Homemade cheese (like Suluguni or Adyghe)

The main thing in making homemade cheese! - milk. I have already made several times at home from Naro-Osanovsky and Ochakovsky milk, the simplest, pasteurized - and with the addition of sour cream with eggs, and with acidin-pepsin - it always worked out.
And here, in the village, I also bought pasteurized milk - produced by some Zadryupinsky village council in the Kaluga region - the most common, in a soft package.
Well bummer!
I first warmed this milk in an enamel saucepan - it didn't stick to the bottom - the first signal!
Then she warmed it with sour cream and eggs - nothing, no signs of curdling. Then she added acidin - not a fig, then heated it again with this devilish mixture - again no signs of clotting. Leave it warm for a day - nothing! Again I added pills - again nothing! The liquid white mixture, however, smelled like milk - well the chemists worked! Only after three days of standing on the veranda in warm weather did something separate there. But it didn't look like a curdled mass.
And why is it sold under the guise of milk! The local population is willingly buying up.

MariV, they say, antibiotics are added to milk so that it does not sour quickly, so it is difficult to ferment such milk

I'm not a fan of healthy eating, but this milk is too much!

I bought acidin-pepsin and abomin at the Ozerki pharmacy; 35 and 26 rubles, respectively.
And to make the milk sour, they shared advice on the radio, add a little sour cream to warm milk,

For cheese, milk is everything! Today, another failure, milk and sour cream like from a trusted manufacturer and - nothing happened. Apparently, different batches of milk.
Eh, you have to start a ladybug in the country!

Please tell me, is it possible to use natural (no additives) yoghurt instead of sour cream when preparing cheese according to a recipe for 1 page?

I think you can.

Just in case, I'll ask. Or maybe someone will advise a milkmaid in Lobnya, Dolgoprudny, North-Eastern Administrative District? I tried to make goat yogurt - ugh, I can't eat that. Although, they say, it is better than cow yogurt, and goats do not get sick with all sorts of cow diseases ... If anyone needs it, then 10 km from MKAD along Dmitrovskoe highway. there is a goat farm.

But goat cheese - what you need is obtained. The smell can be interrupted by adding caraway seeds, fresh herbs - dill, basil, dry herbs and mixtures, garlic, pepper ...

I already wrote recently that I bought sour cream "house" 20% for the sourdough, well, and I had to send all the obtained burda from market milk to the sewer.
I don't do this anymore.
[/ quot

I don’t buy sour cream "Domik" for a long time, I don’t like it. the impression that it is powder.

Made this cheese. Everything turned out quickly and without hassle. The stack in gauze very quickly, put it in the "paste", let it cool and in the refrigerator. 3 eggs, 0.5 tablespoon salt, a pinch of cumin. The taste is very similar to Adyghe. But I don't have enough salt in the Adygei salt, but it turned out exactly the same. So you really need 1-1.5 tablespoons. I want more cumin, it's nice when it comes across. All in all, a good simple recipe. And there is room for imagination - add spices and herbs

Sofim, I am very glad that you liked it, bon appetit!

In me there was a brine-whey from mozzarella, at the next cooking I will try to pour it instead of or together with sour cream - I'll see how it curls up. I will report on the results.

Please tell me, is it possible to use natural (no additives) yoghurt instead of sour cream when preparing cheese according to a recipe for 1 page?

You can use any fermented milk product.I did it with store-bought kefir. Here's what my composition was:
Milk - 1.3 liters
Kefir - 0.5 liters
Eggs - 2 pcs.
Salt - 1.5 tbsp spoons

The cheese turned out to be 360 ​​grams.
Since I had homemade eggs, it was clearly yellow in color. Now I want to experiment with some proteins to keep the cheese white. And as an option, cook cheese without eggs.

I have already written about cheese without eggs and posted about healthy eating in Temka (zero super-pasteurized Valio milk, proteins, natural yogurt Activia).
For my taste, it turns out even better. No intrusive egg flavor.

I want cheese, but no gauze. What can be replaced?

Place two layers of kitchen paper towels in a sieve
Sieve on a saucepan, load on top and do not remove it until the whey is completely drained. The whole structure is best placed in a cold place.

Thanks, let's try

made cheese from milk and lemon juice - the cheese is called paneer, very tasty: bring 2 liters of milk to a boil then gradually pour in 4 tbsp. tablespoons of lemon juice, stir all the time, put on cheesecloth, put under oppression for a couple of hours. when ready, you can cut into small pieces and add to salads.

Recently I found a recipe for making melted homemade cheese in my mother's old notebook with recipes. I prepared it. The cheese turned out to be beyond praise (for my taste). I cut it with a cheese slicer into the thinnest, almost transparent slices (which is not typical for melted cheese). The husband, besides the "Russian" variety, who does not recognize any other variety (this is such a conservative), having tried it, said: "Russian" is resting ...
ZY: And the most important thing for me is the taste forgotten from childhood ...

Krosh, a recipe in the studio!

