Kostromskaya Cheese at Home
Description
A tasty appetizer for any gathering. Even beginner cheesemakers can manage this simple homemade Kostroma cheese recipe. The process takes quite a while, but in the end you will get natural cheese made without unnecessary additives or preservatives. It can be served warm or chilled.
Instructions
- 1
Step 1
1. For even dissolution of the starter culture, you can add it not to the main pot, but to a small glass with milk heated to 30 degrees. Mix thoroughly and leave for 5–10 minutes.
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Step 2
2. Pour the remaining milk into a large pot (leaving some room at the top) and place over heat. Insert a thermometer and do not heat the milk too much. As soon as the reading reaches 30 degrees, remove the milk from the heat. Dissolve the rennet in a small amount of water.
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Step 3
3. Add the starter to the milk and let it stand for about 30 minutes. During this time, the milk will noticeably thicken. Gently stir it with a whisk. Pour in the rennet and leave for another 40–45 minutes in a warm place.
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Step 4
4. You can now see how a cheese curd has formed from the milk. Cut it carefully into cubes and let it rest for 5–7 minutes.
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Step 5
5. Next, separate the cheese from the whey. This simple homemade Kostromskoy cheese recipe calls for a special cheese mold. However, you can use cheesecloth folded into several layers to line a colander. Carefully transfer the cheese and let the whey drain for about 30–40 minutes.
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Step 6
6. To speed up whey separation, you can hang the cheese or place a small weight on top.
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Step 7
7. Even salting of the cheese can be achieved with a brine. To prepare it, dissolve about 200 grams of salt in 1 liter of hot water. Carefully transfer the cheese into the brine and leave for 10–12 hours, turning it periodically.
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Step 8
8. At the next stage, the cheese needs to dry thoroughly. To do this, place it on a rack and put it in a cool place (approximately 10°C) for 2 days. Turn the cheese over periodically throughout this time.
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Step 9
9. Now the cheese is ready to ripen. If possible, it is best to buy a special bag that should be placed over the cheese and dipped in boiling water for a few seconds. This way, the bag will shrink-wrap tightly around the cheese and there will be no air inside. That is the entire recipe for making Kostromsky cheese at home. At a temperature of about 10 degrees, it should ripen for approximately 20 days before it can be tasted.