КАК ДЕЛАЮТ СЫР КАЧОТТА

Caciotta cheese production according to the original recipe from start to finish. Olga Kosheleva is a cheesemaker and director of a craft cheese factory in Cheboksary. She makes her cheeses from natural goat's milk using traditional recipes. In this episode, we'll tell you: 00:00 — What is Caciotta cheese 01:30 — What kind of milk is Caciotta made from 02:18 — How is milk quality determined 04:25 — How to pasteurize milk for cheesemaking 06:37 — How to prepare Caciotta cheese starter 08:44 — Why is it necessary to add calcium to milk 09:25 — Why is rennet needed 11:06 — How to make Caciotta with fenugreek 11:15 — Why is it necessary to sample before adding enzymes 14:57 — How to cut a cheese curd 16:35 — What is syneresis 17:45 — How cheese is formed and what is stufatura 19:09 — How long does Caciotta cheese need to be aged? 18:38 — How to salt cheese 21:10 — How cheese ripens Caciotta 9:35 PM — How to coat cheese with latex and what is food-grade latex 10:40 PM — How to properly remove latex and slice cheese for serving 12:20 PM — What's so great about Caciotta cheese You can buy cheeses from Olga Kosheleva on her page: https://vk.com/craft_syr_ok We thank Olga for the interesting story and the warm welcome at her cheese factory. Stay tuned for updates on our channel; the next episodes will be released soon. TVOYPRODUCT website: https://tvoyproduct.ru/ Read the latest information and news about food products on our Telegram: https://t.me/tvoyproduct