Description

Syrodelkin shop home Kostromskoy: 20 litres of farm milk. Mesophilic aromatic starter 0.4 g or ½ tsp (Uglich-7K, Uglich-6, Flora Danica or similar). Liquid rennet 1 tsp or 0.7 g dry, or the maker’s dose. Calcium chloride 2 g dry. Annatto 8 drops. Grain salt 2 Tbsp (1 Tbsp per 10 L; 40–50 g). Wash with 2 L water at 40 °C. Heat to 31 °C, annatto, culture 2 min hydrate plus 30 min rest, CaCl₂ then rennet, set 40–50 min. Cut 1 cm (strips 5 min / cross 5 min / cubes 5 min). Stir 10 min, draw 4 L (20%); stir 30 min, draw another 4 L; add 2 L water at 40 °C; cook 15 min to 40 °C; salt; stir 20 min, rest 5 min. Drain, self-press 15 min in a colander or micro-perforated hoop, cut into 1 cm cubes, hoop in cloth. Press 10 kg / 1 h, 12 kg / 2 h, 15 kg / 12 h. 20% brine at 4 hours per 500 g (8 h/kg). Dry in the fridge, then wax, latex or a shrink bag. Age at 10–12 °C, 75–85% RH, at least 1 month (the page also says 30–45 days). Yield is not published. Tastes in the direction of Gouda, with a sour-cream note. Do not mix this vat with another author’s CaCl₂, press or pH card.

Recipe details

Style

Semi-hard cheese

Country

Russia

Region

Kostroma

PDO

No

Schema version

1.00

Type

Home recipe

Vegetarian

Yes

Created

2026-09-09

License

CC-BY-4.0

Author

CheeseXML 1.00 reference set

Units

Metric

Milk

Cow milk, Raw, Not homogenized

Milk volume

20 l

Active time

4 h

Total time

45 d

Scale

For milk volume: 20 l

Ingredients

• Whole milk, not ultra-pasteurized — 20 l

  Role: Base milk · Kind: Whole milk

• Mesophilic aromatic starter, 0.4 g — 0.4 g

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk, swell 2 minutes, then stir in with slow strokes.

  Substitute: Mesophilic aromatic, ½ tsp — 0.5 tsp

  Syrodelkin: 0.4 g or ½ tsp. Aroma- and gas-forming — Uglich-7K, Uglich-6, Flora Danica or similar. Flora Danica is the catalog stand-in, not a claimed packet.

• Annatto — 8 drops

  Role: Adjunct · Kind: Adjunct Annatto

  Syrodelkin: 8 drops into the 20-litre vat, before the culture.

• Calcium chloride, dry — 2 g

  Role: Mineral · Kind: Calcium chloride

  Preparation: Instruction: Dissolve in cool boiled water. Prepare about 15 minutes before adding, together with the rennet dilution.

  Syrodelkin: 2 g dry calcium chloride, dissolved and added before the rennet. Do not substitute another author’s 10% millilitre dose.

• Liquid rennet — 1 tsp

  Role: Coagulant · Kind: Rennet

  Preparation: Instruction: Dilute in cool boiled water. Prepare about 15 minutes before adding.

  Substitute: Dry coagulant — 0.7 g

  Syrodelkin: 1 tsp liquid, or 0.7 g dry, or the manufacturer’s dose.

• Wash water at 40 °C — 2 l

  Role: Water · Kind: Water

  Syrodelkin: 2 L at 40 °C after the second 4 L whey draw.

• Non-iodized salt for the grain — 45 g (40–50 g) (Details: Salt: Salting in curd; Iodized: No)

  Role: Salt · Kind: Salt

  Syrodelkin: 2 Tbsp (1 Tbsp per 10 L of milk); the make-sheet also writes 40–50 g when salting the grain.

Equipment

• Heavy-bottomed pot
• Dairy thermometer
• Curd knife
• Slotted ladle
• Cheese hoop / mold
• Cheese press
• Follower
• Butter muslin / cheesecloth
• Brine container
• Aging fridge or cave
• Cheese wax

Process

1. Heat farm milk to 31 °C

   Heat · Milk preparation

   Warm 20 litres of farm milk to 31 °C. The source does not pasteurize this vat.

   Temperature: 31 °C

2. Add 8 drops of annatto

   Step code · Milk preparation

   Add 8 drops of annatto and stir through.

   Temperature: 31 °C · Addition: Amount: 8 drops

3. Culture: swell 2 min, rest 30 min

   Step code · Ripening

   Sprinkle the mesophilic aromatic starter (0.4 g or ½ tsp). Swell 2 minutes, stir in with slow strokes, then leave the milk still 30 minutes. The starter should be aroma- and gas-forming (Uglich-7K, Uglich-6, Flora Danica or similar).

   Temperature: 31 °C · Time: 30 min · Addition: Amount: 0.4 g; Rest: 2 min

4. Add 2 g CaCl₂

   Step code · Calcium correction

   Prepare the CaCl₂ solution about 15 minutes beforehand. Add the dissolved 2 g dry calcium chloride and stir.

