The cheese is cooked according to the recommendations of GOST 5.349-70 dated 01.11.1970. This standard applies to processed cheese "Yantar" ("Dzintars"), which has been awarded the State Quality Mark in accordance with the established procedure. Rennet cheeses for raw materials: Soviet, Altai, Swiss, Dutch, Yaroslavl, Kostroma.
Ingredients: Hard, semi-hard rennet cheese or a mixture of rennet cheeses, Milk, Butter (82.5% fat);, Drinking water, Baking soda Nansoz, Citric acid
Cooking method:
Grate the cheese on a coarse grater, after removing the coating and, if any, mold. Put the grated cheese straight into a bowl for melting and boiling. It does not have to be galvanized dishes. In addition, prepare dishes for the steam bath to boil the water. Cheese dishes should fit comfortably into the water container. Prepare the melting salt in a separate bowl, for which heat the water until bubbles appear, turn off the heating, add soda. It should completely dissolve.
Pour citric acid into the resulting solution in small portions. The liquid will begin to boil violently and try to overflow the banks. This is fine. Mix well until completely dissolved. The liquid will be clear. Pour the prepared grated cheese with a solution of melting salt, half of the milk (50%), mix well and leave for at least 10 minutes. Beat the melting mass with a blender until smooth. At this time, prepare the water for the steam bath.
Place the dishes with the melting mass on a container with boiling water, heat the cheese mass to 50-60 C and beat with a blender until it is completely dissolved into a single plastic mass. Raise the temperature of the mass with constant stirring to 65-70 C and add butter. Bring the temperature of the melting mass to 75-80 C and add the remaining milk, continue to cook with exposure at this temperature for 15-20 minutes, which contributes to obtaining a homogeneous cheese mass without the inclusion of non-melted particles of cheese.
The end of the melting process is determined by the state of the mass, which becomes homogeneous and sufficiently fluid, and also does not have non-melted cheese particles. Poor swelling of the mass from the walls of the melter and mixer (the mass is inhomogeneous, breaks) is a sign of a lack of melting salts or an incorrect melting regime. Pour the cheese into containers, I pour it into plastic containers of 350 ml capacity.
The cheese is very heavy, so the weight ranges from 320 - 340 g, depending on the filling of the dishes. A prerequisite is full coverage of the curd mass with a packaging film so that the curd mass does not come into contact with air. The surface will not harden with this method.
Link to GOST Amber cheese: Detailed video of melting Amber cheese at the link: