| Ingredients:
Milk:
10 litre whole milk
+ evt. ¼ litre cream
Starter culture:
1 ml calcium chloride solution
10 pinch of Mix starter
Rennet:
3 ml
Salt:
40 g - eventually smoked salt
Preparations:
- Hæld et par liter vand i gryderne og kog op.
Find øvrige redskaber frem og rengør med det kogende vand.
Steps:
- In a pot, slowly heat the milk to 32°C.
- Add starter culture.
- Put a lid on the pot and wrap a towel around it to keep it warm.
Leave the milk to acidify.
Rest for 1 hour.
- Add rennet and stir thoroughly.
Leave the milk to coagulate for 35-50 minutes, at 32°C.
- Cutting and stirring: Cut curd into 10 mm cubes.
- Let the curd rest for 5 minutes, then stir gently for 20 minutes until cheese grains floats freely.
- Stir frequently for the next 30 - 40 minutes while slowly heating the milk, only increasing the temperature by 0,2 - 0,3°C/ min. A nice slow way to increase the temperature is by adding small portions of hot water (~80°C) little by little - while stirring. Scoop out some of the whey from time to time.
Goal: 38 - 40°C.
- Let the curd rest for 30 - 60 minutes and stir when necessary to seperate the grains and keep them from sticking together.
Meassure if pH is correct:
Goal: pH ca. 6,1.
If measured pH value is too high, give the curd a bit more time to rest. Remember to stir to keep the grains seperated.
- Line a clean pot with cheese cloth and pour the curd in.
- Place a mould in the pot you just emptied.
- Get hold of the corners of the cheese cloth and lift it up to let the whey run off - keep it, you need it later.
- Move the curd to the cheese mould.
- Place the lid on the mould and put a light pressure on it. Keep the pot warm, ensuring the curd stays at 40°C, e.g. by switching the heating plate on-off momentarily.
- Every 15-20 minutes, take the curd out of the mould, cut it in lumps and put it back into the mould. Add light pressure once again. Keep repeating this procedure until pH reaches ~5.3. At this point the curd ought to seem dry as boiled chicken breast.
- Cut the cheese into 1 cm little cubes, air and cool them to 25°C.
- Sprinkle the cubes with 2% salt - mix it in well.
- Pack them into a mould lined with cheese cloth, fold the cloth over the top, and put the mould lid on.
- Put light pressure on the cheese to begin with. When the temperature has dropped, add up to 200 kg pressure - from 12 hours to several days!
- Dry the cheese, wrap it in cheese paper and mature it at 7-11°C for 4-12 months. A thermobox where you can control the temperature by adding cooling elements can serve as an ideal place for maturation.
- Turn the cheese over from time to time, rub it in salt and perhaps brush it with a vegetable oil to protect it against mould.
- Should mouldy patches appear on the crust, promptly scrabe them off, rub salt on the crust and brush it with oil once again for optimal protection.
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