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Cheese production archives: Difference between revisions
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<br/>±1.5kg of good white Ricotta (dry curds) was obtained. It was stored in a bucket in the fridge and eaten with all sorts of dishes. | <br/>±1.5kg of good white Ricotta (dry curds) was obtained. It was stored in a bucket in the fridge and eaten with all sorts of dishes. | ||
==Organic cow milk, batch #2 | 13.04.2021== | ===Organic cow milk, batch #2 | 13.04.2021=== | ||
[[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]] | [[File:Geotrichum-yeast_cheeses_serving.jpg|thumb|Thumbnailed image|To fill.]] | ||
{| class="wikitable" | {| class="wikitable" | ||
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! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process !! Ripening time and process | ! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process !! Ripening time and process | ||
|- | |- | ||
| - 10L cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name=koeberg> [https://www.strava.com/activities/5211221022 Cycling activity of the 28.04.2021.] <br/>- 7L cow full milk, unpasteurised, provided by Ferme du Temple<ref name="" />. [https://www.strava.com/activities/5217514419 Cycling activity of the 30.04.2021.] | | - 10L cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name="koeberg" /> [https://www.strava.com/activities/5211221022 Cycling activity of the 28.04.2021.] <br/>- 7L cow full milk, unpasteurised, provided by Ferme du Temple<ref name="" />. [https://www.strava.com/activities/5217514419 Cycling activity of the 30.04.2021.] | ||
|| 1/4tsp Mesophilic<ref name="lactic" /> and 1/4tsp Staphylococcus<ref name="staphylococcus" />. | || 1/4tsp Mesophilic<ref name="lactic" /> and 1/4tsp Staphylococcus<ref name="staphylococcus" />. | ||
|| - Ferment left to develop for 30' in heated milk (35°C). <br/>- 10mL liquid animal rennet<ref name="rennet" /> in heated milk (35°C). <br/>- After 1h30' curdling, curds were cut and stirred for 20' at 40°C. <br/>- They were then salted with sea salt. | || - Ferment left to develop for 30' in heated milk (35°C). <br/>- 10mL liquid animal rennet<ref name="rennet" /> in heated milk (35°C). <br/>- After 1h30' curdling, curds were cut and stirred for 20' at 40°C. <br/>- They were then salted with sea salt. | ||
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==October-November 2020 | Sint Gertruuid cheeses in Maastricht== | ==October-November 2020 | Sint Gertruuid cheeses in Maastricht== | ||
<b>When joining the Jan Van Eyck Academie and its Food Lab in Maastricht; | <b>When joining the Jan Van Eyck Academie and its Food Lab in Maastricht; our initiative for the first months of the residency was to learn, with the help of industrial ferments ([https://en.wikipedia.org/wiki/Danisco Danisco]) and [https://www.youtube.com/user/greeningofgavin Gavin Webber]’s recipes, the behaving of the 5 basic microbes used in cheese production: | ||
# Starter cultures including lactic ferments (<i>Lactococcus</i>, <i>Streptococcus thermophilus</i>, etc.) | # Starter cultures including lactic ferments (<i>Lactococcus</i>, <i>Streptococcus thermophilus</i>, etc.) | ||
# <i>Geotrichum candidum</i> | # <i>Geotrichum candidum</i> | ||