BIOKOM Homemade cheese set Bulgarian Cheese

Description

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Homemade cheese set
Set for homemade cheese - Sliven yeast, traditional reusable cheese cedillo, original recipe
Sliven yeast
Sliven yeast
Traditional cheese cedillo
Traditional reusable cheese cedillo
Recipe
1.
Measure an exact amount of milk in a clean container and heat to 35°C
2.
For each liter of milk, add 1-2 tablespoons of sourdough/yogurt and mix.
3.
In one tablespoon of boiled and chilled water, dissolve 5 drops of yeast (for each liter of milk).
4.
Pour the dissolved yeast into the milk, stirring well and then calming it down.
5.
Season the milk after 10-15 minutes. Allow 60 minutes to harden well. Under a slight pressure, it should be peeled off from the walls of the vessel.
6.
Cut the siren with a clean knife into 2cm cubes and let it stand for another 20 minutes.
7.
Gently mix the resulting cubes and leave the mixture at rest for another 15 minutes.
8.
Pour the mixture into the pre-evaporated and boiled original cheese cedillo and drain.
9.
Tighten the strainer and press with a heavy object (1/2 by weight of the resulting cheese) for 30 minutes. Double the weight and press the cheese for 4 hours.
10.
Unplug the ceded and remove the fresh cheese. It is ready for consumption.
11.
If desired, salt the cheese in brine (1 liter of water - 220 g of salt), for 16 - 18 hours at 15°С
12.
You can leave your homemade cheese in a well-closed container with fresh brine ripening for 45 days at 10°С.
Depending on the season, the milk has a different sub-cheese ability.
If the milk is not backed up to step 5, repeat steps 1 to 4. To ensure the good quality of your homemade cheese, the milk you use should be clean - without preservatives, antibiotics and other additives.
Do not use milk in which there is added milk!