2020-08-13 / test@t

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.

Cheese in Cachotta
  • milk 3 liters
  • rennet "Cheese" from BakZdrav 0.18 g
  • starter culture "Semi-hard cheeses" from Bakzdrav 0.18 g
  • calcium chloride 3 ml
  • water
  • table salt


Step 1
our milk into a saucepan
Pour milk into a saucepan and heat to 32-34 ° C.
Step 2
issolve 0.18 g of Semi-ha
Dissolve 0.18 g of Semi-hard cheese starter culture (BakZdrav starter culture) in a small amount of milk and add to a common container with milk. Mix thoroughly. Dissolve 3 ml of calcium chloride in 50 ml of boiled chilled water. Add to milk. Mix thoroughly. Cover and leave alone for 30-60 minutes.
Step 3
fter that dissolve 0.18 g
After that dissolve 0.18 g of “Cheese” rennet (BakZdrav enzyme) in a small amount of cooled boiled water, mix thoroughly. Add enzyme solution to milk. Using a top-down motion, stir the enzyme solution into the milk mixture for 30 seconds, without swirling the currents. Place the lid on the saucepan and let the milk mixture sit to form a curd (cheese cala) for 45-60 minutes. After the time has elapsed, check the curd for a clean whey separation. Cut the curd into bars, cut the bars into cubes. Cover the pan with a lid and let sit for another 5 minutes to give the future curd more whey and thicken.
Step 4
hen begin gently stirring
Then begin gently stirring the cubes for 10 minutes. When the curd begins to thicken, stir frequently and vigorously. Simultaneously carry out a gradual heating of milk to a temperature of 42-45 ° C. During this time, the curd will give off whey and thicken.
Step 5
hen remove the maximum am
Then remove the maximum amount of whey from the pan. Fill the mold with the curd grains and place in a water bath. The bottom of the mold must not touch the water.
Step 6
n this position, we keep
In this position, we keep the cheese for 1.5-3 hours over steam, turning the cheese head over every 30 minutes. Also keep the curd temperature at 35-42 ° C. Gradually the curd will thicken and form into a cheese head.
Step 7
hen remove the cheese hea
Then remove the cheese head from the mold, place it on a drainage mat and incubate for another 6-8 hours at room temperature. Then the cheese should be salted. To do this, prepare a saline solution: boil 1 liter of water, cool to a temperature of 12-14 ° C. Add 200-250 g of salt. Stir well. Place the cheese head in the brine. Soak for 1.5-2 hours.
Step 8
fter salting, put the che
After salting, put the cheese on a drainage mat and keep at a temperature of 10-12 ° C and a relative humidity of 85-90% for 14 days to 3 months. When curing cheese, wipe the heads daily with a cloth dampened in brine and turn over.
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