Natural soft homemade cheese on pepsin sourdough

Now, now you will make all the milk yourself, at home

Eat for health

And also bread, pastries, mayonnaise, ham and much more !!!

Thanks to everyone who shares their wonderful recipes !!!

Made cheese from homemade fat milk. From 2 liters, 290 grams of very tasty cheese turned out, but for some reason it is like "rubber", although I took homemade, fatty milk.
Tell me what else can affect the "rubberiness"?

Rubberiness appears when you cook cheese from fresh low-fat milk (skim)
The second option - do not put a load on it, the liquid will come out by itself through the holes of the mold.

It does not depend on pepsin - there is little pepsin, the milk will thicken for a long time, or it will not grab at all (I had this), put as much as you need.

[homemade cheese]

it homemade cheese... It should look like dense cottage cheese.

if you followed my recipe then:

After curdling milk, you do not need to reheat the mass. You need to add salt to it according to your taste.

Stir the cubes easily with a spoon so that the salt penetrates everywhere and then immediately put them in a sieve, colander and other containers with holes so that all the liquid is gone.

The mass itself will be compressed to the desired state, there is no need to put a press on it. You don't need to filter anything.

To taste - yes, the taste of cottage cheese, but dense and tastier than cottage cheese. At the salting stage, you can add sweet peppers, herbs, herbs and other additives to the mass.

You need to heat very fresh milk to 40 * C, then add the pepsin ferment - a good clot like jelly will go.
There is no need to heat it up a second time, and there is no need to separate the serum - as much as possible.
When you start stirring after salting, there will be more whey. Transfer immediately to a sieve - no gauze is needed.

And then our goal is not to collect as much serum as possible - how much will turn out.
The density of the cheese depends on the density and fat content of the milk and how much whey comes off the curd.

Admin

Thank you so much!
Today I made it, it turned out to be a very tasty cheese, but I was sporting with the uniform (my mistake), I hung everything in gauze, and when the cheese had to be removed, it stuck .., I had to do it right ..
Next time I'll post a photo, I hope I'll succeed!

About acidity:
I read earlier on other sites that before adding pepsin, you first need to add a sour starter culture: yogurt, sour milk or a specially grown starter culture, wait for the milk to sour (in a liquid state, before curdling) and then add pepsin.

This is just a theory, I have not tried it myself. Try it - tell me. Maybe it makes sense to try it with cheaper cow's milk first?

Nothing needs to be added.
Very fresh market (natural) milk heated to 40 * C and pepsin. Perhaps add a little more pepsin.

"I decided not to stop and put it on a water bath (38 degrees) to warm up the mass."

See posts 145, 147

"AND HOW DO YOU GET THE NECESSARY ACID IN THE CHEESE?"


This homemade cheese is a natural cheese - for acid, you can add lemon juice, various additives, herbs, pepper and others to your taste (before putting it in a sieve).
This cheese provides only the addition of salt to taste.

The site has recipes for other cheese making options - make a request.

And experiment yourself more often - you will find the answer to many questions.

"The fever stood, maybe it quickly disappeared, or the goat was chewing the wrong grass ... One can only guess. The thrush said that the goat was eating her herbs."

I already wrote about this in the topic - in May - June, such moments are really possible when cattle are taken out to graze during the flowering period of forbs. And such a situation is possible - that from some herbs the milk is of poor quality.
Itself suffered from this - fresh sour cream from the milkmaid "boiled" overnight.

In addition to searching, try using the Recipes button (above authorization) - find Other and then the desired recipe, there is enough homemade cottage cheese and cheese.

We are all lone handicraftsmen on the forum, we do what we can, then we exhibit. and learn from each other

Sorry for the stupid question, maybe I didn't finish reading something here, but is it possible to make this cheese from boiled homemade milk ... a lot remains, I don't have time to cook something on it. thanks in advance

You can make cheese, but only from freshly boiled milk.

Next week I will do, I will post the result - if you wait

[Admin]

OK thanks Admin of course I'll wait for an answer

You can make cheese, but only from freshly boiled milk.

Next week I will do, I will post the result - if you wait

I will look forward to it too - THANKS!

Admin

Thank you very much for the recipe.
Is it possible to add any delicious additives to the cheese (dill, tomato ..)? If so, which ones and how much?

The supplements are described above.

In general, any additives that you like are put in cheese, from garlic to raisins, the amount depends on you.

I report

I tried to make homemade cheese on boiling milk.

Did not work out

Into boiling milk added dissolved pepsin, waited for a clot for a long time - and did not wait

Therefore, I added thick sour cream to the chilled milk-pepsin mixture and successfully fermented the yogurt - it turned out

A negative result is also a result

Either I did something wrong, or the aunts in the market lied to something

If I can think of something else, I will inform everyone at once

Here is my cheese!
Thank you!

