How to properly pickle cheese. How to pickle mushrooms. Combined way to pickle cheese

In order to prepare mushrooms for pickling, you need to collect them correctly. Few people know that mushrooms cannot be collected along highways and roads. Mushrooms absorb all the bad things. Exhaust gases and dust from roads are all contained in them.

You need to go deep into the forest to pick mushrooms; there is pure ecology here. You need to collect mushrooms early morning at about 5 o'clock in the morning. At this time, you can collect the most delicious and young mushrooms. They taste tight and crispy.

The mushrooms are large, have already outgrown, they are considered overgrown. In addition, they are probably wormy - they need to be discarded immediately.

The mushrooms have been collected and now we will tell you how to pickle mushrooms and which ones.

Preparing mushrooms for pickling

Many people don’t know how to pickle mushrooms at home, but there’s nothing complicated about it.

• First, soak all the collected forest mushrooms. This is done very simply. Cold water is poured into a bathtub or a spacious deep container. Pour the mushrooms into a deep container so that they are all soaked in water. This procedure will help clean the crop from forest debris, stuck leaves and dust.
• The next step is to sort them. The mushrooms are taken out of the container one by one, leaves and other debris are removed, then they are placed in different containers, sorting the mushrooms according to their size, type and degree of contamination. Let's learn how to pickle mushrooms in jars.
• Mushrooms need to be sorted by size in order to pickle them in different batches; if there are mushrooms of different sizes in one jar, some of them may not be salted.
• All types of wild mushrooms are prepared in different ways; let’s figure out how to pickle mushrooms for the winter. For example, milk mushrooms are only salted, but porcini mushrooms can be cooked in different ways. That is why different types Mushrooms cannot be cooked together, except in cases where the species are suitable for each other.
• After soaking, dried dirt may remain on some mushrooms. They need to be left soaked for a while longer. At the same stage, you need to immediately check whether the mushrooms have wormholes. If there is even one small wormhole, the infected mushroom is immediately disposed of.
• Volnushka with milk mushrooms, soaked in cold water for a day. Milk mushrooms are soaked for two days, they need cold, slightly salted water, the water needs to be changed more often, old water Drain completely and fill with fresh milk, so the milk mushroom will release all the bitterness. It will be enough for the volnushki to soak for one day, using the same technology.
• Mushrooms: trumpet mushroom, saffron milk cap, White mushroom, do not need to stay in water at all. The legs of boletus and boletus are thoroughly cleaned. It is imperative to remove the skin from the cap of the oiler.

The mushrooms have been sorted, now the white mushroom is adjacent only to the porcini mushroom, dry milk mushroom with dry milk mushroom, rinse them thoroughly again, but now in cold, always running water.

Some mushrooms, for example, boletus, boletus, butterdish, quickly begin to darken in the air, so it is necessary to prepare a solution for them and, after washing, immediately immerse them in an acidic solution.

For an acidic solution you will need: salt - 10 g, lemon acid- 2 g, water - one liter.

Methods for pickling mushrooms

Mushrooms with lamellar caps are also subject to pickling. Let's learn how to pickle mushrooms for quick consumption.

There are three types of salting of wild mushrooms: cold, hot and dry salting of mushrooms.

Hot method of pickling mushrooms

The most suitable pickling of mushrooms for the winter. Moreover, hot pickling of mushrooms does not require preservation, and almost all mushrooms can be salted. The method differs from others in that wild mushrooms are pickled faster than mushrooms, canned by other methods, you can try them after 30 days.

Mushrooms salted hot do not store for a long time, it is advisable to use them as soon as possible. In addition, such pickled mushrooms will not have a specific crunch.

Cold method of pickling mushrooms

Mushrooms canned using the cold method should be consumed no earlier than two months later.

With such salting heat treatment mushrooms won't need it. But before salting, they must be soaked, constantly replacing old water with fresh water.

Mushrooms preserved using this method are firm and crispy. Absolutely all seasonings and spices can be used in canning wild mushrooms, including berry leaves.

With this method of preservation, mushrooms are placed in even layers, with the stems facing up. Each layer is generously sprinkled with various spices and coarse salt. This stacking continues until the mushrooms run out. You need to put pressure on the final row of mushrooms. Its function is to obtain brine.

