Cheese and Dairy p. 2
Recipes found: 42
Cheese
Inventory: Probe Thermometer, Skewer for cutting the horizon, Jewelry scales
Difficulty: difficult
Ingredients
| Milk | 15 l |
| Calcium chloride | to taste |
| Mesophilic culture | to taste |
| Coagulating enzyme | to taste |
| Cooking salt | 100 g |
| Olive oil | 30 g |
| Paprika | 10 g |
| Product release: | 2 kg 500 g |
Cooking time
| Cooking | 25 min |
| Heat on the stove | 10 min |
| Mix the ingredients | 3 min |
| Let it stand | 30 min |
| Cooking | 1 h 45 min |
| Let it stand | 8 h 30 min |
| Let it stand | 12 h |
| Let it stand | 2 day |
| Let it stand | 30 day |
| Let it stand | 30 day |
62 day 23 h 23 min | |
|---|---|
Cheese
Inventory: Probe Thermometer, Skewer for cutting the horizon, Jewelry scales
Difficulty: medium
Ingredients
| Milk | 5 l |
| Calcium chloride | to taste |
| Coagulating enzyme | to taste |
| Cooking salt | 11 g |
| Product release: | 1 kg |
Cooking time
| To simmer | 10 min |
| Heat on the stove | 10 min |
| Let it stand | 10 min |
| Cooking | 30 min |
| Let it stand | 30 min |
| Cooking | 45 min |
2 h 15 min | |
|---|---|
Cheese
Inventory: Probe Thermometer
Difficulty: very simple
Ingredients
| 10% fat cream | 1 l |
| Citric acid | 1 g |
| Water | 50 ml |
| Product release: | 500 g |
Cooking time
| Heat on the stove | 10 min |
| Let it stand | 5 min |
| Let it stand | 6 h |
| Chill in the refrigerator | 1 h |
6 h 15 min - 7 h 15 min | |
|---|---|
Cheese
Inventory: Oven, Probe Thermometer
Difficulty: simple
Ingredients
| Milk | 5 l |
| Cooking salt | 7 g |
| Product release: | 500 g |
Cooking time
| To simmer | 30 min |
| Mix the ingredients | 10 min |
| Let it stand | 12 h |
| Cooking | 15 min |
| Bake in the oven | 1 day |
12 h 55 min - 1 day 12 h 55 min | |
|---|---|
Cheese
Inventory: Probe Thermometer, Skewer for cutting the horizon, Jewelry scales
Difficulty: difficult
Ingredients
| Milk | 10 l |
| Calcium chloride | to taste |
| Mesophilic culture | to taste |
| Cooking salt | 1 kg |
| Coagulating enzyme | to taste |
| Product release: | 1 kg 200 g |
Cooking time
| Heat on the stove | 10 min |
| Mix the ingredients | 5 min |
| Let it stand | 45 min |
| Cooking | 35 min |
| Let it stand | 40 min |
| Water bath | 3 h 30 min |
| Chill in the refrigerator | 10 h |
| Let it stand | 2 day 12 h |
| Let it stand | 5 day |
8 day 3 h 45 min | |
|---|---|
Cheese
Inventory: Probe Thermometer, Skewer for cutting the horizon, Jewelry scales
Difficulty: difficult
Ingredients
| Milk | 5 l |
| Mesophilic culture | to taste |
| Coagulating enzyme | to taste |
| Sea salt | 200 g |
| Product release: | 1 kg |
Cooking time
| Heat on the stove | 10 min |
| Let it stand | 1 h |
| Cooking | 20 min |
| Slice | 10 min |
| Cooking | 20 min |
| Water bath | 2 h 30 min |
| Cooking | 20 min |
| Let it stand | 10 h |
| Let it stand | 1 day 11 h 10 min |
| Let it stand | 42 day |
44 day 2 h | |
|---|---|
Cheese
Inventory: Probe Thermometer, Skewer for cutting the horizon, Jewelry scales
Difficulty: difficult
Ingredients
| Milk | 15 l |
| Calcium chloride | 1.50 g |
| Mesophilic culture | 5 g |
| Cooking salt | 37 g |
| Product release: | 1 kg 500 g |
Cooking time
| Heat on the stove | 20 min |
| Cool down | 20 min |
| Mix the ingredients | 15 min |
| Let it stand | 1 h |
| Cooking | 1 h 20 min |
| Let it stand | 30 min |
| Let it stand | 3 h 30 min |
| Cooking | 20 min |
| Let it stand | 1 day 4 h |
| Let it stand | 1 day |
| Let it stand | 31 day |
2 day 11 h 35 min - 33 day 11 h 35 min | |
|---|---|
Cheese
Inventory: Probe Thermometer, Jewelry scales
Difficulty: difficult
Ingredients
| Milk | 5 l |
| Cooking salt | 50 g |
| Calcium chloride | to taste |
| Coagulating enzyme | to taste |
| Product release: | 600 g |
Cooking time
| To simmer | 10 min |
| Cool down | 20 min |
| Cooking | 10 min |
| Let it stand | 5 min |
| Cooking | 30 min |
| Let it stand | 3 h 10 min |
| Let it stand | 8 h |
12 h 25 min | |
|---|---|
Cheese
Inventory: Probe Thermometer, Skewer for cutting the horizon, Jewelry scales
Difficulty: difficult
Ingredients
| Milk | 10 l |
| Thermophilic culture | to taste |
| Coagulating enzyme | to taste |
| Cooking salt | 1 kg |
| Product release: | 1 kg 200 g |
Cooking time
| Heat on the stove | 10 min |
| Let it stand | 3 h |
| Slice | 15 min |
| Heat on the stove | 30 min |
| To boil | 30 min |
| Let it stand | 2 h |
| Cooking | 40 min |
7 h 5 min | |
|---|---|
Cheese
Inventory: Probe Thermometer, Skewer for cutting the horizon, Jewelry scales
Difficulty: difficult
Ingredients
| Milk | 10 l |
| Citric acid | 13 g |
| Water | 180 ml |
| Thermophilic culture | to taste |
| Cooking salt | 20 g |
| Coagulating enzyme | to taste |
| Product release: | 1 kg 200 g |
Cooking time
| Heat on the stove | 10 min |
| Cool down | 30 min |
| Mix the ingredients | 5 min |
| Let it stand | 20 min |
| Slice | 5 min |
| Cooking | 1 h |
2 h 10 min | |
|---|---|
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