Article

Fresh creamy cheese

Traditional cheeses with varied textures ranging from delicate creaminess to subtle firmness, artisanally crafted at the Abadessa Cheese Factory in Alta Cerdanya.
cheese
traditional
Contents

Forki Fresh Creamy

  1. Note: We will prepare this fresh cheese with Pasteurized Milk, as it is for immediate consumption and has a short shelf life.
  2. If we use commercially available whole fresh pasteurized goat milk, ensure it is a quality milk that retains the necessary nutrients to achieve a good result.
  3. Möntbelle: Fat 4.5%, Protein 3.6%, Calcium 149 mg/liter. This pasteurized milk can be found in the gourmet section of Corte Inglés in Diagonal. Note that the bottles are 3/4 liter.
  4. Note: We don't need to dedicate much time each day, but the total process to obtain the cheese takes about 7-8 days before its maturation begins. Plan your time accordingly.
  5. Note: With 4 liters of cow or goat milk, approximately 800 grams to 1.0 kg of soft cheese (roughly 5 pieces of 200-250 grams each) will be produced. With 4 liters of sheep milk, a similar amount of soft or fresh cheese is obtained.

Ingredients

  1. If we pasteurize the raw milk ourselves, we should opt for quick pasteurization, heating it to 72°C for 15 seconds to ensure the destruction of harmful bacteria.
  2. If using fresh supermarket milk, we will need to add calcium chloride at an approximate dose of 0.35-0.4 ml per liter of milk (1.5 ml for a total of 4 liters). Dilute the calcium chloride in Water (Never in Milk). Add the Starter Culture, using Double the dose recommended by the manufacturer for fresh cheeses. The manufacturer of the Mesophilic Choozit 4001 LYO 50 DCU (Danisco) starter recommends 1 sachet of 9.3 grams per 100 liters of milk. The normal dose for aged cheeses would be 0.93 grams per 10 liters, and for 4 liters, 0.37 grams. The double dose for creamy fresh cheese will be 0.74 grams for every 4 liters of milk.
  3. Add 0.7 grams of Mesophilic Choozit 4001 LYO 50 DCU starter (equivalent to 7 doses of the mini measuring spoon) for every 4 liters of milk.
  4. Alternatively, use 60 ml of natural kefir for 4 liters of milk (equivalent to 1/4 cup). For animal rennet, for soft cheeses, use a dose equivalent to one quarter (1/4) of the usual dose. The usual dose is between 3.5-5 ml per 10 liters; for soft cheese, it will be 1.0 ml per 10-20 liters (0.1 ml per liter). Remember that 1 ml is approximately equivalent to 2.4 drops.
  5. Add 0.4 ml of rennet per 4 liters of milk, approximately 9 drops. Surface Ripening Cultures (Optional): If we want the cheese to develop a specific rind, we can add a dose of Geotrichum Candidum culture, typical of Camembert and Brie, or a Roqueforti culture for blue cheeses.
  6. Add a knife tip of ripening starter for every 4 liters of milk, if desired.

Salt: Sea salt without iodine

  1. Use between 1.0% and 2.0% of non-iodized sea salt relative to the weight of each piece obtained and distribute it evenly over the surface of the piece.

Day 1

  1. Pasteurise the milk (quick pasteurisation at 72 ºC) and cool it quickly to 22 ºC, or if using raw or supermarket fresh milk, warm it to 22 ºC and do not go above that.
  2. Add the starter diluted in a cup of milk (never water), rest 4 hours at 20–22 ºC, then add the rennet diluted in a tablespoon of water (never milk).

Pasteurize the milk

  1. Heat the milk to 72ºC and maintain it at this temperature for 15-20 seconds. It is advisable to heat the milk in a bain-marie, stirring constantly throughout the process to ensure it heats evenly and doesn’t stick to the bottom of the pot. The bain-marie, once reaching the desired temperature and the heat is turned off, will allow you to maintain this constant temperature for the necessary time.
  2. Then, lower the temperature as quickly as possible to 22ºC by submerging the pot in a cold water bain-marie. To speed up the process, you can add ice to the cold water and occasionally stir the milk while it cools.

