Summarized form New England Cheese Making Supply Company Recipe
Source: New England Cheese Making Company
1. Heat milk to 99 degrees in sous vide bath
2. Stir often. (:30)
3. Add Calcium to milk while heating.
4. Sprinkle 1 Packet of starter culture on top. Let sit for 2 minutes, then stir in. Let sit for 60 minutes in sink with water bath at 99 degrees (1:30).
5. Make Sundried tomato basil pesto in blender.
6. Add Rennet, stir 1 minute. Let sit in warm sink for 20 minutes. (1:50)
7. Cut curds 1/2 inch to 3/4 inch in size. Cut cross pattern, wait 5 minutes, then the horizontal cut. Stir very slowly. (2:00)
8. Maintain at 99 degrees and stir occasionally for 25 minutes. (2:30)
9. Let sit 5 minutes to settle curds. (2:35)
10. Remove about 40% of the whey, just to the level of the curd. Gently stir to loosen up the curds (2:40)
11. Place curds in muslin lined strainer.
12. Divide up the curds into 2 lined cheese molds. One half, added spices mix through in separate bowl then replace into the mold. (2:50)
13. Set water bath to 100. Add cheese molds on top of strainer. Flip cheese every 15 minutes twice then every 30 minutes, keep warm in pot between flipping. After one hour, when flipping, remove cheese cloth, place back in mold. Total time in the 'Stufatura' is 1 hour 30 minutes (4:20) *******See Notes********
14. After 1.5 hours, flip one more time and then let cool at room temp till bedtime.(4:20)
15. Place in cool area 55-60 degrees overnight.
16. Make Brine. Place all in a 2+ quart container with lid. Place in microwave and heat stirring frequently till salt is dissolved. Place in 55 degree area.
17. Next morning, place in brine 2 hours, sprinkle salt on top and after 1 hour, flip cheese.
18. Dry surface, then place in cheese cave.
19. Turn daily and wipe with brine solution. Let dry before returning to cheese cave.
20. Eat between 2 weeks and 2 months.
1/28: Did not look like knitted together well so last 30 min, placed 5lb weight on both containers. Stil not set - took out of heat, flipped, replaced 5 lb for 30 mintes. Flipped and left at room temp in container till evening.
2/17 Direct salted the flavored cheese at 2% by weight - added 1/3 the amout every 5 min. Keeg cheese warm.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 62 | ||
Calories from Fat: 21 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 30.4mg | 1 % | |
Potassium 214.3mg | 6 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 6.6g | ||
Protein 3.1g | 4 % | |
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: 62
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