In the production of hard and soft dairyproducts used pepsin for cheese. This substance to accelerate the fermentation of milk is of several types. It is taken from animals, manufactured by chemical means. Sometimes of plant origin, available in the free market.
Before the advent of the chemical variant, the enzyme forCheese was used in the form of a dried piece of the stomach of domestic animals, often calf. Natural product is obtained in this way. However, making one recipe, several people get completely different tastes of the product. It is possible with an artificial variant of the additive to prepare a pleasant dairy product.
By origin, natural enzyme is released,taken from the guts of domestic animals. It happens of plant nature, which has a low cost in its simple prey. Homemade dairy product can be prepared with several varieties of additives. Pepsin for cheese is produced in the following forms:
Cheese additives vary in cost,duration of dissolution and small taste differences. For the first home experiments the most affordable option, purchased from pharmacists. Without an enzyme, a real solid product will not work, at best it will be possible to cook cheese.
To find the enzyme for cheese, you have to get around notone pharmacy, most types of prescription. In comparison with other types of pepsin in the form of the drug has an official confirmation of safety. These include:
Artificial additive is often used onproduction, official confirmation of the safety of the product is not available. But in order to save money and time for its production, the concentration in finished products exceeds the limit. If the sale failed to find a drug, use other options sold in grocery stores.
Этот пепсин для сыра имеет небольшой срок storage, but no doubt about its origin. It is important that when added to dairy products do not exceed the dose indicated in the recipe. Excess enzyme gives the product an unpleasant bitter taste.
When buying, you should check the expiration dates and pay attention to the conditions of the place of storage. The natural product instantly deteriorates in the hot season during transportation.
Пепсин для сыра также выпускается иностранными manufacturers from Japan. It can be ordered by mail, manufacturer - Meito Sangyo. The additive belongs to the plant origin and has a decent shelf life. A successful dish is obtained under one condition: the powder must be added to hot milk.
For the preparation of the product were used:
The enzyme is soluble in water at a ratio of 1:10.To add to the milk using 100 grams of the additive, poured into hot milk, stirring for more than 3 minutes. The resulting mixture will acquire curdled appearance and begin to harden after half an hour.
The big cheese at this moment is cut into smallchunks long knife. Next, for 2 hours, keep the mixture on low heat, stirring. The heating temperature should not be more than 40 degrees. As the mixture creaks on the teeth, becoming a jelly, drain the liquid.
The resulting product is placed in a gauze fabric andallow to drain the remaining liquid. Pepsin cheese is kept in suspension until ripening. Solid form is obtained by placing it under a press. Shelf life - no more than 7 days in a cold place.
Вариант приготовления продукта без использования fire, it turns out cheese with pepsin. The recipe is similar: the heated milk is mixed with the additive at a temperature of not more than 40 degrees. The resulting mixture is left covered for 7 hours.
After the formation of a gelatinous form andsolidification curd drained liquid. It is not a waste of cooking, great for adding to pancakes. The remaining form is placed to drain in gauze fabric. It is recommended to cut into pieces before drying. For hardening, place it under a press. After that you will need to re-dry in a cold place for about 5 days. So that it does not dry up, wrap in paper.
