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Fresh cheese
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
2 servings
Ticiane Pissollitto
@ticipissollitto- Ingredients
- Recipe
- Type A milk4 l
- Rennet dissolved in 100 ml of mineral water4 ml
- Sea salt15 g
- Heat the milk in a high pot, add the salt and mix well.
- When it reaches 37 degrees, turn off the heat, add the rennet, stirring in movements of 8.
- Cover the pan and let it rest for 25 to 30 minutes or until the curds are visibly firm.
- Proceed to cut the curd with a knife or long spatula, make parallel and crossed cuts along the length of the dough at a distance of 2 to 3 cm, after cutting let it rest for about 5 minutes.
- After resting, gently stir this mass so that the whey is expelled from the solid mass.
- The cheese point will take place after approximately 20 min. after cutting. The dough will settle to the bottom of the pan and the liquid will be greenish and opaque.
- At this point we can remove the dough with the help of a sieve and put it in the cheese mold.
- After molding, let the cheese drain for about 10 minutes and turn the mold to obtain the finish on the top of the dough that did not have contact with the mold.
- Take them to the fridge to finish firming and they can be unmoulded.
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