Bree
Ingredients:
Whole milk - 8 liters
Mesophilic lactic acid cultures - 1/4 teaspoon
White penicillin mold powder - 1/8 teaspoon
Calcium chloride - 1/4 teaspoon
Liquid rennet starter - 1/4 teaspoon
Canning salt - 4 teaspoons
Cooking method:
Preheat a saucepan with milk and remove it from the stove, pay attention: the milk should not boil. Place lactic acid cultures and penicillin molds on top and let the milk curd, then stir the milk so that the additives are at the bottom. Dissolve calcium chloride in cold water and add it to milk, do the same with rennet, mix. Cover the milk with a towel and leave without putting it in the refrigerator for about an hour and a half, carefully cut the resulting mixture, which looks like curd into small cubes, and then leave it for a few minutes to separate the whey. Put the curd mass into molds for future cheese. Put the cheese in molds into an ordinary container, after two hours remove and turn over, after another two hours put the molds with cheese out of the container and sprinkle one side of the curd mass with salt,then turn over, salt again and put in a container. Close it with a lid. Leave to ripen at 90% humidity. Turn daily, remember to remove any leaked serum from the bottom of the container. After a week of ripening, white mold will begin to appear on the surface of the cheese. Continue turning the cheese daily. It will be completely moldy after two weeks. Now wrap it in paper and put it back to ripen. After a week, the cheese will be soft, and after five weeks it will be ready to eat. It will be completely moldy after two weeks. Now wrap it in paper and put it back to ripen. After a week, the cheese will be soft, and after five weeks it will be ready to eat. It will be completely moldy after two weeks. Now wrap it in paper and put it back to ripen. After a week, the cheese will be soft, and after five weeks it will be ready to eat.
Mozzarella
Ingredients:
Whole milk - 2 liters
Rennet - ¼ teaspoon
Lemon - 0.5 pieces
Water - 0.5 cups
Salt - 2 tablespoons
Cooking method:
Heat the milk vigorously, but do not let it boil. Pour in lemon juice and diluted enzyme. As soon as the whey begins to separate, turn off the stove and leave the future cheese for about 1 minute: you should get a single cheese pancake with a viscous consistency. Next, drain the whey and squeeze the cheese. Now heat two liters of water until the first signs of boiling, salt it and put a lump of cheese in there for 3-5 minutes. The cheese turns out to be stringy, soft and pliable - knead the cheese mass, periodically heating it with a decrease in plasticity. You can add dill or basil to the cheese, so it will acquire a unique aroma. Shape the cheese into small balls or leave it in a lump.
Chevre (goat cheese)
Ingredients:
Goat milk - 1.5 liters
Kefir - 1 liter
Salt - 1 teaspoon
Cooking method:
Put kefir on fire and bring to a boil. Remove the clots formed on the surface and put on a sieve. Strain the serum and leave at room temperature for two days. After this time, bring the goat milk to a boil and pour our whey into a saucepan. After about 15 minutes, the milk will begin to curdle, forming clots. Strain and salt the mass. Fold the curds in cheesecloth and hang to drain excess liquid for 30 minutes. Then, in gauze, form a ball with your hands, put in a plate, on top, another plate, and now press the entire structure with a load, for example, a jar of water and leave for 2-3 hours. The escaping serum must be drained. Then put the entire structure in the refrigerator for 8-10 hours without removing the load.
Parmesan
Ingredients:
Milk - 10 liters
Yogurt culture - ¼ teaspoon
Rennet - 2.5 ml
Cooking method:
Heat the milk slightly, pour the starter culture on the surface of the milk, let the mixture stand for no more than a minute and mix well. Leave for 1 hour, then stir the milk, add rennet - after 15 minutes a dense clot should form. now stir the mass with a whisk for 10 minutes, so that you get a kind of curd grain. Heat the resulting mass, and then cool slightly. To check the grain for grain, take a handful of grain and squeeze it. You should have a fairly dense piece in your hand that does not crumble. Now put several layers of cheesecloth in a colander and pour the whole mass into it. Gather the ends of the gauze and tie. Heat the whey to 60 degrees and dip the ball of cheese into it. Then transfer the cheese directly to the cheesecloth into a mold. After 10 hours, you can remove the cheese from the mold and transfer it to a food container, then leave it for another 35 hours. After the time has passed, the cheese must be removed from the brine and left to dry - do not forget to regularly turn the cheese so that it dries evenly. Once the crust is dry, transfer the cheese to an aging room - Italians age their traditional Parmigiano for a year.
Photo source: Getty images
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