Caciotta Culture

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GEB2365
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Caciotta Culture

Caciotta is a unique type of cheese made especially in the regions of Italy. In order to produce one, manufacturers use cow, sheep, goat or water buffalo milk. To recognise this type of cheese, it is very simple. It is usually cylindrical in shape and weight around one kilogram. The body is white or yellowish and it is surrounded by a yellow rind. The flavor is mild. You can prepare your own Caciotta with this Caciotta 10g cheese culture. You can use the following recipe:

Pasteurise full fat milk at 72℃ for 15 seconds. Add ferments when the milk drops to 40℃ and at 36℃ add the liquid calf rennet. The curd is ready after 20 minutes. Once the milk begins to ripen, cut this curd to divide it into slices and then cubes to the thickness as an apricot, and let it rest. Shake the curd without breaking it for 5 minutes and squeeze the dough into the molds. The first turn is made after 20 minutes, the second - after 50. After several hours make another turn, salt the surfaces and bring the cheese into the cell at a temperature of 12℃. Your cheese is ready after 36 hours.

Caciotta 10g

Recipe: Pasteurise (optional) full fat milk 72℃ for 15 seconds. When the milk drops to a temperature of 40℃ add the ferments, at 36℃ add the liquid calf rennet. The curd should be ready after 18/20minutes. As soon as the milk begins to ripen, cut this curd with the curd cutter so as to divide it into slices and then cubes of the same thickness as an apricot, act with great delicacy and let it rest. Shake this curd without breaking it for about 5 minutes and gently squeeze the dough into the moulds. The first turn is made after 20 minutes, the second turn after 50 minutes.After a couple of hours make a further turn, salt the surfaces with salt and bring the cheese into the cell (pH 5.4) at a temperature of 10/12¡ C. The cheese is ready after 36 hours.

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