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  • Formaggi  Stagionati 10g - Cheese Culture

Formaggi Stagionati 10g - Cheese Culture

  • £5.69

  • Brand: Vik Cheese
  • |
  • Product Code: Cheese-Mother-Culture
  • |
  • Availability: In Stock



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Formaggi  Stagionati 10g

Pack of 10g fo 20L of milk

  • Recipe: Pasteurize (optional) full fat milk 72° degrees C° for 15 seconds. When the milk drops to a temperature of 42° C add the ferments, at 36 ° C add the liquid calf rennet. The curd should be ready after 18/20 minutes. As soon as the milk begins to ripen, cut this curd with the curd cutter so as to divide it into slices and then cubes of the same thickness ,approximately 10 cm, act with great delicacy and let it rest. Warm up the curd to 40 C°, shake this curd without breaking it for about 5 minutes and gently squeeze the dough into the molds. The first turn is made after 20 minutes. Salt the surface with fine salt, the second turn after 50 minutes, add more salt on this surface too. After a couple of hours make a further turn and bring the cheese into the cell at a temperature of 8 C°. If you want to give the cheese a more spicy taste “Cravor Bianco”.

 

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Tags: rennet