2020-08-13 / test@t
Italian semi-hard cheese made from cow's milk. It has a delicate texture and natural crust and belongs to young cheeses.
- milk 3 liters
- sourdough "Hard cheese" BakZdrav 0.18 g
- rennet "Cheese" BakZdrav 0.18 g
- calcium chloride 10% 3 ml
- water for diluting the enzyme 50 ml
- calcium dilution water 50 ml
- brine 20% (1 l of water, 250 g of salt, 1.2 ml of vinegar 6%, 10 ml of calcium chloride 10%)
STEP-BY-STEP COOKING RECIPE
We heat milk in a water bath to 32 ° C.
Sprinkle the "Hard Cheese" sourdough BakZdrav 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 add calcium chloride, diluted in 50 ml of water. Mix well. Dissolve rennet "Cheese" BakZdrav in a small amount of water and add to milk. Mix gently with movements from top to bottom, without creating milk flows. Leave until a clot forms (~ 50-55 minutes).
We check the clot for a clean break. Cut into 4 cm cubes and leave for 10 minutes.
After 15 minutes, reduce the grain size to 1.5 cm, stir for 25 minutes, maintaining the temperature.
Half an hour after placing it in the mold, we "change" the cheese and turn it over in the mold.
Leave the cheese in the mold at room temperature for 12 hours or overnight.
We immerse the cheese in 20% brine for 2 hours (for a head weighing ~ 500 grams), turn it over in the middle of the time.
After salting, put the cheese on a drainage mat and place it in the refrigerator to dry for a day.
Ripening occurs at 8-11 ° C and 80-85% humidity for 1-1.5 months. Enjoy your meal!