Fresh cheese with walnuts and fenugreek

Category: Dairy and egg dishes
Fresh cheese with walnuts and fenugreek

Ingredients

milk 3.2% 1L
kefir 3.2% 1L
peeled walnut 50gr
hay fenugreek (aka Shambhala, fenugreek) 1.5 tsp.
salt

Cooking method

  • Fresh cheese with walnuts and fenugreek
  • In principle, it is sooo simple, just fresh, to eat in just a couple of days. Therefore, it is a little in quantity, it is not labor-intensive in manufacturing. I have mentioned this cheese in many places and often, because it is one of my favorite combinations: walnut and fenugreek. They asked me to finally put it out in a separate recipe)). Previously, for the production of this cheese, baskets, colanders, etc. were used (take a small size, otherwise it will turn out to be a "pancake", the output of a cheese head is small), but now, after purchasing a set for fresh cheese from Tescoma, everything has become easier.
  • So, the preparation is simple:
  • 1. Pour a liter of milk and a liter of kefir into a saucepan, heat the mixture until the protein is completely separated from the whey. It will begin to curl before our eyes when a certain temperature is reached. When the translucent whey and "pieces" of cottage cheese are clearly separated - that's it, turn it off, enough. Usually it is about 75g. Further heating can cause the curd grains to melt (well, like melted cheese, like cheese in a pizza - it starts to stretch with threads). That is, do not boil and do not bring it almost to a boil, you do not need to cook it)). Cover with a lid and let it stand for about 10 minutes. The acid of kefir is quite enough for the process of protein coagulation, so I do not add any citric acid or vinegar. Honestly, it's a pity to spoil the whey with lemon and vinegar.
  • 2. Strain the whey from the curd through a fine-fine sieve / colander or cheesecloth. We no longer need serum.
  • 3. Salt the curd grains to taste, add chopped medium-sized pieces of walnut (if you have it pre-fried a little - even better), fenugreek (directly dry), stir and put in a basket lined with cloth / gauze. Cover the top with the edges of the hanging fabric / gauze and press in any convenient way. I have a special spring-loaded set cover. Earlier, before the purchase of this set, this role was played by a zip bag with a fastener (made of such dense polyethylene - it takes the shape of a container into which it is inserted well) filled with a liter of water.
  • 4. Allow the mass to cool to room temperature, drain the separated whey and put the whole structure in the refrigerator for 8-12 hours. The longer the cheese stands, the denser it will become. The larger the load, the denser it will become. Here you have to try and choose at your own discretion.
  • Fresh cheese with walnuts and fenugreek
  • About salt. Salinity should be pronounced and pleasant to your taste. Try it. Part of the salt then leaves with the whey. It is unrealistic to designate the amount of salt - everyone has different tastes and the yield of the mass of curd grain is not constant and depends on the chosen milk. Therefore, if I name a specific amount, as a result, some people may have a completely bland taste, others - salty.
  • About fenugreek. He is constantly confused, so I'll write in more detail. There are two main ones in the kitchen: hay fenugreek and blue fenugreek... We need hay fenugreek, which is also called Shambhala and Fenugreek... Found on sale under all three names. Looks like ... hard, hard pieces. Straight stone. After aging in cheese, it tastes like pieces of nuts with a characteristic flavor of its own. Swells well and softens in a moist and hot (initially) mass of cheese. During heat treatment (in dishes that are boiled / baked), it may start to taste bitter, keep in mind if you decide to use it elsewhere.
  • The second fenugreek, blue, is the famous Caucasian utskho-suneli. As a spice, it is almost always sold in powder, it has a more pronounced (similar to fenugreek) smell. These are different plants.

Note

Here you can see everything perfectly in this picture:

Fresh cheese with walnuts and fenugreek



The cheese in the photo has a weight of 360g, a diameter of 9.5 cm, a height of 5 cm, and was pressed for 12 hours.

