Hard rennet cheese

[Preparation]

Hard rennet cheese

Category: Dairy and egg dishes

Ingredients
milk	7liters
pepsin powder	on the tip of a knife
salt

Cooking method

• To make hard cheese like the one sold in stores, you need a lot of milk.
  
• If you have access to a cow or a couple of goats, then this recipe is for you.
  
• The recipe is not complicated, the cheese comes out natural, but one drawback is a lot of milk is required.
  
• 
  
• I have adapted to the norm of 7 liters, from this quantity we get barrels of 700 grams in weight.
  
• I did it using several technologies, but for myself I chose one, in my opinion the most successful, and I will describe it to you.
  
• 
  
• 
  
• 
  
• Preparation-
  
• Heat 7 liters of fresh milk to a temperature of 36-40 degrees, I try it with my hand without a thermometer, turn it off when the milk is no longer warm, but not yet hot.
  
• Turn off and inject dissolved pepsin.
  
• I take a glass of cold milk and dissolve the pepsin powder in it, pour it into a saucepan with milk and stir well.
  
• Then I cover the pan with a lid necessarily!
  
• And I leave it like that for 5-7 hours.
  
• - the beginning of the formation of a clot.
  
• During this time, we will form a clot and begin the fermentation process,
  
• our clot will begin to wander, as it were, this will provide us
  
• At first beautiful "perforation" of cheese
  
• Secondly the cheese will acquire the acidity that we need for good taste, because we make cheese from fresh, not sour milk.
  
• 
  
• After that, I cut the clot into 4 segments and carefully transfer these segments into a colander one by one in a pile with a slotted spoon.
  
• We let the cheese drain, the whey drains, I periodically help it to drain, gently give the curd a rounded shape with my hands, squeeze it slowly so that the volume of our future cheese decreases.
  
• 
  
• the load can now be placed.
  
• As a load, I use a liter can of water, it is better not to use more effort, so that we have a sufficiently perforated cheese.
  
• If you overdo it with effort, then there will be few holes.
  
• I leave it to drain overnight.
  
• 
  
• Then I take the cheese out of the mold and leave it to dry for a day at room temperature, a shiny crust begins to form on the cheese.
  
• Then I transfer the cheese to the refrigerator, and for 5 days it dries up, I turn it over., Rub it with salt, salt and taste will give and help the excess moisture to come out of the cheese.
  
• 
  
• then I wrap it in paper so as not to dry out, and put the vegetable section in the refrigerator, turn it over every day
  
• The cheese can be eaten right away, but ideally you should let it ripen for a month or more.
  
• Today I ate a month's cheese, very tasty.
  
• There is a moldy cheese in the photo, which is what I'm trying to make Roquefort.
  
• Well, that's all.
  

The dish is designed for

700 g

Time for preparing:

1 day

Note

natamylove, please tell me where you can buy pepsin?

[natamylove,]

natamylove, Reading your messages on the forum, I have a question: what are you NOT doing at home? Bravo!

Well, where were you yesterday with your cheese? Yesterday I tried to do it for the first time with pepsin, according to a different recipe, something not very interesting turned out. I cut this uninteresting one into cubes, added salt, tied it in gauze and put it under the load. Come what may. Who would have told me yesterday to withstand the clot for 5-7 hours, not 30 minutes.

Prepared cheese like "Ossetian" using tablets "Acidin-Pepsin". Are these tablets not suitable for your recipe?

[natamylove]

natamylove What kind of mold did you use? Penicillium roqueforti?
And the cheese must be pierced with a hollow needle by introducing mold spores, like so
The production of Roquefort is a big secret as well as a big yummy.

I bought pepsin at a veterinary pharmacy

Acidin-Pepsin tablets are suitable

I still recommend not keeping the clot for 30 minutes, 5-7 hours is certainly cool, you can 2-3 hours., the clot is quite plump.,
For 5-7 hours it then becomes carbonated, all in bubbles, and the taste of the cheese already matured is very tasty.

Everyone recommends cutting into cubes, I also cut it, but I don’t like something ... I cut it into 4 pieces like a cake and that's it.

