The July 11 took place in a workshop Madarcos cheesemaking organized by the City and funded by the Madrid Board Mountain Areas. With this type of workshop is to recover trades and traditions of the municipality within the local platform Madarcos Yesterday and Today.
At the workshop, about thirty people learned how to prepare curd, fresh cheeses, cured and semi and curds.
The procedure has to do primarily with the type of milk used - goat, cow or sheep-if it is pasteurized or not, and that maturation time is applied to cheese.
To make good cheese, the only invariable premise is to use a good milk. The process consists of fermentation, ripening, straining and maturation. Not recommended UHT milk, but fresh milk is pasteurized or if you only can get it, raw milk to provide a farmer friend.
And then, armed with thermometers, pans, molds, liquid rennet or over, they simply follow the signs for Cheese who want to obtain.
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