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  • Caprino Fresco 10g - Cheese Culture

Caprino Fresco 10g - Cheese Culture

  • £5.69

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  • Product Code: Cheese-Mother-Culture
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Pack of 10g for 20L of milk

Caprino Fresco 10g
Recipe: Pasteurize the whole milk at 72°C for 15 seconds. When the milk drops to a temperature of 44°C add the culture and leave to incubate for 20 minutes; Stir for a couple of minutes and, after reaching the 28°C coagulation temperature, add the rennet. The curd should be ready after 18/20 minutes. Cut this curd with a curd cutter so as to divide it into slices and then into cubes of a thickness of 10 cm by acting with great delicacy and let it rest for 20 minutes. Take off some whey and cut the curd with the curd cutter until the pieces have the size of a walnut. Shake this curd without breaking it for about 10 minutes and gently put the paste into molds at a temperature of 35°C. Make the first turn after 20 minutes keeping the curd always warm. Second turn after 50 minutes. After a couple of hours turn again and put the cheese in the cell at a temperature of 8° C with a cell 80% humidity. Salty in brine 20% NaCl for about 1 hour for each kg of cheese.

 

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