Oh, I don’t do much, considering that I have 50 geese a year, I don’t make blankets out of their fluff, but I would like to, but if only someone did something

I still have to learn how to make goat skins, I also throw out 5 pieces a year ...
And there is nowhere to put milk !!!!!!!!!!!!! IT'S EVERYWHERE !!!!!!!!!!!!!!!! so the cheese has adapted to make.
I grew the mold on bread, I sugared bread, sprinkled it with yeast and added water, after 7 days the mold began to grow, I took it off and put it on the cheese, I stitched the cheese with knitting needles, it is not the same as in the photo. SCARY AND FUCKY

he is already a month old

Only homemade milk, do not boil?

I think that only homemade, because everything was pulled out of store production (fat)
I didn’t boil, I just heated it, but whoever is careful can boil it and then cool it to the desired temperature, although I haven’t tried it from boiled one

[natamylove]

natamylove Oh, is it that mold, as if not to be poisoned
It may be better to grow it by taking a piece from the factory cheese, or buy it at the factory
Everything teased: cray: I'll go broke, buy Roquefort 200g. for 270 rubles
and gobble it up in one fell swoop

I don’t worry, the mold is blue, I found homemade Roquefort recipes on the net, where cheese was shifted with moldy bread, this was an old recipe,

we simply don’t have Roquefort for sale, I live in the village!
well, it is ideal to remove mold from cheese and grow
mold cheese smells like mushrooms)

[natamylove]

natamylove Everything, I choked
Homemade goat cheese and even moldy Where am I and where syyyyrrrrr

Well guys-
I made a pizza, rubbed 300 grams of cheese on it, oh, let's walk! no pity!

sitting, dear in the oven, the cheese rubbed perfectly!

[natamylove]

natamylove Everything, I choked
Homemade goat cheese and even moldy Where am I and where syyyyrrrrr

In this regard, I have a proposal to Natasha - to include cheese in the catalog, where there are silicone products, and send it to all those who suffer

Oh, guys, you need to send goats 10)))))
I still have 2 and that Tuziki mongrel.

Natasha, well, by the winter you will fill your hand, and the weather conditions for mailing will be better, there we will return to this issue
Shl a real goat cheese ...

Acidin-Pepsin tablets are suitable

How many acidin-pepsin tablets are needed for this amount of milk?

[natamylove]

natamylove
I saw your cheese and almost swallowed my tongue. Colossal work !!! I saw this kind of cheese only in the markets of the Caucasus
At one time I bought pepsin at the pharmacy, but I only had enough to make a young cheese once. Everything depends on milk ... And it's not economical if you don't have your own cow or goats ...
But I absolutely love your cheese !! A huge plus sign for you !!

I totally agree!!!!!
This cheese is relevant if you have your own animals, if not -
then the urban option
make cheese from cottage cheese + eggs + butter, yield more.

I don't understand
Is that from 7 liters of milk the yield of cheese is only 700 grams?

[natamylove]

natamylove What kind of mold did you use? Penicillium roqueforti?
And the cheese must be pierced with a hollow needle by introducing mold spores, like so
The production of Roquefort is a big secret as well as a big yummy.

Can I shake it with my five kopecks.
Roquefort cheese is made from sheep's milk. Mold, indeed, should be bread (only rye cakes). The production of cheese itself takes 21 days. And it is necessary to store it (cheese) in aluminum foil, in the refrigerator (by the way, you can freeze it without prejudice to the taste, I asked the producers themselves (honest pioneer) and an hour before serving, you need to remove the cheese from the refrigerator - "to enjoy the full taste cheese-legend "(and it is necessary to defrost it in the refrigerator for 1-2 days.) So it seems to me not realistic to get Roquefort at home (and any other blue cheese).
But that's my personal opinion.

