Homemade cheese (like Suluguni or Adyghe cheese)

And I'm already THIRST
PLIZ !!!

[Crochet]

CrochetDon't forget about us, please, otherwise you’ll gobble up, and we should have at least one eye to look at !!!

Oh, how many of us are already sitting in the corner with salivating drooling and waiting for Crumble !!!

[Crochet]

CrochetDon't forget about us, please, otherwise you’ll gobble up, and we should have at least one eye to look at !!!

mamontenok, I'm not a burp, don't even worry ...
Girls, I certainly apologize wildly, but time is sorely lacking ... I will definitely post the recipe here, with us, as soon as I have a free minute.

I also made this cheese from the first page on Saturday. This is how it turned out I hung it in gauze and overnight under a press (a pot of water) in a druslyachka. We got a lot of whey, about 1.3 liters. Well ... this, of course, is NOT feta cheese. Delicate, tasty, but too reminiscent of a pressed omelet (my husband immediately reacted this way). A pleasant creamy aftertaste remains. I tried it again today. Got a little denser in the refrigerator. Tasty, yes, but I wanted something closer to cheese. That is, it is denser or something.
And if it is made with the addition of cottage cheese instead of sour cream? Has anyone tried this? Maybe it will be more like homemade cheese? Or do it with yolks only. By the way, what do proteins give in this recipe? Or I'll try without eggs at all. Something struck me for cheeses.
Yes, and baked a very tasty loaf in the oven on whey. On the rest, you probably need to figure out the pancakes

[Pinky]

Pinky
so for me it tastes like some kind of dessert cheese, but not at all feta cheese

I tried to do it with cottage cheese. In general, I make this cheese quite often, and I have everything fermented milk that was accidentally lying around in the refrigerator: kefir, yogurt, granular cottage cheese. It does not affect the result - it turns out more like unleavened Adyghe cheese, even if you add salt.
I also had an omelette taste for the very first time. Here it is important, it seems to me, to correctly pour the beaten eggs into the milk: in a thin stream, constantly whipping the mass with a whisk while echtom, and try to take the eggs with soft, light yellow yolks.
And yet, regarding the squeezing of the cheese mass, I adapted like this: I put a colander with cheesecloth on a large saucepan, pour the hot mass into it, cover the top with the ends of the cheesecloth and put a dessert plate of a suitable size. And I press on it so that the serum goes away as soon as possible. I do several "approaches", while the mass cools down, I press the plate with my hand, as far as I have strength. When it cools down, carefully open the cheesecloth and turn the cheese onto the same plate, which I close with a bag on top and put it in the refrigerator. The cheese must ripen for at least a few hours, or better, overnight.
My method of whey extraction is good because it produces a marketable cheese in the form of a hemisphere, it can be conveniently and beautifully cut.
After she began to pour eggs beaten with salt in a thin stream almost onto the whisk, I never got an omelet aftertaste.

Yes, this cheese tastes like dessert, at least tender, but if you want some kind of zest, you can throw a handful of chopped greens (dill, parsley, coriander) or caraway into the mass right before turning off. But I love to eat it with a sweet cracker, topping with cranberry jam or pear

Cheese with jam is, of course, interesting. But I still like slightly salted, it is possible with herbs. Cheese khachu, as in the market! Eh, it's a pity, milk is expensive, otherwise I would have practiced different recipes to try. Yes, and I won't find so much serum, where to fit it.

[Pinky]

Pinky then be patient until spring.Milk will become cheaper, and you will make delicious okroshka from whey.

[Pinky]

Pinky, tender cheese with sour jam - it's very tasty
But, it seems to me, feta cheese should be some kind of fundamentally different recipe. Although, there will be an opportunity, try this one, with herbs, and still try to add more salt. Maybe we can get closer to the ideal

[mamontenok]

mamontenok Oh, her, I have okroshka, if they eat, then only on kvass! I myself only love this. And I only have whey in baked goods, I don't even like drinking, although I know that it is very useful.
Ikra Next time I'll try to make it with caraway seeds. It will definitely be just for me. I, like, poured the eggs in a very neat trickle, and interfered right away so that they would not curl up, but still the egg taste is very strong. And I added it almost as in the recipe, I worked fine with salt, but the whey is salty and for some reason a little bitter. Bread was baked on it so even salt in the dough was no longer put and so it was enough.

Is the serum bitter? Hmm ... Still, maybe what's wrong with the milk? Never faced. I freeze my whole, as it was advised here, I bake bread, it turns out very nicely! True, almost all the salt goes into it, but then I won't salt the bread.

[Cat]

Cat, my report!
Here is my first result (cooked in cartoon Liberton):

really omelet flavor is present, the structure is very delicate, the color is yellow from home eggs, I put a little salt - 1.5 tsp. from HP. My husband liked it, but I wanted a slightly different result.
Second try:
Ikra, thanks for the detailed explanations, thanks to them I made a cheese that I really liked!
I dissolved sour cream in milk (President - 20%), added a cup of homemade cottage cheese a week ago, poured the egg mixture in a thin stream under the whisk (store eggs),
salt took about 2 tbsp. l. (put 1.5 - then I tried it and added some salt).
At the end of cooking, I added finely chopped dill, waited a minute and poured it into a metal sieve lined with paper towels (it did not go well, I looked at the packaging - it turned out to be moisture resistant)
I squeezed the serum with a saucer, light pressure. The whey itself turned out to be very tasty (not the same as purchased, even the market one) - hot, salty, so "milky" - I drank a whole glass of it during the squeezing process! And, of course, it was a sin not to use it - I immediately put French everyday bread in KP!
She turned the cheese on a plate and left it to "ripen" in a cold place until morning.
In the morning with hot bread mmmm ...
"and the crunch of French bread"

[nlili]

nlili , the handsome man came out! I really wanted to do it again immediately. With dill - it's fresh, but with French bread it will be delicious !!!!

