Description

Appetissimo home Rossiisky (2021): 5 litres of milk, mandatory pasteurization 68 °C / 10 min or 63–65 °C / 30 min, fat/protein 1.05–1.15. Mesophilic DVI at 32–33 °C (Uglich aromatic / MM100-class stand-in, not a claimed packet). CaCl₂ per manufacturer. Rennet by a cup test, flocculation ×3 — do not skip the cup; a catalog typical is only a starting point. Cut 1–1.5 cm, draw whey in two stages (no wash), cook the grain to 41–43 °C at 1 °C/min, salt in the grain 5±2 g/L, hoop from the bulk, press by hand then 2× and 4× the head (~3.5 h) until pH 5.25–5.35. 20% brine 6 h/kg (36 min per 100 g). The filmed vat yielded 549 g. Age 45–60 days at 10–14 °C; GOST 32260-2013 Rossiisky is ≥60 days. Lipase and annatto are optional.

Recipe details

Style

Semi-hard cheese

Country

Russia

Region

Uglich (home method)

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, Pasteurized, Not homogenized, Fat-to-protein ratio: 1.1 ratio (1.05–1.15 ratio)

Milk volume

5 l

Expected yield

549 g

Yield ratio

0.1098 ratio

Scale

For milk volume: 5 l

Ingredients

• Whole milk, not ultra-pasteurized — 5 l

  Role: Base milk · Kind: Whole milk

• Mesophilic DVI, dose per manufacturer — 1 item

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2–3 minutes before stirring in.

  Appetissimo: mesophilic starter, dose from the packet for this 5-litre vat. Uglich aromatic / MM100-class is the catalog stand-in — not a claimed packet from the film.

• Calcium chloride (for pasteurized milk) — 1 item

  Role: Mineral · Kind: Calcium chloride · Optional: Yes

  Preparation: Dilute in: 30 ml; Instruction: If using a dry salt, dissolve in cool non-chlorinated water. Pharmacy 10% liquid may be added as the maker directs.

  Appetissimo: dose per manufacturer, only if you pasteurized. A pharmacy 10% CaCl₂ solution is an acceptable home stand-in.

• Liquid rennet, confirmed by a cup test — 1.6 ml

  Role: Coagulant · Kind: Rennet

  Preparation: Dilute in: 30 ml; Instruction: Dilute in cool non-chlorinated water at room temperature.

  Appetissimo did not publish a millilitre dose: use the manufacturer’s specification and a cup rennet test. Flocculation about 15 minutes, multiplier ×3 (cut at 45 minutes). 1.6 ml is the catalog’s typical single-strength rate for 5 L — confirm on a cup before the vat.

• Lipase (optional) — 1 item

  Role: Enzyme · Kind: Enzyme Lipase · Optional: Yes

  Preparation: Dilute in: 30 ml; Time: 20 min; Instruction: Dissolve in cool water and stand 20 minutes. Stir 2–3 minutes to distribute.

  Appetissimo: optional, dose per manufacturer. Add about 20 minutes before the rennet. Skip for a vegetarian vat.

• Annatto coloring (optional) — 0.1 ml

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

  Appetissimo: from 0.02 ml per litre, optional — 0.1 ml on this 5-litre vat.

• Non-iodized cheese salt for the grain — 25 g (15–35 g) (Details: Salt: Salting in curd; Iodized: No)

  Role: Salt · Kind: Salt

  5 g per litre of milk × 5 L = 25 g; Appetissimo range 5±2 g/L so 15–35 g on this vat.

• Water for 20% brine — 1 l

  Role: Water · Kind: Water

• Non-iodized salt for 20% brine — 250 g (Details: Salt: Brining; Iodized: No)

  Role: Salt · Kind: Salt

• CaCl₂ (dry) for 20% brine — 2 g

  Role: Mineral · Kind: Calcium chloride

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

• Vinegar 6–9% for 20% brine — 5.5 ml (5–6 ml)

  Role: Acid · Kind: Acid Acetic

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
• pH strips or meter

Process

1. Pasteurize 68 °C / 10 min (or 63–65 °C / 30 min)

   Step code · Milk preparation

   Heat 5 litres of whole milk, not ultra-pasteurized, to 68 °C and hold 10 minutes, or to 63–65 °C and hold 30 minutes (Appetissimo’s two options). Do not boil. Normalize fat/protein to 1.05–1.15 — skim a little cream if the milk is very rich. Optional annatto 0.02 ml/L (0.1 ml on this vat).

   Temperature: 68 °C (63–68 °C) · Hold: Temperature: 68 °C; Duration: 10 min

2. Cool to 32–33 °C and culture 40–60 min

   Step code · Ripening

   Cool to 32–33 °C. Sprinkle the mesophilic DVI, rehydrate 2–3 minutes, then stir well. Let the culture work 40–60 minutes. Starting pH 6.6–6.7.

   Temperature: 33 °C (32–33 °C) · Time: 50 min (40–60 min) · pH: 6.65 · Cool: To: 33 °C (32–33 °C) · Addition: Amount: 1 item; Rest: 2 min

3. Optional lipase, 20 min before rennet

   Step code · Ripening

   If using lipase, dissolve it, rest 20 minutes, and stir 2–3 minutes to distribute. Skip this line for a vegetarian vat.

