Cheese netting for smoking 3m

Irreplaceable in the kitchen, it will serve you during the production of home-made cheese, as well as smoking, brewing, baking, drying and maturing various types of meat.

• ​Universal weave - ideal for cheese making, as well as for: smoking, brewing, baking, drying and maturing meats.
• Safe to use - the curd does not escape during cheese production.
• Convenient and practical - a 3 m long mesh that can be cut as needed.
• Thermally resistant - for baking (up to 220°C, up to 120 minutes) and parboiling (up to 125°C, up to 120 minutes).
• Confirmed quality - certified by the National Institute of Hygiene, the material used does not affect the taste and smell of the products.

Universal weave meshwork - irreplaceable among accessories for the production of home-made cheese. It is perfect not only for cheese making and for smoking products, but it can also be used for baking (at a temperature of up to 220°C, up to 120 minutes) and parboiling (at a temperature of up to 125°C, for up to 120 minutes). Extremely safe to use - when making home-made cheeses, you can be sure that the curd will not leak out. The material used for the production of the mesh does not affect the taste and smell of the products

Recipe for home-made smoked cheese

Ingredients for 1 kg of cheese:

- 10 L of low-pasteurized milk (up to 74°C) or fresh milk,

- 11 drops of liquid microbial rennet strong

- 2 g of calcium chloride.

Recipe:

1. Dissolve calcium chloride in 50 ml of lukewarm water and combine it with milk heated to 38-40°C.

2. Dissolve the rennet in 50 ml of lukewarm water and leave it for an hour. When a tight clot forms, cut it into 1 cm cubes and set aside for 10-15 minutes. Put the resulting cheese mass into the mould, gently squeezing the whey.

3. In a pot, heat the water to 75°C, divide the cheese mass so that the portions fit in your hand - steam them several times. After each boiling, squeeze the portions to get rid of as much whey as possible. When the consistency of the cheese starts to resemble a firm plastic mass, shape it and insert it into the cheese mesh.

4. Prepare a brine: for every 1 L of water, add 180 g of salt and place the cooled cheese in it for 12 hours. After removing from the brine, gently dry the cheese and then smoke it, preferably with cold smoke - at a temperature of up to 35-40°C, for 2-3 hours.

5. Done!

Start a culinary adventure with Browin cheese mesh...because home-made is better!

Note: the mesh after stretching reaches the dimensions declared by the manufacturer.