Włoski SER KOZI półtwardy dojrzewający 1 miesiąc - Domowej roboty - Od udoju do degustacji

Link to the app: Homemade Cheese: https://play.google.com/store/apps/de... Each app has a video explaining it on the YouTube channel. Facebook group: Homemade Cheese - Detailed recipes and discussion:   / 1016559519043822   Jewelry scale / Precision balance: https://amzn.to/3p0wQmm Thermometer: https://amzn.to/3Su6x5G Hygrometer + thermometer: https://amzn.to/3vHflLq Square cheese mold: https://amzn.to/3zv4F3M Round cheese mold: https://amzn.to/3oXL1IM Liquid Calf Rennet: https://amzn.to/3zY13bU Vegetarian Rennet: https://amzn.to/3zDgYem Calcium Chloride: https://amzn.to/3Qn28iZ Sieve: https://amzn.to/3BJok2F Starter Cultures for Cheese: https://amzn.to/3zGXHZM Strainer: https://amzn.to/3Jw71nJ 5 L Pot: https://amzn.to/3QoCfiU Cheese Board with Cutlery: https://amzn.to/3QpvYTM Knives Cheese knives: https://amzn.to/3JvfTtL Wooden cutting board: https://amzn.to/3d92wmV Facebook group: Homemade Cheese - Detailed recipes and exchanges:   / 1016559519043822   Italian CIAPPE crackers:    • Włoskie krakersy Ciappe di Taggia - Pyszna...   INGREDIENTS FOR 350 G OF CHEESE Fresh unpasteurized goat's milk: 3 liters Rennet: 1 teaspoon (follow the dosage on the package) Salt Moulds (in the video, two are 11.5 cm in diameter and 8 cm high, with vertical sides) Bring the fresh, unpasteurized milk to 35°C (95°F). Remove from heat and add the rennet. Mix well and stop the milk from swirling. Leave covered for 40 min Cut the curd into cubes of approximately 2-3 cm (the larger the cubes, the softer the cheese will be in the end). Wait 15 min. Pour the curd into molds, partially draining the whey. Leave in the mold on a wire rack for 6-12 hours at room temperature (depending on the amount of whey lost). If using 2 or more molds, help the whey drain with your hands and within half an hour, combine the two curds into one mold. Turn over. Leave in the mold on a wire rack for 6-12 hours at room temperature (use the same time as the first rest to ensure the cheese is uniform). Remove from the mold (make sure it has reached the right consistency, otherwise, leave the same amount of time in the mold for each side). Salt one side and sides and refrigerate on a cutting board for 12 hours. NOTE: Less salt than for milk cheeses. The cheese will absorb the salt. Flip it, salt the other side, and refrigerate it for 12 hours on a cutting board. Now let it mature for 2 weeks in the refrigerator in a closed container hung on a wire rack to drain but keep it moist, flipping every 2 days (after flipping, let it air out for 5 minutes and wiping down the cheese and container). Now let it mature in the refrigerator on a wooden cutting board for 2 weeks, flipping it every 2 days and wiping down the cutting board and cheese. If mold appears, gently scrape the surface or wipe with a damp cloth. The cheese is ready. If it matures for 40-45 days, it's even better. Email: [email protected] Music: https://www.bensound.com/royalty-free... #cheese #koziser #italiancuisine