Cheese-pigtail is an excellent snack that both adults like and children. In Armenia, this cheese is called Chechchil. Chechil is a rolling dietary cheese, Brother Suluguni, however, has his own delicate taste.
Due to the fact that the chchochel is made of innocent or skimmed milk, it has a fat content of 10%. Thus, it is one of the lowest-calorie cheeses, it is perfect for those who hold various dieting diet. 
Cheese Chechche is a source of high-quality protein. It also has calcium and phosphorus, which contribute to bone strengthening. Today we will tell how to prepare such cheese at home. 
INGREDIENTS
4 l home milk
8 liters of water
1 tsp. citric acid
1 g of the renewed enzyme
Salt to taste
Heat milk in a water bath up to 38 degrees. It is desirable to mix it constantly. 
Limit citric acid with a small amount of milk, mix with the rest of milk. The enzyme is a small amount of milk, mix with the rest of the milk. 
Thoroughly mix the milk with a wooden blade. Theubery pan with a cheese mass in a warm place and leave for an hour. It is possible to wind it with a blanket. It is enough to fit a saucepan with a cheese mass on a small fire, it will be enough for 5 minutes. Durable raw mass on the cubes and layers of water. Let it stand for 30 minutes. While the cheese defends himself, heating the water in another pot to 75 degrees. 
Perelters heated water in a bowl and flores there cheese. Mix the cheese in a bowl by two wooden blades no more than 15 minutes. 
After that, put on rubber gloves and continue to wash the cheese with my hands periodically dropping it into the water. The water temperature does not have to fall below 75 degrees. If the water has cooled - add hot. 
Gradually, go from the mixing to the stretch of cheese and the formation of the threads. When the threads of the cheese acquire the necessary shape, lower them in the pre-prepared salt water of room temperature. The liter of such water will require 200 g of salt. 
Leave cheese per day in salted water. After that, the sick of it and form the braids from the threads. Cheese can be consumed in this form, and you can die in your homemade smoking. 
The manufacture of cheese at home turned out to be not so complicated. The main thing is that it is very important to use only homemade milk. With the store you are only in vain spend time.
Currently, the whole world is growing interest in food produced based on natural raw materials in small enterprises. Kosher's cheese - Chischil This National Armenian Cheese fully corresponding to these criteria. It is made mainly at home and only in manual. In addition, this cheese should be interested in people who are advocates of healthy nutrition, this cheese can be bolden during a diet.
The pigtail cheese produced from natural products in the process of which neither chemical components are added, and in addition, due to the unique technology, preserving the maximum of the useful substances inherent in the source raw materials, including nutritional juices and trace elements. From other cheeses is distinguished by its structure in the form of threads braked into the pigtail. In the form of this pigtum, he is called Castle - braid into the braids. Without going into details, many of him are called - a pigtail.
Video Proper production of pigtail cheese (checked):
The source product for this cheese can serve as cow's milk, or a mixture of cow, goat, sheep. To begin, it is necessary to skit the milk, you can add a little sour milk in the dishes with milk, to speed up the process. Then, the skis milk is heated when it starts, it is approximately 40 degrees add pepsin (1g to 200-300 ml of milk). For some time, the pieces formed pieces of cottage cheese begin to glue, the temperature raise up to 50 degrees. The resulting substance is neatly dried, forming a tape, gradually removed and decomposed in length, cut into thin threads, weave the pigtail, wash with cold water and placed in brine (15-20%).
In the raw-maker (1), normalized milk with a temperature of 65 degrees is received, the formation, cutting, drying of the grain, the resulting mixture is transported through the drainage drum (2), the serum is separated. For 15 minutes from the cheese dough lying on the press cart (3), the reservoir is formed, and after that, during an hour, the crude weight gains acidity. Manually chopped reservoir enters the module for plasticization (4), where cheese threads are formed. Well, our cheese is almost ready, it can be packed and sent to the storage chamber.
The production scheme described above allows to produce up to 4 tons of product per day.
A similar scheme of the production process allows you to constantly update the product range by reconfiguring the technological parameters and flexibility of the production process.
