Press wooden cheese.
Offer type: salePublished: 11.12.2015
| Price: | 650 UAH |
| Seller: |  Krivitskij Sergej |
| Phones: |  097-0017446 Show phone |
| Address: | Ukraine, Ternopil's'ka Oblast', Ternopil |
Purpose:
- wooden cheese press with a movable lever for home use,
for syrovary forms with a diameter of 7.5 cm min, cm max. 16 max. and high-rises of 20 cm.
The pressure press on the form:
When applying the load lever press 0.5 kg of the resulting pressure force on the form 1,60 kg.
When applying the load lever press weight of 1 kg the resulting pressure to form a force of 3 kg, etc....
MOZZARELLA Ingredients: - 4 liters of pasteurized milk
- 60 ml yogurt with live cultures of bacteria
- rennet microbiological Browin (1 g/100 l milk)
1 g of calcium chloride Browin (20-30 g/100 l milk)
Method of manufacturing:
1. Pour the milk into a saucepan, heat it to a temperature of 37-38'C.
2. Add the appropriate amount of calcium chloride, dissolved in a little water and stir. Leave on for 10 minutes.
3. Then add the yogurt, stir. Cover and let stand for 45-60 min. at temp. approx. 38'C.
4. Add the appropriate amount of rennet, dissolved beforehand in 50 ml of boiled water, with a temperature of 37-38'C. Mix thoroughly. Leave on for 50-70 minutes to obtain a dense clot.
5. Formed clot cut into small cubes, then wait 15 minutes.
6. Then gently stir to separate more whey (so as not to damage the formed grain).
7. Heat everything in a water bath to a temperature of 35'C. Maintain temperature about 1 hour, stirring occasionally.
8. The grain is put in a cheese cloth to serum glass for several hours.
9. The obtained curd is formed into selected shape, and then dip it in water with temperature 60'C, and then squeeze it with your hands, checking the consistency.
10. If the cheese has a stringy consistency, dip it again in hot water and remove after 15 minutes.
11. When the cheese mass will appear strands, drain the cheese and form a ball.
12. Temper the formed cheese in very cold water.
13. Cheese store in drained whey in the fridge.
- wooden cheese press with a movable lever for home use,
for syrovary forms with a diameter of 7.5 cm min, cm max. 16 max. and high-rises of 20 cm.
The pressure press on the form:
When applying the load lever press 0.5 kg of the resulting pressure force on the form 1,60 kg.
When applying the load lever press weight of 1 kg the resulting pressure to form a force of 3 kg, etc....
MOZZARELLA Ingredients: - 4 liters of pasteurized milk
- 60 ml yogurt with live cultures of bacteria
- rennet microbiological Browin (1 g/100 l milk)
1 g of calcium chloride Browin (20-30 g/100 l milk)
Method of manufacturing:
1. Pour the milk into a saucepan, heat it to a temperature of 37-38'C.
2. Add the appropriate amount of calcium chloride, dissolved in a little water and stir. Leave on for 10 minutes.
3. Then add the yogurt, stir. Cover and let stand for 45-60 min. at temp. approx. 38'C.
4. Add the appropriate amount of rennet, dissolved beforehand in 50 ml of boiled water, with a temperature of 37-38'C. Mix thoroughly. Leave on for 50-70 minutes to obtain a dense clot.
5. Formed clot cut into small cubes, then wait 15 minutes.
6. Then gently stir to separate more whey (so as not to damage the formed grain).
7. Heat everything in a water bath to a temperature of 35'C. Maintain temperature about 1 hour, stirring occasionally.
8. The grain is put in a cheese cloth to serum glass for several hours.
9. The obtained curd is formed into selected shape, and then dip it in water with temperature 60'C, and then squeeze it with your hands, checking the consistency.
10. If the cheese has a stringy consistency, dip it again in hot water and remove after 15 minutes.
11. When the cheese mass will appear strands, drain the cheese and form a ball.
12. Temper the formed cheese in very cold water.
13. Cheese store in drained whey in the fridge.
Dimensions-his
