Homemade marinated cheese

Category: Dairy and egg dishes
Homemade marinated cheese

Ingredients

For feta cheese
quality homemade milk 5 liters
any enzyme for milk clotting according to instructions
boiled cold water or whey 1 liter
salt 100g
For pickling
homemade cheese or any other 500 grams
lemon juice 2 tbsp. spoons
vegetable oil b / s 300 ml
bitter pepper 1 pod
Provencal herbs taste
mix of 5 peppers taste
garlic 5 teeth
dry basil taste

Cooking method

  • I brought you pickled cheese today. I thought that I would discover America. And who do you think is ahead of the rest of the world with such sweets? Of course our Tanya-Admin. Her recipe here... The recipes are similar, not like twins, but like twins. Still, there are slight differences. I decided to put my own one, because I marinated homemade feta cheese.
  • How do I make cheese.
  • We take milk. We put it in the refrigerator. The milk should sit there for at least 12 hours after milking.
  • If you want fatty feta cheese, then we do not collect cream.
  • We put the pan on low heat and heat to the temperature that the enzyme manufacturer suggests to us.
  • I have a liquid enzyme and I need to heat the milk to 36-38 degrees. See your instructions.
  • I pour the enzyme into the milk, the fire has already been turned off, stir, cover and leave until a clot forms.
  • This can take anywhere from 30 minutes to an hour.
  • The curd is ready when it is firm, like a jelly, and whey is visible around.
  • Take a long knife and cut the clot into cubes about 1.5 by 1.5. Then we introduce the knife at an angle of about 45 degrees and cut the cubes into triangles again. Thus, we crush the clot.
  • We take a form for cheese, if not, then cover the colander with gauze.
  • We scoop out all the pieces.
  • Do not pour out the serum. You can cook from it Ricotta at home.
  • Let the serum drain. The cheese is self-pressed at this time. When the serum is glass, we put oppression weighing up to a kilogram. We keep it this way for an hour or more. The longer you hold it, the denser the cheese will be.
  • Then I cut a circle of cheese into 3-4 pieces and salt it in a salt solution.
  • Dissolve the salt in water or whey. Fill the cheese.
  • I keep it in this brine for no more than four hours. You choose for yourself.
  • I drain the brine. And I keep the cheese just in a saucepan, periodically draining the protruding moisture.
  • I do not know how long it can be stored, because it is eaten quickly.
  • Now I'll tell you how to pickle.
  • Cut the cheese into large cubes.
  • Mix lemon juice with oil.
  • Cut the hot pepper into strips, removing the seeds before this.
  • Pour a spoonful of oil into a jar, put a layer of feta cheese.
  • Sprinkle with pepper, herbs. Cut the garlic into plates and put the pepper stripes.
  • We repeat the process.
  • Fill with the remaining oil so that the cheese is completely covered.
  • We put it in the refrigerator for two days.
  • We take out and enjoy a wonderful snack.
  • The oil can be used in salads. It is very aromatic and tasty. You can just pour it on the bread.
  • Homemade marinated cheese
  • Homemade marinated cheese
  • Homemade marinated cheese
  • Homemade marinated cheese
  • Bon Appetit!

The dish is designed for

family, company

Time for preparing:

30 minutes

Cooking program:

pens

Note

It's incredibly delicious! I wanted to take a picture of the process of making the cheese itself, but the batteries sat down on the device. Although I did it many times, I somehow did not have to capture it. In the next cooking I will do it. I recommend to everyone!

V-tina
Angela, killed on the spot !!! So it won't take long to choke with saliva Thanks for the recipe!
Bridge
Oh, how I love it all. Earlier, in my childhood, when my mother took me somewhere to the south, I always bought feta cheese. Its own, homemade, cannot be compared with what is now sold in stores. And pickled is generally a thing !.
Natazum
Please tell me: how much salt do you put in the cheese salting solution?
ang-kay
Tina, Natashahelp yourself, girls! Delightful taste without undue modesty.
Quote: Natazum
how much salt do you put in the cheese salting solution
100 grams per liter of water or whey.
stanllee
class .. drools ..
what kind of enzyme do you have
Zachary
We mainly marinate sheep's milk cheese with the addition of sun-dried tomatoes, sun-dried dogwood, olives and olives and also herbs.

Homemade marinated cheese
ang-kay
Maryana, Thank you so much.

Super Maya Enzyme Liquid Turkish

ang-kay
Zachary, beautifully. Of course, you can add whatever you like and have in stock at will.
Admin
Angela, well, I did the right thing that I posted my recipe.There should be a lot of recipes, and they are all different, copyright
And Admin is ahead, since I pickled cheese back in 2009, the recipe has been dragging on since then

Girls, the marinated cheese is very tasty, I recommend it to everyone I especially like this cheese on bread, and on top of the pickled plums, dried
ang-kay
Tanyusha,thank you dear! We look up to you.
Admin
Quote: ang-kay

Tanyusha,thank you dear! We look up to you.

