МАНЧЕГО (рецепт сыра от Дон Кихота) ВКУС НАСТОЯЩЕГО СЫРА - просто потрясный сыр!!!!!

Heat 15 liters of cow's milk to 35 degrees Celsius.

Sprinkle 0.8 to 1.8 teaspoons of DA45 starter culture over the surface of the milk.

Stir the starter culture into the milk and let it rest for 30 minutes.

Dilute the liquid rennet according to the instructions and add it to the milk, stirring a few times.

Let the mixture sit for 30-40 minutes until a clean break is achieved.

Heat the curds gently for 30 minutes to 40 degrees Celsius, stirring constantly.

After 30 minutes, drain the whey from the curds using a ladle.

Prepare three molds lined with cheesecloth.

Fill the molds with the curds, pressing down to pack them tightly.

Press the curds in the molds for 30 minutes, then remove and re-press for another 15 minutes.

Repeat the pressing process for a total of three times, each time for 15 minutes.

After the final pressing, place weights (about 8 kg) on top of the molds for additional pressure.

Remove the cheese from the molds and prepare a brine solution with 20% salt.

Soak the cheese in the brine for 15 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens