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In the past, cheeses were produced mainly on farms, and the more refined ones in monasteries. In this video you will find a recipe for Cistercian monastery cheese.
For production I used:
-8l milk pasteurized at 65*C for 30 minutes
-1.6ml of calcium chloride
meso-thermo culture acc. dosage:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus salivarius subsp. thermophilus
Lactobacillus helveticus
Lactobacillus delbrueckii subsp. lactis
-geotrichum candidum acc. dosage
brevibacterium linens acc. dosage
-1.5ml calf rennet 1:17000
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