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Re: Zolty ser ... po angielsku

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From: "AJA" <a...@n...gazeta.pl>
Newsgroups: pl.rec.kuchnia
Subject: Re: Zolty ser ... po angielsku
Date: Wed, 31 Dec 2003 15:03:10 +0100
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Ukryj nagłówki

> http://tinyurl.com/2mcko
>
> Making cheese - caerphilly-style (making a cheese weighing about 1 1/4 kg)
Kocham angielszczyzne. Pewnie sobie poradze :(

No ale co tam...
Dzieki za pomoc..

Poizdrawiam
AJA


>
> 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.
>
>
>


 

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