It was considered tastier than what was made on the farm of Tsarskoye Selo, according to Katerina Avdeeva.
This is the third time I have spoiled three liters of milk, and everyone is trying to make "curd-blancmange".
I read about that cottage cheese in a book by Ekaterina Avdeva and, to be honest, I just caught fire. I love cottage cheese myself, and my wife does not refuse delicious cottage cheese, and feed her youngest daughter it is supposed - yes, only Polina is still the same eater with us, just a little, she turns her nose up and at least get out of her skin, there is will not be.
And this sort of cottage cheese, known in the nineteenth century in St. Petersburg under the name "cottage cheese-blancmange" Avdeev even praises very much, writes that it was produced only
on the farm of the former Udlnago Agricultural School, behind the Vyborg outpost. Indeed, this curd was perfection in its own way due to its tenderness and velvety texture, and there was never any other kind of curd that was ever produced. Even the cottage cheese of the Tsarskoye Selo farm, which was once famous for the superiority of its dairy farms, is always was inferior to the cottage cheese of the farm, made by the then young milkman of the School, Mikhail Lebedev ...
I read this chapter and thought - I want to taste perfection. Moreover, at first the recipe did not arouse any suspicions in me.
Pour the milk into an etched clay pot, leave it to sour in the cupboard for two days, then carefully remove the sour cream, and the cottage cheese directly into bitterly cut with a spatula (wooden knife) into squares three-quarters of an inch wide and three-quarters of an inch long, and then put in a heated oven for two hours.
Problems appeared during implementation. First I had to find out what an etched pot is. He coped with this easily - etched - glazed. The pot was found in the closet.
There were no problems with milk souring.
In order to remove the sour cream, I used a plastic ladle that came with the multicooker - I fit well into the neck of the pot, and I hooked the sour cream well.
Since I did not find the "spatula", I decided to adapt to its role... a wooden ruler (don't laugh), and then my troubles began.
The top is approximately 4.4 cm. Our sour milk is not cut into such squares, and that's it! The density is not enough! They disintegrate, stratify, stir - I don't know what to call this process exactly, but the structure is lost.
Further more.
It is very problematic to depict a medium-fired stove in an apartment. First you need to understand - what is the temperature of a medium-heated stove? I decided to dance from 70 degrees (one of the temperature points in the manufacture of baked milk).
He warmed up the oven, does not hold, it, infection, temperature for several hours, cools down too quickly. And if you leave the heating, then the product burns at the bottom of the pot, after all, the oven is not a stove.
And the temperature of seventy degrees was too high. For the first time I received an incomprehensible mass with a very coarse grain.
The second time I decided to lower the temperature to sixty degrees and use a baking stone as a substrate between the pot and the oven rack. Slightly better, since the stone keeps the temperature, but still not that. Because first, warm up the oven until the stone heats up, and then let it cool down a bit and then put the pot of milk. The grain is already softer, however... there is no structure.
It is understandable, in order to get exactly the strips of cottage cheese, you need to have fermented milk in these columns in the pot. And they are destroyed, infections ...
For the third time, I think, try to ferment cream of 10% fat. Perhaps the structure of the semi-finished product will come out more densely.
But I appeal to the collective mind - what other ideas are there, how to recreate "curd-blancmange" in our conditions? Or can you not taste it?