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Caciotta describes a wide range of simple, rural cheeses from central Italy that can be made from sheep, cow, goat or buffalo milk. The cheese is matured for a short time. The consistency of the cheese can range from soft to firm, depending on the preferences of the cheesemaker.
For production I used:
-10l of pasteurized milk at 65 degrees for 30 minutes
-2ml of calcium chloride
-2ml of calf rennet 1: 17000
-meso-thermo cultures:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus salivarius subsp. thermophilus
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