Dainava cheese (recipe for catering establishments, 1968)

Dainava cheese (recipe for catering establishments, 1968)

Category: Dairy and egg dishes

Kitchen: lithuanian

Ingredients
Dainava cheese	original / I took
milk	217gr / 2L
cottage cheese	109gr / 1kg
butter (original - margarine)	11gr / 100gr
sour cream	10gr / 92gr
eggs	10gr / 92gr (2 pcs. Categories C1 and C2)
salt	1gr / 10gr
caraway	0.02g / 1h l.

Cooking method

• 
• National Lithuanian cheese. In the collection of 1968 in the section of national cuisines, in a later collection it is absent, since there is no section of national cuisines there.
• Cheese with caraway seeds! He is always with cumin. I did it three times, each time it is a little different, nevertheless, the original products and home-made production strongly influence (the absolute accuracy of the technology "manually" cannot be achieved))). But the cheese is delicious. If it is well warmed up / cooked, then it still ripens for several days (it becomes more uniform, more uniform, more yellow in color). On the first day, brittle and putty, but then it becomes more dense. However, in any case, it is delicious and incredibly satisfying. Add any additives you want. The primary source is with caraway seeds. But this time I poured Caucasian seasoning from dry herbs / seasonings / vegetables, because I rummaged through everything, but did not find cumin! Where am I doing it? It was in bulk ...
• Here is how it is immediately after taking it out of the fabric:
• 
• So...
• 1. Boil milk and add cottage cheese to it. Warm up, waiting for the serum to separate. It will take 7-10 minutes.
• 
• 2. Fold the separated clot onto a cloth and drain the whey. Not to fanaticism - just remove the liquid. Minutes 30. Collect the serum, of course.
• 3. Stir eggs, butter / margarine, sour cream, salt, cumin into the curd mass and heat until smooth. It is best to mix with something like a combine. In 1968. it was supposed to wipe through a sieve, but in the 21st century it is too laborious))). This time I was too lazy even to put it into the combine and I got grains. Yet with a spoon, the grains of the clot do not break into a homogeneous mass. When warmed up, you will see that the mass becomes a plastic homogeneous lump, like a lump of dough, the curd grain melts and stretches. You don't need to boil it, but warm it up well and completely.
• 
• 4. Put the mass in the same cloth moistened with serum and leave to press for several hours. My serum hardly separates, so I leave it for 4-5 hours. We need a small load (I have about a liter of water in a package). The cheese has a tendency to stick to the fabric, so soak the roll in the whey before removing it and wait a few minutes. Put in the refrigerator.
• 

Note

There is a lot of serum. But don't try to pour it out! This is the most valuable product. Moreover, the whey in this case is almost entirely from milk. That is, it is not sour, not spicy, as is usual after curd. It is completely bland and creamy. This makes it a great "broth" for stewing: cabbage rolls, hedgehogs, stuffed peppers, meat, cabbage, etc. Again, in bread!

Of course, the pleasure is not cheap, given the cost of milk / cottage cheese / butter / sour cream / eggs, but ... I really wanted to practice, especially since I constantly take homemade milk, cottage cheese and other products .... The cheese yield was 1 kg. But this will greatly depend on the protein content of milk and cottage cheese.

[Scarecrow, Nata]

Scarecrow, Nata, UUUUUUUUUUURRRRRRRRRAAA AAAAAAAAAA !!!!!!!!!!!! I am the first for delicious !!!!

FOOH !!!!!!!!!!!!! I managed to ................ Tomorrow, if I find homemade milk, I will definitely do it. Thank you very much Natasha for sharing the most valuable things !!!

And how much should he then ripen ???

[Umka19]

Umka19,

He shouldn't.You can eat it right away. I myself can see that it changes during aging. But I have never lived for more than a week))).

Thanks a lot for the recipe! Latvians have a similar cheese called Kimenu. In late Soviet childhood, when in Riga there was almost only one free, I could not stand this cheese. But now it is one of the best gastronomic memories when you have to go to the city of childhood as a guest.

I will definitely cook it right the other day.

Natasha, thank you, so I painted everything and showed that even I, who have never made cheese, seems to finally be able to decide on this event.

Natasha, all my village relatives make homemade cheese this way (but without sour cream), only proportions by eye, but they have soda in the composition ... and here I look at the photo and without soda it melts, it stretches very interesting

Natus, this is cheese! Probably delicious, it looks so very appetizing.

[gala10]

gala10,

Do you think I cooked all the zhist?))) I don't know how, so join us - we will not be able to do it together!)))

NataliARH,

No, there is definitely no soda in the composition. Maybe margarine has some sacred meaning there, but I don't eat margarine, so I have butter. It melts like. Maybe not as actively as it would melt with soda - I have no idea, but it melts. The cheese at the exit, of course, is not a single elastic monolith, but delicious)).

To my shame, I don't even know if this cheese is on sale in our country now
Intrigued, I'll look at the store with a specialist, although earlier it was really very tasty and the zest of this cheese was cumin.

[Nata]

Nata, but do you need to warm it up in a water bath or just in a saucepan? And the fire must be small?

[Rusalca]

Rusalca,

No, not in a bath, just in a saucepan. The fire is not very big, so that it warms up, and does not weld right there. My saucepan was on the divider, because the burners are very powerful, so the fire was bigger ...

