Od ove kolicine mleka dobije se 1.13 kg cedar sira.
Sastojci: 11.35 L paterizovanog mleka, ¼ kasicice (1.23 g) mezofilne kulture, ¾ kasicice (3.75 ml) kalcijum hlorida + 60 ml nehlorisane vode, ¾ kasicice (3.75 ml) annatto boje (achiote pasta) + 60 ml nehlorisane vode, ¾ kasicice (3.75 ml) tecnog sirila + 60 ml nehlorisane vode, 2 ½ kasike soli.
Potrebno: termometar za hranu, plasticna kantica precnika 20 cm (7 ¾ inches) sa rupama na dnu + gaza (labavog tkanja, da ima vidljive rupice), veliki lonac, merice za hranu pola kasicice i kasicica, susi podloga, velika kasika - kutlaca, dugacak, sirok i ostar noz.
Priprema:
1. Pratiti korake od 1 do 14 kao u receptu Cedar sir 1?
2. Istim nozem iseci kiselo mleko na kocke 1.25 cm, sve do dna serpe. Vertikalno po sirini i duzini zatim horizontalno, po duzini i po sirini - postaviti noz pod uglom od oko 25 stepeni i seci.
3. Ukljuciti sporet na nisku temperaturu (2) i zagrevati polako do 39 C (102 F), oko 30 minuta. Spatulom, polako i veoma lagano mesati. Ici prvo oko ivica serpe, i samo malo pomerati spatulu, kao da hocete da odlepite koru od pleha.
4. Zatim se polako, pomerati od ivica serpe ka sredini i veoma lagano mesati svo vreme.
Ako naidjete na neku vecu kocku, spatulom je prepoloviti na pola.
5. Posle 15 minuta kocke ce biti cvrsce pa mozete mesati za nijansu jace.
Znaci, mesati svo vreme, oko 30 minuta tj. dok se ne dostigne temperatura od 39 C (102 F).
6. Na toj temperaturi, 39 C (102 F), mesati 4 do 5 puta za 30 minuta. Na svakih 6 do 7 minuta.
7. Ostaviti da stoji 15 minuta, da kockice padnu na dno serpe.
8. U serpu staviti finu cediljku i izliti tecnosti iz lonca.
9. U sudoperu staviti cediljku i sipati ostatak tecnosti ali i masu od sira.
10. Rukama poravnati malo masu i ostaviti 15 minuta.
11. Serpu iz koraka 6 (ovog recepta) zagrejati do 43 C (110 F).
12. Izvaditi pazljivo masu sira i staviti na dasku za seckanje. Cistim i ostrim nozem iseci na pola.
13. Vratiti u cediljku - ona strana sto je bila gore okrenite na dole.
14. Staviti cediljku sa sirom u serpu iz koraka 6 (ovog recepta), s tim sto cediljka ne sme da dodiruje tecnost u serpi.
15. U naredna 2 sata, okretati polovine sira 8 puta (na svakih 15 minuta. Posle preokretanja pokriti krpom.
15b. Pripremiti kanticu sa gazom. U kanticu staviti gazu, da prelazi ivice kantice za oko 20 do 25 cm.
16. Ostrim nozem iseci na 1.25 cm kocke.
17. Razdvajati svaku kocku i stavljati u serpu.
18. Posoliti sir. Posuti pola kolicine po siru. Promesati cistim rukama.
19. Posuti ostatak po siru i opet promesati rukama.
20. Staviti sir u kanticu sa gazom.
Potrebno je da temperatura sira bude topla, da bi kocke sira mogle da se vezu - spoje.
21. Staviti kanticu u pleh. Tecnost ce izlaziti.
22. Preklopiti deo gaze koji je visio preko sira.
23. Staviti tanjir naopako - dno da bude na vrhu ili plasticni tanjir. Na to stavite posluzavnik.
24. Preko staviti tezinu od 11 kg Ili kamen ili tegove. Ostaviti 1 sat.
25. Odmotati pazljivo gazu. U jednoj ruci drzati sir, preko staviti drugu gazu i pazljivo okrenuti sir. Skloniti prvu gazu. Zamotati ponovo sir.
26. Vratiti sir u kanticu. Preko staviti tanjir. Na tanjir posluzavnik i preko tegove od 18 kg na 12 sati.
27. Izvaditi sir iz gaze. Okrenuti sir i vratiti u kanticu. Preko staviti tanjir. Na tanjir staviti posluzavnik i preko tegove od 23 kg na 12 sati.
28. Cedar sir staviti na plasticnu resetku ili tacnu sa prorezima oko 1 cm do 1.5 cm sirine i 2 do 3 cm duzine ili na susi podlogu.
29. Ostaviti na sobnoj temperaturi 3 dana da se susi. Svakog dana okrenuti sir na 12 sati.
Susiti dok ne bude suvo na dodir.
