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Russian cheese is the pride of domestic cheese makers (page 3)

SvetaI
So, look for me with holes on the sides or will this be okay?
Cvetaal
Svetlana, yesterday due to problems with the site could not answer. This shape is good, but too small. I do not know how much milk you are going to make cheese from. I have 8 liters of milk that can hardly fit into a 1 kg mold. My opinion is that you should also have holes in the household
Margit
Svetlana, google what should be the form for Russian cheese. The shape you showed is more suitable for goat cheeses such as Manchego, Asiago.
SvetaI
Quote: Margit
google what should be the form for Russian cheese.
I won't cook cheese with a lot of milk yet. Five liters is my ceiling. Therefore, large forms do not suit me, I would have something more compact, even if not in Feng Shui. The main thing is that it fits in principle.
Margit
Then take a form for Gouda small, 1kg.
SvetaI
And do not share a reference?
Margit
Of course the link: 🔗
kartinka

The head came out 1580 gr, put in the brine.
Olga, thanks for the recipe

Rada-dms
kartinka, Marisha! Great exit! Let's wait for a taste report! But with your desire to delve into the details, the Cheese Making Fairy herself will help to master new cheeses! Good luck and good cheeses!
SvetaI
Rada-dms, do you accept reports and thanks?
Catch then!
Russian cheese is the pride of domestic cheese makers
It's just a miracle, but it really turned out to be Russian cheese! From a little over 5 liters of milk, a head of 600 grams was obtained. The holes, in my opinion, are quite authentic. But at that time I did not have annatto, so I was pale.
The cheese is very tasty, with creamy notes and pronounced sweetness, plastic. Withstood 3 months (barely withstood)
For comparison, I bought a factory Russian (Kiprino). Mine turned out to be, on the whole, with a brighter taste, purchased more tender and sweet.
My husband even said that he would not spoil my cheese with bread, he would just eat
In general, one of the most successful cheeses that I have so far turned out.
Rada-dms
SvetaI, Sveta, was delighted to tears! The most beautiful cut!

Otherwise, everyone is doing it, but there are no reports ... I already thought that they do not work, or there is something wrong in the recipe, although I did it that way more than once.



Quote: SvetaI
My husband even said that he would not spoil my cheese with bread, he would just eat
I equated your cheese, practically, with Swiss - this is a high assessment of your skill and work!
I also had the most stable result with this cheese, aging for three months is the most relish, I agree, because with aging in accordance with GOST, we also lack maturity in taste.
Oh, Svetochka, here I am, I am so pleased! Soon I will be connected again to cooking cheeses, I miss you.
Marika33
Quote: Rada-dms
And then everyone does, but there are no reports ...
And that's my cheese. Exposure was about three months.
Delicious, we also eat it without bread. I like to cut thin thin. Mmmm.
My daughter brought parmesan from Milan, we don't understand it. Our cheese cannot be compared with it. Frozen for guests.

Russian cheese is the pride of domestic cheese makers
kartinka
Girls, I forgot to unsubscribe here, there are already a little left out of the slaughtered cheese curds in the first place - canestrato and Russian from 09/11/19. I don't even know which one is better - I'm still shocked by the fact that the tastes of the cheeses turned out to be different ... I can't even believe 'what I was doing ... , although, I soooo love exactly dry ones ... he lay there, so I cut these crusts for myself:
Now the most important thing is that in the spring (when there will be milk again), remember how I made them ... to repeat, although I seemed to write everything, but now I read it, I remember it, I don't remember it here ...
For some reason, when the photo is written - an error, the correct shape key was not found ... I do not know what it is ...
Rada-dms
kartinka, Marinochka, thank you for such an inspiring review! It's so nice that the Russian one took the top place in your rating!
I also adore it, it is home, and it is aged longer.
Who does not dare to start cooking cheese, start, do not be afraid, this is real magic!
But our Alexander from an adult Temka about cheese records the whole process on a dictaphone.
I think in the new season to take advantage of his experience.

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