Cottage cheese (pressure cooker Steba DD1 Eco)

Category: Dairy and egg dishes
Cottage cheese (pressure cooker Steba DD1 Eco)

Ingredients

Kefir (which is a pity to throw away) 2 liters
Option 2
Kefir (soft pack) 1 liter
Milk (soft pack) 1 liter

Cooking method

  • Pour the acidified kefir into the pressure cooker bowl. Close the lid and turn on the Heating 70 g for 2 hours.
  • Two hours later we get this picture.
  • Cottage cheese (pressure cooker Steba DD1 Eco)
  • The serum has separated and the curd has also come off.
  • We take a drushlag and a thin towel, put everything on a deep bowl and discard the cottage cheese.
  • Leave it to drain overnight.
  • Do not discard the whey; you can use it to make bread instead of water.
  • And we get excellent cottage cheese, soft and not dry
  • Cottage cheese (pressure cooker Steba DD1 Eco)

Time for preparing:

2 hours + night

Cooking program:

Heating

Mar_k
The cottage cheese is wonderful! This is the first thing I tried to do when I brought Steba. I did 1 hour at 80 degrees! Very tasty! Delicate cottage cheese turns out!
Masinen
Try marin at 70 degrees, it will be even softer. Those, the lower the temperature, the softer and more tender)
Mar_k
Quote: masinen

Try marin at 70 degrees, it will be even softer. Those, the lower the temperature, the softer and more tender)
Here is the milk accumulating! I will definitely try!
rusja
masinen
and what is the approximate output of the finished product obtained from 2 liters. kefir?
Masinen
It turned out somewhere 420 grams
qdesnitsa
Thank you, Masha, a very valuable recipe ...
Florichka
Thanks for the recipe.
For a long time I have been making cottage cheese from kefir, only fresh, not sour. Be sure to 3.2% or better kefir from a soft bag, live. It is imperative that after separating the whey, everything must cool, then I pour it into a conical sieve, remove the whey for baking, and put the cottage cheese right in the sieve and pan under it to ripen in the refrigerator overnight or for 5-6 hours. Then I spread the cake directly, which can be cut with a knife. I usually did it, but now I'll try it at Shteba. I agree that the lower the temperature, the more tender.
Masinen
I also made from milk, but it seemed to me that the output was less. From two liters came out 300 gr.
Yes, but my kefir was warm and sour myself, I forgot to put it in the refrigerator.
And our milk is terrible, it doesn't turn sour at all !!!
I brought myself real milk from Bosnia. If you leave it warm for 1 day, it immediately turns sour.
Mar_k
Quote: masinen

I brought myself real milk from Bosnia. If you leave it warm for 1 day, it immediately turns sour.
It's just like before, from such milk all the time they made yogurt, very tasty! And what now, it does not turn sour, and if it turns sour then it starts to taste bitter !!!

In the program "about the most important thing" I saw that they add calcium glucont (pharmacy in ampoules) to milk and make cottage cheese.
taty327
And you do not take long-term milk, and everything will be fine. Here it does not want to sour in any way, it becomes disgusting, bitter. You need ordinary milk, with a short shelf life, or from the market, from which the cottage cheese is always tasty and successful.
Well done, Mashun, a wonderful curd turned out!
Masinen
So I bought milk in a bag, not in a pack) let's see if it turns sour or not)
Mar_k
Quote: masinen

So I bought milk in a bag, not in a pack) let's see if it turns sour or not)
It will turn sour, but can it be drunk (in terms of whether it will be tasty). The opinion was that it was not even possible to drink it! Not all manufacturers are bona fide! Good luck!
Masinen
Marin, found it under the Umka brand, I don't even know whether it is good or not.
Mar_k
I buy milk on tap for the second time (they sell bottled milk from machines). From it I made kefir for the first time, yogurt for the second time - both times the products are bitter at the exit? Either I have health problems or the manufacturer ...Although I bought in tetropacks (short storage), I did not have bitterness! Strange! (ferment Lactin)
Masinen
Marin, this milk is bad because it tastes bitter. If this was not the case with other milk, then it is definitely to blame.
Mar_k
So I bow to this, they add something! I will ask the thrush with addiction!
mamontenok
Girls, I live in the countryside and keep my cows and already yesterday in one of the topics I wrote that during this period the milk of the cows begins to change its taste, because the cows are preparing for launch (on maternity leave) Therefore, the milk from the flood can be bitter. I do not know what they do at the enterprises, but at home, bitterness in sour cream, cream, kefir appears in 1-2 days.
Mar_k
Thank you for the clarification! So that's why the milk in the original product tasted bitter! But it's true, I bought in the spring, there were no complaints about the taste!
mamontenok
As for fermentation, milk sours very badly in winter and usually then it is so bitter and disgusting that it is impossible to drink. In winter, they usually ferment everything for sale with ordinary pepsin, although there is no sourness in the cottage cheese, it is bland. Calcium gluconate is also possible. This is how small children are often prepared, called calcined cottage cheese. We in a medical school in Soviet times, even in pediatrics, taught the recipe for its preparation.
Mar_k
Thanks for the recommendations, I will try to ferment calcium on curd!
mamontenok
Marina, try it. You can take calcium chloride 10 percent
Mar_k
And how to do it correctly, if for 5 liters, then one aul is enough or better than 2?
wzik
Girls, made curd from goat milk !!! Thanks for the recipe, I really liked the cottage cheese !!! I cooked on heating for 1 hour, dripped for two hours, it turned out very tasty, only unfortunately there are no pictures. I promise to take a picture next time !!!
| Alexandra |
I put kefir on the cottage cheese, turned on the heating, did not change the temperature and time, but she took it and heated up to 85 degrees, though then she went down to 66, then up again, now 74, 9 minutes have passed
Masinen
Everything is correct, it should be so)) don't worry)
| Alexandra |
And adjust the time and temperature as described in the delay start - by short pressing for 1 min. or 1 gr., long - 10 min. or 10 gr., so
Masinen
With a long press, numbers run quickly.
mamontenok
For calcined curd you need 1 tbsp. l of 10% calcium chloride per 0.5 l of milk.
Robin bobin
Tell me, is it impossible to adapt simple gluconate to curd? I have a lot of it
| Alexandra |
Tvrozhok is very tasty and tender, from 1.8 liters it turned out 600g. But after "warming up" I added "languor" for 1 hour because it was too soft. And at the same time, the acidity decreased, I had the initial products available until September 19-29 ... I thought this cottage cheese would be for further cooking - but it turned out to be delicious in itself.
mamontenok
Quote: Robin Bobin

Tell me, is it impossible to adapt simple gluconate to curd? I have a lot of it

Unfortunately, I won't tell you about gluconate, I don't know. You can try a little how it goes.
spring
Masha, thanks for the recipe! For the first time I am satisfied with the self-preparation of cottage cheese. A very good recipe for Steba.
Lenny
Girls, and someone tried to boil milk in Shteba?
Masinen
Try roasting. Just watch not to run away.
Masinen
Cooking cottage cheese again
1 liter of kefir and 1 liter of milk
Heating 65 g for 2 hours and leave to cool. We put it back on cheesecloth and drain overnight.
In the morning we get chic homemade cottage cheese
Cottage cheese (pressure cooker Steba DD1 Eco)
Aenta
Today cottage cheese from 1.5 liters of kefir and curdled cream 33% started to play. I'll see what happens tomorrow after the runoff.
Masinen
It should have turned out deliciously from the cream)
Aenta
Masinen, Maria, can you use whey for black bread?
Masinen
Aenta, Sure you may!! And you need!
Matilda_81
Masinen, Maria! She made cottage cheese in Štebik. I took a liter of perishable kefir, half a liter of goat's milk, heated at 65 degrees, 2 hours, draining and overnight in the refrigerator. How gorgeous the curd turned out !!!!
Cottage cheese (pressure cooker Steba DD1 Eco)
Matilda_81
here it seems the quality is better
Cottage cheese (pressure cooker Steba DD1 Eco)
Masinen
Gulnara, and I'll write here !!
The cottage cheese turned out to be stunned !!
milina
And I made cottage cheese :) from 3 liters of sour homemade milk, 415 grams of cottage cheese came out.The taste is excellent.
fedorovna1
Made cottage cheese several times already. It turns out very tender and tasty. Thank you!!!
Masinen
fedorovna1, but not at all))
Your homemade cottage cheese is the most useful)
Solessya
A very long time ago I read in the Soviet "housewife on a note" a quick way to ferment milk - to rub the container where you pour the milk with rye bread (Borodino or Riga), crust, and leave it in the room. It seems that coriander is the catalyst for the process.
taniakrug
Tell me, if I make 3 liters of kefir, do I need to increase the time?
Masinen
taniakrug, look at the condition of the clot.
I think it can increase by half an hour.
taniakrug
Yes, you should have looked? And for the first time I kept 1 liter strictly for two hours with the lid closed, it turned out very tasty
Now I will follow, thanks

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