Adyghe cheese in a slow cooker

[sour]

Adyghe cheese in a slow cooker

Category: Dairy and egg dishes

Ingredients
Milk (any!) sour/ other fermented milk product	2700 ml
Salt	3-4 tsp
Eggs	4 things.

Cooking method

• Beat eggs with a mixer well with salt. Pour milk into a slow cooker, add eggs, stir thoroughly with a spatula. The eggs will strive to stay floating on top - this must be fought. To achieve a homogeneous mixture, turn on the "Baking" for 1 hour. Look into the pan: whey-reverse is white - let it cook further, transparent - drain.
• Then, pour it through a canvas, put it in a leaky form and send it under a good press for at least 3-4 hours ... on the kitchen table, that is, not in the refrigerator. The longer the cheese stays under pressure, the drier it will be.
• Such a delicate salty cheese, delicious.

The dish is designed for

a piece weighing more than 700 g, but this also depends on the size of the eggs.

Time for preparing:

15 minutes + cooking + pressing

Note

A guest from Adygea came to rest, taught several recipes of national cheeses. Most likely, this is not the "Adyghe cheese" that we buy in the store, but just the cheese that the Adyghe people cook ... Well, try it.

This yellow is because their chickens laid eggs.

Why such a ridiculous calculation - because milk, unlike eggs, is purchased, and it has long been packaged in 900 ml, not a liter.

Number withaboutwhether it is possible to reduce. I used a spoon from a bread machine.

And another liter and a half of salted whey - not whey, skimmed milk - not skimmed, in short, the basis for summer soups (we have a fevera alreadye...)

You can probably add something else for taste or smell, but for the beginning Iala brewed under the guidance of Rosetta - the "basic recipe" so to speak.

We ate very quickly !! It should be cooked according to the following recipe.

[TATbRHA]

TATbRHA, Tatiana, the cheese is gorgeous !!! And what, and from kefir with an expired shelf life is possible? I have it so thick, lumps ...

[a]

It will be even better, the density of kefir is higher, which means that there will be more cheese. Let's you quickly delete the wordsa about the expiration date, otherwise they will rush now ...

Thank you, let's try, I made something like this cheese before, but I don't remember the recipe, but there was also soda, which I didn't really like, but here it is not, I will certainly cook!)

With soda it turns out processed cheese, a completely different consistency. But even there, soda is almost not felt on the tongue.

So this is awesome !!! : girl_dance: Right now, I'll go straight and put it - still another question: won't it burn nicho on baked goods? And it will curl up a lot, it can be seen - although it's good for cheese, probably? I tried to make the cottage cheese so, the horror came out quickly, it was cooked so steep, steep ... in lumps ...

[anavi]

anavi, the cottage cheese turned out to be wrong because it boiled! You shouldn't let it boil - both cottage cheese and this cheese. There are 3 liters of liquid here, while it warms up, while that-syo ... I don't think it will have time to boil. Well, look into the pan: the reverse whey is white - let it cook further, transparent - drain. Maybe my multicooker is not very powerful, so exactly the "Baking" program worked, it was just fine.
It will not burn in any way, do not worry, because there are a lot of eggs in the composition, and during the cooking process they strive to jump up with all the thick, there is nothing to burn at the bottom.

and so that the eggs do not float up - can they beat them with a mixer with kefir?

Not necessary! several wide movements with a spatula - everything is mixed until smooth.

[TATbRHA]

TATbRHA, Tanechka, wonderful cheese Immediately questions arose
1.How did you get sour milk from store milk? It doesn't turn sour ... it seems to go out
2. What cartoon did you do?
3. Eggs stir only until multi? Or do you need to interfere in the cartoon too?

Added Wednesday 15 Jun 2016 06:25 PM

4. Can you also make from store kefir?

[TATbRHA]

TATbRHA,! Thanks for the recipe, I'll bookmark it. I love cheese.

