Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
gawala
Olya, congratulations !!!
Ilmirushka
Rada-dms, Olga, CONGRATULATIONS! Cheese is handsome, I would try
Jouravl
Rada-dms, Olga! : rose: With a well-deserved victory!

And Russian cheese in the piggy bank of our recipes.
Rada-dms
Chef, thank you very much!
It is very pleasant that such a wonderful domestic product has become the recipe of the week!




gawala, Checkmark-Gavalochka! Thank you my dear!
Ilmirushka, Ilmirochka, so close to us, on the iron horse and to us !!! Jouravl, Nadya, you ordered a whole orchestra for this reason! Eh, let's take a walk!
Ledka
Rada-dms, Olya, what a gorgeous cheese. Congratulations on the medal
Gayane Atabekova
Rada-dms, Olenka, congratulations on your well-deserved victory. The cheese is great. For me, its production is on the verge of a miracle.
Tatka1
Olya! Well, it's great that such a painstaking work has a worthy assessment!
HEARTIEST CONGRATULATIONS!
Cheese making on the Bread Maker is gaining momentum!
Eugene
Rada-dms, Olya, congratulations on a well-deserved victory! Thanks for the great recipe!
Svetlana777
Rada-dms, Ol, I sincerely congratulate you on a well-deserved victory !!!!!! I read the whole process with great interest, for me it is a dark forest, the cheese turned out to be breathtaking, I can directly see that it is as it should be, delicious

Damn, I have some kind of chuyka - outwardly I see cheese, until I let it down, well, there are no normal ones in the shops now, even though there was no variety of cheeses in the USSR, but it seems to me then they were different - tasty, (at least with us) my husband used to call me mice because I always grinded (ate) cheese, and now, I can't myself, there is no cow .. milk is normal too, and most importantly, my hands don't grow from there .. if only in the summer in the village, but there is a goat , and even with the addition of goat cheese, I learn a mile away, there is cheese from Spain in the freezer, and if it weren't for the goat taste, it wouldn't have been there for a long time .. I drove it to the first page a hundred times to admire the cheese .... super !!! I'm just bastard from his sight.

Ikra
Rada-dms, Congratulations! The recipe is wonderful and deserves all kinds of praise and awards!
olgavas
Rada-dms, Congratulations. What a cheese. Miracle.
Tatyana1103
Rada-dms, Olya Congratulations on the wonderful cheese!

Rada-dms
Quote: Eugene

Rada-dms, Olya, congratulations on a well-deserved victory! Thanks for the great recipe!
Thank you very much!
That's right - the recipe is excellent, which means the result is expected. Trying to cook!
Quote: Ledka

Rada-dms, Olya, what a gorgeous cheese. Congratulations on the medal
Svetochka, this recipe is just good!




Quote: Ledka

Rada-dms, Olya, what a gorgeous cheese. Congratulations on the medal
This is not me, this is a good recipe and a teacher!

Quote: Gayane Atabekova

Rada-dms, Olenka, congratulations on a well-deserved victory. The cheese is great. For me, its production is on the verge of a miracle.
Gayane, my dear! Thank you! And for me the sausages are out of reach yet!

I don’t believe that you don’t know how to make Caucasian cheeses! I just wanted to ask you the recipe for Laurie cheese.


Quote: Tatka1

Olya! Well, it's great that such a painstaking work has a worthy assessment!
HEARTIEST CONGRATULATIONS!
Cheese making on the Bread Maker is gaining momentum!
Tanyushenka! Thank you! That's why I found the recipe to lure new cheese makers into our ranks - it's more interesting and more fun together!

Quote: Svetlana777

Rada-dms, Ol, I sincerely congratulate you on your well-deserved victory !!!!!! I read the whole process with great interest, for me it is a dark forest, the cheese turned out to be breathtaking, I can directly see that it is as it should be, delicious yyy Damn I have some kind of chuyka - I see cheese outwardly, until I let it down, well, not now in normal shops, even if there was no variety of cheeses in the USSR, but it seems to me then they were different - delicious
Svetochka! Yes, there are now no such in stores, of those that, so to speak, are industrially created. I have not met a single one. Therefore, we carry a separate suitcase from abroad, we overpay, but we cannot eat ours, since they are also gourmet mice! Unless there are good ones in private cheese mills, but the price is different, and the quality is not constant.Why, like ki for those who cook at home for themselves.

So in the old dacha, mice weren't caught on cheese at all! It can be seen that even mice do not like modern cheeses with additives.

And here, apparently, all the stars agreed - the milk is good, the recipe is excellent and my passionate desire is to cook Russian. Really delicious turned out!




Quote: Ikra

Rada-dms, Congratulations! The recipe is wonderful and deserves all kinds of praise and awards!
Irish! you are always kind to me!
Quote: olgavas

Rada-dms, Congratulations. What a cheese. Miracle.
Olga! Join us and such a miracle will ripen right in your refrigerator!

