Tomme Style Cheese made at Home
44.7 هزار بار بازدید -
7 سال پیش
-
Tomme is a type of
Tomme is a type of cheese, generic in nature given to a class of cheese mainly made in the French Alps and Switzerland with Tomme de Savoie being the most famous. Tomme can be made from cow's, ewe's, or goat's milk. Although I'm using whole milk, it can be sometimes made with semi-skimmed milk. Normally it is ripened with a natural rind at 16C/60F at 85% RH for 6 weeks to 6 months for a stronger cheese.
Other Tomme cheeses include, Tomme du Revard, Tomme Boudane, Tomme au Fenouil, Tomme de Grandmère, Tomme d'Aydius, Tomme Affinée and Tomme de Crayeuse.
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: http://www.youtube.com/timedtext_vide...
Starter culture used SACCO MOT92; https://www.littlegreenworkshops.com....
Rennet Chymax Plus IMCU 200; https://www.littlegreenworkshops.com....
I recommend our Italian Cheese kit for this cheese; https://www.littlegreenworkshops.com....
Check out my other cheese tutorials; All Cheese Making Tutorials
Help fund the next cheese making video by pledging your support at Patreon; Patreon: greeningofgavin
Curd Nerd Newsletter; https://www.littlegreenworkshops.com....
My First cheese-making eBook, "Keep Calm and Make Cheese" https://courses.littlegreenworkshops....
My Second cheese-making book, "Keep Calm and Make More Cheese" https://courses.littlegreenworkshops....
Little Green Cheese Podcast, visit https://www.littlegreencheese.com/pod...
Facebook;
Facebook: TheCheesemanTV or
Facebook: LittleGreenWorkshops
Other Tomme cheeses include, Tomme du Revard, Tomme Boudane, Tomme au Fenouil, Tomme de Grandmère, Tomme d'Aydius, Tomme Affinée and Tomme de Crayeuse.
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: http://www.youtube.com/timedtext_vide...
Starter culture used SACCO MOT92; https://www.littlegreenworkshops.com....
Rennet Chymax Plus IMCU 200; https://www.littlegreenworkshops.com....
I recommend our Italian Cheese kit for this cheese; https://www.littlegreenworkshops.com....
Check out my other cheese tutorials; All Cheese Making Tutorials
Help fund the next cheese making video by pledging your support at Patreon; Patreon: greeningofgavin
Curd Nerd Newsletter; https://www.littlegreenworkshops.com....
My First cheese-making eBook, "Keep Calm and Make Cheese" https://courses.littlegreenworkshops....
My Second cheese-making book, "Keep Calm and Make More Cheese" https://courses.littlegreenworkshops....
Little Green Cheese Podcast, visit https://www.littlegreencheese.com/pod...
Facebook;
Facebook: TheCheesemanTV or
Facebook: LittleGreenWorkshops
7 سال پیش
در تاریخ 1396/08/29 منتشر شده
است.
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