Set for making Russian cheese from 25 liters of milk (5 pcs. x 5 liters of milk each). Which includes a starter culture and enzyme.
✅ To make cheese, you only need milk, starter culture and enzyme
✅ Real cheese without additives made by hand
✅ Rich in vitamins and minerals
✅ Preservation of all useful substances
✅ And of course, taste! Homemade cheese is always the freshest product with excellent taste
📋 The set includes:
1. Starter culture of lactic acid bacteria for "Russian" cheese. Test tube marked in red.
2. Milk-clotting enzyme, plant origin. Test tube marked in blue.
🌝 Starter culture composition:
Lactococcus lactis subsp. Lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis var. Diacetylactis
Streptococcus thermophilus
🥛 Milk type - pasteurized (with the addition of calcium chloride) or raw. You can use 🐮 cow's, 🐑 sheep's or 🐐 goat's milk (use homemade milk)
⚖️ Finished product yield - approximately 11-13% of the mass of milk used
🌡Storage conditions and period - 3 months at room temperature; 1 year at +4 ºС (in the refrigerator). If you want to store the kit for up to 2 years, separate the enzyme and starter culture, store the enzyme in the refrigerator at +4ºС, and the starter culture in the freezer at -18-20ºС. Store the enzyme in the refrigerator. The enzyme cannot be frozen.
RUSSIAN CHEESE RECIPE:
Preparation
Heat the milk to 36C. If desired, you can add cheese dye to the milk - Annatto. Add the starter: sprinkle the starter powder on the surface of the milk, let it sit for half a minute so that the powder absorbs moisture, stir. Cover the pan with a lid and leave for 30 minutes.
Add the enzyme to 50 ml of boiled cooled water and stir. Also, if the milk is pasteurized, you can add a calcium chloride solution to it. (Preparation of a calcium chloride solution: 1. Dissolve 1 g of calcium chloride (1 teaspoon) in 50 ml of boiled cooled water. 2. Add 1 teaspoon of calcium chloride solution per 10 liters of milk. 3. Pour the remaining solution, for example, into a bottle and store in the refrigerator for up to 1 year.)
Add the enzyme and calcium chloride solution to the milk and mix well. Cover and leave until a clot forms and "clean separation" occurs, about 30 minutes.
Cut the clot into cubes with a side of about 1.5 cm. Stir.
Stir the mass for 20-30 minutes, catching large pieces from the bottom and cutting them into small ones. At the end of the process, the cheese grain should be 2-5 mm.
Drain the whey so that a thin layer of 0.5-1 cm remains above the surface of the curd.
Add 2 teaspoons (10 g) of salt to the curd and stir. This will help retain moisture in the cheese.
Put the curd into the mold. Smooth and press the cheese mass in the mold.
Press with a weight of 2 kg for 6 hours.
Take the cheese out of the mold and salt in a 20% brine for 6 hours. Halfway through this time, turn the cheese over in the brine once so that it is evenly salted.
After salting, dry the cheese under a fan for 10-12 hours (in the summer, when it is hot) or simply place it on a windowsill or in another cool (15-18C) place to dry for 24 hours. Turn the cheese regularly so that it dries quickly and evenly.
Coat with wax or latex coating for cheeses. Keep for 6 weeks at a temperature of 8-12C. The cheese can be eaten or stored at this temperature for up to a year.