Homemade sausage and homemade cheese to homemade tea

In this Collection best farming recipes from our portal we will tell you how FORUMHOUSE participants make real homemade cheese (from mozzarella to parmesan cheese), sausage (from ordinary household to doctoral) and the real forest tea.

Cottage cheese

Participant FORUMHOUSE Agathius cheese making with Japanese leaven, that she was "snatched the occasion." As a starter, you can buy on the Internet, if you search, you can find a lot of good proposals for affordable prices. Some participants FORUMHOUSE using pepsin, which is sold in a pharmacy. cows at Agathius No, it takes milk to a nearby farm, but this store cheese in her family has ceased.

Agathias (Participant FORUMHOUSE):

I do different cheese: soft (mozzarella, Ossetian) and solid, with a delay of up to 4 months, the type of cheese. Vkusnota!

For the production of cottage cheese is used the press that her husband AgathiusI made from the remnants of the old oak parquet and clamp from the garage. Press done so that the frame included in the bucket (mayonnaise) from the cheese mass. It should be taken into account that a lot of need to apply with a slide, and still leave 10 cm to the height pressikov, wooden clubs. Holes in the bucket for cheese made easy soldering.

So, take 8-9 liters of milk is heated to 35-40 degrees.

0.1 g (1/10 sachet) leaven breed warm water, poured into a heated milk and stir vigorously for two minutes. Then leave it for half an hour or an hour - until then, until a jelly.

Then that's what. If we make a soft cheese, it is not pressed. We just catch the resulting jelly milk and put in a bucket on the bottom of which a bed of gauze. When the mass in the bucket settles, puts a still. After three or four hours whey is drained, and you can add herbs, pepper, etc. prisalivaem Soft cheese is not stored for more than five days, it is great for pizza, Ossetian pies, toasts and khachapuri.

If we make the cheese, then at that stage, when the image of jelly, we cut it into pieces with a long knife, and again heated to a temperature of 40 degrees (this will also take half an hour or an hour). It should form a curd, which squeaks on the teeth. Agathius heats whey located therein jelly in a water bath.

Agathius:

In the Caucasus, women simply heated on gas and collected curd by hand into a ball directly in the pan, in serum - as her warm hand suffers.

Curd impose a sieve with gauze immediately until the mass cooled.

Important: ram weight in the bucket can not be. When the mass has cooled to ambient temperature, place it in a press, one hour take out, turn over and again put under a press. If in the future we plan to maintain the cheese a few months, so it will be necessary to do three or four times.

Agathius:

If you are going to have just enough to turn twice, and we must constantly increase the pressure in the press.

Ready cheese is placed in saline.

And placed in the ripening, the temperature should be + 12-14 degrees.

In the photo below the cheese after three months of maturation, similar to Parmesan.

Agathius It recommends not to throw the serum. Based on it, you can make the dough, and you can make cheese Ricotou: a liter of milk mixed with 5-6 liters of whey is heated to 90 degrees, remove from heat, add a spoonful of vinegar or citric acid. Curdy precipitate is formed, it should be left for 10 hours and then placed in a cheesecloth and hang to drip down the excess fluid. Cheese got a little bit, but he was extremely tasty.

Easy homemade sausage

No meat delicacies from the store will not stand comparison with authentic homemade sausage. But the real sausage does not tolerate negligence and laziness. Let's start with the simplest homemade sausages of pork.

MarinaSN (Participant FORUMHOUSE):

I believe that homemade sausages easily spoil only one action. That is, if the filling is cooked in a meat grinder. All this is not a home-made sausage, and it is not clear what.

Marina makes a sausage made of pork. 3 pieces of meat takes 1 part tallow, all of which are cut in small pieces, up to 2 cm. Filling salt, pepper, add the mustard beans and garlic, but not crushed, and the grated (it is better distributed in the stuffing). Natural casings for sausages (the majority of members of our portal uses already prepared purchased) put on a special grinder attachment or neck of a plastic bottle.

MarinaSN:

Starting shell kink sausages, the ends tied with a thread, put the pan - and in the oven. To the sausage does not burst when baking, I have a needle puncture in several places on each sausage.

Home sausage doctorate

Khronometr making homemade sausages using pork as shell casings (processed and prepared pork intestine). The segment size of 4 meters casings filled with cold water.

required for the filling:

• 1 kg of lean beef;
• 4 kg of pork fat medium;
• Article 3.5. of salt;
• 2 tbsp. spoons of sugar;
• Article 1.5. teaspoon ground nutmeg;
• 1 teaspoon cardamom;
• 50 g cognac;
• 5 eggs;
• 80 g of powdered milk;
• 1 liter of ice water.

Meat twist in a meat grinder (required twice), add spices and first milk, then egg, then brandy, then stir, gradually adding water.

Mince pieces whipped in ladle meat grinder with knives (for three minutes on each side).

At this time, it becomes elastic casings. Washing it several times with warm water, put on a meat grinder, stuffing sausages length of 15-17 centimeters.

Doctoral sausage is cooked at a low temperature. Compliance with the temperature regime - the key to obtaining excellent sausages. Thus, 1 hour cook sausage at 65 degrees, followed by another 4 hours at a temperature of 72-75 degrees. The finished sausage should immediately pull out of the container in which it is boiled, pour over ice-cold water and wipe dry.

Khronometr (Participant FORUMHOUSE):

Wife happy, sausage, frozen, takes one and relishes a little bit.

forest tea

Participant FORUMHOUSE Charskaya making tea from different herbs, which retains all the beneficial properties of plants and all winter happy summer fragrance. Just like everyone else, she gathers in summer strawberries leaves, black currant, raspberry, lingonberry, willow-herbBut not just dry and ferment.

At the first stage the freshly picked leaves in the shade need zavyalit (sprinkle a layer of three centimeters and leave for a day, until they cease to be elastic). In the second step leaves are rolled between the palms until a juice, spread on a baking netolstym layer is covered with a piece of wet tissue and allowed to stand in a warm place 8-10 hours. After 40-50 minutes of fermentation leaves are dried in an oven at a temperature of about 100 degrees.

On FORUMHOUSE you will find step by step recipes for sausages, Will be able to learn Secrets Hot smoked fish. Watch our video, which tells how to cook the meat in a smokehouse hot.

Discuss the article and read other materials devoted to country life you can on the websiteFORUMHOUSE.

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