If we work with raw milk

  1. Slowly heat the milk again to reach 22ºC, making sure to stir constantly to prevent it from sticking to the bottom of the pot. It is crucial not to exceed 22ºC, as this type of cheese requires this specific temperature to properly develop its texture and aroma. This part of the process should take about 10-15 minutes.

Add the starter culture

  1. Dissolve the dose of culture (or kefir) in a cup of Milk (Never in Water) at room temperature. Slowly add this mixture to the rest of the milk in the main container.
  2. Stir gently and consistently for 2-3 minutes to ensure the culture is completely integrated with the milk.

Maturation (Acidification Rest)

  1. Let the preparation rest for 4 hours at a constant temperature of 20ºC to 22ºC. If you desire a different texture, you can adjust the resting time between 2 and 6 hours, keeping in mind that a longer resting time usually results in a firmer texture. Ensure the container is covered to prevent contamination and moisture loss during the process.

Add the Rennet

  1. Dilute the necessary dose of rennet in a tablespoon of Water at room temperature (Never in Milk) ensuring it is completely dissolved before proceeding.

Curd Rest

  1. Let the product rest in a dry place at a constant temperature between 20ºC and 24ºC for a minimum of 18 hours, ensuring the container is well covered to prevent contamination.

Day-2

  1. After the curdling time, check, if unable to measure the pH, that the curd has the aroma and texture of thick yogurt. This texture should be consistent and firm enough to cut without difficulty.
  2. Take a ladle of curd and verify that the hole remains unchanged and does not show a tendency to refill. If it does not hold, let it rest for 30 more minutes. Do not cut the curd, as this would affect its texture.
  3. Stir the curd very gently; do not make vigorous movements. Moreover, do not strain or transfer it to a colander, as this could alter the desired curdling process.

Premsat: Do not Press soft cheese

  1. Soft cheese should rest in a cool place at about 10°C for approximately 24 hours, ensuring they are not pressed at any time.
  2. Ensure that the cheeses are well-ventilated while resting to avoid moisture accumulation, which could affect their texture.
  3. After the resting time, store the cheeses in the fridge at a stable temperature between 4 and 6 °C until ready to consume.

Course Outline

  1. Place a cheesecloth inside a colander or a perforated box and carefully pass the curd through it to allow it to drain.
  2. Let the curd drain until reaching the optimal point of use. This can take a minimum of 6 to 8 hours, although it is recommended to let it drain for up to 3 days for better results.

Seasoning

  1. Once the curd has drained (at least 6–8 hours) it can be seasoned two ways: Petit-Suisse style (sugar 7–10% of the weight, blended, optional fruit or jam) or a spread (salt at most 1% of the weight, optional herbs or spices).

Cheese type Petit Suis

  1. Weigh the amount of cheese you wish to prepare, ensuring you use an accurate scale.
  2. Calculate the weight of the sugar, which should represent between 7% and 10% of the cheese's weight; mix well with the cheese to achieve a balanced sweetness.
  3. Use a hand blender for about 2-3 minutes until you achieve a smooth and homogeneous mixture.
  4. Optional: Add small pieces of fresh fruit and/or jam to taste, incorporating well with a spatula.

Spreadable Cheese

  1. Measure the amount of cheese you want to prepare precisely to ensure you have the exact size of the final product.
  2. Calculate the weight of the salt, which should be a maximum of 1.0% of the total weight of the cheese, to ensure a good balance of flavor.
  3. Mix the cheese and salt with a spatula or manual beaters until you achieve a homogeneous texture; this may take about 3-5 minutes.
  4. Optional: Add herbs or spices to taste such as oregano, basil, or pepper, and mix for an additional 2-3 minutes to ensure they are well distributed.

Refrigeration and preservation

  1. Store in the refrigerator between 4 ºC and 6 ºC from the moment you finish preparing it, ensuring it is well covered or sealed to maintain freshness.
  2. The shelf life of this product is between 15 and 21 days; check the dates and storage conditions to ensure its quality.
Recommendations & Tricks
  • Make the fresh cheese with pasteurised milk: it is eaten at once and has a short shelf life.
  • Möntbelle (goat): 4.5% fat, 3.6% protein; 750 ml bottles.
  • Shelf life of the fresh cream cheese: 15–21 days at 4–6 ºC.
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    Fresh creamy cheese | The Catalan Table