You need to carefully monitor the mushroom brine. If it turns out to be less than necessary, you will have to make the pressure heavier. After that, put the container with pickled mushrooms in the cold and forget about them for at least 1.5 months.

Dry method of pickling mushrooms

This is the simplest and quick way conservation of forest mushrooms, of all that exist. Its peculiarity is that not all mushrooms are suitable for this method, but only those types that are soaked.

The salting procedure is almost the same as the procedure for cold preservation. Mushrooms are laid out in layers in a specially prepared container, all mushroom layers are sprinkled with spices, seasonings and coarse salt.

This method uses more salt. A kilogram of mushrooms will need 3-4 tablespoons of coarse salt. The last layer completes the oppression. After standing under pressure for a while, the mushrooms produce brine. The brine may not be enough, if this is a similar situation, the pressure needs to be increased.

If you pickle saffron milk cap or russula in this way, you can expect them on your table already in the third week. The breast will appear on the table in 1.5 months.

Recipes for pickling mushrooms

The most popular guest on the table is, of course, milk mushrooms. No one festive table can't do without him. And there is a reason for this. In terms of taste, they are unlike any other product.

Salted raw milk mushrooms

Raw milk mushrooms are distinguished from dry milk mushrooms by their taste and appearance. They are much stronger and tastier.

1. Peel raw milk mushrooms and rinse well under cold running water. Be sure to remove the stems all the way to the cap. Cut large mushrooms into medium pieces. Transfer to a large container and fill completely cold water. Soak for 5-6 hours, this is done so that the bitterness comes out of the mushrooms.
2. The next step is to boil the milk mushrooms in salted water, 2 tablespoons of salt per liter of water will be enough, boil for at least 20 minutes.
3. Rinse the finished mushrooms again under cold running water.
4. Place raw milk mushrooms ready for preservation in an even layer on the bottom of the container, always with the legs up. Sprinkle seasonings, spices, and garlic onto the first layer of raw milk mushrooms. Next add salt to the layer. And cover the entire layer with currant leaves.
5. Thus, lay out the next layer of raw milk mushrooms, cover with spices and seasonings, salt, and cover with leaves. Do the same with the remaining layers.

Place all the mushrooms, cover the container with gauze, and place a weight on the gauze. After a few hours, the milk mushrooms will release juice or brine. If there is not enough mushroom brine, add a little water in which the milk mushrooms were originally boiled.

Canned raw milk mushrooms can be left undisturbed for 2-3 days. On the fourth day, place the mushrooms in jars. The jars are pre-sterilized.

Place the milk mushrooms in the jar with the legs up. Place in jars very tightly. Place a currant leaf on top of each preserve. Close the jar tightly with a nylon lid.

Store salted milk mushrooms in a cool place.

For a kilogram of fresh milk mushrooms, enough: 4-5 tablespoons of coarse salt, 5-6 cloves of finely chopped garlic, 5 tablespoons of dill seeds, one medium horseradish root, 6 black peppercorns, 3 allspice peas, two bay leaves, several currant leaves , their number is at the discretion of the hostess.

Autumn assorted mushrooms

In that original recipe, you can use absolutely all autumn forest mushrooms. Suitable mushrooms for pickling include volushka, milk mushrooms, russula, and chanterelles. Mushrooms prepared according to this recipe are not only tasty and crispy, but also aesthetically attractive.

Peel all autumn mushrooms prepared for assortment, rinse under cold running water and soak for three days, while completely changing the water every three hours.

On the fourth day, rinse the mushrooms again and boil for 15-20 minutes, rinse again. Let the mushrooms dry so that there is no excess moisture, salt with coarse salt.

Place the salted mushrooms in a container in even layers, stems up, each layer, sprinkle with finely chopped pieces of horseradish root, cloves, and arrange with oak leaves.

Put the assortment under pressure for 30 days, then loosen the pressure. They will remain like this for another ten days. On the eleventh day, transfer the mushrooms into jars, add a tablespoon to each jar vegetable oil, close the nylon lid tightly. Keep refrigerated.

For one kilogram it will be enough: three tablespoons of coarse salt, not iodized, one medium horseradish root, 3-4 cloves, 2-3 cloves of garlic, one tablespoon of vegetable oil, oak leaves.

To choose the right lard, it is better to go to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The skin of the lard should be thin, smooth, without bristles and preferably with a veterinarian's mark.

