How to make squacquerone cheese at home. A soft Italian cheese
Рет қаралды 1,623
Жыл бұрынsquacquerone is a fresh cheese originating from northern Romagna - Today, however, it is popular throughout Emilia-Romagna and even throughout Italy. Its name comes from the word squaquaron used in the local dialect, referring to the adjective watery.
For production I used:
4l of milk pasteurized at 65*C for 30 minutes
1 ml of calcium chloride
Mesophilic cultures according to dosage
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar diacetilactis
Leuconostoc mesenteroides subsp. cremoris
Calf rennet 1:17000 - 0.8ml
brine: • Jak zrobić solankę do ...
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@Mario-fb8oz Жыл бұрын
No znowu pięknie ci to wyszło BRAVO
@finchav826 Жыл бұрын
I won't stop thanking you!Please, tell the name of the culture
@Domowyser Жыл бұрын
Hello the culture is MSE from serowar.pl You can use otheer meso culture as well ;)
@urouroniwa Жыл бұрын
Looks delicious! Someone said that they thought squacquerone is quite similar to crescenza. Given the faster acidification, I'm curious what you thing.
@Domowyser Жыл бұрын
definatelly yes. Squacquerone is very similar to crescenza but it stay longer because of stronger acidification using meso cultures
@radekzaniewski1687 7 ай бұрын
No przecież to jest ser Koryciński... Chyba że coś przeoczyłem. Gdzie jest różnica?
@papenikon Жыл бұрын
why this time without english subtitles
@Domowyser Жыл бұрын
Sorry i will add eng. subtitles soon - maybe today or tomorrow.
@dhdhdhhsshshsj1911 11 ай бұрын
wiemy jak rządzą kaczory KONIEC KACZYZMU !!
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