![]() ![]() It is important to evenly maintain the heat without stirring or disturbing the milk. Ripening: Put the pot back on the heat source, cover, and let the milk ripen at 32☌ (90☏) for 45 minutes.The up-down motion is used to ensure the culture is incorporated as they have a tendency to stay afloat. This is called the “cheesemaker’s stir.” Be gentle during this process and make sure you cover all areas in the pot. Using a perforated spoon, stir in a gentle up-down motion for about 30 seconds.Cover and wait three to five minutes (this allows it to rehydrate before being incorporated into the milk). ![]() Take the pot off the heat source and sprinkle the culture on top of the milk. ![]() Milk cannot coagulate properly and become a cheese if it has been overheated. A double boiler or “bain-marie” setup would be helpful to avoid scorching. Make sure this step takes at least 20 minutes and take care not to scorch the milk at the bottom of the pot.
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