Difference between revisions of "Ibores"
From RAWiki
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#Stir Rennet into milk for one minute, slowly | #Stir Rennet into milk for one minute, slowly | ||
#Let set for 45 minutes | #Let set for 45 minutes | ||
| + | |||
| + | ===Cutting and Cooking=== | ||
#Cut Curd into 1/2 inch grid, let rest 5 minutes | #Cut Curd into 1/2 inch grid, let rest 5 minutes | ||
#Slowly raise temperature to 102°F and stir for 30 minutes | #Slowly raise temperature to 102°F and stir for 30 minutes | ||
#Let curds settle for 10 minutes | #Let curds settle for 10 minutes | ||
| + | |||
| + | ===Molding and Pressing=== | ||
Revision as of 18:04, 3 March 2025
Contents
heading
heading
- thing 1
- thing 2
- item
- iten
Ingredients
- 86 pounds Whole Milk (10 gallons)
- .4 grams MA4000 Mesophillic Culture
- 1.5 teaspoons Double Strength Vegetable Rennet
- Saturated Brine
Process
Ripening and Coagulation
- Heat Milk to 90°F, slowly
- Sprinkle culture over the top, let hydrate one minute
- Stir for one minute
- Let milk ripen for 30 minutes
- Dilute rennet in 1 cup of cold water
- Stir Rennet into milk for one minute, slowly
- Let set for 45 minutes
Cutting and Cooking
- Cut Curd into 1/2 inch grid, let rest 5 minutes
- Slowly raise temperature to 102°F and stir for 30 minutes
- Let curds settle for 10 minutes
