Zgłaszanie błędów przy pomocy tego formularza możliwe jedynie wewnątrz sieci Browin. Zgłoszenie trafia bezpośrdnio do odpowiedniej grupy na Basecampie. Należy się zalogować przez Basecampa, aby dodać błąc. Kliknij w przycisk poniżej.
The cheese starter - herbal – rennet + a mix of herbs and spices consists of perfectly matched ingredients that allow preparing 1 kg of savoury homemade rennet cottage cheese. The top sachet of ... more >
The cheese starter - herbal – rennet + a mix of herbs and spices consists of perfectly matched ingredients that allow preparing 1 kg of savoury homemade rennet cottage cheese. The top sachet of the product contains rennet, while the bottom one contains a clean label mix of herbs and spices, i.e. not containing any artificial flavouring agents, dyes, sugar, or salt.
Ingredients for 1 kg of cheese:
• 10 L of low temperature (up to 74°C) pasteurised milk or fresh* milk;
• 1 g of calcium chloride;
• herbal cheese starter – a mix of herbs and spices with rennet;
• 140 g of salt (about ¾ glass).
Pour the milk into the pot, add calcium chloride (previously hydrated in a small amount of water) and salt. Mix everything thoroughly and heat it up to the temperature of 38°C. Next, add rennet (dissolved in a small amount of lukewarm boiled water). Turn off the heat and leave the pot for about 40 minutes until a solid curd forms. Cut the curd into 1-2 cm cubes, mix the pot ingredients gently, and leave it for about 10 minutes so that whey starts to separate. After that time passes, press the curd from above with a strainer and take out the whey pouring into it with a ladle. After separating the majority of the liquid, move the formed cheese pulp in layers into a mould, seasoning it at the same time with a half of the herbal mix sachet (by pressing the seasoning gently into the curd). Finally, form the curd and turn it over every 2 hours, sprinkling its surface with the remaining herbal mix. Leave the cheese to drain in room temperature for 5-8 hours, and then move it to a refrigerator. *It is recommended to subject fresh cow milk to pasteurisation in the temperature of about 65 °C for about 30 minutes.
Ingredients: a mix of herbs 72.1% (black cumin 33.5%, marjoram, thyme, savory) and spices (garlic, black pepper, red pepper, green pepper, white pepper), rennet 16.7% (microbiological rennet, salt, preservative: sodium benzoate).