2 more options for homemade cheese

I have a question I bought all the milk, sour cream, an enzyme, but here is calcium chloride written 10 ampoules of 5 ml, this means 5%, can it be used? And how much is needed for 4L?

[Svetlana]

Svetlana, everything is correct, these same 10% ampoules, calmly do it according to the recipe.

[Linadoc]

Linadoc, Lina, made a cheese recipe. Mom's fast begins, she brought me the rest of the milk from the fridge.

(Doesn't get used to living alone, buys as before)

I added my stocks.
Made cheese from homemade milk 3.5L, sour cream 25% - 150g and homemade curdled milk 0.5L, calcium chloride 3 ampoules and 5 tablets of acidin-pepsin. Exit 700gr. And serum about 3 liters.
There is a cheese resting in salt and herbs. I cut off a piece - delicious! I put the dough on the whey.
Thanks for the recipe! I will now look for a plant. enzyme.
The question is, can you add salt directly to cheese?

can I add salt directly to cheese?

No, don't. Protein coagulation occurs, it will crumble and become tough. Salt then either with dry salting or in 25% brine. And the whey will be salty if you immediately salt it, how can you calculate it later for bread? And I make ricotta on whey, it also bothers me later.

[Linadoc]

Linadoc, Lina, thank you for the clarification.

And I make ricotta on whey

Is it really possible to squeeze more out of whey?

Yeah, look result

[Linadoc]

Linadoc, and where is the ricotta recipe, eh? I want my ricotta

[Svetlana]

Svetlana, there are recipes on the forum. I do about the same, a little in my own way, as I'm used to. The result is excellent.

[Linadoc]

Linadoc, and looks like a store-bought one? cheesecake tender tender with it? Can curd whey be used too? and not just cheese?

[Svetlana]

Svetlana, very similar to the purchased one, delicate, delicate, downy. I haven't tried curd whey, but I don't see much difference.

[Linadoc]

Linadoc, maybe a stupid question - is it possible to use a ham maker as a press for Redmond or Beloboku cheese?

[Nataliya]

Nataliya, why not? Interesting offer! I have a simple homemade press made of 2 cutting boards, the lower one is fixed and the upper one moves up and down on 4 pins. I put cheese between them, put a load on the top. All.

Girls, are you sure that you need to heat up to 80. When I heated up to 70, I got rubbery pieces. And the output of 200 grams, if any. stirring. the translation of products turned out ... the mozzarella is heated up to 40, it seems. doubted, but made according to the recipe.

[Natasha]

Natasha, namely up to 80 * C, rubberiness is obtained if you stir too intensely and depends on milk. The yield depends on the milk and the activity and amount of the enzyme. If the enzyme is small or inactive, then the yield will be less. I make mozzarella at T = 82-85 * C.

in your photo, where it is already heated to 80 looks completely different from what happened to me. good homemade milk, the same enzyme. temperature probe is normal. I don’t understand why such a difference? if you do not interfere at all, then it will stick to the bottom. Did you measure with a device, or by eye? thanks for answers

I have a heated cartoon with a sensitivity of 1 * C. I know for sure T. Nothing will stick to the bottom, you need to mix very carefully and rarely.

understandably. this is not my recipe.

Linochka, and I came to you with my failure
No, no, you and your recipe are not at all to blame. And our producers are to blame, or rather, this time the aunts at the bazaar who sell homemade milk are to blame. What they, mlin, have learned to add to their milk, that it does not sour at all, only they know.
I stopped taking store milk for fermentation a long time ago, switched to homemade milk. But for the second time I have a bummer and with homemade milk
And if the first time I just left the milk for yogurt, just adding a crust of rye and putting it in the sun, it sour then
And it was her own milkmaid, who brought us milk products from the village and I was confident in her. I stopped taking from her, began to take at the bazaar, but many people know her from a constantly arriving, selling in one place.
Took her milk and homemade sour cream. I put everything strictly according to your recipe, only in my cartoon Manual mode 80`
It was an hour ... does not think to turn sour .. another hour ... a pipe, no reaction at all ... what to do I take I fill up a little more lemon .. nefig ... it's late, turn off the cartoon and go to sleep. In the morning I immediately open the cartoon - everything is also milk mass, without the slightest signs of curdling. I turn on the cartoon again, no longer hoping for anything.
In short ... now this mass is in the refrigerator. I don’t know what to do with it. It would be just milk - I’ve already poured it on the fick. But there is also 250 grams of homemade sour cream - the toad strangles. Today with 0.250ml I baked pies with cherries. I think I'll probably freeze the rest of the mass for baking.
What a bummer! I don’t know what to do, but I can’t see homemade cheese. If earlier dairymen sold milk in the summer, and there were often bottles with curdled milk nearby, they sold soured milk cheaper. Now I don’t see anything like that ... our milk does not turn sour!
And most importantly, I found the meito enzyme in the online store, and was going to order already 10 sachets, then I think I'll try first with lemon, let that enzyme lie in the basket for now. So it lies while in the basket

[Nelya]

Nelya, don't panic. Make a panir. You take your mass and heat it to a boil, add half a spoonful of citric acid and you can calcium chloride a couple of ampoules, stir it and put it on cheesecloth on a sieve. You get a curd mass, press it for 5-6 hours, salt it in the refrigerator, you can eat it tomorrow.

