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colonial cheese

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

3 hour(s)

Porções

1 servings

  • Ingredients
  • Recipe
  • Whole milk or cow's milk5 l
  • Salt45 g
  • Liquid rennet or liquid coagulant5 ml
  • Glass of warm filtered water1/2 unit(s)
  1. Place all the milk in a large pan and bring to a boil. Leave it until it reaches a temperature of 35°C, which should take about 10 minutes. When this happens, remove the pan from the heat.
  2. In half a glass of warm water, dissolve 5 ml of liquid rennet and 1 teaspoon of salt. Add to milk, mix and set aside for 40 minutes - during this time the milk will thicken.
  3. After the resting time, cut this milk mass into cubes, as in the photo, making horizontal and vertical cuts. Return the pan to the heat, this time until it reaches 43°C. Remove from the heat and continue stirring for another 15 minutes, so that it cools down.
  4. Strain this milk mass with the help of a large and resistant sieve, leaving in the mass only some (little) liquid (called whey). Add the remaining salt and mix with your hands. Wrap the dough in a cloth and place it, still wrapped in the cloth, in a shape with holes for cheese or a large sieve, to drain the rest of the liquid.
  5. Knead the cloth well and place a press or a weight of about 5 kg on the dough, pressing well, to drain as much liquid as possible. Reserve like this for 2 hours at room temperature or in the fridge, turning the dough every 30 minutes.
  6. Finally, transfer the cheese to another cloth and wrap well. Store in the fridge for 1 week before cutting or serving, to complete the maturation process and obtain a homemade cured colonial cheese with a hard rind, as in the photo.
  7. Tip: It is best to use an appropriate thermometer to measure the temperature in the milk. However, you'll know it's at that temperature when you dip one of your fingers into the milk and you can count 10 seconds without feeling it burning.
  8. Tip: You can use the rennet lid itself to measure, it contains 5 ml of liquid rennet.
  9. Tip: With the help of the skimmer, stir the mixture so as not to burn the bottom of the pan.
  10. Tip: Preferably use a clean, dry and odor-free linen cloth or muslin cloth (not even detergent or fabric softener).
  11. Tip: On each turn, use a board, to make it easier to turn the cheese and leave it straight. Tip: Preferably use a clean, dry and odor-free linen cloth or muslin cloth (not even detergent or fabric softener).
  12. Tip: During this time you can turn your cheese every 12 hours, to facilitate the maturation process.

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