WORLD - FRIENDSHIP at the culinary table!
MariV
Well that's all there is for this recipe! Besides homemade milk. ....
ang-kay
Ol, try from what is. Or buy a good cheese ready-made. I think it will be good too. You can marinate mozzarella or even hard cheese.
MariV
Angela, dyk ready-made cheese marinated for a long time. It is necessary to the thrush
go for milk.
This is not what I wanted to write. It's a pleasure to read your recipes, Angela! And the design and presentation - everything pleases!
Write more!
gala10
I was completely speechless ... And all this can be done at home? I hesitate to ask ... Angelado you ever get some rest?
As far as I understand, you can marinate the purchased cheese? Yes, of course, homemade will turn out much tastier ... but ... not everyone is so hard ...
ang-kay
Olga, Checkmark, thank you, my dears, for stopping by and noticing my recipes.
Quote: MariV
Write more!
I will try. Olya, it is quite possible to come to me for "you"
Quote: gala10
at home
You can, of course you can.
Quote: gala10
do you ever rest
It doesn’t work ... Sometimes I want to make myself a holy lazy day, but for some reason I don’t work. As long as the Lord gives strength to work, you have to work.
Quote: gala10
you can also marinate purchased feta cheese
Quite. Do you have a favorite? Or buy in the market.
Marusya
Angelchik, well, I never stop admiring you!
What a hard worker and needlewoman you are. Deliciously beautiful - no words!
Come at least a piece!

I don't have time for you to bake and cook all this

ang-kay
Marusya, honey, thank you! I would love to treat you. Maybe someday the Internet will not only transmit information, but also something material.
Tumanchik
Oh, how delicious and beautiful! I want to cook this! Oh, what a pity that there is no normal milk!
ang-kay
Ira, just buy a good cheese, I think you have it.
Ne_lipa
Hurrah! There is where to buy homemade milk, the recipe is wonderful, especially the feta cheese itself! Thank you! Only the enzyme left to find
ang-kay
Victoria, to health. Ask around in veterinary pharmacies.
Business
Angela, delicious !!!
Tumanchik
Quote: ang-kay

Ira, just buy a good cheese, I think you have it.
I don't know anymore. there used to be excellent Grodno production. it was she who, after soaking, became hard and could be fried. and now only such as a mass, soft. salty death. and after soaking it will disintegrate.
NatalyMur
A beautiful recipe! Angel - you are smart!
I boast that I did a la feta. Vkusnaaa .... Poured with olive oil and spices - oregano, basil, black pepper. It’s amazing how the cheese changes after standing.
Homemade marinated cheese
ang-kay
Elena, Natalia, Thank you.
Quote: NatalyMur
Brag
Natasha,beautiful, save no! The taste really changes and the cheese becomes somewhat plump.
Quote: NatalyMur
did a la feta
How did you do?
NatalyMur
Quote: ang-kay
How did you do?
Yes, almost as well as you:
Heated pasteurized milk (5 l) to 34 degrees, introduced 100 g of Uglich 7K production starter culture. After 15 minutes, I made 1/4 tsp. liquid rennet and 1 g of calcium chloride, diluted in water. 50 min exposure. I cut the clot first with a knife, then with a whisk. It interfered a little at first, almost continuously in the end. The total mixing time is 45 minutes. I left it to rest for 10 minutes. Merged into the material. I hung it for 4.5 hours, I turned the clot in the material, hung it again for 12 hours. Then I cut the cheese into 2 pieces and put it in brine (although it was necessary in salted whey) for 9 hours in the refrigerator. She pulled it out, cut it into pieces, put it in jars, poured it with olive oil and spices - oregano, basil, black pepper. After standing at room temperature for a day, drain the serum from the bottom of the jars and leave them for another 4 days. Then you can eat. Something like this.
ang-kay
I realized thanks. I thought you somehow do it without production leaven. I also bought a sourdough with an enzyme for feta, Russian, gouda and something else. I wanted to do without them. Although feta cheese is also like feta: you can make tender and salty.
NatalyMur
Angel, and as without sourdough, I pasteurize milk, which means goodbye to lactic acid bacteria. For ripening, sourdough is needed.
ang-kay
Clear. I am a layman in this. I cook a little. But I take raw milk, so everything is there and calcium is not needed. I thought maybe there is a secret?
NatalyMur
Do not be poor, the profane Gouda and the Russian just do not do. And I would dream of cheese with raw milk, but I'm afraid so far.
ang-kay
There is probably a difference.
Business
Can I go fast, made feta in oil (sunflower + olive) with Provencal herbs. Delight! The taste is creamy!Homemade marinated cheeseHomemade marinated cheese
ang-kay
Lenochka,good cheese. Of course Fast, what or who is in the way? How did you do feta?
Business
Angela, I prescribed sourdough cultures for the farmer. ru - I can send the recipe, there Kamanina sends the recipe along with the order. You add ferment and ferment there. And what kind of leaven and where does it get them - MYSTERY. I really liked it!
ang-kay
Got it. Looking for someone who can do without leaven? I buy sourdough too.
Business
The leaven gives the taste and aroma of exactly the cheese for which it is intended, and the enzyme only makes a curd
ang-kay
Clear.
Bishka
And cheese like Adyghe can be pickled as you think?
ang-kay
Bishka, anyone can, if it keeps its shape.
Zachary
I met feta cheese in olive oil with spices in stores. Here I have such a question, maybe someone knows how you can preserve feta cheese in oil for long-term storage without a refrigerator?
Tashenka
Angela, raise the recipe by asking a question. I bought fresh homemade cheese (the neighbors do the farmers themselves). It's completely bland, my boys don't eat that. Before marinating it, should it be kept in brine or can the marinade be salted?
ang-kay
Natalia, you will not believe, but literally 5 minutes ago I thought about you that I have not seen for a long time in tartlets. Wow?!
I would have previously held it in a saline solution.
Tashenka
Angela, thanks! It's nice that they remember me. You know, the mood is ... Therefore, I only come in when necessary. My little ones (especially the older one) make me get hungry when preparing breakfast, lunch and dinner. Already brains on one side ...
And another question. Can dried hot peppers be used? Fresh in our village is now a problem to buy, but dried in chic pods, I have a time waiting for me to start "gutting" it to "remove" the seeds.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers