Sourdough for Edam cheese (for 20 liters of milk)

COMPOSITION:

1. Starter culture for Edam cheese

2. Milk-clotting enzyme (vegetable)

3. Starter culture of propionic acid bacteria

EDAM is a popular semi-hard table cheese. Country of origin - Holland.

You dont need any special skills to cook Edam. For aspiring cheese makers, this cheese will be a good start to get to know the hard cheese group.

The kit includes everything you need: starter culture (starter culture of lactic acid bacteria), enzyme (to form a milk clot). You just have to add milk!

Edam cheese recipe

12-20 hours should pass from the moment of milk yield !!!

According to the technology, milk for this cheese is tinted with a natural dye for cheese (before adding the leaven).

Reservation and maturation of milk.

At this stage, fresh milk must be cooled in a refrigerator at t 10-12C for 10-14 hours in order to increase acidity.

Starter activation.

Heat the milk over the smallest heat to a temperature of 32-35 degrees and immediately remove from heat.

Scatter the starter culture and propionic acid bacteria (Propionici) over the milk surface and after a couple of minutes stir thoroughly with gentle movements with a slotted spoon from top to bottom. Leave covered for 30-40 minutes.

Curdling milk.

Dissolve the enzyme in 50 ml of COLD boiled water.

Pour into milk, thoroughly but gently, without whipping, stir for 10 seconds, cover and leave to ferment.

Fermentation time 40-45 minutes at a temperature of 32-35 degrees. The edge of the curd should be clearly separated from the side of the pan by 1-2 mm.

Cutting and processing the bunch.

Cut the curd into bars with a edge of 1.5-2 cm. Cover with a lid, let it "rest" for 10 minutes, drain the whey (about 100 ml).

We put on low heat and at first gently and carefully, then more intensively we begin to rotate the cubes. The heating is weak. During this period, we begin to crush the cubes of the curd into a cheese grain. The diameter of the curd is about 7-8 mm. During the period of the first heating and crushing, we bring it to a temperature of 36-38C.

The processing of curd and curd should be carried out within ~ 20-30 minutes.

Pumping out whey.

At this stage, drain 30% of the whey through a colander (grains may escape). The purpose of this manipulation is to stop the active growth of lactic acid bacteria, depriving them of some of their nutrition (serum).

Water injection.

Add 30-35% (in relation to the remaining cheese thick) boiled water at a temperature of 60 degrees.

Second heating.

Heating at a speed of 1C in 2 minutes (very slow), the fire must be turned off periodically. The temperature at the end of heating is 40-45 C. The duration of heating and stirring is 8-10 minutes. The grain size is 4-5 mm.

Formation of a cheese bed.

Leave the curd in the whey for 15-20 minutes to "rest".

Self-pressing under a layer of whey.

Transfer the curd to the cheese mold and dip it into the whey for 8-10 minutes.

We take out the form, let the serum drain for a few minutes.

Brine preparation.

Dissolve 200 g of table non-iodized salt in 1 liter of boiled water. Strain through several layers of fabric.

Pressing.

We begin to press cheese with a light weight of about 1 kg, gradually increasing the pressure to 3.5 kg (circles from dumbbells perform well this function).

The total pressing time is 1 hour, the cheese is turned over during this time 3 times.

Ambassador.

Soak in brine for 14 hours (1 hour 40 minutes for each liter of milk in use). Turn over periodically.

Drying.

Within 2-3 days in the refrigerator. We take out the vegetable drawer at the bottom - this is the warmest place. Turn over three times. The crust must be completely dry!

Maturation.

Stage 1: cold ripening.

In a refrigerator. Temperature 8-10 degrees, duration 10 days, high humidity 90-95%. To create such moisture, we place the cheese in a food container of a suitable size, put a glass or glass of water in the container next to it and cover it with a lid.

Turn the cheese a couple of times a day. If the crust begins to crack, we bathe the cheese with clean water 1-2 times a day.

Stage 2: warm (fermenting) maturation chamber.

The same structure is moved for 20 days to conditions of 20-22 degrees, humidity 85-90%.

Stage 3: cold ripening.

In a refrigerator. Temperature 8-10 degrees, duration 10 days, high humidity 80-85%. To create such moisture, the container lid is not closed very tightly. If the cheese is processed with latex, then you take care of the temperature, and it will create the necessary humidity itself.

Storage.

Storage at a temperature of 8-10 degrees, the humidity is moderate.

Small patches of mold on the cheese are normal!

Wipe the mold off with cheesecloth and salt solution. In no case violate the integrity of the crust! Dont cut off the mold! A powerful bacterial starter complex will not let it inside.

ENJOY YOUR MEAL!

Specifications

MAIN ATTRIBUTES

Brand Sacco

Country of origin Italy

Sourdough type For hard cheese

MAIN

Composition Ferment, Enzyme

Yeast type Dry