If cottage cheese is bitter, is it possible to eat it. Why homemade cottage cheese turned pink
Why is homemade cottage cheese bitter? How to remove bitterness from cottage cheese
How to remove bitterness from cottage cheese?
Have you come across cottage cheese that is bitter? To avoid this, we recall the main signs of freshness. Smell: fresh cottage cheese has a pleasant smell, characteristic of fermented milk products. Colour: white or slightly yellowish. The second is typical for fatty varieties of cottage cheese. Taste: moderately sour. Sour cottage cheese is, by definition, stale, and bitter curd is one that has begun to spoil.
If the cottage cheese is not old, but already has a bitter taste. Don't rush to throw it away. Of course, you should not use it fresh, but as a basis for cheesecakes or dumplings, such cottage cheese is quite suitable. Add sugar or vanilla sugar, and the heat treatment that the curd will be subjected to will destroy its bitterness. How to remove bitterness from cottage cheese, if you know for sure that its implementation period has not expired?
Perhaps it was made not from fermented, but from sour milk, that is, the manufacturing technology was violated. In this case, putrefactive bacteria develop in the curd, and not sour-milk ones. This is one of possible causes flaw. You can try to fix such cottage cheese by washing it in boiled water at room temperature. We wrap the cottage cheese in gauze, rinse it several times, carefully squeezing the gauze.
If the implementation period has not expired, you can try to eat cottage cheese after this operation. the best way, however, will be its use after heat treatment as a base for casseroles. Homemade cottage cheese can also be bitter if you violated the recipe and the technological chain when making it.
It is worth noting that the dishes that you use to make cottage cheese must be absolutely clean. If the cottage cheese is bitter in this case, try to fix it in the above way. If you are sure about the quality of the milk that you used, then after processing and checking the organoleptic properties of the product, you can use it.
Old cottage cheese, which has an unusual putrefactive smell, as well as bitterness, should be thrown away without conducting any experiments either on it or on your health. In this case, even heat treatment will not help. Always rely on your common sense, use ingenuity. Do not throw away cottage cheese until you are sure that the product is hopelessly damaged.
www.uznay-kak.ru
How to remove bitterness from cottage cheese?
Cottage cheese is a very useful fermented milk product. It can be eaten salted, mixed with milk or with sour cream, cream, condensed milk, berries, honey and even wine. Cottage cheese is ideal for baking and as a filling for pies.
But one day you are faced with bitterness in cottage cheese and do not know what to do. But before answering the question - how to remove bitterness from cottage cheese, you need to understand why it is bitter.
Why is cottage cheese bitter?
There may be several reasons, and depending on them, it is necessary to look for a way out of this situation.
1. If the cottage cheese is bitter, since its shelf life has already passed, then it is better not to use it. If the bitterness in the cottage cheese has just begun to appear, then you can try to remove the upper, more bitter layer, and use the leftovers for baking.
2. If you had bitter milk and you, in the hope of saving the situation, decided to make homemade cottage cheese, which is also bitter. It is almost impossible to remove bitterness in cottage cheese, since the milk is bitter, then the processed products will be bitter. I don’t know what kind of milk you had, homemade or not, but I know two main reasons why this happens: 1st is the end of lactation, 2nd - when milk is left to ferment on its own, which is unacceptable in cold weather. Fresh milk should be heated to the temperature of the steam room and starter culture should be introduced - sour cream, yogurt, a crust of black bread. Food and medicines can also affect the taste of milk.
How to remove bitterness from cottage cheese?
If part of the bitterness from the milk still went into the cottage cheese, and some remained in the whey (which can be even more bitter), then it would be logical to try to wash the remaining bitterness from the cottage cheese.
To get rid of bitterness in cottage cheese, you need to pour milk (or sweetened water) and add cottage cheese there. Boil until whey separates. The bitterness will go away, but there will hardly be a soft creamy taste. And for baking such cottage cheese will go with a bang.
If the bitterness is not very noticeable, then you can try adding zest, cinnamon, raisins or vanilla (or whatever else goes together). Heat treatment of such cottage cheese is required, that is, you can cook cheesecakes or casseroles.
ktoikak.com
What to do if cottage cheese is bitter
Cottage cheese is one of the most popular fermented milk products. His beneficial features It is difficult to overestimate: a valuable source of calcium and other important minerals and vitamins, it is very useful for all systems and tissues of the body.
