Composition / ingredients
Cooking method
On an enameled vessel, heat the milk to 65 ° C and stand for 20 minutes, then cool to 30-32 ° C. Add sourdough from pure cultures to the milk, such as: lactic acid bacteria, lactic acid bacillus, creamy streptococcus (ratio 2:1:2).
Next, rennet enzyme is added to the milk, mixing the consistency thoroughly. The fermentation can be considered finished when our clot is moderately dense (after 7-10 hours). Warm water is added to the clot, cut into cubes, so as to increase the level of the contents by 4 centimeters. The initial mass is heated to 40 ° C, and then to 60 ° C, stirring for 15 minutes.
If the cooled grain retains its shape in a handful with light compression, then the boiling process is finished. The serum is filtered through gauze folded in 3 layers. The grain should be cooled to a temperature of 10 ° C. Such grain will be dried within an hour. The food is ready!
We wish you a pleasant appetite!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