Smell the lard. Smell fresh product thin, sweetish milky. The presence of a specific aroma indicates that the lard came from a boar. No amount of spices can remove the smell, so it’s better to refuse the purchase.

Pierce the lard with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the lard, rinse it with running water, dry it well with a towel and begin the cooking process.

What to salt lard with

With salt, garlic, bay leaf, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it will absorb as much salt as it needs.

How to pickle lard

At home, lard can be salted in three main ways:

By the way, no matter what method you choose, you will need to store the finished lard in the freezer.

• 1 kg of lard;
• 200 g salt;
• 20 g ground black pepper;
• ½ head of garlic.

Preparation

Cut the lard into cubes 4–5 cm wide.

Make cross cuts in each block. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and place them in the slits on the pieces of lard.

Transfer the lard into a container and refrigerate for 3-4 days.

The lard is ready. It tastes best with black bread.

For further storage scrape off or rinse off excess salt, wrap the lard in a cloth, put it in a bag, and then put it in the freezer.

mag.relax.ua

• 2 kg of lard;
• 5 glasses of water;
• 200 g salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices - to taste.

Preparation

Wash the lard, dry it and cut it into small pieces so that they fit easily into the neck of the jar. The optimal thickness of the piece is 5 cm.

Prepare the brine. Pour 5 glasses of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Chop the garlic into small pieces and rub it over the pieces of lard. Wash and dry the bay leaves.

Place the lard in a jar. Do not try to stack the pieces tightly: the lard may go rotten. Layer layers of lard with bay leaves and black pepper.

After this, remove the lard from the jar, dry with paper towels and rub with spices. You can use red ground pepper, cumin, paprika. Then wrap the lard in paper or a bag and put it in the freezer. In a day the lard will be ready.

toptuha.com

• 1 liter of water;
• 2 handfuls of onion peels;
• 3 bay leaves;
• 200 g salt;
• 2 tablespoons sugar;
• 1 kg of lard with a layer;
• 4 peas of allspice;
• 3 cloves of garlic;
• paprika, mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion skins, bay leaves, salt, sugar. Bring the resulting mixture to a boil, add lard to it and cover with a plate so that it drowns in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from the heat, cool and place in a cold place for 12 hours.

Take out the lard, dry it and rub it with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in film or a bag and put it in the freezer.

Before serving, keep the lard at room temperature for 5 minutes and cut into thin pieces. This lard goes best with black bread and mustard.

Salt is a component that you cannot do without when making homemade cheese.

The structure, consistency and quality of the product depend on salting. Salt regulates microbiological and biochemical processes in cheese.

Excessive salting sharply slows down the ripening process of cheeses, the cheese mass becomes dry and brittle.

If there is not enough salt, you can get fermented cheese.

The type and taste of the cheese will directly depend on the salting method and the amount of salt.

Salt is also a preservative; it affects the proliferation of microorganisms, but an excess of it is also detrimental to some types of cheese.

But salt is not just salt, it comes in different qualities and tastes. The most important criteria when choosing salt for pickling cheese are its purity and lack of bitterness.

And if you use the dry salting method, then the size of the salt should be about 1 mm so that it is gradual.

In other cases, it is best to use fine salt.

You can salt homemade cheese in 4 ways:

• dry or wet salt (solid)
• brine
• in grain
• combined

Salt penetrates the cheese in dissolved form, that is, in the form of brine.

And if you salt the cheese in a dry way, then when it dissolves, it will absorb moisture from the cheese, and then penetrate into the cheese mass. The cheese itself dries out.

With the dry salting method, salt will suppress the activity of gas-forming bacteria and reduce the number and size of eyes.

This is especially noticeable in the subcortical layer, which comes into contact with salt the most.

Even the one famous for its ocelli in the subcortical layer either does not have ocelli or they are very small in size.

To salt homemade cheese using the dry method, you need to rub its surface with dry salt.

This should be done daily, rubbing the top and bottom sides of the cheese in turn and placing the salted side up. The length of the process will depend on the type of cheese, its size and temperature.

A similar option is how to salt cheese using grounds. For this type of salting, wet salt must be applied to the top and sides of the cheese.

This is done every day, turning the cheese to the other side each time until it is completely salted.

Salting homemade cheese with brine

As a result of this process, milk sugar is removed from the cheese, from the surface to the deep layers, and the cheese mass receives the right amount of salt.

