Russian cheese is the pride of domestic cheese makers

[raw]

Russian cheese is the pride of domestic cheese makers

Category: Culinary recipes

Ingredients
Self-pasteurized milk	10 l
Mesophilic cultures	1/4 tsp (1 TAD)
Rennet (I have liquid)	according to instructions
Calcium chloride (I have a pharmacy in ampoules of 10% 10 ml)	1 ampoule
Salt solution 20%	1.5 l
Annatto	5 drops
Baking soda, alcohol, or chlorhexidine for cleaning hands and implements.
Boiled water	2 l

Cooking method

• 
• 
• To produce a head weighing about 1000-1200 g, 10 liters of high-quality raw cow's milk are required.
• I'm buying raw and pasteurize on my own at 63 C for exactly 30 minutes. This is a guarantee that the cheese will most likely work out.
  Always test new milk - do a 1 liter test, check its ability to clot when using your enzyme. At the same time, you will correct the required amount of the enzyme, because they are all different, both in terms of shelf life and milk-clotting ability.

  If you are cooking on the stove in a saucepan, ensure that the milk is heated evenly by constant stirring - heat it gradually over low heat.
• As soon as 30 minutes have passed, the milk should be quickly cooled. The cheese dairy helps me with this
  (thanks to Nadia for her purchasing advice)

  ... If there is no cheese dairy, quickly move the pan into a bowl of cold water.
• When there was no cheese dairy, in winter I put it in a snowdrift, naturally, closing it with a lid.
• Next, we act strictly according to the recipe, if you want to get a predictable result.
• Before the start of the process, all the devices - a slotted spoon, a ladle, a knife for cutting a curd, are boiled in a large saucepan. We keep it there, we put it there and after use in the process. And in general, everything that will touch milk, including hands, is constantly processed with either vodka or chlorhexidine. We scald the molds with boiling water, boil the cloth for pressing and keep it ready in the same container in which it was boiled. It is necessary to keep it as clean as possible, almost sterile. I have recently been using a steam generator.
• Cool the milk to 32C-33C
• For a beautiful color of the future cheese, add 5-6 drops of Annatto natural dye. To do this, collect 50 ml of milk with a sterile spoon into a sterile cup and mix it with Annatto drops. Then pour the mixture into a saucepan and mix the milk very thoroughly. Very carefully, otherwise the cheese will be spotty!
• Sprinkle dry sourdough on the surface and let stand for a couple of minutes so that the powders absorb moisture. The starter culture should include such cultures - Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis, Leuconostoc mesenteroides subspecies cremoris. Or we use "Universal mesophilic starter culture Uglich-№7" (lyophilized concentrate for a special purpose, consisting of lactic acid bacteria of the species Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Сremoris, Lactococcus lactis subsp. Diacetilactus and Lactobacill.
• Mix well and leave to ripen for 30-40 minutes. If you are using a commercial starter, simply add it to the milk,
• mix well and go straight to adding rennet.
  There is a separate conversation about industrial starter cultures. They must be prepared in advance. And not all cultures can make them.

