Description
This is a summary of the article, "How to Make Cheese: A Step-by-Step Guide" by Lisa Mason Ziegler. The article discusses the different types of cheese, how to make them, and the different equipment needed. The article also includes a recipe for cottage cheese pasta.
The cheese mold is a special device for the optimal technologically correct removal of whey and the formation of the cheese head not only in a beautiful shape, but also in a dense surface structure. The form for cheese determines the properties of a smooth closed surface that encloses complex biochemical processes in the cheese from environmental influences. The cheese molds are made of high-quality food-grade polymer, they form the head of the cheese of the correct form, provide drainage of cheese grains with the most effective outflow of whey. The equipment of our company for molding cheese, presented in the form of quality molds for the manufacture of soft and hard cheeses, will ensure the fulfillment of industrial tasks for the production of brine, semi-soft and hard cheeses. Forms for cheese are intended for the preparation of such cheeses: Mozzarella, Mascaprane, Brie, Parmesan, Cambola, Camembert, Gorgonzola, Tete de Muan, Roquefort, Bocconcini, Burrata, Grana Padano, Castelmagno, Provolon, Ricotta, Talejo, Beaufort, Valenza Maasdam, Mildziter, Manchego, Radamer, Suluguni, Casot, Parmigiano, Dor Blu and many others. Cheesemaking equipment: Cheese making cheese molds kit #993 Original HOZPROM Feta cheese Cheese making citric acid Qdoba cheese rennet Recipe cottage cheese pasta Make homemade cottage cheese Cheese making thermometer
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