L' Associazione Casare e Casari di Azienda Agricola raggruppa aziende agricole che trasformano direttamente il proprio latte - Network of italian farmhouse cheesemakers Per info - For info: info@casarecasari.it
Salve. ..bellissimo video Abbastanza chiaro di spiegazioni.. premetto che sono un principiante ...volevo delle informazioni se mi puoi aiutare su questo tipo di caglio in pasta riga bianco della Clerici...su 3 litri di latte di mucca quanto caglio dovrei mettere... ti volevo mandare una foto del barattolo del caglio che comprato..ma non ci riesco....grazie..
There are a couple of recipes that I've found for "Bel Paese" cheese that are very very close to this procedure. So simple and so few steps! One thing I haven't seen, though, is the 10 minute rest after the first set of cuts. I usually see a rest after all the cross-cuts and before stirring. What's the reason behind that, is it useful only for large-volume cheesemaking?
The pause between the two cutting phases is made to allow the curd to improve its consistency and avoid greater losses of fat in the whey. In many processes we recommend a stop that goes from 5 to 10-15 minutes. It is recommended even longer on cheeses that want to keep more moisture in the curd. it is still possible to make the two subsequent cuts but then the times of the first cut are slower.
That's very clear, thank you for the reply. I just made my first version of this style of cheese, and was generally happy with it, but I want to include some of the steps and pH checks included here. One followup question: you showed both salting and brining, do you do both for this specific cheese? Or perhaps you have some criteria for choosing one over the other?
