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Cheese production archives: Difference between revisions
→Organic cow milk, batch #2 | 13.04.2021
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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 | ||
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| 7L cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name="koeberg" />. [ | | 7L cow full milk, unpasteurised, provided by Hoeve de Koeberg<ref name="koeberg" />. [https://www.strava.com/activities/5117911752 Cycling activity of the 12.04.2021.] | ||
|| 1/4tsp Mesophilic<ref name="lactic" /> and and 1/4tsp Staphylococcus <ref name=staphylo>Danisco CHOOZIT MVA.</ref>. | || 1/4tsp Mesophilic<ref name="lactic" /> and and 1/4tsp Staphylococcus <ref name=staphylo>Danisco CHOOZIT MVA.</ref>. | ||
|| - Ferments left to develop for half an hour in heated milk (35°C). <br/>- 8mL liquid animal rennet<ref name="rennet" /> in heated milk (30°C). <br/>-After 1h, the curds were cut and left to rest for one day. | || - Ferments left to develop for half an hour in heated milk (35°C). <br/>- 8mL liquid animal rennet<ref name="rennet" /> in heated milk (30°C). <br/>-After 1h, the curds were cut and left to rest for one day. | ||