Hello everyone, this is the channel S Grandfather For lunch! Jarlsberg is a Norwegian semi-hard cheese made from pasteurized cow's milk using rennet, has a characteristic sweetish spicy taste and large eyes. Jarlsberg cheese belongs to the group of cheeses with a second heating temperature from 39 to 40C. If you are wondering how to cook this dish at home, then turn on this video rather than watch it! # rawarlsberg # cheese # hard cheese # Norwegian cheese # cheese with holes # for lunch # recipes for cheese # how to make cheese # how to cook cheese # homemade cheese # food # alexanderchernov # cooking # marinachernova # cooking
.► Privolzhsky Mechanical Plant (PMZ) - Cheese Dairy Producer.
►Retail online store: maggio-russia.ru/?...
► Group in CONTACT: bit.ly/vk_zakazpmz
📲Hot line: 8 (800) 301-11-28
📲Phone for ordering: +7 (912) 827-59-43.
📧E-mail: sales@pmz43.ru
PRESS FOR CHEESE then Andrey: yakovlev_workshop
id424466519
Music used in the video: Royalty Free Music by www.audiomicro.com/royalty-fr...
Musical composition ES_Golden Dime - Dez Moran,
ES_Forca! - Sandance, ES_Tus Besos (Instrumental Version) - Lu-Ni
And also ES_Coffee for Two - Epocha
owned by www.epidemicsound.com/ and used under license to Scalelab.
♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔♔
Ingredients:
Whole cow's milk - 20/50 l;
Mesophilic gas-forming starter culture MM101 - ¼ / ½ tsp;
Propionic bacteria in powder - ¼ / ½ tsp;
Rennet (veal) - as directed on the package;
Calcium chloride 20% solution - 20/50 ml;
Annatto dye - optional;
Salt solution - 20% (800 ml of water + 200 g of non-iodized salt).
Preparation:
Pasteurize milk at 66C with exposure for 25-30 minutes and cool to 35C.
Dissolve the starter culture and propionic bacteria powder in 100 g of milk at room temperature separately in containers.
Dissolve the rennet in 50 ml of water.
Dissolve calcium chloride in 50 ml of water.
At 35C milk temperature, calcium chloride diluted in water should be poured into it. Next, you need to pour the starter cultures into the milk.
Mix. Cover the pan with a lid and leave it alone for 20 - 25 minutes to activate the bacterial cultures.
Then stir the milk and slowly pour in the diluted enzyme, stirring the milk constantly from top to bottom to distribute it as much as possible throughout the milk. Cover the pan with a lid and leave for 45 minutes to curdle the milk. The multiplier is 3. After calculating, cover the pan with the lid and leave the curd alone for the remaining number of minutes. Conduct a clean compartment test. If the clot is not dense enough, leave for another 10-15 minutes.
Cut the curd into equal small cubes with a side of 8-10 mm.
Next, stir the curd for 20 minutes, maintaining the temperature at 35 ° C. After 20 minutes of stirring, leave the curd alone for 5 minutes.
While the curd is resting, prepare boiled water (60 ° C). Drain one third of the whey from the grains pot. Then start pouring hot water in portions, bringing the temperature to 39 - 40C, constantly stirring the grain. Next, continue kneading for 30-45 minutes.
Leave the grain to settle to the bottom of the pan (5-10 minutes).
Remove the whey so that its layer covers the layer of cheese grain by 3-5 cm. Put the grain in the mold, laying it out with a cloth, strictly under the layer of whey in a saucepan.
Cover the cheese in the top with the remaining corner of the drainage cloth, flatten the cloth and press down with the follower lid. Set the weight to 8 kg for 15 minutes and press the cheese under a layer of whey.
Place the mold under a press and press the weight of 2 cheese heads for 30 minutes.
Remove the mold from the press, rewrap the cheese in a clean cloth and place the other side in the mold. Press cheese weighing 25 kg for 4 hours with a turnover after 2 hours.
Remove the form from under the press. Leave the cheese for 12-14 hours at room temperature in a mold under the lid, turn the head over and remove the cloth.
Weigh the cheese. Place the cheese in a salt brine at the rate of 6 hours of salting per 1 kg of cheese at 12C, turning the head in the brine 1 time in half the time.
Blot moisture from the cheese with a paper towel and place the cheese on a drainage mat. Leave to dry at room temperature for 3-4 days, until the crust is completely dry. Turn the cheese 3 times a day so that it dries evenly.
Cover in 2 layers with latex, place the cheese in a ripening chamber at a temperature of 10-13 ° C and a humidity of 80-85% for 10-14 days. Turn the cheese every day.
For the next 4-5 weeks, it should mature in a fermentation chamber at a temperature of 20-25 ° C and a humidity of 80-85%.
After this period, young Jarlsberg cheese can already be eaten, or you can continue to ripen the cheese for 3, maximum 4 months, then you can get extra-class cheese.