Cheese
Description
It works both for a holiday and for everyday. You have a complex and lengthy task ahead, but you can get hooked on cheesemaking. And then—you'll already have your own little production factory...just kidding)) I'm going to tell you about,
Instructions
- 1
Step 1
Heat the milk to 32 degrees. Then add propionic acid bacteria, mesophilic culture, and starter cultures. Let the mixture rest for 15 minutes.
- 2
Step 2
Then add the calcium and enzyme. The mixture should become firmer—cut it into small cubes.
- 3
Step 3
The liquid will separate from the mass after 5 minutes. Stir the future cheese for 20 minutes.
- 4
Step 4
Next, remove 30% of the separated whey. Then carefully pour 60-degree water into the mass itself. Add it gradually over 30 minutes. The mixture should heat up to 42 degrees.
- 5
Step 5
Carefully transfer the cheese curds into a clean cloth without removing them from the whey. Tie the cloth and hang the bundle for 40 minutes, keeping it in the liquid. Maintain a temperature of 42 degrees.
- 6
Step 6
Then transfer the cloth with the grain into a round mold. Place everything under a 10 kg press for 30 minutes.
- 7
Step 7
Then flip the cheese. Place it under a press at 20 kg for 1 hour. Then flip the mass again and set the press to 20 kg again, but this time for 12 hours. After that, leave the cheese wheel in whey for 24 hours. First dissolve salt in the whey, heating it slightly.
- 8
Step 8
Place the almost ready cheese in the refrigerator for 3-4 days.
- 9
Step 9
Now brush the cheese with butter. Leave it in the refrigerator for another 4 days. Transfer the "Maasdam" to a closed container. Keep it for a week at 14 degrees.
- 10
Step 10
After this time, place the cheese in the container in a room with a temperature of 20–25°C and humidity of 80–85%. Let it sit for another 3 weeks.
- 11
Step 11
At the end, let the cheese mature for 1–5 days in the refrigerator. After 5 days, transfer it to vacuum packaging. Enjoy!