Cheese and Dairy p. 4
Recipes found: 42
Inventory: Probe Thermometer, Skewer for cutting the horizon, Jewelry scales
Difficulty: difficult
Ingredients
| Milk | 10 l |
| Calcium chloride | 1 g |
| Coagulating enzyme | 0.40 g |
| Water | 30 ml |
| 10% fat cream | 500 ml |
| Cooking salt | 15 g |
| Product release: | 1 kg 700 g |
Cooking time
| Heat on the stove | 10 min |
| Cool down | 15 min |
| Mix the ingredients | 5 min |
| Let it stand | 20 min |
| Cooking | 10 min |
| Let it stand | 2 h |
| Let it stand | 8 h |
11 h | |
|---|---|
Cheese
Inventory: Probe Thermometer
Difficulty: simple
Ingredients
| Serum | 1 kg |
| Vinegar 9% | 30 g |
| Cooking salt | 5 g |
| Product release: | 250 g |
Cooking time
| Boil | 15 min |
| Let it stand | 30 min |
| Let it stand | 8 h |
8 h 45 min | |
|---|---|
Cheese
Inventory: Probe Thermometer, Jewelry scales
Difficulty: medium
Ingredients
| Milk | 5 l |
| Calcium chloride | 0.50 g |
| Water | 60 ml |
| Mesophilic culture | to taste |
| Coagulating enzyme | to taste |
| Product release: | 700 g |
Cooking time
| Heat on the stove | 10 min |
| Cool down | 10 min |
| Let it stand | 2 h |
| Let it stand | 12 h |
| Let it stand | 12 h |
1 day 2 h 20 min | |
|---|---|
Cheese
Inventory: Probe Thermometer, Jewelry scales
Difficulty: difficult
Ingredients
| Milk | 5 l |
| Mesophilic culture | to taste |
| Coagulating enzyme | 0.20 g |
| Calcium chloride | 0.50 g |
| Product release: | 1 kg |
Cooking time
| Heat on the stove | 10 min |
| Cool down | 10 min |
| Let it stand | 1 h 30 min |
| Let it stand | 20 min |
| Cooking | 30 min |
| Let it stand | 2 h |
| Let it stand | 4 h |
8 h 40 min | |
|---|---|
Cheese
Inventory: Probe Thermometer, Skewer for cutting the horizon, Jewelry scales
Difficulty: medium
Ingredients
| Milk | 10 l |
| Mesophilic culture | to taste |
| Calcium chloride | 1 g |
| Coagulating enzyme | 0.40 g |
| Product release: | 2 kg |
Cooking time
| Heat on the stove | 10 min |
| Cool down | 10 min |
| Let it stand | 30 min |
| Let it stand | 20 min |
| Cooking | 1 h 30 min |
| Let it stand | 8 h |
| Let it stand | 2 h |
| Cooking | 8 h |
20 h 40 min | |
|---|---|
Cheese
Inventory: Probe Thermometer, Skewer for cutting the horizon
Difficulty: medium
Ingredients
| Milk | 1 l |
| Citric acid | 1.80 g |
| Coagulating enzyme | to taste |
| Cooking salt | 5 g |
| Product release: | 200 g |
Cooking time
| Heat on the stove | 15 min |
| Let it stand | 30 min |
| Let it stand | 30 min |
| Heat on the stove | 10 min |
| Let it stand | 7 min |
| Cooking | 1 h |
2 h 32 min | |
|---|---|
Cheese
Inventory: Probe Thermometer, Skewer for cutting the horizon, Jewelry scales
Difficulty: difficult
Ingredients
| Milk | 5 l |
| Calcium chloride | 0.50 g |
| Mesophilic culture | to taste |
| Coagulating enzyme | to taste |
| Product release: | 500 g |
Cooking time
| Heat on the stove | 10 min |
| Cool down | 10 min |
| Combine the dry ingredients | 5 min |
| Let it stand | 1 h |
| Let it stand | 20 min |
| Heat on the stove | 10 min |
| Let it stand | 32 min |
| Cooking | 20 min |
2 h 47 min | |
|---|---|
Inventory: Probe Thermometer, Skewer for cutting the horizon, Jewelry scales
Difficulty: medium
Ingredients
| Milk | 5 l |
| Mesophilic culture | to taste |
| Calcium chloride | 0.50 g |
| Product release: | 1 kg |
Cooking time
| Boil | 20 min |
| Cool down | 40 min |
| Let it stand | 6 h |
| Heat on the stove | 20 min |
| Let it stand | 4 h |
11 h 20 min | |
|---|---|
Cheese
Difficulty: very simple
Ingredients
| Water | 5 l |
| Cooking salt | 3 kg |
| Product release: | 8 kg |
Cooking time
| Boil | 20 min |
| Let it stand | 2 h |
| Cooking | 1 h |
2 h 20 min - 3 h 20 min | |
|---|---|
Cheese
Inventory: Probe Thermometer, Jewelry scales
Difficulty: simple
Ingredients4 servings
| 10% fat cream | 2 l |
| Mesophilic culture | 0.10 g |
| Coagulating enzyme | 0.20 g |
| Cooking salt | 13 g |
| Product release: | 700 g |
Cooking time
| Heat on the stove | 5 min |
| Mix the ingredients | 2 min |
| Let it stand | 8 h |
| Let it stand | 8 h |
| Cooking | 5 min |
16 h 12 min | |
|---|---|
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