Homemade cheese in the Kenwood Cooking Chef KM-086

Category: Dairy and egg dishes
Homemade cheese in the Kenwood Cooking Chef KM-086

Ingredients

cottage cheese 500 g
milk 500 ml
butter 50 g
egg 1 PC
soda 0.5 tsp
salt (to taste) 1 tsp

Cooking method

  • Pour the milk into the bowl. Pour the cottage cheese into the milk. We set the temperature to 140 and, while stirring "2" with the attachment for soft mixtures, bring to a boil. Then we reduce the temperature to 90 degrees and cook for another 10-15 minutes
  • Homemade cheese in the Kenwood Cooking Chef KM-086
  • Then we filter through an ordinary fine sieve. And we wait for the whey to drain
  • Homemade cheese in the Kenwood Cooking Chef KM-086
  • In the empty bowl at a temperature of 40 degrees, simply melt the butter. For stirring, you can put "3". Add the egg, salt and soda. At the same time, mix with the same nozzle for soft mixtures at low speed, but without heating. Literally just to mix, not whip!
  • Homemade cheese in the Kenwood Cooking Chef KM-086
  • Now remove the stirring attachment and rub the cottage cheese through the rubbing attachment into the bowl to the butter-egg mixture
  • Homemade cheese in the Kenwood Cooking Chef KM-086
  • Homemade cheese in the Kenwood Cooking Chef KM-086
  • When the curd is wiped, attach the soft mix attachment again. We set the temperature to 60 degrees and cook for 5 minutes with stirring "2".
  • When the mass becomes completely homogeneous and acquires a uniform yellowish color, you can turn off the machine and transfer the contents to a mold or sieve covered with gauze
  • When it cools down, put it in the refrigerator for a few hours
  • Bon Appetit
  • You can, if desired, add finely chopped ready-made mushrooms, ham, vegetables or herbs at the last minute of cooking cheese

The dish is designed for

500-600 gr

Time for preparing:

35 minutes

Note

The recipe is not mine. Found on the net. The author was not listed. I just adapted it for my kitchen machine.

You can, if desired, add finely chopped ready-made mushrooms, ham, vegetables or herbs at the last minute of cooking cheese

Cottage cheese is different. The drier it becomes after draining, the harder the cheese will be. If you wish, you can add a few tablespoons of whey that remained after boiling the cottage cheese
By the way, do not pour it out later! Can be used for pancakes, for example

DonnaFelice
Zhanik, and what kind of cheese yield did you get from the named amount of products?
And yes, the cheese is very beautiful in the photo!
Zhanik
DonnaFelice

thanks))) it turned out about 550 gr
DonnaFelice
Of course, I'm not a great specialist in cheese at home, but, as for me, the output is very good.I'll need to somehow adapt for myself ...
Thanks for sharing
Zhanik
Good luck! I am not an expert either, but I have been doing it for a long time. And with such a machine began to do all the time. Try it too!
kil
Quote: Zhanik

Good luck! I am not an expert either, but I have been doing it for a long time. And with such a machine I began to do it all the time. Try it too!
And how did you do without a car before?
Zhanik
kilIn a saucepan on the stove. But it's dreary. Since it is difficult to observe the temperature regimes and constantly raise the pan above the stove or turn off the heating so as not to overheat. And stir the mass at the same time)))) Then in a slow cooker. It's simpler there, but if you know the modes of temperature programs. Well, and also a thermometer to help)))) Therefore, I adore this assistant. Much has become easier with him. And he will heat it up and mix it himself. And the cottage cheese is quite difficult to wipe after cooking itself. He becomes very tight.
Violin
Zhanik, but you can do it without an egg or not?
kolobok123
A very interesting recipe. Planned for the holidays. I will do it.
kolobok123
Did !!!!!
Girls it is very easy, fast and delicious !!
Thanks to the author
Bul
Zhanik, Natalia, thanks for the recipe! : bravo_girl: I'd like to make cheese myself! Well, only now I urgently need a nozzle-wipe!
Zhanik
Bul, Julia, Rubbing a good nozzle! I rarely use it, but I love her very much anyway)
kolobok123, Natasha, how glad I am that you succeeded !. With Kesha, everything is really fast and very simple!
Violin, Svetlana, we discussed it in a personal then ... and you never tried to do it without eggs? The most interesting ..

The last time I tried to make "Piskarevsky" out of cottage cheese ... it turned out a terrible horror (((I feel sorry for even the products (((
And from their kefir, I whipped up cottage cheese for the child ... atas ...
What did they start to "create" sour milk from ?? (((Previously, she was good about this brand
Iskatel-X
Natalia
Cottage cheese - what is the fat content? From the market - is it good?
Milk - what is the fat content? Shop - is it good?
We set the temperature to 140 and, while stirring "2" with the nozzle for soft mixtures, bring to a boil.
If to a boil, why 140 instead of 100 degrees?

Wipe attachment, do you have metal or plastic? You can't tell from the photo.
Thank you
Zhanik
I have all products from the store ((
Curd 9%
Milk 3.5
I set the temperature to 140, just to boil, probably faster ... I turned it all the way)))
I didn't even pay attention to this nuance.
Rubbing the ring is plastic and the discs are metal
Thank you!
Rituslya
Natalia, happy Birthday !
Health, Happiness, Success!
Let everything go well and everything works out !!!

The recipe is just wonderful! I will definitely do it today, especially Kenka himself, and all the ingredients are available.
Thank you!
Iskatel-X
Natalia
How does the fat content of milk affect the final result?
After all, you can use 6%, or 3.2%, as the most common.
Thank you
Masinen
Zhanik, Natasha, how I missed your recipe !!!
Iskatel-X
Homemade cheese from store products. Cooking step by step.
Homemade cheese in the Kenwood Cooking Chef KM-086
Ingredients.
Important note! Use only whey-free cottage cheese!
The best cheese is made from a large volume of milk!
Increased the number:
- cottage cheese 9% - 1kg
- milk ~ 3.5% - 1l
- butter 82.5% - 100g / Used 75g. To reduce fat and increase hardness! /
- egg - 1 piece
- soda - 0.5 tbsp. l.
- salt (to taste) - ~ 2 hours l
Homemade cheese in the Kenwood Cooking Chef KM-086
Pour the milk into the bowl. Pour the cottage cheese into the milk.
Homemade cheese in the Kenwood Cooking Chef KM-086
Changed the technology a little.
We set the temperature to 90 * C, and while stirring "2" (stop, every 5 seconds), bring it to a hot state with a soft mixture attachment (rubber). Once you see whey forming, you're done!
Homemade cheese in the Kenwood Cooking Chef KM-086
We filter through a fine sieve.
Homemade cheese in the Kenwood Cooking Chef KM-086
Then, wrap it in cheesecloth, squeeze it tightly, squeeze out the remaining serum.
Homemade cheese in the Kenwood Cooking Chef KM-086
We take out the balls from the gauze.
Homemade cheese in the Kenwood Cooking Chef KM-086
Serum, leftovers. Do not pour it out.
Homemade cheese in the Kenwood Cooking Chef KM-086
In the empty bowl, at a temperature of 40 * C, melt the butter. For stirring - put "3" (stop, every 30 seconds).
- Turn off the heating, 0 * C - after the oil has melted.
- Add the egg, salt and soda. Stir with the soft mix attachment at low speed (min), but without heating. Just to mix, not whisk!
Homemade cheese in the Kenwood Cooking Chef KM-086
- Remove the stirring pad.
- REMOVE THE HEAT COVER! Otherwise you will not be able to close the drive!
- Wipe the curd through the rubbing attachment into the bowl to the butter-egg mixture.
- Coarse mesh sieve, smooth side up.
- Speed ​​- min.
- Slowly increase the speed to speed 1 or 2, but in case of splashing product, reduce it.
Load one ball at a time.
Homemade cheese in the Kenwood Cooking Chef KM-086
Homemade cheese in the Kenwood Cooking Chef KM-086
Rubbed
Homemade cheese in the Kenwood Cooking Chef KM-086
- WEAR A HEAT SHELL! Otherwise, heating will not work.
Reattach the soft mix attachment. We set the temperature to 60 * C, and cook for 5-7 minutes with stirring "2".
Homemade cheese in the Kenwood Cooking Chef KM-086
The curd mass will begin to melt and stretch.
When the cheese is ready, it will be sticky, viscous, and will begin to lag behind the walls.
Homemade cheese in the Kenwood Cooking Chef KM-086
When the mass becomes completely homogeneous, transfer the contents into a mold, cool, put in the refrigerator for several hours.
Homemade cheese in the Kenwood Cooking Chef KM-086
Several hours passed. We take it out of the mold.
Homemade cheese in the Kenwood Cooking Chef KM-086
We cut.
Real homemade cheese! Very tasty! Great recipe, thanks to the author!
Homemade cheese in the Kenwood Cooking Chef KM-086
The economic side.
Expenses:
Curd ~ 240r / kg
Milk ~ 43r / l
Butter ~ 58r / 75g (140r / 180g)
Egg ~ 7r / pc
Soda - not counted in tsp.
Salt - not counted in Art. l. (70r / 500g)
Electricity
Human resources
Output - 927g cheese... Cost price ~ 350r (378r / kg)
Masinen
Iskatel-X, what can I say!
Respect to you!
Iskatel-X
Maria
I will increase the hardness.
I'll try cottage cheese 5% or 7%, or maybe 1.8% right away. It is grain.
And milk, no more than 3.5%.
Natusichka
Iskatel-X, and if you use cottage cheese not grain, but ordinary, only squeeze whey under a press, do you think it will work?
Iskatel-X
Natusichka
if not grain use cottage cheese, but ordinary, only squeeze the whey under pressure, do you think it will work?
I don't think, I know for sure, this will work:
Homemade cheese in the Kenwood Cooking Chef KM-086
Delicious, but you can't cut it, just eat it with a spoon, or spread it on bread.
Besides, less output, you will get a lot of serum.
I do not advise.
Although, if the cottage cheese is from under the cow, maybe that will come of it? But where can I get it?
Grain curd - enough for sale, you can choose.
Natusichka
Quote: Iskatel-X
But where can I get it?
We have no problems with this, thank God!
kseniya D
Natalia, finally I got to the cheese. The recipe has been in the bookmarks for a long time, but somehow it was not leisure. Honestly, I thought the process was long, but it turned out pretty quickly.
Here I am reporting. Made from cottage cheese, which in turn made from kefir. And soft as claimed Iskatel-X, it did not work, although homemade cottage cheese is far from grained. I took 660 g of cottage cheese and milk, at the output of 600 g of cheese.
Thanks for the recipe, you can now experiment by adding seasonings.