[Mueslik]

Mueslik, sure, not a problem .
1 kg. dilute cottage cheese 0.5 l. milk. Mix well. Put it on gas and stirring constantly, let the cottage cheese move away from the milk to make a gruel, but not a lump. Place on cheesecloth. Put cottage cheese in a bowl and knead well with 200 gr. butter, 2 eggs, 1 tsp. soda, 1.5 tsp. salt. Mix thoroughly, put on gas and bring to a boil while stirring. Boil for 5 minutes, stirring constantly. Pour into a mold and cool.

[Mueslik]

Mueslik, sure, not a problem .
1 kg. dilute cottage cheese with 0.5 l. milk. Mix well.

Thanks for the recipe!
Which cottage cheese is better to take? Is a house in the village 5.5% good?

[Rezlina]

Rezlina , if I'm not mistaken, the curd you named has a delicate consistency (sold in jars), and for the preparation of this cheese you need one that is sold in packs or weighed out.

[Rezlina]

Rezlina , if I'm not mistaken, the curd you named has a delicate consistency (sold in jars), and for the preparation of this cheese you need one that is sold in packs or weighed out.

Thank you! I will definitely try to cook my daughter very much loves such cheese, and there are so many nasty things in the shops

[Rezlina]

Rezlina, here I am about the same !!! Homemade processed cheese cannot be compared with store-bought cheese, one can only guess what is added to it, if the shelf life of these cheese curds is like that of strategic stocks.

[Crochet]

CrochetInnul, I tried to make homemade cheese according to your recipe, it didn't work out at all .............., I took cottage cheese 9%, in packs, milk 3.5%, tell me how long you need to keep on fire , after combining milk with cottage cheese? We need to wait for boiling, or not, then, when we put it on cheesecloth, we need to wait for the serum to completely go away, that is, in time it is how much, 1 hour, 2 hours ..... What are my mistakes? ... ....

I will definitely do it! Thanks so much for such cool recipes!
I would very much like to see the photo.

To the author of the topic - many thanks!
I am glad that it is simple and fast. And the taste is exactly what I like.
The first time I did it - it was yellowish and smelled like an omelet. But I did not give up and did it again. I think I had a problem with eggs - for the first time I put them with bright orange yolks (by the way, I noticed that the dough mixed with such eggs does not fit well).The second time I took eggs that were simpler, cheaper, with pale yellow yolks. And everything turned out perfect. I don’t remember which milk and sour cream I took - I just took the first one I found in the "shaking" bags. And at the dacha I made from natural milk from a cow and with sour cream "House in the village" - generally put it on the eye, and threw five eggs, because small, small ones were brought to the general store.
In general, every time I did it well. I put it on cheesecloth hot, only after turning off the heat I let it stand for 15 minutes, so that the mass "came to its senses." After I put it in a colander, I put a small plate on top and squeeze it, trying to squeeze out the whey better. I'm already having breakfast in the morning

I searched the Internet for the recipe for "Cheese" I found on this site http: * // forum./topic11926.html
Then I found this Temka on our website, the recipe is identical, since I have never eaten either Suluguni or Adyghe cheese, it's hard for me to say which cheese it looks more like, but with the name "Brynza" I am also completely satisfied
That's what I did

Laura, the cheese is great! I want to try it too!
Does this fotik distort the color or does it not turn out white?

[leka]

leka The color turns out to be white, This is a photo without a flash, so it faded.

It is very interesting and informative to find such recipes for natures. products
I could not pass by and tried to make my favorite Adyghe cheese. I did half portions and I did it
Perhaps next time I will not add the yolks to make it white. the output, unfortunately, is too small (300 grams of cheese comes out of 1 liter of milk), but you can periodically indulge yourself with a natural tasty treat and feed the baby ...
The next item is homemade butter. Wish me good luck

[Anyutochka]

Anyutochka, and next time you try to find eggs with a light yellow yolk, not orange. Then the cheese will turn out to be white. Although my first time, too, with an omelet flavor and yellow turned out, but I realized that the products should be looked for the cheapest. The simpler the ingredients, the whiter the result.
This cheese is my favorite. I got used to making it by eye, from the amount of milk and sour cream that is. It turns out nicely!

Girls, I really want to try making cheese. If I have homemade milk and sour cream, will it make cheese or not? I can't make yogurt from homemade milk, only from store milk. And yet, I understood correctly - to immediately heat fresh milk with sour cream, should it not sour?

I also want to make some homemade cheese

And if the milk is slightly sour (it is homogeneous in the jar, but curdles a little when boiling) the cheese will turn out?

[Vitalinka]

If I have homemade milk and sour cream - will it make cheese or not

Vitalinka, Why not ? Although ... I myself do all the time at the store, my home is dumb ...

I can't make yogurt from homemade milk, only from store milk.

From the store "long-playing" or from the fact that with a short shelf life?

And yet, I understood correctly - to immediately heat fresh milk with sour cream, should it not sour?

