If you’re a cheese lover and want to try your hand at making your own delicious Italian cheese, then you’re in the right place! In this article, we’ll walk you through the step-by-step process of making fresh Tomini cheese at home. Get ready to impress your friends and family with your culinary skills!

What is Tomini Cheese?

Tomini cheese is a traditional Italian cheese that hails from the Piedmont region. It is a small, soft cheese with a delicate and creamy texture. Tomini cheese is typically made from cow’s milk and is known for its mild, slightly tangy flavor. It’s perfect for snacking, spreading on crusty bread, or incorporating into your favorite recipes.

What You’ll Need:

  • 1 gallon of fresh cow’s milk
  • 1/4 teaspoon of mesophilic starter culture
  • 1/8 teaspoon of calcium chloride (if using store-bought milk)
  • 1/16 teaspoon of liquid animal rennet

Step 1: Prepare the Milk

Start by heating the milk in a large pot over medium heat. Slowly bring the milk to a temperature of 86°F (30°C). Stir gently to prevent any hot spots or scorching.

Step 2: Add the Starter Culture

Once the milk reaches the desired temperature, sprinkle the mesophilic starter culture over the surface of the milk. Let it sit undisturbed for about 1 minute to rehydrate before gently stirring it in.

Step 3: Add Calcium Chloride (if necessary)

If you’re using store-bought milk, it may have been pasteurized, which can affect the cheese-making process. In this case, add the calcium chloride to help restore the milk’s natural structure and coagulation properties. Stir gently to ensure it is evenly distributed.

Step 4: Coagulate the Milk

Dilute the liquid animal rennet in 1/4 cup of cool, non-chlorinated water. Slowly pour the diluted rennet into the milk while stirring gently. Cover the pot and let it sit undisturbed at room temperature for 8-12 hours, or until a clean break forms.

Step 5: Cut and Cook the Curds

Once a clean break is achieved, use a long knife to cut the curds into small, uniform-sized pieces. Aim for cubes about the size of a pea. Allow the curds to rest for 5 minutes, then slowly heat them to 105°F (40°C) over the course of 30 minutes, stirring gently throughout.

Step 6: Drain and Shape the Cheese

Using a slotted spoon or curd cutter, carefully transfer the curds into a colander lined with cheesecloth. Let the curds drain for about 15 minutes, then gather the corners of the cheesecloth to shape the cheese into a round bundle.

Step 7: Press and Age the Cheese

Place the cheese bundle on a cheese mat or rack and lightly press it with a weight. Let it rest for 4-6 hours, continuing to flip and reapply pressure intermittently. Afterward, remove the weight and let the cheese mature in a cool, humid place (around 55°F/13°C) for 1-2 weeks.

Step 8: Enjoy Your Homemade Tomini!

Once the aging process is complete, your homemade Tomini cheese is ready to be enjoyed! Slice it, spread it, or incorporate it into your favorite recipes. It pairs especially well with cured meats, olives, and a glass of Italian wine.

Now that you have mastered the art of making fresh Tomini cheese, unleash your creativity and experiment with different flavors and variations. Enjoy the fruits of your labor and impress your taste buds with this delicious homemade Italian cheese. Buon appetito!

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
Quanto è stato utile questo articolo?
0Vota per primo questo articolo!