DIY Dutch cheese. Homemade cheese - recipe
Making Dutch cheese at home. We bring to your attention a practical recipe.
Preparing to make Dutch cheese
Products you will need:
- Whole farm milk - 6 liters.
- Cheese from BakZdrav – 0.36g. or another enzyme - manufacturer's dosage.
- “Hard cheeses” from BakZdrav - 0.36 g.
- Casei starter culture from BakZdrav – 0.36 g. Or another starter culture – manufacturer’s dosage.
- Table salt 200 g.
- Calcium chloride with a concentration of 100 mg/ml (or 10%) at the rate of 5-20 ml per 10 liters of milk (varies depending on the quality of the milk).
- Boiled water 42 ºС – 1.2-2.4 liters
Dissolve 200 g of table salt in 500-600 ml of prepared boiled chilled water (temperature 12-15ºС). Then increase the volume to 1 liter.
Immerse the cheese in it and leave to salt at the rate of 3 hours per 0.5 kg of cheese. From 6 liters I got a head of 650 g, therefore the brine took 3.5 - 4 hours. Halfway through, turn the cheese over for more even salting.
Place the cheese in a container (a plastic food container with a slightly open lid will do) to ripen and dry for 5 days at a temperature of 10-13ºC or until a dry crust forms.
If mold or slime has formed on the surface, wash the head with a weak vinegar-salt solution. Then dry and send for further aging under the same conditions.
Leave the cheese to ripen at the same temperature for 2 months (if you added Casei, then for 1.5 months).
If desired, you can latex it or place it in shrink bags after forming a crust.
Preparation of moonshine and alcohol for personal use
absolutely legal!
After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , Art. 3476).
Extract from the Federal Law of the Russian Federation:
“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”
Moonshining in other countries:
In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.
In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.
Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."
*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.
Every Christian believes that a person is protected from birth by a personal Guardian Angel. The heavenly protector guides him on the true path, protects him from bad people and evil forces.
You can turn to your spiritual assistant in difficult moments of life, or ask for daily blessings. But you need to follow some rules. What can you ask your Guardian Angel for and how to do it correctly.
How and what to ask the Guardian Angel for
A guardian angel is a “guide” who directs his ward on a godly path. He does not allow the Evil One to take possession of our minds and souls. As a rule, the heavenly protector communicates with us in the form of an inner voice, intuition and the so-called sixth sense.
The Guardian Angel is located on our right shoulder, and Lucifer's minion is on our left. Dark forces are constantly trying to win you over to their side, but the Guardian Angel is trying to prevent this.
When we leave the threshold of our own home, we find ourselves in a world of vice, sin and temptation. Therefore, it is so important to always mentally call the heavenly protector with you. When dressing for the street, quietly whisper:
“My angel, come with me, you go ahead, and I will follow you.”
The spiritual assistant is always invisibly present next to us. However, he will not help you until you ask for it. But the Devil’s servant shows enviable activity at any time. He will constantly try to lead you astray from the righteous path. Therefore, a Christian believer needs to be on alert and be friends with his own Guardian Angel.
In general, you can ask the heavenly protector for anything. For example, about healing from illness, a successful marriage, the well-being of children and parents. The main thing is to do it sincerely and with all your heart. You must also always follow directions carefully. If you constantly ignore the voice of your Guardian Angel, he will stop giving advice.
How not to offend your Guardian Angel
The first thing you need to do to live in harmony with your heavenly protector is to listen to his advice. If you stubbornly ignore your sixth sense and continue to make the same mistakes over and over again, you are showing disrespect for your own Guardian Angel.
The bright spirit tries with all his might to warn his client, to protect him from filth. He gets very upset when clues are ignored.
In addition, you cannot spit over your right shoulder, because your Guardian Angel sits on it. It is not without reason that in popular beliefs you need to spit over your left shoulder, on which the servant of the Devil is located.
Do not ask your Guardian Angel to harm those around you. Not only will he not do this, but he will also remind you of the unseemly nature of your thoughts. We also offend our intercessor before people and before God when we commit sins.
If you want to receive the support of your Guardian Angel, firmly follow the path of virtue and do not succumb to the insidious tricks of dark forces.