Here's about kits for fresh cheese, discussions and stuff like that:

Sets for making fresh cheese

Fresh cheese with walnuts and fenugreek

Admin

Natasha, great recipe, great combination of cottage cheese-nuts-spices, everything in business
I liked it very much, bookmark
lady inna
The beauty! Looks like noble moldy! Special thanks for the detailed explanation on fenugreek.
Scarecrow
Girls, I once, a thousand years ago, tried cheese (not fresh, but full-fledged such, cooked cheese) with walnuts and fenugreek. I recognized the nut, but I had never seen / tasted fenugreek before and for a long time could not understand what it was. What gives this characteristic and so beloved taste. How and where I found out - I don't remember either, it was a long time ago)). But I often make this cheese in just this combination.
fatinya
Scarecrow, Natasha! How lovely! I really like cheese with fenugreek, but I have never eaten this. I have never made a cheese maker, although I really want to, so do not throw slippers for non-professional questions. This cheese is similar to "Adyghe" or I am mistaken, the second question - enzymes are not added to the choli ...
Scarecrow
fatinya,

Yes, it is similar to the Adyghe, no enzymes, just curdled milk protein, crumbly, not rubbery (it's not boiled). The most fresh. Reminiscent of Ricotta.
fatinya
Scarecrow, Natasha, to get a denser cheese, which is better to do - to increase the oppression or the holding time.
Scarecrow
fatinya,

Exposure time. And you can drop a teaspoon into milk with acetic acid kefir. The grain will come out denser, "rubberier", cheese too.
Valkyr
I will do it. Fenugreek is always at home, both whole and ground. We grow and buy ourselves. Nuts are not translated either. And gadgets for cheese are reluctant to buy. Is it possible without them?
Scarecrow
Valkyr,

Sure you may. I always did without them)). Find a bowl that is not very large. So that the cheese is not lost there. Some kind of colander, a bucket of mayonnaise (make holes in it).

This is how my fresh cheese used to look like (photo from the theme about Dainavu cheese). The bottom of the basket is in the same hole as the sides, and cheese is in gauze, of course.

Fresh cheese with walnuts and fenugreek
Valkyr
Fenugreek - he, it is ... natural estrogen. Many women after forty are drawn to him. Dried herbs have an especially awesome smell.
Scarecrow
Valkyr,

We need hard seeds. This is me, just in case I repeat)). We need fenugreek, not utskho-suneli pods.
fatinya
Scarecrow Natasha, and then whey for bread can be used or it will be very good. sour.
Scarecrow
fatinya,

It is possible and necessary, it is not acidic at all, if nothing is poured into it (vinegar, lemon juice).
eye
it looks like I'll read the recipe later ...
from foty for a long time I am lying!

fatinya
ScarecrowWell, FSE, consider half of the job already done - I have a basket like Natasha (with handles), I just have to buy some milk and it's in the bag!
Scarecrow
fatinya,

Come on, dare. She, of course, not as fresh from milk, but only with a slight hint of some kind of acid. especially if the kefir is fresh, not peroxidized.
space
Scarecrow, Nata, handsome cheese
I have a question for everyone about fenugreek)))
I really like its taste in purchased cheeses
in the summer I tried to make my quick fresh cheese with shambhala (I bought it in Indian spices), but my grains were bitter
there were no high temperatures
I don't understand the reason
can the collective mind help to understand
VitaVM
Scarecrow, Natka, already standing in teskom, is cooling down. The taste of a warm one is already plague. Red home will be super. Thanks a lot for the recipe
Scarecrow
VitaVM,

From this I understand: I came, saw and cooked!)))
You know how to finish off! I'm talking about homemade red!)))




space,

I have never tasted bitter. I bought it many times in different places. You will buy in some big super, if possible, and try straight hard at home in advance.If there is no bitterness, then most likely it will not be in the cheese either. It seems to me that if it tastes bitter, it will immediately give out this bitterness. My only thought is that spice suppliers might be fried? It is actually done with some spice. It's like raw and roasted seeds or nuts. The taste is different, a bouquet of essential oils is revealed. Maybe they were somehow "unsuccessfully" calcined or stored so that they spoiled? Because fenugreek often has a natural bitterness, but barely discernible. But it will actually taste bitter from overheating (when frying or boiling).
VitaVM
Quote: Scarecrow
You know how to finish off! I'm talking about homemade red!)))
Chuchelka, well, you are in Moscow. Beep in advance and you will have wine to cheese
space
Thank you Natasha
I also sin on suppliers, because I myself did not heat it beforehand
try to buy in different places
Ksyushk @ -Plushk @
Quote: Scarecrow
after purchasing a set for fresh cheese from Teskoma
I washed it, dried it, put it in a box and put it in the closet .... 1.5 years (or more). Apparently Natasha was waiting for you. Your lucid explanation. I went to get it…. So that he was close at hand and before our eyes ...
Scarecrow
Ksyushk @ -Plushk @,