It turned out great And I hope deliciously

Very tasty, tender!
Thank you very much again !!!

but I made from baked milk

Tasty with baked milk?
It turned out very cool, I did not expect that it is possible to make feta cheese from baked milk

delicious, yesterday I made pancakes stuffed with feta cheese.
Well, so nk every time you can do it, but for a change.
This is from taste preferences.
I just have a special saucepan for simmering milk, I have to heat it - it's a simple matter.
And so, it may seem troublesome to someone.

The cheese is not new at all - it is sold on the market.

But in taste it differs sharply from the usual, who wants to do it - make a small portion first

I will not dare to explain - all cheeses are good and worthy of taste, but we have different tastes

girls, the taste is so "vigorous"
strong
I recently watched a travel program, in one of the Scandinavian countries they make hard cheese from baked milk, it is very brown in color, and as it is their national treasure.
And I drowned milk not in a cartoon, but in a slow cooker, there is a larger capacity, I immediately put 5 liters.

here about my casserole
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=4286.45

Admin I have a question. Today I bought a sourdough for cheese here It is called chicken and beef 100g. - 184 rubles. The manager said that it was an enzyme for making cheese, but I already had doubts whether I took it or not?

Oh, this is the first time I've heard about this

You need a sourdough for cottage cheese and milk - pepsin sourdough and it is very expensive. Such a leaven is made from the ventricles of young gobies - rennet is also called rennet.

[Milk-clotting enzyme preparations]

This is information from your site:

Milk-clotting enzyme preparations

All produced enzymes differ in milk-clotting activity and the content of NATURAL enzymes in them: rennet (chymosin) and pepsin.

Milk-clotting enzyme preparations are white or light gray powder.Supplied in plastic bags of 100,200,500 g and 1 kg with standard activity - 100,000 and 150,000 cu. e.

Milk-clotting enzyme preparations are subdivided, depending on the processed raw materials and the enzyme composition, into the following types:

* rennet - a preparation made from dried rennet of lambs and calves;
* rennet beef preparations - preparations made on the basis of rennet and edible beef pepsins;
* complex preparations - preparations made by mixing edible chicken pepsin and / or rennet, and / or edible beef pepsins for their optimal (desired) ratio in a ready-to-use enzyme.
* edible beef pepsin
* food chicken pepsin

Once ferments milk - taste

Sorry for the importunity, please, how much it should be put on 3l. milk according to your recipe? I have never made cheese, but I really want to.

It depends on whose sourdough you use

I have not come across your sourdough, you need to look at the packaging or ask the dealer from whom you bought.

If my starter is pepsin, then please go to the first page of the topic, read everything there in detail and see - if you do it for the first time, it is better to look first

And if, instead of a sieve, hang the future cheese in gauze?

Didn't try to hang

But the structure of the pepsin cheese is such that the cheese quickly compresses itself.
Therefore, it is made in the form of a cylinder. This sourdough cheese serves as the basis for making real aged cheeses.

The forum has a whole topic dedicated to round aged cheeses under pressure

[Romchka]

Romchka, and I also wanted to ask you: what is the shelf life of this pepsin ferment? (I understand that this is a stupid question, I have a bag for 100 liters of milk, the shelf life is not indicated there) I just opened the package a couple of months ago - everything was fermented perfectly, but today and yesterday it doesn’t close. Rather, it rolls up, but like kefir, and not a dense mass .. probably pepsin has deteriorated?

And about mold - yes, that's why I'm afraid that another captivity may grow ..)) but, after all, people on the Internet do .. eat .. and so it beckons me ..))

[ksun4ik]

ksun4ik, in the vastness of the Internet that they just do not eat it is sometimes scary to read, not only watch and eat.
I have no moral right to give you advice if I do not know the answer or am not sure about the usefulness and safety of the food or dish.

The expiration date should be seen on the packaging or searched on the internet.

Very often it is milk that is to blame - they used hot, sour, it is not always the taste of sour that immediately manifests itself.

Try again

Girls, can you tell me how to store pepsin correctly? I already asked a question in the topic about mozzarella, I stopped making cheese. I am guilty of keeping the closed bag of pepsin outside the refrigerator. I poured quite a lot of pepsin, did not curl up, warmed it up, slowly began to curl up, and even the cheese turned out, but very soft. I think that this pepsin can already be thrown away. I want to buy acedin-pepsin tablets. How should they be stored? Or maybe it's not storage conditions, but something else ???

As explained by my milkmaid, she keeps it in a jar on the shelf of the cabinet.
But it doesn’t work - for various reasons, including milk - I also had it.

