Preparing (1h 40min)
- Before starting, we should disinfect all surfaces and dishes that may
come into contact with milk.
- Determine whether milk is suitable for making cheese. It has to go through
the bactericidal phase (cold milk from the previous day usually works).
If you have a PH meter, the PH level of milk should not be outside
the PH 6.55–6.75 range (which is very rare).
- Pasteurize milk: heat it to 65 °C and keep it at this temperature for
30 minutes. Can heat up to 70 °C and hold for 15 minutes.
- Quickly cool the milk, for example, in a cold bath to 35 °C (it could
take 10 minutes), or heat the already pasteurized milk.
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Processing (3h)
- Add cheese cultures Lactoferm MSE 0.6gr and Lactoferm PC 0.2gr.
- Add cheese culture Micromilk GEO 0.2gr (if the original content of the
package was 100gr or the net weight of the bottle - 10gr). If the content
of the package is concentrated (net weight ~30gr per 1000 liters of
milk), then much less needs to be added: 0.025 doses per 5 liters of
milk. Formula - 1 dose (3gr) per 100 liters.
- Stir well after 5min.
- Leave on for 2 hours.
- Add calcium chloride 0.8gr, which must first be diluted with 50ml of
clean water before adding to the milk.
- Add rennet 0.7gr, which must first be diluted with 50ml of clean water
before adding to the milk.
- At the time of adding the ferment (rennet), the PH of the milk should
be within 6.45-6.6. In our case, it was PH 6.46.
- After adding rennet, it is necessary to take the time for the milk
to thicken (form a solid clot) to determine the flocculation point.
For this cheese, the flocculation point is higher than for hard cheeses
and is 4. This means that if the milk has thickened in 12 minutes,
then you can only proceed to the next step 48 minutes after adding
rennet (12x4=48min). The acceptable time for clot formation is 10-15
minutes. If it is shorter or longer, the physical properties of the
cheese will change.
- Cut the curd with a 1.5cm gap both vertically and horizontally and
leave for 10 minutes.
- Mix thoroughly and immediately transfer to mold for soft cheeses. For
this amount of milk 16x16cm mold is quite sufficient.
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Pressing and salting (12h + 10h)
- Leave the cheese in the mold for 2 hours to drain.
- Turn over and leave for another 2 hours.
- Turn over one more time and leave overnight.
- Weigh the cheese and prepare 3% salt by weight of the cheese. For example,
if the cheese weighs 1000gr, then the salt amount = 30gr.
- Rub in the salt and leave for 8-10 hours.
- After salting, dry with paper towels and place in a container in the
refrigerator at 12C (minimum for 4 weeks, turning the cheese every
2-3 days).
- Dry the sides and bottom of the container to prevent excessive moisture.
- Once the cheese is completely covered with white mold, wrap it in cheese
paper. If you use baking paper, it will get wet and stick to the cheese,
which will be difficult to remove later, so the paper must be waterproof.
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We look forward to your feedback!
*Freshly milked milk has bactericidal properties for a few hours, during the so-called
bactericidal phase, when bacteria suppress reproduction. Cooling the milk prolongs
the bactericidal phase. If the milk is obtained in strict compliance with sanitary
regulations and rapidly cooled to +40 °C, the duration of the bactericidal
phase is 24 hours and more. At the same temperature bactericidal phase period,
impure milk has at least two to three times shorter temperature. The duration
of the unrefrigerated milk phase is, on average, 2 hours.
(Source: http://www.ezerzeme.lv/lv/zinas/noderigi/5222/par-piena-kvalitati)
