Name: Koryciński-type cheese
Ingredients: 10 L low-pasteurised or fresh milk; 2-3 g calcium chloride; 1 g microbial rennet

Koryciński-type cheese

Dairy

2019-01-14

avg. 5 | number of ratings: 2

Traditional Koryciński cheese is a rennet cheese, for the production of which grated calf stomachs were once used. Its roots in Poland are to be found in Podlasie. The name comes from the Korycin commune, where, according to legend, during the Swedish Deluge the Swiss taught the locals to make this type of cheese.If you’re wondering where to start your cheesemaking journey, this Koryciński-style cheese recipe is for you. It doesn’t require much experience or long waiting times. You can season the cheese with your favourite spices or fresh herbs. It tastes delicious in a variety of flavours: with pepper, tomatoes, horseradish, olives or cranberries. You can use it in salads, with pasta, or enjoy it on its own.

Recipe for Koryciński-style cheese

Preparation:

To milk heated to 30°C, add the appropriate amount of calcium chloride, previously dissolved in a small amount of boiled water. 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 at 37-38°C. Mix thoroughly. Stop stirring and wait 50-70 minutes for a firm curd to form. Cut the curd into cubes with sides about 1-1.5 cm. Gently stir the curds and after about 5 minutes transfer them with a slotted spoon into a mould lined with cheesecloth. Leave the cheese for 20-24 hours. Turn it every few hours.

Note:

The cheese forms under its own weight. Do not press it. You can place the cheese in brine for a few hours or eat it fresh with herbs. It also tastes delicious served sweet.

Enjoy! ...because homemade is better!