Description
Are also available is an Italian cheese made from variety of fresh cheese, of which in Italy number quite a lot. In honor of what this cheese got its name is not known, but there are two very plausible version. In the first version of this once the cheese was called rubeole, i.e. "red" as in ripe cheese, the rind acquires a reddish color. The second version — the geographical, according to it, in the Vercelli region of Italy, is a small town of Robbio, in whose honor and was able to get the name of the cheese are also available. It is unknown which of these two versions is closer to the truth, but regardless of this cheese turned out fine.
Ingredients
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Milk
5 l
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Sourdough
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Rennet
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Calcium chloride
1 g
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Water
1 l
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Salt
250 g
Cooking
The 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 of side 10 mm. Leave for 10 minutes.
Gently mix for 10 minutes.
Put the cheese mass in the form lined with cloth. The best form to use the basket. Then I retreated a little from the original recipe to cheese was a classic thickness, it was necessary to decompose two baskets, but I all shoved into one.
20 minutes to change out and flip the cheese. To do this, line a rimmed bowl with a cloth and flip the cheese from the basket.
Gather the cheese cloth and place back in the basket.
After an hour the cheese is already sufficiently sealed. Now turn it over and put in a basket without a tissue
After 6-9 hours flip the cheese.
After another 6-9 hours to remove the cheese from the basket. Prepare the brine: bring water to a boil, dissolve it in salt and let cool. Salt cheese 2 hours (if laid out on two baskets, then 1 hour). In the middle of the process to turn it.
Basket cheese head gives a beautiful texture.
Cheese belongs to the category of fresh soft cheeses, so you can eat it after 3 days. But you can survive with a month. The more exposure, the more rich the taste of cheese. Fresh cheese has a taste reminiscent of sour cream.
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