Description

Syrodelkin marble cheese: 10 litres of cow’s milk split equally into two pots at 32 °C. Mesophilic starter 0.25 g and lipase ¼ tsp, split across both pots, 30 min. Annatto in one pot only, as desired. Calcium chloride 1 g. Dry rennet 0.6 g or ½ tsp liquid. Cut 1–1.5 cm, rest 10 min, stir 5 min. Draw 10% whey (1 L) and replace with 65 °C water in tiny doses while stirring; stir 10 min, settle 5 min. Draw 30% whey (3 L) and replace with 45 °C water; stir 20 min, settle 10 min. Drain to the grain, mix both pots, hoop. Press 2 kg / 1 h, 4 kg / 1 h, 8 kg / 2 h. Brine 4–5 hours (brine strength is not published). Dry, then wax, latex or shrink. Age 2 months from the make in the fridge. Floc, pH, yield and RH are not published.

Recipe details

Style

Semi-hard cheese

Country

Russia

Region

Home two-vat marble

PDO

No

Schema version

1.00

Type

Home recipe

Vegetarian

No

Created

2026-09-09

License

CC-BY-4.0

Author

CheeseXML 1.00 reference set

Units

Metric

Milk

Cow milk, Pasteurized, Not homogenized

Milk volume

10 l

Active time

5 h

Total time

62 d

Scale

For milk volume: 10 l

Ingredients

• Whole milk, not ultra-pasteurized — 10 l

  Role: Base milk · Kind: Whole milk

• Mesophilic starter, 0.25 g — 0.25 g

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

  Syrodelkin: 0.25 g mesophilic, split across both pots. Use a culture without gas.

• Lipase — 0.25 tsp

  Role: Enzyme · Kind: Enzyme Lipase

  Preparation: Dilute in: 0.25 cup; Time: 20 min; Instruction: Dissolve in cool water and stand 20 minutes before adding.

• Annatto, one pot only (optional) — 8 drops

  Role: Adjunct · Kind: Adjunct Annatto · Optional: Yes

  Syrodelkin: colour one of the two 5-litre pots. Amount is ‘as desired’.

• Calcium chloride, dry — 1 g

  Role: Mineral · Kind: Calcium chloride

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water before adding.

  Syrodelkin: 1 g, prepared 15 minutes before the rennet.

• Liquid rennet — 0.5 tsp

  Role: Coagulant · Kind: Rennet

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.

  Substitute: Dry coagulant — 0.6 g

  Syrodelkin: 0.6 g dry or ½ tsp liquid.

• First wash water at 65 °C — 1 l

  Role: Water · Kind: Water

  Syrodelkin: same volume as the 10% whey draw (1 L from 10 L milk), at 65 °C, in very small doses.

• Second wash water at 45 °C — 3 l

  Role: Water · Kind: Water

  Syrodelkin: same volume as the 30% whey draw (3 L from 10 L milk), at 45 °C.

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. Split 10 L into two pots; heat to 32 °C

   Heat · Milk preparation

   Divide the milk equally into two pots and heat both to 32 °C.

   Temperature: 32 °C

2. Annatto in one pot only

   Step code · Milk preparation

   Add annatto to one pot if you want the marble. Leave the other pot uncoloured.

   Temperature: 32 °C · Addition: Amount: 8 drops

3. Culture and lipase in both pots, 30 min

   Step code · Ripening

   Split the 0.25 g mesophilic starter and ¼ tsp lipase across both pots. Rest 30 minutes. Use a culture without gas.

   Temperature: 32 °C · Time: 30 min · Addition: Amount: 0.25 g

4. CaCl₂ then rennet

   Step code · Calcium correction

   Fifteen minutes before the rest ends, prepare the calcium and rennet solutions. Add calcium, then rennet, and stir.

   Temperature: 32 °C · Addition: Amount: 1 g

5. Set until a curd

   Step code · Coagulation

   Leave until a curd forms, then cut. Set time is not published as a number.

   Temperature: 32 °C · Until: Clean break · Addition: Amount: 0.5 tsp

6. Cut 1–1.5 cm; rest 10 min; stir 5 min

   Cut · Cutting

   Cut into 1–1.5 cm cubes. Rest 10 minutes for whey, then stir 5 minutes.

   Time: 15 min · Size: 1.25 cm (1–1.5 cm) · Stir: Duration: 5 min · Curd cuts: Cut: Size: 1.25 cm (1–1.5 cm); Wait: 5 min; Cut: Size: 1.25 cm (1–1.5 cm) · Settle: Duration: 10 min

7. Draw 1 L whey; add 1 L water at 65 °C

   Step code · Stirring

   Draw 10% whey (1 L from 10 L milk). Add the same volume of 65 °C water in very small doses while stirring. Stir 10 minutes, settle 5 minutes.

   Temperature: 65 °C · Time: 15 min · Whey draw: 1 l · Wash water: Volume: 1 l; Temperature: 65 °C · Stir: Duration: 10 min · Addition: Amount: 1 l · Settle: Duration: 5 min

8. Draw 3 L whey; add 3 L water at 45 °C

   Step code · Stirring

   Draw 30% whey (3 L). Add the same volume of 45 °C water. Stir 20 minutes, settle 10 minutes.

   Temperature: 45 °C · Time: 30 min · Whey draw: 3 l · Wash water: Volume: 3 l; Temperature: 45 °C · Stir: Duration: 20 min · Addition: Amount: 3 l · Settle: Duration: 10 min

9. Drain to the grain; mix pots; hoop

   Step code · Molding

   Drain whey to the grain. Mix the curd from both pots and hoop.

10. Press 2 kg / 1 h, 4 kg / 1 h, 8 kg / 2 h

    Press · Pressing

    Press 1 hour under 2 kg, 1 hour under 4 kg, then 2 hours under 8 kg.

    Time: 4 h · Pressing: Stage: Mass: 2 kg; Duration: 1 h; Stage: Mass: 4 kg; Duration: 1 h; Stage: Mass: 8 kg; Duration: 2 h; Duration: 4 h

11. Brine 4–5 h (strength not published)

    Step code · Salting

    Salt in brine for 4–5 hours. The sheet does not give brine percent or bath volume.

    Brining: Duration: 4.5 h (4–5 h)

12. Dry, then wax, latex or shrink

    Step code · Drying

    Move to the fridge on a mat to dry. Once dry, wax, latex, or a shrink bag.

13. Age 2 months in the fridge

    Age · Aging

    Age 2 months from the make in the refrigerator. RH is not published.

    Time: 60 d

Also known as

Mramorny

Packaging

Waxed

Allergens

Allergen: Milk

Safety

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

Source

Title: Marble cheese at home; Creator: Syrodelkin; URL: https://shop.syrodelkin.ru/mramornij-sir.html