СЫР КАЧОТТА: технология + секреты ☆ Как сделать сыр Качотта в домашних условиях ☆ Caciotta Cheese

A step-by-step guide to making Caciotta cheese, complete with all the secrets. How to make cheese: a recipe using cow's or goat's milk. Step-by-step homemade Caciotta. ********************** Cheesemaking calculators - https://appetissimo.tilda.ws/cheeseca... Appetissimo cheesemaking courses - https://appetissimo.tilda.ws/cheeseco... Appetissimo channel on RuTube - https://rutube.ru/channel/24600736/vi... Appetissimo channel on Zen - https://dzen.ru/appetissimo Appetissimo channel on VKVideo - https://vkvideo.ru/@club231296494 Appetissimo channel on Telegram - https://t.me/appetissimo_cheese Appetissimo channel chat on Telegram - https://t.me/+wcdWWmHiA8diNzMy ************************ ✔️MAASDAM – https://rutube.ru/video/120d974925d50... ✔️LANGRES, VALENCAY, BRILLAT-SAVAREN – https://rutube.ru/video/d9400921b3370... ✔️French Cheeses: LE FIGOU, NEUCHÂTEL, RAPHAELLO – https://rutube.ru/video/d998e9a729ffa... ✔️All cheese technologies on the channel – https://rutube.ru/channel/24600736/vi... *********************** ✔️How to pasteurize milk – https://rutube.ru/video/e0fa057df201d... ✔️How to standardize milk – https://rutube.ru/video/e3734dbceb469... ✔️How to perform a rennet test on milk – https://rutube.ru/video/d6b349ba17cb2... *********************** SUBSCRIBE to the channel https://www.youtube.com/Appetissimo?s... *********************** CACIOTTA: Milk - (mandatory pasteurization: 68°C + 10 min or 63-65°C + 30 min). Milk standardization: whole milk, solids/solids ratio - no more than 1.25. Calcium chloride - as recommended by the manufacturer. Milk-clotting enzyme - based on the rennet test and in accordance with the manufacturer's specifications. Starter culture - as specified (per the manufacturer's specifications). Culture addition temperature: for thermophilic culture - 38°C for meso-thermophilic culture - 32-33°C Additional ingredients (optional): lipase (optional) - as recommended by the manufacturer. fenugreek - at a rate of approximately 1 teaspoon per 10 liters of milk. PH MARKERS: Initial pH: 6.6-6.7 Draining whey: 6.3-6.35 Before salting: 5.3-5.35 BRINE (20%): Water – 1 l Salt (non-iodized) – 250 g Calcium chloride – 2 g Vinegar (6-9%) ≈ 5-6 ml (For more information on preparing and storing brine, see the video "Cheese Brine") *************************** CACIOTTA cheese recipe: Milk - (pasteurization 68°C + 10 min // 63-65°C + 30 min) Standardization: whole milk, fat-protein ratio - up to 1.25 Rennet - according to the manufacturer's instructions Calcium chloride - according to the manufacturer's instructions Starter culture - according to the Manufacturer's instructions Additionally: lipase (optional) - according to the manufacturer's instructions CHEESE BRINE (20%): Water - 1 l Salt (not iodized) - 250 g Calcium chloride - 2 g Vinegar (6-9%) ≈ 5-6 ml ************************************** In this video, we'll tell you how to make homemade cheese from milk, how to make hard cheese with a short ripening period of just 2 weeks, how to make Caciotta pliable, and which starter culture is best for Caciotta. Making cheese at home requires choosing the right milk, enzyme, and starter culture (bacterial culture). I discussed how to choose and correctly calculate the starter culture for cheese in a separate video. Caciotta cheese is made from homemade (farm) milk with the addition of a starter culture. Caciotta starter cultures can be thermophilic or meso-thermophilic. It's best to buy a universal meso-thermophilic starter culture to impart a unique flavor and aroma to Caciotta cheese. Calcium chloride is always added to pasteurized milk. Lipase accelerates the cheese's ripening, making it more pliable early in the ripening process. How long does Caciotta cheese ripen? Thanks to stufatura—heat treatment of the cheese wheel—Caciotta has a short ripening period; the cheese can be cut after just 5 days. Best results are achieved by ripening Caciotta for 1.5-2 months. ************************* #caciotta #cheeserecipe #appetissimo #cheesemaking