• We add calcium chloride. It is used for pasteurized milk, since it compensates for the low calcium content in milk after the pasteurization process, due to which part of the calcium salts during heat treatment of milk goes from a soluble state to an insoluble one. And this, in turn, leads to a deterioration in the rennet coagulation of milk. I use a pharmacy 10% calcium chloride solution at the rate of 1 ml per 1 liter.
• Therefore, we dissolve the contents of one 10 ml ampoule in 50 ml of boiled chilled water, poured into a sterile cup in advance. Add to a vat of milk and mix very well with a slotted spoon with movements from bottom to top. The ampoule and the device with which we cut the ampoule are wiped with alcohol.
• We leave under the lid for 30-40 minutes for the work of the introduced cultures and a set of acidity.
• We maintain a temperature of 32 C.
• After 30-40 minutes or when the acidity reaches no higher than 6.55 (I am guided by this indicator, but a maximum of 6.5), we add rennet, previously dissolved in boiled water and thoroughly mixed in a sterile cup. (See the annotation for your enzyme for the norm)
• Carefully, but quickly, with movements from the bottom up, stir the milk, trying not to arrange a carousel for him in a circle. If this happens, then stop the rotating milk with a slotted spoon. From this moment on, we do not disturb the milk, so as not to disrupt the process of coagulation (milk coagulation). We only keep the temperature at 32C.
• If the milk and the enzyme are good, then you can orient yourself for 30-40 minutes, carefully checking the strength of the curd by cutting its surface. The edges of the incision should diverge, they should be clearly marked, and the serum between them should be practically transparent. This is the so-called clean separation test - clean break. I will show the photo later.
• Or you can approach science and act in the following way.
• Coagulation (milk coagulation) is probably the most important factor in cheese making. During coagulation, milk under the action of rennet changes from a liquid form to a gel-like form, that is, a cheese curd is obtained, without which the formation of curd grains is impossible. This clot is called kale. Calle or cheese curd are proteins with an admixture of fats, which are separated from the liquid fraction (whey).
• The coagulation time for each recipe is determined individually.
• The coagulation time can be calculated by measuring the flocculation point. The flocculation point is the time during which the milk "grasps" under the action, in our case, of a dry ferment.
• The entire coagulation process can be divided into the following periods:
• Flocculation time - from coagulant addition to flocculation point
• Coagulation time - from the addition of coagulant to the time of cutting the clot.
• Rest time = Clotting time - Flocculation time.
• The method for determining the flocculation point at home is as follows.
• To determine the flocculation point, we use the so-called cup method.
• Add a dose of the enzyme to the milk (according to the instructions for the preparation) and place a sterile, light, flat-bottomed plastic cup on the milk surface, lower it upside down. It is more convenient for me to put the lid on the bottles with purchased water. Wait 5-6 minutes.
• Gently push the cup without touching the milk with your fingers so that it starts spinning. The bowl will first rotate unhindered on the surface of the milk. Repeat the twist about once a minute or more. Gradually, the lid will resist rotation more and more and at some point will stop rotating altogether.
• If you lift it, when it begins to bind and not spin, you will notice a dent under it on the surface of the milk, or rather, a clot (now a clot). This moment, when the bowl stopped rotating, is the flocculation point.
• Take note of the time in minutes, write down this time elapsed since the start of the enzyme addition - this is the flocculation time (F).
• It usually takes 12-25 minutes, on average, recipes take 15 minutes to calculate.
• The total coagulation time (coagulation time before the start of cutting the clot) can be determined by the formula K = F * M, where K is the coagulation time in minutes.
• F - flocculation time in min.
• M - flocculation multiplier.
• The flocculation multiplier is a coefficient that is individual for each type of cheese.
• For Russian cheese, it is 3.
• That is, if in this case the cap got up after 15 minutes, then the total time before cutting the clot from the beginning of the introduction of rennet (popularly - rennet) is 45 minutes.
• If the test for clean separation (clean break) of the clot still does not pass, you can wait another 10 minutes to further tighten the clot.
• Next, we cut the clot into cubes 1x1cm. To do this, first we cut the columns, then make cubes across. We try to cut through to the bottom. Better to do this with a special lyre. For now, I cut with a long culinary spatula.
• Let the cubes stand and harden for a couple of minutes.
• Then mix thoroughly (but gently) and evenly with a slotted spoon for 10 minutes and maintain the temperature at 32-33C.
• We drain 30% whey (3L) to make it more convenient to carry out the setting of the grain. In the process, the grain should get stronger and give the right amount of moisture.
• Again, we begin to stir the milk, while simultaneously cutting large grains for 5
• minutes.
• After that, to lower the acidity, we add 2 liters of water t 42 ° C. We collect water in advance.
• We carry out heating and kneading the grain for 25 minutes, slowly heating the whole mass to t 42 ° C. This point is very important, as it will prepare the grain for forming correctly. If this process is accelerated, the grain will not give up the required amount of moisture, as a result, the cheese may turn out sour.
• We lay out the form with sterile gauze, you can use an unpainted linen cloth of simple weaving, or insert a drainage bag.
• We scoop up the grain with a wide slotted spoon or a small colander and, shaking slightly so that the whey merges and the grain is saturated with air, we spread it evenly into the mold. In this case, the form can be slightly shaken so that the grain is evenly distributed in the form and self-pressed. Pour the grain into a mold without compacting, on the contrary, we try to crumble the pieces and
• make the mass more airy.
• We close the ends of the fabric, cover the mold with a lid or piston, and let it self-press for 30
• minutes.
• Turn the cheese once during this time (after 15 minutes) so that it
• pressed in the opposite direction. An even head should take shape.
• We weigh the head in order to determine the weight of the load at all stages of pressing.
• Place under a press and press for 3 hours:
• I had it like this:
• 1 hour 2-2.5 kg (two weights of a cheese head),
• 1 hour 3 kg or slightly more (three weights of a cheese head)
• 2 hours 4-4.5 kg (four weights of a cheese head).
• Each time, increasing the weight of the load, you need to rewrap the cheese, straightening the folds on the fabric and changing top to bottom.
• We weigh the cheese before the ambassador.
• We make a 20% brine.
• Salting time is calculated by weight
• heads, based on 0.5 kg - 3 hours of salting.
• My weight came out 1350, salted 9.5 hours. A very successful ambassador.
• Turn the cheese over for even curing in the middle of the desired time.
• To make the top of the cheese head salted well, press the head directly in the brine with a small sterile weight so that it does not float (I have a saucer) or just sprinkle the cheese with a few pinches of salt. Don't forget about clean hands!
• Drying at a temperature of 10-13 C for 5-6 days.
• I dried for a couple of days in the kitchen at 23 C, then transferred it to the refrigerator on the top shelf. As soon as I got a dry crust, I immediately sealed it in a vacuum bag.
• We sign the package with the date of manufacture.
• Withstand not less than 60 days at a temperature of 10-13 C.
• Turn the cheese over to the other side every few days. We check if there is excess moisture in the bag, and what the surface of the head looks like. At the slightest hint of mold or excess moisture, remove the cheese from the bag, wipe it with 6% vinegar with a cloth, dry it on a sterile wire rack and pack it back into new vacuum seal bags.
• If the starter culture included Lb.casei (Uglich-K can be added additionally on the tip of a knife along with the main
• sourdough), the ripening time is reduced to 40 days. But I don't like such additives. The taste will suffer anyway.
• I didn’t add.
• Two months later, she lowered it to the shelf below, there is already a temperature of 6-8 C.
• We opened the cheese after 4.5 months, and this is a fairy tale!
• We are enjoying homemade cheese despite the sanctions and intrigues, you know who!
• Curing solution.
• 4 liters of water and bring to a boil, dissolve 1 kg of non-iodized rock salt in it.
• Cool to room temperature and strain (I do not filter, but buy pure salt) or carefully drain so that all
• salt mud (if any) remained at the bottom. Add 5 ml of 6% vinegar, 5 g dry
• calcium chloride or 40 ml of 10% solution of calcium chloride. Pickle can
• use multiple times.
• For my cheeses, 1-1.5 liters of brine is enough for me from 10 liters of milk.
• Enjoy the tasting in the circle of close-minded and dear people!

