Adyghe cheese with dill. Adyghe cheese with dill Fried cheese sticks
Download video and cut mp3 - we make it easy!
Our site is a great tool for entertainment and recreation! You can always view and download online videos, funny videos, hidden camera videos, feature films, documentaries, amateur and home videos, music videos, videos about football, sports, accidents and disasters, humor, music, cartoons, anime, series and many other videos completely free and without registration. Convert this video to mp3 and other formats: mp3, aac, m4a, ogg, wma, mp4, 3gp, avi, flv, mpg and wmv. Online Radio is radio stations to choose from by country, style and quality. Online Jokes are popular jokes to choose from by style. Cutting mp3 to ringtones online. Converter video to mp3 and other formats. Online TV - these are popular TV channels to choose from. Broadcasting of TV channels is absolutely free in real time - broadcast online.
You will learn how to cook two world-famous cheeses at once from the simplest products. The queen of Italian pizza and lasagna - snow-white, glossy and so soft Mozzarella! And also a visiting card of Georgian cuisine: soft creamy, pleasantly salty, with many layers as thin as silk - suluguni!
See also:
Food prices have risen and tasty cheeses have become too tough? Master Cook Sergei Kalinin together with the guest of the program, TV presenter Vladimir Boyko, will prepare a bestseller of all pubs and bars: fried, with a golden crisp on the outside and tender inside - suluguni cheese sticks. And in just 5 minutes you will cook an exquisite, with a sweet and sour taste and a fresh aroma of basil - Italian appetizer of mozzarella with tomato salsa.
In order to master the more than a century old method of making cheese, you do not need special equipment. After all, you will knead the cottage cheese, like dough, to make many layers as thin as silk. You will learn how to choose milk with which the cheese will never be sour. And you will learn what to do so that the finished cheeses are not rubbery.
Mozzarella from Sergey Kalinin
Ingredients:
milk (3.2%) - 4 l
rennet - 1/10 g
juice of two lemons ≈ 100 ml
salt - 60 g (2 tablespoons)
Cooking:
Pour the milk into a saucepan and add the juice of two lemons. Stir. Add the diluted rennet to the milk and mix again. Heat the milk over low heat to 30-32 ° C. Remove from fire. Leave the milk in the saucepan covered for 5-10 minutes to curdle.
Transfer the curd mass with a slotted spoon into a colander lined with four layers of gauze. Press and knead the cheese in a colander with your hands to glass whey.
Heat the whey to 75°C. Pinch off a 5x5 cm square from the cheese mass. Form a mozzarella ball. Put in a sieve and dip in hot whey for 5 seconds so that the cheese begins to melt.
Dip the mozzarella for 1-2 minutes. into ice water. Prepare saline solution: 2 tbsp. l. salt dissolve in 2 liters of water. Immerse the mozzarella in it for 2-3 hours. Mozzarella is ready.
Suluguni by Sergey Kalinin
Ingredients:
milk (3.2%) - 4 l
rennet - 1/10 g
salt - 660 g
juice of two lemons ≈ 100 ml
Cooking:
For sourdough: Dissolve 1 g of enzyme in 200 ml of water at room temperature and measure out a tenth of the solution - 20 ml.
Add lemon juice and diluted enzyme to milk. Put the milk on a slow fire. When it warms up to 30-32°C, add salt. Stir the milk in a saucepan for 3-5 minutes until it curdles and the curds and whey separate. Pour the cheese mass with whey into a colander with gauze folded in 4 layers. When all the whey has drained, tie the curd mass in gauze. Put oppression on top. Infuse the mass for 40-60 minutes.
Then put the cheese on a cutting board and cut into pieces. Put the chopped cheese into the pan. Evaporate the liquid from the cheese for 3-5 minutes. over low heat, stirring with a wooden spatula in one direction. When all the liquid has evaporated, remove the pan from the heat. Transfer the curd mass to a colander lined with four layers of gauze. Wrap the curd mass with the edges of gauze and put oppression on top.
Infuse it for 40-60 minutes, until a dense cheese ball begins to form from the mass. Then dip it in ice water for 1-2 minutes.
Prepare saline solution: dissolve 2 cups of salt in 2 liters of water. Dip the cheese in saline and leave for 2-3 hours. Suluguni is ready.
First we need to boil the whey from kefir: put it on a small fire and wait until the curd separates, a green liquid appears, and the curd floats. This will take about 5 minutes.Then you need to strain everything through a colander or gauze, the resulting delicious cottage cheese can be eaten, it will turn out to be about 250 grams.
The resulting whey (it will be somewhere less than a liter) should be left at room temperature for 2 days so that it sours well.
After two days, bring fresh milk to a boil, reduce the heat and pour in our sour whey (at first glance it will seem that no changes have occurred with the whey, even the smell will be pleasant, but do not pay attention to what should have happened already). On a slow fire, our milk quickly curdles and gives up all its protein, the cheese cake will rise to the top, separating from the whey. This will happen in 5-7 minutes.
Then turn off the fire, you can carefully fish out the cheese with a colander or strainer into a bowl or immediately strain through cheesecloth.
Then salt our cheese, mix well. You can hang it in gauze over the sink for 30 minutes to glass the liquid. Then form the head and put the cheese under a small press. I made this design:
Between two plates, on top is a liter jar of water, the released water can be drained, then put the cheese in the refrigerator overnight with a press.
The next day, carefully remove the gauze, and you can eat!
