Composition:
● goat milk,
● calcium chloride,
● bacterial starter culture,
● malakauskiene enzyme.
Cooking
Goat milk is pre-Mature. Milk is matured in open tank with periodic stirring.
The milk is then negruzi to 68 °C and cooled to a temperature of 30-34 °C. In chilled milk make calcium chloride, mix thoroughly.
In prepared for the coagulation of the milk mixture temperature of 31-35 °C. make zakusochnaya bacterial culture, mix.
Next, make malakauskiene enzyme. The milk was stirred for 5-7 minutes and then leave to the formation of a clot (approximately 40-60 minutes).
The willingness of the clot in the incision is determined as follows: the sharp end of a spatula make a cut of the bunch, then the flat part of the spatula along the incision clot lift it. Ready clot should be the normal density and to give the split a sharp edge with the allocation of clear serum.
Then the clot is cut into cubes 2×2 cm and allowed to settle for separation of serum (approximately 20 minutes). The whey is drained. Again cut the clot into smaller cubes of size 1×1 cm, allowed to settle, decanted serum. Then cut to the cheese grains had a size of 6-10 mm.
After the grain is kneaded to achieve a certain degree of elasticity (grain becomes denser, firmer and more rounded). In the process wymagana part of the whey is drained. Before heating you need to add a small amount of water to wash the curd. Next is the process of heating to a temperature from 34 °C to 36 °C with continuous stirring.
The readiness of the curd is determined by its physical condition – elasticity and stickiness. When compressed in the hand, the grain should be glued to the monolith, which when rubbed between my palms splits into separate grains. Mixture of curd allowed to settle, decanted part of the serum.
Mix curd with the remaining serum is laid out in the prepared perforated forms. Whey drains through the existing holes in the walls and at the bottom of the forms, and the curds evenly distributed, remains in the forms for samobrazovaniya. The duration of the molding (samobrazovaniya) cheese is 10 to 20 minutes.
At the end of the molding process (samobrazovaniya) cheese served on a pressed. Pressing cheese is carried out for ~ 1.5–2 hours. First, the cheese is pressed. Load on one block of cheese in 5 times its weight, and in the past 30 minutes ~ 10 times. In the process of pressing the cheese forms, it is necessary to regularly turn over. Cottage cheese should be smooth, dense surface.
Cheese salting is performed in brine that has a temperature of 8-12 °C for 1-2 days. The concentration of salt in the brine should be at least 18 %.
After salena cheese aged for 1-3 days. Absorbance cheese at a temperature of 8-12 °C and relative humidity of 80-95 %.
After absorvan cheese cover paraphrasis, a polymer or a combined polymer-parafrasi composition and placed before the end of the ripening process in the chamber with a temperature of 11-15 °C and a relative humidity of 75-90 %. During the ripening of cheese is necessary (to prevent deformation) to turn 1-2 times. The duration of cheese ripening is not less than 30 days.
Where to enjoy
The Agriturismo “farm Tavern”
Krylov, Dmitry
+375 (29) 575-99-12
dmkr@tut.by
Minsk region, Dzerzhinsky R-n, farm “DUCK”
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