Comment faire un fromage style EMMENTAL (Recette de fromage maison au lait de vache)

Boil all equipment that can be boiled to ensure cleanliness.

Wash plastic equipment with soapy water, let it dry, and apply white vinegar on the surface.

Heat the milk indirectly over a pot of boiling water, avoiding direct heat to prevent burning.

Use 15 liters of 0% fat milk and add cream to raise the fat content to 3.7%.

Heat the milk to 33°C and then remove from heat.

Add 3 teaspoons of calcium chloride to the milk and mix for about a minute.

Sprinkle 3/8 teaspoon of thermophilic culture on the surface of the milk and let it rehydrate for 2-3 minutes before mixing it in.

Cover the milk and let it ferment for 15 minutes, checking the temperature to ensure it stays at 33°C.

After 15 minutes, remove the pot from heat and add the rennet gently, stirring for no more than one minute.

Let the milk sit undisturbed for 45 minutes to allow it to coagulate.

After 45 minutes, perform the knife test by inserting a knife into the curd and turning it 90 degrees to check for a clean break.

Cooking Techniques

Equipment Needed

Dietary

Allergens