Italian goat cheese matured for 1 month - Homemade - From milking to tasting скачать в хорошем качестве

Italian goat cheese matured for 1 month - Homemade - From milking to tasting

INGREDIENTS FOR 350 G OF CHEESE Unpasteurized goat's milk: 3 liters Rennet: dose on the package salt 2 cheese molds diameter 11.5 cm height 8 cm Heat the milk to 35 degrees Add the rennet and mix well Leave to rest for 40 minutes Cut into cubes of about 2-3 cm. Within 30 minutes, combine the contents of the molds Wait 15 minutes Put the cheese in the molds Within 30 minutes combine the contents of the molds Leave to rest for 6-12 hours at room temperature After 6-12 hours, turn the cheese upside down Leave to rest for 6-12 hours at room temperature Remove from the mold Salt one surface and let it rest in the fridge on a cutting board for 12 hours Turn over, salt the other surface and the sides and let it rest in the fridge on a cutting board for another 12 hours Leave to mature for 2 weeks in the refrigerator in a closed container by inverting once every 2 days Dry if needed After 2 weeks, now leave to mature in the refrigerator on a wooden cutting board for another 2 weeks, turning it upside down every 2 days. Dry if needed If mold forms, scrape or wash the surface immediately with a damp cloth After 4 weeks in total, the cheese is ready If it is left to mature for 40-45 days it will be even tastier Remember to subscribe to my channel if you like my recipes :) Email: [email protected] Music: https://www.bensound.com/royalty-free...