As a culinary ingredient, cottage cheese is also almost universal. Casseroles, desserts, creams are prepared from it, many recipes for weight loss use it.
First of all, it is worth explaining that cottage cheese becomes bitter when it has been stored for a long time and has already begun to deteriorate. Therefore, at the very beginning, make sure that the product can still be eaten. The main features of fresh cottage cheese are white or slightly yellowish color, a pleasant characteristic smell and a slightly sour taste.
Sometimes cottage cheese begins to taste bitter as a result of a violation of its manufacturing technology, in particular, if it was made from sour, and not specially fermented milk. Often this happens with cottage cheese prepared at home. Because of this, putrefactive bacteria appear and multiply in it.
To get rid of them, such cottage cheese must be wrapped in several layers of gauze and rinsed well several times in cool boiled water, each time carefully squeezing the matter. After this manipulation, if the taste of the cottage cheese has improved, and the expiration date has not exactly expired, in principle, you can eat it raw.
However, for the purposes own security it’s better to heat it up, for example, to make a delicious casserole or strudel out of it.
Tips compiled with the assistance of the Cook-room project
femaleworld.info
Why is homemade cottage cheese bitter? - koshkinsad.ru
Why is homemade cottage cheese bitter?
koshkinsad.ru
Curd defects and their causes
An unexpressed (insipid) taste appears when using an insufficiently active starter culture.
Excessively sour taste is the result of belated cooling of the curd after fermentation, a long fermentation time, and storage at high temperatures.
An unclean, musty taste and smell is caused by inactive leaven, poorly washed equipment and containers, and the presence of putrefactive bacteria.
Rancid taste occurs in fatty cottage cheese when there are molds and bacteria in the curd that form the enzyme lipase.
Bitter taste can occur when the cow eats plants with a bitter taste, with the development of peptonizing bacteria, as well as with the addition of increased doses of pepsin.
A lumpy, rough, crumbly texture is caused by elevated curd heating, pressing, or storage temperatures.
The yeasty taste is due to the development of yeast during long-term storage of untimely chilled cottage cheese. This defect is accompanied by swelling and gas formation.
The rubbery consistency is due to the use of high doses of rennet, early cutting of the clot, and increased fermentation temperature.
Cottage cheese is an unstable product during storage. Even at a low temperature of 0-2 ° C, its quality deteriorates rapidly.
In order to evenly supply the population with cottage cheese, it is frozen in summer in large containers and stored for long-term storage (up to 6-7 months) at a temperature of -18 °C.
Usually cottage cheese is frozen in wooden barrels. However, defrosting and extracting cottage cheese from such containers is difficult, which reduces the quality of the product. When freezing in barrels, the rate of curd freezing is slow, and large ice crystals formed during defrosting lead to a loss of moisture in the product.
It is preferable to use quick freezing of cottage cheese on quick freezers at a temperature of -30 ° C in the form of briquettes and blocks (weighing 0.5 and 10 kg) packed in polymer films. Such briquettes are stored in cardboard boxes at a temperature of -18 °C.
Rapid freezing ensures the formation of small ice crystals that do not disturb the structure of the product, and during defrosting, there is practically no loss of whey.
When storing cottage cheese in a frozen state, it is necessary to strictly observe a constant storage temperature, since when it fluctuates, recrystallization and ice enlargement occur, as a result of which moisture loss increases, the consistency becomes excessively dry, crumbly.
If the quality of frozen cottage cheese deteriorates during storage, then refinement is allowed at the factories. At the same time, defrosted low-fat cottage cheese is mixed with cream of 50-55% fat content, having previously passed it through a roller machine.
You can ennoble cottage cheese by pouring it with an equal amount of milk, holding for 2 hours and pressing it. The product turns out to be of a delicate texture, non-acidic and mostly of the highest grade.
znaytovar.ru
07.10.2015 16:32
It seems to me that no matter how you cook from such cottage cheese, everything will be bitter, so just throw it away, although it’s a pity of course.
