Obtaining a cheese clot

Obtaining a cheese clot

All cheeses start by making a clot. Further, the properties of the cheese are determined by the head formation technique, ripening conditions and the microflora that predominantly develops in each specific case. This primarily depends on the temperature. Temperature and acidity, which is determined by the development of lactic acid bacteria, shape the texture of the cheese, its taste and aroma. Forms of pure crops are also important, if added.
Heat 10 liters of milk to 35 degrees. This is the optimum temperature for the enzyme. Add an ampoule of calcium chloride to the milk and mix slowly from bottom to top for 2-3 minutes. Pour some bacterial culture onto the milk surface and wait a couple more minutes. Add the enzyme dissolved in a small amount of water and slowly mix from bottom to top for 1 minute. The enzyme and bacterial culture are introduced in very small doses – the dosage is indicated on the package, we count on the required amount of milk. We cover the bucket with a lid – the formation of a clot occurs within 1-1.5 hours. It depends on the quality of the enzyme, temperature, milk acidity. The clot formation is complete when it begins to separate from the walls of the bucket, a layer of transparent whey appears on top and a clean separation occurs when an incision is made – an even cleavage line is formed.
We cut the clot into cubes with an edge of 2 cm. First, vertically with an even skewer, then we cut the resulting columns horizontally with a skewer bent at 90 degrees. We got a grain of cheese. To make it give off the whey and thicken, gently stir it with a ladle with holes or a slotted spoon for 30 minutes. We maintain the temperature at 37-40 degrees. During this time, the cheese grain thickens and decreases in volume. Stop stirring so that the grain settles, and pour the whey into another container.
From 10 liters of milk, you get more than a kilogram of fresh cheese. With a scoop, place the curd in a self-pressing dish or in a colander if we are going to use it for, for example, provolone-type cheese.