Description
Cheddar is the classic British cheese. Version of Indian scientists is the most useful cheese. Recipe Pavel Chechulin.
Ingredients
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Milk
5 l
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Rennet
-
Sourdough
-
Calcium chloride
1 g
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Salt
2 Tbsp
Cooking
5 litres of good milk is heated to a temperature of 32 degrees. Add mesophilic starter culture. If You don't have special cheese starter, use sour cream, whey or buttermilk. The number of the leaven according to the instructions, if you replace sour cream, etc. 5 tablespoons If using pasteurized milk, then add calcium chloride dissolved in water. In half an hour make rennet.
Leave the milk for 30-60 minutes to achieve a clean break. Cut the clot into cubes with a side of 5 mm. Leave for 10 minutes.
Place the cheese mass in a water bath. Slowly (not faster than 1 degree in 5 minutes) raise the temperature to 39 degrees. Stir at first gently, then faster and harder. At a temperature of 39 degrees stir for 15-30 minutes. The pieces should be rounded, decrease in size and begin to stick together.
It's time to get acquainted with the process of chedderizatsii. Place curd into the pan with a large bottom so that there is a place for whey drainage. Saucepan, place in a water bath under the slope. Cover with a lid. Continue to maintain the temperature of the cheese mass 38 degrees. Periodically drain the whey, not allowing it to reach the cheese mass.
After half an hour cut the curd to swim and lay half of one on another so as to preserve the direction of whey drainage. Return to water bath. Continue to drain the whey.
Half an hour later turn the cheese mass so as to preserve the direction of whey drainage. Return to water bath. Continue to drain the whey.
Half an hour later (1.5 hours after the beginning of the process of chedderizatsii) curd should be like rubber and slightly stretch when stretching. This means that chedderizatsii was successful. Slice the cheese into parallelepipeds with sides about an inch and 1.5-3 cm in length. Return to water bath. 2-3 hours sprinkle with salt, each time carefully mixing.
Line a rimmed shape cloth. Quickly, before the cheese mass is cooled, put it in the form.
Extruding half an hour weighing 10 lbs. Cheese, flip, replace fabric. To compress 1 hour weight 20 kg. Again flip and redress the cheese. Extruding weighing at least 30 kg at least 20 hours. Cudderisback in the manufacture of cheese during pressing can be up to 48 hours, and any additional load will not be superfluous.
Remove the cheese from the press and trim if needed, the SAG of the head.
To put the cheese in the fridge. Turn 2 times a day until until it completely dries evenly. You can then put the cheese in a vacuum package, you can fill the crown with wax, and you can go the classic route and make bandage fabric.
Cheese wait at least 3 months, better at least six months, and even better 1.5-2 years.
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