Nefig! Gave the money for him? Everything, work it out! Nefig to gather dust for him.))) I also really love this cheese with Ulyapskaya adjika. In a sense, you add a dry mixture to it and such a Caucasian note appears. Like this:

Fresh cheese with walnuts and fenugreek

It is in a simple bag, some minimal money, but how I liked it! Disappeared at one time, then reappeared. Wow, I typed myself a package 4))).
galchonok
Nata, thanks for the idea ! Fenugreek seeds were added to cheese, but without nuts. Now I will try this combination.
Crochet
Quote: Scarecrow
eat in just a couple of days

Nat, and what is the maximum shelf life of such cheese in the refrigerator?

But what am I, the excess can be sent to the freezer immediately when ready ...

Cheese I ice every kind) perfectly tolerates freezing, the main thing is to defrost it correctly, well, this is important if the cheese is then eaten in its natural form). For cooking and without defrosting, you can use.



For the recipe, kiss, hug !!!

Wonderful recipe like everything in your performance apparently tried, you are so big, but small by size) smart girl !!!
marlanca
Scarecrow,
Natusik, here I also have a set-up somewhere in the bins of the entot ...
After looking at your work of art, today I will go and pick it up from Moscow ... thanks for the recipe ...
Scarecrow
Crochet,

Small and big - yes you are filisOf!))) High five, tovarisch!))

Stored? Well, 4-5 days - quite. Yes, there is a small piece, I think that yours will be eaten earlier, the main thing is that it has to taste.




marlanca,

How is this set worth ?? Cheese and curd mass - this is our ffsio)). Did you make a lot of cottage cheese? With raisins, with chocolate, with cherries ...
Trishka
Nata, thank you dear tovarisch for a detailed recipe!
Now everything is in front of my eyes and, I also played with the set and forgot about it, I have to get it!
Oktyabrinka
Scarecrow, Natasha, thanks for the recipe. I cooked cheese today, added this fenugreek (the children brought it, now I’ll use it for cheese), but I didn’t find a whole walnut - I ground it into crumbs for cookies, but added it anyway. the cheese turned out to be very speckled. it smells great, we'll try it in the evening.
Scarecrow
Oktyabrinka,

Is everything detached normally? I mean, whey from curd grains. There were no problems?
Oktyabrinka
Quote: Scarecrow
whey from curd grains.
Scarecrow, no, everything is fine, but only the color of the cheese is kind of "dirty" because of the nut
Scarecrow
Oktyabrinka,

Oh, well, because small crumbs have spread over the mass. Nothing, does not affect the "power"))).
GruSha
Nata, class !!! I will definitely try !!!
Valkyr
The second fenugreek, blue, is the famous Caucasian utskho-suneli. As a spice, it is almost always sold in powder, it has a more pronounced (similar to fenugreek) smell. These are different plants.
nope, almost the same - a kind of legumes, a subfamily of moths. Very little difference, type, variety. In both, the seeds ripen in pods.And the taste and smell are identical. Favorite spice!
Scarecrow
Valkyr,

How nope, if really the plants are different, albeit one of a family!))) In my opinion, they are not identical, to be honest. Very similar - yes. They seem to be from different regions of growth.
But I don’t know how to add it here. We sell only powder. The taste will be different.
Valkyr
Scarecrow,

utskho-suneli is translated from Georgian as another, alien spice. It appeared in Georgia from Iran. (how are .....).
Greek fenugreek - hay - growing area is greater than Greece and the Mediterranean. The birds, flying back and forth, were taken away everywhere.
This annual in our area grows best in an ordinary greenhouse. Our mother pokes him between cucumbers and tomatoes. Grows well. We do not let the pods grow, cut the greens and dry them.
And they planted different seeds by wetting them. like peas previously - both Georgian and others, larger and lighter - in Indian spices.
Scarecrow
Valkyr,

Yes, I read that. Has long been. I found out which one is more authentic for the Caucasian adjika. But they taste different to me. Probably precisely because one is always sold in seeds, and the other in powder)). We do not grow either one or the other)). And the region where the climate grows leaves an imprint: like southern tomatoes and our local ones: both tomatoes, but the taste is different.

