Seasoning for cheese - Bulgarian
Bulgarian Cheese Mix is a spice mix with an unusual aroma.Ingredients:Salt, thyme, savory, sugar, granulated garlic, onion, oregano, turmeric are the spices in the Bulgarian blend that will make your first, second, and twentieth cheese simply delicious. Parameters:Country of production:PolandWeight:20g is enough for approx. 2 kg of cottage cheeseIngredients: salt,thyme,savory,sugar,garlic granules,onion,oregano,turmericConsistency:spice mixPackage: doypack pouch with zip closureStorage conditions: dry rooms, relative humidity up to 75%, max temperature. 25°C, protect from light
Method of execution:Heat the milk to a temperature of 37-38 °C. Add the appropriate amount of calcium chloride dissolved in a small amount of boiled water to the milk, mix.. Leave for 10 min. Season the milk with the appropriate amount of bacterial cultures or yogurt, mix gently, cover, and leave in a warm place for about 1 hour. Then add the appropriate amount of rennet, previously dissolved in 50 ml of water at 37-38 °C, mix, and leave until a firm curd forms. (Approx. 50-70 minutes)Cut the produced clot into 2 cm cubes, leave for 15 minutes, then shred by hand.. Wait another 15 minutes, grind againThen gently and slowly warm the grain to 40°COptionally add your favorite herbs or other additionsTransfer the created cheese mass to a cheesecloth to drain for approx. 1 hour (don't pour away the drained whey!), and then transfer to the cheese mold and press using the cheese press for another 1 hour. After draining, remove the cheese from the mold, rub with salt, or place for 1 hour. After this time, place the cheese on a board and put it in the refrigerator until completely dry and a rind forms, or cover it with a layer of oil (linen, olive oil) I sprinkle a layer of favorite herbs.
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