Homemade Emmental style cheese

Описание к видео Homemade Emmental style cheese

This is how I make my Emmental style cheese. It takes two days working the milk and curd and then about 3 months to ripen to be ready to eat.

Ingredients:

Whole Milk at least 15 Litres ( i am using 30L)
Rennet
Brine (saturated non iodised salt solution)

Cultures
1. Mesophilic culture (or cultured buttermilk)
2. Thermophilic culture (or yoghurt)
3. Propionic acid bacteria (for the holes)

Non Iodised Salt

Let me know how it worked out for you.
Happy Cheesing!

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