elena10787.mamusik.ru
Why is homemade cheese bitter? Your name (required) Your e-mail (required) Subject Message Complain ▲▼ ProblemsInformation is incorrectMisprints, incorrect spelling and punctuationInformation is out of dateInsufficient information on the topicInformation on the page is repeatedPart of the text on the page is not interestingImages do not match the textThe page is poorly formattedThe page takes a long time to loadOther problems Comment the most popular dairy products. Its useful properties can hardly be overestimated: a valuable source of calcium and other important minerals and vitamins, it is very useful for all systems and tissues of the body. As a culinary ingredient, cottage cheese is also almost universal. Casseroles, desserts, creams are prepared from it, many recipes for weight loss use it. Unfortunately, cottage cheese is not always of high quality, and sometimes you may find at the most inopportune moment that it has a pronounced bitter taste. But in this case, do not despair, because there are some little tricks that have been tested over the years that will help you quickly fix the situation. Why is it bitter? The milk takes on a bitter taste due to what the cow is fed and whether there are components that have a bitter taste in the feed, such as wormwood. Another reason for the bitter taste of cheese may be the ingress of bitter components into cheese from salt or sourdough, in which various ingredients are mixed according to GOST. And last but not least, it is worth explaining that cottage cheese becomes bitter when it has been stored for a long time and has already begun to deteriorate. Therefore, at the very beginning, make sure that the product can still be eaten. The main features of fresh cottage cheese are white or slightly yellowish color, a pleasant characteristic smell and a slightly sour taste. If the cottage cheese has been stored for a long time and is completely rancid, it should still be thrown away, otherwise the use of an expired product can be dangerous to your health. And if the signs of bitterness have just begun to appear, it is quite possible to use it. Of course, raw cottage cheese that has become bitter should by no means be eaten, but it can become a very successful basis for baking. For example, you can make a pie, cheesecakes from it, bake cheesecakes or make a filling for dumplings. To avoid a bitter aftertaste at all, add a little vanillin or regular sugar to the curd. Sometimes cottage cheese begins to taste bitter as a result of a violation of its manufacturing technology, in particular, if it was made from sour, and not specially fermented milk. Often this happens with cottage cheese prepared at home. Because of this, putrefactive bacteria appear and multiply in it. To get rid of them, such cottage cheese must be wrapped in several layers of gauze and rinsed well several times in cool boiled water, each time carefully squeezing the matter. After this manipulation, if the taste of the cottage cheese has improved, and the expiration date has not exactly expired, in principle, you can eat it raw. However, for the sake of your own safety, it is still better to subject it to heat treatment, for example, to make a delicious casserole or strudel out of it. Homemade cheese The appearance of a bitter taste with scientific point of vision Bitterness is caused by the breakdown of casein by bacterial enzymes to form bitter polypeptides as intermediate products of protein hydrolysis. This effect occurs due to the increased moisture content, excessive salting and incorrect ripening temperature. Tips: Use high-quality milk from cows that have not been fed with silage (it always gives bitterness in cheese, for those who have draft milk from a barrel in winter, be careful). It is necessary to systematically control the quality of milk for the presence in it of: antibiotics, bacteriophages. Don't go overboard with calcium chloride Maintain at a temperature of 4-6 degrees. Pasteurize milk. How to remove bitterness from cheese? Depending on the variety, the procedure may be different. Brynza, feta, Adyghe, Georgian cheese can be somewhat oversalted, which will cause a change in taste. How to remove bitterness from cheese in this case? It is enough to soak the cheese for one to two hours in cool boiled water to remove the bitterness. For hard cheeses, the appearance of bitterness almost always means that storage conditions have been violated: the cheese has been frozen and thawed several times. Hard cheeses can indeed be stored for up to three months in the freezer, but with further use, freezing is not allowed again. hard cheese with signs of bitterness can be used as a crumb for cooking pizza or spaghetti. If you still bought cheese with a bitter taste, then you can try to kill its unpleasant taste. Such cheese can be used, for example, for baking. The bitter taste can be overcome with enough sugar, cinnamon and vanilla. Also, with such cheese, you can cook a casserole or pancakes and use sweet ingredients to kill its bitter taste. In addition, such cheese can be diluted with milk. You need to be very careful with cheese with a bitter taste, as it may already begin the fermentation process, which can harm your health and your loved ones. If the bitter taste is strongly pronounced, then it is better to immediately throw such cheese into the trash. Conclusions As a rule, the main cause of bitterness in cheeses is the accumulation of short hydrophobic peptides, and moldy cheeses are no exception. Studies conducted with the help of a panel of expert tasters have shown that an increase in the concentration of peptides correlates with the intensity of the bitter taste. The use of lactic acid bacteria with low or moderate proteolytic activity can prevent the formation of bitter peptides. Video Sources http://femaleworld.info/chto-djelat-jesli-tvorog-gorchit http://syrodelie.com/articles/5-syrov http://pocemu.ru/gorchit-syr.html http://cheesemaking.rf /what-is-the-cause-of-the-appearance-of-woe/ http://uznay-kak.ru/eda-i-napitki/pravilnyiy-vyibor/kak-ubrat-gorech-iz-syira home-cheese-bitter/
Why is homemade cheese bitter?
