Zolty ser ...

Liczba wypowiedzi w tym wątku: 1

1. Data: 2003-12-30 14:17:28

Temat: Zolty ser ...
Od: "AJA" <a...@n...gazeta.pl> szukaj wiadomości tego autora

Witam szanownych grupowiczow.
Pytanie niezbyt skomplikowane ... jak domowa metoda zrobic zolty ser. Mam
dostep do mleka prosto od krowy. Co z nim dalej by zrobic samemu zolty ser.

Pozdrawiam
AJA

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Zobacz także

1. Data: 2003-12-30 16:21:01

Temat: Re: Zolty ser ...
Od: "-=Elwood=-" <e...@o...pl> szukaj wiadomości tego autora

Jesli nigdy tego nie robiłeś to nie polecam. Aby zrobić żółty ser musisz po
pierwsze kupić podpuszczkę, utrzymywać określoną temperaturę mleka itp (jak
siępomylisz to wyjdzie ci grani i to niezbyt dobry ;(
Narób sobie baiłego sera albo tzw Sera francuskiego śmietankowego
Składniki:
Dwa litry dobrej kwaśnej śmietany
Tyle samo gęstej bardzo słodkiej śmietanki
kawałek podpuszczki cielęcej namoczonej w odrobinie słodkiego mleka
Podpuszczkę rozprowadzić z mlekiem i niech stoi dobę. Potem przecedzić i
wlać do niej zmieszane śmietanę i śmietankę i wymieszać razem a potem
pozostawić w chłodnym miejscu przez trzy doby. Przez ten czas nalezy kilak
razy dziennie smietany miesać a następnie jak zgęstnieje mocno odrobinę
posolic i wlaś do grubego worka płuciennego i powiesic tak by serwatka
ściiekała, oskrobując płutno łyżką. Gdy serwatka odejdzie płutno skrapiać
piwem żeby ser nabrał ostrości. Po dwóch - trzech tygodniach ser powinien
byc zupełnie wtwardy i nadawać sie do spożycia. Jest wyborny.
Pozdrawiam

--
____________________________________________
Our Knowledge Is Our Power
-=Elwood=-

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1. Data: 2003-12-31 08:10:56

Temat: Re: Zolty ser ...
Od: "AJA" <a...@n...gazeta.pl> szukaj wiadomości tego autora

> Jesli nigdy tego nie robiłeś to nie polecam. Aby zrobić żółty ser musisz
po
> pierwsze kupić podpuszczkę, utrzymywać określoną temperaturę mleka itp
(jak
> siępomylisz to wyjdzie ci grani i to niezbyt dobry ;(

Co to jest podpuszczka

A jednak bede prosil o porade jak taki ser zolty zrobic samemu.

> Narób sobie baiłego sera albo tzw Sera francuskiego śmietankowego
Co to jest ten ser francuski. jaki on jest. Moze nie jadlem nigdy

> Składniki:
> Dwa litry dobrej kwaśnej śmietany
> Tyle samo gęstej bardzo słodkiej śmietanki
> kawałek podpuszczki cielęcej namoczonej w odrobinie słodkiego mleka
> Podpuszczkę rozprowadzić z mlekiem i niech stoi dobę. Potem przecedzić i
> wlać do niej zmieszane śmietanę i śmietankę i wymieszać razem a potem
> pozostawić w chłodnym miejscu przez trzy doby. Przez ten czas nalezy kilak
> razy dziennie smietany miesać a następnie jak zgęstnieje mocno odrobinę
> posolic i wlaś do grubego worka płuciennego i powiesic tak by serwatka
> ściiekała, oskrobując płutno łyżką. Gdy serwatka odejdzie płutno skrapiać
> piwem żeby ser nabrał ostrości. Po dwóch - trzech tygodniach ser powinien
> byc zupełnie wtwardy i nadawać sie do spożycia. Jest wyborny.

To jakos mozna wyprobowac.

Pozdrawiam
AJA

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1. Data: 2003-12-31 08:43:49

Temat: Re: Zolty ser ...
Od: "batory" <b...@w...pl> szukaj wiadomości tego autora

Poszukaj w archiwum, ale dla ułatwienia dodam, że nic nie znajdziesz. Temat
był już wielokrotnie wałkowany, zawsze z tym samym wnioskiem - nie da się.
Pozdrowionka - Agnieszka

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1. Data: 2003-12-31 12:35:18

Temat: Re: Zolty ser ... po angielsku
Od: "ania" <a...@z...gda.pl> szukaj wiadomości tego autora

z alt.creative-cooking
pozdrawiam, ANia

http://tinyurl.com/2mcko

Making cheese - caerphilly-style (making a cheese weighing about 1 1/4 kg)

2 gallons / 9 litres / 40 cups milk
1,5 fl oz / 42 ml / 3 tablespoons cultured buttermilk
1,5 teaspoons vegetarian cheese rennet
1 oz / 25 g / 1 ounce sea salt
1-2 oz / 25-50 g / 1-2 ounces hard vegetable fat

Pour the milk into a stainless steel or white plastic dairy bucket and heat
to 90 °F/ 32°C. This can be done by placing the bucket in a sink of hot
water and stirring the milk until the correct temperature is reached. Take
the bucket out of the hot water, otherwise the temperature of the milk will
continue to rise. Add the cultured buttermilk, and then cover and leave to
ripen for 30 minutes.

Add the rennet diluted in six times it own volume of cooled, boiled water.
Deep-stir for one minute, and then top-stir (i.e. just the top half inch/ 1
cm) until coagulation begins. (You can tell when coagulation is beginning
because the curd will tend to cling to your spoon as you take it out of the
milk). Cover and leave for 45 minutes, or until a firm curd forms.

Using a palette knife, cut the curd into half inch (1 cm) strips. The cut
at right angles to these strips to form half inch (1 cm) columns of curd.
Next, using a perforated flat ladle, lower this into the curd and make
horizontal cuts at half inch (1 cm) depths, all the way to the bottom of
the bucket.

Stand the bucket in a sink of hot water and quickly raise the temperature
to 92°F (33°C). Keep the curd at this temperature for 40 minutes, stirring
all the time to prevent the curd pieces from sticking together. To test
whether the curd is ready, take a small piece and press it with your
fingers. If your fingerprint remains the curd is ready, if it does not,
keep stirring at the same temperature until it does - it merely means that
the acidity is only developing slowly.

Leave the curd to 'pitch' (i.e. settle in the bottom of the bucket in the
whey) for 5 minutes the pour off as much whey as you can. Avoid leaving the
curds in the whey too long otherwise too much acidity will develop for this
type of cheese. Pile the curds on one side of the bucket, leave for 5
minutes, then pour off any more whey if possible. This is made easier if
you tip the bucket slightly. Cut the curd into cubes, leave 10 minutes, and
again tilt of any free whey.

Turn the curds into a large colander lined with a square of scalded muslin
(cheesecloth) and stand it in the sink or draining board. Gather up the
corners of the cloth and transfer the curd to a scale. There should be
about 3,5-4 pounds (1,5-1,8 kg). If your bag of curd weighs considerably
more, go on draining it.

Return the curds, still in the cloth, to the colander in the sink, break
into walnut sized pieces and mix in the salt.

Line the mould with damp muslin (cheesecloth) and pack in the curd as
evenly as possible. (A 6 or 7 inch - 15-17,5 cm) diameter cake tin with its
base removed and holes drilled in the sides will serve instead of a proper
mould). Fold the cloth over the curd, and place the follower on top (i.e. a
piece of thick wood that fits inside the mould). However, if using a cake
tin, the removed base will suffice. Put 4 pounds (1,8 kg) of weights on
top. Remove after 10 minutes, then turn and repeat twice more at 10 minute
intervals. Leave the cheese under the weights for 14-16 hours.

Take the cheese out of the mould, unwrap, and dry with a clean cloth. Brush
the surface of the cheese with a thin layer of melted fat and bandage with
butter muslin. Cut two circles half inch (1 cm) larger than the top and
bottom of the cheese and a band which is as wide as the cheese is deep and
one and half time its circumference in length.

Store the cheese on a shelf (so that the air can circulate around it) in a
cool, dry room at a temperature of 50°-60° F (=10° - 16°C) for two weeks to
ripen. Remember to turn it daily.