Do not ignore the Angel, otherwise he may leave you. Do not get angry or scold the spirit if your request remains unanswered. If you didn’t receive what you asked for, then your Guardian Angel is protecting you from more harm. He always does only what is best for you! .
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Updated: 01/09/2020. Beet and herring jelly salad, pink cabbage and carrot caviar
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How to prepare the product: Grate the beets. Chop the garlic. Combine beets with garlic, mix well. Chop the eggs, combine with diced onions and herring. Cut the bread into small cubes and fry lightly in a frying pan with olive oil.
Dilute the gelatin according to the instructions on the package. Mix with sour cream. Season the beets with garlic with half of this mixture, the other half with eggs and herring. Let it thicken. Place both mixtures in a round shape in sectors as shown in the figure. Sprinkle with bread cubes. Place in the refrigerator for 3-4 hours.
Wipe the mold with a napkin moistened with hot water, cover with a dish and quickly tip the contents onto the dish. Squeeze out the middle using a glass and decorate to your taste.
Pink cabbage
Preparation: cut the beets into cubes, chop the cabbage with a knife or a special device. Finely chop the parsley, horseradish and garlic. Combine everything, mix and place in a 3-liter jar.
Marinade ingredients combine, bring to a boil, cool and pour over the cabbage. Leave in a warm place for 3 days, then put in the refrigerator. In a week the cabbage will be ready.
How to prepare carrot caviar: Dilute tomato paste with water to the consistency of thick sour cream. Peel and wash the onions and carrots. cut the onion into small cubes. Grate the carrots on a coarse grater.
In a saucepan, combine tomato paste, onion, oil, bay leaf, salt and pepper to taste, stir. Put on the fire, bring to a boil and cook, stirring until the tomato is reduced and the onion becomes soft.
Fry the carrots separately in a heated frying pan with oil, add a little water and simmer until soft. Peel the garlic, grind with salt. Add garlic and carrots to the tomato mass in a saucepan, bring to a boil and remove from heat. Ready caviar can be stored in the refrigerator for several months.
Check out other recipes:
Greetings to the guests and readers of the blog. Today we have Recipes for making waffle cake and straws.
For decoration : chocolate chips; cherries for cocktails;
How to cook: Prepare the filling: boil milk with sugar and vanilla. Mix the yolks with starch, pour in 1-2 tablespoons of hot milk. Remove the vanilla bean, scrape out the core and place it in the milk.
Add the diluted starch and, stirring constantly with a whisk, bring the mixture to a boil. Boil until thickened. Sprinkle the surface of the cream with a small amount of powdered sugar to prevent a film from forming and set aside.
Knead the marzipan mass with half the amount of butter. Add the remaining butter and powdered sugar, beat with a mixer until creamy, rub through a fine sieve. Pour in cognac, add ground almonds and stir.
Also strain the cooled vanilla cream through a sieve and carefully, spoon by spoon, mix into the marzipan-butter mixture.
Grease the waffles with cream and stack them. Cover the surface of the cake with the remaining cream, then generously sprinkle the top with chocolate chips and decorate with cherries.
Note: to prepare the marzipan mass, peeled almonds must be fried and crushed in a blender until crumbly. Combine sugar with a small amount of water, put on fire and boil until a thick syrup forms. Pour crushed nuts into the sweet liquid and heat, stirring for 3-4 minutes.
There are a number of products that are more common to buy in a store, but in order to diversify your diet and surprise your family with your culinary talents, sometimes it is worth preparing familiar products at home. For example, with a simple recipe, you can even make Dutch cheese at home. At the beginning, before making Dutch cheese, you need to prepare all the necessary products: milk (2.5 l), cottage cheese (3 kg), butter (300 g), egg (3 pcs.), salt and soda 6 teaspoons each and 100 grams of fat sour cream.
Pour the milk into an enamel pan, add salt and when it boils, gradually stir in the cottage cheese. In order for the cottage cheese to easily dissolve in milk, it must first be thoroughly mashed with a fork or passed through a meat grinder 2 times. After the cottage cheese is added, the heat under the pan must be reduced to a minimum and stirring, cook (approximately 20 - 30 minutes) until a thickened mass resembling rubber whey forms, similar to how to make cheese from kefir.
The next stage is straining. Place the resulting whey in a colander, place a plate the diameter of a colander on top of it and place a small weight (it could be a mug of water, for example) so that all the liquid drains. Instead of a colander, you can use gauze folded in two layers, just like making cream cheese.
