2 more options for homemade cheese

[Linadoc]

Linadoc, well, I really only tried it in the microwave, but it is fried there))) it means that we sell something else under the guise of milk.

why doesn't the cheese melt? Doing with meito

Perhaps he did not gain acidity, perhaps you salted him ... You need to know in detail how you did it.

[Natalia]

Natalia, everything is strictly according to the recipe, point by point.

Was the cheese salted after cooking? How long has it been since production? How was it stored? If not salted, you can put in the refrigerator and periodically cut off a piece and melt in hot water. Perhaps the acidity did not have time to build up.

[Natalia]

Natalia, the cheese was salted during pressing, as in the recipe, in time the day passed.

[Yarik]

Yarik, Clear.
Look here - it is very simply described how to make suluguni from Imeretian cheese. 🔗 From yours, too, it could be, but I doubt it, since you salted it. Although I met recipes where they made it from salted and it seemed to work. There is simply a borderline - if you have not reached the desired acidity, it will not drag on, if overexposed, it can generally dissolve in hot water. So far, I am guided by the pH meter. The kiloton is needed 4.9-5.0.

[Natalia]

Natalia, thanks for the help. We don't have a ph-meter. We will eat Adyghe))) I think it may still be a matter of meito, bought for a long time, although the clot is normal.

Meito is not guilty And I love young cheeses, although in meito it is not Adyghe, but closer to Imeretian.

[Natalia]

Natalia, we also love young cheeses, I just thought to kill two birds with one stone, eat like that, and use pizza)))

What is there, for one tooth. Unless, of course, exactly according to the recipe, I did about the amount of milk.

[Natalia]

Natalia, we just have a portion, enough for a couple of days, and then fresh)))