Cheese calculator
Winemaking
This time we have something special for lovers of cheese and tomatoes—a recipe for delicious Korycin-style cheese with dried tomatoes. Preparing it is relatively simple, and you don’t have to wait long for the result. We encourage you to try it in the comfort of your home. Korycin cheese comes from Podlasie, and its traditional recipe came to us all the way from Switzerland. Its name is connected with the Korycin commune. In another article on our blog, you will find a recipe for classic Korycin-style cheese.
How to make Korycin-style cheese with tomatoes?
Preparation:
Heat the milk to 37–40°C. Add 0.5 g of calcium chloride previously dissolved in 50 ml of lukewarm, boiled water. Add the herbs and 3 tablespoons of plain yogurt. Stir and leave for 10 minutes. Then heat the milk to 37–38°C and add the appropriate amount of rennet, previously dissolved in 50 ml of water. Mix thoroughly. Stop stirring and wait 30 minutes for a firm curd to form. Cut the curd into cubes about 1–1.5 cm. Gently stir the curds and after 30 minutes transfer with a slotted spoon into a mold lined with cheesecloth. Drain the whey. Then press for 1 hour in a cheese press. Put the cheese into brine for 24 hours and place in the refrigerator. After this time, add dried tomatoes and the remaining ingredients to taste. Done!
Enjoy! ...because homemade is better!
