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Preparation of Ibores cheese 5 l of milk 0.15 g of thermophilic starter culture TA45 1.6 ml of rennet 1. Heat the milk to 35 °C 2. Measure out the starter culture, sprinkle it on the surface of the milk and stir. Let the milk stand for 30 minutes. 3. If the milk has cooled down, heat it again to 35 °C. Measure out the rennet, add to the milk. Stir and leave to form a curd for 30 minutes. 4. Check for a clean break. 5. Cut the curd vertically into squares with a side of 1-1.5 cm. Leave for 3 minutes. 6. Stir gently, lifting long pieces of the curd and cutting them into cubes. Stir and cut for 5 minutes. 7. Stir and simultaneously heat the cheese mass to 40 °C. Heat no faster than 0.5 °C per minute. Mix and heat for about 10 minutes. 8. Transfer the entire cheese mass into a mold. Leave for 15 minutes. 9. Turn the cheese over in the mold. Leave for 30 minutes. Do this 2 times. 10. Place the cheese directly in the mold in the aging chamber. Once the cheese has cooled, transfer it to a 20% brine. Salt for 3 hours 40 minutes. Turn the cheese over halfway through this time. 11. Dry the cheese in the chamber for 1-2 days. 12. Grease the cheese on top with olive oil and rub in paprika powder. 13. Aging for 1-2 months at a temperature of 10-13C and 80% humidity.