   Temperature: 31 °C · Addition: Amount: 2 g

5. Rennet, set 40–50 min

   Step code · Coagulation

   Add the diluted rennet (1 tsp liquid or 0.7 g dry, or the maker’s dose), stir, and leave still 40–50 minutes until a curd forms.

   Temperature: 31 °C · Time: 45 min (40–50 min) · Stir: Duration: 1 min · Until: Clean break · Addition: Amount: 1 tsp

6. Cut 1 cm: strips 5 min, cross 5 min, cubes 5 min

   Cut · Cutting

   Cut the curd lengthways into 1 cm strips; rest 5 minutes. Cut across; rest 5 minutes. Cut horizontally into cubes; rest 5 minutes.

   Time: 15 min · Size: 1 cm · Curd cuts: Cut: Size: 1 cm; Wait: 5 min; Cut: Size: 1 cm; Wait: 5 min; Cut: Size: 1 cm; Wait: 5 min · Settle: Duration: 5 min

7. Stir 10 min, draw 4 L whey (20%)

   Stir · Stirring

   Stir the grain 10 minutes. Then draw 4 litres of whey — 20% of the original 20 L milk.

   Time: 10 min · Whey draw: 4 l · Stir: Duration: 10 min

8. Stir 30 min, draw another 4 L

   Stir · Stirring

   Keep stirring 30 minutes. Draw another 4 litres of whey.

   Time: 30 min · Whey draw: 4 l · Stir: Duration: 30 min

9. Add 2 L water at 40 °C

   Step code · Stirring

   Add 2 litres of water at 40 °C to the grain.

   Temperature: 40 °C · Wash water: Volume: 2 l; Temperature: 40 °C · Addition: Amount: 2 l

10. Cook 15 min to 40 °C

    Step code · Cooking

    Turn the heat on. Stir the grain 15 minutes, bringing the vat to 40 °C.

    Temperature: 40 °C · Time: 15 min · Stir: Duration: 15 min

11. Grain-salt 2 Tbsp (40–50 g); stir 20 min, rest 5 min

    Step code · Draining

    Add 2 Tbsp non-iodized salt (1 Tbsp per 10 L of milk; 40–50 g) to the grain. Stir 20 minutes, then rest 5 minutes.

    Time: 25 min · Stir: Duration: 20 min · Addition: Amount: 45 g (40–50 g) · Settle: Duration: 5 min · Salt in curd: Amount: 45 g (40–50 g)

12. Drain and self-press 15 min

    Step code · Molding

    Draw the whey and move the curd to a colander or a micro-perforated hoop for 15 minutes of self-press.

    Time: 15 min · Pressing: Stage: Duration: 15 min; Duration: 15 min · Drain: Draining in a colander; Duration: 15 min

13. Cut into 1 cm cubes

    Step code · Milling

    Cut the self-pressed curd into 1 cm cubes.

    Size: 1 cm

14. Hoop in cloth and pack by hand

    Step code · Molding

    Move the cubes into a hoop lined with cheesecloth or a polyester napkin, packing firmly by hand.

15. Press 10 kg / 1 h, 12 kg / 2 h, 15 kg / 12 h

    Press · Pressing

    Press 1 hour under 10 kg, flip; 2 hours under 12 kg, flip; 12 hours under 15 kg.

    Time: 15 h · Pressing: Stage: Mass: 10 kg; Duration: 1 h; Stage: Mass: 12 kg; Duration: 2 h; Stage: Mass: 15 kg; Duration: 12 h; Duration: 15 h · Flips: Turn: After: 1 h; Turn: After: 2 h

16. 20% brine, 4 h per 500 g (8 h/kg)

    Step code · Salting

    Brine in 20% brine at 4 hours per 500 g of cheese — 8 hours per kilogram. The source does not publish a brine-bath volume.

    Brining: 8 hours per kg

17. Dry in the fridge, then wax, latex or shrink

    Step code · Drying

    Dry the cheese in the fridge, then coat with wax or latex, or bag in shrink film.

18. Age 10–12 °C, 75–85% RH, 30–45 days

    Age · Aging

    Age Kostromskoy at 10–12 °C and 75–85% RH for at least one month. The same page also writes 30–45 days.

    Temperature: 11 °C (10–12 °C) · Time: 37 d (30–45 d) · Humidity: 80 % (75–85 %)

Also known as

Kostromskoi

Also known as

Kostroma cheese

Aging

Duration: 37 d (30–45 d); Stage: Name: Kostromskoy aging; Duration: 37 d (30–45 d); Temperature: 11 °C (10–12 °C); Humidity: 80 % (75–85 %)

Storage

Temperature: 8 °C; Shelf life: 45 d

Packaging

Waxed

Allergens

Allergen: Milk

Safety

Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.

Source

Title: Kostromskoy cheese. Step-by-step recipe; Creator: Syrodelkin; URL: https://shop.syrodelkin.ru/kostromskoj-sir-poshagovij-recept.html

Tags

Tag: Vegetarian