Guido's Cheese Recipe

This cheese or cheese recipe can also be called Quick Parmesan, because the base of the recipe is Parmesan, but the technology has been refined so that this cheese can be used as early as the 3rd week.

Required:

10 liters of milk
Micromilk TL: 0.72 gram, or Lactoferm AT cheese culture: 0.72 gram
Lipase: 0.72 gram
Calcium chloride (CaCl2): 2.5 milligrams
Rennet: 1 milligram (strength 710 - 739 IMCU/ml)
Annatto (E160b): 8 drops
Saturated salt brine solution (24%)

Recipe

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 34 °C (it could take 15 minutes), or heat the already pasteurized milk.

Processing (3h)

After cooling the milk to 34°C (pH 6.46), add Micromilk TL culture 0.72g and Lipase 0.72g.
Wait for 5 minutes and stir the cheese culture into the milk.
Add calcium chloride - 2.5ml, annatto - 8 drops, and rennet - 1ml, and stir into the milk within 30 seconds. Before adding to the milk, calcium chloride and rennet should be diluted with 50ml of clean water. **Calcium chloride and rennet should be added separately.
Unlike other recipes where you need to wait for the curd to form, this time you don't need to do that, but you need to catch the moment to immediately proceed to cutting.
As soon as the milk thickens (15-30 minutes), start cutting both vertically and horizontally with a spacing of 6mm. If you use a grater with larger gaps, it's easy to crush the large cubes with a whisk.
Leave for 5 minutes.
Increase the temperature to 49°C and stir the mass for 40 minutes.

Pressing and salting (15h + 16h)

Drain the whey and transfer the cheese curd to a mold, place it under a press, and periodically flip it and increase the weight.
The total pressing time is 15 hours.
Since this is a hard cheese, a heavy press is required.
After pressing (the next day), place the cheese in a brine solution for 16 hours.
After salting, dry the cheese with paper towels and let it air dry at room temperature for 3 days.
After 3 days, place the cheese in the refrigerator at 12°C.
If the cheese surface is very dry, it can be vacuum-sealed immediately; if not, you will have to wait until it dries further.

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)

Necessary ingredients for cheese making

Loading products...