{"id":653,"date":"2018-07-06T13:27:22","date_gmt":"2018-07-06T13:27:22","guid":{"rendered":"https:\/\/nomart.pl\/wordpress\/?p=653"},"modified":"2018-07-06T13:27:22","modified_gmt":"2018-07-06T13:27:22","slug":"ser-domowy-caciotta-ricotta","status":"publish","type":"post","link":"https:\/\/nomart.pl\/wordpress\/ser-domowy-caciotta-ricotta\/","title":{"rendered":"Ser domowy &#8211; Caciotta + Ricotta"},"content":{"rendered":"<p><span style=\"font-size: large;\">Caciotta &#8211; Popularny w\u0142oski p\u00f3\u0142twardy-<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">twardy<\/span><\/span><span style=\"font-size: large;\"> ser. Produkowane s\u0105 r\u00f3\u017cne wersje tego sera. Typowe dla produkcji <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">caciotty<\/span><\/span><span style=\"font-size: large;\"> jest dodanie r\u00f3\u017cnych przypraw (kminek, cz\u0105ber, mi\u0119ta lub innych zi\u00f3\u0142), oliw<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">ek<\/span><\/span><span style=\"font-size: large;\">, kawa\u0142k<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u00f3w<\/span><\/span><span style=\"font-size: large;\"> kie\u0142basy lub orzech\u00f3w <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">oraz owoc\u00f3w.<\/span><\/span> <span style=\"font-size: large;\">M<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">oczy si\u0119 te\u017c w czerwonym winie. <\/span><\/span> <span style=\"font-size: large;\"><span lang=\"pl-PL\">C<\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">aciotta tez <\/span><\/span><span style=\"font-size: large;\"> jest dobr<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">a<\/span><\/span><span style=\"font-size: large;\"> d<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">o<\/span><\/span><span style=\"font-size: large;\"> w<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0119<\/span><\/span><span style=\"font-size: large;\">dzenia. Ten rodzaj sera mo<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u017c<\/span><\/span><span style=\"font-size: large;\">e by\u0107 spo\u017cywan<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">y<\/span><\/span><span style=\"font-size: large;\"> jako \u015bwie\u017c<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">y<\/span><\/span><span style=\"font-size: large;\"> (Caciotta Fresco) 5-7 dni i dojrzewa 15-25 dni<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> lub jako dojrzewaj\u0105cy<\/span><\/span><span style=\"font-size: large;\"> do 3-5 miesi\u0119cy (Caciotta Reserva). A je\u015bli<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> kawa\u0142ek<\/span><\/span><span style=\"font-size: large;\"> si\u0119 <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">zrobi <\/span><\/span><span style=\"font-size: large;\">du\u017cy i gruby mo\u017ce by\u0107 przechowywany przez ponad rok (Caciotta Premium). Caciotta zawieraj<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0105<\/span><\/span><span style=\"font-size: large;\">c<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">a<\/span><\/span><span style=\"font-size: large;\"> dodatk<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">i<\/span><\/span><span style=\"font-size: large;\"> jest kr<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u00f3<\/span><\/span><span style=\"font-size: large;\">tkotrwa\u0142<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">a<\/span><\/span><span style=\"font-size: large;\"> i musi zosta\u0107 szybko zjedzon<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">a<\/span><\/span><span style=\"font-size: large;\">.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p lang=\"pl-PL\"><span style=\"font-size: large;\"><i><u><b>Sk\u0142adniki<\/b><\/u><\/i><\/span><\/p>\n<p><span style=\"font-size: large;\"><b>10 litr\u00f3w mleka krowiego<\/b><\/span><\/p>\n<p><span style=\"font-size: large;\"><b>0,4 g suchej termofilnej bakterii do p\u00f3\u0142twardych ser\u00f3w <\/b><\/span><\/p>\n<p lang=\"pl-PL\"><span style=\"font-size: large;\"><b>0,5 g lipazy (opcjonalnie)<\/b><\/span><\/p>\n<p><span style=\"font-size: large;\"><b>1-<\/b><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"><b>1,5 <\/b><\/span><\/span><span style=\"font-size: large;\"><b>chlorku wapnia.<\/b><\/span><\/p>\n<p><span style=\"font-size: large;\"><span lang=\"pl-PL\"><b>0,4 <\/b><\/span><\/span><span style=\"font-size: large;\"><b>podpuszczk<\/b><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"><b>i<\/b><\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"><b>.