Chesee Production
The basic raw material for the production of cheese is milk. Best is fresh straight from the cow, the milk machine eventually. It can also be used junction, but it get less cheese. The manufacture of cheese rennet is necessary. Rennet is an enzyme of milk protein creates a solid clot.
On the bottom of the pot we put a little water and bring it to a boil to sterilize the container. some ounce of boiled water let it cool. Yet we need it.
boiled water let it cool. Yet we need it.
Pour milk into a pot and slowly warm up to the temperature of Syren.
Meanwhile rennet mixed in boiled water. Beware, the water should be lukewarm. The amount depends on the amount of rennet milk. These data are shown in rennet. Mostly they live a few drops of rennet per liter of milk.
Once the milk has the right temperature, pour in the diluted rennet. stir and cover with lid.
Curd is separated from the whey - the liquid that remains after milk. Let curds while swimming in salty whey and then strain through a sheet or diaper. So a lump of cheese, let it drain overnight.
On the bottom of the pot we put a little water and bring it to a boil to sterilize the container. some ounce of boiled water let it cool. Yet we need it.
boiled water let it cool. Yet we need it.
Pour milk into a pot and slowly warm up to the temperature of Syren.
Meanwhile rennet mixed in boiled water. Beware, the water should be lukewarm. The amount depends on the amount of rennet milk. These data are shown in rennet. Mostly they live a few drops of rennet per liter of milk.
Once the milk has the right temperature, pour in the diluted rennet. stir and cover with lid.
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