From Russia with love

[justsocat]

Hello people!
I'm a beginner in home cheesemakin from Urals Region of Russia.
There's  almost no information about making cheese at home (farmstead or artizan ones) in russiuan. All I could find so far in the net is written in  english. So I hope I'll find out a lot here about this hobby I'm interested in.
My main goal at the moment is to make different types of cheese without using any rennet at all.
I've already make very good "Adygeisky" cheese. This is an old recipe from Cocases. And I've make Feta like cheese without using rennet. This one is eatable too Now I'm waitind to my first hard cheese that ages alost two monthes.
All the best to all good people. From Russia with love:)

[linuxboy]

Hi and welcome.

Here are a few links with instructions in Russian:

http://www.womanbusiness.ru/miniproizvodstvo5.htm
http://www.kuking.net/my/viewtopic.php?p=548904&highlight=
http://ru.wikipedia.org/wiki/%D0%9F%D0%B5%D0%BF%D1%81%D0%B8%D0%BD
http://ru.wikipedia.org/wiki/%D0%A1%D1%83%D0%BB%D1%83%D0%B3%D1%83%D0%BD%D0%B8
http://ru.wikipedia.org/wiki/%D0%91%D1%80%D1%8B%D0%BD%D0%B7%D0%B0
http://fermerinfo.wordpress.com/category/obrabotka-moloka/

It's tough to make cheese without rennet; you're limited to coagulating with acid (white cheese), lactic culture (like for tvorog, chevre, adygeisky), or heat (ricotta). Hope you come up with some tasty recipes

[Cheese Head]

Zdravstvuite (hello) justsocat and welcome to this forum. Lots of information here, hope you find what you need. Also, congrats I think you are our first member in Russia!

I worked rotation from my home in Calgary Canada to Surgut>Kogalym & to Niznevartovsk in NW Siberia between 1991 & 1993, had a great time but those were very tough days for Russia, lost of inflation and dislocation of economy.

Za Vas

[DeejayDebi]

Welcome Justacat. Always nice to ahve a new member from other parts of the world to sahre with. I don't know if I have ever had a Ruzzian cheese. Do they have any special cheeses they are known for?

[justsocat]

Thank You  linuxboy. I've ran over the links You showed. Not a use full stuff but neverthe less TY for your kind attention

[justsocat]

How do You do John (CH)?
I lived for about 40 years preety near that NW places You worked at. Near of corse by Russian mesure - less than 1000 miles
There is almost always some kind of tough days in Russia. But we're still staying alive and I hope that we will do

[Cheese Head]

I am doing well thanks, Canada where I grew up is a bit similar, less that 1000 miles is a long day's drive ! Sent you a PM.

[justsocat]

Hi DeejayDebi!
As I find out there are very few traditions in cheesemakin in Russia from the ancient days. To tell the truth almost no traditions. All historians who're trying to prove that Russians do made some cheeses base their theories at proposals not at facts.
Some cheeses were being made for a long time in Cocases. But it's not Russia itself but a region of Russian Federation.
The only one old Russian recipe I've found is how to make a processed cheese from "tvorog". I made this cheese and I liked it very much

[DeejayDebi]

Ah thatnk you Pavel. I often search for cheeses by regions and I have found nothing from Russia - Now I know why.