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1. Data: 2003-12-31 14:03:10

Temat: Re: Zolty ser ... po angielsku
Od: "AJA" <a...@n...gazeta.pl> szukaj wiadomości tego autora

> http://tinyurl.com/2mcko
>
> Making cheese - caerphilly-style (making a cheese weighing about 1 1/4 kg)
Kocham angielszczyzne. Pewnie sobie poradze :(

No ale co tam...
Dzieki za pomoc..

Poizdrawiam
AJA

>
> 2 gallons / 9 litres / 40 cups milk
> 1,5 fl oz / 42 ml / 3 tablespoons cultured buttermilk
> 1,5 teaspoons vegetarian cheese rennet
> 1 oz / 25 g / 1 ounce sea salt
> 1-2 oz / 25-50 g / 1-2 ounces hard vegetable fat
>
> Pour the milk into a stainless steel or white plastic dairy bucket and
heat
> to 90 °F/ 32°C. This can be done by placing the bucket in a sink of hot
> water and stirring the milk until the correct temperature is reached. Take
> the bucket out of the hot water, otherwise the temperature of the milk
will
> continue to rise. Add the cultured buttermilk, and then cover and leave to
> ripen for 30 minutes.
>
> Add the rennet diluted in six times it own volume of cooled, boiled water.
> Deep-stir for one minute, and then top-stir (i.e. just the top half inch/
1
> cm) until coagulation begins. (You can tell when coagulation is beginning
> because the curd will tend to cling to your spoon as you take it out of
the
> milk). Cover and leave for 45 minutes, or until a firm curd forms.
>
> Using a palette knife, cut the curd into half inch (1 cm) strips. The cut
> at right angles to these strips to form half inch (1 cm) columns of curd.
> Next, using a perforated flat ladle, lower this into the curd and make
> horizontal cuts at half inch (1 cm) depths, all the way to the bottom of
> the bucket.
>
> Stand the bucket in a sink of hot water and quickly raise the temperature
> to 92°F (33°C). Keep the curd at this temperature for 40 minutes, stirring
> all the time to prevent the curd pieces from sticking together. To test
> whether the curd is ready, take a small piece and press it with your
> fingers. If your fingerprint remains the curd is ready, if it does not,
> keep stirring at the same temperature until it does - it merely means that
> the acidity is only developing slowly.
>
> Leave the curd to 'pitch' (i.e. settle in the bottom of the bucket in the
> whey) for 5 minutes the pour off as much whey as you can. Avoid leaving
the
> curds in the whey too long otherwise too much acidity will develop for
this
> type of cheese. Pile the curds on one side of the bucket, leave for 5
> minutes, then pour off any more whey if possible. This is made easier if
> you tip the bucket slightly. Cut the curd into cubes, leave 10 minutes,
and
> again tilt of any free whey.
>
> Turn the curds into a large colander lined with a square of scalded muslin
> (cheesecloth) and stand it in the sink or draining board. Gather up the
> corners of the cloth and transfer the curd to a scale. There should be
> about 3,5-4 pounds (1,5-1,8 kg). If your bag of curd weighs considerably
> more, go on draining it.
>
> Return the curds, still in the cloth, to the colander in the sink, break
> into walnut sized pieces and mix in the salt.
>
> Line the mould with damp muslin (cheesecloth) and pack in the curd as
> evenly as possible. (A 6 or 7 inch - 15-17,5 cm) diameter cake tin with
its
> base removed and holes drilled in the sides will serve instead of a proper
> mould). Fold the cloth over the curd, and place the follower on top (i.e.
a
> piece of thick wood that fits inside the mould). However, if using a cake
> tin, the removed base will suffice. Put 4 pounds (1,8 kg) of weights on
> top. Remove after 10 minutes, then turn and repeat twice more at 10 minute
> intervals. Leave the cheese under the weights for 14-16 hours.
>
> Take the cheese out of the mould, unwrap, and dry with a clean cloth.
Brush
> the surface of the cheese with a thin layer of melted fat and bandage with
> butter muslin. Cut two circles half inch (1 cm) larger than the top and
> bottom of the cheese and a band which is as wide as the cheese is deep and
> one and half time its circumference in length.
>
> Store the cheese on a shelf (so that the air can circulate around it) in a
> cool, dry room at a temperature of 50°-60° F (=10° - 16°C) for two weeks
to
> ripen. Remember to turn it daily.
>
>
>