Share a little about the ingredients and techniques used to create this dish/item. 1: 15 Litres of organic whole milk 4g fat in to a pan then heat to 30c. 2: Add 5ml of mesophillic starter stir well and allow to ripen for 45 minutes. 3: Make sure the temperature is 30c then add 5ml of rennet diluted with 60ml water. stir gently with an up-and-down motion for 1 minute. Then let the rennet set for 45 minutes. 4: Cut the curd into 1cm cubes. Allow the curds to set for 5 minutes. 5: Heat the curds to 38c over 30 minutes. then keep at this temperature for 30 to 45 minutes longer. 6: Allow the curds to set for 20 minutes. 7: Pour the curds into a colander and cheesecloth then place no top of pot. Keep temperature at 38c for 15 minutes. 8: Cut the curds into 8cm slices and then place into pot. Keep temperature at 38c and turn them every 15 minutes for 2 hours. 9: Cut the curd into 1cm cubes and put them into pot for 30 minutes. Stir them every 10 minutes and keep at 38c. 10: Remove from pot and put into a tray and add 60ml of salt then stir gently. 11. Add 15ml of red chillies & 15ml of peppercorns stir in gently. 12: Place the curds into mould. Press 5kg for 15 minutes. Flip cheese press 18kg for 12 hours then flip cheese press 25kg for 24 hours. 13: Remove the cheese from the mould and air-dry at 20c for 2-5 days. 14: Wax the cheese. 15: Age at 10c for 3-12 months. 15 Litres milk 5ml Mesophillic starter 5ml Rennet 60ml Salt 15ml Red chillies 15ml Peppercorns
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