Cottage cheese is one of the most popular fermented milk products. Its useful properties can hardly be overestimated: a valuable source of calcium and other important minerals and vitamins, it is very useful for all systems and tissues of the body. As a culinary ingredient, cottage cheese is also almost universal. Casseroles, desserts, creams are prepared from it, many recipes for weight loss use it.
Unfortunately, cottage cheese is not always of high quality, and sometimes you may find at the most inopportune moment that it has a pronounced bitter taste. But in this case, do not despair, because there are some little tricks that have been tested over the years that will help you quickly fix the situation.
The milk takes on a bitter taste due to what the cow is fed and whether there are components that have a bitter taste in the feed, such as wormwood.
Another reason for the bitter taste of cheese may be the ingress of bitter components into cheese from salt or sourdough, in which various ingredients are mixed according to GOST.
And last but not least, it is worth explaining that cottage cheese becomes bitter when it has been stored for a long time and has already begun to deteriorate. Therefore, at the very beginning, make sure that the product can still be eaten. The main features of fresh cottage cheese are white or slightly yellowish color, a pleasant characteristic smell and a slightly sour taste.
If the cottage cheese has been stored for a long time and is completely rancid, it should still be thrown away, otherwise the use of an expired product can be dangerous to your health. And if the signs of bitterness have just begun to appear, it is quite possible to use it.
Of course, raw cottage cheese that has become bitter should by no means be eaten, but it can become a very successful basis for baking. For example, you can make a pie, cheesecakes from it, bake cheesecakes or make a filling for dumplings. To avoid a bitter aftertaste at all, add a little vanillin or regular sugar to the curd.
Sometimes cottage cheese begins to taste bitter as a result of a violation of its manufacturing technology, in particular, if it was made from sour, and not specially fermented milk. Often this happens with cottage cheese prepared at home. Because of this, putrefactive bacteria appear and multiply in it. To get rid of them, such cottage cheese must be wrapped in several layers of gauze and rinsed well several times in cool boiled water, each time carefully squeezing the matter. After this manipulation, if the taste of the cottage cheese has improved, and the expiration date has not exactly expired, in principle, you can eat it raw. However, for the sake of your own safety, it is still better to subject it to heat treatment, for example, to make a delicious casserole or strudel out of it.
Homemade cheese
Bitterness is caused by the breakdown of casein by bacterial enzymes to form bitter polypeptides as intermediate products of protein hydrolysis.
This effect occurs due to the increased moisture content, excessive salting and incorrect ripening temperature.
- Use high-quality milk from cows that were not fed with silage (it always gives bitterness in cheese, for those who have draft milk from a barrel in winter, be careful). It is necessary to systematically control the quality of milk for the presence in it of: antibiotics, bacteriophages.
- Do not overdo it with calcium chloride
- Maintain at a temperature of 4-6 degrees.
- Pasteurize milk.
Depending on the variety, the procedure may be different. Brynza, feta, Adyghe, Georgian cheese can be somewhat oversalted, which will cause a change in taste. How to remove bitterness from cheese in this case? It is enough to soak the cheese for one to two hours in cool boiled water to remove the bitterness. For hard cheeses, the appearance of bitterness almost always means that storage conditions have been violated: the cheese has been frozen and thawed several times. Hard cheeses can indeed be stored for up to three months in the freezer, but with further use, freezing is not allowed again. Hard cheese with signs of bitterness can be used as a crumble for pizza or spaghetti.
If you still bought cheese with a bitter taste, then you can try to kill its unpleasant taste. Such cheese can be used, for example, for baking. The bitter taste can be overcome with enough sugar, cinnamon and vanilla. Also, with such cheese, you can cook a casserole or pancakes and use sweet ingredients to kill its bitter taste. In addition, such cheese can be diluted with milk.
You need to be very careful with cheese with a bitter taste, as it may already begin the fermentation process, which can harm your health and your loved ones. If the bitter taste is strongly pronounced, then it is better to immediately throw such cheese into the trash.
