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Hello everyone, we are in the dairy Pioggia, I’m a worker of this dairy...
and you explain the process of milk.
So, early in the morning the truck goes to get milk from farms...
from Murgia areas, is taken in the company and it is put in special boilers...
where it is heated to room temperature and the acid, the plug and rennet whey are added.
Once in temperature curdles and gets to rest until the curd is ready.
When the curd is ready, is broken in such a way that separates the whey from the curd...
and it is left to rest in the containers until it’s reach the right degree of ripeness...
for spin the caciocavalli.
When the dough is ready is removed the serum on the dough and it is put on the bench...
for wash the remaining serum present in the dough that is cut and processed with hot water.
Worked with hot water begins to form caciocavalli all by hand.
The caciocavalli after having made them, are put in cold water, when they cool...
are placed in brine and rest for 24 hours. After that go into a room of seasoning...
and there remain at a constant temperature until ripe.