Question ID: 3000-3499-0-2-4-5
Recipe Description
Ingredients:- Raw whole milk- Lemon juice (or rennet) - 35ml/milk liter- Yoghurt "petit-Suisse" or fresh cheese unripened- SaltMaterial:- Saucepot- A faisselle (Personally I reuse the faisselle of a pot of white cheese bought in supermarket)- A cheese mold: You can buy it on internet or make it.- A thermometer. (Optional but recommended)- A knife- A skimmer (optional)- A cheese press (or dumbbells, big books, or something heavy)
- Gently mix the 4 Yoghurt "petit-Suisse"(or fresh cheese unripened) in a liter of milk.- Gently mix this preparation with the rest of the milk.- Heat milk to 80 ° C (176 ° F)
- Pouring the lemon into the milk, and let the milk coagulate. Do not touch, and avoid any source of vibration.
If all goes well, the milk has coagulated. We will have to recover the casein (white mass).- Recover the white mass with a large spoon, a sieve, or directly into the dish.- Put everything in the "faisselle".- Press the white mass to release the "whey".You can put a weight on it to make some kind of press.- Let go for a few hours.
- Put the white mass into the mold and press it.- Let go around 24 hours.
- When the cheese begins to dry, rub each side with a little salt.
- When the cheese is compact enough, remove the mold.- Rub each side and slice with a little salt.- Be careful not to put too much salt!- Return it each day.This stage can last from a few days to a few years. The longer you let it dry, the more pronounced the taste. Your patience will reward!
After a long wait, it's time for tasting!To taste it, nothing is worth good bread, and if you are of age, a small glass of wine!
Question & Answer
Question: Select the incoherent image in the following sequence of images.
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