Wine cheese "Marble"

Wine cheese "Marble"

Category: Dairy and egg dishes

Ingredients
Not UHT milk	9 liters
Mesophilic gas-forming culture	1/4 tsp
Liquid rennet	1/2 tsp
Calcium chloride	1/2 tsp
Red wine	1 bottle
Salt	18 g

Cooking method

• This is a translation of the recipe from 🔗
• Very beautiful and aromatic cheese with a red "marble" pattern.
• We heat milk to 31 degrees.
• At the same time, we expose the wine to warm at room temperature.
• Add calcium chloride and bacterial culture or starter culture to milk. If a dry culture is added, then you need to wait two minutes, stir and then wait an hour. With the production starter, you need to wait a few minutes.
• Add rennet. Tracking the flocculation point. Multiplier 2.5.
• At a flocculation point of 15 minutes, the coagulation time is 37.5 minutes.
• While a clot forms, heat 1.5 liters of water to a temperature of 60 degrees Celsius.
• Cut the resulting curd into cubes with a side of 2 cm. The larger the grain as a result, the wetter the cheese will be. The grain must be handled very carefully so as not to dry it out. We maintain the temperature around 31 degrees.
• After cutting the curd, wait 5 minutes. The cubes will settle to the bottom.
• DO NOT MIX. Just carefully remove one third of the original volume of liquid. That is, three liters.
• Then, for thirty minutes, carefully add water with a temperature of 60 degrees, stirring all the time and measuring the temperature. As a result, we should get a temperature of 39 degrees.
• Next, while maintaining the temperature, gently stir the grain for 30-45 minutes.
• You can test the grain structure by clenching it in your fist. The grain should become elastic, but when squeezed, it sticks together slightly into a lump. However, when pressed with the thumb, the grains should separate.
• We let the finished grain settle to the bottom, scoop out the whey on top, transfer the grain to a colander or bag to drain the whey.
• An important point: during the transfer, we do not allow the grain to stick together into a single lump.
• Drying. After draining the whey, return the grain to the pan, put it in a water bath and keep it at a temperature of 39 degrees for an hour. Stir several times, not allowing the grain to stick together.
• Next is the turn of wine. Sour and tart wine is not good. Best dry red wine with fruity notes.
• The temperature of the grain at the time of adding the wine is 26-32 degrees. Wine temperature - room temperature. The difference in temperature will help the grain to absorb the wine.
• Pour the wine into the grain, stirring it. As soon as the entire surface of the curd is soaked in wine, leave it for 1 hour. The longer we hold it, the brighter the color and stronger aroma will be.
• Drain the wine from the bottom of the pan.
• The cheese is salted in the grain. You need to add 2 percent of the salt of the weight of the future head. For 9 liters of milk and a future head of 900 grams, you need to add 18 grams of salt. First, add half of the salt, mix, wait 5 minutes, and then add the second half of the salt.
• Press in a shape with a napkin.
• 1 hour weighing 9 kilograms.
• 2 hours weighing 18 kg.
• 16 hours weighing 27 kg.
• Dry until a crust forms. Cover with wax or latex coating. Or sealed in a vacuum bag.
• Maturation. 2-4 months at a temperature of 11-13 degrees and a humidity of 80-85 percent.
• More details: https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=13764.2460

Note

Photo by sokolinka https://Mcooker-enn.tomathouse.com/in...mf&action=profile;u=71282

Alexander, congratulations on the first recipe! Later it will be possible to insert pictures here, now, at least, the transferable recipe will not be lost. You have already made so many handsome cheeses, there are successes and mistakes, but there are no recipes with beautiful illustrations. As I read a novel, I myself probably will never be able to, it is too busy for me.

Thank you very much for the detailed recipe.
I was not going to make this cheese, but I read it and pulled it!

And one moment. Stirred grain size. Grinding of grain must not be allowed. The final size is about the size of a bean. Otherwise, the grain will be too small and dry and will not absorb the wine.

Thanks a lot for the awesome translation of the recipe!

I made this cheese today, there were a couple of problems:
1. the cheese almost did not settle to the bottom after cutting the curd, it turned out to be problematic to pour the whey, I somehow scooped it out.
2. 1.5 liters of water 65 degrees was not enough for me to heat the grain to 39 degrees, I had to turn on the heating.
now the cheese is under pressure - the smell is delicious wine (I took homemade wine from irgi)

1. the cheese almost did not settle to the bottom after cutting the curd, it turned out to be problematic to pour the whey, I somehow scooped it out.

Kira, the same problem was.

1.5 liters of water 65 degrees was not enough for me to heat the grain to 39 degrees, I had to turn on the heating.

How much did you do? In a five-liter container, one and a half liters of boiling water is usually enough for the eyes to heat the grain to 39 degrees.

It's strange that the cubes didn't settle. Basically, this is a fairly typical recipe for grain washed cheese. There are only two peculiarities: the grain is soaked in wine and the cheese is salted in the grain. I'll have to try to make it with hibiscus or juice.

It's strange that the cubes didn't settle. Basically, this is a fairly typical recipe for grain washed cheese. There are only two peculiarities: the grain is soaked in wine and the cheese is salted in the grain. I'll have to try to make it with hibiscus or juice

The cubes did not settle after cutting and the first rest, and it was problematic to scoop out the whey, and then everything went as usual. The cubes were large and took up the entire volume of the pan.

Thanks to the author for the quality translation from English.
And nevertheless, when preparing this cheese for the first time, I carefully checked the original.
I followed the recipe literally. 7.2 liters of pasteurized store-bought milk with fat content of 3.% and 0.5 liters of 15% cream yielded 770 g of well-pressed cheese.

Nightingale Mordoknik, beautiful cheese. What was painted? How much weight was pressed? I probably had more weight, the cheese turned out without cavities.

Typical Spanish red dry wine, of those that are average in price ("MONTELAGO").
It is a pity that there was no "Isabella" ...
The weight of the cargo at the final stage is 25 kg, the shape is for "Gouda" for 1 kg.
There are no caverns - this is an illusion of photography.

There are no caverns - this is an illusion of photography.

It's good.
And I also regretted Isabella

Cool cheese turned out, respect. Now my hands do not reach cheesemaking at all, the work piled on and bent into an arc. And I wanted to try this recipe with something non-alcoholic.