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Excellent composition of aromatic herbs and spice emphasising taste and smell of cheese.
Ingredients: pepper, chili, cayenne, habanero, sweet pepper, jalapeno, garlic, thyme, basil, tarragon, oregano, marjoram
Net weight: 14g
For 2 kg of Cheese
Ready-to-use | Spices Mixtures | Unsalted
Homemade cheese - Recipe
Ingredients for 1 kg of cheese:
Recipe: Heat up milk to 36-38 °C, add calcium chloride dissolved in water, herb mix and yoghurt. Set aside for half an hour, maintaining a constant temperature of milk. Then add rennet dissolved in 50 ml of warm water (36-38 °C). Mix and leave for 20 minutes and when the curd is developed, cut in 2 cm cubes. While mixing gently, warm up very slowly to 40 °C. Separate the developed whey using a cheese cloth and put the cheese in the cast, push it and leave for six hours, turning from one side to another from time to time. Ready cheese can be covered with remaining herbs, if desired. It can also be rubbed - before covering - with salt or dipped in the brine for 24 hours.
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