As a rule, the main cause of bitterness in cheeses is the accumulation of short hydrophobic peptides, and moldy cheeses are no exception. Studies conducted with the help of a panel of expert tasters have shown that an increase in the concentration of peptides correlates with the intensity of the bitter taste. The use of lactic acid bacteria with low or moderate proteolytic activity can prevent the formation of bitter peptides.
Video
Sources
mfina.ru
Cottage cheese is considered a fairly popular food product, it is classified as fermented milk. It is very useful and is characterized by a high content of calcium and other macronutrients. Cottage cheese is good for the tissues and organs of the human body, so eating it is vital. This battery is considered universal: it can be used fresh, as well as baked, as a filling for many dishes. Cottage cheese is an important component of dietary nutrition.
But, like other products, cottage cheese is not always of high quality. Sometimes he can get bitter. For what reason does seemingly fresh cottage cheese have a bitter aftertaste? What to do in this case?
Causes
If you are sure of the freshness of the product, but the cottage cheese is bitter, then There may be several reasons:
- pregnancy of a cow from whose milk the product is made;
- bitter grass, for example, wormwood, getting into the feed of an animal.
Other, most common reasons for the presence of bitterness in cottage cheese are the following:
- improper storage;
- expiration date;
- improper preparation of the product or peculiarity of the sourdough;
- excess dose of pepsin;
- poor quality milk or taste in it.
If the milk is of good quality, but it has a bitter taste, then there is a misconception that it will disappear during processing. It's not like that at all. Milk with a bitter taste will produce a bitter product. Improper preparation of cottage cheese is due to the fact that it is left for spontaneous souring. But this is not worth doing, especially in the cool season. It would be correct to heat the milk of the first freshness and then add sourdough to it. There are also known cases of the appearance of bitterness in cottage cheese, which were associated with cow feed and the use of medicine by her.
How to remove bitterness?
After the cause of bitterness in a fermented milk product has been clarified, you can try to remove it.
To do this, you can use one of the methods described below.
- In order to eliminate the unpleasant aftertaste in the curd, you can add sweet water or milk. After the mixture should be boiled until the whey is separated. Often after this, the bitterness goes away, but, unfortunately, the product will no longer be able to please with a delicate and creamy taste.
- With a slight bitter aftertaste, the addition of cinnamon, zest, vanilla or raisins can correct the situation.
- A home-made product is often bitter due to milk. Therefore, all the bitterness should remain in the whey. To do this, the product is wrapped in gauze and washed with warm boiled water. The procedure must be repeated several times and at the end squeeze the gauze.
- You should not try to save cottage cheese with an expired shelf life, as this can adversely affect your health. Even heat treatment will not help this product. Do not try to get rid of the taste in cottage cheese, which has an unpleasant putrefactive odor.
Whether it is possible to use?
If the cottage cheese has a slight taste of bitterness, then it can be eaten. However, it is better not to give this product to children in its raw form. From such cottage cheese you can cook casseroles, cheesecakes or use as a filling. Being heat-treated, cottage cheese will not do any harm. It is also better to use it as soon as possible and not to store it for a long time.
The best option would be to prepare this fermented milk product on your own, so you can be absolutely sure of its quality and pleasant taste. So that the cottage cheese does not taste bitter, it should be stored properly. To do this, you must use enameled dishes, and the temperature should not exceed eight degrees Celsius.
When choosing cottage cheese, pay attention not only to its smell, but also to appearance. A quality product can be called a white product with a creamy tint, which is characterized by a delicate, uniform texture and does not have grains. It is best to try what you buy, so you can be sure of your safety.
From the video below you will learn how to cook cottage cheese at home.
An infrequent, but quite existing phenomenon, is the pinking of the curd mass. Pink streaks and spots appear when pathogenic microorganisms begin to multiply in it.
This is not only harmful, it is dangerous to health, so this product should never be consumed. Even heat treatment will not help to kill bacteria. Some microorganisms are very resistant to high temperatures.
Why homemade cottage cheese is bitter
Another unpleasant phenomenon that housewives often encounter is cottage cheese bitterness. It can appear for various reasons, the most common are:
How to use stale cottage cheese
If you do not dare to throw away the spoiled one, then be sure to heat it before use: prepare a casserole, buns with cottage cheese filling, cheesecakes, dumplings, etc.
To somehow reduce the resulting bitterness, before using cottage cheese for baking, carry out a few simple culinary procedures.
Hold the product for 30 minutes in milk, then strain it.
