Сыр Чечил Косичка Рецепт приготовления Chechel Cheese

Текстовый рецепт тут - https://craftstore.com.ua/рецепты/сыр/сыр-чечил-косичка-рецепт-приготовления/

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Видео обзоры сыроварни 42 л https://youtu.be/SsGa5RCE5XE
Инструкция сыроварня https://youtu.be/0rTE2txiWZE
Обзор распаковки сыроварни https://youtu.be/ZKbqkP_tVhc
Сыроварня своими руками https://youtu.be/cOEjBTQMnkk
Пресс для сыра купить https://craftstore.com.ua/каталог/домашняя-сыроварня/пресс-для-сыра/
Пресс для сыра обзор https://youtu.be/0VhKAhg9SgA
Мешалка для сыроварни купить https://craftstore.com.ua/каталог/универсальная-мешалка-для-сыроварни/
Универсальная мешалка для сыроварни https://youtu.be/ZXamq1yqTwE
Мешалка версия 2,0 https://youtu.be/8qFGYuzQ70Q

Группа ФБ О приготовлении домашних колбас , сыров ,а так же домашнего пива и алкоголя https://www.facebook.com/groups/187900185044004/

Сыр Чечил Косичка Рецепт приготовления .
Молоко 6 литров
сухая термофильная закваска 1/2 ч.л.
жидкий сычужный фермент 1/2 ч.л.
хлорид кальция, раствор 10% 4 мл.

Checheil Cheese Piglet Recipe for cooking.
Milk 6 liters
dry thermophilic starter 1/2 tsp.
liquid rennet enzyme 1/2 tsp.
calcium chloride, solution of 10% 4 ml.
Heat the milk to 32 ° C in a water bath (direct heating of the milk can lead to local overheating). Sprinkle the starter culture on the surface of the milk. After 1-2 minutes mix thoroughly. Soak the milk for 45-60 minutes at a temperature of 32 ° C.
Dissolve the enzyme in 50 ml of boiled water at room temperature. Add the enzyme to the milk, mix thoroughly from bottom to top for 1 minute. Leave the milk at rest at a temperature of 32 ° C for 45 minutes.
Cut the cheese clot into cubes with a side of about 1 cm, soak for 5 minutes. Slowly raise the temperature to 37 ° C for 10 minutes. When heating, slowly mix the cubes, making sure that they do not stick together. When the temperature reaches 37 ° C, continue mixing the cubes for another 20 minutes. Stop stirring and leave the cheese grain for 10 minutes alone.
Remove the serum. Put the cheese in a cheese mold and leave it for self-pressing for 1 hour, after an hour turn the cheese mass and leave it for 10-14 hours.
Cut the cheese ready for melting into pieces measuring 1.5 * 1.5 cm. Place the cut pieces into a container heated to 70 ° C-80 ° C and mix until smooth. Keep the water temperature, it should not fall below 65 ºС, otherwise the cheese will not stretch enough.
The cheese is stretched and weaved into a pigtail or cheese sticks. Also, in the cheese during the kneading phase, you can add various additives (paprika, cumin, dried or fresh herbs, etc.). Salt the cheese in a cold (10 ° C-12 ° C) 20% brine. The time of salting pigtails weighing 0.1 kg from 2 to 4 hours. Choose a time of salting to taste. Less salted cheese has a more delicate taste, the more salty the longer is stored.
After drying, Cecil can be smoked in a smokehouse for 2-3 hours at a temperature of 30-35C

Видео Сыр Чечил Косичка Рецепт приготовления Chechel Cheese канала Даниил Перваченко