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      Cheese herbal mix Habanero 14g
      • Cheese herbal mix Habanero 14g

      Cheese herbal mix Habanero 14g

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      Cheese herbal mix Habanero 14g

      Habanero - a spicy species of pepper, taking up one of the highest places in Scoville scale of pungency. It guarantees strong culinary sensations and is absolutely essential in all gastronomic adventurers' menu.

      Ingredients for 1 kg of cheese:
      - 0.5 cheese herbal mix pack
      - 1 g of rennet
      - 2-3 g of calcium chloride
      - 10 L of low pasteurised milk up to 74°C
      - spoonful of natural yoghurt


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      1) Heat the milk up to 36-38°C, add calcium chloride dissolved in water, the herbal mix, and yoghurt.

      2) Leave all for 0.5 an hour, keeping the milk temperature constant.

      3) Next, add rennet dissolved in 50 ml of warm water (36-38°C). Stir and leave for 20 minutes, and when it produces a tight curd, dice it into 2 cm cubes. Stirring gently, heat everything very slowly up to 40°C.

      4) Strain the resulting whey with a cheesecloth, and put the cheese into a mould, press it down, and leave for 6 hours, every once in a while turning it from side to side.

      5) When ready, sprinkle the cheese with the remaining herbs.



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