2020-08-13 / test@t
Cachotta cheese with sun-dried tomatoes
Semi-hard Italian fermented cheese "Ryazhenka" from BakZdrav. Sun-dried tomatoes as a filler.
- milk 3 liters
- rennet "Cheese" BakZdrav 0.18 g
- sourdough "Ryazhenka" BakZdrav 0.18 g
- calcium chloride 3 ml
- salt 125 g
- water 0.5 liters
- water 50 ml
STEP-BY-STEP COOKING RECIPE
We heat milk in a water bath to 37 ° C.
Dissolve calcium chloride in 50 ml of water. We add it to milk. We mix.
Sprinkle the leaven (in this case "Ryazhenka" was used) on the surface of the milk, let it stand for 3-4 minutes, stir, cover with a lid. We leave for about an hour.
We pour off most of the whey into a separate container. We fold the grain into a mold. Add fillers (in this case, sun-dried tomatoes) if desired.