Note

Russian cheese is the pride of domestic cheese makers, and it is not without reason that it is still very popular in our country.
Russian cheese belongs to semi-hard varieties.
Russian cheese was created in the USSR at the All-Union Research Institute of the butter and cheese industry in the 60s of the last century.
The demand for this delicious cheese was colossal, so more than 86,000 tons of it were produced in the USSR.

Russian cheese is made from pasteurized cow's milk using rennet and sourdough. In the production of cheese in accordance with all applicable standards and requirements for production technology and product Russian cheese should enter the market no earlier than 70 days from the date of production.

In accordance with GOST (valid since the beginning of 2010 - GOST R 52972-2008) Russian cheese has a fat content of 50% + -1.5%.

Russian cheese has a yellow color and many small holes on the cut, which are obtained not due to gas-forming enzymes, but naturally due to loose molding.

Russian cheese has many beneficial properties.
This type of cheese is 24% pure protein. In addition, Russian cheese contains a huge amount of milk fats, which are extremely beneficial for the human body.
It contains amino acids such as lysine, tryptophan and methionine, which are irreplaceable for the human body. Since our body is not able to synthesize them, they enter it only with food.
Russian cheese also contains various vitamins of group B, A, PP and C, such microelements as zinc, calcium and phosphorus.
There are also restrictions on the use of Russian cheese. This mainly applies to people with obesity, kidney disease and high cholesterol.
And this, so to speak, is the announcement of the next recipe. I really liked the process!


