Russian cheese
A source of protein and calcium, this cheese helps strengthen bones and muscles. Its rich flavor and texture make it an ideal addition to various dishes, giving them richness and depth.
Cheese Preparation
Heat the milk (7 l) to 32-33°C. Add calcium chloride (0.7 g) and, if using, annatto dye (optional). Stir until the color is even.
The amount of annatto depends on the concentration of the dye. For Russian cheese, a light yellowish tint of the milk is sufficient: after separating the whey, the color will become noticeably brighter.
Add mesophilic culture (1 g) and protective starter LPR A (according to the manufacturer’s norm). Leave the milk for 30-40 minutes to activate.
The exact dosages of starters depend on the specific manufacturer. Refer to the packaging norm for 7 l of milk.
Add milk-clotting enzyme (1 g) and hold until the coagulation point for 10-15 minutes. After that, leave the curd until fully formed.
Adjust the amount of enzyme so that the coagulation point falls within 10-15 minutes. For this cheese, the coagulation multiplier is 3.
Cut the curd into cubes of about 0.7-1 cm and let them firm up a bit. Turn on minimal heat and gently stir the curds for 10-15 minutes.
Remove 20% of the whey. Then continue to stir and gradually heat the curds to 43°C over about 20-30 minutes.
Drain another 20% of the whey from the remaining volume and add water (960 ml) heated to 45°C. Continue mixing the curds without heating until ready for another 10-20 minutes, until they become firm and start to squeak slightly.
Washing the curds reduces the amount of lactose in the whey and helps avoid post-acidification. The finished curds should be firm, elastic, and clump together when squeezed, but fall apart into individual grains with light pressure.
Drain all the whey, add table salt (3.5 g), and mix for 2-3 minutes. Place the curds in a mold in a mound, leaving small air pockets between the grains.
This arrangement forms the characteristic mechanical eyes of Russian cheese. If the curds are packed too tightly, the lacey texture will not form.
Leave the cheese to self-press for 15 minutes, then turn it over and leave for another 15 minutes. After that, press for 1 hour under a weight of 2 times the weight of the cheese, then 1 hour under a weight of 4 times the weight of the cheese, and another 2 hours under a weight of 6 times the weight of the cheese.
If necessary, extend the last pressing stage until the desired acidity is achieved. The cheese should be well-closed and have a slight acidity in aroma before salting.
Brine Preparation
For the brine, combine water (1 l), table salt (325 g), and calcium chloride (0.1 g). Wait until some of the salt stops dissolving: this is a sign of saturated brine.
Salting and Aging
Immerse the cheese in cold saturated brine at 12°C for 70 minutes for every 100 g of cheese. After salting, dry the cheese in the refrigerator at 80-85% humidity.
Cover the cheese with latex or leave it in its natural rind and age at 10-12°C for at least 45 days, preferably around 60 days. Young cheese will have a softer taste, while aged cheese will become denser and more pronounced.
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