<\/b><\/span><\/span><\/p>\n<p><span style=\"font-size: large;\"><b>18% solank<\/b><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"><b>a (s\u00f3l niejodowana)<\/b><\/span><\/span><\/p>\n<p><span style=\"font-size: large;\"><b>2 kg<\/b><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"><b> forma serowarska<\/b><\/span><\/span><b> <\/b><span style=\"font-size: large;\"><span lang=\"pl-PL\"><b>&#8211; cylinder<\/b><\/span><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: large;\"><i><u><b>Przygotowanie:<\/b><\/u><\/i><\/span><\/p>\n<p lang=\"pl-PL\"><span style=\"font-size: large;\">Mleko pasteryzowa\u0107 \u2013 w tym celu podgrza\u0107 do 65 st C na czas co najmniej 10 minut lub 72 st C na 2 minuty<\/span><\/p>\n<p><span style=\"font-size: large;\"><span lang=\"pl-PL\">Ostudzi\u0107<\/span><\/span><span style=\"font-size: large;\"> mleko do 37 \u00b0 C <\/span><\/p>\n<p><span style=\"font-size: large;\">Rozrzuc<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">i\u0107<\/span><\/span><span style=\"font-size: large;\"> termofilne bakterie, lipaz<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0119 <\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">po powierzchni<\/span><\/span><span style=\"font-size: large;\"> i pozostawi\u0107 na 2-3 minut<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">y<\/span><\/span><span style=\"font-size: large;\"> do <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">nabrania<\/span><\/span><span style=\"font-size: large;\"> w<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">i<\/span><\/span><span style=\"font-size: large;\">lgotno<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u015b<\/span><\/span><span style=\"font-size: large;\">ci.<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> Po dw\u00f3ch minutach <\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">delikatnie wymiesza\u0107 od do\u0142u do g\u00f3ry<\/span><\/span><span style=\"font-size: large;\"> . Miesza<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107<\/span><\/span><span style=\"font-size: large;\"> przez 1-2 minuty, przykry<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107<\/span><\/span><span style=\"font-size: large;\"> pokrywk\u0105 i pozw<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">o<\/span><\/span><span style=\"font-size: large;\">li<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107<\/span><\/span><span style=\"font-size: large;\"> bakteriom pracowa\u0107 ( zakwasi<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107<\/span><\/span><span style=\"font-size: large;\"> mleko) przez 30 minut <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">U<\/span><\/span><span style=\"font-size: large;\">trzyma<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107<\/span><\/span><span style=\"font-size: large;\"> minimaln\u0105 temperatur\u0119 35 stopni.<\/span><\/p>\n<p><span style=\"font-size: large;\"><span lang=\"pl-PL\">Nast\u0119pnie d<\/span><\/span><span style=\"font-size: large;\">oda\u0107 chlorek wapnia wst\u0119pnie rozpuszczony w 50 ml <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">przegotowanej i ostudzonej wody<\/span><\/span><span style=\"font-size: large;\">, <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">delikatnie zamiesza\u0107,<\/span><\/span><span style=\"font-size: large;\"> a nast\u0119pnie doda\u0107 podpuszczk<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0119<\/span><\/span><span style=\"font-size: large;\"> r\u00f3wnie\u017c wst\u0119pnie rozpuszczon<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0105<\/span><\/span><span style=\"font-size: large;\"> w 50 ml wody . Ostro\u017cnie wymiesza<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107, uspokoi\u0107 mleko<\/span><\/span><span style=\"font-size: large;\">, pokry<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107<\/span><\/span><span style=\"font-size: large;\"> i zostawi<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107<\/span><\/span><span style=\"font-size: large;\"> przez <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">minimum <\/span><\/span><span style=\"font-size: large;\">30 minut na wytworzeni<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">e<\/span><\/span><span style=\"font-size: large;\"> skrzepu , utrzymuj\u0105c minimaln\u0105 temperatur\u0119 35 stopni.<\/span><\/p>\n<p><span style=\"font-size: large;\">Sprawdz<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">i\u0107<\/span><\/span><span style=\"font-size: large;\"> skrzep, je\u015bli jest w porz\u0105dku, <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">po<\/span><\/span><span style=\"font-size: large;\">kroi<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107<\/span><\/span><span style=\"font-size: large;\"> galaretow<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">at<\/span><\/span><span style=\"font-size: large;\">\u0105 struktur\u0119 <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">na <\/span><\/span><span style=\"font-size: large;\">ma\u0142<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">e<\/span><\/span><span style=\"font-size: large;\"> kawa\u0142k<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">i<\/span><\/span><span style=\"font-size: large;\"> 1-1,5 cm d\u0142ugim no\u017cem. Najpierw pionowo, a nast\u0119pnie poziomo <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">i