Place the strained thick mass into a wide saucepan, stirring, add sour cream, soda and eggs beaten in a separate bowl (it is important that the mass is cooled). Add softened butter and mix everything thoroughly with a large wooden spoon (you can mix everything more thoroughly with a puree tool). The consistency of the future cheese should resemble a thick viscous mass. The pan will need to be put back on low heat and, stirring constantly, bring the mixture to a homogeneous thick composition. This will take approximately 15 minutes.
Next, the finished cheese mass is laid out in the prepared form, or you can wet some of it in water and just like making a braid of cheese - divide it into flagella and braid it. In order for the cheese mass to be easily laid out in the mold, the spoon with which it is laid out will need to be moistened in water each time
The cheese mass should cool in the molds on the table, and then it will need to be carefully placed on cling film and wrapped. Dutch cheese is ready! Store homemade Dutch cheese in the refrigerator. At home, it is not difficult to prepare different types of cheese, not only Dutch, but also feta cheese, how to prepare which can be easily found on the pages of Internet sites. Homemade Dutch cheese will always have a special taste, but the main thing is that you will never have to doubt its quality.
Have you ever thought about becoming a cheese maker? But in vain! A piece of homemade Dutch cheese or home-made salted cheese will go just right with your morning cup of coffee. Homemade cheese will pleasantly surprise your family, but its recipe only seems complicated - in fact, it takes little time to prepare homemade cheese, and there is plenty of room to use the sour milk. In addition, you can experiment in the process and, by adding more salt, get feta cheese more similar to Adyghe cheese. Or make the cheese harder by squeezing it harder under pressure.
Homemade Dutch cheese
Surely, when buying a piece of delicious cheese in the store, you have often wondered: how to make homemade cheese? It seems that this is a rather labor-intensive and complex process, but in reality everything is much simpler. If you have milk on hand, not necessarily soured, then try making homemade cheese - its recipe will pleasantly surprise you with its lightness and simplicity.
Ingredients:
- milk – 3 l;
- cottage cheese – 2 kg;
- butter – 100 g;
- eggs – 1 pc.;
- soda – 1/2 teaspoon;
- salt - to taste.
Preparation
First, bring the milk to a boil and add the cottage cheese, having previously kneaded it. Then reduce the heat and simmer, stirring constantly. We continue the boiling process until whey forms and the cheese has a rubbery consistency. Place the cheese in a colander and press to drain the whey.
Then melt the butter in a separate saucepan, add the cheese and stir over low heat. Add the egg, salt and soda, mix well again. Be sure to make sure that the mixture does not stick to the walls of the pan. When the cheese acquires the consistency of whipped cream and begins to thicken, turn off the heat. Now wait until the mass cools down a little and put it on the table. Knead, give the desired shape, wrap in cling film and place the homemade Dutch cheese in the refrigerator.
Homemade cheese in a slow cooker
If your milk has turned sour, you can only rejoice - now you have a great opportunity to make cheese at home.
Ingredients:
- sour milk – 1 l;
- eggs – 1 pc.;
- salt – 1 teaspoon.
Preparation
Beat the egg with salt, mix with sour milk and pour into the multicooker bowl. Set the timer in “pie” mode for 20 minutes. In the meantime, cover the saucepan with several layers of gauze, or install a colander and pour the contents from the bowl into the saucepan. Wrap the cheese in gauze and put it under pressure for several hours. The longer you hold the pressure, the more liquid will come out of the cheese and the result will be drier. If you like cheese that is softer and more elastic, then after pressing you can soak it in the released whey for about 1-2 hours.
By the way, you can add finely chopped herbs to the recipe for homemade hard cheese or feta cheese and get homemade cheese with herbs, which will not only have excellent taste, but also look amazing on the table.
Homemade feta cheese
Ingredients:
Preparation
Boil milk with salt, then beat eggs with sour cream and mix with milk. Without stopping stirring, bring to a boil over low heat until the milk curdles and the whey separates. Place several layers of gauze in a colander and pour the resulting mixture. After the whey has drained, wrap the cheese in cheesecloth and place under pressure for several hours or overnight. After this, put the cheese into the refrigerator.