The original appearance of the braid cheese is achieved by dressing it manually. Cheese CHECHILE for definition can not be just a piece of cheese, pigtails weep at the very beginning of the manufacturing process and except for an unusual appearance helps him better than other cheeses to maintain the beneficial properties of the source raw materials at the expense of so-called beams. If it was coined correctly, it does not have any special smell that heavily distinguished him from other cheeses, on the contrary, his taste is special, a fairly spicy, austo-salty, with a pleasant strale aftertaste. The color of the cheese should not be very bright, when purchasing it, it is better to give preference to cheese from whitish to a slightly yellow color.
The composition of smoked pigtail cheese.
The composition of the cheese is not difficult. It is based only natural products: cow, goat and sheep the freshest milk, the whisening occurs naturally with the addition of a pepsin or a renewed enzyme included in the smoked pigtail cheese.
When heated, the milk is folded very quickly, in about 10 minutes, after which it is heated again, flakes are formed, which in the process of further heating are glued. From this mass, strips are formed, which are further cut and gossip into pigtails.
To get smoked pigtail cheese after the aging is sent to smoke cameras. That's all. Delicious, fragrant and most importantly useful, natural product is ready.
Video - Family Business Cheese Production:
Step-by-step recipe for "Koshechka" at home with photo.
- National cuisine: Armenian cuisine
- Dish type: Snacks
- Compassion complexity: Very simple recipe
- Preparation time: 19 minutes
- Time for preparing: 8
- Number of portions: 7 servings
- Number of calories: 106 Cylolarii
Very popular pigtail cheese can be prepared at home! Of course you will have to work, having spent its time, as a result, it will turn out an excellent snack to beer or just for a festive table.
Prepare a pigtail cheese at home. For the preparation of cheese, you will need only three ingredients: milk, frustration and salt. Milk is mixed with Razvaya and insist to the required consistency. Next, the cheese is alternately poured cold and hot water, becoming soft and elastic. At the end, cheese threads are formed, which must be salted and weave in a pigtail. Good luck!
Number of portions: 7-8
Ingredients for 7 servings
- Milk - to taste
- Salt to taste
- Razvash Pepsin - to taste
Stephago
- We warm up to 35 degrees with milk, we add ryvask, mix and remove 1 hour in the warm place of An 1 hour (for folding). The mass will turn into lumps that need to be folded on the colander, shining gauze (so that the glass is liquid).
- We check the cheese, dropping it into hot water. If it is easily stretched and does not break - it means everything goes according to plan. If it breaks - leave cheese for another while. We cut the cheese to pieces and pour cold water for 20 minutes. Then put the cheese into aluminum dishes and pour hot water (65 degrees). Stir until the cheese becomes elastic and homogeneous.
- Hot cheese is shifted in a funnel suspended above the saucepan with brine (water + salt). Under the weight of the cheese flows down, forming thin threads. We leave it in the salt bath for 5-6 hours. After that, we turn into a pigtail and store in the refrigerator. Bon Appetit!
Smoked pigtail cheese (it is also called Cheese Checchil) is a traditional Armenian dish. Externally, this fibrous consistency cheese (as) braided into a thick pigtail. Product is made mainly manually. On our shelves, too, often found so refined and unique to taste and in the form of the product. The moster shape is the chip of this product.
It is because of his form and consider it special. The pigtail woves in the first stages of production, and as a result simply can't look different. The same form is an indicator of the quality of the product itself, the duration of its storage depends on the amount of beams in the cheese, as well as the safety of useful and nutritious.
It is worth noting that the pigtail cooked according to the correct technology has the same aroma as an ordinary fermented milk product, but about everything is not so standard about taste. The product has spicy taste: a pronounced characteristic brassing aftertaste and a salty taste. The product has either white or slightly yellowish color - this is an indicator of naturalness. Cheese with brighter tones is an indicator of using dyes and liquid smoke.
Chemical composition of smoked pigtail cheese
The composition of the product cannot be called complicated, as it is the basis of sheep, goat or cow's milk. They put it in a natural order: it is heated slightly, after which a previously skins product (, etc.) add to it. In order to improve the quality of coagulation, the rennet enzyme or pepsin is used (one of the required components of the pigtail cheese).
