Crescenza is a soft Italian cheese that is creamy, slightly tangy, and incredibly versatile. It is often compared to cream cheese or mozzarella, but it has its own unique flavor and texture. If you’re a cheese lover or simply looking to try something new and delicious, learning how to make crescenza at home is worth a try. In this article, we will guide you through the process of making crescenza from scratch.

To start, you’ll need a few key ingredients. These include 4 cups of whole milk, 2 cups of heavy cream, 1/4 teaspoon of mesophilic culture, 1/8 teaspoon of calcium chloride (if using pasteurized milk), 1/4 teaspoon of liquid microbial rennet, and 1 tablespoon of non-iodized salt. You will also need a cheese thermometer, a large pot, a slotted spoon, cheesecloth, and a colander.

The first step is to heat the milk and cream in a large pot over medium heat until it reaches a temperature of 80°F (27°C). Stir occasionally to prevent the milk from scorching.

Once the desired temperature is reached, sprinkle the mesophilic culture over the surface of the milk and let it rehydrate for a minute. Gently stir the culture into the milk using an up and down motion. Continue to heat the milk and cream mixture to 85°F (29°C) while stirring gently.

If you are using pasteurized milk, add the calcium chloride to the milk and stir well. This helps to restore the calcium balance that is lost during the pasteurization process.

Next, dissolve the liquid microbial rennet into 1/4 cup of cool, non-chlorinated water. Add the rennet mixture to the milk and gently stir in an up and down motion for 1 minute.

Cover the pot and let it sit undisturbed for 4-6 hours. During this time, the milk will coagulate and form a custard-like consistency.

After the incubation period, use a long knife or a spatula to cut the curd into 1/4-inch cubes. Make horizontal and vertical cuts about 1/4 inch apart. Let the curds rest for 5-10 minutes.

Using a slotted spoon, gently scoop the curds into a colander lined with cheesecloth. Allow the whey to drain off for about 2 hours, or until the desired consistency is achieved. The longer you let it drain, the drier and denser the cheese will become.

Once the cheese has reached the desired consistency, transfer it to a bowl and mix in the non-iodized salt. It’s important to distribute the salt evenly throughout the cheese.

Now, take a piece of cheesecloth, wrap it around the cheese, and press it gently with your hands to remove any excess liquid. Be careful not to squeeze it too tightly, as this may result in a dense and less creamy cheese. Place the wrapped cheese in the refrigerator for at least 24 hours to allow the flavors to develop.

After the resting period, your homemade crescenza cheese is ready to be enjoyed! It can be spread on bread or crackers, melted on pizzas or pasta dishes, or used as a filling for stuffed vegetables. The possibilities are endless.

Making crescenza at home may seem intimidating at first, but with a little patience and practice, you’ll soon be able to create your own delicious and creamy cheese. So, why not give it a try? Grab your ingredients and equipment, and embark on a homemade cheese-making adventure. You won’t be disappointed!

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