Homemade cheese in the Kenwood Cooking Chef KM-086
tany81
Would you please write down what the cheese tastes like? Is it similar to fused, Adyghe or what? Thank you
kseniya D
Rather, the taste is similar to melted, but not the same in consistency. I can't spread mine on bread, it is cut with a knife like soft cheese.
Belka13
tany81, if you tried rustic cheese made from cottage cheese, then it looks like it. The color is yellow, dense, tasty, eaten very quickly
Ingushechka
urgently need to try!
Tan_ch
thanks for the recipe,
it turned out delicious, the milk was taken from pasteurized Selected (about 4% fat, it was in the refrigerator), homemade cottage cheese (from "kefir" made by milk fungus again from selected milk). It is cut well. I will definitely repeat, I will try to do it with additives.
Natusichka
Making cheese. Can you please tell me how long will it take for the serum to drain? Well, at least roughly.




Without waiting for an answer, I began to do it intuitively, according to your feedback.
I had a store cottage cheese, I bought it by weight. Store milk, 2.5%.
At the first stage, I "cooked" milk and cottage cheese.

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Then she answered all this and let the serum drain well.
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I rubbed the curd by hand, that is, until I have a wipe for the cache.
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From 500 ml of milk and 500 g of cottage cheese, I got 360 g of grated cottage cheese.
Then she dissolved the oil in Kesh, mixed with an egg, salt and soda. I put the grated cottage cheese there and began to cook, as written in the recipe.
At first it was like this:
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At the end of the time it was like this:
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For some reason, it did not melt for me, like the Seeker ... And I began to cook further. But it never melted like in his photo.
After checking a little more, I shifted the mass from a special container for making cheeses at home, cooled it and put it in the refrigerator overnight.
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I just got it and this is what happened:
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Sliced, he pestered a knife
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I haven't tasted it yet, but it looks like pressed cottage cheese, only of a very uniform consistency.
What did I do wrong? I have shown everything in such detail so that you can find my error.
I would be glad to hear your opinion.
malInna
Natusichka, of course, a year and a half has passed since the question asked. The answer may no longer be relevant, but I will write. I have been making this cheese for many years on the stove and in the microwave. The result directly depends on the acidity of the curd. The more acidic the starting product, the more soda must be added. Salt and soda act as melters. The norms in the recipe are indicated as average. If the squeezed cottage cheese does not melt, you need to add soda and salt a little bit. Just don't overdo it. Until the cheese stops smelling like cottage cheese and melts. Once the market curd didn't melt at all. Apparently there was nothing natural there. At the same time, it was dry, crumbly and tasty. But I had to throw it out, because not cottage cheese ...
Natusichka
malInna, Thank you very much for your reply! Nothing that is immediate.

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