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Recipe 10 liters of milk, Super Maya enzyme, or Meito, or your own rennet Super Maya 1 crust of Meito 2 ml Rennet according to your norm Salt Heat the milk to 38°, pour in the enzyme diluted in 100 ml of water Cut the clot after 30-40 minutes Knead until rounding and reducing the grain, take it out in a mold, turn it over 3 times after 10-15 minutes. After the whey has drained, salt it on top, salt it well and leave it until the morning, if it was done in the evening, at room temperature, if you are not very hot. In the morning, turn over and salt well again on the other side, so salt for 2 days, turning over and sprinkling with salt. Then take the cheese to the refrigerator for storage or marinate. Recipe for long-term storage Salted cheese for 3 days at room temperature, sprinkled with salt on the table, turned 4-5 times a day, after 3 days put in brine, you can use a whole head of 180g of salt per liter of water, it can be stored for up to a year.