الجبنه الزرقاء بس محتاجه ترجمه صحيحه 2024.

1. Start with cold drained curds from "Farmer’s Cheese" made from two
gallons of milk. (It was drained in the refrigerator)

2. Sprinkle on 2 teaspoons of salt, mix in to form pea-sized crumbles.

3. In a blender, blend 1 teaspoon of uncontaminated blue cheese (I used "Saga Blue") with 1/4 cup of cool clean water to create a smooth suspension of cheese (the inoculum).
4. Pour the inoculum over the salted curds, toss to mix thoroughly.

5. Line the press with a sterile handkerchief (sterilized by boiling), and load the curd. Press lightly so that the curd are not compressed together, but instead retain air spaces within the cheese.
6. Leave in the press overnight

7. The next morning, remove from the press, and create air hole by inserting a sterilized rod, about 1/4 inch in diameter (6 mm) through the cheese every inch or so. This is to allow air to enter the cheese which is necessary for growth of the mold. [I used a phillips screwdriver which had been dipped in Vodka. One could also boil to sterilize. You do NOT want to introduce bacterial contamination in these air holes.]

8. Rub the surface lightly with salt, and place the aerated cheese on a dry sterile handkerchief. Fold the cloth over to lightly cover.

9. Place on a non corrosive rack to encourage air circulation around the cheese.

10. Place the cheese on the rack in a "cool box" which will hold the temperature around 10 C (50 F). Here I am using a refrigerator in our basement which stays around this temperature during the late winter when I made this cheese. If you can turn the thermostat high enough to maintain this temperature, that will work fine.

11. Monitor the temperature and humidity. The temperature should be around 10 C, and the humidity around 70%. You can elevate the humidity with a pan of water in the bottom of the "cool box." Since the cheese will be aged unwaxed, this high humidity is important so that the cheese does not dry out. On the other hand, if it is "dripping wet" so that the cheese "weeps," the cheese will spoil.

12. Turn the cheese daily, replace the handkerchief with a dry sterile one if it appears wet.
13. After a week or ten days, a white "bloom" appears on the surface of the cheese. Note that the holes I made are filled with the bloom. They should have been larger so that air would not be excluded from the interior of the cheese. Indeed, after a month and a half, the outside had developed a white with green bloom, but the interior (I cut it open), lacked any green. I replaced it in the "cool box" and within two weeks, the interior exhibited the characteristic coloring.

14. Here is the finished blue cheese after two months. Note the marbling of the interior with Penicillium. It could doubtless be aged longer, but it is utterly delicious as it is.

15. Here is a closer look at the bloom on the rind, and the appearance of the sliced cheese. Wish you could taste it

ارجو منكم الترجمه الدقيقه واوعدكم باذن الله بالتطبيق

الجبنه السويريهIngredients to turn a gallon of milk into a pound of Swiss cheese:

1 gallon fresh milk
1 tablespoon fresh yogurt (with equal parts L. bulgaricus and S. thermophiles.)
1/4 teaspoon Propionibacterium shermanii culture
1/2 tablet Junket Rennet

PROCEDURE:

1) Warm milk to 95 F.
2) Add small amount of milk to the yogurt and P. shermanii cultures, stir to mix, whisk thoroughly into milk, let set 20 minutes.
3) Meanwhile, dissolve ½ tablet rennet in 1/4 cup fresh cool water
4) Stir the dissolved rennet into the inoculated milk, cover undisturbed for about 30 minutes until a clean break is achieved. If it takes longer than 30 minutes, use more rennet next time.
5) Cut the curd by making 1/8th inch vertical cuts in two directions to make long 1/8th inch strips. Then whisk the strips with a pastry whisk so that all levels of the curds are cut. Final curd pieces should be the size of a wheat grain. Maintain temperature at 95 F.
6) Hold the temp at 95 F for 30-40 more minutes, then slowly increase the temperature with stirring to 125 F. Hold at 125 F for an additional 45 minutes.
7) Test for completed cooking by squeezing a handful of curds into a ball. If it readily breaks up when rubbed between palms, it is ready.
8) Let curds settle, dip off some whey.
9) Dip out the curds into a clean handkerchief suspended in a strainer over a catch bowl.
10) Pick up the four corners of the handkerchief, dip into whey to loosen curds, then set in cheese hoop.
11) Press for five minutes, remove, replace cloth, and press for three more hours.
12) Rinse cloth in saturated salt water, replace in press for three more hours.
13) Repeat rinsing of cloth in salt water and pressing for three additional hours.
14) Repeat rinsing of cloth in salt water and press overnight.
15) Prepare saturated salt water bath: dissolve 5 Tbl salt in 16 oz water (some salt remains undissolved). Pour into a plastic container slightly wider than the cheese, cool the salt solution down to 45 F. Float cheese for two days in this 45 F brine, turning each day, sprinkle salt on surface of cheese.
16) Finally, place cheese on board at 50-55 F, 90% humidity. Wipe and dry board daily for 10 days. Wipe the cheese with salt soaked cloth and turn. Rub the cheese with salt at end of 10 days.
17) Move cheese to 70 F, 70-80 % humidity. Wipe with clean salt water 2x per week, continue for a month and a half. Cheese should puff up as characteristic holes form.
18) Final curing at 40-45 F takes 4 months to a year.

هذه الاجبان تاخذ وقت طويل في الصنع من 6 اشهر الى سنه ونفسي اجربها لو فهمت الطريقه
وشكرا لكم مقدما