You can do it a little differently: wrap the mass in several layers of gauze and rinse it thoroughly 2-3 times in cool boiled water. After each washing, squeeze the gauze with cottage cheese thoroughly.
Knowing why home-made cottage cheese is bitter, why it turns out sour and smells unpleasant, you can always distinguish a fresh product from a spoiled one. And knowing how to check the quality of cottage cheese at home, you practically nullify the opportunity to purchase an unnatural fermented milk product. Do not deny yourself the pleasure of enjoying your favorite curd mass, just do not let anyone deceive you.
Airan–
one of the most favorite drinks of the peoples of the Caucasus, Transcaucasia, Asia. It appeared a very, very long time ago, in the era of nomads. In principle, recipes for cheese, wine and butter were discovered at the same time. Moving long distances through desert areas, people took with them various nutritious foods, which, sour, exposed to contrasting temperatures and shaking, eventually turned into various goodies.
Ayran drink is loved by the southern peoples for its ability to restore normal intestinal flora. In hot conditions, where any infection, primarily intestinal, spreads in the blink of an eye, it is very important to have a "living medicine" on hand. Ayran is often called the drink of centenarians. Here's how it's useful:
Lactic acid bacteria contained in ayran perfectly suppress the "harmful" intestinal microflora that causes putrefactive processes.
Beneficial bacteria destroy the infection in the ENT organs.
Ayran improves respiratory function, strengthens the lungs.
In combination with honey, the drink turns into a mild sleeping pill, which has a beneficial effect on the nervous system.
Ayran generally helps to strengthen the immune system.
USEFUL PROPERTIES OF MILK
FOR NERVES
Since ancient times, milk has been famous a good remedy from diseases nervous system. Regular consumption of milk in the morning helps to eliminate drowsiness and strengthen the psyche. If you drink milk before going to bed, it has a calming effect and promotes sound sleep.
FOR HEART
. Milk is good for cardiovascular system and reduces the risk of developing diseases. Scientists have proven that daily consumption of one glass of milk helps to strengthen cardiac functions and reduces the risk of heart attack and stroke by 37%.
A simple dessert "Floating Islands".
Dessert Floating Islands is a very simple, primordially French and fastest dessert recipe in the world in terms of cooking speed.
This dessert is interesting for its unusualness: you get a “sea” of custard that you cook yourself, and islands floating in it in the form of a delicate protein soufflé cooked in the microwave. You can do without it, since the recipe appeared before microwaves and the soufflé was boiled in milk. That is, it was necessary to form lumps of proteins whipped with sugar with the help of two spoons, then put them in boiling milk, then catch them with a slotted spoon. But if there is a microwave in the house, then this step may be easier.
Ingredients
6 chicken eggs
0.5 liters of milk #cheese butter
A pinch of vanillin or its pod
100 g sugar
40 g powdered sugar for proteins
Cooking
The cooking process consists of two stages: you need to make a custard and prepare protein soufflés. First you need to separate the yolks from the proteins, put the proteins in the refrigerator for now.
Next, you need to pour the milk into a saucepan, put half the sugar and a pinch of vanilla in it. If you have a wonderful vanilla pod, then use it: it will be even tastier. Milk must be boiled and boiled for several minutes so that it is saturated with the smell of vanilla.
While the milk is heating, beat the yolks with the second half of the sugar until white.
Once the yolks are whipped and the milk is hot, pour the milk in a thin stream, stirring all the time into the beaten yolks. And then put this mixture on a small fire, continuing to stir constantly so that the custard thickens. But in no case do not bring to a boil: the yolks will curdle! You can put the container in which you have the yolks with milk in a water bath. Cook until thickened, remove from heat and cool.
And you can proceed to the "islands".
Beat the chilled proteins with a pinch of salt at medium speed, gradually adding powdered sugar. Beat until strong foam.
Then take cups or molds and spread beaten squirrels in them with a spoon. Put these cups in the microwave for 30 seconds at maximum power.
If you don't have a microwave and want to try this dessert, try making it the classic way - boil it in milk, the same one that is then used to make the cream.
We take out the soufflé islands from the cups and let them cool.
Pour the custard into vases or bowls, and put a floating island on top of each.
This dessert will definitely need a spoon. There is an island with cream. The cream is sweet, and the island is slightly sweet. You can pour sour berry sauce. The sauce is prepared from seasonal berries, leaving a few whole berries for decoration.
