Goats Cheese Culture
- Stock: In Stock
- Code: GEB2372
Goats Cheese Culture
Nearly all shop bought milk is both pasteurised and homegenised, but if you are using unpasteurised milk, than you should pasteurise it at at 72℃ for 15 seconds. When the milk drops to 40℃ add the cheese culture.
When it drops to 36℃, add the the liquid rennet. The curd should be formed after 18 to 20 minutes. Cut the curd without breaking it using a blade into 2 cm wide slices and then cut again very carefully to create cubes about 2 cm square.
Let it rest and them shake this curd without breaking it for about 5 minutes and lay it gently in the moulds. The first turn is made after 20 minutes, and the second turn is made 30 minutes after this. Wait a couple of hours and turn it again, salting the surfaces with fine salt and bring the cheese to a maturing cellar or at somewhere with a constant temperature of 10 to 12℃.
The cheese should then be ready to eat after 36 hours.
Delivery from Get Er Brewed
Your order will be dispatched from our warehouse and delivered by your choice of courier service that we provide.
Please click on the link below for more information on the available delivery services.
DELIVERY INFO
Once your order has been packed and is ready for delivery, our team will inform you of the dispatch date and the delivery reference number.
Weight Limits:
The weight limit is 30kg for DPD and 70kg for DHL, either by volumetric or actual, whichever is greater. (Remember, a large packing box weighs 1kg of that total weight).
For products or orders over these weights, the PALLET SHIPPING option is available.
We
try our utmost to package professionally and keep your items as safe as
possible. If your parcel arrives damaged, please ensure you sign for it
as received damaged and send us a brief description of what has happened
and a few pictures so we can provide the courier with feedback to
resolve.
For any more information, please contact us at 0800 2289 433 or send an email to [email protected].
