Let’s make fresh cheese
Let’s make fresh cheese
Let’s make fresh cheese
Let’s make fresh cheese
Let’s make fresh cheese Bryndza.
1. With the help of the pasteurizer Milky FJ 15, you need to warm up the milk up to 72°C in order to pasteurize it and then cool it down to 30-35°C.
2. After that, you need to add the rennet per 2 drops for a liter of a milk and immediately mix it all well. Then cover a pasteurizer with a lid and leave it for 30-40 minutes to form a cheese clot.
3. The next step is to cut the resulting clot with a knife in such a way that to have the cubes of a size of a walnut in the end and after that leave these cubes for 5 minutes.
4. After that, put the mass in the cheese mold and leave it there for 1hour to let a serum be drained out.
5. Then put it under pressure for 5 hours. After that, you need to put it into brine for a day and leave it in a cool place. The proportions of the brine should be following: 1 liter of a serum and 1 tablespoon of a salt.
After 12 hours, a tender, homemade and 100% natural Bryndza cheese is ready.