Ingredients |
Whole milk Ferment (Freeze-Dried Mesophill, MO-10) Sea salt adjust to taste |
| Dosage | Milk (in liters) | 10 | 100 | 1000 |
|
Ferment (pouch) Unit |
0.01 0.5u |
0.1 5u |
1 50u |
|
| Coagulant (ml) | 0.4 | 4 | 40 |
Equipment |
Cheese vat Moulds Ladle Thermometer Dosing pipet for rennet |
Preparation
| Fill |
Fill the vat with whole milk |
|
Pasteurisation (optional) |
Hold milk at at least 63°C for 30 minutes, cool rapidly. |
| Inoculation |
Keep the milk to a temperature of 21°C.
Add the culture (5u/100L of MO-10 ferment) Stir for 5 minutes. |
| Rennet |
Add the rennet (4 ml/100 litres). Stir for 5 minutes. |
| Coagulation |
Let stand for 14-16 hours at a temperature of 18°C to 20°C. Caution: Do not shake or move the vat during this time. Check the ph and/or acidity from the 12th hour. The pickling pH is between 4.2 and 4.5. |
| Moulding |
Place moulds in a dish for draining. Put curds into moulds using the ladle. Fill the moulds 3/4 full. Fill it up again 15 minutes after, to 3/4. Leave to rest for 6 hours. |
|
Flipping & Salting |
Add salt (1 teaspoon) on the exposed surface Turn the mould upside down Salt the other surface Leave to rest for 6-12 hours or until the cheese is < 4°C and sufficiently dry (+/- 27%) |
| Storage |
Put in 250/500g jars Keep refrigerated |
Now, if you want to add your personal touch, you can change the recipe by adding different flavors: BBQ, herbs and other spices.
Have fun!