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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: bodul on December 03, 2012, 05:10:37 PM

Title: Skuta
Post by: bodul on December 03, 2012, 05:10:37 PM

Hi everyone.
For my first post I will try to explane on which way I am making skuta or pujina of goat milk... I took a gold medal on national competition of small breeders month ago... It is very soft and tasted.
 Filtered whey, should be heated very slowly and  just before it comes to a boil. When it become broken in that moment should be removed of fire and leave it for couple minutes. With a slotted spoon, ladle out the skuta into the prepared colander or skuta forms...leave it for couple hours..and then .....   :) :)

In my production I use only NON PASTEURIZED milk and for now any type of cultures

Title: Re: Skuta
Post by: bbracken677 on December 03, 2012, 05:43:19 PM

Interesting quick cheese...what is the flavor like?

Title: Re: Skuta
Post by: bodul on December 03, 2012, 07:21:08 PM

Quote from: bbracken677 on December 03, 2012, 05:43:19 PM

Interesting quick cheese...what is the flavor like?

This is croatian ricotta. Very soft...slightly, naturally sweet..smelt of goat milk depends about pastures. I am situated on island and my goats are non stop outside..so lets say smelt is neutral..mild. It is very easy to make it.....

Title: Re: Skuta
Post by: Vina on December 04, 2012, 12:35:19 PM

Very nice! no matter what's the name, it looks like really great whey cheese, congrats!

Title: Re: Skuta
Post by: bodul on December 06, 2012, 05:24:57 PM

Quote from: Vina on December 04, 2012, 12:35:19 PM

Very nice! no matter what's the name, it looks like really great whey cheese, congrats!

Thanks.... :)

Although I do not prefer fresh cheese this recepies is only one to make GOOD ricotta or whatever name it have  ;)