Within ten minutes, curd granules will be visible. They are put on fire again and heated until longitudinal fibers appear. Strips are pulled out, collected in bundles and braids braid. Finished cheese braids are placed in a chan with brine and withstand the product to full aging. After aging, it is placed in smoking chambers.
Use of Product
The product is particularly relevant to people with a disadvantage and in the body. It is these two elements that are responsible for the health of bone tissue, nails, hair. It is worth noting that the product has high nutrition rates, and is recommended to use people with low body weight, because the calorie cheese (approximately 320 kilocalories per hundred grams of the product).
Harm Crested
The product may not benefit, and the harm, if chemical additives, preservatives and dyes were used for its preparation, and the liquid smoke was applied instead of the natural smoking procedure. This additive and other chemicals adversely affect the human body as a whole.
Calorie and BZHA
The product has a high level of calorie, as well as rich in proteins and fats.
Interest ratio: 24/73/3.
Rules of choice and storage
Choosing a checchil, the first thing to pay attention to is a color. Variants with a bright color is not recommended to buy, as for the preparation of this product, chemical additives and dyes were most likely used. The second, on which you need to concentrate attention is the composition of the product. In the composition of cheese, the checchil should be as few components as possible (this is an indicator of naturalness).
Chechil under the right storage conditions are beneficial for seventy-five days. Smoked cheese are stored in a cool (from 0 to +4 heat) dark place with high humidity up to 87%. In the refrigerator it is better to put on the lower shelf where the cooler.
Application in cooking
The product can be used:
- in the form of self-snacks;
- as decor to sandwiches, snacks and salads;
- as a stuffing for baking;
- in salads;
- in cream soups (in crushed form).
Cooking kept at home
In order to be as confident as a product as possible, it can be prepared at home. Yes, the preparation procedure cannot be called simple, but it is worth it.
Production technology: You need to take fresh milk and put it to skit into a warm place. In order for the process to occur slightly faster, you can add an already skyscissed milk product.
How do cheese do at home? The bisers milk put on fire, slightly heated, and add a pre-prepared rennet enzyme to it. Heating milk until it reaches the fifty-degree temperature. Using a wooden blade, the cheese mass is crushed to form flakes long in seven centimeters. Next, it is necessary to smoothly distribute cheese on the table to a smooth layer (a monotonous solid band should form and cut the ribbon to the same strip in the width (maximum of five millimeters wide). Now the ribbons need to be pushed into one pigtail. Ready braid need to be sent first in the cold, and then in the brine. If you want to get a smoked product, you need to put the copper in the smokehouse. In order to get a kilogram at the exit, you need to take nine liters of milk.
If you do not know what to cook with smoked pigtail cheese, we offer a simple recipe for an incredibly tasty and useful festive salad ..
Step-by-step recipe: prepare all the necessary components, carefully wash them and clean them. Small pieces need to grind onions, fillets, carrots and mushrooms. Clear cheese, walnuts clean.
Separately fry onion, chicken fillet, mushrooms and carrots. For frying use a small amount of vegetable oil. Nuts need to be placed in a blender and as much as possible to grind them. All individually prepared components fold into a deep plate, add mayonnaise and mix thoroughly, add spices to taste. For a presentation of salad you need to take a flat plate with a large diagonal. On the plate first put the lettuce leaves, then put the finished salad in the form of the ring, and sprinkle generously disassembled on the strips with cheese (it should be reminding the nest). Top to put quail eggs (without peel), raised chicken eggs around the greenery. Decorate chicken eggs in the form of chickens and chickens (eyes, and carrots are kelners). Bon Appetit.
Traditional product of our tables - cheese. This product is very valuable in its nutritious and taste quality can be prepared at home. It turns out more useful, and about the cost is generally not necessary. Depending on the grade of cooking cheese, the minimum set of ingredients that are in any kitchen will be required. How to make cheese? It all depends on it is soft, solid, boiled, melted, smoked, etc. All this can be prepared at home without much difficulty.
Some subtleties
Before making cheese, you need to consider some subtleties of this process. First, for cooking only high-quality products take. Better if it is farming cottage cheese or milk. Store products are not suitable for the production of cheeses at home. The fat will take milk or cottage cheese, the nutrition will be in the final result of cheese. The product is carried out gentle and oily. For the ripening of cheese it is necessary that its weight was at least 0.5 kilograms. Why is homemade cheese get softer?