[Ikra]

Ikra, ,
I carefully studied all your recommendations, the result pleased!
Now it really looks like Adyghe cheese, and it's good that
that you can "dispose of" any milk,
I often have a little homemade cottage cheese, I will know where to stick it!

In one culinary program, Kuban TV, a grandmother, an Adyghe, gave a recipe for Adyghe cheese. I made cheese according to her recipe and I got exactly the same as the Adyghe cheese.
You heat the milk without bringing it to a boil, quenching the boil with cold whey, stirring constantly. After the appearance of the flakes, you cook a little and filter, let it drain, shape, salt and put in the cold for a day. The next day you can eat, and they also smoke it later.
They use whey passed down from generation to generation, apparently with the addition of rennet. I did it with the whey I had left after making the curd. I thought it would taste like cottage cheese, but no! My husband is the main taster, very picky about taste - he is very pleased with this cheese.

[Yanvarskaya]

Yanvarskaya

I really want to make such a cheese from milk, whey and without eggs. Please write down the ratio of milk to whey. And the fat content of the milk.I make my cottage cheese and whey "like shoe polish". We don't drink it, so we have to pour it out. And here is whey cheese, and even our beloved Adyghe cheese, it's great.

[Yanvarskaya]

Yanvarskaya

I really want to make such a cheese from milk, whey and without eggs. Please write down the ratio of milk to whey. And the fat content of the milk. I make my cottage cheese and whey "like shoe polish". We don't drink it, so we have to pour it out. And here is whey cheese, and even our beloved Adyghe cheese, it's great.

Milk is ordinary, from under a cow (not store-bought), I did not measure fat content, I think it doesn't matter. Not much serum - a glass, maybe a little more. When the milk begins to boil, pour the whey around the edges of the pan, thereby cooling the milk, preventing it from boiling, stirring constantly (the amount of whey, as I understand it, is not so important, my grandmother poured it on the eye, little by little). When the flakes appear, the serum infusion stops.
And you waste whey, you can cook a lot of tasty things with it, for example, bake bread, knead the dough for pies and rolls, it turns out delicious pancakes, I still cook manniks on it.

That is, it may not work with store-bought milk? And I was counting on the store.
And it turns out a lot of whey, a liter every day. I bake wheat bread on it, but we don't eat much of it. We mostly eat rye bread. And I bake it in apple juice. So there is nowhere to put the serum.
How much milk do you take in a glass of whey and what is the yield of cheese?

That is, it may not work with store-bought milk? And I was counting on the store.
And it turns out a lot of whey, a liter every day. I bake wheat bread on it, but we don't eat much of it. We mostly eat rye bread. And I bake it in apple juice. So there is nowhere to put the serum.
How much milk do you take in a glass of whey and what is the yield of cheese?

I have not tried it at the store, maybe it will work out. I make from 3 liters of milk, pour whey, as I wrote in the previous message, and about 300 grams of cheese is obtained from this amount.
I never pour out the serum, I always have a lot of it too, and my thrush gives me hers for free. Each bread (not only wheat, but also wheat-rye) takes me 750 gr. flour - 400 ml. serum; I have a cat with a cat actively drinking it, and just as I wrote earlier, I bake pancakes, manniks and any bakery products on it; in the refrigerator, I keep it quietly for 2 weeks, and it can also be frozen for good.

In one culinary program, Kuban TV, a grandmother, an Adyghe, gave a recipe for Adyghe cheese. I made cheese according to her recipe and I got exactly the same as the Adyghe cheese.
You heat the milk without bringing it to a boil, quenching the boil with cold whey, stirring constantly. After the appearance of the flakes, you cook a little and filter, let it drain, shape, salt and put in the cold for a day. The next day you can eat, and they also smoke it later.
They use serum passed down from generation to generation, apparently with the addition of rennet.

Adyghe cheese belongs to fermented milk cheeses. milk is brought to 95 C (the appearance of foam) and fermented with ordinary whey that has stood for a couple of three days in the heat

sulguni belongs to rennet cheeses (like feta cheese), for its preparation, milk is brought to 37 C and fermented with swine (pepsin, etc.)

oh, I made the cheese from the first page. So tasty!!! Delicate delicate, moderately dense, tasty, I couldn't find gauze. Where do you buy it all? Strained through the fabric, and overnight under a press (pancake from the bar) on a sieve. Prepared instantly and eaten as well. Thanks to the author for the recipe!

Where do you buy it all?

At the pharmacy ...

[Inna]

Inna, none of them

Oh how ...

Eugesh, I don't like gauze, I need it stinks smells, so I line the sieve I've already written about this a hundred times in different topics disposable paper towels, good quality ...

Where do you buy it all?

in Fixprice! all for 47 rubles ...

Moved the question ...