Goat’s milk caciotta is a delicious and creamy Italian cheese that is easy to make at home. With just a few simple ingredients and some patience, you can enjoy this tasty cheese in no time. Whether you are a cheese lover or looking to try something new, making goat’s milk caciotta is a fun and rewarding project. In this guide, we will take you through the step-by-step process of making your own goat’s milk caciotta.

Ingredients:

  • 1 gallon of fresh goat’s milk
  • 1/4 teaspoon of mesophilic starter culture
  • 1/4 teaspoon of liquid calcium chloride (if using pasteurized milk)
  • 1/8 teaspoon of animal rennet
  • 1 tablespoon of non-iodized salt

Step 1: Preparing the Milk

Start by pouring the goat’s milk into a large pot and heat it slowly over low heat until it reaches a temperature of 86°F. Stir the milk occasionally to prevent scorching.

Step 2: Adding the Starter Culture

Dissolve the mesophilic starter culture in a small amount of cool, non-chlorinated water. Once dissolved, add it to the warmed goat’s milk and stir gently for a minute to ensure it is evenly distributed.

Step 3: Adding Calcium Chloride (If Needed)

If you are using pasteurized goat’s milk, add the liquid calcium chloride to the milk and stir gently for another minute. Calcium chloride helps restore calcium balance in pasteurized milk, ensuring a better curd formation.

Step 4: Coagulation and Cutting the Curds

Dilute the animal rennet in 1/4 cup of cool, non-chlorinated water and add it to the milk. Stir gently for one minute, then cover the pot with a lid and let it sit undisturbed at room temperature for about 12-18 hours until a firm curd has formed.

Once the curd has set, cut it into small cubes using a long knife, making sure to create even cuts.

Step 5: Heating and Stirring the Curds

Place the pot over low heat and slowly heat the curds to a temperature of 104°F, stirring gently and continuously. This helps expel whey from the curds and promote their matting process.

Step 6: Draining and Shaping the Cheese

Once the curds have reached the desired temperature, transfer them to a cheesecloth-lined colander to drain. Gather the corners of the cheesecloth and tie them together, creating a bag. Hang the bag for about 8 hours to allow the whey to drain.

After the draining process is complete, remove the cheese from the cloth and place it into a small cheese mold. Apply light pressure to shape the cheese into a wheel or desired shape.

Step 7: Salting and Aging

Coat the cheese with non-iodized salt and let it age in a cool environment with a temperature of around 55-60°F and a humidity level of about 80-85%. Turn the cheese every day for the first week, then once a week for the next few weeks. The aging process can take anywhere from 2 weeks to 2 months depending on the desired flavor and texture.

Once the cheese has reached the desired aging period, it is ready to be enjoyed! Slice it up and serve it with your favorite accompaniments, or use it as a delicious ingredient in recipes.

Now that you know how to make your own goat’s milk caciotta, give it a try and impress your friends and family with your homemade cheese! Enjoy the creamy and tangy flavors of this delightful Italian cheese, made with love in your kitchen.

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!