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Time for preparing
Contents
- Recipe difficulty
Medium dish
- Energy value
395kcal
- Rating
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Recipe
This cheese was ideally suited as a filling for Ossetian pies. But we just eat it right away) At first glance, the recipe cooking is complicated, but in fact, everything is very simple, but on output autumn delicious?
Let’s get started!
Ingredients
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395
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Bon appetit, I hope you had fun with us!
Steps
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- Milk is better to choose the manufacturer you trust. Those. so that it is not powder.
Sour milk fermentation is not introduced into home Ossetian cheese (rennet only), as milk from the cow.
Pasteurized milk is harder to roll. For these purposes fermented milk is used.
- Pour milk into the pan, heat on the stove to 28-32 ºС, those. the hand should be a little cool.
We bring in the leaven at room temperature (kefir or yogurt or homemade curled yogurt or sour whey or yogurt natural without additives), I did everything in turn, it is important that the leaven was not from the refrigerator!
Stir thoroughly, leave for 5 minutes.
- Push the tablets into the powder, add 50 ml of water so that they completely dissolved. Pour the liquid into the milk. Meticulously stir.
Cover, put in a warm place.
If the kitchen is cold – you can cover with a terry towel or put near the battery or put in a basin with warm water to during tightening the milk was about 30ºС.
Do not touch the pan, do not stir, do not bother with a spoon anymore until until a clot forms – it can take from 1 to 2 hours
- After an hour you can gently open and check – shake a little the pan.
If we do a trial time with 2 tab / liter – you can check through 30-40 minutes. The clot should look like milk jelly.
You can check by pressing a spoon – it is difficult to enter and yellow serum is released. If milk is not tightened enough or whey with a milky color – leave for a short time.
- Once the clot became jellylike, a spoon with a long handle or with a long knife, gently cut the clot and then stir to pieces 2-3-4 cm, it is especially important to break a clot at the bottom especially well. Break into small pieces, but not to porridge.
- Leave for 15-20 minutes, it may take 30 minutes, we wait when cheese mass settles. During this time, the cheese pieces will shrink, settle on bottom, and the serum will be yellow-green on top.
- Then you can slowly collect cheese or a slotted spoon with your palms pieces, squeeze and lay in a colander, the shape of which will take ready cheese.
- Put the pan in a water bath or in a sink with hot water, or gas, if the cheese mass in a plastic bowl – in microwave for a couple of minutes to the temperature of the cheese itself and serum was 38-40ºС, hold a little, stirring with a slotted spoon. The cheese mass will be sticky and heavy. With such an easy heat cheese will be a little denser and less crumbling. Do not overheat above 40 degrees.! Because It can become rubber.
- Carefully catch cheese pieces from the bottom with a slotted spoon, put in colander. They stick together almost instantly. cheese collected by transfusion of whey through a fine sieve.
- The yield of cheese is 1/5 part or slightly less than the initial weight, i.e. if I take 3,5l of milk + 300ml of yogurt, then fresh cheese comes out 700 g. In a colander, let the cheese drain, helping with a slotted spoon. Little Tamp, compact with your hands. After some time, carefully flip over. Put the cheese in a colander with a tray for whey in fridge, covering something. After 2-4 hours (when it leaves basic whey) can be salted – grate for this a barrel of cheese with coarse salt. Fresh Ossetian cheese cooked in home, ready.
Keywords:
- cheese
