Recipes

Make your own cheese

Make your own cheese

Ingridients

Ingridients

milk
3 l
roquefort cheese
20 g.
camembert cheese
30 g.

Step 1. First do the starter for our cheese, being the first time we make this expeimento need cultivate bacteria, which make the cheese, therefore, weight 200 gr of milk at room temperature (0.2 liters) and together with 30 g and 20 g camembert cheese roquefor, what triturated with whisk until dissolved and leave it 48 hours at room temperature in a cool, I will cover anything not to fall over, but I will to leave holes for air to pass, as the penicillium needs oxygen to reproduce (I used a paper towel). It is important that the piece of camembert I pick for this part has both inside and outer layer (white mold) and roquefor blue mold that characterizes it.

When you spend 48 hours, you will see that is separated from the whey and milk will be completely solidified, this means that we have our starter to start the cheese.

Step 2. In a pot will put the rest of the milk, (3 liters of fresh milk), put the pot on the fire and mix with a stick so that the heat is uniform, rapid temperature rise (care), with the thermometer must be measured temperature not exceeding 35 ° (I left at 30 °), at this time we stopped the fire and keep stirring add the starter until all material is dissolved.
To keep the temperature of the milk we cover the pot with a cloth and let rest at least 1 hour. If we see that the temperature is not maintained because it is cold, then put the pot in a warm water bath, trying to maintain the temperature you want. Be careful with the temperature, as bacteria can die from excess heat, but if the temperature drops below 35 º, nothing happens.

Step 3. After 1 hour, add the rennet to milk (the thistle we soaked from yesterday), strain the liquid glass, crush the hairs with a little water and re-add and liquid to make the maximize the effect of rennet.

Remove the dipstick, you leave act for about 48 hours at room temperature, then see how the curd has thickened and will have separated from the whey (I left him one day and a half, covered with a cotton cloth).

After this time, cut the curd with a knife and let stand 90 minutes.

Strain through a mesh fabric (cotton) and let drain 12 hours, to remove the whey, do not squeeze the cloth to drain by gravity.

Step 4. Get the rennet mesh fabric and pass the mold (I use a round tupperware I've done a few holes), press with your fingers to shape and exit the serum that remains. Leave in pan to until the next day (20 hours more), taking into account turn around 10 hours. This process you do putting on some kind of base drain the remaining whey (in this case, use the tupperware lid, also with holes).

Step 5. After spending 20 hours and you can remove the mold, to salt the cheese and dried again. Therefore, in a bowl, prepare a brine with 160 grams of salt and 1 liter of water,

and time must be proportional to the weight, in this case we have a cheese that weighs 300 grams, then let it double in minutes, or 60 minutes.

After salting, drain it in a rack at room temperature for 24 hours (15 ° to 20 °), if more heat must be made to reduce the drying time.

Step 6. Now begins the time of maturity, they will last at least 1 month (patience the result is worth it), this requires a temperature of 10-15 degrees with a humidity of 95%. This is him putting the cheese in a colander with water in the background, but without touching the cheese, and to keep moisture put the colander in a plastic bag and in a cool place at this temperature, since we have no cellar with these conditions, I have put in the fridge, in the warmer area. We'll have the cheese at least 10 to 12 days, and we have to turn around every day, so that fence mold cheese wrapping alike. After that, place it in the coldest part of the refrigerator (4 ° to 5 °) and leave another 8 or 10 days more, out of the bag, this way just now we are dedicated to mature cheese.
So, this time I used a glass container smaller than the previous time, on the inside I left the pierced lid and a little water in the bottom to keep the cheese dip.

You'll see that on the outside starts to get a blue cape (for the roquefor).

After spending a three weeks since we started our experiment, we see that we have a well-cured cheese with a mild fragrance and soft texture, perfect!, We have our homemade cheese is almost ready to eat. Now you have to remove the glass bowl, let it dry in the fridge, uncovered. and after a month you can just taste it. Leave it for a while out of the fridge before eating to lose cold.
Make your own cheese

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