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Hi Jenper, i know what you mean. I have a shed with big beams inside. The outside is weathered but the inside is strong! These will hold maybe for a century.
METHOD OF PREPARATION OF Caso Cheese.
I hope in a good work of translator.
It is made throughout the year, using milk rich in fat, is heated to a temperature warm, about 37 degrees. Then the rennet is added, with stomach-making homemade dried pork (currently in production and worked less and usually reserved for sale curds industrial uses).
Being a rennet entirely handmade, nomalmente prepared by women from generation to generation, their way of conduct, it is necessary to devote a description. The killing of the pig, respecting your stomach ( "botiellu"), which is washed very well and are filled with sea salt for curing leave it to heat. Once cured, is re-filled, this time with serum taken from a previous curd and salt (can be replaced by the serum colostrum). The ferment of the membrane inside the botiellu have a lot of pepsin, which is where these cheeses get their spicy flavor. For the 8 days of completion of the mixture, and can be used, taking 12 cc per 10 liters of milk.
The proportion of rennet allows for a rapid coagulation, half-hour to one hour. The resulting curd, quite tough, cut and allowed to stand to be retracted. Once drained, is entered in a white cloth (zube) to continue expelling still valid for 3 days or more, while the lactic fermentation occurs. After that time is taken out of cloth and kneaded by hand, it allows time for salting. Following are formed, by hand, called by winemakers gorollos, compact pieces that are left to stand for 3 to 5 dis.
After that time are re-knead the pieces, this time on the machine of yellowfin tuna, consisting of a wooden roller on a table (1.50 x0, 70X0, 50 meters), who rotate through the mass crushes a crank leave it up flat and smooth, giving way again as gorollo. This process is repeated once a week, from 2 to 4 times to get the cheese little softer and worked, and up to 10 times to get the strong pungent cheese.
In the Last yellowfin tuna (which artisans of the area make it coincide with one night's moon) is to shape the dough, more or less dry, depending on how many times has been subjected to the process: first on a ball, then flattening the faces to set your aesthetic definitva, always at hand, which he put stamps or brand of wood in its top surface. The maturation process can continue in local fresh and ventilated for a few more weeks.
Is currently in varying ways to decrease the development time curd that is submitted to yellowfin tuna, giving a smoother and more in line with modern tastes.Have a nice week end Jan,Greetings jenper
Gracias tiopepe8 por ese voto y tu opinión. Dentro de poco este tipo de puertas desaparecerán para siempre,serán reemplazadas por una de tubo de hierro horribles que se oxidan y afena el paisaje,de ahi´que me apresuré a sacarle la foto.un saludo, jenper
Comments (7)
This is a very beautiful old fence. I love it's rustic character.
Very nice shot, Jenper!
Greetings,
Mary Alice
Yes indeed! very beautiful! I don't now how long it will hold on!
Greetings, Jan
Great to hear from you as always Mary Alice!!Best wishes. jenper
Jan, when I was child this fence was over there!!,I am afraid that this fence last more than me!! Greetings jenper
Hi Jenper, i know what you mean. I have a shed with big beams inside. The outside is weathered but the inside is strong! These will hold maybe for a century.
Saludos, Jan
METHOD OF PREPARATION OF Caso Cheese. I hope in a good work of translator.
It is made throughout the year, using milk rich in fat, is heated to a temperature warm, about 37 degrees. Then the rennet is added, with stomach-making homemade dried pork (currently in production and worked less and usually reserved for sale curds industrial uses).
Being a rennet entirely handmade, nomalmente prepared by women from generation to generation, their way of conduct, it is necessary to devote a description. The killing of the pig, respecting your stomach ( "botiellu"), which is washed very well and are filled with sea salt for curing leave it to heat. Once cured, is re-filled, this time with serum taken from a previous curd and salt (can be replaced by the serum colostrum). The ferment of the membrane inside the botiellu have a lot of pepsin, which is where these cheeses get their spicy flavor. For the 8 days of completion of the mixture, and can be used, taking 12 cc per 10 liters of milk. The proportion of rennet allows for a rapid coagulation, half-hour to one hour. The resulting curd, quite tough, cut and allowed to stand to be retracted. Once drained, is entered in a white cloth (zube) to continue expelling still valid for 3 days or more, while the lactic fermentation occurs. After that time is taken out of cloth and kneaded by hand, it allows time for salting. Following are formed, by hand, called by winemakers gorollos, compact pieces that are left to stand for 3 to 5 dis. After that time are re-knead the pieces, this time on the machine of yellowfin tuna, consisting of a wooden roller on a table (1.50 x0, 70X0, 50 meters), who rotate through the mass crushes a crank leave it up flat and smooth, giving way again as gorollo. This process is repeated once a week, from 2 to 4 times to get the cheese little softer and worked, and up to 10 times to get the strong pungent cheese. In the Last yellowfin tuna (which artisans of the area make it coincide with one night's moon) is to shape the dough, more or less dry, depending on how many times has been subjected to the process: first on a ball, then flattening the faces to set your aesthetic definitva, always at hand, which he put stamps or brand of wood in its top surface. The maturation process can continue in local fresh and ventilated for a few more weeks. Is currently in varying ways to decrease the development time curd that is submitted to yellowfin tuna, giving a smoother and more in line with modern tastes.Have a nice week end Jan,Greetings jenper
Muy buen detalle y bien captado jenper, esta Votada, un saludo, tiopepe8
Gracias tiopepe8 por ese voto y tu opinión. Dentro de poco este tipo de puertas desaparecerán para siempre,serán reemplazadas por una de tubo de hierro horribles que se oxidan y afena el paisaje,de ahi´que me apresuré a sacarle la foto.un saludo, jenper