Description
Cheese is a good snack to beer, so say in the pubs. But American cheesemakers have come up with to combine cheese and beer.
Ingredients
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Milk
5 l
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Rennet
-
Calcium chloride
1 g
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Salt
3 tsp
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Dark beer
0.5 l
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Sourdough
Cooking
The milk is heated to a temperature of 32 degrees. If they make the cheese from pasteurized milk, add calcium chloride dissolved in water. Add yeast. If there are no special mesophilic starter culture for cheese, use sour cream (5 tablespoons). Leave for half an hour.
Add rennet. Leave for 45 minutes for clot formation. Check for clean break, if it is not reached, leave on 15 minutes. Cut into cubes with a size of a side of 15 mm. Leave for 10 minutes.
Slowly, no faster than 30 minutes, raise temperature to 39 degrees. Stir at first very gently, then harder, not to give the grain to stick together. At this temperature, hold for another 30-45 minutes, stirring every 15 minutes.
Leave for 10 minutes. Drain the whey, it is possible to better remove the whey put in a sieve
To shift from the curds, in a saucepan, pour a beer, mix well and leave for 30-45 minutes
To pour beer, you can once again use the sieve. 2-3 reception to introduce the salt. each time carefully mixing. The form covered with a cloth, put the cheese mass in the form.
To compress 60 minutes with a weight of 5 kg. Flip the cheese and change the fabric. Extruding om 10 lbs. again flip and "change" cheese. Pressed for 18 hours weighing 25 kg.
To get the cheese from the press, if necessary, to trim prilivy head. Put the cheese in the fridge, turn 2 times a day until the cheese is evenly dry out the crust. Cover the cheese with olive oil very thinly, but evenly.
Let stand in refrigerator at least 3 weeks. Daily flip.
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