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Ascott Cheese Culture Ascott Cheese Culture Ref: DP01
Makes 1 litre of starter.

This type is an ideal general purpose culture, well suited to the manufacture of all forms of cheese. Whether it be soft, hard, pressed or surface ripened. It can also be used in production of buttermilk.

Make up the starter as follows:
1) Heat 1 litre of fresh milk to approximately 90C and hold at this temperature for 10 minutes.
2) Remove from the heat and cool rapidly by standing the saucepan in cold, running water until a temperature of 20C is reached.
3) Sprinkle the freeze dried cheese culture onto the milk whist whisking vigorously. It is important to ensure that the powder is thoroughly mixed into the milk.
4) Sterilise a suitable container with a dairy steriliser such as MiltonTM to prevent the introduction of any undesirable airborne organisms which could interfere with the incubation of the culture.
5) Pour the mixture into the sterilised container and cover with cling film immediately. Put on a lid.
6) Incubate at between 200 – 220C for 22 to 24 hours.
7) The cheese starter is ready when it smells sharp and clean. Then , store in a cool place, preferably in a refrigerator.

The “made up liquid starter” will make several batches of cheese, any that is unused can be frozen. Use an ice cube tray so you have ready made starter for your next batch of cheese.

Ascott Soft Cheese
Using Cheese Starter Culture



Basic Recipe
2½ Litres Milk
1 Dessert Spoon Made Up Cheese Starter
2 Drops Rennet
Flavourings
Salt

1) Gently heat the milk to 320C
2) Pour the milk into a clean sterilised bowl and add the made up cheese starter culture to the milk. Stir well until mixed in.
3) In a clean cup put 2 tablespoons of previously boiled water and add 2 drops of rennet. Add this to your milk and starter mixture. Top stir until it starts to coagulate.
4) Cover with lid or clean cloth and leave in a warm room (not on a refrigerator or washing machine as the vibration will not allow a set).
5) Leave for about 1 to 1½ hours.
6) Test for a set by putting your very clean finger into the curd, if it comes out clean you have a “set” . The whey will be on top (watery yellowish liquid) and the curd which is your cheese, will be on the bottom.
7) Ladle off as much whey as possible without disturbing the curd.
8) Using a skimmer carefully slice thin layers of curd into a scalded cheese mould stood on a scalded cheese mat (you do not need a cheesecloth for this unless you are using a shallow mould).
9) Stand mould and mat on a cake cooling tray with something underneath to catch the whey. You may not be able to get all of the curd into the mould to start with, so put thin slices of curd into the mould and wait a while until it sinks down to get all the curd in.
10) Flavouring may be added a little at a time as you fill the mould . Lightly sprinkle with salt at this stage as it will help to release the whey as well as improve the flavour of your cheese.
11) Leave in a warm room for 12 –24 hours for the whey to drain.
12) During the 12-24 hours, you will need to turn the cheese as soon as it is firm enough to handle. Do this by using very clean hands again, tip the cheese gently onto one hand turn upside down by swapping to the other hand then carefully put back in mould – this is the tricky bit as the curd is very soft and will easily break. The curd should have sunk by almost half.
13) Leave to continue draining during the 12-24 hours in a warm room and turn another 2 or 3 times.
14) When all the whey has drained out it will be firm enough to stand on its own. You may wish to coat the cheese with nuts, chopped parsley, or cracked pepper etc.


Price: £1.49




People who bought this item also bought:
1. Cheese Wax 1 kg (Ref: DP07)
2. Cheesecloth (Ref: DP11)
3. Rennet 50 cc (Ref: DP04)


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