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Winemaking
Recipe for homemade wine cheese
Preparation:
Adding cultures and rennet:
Heat the milk to 31°C, then add calcium chloride. After 10 minutes, add the starter cultures. Keep at 31°C for 60 minutes. Then heat to 37°C and add the rennet, stirring thoroughly. Wait 40 minutes until a firm curd forms. Cut into 2 cm cubes and wait 10 minutes.
Cooking and draining the curd:
Stir gently so as not to disperse the curd grains. Wait 15 minutes until the curd begins to sink and the whey separates. Drain off 1/3 of the whey. Replace it with 1/3 water at 60°C. Then, for 45 minutes, stir gently from time to time so the curd can warm evenly.
Note:
The curd should be at 40°C—if it is not, gently warm it. When squeezed in your hand, the curd grains should stick together, but it should still be possible to crumble them again. Gently drain the grains. Maintain 40°C for 60 minutes, gently warming the grains in a water bath. After an hour, pour wine over the grains and leave for 1 hour.
Pressing:
Drain the grains from the wine and press in a cheese press for one day.
Aging:
Then sprinkle with salt and dry at room temperature until a rind forms, then transfer the cheese to the refrigerator and leave to age for 3–4 weeks.
In short:
- 2–3 hours for inoculation and curd preparation
- 24 hours for pressing
- 3–4 weeks for aging
