No lipase as I am vegetarian (is there anything else I can use to help here?)
She He didn't say vegan
she he said vegetarian. Most people are very clear on that point.
Hon this is the recipe I have been using for several years now (with some of my notes of course for clearity) and it works great for me.
Ingredients:
7 gallon of raw milk skimmed (I just pour off what I can)
1/8 teaspoon TA61
1/4 teaspoon LH100
1/8 teaspoon MM100
1/2 teaspoon Kid Lipase
rennet
Procedure:
Milk is heat to 76°C (167°F) and cooled rapidly to 36 °C (97°F).
(The acidification is obtained adding latte to a natural sieroinnesto, characterized from microorganisms of the species of L. helveticus, L. bulgaricus and L. lactis). Just means use the following 1/8 TA61, 1/4 LH100 and 1/8 MM100. 1/2 teaspoon Lipases added rehydrated in 1/4 cup distilled water. pH before rennet 6.50.
(The coagulation is obtained using serium of the of the young goat). Means use kid rennet. Completed the coagulation in 10-15 minuteren (minutes) , the curd comes manually cut before in great slices (first cut in one direction wait 10 minutes then cut in the other), allowed to rest for 10 minuteren and then reduced till the dimension of grains of rice with small wheel and spino for 10 minuteren. A spino is like a huge whisk to cut curds - wayne has one. I use a hug wisk and plunge straight down every few inches to cut into rice size.
A value to be 1/3 is drained and then cut she passes herself to the phase of slow baking arriving to approximately 45 °C (113 °F) for 15 minuteren,(drain 1/3 of the whey then heat to 113F over 10 minues) and then they quickly till approximately 55 °C (131 °F) for 15 minuteren, knows itself maintaining the mass in constant agitation.(while stiring )
Finished to the heating the curd it must rest, carefullied lay down on the bottom of the boiler till the attainment of the just degree of acidity. pH 6.3-6.4 (Let the curds sit on the bottom until the proper pH is reached)
The extraction happens with shovel and burlaps, preparing large fagotti that they remain to sgrondare till the completion of the acidification. Always enclosed inside of burlaps, the curd comes inserted in fascere of wood and compressed with the aid of a disc of wood and a weight. (scoup the curds into a cheesecloth lines mold)
pH of the curd before brining: 5.1
The clearing of the serum continues slowly for approximately 24 hours and during this period of time the fascera comes progressively compressed, reducing of the diameter with an appropriate system to rope and the cheese comes many times over rivoltato. Press the the curds for 24 hours, flip reset the cloth and press for another 24 hours - we use formed molds so we don't have to tighten ropesto shrink the diameter)
After approximately 48 hours it begins the long phase of salt out in pickling brine to the temperature of approximately 15 °C (59 °F) than hard approximately a month and door the cheese to a content of 1.5% and 2% of knows them. (I brine wet based on weight not a month)
The hard stagionatura from 9 to 24 months in conditioned premises to 15-18 °C (59 to 65°F) with temperatures opportunely modulated in first is/seven months. The cheese remains supported on shelves in wood and during the stagionatura it comes subordinate to rivoltamenti, spazzolature, scorings and oliature of the crust. (age at temperature above for 7 months on wood shelves, they stamp the cheese with numbers and such, oil the rind to prevent spliting and over drying. I vac pack after a month)
"4 – 6 months
12 -15°C (54 to 59°F)
70-80% RH"
21 psi for 1 hour
58 PI for 24 hours
edited to add clarity - sorry my grandparents spoke this way I don't even notice it - hope this helps!
