Enzyme (rennin) of Sheep cheese, dry for preparation, and Cheese

Enzyme - ferment (rennin)  of dry TM "Super  Maya"

Enzyme - ferment for cheese (rennin) of TM "Super Maya" ,

it is applied to production of soft and firm cheeses in house conditions: Sheep cheese, Cheese Russian, Dutch, Mozzarella, Suluguni.

 Advantages of enzyme - ferment TM "Super Maya" :

• Enzyme - ferment is not animal product (mikrobialny) 

• The cheese made with ferment enzyme use has no bitter smack

• Low cost

• It is recommended for vegetarian kitchen

Recipe of preparation of Mozzarella Cheese

Mozzarella

1.   In capacity we pour 5 liters of milk (we recommend to use not boiled house milk)

2.   We heat milk to temperature of 70-75C, we cool

    (in the summer to 32 ° -36 °C), (in the winter to 38 ° -42 °C)

3.   We add lemon acid 1/2ch.l to milk.

4.   We add enzyme ferment TM "Super Maya" 

    Liquid (1 tsp on 5 l of milk)

    Dry enzyme: ferment on a teaspoon tip, we dissolve in 2 tbsps of boiled water, we mix, we leave on 15-30min., before formation of a dense clot.

5.   We cut on cubes the 10-25th.

6.   We merge serum and we take samples on melting:

   a) we take a pan and we heat serum to temperature of 75-90C;

   b) we lower a piece of the received cheese in hot serum for several minutes, it has to be soft and viscous;

   c) if cheese lasts, we take the main ready weight, we lower in hot serum for several minutes, we stir and we stretch several times, lowering in hot serum.

 7.   When cheese weight becomes uniform, we form a sphere or any other form.

 8.   The created cheese, we lower in ice water in order that cheese was cooled.

 9.   The cooled cheese is shifted in a brine, we put in the refrigerator.

10. It is recommended to store a ready-made product no more than three days.

11. Recipe of preparation of a brine:

    On 1 l of water 70 of of salt (to boil, cool and filter).

   To add from 0,1g-0,3g lemon acid.

                    Bon appetit!