[Allegra]

Allegrayes, 100 grams per liter

and cottage cheese the same output)

sapuch

of course I do not pretend that I will succeed, but ..
but what if?
milk is a lot).

natamylove
I think it's worth making regular cheese. Believe me, it’s no worse than blue cheese. And you can store it for up to 4 months (maybe longer, we ate everything in 4 months). In addition, there is no guarantee that uncultured filth

If the cheese is ripe correctly, and it has a noble culture, then this culture protects it from spoilage. You just need to remember that blue cheese continues to "live", that is, the penicillinum rockfortress "eats" it

[sazalexter]

Dear sazalexter, where is the place for cheese ripening in a city apartment? For the production of Roquefort cheese, special rooms were made deep in the rocks. The temperature there does not rise above 10 degrees. In addition, a special ventilation system allows you to move through these labyrinths specifically of blue mold, and not what we have in the atmosphere on the surface of the earth. After all, we are talking about the reproduction of Roquefort cheese at home (I can only speak for this cheese, I do not know the technology for the production of other blue cheeses, but I know that a refrigerator or cellar may be quite suitable for ripening ordinary cheese from cow's milk). By the way, you will need to look for goat blue cheese - I have never met (or paid attention).

[sapuch]

sapuch I'm actually a man And besides, a fanatic of mold cheeses

In Russia, in addition to Roquefort, also from sheep's cheeses, Blue de Auvergne is available (sorry for my French)
Here's something else, but I have not seen them on free sale. 🔗

here is the pizza with cheese

[natamylove]

natamylove
Can you make an improvement proposal?
You can also pierce holes in a bucket (for cheese) on the sides: the French sell such cheese molds

(can it come in handy?)

Can I insert 5 kopecks? Never try to make cheese from boiled milk. Pepsin does not understand him.

[sapuch]

sapuch

Thanks !!! I will definitely pierce it today, at night I started to make one more cheese, I will post additional pictures.

Kalmykova

thanks for the valuable advice, I have never boiled milk, but people ask

[natamylove]

natamylove
Cheeses like you are often kept in brine, hence the name brine. I don't remember the exact ratio of salt to water, but an egg placed in such a brine should float.
As for making cheeses with mold at home, I also doubt it ... But as they say, "trying is not torture." If possible, then you can experiment.

Kalmykova
I boiled milk when I cooked cheese on pepsin, everything worked out great.

For the "Ossetian" I bought pasteurized milk.

I decided to add some pictures of the process.

This is how my clot looks like, which stood for 7 hours


I cut it into 4 parts and put it in a colander in segments so that it drains.
these 7 hours of exposure give the effect of perforation, for this I keep it for so long.

Oh, Natalya teasing
And market milk in the morning goes a hundred scars per liter to spoil it at first

Let's show it further while we practice on your photos

[Admin]

Admin, well, this milk is just as expensive, sorry.
My goats are milking for the second year already, so last year I drank all the milk, that's how I got drunk, now I started to indulge in cheeses.

And you pay that kind of money

I made cheese, which in the pictures in the last post I made from 3 liters, I did not weigh a piece, but this turned out to be normal, here in the photo it is 1/3 of it,
did not stand it, today I went with coffee for breakfast, very tasty.
Young cheese so to speak
This is not feta cheese, namely cheese, I like it.
I squeezed out a day, the serum was completely glass, it tasted pleasant, neutral, almost did not salt AND A LOT OF HOLES !!!!

I will expose more pictures of the spinning process this week

Natalia, I’m thinking about you, I’ll go to the Admin to complain, let him ban you from sin, you enter into sin with your cheeses, and you’ll be looking for a milch goat in Dmitrov

Here, there was an announcement on the door, goat milk from a home farm is offered, I'll go and joke the phone

The cheese is very beautiful, impressive - YOUNG!

I decided to try it today too - at 14.20 I fermented 5 liters.milk, now the clot is already good, dense Only I have whey for some reason somewhere on top of 0.5 cm, I don’t know - should it be so or not? In the photo, Natasha does not seem to have a serum

it happens, sometimes I also have serum on top

looking forward to continuing

Natalia, I am reporting

On a goat farm near Dmitrov, prices are as follows:
milk 200 rubles liter
rennet cheese 800 kg.
cottage cheese 800 kg.
whey 150
goat meat 500 kg.

