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PRIMO SALE STYLE CHEESE (Cows Milk)

By Paul Beard


Preparation : 5 min Resting : 8+ hr
Cooking : 2 hr Equipment :
Difficulty :
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Serves 500g cake :
PRIMO SALE STYLE CHEESE (Cows Milk)
3000 ml Full Cream Milk
1 ml Epicurean Calcium Chloride
1/32 tsp Epicurean TA61 Thermophilic Culture
2 ml Epicurean Vegetable Rennet
Salt
PRIMO SALE STYLE CHEESE (Cows Milk)
1Heat Milk to 15minutes, 3, 36°C
2Add 1ml calcium chloride to milk, 1minute, Speed 7, 36°C
3Sprinkle a few grains of culture to the milk, stir 1minute, Speed 7, 36°C and wait 60 minutes, Speed 0, 36°C
4Add 2ml rennet diluted with water 20 mls and stir for 1minute, Speed 7, 36°C.
5Wait for milk to set, approximately 20 minutes, 0, 36°C.
6Remove lid.Cut curd by hand about 10mm cubes (almond size)
7Stir by hand for 2 mins gently.
8Return lid.
9Increase temperature to 2 minutes, 0, 40°C.Sir for 5 minutes, 3, 40°C.
10Rest for 10 minutes, 0, 0°C.
11Drain whey
12Hoop
13Turn 4 times every 30 mins for 2 hours
14Next day de-hoop and sprinkle salt on both sides, let drain until end of the day.
15Refrigerate.
User-contributed recipes are not retested by Magimix.
Chef’s tip

Cheese can be eaten immediately with fresh tomato, basil, drizzle of olive oil and cracked pepper. Has kept for over a month.


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