Secondly, the final result depends on the press. When we make cheese at home, we cannot provide sufficient compression. A rich taste is obtained as a result of a long exposure of solid cheeses. Instead of a special form, a colander can be used. From the production of cheeses remains serum used to prepare a dough or okroshka. The home cooking product is not stored for a long time, a maximum of a week in the refrigerator. Store it better in a cotton towel or in paper, but not in a cellophane package.
Simple curd cheese
This cheese recipe is the easiest and fastest. For the preparation you will need 1.5 liters of milk, a little salt (to taste) and 500 milliliters of kefir. Heat milk, but do not boil. Then add kefir and salt to it. Mix the resulting mass and again heated it. Then they fix everything through the gauze, which must be folded several times. It remains cottage cheese, which should be shifted into the form, and to put the cargo on top. From the time of exposure depends the density of cheese. A few hours later, when the mass is well suited, the product will be ready for use. Optionally, you can add any herbs or peppers into cheese.
Mozzarella
Even this cheese can be cooked with your own hands. Take 2 liters of high fat milk, two tablespoons of lemon juice, 2 liters of water, two tablespoons of salt and a quarter of a small pepsin spoon. Pour half the glass of water and weeping pepsin in it. Milk must warm up to about 70 degrees. Then we pour juice lemon and pepsin into it. At this moment, serum will immediately begin to separate. We are waiting for it to completely clean, but do not bring the mixture to a boil. We merge serum, but do not throw away. Water heats up to 90 degrees, but also do not boil.
We add salt into it and lower the cheese mass for three minutes. Then get it, put it on the board and begin to knead it with your hands. The mass will be very hot, so it's better to put on gloves. Then we carry out the procedure with lowering again. Thus, it turns out a soft and driving cheese. Watch it in giving the shape of sausages. Store cheese in brine, in the container. The recipe for cooking cheese is simple, costs requires very little.
Dutch cheese
At home you can cook cheese, which in its taste reminds Dutch. This recipe for those who want to know how to make cheese from cottage cheese. It will take for this three liter of milk, two kilograms of cottage cheese, 100 grams of butter creamy, one chicken egg, half a teaspoon of soda and salt to taste. Milk is brought to a boil and put in it cottage cheese. Mix the mass and we reduce the fire slightly.
Tomis, constantly stirring, until the plastic mass is formed and serum is not separated. Then we fold the cheese on the colander, cover with a towel and leave the glass liquid. Separately we melt the oil and spread the cheese mass, salt, soda and egg in it. All stirred thoroughly without turning off the fire. The weight should achieve the consistency of the cream and get yellow. Turn off the fire and shift the cheese into the form. We put the cargo on top and clean it in the refrigerator.
Melted cheese
How to make cheese so that it looks like a melted product? At home you can cook it quickly and without problems. The recipe for cheese includes the following ingredients: one kilogram of cottage cheese, 100 grams of butter creamy, one egg, one teaspoon salt and soda, two cloves of garlic and any greens to taste. Cottage cheese must contain a minimum amount of water. To do this, you must put it under the press and leave for the night. The more in the cheese there will be butter creamy, the softer it will be.
The shop cottage cheese is better to skip through the meat grinder, and home can be used immediately. To begin with, some whip cheese and greens are crushing as much as possible. Making cottage cheese in a saucepan or any pot with a thick bottom and add oil, salt and soda to it. Cook the mass to a state of homogeneous and plastic consistency. Do not forget to constantly stir, so that the cheese is not burned. After 10 minutes, we remove the mass from the fire and add garlic, greens and an egg. Mix and shift it into the form. We put the cheese in the refrigerator so that he froze. This is how to make cheese at home.
Adygei cheese
This product has an excellent taste and is used to prepare many dishes. Consider one of several preparation options Take four liters of milk (natural and fresh only), 500 milliliters of yogurt "activism" (room temperature) and salt at will. We put a saucepan on fire and pour into it milk. Heat it strongly, but do not boil. Now we begin to slowly pour yogurt. In this case, the mass must be constantly stirred. Frames are gradually formed, and serum separated. When serum becomes transparent, it is necessary to immediately remove the container from the fire, otherwise the cheese will turn out too dense.