Quote: Tatyana1103

Rada-dms, Olya Congratulations on the wonderful cheese!

Tanyusha! Thank you very much! We are waiting for you to visit us!
Anna67
I’m just buying it now - they look alike. I'm sure yours tastes better, congratulations.
Rada-dms
Anna67, Annushka! Thank you for your congratulations! This one tastes better! Soon I will repeat, I will take a picture of the whole process in order to insert it into the recipe, so join us! We will strive for stability.
lira3003
Rada-dms, congratulations on 🏅 !!! Eh, I need to type impudence courage and try to repeat! But scary
Quote: Rada-dms
I'll take a picture of the whole process to insert into the recipe,
That will be great! We wait
Rada-dms
lira3003, Ritochka, what kind of courage is needed! Can you make grain? The rest is prescription! And the milk should be good, and the amount of enzyme should not be mistaken! Yes, you will definitely succeed! Do it for 10 kg. After two months, eat a half, rub the other with vinegar, dry it in a vacuum bag to compare the taste after three months.
Thank you, my dear! Make up your mind, we are with you!
Nagira
Rada-dms, Olyushka, with a medal for you!
I missed such a recipe for a cheese miracle how good it is!
And Feta is also made on rennet?
lira3003
Quote: Rada-dms
Do it for 10 kg.
Ol maybe 10 liters?
Quote: Rada-dms
Make up your mind, we are with you!
Thank you dear, I think I'll run with questions
Rituslya
Olenka, with victory!
Great recipe! A well-deserved victory!
Wonderful and wonderful cheese!
I'm just a beginner cheesemaker, so I have someone to strive for!
lettohka ttt
Rada-dms, Olga, congratulations on another medal, and a victory for a super-duper cheeserr !!!
And where I am, I almost missed the FSE
Rada-dms
lettohka ttt, Natusya! Thank you very much for such an oratorio dedicated to our native cheese!

And I didn't bother you, knowing the circumstances. I always save a piece for you by default!






Quote: Rituslya
I'm just a beginner cheesemaker, so I have someone to strive for!
Ritusik, dear !, thanks for the kind words! Let's strive together, it's so cool and interesting! I'm also learning, and there is no limit to this process ...




Quote: lira3003
Thank you dear, I think I'll run with questions
Ritusya, of course, by 10 liters, even by almost 11 liters.
Of course, what I can, so I will share, what I don’t know, we will find the answer together!




Quote: Nagira

Rada-dms, Olyushka, with a medal for you!
I missed such a recipe for a cheese miracle how good it is!
And Feta is also made on rennet?
Ira! Thanks, can you try to do it?
Yes, Fetu is also necessarily on an enzyme, it is possible on an enzyme of plant origin.
kubanochka
Rada-dms, OlenkaWell, I’m ... In general, after the salt bath, it dries up.

Russian cheese is the pride of domestic cheese makers

Only I didn't have annatto. (you still know how to seduce))))))
Rada-dms
kubanochka, Helen! What a pleasant surprise !!! Pretty boy! How many kg did you go?
kubanochka
Quote: Rada-dms
How many kg came out
From 10 liters of milk, it turned out to be 1.1 kg.
Rada-dms
kubanochka, it will turn out plump, the head looks great, even! And how did you calculate the load with the new press?
kubanochka
Quote: Rada-dms
How did you calculate the load under the new press?
No way))) I twisted it gradually to a specific stop. After a while more and more.
valgurenko
Rada-dmsI doubted for a long time, but decided to bring my Russian cheese to your court, according to your recipe. Do not judge strictly, I started cooking cheese only in November last year.
Russian cheese is the pride of domestic cheese makers
This cheese was cooked on 12/10/18, cut on March 8th. Everyone at home really liked it. Thanks a lot for the recipe!

Rada-dms
valgurenko, Valentine! Yes, just such a cheese had to be brought, both here and in our adult Temka for cheese making, because you can never say by the cut, the shape of the head and the appearance that YOU are a beginner cheese maker! I just can't find words how to express my sincere admiration for the result! Bravo!
And I am very pleased that you were the first to write such a wonderful report with such an excellent result - this will stimulate others to start cooking cheeses, and this is our Soviet, Russian Russian!
Join our warm company, show new cheesecakes. Let's be friends, learn and share experiences together!




Leave the piece to mature. Since that year, from my second Russian one, I stuck a small piece. I forgot about it, but here I needed to grate cheese on a dish, and I found it.
We were simply amazed at how much the taste became even more interesting, the aftertaste was richer, that is, the cheese in all its glory was revealed even more. He's six months already. We must look at the date in the notebook.
The photo is a night dacha, I didn't even want to show it here, but since such a booze went, I will!