po skosie<\/span><\/span><span style=\"font-size: large;\">. <\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"654\" data-permalink=\"https:\/\/nomart.pl\/wordpress\/ser-domowy-caciotta-ricotta\/krojenie-skrzepu\/\" data-orig-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/krojenie-skrzepu.jpg\" data-orig-size=\"640,433\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"krojenie skrzepu\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/krojenie-skrzepu.jpg\" class=\"alignnone size-full wp-image-654\" src=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/krojenie-skrzepu.jpg\" alt=\"\" width=\"640\" height=\"433\" srcset=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/krojenie-skrzepu.jpg 640w, https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/krojenie-skrzepu-300x203.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><span style=\"font-size: large;\"><span lang=\"pl-PL\">D<\/span><\/span><span style=\"font-size: large;\">\u0142ug\u0105 \u0142y\u017ck<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0105<\/span><\/span><span style=\"font-size: large;\"> zacz<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0105\u0107<\/span><\/span><span style=\"font-size: large;\"> miesza\u0107. <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">Je\u015bli wyst\u0119puj\u0105 du\u017ce kawa\u0142ki pokroi\u0107 je na mniejsze<\/span><\/span><span style=\"font-size: large;\"> , a nast\u0119pnie mieszanin\u0119 miesza<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107<\/span><\/span><span style=\"font-size: large;\"> przez 30 min <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u017ceby <\/span><\/span><span style=\"font-size: large;\">wysusz<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">y\u0107 ziarna<\/span><\/span><span style=\"font-size: large;\">.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"655\" data-permalink=\"https:\/\/nomart.pl\/wordpress\/ser-domowy-caciotta-ricotta\/krojenie-skrzepu-2\/\" data-orig-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/krojenie-skrzepu-2.jpg\" data-orig-size=\"640,508\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"krojenie skrzepu 2\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/krojenie-skrzepu-2.jpg\" class=\"alignnone size-full wp-image-655\" src=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/krojenie-skrzepu-2.jpg\" alt=\"\" width=\"640\" height=\"508\" srcset=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/krojenie-skrzepu-2.jpg 640w, https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/krojenie-skrzepu-2-300x238.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><span style=\"font-size: large;\"><span lang=\"pl-PL\">W<\/span><\/span><span style=\"font-size: large;\"> ci\u0105gu tych 30 minut powoli i stopniowo <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">p<\/span><\/span><span style=\"font-size: large;\">o<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">d<\/span><\/span><span style=\"font-size: large;\">grzewa\u0107 <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">serow\u0105 mas\u0119<\/span><\/span><span style=\"font-size: large;\"> do 42 \u00b0 C<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">.<br \/>\nW<\/span><\/span><span style=\"font-size: large;\"> ci\u0105gu tego czasu <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">ziarna<\/span><\/span><span style=\"font-size: large;\"> zmniejsz<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0105<\/span><\/span><span style=\"font-size: large;\"> obj\u0119to\u015b\u0107, <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">wy<\/span><\/span><span style=\"font-size: large;\">puszczaj\u0105c wi\u0119cej serwatki.<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> Sprawdza\u0107 serowe ziarno &#8211; m<\/span><\/span><span style=\"font-size: large;\">usi by\u0107 ma\u0142e<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> i klej\u0105ce (\u017ceby to sprawdzi\u0107, wzi\u0105\u0107 troch\u0119 ziaren, \u015bcisn\u0105\u0107 d\u0142o\u0144 w pi\u0119\u015b\u0107 <\/span><\/span><span style=\"font-size: large;\"> i roz\u0142o\u017cy<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107<\/span><\/span><span style=\"font-size: large;\"> palce<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">) <\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">Powinno si\u0119 da\u0107 \u0142atwo ponownie rozkruszy\u0107<\/span><\/span><span style=\"font-size: large;\">. Serwatk<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0119 mo\u017cna zebra\u0107 <\/span><\/span><span style=\"font-size: large;\"> do produkcji ricotty.