Let’s make fresh cheese скачать в хорошем качестве

Let’s make fresh cheese

Buy pasteurizers, cheese and yogurt kettles at: http://www.milkyday.com/products/past... Let’s make fresh cheese Bryndza. With the help of the pasteurizer Milky FJ 15, you need to warm up the milk up to 72°C in order to pasteurize it and then cool it down to 30-35°C. After that, you need to add the rennet per 2 drops for a liter of a milk and immediately mix it all well. Then cover a pasteurizer with a lid and leave it for 30-40 minutes to form a cheese clot. The next step is to cut the resulting clot with a knife in such a way that to have the cubes of a size of a walnut in the end and after that leave these cubes for 5 minutes. After that, put the mass in the cheese mold and leave it there for 1hour to let a serum be drained out. Then put it under pressure for 5 hours. After that, you need to put it into brine for a day and leave it in a cool place. The proportions of the brine should be following: 1 liter of a serum and 1 tablespoon of a salt. After 12 hours, a tender, homemade and 100% natural Bryndza cheese is ready.