СЫР РОССИЙСКИЙ: технология + секреты ☆ Как сделать Российский сыр в домашних условиях - от 45 дней

Russian Cheese - step-by-step technology according to GOST. Ripening period - from 45 days. ********************** Appetissimo website with cheesemaking materials - http://appetissimo.tilda.ws Cheesemaking calculators - https://appetissimo.tilda.ws/cheeseca... Appetissimo cheesemaking courses - https://appetissimo.tilda.ws/cheeseco... Appetissimo channel on VKVideo - https://vkvideo.ru/@club231296494 Appetissimo channel on RuTube - https://rutube.ru/channel/24600736/vi... Appetissimo channel on Zen - https://dzen.ru/appetissimo ******************* ✔️MAASDAM – https://rutube.ru/video/120d974925d50... ✔️Langres, Valencay, Briillat-Savarin – https://rutube.ru/video/d9400921b3370... ✔️French Cheeses: Le Figou, Neufchâtel, 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 of milk – https://rutube.ru/video/d6b349ba17cb2... *********************** SUBSCRIBE to the channel https://www.youtube.com/Appetissimo?s... *********************** RUSSIAN CHEESE: Milk – (pasteurization 68°C + 10 min or 63-65°C + 30 min). Milk standardization: F/B ratio – 1.05 to 1.15. 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). Annatto (optional) – from 0.02 ml/l. 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") PH MARKERS for Russian cheese: Initial pH: 6.6-6.7 Draining whey: 6.3 Before salting: 5.25-5.35 IMPORTANT!!! According to the manufacturing instructions, water may be added in a minimal amount (5-10%) only in emergency cases—when the acidity exceeds the permissible limits. During the standard process, no water is added after whey removal. *************************** RUSSIAN CHEESE (ROSSIYSKIY) recipe: Milk - (pasteurization 68°C + 10 min // 63-65°C + 30 min). Standardization: fat-protein ratio - 1.05-1.15. Rennet - according to the manufacturer's instructions. Calcium chloride - according to the manufacturer's instructions. Mesophilic starter culture - 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 **************** This video provides a complete step-by-step recipe for Russian cheese according to GOST standards, along with recommendations for choosing starters and lipase for the cheese. This semi-hard cheese, familiar from childhood, has a very creamy flavor with a subtle tartness and a characteristic pattern of holes (eyes). Russian cheese has a short ripening period – only 45-60 days. I'll tell you which starters are best to choose and purchase for Russian cheese, so that even with minimal ripening, its flavor and aroma are as full and rich as possible. For those looking for a recipe for hard cheese with holes that can be made at home, this step-by-step video will help you make cheese with an openwork pattern. The Russian Cheese Recipe will explain many subtleties, including why lipase is added to cheese, how to speed up cheese ripening, how to prepare brine for cheese, why whey needs to be removed during kneading, and why partial curing is necessary. The channel also offers a wealth of useful information on cheesemaking theory and, of course, recipes for the most popular cheeses, such as Mozzarella, Suluguni, Caciotta, Kosichka, Feta, Brynza, Adyghe cheese, and others. ************************** #russiancheese #cheesemaking #appetissimo