Description
I really wanted to make cheese Crescenza on the advice of Dmitry (NDemon), but this recipe has already appeared because of Hope (Navely), so allowed myself to deviate from the classic recipe and cooking methods of the aforementioned cheese and did not regret it. Received salted cheese has a dense texture on the cut (almost crumbly), a pronounced creamy taste with hints of marinated olives and mild cheese and spicy smell. Due to the dry yeast to get the yogurt from Orsika, which contains thermophilic bacteria and bulgaricus that is similar to the cheese you can get at home. I am particularly pleased that it is possible to control the composition of the product and do not doubt its freshness. And a nice bonus of the side product serum obtained the cheese, was made the most delicate ricotta to the recipe which will share below.
Ingredients
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Milk
1 l
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Sourdough
1 pack
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Milk
5 l
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Yogurt
100 ml
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Green olives
15 piece
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Black olives
15 piece
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Rennet
0.1 pack
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Salt
1 tsp
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Lipase
0.25 g
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Serum
5 l
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Lemon
1 piece
Cooking
For making cheese I needed a thermophilic starter, which is great ready yoghurt from Orsika, since the bacteria contained in it, allow to obtain cheeses with a heater temperature in excess of 30-35 degrees. Thermophilic starter culture used in the manufacture of Italian cheeses and cheeses such as Swiss and exhaust: mozzarella, Suluguni, etc.
For starters, get yoghurt. Let's warm 1 liter of milk to 40 degrees is the most favorable for the start of the thermophilic bacteria. Pour into a glass for fermentation, add the dry yeast "Yogurt" by Orsika, carefully stir up and put in a special flask, to which add water, a temperature of 100 degrees. Close the thermos tightly and put in a warm place for 6-10 hours.
When yoghurt is received, start making cheese. Let's warm the whole raw milk to 40 degrees and make half a Cup of yogurt, mix for 2 minutes and leave for 30 minutes under cover and in a warm place. I was working the oven, it was enough to leave a pot of milk on the stove.
Lipase is soluble in a tablespoon of boiled water at room temperature and submit within 30 minutes after making the yogurt. Stir 2-3 min. Microbially renin, Mato" are also soluble in the boiled water (50 ml) at room temperature for 30 minutes before making. When using lipase, the amount of milk coagulating enzyme is doubled, so taking 0.1 g. put in the milk after 30 minutes the lipase and stir for 2-3 minutes.
The percentage of enzymes in the absence of specific weights, it is necessary to measure "by eye". Based on the information on the package, if the sticker with "Mato" designed to obtain 100 liters of milk, and we have only 5 then you have to put a strip on a sheet of white paper and divided into 20 parts immediately after opening the sachet. In the future, store the measured quantity of enzyme in foil and in the fridge. That's why I'm happy to say the usability of the starters from Orsika - nothing measure do not!
After making rennet are waiting for the formation of cheese curd. Time depends on the number of the enzyme, its freshness, and the quality and temperature of milk. It took me about 35-40 minutes. The resulting clot cut into squares with a side of 1.5-2 cm. Gently stir with a slotted spoon, slitting large pieces, if these are. Trying to stir slowly without destroying clots. Waiting for our squares will begin to sink to the bottom.
Put the saucepan on a very low heat, the best on a divider or a water bath and slowly heated to 60 degrees all the time stirring. Clots begin to decrease in volume, compressed.
As soon as we feel that there is some tanaceti and active bonding clots, quickly select the curds to form the cheese, sprinkling rings of sliced olives. A lot a little press with your palm to form one cheese.
Put the form on a grid or mesh for draining the excess whey. Every 15-20 minutes the form turn, not taking out the cheese. Do that for 3-4 hours. The serum is collected and drained back into the pan. Then take out the cheese from the mold, sprinkle with salt, rubbing it on all sides, put back into shape and leave it like this for 6-8 hours, then put in the fridge, removing from the mold, the drainage Mat. From time to time, turn over the cheese, evenly it to dry and remove moisture, if it appears.
Ricotta. In our use upon receipt of the cheese left like this serum, it contains many other useful and tasty.
Serum heated to 90 degrees, removed it from heat and stand for 30 minutes, then made a strained lemon juice, stir.
Left the pot of whey to almost cool completely, cover with a lid. Then parts were uzivali using calico, adding the remaining mass. Ricotta impressives about 8 hours, it is convenient to do at night. In the morning, delicate mass, like thick cream, remove with a spoon.
You can eat just like that, it is very tasty, and the lemon gave it a light taste of mint. I don't know why, but it is the taste of my ricotta.
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