Description

Culture for fresh cheese.

Procedure:

1. Whole milk is pasteurized at 72 degrees for 15 seconds.
2. When the milk is heated to 40 degrees, ferments are added, and at a temperature of 36 degrees, liquid rennet is added.
3. The cottage cheese will be ready after 18/20 minutes.
4. As soon as the milk starts to thicken, cut this curd into slices and then into cubes and let it rest.
5. Shake the curd without breaking it for about 5 minutes and gently place it in the molds.
6. The first plowing is done after 20 minutes, the second after 50 minutes.
7. After a few hours, continue turning, salt the surfaces with fine salt and place the cheese at a temperature of 10/12 degrees.
8. The cheese is ready after 36 hours

The contents of the sachet are enough for about 10 litres of milk.