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==Ingredien..."

2021-01-28T16:19:17Z

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[[Cheese, fermented & pickled products and preserves|⇐ Cheese, fermented & pickled products and preserves]]

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==Ingredients==
:2l whole cow's milk, goat's milk, sheep's milk or a mixture
:⅛ tsp mild lipase powder mixed in 30ml non-chlorinated water 20 minutes before using''(optional)''
:⅛ tsp Aroma B powdered mesophilic starter or 20ml lactoferm starter
:⅛ tsp calcium chloride diluted in 30ml cool non-chlorinated water
:¼ tsp liquid rennet diluted in 25ml cool non-chlorinated water
:1-2 Tbsp flaked salt for salting
:salt for brining ''(optional)''

==Method==
#Prepare a water bath with a large stock pot and a smaller stock pot in it with water half way up side of smaller stock pot. Heat till water reaches 35℃. Put milk in smaller stockpot and, if using, add lipase solution. Slowly heat till milk reaches 30℃ - do this slowly over 15 minutes or so.
#When the milk is at temperature, add the starter by spinkling powder over surface, allowing to dehydrate for 5 minutes. Mix in well. Cover and keep at temperature of 30℃ for 1 hour.
#Add the diluted calcium chloride and mix. Add the rennet and mix. Keep the milk stand at temperature of 30℃ for another hour.
#Check for a clean break. If no clean break, allow to stand for another 15 minutes. Cut the curds in 1-1½cm pieces. Allow to stand, at temperature, for 10 minutes. Stir gently with a rubber spatula for 20 minutes at temperature - or for firmer curds, raise temperature to 32℃
#Line a colander or strainer with damp butter muslin and place over a large container. Ladle in the curds. Allow to drain for 2 hours. Alternatively, for more regularly shaped cheese, drain for ½ hour and transfer to a muslin lined mould to drain. Turn the cheese every ½ hour.
#Unwrap cheese and slice into 2.5cm slices. Sprinkle with the flaked salt. Transfer to fridge loosely covered for 5 days, checking daily and pouring off any released whey.
#Cheese, is ready to use, or can be stored in 10% brine for several weeks

<small>''Artisan Cheese Making at Home'' Mary Karlin</small>

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Ch: Created page with "⇐ Cheese, fermented & pickled products and preserves left ==Ingredien..."

Ch: Created page with "⇐ Cheese, fermented & pickled products and preserves left
==Ingredien..."