Cvetaal
Nadia, thanks for your support, in a couple of months I'll come for a recipe for pate
Jouravl
Cvetaal, everything will work out! Don't think about the pate just yet (the recipe is on the forum), early
Here I showed another cheese with white mold, Neuchatel.
The recipe is more complicated than that of Valance, but the taste is much sweeter, softer, more creamy.
Cheese stories, or Cheese dairy at home # 4730
Tatyana1103
Nadyusha
Cvetaal
Nadia, I came with a report, this is the maasdam I got - my very first cheese! I liked it very much in taste and consistency. Elastic, slices thinly, does not crumble. Thanks for the recipe! Neuchatel and Valance also really liked it, I will report on another topic.Maasdam cheeseMaasdam cheeseMaasdam cheeseMaasdam cheese
Tatka1
Cvetaal, Sveta, it's not for nothing that they say: beginners are lucky! Congratulations!
All three attempts have failed. Rather, the cheese is delicious, but without holes at all.
Cvetaal
Tanya, thanks! I have it "fluff" in my eyes, the holes shone through the crust, but I myself did not expect such an amount. I cooked the second one, I will try to hold it for more than 2 months.
Marika33
Svetlana, gorgeous cheese turned out! Very beautiful!
Jouravl
Cvetaalwhat cheese, handsome !!!
Well done, looking at him, drooling
Mine are ripening for now, I want to hold it longer, it is also clear that they are swollen
Sveta, congratulations
Well, everything, now you will not stop and you will look for any opportunity to do cheese making





Tatka1, Tanya, and you soak propionki in milk? I have about 15 minutes they stand swelling in 50 g of milk before I send them to the cheese dairy.
Cvetaal
Quote: Jouravl
Well, everything, now you will not stop and you will look for any opportunity to do cheese making
So it is, addictive

Thank you girls for the praise and appreciation of my first steps
Tatka1
Quote: Jouravl
Do you soak propionki in milk?
Yes, Nadia, I dilute it in pasteurized milk for 40-45 minutes.
Jouravl
Tatka1, Tanyusha, I don't even know why this is so.
We ate Gouda, ripe since October, still young cheese, small holes and a little, soft creamy taste of Dutch cheese. I will definitely repeat.
Maasdam cheese
Cvetaal
Nadia, great cheese !!! I, too, Gouda is ripening, however, blue
Jouravl
Quote: Cvetaal

Nadia, great cheese !!! I, too, Gouda is ripening, however, blue
Well done!!! This is the beginning, we are waiting for the blue Gouda recipe
Light, tell me how this process is delaying
Jouravl
Cut another Maasdam, delicious
Maasdam cheese
Tatka1
Jouravl, Nadia, I can't even find words ... Delight!
Jouravl
Tatka1, Tanyusha, thanks!
This one is from 15.03. Another ripens, rounded.
In the half, which was almost eaten, there were drops of moisture, for the first time for me, apparently, the round shape played a role.
Tatka1
Quote: Jouravl
there were drops of moisture
I literally the other day somewhere read that if Maasdam "cries" is not a vice, but what ... I don't remember Well, definitely something good
Jouravl
Tatka1, Tanyusha, here is a quote

Another important indicator is droplets in the eyes, in such cases, cheese makers say that the cheese is crying. This is a sign that the cheese is ripe and of the best quality. On the contrary, if there is no drawing at all, the cheese is not ripe. "
So this is a very good sign, but this is the first time, I think, because of the shape.
And I also read that to make the holes better, you need it to ripen in limbo.
Tatka1
Quote: Jouravl
a sign that the cheese is ripe and of the best quality
In-in, I also read it!
In order not to write and advise, you get cheese without hanging it, so who needs these dances with tambourines!
Rada-dms
Quote: Jouravl

Cut another Maasdam, delicious
Maasdam cheese
Nadia! What cheese !!!!!!!! How I want to try !!! I'll rush to the next autopsy! What is your next turn?
Jouravl
Rada-dms, Olya, this one has already been eaten, now we are eating the jarlsberg. I got it semi-soft and with holes, but delicious, melts well. Another maasdam lies, plump, on the way already. And Dutch too. But we need to do cheese again, only there is no time yet. And how you want !!!
Come on already!
Cvetaal
Nadia, the cheese is great! It is also necessary to cook in a round shape And today I muddied the stilton.
Jouravl
Cvetaal, Sveta, you are great! I haven't done stilton yet, how I want to do cheese, and the milk is good now.Summer is just the time for hard cheeses.
I have a round shape for 2 kg, I need 16 liters of milk for it, for a 10 liter one - a large one.
And I also bought cheap plastic discs for dumbbells at Ozone, about 200 rubles for 1.25 kg, for 2.5 kg. It is very convenient for pressing, you put it on the lid with a weighting agent and nothing moves

Cvetaal
Quote: Jouravl
And I also bought cheap plastic discs for dumbbells at Ozone, about 200 rubles for 1.25 kg, for 2.5 kg. It is very convenient for pressing, you put it on the lid with a weighting agent and nothing moves
I also bought similar discs

Nadia, thanks

Cheese is such an outlet for me, a kind of stress medicine ...



Nadyusha, how many liters do you have? Please write the brand and where you bought it, I can't find your message where you describe it.
Jouravl
Cvetaal, Sveta, Olya and I have a cheese dairy like this
Cheese stories, or Cheese dairy at home # 3511
Cheese stories, or Cheese dairy at home # 3524
Yes, cheese making is a meditation, and with an excellent and useful result.
Cvetaal
Thank you dear, I went to study
SvetaI
Hope, here is my first maasdam.
I rushed around with him as with a written sack, but, unfortunately, not everything worked out as it should.
On a warm proofing, I did not pout at all, but then the process began in the refrigerator. As a result, instead of beautiful holes - cracks. And there is no sweetness at all. Apparently, propionka didn't work for me as it should.
It resembled Maasdam vaguely in taste, but in general it turned out delicious and ate with great pleasure.
In general, I continue to train!
Maasdam cheese
Maasdam cheese
Jouravl
Quote: SvetaI

Hope, here is my first maasdam.
I rushed around with him as with a written sack, but, unfortunately, not everything worked out as it should.
On a warm proofing, I did not pout at all, but then the process began in the refrigerator. As a result, instead of beautiful holes - cracks. And there is no sweetness at all. Apparently, propionka didn't work for me as it should.
It resembled Maasdam vaguely in taste, but in general it turned out delicious and ate with great pleasure.
In general, I continue to train!
Maasdam cheese



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