Homemade Cheese Yeast 100 Ml
Pieces in the box: 1 piece / 100 cc bottle
Keep it in a Cold Place!
1) Heat 5 liters of raw milk to 75 oC, wait 1-2 minutes and quickly cool to 35 oC.
2) Add 1 teaspoon of rennet into half a tea glass of drinking water, mix it and slowly add it to the milk to distribute it well.
3) Cover the pot and wrap it well so that it does not lose its heat. Wait 30-40 minutes until a tight and elastic clot is formed.
4) Cut the clot formed into 1 cm3 pieces by cutting it longitudinally and deeply with the help of a knife. Wait 30-40 minutes for the water to dissolve.
5) Heat the curd to 35-37 ° C, stirring slowly, to allow the water of the curd to decompose faster.
6) Tuck the mouth tightly by taking the clot, whose water has been thoroughly removed, into the filter cloth.
7) Put about 1.5-2 kg of weight on it. Invert the cheese every 2 hours and apply pressure for 4-5 hours. (If it is kept longer, a harder cheese will be obtained.)
8) After your cheese is dehydrated, put it in a suitable container and add the brine and let it rest for 1 hour. The brine should completely cover the cheese surface. Brine Preparation: After adding 2 tablespoons of table grinding salt to 1 liter of water, boil it and cool it to 25 ° C. The amount of salt in the brine determines how salty your cheese will be. Recommended amount, 500 g. 1 liter of pickled cheese. Always keep your cheese in brine
9) Keep your cheese in the refrigerator. You can reduce the salt of cheese by passing it through hot water as much as you consume. Bon Appetit.
Packaging: Coated with stretch, and Pıtpıt. It is reinforced with an Ice battery to keep it cool.
Storage and Shelf Life: Shelf life in the refrigerator at +4 degrees is 12 months. It should be stored in the refrigerator (0-10 degrees).