Many thanks from me and even from my whole family to all friends from our Temka "Cheese stories ..." for patience and advice, for inspiration and joy to contemplate your wonderful cheeses. Thank you very much from the bottom of my heart!

[Rada-dms]

Rada-dms, Olya, well, finally. Wait! Hurrah! Cool cheese, so I want a piece! Well done!

[Jouravl]

Jouravl, I will cook again soon! Thanks, help yourself, Nadia!

[Rada-dms]

Rada-dms, I haven't cooked Russian yet, now I will follow your recipe. Thank you

[Ol]

OlI don't believe You bought it in the store
Very good!

[Jouravl]

Jouravl, that's great, cook, then we will compare!

OlI don't believe you bought it in the store
Very good!

Offended, you can't buy such a store for a long time ... Believe me, as I used to be from good manufacturers. This is my luckiest cheese so far!
Itself did not expect. The first one was a little harder and we ate it very early, but also good.

Olya, you're done!

you can't buy this in a store for a long time ...

that's for sure! Beautiful - no strength!

[Ol]

Well finally…. mortality.
Ol, I just rejoiced for Nadezhda, and then BAM !!! Another cheese. What a handsome man.

Well, you give, I read the girls on the sidelines, I will love

Olya, you're done!

Thank you Checkmark!

that's for sure! Beautiful - no strength!

Ilyimrushka! It's nice that you liked it!

Well, you give, I read the girls on the sidelines, I will love

Join, and we will read together like this -! It is interesting!

on the sidelines I read, I will love

and I will sit and worry ... I can't cook such a thing

Die-do not get up ..

and I will sit and worry ... I can't cook such a thing

Die-do not get up ..

Girls, what are you? The main thing, as they say, is to start! And there it will go.Everyone here has hands, and gold, opportunities too, there is a desire, and into battle with us!

Join

Ol, thanks for the invitation. I am generally an addicted person,: yahoo: if I start, then until I master I will not calm down. But! A lot of BUT. Buying a cheese dairy is not the worst, although not cheap) One milk is needed, but there is nowhere to settle down with all these bells and whistles.
So that
on the sidelines I read, I will love

I'll sit and grieve ...

The main thing, as they say, is to start

Uh-huh .. I looked at what was needed for a start .. well, for fun. Inventar .., and after all, for those 250 euros, well, that the stock of a pan-skimmer is worth it, you also need to buy a special refrigerator. For a walk, for a walk .. And this is another 250 euros at least .. And I don't even want to talk about a stainless steel table ..

[gawala]

gawala, but what table, why is it made of stainless steel?
I have a cracked countertop in my dacha - domestic, could not withstand my culinary pressure! We will change soon! And then I cook ...
In the refrigerator you will find a place where 10-12 degrees will do. You weld at least a Fetu from six liters, you will understand how lovely it will turn out. Or Belper Knolle. Enough handy means for this.

but what table, why is it made of stainless steel?

So the husband said .. His word is law.

In the refrigerator you will find a place where 10-12 degrees will do

Alas, I won't. ... In general, this issue was already discussed and the topic was closed. Not even in terms of buying a refrigerator and stainless steel board, but in terms of a husband's tender stomach. So let him chew on the purchased Edam and everyone will be contented and happy.

How about a doctorate cook for him?

How about a doctorate cook for him?

Yes, yes, this is a must, taking into account the fact that it will not be there anyway. You know how difficult it is with foreigners ..: lol: capricious.

And the day before yesterday our Lidochka cosmos introduced me to cheese making on Russian cheese. I was even allowed to chop the grain and stir it. A very fun process! Just some kind of magic! It turns out that this is not so scary. And what delicious cheeses they fed me there! .... In the conclusion of the MK, I received recipes and a bunch of useful information, and also delicious halloumi. But the main thing is that cooking cheese is not scary, but very interesting and tasty.

I'm shocked like a real cheese, well, I mean industrial, generally super!
You and Nadia are sorceresses

[Rada-dms]

Rada-dms, Wow !! What a cheeserr !! Olga, there are no words! I'm generally in a culture shock! Clever girl!