Cottage cheese is one of the most popular fermented milk products. Its useful properties can hardly be overestimated: a valuable source of calcium and other important minerals and vitamins, it is very useful for all systems and tissues of the body. As a culinary ingredient, cottage cheese is also almost universal. Casseroles, desserts, creams are prepared from it, many recipes for weight loss use it.
Unfortunately, cottage cheese is not always of high quality, and sometimes you may find at the most inopportune moment that it has a pronounced bitter taste. But in this case, do not despair, because there are some little tricks that have been tested over the years that will help you quickly fix the situation.
Why is it bitter?
The milk takes on a bitter taste due to what the cow is fed and whether there are components that have a bitter taste in the feed, such as wormwood.
Another reason for the bitter taste of cheese may be the ingress of bitter components into cheese from salt or sourdough, in which various ingredients are mixed according to GOST.
And last but not least, it is worth explaining that cottage cheese becomes bitter when it has been stored for a long time and has already begun to deteriorate. Therefore, at the very beginning, make sure that the product can still be eaten. The main features of fresh cottage cheese are white or slightly yellowish color, a pleasant characteristic smell and a slightly sour taste.
If the cottage cheese has been stored for a long time and is completely rancid, it should still be thrown away, otherwise the use of an expired product can be dangerous to your health. And if the signs of bitterness have just begun to appear, it is quite possible to use it.
Of course, raw cottage cheese that has become bitter should by no means be eaten, but it can become a very successful basis for baking. For example, you can make a pie, cheesecakes from it, bake cheesecakes or make a filling for dumplings. To avoid a bitter aftertaste at all, add a little vanillin or regular sugar to the curd.
Sometimes cottage cheese begins to taste bitter as a result of a violation of its manufacturing technology, in particular, if it was made from sour, and not specially fermented milk. Often this happens with cottage cheese prepared at home. Because of this, putrefactive bacteria appear and multiply in it. To get rid of them, such cottage cheese must be wrapped in several layers of gauze and rinsed well several times in cool boiled water, each time carefully squeezing the matter. After this manipulation, if the taste of the cottage cheese has improved, and the expiration date has not exactly expired, in principle, you can eat it raw. However, for the sake of your own safety, it is still better to subject it to heat treatment, for example, to make a delicious casserole or strudel out of it.
The emergence of bitter taste from a scientific point of view
Bitterness is caused by the breakdown of casein by bacterial enzymes to form bitter polypeptides as intermediate products of protein hydrolysis.
This effect occurs due to the increased moisture content, excessive salting and incorrect ripening temperature.
Adviсe:
- Use high-quality milk from cows that were not fed with silage (it always gives bitterness in cheese, for those who have draft milk from a barrel in winter, be careful). It is necessary to systematically control the quality of milk for the presence in it of: antibiotics, bacteriophages.
- Do not overdo it with calcium chloride
- Maintain at a temperature of 4-6 degrees.
- Pasteurize milk.
How to remove bitterness from cheese?
Depending on the variety, the procedure may be different. Brynza, feta, Adyghe, Georgian cheese can be somewhat oversalted, which will cause a change in taste. How to remove bitterness from cheese in this case? It is enough to soak the cheese for one to two hours in cool boiled water to remove the bitterness. For hard cheeses, the appearance of bitterness almost always means that storage conditions have been violated: the cheese has been frozen and thawed several times. Hard cheeses can indeed be stored for up to three months in the freezer, but with further use, freezing is not allowed again. Hard cheese with signs of bitterness can be used as a crumble for pizza or spaghetti.
If you still bought cheese with a bitter taste, then you can try to kill its unpleasant taste. Such cheese can be used, for example, for baking. The bitter taste can be overcome with enough sugar, cinnamon and vanilla. Also, with such cheese, you can cook a casserole or pancakes and use sweet ingredients to kill its bitter taste. In addition, such cheese can be diluted with milk.
You need to be very careful with cheese with a bitter taste, as it may already begin the fermentation process, which can harm your health and your loved ones. If the bitter taste is strongly pronounced, then it is better to immediately throw such cheese into the trash.
conclusions
As a rule, the main cause of bitterness in cheeses is the accumulation of short hydrophobic peptides, and moldy cheeses are no exception. Studies conducted with the help of a panel of expert tasters have shown that an increase in the concentration of peptides correlates with the intensity of the bitter taste. The use of lactic acid bacteria with low or moderate proteolytic activity can prevent the formation of bitter peptides.