Скачать с ютуб Making and storing cheese from fresh milk in the village в хорошем качестве

Making and storing cheese from fresh milk in the village

Making and storing cheese from fresh milk in a village setting can be a rewarding and sustainable practice. Here’s a comprehensive guide to help you get started: Ingredients and Tools Ingredients: Fresh Milk: Raw milk is ideal, but pasteurized milk can also be used. Starter Culture: Can be a commercial culture or a bit of yogurt/buttermilk. Rennet: Available in liquid or tablet form. Helps in coagulating the milk. Salt: For flavor and preservation. Tools: Cheesecloth: For draining the curds. Thermometer: To monitor milk temperature. Large Pot: Stainless steel or enamel-coated. Colander: For draining. Cheese Mold: For shaping the cheese. Press (optional): To compress the cheese. Aging Board/Container: For storing the cheese during aging. Steps to Make Cheese 1. Prepare the Milk: Heat the Milk: Pour the milk into a large pot and heat slowly to around 32°C (90°F). Add Starter Culture: Stir in the starter culture and let the milk ripen for 30-60 minutes. 2. Coagulate the Milk: Add Rennet: Dilute the rennet in cool, non-chlorinated water and add it to the milk. Stir gently. Let the Milk Set: Allow the milk to sit undisturbed for 30-60 minutes until it forms a firm curd. 3. Cut the Curds: Cut the Curds: Use a long knife to cut the curds into small cubes. The size depends on the cheese type; smaller curds for hard cheese and larger for softer cheese. Rest the Curds: Let the curds rest for a few minutes to firm up. 4. Cook the Curds: Heat Slowly: Gradually heat the curds to about 38°C (100°F) while stirring gently. Hold Temperature: Maintain this temperature for about 30-60 minutes while stirring occasionally. 5. Drain the Whey: Drain: Pour the curds into a cheesecloth-lined colander to drain the whey. Salt the Curds: Mix the curds with salt to taste. 6. Mold and Press the Cheese: Mold the Cheese: Place the curds into a cheese mold. Press (if needed): Use a cheese press to press the curds and remove excess whey. The pressing time and weight depend on the cheese type. 7. Age the Cheese: Air Dry: Let the cheese air dry for a day or two until a rind forms. Age: Store the cheese in a cool, humid environment. The aging time varies from a few days to several months depending on the cheese type. Storing Cheese Fresh Cheese: Refrigeration: Store in the refrigerator in an airtight container. Consume within a week or two. Freezing: Not recommended for fresh cheese as it can affect texture. Aged Cheese: Cheese Cave or Cool Area: Ideal for aging. A temperature of 10-15°C (50-59°F) with high humidity is best. Wrapping: Wrap in wax paper or cheese paper, then place in a plastic container or bag with holes for ventilation. Maintenance: Check regularly for mold. If mold appears, trim it off and rewrap the cheese. Tips and Considerations 1. Sanitation: Clean Equipment: Ensure all equipment is thoroughly cleaned and sanitized to prevent contamination. 2. Milk Quality: Use Fresh Milk: The fresher the milk, the better the cheese. Raw milk can enhance flavor, but ensure it comes from a reputable source. 3. Experimentation: Try Different Cultures: Experiment with different starter cultures for varied flavors and textures. Cheese Types: Start with simple cheeses like paneer or ricotta and progress to more complex types like cheddar or gouda. 4. Aging Conditions: Monitor Conditions: Temperature and humidity control are crucial for proper aging. Flip Cheese: Regularly flip the cheese to ensure even aging. 5. Community Involvement: Share and Learn: Engage with your community. Share your cheese and learn from others who may have experience or traditional knowledge. Troubleshooting Common Issues Curds Not Setting: Check rennet effectiveness and milk temperature. Bitter Taste: Could be due to over-acidification or poor-quality milk. Mold Issues: Ensure proper storage conditions and sanitation. By following these guidelines, you can enjoy delicious, homemade cheese made from fresh milk right in your village! #milk #cheese #cooking