Thanks to Admin, they taught me how to make homemade cheese and how simple it is. I did it for the second time and managed to photograph. Very tender and tasty, this time from goat's milk and did not notice any differences in taste. This is for you .
Here is:

I want to share a new discovery - maybe someone will come in handy!

It's so inconvenient for me to mess around with gauze to strain out the cottage cheese - the cottage cheese particles will always get entangled in it (after all, more than one layer of gauze is needed so that later the cottage cheese itself would not come out when draining - the gauze is not so uniform), and then pick it out for so long when you wash, you are afraid that the particles would not remain there so that they would not rot, and then the old dried crumbs would not get into the next batch - more fuss with washing gauze than from preparing the cottage cheese itself!

I thought for a long time, invented and finally decided what gauze can be replaced!
I went to a fabric store and bought 70cm (the ideal size came out - enough to tie and hang well) of the smallest-perforated ordinary synthetic tulle (I took it from wood so that it wasn't soft).From experience I will say that one layer is just enough - nothing will creep, so boldly cut this piece in half and you will have two pieces of 70x70 each (its width is 1.40 m) (you can give the second one to someone or keep it on replacement). Do not forget to wash the new tulle with household soap or whatever you use there when eating.
I'm just delighted with it - it dries in a moment, just a song is erased, nothing will get stuck in it - well, it's just a pleasure to make cottage cheese!
And even take white - it is not known how they paint very colorful there. In short, it's cheap and angry!

Good afternoon, Admin. I want to express my gratitude for a lot of interesting recipes on this forum.
I tried to make cheese according to your recipe. She did both just homemade and with rennet (Meito). The result is such a beauty:
🔗

Thank you

Admin, tell me, are you putting cheese in a silicone mold, why is it so pretty in a diamond?

Admin, tell me, are you putting cheese in a silicone mold, why is it so pretty in a diamond?

I put the cheese in a plastic colander in the square holes, and put it without gauze. Therefore, the cheese protrudes slightly through the holes.

today I made this cheese from 2 liters of milk, it turned out very tasty, I just run to the refrigerator and cut it piece by piece) thank you very much!

Cook and eat to your health!

Girls, such a question - I did it 2 times from store milk from soft bags. I took different things. It didn't work both times. That is, after adding pepsin, no clot was formed .. even after 3 hours. Question - milk g-but bad or am I doing something wrong. On pepsin, 2.5 g of pepsin is written on 100 liters of milk. I put a coffee spoon on 3 liters. As a result, I just warmed it up with kefir, it turned out paneer.

Most likely, low-quality milk, not intended for cheese.
Usually, the milk is curdled into a curd immediately, and in about 20 minutes a persistent large curd is obtained, in the whole pan.

And yet, I didn't get a curd if the milk was boiled, the curd didn't want to curl up in any way, so I always fermented the cheese with raw, fresh milk, warmed up to 40-45 * C.

[Admin]

Most likely, low-quality milk, not intended for cheese.

Admin, of course .. current how to understand which one is intended .. There is no homework .. but I want cheese ... Girls, did anyone do it on a packaged one ???

And yet, I didn't get a curd if the milk was boiled, the curd didn't want to curl up in any way, so I always fermented the cheese with raw, fresh milk, warmed up to 40-45 * C.

No, I didn't boil it .. I warmed it up with a thermometer ..

[Omela]

Omela, if you just try the market fresh, draft in bottles (through vending machines, it is not thermally processed), and with a short shelf life, whole, selected

Or the pepsin turned out to be of poor quality, expired

[Admin]

Admin, I see, I'll try to look for milk .. Pepsin just bought it at the factory .. it shouldn't seem to be expired, but who knows ..

And a coffee spoon for 3 liters is not much if 2.5 g per 100 liters?

irza , I decided for sure .. Before that I took it on the tip of a knife .. About the leaven, I heard it too .. I'll try it too, thanks!

[irza]

irza, perhaps this scheme applies to industrial production ...

I cooked cheese under the watch of a milkmaid who makes cheese from her cow's milk, and for sale.
At first I bought ready-made cheese from her, then I bought pepsin and milk from her and, according to her instructions, prepared the cheese myself - everything worked out for me. How to cook - I described the process in the first post, the recipe is below:

Milk of any fat content (I took raw market fat milk) 2.5-3 l
Salt 1 tbsp l. with a big slide
Pepsin sourdough or 1/3 of a coffee spoon without top on the edge of a knife

decided for sure ..

Or maybe it was just not necessary for sure? Maybe 1/3 tsp is enough?

Oh, it's hard to judge from the outside without seeing, without knowing