Strona główna Grupy pl.rec.kuchnia Zolty ser ... Re: Zolty ser ... po angielsku

Grupy

Szukaj w grupach

 

Re: Zolty ser ... po angielsku

« poprzedni post
Path: news-archive.icm.edu.pl!mat.uni.torun.pl!news.man.torun.pl!news2.icm.edu.pl!new
s.task.gda.pl!not-for-mail
From: "ania" <a...@z...gda.pl>
Newsgroups: pl.rec.kuchnia
Subject: Re: Zolty ser ... po angielsku
Date: Wed, 31 Dec 2003 13:35:18 +0100
Organization: CI TASK http://www.task.gda.pl
Lines: 79
Message-ID: <bsufq4$j4l$1@korweta.task.gda.pl>
References: <bss1bv$7t9$1@inews.gazeta.pl> <bsu2be$2qu$1@nemesis.news.tpi.pl>
NNTP-Posting-Host: osiedle.zamek.gda.pl
X-Trace: korweta.task.gda.pl 1072874116 19605 62.89.105.195 (31 Dec 2003 12:35:16
GMT)
X-Complaints-To: a...@n...task.gda.pl
NNTP-Posting-Date: Wed, 31 Dec 2003 12:35:16 +0000 (UTC)
X-Priority: 3
X-MSMail-Priority: Normal
X-Newsreader: Microsoft Outlook Express 5.00.2919.6600
X-MimeOLE: Produced By Microsoft MimeOLE V5.00.2919.6600
Xref: news-archive.icm.edu.pl pl.rec.kuchnia:184984
Ukryj nagłówki

z alt.creative-cooking
pozdrawiam, ANia


http://tinyurl.com/2mcko

Making cheese - caerphilly-style (making a cheese weighing about 1 1/4 kg)

2 gallons / 9 litres / 40 cups milk
1,5 fl oz / 42 ml / 3 tablespoons cultured buttermilk
1,5 teaspoons vegetarian cheese rennet
1 oz / 25 g / 1 ounce sea salt
1-2 oz / 25-50 g / 1-2 ounces hard vegetable fat

Pour the milk into a stainless steel or white plastic dairy bucket and heat
to 90 °F/ 32°C. This can be done by placing the bucket in a sink of hot
water and stirring the milk until the correct temperature is reached. Take
the bucket out of the hot water, otherwise the temperature of the milk will
continue to rise. Add the cultured buttermilk, and then cover and leave to
ripen for 30 minutes.

Add the rennet diluted in six times it own volume of cooled, boiled water.
Deep-stir for one minute, and then top-stir (i.e. just the top half inch/ 1
cm) until coagulation begins. (You can tell when coagulation is beginning
because the curd will tend to cling to your spoon as you take it out of the
milk). Cover and leave for 45 minutes, or until a firm curd forms.

Using a palette knife, cut the curd into half inch (1 cm) strips. The cut
at right angles to these strips to form half inch (1 cm) columns of curd.
Next, using a perforated flat ladle, lower this into the curd and make
horizontal cuts at half inch (1 cm) depths, all the way to the bottom of
the bucket.

Stand the bucket in a sink of hot water and quickly raise the temperature
to 92°F (33°C). Keep the curd at this temperature for 40 minutes, stirring
all the time to prevent the curd pieces from sticking together. To test
whether the curd is ready, take a small piece and press it with your
fingers. If your fingerprint remains the curd is ready, if it does not,
keep stirring at the same temperature until it does - it merely means that
the acidity is only developing slowly.

Leave the curd to 'pitch' (i.e. settle in the bottom of the bucket in the
whey) for 5 minutes the pour off as much whey as you can. Avoid leaving the
curds in the whey too long otherwise too much acidity will develop for this
type of cheese. Pile the curds on one side of the bucket, leave for 5
minutes, then pour off any more whey if possible. This is made easier if
you tip the bucket slightly. Cut the curd into cubes, leave 10 minutes, and
again tilt of any free whey.

Turn the curds into a large colander lined with a square of scalded muslin
(cheesecloth) and stand it in the sink or draining board. Gather up the
corners of the cloth and transfer the curd to a scale. There should be
about 3,5-4 pounds (1,5-1,8 kg). If your bag of curd weighs considerably
more, go on draining it.

Return the curds, still in the cloth, to the colander in the sink, break
into walnut sized pieces and mix in the salt.

Line the mould with damp muslin (cheesecloth) and pack in the curd as
evenly as possible. (A 6 or 7 inch - 15-17,5 cm) diameter cake tin with its
base removed and holes drilled in the sides will serve instead of a proper
mould). Fold the cloth over the curd, and place the follower on top (i.e. a
piece of thick wood that fits inside the mould). However, if using a cake
tin, the removed base will suffice. Put 4 pounds (1,8 kg) of weights on
top. Remove after 10 minutes, then turn and repeat twice more at 10 minute
intervals. Leave the cheese under the weights for 14-16 hours.

Take the cheese out of the mould, unwrap, and dry with a clean cloth. Brush
the surface of the cheese with a thin layer of melted fat and bandage with
butter muslin. Cut two circles half inch (1 cm) larger than the top and
bottom of the cheese and a band which is as wide as the cheese is deep and
one and half time its circumference in length.

Store the cheese on a shelf (so that the air can circulate around it) in a
cool, dry room at a temperature of 50°-60° F (=10° - 16°C) for two weeks to
ripen. Remember to turn it daily.



 

Zobacz także


Następne z tego wątku Najnowsze wątki z tej grupy Najnowsze wątki
31.12 AJA
"Schabowe"
www.kingtrust.to Cloned Cards With Pin Shop Dumps Vaild Sell Good Cashapp Paypal Transfer Wu Money gram payonee
Jak zrobić lody, nie zamarzające na kamień w zamrażarce?
Olej rzepakowy
BEST DUMPS CLONING(www.kingtrust.to) TRACK 1&2 SITE SEARCH 2023 Go to any ATM and make your cashout
Mikroplastik w żywności.
Orzechy, pestki, nasiona.
CEBULA!
Mąka/kasza kukurydziana
kto jadł już robaki ?
Nie ma leniwych klusek!
Robienie wody z mózgów młodzieży
Biszkopt bez przepisu.
Do Spurek, tej idiotki od ,,seleryby".
Trzeba to rozpirzyć w drebiezgi.
"Schabowe"
samotworzenie umysłu
Re: Zachód sparaliżowany
Irracjonalność
Jak z tym ubogacaniem?
Demokracja antyludowa?
Trzy łyki eko-logiki ?????
Jak Ursula ze szprycerami interesik zrobiła. ?
Naukowy dowód istnienia Boga.
Aktualizacja hasła dla Polski.
Kup pan elektryka ?
SZOK
Kara wiezienia.
Fiducia supplicans.
Na kłopoty - ZIELONI ????