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Cheese from Russia, North Caucasus
A boundary entry. Pasteurised, standardised cow milk is heated to 93–95 °C and curdled by stirring in 8–10 % of whey whose acidity is 85–150 °T; the whey is stored until its acidity rises, so the souring happens in the whey, not in the cheese. The curd is held up to 5 minutes, self-pressed in wicker baskets for 10–15 minutes, salted for 16–18 hours and ripened for 3 days.
| Pasteurised cow milk, standardised for fat | [ru2125373] |
| Soured milk whey, acidity 85–150 °T8–10 % of the milk | [ru2125373] |
| Saltno more than 2 % in the finished cheese | [ru2125373] |
| Calcium chloride | [dunchenko2023] |
| Culture of Bulgarian bacillus or Lactobacillus helveticusup to 1 % of the whey (optional) | Speeds up the souring of the whey[yarosh2024] |
| Starter | whey stored until its acidity rises (85–150 °T in the patent's account of the instruction, 85–350 °T in a 2024 article); that article says up to 1 % of a Bulgarian-bacillus or L. helveticus culture, or citric acid, can speed this up |
Total time across the recorded steps: 3.7 days – 3.8 days
What changes: Filtered whey is stored until its acidity rises
Fresh, filtered whey is stored until its acidity rises. A 2024 article says a culture or citric acid can speed this up.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A boundary entry. Pasteurised, standardised cow milk is heated to 93–95 °C and curdled by stirring in 8–10 % of whey whose acidity is 85–150 °T; the whey is stored until its acidity rises, so the souring happens in the whey, not in the cheese. The curd is held up to 5 minutes, self-pressed in wicker baskets for 10–15 minutes, salted for 16–18 hours and ripened for 3 days. Made in 6 steps over 3.7 days – 3.8 days. The longest step, store cold, takes 3 days (Klassen N.V 1999) and runs at 2–6 °C (Dunchenko N 2023). Bulgarian bacillus and Lactobacillus helveticus cultures, which a 2024 article says can be added at up to 1 % to speed the souring of the stored whey does most of the fermenting.
| Main step | 3 daysReported[ru2125373] | Store cold |
|---|---|---|
| Temperature | 2–6 °CReported[dunchenko2023] | Store cold |
Curdled by heat plus acidified whey, with no rennet in the instruction, and self-pressed in wicker baskets rather than in a press.
The milk is pasteurised and heated again to 93–95 °C. A 2024 article says the plant keeps the cheese no more than 3 days after making, and lists 4 ± 2 °C as its temperature when it leaves the plant.
Every number is labelled with how it is known. How this atlas is made