[Lerele]

Lerele, and he is real! Everything according to science, taking into account home conditions.
Come on in and rummage around in a cheese temotka, everyone has been there for a long time, like an industrial one, only a hundred times tastier.
Observe and adapt technology. Then, with a long exposure, all the flaws resolve themselves, if, in principle, the head is formed correctly.

I'm generally in a culture shock! Clever girl!

Calm down, breathe, relax!
You have no problem finding milk, let's start with a small amount!

[Rada-dms]

Rada-dms, well, it seems to you that it is easy and simple, but in fact it is definitely a Chinese letter. I won't even try, we can't even find unpasteurized milk, and all kinds of cheeses to choose from, both in markets and in stores.
But I still admire your work! ,,,,

No .. no .. no ... I do not dare to such feats !!! : I only contemplate! And to rejoice for you clever girls !!!

I do not dare to such a feat !!! :

Let's do it yourself, otherwise

I will code!

Ol, and you put out the simplest recipe, and we'll start with it! You look and the excitement will appear!):
And then from your cheeses with Nadia, an inferiority complex manifests itself)))

[lettohka ttt]

lettohka ttt, okay, I'll think about which one. Here I often do Feta, just fell in love.

Let's start with him))
When will we write it down?))

[lettohka ttt]

lettohka ttt, come on next week. We must take a picture while we have it!

Here I Feta often do

Yes, the simplest cheese is cottage cheese
It is not difficult, interesting, but expensive and troublesome to look for a cow in an urban environment ... although that is not expensive now.

[Rada-dms]

Rada-dms, Interested!
I will wait.

Yes, the simplest cheese is cottage cheese
It is not difficult, interesting, but expensive and troublesome to look for a cow in an urban environment ... although that is not expensive now.

I make feta on mesophilic sourdough, it's not cottage cheese to taste at all ...

Or I didn’t understand your idea.

Only by making the cheese yourself and having matured normally, you can feel the taste of real cheese, not accelerated ripening, as in stores now.
They are almost all rubber and all taste the same.

Dearie, this is a real masterpiece! I love Russian cheese, tomorrow we'll go to the Russian shop! Talent !!!

[lu_estrada]

lu_estrada, listen, and I already wanted to ask where to look for you! Better to us, we definitely have Russian here!

[Rada-dms]

Rada-dms, Olya, what cheese! Die, don't get up! I grabbed a piece of coffee.

Imagine, you had time for the last bite of the sweetest!

[Olya]

Olya, this is not just a recipe, this is a course of a young fighter cheese maker! Everything is so detailed!
Thank you so much! The cheese is great and the description of the process is great!

I'm in shock .... from such beauty !!!!!!!!!

[Olya]

Lena! Do not confuse me! Fair! I took a picture for myself - I send pictures to my nieces, lure them, to my brother abroad, so that they don't sympathize with us so zealously! I was not going to exhibit at all, and then decided. Join us cheesemakers, it's a good time! There is such beauty and deliciousness on almost every page. Yes, there are so many different varieties!

Olya, this is not just a recipe, this is a course of a young fighter cheese maker! Everything is so detailed!
Thank you so much! The cheese is great and the description of the process is great!

And then! I’m constantly studying theory in vain! Maybe it will help someone to start, and not to search bit by bit and not know how to approach, and spend time "discovering America", as I did at the beginning.

A private soldier who does not dream of becoming a general is bad!

Tanya, I tried in more detail, more clearly. Thanks for appreciating this. But for you this is a long passed stage! So let's move on!

[Ol]

I make feta on mesophilic sourdough, it's not cottage cheese to taste at all ...

Ol, let's put it out.

[GTI Tatiana]

GTI Tatiana, lay out, records in Moscow, on the trail. week. Although the process is not photographed in detail. But you can add it later.
I just want to cook it more for the winter, while the milk is cheese-friendly. It goes well with us in salads and for bread.

[Ol]

Ol, do you make it on goat's milk?

cook it more for the winter

Keeps well?

Olya, the cheese is real! This is incredible!

Olya, what cheese! What a fine fellow you are! I just read, I'm afraid to approach.

[Ol]

Ol, do you make it on goat's milk?


Keeps well?

