Ser Tomme Noire. Jak zrobić w domu

tomme cheese

🥗Healthier: ricotta cheese

💰Cheaper: mozzarella cheese

Ricotta provides a similar texture with fewer calories.

cream

🥗Healthier: coconut cream

💰Cheaper: half-and-half

Coconut cream is dairy-free and adds richness.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth provides flavor without alcohol.

Add 2g of calcium chloride to 10l of milk and warm up to 32°C.

At 31°C, add meso-thermo cultures and mix well.

Leave it for 60 minutes.

Add rennet (2ml) diluted in non-chlorinated water and mix well.

Leave to set for about 30-40 minutes.

Cut the curd into 2x2cm cubes and leave for 5 minutes.

After 5 minutes of healing, gently cut the curd into about 0.5cm x 0.5cm cubes.

Stir gently for 10-15 minutes to release the whey.

Leave for 5 minutes.

Drain off 4l of whey.

Add 1.5l of water at 40°C and warm up to 37°C during 20 minutes while stirring.

Keep at 37°C for 10-15 minutes while stirring.

Leave for a few minutes to settle the curds on the bottom.

Drain off whey to the level of curds.

Transfer curds into mold and leave for 20-30 minutes to release whey.

Try to maintain the temperature (you can put mold back into pot to keep temperature).

Press with 3-5kg for 3 hours.

After 3 hours, flip the cheese, wrap in cheesecloth, and press with 3-5kg for 12 hours or overnight.

After pressing, unwrap the cheese and put it into the brine for 4 hours per 1kg (sprinkle salt on top).

Take the cheese out of the brine and leave at room temperature for 1-2 days to dry out the surface.

After drying, you can coat the cheese with wax or other coating (black is traditional).

The cheese has to ripen for a minimum of 21 days at 12-14°C.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens