Preparation
On the Zankl family's organic cheese farm, the cows graze day and night on the pastures from April to the end of October, enjoying a special variety of herbs and grasses on the mountain meadows. For the winter, the hay and grass are harvested particularly gently and silage feeding is not used. The organic hay milk is probably the best basis for the various types of cheese. The freshly milked milk is processed - in addition to the soft and hard cheeses - into curd cheese or cream cheese, which is refined with aromatic herbs and spices from the garden.
Processing
- Inoculate 5 l best warm (25°C) raw milk with culture - 1/2 teaspoon Flora Danica or 5 tablespoons sour milk.
- Stir max. 0.1 ml rennet into the milk after 2-3 hrs
- After approx. 10 hrs, the curd can be cut into large blocks (5x5 cm).
- After another 6-10 hours, carefully layer the curd in a strainer with a curd cheese cloth and press it if necessary, depending on what the curd is to be used for.
- Or for cream cheese loafs, scoop into a small mould, turn several times and salt after about 10 hours in the mould - these can be served with herbs or fresh tomatoes.
- The fatter the milk, the creamier and fuller the curd cheese!
Refining
Curd cheese balls:
Press the curd so that no whey gets into the oil. Season with salt and garlic powder, roll in herbs and place in jars with cold-pressed olive oil. Leave to infuse for a few days and then: Bon appétit!
Rollino:
Season fresh curd cheese with salt and garlic powder. Spread on coated paper and sprinkle with herbs. Chill for 20 minutes, and then roll.
Have fun cooking! Your Zankl family
Have fun giving this recipe a try!
Other manufacturers
Journey to the roots of good taste:
The Gailtal Valley, Lesachtal Valley and Lake Weissensee are located along the Carnic Alps in Carinthia in the south of Austria.
