2020-08-13 / test@t
Sourdough cheese Bakzdrav
- 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
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.
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.
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.
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.
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.
We drain the whey, transfer the curd to the drushlag. Turn over every 30 minutes.
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.
We put it in the refrigerator. Then we cut and eat, very tasty!