<\/span><\/p>\n<p><span style=\"font-size: large;\">Odl<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">ac<\/span><\/span><span style=\"font-size: large;\"> wi\u0119kszo\u015b\u0107 <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">serwatki<\/span><\/span><span style=\"font-size: large;\"> i przen<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">ie\u015b\u0107<\/span><\/span> <span style=\"font-size: large;\"><span lang=\"pl-PL\">ziarno<\/span><\/span> <span style=\"font-size: large;\"><span lang=\"pl-PL\">do <\/span><\/span><span style=\"font-size: large;\">form<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">y<\/span><\/span><span style=\"font-size: large;\"> perforowanej (najlepiej 2<\/span><span style=\"font-size: large;\"><span lang=\"en-US\">-3<\/span><\/span><span style=\"font-size: large;\"> kg<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> cylindrowa<\/span><\/span><span style=\"font-size: large;\">). D\u0142o<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">ni\u0105<\/span><\/span><span style=\"font-size: large;\"> powoli i stopniowo ugniata<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107<\/span><\/span><span style=\"font-size: large;\"> mas\u0119 serow\u0105 w formie, <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u017ceby wypchn\u0105\u0107 jak najwi\u0119cej serwatki.<\/span><\/span><\/p>\n<p><span style=\"font-size: large;\"><span lang=\"pl-PL\">Teraz<\/span><\/span><span style=\"font-size: large;\"> zaczyna si\u0119 etap<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> charakterystyczny do <\/span><\/span><span style=\"font-size: large;\">produkcji <\/span><span style=\"font-size: large;\">C<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">aciotty<\/span><\/span><\/p>\n<p><span style=\"font-size: large;\">W serowarze <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">(garnku)<\/span><\/span> <span style=\"font-size: large;\"><span lang=\"pl-PL\">w<\/span><\/span><span style=\"font-size: large;\">l<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">a\u0107<\/span><\/span><span style=\"font-size: large;\"> gor\u0105c\u0105 wod\u0119 oko\u0142o 3-5 cm<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> na dno <\/span><\/span><span style=\"font-size: large;\">. Postawi\u0107 siatk\u0119, kt\u00f3ra wystaje ponad wod\u0105 2-3 cm. <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">Na s<\/span><\/span><span style=\"font-size: large;\">iat<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">ce<\/span><\/span><span style=\"font-size: large;\"> umie\u015bci\u0107 form<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0119<\/span><\/span><span style=\"font-size: large;\"> z <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">caciott\u0105 <\/span><\/span><span style=\"font-size: large;\">, przykry\u0107 pokryw\u0105, dobr<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">z<\/span><\/span><span style=\"font-size: large;\">e uszczelni<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107<\/span><\/span><span style=\"font-size: large;\">. <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">Serowar ustawi\u0107 na grzanie<\/span><\/span><span style=\"font-size: large;\"> 52-53 stopni przez p\u00f3\u0142torej godziny. 3 razy (co 30 minut)<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> odwr\u00f3ci\u0107 ser w formie<\/span><\/span><span style=\"font-size: large;\">.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"658\" data-permalink=\"https:\/\/nomart.pl\/wordpress\/ser-domowy-caciotta-ricotta\/pastyfikacja\/\" data-orig-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/pastyfikacja.jpg\" data-orig-size=\"640,490\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"pastyfikacja\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/pastyfikacja.jpg\" class=\"alignnone size-full wp-image-658\" src=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/pastyfikacja.jpg\" alt=\"\" width=\"640\" height=\"490\" srcset=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/pastyfikacja.jpg 640w, https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/pastyfikacja-300x230.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"657\" data-permalink=\"https:\/\/nomart.pl\/wordpress\/ser-domowy-caciotta-ricotta\/caciotta\/\" data-orig-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta.jpg\" data-orig-size=\"640,483\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;1.9&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;LG-H930&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1527115695&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;1.78&quot;,&quot;iso&quot;:&quot;50&quot;,&quot;shutter_speed&quot;:&quot;0.03030303030303&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"caciotta\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta.jpg\" class=\"alignnone size-full wp-image-657\" src=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta.jpg\" alt=\"\" width=\"640\" height=\"483\" srcset=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta.jpg 640w, https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta-300x226.