Ingredients |
Whole Milk Ferment (Flora-Danica) Sea Salt |
| Dosage | Milk (in litres) | 10 | 100 | 1000 |
|
Ferment (pouch) |
0.02 1u |
0.2 10u |
2 100u |
|
| Coagulant (ml) | 2 | 20 | 200 |
Equipment |
Cheese vat Tool for mixing Thermometer pH meter Press or weight to put on top of the moulds Dosing pipet for rennet Moulds (plastic or stainless steel) |
Preparation
| Fill |
Fill the vat with whole milk |
|
Pasteurization (optional) |
Bring the milk to 63°C for 30min.
Cool after to 30-32°C. |
| Inoculation |
Add the culture. Stir for 5 minutes. Let mature for 30 minutes, stir every 5 minutes. |
| Coagulation |
Add the rennet (10 ml/100 litres), stir for 2 minutes. Let it rest for 35-45 mins, the milk should have a gelatinous texture (much like Jello). Do not shake or move the vat during this time. |
| Curd cutting | Cut the curd into 5 to 7 mm cubes. |
| Washing / Scalding |
Remove 35-45% of the whey and stir the curd for 15 minutes. Add 25-30% (of initial volume) of hot water at 60°C. The curd temperature should be around 35-38°C. Then stirred the curd for 15 to 30 min. |
| Moulding and Pressing |
Remove the major part of whey, squeeze the curd 2-4 kg/cm2 for 15-30 min. Cut the curd into large blocks. Press cheese lightly for 20 min, then apply higher pressure (4-6 kg/cm2) for 1-2 h. |
| Salting |
The cheese can stay in the mould overnight in cold water. Dip cheese in brine (time depends on size of the cheese). |
| Ripening | Age the cheese in a 10 to 15°C room (and 90% humidity) for 4-8 weeks (young) or 8-17 weeks (mature). |
| Packaging | Wax or vacuum the cheese is recommended. |
Now, if you wish vary the pleasures and put your personal touch, you can change the recipe by adding coloring, flavors and other spices.
Have fun!