http://wiki.vektrat.com/ 2026-04-16T13:31:01+00:00 http://wiki.vektrat.com/ http://wiki.vektrat.com/lib/exe/fetch.php?media=wiki:logo.png text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:blaus&rev=1641716931&do=diff Blaus En primer lugar, mi recomendación es que te olvides por el momento de las leches de oveja y cabra. Si no conoces la tecno quesera y por lo que veo tienes acceso a buena materia prima, empieza por un azul de vaca. Te aviso de que esto sólo tiene un pequeño riesgo, y es dominar la aparición de peptidos de cadena corta en el inicio de la proteolisis que como sabes dan sabores amargos, más frecuentes en vaca. Materia prima - No utilices leche guardada en cámara varios días. El desarrollo de… text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:briecam&rev=1641716931&do=diff Brie i camembert Diferències * Camembert is made with more starter bacterial culture, so it is more sharply flavored * Camembert only comes in 250g wheels, while Brie comes in all shapes and sizes * Camembert tends to be aged a month longer text/html 2023-07-22T07:49:22+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:burgos&rev=1690012162&do=diff Formatge fresc (Burgos) * <https://cookpad.com/es/recetas/1151819-queso-fresco-de-burgos-casero> * <https://cheesemaking.com/products/chevre-goat-cheese-recipe> * <https://lasrecetasdecarol.com/2020/02/16/como-hacer-queso-fresco-de-burgos/> * <http://www.ofood.es/blog/como-hacer-queso-fresco/> * <https://curd-nerd.com/soft-cheese-recipes/queso-fresco/> * <https://cheesemaking.com/collections/recipes/products/lactic-cheese-with-truffle-oil-recipe> text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:chevre&rev=1641716931&do=diff Chevre * <https://www.cocinista.es/web/es/recetas/hacer-queso-y-yogur/queso/queso-de-cabra.html> * <https://www.cocinista.es/web/es/recetas/hacer-queso-y-yogur/queso/queso-de-cabra-fresco.html> * <https://cheesemaking.com/products/chevre-goat-cheese-recipe> (es pot madurar) * <https://curd-nerd.com/chevre-recipe/> * Artisan cheese making at home (Basic chevre) * Cheesemaking book text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:feta&rev=1641716931&do=diff Feta * <https://www.thespruceeats.com/homemade-feta-cheese-1327498> * <https://cheesemaking.com/collections/recipes/products/feta-cheese-making-recipe> text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:fresc&rev=1641716931&do=diff Fresc * Surt un formatge d'uns 600g (per 1L, 230-300g) * Consumir abans de 4-6 dies * S'hi pot afegir sal a la llet inicial (1 culleradeta per litre Ingredients * 3L de llet * 1 culleradeta de quall * 1 culleradeta de clorur càlcic Recepta text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:garrotxa&rev=1641716931&do=diff Garrotxa Amb 7.5L surten 2 formatges de 750g cada un Ingredients * Llet de cabra * 0.03g/L ferments mesòfils (Streptococcus diacetylactis important!) * Quall (0.33ml per L) * [Clorur de calci], 0.25ml/L normalment Procediment * Llet pasteuritzada de cabra (murciano-granadina) text/html 2023-03-01T21:11:13+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:general&rev=1677705073&do=diff -- General Proveidors * <https://www.cocinista.es/> * <https://family-beer.com/> * <https://www.alqueso.es/es/> * <https://www.amazon.es/Cocinista-Penicillium-Roqueforti-Vegano-Alimentarios/dp/B07ZRNPHJZ/> Pendents * Blues: Stilton, Giacomo's, Bleu d'Auvergne, Blue by You * Cheshire, Canestrato, Saint Nectaire * <https://www.youtube.com/watch?v=OLYQIPL981A&t=114s> * <https://blog.cheesemaking.com/cheese-making/cheese-making-recipes/> * <https://www.cocinista.es/web/es/recet… text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:manchego&rev=1641716931&do=diff Manchego CREC que amb 14L surten 2 formatges de 750g cada un * Tradicionalment d'ovella, es pot fer del que vulguis - si és només de vaca tindrà un gust molt suau, així que millor afegir-hi lipasa, o fer 50/50 de vaca/cabra * Té moltes opcions: text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:mato&rev=1641716931&do=diff Mató, recuit, i brossat Recuit de drap Recepta * Pasteuritzar la llet * Refredar fins a 40-45°C * Afegir quall i esperar * Escórrer en drap 6-7h en fred * Batre en fred fins que quedi una massa llisa i esponjosa * Guardar en drap de fil o paper de cel·lulosa i en el seu xerigot text/html 2023-07-22T08:02:28+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:mimolette&rev=1690012948&do=diff Mimolette * <https://cheeseforum.org/forum/index.php/topic,9868.0.html?PHPSESSID=03f97fef3bc56ac0a52e4b6bc0101ceb> text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:mozzarella&rev=1641716931&do=diff Mozzarella i burrata Recepta Ràpida * <https://www.quesoteca.com/cheeseworld/articulo/queso-mozzarella-casero/> * <https://www.youtube.com/watch?v=KBjrP_7ezDQ> * <https://www.youtube.com/watch?v=uNxeeS2DMY8> * <https://cocinaycomparte.com/recipes/queso-mozzarella-casero> * <https://cheesemaking.com/products/30-minute-mozzarella-recipe-no-microwave> * Reddit random: Pasteurize your milk (low temperature) , add citric acid to reach about 5.5 pH, heat to 37C, add rennet, cut after 10… text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:parmeggiano&rev=1641716931&do=diff Parmeggiano Molt complicat degut a les característiques de la llet, alternatives: * Asiago d'Allevo * Queso Cotija * Romano * Sbrinz * Pecorino text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:rulo&rev=1641716931&do=diff Rulo de cabra (Bucheron) Receptes 1 d'uns 240g * Penicillium candidum * Geotrichum candidum * 1 culleradeta de sal * 1.9L llet de cabra * Fermentats mesòfils * 1/8 culleradeta quall líquid diluït en 30ml d'aigua mineral * Solució de Penicillium Candidum text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:sarrocabra&rev=1641716931&do=diff Sarró de cabra * Llet pasteuritzada de cabra, sal, ferments làctics, clorur càlcic i quall.Formatge * 2 mesos maduració (6 setmanes) * <https://www.ccma.cat/tv3/alacarta/telenoticies-comarques/el-millor-formatge-de-cabra-del-mon-al-moianes/video/5945536/> (per veure farcellets en salmorra) * Penicilium Gris * Formatge cabra garrotxa text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:tartare&rev=1641716931&do=diff Tartare Ingredients * 2L llet * 230g creme fraiche * 3 dents d'all * 80ml suc de llimona * 1.25ml quall diluït en 60ml d'aigua * 240g nata per muntar * 1 culleradeta de sal * 2 dents d'all triturats * 1.5 cullerades de julivert sec text/html 2022-01-09T08:28:51+00:00 Anonymous (anonymous@undisclosed.example.com) http://wiki.vektrat.com/doku.php?id=cooking:cheese:tomini&rev=1641716931&do=diff Tomini del Boscaiolo * stagionato * <https://www.truefoodies.com/world-cheese-encyclopaedia/2019/7/28/tomino-volume-1-31-seasonal-cheeses-for-summer> * <https://peccatidigola568.wordpress.com/2017/03/10/come-fare-i-tomini-in-casa-ricetta/> * <https://www.torinocheese.com/formaggi/> * <https://www.torinocheese.com/formaggio/tomino-del-boscaiolo/> * <https://it.wikipedia.org/wiki/Tomino_>(formaggio) * <https://www.valchisone.it/tomino/> * <https://www.cibo360.it/alimentazione/cibi…