But on the other hand, there is my photo of the serum from the preparation of rennet cheese.
My photos are in demand - and I'm happy



Natalya, I changed my mind to complain about you to the Administrator, post pictures, record the whole process - boom, copy you from cow's milk for 100 rubles. per liter

well, the serum in the photo is very appetizing
I want to take a sip in the heat.

Admin, can you get yourself a goat? in the garage, our residents of apartments in garages keep goats, you will have milk and kids.

Well, I would suggest, for a start, to make a young cheese, a blank out of 3 liters of milk, I will put a photo as I squeeze it out, everything is clearer.

Young cheese is also very good in itself, it is not feta cheese, it is better.

And then you can endure a month.
I will say that after a month, a white mold appears on the cheese.
In literature they write about her everywhere,
she doesn't bother me, but still I want to try to make cheese in wax so that she doesn't appear.
You need to go to the bee store and get it.

So I hope that in the near future I will process the cheese in wax.

Admin, can you get yourself a goat? in the garage, our residents of apartments in garages keep goats, you will have milk and kids.

Natasha, I've already thought about it too

goats are very unpretentious, especially in Russia it is not a problem to find a Zaanen high-sounding

it's worse with us.

Goats for half a year on pasture-grass
then hay, well, I bought it today, if you have TAAAki: swoon: E prices for milk, then a goat can earn quite

All cleaning from the table is a treat
Winters are well tolerated in cold rooms.
And grain, 200-300 grams per day is enough for an adult goat.

loves trees very much, God forbid he gets off-kapets

[natamylove]

Pretty natamylove,
I rummaged on the Internet here if you are interested in how goat cheese is made

In different sources, the cheese, after laying pepsin, is kept for up to 36 hours, in almost all sources pepsin is diluted in whey that remains from the previous cheese (for this purpose, a certain amount is stored). Depending on the type of cheese (and there are many varieties of goat cheese), fresh milk can be mixed with yesterday's.

All cleaning from the table is a treat

and cigarettes! just some cigarette eaters!

[sapuch]

sapuch

thanks for the video, I met him in the internet before, but lost
that's how good you found it.

The cheese in the video is similar technology to mine,

I just brought mine-
I also keep the clot under a lid in a saucepan, it becomes carbonated from the heat, from this the perforation.
And I do not break it when carrying it into a colander in order to preserve this hole.

Well, spinning, for about a day I have cheese under a slight static load.

I have the last cheese dries up this week, while the break is going to ice cream.
By the way, I found one cooking technology on the website parmesan, of course the Parmesan is aged for 1-2 years, but
I did something.
A piece that I made using Parmesan technology - 2 months
and I started eating it, so the cheese really tastes different

he is different and very interesting.

I have already made 3 pizzas with him.

I realized that cheeses are like borscht, with the same composition, they practically turn out to be different, you just change something a little and you get a different recipe.
Svetik, myzh do not smoke in the family, and we do not smoke goats either)))))

My cheese stood overnight under the load, now it just lies on the grate and dries up, and I have such a great desire to cut it and see if there is at least one hole in it - a huge suspicion of their complete absence

may not work the first time.

what I noticed for holes you need-
1. a saucepan with milk, in which pepsin must be covered with a lid.
2.I have a load of 1 liter can of water, no more
well, one point from practice that I did not indicate
milk, before injecting pepsin, everything, and I also recommended heating 36-40 degrees, but

I noticed that when it is about 50 degrees, that is, it is hotter, then

our milk retains its temperature longer at a time when it is already with pepsin and under the lid, and our mass bubbles from the heat, some kind of fermentation occurs, from which porosity.

Nut, forgive me, maybe this is very important, the temperature regime, I did not indicate, it just happened to me that once I overheated the milk, overheated the second time, and I noticed why the holes were.

Now I can say for sure about it.

I heated the milk to 37 *, and then everything was strictly according to the recipe I could not stand it and cut it - there are probably a million holes, but they can be seen only through a magnifying glass
Maybe even from the fact that I fermented with rennet for lack of pepsin. I ordered pepsin on an Internet, in 10 days it should come by mail, then I'll try the second call
I tried it - such a bitter muck, threw everything out and I will wait for pepsin