SUPER CHEESE! EVERYTHING IS BEING BOUGHT UP, DOESN'T HAVE TIME TO RIPEN!!! Equipment Saucepan; Milk thermometer; Hard cheese mold; Measuring spoons; Cheese press; Ingredients 10 l of milk; Mesophilic starter (optional): 1/8 tsp (0.18 g) Danisco Choozit MM 101 / MM 100 (for cheese with eyes) + 1/128 tsp thermophilic yogurt starter. 1/2 tsp (2.5 g) liquid rennet or 0.5 g dry rennet; 1/2 tsp (2.5 g) calcium chloride solution; 20% brine. Yield 10% - 1 kg of cheese. Cooking recipe 1. Heat the milk to 32C. Sprinkle with dry starter, let stand for 2 minutes so that the powder absorbs moisture. 2. Mix well and leave to mature for 30-40 minutes. 3. Dissolve 10% calcium chloride solution in 30 ml of water and add to milk, mix. 4. Dissolve rennet in 50 ml of water at 30-35C, leave for 20 minutes. 5. Add rennet solution and mix well. 6. Leave to clot for 30-40 minutes, maintaining a temperature of 30-32C. 7. The clot should become dense, cut into cubes with a side of 1 cm. If the clot is not dense, leave it for another 10 minutes. 8. Stir for 10 minutes, maintaining a temperature of 32-33C. 9. Drain 30% of the whey (3 l). 10. Stir the milk with a large slotted spoon, cutting it at the same time, for 5 minutes. 11. Add 2 liters of water at a temperature of 42C to reduce acidity. 12. Heat and knead the grain for 25 minutes to a temperature of 42C. 13. Place a drainage bag or gauze in the cheese mold, you can do without them. 14. Transfer the grain to the mold with a slotted spoon, shaking it to drain the whey. Do not compact the grain in the mold, on the contrary, try to make the mass more airy by crumbling the pieces. 15. Cover with a lid and leave for self-pressing for 30 minutes. Once during this time (after 15 minutes), turn the cheese over so that it self-presses in the opposite direction. 16. Place the form with the cheese under the press and press for 3 hours: 1 hour - 2 kg (the weight of the load is 2 times the weight of the cheese head), 1 hour - 3 kg (the weight of the load is 3 times the weight of the cheese head), 2 hours - 4 kg (the weight of the load is 4 times the weight of the cheese head). Each time, increasing the weight of the load, you need to re-wrap the cheese, straightening out the folds on the fabric. 17. Salting in 20% brine. The salting time is calculated: 0.5 kg of cheese for 3 hours of salting). The cheese floats in the brine for 6 hours, therefore, for uniform salting, turn the cheese over once every 3 hours. 18. Drying at a temperature of 10-13C for 5-6 days. You need to get a dry crust. 19. Cover the cheese with latex coating (or wax, or seal it in a shrink bag). 20. Keep for 60 days at a temperature of 10-13C. 21. Cheese can be stored after ripening for 4-6 months at a temperature of 6-8C. How to prepare a 20% brine Bring 4 liters of water to a boil, dissolve 1 kg of rock salt. Cool to room temperature and strain or carefully drain so that impurities from the salt (if any) remain at the bottom. Add 5 ml of 6% vinegar, 5 g of dry calcium chloride or 40 ml of a 10% calcium chloride solution. The brine can be used several times.