TOMME STYLE CHEESE
Ek het die resep van Gavin Webber gevolg.
- 8 litres (8 quarts) full cream/whole milk
- ⅛ teaspoon (Dash) Thermophilic culture
- ¼ teaspoon (1.25 ml) Calcium Chloride diluted in ¼ cup (60 ml) of cool nonchlorinated water
- ¼ teaspoon (1.25 ml) Single Strength Liquid Rennet (IMCU 200) diluted in ¼ cup (60 ml) of cool non-chlorinated water
- salt for rubbing
- Equipment:
- 165 mm / 6-inch diameter cheese basket with follower
- 12 litres / 3-gallon stainless steel pot
- balloon whisk
- curd knife
- colander
- loose weave cheesecloth
- cheese drying mat or bamboo mat
- dairy thermometer
- stainless steel stirring spoon
- measuring cups
- mini measuring spoons, or cultures
- ripening box
Sanitise all equipment.
Warm your milk to 41°C (106°F), stirring gently whilst bringing it up to temperature. Turn off the heat.
Sprinkle Thermophilic culture over the surface of the milk, cover and allow to rehydrate for 5 minutes.
Stir thoroughly in an up and down motion without breaking the surface of the milk. There is no ripening time for this cheese.
Add the Calcium Chloride solution and mix well for 1 minute.
Add the Rennet solution to the milk and mix thoroughly using the same up and down motion for no more than 1 minute.
Cover and allow to set for 45 minutes.
Check for a clean break. If necessary, leave for another 10 minutes then check again.
Cutting the curd:
Check for a clean break and cut the curds into 2 cm (¾ inch) cubes. Gently stir the curds for about a minute to ensure they are all evenly cut.
Allow the curds to rest for 20 minutes.
Gently stir the curds for 30 minutes. The curds should be the size of baked beans. Cover and allow the curds to settle for 10 minutes.
Set up your draining area with a cheesecloth-lined colander with your cheese mould placed under the cheesecloth. Spray your cheesecloth with a light mist of white vinegar to prevent the curds from sticking to the cloth during pressing.
Pressing:
Drain the curds and whey through a cheesecloth lined colander with your cheese mould placed under the cheesecloth. Drain for 10 minutes.
Cover the curds with the corner of the cheesecloth, top with a follower, and press at 5 kg (11 lbs) for 30 minutes.
Remove the cheese from the press, and slowly and carefully unwrap it. Turn the cheese over, rewrap it in the cloth and press at 11 kg (24 lb) for 1 hour.
Remove the cheese from the press, and slowly and carefully unwrap it. Turn the cheese over, rewrap it in the cloth and press at 11 kg (24 lb) for 12 hours or overnight.
Remove the cheese from the press, and slowly and carefully unwrap it. Turn the cheese over, rewrap it in the cloth and press at 11 kg (24 lb) for another 12 hours.
Brining, air drying and natural rind:
Remove the cheese from the press and mould and place it on a drying mat. Sprinkle 2 teaspoons of salt on the top surface and rub in. Place in a ripening box, cover and allow to rest for 24 hours at room temperature. Turn cheese over, drain any whey that has collected in the ripening box, then sprinkle 2 teaspoons of salt on the top surface and rub in. Cover and allow to rest for 24 hours at room temperature.
After the 24-hour resting time, ripen in a cheese fridge at 16°C (60ºF) at 85% humidity. Turn daily during the first week to ensure even ripening.
Develop a natural rind for the first 6 weeks for a mild Tomme, and up to 6 months for a stronger flavour. Keep mould growth at bay with a simple brine solution.
Note:
You will definitely get all you ingredients at Finest Kind online. It’s where I buy mine.
Recipe posted by Natacha Visagie
Photo: Natacha Visagie
