Natural soft homemade cheese on pepsin sourdough

Tanya! Thank you very much for the recipe for your cheese, I make it all the time, but only from goat's milk. In our family and friends, he has the highest rating

[Diana]

Tanya! Thank you very much for the recipe for your cheese, I make it all the time, but only from goat's milk. In our family and friends, he has the highest rating

Diana, to your health!
Nuuuuu ... goat cheese ... this is already a delicacy. You are very lucky!
Our goat milk costs 800 rubles a liter, you can't even drink a glass of milk just like that

A delicacy is when a glass is, and when every day 5-6 liters is a nightmare.

A delicacy is when a glass is, and when every day 5-6 liters is a nightmare.

Happy hours are not observed Calm down that goat's milk is healthier for humans than cow's milk

thanks for the support

And so, my cheese :-) I am reporting here, since I did not dare to mozzarella.
Homemade cheese - feta cheese from village milkmen was loved and often bought with her husband, while they themselves lived in the city. But we moved to a village, decided that we had to learn how to make cheese myself. It turned out not what I expected, I realized that I needed to correct it, since I know the taste.
My cheese turned out to be tender, but in a single piece, rather bland for me, when you cut off a piece, whey stands out strongly from it, I remember in a purchased homemade one, there was not much of it. I'll add another pepsinchik :-)
By the way, I got a piece of 1864 grams from 6 liters of excellent, very fatty fresh cow's milk.


The photo is not bright, it's already dark, so sorry for the quality.

By the way, my cheese has not stood in the refrigerator overnight, maybe by morning it will please me more with its taste? :-)

I warmed up the milk a little, it curdled, but the output is 200 grams from 4 liters !!!! How mega is not enough! I liked the cheese, but the expectations were different. Very fine crumb. But the bread on whey turned out great!))) I found a rennet plant right next to my house. Buy rennet and try it from bottle milk now. There are no other options yet.

If there are small crumbs in cottage cheese, cheese - the first sign, the milk is spoiled and made from powdered milk, reconstituted milk!
The cheese yield is good from natural homemade milk.

Read on the package what the milk contains. You need to buy only natural milk! And best of all, homemade natural, since in the trade, antibiotics and other means for long-term storage of milk are added to milk.

I don't even know what pressure ... I clamped the clamps pressing with all my weight (85kg) (:

Tatyana, thank you very much for your recipe! The first time I made it from store-bought milk, I got an "excellent sole", but I didn’t throw the good away, I chopped it into a salad on a fine grater (the family did not suspect anything). Yesterday we bought real homemade milk. Although I live in the Krasnodar Territory, in a village, the problem is finding a cow. Yes, it's CHEESE from homemade milk! The taste is unexpected, but it tastes good

Thanks to this site and the smart girls, shop sausage is a very rare guest in our house (she has a holiday when she sees a purchased sausage).
Once again, thank you, Tatiana and everyone, everyone, everyone !!!! May LOVE come with you !!!

[Lena]

Lena, to your health! Thank you for the kind words addressed to us!
Yes, homemade cheese, curdled milk, baked milk are power! Tasty and healthy!

[Admin]

Admin, words milk of any fat content is so to my heart !!! I will do it!
And how beautiful the cheese looks, is it a special form?

[Admin]

Admin, words milk of any fat content is so to my heart !!! I will do it!
And how beautiful the cheese looks, is it a special form?

Already answered

This is an ordinary plastic bowl with a mesh-holes, sold in a regular store. The liquid comes out of it well and the cheese keeps its shape

[Admin]

Admin, good night! I, such a crow, have read the recipe five times and still managed to screw it up. Do not heat milk before adding the enzyme, which is Japanese. Now I put it in the fermenter, it can warm up without damage ... What to do? There was milk at room temperature.

Damn, the milk was heated to 35 degrees in the fermenter for 2 hours. I didn't have enough patience and put it in a slow cooker for dough. I already want to sleep, but I'm waiting ...

I don't understand why to be so wise? Read the recipe carefully, everything is done very quickly, fermentation is not needed here.
The milk was quickly warmed up on the stove, and the sourdough was thrown, after 30 minutes you can cut the mass and put it on a sieve ...

That's why I was wise that I threw the leaven into the COLD milk. In short, the garbage turned out. Well, the first pancake is lumpy, as they say. Boom keep trying

Tanya, I also got to the cheese ... I also made goat milk from Ivanovich for testing, and his recommendations to Gali.
There were only 2 liters, it turned out 260 grams, the leaven was plus the enzyme.
Very tasty, not the right word!

