A quick and easy firm cheese
Warm the milk to a temperature of 32 degrees C. Add the calcium chloride and culture and stir.
Keep the milk at this temperature for 45 minutes.
Add two tablets if rennet dissolved in non-chlorinated water (cool). Sir and leave to let the curds form. This will take around 60 minutes
Cut the curds into 1cm cubes.
Bring the curds to 38degrees C and stir while doing so.
Spoon out the curds into a muslin and drain for 1 hiur.
Then in a press - press at 5lbs for 10 mins, 10 lbs for 20 mins and 20lbs for 12 hours.
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 130.9mg | 5 % | |
Potassium 2mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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