Cheese made from only one curd

Category: Dairy and egg dishes
Cheese made from only one curd

Ingredients

Cottage cheese 1 kg
Salt 0.5 - 1 tbsp. l

Cooking method

  • Salt cottage cheese and beat with a blender or mince twice. Leave for 2-5 days in a dry place in a container covered with a canvas. Real cottage cheese will turn yellow, "palm" will remain white, but cheese will come out of any.
  • Stir the cottage cheese, transfer to a non-stick pan and cook over low heat with constant stirring until a smooth, homogeneous mass, similar to cream, is formed. Put in a mold, cool. The longer, the tastier.

The dish is designed for

about 800 g

Note

It tastes like melted cheese, but it doesn't seem to be melted at all. It is well cut, hard, but sticks to the knife ... It does not smear on bread, but fits in a piece.

A tablespoon (from a bread machine) withaboutWhether it was a bit too much for me - like feta cheese, but it seemed to my husband just fine. And he also asks for spices in the cheese, poor fellow ...

The last recipe from my Adyghe guest. I left alreadye.

-Elena-
TATbRHA, an interesting recipe! Need to try
Galleon-6
Very interesting and simple
BlackHairedGirl
How interesting, you have to try. Thanks for the recipe!
Deva
Tatiana, what temperature should the room be?
TATbRHA
The temperature is just in the kitchen on the table. Now, when it's hot (though I have a split system in my kitchen too), the cottage cheese will come faster. If it gets colder, it will take longer to cook. That's why I wroteala:
Quote: TATbRHA
Leave for 2-5 days
At least that's how the author of the recipe explained to me.
Crochet
Interesting recipe, thank you very much for sharing with us, Tanechka !!!

Tanechka, I understand that the fat content of the cottage cheese is not important?

You cooked your cheese from cottage cheese of what fat content?
TATbRHA
Out of 3%. Yes, anyone will do.
kavilter
And until when should you keep warm? How to determine if ready to cook? Still, the difference is from 2 to 5 days
Tumanchik
chikavo .... chikavo !!! and if it's hot? green will not be covered with noble mold?
mamusi
And to cook in what?)))
In brine, in water? ... In a water bath? .. Or directly dry?)))
I'm kind of scary ...
But very interesting!)))
Because I constantly make cheese based on the recipe from the Book to Shteba ~ similar to Adyghe cheese. But there is milk, sour cream, eggs ... Yours is also interested. I will wait for the answers.
Crochet
Quote: kavilter
How to determine if ready to cook?

Kirochka, the question was removed from the language ...

Quote: mamusi
And to cook in what?

Ritochka, without anything ...

We do not cook the curd mass, but melt it ...

I always cook this kind of cheese in a saucepan with a triple bottom ...
TATbRHA
Not covered with mold! For some reason. Maybe because it's hot. Keep it not warm, but in a dry room. Will grow moldy in a closed bag, and under a canvas - what will he get?
I don't even understand what this aging is for. Probably so that the excess water evaporates. Because now I will expose another cheese, which is made in the same manner, the curd is mixed with salt - and in the pan. Without any hold.
But Rosetta said that they there in Adygea withstand the cottage cheese until the moment when it turns yellow. Maybe from this some kind of additional flavor appears ...
k @ wka
Quote: Tumanchik
will not be covered with noble mold?

So I "doubt, however." Maybe in winter it will work on the balcony. But now, in this heat! ??
In the refrigerator, it is bad, and sometimes it is warm.
Cottage cheese finally spoils very quickly and becomes moldy.
I doubt
TATbRHA
Don't, don't hesitate! I repeat: it gets spoiled in a plastic bag or in a tightly closed container. Try it, make sure. I was convinced.
Well, or don't hold it at all, go straight into the pot and cook.
kavilter
Tatyana, did the cottage cheese become much sour at the end of exposure? Now I will put milk on cottage cheese, and in a week wait with a report. I am very interested in your recipe.
TATbRHA
But I never tasted it after aging. Ordinary, in my opinion. At least the cheese isn't sour.
And he looked ordinary. Only the mass is slightly cracked.
mamusi
Quote: Krosh
I always cook this kind of cheese in a saucepan with a triple bottom ...
Innochka, what is that for a saucepan?
Why don't I have ???
And Mona, I'm in a milk cooker then ... uh ... WILL I FLOAT?
Crochet
Ritochka, this is the Saldov saucepan Gourmet , I have Gourmet series Classic, I love this dish very much ...

It's easy in a milk cooker !!!
Tusya Tasya
With a tablespoon of salt, the curd should withstand, not deteriorate. Somewhere in an old culinary book there was a recipe for cheese, in my opinion Lithuanian, so it was aged before boiling just until almost covered with mold. But I didn't like it then. I'll have to look and try again, suddenly my taste has changed.
TATbRHA, and thank you for sharing such recipes. The cuisine of other nations is so interesting!
mamusi
Crochet, Inna, thank you, DruH !!!
I will try, I love this cheese ... In the store, either it is expensive, or it became tasteless ...
I do it myself, we love home more!
Crochet
Quote: mamusi
I will try

And I already ran for cottage cheese I'm sorry to transfer homemade curd to cheese , bought 18%), I was very interested in the recipe ...

True, I have not yet decided: to melt right away or still withstand ... I think so far) ...

Melted I always do by mom's recipe ...

Cheese according to Tanechka's recipe is less high-calorie, it is very interesting how much it will taste different from my cheese, which includes eggs and butter ...
mamusi
Right now I am melting in Moorkovarka, for half an hour, it melts, but there is some lumpiness, I tried it ~ gentle, but very soft ... How much more to melt, I don’t understand
And then under the pressure of him?
Or just a bank? Cool before that in a milk cooker or just spread it hot?
Already standing in the refrigerator under pressure.
In the evening we will try ...

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers