Crottin Demi-Sec Part 1 скачать в хорошем качестве

Crottin Demi-Sec Part 1

Recently bought a beautiful cheesemaking book called “Réussir ses fromages a la maison” by Marie Chioca, it is such an inspiring book as the photos are beautiful taken and the instructions are easy to follow. The book is in French but you can always use google translate?! I like the recipes as they do not require you to buy package starters or cultures and be able to use just ingredients we can find in supermarkets. I have been making cheese for quite sometime now and I like to make one cheese at a time so I have adapted the recipe to making just ONE cheese but you are welcome to double or triple it. Today I will be making Crottin Demi-Sec (semi dry) meaning we only age the cheese for a few days Ingredients: 1 liter of whole milk (best vat pasteurized non homogenized whole milk) 10ml of Kefir (again I use store bought by Grace Harbor but you can use any plain one you like) if you cannot find Kefir, I had made it with just plain yogurt as well this is just to give the cheese a bit of flavor and character 1/3 tsp of liquid rennet (I like to use animal rennet but plant based is available but might need to use less as its strength might be stronger so follow manufacture direction on package Part 1 In a bowl pour 1 liter of milk, Kefir and rennet Stir well together Cover with plastic and let it set at room temperature for 36 hours Until the milk had solidified and whey on top Remove as much whey as you can Cut curds into little cubes Drain over butter muslin Ladle curds into cheese mold Let cheese curds settle in mold for another 12 hours before we take cheese out of the mold to age....... Stay tuned for Part 2