COTIJA CHEESE. ( 2 weeks old )

1000 lt. cheese milk 2.8 % butter fat.
100 ml. Calcium clhoride.
150 g. of thermofile bacteria culture. ( pasta filata )  e.g. Choozit TA 60
30 kg. of salt.
100 ml. microbial enzime ( rennet ). Valiren from Danlac

PROCESS.

- Put the cheese milk in the cheese vat at 36 C, and add the calcium 1-10, and add the culture bacteria, let the milk rest for 20'.
- After pass the 20' minute, stirring for 30' a medium speed, keep the temperature a 36 C.
- When the 30' pass, add the salt direct to the milk and stirring for 5'.
- When pass the 30' minute, add the microbial enzine 1-10 ( rennet ).
- After put the microbial enzine check the jelling time must be between 10 to 15 minute, the milk must be cut between 30 to 40 minute, make sure the temperature of the milk is between 35 to 37 C. all the time.
- After the milk is cut, leave the curds rest for 20' minute.
- After the 20' minute stirring for 40' minute ( the curds no need to be cook )
- After the 40' minute stop the agitator and let the curds rest for 30' minute.
- When the 30' minute pass push the curds to the back 1/3 of the cheese vat to have enough room to draining the whey.
- When all the whey is draining, let the curds rest for 20' minute and after start put the cheese in the forms make sure the forms is with liner.
- If the forms is between 10 to 20 kg. need 25 lb. pressure for 15 to 20 hr., if the forms is 5 to 9 kg. need 15 lb. pressure for 15 to 20 hr., if the forms is 400 g to 1 kg. need 15 lb. pressure for 4 hr.
- When the time in the press is done packing the cheese.

CHIHUAHUA CHEESE. ( 3 weeks old )

1000 lt. cheese milk 2.8 % butter fat.
100 ml. Calcium clhoride.
150 g. of thermofile bacteria culture. ( pasta filata ) e.g. Choozit TA 60
6 kg. of salt.
100 ml. microbial enzime ( rennet ). Valiren from Danlac

PROCESS.

- Put the cheese milk in the cheese vat at 34 C, and add the calcium 1-10, and add the culture bacteria, let the milk rest for 20'.
- After pass the 20' minute, stirring for 30' a medium speed, keep the temperature a 34 C.
- When pass the 30' minute, add the microbial enzine 1-10 ( rennet ).
- After put the microbial enzine check the jelling time must be between 10 to 15 minute, the milk must be cut between 30 to 40 minute, make sure the temperature of the milk is between 32 to 34 C. all the time.
- After the milk is cut, leave the curds rest for 20' minute.
- After the 20' minute stirring for 40' minute, and cook the curds up to 39 C. for 40 minute.
- After the 40' minute stop the agitator and let the curds rest for 30' minute to 18 degree dornic acid ( 5.8 to 6 ph )
- When the 30' minute pass or is acid push the curds to the back 1/3 of the cheese vat to have enough room to draining the whey.
- When all the whey is draining add the salt direct to the curds and let the curds rest for 20' minute and after start put the cheese in the forms make sure the forms is with liner.
- If the forms is between 10 to 20 kg. need 25 lb. pressure for 15 to 20 hr., if the forms is 5 to 9 kg. need 15 lb. pressure for 15 to 20 hr., if the forms is 400 g to 1 kg. need 15 lb. pressure for 4 hr.
- When the time in the press is done packing the cheese.