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Heat The Milk 50 GALLONS OF RAW MILK ARE HEATED TO 90°F
Curdle The Milk ADD LACTIC ACID BACTERIA AND RENNET TO THICKEN
Cut The Curds USE CHEESE HARP TO CUT THE CURDS INTO TINY CUBES
Raise The Heat INCREASE HEAT TO 120°F AND CONTINUE STIRRING
Pour Into Mold USE CHEESE CLOTH TO MOVE CURDS INTO THE MOLD
Shape & Press COMPRESS TO REMOVE LIQUID WHEY
Brine Bath THIS PROCESS BOTH REMOVES LACTOSE & ADDS FLAVOR
Aging Process ("Affinage") AGING TRANSFORMS TEXTURE AND INTENSITY OF FLAVOR
WHY DOES SWISS CHEESE HAVE HOLES?
During the heating process, as the bacteria grow, the gases they emit end up creating round openings.