Linochka, I'm not attentive, I missed your answer.
There is nothing left to bring to a boil. Although there was an idea to do so, I was afraid.
Already exhausted all her unsuccessful mass. She baked the bread, fried a double portion of pancakes, put it in the freezer a little and Richkin relished the rest with pleasure.
It's just that now I look with such disbelief at homemade milk, and I want homemade cheese.

[Nelya]

Nelya, I use either ultra-pasteurized high fat content (5.5-6%), or I take it from a trusted farmer, but "yesterday" (otherwise nothing will work).

Lina, does UHT sour well?
Although ... probably a stupid question, because for yogurt I take only such milk.
But we sell ultra-pasteurized only 2.5% and 3.2%. Can you get cheese from this?

2.5% and 3.2%. Can you get cheese from this?

You can add the pasteurized cream 200g sachet for 1 liter of milk.

[Linadoc]

Linadoc, delicious cheese! Thanks for the recipe!

[Yaroslavna]

Yaroslavna, excellent result! Clever girl! Bon Appetit ! Now at the dacha I make cheese according to this recipe from goat's milk, I take it from the neighbors. Vkuuusno, especially with basil.

[Linadoc]

Linadoc, and where can you buy 10% calcium chloride? I liked the recipe very much.

[Tanyush @ ka]

Tanyush @ ka, I bought at the pharmacy!

[marina-asti]

marina-asti, Marina, thanks, I'll look.

[Tatyana]

Where can you buy 10% calcium chloride?

Tatyana, right marina-asti, Marina said, in the pharmacy it is sold quietly.

[Linadoc]

Linadoc, thanks, as I buy I will try to make cheese, I will definitely unsubscribe what happened

And I did it again, but with changes. I just put sour cream 400 gr. Here are the leftovers

This cheese will live with me. Economical and tasty.

Natasha, why is this rosy?

Such a photographer.

Oooh, Natasha, so cool, rosy. Well, how about 400g sour cream? Not bold?

Nooo, not bold!
Delicious and satisfying!

Not not greasy. Helen said correctly, delicious oooo

[Linadoc]

LinadocI am grateful, the cheese is simply amazing, the taste is creamy, I did everything strictly according to the recipe and added a little more cream, since the milk was 3.2%, now I will do it all the time, I can't even compare it with the store's milk, but from goat's milk everything is so what to do?

But I didn't succeed, 4 liters of village milk in the trash

I did it for the first time. It turned out. Thank you. The only question was there were incomprehensible inclusions, as if salt, but not salt. Crunching on my teeth. What is it?

[Catherine]

Catherinewhen it is not described what and at what stage did not work out, it is very difficult to advise anything.But in most cases, either something is wrong with the milk (for example, too fresh), or a violation of the technology.
Marina, blotches can result from the interaction of calcium chloride with additives in milk.

[Marina]

Marina, blotches can result from the interaction of calcium chloride with additives in milk.

I had no idea about it. Thank you. My whey did not lighten, but the cheese is generally good.

[Linadoc]

Linadoc, thanks for the recipe!
From 2 liters of milk 3.2 fat, 200 grams of sour cream 20%, one and a half lemons and 2 ampoules of calcium, the type of Adyghe cheese was obtained - 294 grams. So dense, pleasant to taste.
Since the Teskomovsky set is not yet available to me, I did it in a colander and gauze (the gauze was in 6 layers! Just tears, not gauze ...).

Added Thursday, Jul 28, 2016 9:26 PM

I wanted to take a picture, but not with this internet, unfortunately.

[Katerina]

Katerina, smart girl! I also do it in a colander, but without gauze. Fine. I do it often. Now at the dacha I take goat's milk and make goat cheese - generally a "French delicacy". Then with basil it ...

And my village milk did not come back, everything went to the trash heap. I faced this for the first time

village milk did not return

This can happen if the milk is very fresh or with antibiotics.

This can happen if the milk is very fresh or with antibiotics.

I want to try to make cheese, but only today I took fresh milk. How long does he need to stand to make it work?

[* Tanya *]

* Tanya *, until tomorrow in the fridge. Is it pasteurized? While you can pasteurize - heat up to 80 * C, cool and in the refrigerator. Do tomorrow.

[Linadoc]

Linadoc, Thank you! I will try.

[Linadoc]

Linadocmaybe you know why the cheese doesn't melt? I do it with meito, tried to make suluguni, it doesn't melt, your cheese doesn't want it either. What could be the catch?

why doesn't the cheese melt?

If the temperature is 80 * and higher, the time is more than 7-10 minutes and does not melt, then your cheese is not made from milk. Even curd melts under these conditions. I didn't have such problems