks. I will try.

Natasha, then according to the thermometer on the stove.

Lina, I first wrote it, and then I read it carefully and understood. : oops: Well, we have little sclerosis, so we also got slow-wittedness.

and if there is no Shtebochka, but there is a simple cartoon, the temperature cannot be set in it, then how?

I have a Panasonic cartoon, there is a "Extinguishing" mode - I'll try And immediately a question arose; 1 hour is after reaching the specified pace. or just 1 hour from cold (before reaching temp.)? I'm sorry - I'm drowning

Extinguishing mode

Quenching mode - first heating up to 100 * C, and then maintaining 95 * C. Will not work. You can "Heating" - this is 70-80 * C, then keep 2 hours. Or just on the stove, but do not let it boil - only steam will go, turn it off immediately and leave it.

Lina, then I'll bring it up to the right pace. on the "baking" and leave it in the "heating" for 1 hour .. So can you?

And if on milk porridge?

I think it's still better for baking with the transition to heating. Milk porridge is also first up to 100 * C.

[Linadoc]

Linadoc, I want to learn how to make cheese for a long time. It is already the second year at the bread machine. Previously, I was also fond of cuisine, only more with theory, but now I bake bread and make ham and much more, but there is a gap with cheese making. I decided to start with this recipe. I want to order a sourdough, but for now I'll try it with lemon juice. There is no patience to wait for the leaven to come. Tell me, order calcium chloride (in granules) or you can get by with ampoules from the pharmacy.

[Linadoc]

Linadoc, Lina, I have a question about meito 1 gram per 100 liters, if I take 3-4 mm of powder on the tip of a knife, as you wrote to me, this bag will be enough at best for 5-10 times, but it should be enough for 50, it can be diluted keep in the refrigerator for a long time?
By the way. and sour cream on this enzyme will work or not?

In granules, the result is slightly better, but with ampoules it is easier. If you take an enzyme, and cheese is definitely better with it, then you can do with ampoules.

[Irina]

Irina, diluted can be 10 days, so it is easier to dry. It will not work for sour cream, since it is an enzyme, not a sourdough.

[Linadoc]

Linadoc,

[Linadoc]

Linadoc, thanks, I will also order in granules.

I took it to bookmarks, I will make sure, the products are available, and without eggs, everything is simple and easy, and the result is gorgeous. I'll do it with lemon. juice, and a lot of whey leaves?

[Irina]

Irina, I have a cheese yield of 440-420g, which means 1.8l of whey. Sour cream gives the cheese a delicate texture and creamy sour taste. Salt can be more, but I love lightly salted.

Thanks for the detailed answer

[Linadoc]

Linadoc, made cheese yesterday. But of course she messed up. Instead of the juice of two lemons, I put 1/3 teaspoon, instead of 2 ampoules I poured 1. (I could not open it anymore) I waited, waited for a clot, and did not wait. Then I added more lemon juice, heated and drained. Then I realized what my mistake was and I didn't really want to finish the cheese. This morning I cut off a piece and was surprised at the taste - my favorite Adyghe cheese. Only at the edges it crumbles. Probably not very well pressed. At work and at home, they tasted and said - Ayghe cheese. Salted very little. You can add more salt to an amateur. Conclusion - I will do more, just wait for the parcel with cheese sourdough and a cheese mold. I will work out this recipe and will master others. And in general I wanted to change my occupation (I envied Marina Kamanina). A cheese dairy or something to open. Yes, this was my first experience in the field of cheese making.

Cheese dairy or something to open

An amazing hobby! Very addicting!

and what role does calcium chloride play here? and can you cook without it?