Thanks everyone
I forgot, I ate it with sun-dried tomatoes and peppers.

[Nadyusha]

Nadyusha, pleased with both the photo and the recipe, to your health!
I also wanted homemade cheese

[Admin]

Admin, Tanyusha, I boiled the whey and threw it on the gauze ... and it turned out to be a ricott. True, a little, it is understandable, there were few raw materials, but her taste was amazing, she collected all the crumbs from gauze

Quick-witted
But, you can add fresh milk to this whey, about a liter - and you get a clot again, throw it on a sieve, this will be ricotta

Quick-witted
But, you can add fresh milk to this whey, about a liter - and you get a clot again, throw it on a sieve, this will be ricotta

Tanya, I will definitely do it.
But, apparently, from cow's milk all the same (we buy goat's to our grandson, we treat allergies). For testing, we bought milk from vending machines, which is installed in our intersection, very decent. We will experiment with it in large volumes ... Moreover, I bought sourdoughs, enzymes and a special set for mozzarella cheese. This will be the next step ..

I restored the cheese recipe, inserted pictures, restored the theme
You can start making cheese - delicious and healthy!

Bon appetit, everyone!

to bookmarks...

You can start making cheese

Yeah. Let's start. I want to for a long time, I need to buy good milk. Thank you very much Tatiana for the detailed description

[Admin]

Good evening, Admin, tell me, what characteristics of the finished product are influenced by boiling / pasteurization of milk.
I'm suspicious and squeamish, and besides, I will make cheese for the child. We buy goat's milk at home from private traders, they have no certificates, you can't find goat milk in the market, so there are no certificates either ...
You write that you need to add pepsin to fresh (i.e. raw milk?)
How important is it? What happens if I boil the milk and cool it down before adding pepsin?
I don't want to give raw milk to a child, albeit in the form of cheese - after all, in fact, there is almost no heat treatment.

Anya, unfortunately, now I have no connection with a domestic cow, and now I buy milk in the store.

I prefer natural whole milk (I have identified a number of suppliers for myself and checked them for quality at my place) of a short shelf life, pasteurized - at least it is not digested by sterilization, and it has useful substances. Pasteurization is also heat treatment.

Cooking cheese with sourdough, from purchased milk (pasteurized) in the near future - I really want to start cooking them. It remains to buy a pepsin ferment.

If you're afraid of milk and cheese from it, try boiling cottage cheese.Pasteurized milk produces cottage cheese, excellent in quality and taste.
Check out the recipes here Milk: milk, yogurt, cottage cheese, cheese, butter
After fermentation in curdled milk, the milk undergoes thermal treatment once again, when we boil cottage cheese, and this is quite enough. Moreover, not so much cottage cheese is obtained, and it is not stored in the refrigerator for long, does not have time and is quickly eaten

[Admin]

Admin, thanks for the answer. I often make cottage cheese, but the child just doesn't eat it - I hide it in baked goods, but he loves cheese, but you can't give it from a store, because it is made from cow's milk, to which he is allergic.
I thought about making cheese myself.
I will try to make your cheese from self-pasteurized.

[Anya]

Anya, give GOD health to the baby!
I have read several times already that cow's milk can be well tolerated by such people, in sour milk. When fermenting milk, the structure changes in it, which has a more favorable effect on the body, with intolerance to cow's milk.

I can't give advice ... what if

The cheese yield is good from natural homemade milk.

Apparently not from everyone. Yesterday I bought fresh cow's milk. I made cheese from 2.5 liters, a piece of towers is very small, 200 grams. Or is this normal?

Katya, I made about 500 grams of cheese from 3 liters of milk
And now from 2 liters of milk, about 350-400 grams of cottage cheese is obtained.

Maybe it depends on how much the curd is weighed? I don't like very dry cottage cheese, I leave more whey, maybe that's why the weight is more

As soon as the main whey was gone, within 5 minutes, there was not enough cheese mass in the colander, I threw it back into 2 layers of dense fabric. Well, okay, the main thing happened!
I have only one question: after how long can you try it? Immediately? No urine to endure, I waited so long when I cook the cheese, then there was no leaven, then the cows had not calved yet - they were not milked. And now I walk like a cat around sour cream ...