Coland to close gauze and lay a cheese mass into it. Serum must drag as much as possible. From the mass we form cheese of the right form and store it in a small amount of liquid. How to make cheese from milk? This is one of the simplest recipes. This product is eaten in natural form. You can also cut it into pieces, cut into spices and fry on each side. It turns out baked cheese. The recipe can be supplemented at its discretion.
Boiled cheese
This unusual dish came to us from Latvia. Boiled cheese is a delicious snack and an excellent addition to the second dishes. For cooking you will need 250 grams of cottage cheese, 20 grams of butter butter, 60 grams sour cream, one egg, cumin and salt to taste. Cottage cheese is laid out in a bowl and closed with a lid. So he must have to breathe about 3-4 days. During this time, the mold will appear on the cottage cheese, which will give him an extraordinary taste. Now you need to skip it through the meat grinder and add sour cream, salt and cumin to it.
In a saucepan, we melt the butter oil and lay out curd mass into it. All mix well and gradually heating. Then add one egg and mix everything again. We continue to heat the cheese, stirring constantly. Must happen a homogeneous mass. The shape is lubricated with butter cream and lay the cheese into it. We put it in the fridge for the night, and then eat in food.
Homemade Brynza
For the preparation of this cheese, only two ingredients will be required. This is milk (3 liters) and pepsin (1 gram). Cheese belongs to products of Caucasian cuisine. However, this grade of cheese firmly entered our diet. Prepare it from sheep or goat milk, but you can use the cow. The main thing is that it is good quality, fresh and greasy. Shopping product is better not to take. We put the container with milk on the fire and heated it. Then add pepsin. It can be purchased at the pharmacy. Pepsin is a white powder. We assign a saucepan aside for 30 minutes or an hour. Milk should acquire a consistency of sour product. Then we return the saucepan on the fire and warm well, but do not boil. As a result, the mass is separated, which must be collected and salt. We form cheese with the help of shape, cool and eat.
Ossetian cheese
How to prepare a famous preparation recipe simple. To do this, you need to take four liters of good milk, 500 grams of kefir with fatty 2.5 percent and 10 Azidid Pepsin tablets, which are sold in a pharmacy. We pour into the pan of milk and heat it a bit (30 degrees). Then we pour kefir, which should be room temperature. All mix and leave for 10 minutes. We dissolve tablets in 100 milliliters of water and pour them into the pan. Mix the mixture and leave for an hour to get starters.
It will be ready when, when pressing a spoon, a greenish color liquid (serum) is separated. Not stirring, cut the contents of a wooden shovel with a wooden shovel. Leave cheese for another 20 minutes. Then we remove the mass and shift into the shape with holes to the glass liquid. We cover the cheese mass to the plate and put the cargo. A day later, the cheese will be ready. How to make cheese to get salty? Just can add salt or seasonings during the preparation.
Cheese Chechil - Map
Many people think that it is almost impossible to cook. However, it is not. Chechil - Armenian cheese, which is prepared only by a manual way at home. Its foundation is a cow's milk that can be mixed with goat or sheep. Next, it should be discounted. To speed up this process, you can add some sour milk or serum. Then milk is heated and pepsin (1 grams of 300 milliliters) are added at 40 degrees. Next, the mass is heated to 50 degrees, at this moment the pieces of cottage cheese begin to form. Flakes are gradually adjusted, and the cheese ribbon is obtained. It is removed and laid in length. Then this mass is cut on thin threads and penetrate pigs. After that, they are placed in a very salty solution (20 percent). Finished pigtails can be slightly soaked. The technology of production of cheese at home is different from the factory, but such a product will be much tastier. That's how making a pigtail - cheese is popular and many beloved.
Afterword
Buy cheese in the store will not be difficult, but if you cook it with your own hands, it turns out a more nutritious product. Use for this only the best products, fresh and fat. Home cheese should be very soft and tasty. Additional ingredients will help transform the product taste and make it more rich and fragrant. Many ingredients are required for cooking. Everything you need can be easily purchased on the market in farmers and in stores. The main thing is that the cooking technology is observed. This guarantees the quality and magnificent taste of home cheese.
