Domowy ser Caciotta.

Caciotta describes a wide range of simple, rural cheeses from central Italy that can be made from sheep, cow, goat or buffalo milk. The cheese is matured for a short time. The consistency of the cheese can range from soft to firm, depending on the preferences of the cheesemaker. For production I used: -10l of pasteurized milk at 65 degrees for 30 minutes -2ml of calcium chloride -2ml of calf rennet 1: 17000 -meso-thermo cultures: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Streptococcus salivarius subsp. thermophilus Support my channel:    / @domowyser