[Tatyana]

Tatyana, that is, from kefir you can? I have a lot of it))) usually leaves for pancakes, but I would try the cheese)))

[Mila1]

Mila1,
1. Don't take expensive milk !! Firstly, the expensive can be eaten alive, without tricks. Secondly, God knows what is added to the expensive, so that it does not sour, all kinds of nasty things. Third, the cheese will turn out too ... not cheap. Fourthly, did these Adyghes in their auls from time immemorial cook and are still boiling from such "fancy" milk? We take the cheapest and simplest milk, and everything will not be easy, but it will be fine.
2. My multicooker is what is now modestly called "budgetary" - a cheap Viconte VC-601. No bells and whistles are needed for this cheese. Even on the stove it will work out, but the pan needs a fuflon ("unstuck") and you need to stand over it so that it does not run away, etc.
3. Beat eggs with salt with a mixer, pour into a multicooker to the sour milk, stir with a wooden spatula until smooth, and then turn on the multicooker, do not stir anything else.
4. Rosetta says that kefir can be easily made! Only he should be not the freshest.

[NOT]

Don't take expensive milk !!

Yes, all the milk in bags is NOT sour And their price is about the same Probably I'll go to the market to buy
And I asked about the multicooker, because I don’t know, maybe the temperature is different for everyone on baking

In any case: for one carton of milk - one egg

Another question arose.If there are 900 ml of milk in a bag, then you need 3 eggs, and in the recipe 4

Here's a bastard, then I ... too clever ... clarified with Rosetta, now I will correct it, thanks.

[TATbRHA]

TATbRHA, Tanya, what is the temperature on the baking? I want to do it in Shtebe and think about what temperature to set

[TATbRHA]

TATbRHA, Tanya, what is the temperature on the baking? I want to do it in Shtebe and I think what temperature to set

from the same question)))) I'm already standing with a spoon, all ready to cook what I need))))

[a]

The instructions for my "budget" multicooker do not say anywhere what temperature is on which program ... or rummage on the Internet to find out this secret, or cook by visual control, as I wrote earlierala. Oh, what an abstruse expression, myselfaboutth funny ...

[Tatyana]

Tatyana, shouldn't it boil? that is, put on 95g?

[Tatyana]

Tatyana, thanks for the recipe!
And it tastes like it, you can compare it with something.
While I'm taking away to bookmarks. Is it really that simple

[francevna]

And to compare - just with "Adyghe". Only softer and softer.
Yes, francevna, simply - because I am incorrigibly lazy.

Tatyana, shouldn't you boil? that is, put on 95g?

[about]

Yes, you shouldn't boilabout.
Do not set any temperature, except for the base one, just look in more often, starting from half an hour: as it becomes transparent, drain.

Mila1, Lyudmila! If you do it at Shteba, please share on which program, how long, etc.

[TATbRHA]

TATbRHA, in my cartoon there is no such mode Baking, that's just the point

in general, I put it on 100g, for an hour, I look)))) is not boiling, but the process is going on

Tanya, I adore your recipes. thank you dear! I am delighted with dairy just!

[Irishka]

At Viconte, Milk Porridge / Soup / Baking is one button!

Irishka, but I think where is my bunny who loves cheeses, why doesn't it go for cheese ...

[Tatyana]

Tatyana, thanks for the recipe, I will cook.

[and]

Dear girls, good health to you and your loved ones, varandthose recipe from the "couldn't be easier" section!

[Tatyana]

Tatyana, I am now reporting on the cheese, although it has long been eaten, because it tastes good. I did it from 2/3 of the norm, that is, for 1.8 liters of milk + kefir (so as not to wait for it to turn sour, and whether it would sour at all). In my cartoon there are both "baking", and "stewing", and "soup", but it took about 20 minutes to cook on the "soup". My husband liked this cheese right away - he is a lover of the Adyghe and other similar varieties, but I do not like these, therefore I made a reduced portion ... but in vain. I liked him very much too. Adyghe did not remind me of my taste at all, because, I repeat, I do not like it. For a long time I could not find a comparison with any cheese, but it seemed to me that the taste was familiar and ... I remembered, it reminded me of cheese from Ossetian pies (which we periodically eat).
Thank you very much for the recipe and you and Rosetta! I will definitely repeat!

Girls, tell me, on the "Multipovar" program what degree should I set so that it does not boil ???
on the baking program the cheese boiled. The cheese is delicious, but very, very soft.

[galchonok]

galchonok, Rosetta wishes you and your spouse health mutually!

lazurik, soft because it stood a little under the press, a lot of liquid remained in it. Or the press is too light. And it has not been digested by you, because if this happened, there would be separate hard grains, like spoiled cottage cheese.

Yes, the press was actually light. Thank you.

