SOVETSKY cheese belongs to the group of hard pressed cheeses with a high temperature of the second heating. The taste and smell of cheese is clean, pronounced cheesy sweet-spicy, without extraneous smacks and smells. #cheese #syro-Soviet #sedomzaobeda #Soviet cheese #recipes #recipesSoviet
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Cow pasteurized milk (30-50% yesterday, rest fresh) - 10 liters;
Annatto - 6-10 drops
Calcium Chloride - 10 ml.;
dry thermophilic yeast - 0.6 g. “SOLID CHEESES” BakZdrav;
FILLING CULTURE “PROPIONIBACTERIUM” FROM “BAKZDRAV” - 0.6 GR
Dry rennet (calf) - 0.6 g .;
Form for cheese D175 mm.
STEP-BY-STEP COOKING:
Step-by-step recipe for making Soviet cheese:
Dissolve the thermophilic starter “SOLID CHEESE” and “PROPIONIBACTERIUM” separately in glasses with pasteurized milk at a temperature of 35 degrees. Stand for 60 minutes.
Heat the milk in a water bath to 32-34 ° C. Turn off the fire.
Pour into dissolved milk in 50ml. water calcium chloride.
Add starter to the milk container, stirring evenly for a minute from bottom to top. Withstand for 35-40 minutes. To avoid cooling the milk, you can also cover it with a towel.
Check the temperature, if necessary, warm the milk to 33C.
Pour in the enzyme dissolved in 50 ml of water slowly. Mix well up and down for 1-2 minutes to dissolve the enzyme in the entire volume of milk. Cover the pan and leave for 35-40 minutes to clot the milk.
Perform a cleanroom test. If the clot is not dense enough, leave for another 10-15 minutes.
Let the grain settle for 10 minutes. After cutting, before setting the grain, ≈30% of the serum of the mixture volume is removed. The size of the cheese grain is 6 ± 1 mm.
Knead until the shell of the grains has become stronger 25-30 minutes.
Now you need to heat the mass from 33C to 52-56C, actively mixing. 1 degree - 1 minutes. Heating should take 25-35 minutes. Be sure to actively stir the mass, even if you are heating in a water bath, and not on a stove. The small grain size and rapid heating make the grain dry and preserve its grain structure in the finished cheese. In order for the grain to acquire roundness and elasticity, it does not squeeze between the fingers when squeezing in the palm of the hand.
(The total time for slicing the clot and the end of kneading is 50-70 minutes).
Continue to knead the grain draining it for another 40-50 minutes. 5 minutes to let the grain settle.
Now put the cheese right in the bag into the mold.
First, self-pressing cheese grains 30-40 minutes under a layer of whey. Weight given for mold diameter 17.5 cm
Place under a press weighing 2-2.5 kg for 15 minutes. Remove the cheese from the mold, turn it over, wrap it with a fresh piece of gauze and put it back into the mold.
Place under 6.5 kg for 30 minutes. Turn the cheese over again
Place 9 kg under the press for 70 minutes.
Turn the cheese over and place it under the press of 18 kg for 90 minutes.
Turn the cheese over and place it under a press of 23 kg for 120 minutes.
The total pressing time is 5-6 hours.
All this time the cheese is at room temperature 18-24C.
Salt (500 grams of cheese salt for 6 hours) 12 hours a head of 1 kg of weight, 6 hours on one side and then turn and salt for 6 hours on the other side, sprinkling with salt the upper part of the head, not in salt brine. The temperature of the brine during salting 12-14C.
Remove the cheese from the brine and place on a wire rack to dry. It is better to dry the cheese at a temperature of 10-13C for 1-3 days. Do not forget to regularly turn the cheese so that it coats evenly.
The ripening of Soviet cheese is carried out in 3 stages:
After salting and drying, the cheese is kept at a temperature for 15-25 days
10-12 ° C and relative humidity from 85 to 90%.
Then it is transferred to a fermentation chamber with an air temperature of 20-24 ° C and a relative humidity of 90 to 95%, where the main fermentation and the formation of a pattern in the cheese take place. The duration of cheese in the fermentation chamber is from 25 to 35 days, depending on the intensity of the fermentation process.
Then the cheeses are transferred for ripening in a cool chamber with a temperature of 10-12 ° C and a relative humidity of 86-90%.
The total maturity of Soviet cheese is 120 days.