Рет қаралды 56,208
for guda cheese you will need:
-Pasteurized or raw milk (not UHT)
- mesophilic culture (I used tw31 with gap food additives)
- calcium chloride 2g (or liquid 2.5ml)
- rennet 2ml
- non-chlorinated water for rinsing the curd, for mixing rennet and chloride as well as for brine
non-iodized salt
- optionally annatto
- optional wax or polyacetate
- Pot minimum. 10l
- mixing spoon
- a knife to adjust the curd
-form (I used w14 with a wreath with a lid) (diameter 14cm)
- cheese wrap or tetra
- a press or something heavy for pressing
- sieve or colander (it will be easier to pour the whey away)
Brine:
600g non-iodized salt
3l of non-chlorinated water
1g of calcium chloride
1 teaspoon vinegar