Date post: | 31-Dec-2015 |
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2. Milk is added to the rennet at a temperature of 39°C, within 12h
from the milking. The coagulation lasts half an hour
5. The spinning is separated from the hot water (wich is saved) and a resilient dough
is made with the hands and is put in a wodden recipient.
6.The dough is put again in the water and is “cut” (“mozzare”) by two workers just with two fingers.