In any case, you, as a person who constantly deals with this spice, will figure out which one and how best to add. To make you tasty. I'm definitely not your advisor))). : rose: Others, like me, saw fenugreek only in the store)). For this cheese, it is preferable that we sell grains - "nuts", that is, shambhala.
Valkyr
Maybe. If it grows and grows in the Moscow region, we plant it annually. I haven't tasted it, which grows in Greece or the Italian Mediterranean. But the peas taste - which I bought in Indian spices, were from Greece, and which of them grew and lay for a year, oh-di-na-ko-vie. Fresh, only harvested and husked, they have no taste at all. And their color is pale green.
Ninelle
Quote: Valkyr

Scarecrow,

utskho-suneli is translated from Georgian as another, alien spice. It appeared in Georgia from Iran. (how are .....).
Greek fenugreek - hay - growing area is greater than Greece and the Mediterranean. The birds, flying back and forth, were taken away everywhere.
This annual in our area grows best in an ordinary greenhouse. Our mother pokes him between cucumbers and tomatoes. Grows well. We do not let the pods grow, cut the greens and dry them.
And they planted different seeds by wetting them. like peas previously - both Georgian and others, larger and lighter - in Indian spices.
And about "no ...", can you give more details?
Natasha, I'm sorry for the flood, but I really won't sleep until I find out
Kalyusya
Quote: Ninelle
And about "no ...", can you give more details?
I realized that it was "like".
Helen
Scarecrow, Natasha, thank you for issuing a separate recipe ... I have been doing this for a long time, you gave it in the subject ... I really like ...
fatinya
Scarecrow, Natasha! I made it! The cheese turned out very good. tasty. Weight 360g. Made in a jar of yogurt, solution of a block of cheese - 6cm (height), 9cm (diameter). I did everything strictly according to the recipe, according to your advice I added 1 tsp to the whey. lemon to-you. Salt 1 tsp large. I spent 20 hours under pressure in the refrigerator. I will continue to experiment with different additives. I'm trying to post a photo, but the computer. freezes, I'll try later. Thanks again! Yes, and I also ate this cheese with a piece of my new bread "Bread without yeast and flour" - och. tasty and low-calorie.
Scarecrow
fatinya,

In the sense of 1 tsp. lemon juice ?? And then 1 tsp. citric acid (powder, in the sense) - it's sooo much!
fatinya
Scarecrow, Natasha, a concentrated lemon juice, sold in such green bottles, they write "concentrate", but I think chemistry. And the whey turned out delicious, I made pancakes on its basis.Fresh cheese with walnuts and fenugreek
Ninelle
Quote: Scarecrow

Ksyushk @ -Plushk @,

Nefig! Gave the money for him? Everything, work it out! Nefig to gather dust for him.))) I also really love this cheese with Ulyapskaya adjika.I mean, you add a dry mixture to it and such a Caucasian note appears. Like this:

Fresh cheese with walnuts and fenugreek

It is in a simple bag, some minimal money, but how I liked it! Disappeared at one time, then reappeared. Wow, I typed myself a package 4))).

Natasha, this:

Fresh cheese with walnuts and fenugreekStebadygei cheese with ulyap seasoning
(Ninelle)

?

Scarecrow
Ninelle,

Yes, yes, such a seasoning, she is. I poured it into Dainava cheese instead of cumin. Although cumin is strictly put in it.))
Irina F
Quote: Scarecrow

How is this set worth ?? Cheese and curd mass - this is our ffsio)). Did you make a lot of cottage cheese? With raisins, chocolate, cherries ...
No, well it! Cheese, of course, chumAvoy, I really wanted to run out and buy myself this beautiful set (yeah, I'm like a crow).
But I'm very interested in the curd mass! Natakh, write, eh? How do you do it? Also in this cheese set?
By the way, I have molds for Camembert, that's probably suitable, it remains to figure out how to build the load!
Ninelle
Quote: Irina F

No, well it! Cheese, of course, chumAvoy, I really wanted to run out and buy myself this beautiful set (yeah, I'm like a crow).
But I'm very interested in the curd mass! Natakh, write, eh? How do you do it? Also in this cheese set?
By the way, I have molds for Camembert, that's probably suitable, it remains to figure out how to build the load!
Ir, don't worry, you have to go and buy a set
Irina F
Ninelle, well, thank you, kind person!
Straight mountain from the shoulders)
Then run over and order

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