Bacteriological processes slow down, which is important in the fight against early swelling of cheese, which is caused by coliform bacteria.

To prepare 10 liters of this brine, you need to take 2.5 kg of salt and 7.5 liters of water. To quickly dissolve the salt, it is better to use hot water. After which the brine is filtered and cooled to the required temperature.

If the brine is too weak, the cheese will swell and its surface will be slippery. As a result, the cheese will become softer and begin to get soggy.

The cheese must be completely immersed in the brine, but the stronger the solution, the more it will float. Therefore, additional salt is sprinkled on top of the cheese, a wooden board is placed or covered with a clean cloth, the ends of which are dipped in brine.

It is necessary to monitor the concentration of the brine by checking it with a Baume hydrometer and reporting the salt.

Salting homemade cheese in grains

When salting grains, salt in the amount of 35-50 g per 10 liters of milk must be dissolved in whey or clean water.

After which the brine is filtered and poured into the container before the second heating. This method is considered the most common among cheese makers in making homemade cheese.

The process causes the whey to be released from the grain more quickly and it loses its stickiness faster.

Salting the grain reduces gas formation, and over-salting can result in so-called “blind” cheese, that is, cheese without eyes.

Brine for cheese in water dilutes the whey and reduces the amount of milk sugar in the cheese, while reducing its fragility. Therefore, brine is made using water when the cheese becomes brittle.

Combined way to pickle cheese

Another way to salt homemade cheese is a combined method.

Using this technology, several methods are used one after another: first, the cheese is salted with dry salt or grounds for 2-3 days, and then salted in brine.

When salting in grain, the cheese is finally salted in some other way.

Cheese brine is a self-prepared solution consisting of salt and water. It is believed that in order to make 10 liters of brine, on average you will need 2.5 kg of salt and 7.5 liters of water. How to make cheese brine correctly? Do I need to prepare the cheese first and should I use homemade brine in the store-bought product?

Brine for homemade cheese

To use the brine, you first need to prepare homemade cheese, which will be simply excellent when tested. In terms of taste, it will resemble Adyghe.

To do this you will need the following ingredients:

• 3 liters of milk;
• 1 liter of kefir;
• 1.5 teaspoons salt.

Step-by-step cooking instructions

The prepared kefir should be placed on low heat and wait until the curd begins to separate and a greenish liquid appears at the bottom. After which the cottage cheese should be strained using a colander covered with gauze. The resulting cottage cheese can be put in the refrigerator, and the whey can be poured into liter jar and let it sour for 2 days.

After two days, you need to take fresh milk, bring it to a boil and, lowering the heat, pour the cheese brine - the finished whey - into the pan with the milk. Over low heat, the milk should curdle and release all the protein. The cheese will rise to the top, separating from the whey. After which you can turn off the fire on the stove and drain the contents of the pan into a colander, previously covered with fresh gauze.

Add salt to the strained cheese and mix the resulting product thoroughly. Next, you need to hang it in gauze for 30 minutes to drain all the liquid. When half an hour has passed, you should form a head of homemade cheese from the mass in gauze and place it under pressure.

After waiting a couple of hours, you can remove the gauze and cut the finished homemade product. From this amount of milk, as a rule, half a kilogram of pickled cheese is obtained. If the whey remains, you can use it to make another wheel of homemade cheese according to this recipe.

If the cheese turns out to be very salty, it must be doused with boiling water before use. Another option is to immerse the product in boiled water or milk a couple of hours before eating. To achieve a more delicate creamy taste, you need to put the cheese in milk for a couple of days. To give it some piquancy, you need to dilute 350 grams of salt in 1 liter of boiled water and pour the resulting brine over the cheese for another 1 day. Then try the product and either leave it for another 1-2 days, or change the brine to a lighter one, adding 200 grams of salt to 1 liter of water. Cheese that was previously soaked in milk should be stored in the same solution.

How to prepare cheese brine?

If homemade cheese is already ready, but you don’t have brine on hand, you can use the following recipe to make it.

For the brine you will need the following ingredients:

• 65 grams of salt;
• 500 ml water.

The finished cheese must be cut into pieces about 10-15 cm thick. To prepare the brine for the cheese, dissolve the salt in boiled water. Then leave the salted solution until it cools down to room temperature. Then pour brine over the chopped pieces of cheese and salt them for 1-2 days. After the allotted time, the resulting homemade product can be consumed.