In my multicooker, baking keeps 120 * C ..... I looked through the table of modes. Except as milk porridge did not find a suitable one. There, in the first 20 minutes, the temperature rises to 98 * C, then it keeps 80 * C for 40 minutes. I made a cycle and took a chance. I will unsubscribe about the result)))

Well, my cheese is ripe)))

It will certainly work, don't worry! Waiting for an answer, like ... a whole flock of nightingales.

[Tatyana]

Waiting for an answer,

Tatyana, the recipe is very fine, not laborious. And the result is pleasing. I will not say that it is one-to-one with the Adyghe, but quite competitive. I will use it with pleasure.

[TATbRHA]

TATbRHA, Tanya, what is the temperature on the baking? I want to do it in Shtebe and I think what temperature to set

Here is for Shteba, a slightly different version Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=369969.0, I apologize from the phone, I am writing, the link does not want to be made ...

[ANGELINA BLACKmore]

ANGELINA BLACKmore, to the health of you and your loved ones!

[Tan]

Tan, such a large piece of cheese has not lived a day
Infuse again to go for sour milk.

Tatiana, thanks for the recipe! We liked the cheese very much, it was tender, richly curd ... and the cheese reminded me very much of the Adyghe cheese. True, there were also some nuances: I did it strictly according to the recipe, put it in the cartoon (I have a Panasonic) baking mode 60 min. and left, it took some time, and everything is boiling violently in the cartoon, the whey is on the table, I quickly turn it off ... in general, everything is according to the recipe, but after an hour they did not wait for the lukewarm almost ate, it can be seen in Panasonic it should be put on heating Yes , I made it from village milk, bought it, but while I brought it home it turned sour ... at first I got angry, I thought I wouldn’t buy any more, then I remembered about our favorite forum, and once again received help

[una-olga]

una-olga, here it is lucky that the milk turned sour: others complain that it does not turn sour for a hopelessly long time.
It's good that I liked the cheese, I'm glad to be healthy.

I buy once a week from a private owner in 3 liters. bank. Usually I make yogurt, and then every other time I bring yogurt I wanted to refuse ... and now I’m glad for yogurt too .... I’ll make cheese. 3 liters 110 rubles ... only the cheese output did not weigh - piece by piece and did not notice yesterday as part of it.

[TATbRHA]

TATbRHA, Tatiana, thank you very much for the recipe, I really liked the cheese, made it from sour milk and kefir, it turned out a cheese similar to almetta, very tender, curd. Usually I threw away sour milk, but now I will always make such cheese, I cooked it in a cooker on heating.

[Tanyush @ ka]

Tanyush @ ka, but how

Usually threw sour milk

?..
Well, since we liked the cheese, it's already half the trouble, we won't throw it away anymore ...
At the same time, it turned out on which program to cook at Shteba, thanks.

[TATbRHA]

TATbRHA, everything was perfectly cooked in the staff, I set it to 75 degrees, cook for 1 hour, all the whey was from the bottom, and the cheese mass from the top was gradually boiled, without boiling.

Tanyush @ ka! Please tell us everything

Added Tuesday 05 Jul 2016 10:58 pm

in detail, how was it cooked in Shteba? From the first step to the last.

[Masha Ivanova]

Masha IvanovaElena, I had a liter of sour milk and 1 liter of kefir, poured everything into a multicooker, beat three eggs with salt with a blender and into a mixture of kefir and milk, mixed everything, turned on the multicooker for heating, put 75 gr. for 1 hour, I closed the multicooker, after about 30 minutes I looked in, the serum still did not separate, I closed it again, after an hour it was clear that the serum had left, I poured it into a colander, shot with a thick cloth, like glass serum, put it under pressure for 4 hours , of course, I had a slightly different cheese than in the photo, more cottage cheese, like almette, well, this is most likely because of the ingredients, my milk was not yet yogurt, but simply sour. Next time I'll try it strictly according to the recipe to see the difference, but I really liked the cheese that came out.

but nothing works for me (((or rather it turns out dry cottage cheese and that's all (((

and I want this yellow one like in the photo

[Tanyush @ ka]

but I can't do anything

And my hands are crooked. apparently nothing happened either. Cooked at Shteba. as Tanyush @ ka, wrote. All night I stood in uniform, it is still a soft substance, similar to cottage cheese And now I don’t know what to do with it