I was pleasantly surprised how my Tomme turned out, however as I didn't age it with a natural rind, I don't think I got the full potential from this cheese. Help fund the next cheese making video by pledging your support at Patreon; [ Ссылка ]
Original recipe; [ Ссылка ]
Ingredients
8 litres (8 quarts) whole milk
1/8 teaspoon Thermophilic culture
1/4 teaspoon Calcium Chloride diluted in 60ml cool
non-chlorinated water
1/4 teaspoon Liquid Rennet (IMCU 200) diluted in 60ml
cool non-chlorinated water
Salt for rubbing.
Please help contribute to translations and subtitles for this video: [ Ссылка ]
Starter culture used SACCO MOT92; [ Ссылка ]
Rennet Chymax Plus IMCU 200; [ Ссылка ]
I recommend our Italian Cheese kit for this cheese; [ Ссылка ]
Check out my other cheese tutorials; [ Ссылка ]
Curd Nerd Newsletter; [ Ссылка ]
My First cheese-making eBook, "Keep Calm and Make Cheese" [ Ссылка ]
My Second cheese-making book, "Keep Calm and Make More Cheese" [ Ссылка ]
Little Green Cheese Podcast, visit [ Ссылка ]
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