If you still make cheese in the near future, then you can put the next portion of the resulting whey on the sourdough, the rest of the whey can be put on pancakes and other pastries.
snow white Mozzarella and brackish suluguni– it is these types of cheeses that you will learn how to cook on your own at home with the help of a cooking show « » . All the secrets are revealed by the culinary specialist Sergey Kalinin. You will also learn how to cook suluguni cheese sticks and an Italian appetizer of mozzarella with tomato salsa. The guest of the issue is Vladimir Boyko.
In today's episode of the show "Everything will be delicious!" you will learn how to cook two world-famous cheeses at once from the simplest products. The queen of Italian pizza and lasagna is snow-white, glossy and so soft mozzarella! And also a visiting card of Georgian cuisine: soft creamy, pleasantly salty, with many layers as thin as silk - suluguni!
You will learn how to cook a hit in all pubs and bars: fried, with a golden crisp on the outside and tender inside - suluguni cheese sticks. And in just 5 minutes you will prepare an exquisite, sweet and sour taste and fresh aroma of basil - Italian appetizer of mozzarella with tomato salsa. Together with culinary specialist Sergey Kalinin, you will learn more than a century old method of cheese making. And you don't need special equipment. After all, you will knead the cottage cheese, like dough, to make many layers as thin as silk. You will learn how to choose milk with which the cheese will never be sour. And you will learn what to do so that the finished cheeses are not rubbery.
Everything will be delicious. Ether from 03/22/15 Mozzarella cheese and suluguni. Watch online
Mozzarella
Ingredients:
milk (3.2%) - 4 l (1l milk=125g mozzarella)
rennet - 1/10 g
juice of two lemons ≈ 100 ml
salt - 60 g (2 tablespoons)
Cooking:
Pour the milk into a saucepan and add the juice of two lemons. Stir. Add the diluted rennet to the milk and mix again.
Heat the milk over low heat to 30-32°C. Remove from fire.
Leave the milk in the saucepan covered for 5-10 minutes to curdle. Reheat the milk to 40°C over low heat.
Transfer the curd mass with a slotted spoon into a colander lined with four layers of gauze. Press and knead the cheese in a colander with your hands to glass whey.
Heat the whey to 75°C. Pinch off a 5 x 5 cm square from the cheese mass. Form a mozzarella ball. Put in a sieve and dip in hot whey for 5 seconds so that the cheese is covered with a crust.
Dip the mozzarella for 1-2 minutes. in ice water (for 1 liter of water 10 ice cubes).
Prepare saline solution: 2 tbsp. l. salt dissolve in 2 liters of water. Immerse the mozzarella in it for 2-3 hours. Mozzarella is ready.
Suluguni
Ingredients:
milk (3.2%) - 4 l (1l milk=100gsuluguni)
rennet - 1/10 g
salt - 660 g
juice of two lemons ≈ 100 ml
Cooking:
For sourdough: dissolve 1 g of enzyme in 200 ml of water at room temperature and measure out a tenth of the solution - 20 ml.
Add lemon juice and diluted enzyme to milk. Put the milk on a slow fire. When it warms up to 30-32°C, add 1 tsp of salt.
Stir the milk in a saucepan for 7-10 minutes until it curdles and the curds and whey separate.
Pour the cheese mass with whey into a colander with gauze folded in 4 layers.
When all the whey has drained, tie the curd mass in gauze. Put oppression on top (1kg). Infuse the mass for 40-60 minutes.
Then put the cheese on a cutting board and cut into pieces. Put the chopped cheese into the pan.
Crushing the bars, evaporate the liquid from the cheese for 3-5 minutes. over low heat, stirring with a wooden spatula in one direction. When all the liquid has evaporated, the cheese begins to stretch and threads form, remove the pan from the heat.
Transfer the curd mass to a colander lined with four layers of gauze. Wrap the curd mass with the edges of gauze and place oppression (1 kg) on top.
Infuse it for 40-60 minutes, until a dense cheese ball begins to form from the mass. Then dip it in ice water for 1-2 minutes.
Prepare saline solution: dissolve 2 cups of salt in 2 liters of water.
Dip the cheese in saline and leave for 2-3 hours. Suluguni is ready. The shelf life of suluguni in saline solution is 3 months
Fried cheese sticks
Ingredients:
suluguni - 250 g
eggs - 1 pc.
coarse breadcrumbs - 50 g
flour - 50 g
oil - 200 ml
Cooking:
Cut the suluguni into sticks 2.5 cm thick. Put them in the freezer for 5-10 minutes.
Heat the oil well in a frying pan. Whisk an egg in a bowl. Prepare a bowl of flour and a bowl of breadcrumbs.
First roll the cheese sticks in the flour, then in the egg, and then in the breadcrumbs. Second layer of breading: roll in egg and breadcrumbs.
Fry the cheese sticks for 2-3 minutes. over high heat until golden brown.
Mozzarella with tomato salsa
Ingredients:
mozzarella - 125 g
tomatoes - 125 g
basil - 10 g
olive oil - 25 ml
salt - 1 g
black ground pepper - 1 g
garlic - 1 clove
Cooking:
Peel the skin off the tomatoes. Cut them into 5x5mm squares. Crush the garlic with the flat side of a knife and cut into 2×2 mm squares, sprinkle with salt and rub on a cutting board.
Finely chop the basil.
Mix chopped tomatoes, garlic, basil, olive oil, salt and black pepper in a bowl. Mix everything.
The sauce is ready.
Cut the mozzarella ball on a platter, season it with tomato salsa and serve.