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><span style=\"font-size: large;\">Nast\u0119pnie\u00a0<\/span><span style=\"font-size: large;\"> solenie sera w 18% solance przez 3-5 godzin w lod\u00f3wce 10-12 \u00b0 C. Bardzo wa\u017cne jest, aby temperatura sera i solanki by\u0142a taka sama !!! <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">W <\/span><\/span><span style=\"font-size: large;\">Po\u0142owie czasu solenia sera <\/span><span style=\"font-size: large;\">nale\u017c<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">y<\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> go przewr\u00f3ci\u0107<\/span><\/span><span style=\"font-size: large;\"> w solanc<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">e<\/span><\/span><span style=\"font-size: large;\">, aby <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> osolenie by\u0142o <\/span><\/span><span style=\"font-size: large;\">r\u00f3wnomierne.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"659\" data-permalink=\"https:\/\/nomart.pl\/wordpress\/ser-domowy-caciotta-ricotta\/solanka\/\" data-orig-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/solanka.jpg\" data-orig-size=\"640,391\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;1.9&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;LG-H930&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1527115814&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;1.78&quot;,&quot;iso&quot;:&quot;100&quot;,&quot;shutter_speed&quot;:&quot;0.03030303030303&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"solanka\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/solanka.jpg\" class=\"alignnone size-full wp-image-659\" src=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/solanka.jpg\" alt=\"\" width=\"640\" height=\"391\" srcset=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/solanka.jpg 640w, https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/solanka-300x183.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><span style=\"font-size: large;\">Po soleniu ser pozostaw<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">i\u0107<\/span><\/span><span style=\"font-size: large;\"> na 2 dni w lod\u00f3wce w temperaturze 10-12 \u00b0 C, aby dojrz<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">a\u0142<\/span><\/span><span style=\"font-size: large;\"> i wysuszy<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0142 si\u0119<\/span><\/span><span style=\"font-size: large;\">. <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">Je\u015bli po dw\u00f3ch dniach ser nie ma dobrej w\u0142asnej sk\u00f3rki<\/span><\/span><span style=\"font-size: large;\"> trzeba go dosuszy<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0107<\/span><\/span><span style=\"font-size: large;\"> wentylatorem <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">po 10 -20 min <\/span><\/span><span style=\"font-size: large;\">z ka\u017cdej strony. Sprawdz<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">i\u0107<\/span><\/span><span style=\"font-size: large;\">, czy sk\u00f3rka sera jest OK. <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">J<\/span><\/span><span style=\"font-size: large;\">e\u015bli tak, mo\u017cemy zapakowa\u0107 ser woskiem, parafin\u0105 lub <\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">pakowark\u0105 pr\u00f3\u017cniow\u0105<\/span><\/span><span style=\"font-size: large;\">.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"660\" data-permalink=\"https:\/\/nomart.pl\/wordpress\/ser-domowy-caciotta-ricotta\/caciotta-2\/\" data-orig-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta-2.jpg\" data-orig-size=\"640,360\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;HC-V750&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1527121643&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;19.79&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0.02&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"caciotta 2\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta-2.jpg\" class=\"alignnone size-full wp-image-660\" src=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta-2.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta-2.jpg 640w, https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta-2-300x169.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><span style=\"font-size: large;\">Tak przygotowan<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0105<\/span><\/span> <span style=\"font-size: large;\"><span lang=\"pl-PL\">caciott\u0119<\/span><\/span><span style=\"font-size: large;\"> po 5-7 dniach<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> ju\u017c<\/span><\/span><span style=\"font-size: large;\"> mo\u017cna je<\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u015b\u0107! W<\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u0142<\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">a<\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">\u015b<\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">nie <\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">taki<\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> ser <\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">mo\u017cna<\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> nie <\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">zapakowa\u0107<\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> tylko <\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">zostawi\u0107<\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\"> na <\/span><\/span><span style=\"font-size: large;\"><span lang=\"pl-PL\">w\u0142asna<\/span><\/span> <span style=\"font-size: large;\"><span lang=\"pl-PL\">sk\u00f3rk\u0119.