[Nata]

Nata, Thank you. I will definitely try! The cheese looks very attractive!

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Natus, congratulations from the bottom of my heart!

[Nata]

Nata, Congratulations on the victory!!! 🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸

Congratulations on winning a great recipe !!

CONGRATULATIONS!!!

Oh, unexpectedly .. Thanks for the pleasant surprise)).

🔗

🔗

[Scarecrow]

Scarecrow, Tusya, with mead you!

[Scarecrow]

Scarecrow, Tusya, with mead you!

Practical order!)))

Practical order!)))

So this wash nada!

[Scarecrow]

Scarecrow, Natusya, with VICTORY !!!! !!!!

I was surprised that without soda, but I like it, because I don't like the taste of soda in cheese, so I hear it and that's it, I'll try it on Sunday ;-) the milkmaid will bring milk

[Nata]

Nata, Congratulations!

Natasha, congratulations! and I confirm that the cheese turned out to be "cheesy" and very tasty. My first experience is not lumpy at all, "I made from natural (the cow gives) milk and cottage cheese from it. Nata,

[ti_amo]

ti_amo,

Well, finally, a real "user"!))) Have you ever had cumin?

Thanks for the recipe, simple, quick and delicious. Didn't leave under pressure, left it like melted and added dried paprika

Thank you, Natasha, I made this cheese yesterday, it's not difficult at all, though under the pressure (5-liter bottle) it stood with me for a day, today my husband will come and appreciate it, he is the main lover and eater of cheese.
Yes, but is it better to store it in the refrigerator - in parchment or in gauze?

(Someone can't remove the first message)

[elena kadiewa]

elena kadiewa,
And how beautiful it turned out !!))
I have it on a plate in a bag, to be honest. I turn it over periodically. Now there is still a piece - nothing to him. Only tastes. In gauze, you can smell like a refrigerator, I think. I constantly rub a piece of it into a tomato salad: my own tomatoes, garlic, dill, mayonnaise / sour cream and this cheese. The beauty is simple!

My husband checked out your cheese, but he doesn't like everything! Therefore, once again, a tremendous thanks.Natus, is it impossible to store it in serum? I should make him on watch ...

[elena kadiewa]

elena kadiewa,

You know, I have it already ... 3 weeks, I guess. The piece remained. Nothing happened to him at all. He ripens for himself and that's it. You will see for yourself - it will become tastier, as it lays down a little. Cheese, in principle, is made in this way: it is left to mature and turned over from time to time. If it is in whey, it must be salted, so that something does not work out. I'm afraid the cheese will be too salty. Can you soak a cloth in mildly salted whey, squeeze and wrap? It seems to be covered, the salt will not spoil ... Here is the task. I'll try to ask Google a question - how long are cheeses stored.)))

[Scarecrow]

Scarecrow, Nata, thanks for the cheese. Did it 2 times already. I've been cooking this kind of cheese for 3 years now, but without cumin. I like it more with cumin.

🔗

[Divnay]

Divnay,

It turned out very beautiful for you. Dense.
You can also try something else, not only caraway)). I poured Caucasian herbs into it - it was lovely.

[Scarecrow]

Scarecrow, Thank you . And tastier than the previous one. The main output is good in weight.

[Scarecrow]

Scarecrow, Natasha, thank you for the recipe! I did it strictly according to him, only one egg was caught with two yolks. Three yolks. The cheese is therefore yellower. Very dense, sour. The main thing is that it is tasty and you know what it is. Output 1 kg.
The question is - can you mix it with a blender instead of a sieve?

And I use a blender and stir it with my foot.

Today I tried to make half a portion of cheese, not with caraway seeds, but herbs. Somehow it didn't go "melting" for me, it didn't become stringy. Now it is under pressure. Probably it won't work, right?

[aynat]

aynat,

In theory, it will work out. but it will not be a "monolith", graininess and "curdiness" will appear. It's strange why it didn't melt. It melts and stretches right into the gum.

Nooo, Natus, everything depends on milk! The last time I melted badly too, but the recipe has already been perfected! And I always take the same milk, but in winter it is worse than in summer, even by the kefir fungus it is noticeable, and maybe they mix something ...

[elena kadiewa]

elena kadiewa,

It is generally different - summer and winter. It depends very much on feed (on the grass in summer, hay in winter) and on the cow itself. I take homemade, there is a very noticeable difference in the "behavior of milk", but cheese is usually obtained.

She took milk and cottage cheese on the market from a private trader, apparently it's about the ingredients, let's see what happens.

[Natasha]

They took a sample. In appearance, the result I received reminded me of Easter cottage cheese, in fact it is denser, similar to feta cheese, but crumbly in the mouth. We liked the taste, very pleasant. We recently took cheese from a local private dairy (soft), my daughter said mine tasted better!

I will look for better products!

Natasha, thanks for the recipe!

This weekend I repeated it, and I immediately took 1kg of cottage cheese this time. Even at the stage of separating the whey, the semi-finished product turned out to be quite solid, barely rubbed it through a sieve (yeah, I'm a maniac). It melted much better, the cheese turned out to be quite hard, and my daughter said that she liked the first one better.

[aynat]

aynat,

I say that he is different every time ...