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Rennet and ferments to produce small fine cheeses
Beaugel Chardon 11
New product
Rennet and ferments to produce small fine cheeses
Mix of rennet, lactic ferments and ripening ferments. A single compound with everything necessary for the production of this type of cheese very popular in France (Crotin, St. Marcelin, etc). Each tube is used to inoculate 25 liters of milk. Its use is very simple and you only need to disperse the product in the milk once tempered. You can buy this product in units of 1 tube.
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More info
Tube contents
- Calcium chloride
- Tuning ferments
- Rennet
- Milk powder excipient
Process of making refined cheeses
Heat milk to 30 degrees Celsius
Add the mix H + 0
Wait 3 to 4 hours and check the setting. If it had not been possible to wait longer. H + 3 or 4
Cut the curd into pieces the size of a nut. H + 4
Let stand 20 hours
Move the curd into the mold with the H + 24 cheese cloth
3 hours after turning H + 27
9 hours after turning H + 36
12 hours later turn it over and salt the upper side with fine iodized salt H + 48
12 hours after unmolding and salt the other side H + 60
Refine at a temperature of 20 ° C for approximately 2 days D + 2
Tune to a temperature of 14 ° C for approximately 2 days D + 4
Turn it over after 3 days D + 7
Turn it over after 3 days D + 10
Cover with paper for 3 days and turn it over and another three days D + 13
Turn it over and leave 8 days D + 16
Consume from that moment until the next 20 days D + 24 - D + 44
Note:
H + 0 is the start time
H + 1 is one hour after the start
D + 0 is the first day
D + 3 is the third day