Russian cheese is the pride of domestic cheese makers

Russian cheese is the pride of domestic cheese makers
I pressed this cheese a little, it seemed that it was necessary to do it. Or maybe I pressed it in vain, there would be more holes.
valgurenko
Rada-dms, Thanks for the kind words! You have wonderful cheese!
We have vacuumized half of the head, now it’s fasting, so it’s still going to lie down for a month and a half. And in an adult Temka I'm still scared, they show such masterpieces, I only dream that I can at least get a little closer to this magnificence. But I will try very hard.
And if you can, let's get in touch
Tatka1
valgurenko, Valya, great cheese! Congratulations! How happy it is when people are drawn into the magical world of cheese making!




Rada-dms, Olya, don't be poor, cool photo! Well, cheese, of course, is above all praise!
Rada-dms
valgurenko, so in that Temka we not only brag, but we sort out more mistakes, exchange nuances, learn. And there are people there with a lot of experience, who really have a lot to learn and have someone to ask for advice. Make new interesting cheeses faster and more! So we look forward to it! Well, for you, with joy!




Tatka1, thank you, Tanyusha, you are always generous to me! Eh, when will taste be broadcast on an Internet? So I went in, tried new recipes, and I'm full!
valgurenko
Girls, thank you so much for your support! I took my cheese into an "adult" theme.
Olga (can I call that way?) I studied that topic from cover to cover and collected notes for myself and made some bookmarks. That Temka is like a reference book for me, I often go there. Many thanks to everyone who shares their knowledge and experience
Newbie
Rada-dms, I admire!
Cvetaal
Rada-dms, Olga, good evening!
I make Russian according to your recipe. During the salting, a crack formed, I tried to smooth it out, but it didn't work. I put it to dry, I'm afraid it will crack even more. Can I put it back in the form and hold it until morning? What do you say?
Russian cheese is the pride of domestic cheese makers

Thank you very much for the recipe
Jouravl
Cvetaal, Sveta, Oli no, I'll try to answer. I would put it back in the mold and put it in a steam bath (a double boiler no higher than 50 degrees), then under a press. It is important that this crack goes away, otherwise it will increase even more during drying.
Possible reasons

🔗

Cvetaal
Nadya, thanks for responding! Now I will. How long should you keep on the steam bath?
I put it on, set the temperature to 48 degrees.
Jouravl
Cvetaal, Sveta, 30 min. Then you turn it over, and another 30 minutes. As in caciotta))) look, the crack will go away, if noticeable, then under the press.
Cvetaal
Ok, thanks, Nadyush. Leave it under pressure overnight? The weight of my cheese is 1078 g.
Jouravl
Cvetaal, I would leave the light for the night.
Cvetaal
Thank you dear! So I will
Rada-dms
Cvetaal, eh, it's a pity that this crack has appeared. Sorry, but there was no notification from Temka!
Nadia, thanks for your help!
If the crack does not go away, I dare to propose a "revolutionary" solution, however, I have not done so yet ...
Cut the head straight along the crack and dry half the head to get an inviolable crust. Let two halves ripen at once, but completely closed from the influence of any byak. After all, we leave the pieces for ripening and for a long time.





Cvetaal, Svetochka, do you have a photo of the grain at the moment when you put it in the mold?
Tatka1
Oh, girls, I also support more the idea with stuffing and additional pressing than with a head cut.
Svetik, be sure to write about the results later. We keep our fists!
Rada-dms
I mean, if heating does not help, and the crack will be catastrophically large.
Cvetaal
Girls, thanks for the support. I did everything as Nadia advised. The crack has closed, a mark remains on the surface, but it does not go deep. The cheese is dried for 2 days.


Russian cheese is the pride of domestic cheese makersRussian cheese is the pride of domestic cheese makers


Olya, I didn't take pictures of the grain, everything seemed to be going smoothly. In any case, I will definitely repeat it.
Tatka1
Cvetaal, Light, good cheese ripening! Don't rush to cut! This is not Caciotta!
Cvetaal
Tatka1, Tanechka, no, I don't see the need to cut it yet, we will mature
SvetaI
Rada-dms, girls and boys, I have a question.
I am still a beginner cheesemaker and cooked only self-pressed cheeses. I really want to try to make this particular cheese, choosing a shape for it.
I noticed that all molds with a press lid have holes only at the bottom, and there are no holes in the side of the mold. I know that for self-pressing it is better to have holes everywhere - both on the bottom and on the sides of the mold. It turns out that the side holes are not needed under the press?
This is the shape I chose, it says that it is possible without fabric, it attracted me. Will this form do you think?
🔗
Cvetaal
Svetlana, I have such a form, but for 1.2 kg, I did a tete de moine in it. There are forms for the press with holes on the sides, I also have these for 1 and 2 kg. I still advise you to use cheesecloth, it contributes to a good closing of the cheese, the surface is smoother, without potholes.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers