Myrtle
Quote: Mila1
And now I don't know what to do with him
Mila1, Ludmila maybe suitable for khachapuri.
Mila1
Quote: Myrtle
maybe suitable for khachapuri.
Natasha, it is VERY soft, just like pasty cottage cheese, salty taste
stall
It is possible for cheese cakes, if that.
Myrtle
Quote: Mila1
it is VERY soft, just like a pasty cottage cheese, salty taste
Ludmila, and if you mix it with non-fat cottage cheese, can it work out normally? : rose: And for syrniki it is probably very salty.
Mila1
Myrtle, Here's another question that worries me more, what I'm doing wrong. I really want cheese to make it seem like it. yet. that the temperature should be higher in the cartoon. I did it at Shteba, 80C, I didn't get any grain. That's why the curd. probably. Interestingly, but from this melted can somehow be altered or not
Myrtle
Mila1, I'm just looking at this recipe. Let's wait for the girls, can someone tell me?
TATbRHA
tana33, such cottage cheese is obtained if you boil it over. My cheese is also yellow because of home eggs ...

Mila1when poured, was the liquid almost transparent or not very? Was the load sufficient?
Digest into melted - like this try this one win-win and it always works.
Masha Ivanova
Tatiana, Tanyush @ ka! Thank you! I'll try to make a sample from a liter. If the cottage cheese works out, then we will eat the cottage cheese, which means we will know for sure that the temperature is too low. My milk is sour, just curdled milk.
Mila1
Quote: TATbRHA
when drained, the liquid was almost transparent or not very
Tanya, white, not transparent But I even added some time Still I wonder at what temperature it is better to do it I think this is important
TATbRHA
Mila1, I do not know about the temperature exactly. My guest said, turn it on "Baking", everything will work out. In the instructions for my multicooker, nowhere is it said about temperatures in different modes. I tried to search the Internet - I didn't find anything comforting, everything was somehow general and approximately ...
Tanyush @ ka
And it seems to me that the whole thing is in the ingredients, I want to try exactly according to the recipe, then it will be clear that my cheese also turned out to be not hard, soft, you can smear it with a knife on a roll, but I liked it and my husband said it was delicious.
tana33
Quote: TATbRHA
Mila1, I don't know about the temperature for sure. My guest said, turn it on "Baking", everything will work out.

TATbRHA,, as far as I understand, the baking mode cannot be lower than 160-180 degrees
I boiled for 90, I did not boil at all ((((
cooked from kefir, maybe the truth is in this and you need to cook from milk
I threw it in the freeze, I'll cook melted from it


Added Thursday, 07 Jul 2016 07:33

Tanyush @ ka, I also thought so already, I will ferment milk)))
TATbRHA
Quote: tana33
cooked from kefir, maybe the truth is in this and you need to cook from milk
Rosetta said that any fermented milk product is good, as long as it is not very, very fresh. Although who knows what they add to the current kefir ...
ANGELINA BLACKmore
Girls, in MV Brand "Pastry" holds 120 * C .... In my opinion this is a lot for cheese making. In other CFs, I think that the temperature is not lower ..... So how will it not boil? It is good if the MV has manual temperature and time settings.
Anna5311
TATbRHA, Tatyana, thank you for such a simple and delicious recipe! : rose: Yesterday I did it in a Panasonic multicooker on milk porridge from 1 liter of milk + 1 liter of kefir. It turned out delicious: nyam: just not as beautiful as yours, I have store eggs.
Adyghe cheese in a slow cooker
Tanyushechka
Anna5311, what a pretty one, tell me, but you just filled everything up and turned on the milk porridge mode? Didn't anything run away anywhere?
ninza
Anya, for milk porridge, how many degrees and how many minutes? Thank you.
Anna5311
Tatyana, I beat 3 eggs with salt with a mixer until thick and mixed with a kefir-milk mixture. I switched on the Milk porridge mode, I did not close the lid, sometimes I stirred it, nothing boiled or ran away (t did not rise above 90 *). When the whey separated, I poured everything into a cheese set from Tescom and left it under a press on the table for 4 hours, then put it in the refrigerator. The press was removed only in the morning, it turned out to be dense and cut perfectly, does not crumble.


Added Thursday, 18 Aug 2016, 19:00

Nina, in time from about an hour, t reached 90 * and then kept at 80 *
ninza
Anya, thank you. We need to cook.
Anna5311
Nina, this is Tatiana, thanks for the recipe !!!
Tanyushechka
Anna, Thank you
alena40
And I have only RIS on Panasonic (no porridge). Can I do this on this mode?
TATbRHA
alena40, I do not know. Try it. Unfortunately, I can't say anything. Maybe the girls of the forum will advise something.
Sweetheart
thanks for the recipe! delicious cheese came out. there was a 3-liter can of milk., divided it, put half of it to ferment, left the other for yogurt. And she took out a jar, and she had a sour smell (I had to put it on 3 liters. Cartoon redmond, baking program
TATbRHA
Sweetheart, Well I'm glad!

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