If you’re a cheese lover, you must try making your own cheese at home! Squacquerone cheese is a creamy and delicious Italian cheese that can elevate your culinary creations to a whole new level. In this step-by-step guide, we will walk you through the process of making this delectable cheese right in your own kitchen.

Ingredients you will need:

  • 2 liters of fresh milk
  • 1/4 teaspoon of mesophilic starter culture
  • 1/4 teaspoon of calcium chloride (if using store-bought milk)
  • 1/4 teaspoon of liquid calcium carbonate
  • 1/4 teaspoon of liquid rennet
  • 1 teaspoon of cheese salt

Step 1: Prepare the Milk

Start by heating the fresh milk in a stainless-steel pot over low heat. Stir gently to prevent scorching.

Step 2: Add Culture and Calcium

Sprinkle the mesophilic starter culture evenly over the milk’s surface. Allow it to rehydrate for a minute, then stir it into the milk using an up-and-down motion. Next, add the calcium chloride (if using store-bought milk) and liquid calcium carbonate to promote a firmer texture.

Step 3: Coagulate the Milk

Warm the milk to approximately 21°C (70°F). Dilute the liquid rennet in a quarter cup of cool, unchlorinated water and add it into the milk. Stir gently for about 30 seconds.

Step 4: Cut and Cook the Curds

Let the milk sit undisturbed for around 60 minutes while the curds form. Cut the curds into 1 centimeter cubes using a long knife. Allow them to rest for 10 minutes.

Increase the heat gradually, stirring occasionally to prevent the curds from matting. Raise the temperature to approximately 38°C (100°F) over the course of 30 minutes. Keep stirring every few minutes to ensure uniform cooking.

Step 5: Drain and Salt the Curds

Place a colander lined with cheesecloth over a large bowl or sink. Gently transfer the curds into the colander, allowing the whey to drain off. Sprinkle the cheese salt evenly over the curds, ensuring all surfaces are covered.

Step 6: Shape and Age the Cheese

Gather the corners of the cheesecloth and gently twist it to form a bundle. Hang the bundle for approximately 6-8 hours to allow further drainage.

Once the cheese has reached the desired consistency, you can either consume it immediately or age it in the refrigerator for a few days to intensify the flavors.

Final Thoughts

Now that you know how to make your own scrumptious Squacquerone cheese, it’s time to impress your friends and family with this homemade delicacy. From pasta dishes to sandwiches and cheese boards, the possibilities are endless. Enjoy the rich and creamy flavors brought to you by your very own hands!

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