I waited 1-2 hours for the curd to thicken and cool down - and you can taste it, the cheese tastes better when cold. Very tasty, and constantly pulls you to bite
Katya, the main thing is that the cheese turned out and then it will be a profitable business, you will improve in the cheese business

Hello everyone! I report. milk was a little more than 5 liters. not completely filmed. sourdough - super maya. I did everything as in the main recipe.
the exit pleased - such a decent kusman of cheese, I did not even expect. the serum became transparent immediately, the ricotta was not there to catch))))
taste - fresh, curd, a little salt on top, I wanted saltier. I just put 2 pieces in the whey to add salt.
by the evening I think there will be nothing to taste
I read the whole Temka, the blessing is only 7 pages.
it is really easier to make cheese in a saucepan on gas, I also see no reason to use gadgets.
the milk was aged for a day on the balcony + 10 degrees, the curd was cut after 1 hour.
the recipe is simple, excellent, Tanya! Thank you very much, it turned out to be an excellent young cheese !!!!!

[Lena]

Lena, to your health! Really tasty cheese turns out, and is quickly eaten

[Admin]

Admin, Tanya! and if right now cut into slices and marinate cheese with butter, garlic and lemon? there is no bitter pepper, but there is still Bulgarian fresh and juicy stripes?

[Lena]

Lena, you need to try to do it so that the cheese does not fall apart. You can pickle a piece and see what happens.
Good idea

[Admin]

Admin, I'll try to marinate half. well, if you fall apart - I still gobble up and fall apart))))))

I will wait for impressions!

and here I am carrying pictures of pickled cheese.


that's what beauty and deliciousness))) I cut a fresh head of cheese and into a jar, on top of butter, spices, dressings, lemon
for a sandwich, for a pizza

very suitable for wine, coffee, nighttime sleeplessness and just when you want to bite something tasty.
so the cheese can be stored longer than just in whey.
in the plans - a Greek salad, he just asks there
Tanya! thanks for the detailed recipe.
By the way, on the contrary, I like more rubber cheese with skim milk. here is the truth in taste and color, all markers are different

[Lena]

Lena, to your health! Delicious night snacks

Here comes the Greek salad! But it is best cooked in the summer, from mature vegetables.

Greek salad according to Homer (Choriatiki Salata) (Admin)

My first experience of making soft cheese from milk "from under the cow" was here

Homemade cheese, natural, soft (with pepsin sourdough) (Admin)

Wow, ten years have passed (like one day), from my first samples with homemade cheese

Today I again returned to fresh fresh milk "from under the cow", my milkmaid was found, with whom the connection was lost But, how good that everything ends well
During this time, the milkmaid already had 14 cows (and there were only 5 horns). And she also comes to Dmitrov once a week and takes cow's milk for analysis in order to get permission from the veterinary clinic to sell milk on the market. And again "on the way" he brings me fresh milk (the last milking) milk and various milk.

This is the quality of milk they bring to me, a three-liter can of milk, and above my mark is cream !!! height of cream about 6-7 cm





And somehow I asked the thrush to bring me a 500 ml jar of sour cream. I brought a jar, sour cream in which is so thick, the spoon is standing, the color is yellow, the taste is not sour cream but butter
As a result, I used this sour cream on butters instead of butter, on omelets, casseroles, for pancakes, it's simply impossible to eat such sour cream - well, pure butter

It looks like homemade sour cream, bought from my milkmaid, from domestic cows



In fact, the color of sour cream is yellow, well, purely "butter" And it tastes like butter too
The first two or three days the sour cream was still not so steep, you could even take it out of the jar with a spoon.
Today, after 1.5 weeks of storage, it is difficult to get sour cream out of the can just like that, you need to try

Therefore, I am looking for recipes where to apply sour cream

===============================

Today I have day milk, three liters (photo showed above).

The principle of fermenting milk for cheese is the same as before.
We take the milk RAW, NON-BOILED, heated to 40 * C, pour out the activated pepsin or another starter culture containing rennet.
Today I have a sourdough "cheese" BakZdrav with syzhug content. I activate the starter culture beforehand, pour 50-100 ml of cold clean water over the dry starter culture, stir and let it stand for about 30 minutes while the milk heats up.

I cooked the cheese in a multicooker in MARCH-1989, where there are very successful temperature control programs, including yogurt.