   Temperature: 33 °C (32–33 °C) · Time: 20 min · Addition: Amount: 1 item; Dilute in: 30 ml; Rest: 20 min

4. CaCl₂ per manufacturer

   Step code · Calcium correction

   For pasteurized milk add CaCl₂ at the manufacturer’s dose, dissolved in clean water. A pharmacy 10% solution is acceptable.

   Temperature: 33 °C · Addition: Dilute in: 30 ml

5. Rennet at 35–36 °C, floc 15 min ×3

   Step code · Coagulation

   Bring the milk to 35–36 °C. Confirm the dose on a cup (rennet test). Add the diluted rennet, stir 1 minute, then still — remove the stirrer. Flocculation about 15 minutes; wait floc × 3 (45 minutes) and check for a clean break before cutting.

   Temperature: 35.5 °C (35–36 °C) · Time: 45 min · Flocculation: 15 min × 3 · Stir: Duration: 1 min · Until: Clean break · Addition: Amount: 1.6 ml; Dilute in: 30 ml

6. Cut 1–1.5 cm horizontal, then vertical; settle 5 min

   Cut · Cutting

   Cut 1–1.5 cm: first horizontal, then vertical, to cubes. Settle 5 minutes so the cuts heal.

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

7. Stir to 7–8 mm, draw 1.7 L whey, hold 34–35 °C

   Stir · Stirring

   Stir until the grain is 7–8 mm. Draw 1.7 L of whey (about 30% of the 5 L vat). Hold 34–35 °C — no heat yet — 15±5 minutes. Do not wash.

   Temperature: 34.5 °C (34–35 °C) · Time: 15 min (10–20 min) · Size: 7.5 mm (7–8 mm) · Whey draw: 1.7 l · Hold: Temperature: 34.5 °C (34–35 °C); Duration: 15 min (10–20 min) · Stir: Duration: 15 min (10–20 min)

8. Cook 1 °C/min to 41–43 °C, grain 6–7 mm

   Step code · Cooking

   Now heat — 1 °C per minute — to 41–43 °C. Keep stirring until the grain is 6–7 mm, about 40±10 minutes.

   Temperature: 42 °C (41–43 °C) · Time: 40 min (30–50 min) · Size: 6.5 mm (6–7 mm) · Ramp: From: 35 °C (34–35 °C); To: 42 °C (41–43 °C) · Rate: 1 °C · Stir: Duration: 40 min (30–50 min)

9. Draw 1.25 L whey and grain-salt 5±2 g/L

   Step code · Draining

   Draw 1.25 L of whey (25% of the 5 L vat). Mix non-iodized salt through the grain at 5±2 g per litre of milk — 25 g (15–35 g) on this vat. pH at the whey draw is about 6.3.

   pH: 6.3 · Whey draw: 1.25 l · Addition: Amount: 25 g (15–35 g) · Salt in curd: Amount: 5 g (3–7 g)

10. Bulk hoop and press ~3.5 h until pH 5.25–5.35

    Press · Pressing

    Ladle the grain into the hoop loosely, straight from the bulk. Press by hand 30 minutes per side, then 2× the head for 1 hour, then 4× the head. About 3.5 hours total. Load is relative to the head — no kilogram mass is published. Flip as you change the load. Press until pH 5.25–5.35 before the brine.

    Time: 3.5 h · pH: 5.3 · Pressing: Stage: Duration: 30 min; Stage: Duration: 30 min; Stage: Duration: 1 h; Stage: Duration: 1.5 h; Duration: 3.5 h · Turn: Every 30 min · Until: pH; pH: 5.3

11. 20% brine, 6 h/kg (36 min per 100 g)

    Step code · Salting

    Make a 20% brine: 1 litre water, 250 g non-iodized salt, 2 g CaCl₂, 5–6 ml of 6–9% vinegar. Brine at 10–14 °C. Time is 6 hours per kg of cheese — 36 minutes per 100 g, about 3.3 hours for the filmed 549 g wheel. Submerge fully and weight with a plate.

    Temperature: 12 °C (10–14 °C) · Time: 3.3 h · Brining: 6 hours per kg; Water: 1 l; Salt: 250 g; Calcium chloride: 2 g; Acid: 5.5 ml; Temperature: 12 °C (10–14 °C); Duration: 3.3 h

12. Dry the rind, then age 10–14 °C, 45–60 d

    Age · Aging

    Dry the wheel until a skin forms, turning as needed. Then age at 10–14 °C for 45–60 days. Appetissimo: from 45 days; GOST 32260-2013 Rossiisky is at least 60 days. 60 days is the recommended make.

    Temperature: 12 °C (10–14 °C) · Time: 60 d (45–60 d)

Also known as

Rossiyskiy

Also known as

Russian cheese

Targets

Moisture: 43 % (43 %); Fat in dry matter: 50 % (48.4–51.6 %); Salt: 1.55 % (1.3–1.8 %)

Aging

Duration: 60 d (45–60 d); Stage: Name: Rossiisky aging; Duration: 60 d (45–60 d); Temperature: 12 °C (10–14 °C)

Storage

Temperature: 8 °C; Shelf life: 60 d

Allergens

Allergen: Milk

Safety

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

Source

Title: Rossiisky cheese: method and secrets — how to make Rossiisky at home — from 45 days; Creator: Appetissimo; Year: 2021; URL: https://www.youtube.com/watch?v=RsSDbgSkdJs; Standard: GOST 32260-2013

Tags

Tag: Vegetarian