Cheese in Cachotta
Caciotta is an Italian semi-soft table cheese with a closed texture (no eyes). It is popular in its homeland, it is prepared everywhere in Italy, using various types of milk, as well as supplementing it with various additives. "Caciotta" is translated from Italian as "cheese", which indicates the small size of the cheeses of this family, as well as their delicate and soft taste and a short ripening period.
- milk 3 liters
- rennet "Cheese" from BakZdrav 0.18 g
- starter culture "Semi-hard cheeses" from Bakzdrav 0.18 g
- calcium chloride 3 ml
- table salt