Alcofermbrew Formaggi Freschi 20G/20L - Cheese Culture | Italian Cheese | Dried Culture | Cheese Ferment | Rennet | Cheese Bacteria | Lactic Acid Bacteria
ÂŁ16.49
Product Description
Formaggi Freschi 20g per 20 liters of milk Recipe: Pasteurize (optional) full fat milk 72° degrees C° for 15 seconds. When the milk drops to a temperature of 42°C add the ferments ,once reached the coagulation temperature add the rennet. The curd should be ready after 18/20 minutes. As soon as the milk begins to ripen, cut this curd with the curd cutter so as to divide it into slices and then cubes of the same thickness ,approximately 10 cm, act with great delicacy and let it rest. Shake this curd without breaking it for about 5 minutes and gently squeeze the dough into the molds. The first turn is made after 20 minutes, salt the surface with fine salt, the second turn after 50 minutes, add more salt on this surface too. After a couple of hours make a further turn and bring the cheese into the cell at a temperature of 8 C°. The cheese is ready after three weeks.
Alcofermbrew Formaggi Freschi 20G/20L - Cheese Culture | Italian Cheese | Dried Culture | Cheese Ferment | Rennet | Cheese Bacteria | Lactic Acid Bacteria
Formaggi Freschi 20g per 20 liters of milk Recipe: Pasteurize (optional) full fat milk 72° degrees C° for 15 seconds. When the milk drops to a temperature of 42°C add the ferments ,once reached the coagulation temperature add the rennet. The curd should be ready after 18/20 minutes. As soon as the milk begins to ripen, cut this curd with the curd cutter so as to divide it into slices and then cubes of the same thickness ,approximately 10 cm, act with great delicacy and let it rest. Shake this curd without breaking it for about 5 minutes and gently squeeze the dough into the molds. The first turn is made after 20 minutes, salt the surface with fine salt, the second turn after 50 minutes, add more salt on this surface too. After a couple of hours make a further turn and bring the cheese into the cell at a temperature of 8 C°. The cheese is ready after three weeks.
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