Georgian cuisine

If you prepare brine for Georgian cheese, you need to prepare the following ingredients:

• 1 liter of water;
• 200 grams of salt;
• 50 grams of sugar.

Add the required amount of salt and sugar to 1 liter of water. First cut the cheese into medium-sized pieces, put the resulting product in a bowl and add water. Then drain the liquid, measuring out the required amount of water, and boil it with sugar and salt. The brine should be allowed to cool slightly, then strain and pour it over the cheese, placing a plate on it, and a press on top of the plate.

How to preserve cheese?

So that the prepared cheese does not spoil for as long as possible and retains its useful material, you need to learn how to store it correctly. For this you will need:

• brine;
• storage container;
• salt;
• sugar;
• textile;
• foil.

The better the quality of homemade cheese, the longer it will be stored. It is important that it does not highlight a large number of moisture. Its packaging should in no case be raised or contain sticky crumbs. When the cheese crumbles or dries out different sides, there is a possibility that it was prepared relatively long ago.

Therefore, it is better to leave the cheese in the brine in which it was made. It will serve as an additional means of protecting the fermented milk product, a kind of preservative that protects it from premature spoilage. The cheese and brine are tightly sealed in a storage container and remain edible for several weeks. If the cheese was purchased separately without brine, you can make it yourself at home by preparing a lightly salted solution. You can also leave the cheese in a plastic container, after wrapping it in a damp cloth or aluminum foil. In addition, you can put a small piece of refined sugar next to it.

Before cutting the cheese, the knife should be doused with hot water. This way the product will not crumble when cutting.

Salting cheese in a salt bath (salt solution)

Most varieties of hard and semi-hard cheese are salted after pressing in a salt bath (unless another method is indicated in the recipe). The concentration of the brine solution is also indicated in the recipe and ranges from 18 to 25%. A 25% saline solution is called saturated, and at higher concentrations the salt ceases to dissolve in water. If the saturation of the brine is less than 16%, the likelihood of the development of pathogenic bacteria in it, which can penetrate into the body of the cheese during salting and serve as a source of cheese defects in the future, increases significantly. In addition, a weak brine is not able to draw enough moisture from the cheese, resulting in a cheese that is softer than required.

To prepare brine (brine):

1. Heat the required amount of water without bringing it to a boil.

2. Add salt, stir

3. Add calcium chloride and vinegar, stir.

4. Cool to 10-15C

Proportions for preparing a saturated 22% saline solution:

3.5 l. water

1 tsp white table vinegar 5%

vinegar is added to the brine to equalize the acidity level of the cheese and brine. The acidity of brine should be ~pH 5.0. In a brine with low acidity, the surface of the cheese will become sticky and soft, which can lead to the development of subcrustal rot in the future.

1 tbsp. calcium chloride

the brine leaches calcium from the surface of the cheese, and to avoid this, it is necessary to increase the calcium content in the solution itself, otherwise the surface of the cheese will become soft, which can lead to spoilage of the cheese during ripening

Once placed in a brine solution, the cheese will float. To ensure uniform salting, it must be regularly turned over in the solution several times during the entire salting period (see detailed recommendations in the recipe). Also, for these purposes, salt is sometimes sprinkled on top of the floating side of the cheese. Or you can stomp the cheese with some heavier object (but do not overdo it so that this object does not leave marks on the surface of the cheese). Salting cheese should be done in a cool room with a temperature of 10-18°C.

In large cheese-making enterprises, the brine is completely changed approximately once a year, and is cleaned and renewed twice a week. At home, the brine for salting cheese can be reused several times. In this case, you should try to salt cheeses of the same type or similar ones in the same salt bath. You also need to remember that after each salting, the salt concentration in the solution decreases (some of the salt goes into the salted cheese).

P.S. To check the brine concentration at home, you can use the usual chicken egg: It will float in 20% brine.

Salting cheese in grains

Some types of cheese, mostly soft or semi-hard, are salted directly into the grain. After draining the grain (when you have drained all the whey), sprinkle the indicated amount of salt onto the grain of cheese and mix thoroughly with your hands (without damaging the grain of cheese). This salting method allows you to retain more moisture in the cheese, while slowing down and preventing the growth of pathogenic microflora in the cheese dough.