Natural Cheese Making at Home

Описание: In this video cheese maker Marie Linea Østergaard pass on skills about how to make cheese at home from fresh hand milked raw milk. Marie is a pioneer cheese maker. The milk is from the Danish farm “Farendløse Mosteri” about a one-hour drive outside of Copenhagen. Rose Mink Rørdam and Oliver Brunsø are milking the cows. The milk is immediately used for making cheese. It is only cooled down from a temperature of 37 degrees to 32 degrees and then the mother culture made of fermented milk is added. Get all the details from Marie about how to do it. The mother culture is started as a spontaneous fermented milk culture that is then maintained and controlled to avoid unwanted bacteria. The fungus Geotrichum is a yeast-like microbe grows naturally in milk and makes it a unique cheese. Rennet is added, and the separation process is starting. The cheese is aged for at least 4 weeks.

HOW TO DO YOU OWN CHEESE:
Step 1: Prematuration takes one hour. Fresh milk at 32 degrees is mixed with 2% mother culture depending on the activity of the culture.
Step 2: For 3 liter of milk 0.75 ml of rennet is added (app. 0.25 ml rennet pr. Liter milk). The rennet is allowed to work for about one hour.
Step 3: The curd is cut vertically and 10 minutes later horizontally and left in the whey for about an hour with gentle stirring a few times.
Step 4: The cheese is put in a mold and drained for 12 hours at room temperature. You have to flip the cheeses over a times: after 5-10 minutes and then 3-5 times within the next 12 hours.
Step 5: Salting.
Step 6: Maturing at 9-12 degrees for four weeks in a cellar or a wine fridge.

LINKS Marie’s Instagram profile: Ost.ergaard

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