Cheese calculator
Winemaking
The traditional Koryciński cheese is a rennet cheese, which used to be produced using ground calf stomachs back in the day. Its roots in Poland should be sought in the Podlasie region. That is because its name comes from the Korycin commune where, according to the legend, the local people were taught how to make this type of cheese by Swiss people during the Deluge period. If you are wondering what to start your cheesemaking adventure with, this recipe for a Koryciński-type cheese is definitely for you. Its preparation does not require a lot of experience or a long waiting time. Garnish the cheese with your favourite spices or fresh herbs. It tastes delicious in a wide variety of flavours: with pepper, tomatoes, horseradish, olives or cranberries. It can be used in salads, pasta or eaten plain.
Preparation:
Add an appropriate amount of calcium chloride – dissolved in advance in a small amount of boiled water – to milk heated up to 30°C. Mix everything and leave it for 10 minutes. Next, heat the milk up to the temperature of 37-38°C and add an appropriate dose of rennet, dissolved in advance in 50 mL of water with temperature of 37-38°C. Mix thoroughly. Stop the mixing and wait 50-70 minutes so that a firm curd can form. Cut the curd formed into 1-1.5 cm cubes. Mix the grain so created and after about 5 minutes move it with a strainer ladle into a mould lined with cheese making cloth. Leave the cheese for 20-24 hours. Turn it over every few hours.
Please note:
The cheese takes shape under its own weight. Do not use a press to drain it. You can put it into brine for a few hours or eat it fresh with herbs. It also tastes great when served sweet.