After adding the activated starter culture, I soaked the milk for about 30 minutes to form a curd. Then I cut it coarsely, to form "lumps" as the thrush says



Then I added these lumps with ordinary rock salt, for 3 liters of milk 3 tbsp. l. with top, it will not be too salty, but will give flavor to the cheese. Stir the masses slightly to distribute the salt, and let the lumps stand for about 30 minutes, so that the mass has time to salt.



Now I will shift the lumps into shape



A very convenient assistant in shifting turned out to be such a small spoon-scoop-colander, deep on one side, with a sharp nose, which fits in size and fits into the mold, and the curd mass goes exactly where it is required entirely





I put the form on the grate, right on the sink, and the whey flows directly into it, and is disposed of as intended, because after salting such whey is simply impossible to drink, it is too salty



The mass gradually subsides. And in the process of settling, self-compacting, several times (about once an hour) I turned the cheese in a "bottom-up" shape, for the best draining of the whey and compaction.



There was practically no whey left for the night, so I built such a pyramid, a bowl, a colander, a mold with cheese. And I put this structure in the refrigerator for cooling and maturation. The amount of cheese mass has clearly decreased





And here - the one, I will! The finished cheese is soft and fresh!
Handsome, weighing 590 grams !!! With three liters of milk, a very good yield!





We will taste and color





There is still enough liquid, the cheese is moist, soft, but it is compacted independently, without coercion. The density is good
The color is light yellow.
The taste is soft, creamy. Even the salinity did not interfere, it was not enough for homemade sweet milk. Either leave it as it is, or add more salt while cutting the curd.

I am very pleased with the result. Next, we move on to working out cheese

Tanya, but you still need to pasteurize milk. For safety. 62-65 degrees 30 min, cool quickly.

Then it will be necessary to strengthen the leaven with calcium chloride (and other things) - I have already passed this

And then, I have checked milk, with certificates, and there is confidence in its purity, I can drink this milk calmly, which I do
If my milkmaid is allowed to sell her milk on the market, and there are no complaints from customers ... but on the contrary, she increases her sales, this says a lot
I see how she treats cows, how she delivers her milk to me, to the market, everything is packed, clean and in refrigerators, in a special car ...

Great! Excellent result Tatiana! And the shape is so good, the drawing turns out pretty. What have I ordered? I don't seem to have such Tanya, but please write the size of the form and where did you buy it?
Your milkmaid has very good milk, the yield is just wonderful.
I just can't remember how much I used farm milk, I remember that like 600 grams I also had cheese.

[Irishka]

Irishka, THANKS, I was already overwhelmed

Form with a diameter of 12 cm., Depth 13 cm. All in a hole, the serum goes well
For a long time I got used to it, until I learned how to turn cheese

I bought it a long time ago, on some special website for cheese and cheese business, now I don’t remember where. But I think such forms can be found on sites

I ordered two, one here is an Italian basket, similar in design, but it is not straight, its narrowing goes to the bottom. Another straight line, but just with holes, there seems to be no drawing.
In the evening from a computer, I'll show you a photo of these baskets. Also 11-12 cm in diameter like



And at work I take a picture of what kind of cheese the Armenians bring to us. Delicious, but cheese, very salty.

[Ira]

but it is not straight, its narrowing goes to the bottom

Ira, in this form there will be problems with rolling over already passed.

I will wait for your pictures of forms, maybe I will lick something for myself

[Tan,]

Tan, Fairy out ............ ... I have no dreams of such a thing .... They bring lousy milk to us along the way. But there is nowhere else to take. Shop only.
Cool cheese you have. ZdOrovsko. (on white I envy, Tan .. - I got upset because of the small way out)

[Natasha]

Natashathanks for the comment

Yes, I was certainly lucky with the thrush, I am friends with her dearly

Here, you spoil a few pieces, and everything will fall into place, you will get the hang of it and everything will work out
True, the amount of milk is a pity at the same time, but without this, too, in any way

I have raw homemade milk, and it only accepts raw cooking and rennet (best of all), and I will probably switch to it, to pure pepsin.

Pasteurized store-bought milk is a different story, it has already gone through heat treatment, and the principle of curd formation is different, you need a sourdough, cheese sourdough, and calcium to activate and fix the curd to be stronger.
I have already tried to work with this, the scheme worked out in terms of time and quantity. Here, too, the task is to find high-quality milk in the store for 5-7 days, and also high-quality.

The last milk of this kind came across to me (if you have one on sale).There is even milk fat on the walls, not liquid, and the taste is pleasant.