30. Zapakovati u vakuum.
31. Ostaviti na temperaturi 12 C (54 F) 3 do 6 meseci da se susi. Mozete drzati i frizideru.
32. Svake nedelje okretati sir.
Ostaviti cedar sir da zri 3 meseca za blag ukus; 6 meseci za srednju jacinu; 12 meseci za ostriji ukus.
This amount of milk yields 1.13 kg of cheddar cheese.
Ingredients: 11.35 L pasteurized milk, ¼ teaspoon (1.23 g) mesophilic culture, ¾ teaspoon (3.75 ml) calcium chloride + 60 ml non-chlorinated water, ¾ teaspoon (3.75 ml) annatto dye (achiote paste) + 60 ml non-chlorinated water, ¾ teaspoon (3.75 ml) liquid rennet + 60 ml non-chlorinated water, 2 ½ tablespoons salt.
You will need: a food thermometer, a plastic bucket with a diameter of 20 cm (7 ¾ inches) with holes in the bottom + cheesecloth (loosely woven, so that there are visible holes), a large pot, measuring cups for food, half a teaspoon and a teaspoon, a sushi mat - base, a large spoon - a ladle, a long, wide and sharp knife.
Preparation:
1. Follow steps 1 through 14 as in Cheddar cheese 1 recipe.
2. With the same knife, cut the sour milk into 1.25 cm cubes, all the way to the bottom of the spoon. Vertically by width and length, then horizontally, by length and by width - position the knife at an angle of about 25 degrees and cut.
3. Turn on the stove to low temperature (2) and heat slowly to 39 C (102 F), about 30 minutes. With a spatula, stir slowly and very lightly. Go first around the edges of the spoon, and move the spatula just a little, as if you want to peel off the crust from the baking sheet.
4. Then slowly, move from the edges of the pot towards the center and stir very gently all the time.
If you come across a larger cube, use a spatula to cut it in half.
5. After 15 minutes, the cubes will be firmer, so you can stir it a bit harder.
So, stir the whole time, about 30 minutes, that is. until a temperature of 39 C (102 F) is reached.
6. At that temperature, 39 C (102 F), stir 4 to 5 times in 30 minutes. Every 6 to 7 minutes.
7. Let it stand for 15 minutes, so that the cubes fall to the bottom of the pot.
8. Put a fine strainer in the pot and pour the liquids from the pot.
9. Put a strainer in the sink and pour the rest of the liquid and the cheese mass.
10. Flatten the mass with your hands and leave for 15 minutes.
11. Heat the pot from step 6 (of this recipe) to 43 C (110 F).
12. Carefully remove the mass of cheese and place it on a chopping board. Cut in half with a clean and sharp knife.
13. Return to the colander - turn the side that was up, down.
14. Place the strainer with the cheese in the bowl from step 6 (of this recipe), with the strainer not touching the liquid in the bowl.
15. In the next 2 hours, turn the halves of the cheese 8 times (every 15 minutes. After turning, cover with a cloth.
15b. Prepare a bucket with cheesecloth. Place cheesecloth in the bucket, so that it exceeds the edges of the bucket by about 20 to 25 cm.
16. Cut into 1.25 cm cubes with a sharp knife.
17. Separate each cube and place in a bowl.
18. Salt the cheese. Sprinkle half the amount over the cheese. Mix with clean hands.
19. Sprinkle the rest over the cheese and mix again with your hands.
20. Put the cheese in a bucket with cheesecloth.
It is necessary that the temperature of the cheese be warm, so that the cheese cubes can bond - join.
21. Put the bucket in the tray. Liquid will come out.
22. Fold the part of the cheesecloth that was hanging over the cheese.
23. Put the plate upside down - bottom to be on top or plastic plate. Put a tray on it.
24. Place a weight of 11 kg over it, or a stone or weights. Leave for 1 hour.
25. Unroll the cheesecloth carefully. Hold the cheese in one hand, put the other cheesecloth over it and carefully turn the cheese over. Remove the first gauze. Wrap the cheese again.
26. Return the cheese to the bucket. Put a plate over it. On a plate put a tray and over that put 18 kg weights for 12 hours.
27. Remove the cheese from the cheesecloth. Turn the cheese over and return it to the bucket. Put a plate over it. Place a tray on the plate and 23 kg weights over it for 12 hours.
28. Place the cheddar cheese on a plastic grid or tray with slits about 1 cm to 1.5 cm wide and 2 to 3 cm long or on a dry surface.
29. Leave at room temperature for 3 days to dry. Turn the cheese every day for 12 hours.
Dry until dry to the touch.
30. Pack in a vacuum.
31. Leave at 12 C (54 F) for 3 to 6 months to dry. You can also hold it in a refrigerator.
32. Turn the cheese every week.
Leave the cheddar cheese to ripen for 3 months for a mild taste; 6 months for medium strength; 12 months for a sharper taste.
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