Llet pasteuritzada de cabra (murciano-granadina)
A 32°C (màxim 35°C, però no menys de 30°C), afegir ferments i deixar madurar 30 minuts (o 45-60) - el pH hauria de reduir-se un 0.2
A mínim 32°C afegir quall, clorur de calci, i remenar
Coagular (factor 4-5, floc. time hauria de ser 18-20mins, aprox. total: 1.5-2h)
Tallar a mida d'avellana (1.5cm) i reposar mínim 20 minuts (anar remenant de tant en tant perquè no s'ajuntin)
Substituir el 20% de xerigot per la mateixa quantitat d'aigua a la mateixa temperatura
Pujar la temperatura a 34°C molt lentament
Stir until the right texture. Curd should be moist and stick together, yet come apart when you squeeze a handful of it
Drain in vat or warm colander. pH should be 6.35-6.4 or higher
Reposar mínim 20 minuts
Emmotllar
Premsar suaument 4-6h
Salmorra 8-10h
Oreig 1-2 dies al 65-80% HR
Madurar a 8-10°C i 85-95% HR mínim 3-4 setmanes (habitualment 6 setmanes)
Per no catalans: Make up a brine solution consisting of 3% brine, a little bit (2-3%) leftover whey, and a pureed chunk of the rind from a piece of garrotxa. Wash with a rag every day until some growth appears. You have to watch it, keep the temp at 50 or below, not below 45, and humidity below 90, so the mold does not grow crazy. This is a specific rind approach to create an outer shell and not allow too much proteolysis. Wash for a week, then switch over to washing less frequently, once every 3-4 days