Cheese calculator
Winemaking
Want to prepare something special for this day but have no idea? Here's a recipe for homemade Korycin-style cheese that will make your breakfast not only delicious, but also full of love!
- Pour 6 litres of fresh milk into a pot.
- Dissolve the calcium chloride according to the instructions on the package and add it to the milk.
- Add 90 g of salt, stirring thoroughly.
- Heat to 38°C, then add the rennet dissolved in water according to the instructions on the package.
- Stir and leave without further heating for about 30 minutes.
- Then cut the curd and leave it for a moment until the whey starts to separate.
- Pressing down from the top with a sieve remove some of the whey, then transfer the curds to moulds, adding your favourite seasonings. We used sun-dried tomatoes.
- Leave the cheeses at room temperature for about 3 hours, turning them from time to time so they develop the right texture.
- After this time, transfer them to the fridge and leave overnight. The next day the cheeses are ready to eat!
Enjoy! ...because homemade is better!