Tanya, I also did feta on cow's milk. but kept it in jars in brine, no additives.
This is how it looks, very tender, but salty, less salt is needed if stored for a short time. It was stored for 3 months.

[Jouravl]

Jouravl, Nadyush, thank you) I really don't like salty ones. Then Adyghe suits me more.

[Jouravl]

Jouravl, Nadyush, thank you) I really don't like salty ones. Then Adyghe suits me more.

Tanya, salt can be reduced, I did it strictly according to the recipe, tried it and realized that you need to add salt in half of the recipe. And the Adyghe is a little different in structure and technology. I want to make a chechill, but not smoked, but with the addition of yogurt so that the structure is tender.

and all for one taste.

This is yes. But 10 liters of milk per kilogram of cheese is a lot. And you don't need so much cheese, and there is nowhere to pour so much milk.
But most of all I am afraid of the requirement for sterility, I do not like this business, I somehow symbolically observe when cooking yogurt and jam, but here this somehow will not work, the wrong bacteria will grow and they will be kicked out of the house)))

[Ol]

Ol, do you make it on goat's milk?


Keeps well?

I've done it three times already. All times are successful. Even the third time, when I missed the temperature a little, but not critical for mesophilic cultures, Feta turned out to be excellent anyway. The first two times were pure cow's milk, this time half with goat's milk. It turned out a little spicy, the goat is felt. But the further you go, the softer the taste and even the consistency became more uniform.Although crumbling strongly I did not work, although Feta happens.
I dreamed of getting this one, because I really liked Feta German, sold by weight in "Globus". This is how it turns out, you can't tell.
Feta is traditionally eaten with a Greek-type salad. We eat this every day, without salt, with cubes of this cheese. The son likes to crumble into a salad. The tale is simple!
According to this recipe, it is salty, very harmonious due to its softness and aroma. Just be sure to keep it in brine for at least 2 weeks.
The last piece from the first batch, cooked almost in May, is perfectly preserved, the taste has become even better. The main thing is not to climb the brine with unwashed hands or spoons.
So while the milk is still tasty, I'll cook it from 15 liters. Salt can be reduced by boiling four to five liters for a sample and eating it within a month.
And it’s not that salty, it’s not like sausage. Oil in a thin layer, purely for designation, a piece of feta on top, then slices of cucumber and cilantro with dill. Divine Sandwich! Moldovan girls taught me that.
The main thing is that she has a creamy taste. But maybe I'm lucky with milk for this recipe.
Here is the first Feta, May. In olive oil with hot pepper, which is simply marinated in honey (there is a recipe here). I keep it for the occasion.

Jouravl, Nadyush, thank you) I really don't like salty ones. Then Adyghe suits me more.

I also don’t like a lot of salt, but the Adyghe is not mine at all, I, purchased, immediately add a little salt to it and put a little salt on it for three days. Then I can eat, but it's so bland for me. Pickled cheeses can be soaked to the desired condition.

Olya, the cheese is real! It's incredible!

Yeah, the real one turned out. Themselves were stunned. We study, we try. Join us. It's quick, you do it a couple of times, fill your hand, and you will eat your own.

Olya, what cheese! What a fine fellow you are! I just read, I'm afraid to approach.

You make sausages, and you will be with cheeses!

And the day before yesterday our Lidochka cosmos introduced me to cheese making on Russian cheese. I was even allowed to chop the grain and stir it. A very fun process! Just some kind of magic! It turns out that this is not so scary. And what delicious cheeses they fed me there! .... In the conclusion of the MK, I received recipes and a bunch of useful information, and also delicious halloumi. But the main thing is that cooking cheese is not scary, but very interesting and tasty.

It's great that you communicate!
It is magic! Fascinates, and then, as you care for a child, cherish, look after him!
And the main conclusion is that it's not scary to cook cheese!
Lida has wonderful cheeses, no doubt about it! It is from people like Lidochka that you need to learn!

And if our advanced cheese-makers exhibited recipes with nuances, in general, people would have pulled themselves up and would not be afraid to start.
That is why I exhibited, so to speak, with a popularization purpose, although I am still studying, and there are flaws in some cheeses. But this one turned out to be really successful.

What cheese did you like the most? Let's ask Lidochka for a recipe! Hello to her!