That's right, immediately heat up.

[Crochet]

Crochet, Thank you!

From the store "long-playing" or from the fact that with a short shelf life?

From the store with a short shelf life.

Thank you very much for the recipe! Made with caraway seeds. I am very pleased, everyone liked the cheese, especially my mother, and now at least fill up with whey. For some reason, they seldom sell here and with the addition of juice. The photo is certainly not so hot, but I wanted to report.

I just can't get enough of the recipe for this cheese. I already got used to making from all the leftovers of dairy and sour milk products that were suddenly lying around in the refrigerator. It happens to me, unfortunately ... Today I threw in a liter of milk 2 cans of outdated activations without additives and 1 can of yogurt with lingonberries + 2 eggs. Half the portion worked out. So far, I've only put it in the refrigerator, but I see from the piece that has fallen off that it tastes great.There will be dessert, sweetish cheese. I just like it, I still like to eat it with cranberry or lingonberry jam.
And for the presentation, I suggest not hanging the clot in gauze, but leaving it in a colander in gauze until draining, just immediately put a flat saucer or dessert plate suitable in diameter on top, folding the edges of the gauze under it. And squeeze the cheese by pressing on it. Moreover, without fanaticism, first try, of course, and then, as the product cools down, just running past to press with your hand to drain the next portion.
After cooling down, remove the saucer, carefully open the gauze on top, and turn the beautiful dome onto a plate.

[Mueslik]

Mueslik, sure, not a problem .
1 kg. dilute cottage cheese with 0.5 l. milk. Mix well. Put it on gas and stirring constantly, let the cottage cheese move away from the milk to make a gruel, but not a lump. Place on cheesecloth. Put cottage cheese in a bowl and knead well with 200 gr. butter, 2 eggs, 1 tsp. soda, 1.5 tsp. salt. Mix thoroughly, put on gas and bring to a boil while stirring. Boil for 5 minutes, stirring constantly. Pour into a mold and cool.

And I do it a little bit differently, but the principle is the same.
Here's my recipe:
Boil 1 liter of homemade milk, add 1 kg of cottage cheese (homemade, but the lowest fat content) and boil it for 15 minutes. Then drain into several layers of gauze, squeeze. The cottage cheese should be dry, the drier the cottage cheese, the harder the cheese, and the result will be. Then into the aluminum! put the cooled cottage cheese in a saucepan, 100 g of butter, 1 dessert spoon of salt, 1 incomplete teaspoon of soda, 2 raw eggs, 1 tablespoon of vegetable oil. Mix everything well and over low heat, stirring constantly, cook for about 7 minutes. The curd should melt. Put the resulting mass into a mold, I have a plastic container for freezing food. Morning well, cool and refrigerate overnight. The more cheese costs, the tastier it becomes. But we can't stand the night anymore. The cheese looks and tastes like hard cheeses. The output of finished cheese from these products is 800-850 grams. The prime cost is lower than the market price, but there is no need to talk about quality .... The recipe is proven, I do it all the time. Can be done with additives.
Bon Appetit!!!

[Crumb!]

Crumb!, made cheese according to your recipe. It turned out so yummy Here is my report:

Thank you very much.

Tell me, maybe someone met a recipe for cream cheese (such as to smear on bread) with agar-agar

[_IRINKA_]

_IRINKA_, and in more detail it is possible? I don't quite understand for the cheese you would like to receive? Something like a soft melted? I once made homemade cream cheese (by the way, it spreads on breads great), but without using agar-agar ... Do you fundamentally need a recipe with agar-agar?

[Little baby]

Little baby, and the recipe for homemade cream cheese de? A?

I read it on one site - Cream cheeses are made from a mixture of pasteurized milk and cream by means of rennet-acid curdling. The cheese curd is processed, freed from excess whey, pressed and mixed with sugar, fruit essences, agar-agar, table salt, pepper, tomato, after which the mass is homogenized. Depending on the fillers, cream cheeses are divided into natural, spicy and sweet. The fat content of cream cheeses of the first group is at least 60%, the second - at least 50% and the third - at least 40%. The taste is delicate, lactic acid, with a taste of spices. The consistency is delicate, oily, homogeneous.

I would like to try what it is, only there is no recipe

[Crochet]

I once made homemade cream cheese (by the way, it spreads great on bread), but without using agar-agar ..

Crochet, recipe in the studio, please!

[Little baby]

Little baby, and the recipe for homemade cream cheese de? A?

Crochet, recipe in the studio, please!

My girls are dear, so when I cooked that cheese, I did not take photos, I didn’t plan to expose the recipe (I didn’t know that it would turn out so yummy). If you agree to a recipe without a photo, then I'll post it instantly !!!

[Crochet]

Crochet , of course agree!

[nakapustina]

nakapustina
Natulechka, will you be patient until evening? Yesterday I made this cream cheese again for the night, I'll take a picture in the evening and then I'll post the recipe, okay?