The technology of making cheese at home.
Sent a crow a piece of cheese God 12 liters of milk. And say, "Make me, miss, cheese". And such at us happens often - at least once a week. But I don't only make cheese-in-law, myself, of course.
The milk does not boil, so you need to be sure of its purity and freshness. In General, to use special cheese lactic starter culture, which influence the formation of the final taste and texture of cheese, and of course cheese (Maasdam, Emmental, Gouda, etc.). I have no complaints, I need a quality and natural product. And sourdough are hard to find even on the Internet. Providers do not work with retail buyers-lyubitel Yami. So I add regular sour cream - 200 g per 12 liters of milk. Milk must be heated to a temperature of 34-35 ° C. stir Well with a whisk for 1 minute.
The enzyme of Mato (I order it over the Internet) dilute in half Cup of cool boiled water. 1 bag for 100 litres of milk, so I use about 12 liters, 1/5 of the bag. Less - can't curl more - not scary. Pour the dissolved enzyme and stir again for 1 minute.
After 1-2 hours the milk will clot - the clot is formed in the form of dense jelly.
Skewer cut it into squares of 3 cm vertikalno. Then try to cut horizontally into layers also skewer or slotted spoon; leave for 15-20 minutes, until they begin to separate serum.
Then put the pan in hot water and begin to interfere with the cheese. The temperature should climb to about 40-42*C. Interfere with the need for a long time, 30-60 minutes. Can be intermittent. The curds will dry and shrink, harden.
Here it is in 30 minutes.
Such in an hour. The cheese settles to the bottom of the pan. If you try, there are a few squeaks on the teeth - so ready.
Drain off the whey (you can use a colander).
At this stage you can salt the cheese. I salted according to your taste - 3 tablespoons salt to this amount of cheese. When pressing a lot of salt will go, so very salty it will be. Lay the curds to form. I adapted for this plastic bucket, making holes to drain the whey.
Cheese needs a little press. I take a dumbbell husband or something heavy))) Pressed for 2-3 hours.
For a good waste of the serum I got used to hang the cheese that way.
In limbo, the dipper puts pressure on the cheese and the whey is well separated and flows down.
Cheese is not to add salt at the stage of laying in form. Then it must withstand day in salt water (to taste).
Cheese ready to wipe dry, put on a clean, dry cloth and put it in the refrigerator to ripen for 3 weeks minimum. Every 2-3 days the cheese turn and change the cloth on dry. Cheese turn yellow and acquire a crust, gain sharpness, holes and correct structure.