2020-08-13 / test@t

Sourdough cheese Bakzdrav

Ingredients

milk 5 liters
sourdough Bakzdrav / soft and pickled cheeses / 0.3 g
sourdough Bakzdrav rennet enzyme 0,3 gr
calcium chloride / it is possible without it / 1/4 tsp
lim.acid 1 tsp
lipase 1/4 tsp
annatto 10-15 drops

STEP-BY-STEP COOKING RECIPE

Step 1

The milk is heated to 12 ° C. Added lipase, previously dissolved in 20 ml. water, citric acid is also dissolved in 100 ml. water. Mixed well.

Step 2

He heated the water to 32 ° C, added the leaven, I diluted the cheese in 50 ml. water, you can simply sprinkle it over the milk.

Step 3

Added annatto / if you want yellow cheese, if you need white, then do without annatto / 10-15 drops per 5 liters. milk. The more drops, the more yellow the cheese will be. Stir well.

Step 4

Add rennet and calcium chloride. Mix well for 30 seconds. Cover the pan and leave it alone for 40-50 minutes until a clot forms.

Step 5

If the whey separates cleanly from the curd, then cut into 2 cm cubes. Put the pan again on slow gas and heat to 40 ° C, stirring constantly. Remove from heat, stir for another 3-4 minutes.

Step 6

We drain the whey, transfer the curd to the drushlag. Turn over every 30 minutes.

Step 7

If desired, the cheese can be salted or made in a salty solution, or sprinkled with salt on both sides. You can add any greens. This is someone who loves.

Step 8