The rennet
The rennet is a substance that helps to defeat cheese, coagulate and separate the serum from it to obtain the required strength. The renal is found in two forms: liquid and solid, which are in the form of tablets and are usually sold in pharmacies. It contains the ring enzyme, which is added to the milk to reach the stage of reprocessing. This stage is called enzymatic response, but the rennet does not exist in many regions or countries. Or lemons to reach the stage of the response, which is called the process of acid reflux.
The rennet is extracted from small newborn calves, which are fed in milk only. The stomach, which is called the fourth stomach, is washed, cleaned, washed well, placed in a sunny place, sprinkled with salt and turned on both sides until it dried completely, then cut into pieces of equal size. They have sodium chloride in certain proportions, and then activated with boric acid, and are grinded to get the rennet, including what are manufactured in the form of tablets, including the form of powder, which is manufactured in primitive ways, including what is in the form of liquid, From Anwa Certain plants like mushrooms called plant Mounvhh.
The enzyme extracted from the calf’s stomach is called the resonant enzyme, which is characterized by its high ability to accelerate the process of adoption with a greater capacity than other types of enzymes, and must be considered distribution evenly on all parts of milk to be successful in the process of adoption, and the acid enzyme is used in certain types of cheeses, , And the properties of cheese, which is prepared with acid enzyme to be soft and disintegrate quickly, while cheese prepared with animal enzyme is harsh and can be saved for many months. Here, I will mention the method of making cheeses with rennet (cheesecake) and the other way to prepare cheese with lemon or vinegar (acid reflux).
Preparation of enzymatic response
Preparation of cheeses is done by animal rennet tablets, and be by the following steps:
- First we need a quantity of milk equivalent to four liters, preferably whole milk.
- The milk is heated to the cold without heating too much if it is pasteurized, but if it is unpasteurized it is cooled and cooled to reach the required temperature.
- Knock the monofah to become as soft as the powder, and distribute in the amount of milk after extinguishing the fire, and stir milk well until the distribution of the rennet evenly.
- The pot is well closed and wrapped in a wool blanket and placed in a warm place for at least four hours.
- After the specified time, the cheese is cut equally into cubes, leaving an extra four hours. It is closed. After a certain time, the saline can be salted and left until the saline taste is obtained or dissolved, or placed and placed between two layers with several times to be stored. .
Preparation of acid reagent
Preparation of cheese is done by lemon juice or vinegar, and be by the following steps:
- First, the amount of milk required should be brought in either milking or chilled milk, or milk, and then heated to the required temperature.
- Add a quarter cup of vinegar or lemon juice to every two liters of milk, stir milk until it begins to be cooked, the serum will be separated and the milk will coagulate.
- The coagulated cheese is extracted by a perforated filter and placed with a clean gauze for an hour to get rid of the excess serum, and salts slightly to help salt get rid of the serum.
- A square shape cake is brought in and a little olive oil is added. The crusted cheese is placed in the mold, distributed appropriately, covered and placed in a refrigerator for four hours.
- After the specified time, cheese is cut into cubes in the mold, placed in a glass jar and immersed in olive oil.