Сыр Старый Амстердам или Старый Голандец Рецепт в домашних условиях

Prepare to make cheese using 20 liters of pasteurized cow's milk.

Heat the milk to 65°C for pasteurization and hold for 15 minutes.

Cool the milk to 32°C before adding cultures.

Add the thermophilic gas-forming cultures and propionic bacteria to the cooled milk.

Allow the cultures to develop at 32°C for a period of time (exact duration not specified).

Add the calcium chloride solution and mix well.

Add the milk coagulating enzyme and stir gently for a few seconds.

Let the mixture sit undisturbed until curds form (exact time not specified).

Cut the curds into small cubes and let them rest for 5 minutes.

Gently stir the curds while gradually heating to 38°C over 30 minutes.

Once the curds are firm, drain the whey using a cheesecloth.

Transfer the curds into a cheese mold and press for several hours.

Remove from the mold and soak in a brine solution for 12-24 hours.

Dry the cheese and apply a layer of cheese wax for aging.

Aging process should last at least 4-5 months for optimal flavor.

Cooking Techniques

Equipment Needed

Allergens