Jouravl
Tanyusha,, Tanyush, honestly, this thought did not even occur to me. I'm having fun, but the idea, I think, is a good addition to the pension, so take note.
And we eat our cheeses very quickly, there are many fans. I can treat
space
Quote: Jouravl
I added Leofast myself, in my own recipe without it.
I drew attention to this
I myself made Maasdam and Emmental last fall according to O. Lazareva's recipes and added Danisco
In one head, the dyyyyyrki turned out to be too large, which even broke all the boundaries and formed one big one, but did not affect the taste
the second turned out to be more successful in the correctness of the holes
I was also "bothered" by the fat that stood out on the surface of the cheese at the initial stage
I don't see such a problem on your cheese
I myself do not really like Maasdam cheeses, and my relatives and friend always remember the taste of these particular cheeses of mine and ask me to repeat it.
It's chilly now, maybe I'll make up my mind (it is necessary to revise the remaining bacteria, TA 45 has definitely been used up, TA 61 will probably fit?)





Quote: Tanyusha
if you ever sell cheese, then I'm first in line.

Quote: Jouravl
I can treat
I'm probably a strange person, to give, to treat, I always do it with my heart, and when they ask to make and sell cheese to order, it's a pity, for me it has no price))) too expensive)))

Such cheese with purchased milk is too expensive, because you do not know what surprises the milk will bring
Jouravl

Quote: space


I was also "bothered" by the fat that stood out on the surface of the cheese at the initial stage: girl
Now it's chilly, maybe I'll make up my mind (it is necessary to revise the remaining bacteria, TA 45 has definitely been used up, TA 61 will probably fit?)




I'm probably a strange person, to give, to treat, I always do it with my heart, and when they ask to make and sell cheese to order, it's a pity, for me it has no price))) too expensive)))

Such cheese with purchased milk is too expensive, because you do not know what surprises the milk will bring
Lida, according to the description TA 61 is suitable, it can probably be replaced.
The surface of my cheese was dry, I think the farmers skimmed the cream ...
And I agree that everything that is done with your own hands and with a soul is always priceless.
Arka
I lie in a swoon, but with open eyes - I can't take my eyes off
Bul
Jouravl, Hope, Wow! : swoon: Stunned what deliciousness and beauty! I never even thought that such a thing could be cooked at home!
I'm second in line for cheese.
And you can also open a cheese dairy school. I would also take a master class
Jouravl
Arka, Bul, thanks a lot girls!
Join the cheese makers, it's so addicting
The master class is good, but you can also learn this by reading the topic
Cheese Stories, or Cheese Factory at Home # 1
This is my school
Rada-dms
Nadia, I'm getting ready to cook according to your recipe next weekend. I look at the holes - one admiration! Thinking to buy propionka from Uglich?
Something I don’t get their work from Danisco, maybe I got these personally ...
And I want a result like yours!




Quote: Bulia

Jouravl, Hope, Wow! : swoon: Stunned what deliciousness and beauty! I never even thought that such a thing could be cooked at home!
I'm second in line for cheese.
And you can also open a cheese dairy school. I would also take a master class
Bulechka, come to us and cook with Nadyushka!
I'll give you my cheese dairy for this case.

oh, at least I'll rest on the sofa ...

Jouravl
Rada-dms, Olya, try it with Danisco. Just add Leofast.
Show me the recipe for your beautiful Russian cheese, I'm also going to make it next weekend, and today I made Tomma an ordinary one. Cooked brie yesterday.
I'm waiting for your recipe, it's better when there is someone to look up to
Julia, come, we'll experiment!
Rada-dms
Jouravl, this one for sure, Nadia.

Great idea about master classes! You have something to share!

I will expose, maybe tonight, now I started to cook one original cheese, I will share it later in Temko.
My Blueberry Tomm will have to be sealed, I feel. Or smear with oil.
Jouravl
Quote: Rada-dms

Jouravl, this one for sure, Nadia.

Great idea about master classes! You have something to share!

I will expose, maybe tonight, now I started to cook one original cheese, I will share it later in Temko.
My Blueberry Tomm will have to be sealed, I feel. Or smear with oil.
Olya, why solder? He should be covered with different mold, but in a vacuum this will not happen.
Yes, do not overestimate my capabilities, I am still learning with pleasure
Rada-dms
Jouravl, Nagy, Tommas are very diverse, I've tried different ones - with and without mold.
My blueberry color has, I want to keep it.
Jouravl
Rada-dms, exclusive. And I have yellow, I added annatto. So, that multi-colored cheeses, I wonder how they will taste. Can salt in his wine
Maasdam cheese
And the brie also stands in forms, which are somewhat soft, I pulled them out of the form ahead of time, and then put them there again
Maasdam cheese
GTI Tatiana
Jouravl, Nadyush, hello
I think where did I disappear from the fragrant temka? What are you doing?
I was just stunned by one kind of cheese, almost swallowed my tongue.
I will not repeat disgust. Well this is a cheese dairy, one more device. I respect and admire
Jouravl
GTI Tatiana, Tanyusha, I'm still making cheese, and not all work is finished at the dacha, this hobby is cheaper than perfume, but I read you and will be back soon! I am not lost! And Masha has a lot of my perfume, while there is no time to pick it up, I hope we will meet. There is also an exhibition in October on perfume, get ready, we will definitely go
In the meantime, help yourself to the cheese!
GTI Tatiana
Jouravl, Thank you, Nadia Very tasty
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
gawala
Nadezhda, congratulations!
Rada-dms
Nadia!!!! Hurrah!!!! I knew, I knew that Your recipe will win! Because this is such a job! And an incomparable result, which you still need to try to achieve! I am so glad as if my recipe won, even more!
Jouravl
Chef, gawala, thank you very much . Very unexpected




Rada-dms, Olya! : rose: Thank you very much! We will conquer new cheeses
Rada-dms
Jouravl, sure, we will! There are a lot of plans!
Oroma
Jouravl, Congratulations on the well-deserved award! Well done!
Jouravl
Oroma, Olya,: rose: thanks a lot! Join our company! It will be fun!
Tatyana1103
Nadia, congratulations!

Maasdam cheese
Jouravl
Tatyana1103, Tanyusha, thank you very much! Victories inspire other exploits ... in the field of cheese making.
Tatka1
Nadia, uraaaaaaaaaaaa! CONGRATULATIONS!




Quote: Rada-dms

I am so glad as if my recipe won, even more!
Jouravl
Tatka1, Tanya, thank you! Cheese making is exciting, and interesting - you never know what the result will be))) Carry your recipes, I know you have a lot of them
Ilmirushka
Nadia, CONGRATULATIONS! We are waiting for new delicious and different cheeses!
Irishk @
Quote: Chef

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Bravo, this is a well-deserved victory. Congratulations!!!!!
Jouravl
Irishk @, Ira, thank you very much!
Eugene
Nadia, congratulations on a well-deserved victory!
Jouravl
Ilmirushka, Eugene, thanks a lot girls. I am waiting for English books with cheese recipes, I have to study further.
GTI Tatiana
Jouravl, Nadia with victory I was glad from the bottom of my heart for your work.
Gala
Nadia, Congratulations!!!
Jouravl
GTI Tatiana, Gala,: rose: girls, thanks a lot!
space
Jouravl, Nadia, congratulations on the well-deserved award!
I wish you creative "cheesy" inspiration!
I will wait for original recipes from English books
Jouravl
lydia, Thank you! I will try, the most interesting!
lettohka ttt
Jouravl, Nadenka, congratulations on the well-deserved medal! I wish you creative success!
Jouravl
lettohka tttThank you Natasha!
NataliaVoronezh
Nadia, congratulations on your award! And what a gorgeous cheese! What a fine fellow you are !!!!
Jouravl
NataliaVoronezh, Natasha, thank you very much!
I'm just learning
NataliaVoronezh
Quote: Jouravl
I'm just learning
Nadyush, we have been learning something all our lives. It is very interesting to observe when someone is learning something interesting. I am interested in the topic of cooking cheeses, but I have a lot of that amount. Try 3-5 liters. Maybe someday I will.
gala10
Nadya, I sincerely congratulate you on the medal! I selected this recipe as soon as it appeared. Thanks for your hard work!
Jouravl
gala10, Galya! Thank you so much! I hope there will be more people who are passionate about cheese making! Join
gala10
Nadyush, yes I make homemade cheese, but the simplest one. Until such heights that you have reached, I still reach and stretch.
Jouravl
Quote: gala10

Nadyush, yes I make homemade cheese, but the simplest one. Until such heights that you have reached, I still reach and stretch.
Which peaks do you think? I just received a cheese dairy in February, everything is going on an accelerated course, because it is very interesting. Externship !!!
izumka
Nadyushaand whey is good for ricotta? It contains probiotics and is then diluted with water.
Jouravl
Quote: izumka

Nadyushaand whey is good for ricotta? It contains probiotics and is then diluted with water.
izumka, I didn't make ricotta out of it, but you can try.
Any whey is suitable for ricotta, the question is how much will it turn out
Bacteria and molds, when heated at 93 degrees, according to the ricotta recipe, lose their properties, they die, plus we add lemon or vinegar.
My ricotta output is always small, the milk is like that, so I don't.
izumka
It's a pity to pour it out, even if at least 100g of yummy turns out, everything is better than nothing.
Jouravl
izumkaof course good cheeses
izumka
Hope, Thank you! This is what came out of the cheese Maasdam cheese
And I put the maasdamchik on salting, thank you for the detailed recipe!

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