<\/span><\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"661\" data-permalink=\"https:\/\/nomart.pl\/wordpress\/ser-domowy-caciotta-ricotta\/caciotta-zapakowana\/\" data-orig-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta-zapakowana.jpg\" data-orig-size=\"640,412\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;HC-V750&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1527371902&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;6.56&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0.02&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"caciotta zapakowana\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta-zapakowana.jpg\" class=\"alignnone size-full wp-image-661\" src=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta-zapakowana.jpg\" alt=\"\" width=\"640\" height=\"412\" srcset=\"https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta-zapakowana.jpg 640w, https:\/\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta-zapakowana-300x193.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><span style=\"font-size: large;\"><span lang=\"pl-PL\">Smacznego<\/span><\/span><\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"848\" height=\"477\" src=\"https:\/\/www.youtube.com\/embed\/FRfJJqF3z0k?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=pl-PL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Caciotta &#8211; Popularny w\u0142oski p\u00f3\u0142twardy-twardy ser. Produkowane s\u0105 r\u00f3\u017cne wersje tego sera. Typowe dla produkcji caciotty jest dodanie r\u00f3\u017cnych przypraw (kminek, cz\u0105ber, mi\u0119ta lub innych zi\u00f3\u0142), oliwek, kawa\u0142k\u00f3w kie\u0142basy lub orzech\u00f3w oraz owoc\u00f3w. Moczy si\u0119 te\u017c w czerwonym winie. Caciotta tez jest dobra do w\u0119dzenia. Ten rodzaj sera mo\u017ce by\u0107 spo\u017cywany jako \u015bwie\u017cy (Caciotta Fresco) [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[5],"tags":[404,120,405,51,406,376],"class_list":["post-653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-serowarstwo","tag-caciotta","tag-domowy","tag-ricotta","tag-ser","tag-wloski","tag-z-zurawina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ser domowy - Caciotta + Ricotta - Blog kulinarny - NOMART.PL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nomart.pl\/wordpress\/ser-domowy-caciotta-ricotta\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ser domowy - Caciotta + Ricotta - Blog kulinarny - NOMART.PL\" \/>\n<meta property=\"og:description\" content=\"Caciotta &#8211; Popularny w\u0142oski p\u00f3\u0142twardy-twardy ser. Produkowane s\u0105 r\u00f3\u017cne wersje tego sera. Typowe dla produkcji caciotty jest dodanie r\u00f3\u017cnych przypraw (kminek, cz\u0105ber, mi\u0119ta lub innych zi\u00f3\u0142), oliwek, kawa\u0142k\u00f3w kie\u0142basy lub orzech\u00f3w oraz owoc\u00f3w. Moczy si\u0119 te\u017c w czerwonym winie. Caciotta tez jest dobra do w\u0119dzenia. Ten rodzaj sera mo\u017ce by\u0107 spo\u017cywany jako \u015bwie\u017cy (Caciotta Fresco) [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/nomart.pl\/wordpress\/ser-domowy-caciotta-ricotta\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog kulinarny - NOMART.PL\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/nomartpl\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nomartpl\" \/>\n<meta property=\"article:published_time\" content=\"2018-07-06T13:27:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/nomart.pl\/wordpress\/wp-content\/uploads\/2018\/07\/caciotta.jpg?fit=640%2C483&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"483\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Artur\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Napisane przez\" \/>\n\t<meta name=\"twitter:data1\" content=\"Artur\" \/>\n\t<meta name=\"twitter:label2\" content=\"Szacowany czas czytania\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minuty\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/nomart.pl\\\/wordpress\\\/ser-domowy-caciotta-ricotta\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/nomart.pl\\\/wordpress\\\/ser-domowy-caciotta-ricotta\\\/\"},\"author\":{\"name\":\"Artur\",\"@id\":\"https:\\\/\\\/nomart.pl\\\/wordpress\\\/#\\\/schema\\\/person\\\/3517aad4140f07389efd75a482949ef1\"},\"headline\":\"Ser domowy &#8211; 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