Modified from New England Cheese Making Company
https://cheesemaking.com/collections/recipes/products/asiago-cheese-recipe
Heat & Acidify Milk: Sous Vide set at 100. Heat milk to 95. (:40) Add Calcium Chloride. Add 2 Cultures. Ripen 30 minutes. (1:10)
Coagulate: Add rennet. Stir 1 minute, Rest 25 minutes. (1:35)
Cut Curds & Release Whey: Cut into about 3/8-1/2 inch pieces. Slowly stir for 20 minutes until they become firmer. Keep 95 degrees. (2:00)
Cook Curds: Set Temp to 112. Remoe 5 cups water - add 5 Hot tap water. Heating to 106¡F in 20 minutes. Remove 3, add 3 cold water. Hold at 106, stirring for 15 min. Place on Stove top, level 4. During the next 10 minutes, the heat is increased to 118F. Allow curd to settle to the bottom for 20 min. Stir lightly every 3-5 minutes. (3:05)
Mold Curds: Remove whey to level of the curd. Transfer Curd to cloth lined cheese mold. (3:15)
Press Curds: 12 lbs for 30 minutes, flip press with 25 lbs of weight for the 2 hours. turn, press with 25 lbs for another 2 hours. Remove weight, flip, place cheese in the mold. (7:45)
Warm Aging: Keep warm at 85 degrees in mold over night in sink with sous vide for temp control. Flip and keep in mold, keep warm at 85 degrees for one more day.
Brine: Next morning, brine in a saturated brine at a rate of 3 hrs per lb. of cheese. Cover with salt and flip halfway through. (Found alt recipe with brine 9 hours, flip, then 9 hours more). Did standard for first attemp
Age: Age 30-40 days. 54-58¡F and humidity of 85-87% . Any surface mold should be wiped away with a saturated brine solution.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (480g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 288 | ||
Calories from Fat: 140 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 48mg | 15 % | |
Sodium 192mg | 7 % | |
Potassium 686.4mg | 18 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 21.7g | ||
Protein 15.5g | 22 % | |
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: 288
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